- 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: Gnats were present in the back kitchen were soda boxes were stored. Clean area thoroughly and often, as well as use any preventive actions recommended by ECOLAB.
Location: Kitchen (back)
- 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: Smoked salmon stored in the reach in cooler in the front kitchen had no date marking. Provide date marking immediately after storing food.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The can openers attached to the prep tables in the cook line area and prep area were soiled. Clean and sanitize can openers thoroughly and more frequently to ensure cleanliness. CORRECTED ON SITE.9/29 RECHECK:MANAGEMENT STATED THAT THEY WILL BE REPLACING THE CAN OPENER IN THE COOK LINE AREA BECAUSE IT IS NOT BEING CLEANED, AND IS NOT EASILY CLEANABLE. DO NOT USE CAN OPENER UNTIL IT IS REPLACED WITH A CLEAN ONE.
Location: Cook line
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The can openers attached to the prep tables in the cook line area and prep area were soiled. Clean and sanitize can openers thoroughly and more frequently to ensure cleanliness. CORRECTED ON SITE.9/29 RECHECK:MANAGEMENT STATED THAT THEY WILL BE REPLACING THE CAN OPENER IN THE COOK LINE AREA BECAUSE IT IS NOT BEING CLEANED, AND IS NOT EASILY CLEANABLE. DO NOT USE CAN OPENER UNTIL IT IS REPLACED WITH A CLEAN ONE.
Location: Prep area
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: The handsinks in the servers station and bar had items stored inside. Handsinks are used for handwashing only.9/29 RECHECK:OBSERVED EMPLOYEE USING THE HANDSINK TO CHANGE SANITIZER WATER DURING THE INSPECTION. HANDSINKS ARE ONLY USED FOR HANDWASHING.
Location: Service counter
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
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: The handsinks in the servers station and bar had items stored inside. Handsinks are used for handwashing only.9/29 RECHECK:OBSERVED EMPLOYEE USING THE HANDSINK TO CHANGE SANITIZER WATER DURING THE INSPECTION. HANDSINKS ARE ONLY USED FOR HANDWASHING.
Location: Bar
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
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: The handsinks in the servers station and bar had items stored inside. Handsinks are used for handwashing only.9/29 RECHECK:OBSERVED EMPLOYEE USING THE HANDSINK TO CHANGE SANITIZER WATER DURING THE INSPECTION. HANDSINKS ARE ONLY USED FOR HANDWASHING.
Location: Prep area
Equipment: Hand sink
- Removable hood filters (corrected)
Ventilation hood filters not easily removable.
Correction: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
Comments: The removable hood filters over the cook line are soiled. Clean filters, and clean more frequently when cook line is used more often.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. An employee jacket was stored on the shelf in the dishmachine area. 2. A phone charger was stored in a basket with clean forks. CORRECTED ON SITE. Forks were removed and then washed. Store personal item(s) away from food and food related articles.
Location: Dish machine area
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. An employee jacket was stored on the shelf in the dishmachine area. 2. A phone charger was stored in a basket with clean forks. CORRECTED ON SITE. Forks were removed and then washed. Store personal item(s) away from food and food related articles.
Location: Service counter
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: 1. Food stored on the floor in the walk in freezer. 2. Bottled drinks stored on the floor in the bar area.Store all food related items 6 inches above the floor.
Location: Walk-in freezer
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: 1. Food stored on the floor in the walk in freezer. 2. Bottled drinks stored on the floor in the bar area.Store all food related items 6 inches above the floor.
Location: Bar
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Clean knives were stored in between 3 bay sink and cooler in the bar area. Store all clean utensils in a clean area.
Location: Bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: There was no thermometer provided in the reach in cooler in the Starbucks area. Provide thermometers in all coolers.
Location: Bar
Equipment: Reach in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: The handsink in the main kitchen (by the office) is not sealed properly to the wall. Repair culking on the handsink.
Location: Kitchen
Equipment: Hand sink
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Several foods were stored uncovered in the walk in coolers and reach in coolers throughout the kitchen. Store food in packages, covered containers or wrappings in remaining area.Most foods were covered and CORRECTED ON SITE.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Several foods were stored uncovered in the walk in coolers and reach in coolers throughout the kitchen. Store food in packages, covered containers or wrappings in remaining area.Most foods were covered and CORRECTED ON SITE.
Location: Kitchen
Equipment: Reach in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Several foods were stored uncovered in the walk in coolers and reach in coolers throughout the kitchen. Store food in packages, covered containers or wrappings in remaining area.Most foods were covered and CORRECTED ON SITE.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Several foods were stored uncovered in the walk in coolers and reach in coolers throughout the kitchen. Store food in packages, covered containers or wrappings in remaining area.Most foods were covered and CORRECTED ON SITE.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Several foods were stored uncovered in the walk in coolers and reach in coolers throughout the kitchen. Store food in packages, covered containers or wrappings in remaining area.Most foods were covered and CORRECTED ON SITE.
Location: Kitchen (back)
Equipment: Reach in cooler
|
09/29/2014 | 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: Gnats were present in the back kitchen were soda boxes were stored. Clean area thoroughly and often, as well as use any preventive actions recommended by ECOLAB.
Location: Kitchen (back)
- 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: Smoked salmon stored in the reach in cooler in the front kitchen had no date marking. Provide date marking immediately after storing food.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The can openers attached to the prep tables in the cook line area and prep area were soiled. Clean and sanitize can openers thoroughly and more frequently to ensure cleanliness. CORRECTED ON SITE.
Location: Cook line
Equipment: Can opener
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The can openers attached to the prep tables in the cook line area and prep area were soiled. Clean and sanitize can openers thoroughly and more frequently to ensure cleanliness. CORRECTED ON SITE.
Location: Prep area
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: The handsinks in the servers station and bar had items stored inside. Handsinks are used for handwashing only.
Location: Service counter
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
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: The handsinks in the servers station and bar had items stored inside. Handsinks are used for handwashing only.
Location: Bar
Equipment: Hand sink
- Removable hood filters
Ventilation hood filters not easily removable.
Correction: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
Comments: The removable hood filters over the cook line are soiled. Clean filters, and clean more frequently when cook line is used more often.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. An employee jacket was stored on the shelf in the dishmachine area. 2. A phone charger was stored in a basket with clean forks. CORRECTED ON SITE. Forks were removed and then washed. Store personal item(s) away from food and food related articles.
Location: Dish machine area
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. An employee jacket was stored on the shelf in the dishmachine area. 2. A phone charger was stored in a basket with clean forks. CORRECTED ON SITE. Forks were removed and then washed. Store personal item(s) away from food and food related articles.
Location: Service counter
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: 1. Food stored on the floor in the walk in freezer. 2. Bottled drinks stored on the floor in the bar area.Store all food related items 6 inches above the floor.
Location: Walk-in freezer
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: 1. Food stored on the floor in the walk in freezer. 2. Bottled drinks stored on the floor in the bar area.Store all food related items 6 inches above the floor.
Location: Bar
- 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.
Comments: Clean knives were stored in between 3 bay sink and cooler in the bar area. Store all clean utensils in a clean area.
Location: Bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: There was no thermometer provided in the reach in cooler in the Starbucks area. Provide thermometers in all coolers.
Location: Bar
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: The handsink in the main kitchen (by the office) is not sealed properly to the wall. Repair culking on the handsink.
Location: Kitchen
Equipment: Hand sink
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Several foods were stored uncovered in the walk in coolers and reach in coolers throughout the kitchen. Store food in packages, covered containers or wrappings in remaining area.Most foods were covered and CORRECTED ON SITE.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Several foods were stored uncovered in the walk in coolers and reach in coolers throughout the kitchen. Store food in packages, covered containers or wrappings in remaining area.Most foods were covered and CORRECTED ON SITE.
Location: Kitchen
Equipment: Reach in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Several foods were stored uncovered in the walk in coolers and reach in coolers throughout the kitchen. Store food in packages, covered containers or wrappings in remaining area.Most foods were covered and CORRECTED ON SITE.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Several foods were stored uncovered in the walk in coolers and reach in coolers throughout the kitchen. Store food in packages, covered containers or wrappings in remaining area.Most foods were covered and CORRECTED ON SITE.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Several foods were stored uncovered in the walk in coolers and reach in coolers throughout the kitchen. Store food in packages, covered containers or wrappings in remaining area.Most foods were covered and CORRECTED ON SITE.
Location: Kitchen (back)
Equipment: Reach in cooler
|
09/22/2014 | 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: Cooked sausage on buffet at 121.2 deg F and 121.5 deg F. Hold at 135 deg F or above.
- 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 egg at room temperature at 48.8 deg F. Hold at 41 deg F or below.2. Cooked suasage in prep top cooler at 44.5 deg F. Hold at 41 deg F or below.3. Cream cheese at room temperature at 69.7 deg F. Dispose of after breakfast and hold at 41 deg F or below.4. Melon on buffet at room temperature. Hold at 41 deg F or below. 5. Salmon on buffet at 52.2 deg F. Hold at 41 deg F or below.
- 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: Gnats by one bay sink. Exterminate
- 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: Clean, resurface or replace cutting board on buffet area.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counter. Store in sanitizer solution. CORRECTED
Location: Service counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice in walk in freezer. Remove. Leaking threw sprinkler head. Repairing.
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Provide lids, covers, sneeze guards for foods at buffet (butter, chocolate chips, butter, etc).
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Out of paper towels in server area hand sink. Provide.
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light guards missing in cook area. Provide when water leaks repaired.
|
01/21/2014 | 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: Cooked sausage on buffet at 121.2 deg F and 121.5 deg F. Hold at 135 deg F or above.
- 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 egg at room temperature at 48.8 deg F. Hold at 41 deg F or below.2. Cooked suasage in prep top cooler at 44.5 deg F. Hold at 41 deg F or below.3. Cream cheese at room temperature at 69.7 deg F. Dispose of after breakfast and hold at 41 deg F or below.4. Melon on buffet at room temperature. Hold at 41 deg F or below. 5. Salmon on buffet at 52.2 deg F. Hold at 41 deg F or below.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats by one bay sink. Exterminate
- 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: Clean, resurface or replace cutting board on buffet area.
- 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 cloths on counter. Store in sanitizer solution. CORRECTED
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice in walk in freezer. Remove. Leaking threw sprinkler head. Repairing.
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Provide lids, covers, sneeze guards for foods at buffet (butter, chocolate chips, butter, etc).
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Out of paper towels in server area hand sink. Provide.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light guards missing in cook area. Provide when water leaks repaired.
|
01/14/2014 | 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.
Comments: PASTA AND COOKED ONIONS ON TOP OF MAKE TABLE COOLER. ENSURE COOLING NOT ON TOP OF COOLER.
Location: Cook line
Equipment: Make table cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. PLEASE DO NOT STORE ITEMS INSIDE OF, OR AROUND, THE HAND SINK.
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. MAKE TABLE COOLER WITH DRAWERS.
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. 6/18 PLEASE REPAIR. DO NOT STORE POTENTIALLY HAZARDOUS FOOD ON TOP IF UNABLE TO MAINTAIN TEMPERATURE.
Location: Cook line
Equipment: Make table cooler
|
07/02/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PASTA AND COOKED ONIONS ON TOP OF MAKE TABLE COOLER. ENSURE COOLING NOT ON TOP OF COOLER.
Location: Cook line
Equipment: Make table cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. PLEASE DO NOT STORE ITEMS INSIDE OF, OR AROUND, THE HAND SINK.
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. MAKE TABLE COOLER WITH DRAWERS.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 6/18 PLEASE REPAIR. DO NOT STORE POTENTIALLY HAZARDOUS FOOD ON TOP IF UNABLE TO MAINTAIN TEMPERATURE.
Location: Cook line
Equipment: Make table cooler
|
06/25/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FINGERLING POTATOES AND COOKED ONIONS ON TOP OF MAKE TABLE COOLER. ENSURE COOLING NOT ON TOP OF COOLER.
Location: Cook line
Equipment: Make table cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. PLEASE DO NOT STORE ITEMS INSIDE OF, OR AROUND, THE HAND SINK.
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. MAKE TABLE COOLER WITH DRAWERS.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 6/18 PLEASE REPAIR. DO NOT STORE POTENTIALLY HAZARDOUS FOOD ON TOP IF UNABLE TO MAINTAIN TEMPERATURE.
Location: Cook line
Equipment: Make table cooler
|
06/18/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FINGERLING POTATOES AND COOKED ONIONS ON TOP OF MAKE TABLE COOLER. ENSURE COOLING NOT ON TOP OF COOLER.
Location: Cook line
Equipment: Make table cooler
- 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. PLEASE DO NOT STORE ITEMS INSIDE OF, OR AROUND, THE HAND SINK.
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. MAKE TABLE COOLER WITH DRAWERS.
Location: Cook line
Equipment: Make table cooler
|
06/06/2013 | 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. k213 COOLER - COOKED CHICKEN AND ONIONS AT IMPROPER TEMPERATURE. PERSON IN CHARGE DISCARDED. ENSURE ITEMS ARE PLACED IN THE COOLERS IN A TIMELY MANNER WHEN SETTING UP.
Location: Cook line
Equipment: Make table cooler
- 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. PLEASE ENSURE GLOVES ARE CHANGED AND HANDS ARE WASHED AFTER CLEANING, CHANGING ACTIVITIES, ETC..
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Slicer
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings. PIZZA DOUGH ON SHELF.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. HOLDING CABINET IN BAKERY AREA.
Location: Bakery area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. PIPE LEAKING.
Location: Dish machine area
Equipment: Hand sink
|
03/05/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. k213 COOLER - COOKED CHICKEN AND ONIONS AT IMPROPER TEMPERATURE. PERSON IN CHARGE DISCARDED. ENSURE ITEMS ARE PLACED IN THE COOLERS IN A TIMELY MANNER WHEN SETTING UP.
Location: Cook line
Equipment: Make table cooler
- 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. PLEASE ENSURE GLOVES ARE CHANGED AND HANDS ARE WASHED AFTER CLEANING, CHANGING ACTIVITIES, ETC..
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Slicer
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings. PIZZA DOUGH ON SHELF.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. HOLDING CABINET IN BAKERY AREA.
Location: Bakery area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. PIPE LEAKING.
Location: Dish machine area
Equipment: Hand sink
|
02/26/2013 | 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. 1) MAKE TABLE COOLER AND FOOD NOT AT PROPER TEMPERATURE. ACCORDING TO EMPLOYEE, COOLER WAS PLUGGED IN ABOUT 7 THIS MORNING AND PLACED IN THE COOLER ABOUT 7:30A-8A. FOOD REMOVED FROM COOLER.
Location: Kitchen (front)
Equipment: Make table 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. 1) MAKE TABLE COOLER AND FOOD NOT AT PROPER TEMPERATURE. ACCORDING TO EMPLOYEE, COOLER WAS PLUGGED IN ABOUT 7 THIS MORNING AND PLACED IN THE COOLER ABOUT 7:30A-8A. FOOD REMOVED FROM COOLER.
Location: Kitchen (front)
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.
Location: Kitchen (front)
Equipment: Reach in 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: Kitchen (front)
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.
Location: Kitchen (front)
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) Make table cooler had to be plugged in this morning. 2) Prep top cooler on right end with 4 drawers is at 45 degrees F. Ensure temperature reaches 41 and below.
Location: Kitchen (front)
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) Make table cooler had to be plugged in this morning. 2) Prep top cooler on right end with 4 drawers is at 45 degrees F. Ensure temperature reaches 41 and below.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL ALL APPLICABLE SINKS TO WALLS WITH SILICONE SEALER.
Location: Dish machine area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL ALL APPLICABLE SINKS TO WALLS WITH SILICONE SEALER.
Location: Kitchen
Equipment: Hand sink
|
10/10/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. 1) MAKE TABLE COOLER AND FOOD NOT AT PROPER TEMPERATURE. ACCORDING TO EMPLOYEE, COOLER WAS PLUGGED IN ABOUT 7 THIS MORNING AND PLACED IN THE COOLER ABOUT 7:30A-8A. FOOD REMOVED FROM COOLER.
Location: Kitchen (front)
Equipment: Make table 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. 1) MAKE TABLE COOLER AND FOOD NOT AT PROPER TEMPERATURE. ACCORDING TO EMPLOYEE, COOLER WAS PLUGGED IN ABOUT 7 THIS MORNING AND PLACED IN THE COOLER ABOUT 7:30A-8A. FOOD REMOVED FROM COOLER.
Location: Kitchen (front)
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.
Location: Kitchen (front)
Equipment: Reach in 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: Kitchen (front)
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.
Location: Kitchen (front)
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) Make table cooler had to be plugged in this morning. 2) Prep top cooler on right end with 4 drawers is at 45 degrees F. Ensure temperature reaches 41 and below.
Location: Kitchen (front)
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) Make table cooler had to be plugged in this morning. 2) Prep top cooler on right end with 4 drawers is at 45 degrees F. Ensure temperature reaches 41 and below.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL ALL APPLICABLE SINKS TO WALLS WITH SILICONE SEALER.
Location: Dish machine area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL ALL APPLICABLE SINKS TO WALLS WITH SILICONE SEALER.
Location: Kitchen
Equipment: Hand sink
|
10/03/2012 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) drinking, in food service, prep or storage area(s). (Open drink container)
Correction: Employees shall, drink in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Corrected during inspection
Location: Prep area
- Hand sink improper usage (corrected on site)
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: Corrected during inspection
Location: Bar
Equipment: Hand sink
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. (Repaint/resurface wall under drain board area of dish machine)
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, floors soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Wait staff area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly. (On work surface)
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Corrected during inspection
Location: Cook line
- Food on display (corrected on site)
Food on display unprotected.
Correction: Food on display shall be protected from contamination. (Keep open food behind sneeze guards)
Comments: Corrected during inspection
Location: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean surface of cooking equipment front cook line area behind counter.
Location: Cook line
|
05/01/2012 | 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: COLD TOP COOLER K199 CONTAINING SALAD DRESSINGS HOLDING AT 51 DEGREES F.COLD TOP COOLER 216 HOLDING FOOD ITEMS ON TOP BETWEEN 45 AND 50 DEGREES FCOLD TOP COOLER 258 MAINTAINING HASHBROWNS AT 61 DEGREES F. FOOD DISCARDEDMAINTAIN ALL COOLER AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Reach in 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: COLD TOP COOLER K199 CONTAINING SALAD DRESSINGS HOLDING AT 51 DEGREES F.COLD TOP COOLER 216 HOLDING FOOD ITEMS ON TOP BETWEEN 45 AND 50 DEGREES FCOLD TOP COOLER 258 MAINTAINING HASHBROWNS AT 61 DEGREES F. FOOD DISCARDEDMAINTAIN ALL COOLER AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Reach in 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: COLD TOP COOLER K199 CONTAINING SALAD DRESSINGS HOLDING AT 51 DEGREES F.COLD TOP COOLER 216 HOLDING FOOD ITEMS ON TOP BETWEEN 45 AND 50 DEGREES FCOLD TOP COOLER 258 MAINTAINING HASHBROWNS AT 61 DEGREES F. FOOD DISCARDEDMAINTAIN ALL COOLER AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Reach in cooler
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BOTTLED BEVERAGE (OPENED) STORED IN FOOD PREP AREA. ENSURE EMPLOYEE DRINK FROM CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Cook line
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: OUTDATED FOODS: PORK CHILI EXPIRATION DATE 1/24, SWISS AND CHEDDAR SOUP 1/23 NOT DISCARDED AFTER 7 DAY EXPIRATION DATE STORED INSIDE WALK IN COOLER. FOODS DISCARDED VOLUNTARILY
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.
Comments: SOILED KNIVES, CAN OPENER, SLICERS STORED SOILED IN UTENSIL DRAWER.
Location: Kitchen
- Date marking (corrected on site)
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: 1. PREPARED FOODS (MAC AND CHEESE, TURKEY, PASTA, ETC...) MISSING DATEMARKS. ENSURE ALL PREPARED FOODS ARE SUPPLIED WITH 7 DAY EXPIRATION DATE IF NOT USED WITHIN 24 HOURS.2. CONTAINER OF TUNA NOT PROPERLY DATE MARKED STORED INSIDE WALK IN PRODUCE COOLER.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DRIED FOOD RESIDUE ON SURFACE OF KNIFE BLADESSTORED IN BLOCK ON COOK LINE. ENSURE ALL KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE.2. INTERIOR/EXTERIOR REACH IN 2-DORR REFRIGERATOR SOILED. CLEAN AND SANITIZE
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: TRAY STORED ACROSS HAND SINK ON COOK LINE. ENSURE NOTHING IS STORED AT HAND SINK TO ALLOW HAND SINK ACCESSIBILITY AT ALL TIMES.HOT WATER AT KITCHEN HANDSINKS TOO HOT; MAINTAIN HOT WATER AT 100 F - 120 F. REPAIR AND/OR ADJUST PROPERLY.
Location: Cook line
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: TRAY STORED ACROSS HAND SINK ON COOK LINE. ENSURE NOTHING IS STORED AT HAND SINK TO ALLOW HAND SINK ACCESSIBILITY AT ALL TIMES.HOT WATER AT KITCHEN HANDSINKS TOO HOT; MAINTAIN HOT WATER AT 100 F - 120 F. REPAIR AND/OR ADJUST PROPERLY.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ICE MACHINE DOOR GASKET LOOSE. PROVIDE REPAIR.
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: FOOD STORED ON FLOOR INSIDE WALK IN COOLER. KEEP FOOD UP OFF THE FLOOR AT LEAST SIX INCHES IN PRODUCE COOLER.
Location: Walk-in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REPAIR SOAP DISPENSER AT DISH MACHINE HAND SINK.
Location: Kitchen
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: ENSURE EMPLOYEES WASH HANDS AT DESIGNATED HAND SINKS ONLY.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELD OVER EXPOSED LIGHT BULBS ABOVE 3-BAY SINK.
Location: Kitchen
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: DISH MAHCINE SOILED ON THE EXTERIOR/INTERIOR. CLEAN ON A REGULAR BASIS TO KEEP CLEAN
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. DISH MACHINE HAND SINK SLOW TO DRAIN. PROVIDE REPAIR.2. KITCHEN DUMP SINK LEASK WHEN WATER IS TURNED ON AT SINK ACROSS FROM BIG STEAM KETTLES UNDER HOOD SYSTEM. PROVIDE REAPIR.
Location: Expo line
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE PH TEST STRIPS AT THE BAR.T-STICKS ARE ON ORDER FROM ECOLAB FOR KITCHEN DISHMACHINE.
Location: Bar
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PURSE STORED IN THE BAR REACH IN COOLER. STORE PERSONAL ITEMS IN A DESIGNATED LOCATION AWAY FROM FOOD AND SINGLE USE ITEMS.
Location: Bar
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. STORE SINGLE SERVICE ITEMS ON A SANITARY SURFACE AT COFFEE BAR.2. STORE BOXES OF GLASSWARE OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 22QT CONTAINER OF CHOWDER SOUP HOLDING AT 180 DEGREES F INSIDE WALK IN FREEZER. USE PROPER COOLING GUIDE LINES TO COOL FOOD TO PREVENT MICROBRIAL GROWTH.
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: PROVIDE A THERMOMETER INSIDE MINI-COOLER AT COFFEE BAR.
Location: Kitchen
|
01/31/2012 | 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: COLD TOP COOLER K199 CONTAINING SALAD DRESSINGS HOLDING AT 51 DEGREES F.COLD TOP COOLER 216 HOLDING FOOD ITEMS ON TOP BETWEEN 45 AND 50 DEGREES FCOLD TOP COOLER 258 MAINTAINING HASHBROWNS AT 61 DEGREES F. FOOD DISCARDEDMAINTAIN ALL COOLER AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Reach in 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: COLD TOP COOLER K199 CONTAINING SALAD DRESSINGS HOLDING AT 51 DEGREES F.COLD TOP COOLER 216 HOLDING FOOD ITEMS ON TOP BETWEEN 45 AND 50 DEGREES FCOLD TOP COOLER 258 MAINTAINING HASHBROWNS AT 61 DEGREES F. FOOD DISCARDEDMAINTAIN ALL COOLER AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Reach in 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: COLD TOP COOLER K199 CONTAINING SALAD DRESSINGS HOLDING AT 51 DEGREES F.COLD TOP COOLER 216 HOLDING FOOD ITEMS ON TOP BETWEEN 45 AND 50 DEGREES FCOLD TOP COOLER 258 MAINTAINING HASHBROWNS AT 61 DEGREES F. FOOD DISCARDEDMAINTAIN ALL COOLER AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Reach in cooler
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BOTTLED BEVERAGE (OPENED) STORED IN FOOD PREP AREA. ENSURE EMPLOYEE DRINK FROM CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Cook line
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: OUTDATED FOODS: PORK CHILI EXPIRATION DATE 1/24, SWISS AND CHEDDAR SOUP 1/23 NOT DISCARDED AFTER 7 DAY EXPIRATION DATE STORED INSIDE WALK IN COOLER. FOODS DISCARDED VOLUNTARILY
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.
Comments: SOILED KNIVES, CAN OPENER, SLICERS STORED SOILED IN UTENSIL DRAWER.
Location: Kitchen
- Date marking (corrected on site)
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: 1. PREPARED FOODS (MAC AND CHEESE, TURKEY, PASTA, ETC...) MISSING DATEMARKS. ENSURE ALL PREPARED FOODS ARE SUPPLIED WITH 7 DAY EXPIRATION DATE IF NOT USED WITHIN 24 HOURS.2. CONTAINER OF TUNA NOT PROPERLY DATE MARKED STORED INSIDE WALK IN PRODUCE COOLER.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DRIED FOOD RESIDUE ON SURFACE OF KNIFE BLADESSTORED IN BLOCK ON COOK LINE. ENSURE ALL KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE.2. INTERIOR/EXTERIOR REACH IN 2-DORR REFRIGERATOR SOILED. CLEAN AND SANITIZE
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: TRAY STORED ACROSS HAND SINK ON COOK LINE. ENSURE NOTHING IS STORED AT HAND SINK TO ALLOW HAND SINK ACCESSIBILITY AT ALL TIMES.KITCHEN HANDSINKS HOT WATER IS TOO HOT; MAINTAIN AT 100 F - 120 F. REPAIR AND/OR ADJUST PROPERLY.
Location: Cook line
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: TRAY STORED ACROSS HAND SINK ON COOK LINE. ENSURE NOTHING IS STORED AT HAND SINK TO ALLOW HAND SINK ACCESSIBILITY AT ALL TIMES.KITCHEN HANDSINKS HOT WATER IS TOO HOT; MAINTAIN AT 100 F - 120 F. REPAIR AND/OR ADJUST PROPERLY.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ICE MACHINE DOOR GASKET LOOSE. PROVIDE REPAIR.
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: FOOD STORED ON FLOOR INSIDE WALK IN COOLER. KEEP FOOD UP OFF THE FLOOR AT LEAST SIX INCHES IN PRODUCE COOLER.
Location: Walk-in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REPAIR SOAP DISPENSER AT DISH MACHINE HAND SINK.
Location: Kitchen
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: ENSURE EMPLOYEES WASH HANDS AT DESIGNATED HAND SINKS ONLY.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELD OVER EXPOSED LIGHT BULBS ABOVE 3-BAY SINK.
Location: Kitchen
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: DISH MAHCINE SOILED ON THE EXTERIOR/INTERIOR. CLEAN ON A REGULAR BASIS TO KEEP CLEAN
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. DISH MACHINE HAND SINK SLOW TO DRAIN. PROVIDE REPAIR.2. KITCHEN DUMP SINK LEASK WHEN WATER IS TURNED ON AT SINK ACROSS FROM BIG STEAM KETTLES UNDER HOOD SYSTEM. PROVIDE REAPIR.
Location: Expo line
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE PH TEST STRIPS AT THE BAR.
Location: Bar
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PURSE STORED IN THE BAR REACH IN COOLER. STORE PERSONAL ITEMS IN A DESIGNATED LOCATION AWAY FROM FOOD AND SINGLE USE ITEMS.
Location: Bar
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. STORE SINGLE SERVICE ITEMS ON A SANITARY SURFACE AT COFFEE BAR.2. STORE BOXES OF GLASSWARE OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 22QT CONTAINER OF CHOWDER SOUP HOLDING AT 180 DEGREES F INSIDE WALK IN FREEZER. USE PROPER COOLING GUIDE LINES TO COOL FOOD TO PREVENT MICROBRIAL GROWTH.
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: PROVIDE A THERMOMETER INSIDE MINI-COOLER AT COFFEE BAR.
Location: Kitchen
|
01/30/2012 | Super Bowl Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting. Replace burned out light bulb in the produce walk in cooler.
Location: Walk-in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. Complete ceiling repair in back area of kitchen near side door entrance.
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly. (On table top, salad prep area of kitchen)
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Corrected during inspection
Location: Kitchen (back)
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Corrected during inspection
Location: Kitchen (front)
Equipment: Hand sink
|
12/20/2011 | Routine |
Restaurant representatives - add corrected or new information about 120 West Market Fresh Grill, 120 W MARKET ST, Indianapolis, IN »