- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: UNRESTRAINED CO2 TANKS IN BAR.Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: BAG OF OCTOPUS ON TOP OF HOLDING TRAY IN PREP TOP AT 50 DEGREES F. DO NOT OVERLOAD TRAYS. DO NOT PLACE BAGS ON TOP OF TRAYS. USE PREP TOP COOLER AS DESIGNED.BAG OF OCTOPUS MOVED TO WALK IN COOLER CORRECTED ON SITE.PREP TOP COOLER #2 HOLDING RAW SHRIMP AT 47 AND SHRIMP SALSA AT 43. SERVICE AND/OR ARRANGE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: BAG OF OCTOPUS ON TOP OF HOLDING TRAY IN PREP TOP AT 50 DEGREES F. DO NOT OVERLOAD TRAYS. DO NOT PLACE BAGS ON TOP OF TRAYS. USE PREP TOP COOLER AS DESIGNED.BAG OF OCTOPUS MOVED TO WALK IN COOLER CORRECTED ON SITE.PREP TOP COOLER #2 HOLDING RAW SHRIMP AT 47 AND SHRIMP SALSA AT 43. SERVICE AND/OR ARRANGE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Prep Top Cooler
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: HOUSE FLIES AND FRUIT FLIES INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
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: AIR VENTS ON OUTSIDE OF VENT HOOD ARE SOILED. PLEASE CLEAN.
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: CEILING TILES MISSING FROM KITCHEN. REPLACE MISSING TILES.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS OUT ON PREP TABLES AND COUNTERS ETC. STORE WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
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.
Comments: 1. THERMOMETER MISSING FROM PREP TOP COOLER.2. THERMOMETER MISSING FROM REACH IN COOLER (COCA COLA)PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Cook line
Equipment: Prep Top Cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. THERMOMETER MISSING FROM PREP TOP COOLER.2. THERMOMETER MISSING FROM REACH IN COOLER (COCA COLA)PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Kitchen
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: FOOD PRODUCT STORED ON FLOOR IN WALK IN FREEZER. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PREP TABLES SHELVING ON BOTH SIDES OF COOK LINE ARE SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PREP TABLES SHELVING ON BOTH SIDES OF COOK LINE ARE SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Prep table
- 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: ICE DISPENSING PLATFORM SOILED. PLEASE CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice bin
|
09/09/2014 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: UNRESTRAINED CO2 TANKS IN BAR.Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: BAG OF OCTOPUS ON TOP OF HOLDING TRAY IN PREP TOP AT 50 DEGREES F. DO NOT OVERLOAD TRAYS. DO NOT PLACE BAGS ON TOP OF TRAYS. USE PREP TOP COOLER AS DESIGNED.BAG OF OCTOPUS MOVED TO WALK IN COOLER CORRECTED ON SITE.PREP TOP COOLER #2 HOLDING RAW SHRIMP AT 47 AND SHRIMP SALSA AT 43. SERVICE AND/OR ARRANGE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: BAG OF OCTOPUS ON TOP OF HOLDING TRAY IN PREP TOP AT 50 DEGREES F. DO NOT OVERLOAD TRAYS. DO NOT PLACE BAGS ON TOP OF TRAYS. USE PREP TOP COOLER AS DESIGNED.BAG OF OCTOPUS MOVED TO WALK IN COOLER CORRECTED ON SITE.PREP TOP COOLER #2 HOLDING RAW SHRIMP AT 47 AND SHRIMP SALSA AT 43. SERVICE AND/OR ARRANGE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Prep Top Cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: HOUSE FLIES AND FRUIT FLIES INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
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: AIR VENTS ON OUTSIDE OF VENT HOOD ARE SOILED. PLEASE CLEAN.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CEILING TILES MISSING FROM KITCHEN. REPLACE MISSING TILES.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS OUT ON PREP TABLES AND COUNTERS ETC. STORE WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. THERMOMETER MISSING FROM PREP TOP COOLER.2. THERMOMETER MISSING FROM REACH IN COOLER (COCA COLA)PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Cook line
Equipment: Prep Top Cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. THERMOMETER MISSING FROM PREP TOP COOLER.2. THERMOMETER MISSING FROM REACH IN COOLER (COCA COLA)PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Kitchen
Equipment: Reach in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD PRODUCT STORED ON FLOOR IN WALK IN FREEZER. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PREP TABLES SHELVING ON BOTH SIDES OF COOK LINE ARE SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PREP TABLES SHELVING ON BOTH SIDES OF COOK LINE ARE SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Prep table
- 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: ICE DISPENSING PLATFORM SOILED. PLEASE CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice bin
|
08/21/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. CRAWFISH MIXTURE IN STEAM TABLE MEASURED 129 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
Location: Cook line
Equipment: Steam table
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. RAW SHRIMP IN PREP TOP COOLER MEASURED 46 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Prep Top Cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. SPRAY BOTTLE NOT LABELED IN DISHMACHINE AREA.LABEL ALL CHEMICAL SPRAY BOTTLES AS TO CONTENTS.
Location: Dish machine area
|
04/24/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. CRAWFISH MIXTURE IN STEAM TABLE MEASURED 129 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
Location: Cook line
Equipment: Steam table
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. RAW SHRIMP IN PREP TOP COOLER MEASURED 46 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Prep Top Cooler
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. SPRAY BOTTLE NOT LABELED IN DISHMACHINE AREA.LABEL ALL CHEMICAL SPRAY BOTTLES AS TO CONTENTS.
Location: Dish machine area
|
04/17/2014 | Routine |
- 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: 1. REAR DOOR IS NOT SEALED FULLY AT THE BOTTOM OF THE DOOR, LIGHT COMING THROUGH, LARGE ENOUGH FOR RODENTS AND PESTS TO ENTER2. THE SCREEN DOOR, SCREENS ARE NOT IN PLACE ANYMORE AND NEEDS TO BE SECURED TO PREVENT FLYING PESTS FROM ENTERING THE KITCHEN (FLIES, BEES, ETC...)
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: WATER POOLING UNDER THE COOKLINE
Location: Cook line
|
03/24/2014 | Non-Illness Complaint Recheck |
- 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: 1. REAR DOOR IS NOT SEALED FULLY AT THE BOTTOM OF THE DOOR, LIGHT COMING THROUGH, LARGE ENOUGH FOR RODENTS AND PESTS TO ENTER2. THE SCREEN DOOR, SCREENS ARE NOT IN PLACE ANYMORE AND NEEDS TO BE SECURED TO PREVENT FLYING PESTS FROM ENTERING THE KITCHEN (FLIES, BEES, ETC...)
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: WATER POOLING UNDER THE COOKLINE
Location: Cook line
|
03/21/2014 | Non-Illness Complaint |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED SEVERAL FLIES THROUGOUT KITCHEN.LOCATE SOURECE OF INFESTATION AND ELIMINATE.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW FISH STORED OVER BOTTLED BEVERAGES IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW PRODUCE AND READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. FOOD DEBRIS IN HAND SINK IN KITCHEN.DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. SINGLE SERVICE CUP USED AS SCOOP FOR BULK STORAGE SUGAR.PROVIDE A SCOOP WITH HANDLE.
- 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: 1. SCREEN DOOR DOES NOT PROPERLY FIT AND SEAL DOORWAY TO OUTSIDE IN THE KITCHEN. THERE IS A SEVERAL INCH GAP AT THE TOP AND BOTTOM OF SCREEN THAT ALLOWS FOR THE ENTRY OF PESTS INTO ESTABLISHMENT.PROVIDE A BETTER FITTING SCREEN DOOR OR KEEP BACK DOOR CLOSED TO PREVENT PEST ENTRY.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. SEVERAL DEAD PESTS IN LIGHT SHIELD CLOSEST TO BACK DOOR.REMOVE. CLEAN.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. SEVERAL WIPING CLOTHS STORED ON PREP TABLES WHEN NOT IN USE.STORE ALL WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.
Location: Kitchen
- 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: 1. CONTAINER OF RAW SHRIMP AND BOXES OF PRODUCE STORED DIRECLTY ON THE FLOOR OF THE WALK IN COOLER.2. TUBS OF SHRIMP AND BOX OF OYSTERS STORED DIRECLTY ON THE FLOOR IN THE WALK IN FREEZER.STORE ALL FOOD AT LEAST SIX INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION. PROVIDE ADDITIONAL SHELVING IF NECESSARY.3. THREE OPENED CANS OF TOMATO PUREE IN REACH IN COOLER IN COOK LINE AREA.TRANSFER FOOD PRODUCT TO A FOOD GRADE STORAGE CONTAINER ONCE OPENED. DO NOT STORE IN CANS AFTER OPENING.
Location: Walk-in cooler
Equipment: Walk 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: 1. CONTAINER OF RAW SHRIMP AND BOXES OF PRODUCE STORED DIRECLTY ON THE FLOOR OF THE WALK IN COOLER.2. TUBS OF SHRIMP AND BOX OF OYSTERS STORED DIRECLTY ON THE FLOOR IN THE WALK IN FREEZER.STORE ALL FOOD AT LEAST SIX INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION. PROVIDE ADDITIONAL SHELVING IF NECESSARY.3. THREE OPENED CANS OF TOMATO PUREE IN REACH IN COOLER IN COOK LINE AREA.TRANSFER FOOD PRODUCT TO A FOOD GRADE STORAGE CONTAINER ONCE OPENED. DO NOT STORE IN CANS AFTER OPENING.
Location: Walk-in freezer
Equipment: Walk in freezer
- 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: 1. CONTAINER OF RAW SHRIMP AND BOXES OF PRODUCE STORED DIRECLTY ON THE FLOOR OF THE WALK IN COOLER.2. TUBS OF SHRIMP AND BOX OF OYSTERS STORED DIRECLTY ON THE FLOOR IN THE WALK IN FREEZER.STORE ALL FOOD AT LEAST SIX INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION. PROVIDE ADDITIONAL SHELVING IF NECESSARY.3. THREE OPENED CANS OF TOMATO PUREE IN REACH IN COOLER IN COOK LINE AREA.TRANSFER FOOD PRODUCT TO A FOOD GRADE STORAGE CONTAINER ONCE OPENED. DO NOT STORE IN CANS AFTER OPENING.
Location: Kitchen
Equipment: Reach in cooler
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: 1. STORING ICE FOR CUSTOMER CONSUMPTION IN SECOND BAY OF 4 BAY SINK.PROVIDE A COMMERCIAL GRADE ICE BIN FOR BAR AREA. DISCONTINUE USING 4 BAY TO STORE ICE.
Location: Bar
Equipment: 4-bay
|
10/09/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED SEVERAL FLIES THROUGOUT KITCHEN.LOCATE SOURECE OF INFESTATION AND ELIMINATE.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW FISH STORED OVER BOTTLED BEVERAGES IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW PRODUCE AND READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. FOOD DEBRIS IN HAND SINK IN KITCHEN.DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. SINGLE SERVICE CUP USED AS SCOOP FOR BULK STORAGE SUGAR.PROVIDE A SCOOP WITH HANDLE.
- 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: 1. SCREEN DOOR DOES NOT PROPERLY FIT AND SEAL DOORWAY TO OUTSIDE IN THE KITCHEN. THERE IS A SEVERAL INCH GAP AT THE TOP AND BOTTOM OF SCREEN THAT ALLOWS FOR THE ENTRY OF PESTS INTO ESTABLISHMENT.PROVIDE A BETTER FITTING SCREEN DOOR OR KEEP BACK DOOR CLOSED TO PREVENT PEST ENTRY.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. SEVERAL DEAD PESTS IN LIGHT SHIELD CLOSEST TO BACK DOOR.REMOVE. CLEAN.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. SEVERAL WIPING CLOTHS STORED ON PREP TABLES WHEN NOT IN USE.STORE ALL WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. CONTAINER OF RAW SHRIMP AND BOXES OF PRODUCE STORED DIRECLTY ON THE FLOOR OF THE WALK IN COOLER.2. TUBS OF SHRIMP AND BOX OF OYSTERS STORED DIRECLTY ON THE FLOOR IN THE WALK IN FREEZER.STORE ALL FOOD AT LEAST SIX INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION. PROVIDE ADDITIONAL SHELVING IF NECESSARY.3. THREE OPENED CANS OF TOMATO PUREE IN REACH IN COOLER IN COOK LINE AREA.TRANSFER FOOD PRODUCT TO A FOOD GRADE STORAGE CONTAINER ONCE OPENED. DO NOT STORE IN CANS AFTER OPENING.
Location: Walk-in cooler
Equipment: Walk in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. CONTAINER OF RAW SHRIMP AND BOXES OF PRODUCE STORED DIRECLTY ON THE FLOOR OF THE WALK IN COOLER.2. TUBS OF SHRIMP AND BOX OF OYSTERS STORED DIRECLTY ON THE FLOOR IN THE WALK IN FREEZER.STORE ALL FOOD AT LEAST SIX INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION. PROVIDE ADDITIONAL SHELVING IF NECESSARY.3. THREE OPENED CANS OF TOMATO PUREE IN REACH IN COOLER IN COOK LINE AREA.TRANSFER FOOD PRODUCT TO A FOOD GRADE STORAGE CONTAINER ONCE OPENED. DO NOT STORE IN CANS AFTER OPENING.
Location: Walk-in freezer
Equipment: Walk in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. CONTAINER OF RAW SHRIMP AND BOXES OF PRODUCE STORED DIRECLTY ON THE FLOOR OF THE WALK IN COOLER.2. TUBS OF SHRIMP AND BOX OF OYSTERS STORED DIRECLTY ON THE FLOOR IN THE WALK IN FREEZER.STORE ALL FOOD AT LEAST SIX INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION. PROVIDE ADDITIONAL SHELVING IF NECESSARY.3. THREE OPENED CANS OF TOMATO PUREE IN REACH IN COOLER IN COOK LINE AREA.TRANSFER FOOD PRODUCT TO A FOOD GRADE STORAGE CONTAINER ONCE OPENED. DO NOT STORE IN CANS AFTER OPENING.
Location: Kitchen
Equipment: Reach in cooler
- Three bay : inappropriate use
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: 1. STORING ICE FOR CUSTOMER CONSUMPTION IN SECOND BAY OF 4 BAY SINK.PROVIDE A COMMERCIAL GRADE ICE BIN FOR BAR AREA. DISCONTINUE USING 4 BAY TO STORE ICE.
Location: Bar
Equipment: 4-bay
|
10/02/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. PANS ON TOP OF MAKE TABLE COOLER NOT PROPERLY SET UP. ENSURE FOOD PANS ARE PLACED INSIDE OF COOLER SO THAT THEY RECEIVE THE COOLING FROM THE MAKE TABLE UNIT. 3/8 METAL BARS THAT GO ACROSS TOP OF MAKE TABLE COOLER HAVE BEEN ORDERED, PER OWNER.
Location: Cook line
Equipment: Make table cooler
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs. EX. TOMATOES. USE UTENSILS, SUCH AS GLOVES.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation. GLOVES NOT CHANGED BETWEEN CHANGES IN DUTY. EX. AFTER CLEANING, GLOVES MUST BE CHANGED.
- 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. HANDS NOT WASHED AFTER CHANGING ACTIVITIES, TOUCHING FACE, ETC.. WASH HANDS.
- 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. OPEN DRINKS IN PREP AREA. DISCONTINUE PRACTICE.
Location: Cook line
- 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 MEAT STORED ABOVE OTHER FOOD. STORE BELOW.
Location: Walk-in 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 BLEACH SOLUTION MORE FREQUENTLY.
Location: Cook line
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Contamination of sanitized tableware (corrected)
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. STORE PLASTIC WARE INVERTED TO PREVENT EATING SURFACES FROM BEING HANDLED.
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying. STEAM TABLES STORED BENEATH COOK LINE. STORE OFF FLOOR.
Location: Cook line
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
- 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. GAP BENEATH REAR EXIT DOOR. PLEASE ELIMINATE.
Location: Kitchen (back)
- 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. NO HOT WATER IN THE BAR. DO NOT CONDUCT FOOD PREPARATION OR DISHWASHING IN BAR UNTIL RESTORED.
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.
Location: Kitchen
Equipment: Upright cooler
- 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: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ICE IN WALK IN FREEZER. REPAIR SOURCE.
Location: Walk-in freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL HAND SINK TO WALL IN KITCHEN.
Location: Kitchen
Equipment: Hand sink
- 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. FOOD STORED ON FLOOR IN WALK IN FREEZER. STORE OFF FLOOR.
Location: Walk-in freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings. UNCOVERED FOOD ON SPEEDRACK IN WALK IN FREEZER. PROTECT.
Location: Walk-in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen
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. KNIFE STORED BETWEEN 2 SOILED TABLES. DISCONTINUE PRACTICE. STORE ON CLEANED AND SANITIZED SURFACE.
Location: Cook line
|
03/15/2013 | 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. PANS ON TOP OF MAKE TABLE COOLER NOT PROPERLY SET UP. ENSURE FOOD PANS ARE PLACED INSIDE OF COOLER SO THAT THEY RECEIVE THE COOLING FROM THE MAKE TABLE UNIT. 3/8 METAL BARS THAT GO ACROSS TOP OF MAKE TABLE COOLER HAVE BEEN ORDERED, PER OWNER.
Location: Cook line
Equipment: Make table cooler
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs. EX. TOMATOES. USE UTENSILS, SUCH AS GLOVES.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation. GLOVES NOT CHANGED BETWEEN CHANGES IN DUTY. EX. AFTER CLEANING, GLOVES MUST BE CHANGED.
- No hand washing (when) (corrected on site)
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. HANDS NOT WASHED AFTER CHANGING ACTIVITIES, TOUCHING FACE, ETC.. WASH HANDS.
- 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. OPEN DRINKS IN PREP AREA. DISCONTINUE PRACTICE.
Location: Cook line
- 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 MEAT STORED ABOVE OTHER FOOD. STORE BELOW.
Location: Walk-in 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 BLEACH SOLUTION MORE FREQUENTLY.
Location: Cook line
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Contamination of sanitized tableware (corrected)
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. STORE PLASTIC WARE INVERTED TO PREVENT EATING SURFACES FROM BEING HANDLED.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying. STEAM TABLES STORED BENEATH COOK LINE. STORE OFF FLOOR.
Location: Cook line
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
- 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. GAP BENEATH REAR EXIT DOOR. PLEASE ELIMINATE.
Location: Kitchen (back)
- 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. NO HOT WATER IN THE BAR. DO NOT CONDUCT FOOD PREPARATION OR DISHWASHING IN BAR UNTIL RESTORED.
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.
Location: Kitchen
Equipment: Upright cooler
- 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: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ICE IN WALK IN FREEZER. REPAIR SOURCE.
Location: Walk-in freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL HAND SINK TO WALL IN KITCHEN.
Location: Kitchen
Equipment: Hand sink
- 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. FOOD STORED ON FLOOR IN WALK IN FREEZER. STORE OFF FLOOR.
Location: Walk-in freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings. UNCOVERED FOOD ON SPEEDRACK IN WALK IN FREEZER. PROTECT.
Location: Walk-in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen
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. KNIFE STORED BETWEEN 2 SOILED TABLES. DISCONTINUE PRACTICE. STORE ON CLEANED AND SANITIZED SURFACE.
Location: Cook line
|
03/08/2013 | 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. PANS ON TOP OF MAKE TABLE COOLER NOT PROPERLY SET UP. ENSURE FOOD PANS ARE PLACED INSIDE OF COOLER SO THAT THEY RECEIVE THE COOLING FROM THE MAKE TABLE UNIT.
Location: Cook line
Equipment: Make table cooler
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs. EX. TOMATOES. USE UTENSILS, SUCH AS GLOVES.
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation. GLOVES NOT CHANGED BETWEEN CHANGES IN DUTY. EX. AFTER CLEANING, GLOVES MUST BE CHANGED.
- No hand washing (when) (corrected on site)
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. HANDS NOT WASHED AFTER CHANGING ACTIVITIES, TOUCHING FACE, ETC.. WASH HANDS.
- 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. OPEN DRINKS IN PREP AREA. DISCONTINUE PRACTICE.
Location: Cook line
- 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 MEAT STORED ABOVE OTHER FOOD. STORE BELOW.
Location: Walk-in 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 BLEACH SOLUTION MORE FREQUENTLY.
Location: Cook line
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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. STORE PLASTIC WARE INVERTED TO PREVENT EATING SURFACES FROM BEING HANDLED.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying. STEAM TABLES STORED BENEATH COOK LINE. STORE OFF FLOOR.
Location: Cook line
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
- 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. GAP BENEATH REAR EXIT DOOR. PLEASE ELIMINATE.
Location: Kitchen (back)
- 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. NO HOT WATER IN THE BAR. DO NOT CONDUCT FOOD PREPARATION OR DISHWASHING IN BAR UNTIL RESTORED.
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.
Location: Kitchen
Equipment: Upright cooler
- 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: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ICE IN WALK IN FREEZER. REPAIR SOURCE.
Location: Walk-in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL HAND SINK TO WALL IN KITCHEN.
Location: Kitchen
Equipment: Hand sink
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. FOOD STORED ON FLOOR IN WALK IN FREEZER. STORE OFF FLOOR.
Location: Walk-in freezer
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings. UNCOVERED FOOD ON SPEEDRACK IN WALK IN FREEZER. PROTECT.
Location: Walk-in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen
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. KNIFE STORED BETWEEN 2 SOILED TABLES. DISCONTINUE PRACTICE. STORE ON CLEANED AND SANITIZED SURFACE.
Location: Cook line
|
03/07/2013 | 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: FIRE MARSHALL DOESN'T ALLOW EXTENSION CORDS. DISCONTINUE USE.
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE WITH BLUE LIQUID NOT LABELED AT WAIT STAND/COMPUTER.PLEASE LABEL ALL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Wait staff area
- 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: PLASTIC 'TO-GO' /GROCERY BAGS USED TO STORE FOOD IN.PLEASE USE FOOD GRADE STORAGE CONTAINERS OR BAGS FOR FOOD STORAGE.
Location: Walk-in cooler
- 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: PLASTIC 'TO-GO' /GROCERY BAGS USED TO STORE FOOD IN.PLEASE USE FOOD GRADE STORAGE CONTAINERS OR BAGS FOR FOOD STORAGE.
Location: Walk-in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TABLE MOUNTED CAN OPENER IN KITCHEN ON PREP TABLE HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Can opener
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: OBSERVED ICE IN HAND SINK IN THE KITCHEN,PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
Location: Kitchen
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: HOT WATER NOT AVAILABLE AT THE 4 BAY IN THE BAR AREA.PLEASE REPAIR TO PROVIDE HOT AND COLD WATER.
Location: Bar
Equipment: 4-bay
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. WOOD 2 X 4 USED TO CREATE A MAKE SHIFT SHELF UNDER PREP TABLE IN KITCHEN.PLEASE DISCARD WOOD AND INSTALL A SHELF MADE OF AN EASILY CLEANABLE MATERIAL OR MOVE ITEMS TO A DIFFERENT LOCATION.2. WOOD USED TO PROP UP COLD TOP PREP TABLE IN KITCHEN.PLEASE DISCARD WOOD. 3. WOOD IN BAR AREA NEEDS TO BE PROPERLY SEALED.
Location: Kitchen
Equipment: Prep table
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. WOOD 2 X 4 USED TO CREATE A MAKE SHIFT SHELF UNDER PREP TABLE IN KITCHEN.PLEASE DISCARD WOOD AND INSTALL A SHELF MADE OF AN EASILY CLEANABLE MATERIAL OR MOVE ITEMS TO A DIFFERENT LOCATION.2. WOOD USED TO PROP UP COLD TOP PREP TABLE IN KITCHEN.PLEASE DISCARD WOOD. 3. WOOD IN BAR AREA NEEDS TO BE PROPERLY SEALED.
Location: Bar
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. CRATES USED TO HOLD POTS OF FOOD, ETC. IN THE WALK IN FREEZER AND WALK IN COOLER.CRATES ARE NOT APPROVED FOR FOOD STORAGE. PLEASE DISCARD BEHAVIOR. CAN USE SHELVING WITH LEGS OR RACKS INSTEAD.2. CLEAN DISHES STORED ON SHELF LINED WITH CARDBOARD.REMOVE CARDBOARD AND STORE ON A SURFACE THAT IS EASILY CLEANABLE.
Location: Walk-in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. CRATES USED TO HOLD POTS OF FOOD, ETC. IN THE WALK IN FREEZER AND WALK IN COOLER.CRATES ARE NOT APPROVED FOR FOOD STORAGE. PLEASE DISCARD BEHAVIOR. CAN USE SHELVING WITH LEGS OR RACKS INSTEAD.2. CLEAN DISHES STORED ON SHELF LINED WITH CARDBOARD.REMOVE CARDBOARD AND STORE ON A SURFACE THAT IS EASILY CLEANABLE.
Location: Walk-in freezer
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. CRATES USED TO HOLD POTS OF FOOD, ETC. IN THE WALK IN FREEZER AND WALK IN COOLER.CRATES ARE NOT APPROVED FOR FOOD STORAGE. PLEASE DISCARD BEHAVIOR. CAN USE SHELVING WITH LEGS OR RACKS INSTEAD.2. CLEAN DISHES STORED ON SHELF LINED WITH CARDBOARD.REMOVE CARDBOARD AND STORE ON A SURFACE THAT IS EASILY CLEANABLE.
Location: Kitchen
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: REMOVE THE CRATES AND FOAM FROM UNDERNEATH THE TWO CHEST FREEZER AND INSTALL CASTERS OR WHEELS SO EQUIPMENT IS EASILY MOVEABLE.1-16-13: PLEASE INSTALL CASTERS OR WHEELS UNDER CHEST FREEZER FOR EASY MOBILITY.
- 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: SLIME MOLD BUILD UP ON INSIDE OF ICE MACHINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT PROVIDED AT 4 BAY/HAND SINK IN THE BAR AREA.PLEASE PROVIDE.
Location: Bar
Equipment: 4-bay
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT THE 4 BAY/HAND SINK IN THE BAR AREA.PLEASE PROVIDE.
Location: Bar
Equipment: 4-bay
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: TWO LIGHT SHILEDS MISSING IN KITCHEN AREA.PLEASE PROVIDE.
Location: Kitchen
- Unapproved warewashing (corrected)
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: ONE COMPARTMENT OF THE 3 BAY SINK IS INACCESSIBLE DUE TO TABLE IN CLOSE PROXIMITY.PLEASE MOVE TABLE TO A DIFFERENT LOCATION AND ENSURE EACH COMPARTMENT IS EASILY ACCESSIBLE.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLEASE VERIFY THE LAST TIME GREASE INTERCEPTOR WAS CLEANED AND ENSURE IT IS CLEANED ROUGHLY EVERY 6 MONTHS.
Location: Kitchen
Equipment: -
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: TRASH CANS IN WOMEN'S RESTROOM UNCOVERED.PLEASE PROVIDE COVERED TRASH CANS.1-16-13: COVERED TRASH CAN PROVIDED NEAR SINKS IN WOMEN'S RESTROOM. PLEASE PROVIDE A COVERED TRASH CAN IN EACH BATHROOM STALL IN THE WOMEN'S RESTROOM AS WELL.
Location: Womens restroom
- 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: MEASURING CUP BEING USED AS SCOOP FOR SAUCE IN COLD TOP. STORED IN SAUCE WHEN NOT IN USE.PLEASE STORE WITH HANDLE UPWARDS, OUTSIDE OF SAUCE, OR USE A LADEL FOR SCOOPING. CORRECTED ON SITE.
Location: Kitchen
Equipment: Cold top
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: SINGLE SERVICE ITEMS STORED IN OPEN AREA ABOVE THE WALK IN COOLER AND WALK IN FREEZER.DISCONTINUE BEHAVIOR. STORE IN A LOCATION THAT IS DRY AND EASILY CLEANABLE AND AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK DRY STORAGE CONTAINERS IN CHEST FREEZER NOT LABELED.PLEASE LABEL AS TO CONTENTS.
Location: Kitchen
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLY STRIP HANGING OVER ICE MACHINE AND ICE CHEST IN KITCHEN,PLEASE HANG IN AN APPROVED LOCATION THAT IS NOT OVER FOOD OR FOOD CONTACT SURFACES.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN.PLEASE COVER ALL DUMPSTERS.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: EXCCESS TABLE AND CHAIRS IN HALLWAY BLOCKING BACK DOOR/FIRE EXIT.PLEASE MOVE TO A DIFFERENT LOCATION OR DISCARD TO ENSURE BACK DOOR/FIRE EXIT IS EASILY ACCESSIBLE.
Location: -
- 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: VERIFY LAST TIME THAT EXHAUST SYSTEM WAS CLEANED AND ENSURE ROUTINE CLEANING OF EXHAUST SYSTEM IS DONE EVERY 6 MONTHS.
Location: Cook line
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLDING/TILES ALONG BASE OF WALL-FLOOR JUNCTION AT COOK LINE FALLING OFF.PLEASE REPAIR/INSTALL COVE MOLDING.
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: 1. SEVERAL LOCATIONS WHERE THE ROOF IS LEAKING DUE TO SNOW LEAKING AND CAUSING DISCOLORATION OF THE CEILING TILES.PLEASE REPAIR ACCORDINGLY.2. BROKEN AND CHIPPED LIGHT SHIELD IN KITCHEN AREA.PLEASE REPLACE.3. WATER ACCUMULATION IN ONE OF THE LIGHT SHIELDS IN THE WALK IN FREEZER.PLEASE FIND SOURCE OR LEAK AND REPAIR ACCORDINGLY.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEVERAL LOCATIONS WHERE THE ROOF IS LEAKING DUE TO SNOW LEAKING AND CAUSING DISCOLORATION OF THE CEILING TILES.PLEASE REPAIR ACCORDINGLY.2. BROKEN AND CHIPPED LIGHT SHIELD IN KITCHEN AREA.PLEASE REPLACE.3. WATER ACCUMULATION IN ONE OF THE LIGHT SHIELDS IN THE WALK IN FREEZER.PLEASE FIND SOURCE OR LEAK AND REPAIR ACCORDINGLY.
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: 1. MULTIPLE CEILING TILES DISCOLORED FROM POTENTIAL LEAK.PLEASE REPLACE AND MONITOR. 2. LIGHT SHIELDS SOILED (DEAD BUGS).PLEASE REMOVE LIGHT SHIELD AND CLEAN AND SANITIZE.
Location: Kitchen
|
01/23/2013 | Pre-Licensing Recheck |
- 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: FIRE MARSHALL DOESN'T ALLOW EXTENSION CORDS. DISCONTINUE USE.
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE WITH BLUE LIQUID NOT LABELED AT WAIT STAND/COMPUTER.PLEASE LABEL ALL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Wait staff area
- 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: PLASTIC 'TO-GO' /GROCERY BAGS USED TO STORE FOOD IN.PLEASE USE FOOD GRADE STORAGE CONTAINERS OR BAGS FOR FOOD STORAGE.
Location: Walk-in cooler
- 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: PLASTIC 'TO-GO' /GROCERY BAGS USED TO STORE FOOD IN.PLEASE USE FOOD GRADE STORAGE CONTAINERS OR BAGS FOR FOOD STORAGE.
Location: Walk-in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TABLE MOUNTED CAN OPENER IN KITCHEN ON PREP TABLE HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Can opener
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: OBSERVED ICE IN HAND SINK IN THE KITCHEN,PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
Location: Kitchen
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: HOT WATER NOT AVAILABLE AT THE 4 BAY IN THE BAR AREA.PLEASE REPAIR TO PROVIDE HOT AND COLD WATER.
Location: Bar
Equipment: 4-bay
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. WOOD 2 X 4 USED TO CREATE A MAKE SHIFT SHELF UNDER PREP TABLE IN KITCHEN.PLEASE DISCARD WOOD AND INSTALL A SHELF MADE OF AN EASILY CLEANABLE MATERIAL OR MOVE ITEMS TO A DIFFERENT LOCATION.2. WOOD USED TO PROP UP COLD TOP PREP TABLE IN KITCHEN.PLEASE DISCARD WOOD. 3. WOOD IN BAR AREA NEEDS TO BE PROPERLY SEALED.
Location: Kitchen
Equipment: Prep table
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. WOOD 2 X 4 USED TO CREATE A MAKE SHIFT SHELF UNDER PREP TABLE IN KITCHEN.PLEASE DISCARD WOOD AND INSTALL A SHELF MADE OF AN EASILY CLEANABLE MATERIAL OR MOVE ITEMS TO A DIFFERENT LOCATION.2. WOOD USED TO PROP UP COLD TOP PREP TABLE IN KITCHEN.PLEASE DISCARD WOOD. 3. WOOD IN BAR AREA NEEDS TO BE PROPERLY SEALED.
Location: Bar
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. CRATES USED TO HOLD POTS OF FOOD, ETC. IN THE WALK IN FREEZER AND WALK IN COOLER.CRATES ARE NOT APPROVED FOR FOOD STORAGE. PLEASE DISCARD BEHAVIOR. CAN USE SHELVING WITH LEGS OR RACKS INSTEAD.2. CLEAN DISHES STORED ON SHELF LINED WITH CARDBOARD.REMOVE CARDBOARD AND STORE ON A SURFACE THAT IS EASILY CLEANABLE.
Location: Walk-in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. CRATES USED TO HOLD POTS OF FOOD, ETC. IN THE WALK IN FREEZER AND WALK IN COOLER.CRATES ARE NOT APPROVED FOR FOOD STORAGE. PLEASE DISCARD BEHAVIOR. CAN USE SHELVING WITH LEGS OR RACKS INSTEAD.2. CLEAN DISHES STORED ON SHELF LINED WITH CARDBOARD.REMOVE CARDBOARD AND STORE ON A SURFACE THAT IS EASILY CLEANABLE.
Location: Walk-in freezer
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. CRATES USED TO HOLD POTS OF FOOD, ETC. IN THE WALK IN FREEZER AND WALK IN COOLER.CRATES ARE NOT APPROVED FOR FOOD STORAGE. PLEASE DISCARD BEHAVIOR. CAN USE SHELVING WITH LEGS OR RACKS INSTEAD.2. CLEAN DISHES STORED ON SHELF LINED WITH CARDBOARD.REMOVE CARDBOARD AND STORE ON A SURFACE THAT IS EASILY CLEANABLE.
Location: Kitchen
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: REMOVE THE CRATES AND FOAM FROM UNDERNEATH THE TWO CHEST FREEZER AND INSTALL CASTERS OR WHEELS SO EQUIPMENT IS EASILY MOVEABLE.1-16-13: PLEASE INSTALL CASTERS OR WHEELS UNDER CHEST FREEZER FOR EASY MOBILITY.
- 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: SLIME MOLD BUILD UP ON INSIDE OF ICE MACHINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT PROVIDED AT 4 BAY/HAND SINK IN THE BAR AREA.PLEASE PROVIDE.
Location: Bar
Equipment: 4-bay
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT THE 4 BAY/HAND SINK IN THE BAR AREA.PLEASE PROVIDE.
Location: Bar
Equipment: 4-bay
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: TWO LIGHT SHILEDS MISSING IN KITCHEN AREA.PLEASE PROVIDE.
Location: Kitchen
- Unapproved warewashing (corrected)
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: ONE COMPARTMENT OF THE 3 BAY SINK IS INACCESSIBLE DUE TO TABLE IN CLOSE PROXIMITY.PLEASE MOVE TABLE TO A DIFFERENT LOCATION AND ENSURE EACH COMPARTMENT IS EASILY ACCESSIBLE.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLEASE VERIFY THE LAST TIME GREASE INTERCEPTOR WAS CLEANED AND ENSURE IT IS CLEANED ROUGHLY EVERY 6 MONTHS.
Location: Kitchen
Equipment: -
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: TRASH CANS IN WOMEN'S RESTROOM UNCOVERED.PLEASE PROVIDE COVERED TRASH CANS.1-16-13: COVERED TRASH CAN PROVIDED NEAR SINKS IN WOMEN'S RESTROOM. PLEASE PROVIDE A COVERED TRASH CAN IN EACH BATHROOM STALL IN THE WOMEN'S RESTROOM AS WELL.
Location: Womens restroom
- 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: MEASURING CUP BEING USED AS SCOOP FOR SAUCE IN COLD TOP. STORED IN SAUCE WHEN NOT IN USE.PLEASE STORE WITH HANDLE UPWARDS, OUTSIDE OF SAUCE, OR USE A LADEL FOR SCOOPING. CORRECTED ON SITE.
Location: Kitchen
Equipment: Cold top
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: SINGLE SERVICE ITEMS STORED IN OPEN AREA ABOVE THE WALK IN COOLER AND WALK IN FREEZER.DISCONTINUE BEHAVIOR. STORE IN A LOCATION THAT IS DRY AND EASILY CLEANABLE AND AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK DRY STORAGE CONTAINERS IN CHEST FREEZER NOT LABELED.PLEASE LABEL AS TO CONTENTS.
Location: Kitchen
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLY STRIP HANGING OVER ICE MACHINE AND ICE CHEST IN KITCHEN,PLEASE HANG IN AN APPROVED LOCATION THAT IS NOT OVER FOOD OR FOOD CONTACT SURFACES.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN.PLEASE COVER ALL DUMPSTERS.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: EXCCESS TABLE AND CHAIRS IN HALLWAY BLOCKING BACK DOOR/FIRE EXIT.PLEASE MOVE TO A DIFFERENT LOCATION OR DISCARD TO ENSURE BACK DOOR/FIRE EXIT IS EASILY ACCESSIBLE.
Location: -
- 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: VERIFY LAST TIME THAT EXHAUST SYSTEM WAS CLEANED AND ENSURE ROUTINE CLEANING OF EXHAUST SYSTEM IS DONE EVERY 6 MONTHS.
Location: Cook line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLDING/TILES ALONG BASE OF WALL-FLOOR JUNCTION AT COOK LINE FALLING OFF.PLEASE REPAIR/INSTALL COVE MOLDING.
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: 1. SEVERAL LOCATIONS WHERE THE ROOF IS LEAKING DUE TO SNOW LEAKING AND CAUSING DISCOLORATION OF THE CEILING TILES.PLEASE REPAIR ACCORDINGLY.2. BROKEN AND CHIPPED LIGHT SHIELD IN KITCHEN AREA.PLEASE REPLACE.3. WATER ACCUMULATION IN ONE OF THE LIGHT SHIELDS IN THE WALK IN FREEZER.PLEASE FIND SOURCE OR LEAK AND REPAIR ACCORDINGLY.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEVERAL LOCATIONS WHERE THE ROOF IS LEAKING DUE TO SNOW LEAKING AND CAUSING DISCOLORATION OF THE CEILING TILES.PLEASE REPAIR ACCORDINGLY.2. BROKEN AND CHIPPED LIGHT SHIELD IN KITCHEN AREA.PLEASE REPLACE.3. WATER ACCUMULATION IN ONE OF THE LIGHT SHIELDS IN THE WALK IN FREEZER.PLEASE FIND SOURCE OR LEAK AND REPAIR ACCORDINGLY.
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: 1. MULTIPLE CEILING TILES DISCOLORED FROM POTENTIAL LEAK.PLEASE REPLACE AND MONITOR. 2. LIGHT SHIELDS SOILED (DEAD BUGS).PLEASE REMOVE LIGHT SHIELD AND CLEAN AND SANITIZE.
Location: Kitchen
|
01/16/2013 | Pre-Licensing 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: FIRE MARSHALL DOESN'T ALLOW EXTENSION CORDS. DISCONTINUE USE.
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE WITH BLUE LIQUID NOT LABELED AT WAIT STAND/COMPUTER.PLEASE LABEL ALL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Wait staff area
- Unapproved food contact materials
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: PLASTIC 'TO-GO' /GROCERY BAGS USED TO STORE FOOD IN.PLEASE USE FOOD GRADE STORAGE CONTAINERS OR BAGS FOR FOOD STORAGE.
Location: Walk-in cooler
- Unapproved food contact materials
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: PLASTIC 'TO-GO' /GROCERY BAGS USED TO STORE FOOD IN.PLEASE USE FOOD GRADE STORAGE CONTAINERS OR BAGS FOR FOOD STORAGE.
Location: Walk-in freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TABLE MOUNTED CAN OPENER IN KITCHEN ON PREP TABLE HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Can opener
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: OBSERVED ICE IN HAND SINK IN THE KITCHEN,PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
Location: Kitchen
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: HOT WATER NOT AVAILABLE AT THE 4 BAY IN THE BAR AREA.PLEASE REPAIR TO PROVIDE HOT AND COLD WATER.
Location: Bar
Equipment: 4-bay
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. WOOD 2 X 4 USED TO CREATE A MAKE SHIFT SHELF UNDER PREP TABLE IN KITCHEN.PLEASE DISCARD WOOD AND INSTALL A SHELF MADE OF AN EASILY CLEANABLE MATERIAL OR MOVE ITEMS TO A DIFFERENT LOCATION.2. WOOD USED TO PROP UP COLD TOP PREP TABLE IN KITCHEN.PLEASE DISCARD WOOD. 3. WOOD IN BAR AREA NEEDS TO BE PROPERLY SEALED.
Location: Kitchen
Equipment: Prep table
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. WOOD 2 X 4 USED TO CREATE A MAKE SHIFT SHELF UNDER PREP TABLE IN KITCHEN.PLEASE DISCARD WOOD AND INSTALL A SHELF MADE OF AN EASILY CLEANABLE MATERIAL OR MOVE ITEMS TO A DIFFERENT LOCATION.2. WOOD USED TO PROP UP COLD TOP PREP TABLE IN KITCHEN.PLEASE DISCARD WOOD. 3. WOOD IN BAR AREA NEEDS TO BE PROPERLY SEALED.
Location: Bar
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. CRATES USED TO HOLD POTS OF FOOD, ETC. IN THE WALK IN FREEZER AND WALK IN COOLER.CRATES ARE NOT APPROVED FOR FOOD STORAGE. PLEASE DISCARD BEHAVIOR. CAN USE SHELVING WITH LEGS OR RACKS INSTEAD.2. CLEAN DISHES STORED ON SHELF LINED WITH CARDBOARD.REMOVE CARDBOARD AND STORE ON A SURFACE THAT IS EASILY CLEANABLE.
Location: Walk-in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. CRATES USED TO HOLD POTS OF FOOD, ETC. IN THE WALK IN FREEZER AND WALK IN COOLER.CRATES ARE NOT APPROVED FOR FOOD STORAGE. PLEASE DISCARD BEHAVIOR. CAN USE SHELVING WITH LEGS OR RACKS INSTEAD.2. CLEAN DISHES STORED ON SHELF LINED WITH CARDBOARD.REMOVE CARDBOARD AND STORE ON A SURFACE THAT IS EASILY CLEANABLE.
Location: Walk-in freezer
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. CRATES USED TO HOLD POTS OF FOOD, ETC. IN THE WALK IN FREEZER AND WALK IN COOLER.CRATES ARE NOT APPROVED FOR FOOD STORAGE. PLEASE DISCARD BEHAVIOR. CAN USE SHELVING WITH LEGS OR RACKS INSTEAD.2. CLEAN DISHES STORED ON SHELF LINED WITH CARDBOARD.REMOVE CARDBOARD AND STORE ON A SURFACE THAT IS EASILY CLEANABLE.
Location: Kitchen
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: REMOVE THE CRATES AND FOAM FROM UNDERNEATH THE TWO CHEST FREEZER AND INSTALL CASTERS OR WHEELS SO EQUIPMENT IS EASILY MOVEABLE.
- 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: SLIME MOLD BUILD UP ON INSIDE OF ICE MACHINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT PROVIDED AT 4 BAY/HAND SINK IN THE BAR AREA.PLEASE PROVIDE.
Location: Bar
Equipment: 4-bay
- Unapproved warewashing
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: ONE COMPARTMENT OF THE 3 BAY SINK IS INACCESSIBLE DUE TO TABLE IN CLOSE PROXIMITY.PLEASE MOVE TABLE TO A DIFFERENT LOCATION AND ENSURE EACH COMPARTMENT IS EASILY ACCESSIBLE.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLEASE VERIFY THE LAST TIME GREASE INTERCEPTOR WAS CLEANED AND ENSURE IT IS CLEANED ROUGHLY EVERY 6 MONTHS.
Location: Kitchen
Equipment: -
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: TRASH CANS IN WOMEN'S RESTROOM UNCOVERED.PLEASE PROVIDE COVERED TRASH CANS.
Location: Womens restroom
- 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: MEASURING CUP BEING USED AS SCOOP FOR SAUCE IN COLD TOP. STORED IN SAUCE WHEN NOT IN USE.PLEASE STORE WITH HANDLE UPWARDS, OUTSIDE OF SAUCE, OR USE A LADEL FOR SCOOPING. CORRECTED ON SITE.
Location: Kitchen
Equipment: Cold top
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: SINGLE SERVICE ITEMS STORED IN OPEN AREA ABOVE THE WALK IN COOLER AND WALK IN FREEZER.DISCONTINUE BEHAVIOR. STORE IN A LOCATION THAT IS DRY AND EASILY CLEANABLE AND AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK DRY STORAGE CONTAINERS IN CHEST FREEZER NOT LABELED.PLEASE LABEL AS TO CONTENTS.
Location: Kitchen
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLY STRIP HANGING OVER ICE MACHINE AND ICE CHEST IN KITCHEN,PLEASE HANG IN AN APPROVED LOCATION THAT IS NOT OVER FOOD OR FOOD CONTACT SURFACES.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN.PLEASE COVER ALL DUMPSTERS.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: EXCCESS TABLE AND CHAIRS IN HALLWAY BLOCKING BACK DOOR/FIRE EXIT.PLEASE MOVE TO A DIFFERENT LOCATION OR DISCARD TO ENSURE BACK DOOR/FIRE EXIT IS EASILY ACCESSIBLE.
Location: -
- 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: VERIFY LAST TIME THAT EXHAUST SYSTEM WAS CLEANED AND ENSURE ROUTINE CLEANING OF EXHAUST SYSTEM IS DONE EVERY 6 MONTHS.
Location: Cook line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLDING/TILES ALONG BASE OF WALL-FLOOR JUNCTION AT COOK LINE FALLING OFF.PLEASE REPAIR/INSTALL COVE MOLDING.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEVERAL LOCATIONS WHERE THE ROOF IS LEAKING DUE TO SNOW LEAKING AND CAUSING DISCOLORATION OF THE CEILING TILES.PLEASE REPAIR ACCORDINGLY.2. BROKEN AND CHIPPED LIGHT SHIELD IN KITCHEN AREA.PLEASE REPLACE.3. WATER ACCUMULATION IN ONE OF THE LIGHT SHIELDS IN THE WALK IN FREEZER.PLEASE FIND SOURCE OR LEAK AND REPAIR ACCORDINGLY.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEVERAL LOCATIONS WHERE THE ROOF IS LEAKING DUE TO SNOW LEAKING AND CAUSING DISCOLORATION OF THE CEILING TILES.PLEASE REPAIR ACCORDINGLY.2. BROKEN AND CHIPPED LIGHT SHIELD IN KITCHEN AREA.PLEASE REPLACE.3. WATER ACCUMULATION IN ONE OF THE LIGHT SHIELDS IN THE WALK IN FREEZER.PLEASE FIND SOURCE OR LEAK AND REPAIR ACCORDINGLY.
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: 1. MULTIPLE CEILING TILES DISCOLORED FROM POTENTIAL LEAK.PLEASE REPLACE AND MONITOR. 2. LIGHT SHIELDS SOILED (DEAD BUGS).PLEASE REMOVE LIGHT SHIELD AND CLEAN AND SANITIZE.
Location: Kitchen
|
01/09/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about Tandoori King, 7940 MICHIGAN RD, Indianapolis, IN »