- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine is not sanitizing. Not pulling chemical through tubing. Repair. May set up three bay sink to sanitize dishes until repaired.
Location: Basement
Equipment: Dishmachine
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Please date mark open cheeses with 7 day disposal date.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No reading at both in place sanitizer buckets upstairs. Please change frequently enough to maintain bleach at 50-100 ppm.
Location: Kitchen
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Prep top cutting board soiled. Please clean, resurface or replace.
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: Wiped knife off with wet cloth towel. Discontinue. If in need of sanitizing always wash- rinse- sanitize. May use clean dry cloth towel to clean knife between sandwiches. Change towel when it becomes soiled. Wash - rinse- sanitize knife every 4 hours while in use.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on prep top cutting board. Please store in approved strength sanitizer solution. CORRECTED
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Foods in end line prep top cooler being iced. Repair to hold at 41 deg F or below. Note: repairman called already to come fix prep top cooler. Note: Building owner checking to determine whether cooler will be repaired or replaced due to cost.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Old true refrigerator by dish machine soiled inside. Please clean and keep clean or remove.
Location: Basement
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Plumbing leaking below hand sink by dish machine. Please repair.2. Dish machine leaking at top by vacuum breaker. Please repair. 3. Leak at faucet of 2 bay sink. Please repair.
Location: Basement
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Plumbing leaking below hand sink by dish machine. Please repair.2. Dish machine leaking at top by vacuum breaker. Please repair. 3. Leak at faucet of 2 bay sink. Please repair.
Location: Basement
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Plumbing leaking below hand sink by dish machine. Please repair.2. Dish machine leaking at top by vacuum breaker. Please repair. 3. Leak at faucet of 2 bay sink. Please repair.
Location: Basement
Equipment: 2-bay
|
08/08/2014 | Recheck |
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine is not sanitizing. Not pulling chemical through tubing. Repair. May set up three bay sink to sanitize dishes until repaired.
Location: Basement
Equipment: Dishmachine
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Please date mark open cheeses with 7 day disposal date.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No reading at both in place sanitizer buckets upstairs. Please change frequently enough to maintain bleach at 50-100 ppm.
Location: Kitchen
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Prep top cutting board soiled. Please clean, resurface or replace.
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: Wiped knife off with wet cloth towel. Discontinue. If in need of sanitizing always wash- rinse- sanitize. May use clean dry cloth towel to clean knife between sandwiches. Change towel when it becomes soiled. Wash - rinse- sanitize knife every 4 hours while in use.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on prep top cutting board. Please store in approved strength sanitizer solution. CORRECTED
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Foods in end line prep top cooler being iced. Repair to hold at 41 deg F or below. Note: repairman called already to come fix prep top cooler.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Old true refrigerator by dish machine soiled inside. Please clean and keep clean or remove.
Location: Basement
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Plumbing leaking below hand sink by dish machine. Please repair.2. Dish machine leaking at top by vacuum breaker. Please repair. 3. Leak at faucet of 2 bay sink. Please repair.
Location: Basement
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Plumbing leaking below hand sink by dish machine. Please repair.2. Dish machine leaking at top by vacuum breaker. Please repair. 3. Leak at faucet of 2 bay sink. Please repair.
Location: Basement
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Plumbing leaking below hand sink by dish machine. Please repair.2. Dish machine leaking at top by vacuum breaker. Please repair. 3. Leak at faucet of 2 bay sink. Please repair.
Location: Basement
Equipment: 2-bay
|
07/31/2014 | Routine |
- 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 container almost out, not drawing enough to register on test strip. Sanitizer replaced. CORRECTED ON SITE, thank you.
Location: Dish machine area
Equipment: Dishmachine
|
01/30/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. MONITOR UNIT, ENSURE HOLDS FOOD AT 41 DEGREES AND BELOW.
Location: Cook line
Equipment: Make table cooler
- 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). CHEMICALS STORED ABOVE PREP TABLE. PLEASE REMOVE.
Location: Basement
- Toxic use (corrected)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials. DISCONTINUE USE OF HOMESTYLE "RAID".
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW SAUSAGE STORED ABOVE READY TO EAT FOOD. PLEASE STORE BELOW.
Location: Basement
Equipment: Reach in cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Make Table cooler on top is iced. Repair person has been back 4 times per owner.
Equipment: Make table cooler
|
08/16/2013 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. MONITOR UNIT, ENSURE HOLDS FOOD AT 41 DEGREES AND BELOW.
Location: Cook line
Equipment: Make table cooler
- 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). CHEMICALS STORED ABOVE PREP TABLE. PLEASE REMOVE.
Location: Basement
- Toxic use (corrected)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials. DISCONTINUE USE OF HOMESTYLE "RAID".
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW SAUSAGE STORED ABOVE READY TO EAT FOOD. PLEASE STORE BELOW.
Location: Basement
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Make Table cooler on top is iced. Repair person has been back 4 times per owner.
Equipment: Make table cooler
|
08/15/2013 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. MONITOR UNIT, ENSURE HOLDS FOOD AT 41 DEGREES AND BELOW.
Location: Cook line
Equipment: Make table cooler
- 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). CHEMICALS STORED ABOVE PREP TABLE. PLEASE REMOVE.
Location: Basement
- Toxic use (corrected)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials. DISCONTINUE USE OF HOMESTYLE "RAID".
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW SAUSAGE STORED ABOVE READY TO EAT FOOD. PLEASE STORE BELOW.
Location: Basement
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Make Table cooler on top is iced. Repair person has been back 4 times per owner.
Equipment: Make table cooler
|
07/31/2013 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. MONITOR UNIT, ENSURE HOLDS FOOD AT 41 DEGREES AND BELOW.
Location: Cook line
Equipment: Make table cooler
- 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). CHEMICALS STORED ABOVE PREP TABLE. PLEASE REMOVE.
Location: Basement
- Toxic use (corrected)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials. DISCONTINUE USE OF HOMESTYLE "RAID".
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW SAUSAGE STORED ABOVE READY TO EAT FOOD. PLEASE STORE BELOW.
Location: Basement
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Make Table cooler on top is iced. Repair person has been back 4 times per owner.
Equipment: Make table cooler
|
07/17/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. MONITOR UNIT, ENSURE HOLDS FOOD AT 41 DEGREES AND BELOW.
Location: Cook line
Equipment: Make table cooler
- 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). CHEMICALS STORED ABOVE PREP TABLE. PLEASE REMOVE.
Location: Basement
- Toxic use
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials. DISCONTINUE USE OF HOMESTYLE "RAID".
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW SAUSAGE STORED ABOVE READY TO EAT FOOD. PLEASE STORE BELOW.
Location: Basement
Equipment: Reach in cooler
|
07/11/2013 | Routine |
- 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. CLEAN INTERIOR LIDS OF MAKE TABLES.
Location: Kitchen (front)
Equipment: Make table cooler
- 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. CHANGE OUT SANITIZER MORE FREQUENTLY.
Location: Kitchen (front)
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Basement
- 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. NO RECENT TAG ON HOOD. 4/2 Scheduled with 360 Services.
Location: Basement
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RE-SEAL TO WALL WITH SILICONE SEALER.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. SODA CUPBOARD AREA; DE-LIME 2BAY AND SPRAY ARM OF DISHMACHINE FAUCETS IN BASEMENT.
Location: Sales floor
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. SODA CUPBOARD AREA; DE-LIME 2BAY AND SPRAY ARM OF DISHMACHINE FAUCETS IN BASEMENT.
Location: Basement
|
04/02/2013 | Recheck |
- 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. CLEAN INTERIOR LIDS OF MAKE TABLES.
Location: Kitchen (front)
Equipment: Make table cooler
- 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. CHANGE OUT SANITIZER MORE FREQUENTLY.
Location: Kitchen (front)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Basement
- 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. NO RECENT TAG ON HOOD.
Location: Basement
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RE-SEAL TO WALL WITH SILICONE SEALER.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. SODA CUPBOARD AREA; DE-LIME 2BAY AND SPRAY ARM OF DISHMACHINE FAUCETS IN BASEMENT.
Location: Sales floor
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. SODA CUPBOARD AREA; DE-LIME 2BAY AND SPRAY ARM OF DISHMACHINE FAUCETS IN BASEMENT.
Location: Basement
|
03/26/2013 | Routine |
- Toxic use (corrected on site)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials. LABEL FOR ROACH SPRAY IN BASEMENT DOES NOT INDICATE FOR USE IN RETAIL FOOD ESTABLISHMENT.
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Basement
Equipment: Can opener
- 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. PROVIDE THERMOMETERS IN ALL COOLERS WHERE MISSING.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLEASE REPLACE TORN GASKETS ON 3-DOOR COOLER; PLEASE ELIMINATE SOURCE OF WATER AT BOTTOM OF MAKE TABLE.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLEASE REPLACE TORN GASKETS ON 3-DOOR COOLER; PLEASE ELIMINATE SOURCE OF WATER AT BOTTOM OF MAKE TABLE.
Location: Kitchen
Equipment: Make table cooler
|
11/13/2012 | Routine |
| No violation noted during this evaluation. | 07/03/2012 | Non-Illness Complaint |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Resurface (paint) wall area in basement kitchen around spray arm area of dish machine.
Location: Dish machine area
|
06/15/2012 | Routine |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Unnecessary litter
Premises not free of unnecessary items. (Basement kitchen)
Correction: Remove unnecessary items, and nonfunctional equipment.
Location: Kitchen
- 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: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean floor of reach in cooler in basement kitchen.
Location: Basement
Equipment: Reach in cooler
|
02/27/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PESTO, RANCH, MAYO, ETC..SPREADS MAINTAINING 60 DEGREES F ON 3/4 TOP OF BOTTLE LOCATED ON COLD TOP. STORE BOTTLES IN DEEPER PANS TO MAINTAIN THE ENTIRE BOTTLE AT 41 DEGREES F.
Location: Kitchen
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: FOOD EMPLOYEE ENTERED KITCHEN AFTER WORKING ON LOWER LEVEL PREP KTICHEN AND DID NOT CHANGE GLOVES BEFORE FOOD PREPARATION. ENSURE GLOVES ARE CHANGED AFTER CONTAMINATION. FURTHERMORE, HANDS SHOULD BE WASHED IN BETWEEN GLOVE CHANGE.
- 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: OPENED EMPLOYEE BOTTLED WATER STORED IN FOOD PREP AREAS. PROVIDE CUPS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: TRAY OF RAW SHELL EGGS STORED ABOVE BOXED LETTUCE INSIDE REACH IN COOLER. STORE RAW ANIMAL PRODUCT BELOW READY TO EAT FOODS TO PROTECT FROM CONTAMINATION.
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: MOP BUCKET STORED IN FRONT OF HAND SINK IN DOWNSTAIRS PREP KITCHEN.
Location: Kitchen
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HAND SINK WATER REACHING A MAXIMUM OF 71 DEGREES F. LOCATED IN DOWNSTAIRS PREP KITCHEN. FOOD EMPLOYEES NOT ABLE TO WASH HANDS PROPERLY WITH WATER AT A MINIMUM OF 100 DEGREES F.
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: SANITIZING SOLUTION IN BUCKET TOO STRONG. MAINTAIN SOLUTION AT 100 PPM CHLORINE.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: FOOD EMPLOYEES WASHING HANDS IN RESTROOM AS OPPOSED TO HAND SINK LOCATED IN DOWN STAIRS PREP KITCHEN. FOOD EMPLOYEES SHOULD WASH HANDS AT HAND SINK IN KITCHEN AREA.
Location: Emp restroom
- 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.
Comments: HAND SINK WATER REACHING A MAXIMUM OF 71 DEGREES F IN DOWN STAIRS PREP KITCHEN. A WORK ORDER IS IN PROGRESS TO PROVIDE REPAIR. DEFECT WILL BE FOLLOWED UP BY DISTRICT INSPECTER ON NEXT ROUTINE INSPECTION.
Location: Kitchen
|
02/01/2012 | Super Bowl Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PESTO, RANCH, MAYO, ETC..SPREADS MAINTAINING 60 DEGREES F ON 3/4 TOP OF BOTTLE LOCATED ON COLD TOP. STORE BOTTLES IN DEEPER PANS TO MAINTAIN THE ENTIRE BOTTLE AT 41 DEGREES F.
Location: Kitchen
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: FOOD EMPLOYEE ENTERED KITCHEN AFTER WORKING ON LOWER LEVEL PREP KTICHEN AND DID NOT CHANGE GLOVES BEFORE FOOD PREPARATION. ENSURE GLOVES ARE CHANGED AFTER CONTAMINATION. FURTHERMORE, HANDS SHOULD BE WASHED IN BETWEEN GLOVE CHANGE.
- 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: OPENED EMPLOYEE BOTTLED WATER STORED IN FOOD PREP AREAS. PROVIDE CUPS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: TRAY OF RAW SHELL EGGS STORED ABOVE BOXED LETTUCE INSIDE REACH IN COOLER. STORE RAW ANIMAL PRODUCT BELOW READY TO EAT FOODS TO PROTECT FROM CONTAMINATION.
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: MOP BUCKET STORED IN FRONT OF HAND SINK IN DOWNSTAIRS PREP KITCHEN.
Location: Kitchen
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HAND SINK WATER REACHING A MAXIMUM OF 71 DEGREES F. LOCATED IN DOWNSTAIRS PREP KITCHEN. FOOD EMPLOYEES NOT ABLE TO WASH HANDS PROPERLY WITH WATER AT A MINIMUM OF 100 DEGREES F.
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: SANITIZING SOLUTION IN BUCKET TOO STRONG. MAINTAIN SOLUTION AT 100 PPM CHLORINE.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: FOOD EMPLOYEES WASHING HANDS IN RESTROOM AS OPPOSED TO HAND SINK LOCATED IN DOWN STAIRS PREP KITCHEN. FOOD EMPLOYEES SHOULD WASH HANDS AT HAND SINK IN KITCHEN AREA.
Location: Emp restroom
- 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.
Comments: HAND SINK WATER REACHING A MAXIMUM OF 71 DEGREES F IN DOWN STAIRS PREP KITCHEN.
Location: Kitchen
|
01/03/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about THE EDUCATED SANDWICH, 150 W MARKET ST, Indianapolis, IN »