- 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) LIQUOR STORAGE ROOM--SEPERATE CHEMICALS PROPERLY.2) CHEMICAL SPRAY BOTTLE STORED ON COOK-LINE HANGING UNDER GRILL--REMOVE.
Location: Back room
- 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) LIQUOR STORAGE ROOM--SEPERATE CHEMICALS PROPERLY.2) CHEMICAL SPRAY BOTTLE STORED ON COOK-LINE HANGING UNDER GRILL--REMOVE.
Location: Dry storage
- 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) LIQUOR STORAGE ROOM--SEPERATE CHEMICALS PROPERLY.2) CHEMICAL SPRAY BOTTLE STORED ON COOK-LINE HANGING UNDER GRILL--REMOVE.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPO-LINE 2-DOOR COOLER (INTERIOR AND EXTERIOR).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED DISH/UTENSIL STORAGE SHELVING WHERE NEEDED.
Location: Expo line
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPO-LINE 2-DOOR COOLER (INTERIOR AND EXTERIOR).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED DISH/UTENSIL STORAGE SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPO-LINE 2-DOOR COOLER (INTERIOR AND EXTERIOR).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED DISH/UTENSIL STORAGE SHELVING WHERE NEEDED.
Location: Cook line
Equipment: Metal shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPO-LINE 2-DOOR COOLER (INTERIOR AND EXTERIOR).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED DISH/UTENSIL STORAGE SHELVING WHERE NEEDED.
Location: Prep area
Equipment: Metal shelving
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPO-LINE HANDWASHING STATION; INCLUDING PAPERTOWEL AND SOAP DISPENSERS.
Location: Expo line
Equipment: Hand sink
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP PAPER/PLASTIC CUPS STORED OFF FLOOR AT LIQUOR STORAGE ROOM AT LEAST 6 INCHES.
Location: Back room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP PAPER/PLASTIC CUPS STORED OFF FLOOR AT LIQUOR STORAGE ROOM AT LEAST 6 INCHES.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEMS.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: SEAL/REPAIR OPENING GAPS AROUND BACK DELIVERY DOOR; INCLUDING BOTTOM. OR INSTALL NEW DOOR.*IN PROGRESS* WILL CONSULT WITH JW ENGINEERING ABOUT BACK ROOM DELIVER DOOR REPAIRS AND INSTALLATION.
Location: Back room
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CEILING VENTS/TILES AT THE ABOVE LOCATIONS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZNIG OF KITCHEN HOOD SYSTEM FILTERS AND INTERIOR SURFACES WHERE NEEDED--CORRECTED.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CEILING VENTS/TILES AT THE ABOVE LOCATIONS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZNIG OF KITCHEN HOOD SYSTEM FILTERS AND INTERIOR SURFACES WHERE NEEDED--CORRECTED.
Location: Prep 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CEILING VENTS/TILES AT THE ABOVE LOCATIONS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZNIG OF KITCHEN HOOD SYSTEM FILTERS AND INTERIOR SURFACES WHERE NEEDED--CORRECTED.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CO2 TANK ROOM FLOORS.
Location: Dining room
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Mens restroom
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT COOK-LINE COOLERS.*CHECK ALL ESTABLISHMENT COOLERS*
Location: Cook line
Equipment: Reach in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: ICE CREAM STORED IN BAR GLASS CHILLER COOLER--REMOVE.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATIONS AT DINING ROOM LOCATION (EX. CABINETS/UNDERNEATH).
Location: Dining room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATIONS AT DINING ROOM LOCATION (EX. CABINETS/UNDERNEATH).
Location: Service counter
- 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUNS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM INTERIOR SURFACE OF ICE MACHINE.
Location: Bar
Equipment: Soda gun & holster
- 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUNS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM INTERIOR SURFACE OF ICE MACHINE.
Location: Back room
Equipment: Ice machine
- 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: DO NOT STORE KNIVES IN BETWEEN EQUIPMENT/LIDS ON COOK-LINE TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Knife/utensil rack
|
06/05/2014 | 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) LIQUOR STORAGE ROOM--SEPERATE CHEMICALS PROPERLY.2) CHEMICAL SPRAY BOTTLE STORED ON COOK-LINE HANGING UNDER GRILL--REMOVE.
Location: Back room
- 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) LIQUOR STORAGE ROOM--SEPERATE CHEMICALS PROPERLY.2) CHEMICAL SPRAY BOTTLE STORED ON COOK-LINE HANGING UNDER GRILL--REMOVE.
Location: Dry storage
- 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: 1) LIQUOR STORAGE ROOM--SEPERATE CHEMICALS PROPERLY.2) CHEMICAL SPRAY BOTTLE STORED ON COOK-LINE HANGING UNDER GRILL--REMOVE.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPO-LINE 2-DOOR COOLER (INTERIOR AND EXTERIOR).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED DISH/UTENSIL STORAGE SHELVING WHERE NEEDED.
Location: Expo line
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPO-LINE 2-DOOR COOLER (INTERIOR AND EXTERIOR).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED DISH/UTENSIL STORAGE SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPO-LINE 2-DOOR COOLER (INTERIOR AND EXTERIOR).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED DISH/UTENSIL STORAGE SHELVING WHERE NEEDED.
Location: Cook line
Equipment: Metal shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPO-LINE 2-DOOR COOLER (INTERIOR AND EXTERIOR).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED DISH/UTENSIL STORAGE SHELVING WHERE NEEDED.
Location: Prep area
Equipment: Metal shelving
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPO-LINE HANDWASHING STATION; INCLUDING PAPERTOWEL AND SOAP DISPENSERS.
Location: Expo line
Equipment: Hand sink
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP PAPER/PLASTIC CUPS STORED OFF FLOOR AT LIQUOR STORAGE ROOM AT LEAST 6 INCHES.
Location: Back room
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP PAPER/PLASTIC CUPS STORED OFF FLOOR AT LIQUOR STORAGE ROOM AT LEAST 6 INCHES.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEMS.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: SEAL/REPAIR OPENING GAPS AROUND BACK DELIVERY DOOR; INCLUDING BOTTOM. OR INSTALL NEW DOOR.*IN PROGRESS* WILL CONSULT WITH JW ENGINEERING ABOUT BACK ROOM DELIVER DOOR REPAIRS AND INSTALLATION.
Location: Back room
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CEILING VENTS/TILES AT THE ABOVE LOCATIONS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZNIG OF KITCHEN HOOD SYSTEM FILTERS AND INTERIOR SURFACES WHERE NEEDED.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CEILING VENTS/TILES AT THE ABOVE LOCATIONS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZNIG OF KITCHEN HOOD SYSTEM FILTERS AND INTERIOR SURFACES WHERE NEEDED.
Location: Prep 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CEILING VENTS/TILES AT THE ABOVE LOCATIONS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZNIG OF KITCHEN HOOD SYSTEM FILTERS AND INTERIOR SURFACES WHERE NEEDED.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CO2 TANK ROOM FLOORS.
Location: Dining room
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Mens restroom
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT COOK-LINE COOLERS.*CHECK ALL ESTABLISHMENT COOLERS*
Location: Cook line
Equipment: Reach in cooler
- Food storage (corrected on site)
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: ICE CREAM STORED IN BAR GLASS CHILLER COOLER--REMOVE.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATIONS AT DINING ROOM LOCATION (EX. CABINETS/UNDERNEATH).
Location: Dining room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATIONS AT DINING ROOM LOCATION (EX. CABINETS/UNDERNEATH).
Location: Service counter
- 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUNS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM INTERIOR SURFACE OF ICE MACHINE.
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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUNS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM INTERIOR SURFACE OF ICE MACHINE.
Location: Back room
Equipment: Ice machine
- 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: DO NOT STORE KNIVES IN BETWEEN EQUIPMENT/LIDS ON COOK-LINE TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Knife/utensil rack
|
05/22/2014 | Routine |
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Bar
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Expo line
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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR WALLS AND FLOORS (INCLUDING FLOOR DRAINS).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK LIQUOR STORAGE ROOM FLOORS.
Location: Bar
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR WALLS AND FLOORS (INCLUDING FLOOR DRAINS).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK LIQUOR STORAGE ROOM FLOORS.
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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR WALLS AND FLOORS (INCLUDING FLOOR DRAINS).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK LIQUOR STORAGE ROOM FLOORS.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED DINING ROOM BEVERAGE SERVERS STATION INTERIOR CABINETS AND FLOOR DRAINS.2) MONITOR AND KEEP EMPLOYEE RESTROOM CLEAN AND ORGANIZED.3) SOILED BAR REACH-IN COOLER BOTTOM SHELVING (SLIDING DOOR COOLER LOCATED BY BAR 4-BAY SINK).4) SOILED KITCHEN COOK-LINE COLD-TOP LIDS.
Location: Dining room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED DINING ROOM BEVERAGE SERVERS STATION INTERIOR CABINETS AND FLOOR DRAINS.2) MONITOR AND KEEP EMPLOYEE RESTROOM CLEAN AND ORGANIZED.3) SOILED BAR REACH-IN COOLER BOTTOM SHELVING (SLIDING DOOR COOLER LOCATED BY BAR 4-BAY SINK).4) SOILED KITCHEN COOK-LINE COLD-TOP LIDS.
Location: Emp restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED DINING ROOM BEVERAGE SERVERS STATION INTERIOR CABINETS AND FLOOR DRAINS.2) MONITOR AND KEEP EMPLOYEE RESTROOM CLEAN AND ORGANIZED.3) SOILED BAR REACH-IN COOLER BOTTOM SHELVING (SLIDING DOOR COOLER LOCATED BY BAR 4-BAY SINK).4) SOILED KITCHEN COOK-LINE COLD-TOP LIDS.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED DINING ROOM BEVERAGE SERVERS STATION INTERIOR CABINETS AND FLOOR DRAINS.2) MONITOR AND KEEP EMPLOYEE RESTROOM CLEAN AND ORGANIZED.3) SOILED BAR REACH-IN COOLER BOTTOM SHELVING (SLIDING DOOR COOLER LOCATED BY BAR 4-BAY SINK).4) SOILED KITCHEN COOK-LINE COLD-TOP LIDS.
Location: Cook line
Equipment: Cold top
|
01/23/2014 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: PROVIDE PROPER OUTLET COVERS WHERE MISSING ON EXPOSED OUTLETS LOCATED ABOVE KITCHEN DISHMACHINE AREA 3-BAY SINK.
- 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 HANDLER AT BACK KITCHEN PREP LOCATION NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINK STORED ON COOK-LINE--DISCONTINUE THIS BEHAVIOR (GRILL COOK).OPEN EMPLOYEE DRINK STORED ON BOTTOM SHELVING AT BACK PREP KITCHEN LOCATION DURING FOOD PREP--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINK STORED ON COOK-LINE--DISCONTINUE THIS BEHAVIOR (GRILL COOK).OPEN EMPLOYEE DRINK STORED ON BOTTOM SHELVING AT BACK PREP KITCHEN LOCATION DURING FOOD PREP--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE KITCHEN EXPO-LINE ICE CREAM FREEZER.
Location: Expo line
Equipment: Ice cream freezer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HANDSINKS INCLUDING SOAP DISPENSERS/PAPERTOWEL DISPENSERS.
Location: Expo line
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HANDSINKS INCLUDING SOAP DISPENSERS/PAPERTOWEL DISPENSERS.
Location: Kitchen (back)
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HANDSINKS INCLUDING SOAP DISPENSERS/PAPERTOWEL DISPENSERS.
Location: Bar
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: ENSURE BACK PREP KITCHEN LOCATION HANDSINK IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER.
Location: Kitchen (back)
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: ENSURE BACK PREP KITCHEN LOCATION HANDSINK IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER.
Location: Prep area
- 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: IN-PLACE SANITIZER BUCKET AT BACK KITCHEN PREP LOCATION AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen (back)
- 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: IN-PLACE SANITIZER BUCKET AT BACK KITCHEN PREP LOCATION AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Prep area
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: IN PROGRESS:ALL EMPLOYEES MUST WASH HANDS PROPERLY FIRST FOR AT LEAST 20 SECONDS AND PUT ON GLOVES BEFORE ROLLING SILVERWARE.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE DRINK STORED AT EXPO-LINE REACH-IN-COOLER (EX. STRAWBERRY MUSCLE MILK)--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE ITEMS STORED AT BACK KITCHEN PREP LOCATION DURING FOOD PREP (EX. KEYS, CELL PHONE).
Location: Expo line
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE DRINK STORED AT EXPO-LINE REACH-IN-COOLER (EX. STRAWBERRY MUSCLE MILK)--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE ITEMS STORED AT BACK KITCHEN PREP LOCATION DURING FOOD PREP (EX. KEYS, CELL PHONE).
Location: Kitchen (back)
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE DRINK STORED AT EXPO-LINE REACH-IN-COOLER (EX. STRAWBERRY MUSCLE MILK)--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE ITEMS STORED AT BACK KITCHEN PREP LOCATION DURING FOOD PREP (EX. KEYS, CELL PHONE).
Location: Prep area
- 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: ICE BUCKETS STORED ON FLOOR AT WALK-IN-KEG COOLER AND NEAR BAR LOCATION ICE MACHINE--DISCONTINUE THIS BEHAVIOR AND STORE ICE BUCKETS OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR WITH FILLING UP BUCKETS.
Location: Walk-in cooler
- 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: ICE BUCKETS STORED ON FLOOR AT WALK-IN-KEG COOLER AND NEAR BAR LOCATION ICE MACHINE--DISCONTINUE THIS BEHAVIOR AND STORE ICE BUCKETS OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR WITH FILLING UP BUCKETS.
Location: Bar
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: TRAYS OF FOOD STORED ON TOP OF TRASH BINS AT BACK KITCHEN PREP LOCATION--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: TRAYS OF FOOD STORED ON TOP OF TRASH BINS AT BACK KITCHEN PREP LOCATION--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-FREEZER.
Location: Walk-in freezer
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE AND BACK KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR AND FILTERS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF COOK-LINE, BACK KITCHEN PREP AREA AND DISHMACHINE LOCATION CEILING VENTS/TILES.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE AND BACK KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR AND FILTERS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF COOK-LINE, BACK KITCHEN PREP AREA AND DISHMACHINE LOCATION CEILING VENTS/TILES.
Location: Cook line
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE AND BACK KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR AND FILTERS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF COOK-LINE, BACK KITCHEN PREP AREA AND DISHMACHINE LOCATION CEILING VENTS/TILES.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CO2 TANKS STORAGE ROOM FLOORS--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-KEG COOLER WALLS/FLOORS./CEILING SURFACES (MOLD BUILD UP AND WALL AND TUBING LINES)--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CO2 TANKS STORAGE ROOM FLOORS--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-KEG COOLER WALLS/FLOORS./CEILING SURFACES (MOLD BUILD UP AND WALL AND TUBING LINES)--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CO2 TANKS STORAGE ROOM FLOORS--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-KEG COOLER WALLS/FLOORS./CEILING SURFACES (MOLD BUILD UP AND WALL AND TUBING LINES)--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
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 INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE FRENCH FRY STORAGE FREEZER.PROVIDE INTERIOR VISIBLE WORKING THEREMOMETER AT BAR REACH-IN-COOLER WHERE MILK IS STORED.
Location: Cook line
Equipment: reach in freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE FRENCH FRY STORAGE FREEZER.PROVIDE INTERIOR VISIBLE WORKING THEREMOMETER AT BAR REACH-IN-COOLER WHERE MILK IS STORED.
Location: Bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PROPER SANITIZER DISPENSER COVER THAT IS MISSING AT KITCHEN MANUAL WAREWASHING 3-BAY SINK SANITIZER DISPENSER.
Location: Dish machine area
Equipment: 3-bay
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK PREP KITCHEN LOCATION SHELVING.-SOILED BACK KITCHEN DRY STORAGE LOCATION SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Kitchen (back)
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK PREP KITCHEN LOCATION SHELVING.-SOILED BACK KITCHEN DRY STORAGE LOCATION SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK PREP KITCHEN LOCATION SHELVING.-SOILED BACK KITCHEN DRY STORAGE LOCATION SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUN HOLSTERS AND ATTACHMENTS.
Location: Bar
Equipment: Soda gun & holster
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT AT BAR AND KITCHEN LOCATIONS.
Location: Kitchen
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT AT BAR AND KITCHEN LOCATIONS.
Location: Bar
- 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: KNIVES STORED IN BETWEEN COLD-TOP UNITS ON COOK-LINE--DISCONTINUE TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Knife/utensil rack
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08/09/2013 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: PROVIDE PROPER OUTLET COVERS WHERE MISSING ON EXPOSED OUTLETS LOCATED ABOVE KITCHEN DISHMACHINE AREA 3-BAY SINK.
- 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 HANDLER AT BACK KITCHEN PREP LOCATION NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES.
- 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: OPEN EMPLOYEE DRINK STORED ON COOK-LINE--DISCONTINUE THIS BEHAVIOR (GRILL COOK).OPEN EMPLOYEE DRINK STORED ON BOTTOM SHELVING AT BACK PREP KITCHEN LOCATION DURING FOOD PREP--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINK STORED ON COOK-LINE--DISCONTINUE THIS BEHAVIOR (GRILL COOK).OPEN EMPLOYEE DRINK STORED ON BOTTOM SHELVING AT BACK PREP KITCHEN LOCATION DURING FOOD PREP--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE KITCHEN EXPO-LINE ICE CREAM FREEZER.
Location: Expo line
Equipment: Ice cream freezer
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HANDSINKS INCLUDING SOAP DISPENSERS/PAPERTOWEL DISPENSERS.
Location: Expo line
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HANDSINKS INCLUDING SOAP DISPENSERS/PAPERTOWEL DISPENSERS.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HANDSINKS INCLUDING SOAP DISPENSERS/PAPERTOWEL DISPENSERS.
Location: Bar
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: ENSURE BACK PREP KITCHEN LOCATION HANDSINK IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER.
Location: Kitchen (back)
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: ENSURE BACK PREP KITCHEN LOCATION HANDSINK IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER.
Location: Prep area
- 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: IN-PLACE SANITIZER BUCKET AT BACK KITCHEN PREP LOCATION AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen (back)
- 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: IN-PLACE SANITIZER BUCKET AT BACK KITCHEN PREP LOCATION AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Prep area
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: ALL EMPLOYEES MUST WASH HANDS PROPERLY FIRST FOR AT LEAST 20 SECONDS AND PUT ON GLOVES BEFORE ROLLING SILVERWARE.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE DRINK STORED AT EXPO-LINE REACH-IN-COOLER (EX. STRAWBERRY MUSCLE MILK)--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE ITEMS STORED AT BACK KITCHEN PREP LOCATION DURING FOOD PREP (EX. KEYS, CELL PHONE).
Location: Expo line
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE DRINK STORED AT EXPO-LINE REACH-IN-COOLER (EX. STRAWBERRY MUSCLE MILK)--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE ITEMS STORED AT BACK KITCHEN PREP LOCATION DURING FOOD PREP (EX. KEYS, CELL PHONE).
Location: Kitchen (back)
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE DRINK STORED AT EXPO-LINE REACH-IN-COOLER (EX. STRAWBERRY MUSCLE MILK)--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE ITEMS STORED AT BACK KITCHEN PREP LOCATION DURING FOOD PREP (EX. KEYS, CELL PHONE).
Location: Prep area
- 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: ICE BUCKETS STORED ON FLOOR AT WALK-IN-KEG COOLER AND NEAR BAR LOCATION ICE MACHINE--DISCONTINUE THIS BEHAVIOR AND STORE ICE BUCKETS OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR WITH FILLING UP BUCKETS.
Location: Walk-in cooler
- 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: ICE BUCKETS STORED ON FLOOR AT WALK-IN-KEG COOLER AND NEAR BAR LOCATION ICE MACHINE--DISCONTINUE THIS BEHAVIOR AND STORE ICE BUCKETS OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR WITH FILLING UP BUCKETS.
Location: Bar
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: TRAYS OF FOOD STORED ON TOP OF TRASH BINS AT BACK KITCHEN PREP LOCATION--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: TRAYS OF FOOD STORED ON TOP OF TRASH BINS AT BACK KITCHEN PREP LOCATION--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-FREEZER.
Location: Walk-in freezer
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE AND BACK KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR AND FILTERS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF COOK-LINE, BACK KITCHEN PREP AREA AND DISHMACHINE LOCATION CEILING VENTS/TILES.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE AND BACK KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR AND FILTERS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF COOK-LINE, BACK KITCHEN PREP AREA AND DISHMACHINE LOCATION CEILING VENTS/TILES.
Location: Cook line
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE AND BACK KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR AND FILTERS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF COOK-LINE, BACK KITCHEN PREP AREA AND DISHMACHINE LOCATION CEILING VENTS/TILES.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CO2 TANKS STORAGE ROOM FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-KEG COOLER WALLS/FLOORS./CEILING SURFACES (MOLD BUILD UP AND WALL AND TUBING LINES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CO2 TANKS STORAGE ROOM FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-KEG COOLER WALLS/FLOORS./CEILING SURFACES (MOLD BUILD UP AND WALL AND TUBING LINES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CO2 TANKS STORAGE ROOM FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-KEG COOLER WALLS/FLOORS./CEILING SURFACES (MOLD BUILD UP AND WALL AND TUBING LINES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
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 INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE FRENCH FRY STORAGE FREEZER.PROVIDE INTERIOR VISIBLE WORKING THEREMOMETER AT BAR REACH-IN-COOLER WHERE MILK IS STORED.
Location: Cook line
Equipment: reach in freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE FRENCH FRY STORAGE FREEZER.PROVIDE INTERIOR VISIBLE WORKING THEREMOMETER AT BAR REACH-IN-COOLER WHERE MILK IS STORED.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PROPER SANITIZER DISPENSER COVER THAT IS MISSING AT KITCHEN MANUAL WAREWASHING 3-BAY SINK SANITIZER DISPENSER.
Location: Dish machine area
Equipment: 3-bay
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK PREP KITCHEN LOCATION SHELVING.-SOILED BACK KITCHEN DRY STORAGE LOCATION SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Kitchen (back)
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK PREP KITCHEN LOCATION SHELVING.-SOILED BACK KITCHEN DRY STORAGE LOCATION SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK PREP KITCHEN LOCATION SHELVING.-SOILED BACK KITCHEN DRY STORAGE LOCATION SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUN HOLSTERS AND ATTACHMENTS.
Location: Bar
Equipment: Soda gun & holster
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT AT BAR AND KITCHEN LOCATIONS.
Location: Kitchen
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT AT BAR AND KITCHEN LOCATIONS.
Location: Bar
- 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: KNIVES STORED IN BETWEEN COLD-TOP UNITS ON COOK-LINE--DISCONTINUE TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Knife/utensil rack
|
08/02/2013 | Routine |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND/OR ANCHOR KITCHEN 3-BAY SINK SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING WHERE NEEDED.-SOILED KITCHEN CEILING VENTS/TILES WHERE NEEDED.-SOILED INTERIOR SURFACES OF KITCHEN HOOD SYSTEMS AND FILTERS WHERE NEEDED.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING WHERE NEEDED.-SOILED KITCHEN CEILING VENTS/TILES WHERE NEEDED.-SOILED INTERIOR SURFACES OF KITCHEN HOOD SYSTEMS AND FILTERS WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING WHERE NEEDED.-SOILED KITCHEN CEILING VENTS/TILES WHERE NEEDED.-SOILED INTERIOR SURFACES OF KITCHEN HOOD SYSTEMS AND FILTERS WHERE NEEDED.
Location: Cook line
|
02/13/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN COOLERS AND REACH-IN GLASS CHILLERS (BROKEN GLASS) INTERIOR SURFACES AND SHELVING.
Location: Bar
Equipment: Reach in cooler
- 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.
Location: Kitchen
Equipment: Slicer
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT AT DINING ROOM SERVERS STATION AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Dining room
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT AT DINING ROOM SERVERS STATION AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SMALL SINGLE-SERVICE USE CUPS STORED IN FOOD PRODUCT AT REACH-IN-COOLERS ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.USE ONLY APPROVED FOOD-GRADE SCOOPS OR UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SMALL SINGLE-SERVICE USE CUPS STORED IN FOOD PRODUCT AT REACH-IN-COOLERS ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.USE ONLY APPROVED FOOD-GRADE SCOOPS OR UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Cook line
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Dry storage
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Bar
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Dining room
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Service counter
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Restroom
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Prep area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Kitchen (back)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Dining room
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Service counter
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Restroom
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Expo line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS/CONTINUE TO WORK ON:REPAIR DAMAGED WALLS WHERE NEEDED AT EMPLOYEE RESTROOM; ENSURE ALL WALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Emp restroom
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Walk-in freezer
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Bar
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Prep area
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Dining 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Service counter
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Expo line
Equipment: Ice cream freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Bar
Equipment: Reach in cooler
- Readable thermometer (corrected)
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: CURRENT THERMOMETER INSIDE REACH-IN-COOLER ON COOK-LINE WHERE RAW HAMBURGER PATTIES ARE STORED IS BROKEN--REPLACE WITH PROPERLY WORKING THERMOMETER.
Location: Kitchen
Equipment: Reach in cooler
- Readable thermometer (corrected)
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: CURRENT THERMOMETER INSIDE REACH-IN-COOLER ON COOK-LINE WHERE RAW HAMBURGER PATTIES ARE STORED IS BROKEN--REPLACE WITH PROPERLY WORKING THERMOMETER.
Location: Cook line
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: IN PROGRESS: UPDATE NEEDED! WITH NEW DISHMACHINE INSTALLATION: PLEASE KEEP ME INFORMED OF ALL UPDATES.SEAL CURRENT DISHMACHINE IN LOCATIONS WERE LEAKS OCCUR OR PROVIDE NEW DISHMACHINE THAT HAS BEEN PENDING FOR SERVERAL MONTHS AT THIS ESTABLISHMENT.PLEASE ENSURE THAT NEW DISHMACHINE IS INSTALLED AND/OR IN MAJOR PROGRESS OF BEING INSTALLED WITHIN ESTABLISHMENT WITHIN THE RECHECK INSPECTION DATE. PROVIDE UPDATED INFO ON RECHECK INSPECTION DATE. PLEASE PROVIDE ALL DOCUMENTATION, INVOICES, BIDS, WORK ORDERS, ETC ON RECHECK INSPECTION DATE OR YOU MAY KEEP ME INFORMED VIA E-MAIL OR FAX. MUST ENSURE THAT NEW DISHMACHINE IS INSTALLED AND FUNCTIONING PROPERLY BEFORE THE END OF YEAR OF 2012.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Kitchen (back)
Equipment: Metal shelving
- 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.
Location: Bar
Equipment: Soda gun & holster
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT PREP AREA IN KITCHEN.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT PREP AREA IN KITCHEN.
Location: Prep area
|
02/01/2013 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN COOLERS AND REACH-IN GLASS CHILLERS (BROKEN GLASS) INTERIOR SURFACES AND SHELVING.
Location: Bar
Equipment: Reach in cooler
- 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.
Location: Kitchen
Equipment: Slicer
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT AT DINING ROOM SERVERS STATION AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Dining room
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT AT DINING ROOM SERVERS STATION AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SMALL SINGLE-SERVICE USE CUPS STORED IN FOOD PRODUCT AT REACH-IN-COOLERS ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.USE ONLY APPROVED FOOD-GRADE SCOOPS OR UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SMALL SINGLE-SERVICE USE CUPS STORED IN FOOD PRODUCT AT REACH-IN-COOLERS ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.USE ONLY APPROVED FOOD-GRADE SCOOPS OR UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Cook line
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Dry storage
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Bar
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Dining room
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Service counter
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Restroom
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Prep area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Kitchen (back)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Dining room
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Service counter
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Restroom
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Expo line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS/CONTINUE TO WORK ON:REPAIR DAMAGED WALLS WHERE NEEDED AT EMPLOYEE RESTROOM; ENSURE ALL WALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Emp restroom
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Walk-in freezer
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Bar
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Prep area
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Dining 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Service counter
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Expo line
Equipment: Ice cream freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Bar
Equipment: Reach in cooler
- Readable thermometer (corrected)
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: CURRENT THERMOMETER INSIDE REACH-IN-COOLER ON COOK-LINE WHERE RAW HAMBURGER PATTIES ARE STORED IS BROKEN--REPLACE WITH PROPERLY WORKING THERMOMETER.
Location: Kitchen
Equipment: Reach in cooler
- Readable thermometer (corrected)
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: CURRENT THERMOMETER INSIDE REACH-IN-COOLER ON COOK-LINE WHERE RAW HAMBURGER PATTIES ARE STORED IS BROKEN--REPLACE WITH PROPERLY WORKING THERMOMETER.
Location: Cook line
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: IN PROGRESS: UPDATE NEEDED! WITH NEW DISHMACHINE INSTALLATION: PLEASE KEEP ME INFORMED OF ALL UPDATES.SEAL CURRENT DISHMACHINE IN LOCATIONS WERE LEAKS OCCUR OR PROVIDE NEW DISHMACHINE THAT HAS BEEN PENDING FOR SERVERAL MONTHS AT THIS ESTABLISHMENT.PLEASE ENSURE THAT NEW DISHMACHINE IS INSTALLED AND/OR IN MAJOR PROGRESS OF BEING INSTALLED WITHIN ESTABLISHMENT WITHIN THE RECHECK INSPECTION DATE. PROVIDE UPDATED INFO ON RECHECK INSPECTION DATE. PLEASE PROVIDE ALL DOCUMENTATION, INVOICES, BIDS, WORK ORDERS, ETC ON RECHECK INSPECTION DATE OR YOU MAY KEEP ME INFORMED VIA E-MAIL OR FAX. MUST ENSURE THAT NEW DISHMACHINE IS INSTALLED AND FUNCTIONING PROPERLY BEFORE THE END OF YEAR OF 2012.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Kitchen (back)
Equipment: Metal shelving
- 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.
Location: Bar
Equipment: Soda gun & holster
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT PREP AREA IN KITCHEN.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT PREP AREA IN KITCHEN.
Location: Prep area
|
12/18/2012 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN COOLERS AND REACH-IN GLASS CHILLERS (BROKEN GLASS) INTERIOR SURFACES AND SHELVING.
Location: Bar
Equipment: Reach in cooler
- 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.
Location: Kitchen
Equipment: Slicer
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT AT DINING ROOM SERVERS STATION AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Dining room
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT AT DINING ROOM SERVERS STATION AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SMALL SINGLE-SERVICE USE CUPS STORED IN FOOD PRODUCT AT REACH-IN-COOLERS ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.USE ONLY APPROVED FOOD-GRADE SCOOPS OR UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SMALL SINGLE-SERVICE USE CUPS STORED IN FOOD PRODUCT AT REACH-IN-COOLERS ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.USE ONLY APPROVED FOOD-GRADE SCOOPS OR UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Cook line
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Dry storage
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Bar
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Dining room
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Service counter
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Restroom
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Prep area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Kitchen (back)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Dining room
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Service counter
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Restroom
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Expo line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS/CONTINUE TO WORK ON:REPAIR DAMAGED WALLS WHERE NEEDED AT EMPLOYEE RESTROOM; ENSURE ALL WALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Emp restroom
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Walk-in freezer
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Bar
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Prep area
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Dining 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Service counter
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Expo line
Equipment: Ice cream freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Bar
Equipment: Reach in cooler
- Readable thermometer (corrected)
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: CURRENT THERMOMETER INSIDE REACH-IN-COOLER ON COOK-LINE WHERE RAW HAMBURGER PATTIES ARE STORED IS BROKEN--REPLACE WITH PROPERLY WORKING THERMOMETER.
Location: Kitchen
Equipment: Reach in cooler
- Readable thermometer (corrected)
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: CURRENT THERMOMETER INSIDE REACH-IN-COOLER ON COOK-LINE WHERE RAW HAMBURGER PATTIES ARE STORED IS BROKEN--REPLACE WITH PROPERLY WORKING THERMOMETER.
Location: Cook line
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: IN PROGRESS: UPDATE NEEDED! WITH NEW DISHMACHINE INSTALLATION: PLEASE KEEP ME INFORMED OF ALL UPDATES.SEAL CURRENT DISHMACHINE IN LOCATIONS WERE LEAKS OCCUR OR PROVIDE NEW DISHMACHINE THAT HAS BEEN PENDING FOR SERVERAL MONTHS AT THIS ESTABLISHMENT.PLEASE ENSURE THAT NEW DISHMACHINE IS INSTALLED AND/OR IN MAJOR PROGRESS OF BEING INSTALLED WITHIN ESTABLISHMENT WITHIN THE RECHECK INSPECTION DATE. PROVIDE UPDATED INFO ON RECHECK INSPECTION DATE. PLEASE PROVIDE ALL DOCUMENTATION, INVOICES, BIDS, WORK ORDERS, ETC ON RECHECK INSPECTION DATE OR YOU MAY KEEP ME INFORMED VIA E-MAIL OR FAX. MUST ENSURE THAT NEW DISHMACHINE IS INSTALLED AND FUNCTIONING PROPERLY BEFORE THE END OF YEAR OF 2012.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Kitchen (back)
Equipment: Metal shelving
- 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.
Location: Bar
Equipment: Soda gun & holster
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT PREP AREA IN KITCHEN.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT PREP AREA IN KITCHEN.
Location: Prep area
|
11/30/2012 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN COOLERS AND REACH-IN GLASS CHILLERS (BROKEN GLASS) INTERIOR SURFACES AND SHELVING.
Location: Bar
Equipment: Reach in cooler
- 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.
Location: Kitchen
Equipment: Slicer
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT AT DINING ROOM SERVERS STATION AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Dining room
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT AT DINING ROOM SERVERS STATION AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SMALL SINGLE-SERVICE USE CUPS STORED IN FOOD PRODUCT AT REACH-IN-COOLERS ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.USE ONLY APPROVED FOOD-GRADE SCOOPS OR UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SMALL SINGLE-SERVICE USE CUPS STORED IN FOOD PRODUCT AT REACH-IN-COOLERS ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.USE ONLY APPROVED FOOD-GRADE SCOOPS OR UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Cook line
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Dry storage
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Bar
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Dining room
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Service counter
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Restroom
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Prep 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: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Kitchen (back)
- 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: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Dining room
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Service counter
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Restroom
- 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: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Expo line
- 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: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS/CONTINUE TO WORK ON:REPAIR DAMAGED WALLS WHERE NEEDED AT EMPLOYEE RESTROOM; ENSURE ALL WALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Emp restroom
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND WALK-IN-FREEZER FLOORS; IN ADDITION, IMPROVE FLOOR DRAIN CLEANING AT ALL LOCATIONS AT ESTABLISHMENT.
Location: Walk-in freezer
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND WALK-IN-FREEZER FLOORS; IN ADDITION, IMPROVE FLOOR DRAIN CLEANING AT ALL LOCATIONS AT ESTABLISHMENT.
Location: Bar
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND WALK-IN-FREEZER FLOORS; IN ADDITION, IMPROVE FLOOR DRAIN CLEANING AT ALL LOCATIONS AT ESTABLISHMENT.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND WALK-IN-FREEZER FLOORS; IN ADDITION, IMPROVE FLOOR DRAIN CLEANING AT ALL LOCATIONS AT ESTABLISHMENT.
Location: Prep area
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND WALK-IN-FREEZER FLOORS; IN ADDITION, IMPROVE FLOOR DRAIN CLEANING AT ALL LOCATIONS AT ESTABLISHMENT.
Location: Dining 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND WALK-IN-FREEZER FLOORS; IN ADDITION, IMPROVE FLOOR DRAIN CLEANING AT ALL LOCATIONS AT ESTABLISHMENT.
Location: Service counter
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND WALK-IN-FREEZER FLOORS; IN ADDITION, IMPROVE FLOOR DRAIN CLEANING AT ALL LOCATIONS AT ESTABLISHMENT.
Location: -
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Expo line
Equipment: Ice cream freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Bar
Equipment: Reach in cooler
- Readable thermometer (corrected)
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: CURRENT THERMOMETER INSIDE REACH-IN-COOLER ON COOK-LINE WHERE RAW HAMBURGER PATTIES ARE STORED IS BROKEN--REPLACE WITH PROPERLY WORKING THERMOMETER.
Location: Kitchen
Equipment: Reach in cooler
- Readable thermometer (corrected)
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: CURRENT THERMOMETER INSIDE REACH-IN-COOLER ON COOK-LINE WHERE RAW HAMBURGER PATTIES ARE STORED IS BROKEN--REPLACE WITH PROPERLY WORKING THERMOMETER.
Location: Cook line
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: IN PROGRESS WITH NEW DISHMACHINE INSTALLATION: EMAIL DOCUMENTATION WAS PROVIDED BY MANGEMENT TO SHOW PROGRESS OF NEW DISHMACHINE PURCHASE. PLEASE KEEP ME INFORMED OF ALL UPDATES.SEAL CURRENT DISHMACHINE IN LOCATIONS WERE LEAKS OCCUR OR PROVIDE NEW DISHMACHINE THAT HAS BEEN PENDING FOR SERVERAL MONTHS AT THIS ESTABLISHMENT.PLEASE ENSURE THAT NEW DISHMACHINE IS INSTALLED AND/OR IN MAJOR PROGRESS OF BEING INSTALLED WITHIN ESTABLISHMENT WITHIN THE RECHECK INSPECTION DATE. PROVIDE UPDATED INFO ON RECHECK INSPECTION DATE. PLEASE PROVIDE ALL DOCUMENTATION, INVOICES, BIDS, WORK ORDERS, ETC ON RECHECK INSPECTION DATE OR YOU MAY KEEP ME INFORMED VIA E-MAIL OR FAX. MUST ENSURE THAT NEW DISHMACHINE IS INSTALLED AND FUNCTIONING PROPERLY BEFORE THE END OF YEAR OF 2012.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Kitchen (back)
Equipment: Metal shelving
- 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.
Location: Bar
Equipment: Soda gun & holster
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT PREP AREA IN KITCHEN.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT PREP AREA IN KITCHEN.
Location: Prep area
|
11/26/2012 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN COOLERS AND REACH-IN GLASS CHILLERS (BROKEN GLASS) INTERIOR SURFACES AND SHELVING.
Location: Bar
Equipment: Reach in cooler
- 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.
Location: Kitchen
Equipment: Slicer
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT AT DINING ROOM SERVERS STATION AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Dining room
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT AT DINING ROOM SERVERS STATION AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SMALL SINGLE-SERVICE USE CUPS STORED IN FOOD PRODUCT AT REACH-IN-COOLERS ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.USE ONLY APPROVED FOOD-GRADE SCOOPS OR UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SMALL SINGLE-SERVICE USE CUPS STORED IN FOOD PRODUCT AT REACH-IN-COOLERS ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.USE ONLY APPROVED FOOD-GRADE SCOOPS OR UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Cook line
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Dry storage
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Bar
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Dining room
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Service counter
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Restroom
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Prep 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: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Kitchen (back)
- 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: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Dining room
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Service counter
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Restroom
- 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: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Expo line
- 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: CONTINUE TO WORK ON AND IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN, COOK-LINE AND EXPO LOCATION SOILED CEILING TILES/VENTS WHERE NEEDED; REMOVE DUST AND SOILED BUILD-UP ON KITCHEN CEILING PICTURES, EQUIPMENT, WIRES, ETC.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS/CONTINUE TO WORK ON:REPAIR DAMAGED WALLS WHERE NEEDED AT EMPLOYEE RESTROOM; ENSURE ALL WALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Emp restroom
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND WALK-IN-FREEZER FLOORS; IN ADDITION, IMPROVE FLOOR DRAIN CLEANING AT ALL LOCATIONS AT ESTABLISHMENT.
Location: Walk-in freezer
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND WALK-IN-FREEZER FLOORS; IN ADDITION, IMPROVE FLOOR DRAIN CLEANING AT ALL LOCATIONS AT ESTABLISHMENT.
Location: Bar
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND WALK-IN-FREEZER FLOORS; IN ADDITION, IMPROVE FLOOR DRAIN CLEANING AT ALL LOCATIONS AT ESTABLISHMENT.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND WALK-IN-FREEZER FLOORS; IN ADDITION, IMPROVE FLOOR DRAIN CLEANING AT ALL LOCATIONS AT ESTABLISHMENT.
Location: Prep area
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND WALK-IN-FREEZER FLOORS; IN ADDITION, IMPROVE FLOOR DRAIN CLEANING AT ALL LOCATIONS AT ESTABLISHMENT.
Location: Dining 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND WALK-IN-FREEZER FLOORS; IN ADDITION, IMPROVE FLOOR DRAIN CLEANING AT ALL LOCATIONS AT ESTABLISHMENT.
Location: Service counter
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND WALK-IN-FREEZER FLOORS; IN ADDITION, IMPROVE FLOOR DRAIN CLEANING AT ALL LOCATIONS AT ESTABLISHMENT.
Location: -
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Expo line
Equipment: Ice cream freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Bar
Equipment: Reach in cooler
- Readable thermometer (corrected)
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: CURRENT THERMOMETER INSIDE REACH-IN-COOLER ON COOK-LINE WHERE RAW HAMBURGER PATTIES ARE STORED IS BROKEN--REPLACE WITH PROPERLY WORKING THERMOMETER.
Location: Kitchen
Equipment: Reach in cooler
- Readable thermometer (corrected)
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: CURRENT THERMOMETER INSIDE REACH-IN-COOLER ON COOK-LINE WHERE RAW HAMBURGER PATTIES ARE STORED IS BROKEN--REPLACE WITH PROPERLY WORKING THERMOMETER.
Location: Cook line
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: IN PROGRESS WITH NEW DISHMACHINE INSTALLATION: EMAIL DOCUMENTATION WAS PROVIDED BY MANGEMENT TO SHOW PROGRESS OF NEW DISHMACHINE PURCHASE. PLEASE KEEP ME INFORMED OF ALL UPDATES.SEAL CURRENT DISHMACHINE IN LOCATIONS WERE LEAKS OCCUR OR PROVIDE NEW DISHMACHINE THAT HAS BEEN PENDING FOR SERVERAL MONTHS AT THIS ESTABLISHMENT.A 30-DAY FOLLOW-UP HAS BEEN ISSUED TO ESTABLISHMENT REGARDING NEW DISHMACHINE INSTALLATION. PLEASE ENSURE THAT NEW DISHMACHINE IS INSTALLED AND/OR IN MAJOR PROGRESS OF BEING INSTALLED WITHIN ESTABLISHMENT WITHIN THE 30-DAY RECHECK DUE DATE. PLEASE PROVIDE ALL DOCUMENTATION, INVOICES, BIDS, WORK ORDERS, ETC ON RECHECK INSPECTION DATE OR YOU MAY KEEP ME INFORMED VIA E-MAIL OR FAX. MUST ENSURE THAT NEW DISHMACHINE IS INSTALLED AND FUNCTIONING PROPERLY BEFORE THE END OF YEAR OF 2012.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM).
Location: Kitchen (back)
Equipment: Metal shelving
- 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.
Location: Bar
Equipment: Soda gun & holster
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT PREP AREA IN KITCHEN.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT PREP AREA IN KITCHEN.
Location: Prep area
|
10/25/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN COOLERS AND REACH-IN GLASS CHILLERS (BROKEN GLASS) INTERIOR SURFACES AND SHELVING.
Location: Bar
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected on site)
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.
Location: Kitchen
Equipment: Slicer
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT AT DINING ROOM SERVERS STATION AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Dining room
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT AT DINING ROOM SERVERS STATION AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SMALL SINGLE-SERVICE USE CUPS STORED IN FOOD PRODUCT AT REACH-IN-COOLERS ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.USE ONLY APPROVED FOOD-GRADE SCOOPS OR UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Kitchen
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SMALL SINGLE-SERVICE USE CUPS STORED IN FOOD PRODUCT AT REACH-IN-COOLERS ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.USE ONLY APPROVED FOOD-GRADE SCOOPS OR UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Cook line
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Dry storage
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Bar
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Dining room
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Service counter
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Restroom
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD (EX. SWISS ROLLS) STORED AT BAR REACH-IN-GLASS CHILLER COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL BAG STORED AT KITCHEN DRY STORAGE ROOM AND AT DINING ROOM SERVERS STATIONS---DISCONTINUE THIS BEHAVIOR.SOILED EMPLOYEE APRONS STORED ON DIAPER CHANGING TABLE AT MENS RESTROOM---DISCONTINUE THIS BEHAVIOR.SOILED RADIO STORED NEXT TO CLEAN DISHWARE AT BACK KITCHEN PREP LOCATION AND CELL PHONE CHARGES--IMPROVE AND/OR REMOVE.STORE EMPLOYEE PERSONAL ITEMS AT EMPLOYEE DESIGNATED LOCATION.
Location: Prep 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF BACK KITCHEN HOOD SYSTEM AND FILTERS, KITCHEN SOILED CEILING TILES/VENTS AND RESTROOM CEILING VENTS WHERE NEEDED. ALSO CLEAN CO2 TANK STORAGE ROOM CEILING VENTS.
Location: Kitchen (back)
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF BACK KITCHEN HOOD SYSTEM AND FILTERS, KITCHEN SOILED CEILING TILES/VENTS AND RESTROOM CEILING VENTS WHERE NEEDED. ALSO CLEAN CO2 TANK STORAGE ROOM CEILING VENTS.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF BACK KITCHEN HOOD SYSTEM AND FILTERS, KITCHEN SOILED CEILING TILES/VENTS AND RESTROOM CEILING VENTS WHERE NEEDED. ALSO CLEAN CO2 TANK STORAGE ROOM CEILING VENTS.
Location: Dining room
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF BACK KITCHEN HOOD SYSTEM AND FILTERS, KITCHEN SOILED CEILING TILES/VENTS AND RESTROOM CEILING VENTS WHERE NEEDED. ALSO CLEAN CO2 TANK STORAGE ROOM CEILING VENTS.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF BACK KITCHEN HOOD SYSTEM AND FILTERS, KITCHEN SOILED CEILING TILES/VENTS AND RESTROOM CEILING VENTS WHERE NEEDED. ALSO CLEAN CO2 TANK STORAGE ROOM CEILING VENTS.
Location: Restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED WALLS WHERE NEEDED AT EMPLOYEE RESTROOM; ENSURE ALL WALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Emp restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND WALK-IN-FREEZER FLOORS; IN ADDITION, IMPROVE FLOOR DRAIN CLEANING AT ALL LOCATIONS AT ESTABLISHMENT.
Location: Walk-in freezer
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND WALK-IN-FREEZER FLOORS; IN ADDITION, IMPROVE FLOOR DRAIN CLEANING AT ALL LOCATIONS AT ESTABLISHMENT.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND WALK-IN-FREEZER FLOORS; IN ADDITION, IMPROVE FLOOR DRAIN CLEANING AT ALL LOCATIONS AT ESTABLISHMENT.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND WALK-IN-FREEZER FLOORS; IN ADDITION, IMPROVE FLOOR DRAIN CLEANING AT ALL LOCATIONS AT ESTABLISHMENT.
Location: Prep area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND WALK-IN-FREEZER FLOORS; IN ADDITION, IMPROVE FLOOR DRAIN CLEANING AT ALL LOCATIONS AT ESTABLISHMENT.
Location: Dining 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND WALK-IN-FREEZER FLOORS; IN ADDITION, IMPROVE FLOOR DRAIN CLEANING AT ALL LOCATIONS AT ESTABLISHMENT.
Location: Service counter
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Expo line
Equipment: Ice cream freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Bar
Equipment: Reach in cooler
- Readable thermometer (corrected on site)
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: CURRENT THERMOMETER INSIDE REACH-IN-COOLER ON COOK-LINE WHERE RAW HAMBURGER PATTIES ARE STORED IS BROKEN--REPLACE WITH PROPERLY WORKING THERMOMETER.
Location: Kitchen
Equipment: Reach in cooler
- Readable thermometer (corrected on site)
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: CURRENT THERMOMETER INSIDE REACH-IN-COOLER ON COOK-LINE WHERE RAW HAMBURGER PATTIES ARE STORED IS BROKEN--REPLACE WITH PROPERLY WORKING THERMOMETER.
Location: Cook line
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL CURRENT DISHMACHINE IN LOCATIONS WERE LEAKS OCCUR OR PROVIDE NEW DISHMACHINE THAT HAS BEEN PENDING FOR SERVERAL MONTHS AT THIS ESTABLISHMENT.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DIAPER CHANGING TABLES AT RESTROOMS.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED FOOD SCALES.-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM). CLEAN SOILED RADIO OR REMOVE.
Location: Restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DIAPER CHANGING TABLES AT RESTROOMS.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED FOOD SCALES.-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM). CLEAN SOILED RADIO OR REMOVE.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DIAPER CHANGING TABLES AT RESTROOMS.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED FOOD SCALES.-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM). CLEAN SOILED RADIO OR REMOVE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DIAPER CHANGING TABLES AT RESTROOMS.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED FOOD SCALES.-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM). CLEAN SOILED RADIO OR REMOVE.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DIAPER CHANGING TABLES AT RESTROOMS.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED FOOD SCALES.-SOILED BACK KITCHEN PREP LOCATION DISH AND DRY STORAGE SHELVING (ESPECIALLY UNDER BACK KITCHEN HOOD SYSTEM). CLEAN SOILED RADIO OR REMOVE.
Location: Kitchen (back)
Equipment: Metal shelving
- 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.
Location: Bar
Equipment: Soda gun & holster
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT PREP AREA IN KITCHEN.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT PREP AREA IN KITCHEN.
Location: Prep area
|
10/11/2012 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CONTINUE TO WORK ON AND MONITOR:***RECOMMENDATION***KEEP FOODS THAT ARE COOLING SEPERATED FROM FOODS THAT FOODS THAT ARE ALREADY COOLED DOWN TO 41 F OR BELOW WHEN STORED IN WALK-IN-COOLER.PAN OF PASTA IN KITCHEN WALK-IN-COOLER AT 44 F - 45 F (PREPARED ON 5/23/12)--PASTA WAS DISCARDED.ENSURE PROPER COOLING PROCEDURES ON ALL FOODS THAT ARE COOLED.
Location: Kitchen
Equipment: Walk in cooler
- 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.
Location: Kitchen
Equipment: Microwave oven
- 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.
Location: Cook line
- 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: BUFFALO SAUCE STORED ON SAME TRAY AS COOK-LINE RADIO--KEEP SEPERATE.
Location: Cook line
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE PROPER DOOR SWEEP FOR BOTTOM OF BACK DOOR (RIGHT-SIDED) TO ELIMINATE ANY OPENINGS/GAPS AT THE BOTTOM OF DOOR.
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.
Location: Cook line
Equipment: reach in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE THE CLEANING AND SANITIZING OF THE FOLLOWING ROUTINELY:-COOK-LINE REACH-IN-COOLER AND FREEZER DRAWERS (INTERIOR AND EXTERIOR SURFACES/DETAILED).
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE THE CLEANING AND SANITIZING OF THE FOLLOWING ROUTINELY:-COOK-LINE REACH-IN-COOLER AND FREEZER DRAWERS (INTERIOR AND EXTERIOR SURFACES/DETAILED).
Location: Expo line
Equipment: ----------------- Coolers ----------------
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE THE CLEANING AND SANITIZING OF THE FOLLOWING ROUTINELY:-COOK-LINE REACH-IN-COOLER AND FREEZER DRAWERS (INTERIOR AND EXTERIOR SURFACES/DETAILED).
Location: Cook line
Equipment: Cooler drawers
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE THE CLEANING AND SANITIZING OF THE FOLLOWING ROUTINELY:-COOK-LINE REACH-IN-COOLER AND FREEZER DRAWERS (INTERIOR AND EXTERIOR SURFACES/DETAILED).
Location: Cook line
Equipment: Freezer drawers
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR BAR DISHMACHINE LEAKS.
Location: Bar
Equipment: Dishmachine
|
06/01/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PAN OF PASTA IN KITCHEN WALK-IN-COOLER AT 44 F - 45 F (PREPARED ON 5/23/12)--PASTA WAS DISCARDED.ENSURE PROPER COOLING PROCEDURES ON ALL FOODS THAT ARE COOLED.
Location: Kitchen
Equipment: Walk in cooler
- 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.
Location: Kitchen
Equipment: Microwave oven
- 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.
Location: Cook line
- 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: BUFFALO SAUCE STORED ON SAME TRAY AS COOK-LINE RADIO--KEEP SEPERATE.
Location: Cook line
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE PROPER DOOR SWEEP FOR BOTTOM OF BACK DOOR (RIGHT-SIDED) TO ELIMINATE ANY OPENINGS/GAPS AT THE BOTTOM OF DOOR.
Location: Kitchen (back)
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE THE CLEANING AND SANITIZING OF THE FOLLOWING ROUTINELY:-BAR REACH-IN-GLASS CHILLERS (BROKEN GLASS).-EXPO-LINE REACH-IN-COOLERS (INTERIOR AND EXTERIOR SURFACES/DETAILED).-COOK-LINE REACH-IN-COOLER AND FREEZER DRAWERS (INTERIOR AND EXTERIOR SURFACES/DETAILED).
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE THE CLEANING AND SANITIZING OF THE FOLLOWING ROUTINELY:-BAR REACH-IN-GLASS CHILLERS (BROKEN GLASS).-EXPO-LINE REACH-IN-COOLERS (INTERIOR AND EXTERIOR SURFACES/DETAILED).-COOK-LINE REACH-IN-COOLER AND FREEZER DRAWERS (INTERIOR AND EXTERIOR SURFACES/DETAILED).
Location: Expo line
Equipment: ----------------- Coolers ----------------
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE THE CLEANING AND SANITIZING OF THE FOLLOWING ROUTINELY:-BAR REACH-IN-GLASS CHILLERS (BROKEN GLASS).-EXPO-LINE REACH-IN-COOLERS (INTERIOR AND EXTERIOR SURFACES/DETAILED).-COOK-LINE REACH-IN-COOLER AND FREEZER DRAWERS (INTERIOR AND EXTERIOR SURFACES/DETAILED).
Location: Cook line
Equipment: Cooler drawers
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE THE CLEANING AND SANITIZING OF THE FOLLOWING ROUTINELY:-BAR REACH-IN-GLASS CHILLERS (BROKEN GLASS).-EXPO-LINE REACH-IN-COOLERS (INTERIOR AND EXTERIOR SURFACES/DETAILED).-COOK-LINE REACH-IN-COOLER AND FREEZER DRAWERS (INTERIOR AND EXTERIOR SURFACES/DETAILED).
Location: Cook line
Equipment: Freezer drawers
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR BAR DISHMACHINE LEAKS.
Location: Bar
Equipment: Dishmachine
|
05/25/2012 | Routine |
| No violation noted during this evaluation. | 05/25/2012 | Non-Illness Complaint |
- Food contact cleaning frequency (corrected on site)
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.
Location: Kitchen
Equipment: Slicer
- Food contact cleaning frequency (corrected on site)
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.
Location: Kitchen
Equipment: Knife/utensil rack
- 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: HOT WATER AT KITCHEN HANDSINKS TOO HOT (CURRENTLY AT 123 F); MAINTAIN HOT WATER AT HANDSINKS AT 100 F- 120 F AT ALL TIMES--REPAIR AND/OR ADJUST AS NEEDED.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER AT BAR 4-BAY SINK EXCEEDING 400 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT (ONE PUMP). USE TEST STRIPS DAILY TO MEASURE.IN-PLACE SANITIZER BUCKETS AT KITCHEN COOK-LINE, EXPO-LINE AND AT DINING ROOM BEVERAGE SERVERS STATIONS CONCENTATION UNDER 200 PPM FOR QUAT.MAINTAIN AT 200 PPM FOR QUAT.
Location: Bar
Equipment: 4-bay
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER AT BAR 4-BAY SINK EXCEEDING 400 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT (ONE PUMP). USE TEST STRIPS DAILY TO MEASURE.IN-PLACE SANITIZER BUCKETS AT KITCHEN COOK-LINE, EXPO-LINE AND AT DINING ROOM BEVERAGE SERVERS STATIONS CONCENTATION UNDER 200 PPM FOR QUAT.MAINTAIN AT 200 PPM FOR QUAT.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER AT BAR 4-BAY SINK EXCEEDING 400 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT (ONE PUMP). USE TEST STRIPS DAILY TO MEASURE.IN-PLACE SANITIZER BUCKETS AT KITCHEN COOK-LINE, EXPO-LINE AND AT DINING ROOM BEVERAGE SERVERS STATIONS CONCENTATION UNDER 200 PPM FOR QUAT.MAINTAIN AT 200 PPM FOR QUAT.
Location: Dining room
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER AT BAR 4-BAY SINK EXCEEDING 400 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT (ONE PUMP). USE TEST STRIPS DAILY TO MEASURE.IN-PLACE SANITIZER BUCKETS AT KITCHEN COOK-LINE, EXPO-LINE AND AT DINING ROOM BEVERAGE SERVERS STATIONS CONCENTATION UNDER 200 PPM FOR QUAT.MAINTAIN AT 200 PPM FOR QUAT.
Location: Expo line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS WHERE NEEDED.MONITOR INTERIOR HOOD SYSTEM FILTER CLEANING.
Location: Dish machine area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS WHERE NEEDED.MONITOR INTERIOR HOOD SYSTEM FILTER CLEANING.
Location: Womens restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-KEG COOLER BEVERAGE TUBING MOLD BUILD-UP.
Location: Walk-in cooler
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISHMACHINE WASH TEMEPRATURE NOT REACHING TO 160 F ACCORDING TO DATA PLATE; CONTACT SERVICE PROVIDER (ECOLAB) TO REPAIR OR REPLACE WASH TEMPERATURE GAUGE IF NEEDED.
Location: Kitchen
Equipment: Dishmachine
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DISHMACHINE; DO NOT STORE ITEMS ON TOP OF DISHMACHINE OR USE AS STORAGE.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN DISH STORAGE SHELVING.-SOILED EXPO-LINE SHELVING AND COUNTER-TOP SURFACES.-SOILED BAR REACH-IN GLASS COOLERS (BROKEN GLASS).
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN DISH STORAGE SHELVING.-SOILED EXPO-LINE SHELVING AND COUNTER-TOP SURFACES.-SOILED BAR REACH-IN GLASS COOLERS (BROKEN GLASS).
Location: Expo line
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN DISH STORAGE SHELVING.-SOILED EXPO-LINE SHELVING AND COUNTER-TOP SURFACES.-SOILED BAR REACH-IN GLASS COOLERS (BROKEN GLASS).
Location: Bar
Equipment: Reach 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.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
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01/27/2012 | Recheck |
- Food contact cleaning frequency (corrected on site)
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.
Location: Kitchen
Equipment: Slicer
- Food contact cleaning frequency (corrected on site)
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.
Location: Kitchen
Equipment: Knife/utensil rack
- 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: HOT WATER AT KITCHEN HANDSINKS TOO HOT (CURRENTLY AT 123 F); MAINTAIN HOT WATER AT HANDSINKS AT 100 F- 120 F AT ALL TIMES--REPAIR AND/OR ADJUST AS NEEDED.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER AT BAR 4-BAY SINK EXCEEDING 400 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT (ONE PUMP). USE TEST STRIPS DAILY TO MEASURE.IN-PLACE SANITIZER BUCKETS AT KITCHEN COOK-LINE, EXPO-LINE AND AT DINING ROOM BEVERAGE SERVERS STATIONS CONCENTATION UNDER 200 PPM FOR QUAT.MAINTAIN AT 200 PPM FOR QUAT.
Location: Bar
Equipment: 4-bay
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER AT BAR 4-BAY SINK EXCEEDING 400 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT (ONE PUMP). USE TEST STRIPS DAILY TO MEASURE.IN-PLACE SANITIZER BUCKETS AT KITCHEN COOK-LINE, EXPO-LINE AND AT DINING ROOM BEVERAGE SERVERS STATIONS CONCENTATION UNDER 200 PPM FOR QUAT.MAINTAIN AT 200 PPM FOR QUAT.
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: SANITIZER AT BAR 4-BAY SINK EXCEEDING 400 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT (ONE PUMP). USE TEST STRIPS DAILY TO MEASURE.IN-PLACE SANITIZER BUCKETS AT KITCHEN COOK-LINE, EXPO-LINE AND AT DINING ROOM BEVERAGE SERVERS STATIONS CONCENTATION UNDER 200 PPM FOR QUAT.MAINTAIN AT 200 PPM FOR QUAT.
Location: Dining room
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER AT BAR 4-BAY SINK EXCEEDING 400 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT (ONE PUMP). USE TEST STRIPS DAILY TO MEASURE.IN-PLACE SANITIZER BUCKETS AT KITCHEN COOK-LINE, EXPO-LINE AND AT DINING ROOM BEVERAGE SERVERS STATIONS CONCENTATION UNDER 200 PPM FOR QUAT.MAINTAIN AT 200 PPM FOR QUAT.
Location: Expo line
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS WHERE NEEDED.MONITOR INTERIOR HOOD SYSTEM FILTER CLEANING.
Location: Dish machine 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS WHERE NEEDED.MONITOR INTERIOR HOOD SYSTEM FILTER CLEANING.
Location: Womens restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND WALK-IN-KEG COOLER FLOORS, WALLS, AND BEVERAGE TUBING MOLD BUILD-UP.
Location: Walk-in cooler
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISHMACHINE WASH TEMEPRATURE NOT REACHING TO 160 F ACCORDING TO DATA PLATE; CONTACT SERVICE PROVIDER (ECOLAB) TO REPAIR OR REPLACE WASH TEMPERATURE GAUGE IF NEEDED.
Location: Kitchen
Equipment: Dishmachine
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DISHMACHINE; DO NOT STORE ITEMS ON TOP OF DISHMACHINE OR USE AS STORAGE.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN DISH STORAGE SHELVING.-SOILED EXPO-LINE SHELVING AND COUNTER-TOP SURFACES.-SOILED REFRIGERATION AND FREEZER UNIT DOOR GASKETS/SEALS WHERE NEEDED.-SOILED BAR REACH-IN GLASS COOLERS (BROKEN GLASS).
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN DISH STORAGE SHELVING.-SOILED EXPO-LINE SHELVING AND COUNTER-TOP SURFACES.-SOILED REFRIGERATION AND FREEZER UNIT DOOR GASKETS/SEALS WHERE NEEDED.-SOILED BAR REACH-IN GLASS COOLERS (BROKEN GLASS).
Location: Expo line
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN DISH STORAGE SHELVING.-SOILED EXPO-LINE SHELVING AND COUNTER-TOP SURFACES.-SOILED REFRIGERATION AND FREEZER UNIT DOOR GASKETS/SEALS WHERE NEEDED.-SOILED BAR REACH-IN GLASS COOLERS (BROKEN GLASS).
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN DISH STORAGE SHELVING.-SOILED EXPO-LINE SHELVING AND COUNTER-TOP SURFACES.-SOILED REFRIGERATION AND FREEZER UNIT DOOR GASKETS/SEALS WHERE NEEDED.-SOILED BAR REACH-IN GLASS COOLERS (BROKEN GLASS).
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN DISH STORAGE SHELVING.-SOILED EXPO-LINE SHELVING AND COUNTER-TOP SURFACES.-SOILED REFRIGERATION AND FREEZER UNIT DOOR GASKETS/SEALS WHERE NEEDED.-SOILED BAR REACH-IN GLASS COOLERS (BROKEN GLASS).
Location: Bar
Equipment: Reach 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.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
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01/24/2012 | Routine |
Restaurant representatives - add corrected or new information about TGI FRIDAYS, 501 W WASHINGTON ST, Indianapolis, IN »