- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: THANK YOU BAGS USED FOR BREAD STORAGE.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: CONTAINER OF SLICED LEMONS INSIDE ICED THAT IS USED FOR DRINKS.
Location: Expo line
- 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: CELL PHONE ON COUNTER IN KITCHEN. PURSE ON BOTTOM SHELF NEXT TO FOIL. PLEASE HAVE A DESIGNATED AREA FOR PERSONAL ITEMS.
Location: Kitchen
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Location: Back room
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. CHICKEN IN A PAN THAWING UNDER 2-BAY.2. PACKAGES OF GROUND BEEF IN SINK THAWING.PLEASE SEE CORRECTIVE ACTION ABOVE FOR PROPER THAWING. LEFT HANDOUT ON PROPER THAWING.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. CHICKEN IN A PAN THAWING UNDER 2-BAY.2. PACKAGES OF GROUND BEEF IN SINK THAWING.PLEASE SEE CORRECTIVE ACTION ABOVE FOR PROPER THAWING. LEFT HANDOUT ON PROPER THAWING.
Location: Kitchen
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: CONDENSATION IN COLD TOP COOLER. WATER IS INSIDE THE COOLER AND ON THE GROUND. PLEASE HAVE COOLER SERVICED.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ICE MACHINE FLAP SOILED. PLEASE CLEAN.
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: COLD WATER HANDLE BROKEN ON HAND SINK IN KITCHEN. COLD WATER CANNOT BE TURNED ON. PLEASE REPAIR.
Location: Kitchen
Equipment: Hand sink
|
10/01/2014 | Recheck |
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: THANK YOU BAGS USED FOR BREAD STORAGE.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: CONTAINER OF SLICED LEMONS INSIDE ICED THAT IS USED FOR DRINKS.
Location: Expo line
- 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 ON COUNTER IN KITCHEN. PURSE ON BOTTOM SHELF NEXT TO FOIL. PLEASE HAVE A DESIGNATED AREA FOR PERSONAL ITEMS.
Location: Kitchen
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Location: Back room
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. CHICKEN IN A PAN THAWING UNDER 2-BAY.2. PACKAGES OF GROUND BEEF IN SINK THAWING.PLEASE SEE CORRECTIVE ACTION ABOVE FOR PROPER THAWING. LEFT HANDOUT ON PROPER THAWING.
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. CHICKEN IN A PAN THAWING UNDER 2-BAY.2. PACKAGES OF GROUND BEEF IN SINK THAWING.PLEASE SEE CORRECTIVE ACTION ABOVE FOR PROPER THAWING. LEFT HANDOUT ON PROPER THAWING.
Location: Kitchen
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: CONDENSATION IN COLD TOP COOLER. WATER IS INSIDE THE COOLER AND ON THE GROUND. PLEASE HAVE COOLER SERVICED.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ICE MACHINE FLAP SOILED. PLEASE CLEAN.
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: COLD WATER HANDLE BROKEN ON HAND SINK IN KITCHEN. COLD WATER CANNOT BE TURNED ON. PLEASE REPAIR.
Location: Kitchen
Equipment: Hand sink
|
09/24/2014 | Routine |
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. USING GROCERY BAGS TO STORE MEAT IN FREEZER AND BREAD ON COOK LINE.STORE IN FOOD GRADE BAGS AND CONTAINERS.
Location: Kitchen
- 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: 1. HOT WATER NOT AVAILABLE AT HAND SINK IN WAITSTAFF AREA. TURNED OFF HOT WATER BECAUSE PIPES WERE LEAKING.REPAIR ACCORDINGLY TO PROVIDE HOT WATER.
Location: Kitchen
- Cooling methods (corrected)
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: 1. PUTTING SHAVED GYRO MEAT IN CONTAINER WITH LID IN REACH IN COOLER ACROSS FROM COOK LINE.DO NOT COVER FOODS WHEN COOLING.
Location: Cook line
Equipment: Reach in cooler
- 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 BUILD UP IN SODA GUN NOZZEL AT BAR.CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
|
04/16/2014 | Recheck |
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. USING GROCERY BAGS TO STORE MEAT IN FREEZER AND BREAD ON COOK LINE.STORE IN FOOD GRADE BAGS AND CONTAINERS.
Location: Kitchen
- 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: 1. HOT WATER NOT AVAILABLE AT HAND SINK IN WAITSTAFF AREA. TURNED OFF HOT WATER BECAUSE PIPES WERE LEAKING.REPAIR ACCORDINGLY TO PROVIDE HOT WATER.
Location: Kitchen
- Cooling methods (corrected)
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: 1. PUTTING SHAVED GYRO MEAT IN CONTAINER WITH LID IN REACH IN COOLER ACROSS FROM COOK LINE.DO NOT COVER FOODS WHEN COOLING.
Location: Cook line
Equipment: Reach in cooler
- 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 BUILD UP IN SODA GUN NOZZEL AT BAR.CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
|
04/15/2014 | Recheck |
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. USING GROCERY BAGS TO STORE MEAT IN FREEZER AND BREAD ON COOK LINE.STORE IN FOOD GRADE BAGS AND CONTAINERS.
Location: Kitchen
- 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: 1. HOT WATER NOT AVAILABLE AT HAND SINK IN WAITSTAFF AREA. TURNED OFF HOT WATER BECAUSE PIPES WERE LEAKING.REPAIR ACCORDINGLY TO PROVIDE HOT WATER.
Location: Kitchen
- Cooling methods
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: 1. PUTTING SHAVED GYRO MEAT IN CONTAINER WITH LID IN REACH IN COOLER ACROSS FROM COOK LINE.DO NOT COVER FOODS WHEN COOLING.
Location: Cook line
Equipment: Reach in cooler
- 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 BUILD UP IN SODA GUN NOZZEL AT BAR.CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
|
04/04/2014 | 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: COLD TOP/REACH IN COOLER AT FAR ACROSS FROM COOK LINE IS NOT HOLDING FOODS AT PROPER TEMPERATURE.1. SOUP IN REACH IN COOLER MEASURED 47 DEGREES F.2. SHREDDED CHEESE IN COLD TOP MEASURED 37 DEGREES F.3. MAYO SPREAD IN COLD TOP MEASURED 56 DEGREES F. (MADE RECENTLY)4. AIR TEMPERATURE INSIDE REACH IN COOLER MEASURED 48 DEGREES F.5. THERMOMETER IN REACH IN COOLER MEASURED 48 DEGREES F.COLD HOLDING DRAWERS OF COLD TOP ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.1. CABBAGE ROLLS IN DRAWER MEASURED 44 DEGREES F.2. MARINATED RAW CHICKEN IN DRAWER MEASURED 44 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR/ADJUST ACCORDINGLY.AUGUST 13: REPAIRING UNIT AT TIME OF INSPECTION. ENSURE UNIT IS ABLE TO HOLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. BOX OF RAW SHELL EGGS STORED ON SHELF OVER LETTUCE MIXTURE IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. PITCHER STORED IN HAND SINK IN WAITSTAFF AREA.DO NOT STORE ANYTHING IN THE HAND SINK. USE FOR HANDWASHING ONLY.
Location: Wait staff area
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. IN PLACE SANITIZER IN COOK LINE AREA MEASURED OVER 200 PPM.CHLORINE BLEACH SANITIZER SHOULD MEASURE 50-100 PPM. MONITOR CONCENTRATION WITH TEST STRIPS. CHANGE REGULARLY.***REPEAT VIOLATION***
Location: Cook line
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP STORED IN WATER IN MOP BUCKET WHEN NOT IN USE.STORE HANGING OR VERTICALLY TO FACILIATE DRYING WHEN NOT IN USE.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER LEAKING INTO CONTAINER AND ONTO BOTTOM OF REACH IN COOLER HOLDING WINE AND OTHER BEVERAGES IN BAR AREA.REPAIR ACCORDINGLY TO PREVENT LEAKING. THOROUGHLY CLEAN AND SANITIZE INTERIOR OF REACH IN COOLER.
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: 1. RESEAL/CAULK PREP SINKS TO THE WALL IN KITCHEN.
Location: Kitchen
Equipment: Prep sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. PROVIDE HAND SOAP FOR HAND SINK IN BAR AREA.
Location: Bar
Equipment: Hand sink
|
08/20/2013 | 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: COLD TOP/REACH IN COOLER AT FAR ACROSS FROM COOK LINE IS NOT HOLDING FOODS AT PROPER TEMPERATURE.1. SOUP IN REACH IN COOLER MEASURED 47 DEGREES F.2. SHREDDED CHEESE IN COLD TOP MEASURED 37 DEGREES F.3. MAYO SPREAD IN COLD TOP MEASURED 56 DEGREES F. (MADE RECENTLY)4. AIR TEMPERATURE INSIDE REACH IN COOLER MEASURED 48 DEGREES F.5. THERMOMETER IN REACH IN COOLER MEASURED 48 DEGREES F.COLD HOLDING DRAWERS OF COLD TOP ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.1. CABBAGE ROLLS IN DRAWER MEASURED 44 DEGREES F.2. MARINATED RAW CHICKEN IN DRAWER MEASURED 44 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR/ADJUST ACCORDINGLY.AUGUST 13: REPAIRING UNIT AT TIME OF INSPECTION. ENSURE UNIT IS ABLE TO HOLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. BOX OF RAW SHELL EGGS STORED ON SHELF OVER LETTUCE MIXTURE IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. PITCHER STORED IN HAND SINK IN WAITSTAFF AREA.DO NOT STORE ANYTHING IN THE HAND SINK. USE FOR HANDWASHING ONLY.
Location: Wait staff area
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. IN PLACE SANITIZER IN COOK LINE AREA MEASURED OVER 200 PPM.CHLORINE BLEACH SANITIZER SHOULD MEASURE 50-100 PPM. MONITOR CONCENTRATION WITH TEST STRIPS. CHANGE REGULARLY.***REPEAT VIOLATION***
Location: Cook line
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP STORED IN WATER IN MOP BUCKET WHEN NOT IN USE.STORE HANGING OR VERTICALLY TO FACILIATE DRYING WHEN NOT IN USE.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER LEAKING INTO CONTAINER AND ONTO BOTTOM OF REACH IN COOLER HOLDING WINE AND OTHER BEVERAGES IN BAR AREA.REPAIR ACCORDINGLY TO PREVENT LEAKING. THOROUGHLY CLEAN AND SANITIZE INTERIOR OF REACH IN COOLER.
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: 1. RESEAL/CAULK PREP SINKS TO THE WALL IN KITCHEN.
Location: Kitchen
Equipment: Prep sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. PROVIDE HAND SOAP FOR HAND SINK IN BAR AREA.
Location: Bar
Equipment: Hand sink
|
08/13/2013 | 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: COLD TOP/REACH IN COOLER AT FAR ACROSS FROM COOK LINE IS NOT HOLDING FOODS AT PROPER TEMPERATURE.1. SOUP IN REACH IN COOLER MEASURED 47 DEGREES F.2. SHREDDED CHEESE IN COLD TOP MEASURED 37 DEGREES F.3. MAYO SPREAD IN COLD TOP MEASURED 56 DEGREES F. (MADE RECENTLY)4. AIR TEMPERATURE INSIDE REACH IN COOLER MEASURED 48 DEGREES F.5. THERMOMETER IN REACH IN COOLER MEASURED 48 DEGREES F.COLD HOLDING DRAWERS OF COLD TOP ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.1. CABBAGE ROLLS IN DRAWER MEASURED 44 DEGREES F.2. MARINATED RAW CHICKEN IN DRAWER MEASURED 44 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR/ADJUST ACCORDINGLY.
Location: Cook line
Equipment: Cold top
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. BOX OF RAW SHELL EGGS STORED ON SHELF OVER LETTUCE MIXTURE IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. PITCHER STORED IN HAND SINK IN WAITSTAFF AREA.DO NOT STORE ANYTHING IN THE HAND SINK. USE FOR HANDWASHING ONLY.
Location: Wait staff area
Equipment: Hand sink
- Chemical sanitizer concentration
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: 1. IN PLACE SANITIZER IN COOK LINE AREA MEASURED OVER 200 PPM.CHLORINE BLEACH SANITIZER SHOULD MEASURE 50-100 PPM. MONITOR CONCENTRATION WITH TEST STRIPS. CHANGE REGULARLY.***REPEAT VIOLATION***
Location: Cook line
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP STORED IN WATER IN MOP BUCKET WHEN NOT IN USE.STORE HANGING OR VERTICALLY TO FACILIATE DRYING WHEN NOT IN USE.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER LEAKING INTO CONTAINER AND ONTO BOTTOM OF REACH IN COOLER HOLDING WINE AND OTHER BEVERAGES IN BAR AREA.REPAIR ACCORDINGLY TO PREVENT LEAKING. THOROUGHLY CLEAN AND SANITIZE INTERIOR OF REACH IN COOLER.
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: 1. RESEAL/CAULK PREP SINKS TO THE WALL IN KITCHEN.
Location: Kitchen
Equipment: Prep sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. PROVIDE HAND SOAP FOR HAND SINK IN BAR AREA.
Location: Bar
Equipment: Hand sink
|
08/06/2013 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Three pans of cooked potatoes inside of walk in cooler at 155 deg. F. Improper cooling methods were being used to cool hot potatoes. If you are going to cool hot foods for use later using time vs. temperature YOU MUST COMPLETE THE COOLING PROCESS. HOT FOODS COOLED FROM 135 DEG. F TO 70 DEG. F. WITHIN TWO HOURS AND FROM 70 DEG. F TO 41 DEG. F WITHIN FOUR ADDITIONAL HOURS. YOU MAY NOT REMOVE ANY HOT FOODS THAT YOU ARE COOLING BEFORE COOLING PROCESS HAS BEEN COMPLETED. AFTER FOODS HAVE BEEN PROPERLY COOLED YOU MAY USE TIME VS. TEMPERATURE TO CONTROL FOODS. YOU WILL NEED TO PROVIDE WRITTEN PROCEDURES FOR COOLING FOODS THAT YOU ARE GOING TO USE LATER UTILIZING TIME VS. TEMPERATURE. YOU WILL NEED TO PROVIDE A COOLING LOG ( WRITTEN ) FOR FOODS THAT YOU ARE COOLING FOR USE LATER USING TIME VS. TEMPERATURE. ONCE FOODS ARE REMOVED FROM WALK IN COOLER TO BE USED USING TIME VS. TEMPERATURE THAT IS WHEN YOU WILL NEED TO MARK A DISCARD TIME OR TIME WHEN FOOD WAS REMOVED FROM TEMPERATURE CONTROL. NOTE > IF IN THE FUTURE VIOLATIONS ARE NOTED WITH IMPROPER USE OF TIME VS. TEMPERATURE OR IMPROPER COOLING FOR FOODS THAT ARE GOING TO BE USED LATER UTLIZING TIME VS. TEMPEATURE YOU WILL NO LONGER BE APPROVED TO USE TIME TO CONTROL POTENTIALLY HAZARDOUS FOOD ITEMS. NOTE > IF YOU ARE GOING TO REMOVE POTENTIALLY HAZARDOUS FOODS AND SET OUT FOR IMMEDIATE USE YOU DO NOT HAVE TO COOL FIRST BUT YOU WILL NEED TO MARK PRODUCT WITH TIME.
Location: Walk-in cooler
- 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: 1. GYRO MEAT AND OTHER READY TO EAT OF COOKED FOOD ITEMS IN WALK IN COOLER THAT ARE BEING HELD FOR MORE THAN 24 HOURS NEED TO BE DATE MARKED WITH THE DISCARD DATE.PLEASE DATE MARK ITEMS IN WALK IN COOLER THAT FALL INTO THIS CATEGORY.
Location: Walk-in cooler
Equipment: Walk in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. IN PLACE CHLORINE BLEACH SANITIZING SOLUTION MEASURED OVER 200 PPM.PLEASE ENSURE CHLORINE BLEACH IN PLACE SANITIZER IS AT 50 PPM. USE TEST STRIPS TO MEASURE CONCENTRATION. REPLACE IN PLACE SANITIZER EVERY 4 HOURS.
Location: Kitchen
Equipment: -
- Cooling methods (corrected)
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: 1. Three pans of cooked potatoes inside of walk in cooler at 154 deg. Pans had time written on plastic covering pans of 10: 30 am. Do not cover pans with plastic wrap when cooling to aid in cooling, Reduce amount of product in pans to aid in cooling. PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Walk-in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. FOIL LINING TOP OF OVEN AND COOKLINE EQUIPMENT.PLEASE DISCARD AND DISCONTINUE USE. FOIL IS NOT APPROVED TO LINE SURFACES. MUST BE SMOOTH AND EASILY CLEANABLE.
Location: Cook line
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. CONTAINER OF UNCOOKED, CUT POTATOES STORED DIRECTLY ON THE FLOOR OF THE WALK IN COOLER.PLEASE STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. CONTAINER OF LEMONS STORED DIRECTLY IN ICE BIN HOLDING ICE FOR CUSTOMER CONSUMPTION.PLEASE DO NOT STORE CONTAINER OF LEMONS IN THE ICE FOR CUSTOMERS. DISCONTINUE BEHAVIOR.
Location: Bar
Equipment: Ice bin
- 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. INTERIOR PLATE OF ICE MACHINE SOILED WITH MOLD BUILD UP.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING TO PREVENT BUILD UP.
Location: Kitchen
Equipment: Ice machine
|
03/08/2013 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Three pans of cooked potatoes inside of walk in cooler at 155 deg. F. Improper cooling methods were being used to cool hot potatoes. If you are going to cool hot foods for use later using time vs. temperature YOU MUST COMPLETE THE COOLING PROCESS. HOT FOODS COOLED FROM 135 DEG. F TO 70 DEG. F. WITHIN TWO HOURS AND FROM 70 DEG. F TO 41 DEG. F WITHIN FOUR ADDITIONAL HOURS. YOU MAY NOT REMOVE ANY HOT FOODS THAT YOU ARE COOLING BEFORE COOLING PROCESS HAS BEEN COMPLETED. AFTER FOODS HAVE BEEN PROPERLY COOLED YOU MAY USE TIME VS. TEMPERATURE TO CONTROL FOODS. YOU WILL NEED TO PROVIDE WRITTEN PROCEDURES FOR COOLING FOODS THAT YOU ARE GOING TO USE LATER UTILIZING TIME VS. TEMPERATURE. YOU WILL NEED TO PROVIDE A COOLING LOG ( WRITTEN ) FOR FOODS THAT YOU ARE COOLING FOR USE LATER USING TIME VS. TEMPERATURE. ONCE FOODS ARE REMOVED FROM WALK IN COOLER TO BE USED USING TIME VS. TEMPERATURE THAT IS WHEN YOU WILL NEED TO MARK A DISCARD TIME OR TIME WHEN FOOD WAS REMOVED FROM TEMPERATURE CONTROL. NOTE > IF IN THE FUTURE VIOLATIONS ARE NOTED WITH IMPROPER USE OF TIME VS. TEMPERATURE OR IMPROPER COOLING FOR FOODS THAT ARE GOING TO BE USED LATER UTLIZING TIME VS. TEMPEATURE YOU WILL NO LONGER BE APPROVED TO USE TIME TO CONTROL POTENTIALLY HAZARDOUS FOOD ITEMS. NOTE > IF YOU ARE GOING TO REMOVE POTENTIALLY HAZARDOUS FOODS AND SET OUT FOR IMMEDIATE USE YOU DO NOT HAVE TO COOL FIRST BUT YOU WILL NEED TO MARK PRODUCT WITH TIME.
Location: Walk-in cooler
- 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: 1. GYRO MEAT AND OTHER READY TO EAT OF COOKED FOOD ITEMS IN WALK IN COOLER THAT ARE BEING HELD FOR MORE THAN 24 HOURS NEED TO BE DATE MARKED WITH THE DISCARD DATE.PLEASE DATE MARK ITEMS IN WALK IN COOLER THAT FALL INTO THIS CATEGORY.
Location: Walk-in cooler
Equipment: Walk in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. IN PLACE CHLORINE BLEACH SANITIZING SOLUTION MEASURED OVER 200 PPM.PLEASE ENSURE CHLORINE BLEACH IN PLACE SANITIZER IS AT 50 PPM. USE TEST STRIPS TO MEASURE CONCENTRATION. REPLACE IN PLACE SANITIZER EVERY 4 HOURS.
Location: Kitchen
Equipment: -
- Cooling methods
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: 1. Three pans of cooked potatoes inside of walk in cooler at 154 deg. Pans had time written on plastic covering pans of 10: 30 am. Do not cover pans with plastic wrap when cooling to aid in cooling, Reduce amount of product in pans to aid in cooling. PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Walk-in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. FOIL LINING TOP OF OVEN AND COOKLINE EQUIPMENT.PLEASE DISCARD AND DISCONTINUE USE. FOIL IS NOT APPROVED TO LINE SURFACES. MUST BE SMOOTH AND EASILY CLEANABLE.
Location: Cook line
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. CONTAINER OF UNCOOKED, CUT POTATOES STORED DIRECTLY ON THE FLOOR OF THE WALK IN COOLER.PLEASE STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. CONTAINER OF LEMONS STORED DIRECTLY IN ICE BIN HOLDING ICE FOR CUSTOMER CONSUMPTION.PLEASE DO NOT STORE CONTAINER OF LEMONS IN THE ICE FOR CUSTOMERS. DISCONTINUE BEHAVIOR.
Location: Bar
Equipment: Ice bin
- 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. INTERIOR PLATE OF ICE MACHINE SOILED WITH MOLD BUILD UP.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING TO PREVENT BUILD UP.
Location: Kitchen
Equipment: Ice machine
|
03/01/2013 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. COOKED, QUARTERED POTATOES ON STEAM TABLE WITH RICE AND GREEN BEANS (STEAM TABLE NOT WORKING) ARE NOT LABELED WITH THE DISCARD TIME. MUST DISCARD AFTER 4 HOURS IF USING TIME VERSUS TEMPERATURE. PLEASE CLEARLY LABEL ALL FOOD PRODUCTS USING THIS METHOD WITH THE DISCARD TIME.***IF GYRO MEAT IS FOLLOWING A TIME VERSUS TEMPERATURE PROCEDURE, THEN IT MUST BE LABELED WITH DISCARD TIME OR IT HAS TO BE KEPT COLD (41 DEGREES F OR BELOW) OR HOT (135 DEGREES F OR HIGHER).***
Location: Kitchen
- 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: 1. GYRO MEAT AND OTHER READY TO EAT OF COOKED FOOD ITEMS IN WALK IN COOLER THAT ARE BEING HELD FOR MORE THAN 24 HOURS NEED TO BE DATE MARKED WITH THE DISCARD DATE.PLEASE DATE MARK ITEMS IN WALK IN COOLER THAT FALL INTO THIS CATEGORY.
Location: Walk-in cooler
Equipment: Walk in cooler
- Chemical sanitizer concentration
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: 1. IN PLACE CHLORINE BLEACH SANITIZING SOLUTION MEASURED OVER 200 PPM.PLEASE ENSURE CHLORINE BLEACH IN PLACE SANITIZER IS AT 50 PPM. USE TEST STRIPS TO MEASURE CONCENTRATION. REPLACE IN PLACE SANITIZER EVERY 4 HOURS.
Location: Kitchen
Equipment: -
- Cooling methods
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: 1. COOKED, QUARTERED POTATOES IN PANS OUT AT ROOM TEMPERATURE MEASURED 109 DEGREES F. COOKED AROUND 12:30PM. (COOLING BEFORE PUTTING IN WALK IN COOLER)2. CONTAINER OF COOKED GYRO MEAT IN FAR LEFT SECTION OF TWO DOOR REACH IN COOLER ACROSS FROM GYRO CONE MEASURED 109 DEGREES F. 3. CONTAINER OF COOKED GYRO MEAT IN MIDDLE SECTION OF TWO DOOR REACH IN COOLER ACROSS FROM COOK LINE MEASURED 64 DEGREES F. PLEASE USE THE ABOVE METHODS TO PROPERLY COOL FOODS. DO NOT LEAVE OUT AT ROOM TEMPERATURE. DO NOT PUT HOT FOOD DIRECTLY IN THE COOLER. REFERENCE HAND OUT ON COOLING PROCEDURE. REMINDER: YOU HAVE 2 HOURS TO GET HOT FOOD FROM 135 DEGREES F TO 70 DEGREES F AND AN ADDITIONAL 4 HOURS TO GET FROM 70 DEGREES F TO 41 DEGREES F OR BELOW.IF USING TIME VERSUS TEMPERATURE THEN YOU MUST CLEARLY MARK THE FOOD WITH THE DISCARD TIME AND DISCARD AFTER FOUR HOURS.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. FOIL LINING TOP OF OVEN AND COOKLINE EQUIPMENT.PLEASE DISCARD AND DISCONTINUE USE. FOIL IS NOT APPROVED TO LINE SURFACES. MUST BE SMOOTH AND EASILY CLEANABLE.
Location: Cook line
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. CONTAINER OF UNCOOKED, CUT POTATOES STORED DIRECTLY ON THE FLOOR OF THE WALK IN COOLER.PLEASE STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. CONTAINER OF LEMONS STORED DIRECTLY IN ICE BIN HOLDING ICE FOR CUSTOMER CONSUMPTION.PLEASE DO NOT STORE CONTAINER OF LEMONS IN THE ICE FOR CUSTOMERS. DISCONTINUE BEHAVIOR.
Location: Bar
Equipment: Ice bin
- 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. INTERIOR PLATE OF ICE MACHINE SOILED WITH MOLD BUILD UP.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING TO PREVENT BUILD UP.
Location: Kitchen
Equipment: Ice machine
|
02/22/2013 | Routine |
| No violation noted during this evaluation. | 12/18/2012 | Non-Illness Complaint |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Large amounts of cooked potentially hazardous potatoes and cooked green beans sitting out at room temperature on cooks line. Hold all potentially hazardous foods at 135 deg. F or above. Do not sit out at room temperature. 2. Cooked potentially hazardous green beans and cooked potatoes at room temperature on top of steam table that is not turned on. Hold all potentially hazardous foods at 135 deg. F or above. Do not sit out at room temperature. NOTE > BOTH VIOLATIONS NOTED ABOVE ARE REPEAT VIOLATIONS.
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. End cold top across from deep fry unit on cooks line holding food items at 51 deg. F on top of unit. and 49 deg. F in botom section of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Large cold top on cooks line holding food items at 51 to 52 deg. F. on top of unit. 43 to 44 deg. F in pull out cooler drawers on unit and 51 deg. F. in door reach in section of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. NOTE > BOTH VIOLATIONS NOTED ABOVE ARE REPEAT VIOLATIONS.
Location: Cook line
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.
Comments: 1. End cold top across from deep fry unit on cooks line holding food items at 51 deg. F on top of unit. and 49 deg. F in botom section of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Large cold top on cooks line holding food items at 51 to 52 deg. F. on top of unit. 43 to 44 deg. F in pull out cooler drawers on unit and 51 deg. F. in door reach in section of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. NOTE > BOTH VIOLATIONS NOTED ABOVE ARE REPEAT VIOLATIONS.
Location: Cook line
Equipment: Make table cooler
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing a lid and straw in back kitchen area. Provide lids and straws for all employee drinks in food prep areas.
Location: Kitchen (back)
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Packs of raw lamb stored above ready to eat food items inside of walk in cooler. Store all raw foods below and away from all other food items.
Location: Walk-in cooler
- 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: 1. Ice scoop for ice machine on top of machine. Store scoop in approved manner. Do not store on top of machine.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in back kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of rice on floor in hallway area. Remvoe and store on approved shelving.
Location: Back room
|
09/21/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Large amounts of cooked potentially hazardous potatoes and cooked green beans sitting out at room temperature on cooks line. Hold all potentially hazardous foods at 135 deg. F or above. Do not sit out at room temperature. 2. Cooked potentially hazardous green beans and cooked potatoes at room temperature on top of steam table that is not turned on. Hold all potentially hazardous foods at 135 deg. F or above. Do not sit out at room temperature. NOTE > BOTH VIOLATIONS NOTED ABOVE ARE REPEAT VIOLATIONS.
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: 1. End cold top across from deep fry unit on cooks line holding food items at 51 deg. F on top of unit. and 49 deg. F in botom section of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Large cold top on cooks line holding food items at 51 to 52 deg. F. on top of unit. 43 to 44 deg. F in pull out cooler drawers on unit and 51 deg. F. in door reach in section of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. NOTE > BOTH VIOLATIONS NOTED ABOVE ARE REPEAT VIOLATIONS.
Location: Cook line
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.
Comments: 1. End cold top across from deep fry unit on cooks line holding food items at 51 deg. F on top of unit. and 49 deg. F in botom section of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Large cold top on cooks line holding food items at 51 to 52 deg. F. on top of unit. 43 to 44 deg. F in pull out cooler drawers on unit and 51 deg. F. in door reach in section of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. NOTE > BOTH VIOLATIONS NOTED ABOVE ARE REPEAT VIOLATIONS.
Location: Cook line
Equipment: Make table cooler
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing a lid and straw in back kitchen area. Provide lids and straws for all employee drinks in food prep areas.
Location: Kitchen (back)
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Packs of raw lamb stored above ready to eat food items inside of walk in cooler. Store all raw foods below and away from all other food items.
Location: Walk-in cooler
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop for ice machine on top of machine. Store scoop in approved manner. Do not store on top of machine.
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in back kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of rice on floor in hallway area. Remvoe and store on approved shelving.
Location: Back room
|
09/14/2012 | 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. Food items on top of large cold top unit on cooks lline holding food items at 43 to 44 deg. F Hold all cold food items at 41 deg. F or below NOTE > USE DEEPER METAL PANS WITH LIDS FOR POTENTIALLY HAZARDOUS FOODS THAT REQUIRE BEING HELD AT 41 DEG. F. OR BELOW TO AID IN COOLING.
Location: Cook line
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.
Comments: 1. Food items on top of large cold top unit on cooks lline holding food items at 43 to 44 deg. F Hold all cold food items at 41 deg. F or below NOTE > USE DEEPER METAL PANS WITH LIDS FOR POTENTIALLY HAZARDOUS FOODS THAT REQUIRE BEING HELD AT 41 DEG. F. OR BELOW TO AID IN COOLING.
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw shrimp stoed above ready to eat vegetables inside of walk in cooler. Store all raw seafood , chicken, meats, raw eggs below and away from all other food items.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Slicer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Meat stoed insdie of plastic grocery bags inside of reach in freezer. Grocery bags are not approved for direct contact with food items. Use only food grade bags, wraps , containers to store food items in .
Location: Kitchen (back)
Equipment: reach in freezer
- 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: 1. Ice scoop stored insdie of ice at ice machine. Remove. Store scoop in approved manner.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lights not working on cooks line. Repair or replace if needed. 2. Two lights not working in exhaust hood. Replace. 3. Light not working in mop sink area room. Repair
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lights not working on cooks line. Repair or replace if needed. 2. Two lights not working in exhaust hood. Replace. 3. Light not working in mop sink area room. Repair
Location: Back room
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil on bottom shelf of prep table. Remove 2. Foil on shelf above meat slicer. Remove. Do not line shelving or equipment with foil
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain stops missing at three bay sink. Provide.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " Beverage Air " bar coolers soiled inside. Clean inside.
Location: Bar
Equipment: Reach in cooler
|
05/22/2012 | 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. Food items on top of large cold top unit on cooks lline holding food items at 43 to 44 deg. F Hold all cold food items at 41 deg. F or below NOTE > USE DEEPER METAL PANS WITH LIDS FOR POTENTIALLY HAZARDOUS FOODS THAT REQUIRE BEING HELD AT 41 DEG. F. OR BELOW TO AID IN COOLING.
Location: Cook line
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.
Comments: 1. Food items on top of large cold top unit on cooks lline holding food items at 43 to 44 deg. F Hold all cold food items at 41 deg. F or below NOTE > USE DEEPER METAL PANS WITH LIDS FOR POTENTIALLY HAZARDOUS FOODS THAT REQUIRE BEING HELD AT 41 DEG. F. OR BELOW TO AID IN COOLING.
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw shrimp stoed above ready to eat vegetables inside of walk in cooler. Store all raw seafood , chicken, meats, raw eggs below and away from all other food items.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Slicer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Meat stoed insdie of plastic grocery bags inside of reach in freezer. Grocery bags are not approved for direct contact with food items. Use only food grade bags, wraps , containers to store food items in .
Location: Kitchen (back)
Equipment: reach in freezer
- 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: 1. Ice scoop stored insdie of ice at ice machine. Remove. Store scoop in approved manner.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lights not working on cooks line. Repair or replace if needed. 2. Two lights not working in exhaust hood. Replace. 3. Light not working in mop sink area room. Repair
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lights not working on cooks line. Repair or replace if needed. 2. Two lights not working in exhaust hood. Replace. 3. Light not working in mop sink area room. Repair
Location: Back room
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil on bottom shelf of prep table. Remove 2. Foil on shelf above meat slicer. Remove. Do not line shelving or equipment with foil
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain stops missing at three bay sink. Provide.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " Beverage Air " bar coolers soiled inside. Clean inside.
Location: Bar
Equipment: Reach in cooler
|
05/14/2012 | 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. Food items on top of large cold top unit on cooks lline holding food items at 43 to 44 deg. F Hold all cold food items at 41 deg. F or below NOTE > USE DEEPER METAL PANS WITH LIDS FOR POTENTIALLY HAZARDOUS FOODS THAT REQUIRE BEING HELD AT 41 DEG. F. OR BELOW TO AID IN COOLING.
Location: Cook line
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.
Comments: 1. Food items on top of large cold top unit on cooks lline holding food items at 43 to 44 deg. F Hold all cold food items at 41 deg. F or below NOTE > USE DEEPER METAL PANS WITH LIDS FOR POTENTIALLY HAZARDOUS FOODS THAT REQUIRE BEING HELD AT 41 DEG. F. OR BELOW TO AID IN COOLING.
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw shrimp stoed above ready to eat vegetables inside of walk in cooler. Store all raw seafood , chicken, meats, raw eggs below and away from all other food items.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Slicer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Meat stoed insdie of plastic grocery bags inside of reach in freezer. Grocery bags are not approved for direct contact with food items. Use only food grade bags, wraps , containers to store food items in .
Location: Kitchen (back)
Equipment: reach in freezer
- 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: 1. Ice scoop stored insdie of ice at ice machine. Remove. Store scoop in approved manner.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lights not working on cooks line. Repair or replace if needed. 2. Two lights not working in exhaust hood. Replace. 3. Light not working in mop sink area room. Repair
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lights not working on cooks line. Repair or replace if needed. 2. Two lights not working in exhaust hood. Replace. 3. Light not working in mop sink area room. Repair
Location: Back room
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil on bottom shelf of prep table. Remove 2. Foil on shelf above meat slicer. Remove. Do not line shelving or equipment with foil
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain stops missing at three bay sink. Provide.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " Beverage Air " bar coolers soiled inside. Clean inside.
Location: Bar
Equipment: Reach in cooler
|
05/11/2012 | 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. Chicken in plastic pan in pull out cooler drawer held at 45 deg. F. Food items on top of unit held at 46 Deg. F. Hold all cold foods at 41 deg. F. or below. 2. Walk in cooler holding food at 46 to 48 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
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.
Comments: 1. Chicken in plastic pan in pull out cooler drawer held at 45 deg. F. Food items on top of unit held at 46 Deg. F. Hold all cold foods at 41 deg. F. or below. 2. Walk in cooler holding food at 46 to 48 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw shrimp stoed above ready to eat vegetables inside of walk in cooler. Store all raw seafood , chicken, meats, raw eggs below and away from all other food items.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Slicer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Meat stoed insdie of plastic grocery bags inside of reach in freezer. Grocery bags are not approved for direct contact with food items. Use only food grade bags, wraps , containers to store food items in .
Location: Kitchen (back)
Equipment: reach in freezer
- 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: 1. Ice scoop stored insdie of ice at ice machine. Remove. Store scoop in approved manner.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lights not working on cooks line. Repair or replace if needed. 2. Two lights not working in exhaust hood. Replace. 3. Light not working in mop sink area room. Repair
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lights not working on cooks line. Repair or replace if needed. 2. Two lights not working in exhaust hood. Replace. 3. Light not working in mop sink area room. Repair
Location: Back room
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil on bottom shelf of prep table. Remove 2. Foil on shelf above meat slicer. Remove. Do not line shelving or equipment with foil
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain stops missing at three bay sink. Provide.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " Beverage Air " bar coolers soiled inside. Clean inside.
Location: Bar
Equipment: Reach in cooler
|
05/04/2012 | 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. Chicken in plastic pan in pull out cooler drawer held at 46 deg. F Bags of cooked pasta at 45 deg. F. Items on bottom right side of unit at 44 deg. F. . Hold at 41 deg. F. or below. 2. Walk in cooler holding food at 46 to 48 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
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.
Comments: 1. Chicken in plastic pan in pull out cooler drawer held at 46 deg. F Bags of cooked pasta at 45 deg. F. Items on bottom right side of unit at 44 deg. F. . Hold at 41 deg. F. or below. 2. Walk in cooler holding food at 46 to 48 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw shrimp stoed above ready to eat vegetables inside of walk in cooler. Store all raw seafood , chicken, meats, raw eggs below and away from all other food items.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Slicer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Meat stoed insdie of plastic grocery bags inside of reach in freezer. Grocery bags are not approved for direct contact with food items. Use only food grade bags, wraps , containers to store food items in .
Location: Kitchen (back)
Equipment: reach in freezer
- 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: 1. Ice scoop stored insdie of ice at ice machine. Remove. Store scoop in approved manner.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lights not working on cooks line. Repair or replace if needed. 2. Two lights not working in exhaust hood. Replace. 3. Light not working in mop sink area room. Repair
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lights not working on cooks line. Repair or replace if needed. 2. Two lights not working in exhaust hood. Replace. 3. Light not working in mop sink area room. Repair
Location: Back room
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil on bottom shelf of prep table. Remove 2. Foil on shelf above meat slicer. Remove. Do not line shelving or equipment with foil
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain stops missing at three bay sink. Provide.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " Beverage Air " bar coolers soiled inside. Clean inside.
Location: Bar
Equipment: Reach in cooler
|
04/27/2012 | 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. Chicken in plastic pan in pull out cooler drawer held at 52 deg. F. Hold at 41 deg. F. 2. Walk in cooler holding food at 46 to 48 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
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.
Comments: 1. Chicken in plastic pan in pull out cooler drawer held at 52 deg. F. Hold at 41 deg. F. 2. Walk in cooler holding food at 46 to 48 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
Location: Walk-in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw shrimp stoed above ready to eat vegetables inside of walk in cooler. Store all raw seafood , chicken, meats, raw eggs below and away from all other food items.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Slicer
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Meat stoed insdie of plastic grocery bags inside of reach in freezer. Grocery bags are not approved for direct contact with food items. Use only food grade bags, wraps , containers to store food items in .
Location: Kitchen (back)
Equipment: reach in freezer
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop stored insdie of ice at ice machine. Remove. Store scoop in approved manner.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lights not working on cooks line. Repair or replace if needed. 2. Two lights not working in exhaust hood. Replace. 3. Light not working in mop sink area room. Repair
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lights not working on cooks line. Repair or replace if needed. 2. Two lights not working in exhaust hood. Replace. 3. Light not working in mop sink area room. Repair
Location: Back room
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil on bottom shelf of prep table. Remove 2. Foil on shelf above meat slicer. Remove. Do not line shelving or equipment with foil
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain stops missing at three bay sink. Provide.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " Beverage Air " bar coolers soiled inside. Clean inside.
Location: Bar
Equipment: Reach in cooler
|
04/20/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Green beans sitting out at room temperature at 112 deg. F. Hold all hot foods at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 2. Cooked chicken sitting out at room temperature at 72 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Cooked potatoes sitting out at room temperature at 64 to 74 deg. F Hold at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 4. Whole cooked potatoes sittijng out at room temperature at 79 deg. F. Hlold at 135 deg. F. or above or use appoved cooling methods to cool hot foods. 5. Pan of cooked beans with foil covering pan sitting out at room temperature at 129 deg. F. Hold hot at 135 deg. F or above. 6. Pan of green beans sititng at steam table that was not turned on at 130 deg. F. Hold hot at 135 deg. F or above NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION2-1No foods out at all, items held in hot/cold holder were not put out at time of inspection
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Green beans sitting out at room temperature at 112 deg. F. Hold all hot foods at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 2. Cooked chicken sitting out at room temperature at 72 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Cooked potatoes sitting out at room temperature at 64 to 74 deg. F Hold at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 4. Whole cooked potatoes sittijng out at room temperature at 79 deg. F. Hlold at 135 deg. F. or above or use appoved cooling methods to cool hot foods. 5. Pan of cooked beans with foil covering pan sitting out at room temperature at 129 deg. F. Hold hot at 135 deg. F or above. 6. Pan of green beans sititng at steam table that was not turned on at 130 deg. F. Hold hot at 135 deg. F or above NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION2-1No foods out at all, items held in hot/cold holder were not put out at time of inspection
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Green beans sitting out at room temperature at 112 deg. F. Hold all hot foods at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 2. Cooked chicken sitting out at room temperature at 72 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Cooked potatoes sitting out at room temperature at 64 to 74 deg. F Hold at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 4. Whole cooked potatoes sittijng out at room temperature at 79 deg. F. Hlold at 135 deg. F. or above or use appoved cooling methods to cool hot foods. 5. Pan of cooked beans with foil covering pan sitting out at room temperature at 129 deg. F. Hold hot at 135 deg. F or above. 6. Pan of green beans sititng at steam table that was not turned on at 130 deg. F. Hold hot at 135 deg. F or above NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION2-1No foods out at all, items held in hot/cold holder were not put out at time of inspection
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Green beans sitting out at room temperature at 112 deg. F. Hold all hot foods at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 2. Cooked chicken sitting out at room temperature at 72 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Cooked potatoes sitting out at room temperature at 64 to 74 deg. F Hold at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 4. Whole cooked potatoes sittijng out at room temperature at 79 deg. F. Hlold at 135 deg. F. or above or use appoved cooling methods to cool hot foods. 5. Pan of cooked beans with foil covering pan sitting out at room temperature at 129 deg. F. Hold hot at 135 deg. F or above. 6. Pan of green beans sititng at steam table that was not turned on at 130 deg. F. Hold hot at 135 deg. F or above NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION2-1No foods out at all, items held in hot/cold holder were not put out at time of inspection
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Green beans sitting out at room temperature at 112 deg. F. Hold all hot foods at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 2. Cooked chicken sitting out at room temperature at 72 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Cooked potatoes sitting out at room temperature at 64 to 74 deg. F Hold at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 4. Whole cooked potatoes sittijng out at room temperature at 79 deg. F. Hlold at 135 deg. F. or above or use appoved cooling methods to cool hot foods. 5. Pan of cooked beans with foil covering pan sitting out at room temperature at 129 deg. F. Hold hot at 135 deg. F or above. 6. Pan of green beans sititng at steam table that was not turned on at 130 deg. F. Hold hot at 135 deg. F or above NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION2-1No foods out at all, items held in hot/cold holder were not put out at time of inspection
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Green beans sitting out at room temperature at 112 deg. F. Hold all hot foods at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 2. Cooked chicken sitting out at room temperature at 72 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Cooked potatoes sitting out at room temperature at 64 to 74 deg. F Hold at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 4. Whole cooked potatoes sittijng out at room temperature at 79 deg. F. Hlold at 135 deg. F. or above or use appoved cooling methods to cool hot foods. 5. Pan of cooked beans with foil covering pan sitting out at room temperature at 129 deg. F. Hold hot at 135 deg. F or above. 6. Pan of green beans sititng at steam table that was not turned on at 130 deg. F. Hold hot at 135 deg. F or above NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION2-1No foods out at all, items held in hot/cold holder were not put out at time of inspection
- 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. Potentially hazardous food items on top of end cold top unit holding food items at 50 deg. F. Hold at 41 deg. F. or below. CORRECTED 2. Large middle cold top / Reach in cooler holding tuna salad on top of unit at 50 deg. Middle pull out cooler drawer holding meat at 43 deg. F. bottom right section holding foods at 49 deg. F. Repair unit to a sound working condition so as to hold cold foods at 41 deg. F. or below. NOTE > THERE WERE SEVERAL PANS MISSING ON TOP RIGHT SIDE OF UNIT, THIS ALLOWS COLD AIR TO EXCAPE. PLACE EMPTY PANS IN TOP IF NEEDED TO FILL IN ALL HOLES TO PREVENT COLD AIR FORM EXCAPING.
Location: Cook line
Equipment: Prep Top Cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Potentially hazardous food items on top of end cold top unit holding food items at 50 deg. F. Hold at 41 deg. F. or below. CORRECTED 2. Large middle cold top / Reach in cooler holding tuna salad on top of unit at 50 deg. Middle pull out cooler drawer holding meat at 43 deg. F. bottom right section holding foods at 49 deg. F. Repair unit to a sound working condition so as to hold cold foods at 41 deg. F. or below. NOTE > THERE WERE SEVERAL PANS MISSING ON TOP RIGHT SIDE OF UNIT, THIS ALLOWS COLD AIR TO EXCAPE. PLACE EMPTY PANS IN TOP IF NEEDED TO FILL IN ALL HOLES TO PREVENT COLD AIR FORM EXCAPING.
Location: Cook line
Equipment: Prep Top Cooler
- Toxic material(s) separation (corrected)
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: 1. Hand loatin on wood prep table. Remove from kitchen.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Pan of raw chicen above produce inside of walk in cooler. Store all raw meats, fish, chicken below and away from all other food items.
Location: Walk-in cooler
- Glove use (Non-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: 1. Food handlers put on gloves without washing hands. Wash hands at approved hand sink before using gloves to handle food2-1Gloves applied without hand washing
- 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: 1. White cutting board on floor by ice machine. Remove.
Location: Kitchen (back)
- Cooling methods (corrected)
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: 1. Cooked gyro meat placed in sealed container in bottom section of cold top unit at 100 deg. F. Do not place lid on container of meat when cooling. Place all hot foods in shallow pans to provide rapid cooling.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. No thermometrer inside of bar reach in cooler with milk etc. Provide.
Location: Bar
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at bar hand sink. Provide
Location: Bar
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: 1. Garbage disposial leaking into pan by dish machine. Repair or replace.2-1Disposal not repaired yet
Location: Dish machine area
|
02/16/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Green beans sitting out at room temperature at 112 deg. F. Hold all hot foods at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 2. Cooked chicken sitting out at room temperature at 72 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Cooked potatoes sitting out at room temperature at 64 to 74 deg. F Hold at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 4. Whole cooked potatoes sittijng out at room temperature at 79 deg. F. Hlold at 135 deg. F. or above or use appoved cooling methods to cool hot foods. 5. Pan of cooked beans with foil covering pan sitting out at room temperature at 129 deg. F. Hold hot at 135 deg. F or above. 6. Pan of green beans sititng at steam table that was not turned on at 130 deg. F. Hold hot at 135 deg. F or above NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION2-1No foods out at all, items held in hot/cold holder were not put out at time of inspection
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Green beans sitting out at room temperature at 112 deg. F. Hold all hot foods at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 2. Cooked chicken sitting out at room temperature at 72 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Cooked potatoes sitting out at room temperature at 64 to 74 deg. F Hold at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 4. Whole cooked potatoes sittijng out at room temperature at 79 deg. F. Hlold at 135 deg. F. or above or use appoved cooling methods to cool hot foods. 5. Pan of cooked beans with foil covering pan sitting out at room temperature at 129 deg. F. Hold hot at 135 deg. F or above. 6. Pan of green beans sititng at steam table that was not turned on at 130 deg. F. Hold hot at 135 deg. F or above NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION2-1No foods out at all, items held in hot/cold holder were not put out at time of inspection
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Green beans sitting out at room temperature at 112 deg. F. Hold all hot foods at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 2. Cooked chicken sitting out at room temperature at 72 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Cooked potatoes sitting out at room temperature at 64 to 74 deg. F Hold at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 4. Whole cooked potatoes sittijng out at room temperature at 79 deg. F. Hlold at 135 deg. F. or above or use appoved cooling methods to cool hot foods. 5. Pan of cooked beans with foil covering pan sitting out at room temperature at 129 deg. F. Hold hot at 135 deg. F or above. 6. Pan of green beans sititng at steam table that was not turned on at 130 deg. F. Hold hot at 135 deg. F or above NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION2-1No foods out at all, items held in hot/cold holder were not put out at time of inspection
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Green beans sitting out at room temperature at 112 deg. F. Hold all hot foods at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 2. Cooked chicken sitting out at room temperature at 72 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Cooked potatoes sitting out at room temperature at 64 to 74 deg. F Hold at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 4. Whole cooked potatoes sittijng out at room temperature at 79 deg. F. Hlold at 135 deg. F. or above or use appoved cooling methods to cool hot foods. 5. Pan of cooked beans with foil covering pan sitting out at room temperature at 129 deg. F. Hold hot at 135 deg. F or above. 6. Pan of green beans sititng at steam table that was not turned on at 130 deg. F. Hold hot at 135 deg. F or above NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION2-1No foods out at all, items held in hot/cold holder were not put out at time of inspection
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Green beans sitting out at room temperature at 112 deg. F. Hold all hot foods at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 2. Cooked chicken sitting out at room temperature at 72 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Cooked potatoes sitting out at room temperature at 64 to 74 deg. F Hold at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 4. Whole cooked potatoes sittijng out at room temperature at 79 deg. F. Hlold at 135 deg. F. or above or use appoved cooling methods to cool hot foods. 5. Pan of cooked beans with foil covering pan sitting out at room temperature at 129 deg. F. Hold hot at 135 deg. F or above. 6. Pan of green beans sititng at steam table that was not turned on at 130 deg. F. Hold hot at 135 deg. F or above NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION2-1No foods out at all, items held in hot/cold holder were not put out at time of inspection
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Green beans sitting out at room temperature at 112 deg. F. Hold all hot foods at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 2. Cooked chicken sitting out at room temperature at 72 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Cooked potatoes sitting out at room temperature at 64 to 74 deg. F Hold at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 4. Whole cooked potatoes sittijng out at room temperature at 79 deg. F. Hlold at 135 deg. F. or above or use appoved cooling methods to cool hot foods. 5. Pan of cooked beans with foil covering pan sitting out at room temperature at 129 deg. F. Hold hot at 135 deg. F or above. 6. Pan of green beans sititng at steam table that was not turned on at 130 deg. F. Hold hot at 135 deg. F or above NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION2-1No foods out at all, items held in hot/cold holder were not put out at time of inspection
- 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. Potentially hazardous food items on top of end cold top unit holding food items at 50 deg. F. Hold at 41 deg. F. or below. CORRECTED 2. Large middle cold top / Reach in cooler holding tuna salad on top of unit at 50 deg. Middle pull out cooler drawer holding meat at 43 deg. F. bottom right section holding foods at 49 deg. F. Repair unit to a sound working condition so as to hold cold foods at 41 deg. F. or below. NOTE > THERE WERE SEVERAL PANS MISSING ON TOP RIGHT SIDE OF UNIT, THIS ALLOWS COLD AIR TO EXCAPE. PLACE EMPTY PANS IN TOP IF NEEDED TO FILL IN ALL HOLES TO PREVENT COLD AIR FORM EXCAPING.
Location: Cook line
Equipment: Prep Top Cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Potentially hazardous food items on top of end cold top unit holding food items at 50 deg. F. Hold at 41 deg. F. or below. CORRECTED 2. Large middle cold top / Reach in cooler holding tuna salad on top of unit at 50 deg. Middle pull out cooler drawer holding meat at 43 deg. F. bottom right section holding foods at 49 deg. F. Repair unit to a sound working condition so as to hold cold foods at 41 deg. F. or below. NOTE > THERE WERE SEVERAL PANS MISSING ON TOP RIGHT SIDE OF UNIT, THIS ALLOWS COLD AIR TO EXCAPE. PLACE EMPTY PANS IN TOP IF NEEDED TO FILL IN ALL HOLES TO PREVENT COLD AIR FORM EXCAPING.
Location: Cook line
Equipment: Prep Top Cooler
- Toxic material(s) separation (corrected)
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: 1. Hand loatin on wood prep table. Remove from kitchen.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Pan of raw chicen above produce inside of walk in cooler. Store all raw meats, fish, chicken below and away from all other food items.
Location: Walk-in cooler
- Glove use (Non-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: 1. Food handlers put on gloves without washing hands. Wash hands at approved hand sink before using gloves to handle food2-1Gloves applied without hand washing
- 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: 1. White cutting board on floor by ice machine. Remove.
Location: Kitchen (back)
- Cooling methods
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: 1. Cooked gyro meat placed in sealed container in bottom section of cold top unit at 100 deg. F. Do not place lid on container of meat when cooling. Place all hot foods in shallow pans to provide rapid cooling.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. No thermometrer inside of bar reach in cooler with milk etc. Provide.
Location: Bar
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at bar hand sink. Provide
Location: Bar
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: 1. Garbage disposial leaking into pan by dish machine. Repair or replace.2-1Disposal not repaired yet
Location: Dish machine area
|
02/09/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Green beans sitting out at room temperature at 112 deg. F. Hold all hot foods at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 2. Cooked chicken sitting out at room temperature at 72 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Cooked potatoes sitting out at room temperature at 64 to 74 deg. F Hold at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 4. Whole cooked potatoes sittijng out at room temperature at 79 deg. F. Hlold at 135 deg. F. or above or use appoved cooling methods to cool hot foods. 5. Pan of cooked beans with foil covering pan sitting out at room temperature at 129 deg. F. Hold hot at 135 deg. F or above. 6. Pan of green beans sititng at steam table that was not turned on at 130 deg. F. Hold hot at 135 deg. F or above NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION
Location: Kitchen
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Green beans sitting out at room temperature at 112 deg. F. Hold all hot foods at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 2. Cooked chicken sitting out at room temperature at 72 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Cooked potatoes sitting out at room temperature at 64 to 74 deg. F Hold at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 4. Whole cooked potatoes sittijng out at room temperature at 79 deg. F. Hlold at 135 deg. F. or above or use appoved cooling methods to cool hot foods. 5. Pan of cooked beans with foil covering pan sitting out at room temperature at 129 deg. F. Hold hot at 135 deg. F or above. 6. Pan of green beans sititng at steam table that was not turned on at 130 deg. F. Hold hot at 135 deg. F or above NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Green beans sitting out at room temperature at 112 deg. F. Hold all hot foods at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 2. Cooked chicken sitting out at room temperature at 72 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Cooked potatoes sitting out at room temperature at 64 to 74 deg. F Hold at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 4. Whole cooked potatoes sittijng out at room temperature at 79 deg. F. Hlold at 135 deg. F. or above or use appoved cooling methods to cool hot foods. 5. Pan of cooked beans with foil covering pan sitting out at room temperature at 129 deg. F. Hold hot at 135 deg. F or above. 6. Pan of green beans sititng at steam table that was not turned on at 130 deg. F. Hold hot at 135 deg. F or above NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Green beans sitting out at room temperature at 112 deg. F. Hold all hot foods at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 2. Cooked chicken sitting out at room temperature at 72 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Cooked potatoes sitting out at room temperature at 64 to 74 deg. F Hold at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 4. Whole cooked potatoes sittijng out at room temperature at 79 deg. F. Hlold at 135 deg. F. or above or use appoved cooling methods to cool hot foods. 5. Pan of cooked beans with foil covering pan sitting out at room temperature at 129 deg. F. Hold hot at 135 deg. F or above. 6. Pan of green beans sititng at steam table that was not turned on at 130 deg. F. Hold hot at 135 deg. F or above NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Green beans sitting out at room temperature at 112 deg. F. Hold all hot foods at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 2. Cooked chicken sitting out at room temperature at 72 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Cooked potatoes sitting out at room temperature at 64 to 74 deg. F Hold at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 4. Whole cooked potatoes sittijng out at room temperature at 79 deg. F. Hlold at 135 deg. F. or above or use appoved cooling methods to cool hot foods. 5. Pan of cooked beans with foil covering pan sitting out at room temperature at 129 deg. F. Hold hot at 135 deg. F or above. 6. Pan of green beans sititng at steam table that was not turned on at 130 deg. F. Hold hot at 135 deg. F or above NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Green beans sitting out at room temperature at 112 deg. F. Hold all hot foods at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 2. Cooked chicken sitting out at room temperature at 72 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Cooked potatoes sitting out at room temperature at 64 to 74 deg. F Hold at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 4. Whole cooked potatoes sittijng out at room temperature at 79 deg. F. Hlold at 135 deg. F. or above or use appoved cooling methods to cool hot foods. 5. Pan of cooked beans with foil covering pan sitting out at room temperature at 129 deg. F. Hold hot at 135 deg. F or above. 6. Pan of green beans sititng at steam table that was not turned on at 130 deg. F. Hold hot at 135 deg. F or above NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION
- 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. Potentially hazardous food items on top of end cold top unit holding food items at 50 deg. F. Hold at 41 deg. F. or below. 2. Large middle cold top holding food itmes at 44 to 54 deg. F on top of unit. Raw chicken in top left drawer was at 44 deg. F. Fish was at 47 deg. F. in botton right section of cooler.
Location: Cook line
Equipment: Prep Top Cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Potentially hazardous food items on top of end cold top unit holding food items at 50 deg. F. Hold at 41 deg. F. or below. 2. Large middle cold top holding food itmes at 44 to 54 deg. F on top of unit. Raw chicken in top left drawer was at 44 deg. F. Fish was at 47 deg. F. in botton right section of cooler.
Location: Cook line
Equipment: Prep Top Cooler
- Toxic material(s) separation (corrected)
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: 1. Hand loatin on wood prep table. Remove from kitchen.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Pan of raw chicen above produce inside of walk in cooler. Store all raw meats, fish, chicken below and away from all other food items.
Location: Walk-in cooler
- Glove use (Non-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: 1. Food handlers put on gloves without washing hands. Wash hands at approved hand sink before using gloves to handle food
- 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: 1. White cutting board on floor by ice machine. Remove.
Location: Kitchen (back)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. No thermometrer inside of bar reach in cooler with milk etc. Provide.
Location: Bar
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at bar hand sink. Provide
Location: Bar
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: 1. Garbage disposial leaking into pan by dish machine. Repair or replace.
|
02/07/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Green beans sitting out at room temperature at 112 deg. F. Hold all hot foods at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 2. Cooked chicken sitting out at room temperature at 72 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Cooked potatoes sitting out at room temperature at 64 to 74 deg. F Hold at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 4. Whole cooked potatoes sittijng out at room temperature at 79 deg. F. Hlold at 135 deg. F. or above or use appoved cooling methods to cool hot foods. 5. Pan of cooked beans with foil covering pan sitting out at room temperature at 129 deg. F. Hold hot at 135 deg. F or above. 6. Pan of green beans sititng at steam table that was not turned on at 130 deg. F. Hold hot at 135 deg. F or above NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION
Location: Kitchen
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Green beans sitting out at room temperature at 112 deg. F. Hold all hot foods at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 2. Cooked chicken sitting out at room temperature at 72 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Cooked potatoes sitting out at room temperature at 64 to 74 deg. F Hold at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 4. Whole cooked potatoes sittijng out at room temperature at 79 deg. F. Hlold at 135 deg. F. or above or use appoved cooling methods to cool hot foods. 5. Pan of cooked beans with foil covering pan sitting out at room temperature at 129 deg. F. Hold hot at 135 deg. F or above. 6. Pan of green beans sititng at steam table that was not turned on at 130 deg. F. Hold hot at 135 deg. F or above NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Green beans sitting out at room temperature at 112 deg. F. Hold all hot foods at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 2. Cooked chicken sitting out at room temperature at 72 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Cooked potatoes sitting out at room temperature at 64 to 74 deg. F Hold at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 4. Whole cooked potatoes sittijng out at room temperature at 79 deg. F. Hlold at 135 deg. F. or above or use appoved cooling methods to cool hot foods. 5. Pan of cooked beans with foil covering pan sitting out at room temperature at 129 deg. F. Hold hot at 135 deg. F or above. 6. Pan of green beans sititng at steam table that was not turned on at 130 deg. F. Hold hot at 135 deg. F or above NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Green beans sitting out at room temperature at 112 deg. F. Hold all hot foods at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 2. Cooked chicken sitting out at room temperature at 72 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Cooked potatoes sitting out at room temperature at 64 to 74 deg. F Hold at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 4. Whole cooked potatoes sittijng out at room temperature at 79 deg. F. Hlold at 135 deg. F. or above or use appoved cooling methods to cool hot foods. 5. Pan of cooked beans with foil covering pan sitting out at room temperature at 129 deg. F. Hold hot at 135 deg. F or above. 6. Pan of green beans sititng at steam table that was not turned on at 130 deg. F. Hold hot at 135 deg. F or above NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Green beans sitting out at room temperature at 112 deg. F. Hold all hot foods at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 2. Cooked chicken sitting out at room temperature at 72 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Cooked potatoes sitting out at room temperature at 64 to 74 deg. F Hold at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 4. Whole cooked potatoes sittijng out at room temperature at 79 deg. F. Hlold at 135 deg. F. or above or use appoved cooling methods to cool hot foods. 5. Pan of cooked beans with foil covering pan sitting out at room temperature at 129 deg. F. Hold hot at 135 deg. F or above. 6. Pan of green beans sititng at steam table that was not turned on at 130 deg. F. Hold hot at 135 deg. F or above NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Green beans sitting out at room temperature at 112 deg. F. Hold all hot foods at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 2. Cooked chicken sitting out at room temperature at 72 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Cooked potatoes sitting out at room temperature at 64 to 74 deg. F Hold at 135 deg. F. or above. NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION 4. Whole cooked potatoes sittijng out at room temperature at 79 deg. F. Hlold at 135 deg. F. or above or use appoved cooling methods to cool hot foods. 5. Pan of cooked beans with foil covering pan sitting out at room temperature at 129 deg. F. Hold hot at 135 deg. F or above. 6. Pan of green beans sititng at steam table that was not turned on at 130 deg. F. Hold hot at 135 deg. F or above NOTE > ESTABLISHMENT WAS GOING TO USE TIME INSTEED OF TEMPERATURE TO CONTROL THIS PRODUCT. NO TIMES WERE NOTED ON PRODUCT OR ON ANY TRACKING CHARTS. REPEAT VIOLATION
- 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. Potentially hazardous food items on top of end cold top unit holding food items at 50 deg. F. Hold at 41 deg. F. or below. 2. Large middle cold top holding food itmes at 44 to 54 deg. F on top of unit. Raw chicken in top left drawer was at 44 deg. F. Fish was at 47 deg. F. in botton right section of cooler.
Location: Cook line
Equipment: Prep Top Cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Potentially hazardous food items on top of end cold top unit holding food items at 50 deg. F. Hold at 41 deg. F. or below. 2. Large middle cold top holding food itmes at 44 to 54 deg. F on top of unit. Raw chicken in top left drawer was at 44 deg. F. Fish was at 47 deg. F. in botton right section of cooler.
Location: Cook line
Equipment: Prep Top Cooler
- Toxic material(s) separation
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: 1. Hand loatin on wood prep table. Remove from kitchen.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Pan of raw chicen above produce inside of walk in cooler. Store all raw meats, fish, chicken below and away from all other food items.
Location: Walk-in cooler
- Glove use (Non-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: 1. Food handlers put on gloves without washing hands. Wash hands at approved hand sink before using gloves to handle food
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. White cutting board on floor by ice machine. Remove.
Location: Kitchen (back)
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. No thermometrer inside of bar reach in cooler with milk etc. Provide.
Location: Bar
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at bar hand sink. Provide
Location: Bar
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: 1. Garbage disposial leaking into pan by dish machine. Repair or replace.
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01/25/2012 | Routine |
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