- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 11/05/14:OBSERVED STUDENT BARE HAND A GYRO SANDWICH, CHEF INSTRUCTOR MADE STUDENT DISCARDSEE DISPOSTION FOR GYRO SANDWICH
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 11/05/14:OBSERVED STUDENT PUT ON GLOVES WITHOUT WASHING HANDS, CHEF MADE STUDENT WASH HANDS
- Sanitizing exposure time or 160 degrees (corrected on site)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: 11/13/14:DISHMACHINE DID NOT REACH 160 F DURING INSPECTION, HIGHEST TEMPERATURE REACHED AT 152 F. INSTRUCTED CHEF TO CHEMICALLY SANITIZE DISHES AFTER RUNNING THROUGH THE DISHMACHINE OR USE THE 3-BAY TO MANUALLY WASH, RINSE, AND SANITIZE.CHEF CHECKED BREAKER WHICH WAS OFF. INSPECTOR THERMOMETER READ 160 F AFTER SEVERAL CYCLES. OKAY TO USE DISHMACHINE NORMALLY. CHEF HAD STUDENTS CHEMICALLY SANITIZE DISHWARE
Location: Kitchen
Equipment: Dishmachine
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 11/05/14:RAW CHICKEN CORDEN BLEU STORED ON TOP OF COFFEE CAKE MISE EN PLACE, CHEF MOVED DURING INSPECTION-------------------------------------11/13/14:COOKED CHICKEN CORDEON BLEU STORED BELOW RAW BEEF IN WALK IN COOLER, SHOWED CHEF INSTRUCTOR AND STUDENT. CHEF INSTRUCTED STUDENT TO MOVE AND DIRECTED STUDENT TO DISCARD BY CHEF ORDER (SEE DISPOSITION)
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BAND SAW
Location: Kitchen
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: DISHMACHINE THERMOMETER READS AT 130 F, INSPECTOR THEROMETER READS AT 191 FWORK ORDER PLACED DURING INSPECTION FOR THERMOMETER------------------------------------10/30/14:DISHMACHINE FINAL SANITIZING TEMPERATURE MUST DISPLAY PROPER READING GAUGE, FINAL RINSE SANITIZING TEMPERATURE MUST BE AT LEAST 160 F--------------------------------11/05/14:DISHMACHINE FINAL SANITIZING TEMPERATURE AT 120 F, INSPECTOR THERMOMETER READING 191 F MAXIMUMRECHECK SCHEDULED ONE MONTH FRIDAY 12/05/14
- 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.
Location: Kitchen (back)
Equipment: Hand sink
- 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.
Location: Dish machine area
Equipment: Hand sink
- 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.
Location: Service counter
Equipment: Hand sink
- 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: EXPO PREP COOLER
Location: Kitchen
Equipment: Prep Top Cooler
|
11/13/2014 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 11/05/14:OBSERVED STUDENT BARE HAND A GYRO SANDWICH, CHEF INSTRUCTOR MADE STUDENT DISCARDSEE DISPOSTION FOR GYRO SANDWICH
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 11/05/14:OBSERVED STUDENT PUT ON GLOVES WITHOUT WASHING HANDS, CHEF MADE STUDENT WASH HANDS
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 11/05/14:RAW CHICKEN CORDEN BLEU STORED ON TOP OF COFFEE CAKE MISE EN PLACE, CHEF MOVED DURING INSPECTION
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BAND SAW
Location: Kitchen
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: DISHMACHINE THERMOMETER READS AT 130 F, INSPECTOR THEROMETER READS AT 191 FWORK ORDER PLACED DURING INSPECTION FOR THERMOMETER------------------------------------10/30/14:DISHMACHINE FINAL SANITIZING TEMPERATURE MUST DISPLAY PROPER READING GAUGE, FINAL RINSE SANITIZING TEMPERATURE MUST BE AT LEAST 160 F--------------------------------11/05/14:DISHMACHINE FINAL SANITIZING TEMPERATURE AT 120 F, INSPECTOR THERMOMETER READING 191 F MAXIMUMRECHECK SCHEDULED ONE MONTH FRIDAY 12/05/14
- 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.
Location: Kitchen (back)
Equipment: Hand sink
- 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.
Location: Dish machine area
Equipment: Hand sink
- 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.
Location: Service counter
Equipment: Hand sink
- 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: EXPO PREP COOLER
Location: Kitchen
Equipment: Prep Top Cooler
|
11/05/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BAND SAW
Location: Kitchen
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: DISHMACHINE THERMOMETER READS AT 130 F, INSPECTOR THEROMETER READS AT 191 FWORK ORDER PLACED DURING INSPECTION FOR THERMOMETER------------------------------------10/30/14:DISHMACHINE FINAL SANITIZING TEMPERATURE MUST DISPLAY PROPER READING GAUGE, FINAL RINSE SANITIZING TEMPERATURE MUST BE AT LEAST 160 F
- 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.
Location: Kitchen (back)
Equipment: Hand sink
- 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.
Location: Dish machine area
Equipment: Hand sink
- 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.
Location: Service counter
Equipment: Hand sink
- 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: EXPO PREP COOLER
Location: Kitchen
Equipment: Prep Top Cooler
|
10/30/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BAND SAW
Location: Kitchen
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: DISHMACHINE THERMOMETER READS AT 130 F, INSPECTOR THEROMETER READS AT 191 FWORK ORDER PLACED DURING INSPECTION FOR THERMOMETER
- Hand sink temperature (corrected on site)
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.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink temperature (corrected on site)
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.
Location: Dish machine area
Equipment: Hand sink
- Hand sink temperature (corrected on site)
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.
Location: Service counter
Equipment: Hand sink
- 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: EXPO PREP COOLER
Location: Kitchen
Equipment: Prep Top Cooler
|
10/29/2014 | Routine |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN BAND SAW
Location: Kitchen
Equipment: -
- 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: PULLED PORK MADE FRIDAY 04/18/14 - NO LABEL
Location: Walk-in cooler
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: DISHMACHINE RINSE THERMOMETER READS 120 F.DISHMACHINE SANITIZES AT 169 F WITH INSPECTOR THERMOMETER
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. KITCHEN - REPAIR REACH IN COOLER TO COLD HOLD AT 41 F. THERMOMETER READING AT 106 F - NO FOOD STORED INSIDE2. WALK IN COOLER LIGHT X 1 OUT 3. SERVICE LINE SALAD COOLER AT 46 F - COLD HOLD AT 41 F
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. KITCHEN - REPAIR REACH IN COOLER TO COLD HOLD AT 41 F. THERMOMETER READING AT 106 F - NO FOOD STORED INSIDE2. WALK IN COOLER LIGHT X 1 OUT 3. SERVICE LINE SALAD COOLER AT 46 F - COLD HOLD AT 41 F
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. KITCHEN - REPAIR REACH IN COOLER TO COLD HOLD AT 41 F. THERMOMETER READING AT 106 F - NO FOOD STORED INSIDE2. WALK IN COOLER LIGHT X 1 OUT 3. SERVICE LINE SALAD COOLER AT 46 F - COLD HOLD AT 41 F
Location: Service counter
Equipment: Reach in cooler
|
05/07/2014 | Recheck |
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN BAND SAW
Location: Kitchen
Equipment: -
- 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: PULLED PORK MADE FRIDAY 04/18/14 - NO LABEL
Location: Walk-in cooler
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: DISHMACHINE RINSE THERMOMETER READS 120 F.DISHMACHINE SANITIZES AT 169 F WITH INSPECTOR THERMOMETER
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. KITCHEN - REPAIR REACH IN COOLER TO COLD HOLD AT 41 F. THERMOMETER READING AT 106 F - NO FOOD STORED INSIDE2. WALK IN COOLER LIGHT X 1 OUT 3. SERVICE LINE SALAD COOLER AT 46 F - COLD HOLD AT 41 F
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. KITCHEN - REPAIR REACH IN COOLER TO COLD HOLD AT 41 F. THERMOMETER READING AT 106 F - NO FOOD STORED INSIDE2. WALK IN COOLER LIGHT X 1 OUT 3. SERVICE LINE SALAD COOLER AT 46 F - COLD HOLD AT 41 F
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. KITCHEN - REPAIR REACH IN COOLER TO COLD HOLD AT 41 F. THERMOMETER READING AT 106 F - NO FOOD STORED INSIDE2. WALK IN COOLER LIGHT X 1 OUT 3. SERVICE LINE SALAD COOLER AT 46 F - COLD HOLD AT 41 F
Location: Service counter
Equipment: Reach in cooler
|
04/30/2014 | Recheck |
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN BAND SAW
Location: Kitchen
Equipment: -
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PULLED PORK MADE FRIDAY 04/18/14 - NO LABEL
Location: Walk-in cooler
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: DISHMACHINE RINSE THERMOMETER READS 120 F.DISHMACHINE SANITIZES AT 169 F WITH INSPECTOR THERMOMETER
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. KITCHEN - REPAIR REACH IN COOLER TO COLD HOLD AT 41 F. THERMOMETER READING AT 106 F - NO FOOD STORED INSIDE2. WALK IN COOLER LIGHT X 1 OUT 3. SERVICE LINE SALAD COOLER AT 46 F - COLD HOLD AT 41 F
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. KITCHEN - REPAIR REACH IN COOLER TO COLD HOLD AT 41 F. THERMOMETER READING AT 106 F - NO FOOD STORED INSIDE2. WALK IN COOLER LIGHT X 1 OUT 3. SERVICE LINE SALAD COOLER AT 46 F - COLD HOLD AT 41 F
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. KITCHEN - REPAIR REACH IN COOLER TO COLD HOLD AT 41 F. THERMOMETER READING AT 106 F - NO FOOD STORED INSIDE2. WALK IN COOLER LIGHT X 1 OUT 3. SERVICE LINE SALAD COOLER AT 46 F - COLD HOLD AT 41 F
Location: Service counter
Equipment: Reach in cooler
|
04/23/2014 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT SAW SOILED
Location: Kitchen (back)
Equipment: Slicer
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
Equipment: Walk in freezer
|
11/04/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Fresh, cut garlic in temperature danger zone
Location: Kitchen
Equipment: Prep table
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing before putting on gloves
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Old food debris on bottom of band saw - bread
Location: Kitchen
Equipment: ------------ Miscellaneous -----------
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Rinsing less than 20 seconds, no soap, drying with cloth towel - service line
Location: Service counter
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: Sanitizer at low ppm
Location: Kitchen
Equipment: 3-bay
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Handsink near prep stations / close to the dishmachine area
Location: Kitchen
Equipment: Hand sink
|
03/21/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Fresh, cut garlic in temperature danger zone
Location: Kitchen
Equipment: Prep table
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing before putting on gloves
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Old food debris on bottom of band saw - bread
Location: Kitchen
Equipment: ------------ Miscellaneous -----------
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Rinsing less than 20 seconds, no soap, drying with cloth towel - service line
Location: Service counter
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer at low ppm
Location: Kitchen
Equipment: 3-bay
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Handsink near prep stations / close to the dishmachine area
Location: Kitchen
Equipment: Hand sink
|
03/20/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Sausage for pancakes in an ice water bath, ensure it is submerged and cold holding. Students corrected on site.2. Dessert section not cold holding at 41 F. Current items on display is banana bread pudding, apple pie, etc..
Location: Kitchen
Equipment: Prep table
- 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. Sausage for pancakes in an ice water bath, ensure it is submerged and cold holding. Students corrected on site.2. Dessert section not cold holding at 41 F. Current items on display is banana bread pudding, apple pie, etc..
Location: Service counter
Equipment: Cold top
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Maximum temperature during rinse at 120-125 F. Data plate says at high temperature reaches 180 F and low temperature with chemical at 140 F. Did not reach at appropiate sanitizing temperature of at least 160 F. Wash by hand with chemical sanitizer until repaired.
Location: Kitchen
Equipment: Dishmachine
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Location: Dish machine area
Equipment: Dishmachine
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Location: Kitchen
Equipment: 3-bay
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Service counter
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
Equipment: Hand sink
|
12/12/2012 | Recheck |
- 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. Sausage for pancakes in an ice water bath, ensure it is submerged and cold holding. Students corrected on site.2. Dessert section not cold holding at 41 F. Current items on display is banana bread pudding, apple pie, etc..
Location: Kitchen
Equipment: Prep table
- 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. Sausage for pancakes in an ice water bath, ensure it is submerged and cold holding. Students corrected on site.2. Dessert section not cold holding at 41 F. Current items on display is banana bread pudding, apple pie, etc..
Location: Service counter
Equipment: Cold top
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Maximum temperature during rinse at 120-125 F. Data plate says at high temperature reaches 180 F and low temperature with chemical at 140 F. Did not reach at appropiate sanitizing temperature of at least 160 F. Wash by hand with chemical sanitizer until repaired.
Location: Kitchen
Equipment: Dishmachine
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Location: Dish machine area
Equipment: Dishmachine
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Location: Kitchen
Equipment: 3-bay
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Service counter
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
Equipment: Hand sink
|
11/14/2012 | Recheck |
- 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. Sausage for pancakes in an ice water bath, ensure it is submerged and cold holding. Students corrected on site.2. Dessert section not cold holding at 41 F. Current items on display is banana bread pudding, apple pie, etc..
Location: Kitchen
Equipment: Prep table
- 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. Sausage for pancakes in an ice water bath, ensure it is submerged and cold holding. Students corrected on site.2. Dessert section not cold holding at 41 F. Current items on display is banana bread pudding, apple pie, etc..
Location: Service counter
Equipment: Cold top
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Maximum temperature during rinse at 120-125 F. Data plate says at high temperature reaches 180 F and low temperature with chemical at 140 F. Did not reach at appropiate sanitizing temperature of at least 160 F. Wash by hand with chemical sanitizer until repaired.
Location: Kitchen
Equipment: Dishmachine
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Location: Dish machine area
Equipment: Dishmachine
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Location: Kitchen
Equipment: 3-bay
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Service counter
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
Equipment: Hand sink
|
11/07/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Sausage for pancakes in an ice water bath, ensure it is submerged and cold holding. Students corrected on site.2. Dessert section not cold holding at 41 F. Current items on display is banana bread pudding, apple pie, etc..
Location: Kitchen
Equipment: Prep table
- 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. Sausage for pancakes in an ice water bath, ensure it is submerged and cold holding. Students corrected on site.2. Dessert section not cold holding at 41 F. Current items on display is banana bread pudding, apple pie, etc..
Location: Service counter
Equipment: Cold top
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Maximum temperature during rinse at 120-125 F. Data plate says at high temperature reaches 180 F and low temperature with chemical at 140 F. Did not reach at appropiate sanitizing temperature of at least 160 F. Wash by hand with chemical sanitizer until repaired.
Location: Kitchen
Equipment: Dishmachine
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Location: Dish machine area
Equipment: Dishmachine
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Location: Kitchen
Equipment: 3-bay
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Service counter
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
Equipment: Hand sink
|
10/31/2012 | 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.
Location: Service counter
Equipment: Cold top
- 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.
Location: Service counter
Equipment: Reach in cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Sanitizer unlabled
Location: Service counter
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Meat sawSlicer x 2
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Meat sawSlicer x 2
Location: Kitchen
Equipment: Can opener
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: Sprayer arm hangs below sink rim level. Needs to hang above
Location: Kitchen
Equipment: 3-bay
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: Sprayer arm hangs below sink rim level. Needs to hang above
Location: Dish machine area
Equipment: Dishmachine
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Need cleaning update. Best to knowledge last cleaning in summer 2010
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
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: Left hot water faucet sprays water
Location: Kitchen
Equipment: 3-bay
|
03/20/2012 | 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.
Location: Service counter
Equipment: Cold top
- 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.
Location: Service counter
Equipment: Reach in cooler
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Sanitizer unlabled
Location: Service counter
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Meat sawSlicer x 2
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Meat sawSlicer x 2
Location: Kitchen
Equipment: Can opener
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: Sprayer arm hangs below sink rim level. Needs to hang above
Location: Kitchen
Equipment: 3-bay
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: Sprayer arm hangs below sink rim level. Needs to hang above
Location: Dish machine area
Equipment: Dishmachine
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Need cleaning update. Best to knowledge last cleaning in summer 2010
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
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: Left hot water faucet sprays water
Location: Kitchen
Equipment: 3-bay
|
03/13/2012 | Routine |
Restaurant representatives - add corrected or new information about BEN DAVIS VOC SCHOOL, 1200 N GIRLS SCHOOL RD, Indianapolis, IN »