- C/R/*3.2 Observed raw chicken stored above raw beef in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods and each other, by cooking temperature, in order to prevent possible cross-contamination.
- C/*7.0 Observed unlabeled blue and yellow liquid in spray bottles. Label all toxic substances in order to prevent confusion or misuse.
- R/4.2 Provide a quat sanitizer test kit in order to monitor the concentration of the quat sanitizer. Maintain quat sanitizer at
- 200ppm.
- R/4.1 Provide an accurate thermometer in the back room upright cooler in order to monitor ambient air temperature. Cooler was cold holding properly at 34°F.
- 6.4 Observed dusty ceiling vents in the kitchen. Clean this area.
- 6.2 Replace the one burned out light under the vent hood.
- NOTE: The menu contains a consumer advisory statement. At the next printing of the menu, add (*) to denote the foods offered under-cooked upon request.
- -Observed proper thawing under refrigeration.
- -Observed employee wearing single use gloves to prevent bare hand contact with ready-to-eat foods.
- -2 accurate long stem thermometers available.
- -PIC knowledgeable of proper cooling procedures using small portions under refrigeration.
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12/21/2011 | Standard2 | |
- Visited the operation today to verify walk-in cooler ambient air temperature.
- -Ambient air 39°F today.
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8/17/2011 | Follow Up 1 | |
- R/C/*3.4 Observed the following foods lacking a date mark or held beyond 7 days:
- -opened hot dog in the upright cooler lacking a date
- -5/6 grilled onions (mislabeled, should be 8/6)
- -6/30 pasta (prepared on the weekend)
- -lunch meats and pepperoni with dates rubbed off
- -Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- C/R/*3.2 Observed raw chicken and steak stored above and beside ready-to-eat foods in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- C/*2.4/6.2 No paper towels observed at the bar hand sink. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing.
- 4.1 Observed a non-functioning digital thermometer. Provide an accurate long stem thermometer, ranging from 0°F-220°F, in order to properly monitor cold and hot food temperatures.
- 4.2 Provide a quat sanitizer test kit in order to monitor the quat concentration.
- 4.1 Provide an accurate thermometer in the back room upright cooler in order to monitor ambient air temperature. Cooler was cold holding properly at 39°F.
- -Observed proper thawing under cold running, draining water with the product under 41°F.
- -Observed single use gloves available for use to prevent bare hand contact with ready-to-eat foods.
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8/11/2011 | Standard 1 | |
- *3.4 Observed the following foods lacking a date mark or held beyond 7 days:
- -C/opened hot dogs in the upright cooler lacking a date
- -C/cut ham in the walk-in cooler lacking a date
- -hot dogs in the bar cooler dated 2/6
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- C/R/*3.2 Observed the following raw animal foods stored improperly:
- -raw chicken stored above raw shell eggs in the walk-in cooler
- -limes stored on top of raw shell eggs in the walk-in cooler
- -raw ground beef stored above milk and beside vegetables in the walk-in cooler
- Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. Store raw animal foods separate from each other by cooking temperature.
- *7.0 The following chemicals were lacking a label:
- -C/pink liquid in a spray bottle in the kitchen
- -blue liquid in a spray bottle in the bar area
- Label all toxic chemicals in order to prevent confusion or misuse.
- C/*7.1 Observed chaffing fuel stored above plastic cups in the dry storage room. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- C/3.2 Label the water spray bottle (and other unidentifiable substances) in order to prevent confusion or misuse.
- NOTE: Chili, just pulled from the freezer, had a date of 2/6. Discussed re-dating the chili to today's date and use or discard within 7 days.
- NOTE: The following items were added to the operation:
- -new floor in the kitchen
- -Southbend 4 burner stove, 2 door oven, and griddle #10J10005
- -Star grill
- -Panasonic commercial microwave #NE1054 F
- NOTE: Discussed wearing gloves for any ready-to-eat foods to avoid bare hand contact.
- -PHFs were cold holding properly below 41°F.
- -PIC was knowledgeable of proper cooling procedures, small portions in the cooler or chill wand.
- -One accurate digital thermometer was available for use.
- -Observed consumer advisory statement and (*) used to denote items that may be served undercooked.
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2/14/2011 | Standard2 | |
- C/*3.2 Observed a container of macaroni salad stored beside raw meat and a bag of cooked pork stored on top of a box of raw meat in the upright cooler. Store raw animal foods separate from and below ready to eat foods in order to prevent possible crosscontamination.
- C/*2.4/3.2 Observed employee handling ready-to-eat foods with bare hands. Use single-use gloves or utensils when handling ready-to-eat foods in order to prevent possible contamination from hands.
- C/*4.2 Provide an accurate long stem thermometer in order to monitor food temperatures (range 0°-220°F)
- 3.2 Observed several wet wiping cloths stored on the counter and bar. Store wet wiping cloths in sanitizing solution between uses to avoid possible contamination.
- 3.2 Label the water squirt bottle above the grill in order to prevent confusion or misuse.
- 6.4 Clean the floor under the walk-in cooler shelving in order to remove food/dirt debris build-up.
- 6.4 Repair/resurface the rusty walk-in cooler shelving in order to create a more cleanable surface.
- 4.2 Provide the following:
- -quat sanitizer test kit (the current one is damaged) in order to monitor concentration of quat sanitizer
- -R/accurate thermometer in the bar reach-in cooler with milk and upright cooler in the back room (ambient air 37°F) in order to monitor the ambient air temperature of potentially hazardous foods (PHF)
- R/4.0 Seal the wood shelving in the dry goods storage area beside the bar in order to provide an easily cleanable surface.
- R/3.2 Observed a cup being used for a scoop in the bulk salt container. Provide a scoop with a handle and store the scoop with the handle out of the food.
- 6.2 Replace the missing lights in the dry storage area in order to provide adequate lighting.
- NOTES: Observed a gallon of milk in the bar reach-in cooler with an expiration date of 8/5/10. Discard food as necessary.
- NOTES: Observed dish towels hanging beside hand sinks at the bar and paper towels. Use only the paper towels to dry hands after hand washing. Recommend removing the dish towels in order to avoid confusion.
- NOTES: Reportedly, the corn, baked potatoes, and pork in the upright cooler, lacking a date mark, was made last night. Be sure to date ready-to-eat, PHFs if they are to be held for longer than 24 hours.
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8/12/2010 | Standard 1 | |
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