- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN A CUP ON COOK LINE PREP AREA WITHOUT LID AND STRAW.ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN PREP AREA.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COOK LINE REACH IN COOLERS SOILED ON THE INTERIOR LOCATED ON COOK LINE.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY AND ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Cook line
Equipment: Reach in cooler
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: FOOD SOIL BUILD UP ON HAND SINK FAUCETS LOCATED ON COOK LINE.MAINTAIN HAND SINKS IN A CLEAN CONDITION AT ALL TIMES.
Location: Cook line
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER BACKING UP INTO THE BOTTOM OF REACH IN SALAD COLD TOP COOLER IN BACK PREP AREA.CLEAR DRAIN LINE TO PREVENT WATER POOLS.
Location: Prep area
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DOOR GASKETS SOILED WITH MOLD AND FOOD DEBRIS IN CREVICES LOCATED ON COOLER DRAWERS ON COOK LINE, SALAD COOLER AND BOTTLED WATER COOLER ON FRONT LINE.CLEAN AND SANITIZE DOOR GASKETS ON A REGULAR BASIS TO PREVENT ACCUMULATION OF SOIL.2. LIP LOCATED ON ICE MACHINE SOILED WITH MOLD AND BUILD UP.CLEAN AND SANITIZE ON A REGULAR BASIS.3. WALLS SOILED WITH BUIL UP LOCATED BEHIND NOZZLES ON SODA MACHINE.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DOOR GASKETS SOILED WITH MOLD AND FOOD DEBRIS IN CREVICES LOCATED ON COOLER DRAWERS ON COOK LINE, SALAD COOLER AND BOTTLED WATER COOLER ON FRONT LINE.CLEAN AND SANITIZE DOOR GASKETS ON A REGULAR BASIS TO PREVENT ACCUMULATION OF SOIL.2. LIP LOCATED ON ICE MACHINE SOILED WITH MOLD AND BUILD UP.CLEAN AND SANITIZE ON A REGULAR BASIS.3. WALLS SOILED WITH BUIL UP LOCATED BEHIND NOZZLES ON SODA MACHINE.
Location: Service counter
Equipment: Reach in cooler
|
08/26/2014 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN A CUP ON COOK LINE PREP AREA WITHOUT LID AND STRAW.ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN PREP AREA.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COOK LINE REACH IN COOLERS SOILED ON THE INTERIOR LOCATED ON COOK LINE.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY AND ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Cook line
Equipment: Reach in cooler
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: FOOD SOIL BUILD UP ON HAND SINK FAUCETS LOCATED ON COOK LINE.MAINTAIN HAND SINKS IN A CLEAN CONDITION AT ALL TIMES.
Location: Cook line
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER BACKING UP INTO THE BOTTOM OF REACH IN SALAD COLD TOP COOLER IN BACK PREP AREA.CLEAR DRAIN LINE TO PREVENT WATER POOLS.
Location: Prep area
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DOOR GASKETS SOILED WITH MOLD AND FOOD DEBRIS IN CREVICES LOCATED ON COOLER DRAWERS ON COOK LINE, SALAD COOLER AND BOTTLED WATER COOLER ON FRONT LINE.CLEAN AND SANITIZE DOOR GASKETS ON A REGULAR BASIS TO PREVENT ACCUMULATION OF SOIL.2. LIP LOCATED ON ICE MACHINE SOILED WITH MOLD AND BUILD UP.CLEAN AND SANITIZE ON A REGULAR BASIS.3. WALLS SOILED WITH BUIL UP LOCATED BEHIND NOZZLES ON SODA MACHINE.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DOOR GASKETS SOILED WITH MOLD AND FOOD DEBRIS IN CREVICES LOCATED ON COOLER DRAWERS ON COOK LINE, SALAD COOLER AND BOTTLED WATER COOLER ON FRONT LINE.CLEAN AND SANITIZE DOOR GASKETS ON A REGULAR BASIS TO PREVENT ACCUMULATION OF SOIL.2. LIP LOCATED ON ICE MACHINE SOILED WITH MOLD AND BUILD UP.CLEAN AND SANITIZE ON A REGULAR BASIS.3. WALLS SOILED WITH BUIL UP LOCATED BEHIND NOZZLES ON SODA MACHINE.
Location: Service counter
Equipment: Reach in cooler
|
08/19/2014 | 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: POTENTIALLY HAZARDOUS FOODS (CHOPPED HAM, CHICKEN, MELONS, ETC..) HOLDING AT 47 DEGREESS ON COLD TOP COOLER. BOTTOM REGISTERED 43 DEGREES.ADUST/REPAIR TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Kitchen (back)
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SOAP DISPENSER INSTALLED ABOVE CONTAINERS OF FOOD STORED IN STEAM TABLE LOCATED AT THE END OF THE COOK LINE.STORE FOOD AWAY FROM DIRECT PATH OF SOAP DISPENSER ABOVE. DISPENSER ALSO MAY BE MOVED TO ANOTHER LOCATION..
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER COVERED WITH PLASTIC STORED WITH AREA BEHIND BLADE GUARD SOILED WITH DRIED FOOD RESIDUE.ENSURE SLICER IS DIMANTELED AND CLEANED THOROUGHLY TO REMOVE ALL FOOD DEBRIS TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Prep area
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER COVERED WITH PLASTIC STORED WITH AREA BEHIND BLADE GUARD SOILED WITH DRIED FOOD RESIDUE.ENSURE SLICER IS DIMANTELED AND CLEANED THOROUGHLY TO REMOVE ALL FOOD DEBRIS TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Prep area
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: JACKET STORED ON SHELF WITH EXPOSED SINGLE USE ITEMS LOCATED NEAR COOK LINE.STORE JACKETS ON COAT RACK AWAY FROM FOOD RELATED ITEMS.
Location: Kitchen
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: DICER STORED UNDER PREP TABLE SOILED WITH FOOD DEBRIS ON BLADES SURFACES.ENSURE FOOD CONTACT SURFACES OF EQUIPMENT HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE.
Location: Prep area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER LEAKING FROM THE BACK END OF THE DISH MACHINE.PROVIDE REPAIR.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOAP SCUM CAKED ON THE BOTTOM OF SOAP DISPENSER LOCATED IN BACK PREP AREA.KEEP HAND WASHING AIDS IN A CLEAN CONDITION.
Location: Prep area
- 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. BEVERAGE STATION SOILED WITH CALCIUM AND BEVERAGE RESIDUES INCLUDING SODA AND CAPPUCCINO MACHINES, LOCATED AT SERVICE COUNTER.2. KICK TRAY INSIDE ICE MACHINE SOILED WITH BUILD UP.
Location: Service counter
- 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. BEVERAGE STATION SOILED WITH CALCIUM AND BEVERAGE RESIDUES INCLUDING SODA AND CAPPUCCINO MACHINES, LOCATED AT SERVICE COUNTER.2. KICK TRAY INSIDE ICE MACHINE SOILED WITH BUILD UP.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT COOK LINE HAND SINK.ENSURE PAPER TOWELS ARE AVAILABLE AT ALL TIMES FOR HAND DRYING.
Location: Cook line
Equipment: Hand sink
|
03/18/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUS FOODS (CHOPPED HAM, CHICKEN, MELONS, ETC..) HOLDING AT 47 DEGREESS ON COLD TOP COOLER. BOTTOM REGISTERED 43 DEGREES.ADUST/REPAIR TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Kitchen (back)
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SOAP DISPENSER INSTALLED ABOVE CONTAINERS OF FOOD STORED IN STEAM TABLE LOCATED AT THE END OF THE COOK LINE.STORE FOOD AWAY FROM DIRECT PATH OF SOAP DISPENSER ABOVE. DISPENSER ALSO MAY BE MOVED TO ANOTHER LOCATION..
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER COVERED WITH PLASTIC STORED WITH AREA BEHIND BLADE GUARD SOILED WITH DRIED FOOD RESIDUE.ENSURE SLICER IS DIMANTELED AND CLEANED THOROUGHLY TO REMOVE ALL FOOD DEBRIS TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Prep area
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER COVERED WITH PLASTIC STORED WITH AREA BEHIND BLADE GUARD SOILED WITH DRIED FOOD RESIDUE.ENSURE SLICER IS DIMANTELED AND CLEANED THOROUGHLY TO REMOVE ALL FOOD DEBRIS TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Prep area
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: JACKET STORED ON SHELF WITH EXPOSED SINGLE USE ITEMS LOCATED NEAR COOK LINE.STORE JACKETS ON COAT RACK AWAY FROM FOOD RELATED ITEMS.
Location: Kitchen
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: DICER STORED UNDER PREP TABLE SOILED WITH FOOD DEBRIS ON BLADES SURFACES.ENSURE FOOD CONTACT SURFACES OF EQUIPMENT HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER LEAKING FROM THE BACK END OF THE DISH MACHINE.PROVIDE REPAIR.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOAP SCUM CAKED ON THE BOTTOM OF SOAP DISPENSER LOCATED IN BACK PREP AREA.KEEP HAND WASHING AIDS IN A CLEAN CONDITION.
Location: Prep area
- 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. BEVERAGE STATION SOILED WITH CALCIUM AND BEVERAGE RESIDUES INCLUDING SODA AND CAPPUCCINO MACHINES, LOCATED AT SERVICE COUNTER.2. KICK TRAY INSIDE ICE MACHINE SOILED WITH BUILD UP.
Location: Service counter
- 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. BEVERAGE STATION SOILED WITH CALCIUM AND BEVERAGE RESIDUES INCLUDING SODA AND CAPPUCCINO MACHINES, LOCATED AT SERVICE COUNTER.2. KICK TRAY INSIDE ICE MACHINE SOILED WITH BUILD UP.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT COOK LINE HAND SINK.ENSURE PAPER TOWELS ARE AVAILABLE AT ALL TIMES FOR HAND DRYING.
Location: Cook line
Equipment: Hand sink
|
03/11/2014 | Routine |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: LINE COOKS APPLIED FOOD SERVICE GLOVES TO HANDS WITHOUT WASHING HANDS.ENSURE HANDS ARE WASHED BEFORE GLOVE USE AND IN BETWEEN CHANGES.
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER RUNNING FROM HAND SINK NEAR SALAD COLD TOP COOLER REACHED A MAXIMUM OF 90 DEGREES F. ADJUST/REPAIR WATER TO REACH A MINIMUM OF 100 DEGREES F.
Location: Kitchen (back)
Equipment: Hand sink
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED CAN OF GREEN BEANS ON RIM STORED ON DRY STORAGE SHELF.REMOVE DENTED CAN FROM FOOD SERVICE OPERATIONS.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER VERY SLOW TO DRAIN ATHAND SINK LOCATED IN BACK PREP AREA NEAR DISH MACHINE.CLEAR DRAIN LINE.
Location: Kitchen (back)
Equipment: Hand sink
|
11/04/2013 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: LINE COOKS APPLIED FOOD SERVICE GLOVES TO HANDS WITHOUT WASHING HANDS.ENSURE HANDS ARE WASHED BEFORE GLOVE USE AND IN BETWEEN CHANGES.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER RUNNING FROM HAND SINK NEAR SALAD COLD TOP COOLER REACHED A MAXIMUM OF 90 DEGREES F. ADJUST/REPAIR WATER TO REACH A MINIMUM OF 100 DEGREES F.
Location: Kitchen (back)
Equipment: Hand sink
- Food unsafe(Non-Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED CAN OF GREEN BEANS ON RIM STORED ON DRY STORAGE SHELF.REMOVE DENTED CAN FROM FOOD SERVICE OPERATIONS.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER VERY SLOW TO DRAIN ATHAND SINK LOCATED IN BACK PREP AREA NEAR DISH MACHINE.CLEAR DRAIN LINE.
Location: Kitchen (back)
Equipment: Hand sink
|
10/28/2013 | 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.
Location: Cook line
Equipment: Cooler drawers
- Improper sanitizing of utensil(s) and equipment (corrected on site)
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: FOOD EMPLOYEE SANITIZED PROBED THERMOMETER IN SANITIZING SOLUTION LOCATED IN A RED BUCKET CONTAINING WET TOWELS.THERMOMETERS/UTENSILS SHOULD BE SANITIZED IN THE THREE COMPARTMENT SINK. NOTE: UTENSILS SHOULD BE CLEANED AND SANITIZED EVERY FOUR HOURS.
Location: Prep area
- 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: PASTA WAS BEING PRE-PORTIONED ON COOK LINE AND THEN STORED IN DEEP CONTAINER TO BE PUT INSIDE WALK IN COOLER.ENSURE PASTA IS COOLED PROPERLY TO 41 DEGREES F BEFORE STORED IN DEEP CONTAINER INSIDE WALK IN COOLER.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT THE BOTTOM OF REACH IN PREP SALAD COOLER IN BACK KITCHEN.CLEAR DRAIN LINE TO PREVENT CONDENSATION BACKING UP INTO COOLER.
Location: Prep area
- 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: REMOVE MOLD BUILD UP ON SURFACE BEHIND DOORS ON COLD TOP SALAD COOLER IN BACK PREP AREA.
Location: Kitchen
|
06/11/2013 | 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: BAKED POTAO HOLDING AT 43.1 INSIDE COOLER DRAWER ON COOK LINE.ADJUST TEMPERATURE OF COOLER DRAWER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cooler drawers
- Improper sanitizing of utensil(s) and equipment (corrected on site)
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: FOOD EMPLOYEE SANITIZED PROBED THERMOMETER IN SANITIZING SOLUTION LOCATED IN A RED BUCKET CONTAINING WET TOWELS.THERMOMETERS/UTENSILS SHOULD BE SANITIZED IN THE THREE COMPARTMENT SINK. NOTE: UTENSILS SHOULD BE CLEANED AND SANITIZED EVERY FOUR HOURS.
Location: Prep area
- 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: PASTA WAS BEING PRE-PORTIONED ON COOK LINE AND THEN STORED IN DEEP CONTAINER TO BE PUT INSIDE WALK IN COOLER.ENSURE PASTA IS COOLED PROPERLY TO 41 DEGREES F BEFORE STORED IN DEEP CONTAINER INSIDE WALK IN COOLER.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT THE BOTTOM OF REACH IN PREP SALAD COOLER IN BACK KITCHEN.CLEAR DRAIN LINE TO PREVENT CONDENSATION BACKING UP INTO COOLER.
Location: Prep area
- 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: REMOVE MOLD BUILD UP ON SURFACE BEHIND DOORS ON COLD TOP SALAD COOLER IN BACK PREP AREA.
Location: Kitchen
|
06/04/2013 | Routine |
- 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: PACKAGED DICED HAM STORED ON SAME SHELF NEXT TO PACKAGED RAW BEEF INSIDE WALK IN COOLER. ENSURE READY TO EAT FOODS ARE STORED ABOVE RAW PRODUCT TO PREVENT POSSIBLE CROSS CONTAMIANTION.
Location: Walk-in cooler
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CELL PHONE AND CAR KEYS STORED ON COOK LINE. STORE ITEMS IN A DESIGNATED AREA AWAY FROM FOOD.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SURFACE PEELING ON GRILL LOCATED ON SODA MACHINE. REPLACE.
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. REACH IN FREEZER ONLY UTILIZED ON THE WEEKENDS HEAVILY SOILED ON THE INTERIOR. CURRENTLY EMPTY AND WITHOUT POWER. ENSURE FREEZER IS THOROUGHLY CLEANED AND SANITIZED BEFORE FOOD STORAGE AND CLEANED ON A REGULAR BASIS.2. SANITIZER DISPENSERS SOILED AT HAND SINKS ON COOK LINE AND SERVICE COUNTER AREA. CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: THE HOT HOLDING DRAWERS CONTAINING BREAD ON COOK AND FRONT LINE ARE HEAVILY SOILED ON THE EXTERIOR AND INTERIOR. CLEAN DRAWERS ON A ROUTINE BASIS TO PREVENT BUILD UP.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: THE HOT HOLDING DRAWERS CONTAINING BREAD ON COOK AND FRONT LINE ARE HEAVILY SOILED ON THE EXTERIOR AND INTERIOR. CLEAN DRAWERS ON A ROUTINE BASIS TO PREVENT BUILD UP.
Location: Expo line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT BOTH HAND SINKS ON COOK LINE. ENSURE PAPER TOWELS ARE AVAILABLE AT ALL TIMES TO DRY HANDS.
Location: Cook line
|
02/12/2013 | Routine |
- 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: TWO SPRAY BOTTLES CONTAININ UNKNOWN CLEANING AGENT STORED WITHOUT LABEL. LABEL BOTTLES WITH CONTENTS.
Location: Utility room
- Sanitizing exposure time or 160 degrees (corrected)
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: DISH MACHINE SANITIZING WITH A FINAL RINSE TEMPERATURE OF 149 DEGREES F. REPAIR MACHINE TO SANITIZE AT 180 DEGREES F. SANITIZE EQUIPMENT IN QUAT SANITIZIN SOLUTION IN THREE COMPARTMENT SINK UNTIL REPAIR HAS BEEN MADE.
Location: Dish machine area
- 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: CONTAINER OF RAW STEAK AND SALMON STORED ABOVE READY TO EAT FOOD INSIDE WALK IN COOLER. STORE RAW ANIMAL PRODUCT BELOW READY TO EAT.
Location: Walk-in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETERS MISSING INSIDE REACH IN AND PREP TOP COOLER ON FRONT LINE AND PIE COOLER IN BACK PREP AREA. PROVIDE THERMOMETERS IN ALL COOLERS.
Location: Expo 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: THERMOMETERS MISSING INSIDE REACH IN AND PREP TOP COOLER ON FRONT LINE AND PIE COOLER IN BACK PREP AREA. PROVIDE THERMOMETERS IN ALL COOLERS.
Location: Kitchen (back)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. MILDEW BUILD UP ON BACK PREP COOLER AND GASKETS. CLEAN AND SANITIZE THOROUGHLY.2. SYRUP AND MILDEW BUILD UP ON SODA MACHINE AND SPICKETS. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
|
10/30/2012 | Recheck |
- Toxic labeling
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: TWO SPRAY BOTTLES CONTAININ UNKNOWN CLEANING AGENT STORED WITHOUT LABEL. LABEL BOTTLES WITH CONTENTS.
Location: Utility room
- Sanitizing exposure time or 160 degrees
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: DISH MACHINE SANITIZING WITH A FINAL RINSE TEMPERATURE OF 149 DEGREES F. REPAIR MACHINE TO SANITIZE AT 180 DEGREES F. SANITIZE EQUIPMENT IN QUAT SANITIZIN SOLUTION IN THREE COMPARTMENT SINK UNTIL REPAIR HAS BEEN MADE.
Location: Dish machine area
- 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: CONTAINER OF RAW STEAK AND SALMON STORED ABOVE READY TO EAT FOOD INSIDE WALK IN COOLER. STORE RAW ANIMAL PRODUCT BELOW READY TO EAT.
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETERS MISSING INSIDE REACH IN AND PREP TOP COOLER ON FRONT LINE AND PIE COOLER IN BACK PREP AREA. PROVIDE THERMOMETERS IN ALL COOLERS.
Location: Expo line
- 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: THERMOMETERS MISSING INSIDE REACH IN AND PREP TOP COOLER ON FRONT LINE AND PIE COOLER IN BACK PREP AREA. PROVIDE THERMOMETERS IN ALL COOLERS.
Location: Kitchen (back)
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. MILDEW BUILD UP ON BACK PREP COOLER AND GASKETS. CLEAN AND SANITIZE THOROUGHLY.2. SYRUP AND MILDEW BUILD UP ON SODA MACHINE AND SPICKETS. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
|
10/23/2012 | Routine |
| No violation noted during this evaluation. | 09/27/2012 | Pre-Licensing |
- 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. REACH IN PREP COOLER ON COOK LINE HOLDING FOOD ITEMS BEETWEEN 45 AND 48 DEGREES F.2. COLD TOP SALAD COOLER AT SERVICE COUNTER HOLDING FOOD AT 45 DEGREES F.ADJUST/REPAIR COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE BOTTOM COOLER REPAIRED. PART IS ON ORDER. ALL FOOD REMOVED FROM COOLER UNTIL REPAIR HAS BEEN MADE.
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. REACH IN PREP COOLER ON COOK LINE HOLDING FOOD ITEMS BEETWEEN 45 AND 48 DEGREES F.2. COLD TOP SALAD COOLER AT SERVICE COUNTER HOLDING FOOD AT 45 DEGREES F.ADJUST/REPAIR COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE BOTTOM COOLER REPAIRED. PART IS ON ORDER. ALL FOOD REMOVED FROM COOLER UNTIL REPAIR HAS BEEN MADE.
Location: Service counter
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: PAINT PEELING ON SURFACE STORAGE SHELVING CONTAINING SINGLE USE AND FOOD ITEMS LOCATED ON COOK LINE AND INSIDE WALK IN COOLER. RESURFACE SHELVING TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.RECHECK: A WORK ORDER HAS BEEN SUBMITTED TO REPLACE SHELVING. ESTIMATED COMPLETION DATE 6/25/2012.
Location: Walk-in cooler
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: PAINT PEELING ON SURFACE STORAGE SHELVING CONTAINING SINGLE USE AND FOOD ITEMS LOCATED ON COOK LINE AND INSIDE WALK IN COOLER. RESURFACE SHELVING TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.RECHECK: A WORK ORDER HAS BEEN SUBMITTED TO REPLACE SHELVING. ESTIMATED COMPLETION DATE 6/25/2012.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BOTTOM REACH IN COOLER ON COOK LINE NOT OPERATING PROPERLY. A WORK ORDER IS IN PROGRESS TO HAVE COOLER REPAIRED. PART IS ON ORDER. ALL FOOD REMOVED FROM COOLER UNTIL REPAIR HAS BEEN MADE.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOAP DISPENSERS SOILED WITH BUILD
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOAP DISPENSERS SOILED WITH BUILD
Location: Wait staff area
|
07/31/2012 | 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. REACH IN PREP COOLER ON COOK LINE HOLDING FOOD ITEMS BEETWEEN 45 AND 48 DEGREES F.2. COLD TOP SALAD COOLER AT SERVICE COUNTER HOLDING FOOD AT 45 DEGREES F.ADJUST/REPAIR COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE BOTTOM COOLER REPAIRED. PART IS ON ORDER. ALL FOOD REMOVED FROM COOLER UNTIL REPAIR HAS BEEN MADE.
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. REACH IN PREP COOLER ON COOK LINE HOLDING FOOD ITEMS BEETWEEN 45 AND 48 DEGREES F.2. COLD TOP SALAD COOLER AT SERVICE COUNTER HOLDING FOOD AT 45 DEGREES F.ADJUST/REPAIR COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE BOTTOM COOLER REPAIRED. PART IS ON ORDER. ALL FOOD REMOVED FROM COOLER UNTIL REPAIR HAS BEEN MADE.
Location: Service counter
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: PAINT PEELING ON SURFACE STORAGE SHELVING CONTAINING SINGLE USE AND FOOD ITEMS LOCATED ON COOK LINE AND INSIDE WALK IN COOLER. RESURFACE SHELVING TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.RECHECK: A WORK ORDER HAS BEEN SUBMITTED TO REPLACE SHELVING. ESTIMATED COMPLETION DATE 6/25/2012.
Location: Walk-in cooler
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: PAINT PEELING ON SURFACE STORAGE SHELVING CONTAINING SINGLE USE AND FOOD ITEMS LOCATED ON COOK LINE AND INSIDE WALK IN COOLER. RESURFACE SHELVING TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.RECHECK: A WORK ORDER HAS BEEN SUBMITTED TO REPLACE SHELVING. ESTIMATED COMPLETION DATE 6/25/2012.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BOTTOM REACH IN COOLER ON COOK LINE NOT OPERATING PROPERLY. A WORK ORDER IS IN PROGRESS TO HAVE COOLER REPAIRED. PART IS ON ORDER. ALL FOOD REMOVED FROM COOLER UNTIL REPAIR HAS BEEN MADE.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOAP DISPENSERS SOILED WITH BUILD
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOAP DISPENSERS SOILED WITH BUILD
Location: Wait staff area
|
07/06/2012 | 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. REACH IN PREP COOLER ON COOK LINE HOLDING FOOD ITEMS BEETWEEN 45 AND 48 DEGREES F.2. COLD TOP SALAD COOLER AT SERVICE COUNTER HOLDING FOOD AT 45 DEGREES F.ADJUST/REPAIR COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER.
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. REACH IN PREP COOLER ON COOK LINE HOLDING FOOD ITEMS BEETWEEN 45 AND 48 DEGREES F.2. COLD TOP SALAD COOLER AT SERVICE COUNTER HOLDING FOOD AT 45 DEGREES F.ADJUST/REPAIR COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Service counter
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: PAINT PEELING ON SURFACE STORAGE SHELVING CONTAINING SINGLE USE AND FOOD ITEMS LOCATED ON COOK LINE AND INSIDE WALK IN COOLER. RESURFACE SHELVING TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Walk-in cooler
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: PAINT PEELING ON SURFACE STORAGE SHELVING CONTAINING SINGLE USE AND FOOD ITEMS LOCATED ON COOK LINE AND INSIDE WALK IN COOLER. RESURFACE SHELVING TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOAP DISPENSERS SOILED WITH BUILD
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOAP DISPENSERS SOILED WITH BUILD
Location: Wait staff area
|
06/27/2012 | Routine |
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: FOOD EMPLOYEE CRACKED EGGS WITH GLOVED HANDS AND THEN REMOVED MUFFIN FROM TOASTER TO PUT ON PLATE IN EXPO WINDOW. ENSURE GLOVES ARE REMOVED WHEN HANDLING FROM RAW TO READ TO EAT FOODS TO PREVENT CROSS CONTAMINAITON.
|
03/14/2012 | Routine |
Restaurant representatives - add corrected or new information about BOB EVANS #487, 10580 PENDLETON PIKE, Lawrence, IN »