- 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: FOLLOWING COLD HOLDING TEMPERATURES OBSERVED ON COOK LINE COOLER DRAWERS:RAW CHICKEN - 54 DEGREES FRAW BEEF 43-52 DEGREES FPREPORTIONED BAGGED PASTA 44-54RAW FISH - 44 DEGREES F.POTENTIALLY HAZARDOUS FOODS SHOULD BE HELD AT 41 DEGREES F OR LOWER. MONITOR FOOD TEMPERATURES THROUGH OUT SHIFTS TO ENSURE PRODUCT MAINTAINS 41 DEGREES F OR LOWER. FOOD NOT KEPT IN COOLER OVER NIGHT. MOVED TO SHEET TRAYS INSIDE WALK IN COOLER HOLDING AT 41 DEGREES F. DO NOT STORE PHF FOOD IN COOLER DRAWERS UNTIL REPAIRED TO HOLD FOOD AT 41 DEGREES F OR LOWER. REPEAT VIOLATION.
Location: Cook line
Equipment: Cooler drawers
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: LINE COOKS PUT ON GLOVES AND DID NOT WASH HANDS BEFORE APPLYING GLOVES.ENSURE ALL FOOD HANDLERS WASH HANDS THOROUGHLY BEFORE GLOVE USE AND IN BETWEEN CHANGE. REPEAT VIOLATION.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: SOAP DISPENSERS SOILED WITH BUILD UP LOCATED AT BAR AND BACK PREP AREA HAND SINKS.MAINTAIN DISPENSERS IN A CLEAN CONDITION AT ALL TIMES. REPEAT VIOLATION
Location: Bar
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: SOAP DISPENSERS SOILED WITH BUILD UP LOCATED AT BAR AND BACK PREP AREA HAND SINKS.MAINTAIN DISPENSERS IN A CLEAN CONDITION AT ALL TIMES. REPEAT VIOLATION
Location: Kitchen (back)
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZING SOLUTION CONCENTRATION WEAK (LESS THAN 50 PPM QUAT) IN BUCKETS LOCATED ON COOK LINE.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM TO ENSURE FOOD CONTACT SURFACES ARE SANITIZED PROPERLY AND EFFECTIVELY.
Location: Cook line
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: EXTERIOR DUMPSTER SOILED WITH GREASE AND GRIME LOCATED IN ENCLOSURE.MAINTAIN WASTE HANDLING UNITS IN A CLEAN CONDITION TO PREVENT FURTHER CONTAMINATION.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: TRASH UNDER DUMPSTERS AND LITTERED INSIDE ENCLOSURE.MAINTAIN ENCLOSURE AREA IN A CLEAN CONDITION.
Location: Dumpster area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1, COATING ON SURFACE OF RACK PEELED AND CHIPPED COVERING DRAIN ON SODA FOUNTAIN IN ALLEY.REPLACE RACK.2, TAPE COVERING DAMAGED AREAS ON ICE SCOOP HOLDER LOCATED ON SIDE OF ICE MACHINE.DISCONTINUE USE OF HOLDER. MAY STORE SCOOP INSIDE A CLEAN CONTAINER IN USE OR REPLACE HOLDER.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1, SLIME MOLD ACCUMULATION ON EXTERIOR SLIDING DOORS LOCATED ON ICE MACHINE BIN.2. CREVICES SOILED WITH MOLD LOCATED ON BEVERAGE COOLER DOOR LOCATED IN THE BAR.CLEAN AND SANITIZE ON A REGULAR TO PREVENT BUILD UP.
Location: Kitchen
Equipment: Ice bin
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: TRASH CAN NOT AVAILABLE AT HAND SINK IN BACK PREP AREA.N
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM FOUR BAY FAUCET LOCATED IN THE BAR.PROVIDE REPAIR.
Location: Bar
Equipment: 4-bay
|
09/10/2014 | 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: FOLLOWING COLD HOLDING TEMPERATURES OBSERVED ON COOK LINE COOLER DRAWERS:RAW CHICKEN - 54 DEGREES FRAW BEEF 43-52 DEGREES FPREPORTIONED BAGGED PASTA 44-54RAW FISH - 44 DEGREES F.POTENTIALLY HAZARDOUS FOODS SHOULD BE HELD AT 41 DEGREES F OR LOWER. MONITOR FOOD TEMPERATURES THROUGH OUT SHIFTS TO ENSURE PRODUCT MAINTAINS 41 DEGREES F OR LOWER. FOOD NOT KEPT IN COOLER OVER NIGHT. MOVED TO SHEET TRAYS INSIDE WALK IN COOLER HOLDING AT 41 DEGREES F. DO NOT STORE PHF FOOD IN COOLER DRAWERS UNTIL REPAIRED TO HOLD FOOD AT 41 DEGREES F OR LOWER. REPEAT VIOLATION.
Location: Cook line
Equipment: Cooler drawers
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: LINE COOKS PUT ON GLOVES AND DID NOT WASH HANDS BEFORE APPLYING GLOVES.ENSURE ALL FOOD HANDLERS WASH HANDS THOROUGHLY BEFORE GLOVE USE AND IN BETWEEN CHANGE. REPEAT VIOLATION.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: SOAP DISPENSERS SOILED WITH BUILD UP LOCATED AT BAR AND BACK PREP AREA HAND SINKS.MAINTAIN DISPENSERS IN A CLEAN CONDITION AT ALL TIMES. REPEAT VIOLATION
Location: Bar
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: SOAP DISPENSERS SOILED WITH BUILD UP LOCATED AT BAR AND BACK PREP AREA HAND SINKS.MAINTAIN DISPENSERS IN A CLEAN CONDITION AT ALL TIMES. REPEAT VIOLATION
Location: Kitchen (back)
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZING SOLUTION CONCENTRATION WEAK (LESS THAN 50 PPM QUAT) IN BUCKETS LOCATED ON COOK LINE.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM TO ENSURE FOOD CONTACT SURFACES ARE SANITIZED PROPERLY AND EFFECTIVELY.
Location: Cook line
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: EXTERIOR DUMPSTER SOILED WITH GREASE AND GRIME LOCATED IN ENCLOSURE.MAINTAIN WASTE HANDLING UNITS IN A CLEAN CONDITION TO PREVENT FURTHER CONTAMINATION.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: TRASH UNDER DUMPSTERS AND LITTERED INSIDE ENCLOSURE.MAINTAIN ENCLOSURE AREA IN A CLEAN CONDITION.
Location: Dumpster area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1, COATING ON SURFACE OF RACK PEELED AND CHIPPED COVERING DRAIN ON SODA FOUNTAIN IN ALLEY.REPLACE RACK.2, TAPE COVERING DAMAGED AREAS ON ICE SCOOP HOLDER LOCATED ON SIDE OF ICE MACHINE.DISCONTINUE USE OF HOLDER. MAY STORE SCOOP INSIDE A CLEAN CONTAINER IN USE OR REPLACE HOLDER.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1, SLIME MOLD ACCUMULATION ON EXTERIOR SLIDING DOORS LOCATED ON ICE MACHINE BIN.2. CREVICES SOILED WITH MOLD LOCATED ON BEVERAGE COOLER DOOR LOCATED IN THE BAR.CLEAN AND SANITIZE ON A REGULAR TO PREVENT BUILD UP.
Location: Kitchen
Equipment: Ice bin
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: TRASH CAN NOT AVAILABLE AT HAND SINK IN BACK PREP AREA.N
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM FOUR BAY FAUCET LOCATED IN THE BAR.PROVIDE REPAIR.
Location: Bar
Equipment: 4-bay
|
09/03/2014 | Routine |
- 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.
Comments: LINE COOK PUT ON A GRILL GLOVE OVER FOOD SERVICE GLOVE, REMOVED RAW CHICKEN FROM COOLER, THEN REMOVED GRILL GLOVE WITH OPPOSITE HAND, BALLED IT UP, AND PUT IN TRASH CAN, CONTAMINATING FOOD SERVICE GLOVES. HE FURTHER CONTINUED FOOD PREPARATION WITH CONTAMINATED GLOVES. OVERSIZED GRILL GLOVE SHOULD BE DISCARDED WITHOUT TOUCHING GLOVE UNDER NEATH OR OPPOSITE HAND. TRAIN FOOD SERVICE WORKER PROPER USE OF GRILL GLOVE TO PREVENT CONTAMINATION OF FOOD, UTENSILS, AND FOOD CONTACT SURFACES.
- 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.
Comments: LINE COOK DID NOT WASH HANDS BEFORE APPLYING A PAIR OF FOOD SERVICE GLOVES.ENSURE FOOD EMPLOYEES WASH HANDS BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD THAWING ON SHEET TRAYS SOILED WITH STAGNANT WATER AND FOOD RESIDUE INSIDE WALK IN COOLER. SHEET TRAYS CLEANED WEEKLY.FOOD SHOULD BE STORED ON CLEAN AND SANITIZED EQUIPMENT ONLY.
Location: Walk-in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK SOILED WITH GRIME AND BUILD UP ON SURFACE. SOAP DISPENSER SOILED WITH BUILD UP LOCATED AT BACK KITCHEN HAND SINK.KEEP HAND WASHING STATIONS IN A CLEAN CONDITION AT ALL TIMES TO PREVENT SPREAD OF GERMS.
Location: Kitchen (front)
Equipment: Hand sink
- 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.
Comments: EXPOSED SINGLE USE CARTONS STORED INVERTED ON SOILED SHELVING LOCATED IN BACK STORAGE AREA.CLEAN SHELVING THOROUGHLY ON A REGULAR BASIS TO PREVENT CONTAMINATION OF EXPOSED SINGLE USE ITEMS.
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: TWO LADELS SOILED WITH A FILM OF BUILD UP ON SURFACES HANGING ABOVE THREE COMPARTMENT SINK.CLEAN LADELS THOROUGHLY TO REMOVE ALL BUILD UP.
Location: Kitchen (back)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENTS SOILED WITH DUST RESIDUE ON FRONT LINE.CLEAN THOROUGHLY.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DRIED FOOD SOIL COVERING BUTTONS AND WIRES ON MONITOR LOCATED NEAR ENTRANCE TO COOK LINE.2. FREEZER CART SOILED WITH FOOD DEBRIS LOCATED IN BACK PREP AREA.3. BROKEN GLASS AND STAGNANT WATER AT THE BOTTOM OF GLASS CHILLER IN THE BAR.4. FOOD DEBRIS ON THE BOTTOM OF UTENSIL DRAWER IN BACK PREP AREA.
Location: Cook line
|
04/01/2014 | Recheck |
- 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.
Comments: LINE COOK PUT ON A GRILL GLOVE OVER FOOD SERVICE GLOVE, REMOVED RAW CHICKEN FROM COOLER, THEN REMOVED GRILL GLOVE WITH OPPOSITE HAND, BALLED IT UP, AND PUT IN TRASH CAN, CONTAMINATING FOOD SERVICE GLOVES. HE FURTHER CONTINUED FOOD PREPARATION WITH CONTAMINATED GLOVES. OVERSIZED GRILL GLOVE SHOULD BE DISCARDED WITHOUT TOUCHING GLOVE UNDER NEATH OR OPPOSITE HAND. TRAIN FOOD SERVICE WORKER PROPER USE OF GRILL GLOVE TO PREVENT CONTAMINATION OF FOOD, UTENSILS, AND FOOD CONTACT SURFACES.
- 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.
Comments: LINE COOK DID NOT WASH HANDS BEFORE APPLYING A PAIR OF FOOD SERVICE GLOVES.ENSURE FOOD EMPLOYEES WASH HANDS BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD THAWING ON SHEET TRAYS SOILED WITH STAGNANT WATER AND FOOD RESIDUE INSIDE WALK IN COOLER. SHEET TRAYS CLEANED WEEKLY.FOOD SHOULD BE STORED ON CLEAN AND SANITIZED EQUIPMENT ONLY.
Location: Walk-in cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK SOILED WITH GRIME AND BUILD UP ON SURFACE. SOAP DISPENSER SOILED WITH BUILD UP LOCATED AT BACK KITCHEN HAND SINK.KEEP HAND WASHING STATIONS IN A CLEAN CONDITION AT ALL TIMES TO PREVENT SPREAD OF GERMS.
Location: Kitchen (front)
Equipment: Hand sink
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: EXPOSED SINGLE USE CARTONS STORED INVERTED ON SOILED SHELVING LOCATED IN BACK STORAGE AREA.CLEAN SHELVING THOROUGHLY ON A REGULAR BASIS TO PREVENT CONTAMINATION OF EXPOSED SINGLE USE ITEMS.
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: TWO LADELS SOILED WITH A FILM OF BUILD UP ON SURFACES HANGING ABOVE THREE COMPARTMENT SINK.CLEAN LADELS THOROUGHLY TO REMOVE ALL BUILD UP.
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENTS SOILED WITH DUST RESIDUE ON FRONT LINE.CLEAN THOROUGHLY.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DRIED FOOD SOIL COVERING BUTTONS AND WIRES ON MONITOR LOCATED NEAR ENTRANCE TO COOK LINE.2. FREEZER CART SOILED WITH FOOD DEBRIS LOCATED IN BACK PREP AREA.3. BROKEN GLASS AND STAGNANT WATER AT THE BOTTOM OF GLASS CHILLER IN THE BAR.4. FOOD DEBRIS ON THE BOTTOM OF UTENSIL DRAWER IN BACK PREP AREA.
Location: Cook line
- 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.
|
03/25/2014 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. PREPORTIONED PASTA HOLDING STORED ABOVE LOAD LIMIT HOLDING AT 52 DEGREES LOCATED IN COOLER DRAWERS ON COOK LINE.2. PREPORTIONED RICE STORED ABOVE LOAD LIMIT HOLDING AT 48 DEGREES F ON COLD TOP COOLER ON COOK LINE.STORE PRODUCT BELOW LOAD LIMIT TO ENSURE THE CORRECT COLD HOLDING OF 41 DEGREES F OR LOWER IS MAINTAINED.
Location: Cook line
Equipment: Cooler drawers
- 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: 1. PREPORTIONED PASTA HOLDING STORED ABOVE LOAD LIMIT HOLDING AT 52 DEGREES LOCATED IN COOLER DRAWERS ON COOK LINE.2. PREPORTIONED RICE STORED ABOVE LOAD LIMIT HOLDING AT 48 DEGREES F ON COLD TOP COOLER ON COOK LINE.STORE PRODUCT BELOW LOAD LIMIT TO ENSURE THE CORRECT COLD HOLDING OF 41 DEGREES F OR LOWER IS MAINTAINED.
Location: Cook line
Equipment: Cold top
- 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.
Comments: 1. SERVER PUT BREAD STICKS ON PLATE WITH BARE HANDS.2. BARTENDER USED HAND TO GUIDE ICE INTO A BEVERAGE GLASS. ENSURE GLOVES OR UTENSILS ARE USED TO PREVENT BARE HAND CONTACT
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORED ON SHELVING SOILED WITH BUILD UP LOCATED IN THE BACK OF THE WALK IN COOLER.2. FOOD STORED ON SHELVING SOILED WITH BUILD UP LOCATED INSIDE WALK IN COOLER.CLEAN AND SANITIZE SURFACE ON A DAILY BASIS TO PREVENT BUILD UP.
Location: Walk-in cooler
Equipment: Wire shelving
- 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: QUARTERED COOKED POTATOES WERE HOLDING AT 73 DEGREES F IN A DEEP PAN LOCATED ON SALAD COLD TOP COOLER ON COOK LINE.TAKE APPROPRIATE MEASURES TO COOL HOT FOODS PROPERLY TO 41 DEGREES BEFORE STORAGE IN DEEP CONTAINERS.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BROKEN GLASS ON THE BOTTOM OF CHILLER LOCATED IN THE BAR.2. HAND SOAP DISPENSER SOILED WITH BUILD UP LOCATED AT HAND SINK BEHIND COOK LINE.3. CAULK STAINED/SOILED LOCATED AT HAND SINK ON EXPO LINE. PROVIDE FRESH SEALANT.
Location: Bar
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE INSIDE DISPENSER LOCATED AT HAND SINK ON EXPO LINE.PROVIDE TOWELS INSIDE DISPENSER.NOTE: RED BEVERAGE RACKS WERE STORED TO THE HEIGHT OF THE BASE OF THE TOWEL DISPENSER. DISCONTINUE STORING RACKS TOO TO ALLOW ACCESSIBILITY OF PAPER TOWELS.
Location: Expo line
- 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: LINE COOK STORED KNIFE IN SPACE BETWEEN EDGE OF CUTTING BOARD AND LID ON COLD TOP COOLER LOCATED ON COOK LINE.STORE KNIFE ON A SANITIARY SURFACE IN BETWEEN USE.
Location: Cook line
|
10/23/2013 | 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: 1. PREPORTIONED PASTA HOLDING STORED ABOVE LOAD LIMIT HOLDING AT 52 DEGREES LOCATED IN COOLER DRAWERS ON COOK LINE.2. PREPORTIONED RICE STORED ABOVE LOAD LIMIT HOLDING AT 48 DEGREES F ON COLD TOP COOLER ON COOK LINE.STORE PRODUCT BELOW LOAD LIMIT TO ENSURE THE CORRECT COLD HOLDING OF 41 DEGREES F OR LOWER IS MAINTAINED.
Location: Cook line
Equipment: Cooler drawers
- 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: 1. PREPORTIONED PASTA HOLDING STORED ABOVE LOAD LIMIT HOLDING AT 52 DEGREES LOCATED IN COOLER DRAWERS ON COOK LINE.2. PREPORTIONED RICE STORED ABOVE LOAD LIMIT HOLDING AT 48 DEGREES F ON COLD TOP COOLER ON COOK LINE.STORE PRODUCT BELOW LOAD LIMIT TO ENSURE THE CORRECT COLD HOLDING OF 41 DEGREES F OR LOWER IS MAINTAINED.
Location: Cook line
Equipment: Cold top
- 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.
Comments: 1. SERVER PUT BREAD STICKS ON PLATE WITH BARE HANDS.2. BARTENDER USED HAND TO GUIDE ICE INTO A BEVERAGE GLASS. ENSURE GLOVES OR UTENSILS ARE USED TO PREVENT BARE HAND CONTACT
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORED ON SHELVING SOILED WITH BUILD UP LOCATED IN THE BACK OF THE WALK IN COOLER.2. FOOD STORED ON SHELVING SOILED WITH BUILD UP LOCATED INSIDE WALK IN COOLER.CLEAN AND SANITIZE SURFACE ON A DAILY BASIS TO PREVENT BUILD UP.
Location: Walk-in cooler
Equipment: Wire shelving
- 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: QUARTERED COOKED POTATOES WERE HOLDING AT 73 DEGREES F IN A DEEP PAN LOCATED ON SALAD COLD TOP COOLER ON COOK LINE.TAKE APPROPRIATE MEASURES TO COOL HOT FOODS PROPERLY TO 41 DEGREES BEFORE STORAGE IN DEEP CONTAINERS.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BROKEN GLASS ON THE BOTTOM OF CHILLER LOCATED IN THE BAR.2. HAND SOAP DISPENSER SOILED WITH BUILD UP LOCATED AT HAND SINK BEHIND COOK LINE.3. CAULK STAINED/SOILED LOCATED AT HAND SINK ON EXPO LINE. PROVIDE FRESH SEALANT.
Location: Bar
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE INSIDE DISPENSER LOCATED AT HAND SINK ON EXPO LINE.PROVIDE TOWELS INSIDE DISPENSER.NOTE: RED BEVERAGE RACKS WERE STORED TO THE HEIGHT OF THE BASE OF THE TOWEL DISPENSER. DISCONTINUE STORING RACKS TOO TO ALLOW ACCESSIBILITY OF PAPER TOWELS.
Location: Expo line
- 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: LINE COOK STORED KNIFE IN SPACE BETWEEN EDGE OF CUTTING BOARD AND LID ON COLD TOP COOLER LOCATED ON COOK LINE.STORE KNIFE ON A SANITIARY SURFACE IN BETWEEN USE.
Location: Cook line
|
10/17/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF WALK IN COOLER SHELVING SOILED WITH MOLD GROWTH AND FOOD SOIL.CLEAN AND SANITIZE SHELVING ON A REGULAR BASIS OT PREVENT BUILD UP.2. DICER STORED ON SHELF WITH FOOD DEBRIS ON SURFACE OF BLADES. CORRECTEDCLEAN AND SANITIZE DICER THOROUGHLY BEFORE STORAGE.RECHECK 5/30: SHELVING INSIDE WALK IN COOLER SOILED WITH MOLD ON SURFACES AND NOT CLEANED AND SANITIZED. CLEAN AND SANITIZE SURFACES THOROROUGHLY TO REMOVE ALL MOLD GROWTH
Location: Walk-in cooler
- 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: CELL PHONE POWER CORD WAS HANGING ABOVE CONTAINER OF FOOD ON SALAD COLD TOP COOLER.STORE PERSONAL ITEMS AWAY FROM FOOD TO PREVENT POSSIBLE CONTAMINATION.
Location: Cook line
- 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: WATER DRIPPING ON TO BOTTOM SHELF CONTAINING CLEAN LEXANS LOCATED BELOW PREP TABLE IN BACK KITCHEN.STORE EQUIPMENT IN ANOTHER LOCATION TO PREVENT CONTAMINATION.
Location: Prep area
- 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: CUTTING BOARD WORN AND STAINED ON SURFACE AND CREVICES LOCATED BELOW PREP TABLE IN BACK PREP AREA.CLEAN BOARD THOROUGHLY. RESURFACE OR REPLACE BOARD IF STAINS CANNOT BE REMOVED.
Location: Prep area
- Dumpster enclosure condition (corrected)
Storage areas, enclosures and dumpster in poor condition.
Correction: Maintain storage areas, enclosures and dumpster in good repair.
Comments: ONE OF TWO DUMPSTER LIDS DAMAGED (CRUMPLED) PREVENTING CLOSURE.PROVIDE REPAIR.RECHECK 5/30: DUMPSTER LID IS ON ORDER AND WILL BE REPLACED.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: REMOVE CARDBOARD AND OTHER DEBRIS SURROUNDING DUMPSTER.
Location: Dumpster area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE SHELF CONTAINING CLEAN EQUIPMENT SOILED LOCATED IN BACK PREP AREA NEXT TO TWO COMPARTMENT SINK.CLEAN AND SANITIZE SHELF THOROUGHLY.RECHECK 5/30: NOT COMPLETED. CLEAN EQUIPMENT STORED ON DIRTY STORAGE SHELF.CLEAN AND SANITIZE SHELF THOROUGHLY.
Location: Kitchen
|
06/06/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF WALK IN COOLER SHELVING SOILED WITH MOLD GROWTH AND FOOD SOIL.CLEAN AND SANITIZE SHELVING ON A REGULAR BASIS OT PREVENT BUILD UP.2. DICER STORED ON SHELF WITH FOOD DEBRIS ON SURFACE OF BLADES. CORRECTEDCLEAN AND SANITIZE DICER THOROUGHLY BEFORE STORAGE.RECHECK 5/30: SHELVING INSIDE WALK IN COOLER SOILED WITH MOLD ON SURFACES AND NOT CLEANED AND SANITIZED. CLEAN AND SANITIZE SURFACES THOROROUGHLY TO REMOVE ALL MOLD GROWTH
Location: Walk-in cooler
- 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: CELL PHONE POWER CORD WAS HANGING ABOVE CONTAINER OF FOOD ON SALAD COLD TOP COOLER.STORE PERSONAL ITEMS AWAY FROM FOOD TO PREVENT POSSIBLE CONTAMINATION.
Location: Cook line
- 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: WATER DRIPPING ON TO BOTTOM SHELF CONTAINING CLEAN LEXANS LOCATED BELOW PREP TABLE IN BACK KITCHEN.STORE EQUIPMENT IN ANOTHER LOCATION TO PREVENT CONTAMINATION.
Location: Prep area
- 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: CUTTING BOARD WORN AND STAINED ON SURFACE AND CREVICES LOCATED BELOW PREP TABLE IN BACK PREP AREA.CLEAN BOARD THOROUGHLY. RESURFACE OR REPLACE BOARD IF STAINS CANNOT BE REMOVED.
Location: Prep area
- Dumpster enclosure condition
Storage areas, enclosures and dumpster in poor condition.
Correction: Maintain storage areas, enclosures and dumpster in good repair.
Comments: ONE OF TWO DUMPSTER LIDS DAMAGED (CRUMPLED) PREVENTING CLOSURE.PROVIDE REPAIR.RECHECK 5/30: DUMPSTER LID IS ON ORDER AND WILL BE REPLACED.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: REMOVE CARDBOARD AND OTHER DEBRIS SURROUNDING DUMPSTER.
Location: Dumpster area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE SHELF CONTAINING CLEAN EQUIPMENT SOILED LOCATED IN BACK PREP AREA NEXT TO TWO COMPARTMENT SINK.CLEAN AND SANITIZE SHELF THOROUGHLY.RECHECK 5/30: NOT COMPLETED. CLEAN EQUIPMENT STORED ON DIRTY STORAGE SHELF.CLEAN AND SANITIZE SHELF THOROUGHLY.
Location: Kitchen
|
05/30/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF WALK IN COOLER SHELVING SOILED WITH MOLD GROWTH AND FOOD SOIL.CLEAN AND SANITIZE SHELVING ON A REGULAR BASIS OT PREVENT BUILD UP.2. DICER STORED ON SHELF WITH FOOD DEBRIS ON SURFACE OF BLADES.CLEAN AND SANITIZE DICER THOROUGHLY BEFORE STORAGE.
Location: Walk-in cooler
- 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: CELL PHONE POWER CORD WAS HANGING ABOVE CONTAINER OF FOOD ON SALAD COLD TOP COOLER.STORE PERSONAL ITEMS AWAY FROM FOOD TO PREVENT POSSIBLE CONTAMINATION.
Location: Cook line
- 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: WATER DRIPPING ON TO BOTTOM SHELF CONTAINING CLEAN LEXANS LOCATED BELOW PREP TABLE IN BACK KITCHEN.STORE EQUIPMENT IN ANOTHER LOCATION TO PREVENT CONTAMINATION.
Location: Prep area
- 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: CUTTING BOARD WORN AND STAINED ON SURFACE AND CREVICES LOCATED BELOW PREP TABLE IN BACK PREP AREA.CLEAN BOARD THOROUGHLY. RESURFACE OR REPLACE BOARD IF STAINS CANNOT BE REMOVED.
Location: Prep area
- Dumpster enclosure condition
Storage areas, enclosures and dumpster in poor condition.
Correction: Maintain storage areas, enclosures and dumpster in good repair.
Comments: ONE OF TWO DUMPSTER LIDS DAMAGED (CRUMPLED) PREVENTING CLOSURE.PROVIDE REPAIR.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: REMOVE CARDBOARD AND OTHER DEBRIS SURROUNDING DUMPSTER.
Location: Dumpster area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE SHELF CONTAINING CLEAN EQUIPMENT SOILED LOCATED IN BACK PREP AREA NEXT TO TWO COMPARTMENT SINK.CLEAN AND SANITIZE SHELF THOROUGHLY.
Location: Kitchen
|
05/23/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CONTAINERS AND BOXES OF FOOD STORED ON SHELVING COVERED WITH MOLD GROWTH ON SURFACE IN SOME AREAS. CLEAN AND SANITIZE SHELVING ON A ROUTINE BASIS TO PREVENT MOLD GROWTH.2. NACHO CHIP DRAWER ON COOK LINE SOILED WITH ENCRUSTED CHIP AND GREASE BUILD UP. CLEAN DRAWER ON A ROUTINE BASIS TO PREVENT BUILD UP.3. CLEAN KNIVES STORED ON A MAGNETIC STRIP SOILED WITH PARTICLES OF FOOD. ENSURE STRIP HAS BEEN CLEANED THOROUGHLY BEFORE STORAGE OF UTENSILS TO PREVENT POSSIBLE CROSS CONTAMINATION.4. FILM COVERING BASE OF FOOD SCOOPS STORED IN DIPPER WELL. CLEAN AND SANITZE THOROUGHLY.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CONTAINERS AND BOXES OF FOOD STORED ON SHELVING COVERED WITH MOLD GROWTH ON SURFACE IN SOME AREAS. CLEAN AND SANITIZE SHELVING ON A ROUTINE BASIS TO PREVENT MOLD GROWTH.2. NACHO CHIP DRAWER ON COOK LINE SOILED WITH ENCRUSTED CHIP AND GREASE BUILD UP. CLEAN DRAWER ON A ROUTINE BASIS TO PREVENT BUILD UP.3. CLEAN KNIVES STORED ON A MAGNETIC STRIP SOILED WITH PARTICLES OF FOOD. ENSURE STRIP HAS BEEN CLEANED THOROUGHLY BEFORE STORAGE OF UTENSILS TO PREVENT POSSIBLE CROSS CONTAMINATION.4. FILM COVERING BASE OF FOOD SCOOPS STORED IN DIPPER WELL. CLEAN AND SANITZE THOROUGHLY.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CONTAINERS AND BOXES OF FOOD STORED ON SHELVING COVERED WITH MOLD GROWTH ON SURFACE IN SOME AREAS. CLEAN AND SANITIZE SHELVING ON A ROUTINE BASIS TO PREVENT MOLD GROWTH.2. NACHO CHIP DRAWER ON COOK LINE SOILED WITH ENCRUSTED CHIP AND GREASE BUILD UP. CLEAN DRAWER ON A ROUTINE BASIS TO PREVENT BUILD UP.3. CLEAN KNIVES STORED ON A MAGNETIC STRIP SOILED WITH PARTICLES OF FOOD. ENSURE STRIP HAS BEEN CLEANED THOROUGHLY BEFORE STORAGE OF UTENSILS TO PREVENT POSSIBLE CROSS CONTAMINATION.4. FILM COVERING BASE OF FOOD SCOOPS STORED IN DIPPER WELL. CLEAN AND SANITZE THOROUGHLY.
Location: Prep area
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: WATER RUNNING FROM HAND SINK ON FRONT LINE WAS TOO HOT (137 DEGREES F) FOR EMPLOYEES TO WASH HANDS PROPERLY. WATER TEMPERATURE SHOULD MAINTAIN BETWEEN 100 AND 110 DEGREES TO ENABLE EMPLOYEES TO WASH HANDS PROPERLY FOR A MINIMUM OF 20 SECONDS.
Location: Expo line
- Utensils - poor repair - calibration (corrected on site)
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: 1. CRACKED ICE SCOOP STORED ON SIDE OF ICE BIN.2. DAMAGED FOOD STORAGE CONTAINER STORED ON EQUIPMENT SHELF.ENSURE UTENSIL AND STORAGE CONTAINERS ARE IN GOOD CONDITION.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DRIED FOOD RESIDUE ON HANDLE AND DOOR SURFACE ON EXTERIOR WALK IN COOLER DOOR. 2. STORAGE SHELVING SOILED ON SHELVING BELOW COUNTER TOP IN BACK PREP AREA.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Walk-in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
|
01/10/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CONTAINERS AND BOXES OF FOOD STORED ON SHELVING COVERED WITH MOLD GROWTH ON SURFACE IN SOME AREAS. CLEAN AND SANITIZE SHELVING ON A ROUTINE BASIS TO PREVENT MOLD GROWTH.2. NACHO CHIP DRAWER ON COOK LINE SOILED WITH ENCRUSTED CHIP AND GREASE BUILD UP. CLEAN DRAWER ON A ROUTINE BASIS TO PREVENT BUILD UP.3. CLEAN KNIVES STORED ON A MAGNETIC STRIP SOILED WITH PARTICLES OF FOOD. ENSURE STRIP HAS BEEN CLEANED THOROUGHLY BEFORE STORAGE OF UTENSILS TO PREVENT POSSIBLE CROSS CONTAMINATION.4. FILM COVERING BASE OF FOOD SCOOPS STORED IN DIPPER WELL. CLEAN AND SANITZE THOROUGHLY.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CONTAINERS AND BOXES OF FOOD STORED ON SHELVING COVERED WITH MOLD GROWTH ON SURFACE IN SOME AREAS. CLEAN AND SANITIZE SHELVING ON A ROUTINE BASIS TO PREVENT MOLD GROWTH.2. NACHO CHIP DRAWER ON COOK LINE SOILED WITH ENCRUSTED CHIP AND GREASE BUILD UP. CLEAN DRAWER ON A ROUTINE BASIS TO PREVENT BUILD UP.3. CLEAN KNIVES STORED ON A MAGNETIC STRIP SOILED WITH PARTICLES OF FOOD. ENSURE STRIP HAS BEEN CLEANED THOROUGHLY BEFORE STORAGE OF UTENSILS TO PREVENT POSSIBLE CROSS CONTAMINATION.4. FILM COVERING BASE OF FOOD SCOOPS STORED IN DIPPER WELL. CLEAN AND SANITZE THOROUGHLY.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CONTAINERS AND BOXES OF FOOD STORED ON SHELVING COVERED WITH MOLD GROWTH ON SURFACE IN SOME AREAS. CLEAN AND SANITIZE SHELVING ON A ROUTINE BASIS TO PREVENT MOLD GROWTH.2. NACHO CHIP DRAWER ON COOK LINE SOILED WITH ENCRUSTED CHIP AND GREASE BUILD UP. CLEAN DRAWER ON A ROUTINE BASIS TO PREVENT BUILD UP.3. CLEAN KNIVES STORED ON A MAGNETIC STRIP SOILED WITH PARTICLES OF FOOD. ENSURE STRIP HAS BEEN CLEANED THOROUGHLY BEFORE STORAGE OF UTENSILS TO PREVENT POSSIBLE CROSS CONTAMINATION.4. FILM COVERING BASE OF FOOD SCOOPS STORED IN DIPPER WELL. CLEAN AND SANITZE THOROUGHLY.
Location: Prep area
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: WATER RUNNING FROM HAND SINK ON FRONT LINE WAS TOO HOT (137 DEGREES F) FOR EMPLOYEES TO WASH HANDS PROPERLY. WATER TEMPERATURE SHOULD MAINTAIN BETWEEN 100 AND 110 DEGREES TO ENABLE EMPLOYEES TO WASH HANDS PROPERLY FOR A MINIMUM OF 20 SECONDS.
Location: Expo line
- Utensils - poor repair - calibration (corrected on site)
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: 1. CRACKED ICE SCOOP STORED ON SIDE OF ICE BIN.2. DAMAGED FOOD STORAGE CONTAINER STORED ON EQUIPMENT SHELF.ENSURE UTENSIL AND STORAGE CONTAINERS ARE IN GOOD CONDITION.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DRIED FOOD RESIDUE ON HANDLE AND DOOR SURFACE ON EXTERIOR WALK IN COOLER DOOR. 2. STORAGE SHELVING SOILED ON SHELVING BELOW COUNTER TOP IN BACK PREP AREA.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Walk-in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
|
01/03/2013 | Routine |
- Toxic labeling (corrected on site)
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 CONTAINING CLEANING CHEMICAL STORED UNLABLED HANGING ON CART NEAR COOK LINE. LABEL BOTTLES CONTAINING CLEANING CHEMICALS REMOVED FROM ORIGINAL CONTAINER.
Location: Kitchen
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLE CONTAINING CLEANING AGENT WAS HANGING ON CART CONTAINING FOOD ITEMS. STORE CLEANING PRODUCTS IN A DESIGNATED AREA AWAY FROM FOOD STORAGE.
Location: Kitchen
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEES ON COOK LINE CHANGING GLOVES WITHOUT WASHING HANDS IN BETWEEN. ENSURE HANDS ARE WASHED IN BETWEEN GLOVE CHANGE AND BEFORE PUTTING ON FRESH PAIR AT SRART OF SHIFT.
- Food contacting soiled utensils/equipment (corrected on site)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: SHEET TRAYS OF FROZEN FOOD STORED ON A SOILED CART UTILIZED TO HAUL BOXES AND OTHER MISCELLANEOUS ITEMS. ENSURE FOOD IS ONLY STORED ON CLEAN AND SANITIZED EQUIPMENT.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVES SOILED WITH MOLD GROWTH IN SOME AREAS LOCATED INSIDE WALK IN COOLER. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT GROWTH.2. LIPSTICK ON RIM OF TWO WINE GLASSES HANGING ON STORAGE RACK LOCATED IN THE BAR. INSPECT ALL GLASS WARE FOR CLEANLINESS BEFORE STORAGE.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA GUN HOLSTER SOILED WITH BUILD UP. CLEAN THOROUGHLY.2. REMOVE BROKEN GLASS AT THE BOTTOM OF THE GLASS CHILLER.
Location: Bar
|
09/05/2012 | Recheck |
- Toxic labeling (corrected on site)
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 CONTAINING CLEANING CHEMICAL STORED UNLABLED HANGING ON CART NEAR COOK LINE. LABEL BOTTLES CONTAINING CLEANING CHEMICALS REMOVED FROM ORIGINAL CONTAINER.
Location: Kitchen
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLE CONTAINING CLEANING AGENT WAS HANGING ON CART CONTAINING FOOD ITEMS. STORE CLEANING PRODUCTS IN A DESIGNATED AREA AWAY FROM FOOD STORAGE.
Location: Kitchen
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEES ON COOK LINE CHANGING GLOVES WITHOUT WASHING HANDS IN BETWEEN. ENSURE HANDS ARE WASHED IN BETWEEN GLOVE CHANGE AND BEFORE PUTTING ON FRESH PAIR AT SRART OF SHIFT.
- Food contacting soiled utensils/equipment (corrected on site)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: SHEET TRAYS OF FROZEN FOOD STORED ON A SOILED CART UTILIZED TO HAUL BOXES AND OTHER MISCELLANEOUS ITEMS. ENSURE FOOD IS ONLY STORED ON CLEAN AND SANITIZED EQUIPMENT.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVES SOILED WITH MOLD GROWTH IN SOME AREAS LOCATED INSIDE WALK IN COOLER. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT GROWTH.2. LIPSTICK ON RIM OF TWO WINE GLASSES HANGING ON STORAGE RACK LOCATED IN THE BAR. INSPECT ALL GLASS WARE FOR CLEANLINESS BEFORE STORAGE.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA GUN HOLSTER SOILED WITH BUILD UP. CLEAN THOROUGHLY.2. REMOVE BROKEN GLASS AT THE BOTTOM OF THE GLASS CHILLER.
Location: Bar
|
08/29/2012 | 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: 1. Fry side cooler running 48-50 on top2. Mid cooler 44-46 on topensure foods are held at 41 or below
Location: Cook line
- 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. Fry side cooler running 48-50 on top2. Mid cooler 44-46 on topensure foods are held at 41 or below
- 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.
Comments: Cookline employee using bare hands to take shredded cheese from bag to pangloves or utensil must be used to contact with ready to eat foods*Citation given for repeat violation*
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drink on wait side of expo near soda machinesalways provide lid and straw to all employee drinks
Location: Wait staff area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean hinges and door panels on fry side cooler and equipmentclean all equipment regularly
Location: Cook line
- 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: Nozzles on some soda flavors are gathering debris insideclean reularly
Location: Wait staff area
Equipment: Soda machine
|
04/26/2012 | 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: 1. Fry side cooler running 48-50 on top2. Mid cooler 44-46 on topensure foods are held at 41 or below
Location: Cook line
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Cookline employee using bare hands to take shredded cheese from bag to pangloves or utensil must be used to contact with ready to eat foods*Citation given for repeat violation*
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drink on wait side of expo near soda machinesalways provide lid and straw to all employee drinks
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean hinges and door panels on fry side cooler and equipmentclean all equipment regularly
Location: Cook line
- 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: Nozzles on some soda flavors are gathering debris insideclean reularly
Location: Wait staff area
Equipment: Soda machine
|
04/19/2012 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DRIED FOOD RESIDUE ON SLICER AND DICER ON STORAGE RACK ABOVE THREE COMPARTMENT SINK.2. LARGE STOCK POT SOILED WITH DRIED FOOD ON BOTTOM INTERIOR. 3. MARGARITA GLASSES STORED IN THE BAR SOILED WITH LIPSTICK ON RIMS. WINE GLASS SOILED WITH DRIED FOOD RESIDUE ON SURFACE.CLEAN EQUIPMENT AND GLASS WARE THOROUGHLY BEFORE STORAGE.
Location: Kitchen
- 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: PITCHER CONTAINING WHISK STORED INSIDE HAND SINK LOCATED IN THE BAR. STORE NOTHING INSIDE HAND SINK. USE SPECIFICALLY FOR HAND WASHING.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR SOILED BELOW SHELVING INSIDE WALK IN COOLER. CLEAN THOROUGHLY.
Location: Walk-in cooler
- 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.
Comments: WATER TEMPERATURE REACHING A MAXIMUM OF 78 DEGREES AT HAND SINK.
Location: Womens restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BROKEN GLASS ON THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR. CLEAN THOROUGHLY.
Location: Bar
- 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: BUILD UP ON BEER TAPS LOCATED IN THE BAR. CLEAN THOROUGHLY.
Location: Bar
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK IN BACK KITCHEN.
Location: Kitchen (back)
- 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: WATER NOT RUNNING IN DIPPER WELL ON COOK LINE CONTAINING UTENSILS IN USE. MAINTAIN A STEADY STREAM OF WATER TO RINSE IN USE UTENSILS.
|
01/12/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DRIED FOOD RESIDUE ON SLICER AND DICER ON STORAGE RACK ABOVE THREE COMPARTMENT SINK.2. LARGE STOCK POT SOILED WITH DRIED FOOD ON BOTTOM INTERIOR. 3. MARGARITA GLASSES STORED IN THE BAR SOILED WITH LIPSTICK ON RIMS. WINE GLASS SOILED WITH DRIED FOOD RESIDUE ON SURFACE.CLEAN EQUIPMENT AND GLASS WARE THOROUGHLY BEFORE STORAGE.
Location: Kitchen
- 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: PITCHER CONTAINING WHISK STORED INSIDE HAND SINK LOCATED IN THE BAR. STORE NOTHING INSIDE HAND SINK. USE SPECIFICALLY FOR HAND WASHING.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR SOILED BELOW SHELVING INSIDE WALK IN COOLER. CLEAN THOROUGHLY.
Location: Walk-in cooler
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER TEMPERATURE REACHING A MAXIMUM OF 78 DEGREES AT HAND SINK.
Location: Womens restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BROKEN GLASS ON THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR. CLEAN THOROUGHLY.
Location: Bar
- 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: BUILD UP ON BEER TAPS LOCATED IN THE BAR. CLEAN THOROUGHLY.
Location: Bar
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK IN BACK KITCHEN.
Location: Kitchen (back)
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: WATER NOT RUNNING IN DIPPER WELL ON COOK LINE CONTAINING UTENSILS IN USE. MAINTAIN A STEADY STREAM OF WATER TO RINSE IN USE UTENSILS.
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12/30/2011 | Routine |
Restaurant representatives - add corrected or new information about APPLEBEE'S, 10655 PENDLETON PIKE, Lawrence, IN »