- 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: SLICED CHEESE HOLDING AT 160 DEGREES F STORED ABOVE LOAD LINE IN CONTAINER ON COOK LINE.STORE PRODUCT BELOW LOAD LIMIT TO ENSURE PRODUCT MAINTAINS 41 DEGREES F OR LOWER.
Location: Cook line
- 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 BEVERAGE STORED IN BOTTLE LOCATED ON SALAD PREP AREA ON COOK LINE.ENSURE ALL EMPLOYEE BEVERAGES ARE STORED INSIDE CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Cook line
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: GNAT FLOATING ON THE BOTTOM OF A BOTTLE OF WHISKEY LOCATED IN THE BAR.DISCARD CONTAMINATED ALCOHOL.
Location: Bar
- 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 TOWEL STORED ON CUTTING BOARD LOCATED IN SALAD PREP AREA ON COOK LINE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING ON SURFACE OF STORAGE SHELF CHIPPED AND FORMING RUST IN SOME AREAS LOCATED INSIDE JUICE COOLER.RESURFACE OR REPLACE SHELF.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE BINS SOILED STORED IN BACK PREP AREA NEXT TO TWO BAY PREP SINK.CLEAN THOROUGHLY.
Location: Kitchen (back)
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT BACK KITCHEN HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
|
07/21/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORED SOILED ON SHELVING AND SHEET TRAYS NEAR FRONT ENTRANCE INSIDE WALK IN COOLER. CLEAN SHELVING AND TRAYS ON A REGUALR BASIS TO PREVENT BUILD UP.2. FOOD STORED ON SHELF SURFACE PEELING AND SOILED WITH RUST LOCATED INSIDE REACH IN COOLER LOCATED IN THE BAR. REPLACE OR RESURFACE SHELF.
Location: Walk-in cooler
Equipment: Wire shelving
- 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 ON FRONT LINE SOILED WITH HEAVY DUST ACCUMULATION.CLEAN THOROUGHLY.
Location: Expo line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: METAL PLATE LOCATED ON THE BOTTOM SEPARATED ON BOTTOM OF SMALL REACH IN COOLER.PROVIDE REPAIR.
Location: Bar
- 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 GLASS CHILLER LOCATED IN THE BAR.2. SOAP DISPENSER SOILED LOCATED IN THE BAR.3.HEAVY CALCIUM BUILD UP ON FAUCET FIXUTURE LOCATED AT THE BAR HAND SINK.
Location: Bar
|
02/25/2014 | Recheck |
| No violation noted during this evaluation. | 02/25/2014 | Illness Complaint |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORED SOILED ON SHELVING AND SHEET TRAYS NEAR FRONT ENTRANCE INSIDE WALK IN COOLER. CLEAN SHELVING AND TRAYS ON A REGUALR BASIS TO PREVENT BUILD UP.2. FOOD STORED ON SHELF SURFACE PEELING AND SOILED WITH RUST LOCATED INSIDE REACH IN COOLER LOCATED IN THE BAR. REPLACE OR RESURFACE SHELF.
Location: Walk-in cooler
Equipment: Wire shelving
- 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 ON FRONT LINE SOILED WITH HEAVY DUST ACCUMULATION.CLEAN THOROUGHLY.
Location: Expo line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: METAL PLATE LOCATED ON THE BOTTOM SEPARATED ON BOTTOM OF SMALL REACH IN COOLER.PROVIDE REPAIR.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BROKEN GLASS ON THE BOTTOM OF GLASS CHILLER LOCATED IN THE BAR.2. SOAP DISPENSER SOILED LOCATED IN THE BAR.3.HEAVY CALCIUM BUILD UP ON FAUCET FIXUTURE LOCATED AT THE BAR HAND SINK.
Location: Bar
|
02/20/2014 | 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: LOW BOY COOLERS ON COOK LINE WERE HOLDING FOOD BETWEEN 45 AND 52 DEGREES F.REPAIR COOLER HOLD FOOD AT 41 DEGREES F OR LOWER. ALL POTENTIALLY HAZARDOUS FOOD REMOVED AND STORED IN WALKIN COOLER UNTIL REPAIR HAS BEEN MADE.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STORAGE SHELF CHIPPING ON SURFACE LOCATED INSIDE REFRIGERATOR NEAR BAR ENTRANCE.RESURFACE OR REPLACE RACK.
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: DOOR GASKET SOILED LOCATED ON BEVERAGE COOLER LOCATED IN THE BAR AREA.CLEAN AND SANITIZE GASKET THOROUGHLY.
Location: Bar
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER FLOWING FROM HAND SINK TOO HOT LOCATED AT HAND SINK ON EXPO LINE.ENSURE WATER TEMPERATURE MAINTAINS 100 - 110 DEGREES F TO ENABLE EMPLOYEES TO WASH HANDS PROPERLY AND EFFECTIVELY.
Location: Expo line
Equipment: Hand sink
|
10/07/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: LOW BOY COOLERS ON COOK LINE WERE HOLDING FOOD BETWEEN 45 AND 52 DEGREES F.REPAIR COOLER HOLD FOOD AT 41 DEGREES F OR LOWER. ALL POTENTIALLY HAZARDOUS FOOD REMOVED AND STORED IN WALKIN COOLER UNTIL REPAIR HAS BEEN MADE.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STORAGE SHELF CHIPPING ON SURFACE LOCATED INSIDE REFRIGERATOR NEAR BAR ENTRANCE.RESURFACE OR REPLACE RACK.
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: DOOR GASKET SOILED LOCATED ON BEVERAGE COOLER LOCATED IN THE BAR AREA.CLEAN AND SANITIZE GASKET THOROUGHLY.
Location: Bar
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER FLOWING FROM HAND SINK TOO HOT LOCATED AT HAND SINK ON EXPO LINE.ENSURE WATER TEMPERATURE MAINTAINS 100 - 110 DEGREES F TO ENABLE EMPLOYEES TO WASH HANDS PROPERLY AND EFFECTIVELY.
Location: Expo line
Equipment: Hand sink
|
09/30/2013 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FLOOR DRAINS SOILED WITH BUILD UP IN DISH MACHINE AREA.CLEAN ALL DRAINS THOROUGHLY.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER FLOWING FROM HAND SINK TOO HOT TO ENABLE EMPLOYEES TO WASH HANDS PROPERLY ON THE END OF THE EXPO LINE.ENSURE WATER MAINTAINS BETWEEN 100 AND 110 DEGREES F TO ENSURE EMPLOYEES ARE ABLE TO WASH HANDS PROPERLY.
Location: Kitchen (front)
Equipment: Hand sink
|
05/14/2013 | 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: COLD TOP COOLER HOLDING FOOD FROM 46-48 DEGREES.
Location: Cook line
Equipment: Cold top
- 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: EMPLOYEE DID NOT WASH HANDS BEFORE REMOVING GLOVES FROM DISPENSER.EMPLOYEES SHALL WASH THEIR HANDS BEFORE APPLYING GLOVES.
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DICING EQUIPMENT STORED SOILED WITH FOOD ON THE BLADES.2. ICE SCOOP SOILED WITH BUILD UP, STORED INSIDE THE ICE BIN AT THE BAR.3. LIPSTICK OBSERVED ON THE RIM OF A WINE GLASS HANGING ON THE GLASS RACK AT THE BAR.4.) CLEAN AND SANITIZE UTENSILS STORED ON FOOD SOILED KNIFE BLOCK. CLEAN AND SANITIZE KNIFE BLOCK BEFORE STORING UTENSILS.
Location: Kitchen (back)
Equipment: -
- 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.) 2 BOXES OF FOOD SERVICE GLOVES STORED TO CLOSE TO HAND SINK. STORE GLOVES AWAY FROM HAND SINK TO PREVENT CONTAMINATION FROM SPLASH.2.) UNPACKAGED DISPOSABLE LIDS STORED ON DIRTY STORAGE SHELVES. CLEAN SHELVES THOROUGHLY BEFORE STORING DISPOSABLE PRODUCTS.
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: HEAVY DUST ACCUMILATION ON VENT OVER COLD TOP SALAD COOLER ON FRONT LINE.
Location: Kitchen (front)
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.) ICE SCOOP CHIPED ON FRONT END. 2.) FOOD SCALE DAMAGED.BOTH ITEMS DISCARDED
Location: Kitchen (back)
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CALCIUM/LIME BUILD UP ON THE INSIDE OF THE DISH MACHINE.
Location: Dish machine area
Equipment: Dishmachine
|
02/08/2013 | 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: COLD TOP COOLER HOLDING FOOD FROM 46-48 DEGREES.
Location: Cook line
Equipment: Cold top
- 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: EMPLOYEE DID NOT WASH HANDS BEFORE REMOVING GLOVES FROM DISPENSER.EMPLOYEES SHALL WASH THEIR HANDS BEFORE APPLYING GLOVES.
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DICING EQUIPMENT STORED SOILED WITH FOOD ON THE BLADES.2. ICE SCOOP SOILED WITH BUILD UP, STORED INSIDE THE ICE BIN AT THE BAR.3. LIPSTICK OBSERVED ON THE RIM OF A WINE GLASS HANGING ON THE GLASS RACK AT THE BAR.4.) CLEAN AND SANITIZE UTENSILS STORED ON FOOD SOILED KNIFE BLOCK. CLEAN AND SANITIZE KNIFE BLOCK BEFORE STORING UTENSILS.
Location: Kitchen (back)
Equipment: -
- 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.) 2 BOXES OF FOOD SERVICE GLOVES STORED TO CLOSE TO HAND SINK. STORE GLOVES AWAY FROM HAND SINK TO PREVENT CONTAMINATION FROM SPLASH.2.) UNPACKAGED DISPOSABLE LIDS STORED ON DIRTY STORAGE SHELVES. CLEAN SHELVES THOROUGHLY BEFORE STORING DISPOSABLE PRODUCTS.
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: HEAVY DUST ACCUMILATION ON VENT OVER COLD TOP SALAD COOLER ON FRONT LINE.
Location: Kitchen (front)
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.) ICE SCOOP CHIPED ON FRONT END. 2.) FOOD SCALE DAMAGED.BOTH ITEMS DISCARDED
Location: Kitchen (back)
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CALCIUM/LIME BUILD UP ON THE INSIDE OF THE DISH MACHINE.
Location: Dish machine area
Equipment: Dishmachine
|
01/31/2013 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: BAKED POTATOES HOLDING AT 124 DEGREES F ON STEAM TABLE. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
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: FOOD ITEMS HOLDING AT 50 DEGREES F INSIDE BROIL REACH IN COOLER ON COOK LINE. REPAIR COOLER TO HOLD FOODS PROPERLY AT 41 DEGREES F OR HIGHER. FOOD ITEMS MOVED TO AN ALTERNATE COOLER HOLDING AT 41 DEGREES F.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPENED CAN OF ENERGY DRINK STORED INSIDE BROILER COOLER AND ON BOTTOM SHELF IN SALAD PREP AREA. DRINK STORED WITHOUT A LID IN BACK PREP AREA. ENSURE ALL EMPLOYEE DRINKS ARE STORED IN CONTAINERS WITH LIDS AND STRAWS.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELVING CONTAINING FOOD ITEMS SOILED WITH MOLD GROWTH INSIDE WALK IN COOLER. CLEAN AND SANITIZE SHELVES ON A ROUTINE BASIS TO PREVENT BUILD UP.
Location: Walk-in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: SALAD CONTAINERS UTILIZED ON COOK LINE TO MIX SALAD NOT CLEANED EVERY FOUR HOURS. ENSURE CONTAINERS ARE CLEANED AT A MINIMUM OF EVERY FOUR HOURS.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES WASHED HANDS WITH COLD WATER AT HAND SINK ON FRONT AND BACK LINE. HOT WATER WAS NOT AVAILABLE AT A MINIMUM OF 100 DEGREES AT BOTH HAND SINKS TO ENABLE EMPLOYEES TO WASH HANDS PROPERLY.
Location: Kitchen (front)
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES WASHED HANDS WITH COLD WATER AT HAND SINK ON FRONT AND BACK LINE. HOT WATER WAS NOT AVAILABLE AT A MINIMUM OF 100 DEGREES AT BOTH HAND SINKS TO ENABLE EMPLOYEES TO WASH HANDS PROPERLY.
Location: Kitchen (front)
- 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 DRAINS SOILED WITH GRIME BUILD UP IN DISH MACHINE AREA. CLEAN DRAINS THOROUGHLY.
Location: Dish machine area
- 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: HOT WATER NOT AVAILABLE AT HAND SINK ON FRONT LINE. WATER FLUCTUATING FROM COLD TO A MAXIMUM OF 84 DEGREES F AT HAND SINK IN BACK PREP AREA. REPAIR HAND SINKS TO DISPENSE RUNNING WATER AT A MINIMUM TEMPERATURE OF 100 DEGREES F. HAND SINK ON FRONT LINE ADJUSTED TO MAINTAIN PROPER TEMPERATURE.
Location: Kitchen (front)
- 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: HOT WATER NOT AVAILABLE AT HAND SINK ON FRONT LINE. WATER FLUCTUATING FROM COLD TO A MAXIMUM OF 84 DEGREES F AT HAND SINK IN BACK PREP AREA. REPAIR HAND SINKS TO DISPENSE RUNNING WATER AT A MINIMUM TEMPERATURE OF 100 DEGREES F. HAND SINK ON FRONT LINE ADJUSTED TO MAINTAIN PROPER TEMPERATURE.
Location: Kitchen (back)
- 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: GASKET SOILED WITH BUILD UP LOCATED ON ICE MACHINE. CLEAN AND SANITIZE THOROUGHLY.
Location: Chemical room
|
10/24/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: BAKED POTATOES HOLDING AT 124 DEGREES F ON STEAM TABLE. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
Location: Cook line
- 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: FOOD ITEMS HOLDING AT 50 DEGREES F INSIDE BROIL REACH IN COOLER ON COOK LINE. REPAIR COOLER TO HOLD FOODS PROPERLY AT 41 DEGREES F OR HIGHER. FOOD ITEMS MOVED TO AN ALTERNATE COOLER HOLDING AT 41 DEGREES F.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPENED CAN OF ENERGY DRINK STORED INSIDE BROILER COOLER AND ON BOTTOM SHELF IN SALAD PREP AREA. DRINK STORED WITHOUT A LID IN BACK PREP AREA. ENSURE ALL EMPLOYEE DRINKS ARE STORED IN CONTAINERS WITH LIDS AND STRAWS.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELVING CONTAINING FOOD ITEMS SOILED WITH MOLD GROWTH INSIDE WALK IN COOLER. CLEAN AND SANITIZE SHELVES ON A ROUTINE BASIS TO PREVENT BUILD UP.
Location: Walk-in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: SALAD CONTAINERS UTILIZED ON COOK LINE TO MIX SALAD NOT CLEANED EVERY FOUR HOURS. ENSURE CONTAINERS ARE CLEANED AT A MINIMUM OF EVERY FOUR HOURS.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES WASHED HANDS WITH COLD WATER AT HAND SINK ON FRONT AND BACK LINE. HOT WATER WAS NOT AVAILABLE AT A MINIMUM OF 100 DEGREES AT BOTH HAND SINKS TO ENABLE EMPLOYEES TO WASH HANDS PROPERLY.
Location: Kitchen (front)
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES WASHED HANDS WITH COLD WATER AT HAND SINK ON FRONT AND BACK LINE. HOT WATER WAS NOT AVAILABLE AT A MINIMUM OF 100 DEGREES AT BOTH HAND SINKS TO ENABLE EMPLOYEES TO WASH HANDS PROPERLY.
Location: Kitchen (front)
- 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 DRAINS SOILED WITH GRIME BUILD UP IN DISH MACHINE AREA. CLEAN DRAINS THOROUGHLY.
Location: Dish machine area
- 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: HOT WATER NOT AVAILABLE AT HAND SINK ON FRONT LINE. WATER FLUCTUATING FROM COLD TO A MAXIMUM OF 84 DEGREES F AT HAND SINK IN BACK PREP AREA. REPAIR HAND SINKS TO DISPENSE RUNNING WATER AT A MINIMUM TEMPERATURE OF 100 DEGREES F. HAND SINK ON FRONT LINE ADJUSTED TO MAINTAIN PROPER TEMPERATURE.
Location: Kitchen (front)
- 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: HOT WATER NOT AVAILABLE AT HAND SINK ON FRONT LINE. WATER FLUCTUATING FROM COLD TO A MAXIMUM OF 84 DEGREES F AT HAND SINK IN BACK PREP AREA. REPAIR HAND SINKS TO DISPENSE RUNNING WATER AT A MINIMUM TEMPERATURE OF 100 DEGREES F. HAND SINK ON FRONT LINE ADJUSTED TO MAINTAIN PROPER TEMPERATURE.
Location: Kitchen (back)
- 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: GASKET SOILED WITH BUILD UP LOCATED ON ICE MACHINE. CLEAN AND SANITIZE THOROUGHLY.
Location: Chemical room
|
10/17/2012 | Routine |
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE BUILD UP HAND SINK, SOAP, AND TOWEL DISPENSER LOCATED ON EXPO LINE.
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: SHELVING SOILED WITH BUILD UP IN CREVICES AND SURFACES INSIDE WALK IN COOLER AND DRY STORAGE. CLEAN ALL SHELVING THOROUGHLY AND 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.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK. PROVIDE.
Location: Bar
|
06/19/2012 | Recheck |
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE BUILD UP HAND SINK, SOAP, AND TOWEL DISPENSER LOCATED ON EXPO LINE.
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: SHELVING SOILED WITH BUILD UP IN CREVICES AND SURFACES INSIDE WALK IN COOLER AND DRY STORAGE. CLEAN ALL SHELVING THOROUGHLY AND 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.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK. PROVIDE.
Location: Bar
|
06/08/2012 | Routine |
| No violation noted during this evaluation. | 02/07/2012 | Illness Complaint |
- 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: CONTAINERS COVERED PASTA PREPARED ONE HOUR PRIOR HOLDING AT 47 DEGREES INSIDE WALK IN COOLER. ENSURE PRODUCT HAS BEEN COOLED TO 41 DEGREES F BEFORE COVERING TO PREVENT POSSIBLE MICROBRIAL GROWTH.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COATING COVERING RACKS CHIPPED AND PEELING UTILIZEDTO STORE RAMICANS ON DISH MACHINE, LOCATED ON SODA FOUNTAIN AND INSIDE REACH IN SALAD COOLERS ON FRONT LINE. RESURFACE OR REPLACE DAMAGED RACKS.
Location: Expo line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COATING COVERING RACKS CHIPPED AND PEELING UTILIZEDTO STORE RAMICANS ON DISH MACHINE, LOCATED ON SODA FOUNTAIN AND INSIDE REACH IN SALAD COOLERS ON FRONT LINE. RESURFACE OR REPLACE DAMAGED RACKS.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COATING COVERING RACKS CHIPPED AND PEELING UTILIZEDTO STORE RAMICANS ON DISH MACHINE, LOCATED ON SODA FOUNTAIN AND INSIDE REACH IN SALAD COOLERS ON FRONT LINE. RESURFACE OR REPLACE DAMAGED RACKS.
Location: Dish machine area
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02/07/2012 | Routine |
Restaurant representatives - add corrected or new information about APPLEBEE'S, 6110 E 82ND ST, Indianapolis, IN »