- 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: Etoufee in steam well at 114 F, beans and rice in same well at 96. Employee stated they are taken from refrigeration and placed directly in hot well in the morning. This puts food in temperature danger zone (41-135) for several hours, as hot well is designed to hold food rather than heat it up. Heat food that will be held hot to 135 on cook top before placing in hot well, DISCARDED.
Location: Kitchen
Equipment: Steam 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. Prep top cooler facing south wall: Blue cheese at 46, hard boiled egg at 46; cottage cheese in reach-in underneath at 46. CORRECTED.2. Container full of cups of cole slaw placed on top of prep top where cooling cannot reach, at 56 F. DiISCARDED. Replaced with back up from cooler and put in reach-in underneath. Store cole slaw cups under refrigeration. CORRECTED.3. Prep top cooler facing cook line holding sliced cheese at 47, crab cake mix at 47; cooked roast beef in reach-in underneath at 48 F. RECHECK 4/25/14: THE FOLLOWING ITEMS WERE DISCARDED, AS THEY WERE WELL OVER 50 F AND NO LONGER SAFE FOR CONSUMPTION PER CODE:1 LB SHREDDED CHEDDAR JACK 57 FAPPROX 6 LBS VARIOUS SLICED CHEESES 56-59 F1 PINT THOUSAND ISLAND DRESSING 59 F1 LB COOKED PORK 56 F0.5 LB CORNED BEEF 56 F3 LBS PASTRAMI 58 F4. Reach in cooler along south wall, far right: creamed spinach at 48. CORRECTED5. Reach-in cooler along south wall, far left: rib tips at 50, lobster bisque at 48, crab cake mix at 46. RECHECK 4/25/14: BEEF STOCK AT 46 F, SALSA AT 45 F6. Three door reach in along south wall: raw chicken at 49, cooked steak at 48, chopped ham for salads at 46. RECHECK 4/25/14: RAW CHICKEN AT 48, COOKED STEAK AT 48, CHOPPED UP HAM 47ADJUST/REPAIR/REPLACE ALL UNITS SO THAT ALL COLD FOODS ARE HELD AT 41 F OR BELOW. REPEAT VIOLATION, $50 CITATION BEING ISSUED AT THIS TIME. REPEAT VIOLATIONS AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN INCREASING FINES UNTIL COLD HOLDING ISSUES ARE RESOLVED, AND STAY RESOLVED BETWEEN ROUTINE INSPECTIONS. *** RECHECK 4/25/14: PREP TOP/REACH IN UNIT ACROSS FROM COOK LINE STILL HAS EXTREME TEMPERATURE PROBLEMS. A LARGE AMOUNT OF FOOD WAS DISPOSED OF AS IT WAS HOLDING AT WELL OVER 50 F, AS DESCRIBED UNDER #3 ABOVE. REPAIR UNIT SO THAT IT HOLDS AT 41 F OR BELOW.*** REACH IN COOLER AT FAR LEFT ALONG SOUTH WALL STILL HOLDING COLD FOODS AT 46-48. REPAIR***THREE DOOR REACH IN ALONG SOUTH WALL STILL HOLDING AT 46-48. REPAIR*** $300 CITATION BEING ISSUED TODAY. ANY COLD HOLDING ISSUES FOUND AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN AN IMMEDIATE $500 TICKET, AND COURT ACTION WILL BE STRONGLY CONSIDERED
Location: Kitchen
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. Prep top cooler facing south wall: Blue cheese at 46, hard boiled egg at 46; cottage cheese in reach-in underneath at 46. CORRECTED.2. Container full of cups of cole slaw placed on top of prep top where cooling cannot reach, at 56 F. DiISCARDED. Replaced with back up from cooler and put in reach-in underneath. Store cole slaw cups under refrigeration. CORRECTED.3. Prep top cooler facing cook line holding sliced cheese at 47, crab cake mix at 47; cooked roast beef in reach-in underneath at 48 F. RECHECK 4/25/14: THE FOLLOWING ITEMS WERE DISCARDED, AS THEY WERE WELL OVER 50 F AND NO LONGER SAFE FOR CONSUMPTION PER CODE:1 LB SHREDDED CHEDDAR JACK 57 FAPPROX 6 LBS VARIOUS SLICED CHEESES 56-59 F1 PINT THOUSAND ISLAND DRESSING 59 F1 LB COOKED PORK 56 F0.5 LB CORNED BEEF 56 F3 LBS PASTRAMI 58 F4. Reach in cooler along south wall, far right: creamed spinach at 48. CORRECTED5. Reach-in cooler along south wall, far left: rib tips at 50, lobster bisque at 48, crab cake mix at 46. RECHECK 4/25/14: BEEF STOCK AT 46 F, SALSA AT 45 F6. Three door reach in along south wall: raw chicken at 49, cooked steak at 48, chopped ham for salads at 46. RECHECK 4/25/14: RAW CHICKEN AT 48, COOKED STEAK AT 48, CHOPPED UP HAM 47ADJUST/REPAIR/REPLACE ALL UNITS SO THAT ALL COLD FOODS ARE HELD AT 41 F OR BELOW. REPEAT VIOLATION, $50 CITATION BEING ISSUED AT THIS TIME. REPEAT VIOLATIONS AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN INCREASING FINES UNTIL COLD HOLDING ISSUES ARE RESOLVED, AND STAY RESOLVED BETWEEN ROUTINE INSPECTIONS. *** RECHECK 4/25/14: PREP TOP/REACH IN UNIT ACROSS FROM COOK LINE STILL HAS EXTREME TEMPERATURE PROBLEMS. A LARGE AMOUNT OF FOOD WAS DISPOSED OF AS IT WAS HOLDING AT WELL OVER 50 F, AS DESCRIBED UNDER #3 ABOVE. REPAIR UNIT SO THAT IT HOLDS AT 41 F OR BELOW.*** REACH IN COOLER AT FAR LEFT ALONG SOUTH WALL STILL HOLDING COLD FOODS AT 46-48. REPAIR***THREE DOOR REACH IN ALONG SOUTH WALL STILL HOLDING AT 46-48. REPAIR*** $300 CITATION BEING ISSUED TODAY. ANY COLD HOLDING ISSUES FOUND AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN AN IMMEDIATE $500 TICKET, AND COURT ACTION WILL BE STRONGLY CONSIDERED
Location: Kitchen
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. Prep top cooler facing south wall: Blue cheese at 46, hard boiled egg at 46; cottage cheese in reach-in underneath at 46. CORRECTED.2. Container full of cups of cole slaw placed on top of prep top where cooling cannot reach, at 56 F. DiISCARDED. Replaced with back up from cooler and put in reach-in underneath. Store cole slaw cups under refrigeration. CORRECTED.3. Prep top cooler facing cook line holding sliced cheese at 47, crab cake mix at 47; cooked roast beef in reach-in underneath at 48 F. RECHECK 4/25/14: THE FOLLOWING ITEMS WERE DISCARDED, AS THEY WERE WELL OVER 50 F AND NO LONGER SAFE FOR CONSUMPTION PER CODE:1 LB SHREDDED CHEDDAR JACK 57 FAPPROX 6 LBS VARIOUS SLICED CHEESES 56-59 F1 PINT THOUSAND ISLAND DRESSING 59 F1 LB COOKED PORK 56 F0.5 LB CORNED BEEF 56 F3 LBS PASTRAMI 58 F4. Reach in cooler along south wall, far right: creamed spinach at 48. CORRECTED5. Reach-in cooler along south wall, far left: rib tips at 50, lobster bisque at 48, crab cake mix at 46. RECHECK 4/25/14: BEEF STOCK AT 46 F, SALSA AT 45 F6. Three door reach in along south wall: raw chicken at 49, cooked steak at 48, chopped ham for salads at 46. RECHECK 4/25/14: RAW CHICKEN AT 48, COOKED STEAK AT 48, CHOPPED UP HAM 47ADJUST/REPAIR/REPLACE ALL UNITS SO THAT ALL COLD FOODS ARE HELD AT 41 F OR BELOW. REPEAT VIOLATION, $50 CITATION BEING ISSUED AT THIS TIME. REPEAT VIOLATIONS AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN INCREASING FINES UNTIL COLD HOLDING ISSUES ARE RESOLVED, AND STAY RESOLVED BETWEEN ROUTINE INSPECTIONS. *** RECHECK 4/25/14: PREP TOP/REACH IN UNIT ACROSS FROM COOK LINE STILL HAS EXTREME TEMPERATURE PROBLEMS. A LARGE AMOUNT OF FOOD WAS DISPOSED OF AS IT WAS HOLDING AT WELL OVER 50 F, AS DESCRIBED UNDER #3 ABOVE. REPAIR UNIT SO THAT IT HOLDS AT 41 F OR BELOW.*** REACH IN COOLER AT FAR LEFT ALONG SOUTH WALL STILL HOLDING COLD FOODS AT 46-48. REPAIR***THREE DOOR REACH IN ALONG SOUTH WALL STILL HOLDING AT 46-48. REPAIR*** $300 CITATION BEING ISSUED TODAY. ANY COLD HOLDING ISSUES FOUND AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN AN IMMEDIATE $500 TICKET, AND COURT ACTION WILL BE STRONGLY CONSIDERED
Location: Kitchen
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. Prep top cooler facing south wall: Blue cheese at 46, hard boiled egg at 46; cottage cheese in reach-in underneath at 46. CORRECTED.2. Container full of cups of cole slaw placed on top of prep top where cooling cannot reach, at 56 F. DiISCARDED. Replaced with back up from cooler and put in reach-in underneath. Store cole slaw cups under refrigeration. CORRECTED.3. Prep top cooler facing cook line holding sliced cheese at 47, crab cake mix at 47; cooked roast beef in reach-in underneath at 48 F. RECHECK 4/25/14: THE FOLLOWING ITEMS WERE DISCARDED, AS THEY WERE WELL OVER 50 F AND NO LONGER SAFE FOR CONSUMPTION PER CODE:1 LB SHREDDED CHEDDAR JACK 57 FAPPROX 6 LBS VARIOUS SLICED CHEESES 56-59 F1 PINT THOUSAND ISLAND DRESSING 59 F1 LB COOKED PORK 56 F0.5 LB CORNED BEEF 56 F3 LBS PASTRAMI 58 F4. Reach in cooler along south wall, far right: creamed spinach at 48. CORRECTED5. Reach-in cooler along south wall, far left: rib tips at 50, lobster bisque at 48, crab cake mix at 46. RECHECK 4/25/14: BEEF STOCK AT 46 F, SALSA AT 45 F6. Three door reach in along south wall: raw chicken at 49, cooked steak at 48, chopped ham for salads at 46. RECHECK 4/25/14: RAW CHICKEN AT 48, COOKED STEAK AT 48, CHOPPED UP HAM 47ADJUST/REPAIR/REPLACE ALL UNITS SO THAT ALL COLD FOODS ARE HELD AT 41 F OR BELOW. REPEAT VIOLATION, $50 CITATION BEING ISSUED AT THIS TIME. REPEAT VIOLATIONS AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN INCREASING FINES UNTIL COLD HOLDING ISSUES ARE RESOLVED, AND STAY RESOLVED BETWEEN ROUTINE INSPECTIONS. *** RECHECK 4/25/14: PREP TOP/REACH IN UNIT ACROSS FROM COOK LINE STILL HAS EXTREME TEMPERATURE PROBLEMS. A LARGE AMOUNT OF FOOD WAS DISPOSED OF AS IT WAS HOLDING AT WELL OVER 50 F, AS DESCRIBED UNDER #3 ABOVE. REPAIR UNIT SO THAT IT HOLDS AT 41 F OR BELOW.*** REACH IN COOLER AT FAR LEFT ALONG SOUTH WALL STILL HOLDING COLD FOODS AT 46-48. REPAIR***THREE DOOR REACH IN ALONG SOUTH WALL STILL HOLDING AT 46-48. REPAIR*** $300 CITATION BEING ISSUED TODAY. ANY COLD HOLDING ISSUES FOUND AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN AN IMMEDIATE $500 TICKET, AND COURT ACTION WILL BE STRONGLY CONSIDERED
Location: Kitchen
Equipment: Reach in 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. Prep top cooler facing south wall: Blue cheese at 46, hard boiled egg at 46; cottage cheese in reach-in underneath at 46. CORRECTED.2. Container full of cups of cole slaw placed on top of prep top where cooling cannot reach, at 56 F. DiISCARDED. Replaced with back up from cooler and put in reach-in underneath. Store cole slaw cups under refrigeration. CORRECTED.3. Prep top cooler facing cook line holding sliced cheese at 47, crab cake mix at 47; cooked roast beef in reach-in underneath at 48 F. RECHECK 4/25/14: THE FOLLOWING ITEMS WERE DISCARDED, AS THEY WERE WELL OVER 50 F AND NO LONGER SAFE FOR CONSUMPTION PER CODE:1 LB SHREDDED CHEDDAR JACK 57 FAPPROX 6 LBS VARIOUS SLICED CHEESES 56-59 F1 PINT THOUSAND ISLAND DRESSING 59 F1 LB COOKED PORK 56 F0.5 LB CORNED BEEF 56 F3 LBS PASTRAMI 58 F4. Reach in cooler along south wall, far right: creamed spinach at 48. CORRECTED5. Reach-in cooler along south wall, far left: rib tips at 50, lobster bisque at 48, crab cake mix at 46. RECHECK 4/25/14: BEEF STOCK AT 46 F, SALSA AT 45 F6. Three door reach in along south wall: raw chicken at 49, cooked steak at 48, chopped ham for salads at 46. RECHECK 4/25/14: RAW CHICKEN AT 48, COOKED STEAK AT 48, CHOPPED UP HAM 47ADJUST/REPAIR/REPLACE ALL UNITS SO THAT ALL COLD FOODS ARE HELD AT 41 F OR BELOW. REPEAT VIOLATION, $50 CITATION BEING ISSUED AT THIS TIME. REPEAT VIOLATIONS AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN INCREASING FINES UNTIL COLD HOLDING ISSUES ARE RESOLVED, AND STAY RESOLVED BETWEEN ROUTINE INSPECTIONS. *** RECHECK 4/25/14: PREP TOP/REACH IN UNIT ACROSS FROM COOK LINE STILL HAS EXTREME TEMPERATURE PROBLEMS. A LARGE AMOUNT OF FOOD WAS DISPOSED OF AS IT WAS HOLDING AT WELL OVER 50 F, AS DESCRIBED UNDER #3 ABOVE. REPAIR UNIT SO THAT IT HOLDS AT 41 F OR BELOW.*** REACH IN COOLER AT FAR LEFT ALONG SOUTH WALL STILL HOLDING COLD FOODS AT 46-48. REPAIR***THREE DOOR REACH IN ALONG SOUTH WALL STILL HOLDING AT 46-48. REPAIR*** $300 CITATION BEING ISSUED TODAY. ANY COLD HOLDING ISSUES FOUND AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN AN IMMEDIATE $500 TICKET, AND COURT ACTION WILL BE STRONGLY CONSIDERED
Location: Kitchen
Equipment: Reach in 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. Prep top cooler facing south wall: Blue cheese at 46, hard boiled egg at 46; cottage cheese in reach-in underneath at 46. CORRECTED.2. Container full of cups of cole slaw placed on top of prep top where cooling cannot reach, at 56 F. DiISCARDED. Replaced with back up from cooler and put in reach-in underneath. Store cole slaw cups under refrigeration. CORRECTED.3. Prep top cooler facing cook line holding sliced cheese at 47, crab cake mix at 47; cooked roast beef in reach-in underneath at 48 F. RECHECK 4/25/14: THE FOLLOWING ITEMS WERE DISCARDED, AS THEY WERE WELL OVER 50 F AND NO LONGER SAFE FOR CONSUMPTION PER CODE:1 LB SHREDDED CHEDDAR JACK 57 FAPPROX 6 LBS VARIOUS SLICED CHEESES 56-59 F1 PINT THOUSAND ISLAND DRESSING 59 F1 LB COOKED PORK 56 F0.5 LB CORNED BEEF 56 F3 LBS PASTRAMI 58 F4. Reach in cooler along south wall, far right: creamed spinach at 48. CORRECTED5. Reach-in cooler along south wall, far left: rib tips at 50, lobster bisque at 48, crab cake mix at 46. RECHECK 4/25/14: BEEF STOCK AT 46 F, SALSA AT 45 F6. Three door reach in along south wall: raw chicken at 49, cooked steak at 48, chopped ham for salads at 46. RECHECK 4/25/14: RAW CHICKEN AT 48, COOKED STEAK AT 48, CHOPPED UP HAM 47ADJUST/REPAIR/REPLACE ALL UNITS SO THAT ALL COLD FOODS ARE HELD AT 41 F OR BELOW. REPEAT VIOLATION, $50 CITATION BEING ISSUED AT THIS TIME. REPEAT VIOLATIONS AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN INCREASING FINES UNTIL COLD HOLDING ISSUES ARE RESOLVED, AND STAY RESOLVED BETWEEN ROUTINE INSPECTIONS. *** RECHECK 4/25/14: PREP TOP/REACH IN UNIT ACROSS FROM COOK LINE STILL HAS EXTREME TEMPERATURE PROBLEMS. A LARGE AMOUNT OF FOOD WAS DISPOSED OF AS IT WAS HOLDING AT WELL OVER 50 F, AS DESCRIBED UNDER #3 ABOVE. REPAIR UNIT SO THAT IT HOLDS AT 41 F OR BELOW.*** REACH IN COOLER AT FAR LEFT ALONG SOUTH WALL STILL HOLDING COLD FOODS AT 46-48. REPAIR***THREE DOOR REACH IN ALONG SOUTH WALL STILL HOLDING AT 46-48. REPAIR*** $300 CITATION BEING ISSUED TODAY. ANY COLD HOLDING ISSUES FOUND AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN AN IMMEDIATE $500 TICKET, AND COURT ACTION WILL BE STRONGLY CONSIDERED
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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. Shell eggs stored behind RTE horseradish and over green peppers. Store shell eggs where it would be difficult for a broken egg to contaminate ready to eat foods.2. Raw ground beef chub stored over bread, cheese. Do not store raw meat over ready to eat foods.
Location: Walk-in cooler
Equipment: Walk in cooler
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: Reach-in freezer along south wall: frozen breaded shrimp, etc, near door, at 29-32 F. Bottom interior of unit and door seal are extremely damaged, Repair if possible, or replace.
Location: Kitchen
Equipment: reach in freezer
- 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: Fish filets thawing in bucket of still water in sink. Still partially frozen/under 41 degrees. Inspector turned on water. If thawing in water, leave stream of water running to keep water cold.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Reach-in freezer on south wall: food near door is still OK for consumption at 29-32 F, however it is softening, and frozen food should be held at or near 0 F. Bottom interior of unit is damaged, also door seal is very damaged, allowing room temp air into unit. Repair if possible; replace unit if not.
Location: Kitchen
Equipment: reach in freezer
- 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. KItchen: buckets of pickles, bucket of raw potatoes, jars of spices, cans, etc., on floor.2. Walk-in cooler: pickle buckets on floor with food stacked on top.
Location: Kitchen
- 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. KItchen: buckets of pickles, bucket of raw potatoes, jars of spices, cans, etc., on floor.2. Walk-in cooler: pickle buckets on floor with food stacked on top.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mold on interior of ice machine. Clean. Schedule regular cleaning.2. Exterior walk-in: dust and mold has accumulated on ceiling, condenser housing, inside fan guards. Clean. Schedule regular cleaning.3. Interior bottom of reach-in freezer on south wall: frozen meat juices, etc, on bottom of unit. Defrost and clean if not replacing this damaged unit.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mold on interior of ice machine. Clean. Schedule regular cleaning.2. Exterior walk-in: dust and mold has accumulated on ceiling, condenser housing, inside fan guards. Clean. Schedule regular cleaning.3. Interior bottom of reach-in freezer on south wall: frozen meat juices, etc, on bottom of unit. Defrost and clean if not replacing this damaged unit.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mold on interior of ice machine. Clean. Schedule regular cleaning.2. Exterior walk-in: dust and mold has accumulated on ceiling, condenser housing, inside fan guards. Clean. Schedule regular cleaning.3. Interior bottom of reach-in freezer on south wall: frozen meat juices, etc, on bottom of unit. Defrost and clean if not replacing this damaged unit.
Location: Kitchen
Equipment: reach in freezer
|
05/02/2014 | 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: Etoufee in steam well at 114 F, beans and rice in same well at 96. Employee stated they are taken from refrigeration and placed directly in hot well in the morning. This puts food in temperature danger zone (41-135) for several hours, as hot well is designed to hold food rather than heat it up. Heat food that will be held hot to 135 on cook top before placing in hot well, DISCARDED.
Location: Kitchen
Equipment: Steam 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. Prep top cooler facing south wall: Blue cheese at 46, hard boiled egg at 46; cottage cheese in reach-in underneath at 46. CORRECTED.2. Container full of cups of cole slaw placed on top of prep top where cooling cannot reach, at 56 F. DiISCARDED. Replaced with back up from cooler and put in reach-in underneath. Store cole slaw cups under refrigeration. CORRECTED.3. Prep top cooler facing cook line holding sliced cheese at 47, crab cake mix at 47; cooked roast beef in reach-in underneath at 48 F. RECHECK 4/25/14: THE FOLLOWING ITEMS WERE DISCARDED, AS THEY WERE WELL OVER 50 F AND NO LONGER SAFE FOR CONSUMPTION PER CODE:1 LB SHREDDED CHEDDAR JACK 57 FAPPROX 6 LBS VARIOUS SLICED CHEESES 56-59 F1 PINT THOUSAND ISLAND DRESSING 59 F1 LB COOKED PORK 56 F0.5 LB CORNED BEEF 56 F3 LBS PASTRAMI 58 F4. Reach in cooler along south wall, far right: creamed spinach at 48. CORRECTED5. Reach-in cooler along south wall, far left: rib tips at 50, lobster bisque at 48, crab cake mix at 46. RECHECK 4/25/14: BEEF STOCK AT 46 F, SALSA AT 45 F6. Three door reach in along south wall: raw chicken at 49, cooked steak at 48, chopped ham for salads at 46. RECHECK 4/25/14: RAW CHICKEN AT 48, COOKED STEAK AT 48, CHOPPED UP HAM 47ADJUST/REPAIR/REPLACE ALL UNITS SO THAT ALL COLD FOODS ARE HELD AT 41 F OR BELOW. REPEAT VIOLATION, $50 CITATION BEING ISSUED AT THIS TIME. REPEAT VIOLATIONS AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN INCREASING FINES UNTIL COLD HOLDING ISSUES ARE RESOLVED, AND STAY RESOLVED BETWEEN ROUTINE INSPECTIONS. *** RECHECK 4/25/14: PREP TOP/REACH IN UNIT ACROSS FROM COOK LINE STILL HAS EXTREME TEMPERATURE PROBLEMS. A LARGE AMOUNT OF FOOD WAS DISPOSED OF AS IT WAS HOLDING AT WELL OVER 50 F, AS DESCRIBED UNDER #3 ABOVE. REPAIR UNIT SO THAT IT HOLDS AT 41 F OR BELOW.*** REACH IN COOLER AT FAR LEFT ALONG SOUTH WALL STILL HOLDING COLD FOODS AT 46-48. REPAIR***THREE DOOR REACH IN ALONG SOUTH WALL STILL HOLDING AT 46-48. REPAIR*** $300 CITATION BEING ISSUED TODAY. ANY COLD HOLDING ISSUES FOUND AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN AN IMMEDIATE $500 TICKET, AND COURT ACTION WILL BE STRONGLY CONSIDERED
Location: Kitchen
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. Prep top cooler facing south wall: Blue cheese at 46, hard boiled egg at 46; cottage cheese in reach-in underneath at 46. CORRECTED.2. Container full of cups of cole slaw placed on top of prep top where cooling cannot reach, at 56 F. DiISCARDED. Replaced with back up from cooler and put in reach-in underneath. Store cole slaw cups under refrigeration. CORRECTED.3. Prep top cooler facing cook line holding sliced cheese at 47, crab cake mix at 47; cooked roast beef in reach-in underneath at 48 F. RECHECK 4/25/14: THE FOLLOWING ITEMS WERE DISCARDED, AS THEY WERE WELL OVER 50 F AND NO LONGER SAFE FOR CONSUMPTION PER CODE:1 LB SHREDDED CHEDDAR JACK 57 FAPPROX 6 LBS VARIOUS SLICED CHEESES 56-59 F1 PINT THOUSAND ISLAND DRESSING 59 F1 LB COOKED PORK 56 F0.5 LB CORNED BEEF 56 F3 LBS PASTRAMI 58 F4. Reach in cooler along south wall, far right: creamed spinach at 48. CORRECTED5. Reach-in cooler along south wall, far left: rib tips at 50, lobster bisque at 48, crab cake mix at 46. RECHECK 4/25/14: BEEF STOCK AT 46 F, SALSA AT 45 F6. Three door reach in along south wall: raw chicken at 49, cooked steak at 48, chopped ham for salads at 46. RECHECK 4/25/14: RAW CHICKEN AT 48, COOKED STEAK AT 48, CHOPPED UP HAM 47ADJUST/REPAIR/REPLACE ALL UNITS SO THAT ALL COLD FOODS ARE HELD AT 41 F OR BELOW. REPEAT VIOLATION, $50 CITATION BEING ISSUED AT THIS TIME. REPEAT VIOLATIONS AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN INCREASING FINES UNTIL COLD HOLDING ISSUES ARE RESOLVED, AND STAY RESOLVED BETWEEN ROUTINE INSPECTIONS. *** RECHECK 4/25/14: PREP TOP/REACH IN UNIT ACROSS FROM COOK LINE STILL HAS EXTREME TEMPERATURE PROBLEMS. A LARGE AMOUNT OF FOOD WAS DISPOSED OF AS IT WAS HOLDING AT WELL OVER 50 F, AS DESCRIBED UNDER #3 ABOVE. REPAIR UNIT SO THAT IT HOLDS AT 41 F OR BELOW.*** REACH IN COOLER AT FAR LEFT ALONG SOUTH WALL STILL HOLDING COLD FOODS AT 46-48. REPAIR***THREE DOOR REACH IN ALONG SOUTH WALL STILL HOLDING AT 46-48. REPAIR*** $300 CITATION BEING ISSUED TODAY. ANY COLD HOLDING ISSUES FOUND AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN AN IMMEDIATE $500 TICKET, AND COURT ACTION WILL BE STRONGLY CONSIDERED
Location: Kitchen
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. Prep top cooler facing south wall: Blue cheese at 46, hard boiled egg at 46; cottage cheese in reach-in underneath at 46. CORRECTED.2. Container full of cups of cole slaw placed on top of prep top where cooling cannot reach, at 56 F. DiISCARDED. Replaced with back up from cooler and put in reach-in underneath. Store cole slaw cups under refrigeration. CORRECTED.3. Prep top cooler facing cook line holding sliced cheese at 47, crab cake mix at 47; cooked roast beef in reach-in underneath at 48 F. RECHECK 4/25/14: THE FOLLOWING ITEMS WERE DISCARDED, AS THEY WERE WELL OVER 50 F AND NO LONGER SAFE FOR CONSUMPTION PER CODE:1 LB SHREDDED CHEDDAR JACK 57 FAPPROX 6 LBS VARIOUS SLICED CHEESES 56-59 F1 PINT THOUSAND ISLAND DRESSING 59 F1 LB COOKED PORK 56 F0.5 LB CORNED BEEF 56 F3 LBS PASTRAMI 58 F4. Reach in cooler along south wall, far right: creamed spinach at 48. CORRECTED5. Reach-in cooler along south wall, far left: rib tips at 50, lobster bisque at 48, crab cake mix at 46. RECHECK 4/25/14: BEEF STOCK AT 46 F, SALSA AT 45 F6. Three door reach in along south wall: raw chicken at 49, cooked steak at 48, chopped ham for salads at 46. RECHECK 4/25/14: RAW CHICKEN AT 48, COOKED STEAK AT 48, CHOPPED UP HAM 47ADJUST/REPAIR/REPLACE ALL UNITS SO THAT ALL COLD FOODS ARE HELD AT 41 F OR BELOW. REPEAT VIOLATION, $50 CITATION BEING ISSUED AT THIS TIME. REPEAT VIOLATIONS AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN INCREASING FINES UNTIL COLD HOLDING ISSUES ARE RESOLVED, AND STAY RESOLVED BETWEEN ROUTINE INSPECTIONS. *** RECHECK 4/25/14: PREP TOP/REACH IN UNIT ACROSS FROM COOK LINE STILL HAS EXTREME TEMPERATURE PROBLEMS. A LARGE AMOUNT OF FOOD WAS DISPOSED OF AS IT WAS HOLDING AT WELL OVER 50 F, AS DESCRIBED UNDER #3 ABOVE. REPAIR UNIT SO THAT IT HOLDS AT 41 F OR BELOW.*** REACH IN COOLER AT FAR LEFT ALONG SOUTH WALL STILL HOLDING COLD FOODS AT 46-48. REPAIR***THREE DOOR REACH IN ALONG SOUTH WALL STILL HOLDING AT 46-48. REPAIR*** $300 CITATION BEING ISSUED TODAY. ANY COLD HOLDING ISSUES FOUND AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN AN IMMEDIATE $500 TICKET, AND COURT ACTION WILL BE STRONGLY CONSIDERED
Location: Kitchen
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. Prep top cooler facing south wall: Blue cheese at 46, hard boiled egg at 46; cottage cheese in reach-in underneath at 46. CORRECTED.2. Container full of cups of cole slaw placed on top of prep top where cooling cannot reach, at 56 F. DiISCARDED. Replaced with back up from cooler and put in reach-in underneath. Store cole slaw cups under refrigeration. CORRECTED.3. Prep top cooler facing cook line holding sliced cheese at 47, crab cake mix at 47; cooked roast beef in reach-in underneath at 48 F. RECHECK 4/25/14: THE FOLLOWING ITEMS WERE DISCARDED, AS THEY WERE WELL OVER 50 F AND NO LONGER SAFE FOR CONSUMPTION PER CODE:1 LB SHREDDED CHEDDAR JACK 57 FAPPROX 6 LBS VARIOUS SLICED CHEESES 56-59 F1 PINT THOUSAND ISLAND DRESSING 59 F1 LB COOKED PORK 56 F0.5 LB CORNED BEEF 56 F3 LBS PASTRAMI 58 F4. Reach in cooler along south wall, far right: creamed spinach at 48. CORRECTED5. Reach-in cooler along south wall, far left: rib tips at 50, lobster bisque at 48, crab cake mix at 46. RECHECK 4/25/14: BEEF STOCK AT 46 F, SALSA AT 45 F6. Three door reach in along south wall: raw chicken at 49, cooked steak at 48, chopped ham for salads at 46. RECHECK 4/25/14: RAW CHICKEN AT 48, COOKED STEAK AT 48, CHOPPED UP HAM 47ADJUST/REPAIR/REPLACE ALL UNITS SO THAT ALL COLD FOODS ARE HELD AT 41 F OR BELOW. REPEAT VIOLATION, $50 CITATION BEING ISSUED AT THIS TIME. REPEAT VIOLATIONS AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN INCREASING FINES UNTIL COLD HOLDING ISSUES ARE RESOLVED, AND STAY RESOLVED BETWEEN ROUTINE INSPECTIONS. *** RECHECK 4/25/14: PREP TOP/REACH IN UNIT ACROSS FROM COOK LINE STILL HAS EXTREME TEMPERATURE PROBLEMS. A LARGE AMOUNT OF FOOD WAS DISPOSED OF AS IT WAS HOLDING AT WELL OVER 50 F, AS DESCRIBED UNDER #3 ABOVE. REPAIR UNIT SO THAT IT HOLDS AT 41 F OR BELOW.*** REACH IN COOLER AT FAR LEFT ALONG SOUTH WALL STILL HOLDING COLD FOODS AT 46-48. REPAIR***THREE DOOR REACH IN ALONG SOUTH WALL STILL HOLDING AT 46-48. REPAIR*** $300 CITATION BEING ISSUED TODAY. ANY COLD HOLDING ISSUES FOUND AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN AN IMMEDIATE $500 TICKET, AND COURT ACTION WILL BE STRONGLY CONSIDERED
Location: Kitchen
Equipment: Reach in 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. Prep top cooler facing south wall: Blue cheese at 46, hard boiled egg at 46; cottage cheese in reach-in underneath at 46. CORRECTED.2. Container full of cups of cole slaw placed on top of prep top where cooling cannot reach, at 56 F. DiISCARDED. Replaced with back up from cooler and put in reach-in underneath. Store cole slaw cups under refrigeration. CORRECTED.3. Prep top cooler facing cook line holding sliced cheese at 47, crab cake mix at 47; cooked roast beef in reach-in underneath at 48 F. RECHECK 4/25/14: THE FOLLOWING ITEMS WERE DISCARDED, AS THEY WERE WELL OVER 50 F AND NO LONGER SAFE FOR CONSUMPTION PER CODE:1 LB SHREDDED CHEDDAR JACK 57 FAPPROX 6 LBS VARIOUS SLICED CHEESES 56-59 F1 PINT THOUSAND ISLAND DRESSING 59 F1 LB COOKED PORK 56 F0.5 LB CORNED BEEF 56 F3 LBS PASTRAMI 58 F4. Reach in cooler along south wall, far right: creamed spinach at 48. CORRECTED5. Reach-in cooler along south wall, far left: rib tips at 50, lobster bisque at 48, crab cake mix at 46. RECHECK 4/25/14: BEEF STOCK AT 46 F, SALSA AT 45 F6. Three door reach in along south wall: raw chicken at 49, cooked steak at 48, chopped ham for salads at 46. RECHECK 4/25/14: RAW CHICKEN AT 48, COOKED STEAK AT 48, CHOPPED UP HAM 47ADJUST/REPAIR/REPLACE ALL UNITS SO THAT ALL COLD FOODS ARE HELD AT 41 F OR BELOW. REPEAT VIOLATION, $50 CITATION BEING ISSUED AT THIS TIME. REPEAT VIOLATIONS AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN INCREASING FINES UNTIL COLD HOLDING ISSUES ARE RESOLVED, AND STAY RESOLVED BETWEEN ROUTINE INSPECTIONS. *** RECHECK 4/25/14: PREP TOP/REACH IN UNIT ACROSS FROM COOK LINE STILL HAS EXTREME TEMPERATURE PROBLEMS. A LARGE AMOUNT OF FOOD WAS DISPOSED OF AS IT WAS HOLDING AT WELL OVER 50 F, AS DESCRIBED UNDER #3 ABOVE. REPAIR UNIT SO THAT IT HOLDS AT 41 F OR BELOW.*** REACH IN COOLER AT FAR LEFT ALONG SOUTH WALL STILL HOLDING COLD FOODS AT 46-48. REPAIR***THREE DOOR REACH IN ALONG SOUTH WALL STILL HOLDING AT 46-48. REPAIR*** $300 CITATION BEING ISSUED TODAY. ANY COLD HOLDING ISSUES FOUND AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN AN IMMEDIATE $500 TICKET, AND COURT ACTION WILL BE STRONGLY CONSIDERED
Location: Kitchen
Equipment: Reach in 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. Prep top cooler facing south wall: Blue cheese at 46, hard boiled egg at 46; cottage cheese in reach-in underneath at 46. CORRECTED.2. Container full of cups of cole slaw placed on top of prep top where cooling cannot reach, at 56 F. DiISCARDED. Replaced with back up from cooler and put in reach-in underneath. Store cole slaw cups under refrigeration. CORRECTED.3. Prep top cooler facing cook line holding sliced cheese at 47, crab cake mix at 47; cooked roast beef in reach-in underneath at 48 F. RECHECK 4/25/14: THE FOLLOWING ITEMS WERE DISCARDED, AS THEY WERE WELL OVER 50 F AND NO LONGER SAFE FOR CONSUMPTION PER CODE:1 LB SHREDDED CHEDDAR JACK 57 FAPPROX 6 LBS VARIOUS SLICED CHEESES 56-59 F1 PINT THOUSAND ISLAND DRESSING 59 F1 LB COOKED PORK 56 F0.5 LB CORNED BEEF 56 F3 LBS PASTRAMI 58 F4. Reach in cooler along south wall, far right: creamed spinach at 48. CORRECTED5. Reach-in cooler along south wall, far left: rib tips at 50, lobster bisque at 48, crab cake mix at 46. RECHECK 4/25/14: BEEF STOCK AT 46 F, SALSA AT 45 F6. Three door reach in along south wall: raw chicken at 49, cooked steak at 48, chopped ham for salads at 46. RECHECK 4/25/14: RAW CHICKEN AT 48, COOKED STEAK AT 48, CHOPPED UP HAM 47ADJUST/REPAIR/REPLACE ALL UNITS SO THAT ALL COLD FOODS ARE HELD AT 41 F OR BELOW. REPEAT VIOLATION, $50 CITATION BEING ISSUED AT THIS TIME. REPEAT VIOLATIONS AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN INCREASING FINES UNTIL COLD HOLDING ISSUES ARE RESOLVED, AND STAY RESOLVED BETWEEN ROUTINE INSPECTIONS. *** RECHECK 4/25/14: PREP TOP/REACH IN UNIT ACROSS FROM COOK LINE STILL HAS EXTREME TEMPERATURE PROBLEMS. A LARGE AMOUNT OF FOOD WAS DISPOSED OF AS IT WAS HOLDING AT WELL OVER 50 F, AS DESCRIBED UNDER #3 ABOVE. REPAIR UNIT SO THAT IT HOLDS AT 41 F OR BELOW.*** REACH IN COOLER AT FAR LEFT ALONG SOUTH WALL STILL HOLDING COLD FOODS AT 46-48. REPAIR***THREE DOOR REACH IN ALONG SOUTH WALL STILL HOLDING AT 46-48. REPAIR*** $300 CITATION BEING ISSUED TODAY. ANY COLD HOLDING ISSUES FOUND AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN AN IMMEDIATE $500 TICKET, AND COURT ACTION WILL BE STRONGLY CONSIDERED
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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. Shell eggs stored behind RTE horseradish and over green peppers. Store shell eggs where it would be difficult for a broken egg to contaminate ready to eat foods.2. Raw ground beef chub stored over bread, cheese. Do not store raw meat over ready to eat foods.
Location: Walk-in cooler
Equipment: Walk in cooler
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: Reach-in freezer along south wall: frozen breaded shrimp, etc, near door, at 29-32 F. Bottom interior of unit and door seal are extremely damaged, Repair if possible, or replace.
Location: Kitchen
Equipment: reach in freezer
- 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: Fish filets thawing in bucket of still water in sink. Still partially frozen/under 41 degrees. Inspector turned on water. If thawing in water, leave stream of water running to keep water cold.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Reach-in freezer on south wall: food near door is still OK for consumption at 29-32 F, however it is softening, and frozen food should be held at or near 0 F. Bottom interior of unit is damaged, also door seal is very damaged, allowing room temp air into unit. Repair if possible; replace unit if not.
Location: Kitchen
Equipment: reach in freezer
- 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. KItchen: buckets of pickles, bucket of raw potatoes, jars of spices, cans, etc., on floor.2. Walk-in cooler: pickle buckets on floor with food stacked on top.
Location: Kitchen
- 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. KItchen: buckets of pickles, bucket of raw potatoes, jars of spices, cans, etc., on floor.2. Walk-in cooler: pickle buckets on floor with food stacked on top.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mold on interior of ice machine. Clean. Schedule regular cleaning.2. Exterior walk-in: dust and mold has accumulated on ceiling, condenser housing, inside fan guards. Clean. Schedule regular cleaning.3. Interior bottom of reach-in freezer on south wall: frozen meat juices, etc, on bottom of unit. Defrost and clean if not replacing this damaged unit.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mold on interior of ice machine. Clean. Schedule regular cleaning.2. Exterior walk-in: dust and mold has accumulated on ceiling, condenser housing, inside fan guards. Clean. Schedule regular cleaning.3. Interior bottom of reach-in freezer on south wall: frozen meat juices, etc, on bottom of unit. Defrost and clean if not replacing this damaged unit.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mold on interior of ice machine. Clean. Schedule regular cleaning.2. Exterior walk-in: dust and mold has accumulated on ceiling, condenser housing, inside fan guards. Clean. Schedule regular cleaning.3. Interior bottom of reach-in freezer on south wall: frozen meat juices, etc, on bottom of unit. Defrost and clean if not replacing this damaged unit.
Location: Kitchen
Equipment: reach in freezer
|
04/25/2014 | 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: Etoufee in steam well at 114 F, beans and rice in same well at 96. Employee stated they are taken from refrigeration and placed directly in hot well in the morning. This puts food in temperature danger zone (41-135) for several hours, as hot well is designed to hold food rather than heat it up. Heat food that will be held hot to 135 on cook top before placing in hot well, DISCARDED.
Location: Kitchen
Equipment: Steam 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. Prep top cooler facing south wall: Blue cheese at 46, hard boiled egg at 46; cottage cheese in reach-in underneath at 46.2. Container full of cups of cole slaw placed on top of prep top where cooling cannot reach, at 56 F. DiISCARDED. Replaced with back up from cooler and put in reach-in underneath. Store cole slaw cups under refrigeration.3. Prep top cooler facing cook line holding sliced cheese at 47, crab cake mix at 47; cooked roast beef in reach-in underneath at 48 F. 4. Reach in cooler along south wall, far right: creamed spinach at 48. 5. Reach-in cooler along south wall, far left: rib tips at 50, lobster bisque at 48, crab cake mix at 46. 6. Three door reach in along south wall: raw chicken at 49, cooked steak at 48, chopped ham for salads at 46.***ADJUST/REPAIR/REPLACE ALL UNITS SO THAT ALL COLD FOODS ARE HELD AT 41 F OR BELOW. REPEAT VIOLATION, $50 CITATION BEING ISSUED AT THIS TIME. REPEAT VIOLATIONS AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN INCREASING FINES UNTIL COLD HOLDING ISSUES ARE RESOLVED, AND STAY RESOLVED BETWEEN ROUTINE INSPECTIONS.
Location: Kitchen
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. Prep top cooler facing south wall: Blue cheese at 46, hard boiled egg at 46; cottage cheese in reach-in underneath at 46.2. Container full of cups of cole slaw placed on top of prep top where cooling cannot reach, at 56 F. DiISCARDED. Replaced with back up from cooler and put in reach-in underneath. Store cole slaw cups under refrigeration.3. Prep top cooler facing cook line holding sliced cheese at 47, crab cake mix at 47; cooked roast beef in reach-in underneath at 48 F. 4. Reach in cooler along south wall, far right: creamed spinach at 48. 5. Reach-in cooler along south wall, far left: rib tips at 50, lobster bisque at 48, crab cake mix at 46. 6. Three door reach in along south wall: raw chicken at 49, cooked steak at 48, chopped ham for salads at 46.***ADJUST/REPAIR/REPLACE ALL UNITS SO THAT ALL COLD FOODS ARE HELD AT 41 F OR BELOW. REPEAT VIOLATION, $50 CITATION BEING ISSUED AT THIS TIME. REPEAT VIOLATIONS AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN INCREASING FINES UNTIL COLD HOLDING ISSUES ARE RESOLVED, AND STAY RESOLVED BETWEEN ROUTINE INSPECTIONS.
Location: Kitchen
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. Prep top cooler facing south wall: Blue cheese at 46, hard boiled egg at 46; cottage cheese in reach-in underneath at 46.2. Container full of cups of cole slaw placed on top of prep top where cooling cannot reach, at 56 F. DiISCARDED. Replaced with back up from cooler and put in reach-in underneath. Store cole slaw cups under refrigeration.3. Prep top cooler facing cook line holding sliced cheese at 47, crab cake mix at 47; cooked roast beef in reach-in underneath at 48 F. 4. Reach in cooler along south wall, far right: creamed spinach at 48. 5. Reach-in cooler along south wall, far left: rib tips at 50, lobster bisque at 48, crab cake mix at 46. 6. Three door reach in along south wall: raw chicken at 49, cooked steak at 48, chopped ham for salads at 46.***ADJUST/REPAIR/REPLACE ALL UNITS SO THAT ALL COLD FOODS ARE HELD AT 41 F OR BELOW. REPEAT VIOLATION, $50 CITATION BEING ISSUED AT THIS TIME. REPEAT VIOLATIONS AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN INCREASING FINES UNTIL COLD HOLDING ISSUES ARE RESOLVED, AND STAY RESOLVED BETWEEN ROUTINE INSPECTIONS.
Location: Kitchen
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. Prep top cooler facing south wall: Blue cheese at 46, hard boiled egg at 46; cottage cheese in reach-in underneath at 46.2. Container full of cups of cole slaw placed on top of prep top where cooling cannot reach, at 56 F. DiISCARDED. Replaced with back up from cooler and put in reach-in underneath. Store cole slaw cups under refrigeration.3. Prep top cooler facing cook line holding sliced cheese at 47, crab cake mix at 47; cooked roast beef in reach-in underneath at 48 F. 4. Reach in cooler along south wall, far right: creamed spinach at 48. 5. Reach-in cooler along south wall, far left: rib tips at 50, lobster bisque at 48, crab cake mix at 46. 6. Three door reach in along south wall: raw chicken at 49, cooked steak at 48, chopped ham for salads at 46.***ADJUST/REPAIR/REPLACE ALL UNITS SO THAT ALL COLD FOODS ARE HELD AT 41 F OR BELOW. REPEAT VIOLATION, $50 CITATION BEING ISSUED AT THIS TIME. REPEAT VIOLATIONS AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN INCREASING FINES UNTIL COLD HOLDING ISSUES ARE RESOLVED, AND STAY RESOLVED BETWEEN ROUTINE INSPECTIONS.
Location: Kitchen
Equipment: Reach in 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. Prep top cooler facing south wall: Blue cheese at 46, hard boiled egg at 46; cottage cheese in reach-in underneath at 46.2. Container full of cups of cole slaw placed on top of prep top where cooling cannot reach, at 56 F. DiISCARDED. Replaced with back up from cooler and put in reach-in underneath. Store cole slaw cups under refrigeration.3. Prep top cooler facing cook line holding sliced cheese at 47, crab cake mix at 47; cooked roast beef in reach-in underneath at 48 F. 4. Reach in cooler along south wall, far right: creamed spinach at 48. 5. Reach-in cooler along south wall, far left: rib tips at 50, lobster bisque at 48, crab cake mix at 46. 6. Three door reach in along south wall: raw chicken at 49, cooked steak at 48, chopped ham for salads at 46.***ADJUST/REPAIR/REPLACE ALL UNITS SO THAT ALL COLD FOODS ARE HELD AT 41 F OR BELOW. REPEAT VIOLATION, $50 CITATION BEING ISSUED AT THIS TIME. REPEAT VIOLATIONS AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN INCREASING FINES UNTIL COLD HOLDING ISSUES ARE RESOLVED, AND STAY RESOLVED BETWEEN ROUTINE INSPECTIONS.
Location: Kitchen
Equipment: Reach in 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. Prep top cooler facing south wall: Blue cheese at 46, hard boiled egg at 46; cottage cheese in reach-in underneath at 46.2. Container full of cups of cole slaw placed on top of prep top where cooling cannot reach, at 56 F. DiISCARDED. Replaced with back up from cooler and put in reach-in underneath. Store cole slaw cups under refrigeration.3. Prep top cooler facing cook line holding sliced cheese at 47, crab cake mix at 47; cooked roast beef in reach-in underneath at 48 F. 4. Reach in cooler along south wall, far right: creamed spinach at 48. 5. Reach-in cooler along south wall, far left: rib tips at 50, lobster bisque at 48, crab cake mix at 46. 6. Three door reach in along south wall: raw chicken at 49, cooked steak at 48, chopped ham for salads at 46.***ADJUST/REPAIR/REPLACE ALL UNITS SO THAT ALL COLD FOODS ARE HELD AT 41 F OR BELOW. REPEAT VIOLATION, $50 CITATION BEING ISSUED AT THIS TIME. REPEAT VIOLATIONS AT RECHECK OR AT FUTURE ROUTINE INSPECTIONS WILL RESULT IN INCREASING FINES UNTIL COLD HOLDING ISSUES ARE RESOLVED, AND STAY RESOLVED BETWEEN ROUTINE INSPECTIONS.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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. Shell eggs stored behind RTE horseradish and over green peppers. Store shell eggs where it would be difficult for a broken egg to contaminate ready to eat foods.2. Raw ground beef chub stored over bread, cheese. Do not store raw meat over ready to eat foods.
Location: Walk-in cooler
Equipment: Walk in cooler
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: Reach-in freezer along south wall: frozen breaded shrimp, etc, near door, at 29-32 F. Bottom interior of unit and door seal are extremely damaged, Repair if possible, or replace.
Location: Kitchen
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Reach-in freezer on south wall: food near door is still OK for consumption at 29-32 F, however it is softening, and frozen food should be held at or near 0 F. Bottom interior of unit is damaged, also door seal is very damaged, allowing room temp air into unit. Repair if possible; replace unit if not.
Location: Kitchen
Equipment: reach in freezer
- 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. KItchen: buckets of pickles, bucket of raw potatoes, jars of spices, cans, etc., on floor.2. Walk-in cooler: pickle buckets on floor with food stacked on top.
Location: Kitchen
- 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. KItchen: buckets of pickles, bucket of raw potatoes, jars of spices, cans, etc., on floor.2. Walk-in cooler: pickle buckets on floor with food stacked on top.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mold on interior of ice machine. Clean. Schedule regular cleaning.2. Exterior walk-in: dust and mold has accumulated on ceiling, condenser housing, inside fan guards. Clean. Schedule regular cleaning.3. Interior bottom of reach-in freezer on south wall: frozen meat juices, etc, on bottom of unit. Defrost and clean if not replacing this damaged unit.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mold on interior of ice machine. Clean. Schedule regular cleaning.2. Exterior walk-in: dust and mold has accumulated on ceiling, condenser housing, inside fan guards. Clean. Schedule regular cleaning.3. Interior bottom of reach-in freezer on south wall: frozen meat juices, etc, on bottom of unit. Defrost and clean if not replacing this damaged unit.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mold on interior of ice machine. Clean. Schedule regular cleaning.2. Exterior walk-in: dust and mold has accumulated on ceiling, condenser housing, inside fan guards. Clean. Schedule regular cleaning.3. Interior bottom of reach-in freezer on south wall: frozen meat juices, etc, on bottom of unit. Defrost and clean if not replacing this damaged unit.
Location: Kitchen
Equipment: reach in freezer
|
04/16/2014 | 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: 1) Eggs holding at 46 degrees F on the small kitchen cold top 2) Salad dressings at 46 degrees F, tartar sauce at 52 degrees F, and cocktail sauce at 48 degrees F on the corner cold top.3) Cole slaw sitting out at 50 degrees F on the wire shelving near the cook line. Put cole slaw in a container on ice or keep in a cooler. 4) Crab cake mix at 48 degrees F and remoulade at 50 degrees F on the cook line cold top.5) Fried chicken at 54 degrees in the reach in freezer. Repair reach in freezer to good working condition before use.Check temperatures regularly to ensure cold food is held at 41 degrees F or below. 10\9\131) salad dressings holding at 48 degrees f, and tartar sauce hplding at 47 degrees f on the corner cold top.2) mayo, feta cheese, and motzerella cheese holding at 55 degrees f on the back cold top.3) Crab cake mixture holding at 46 degrees f, and remoulade hplding at 48 degrees f on the cook line cold top4) reach in freezer holding chicken nuggets and fried shrimp at 48 degrees f. Contact a service professional for repairs on cold tops and the reach in freezer.
Location: Kitchen
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.
Comments: 1) Eggs holding at 46 degrees F on the small kitchen cold top 2) Salad dressings at 46 degrees F, tartar sauce at 52 degrees F, and cocktail sauce at 48 degrees F on the corner cold top.3) Cole slaw sitting out at 50 degrees F on the wire shelving near the cook line. Put cole slaw in a container on ice or keep in a cooler. 4) Crab cake mix at 48 degrees F and remoulade at 50 degrees F on the cook line cold top.5) Fried chicken at 54 degrees in the reach in freezer. Repair reach in freezer to good working condition before use.Check temperatures regularly to ensure cold food is held at 41 degrees F or below. 10\9\131) salad dressings holding at 48 degrees f, and tartar sauce hplding at 47 degrees f on the corner cold top.2) mayo, feta cheese, and motzerella cheese holding at 55 degrees f on the back cold top.3) Crab cake mixture holding at 46 degrees f, and remoulade hplding at 48 degrees f on the cook line cold top4) reach in freezer holding chicken nuggets and fried shrimp at 48 degrees f. Contact a service professional for repairs on cold tops and the reach in freezer.
Location: Kitchen (back)
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.
Comments: 1) Eggs holding at 46 degrees F on the small kitchen cold top 2) Salad dressings at 46 degrees F, tartar sauce at 52 degrees F, and cocktail sauce at 48 degrees F on the corner cold top.3) Cole slaw sitting out at 50 degrees F on the wire shelving near the cook line. Put cole slaw in a container on ice or keep in a cooler. 4) Crab cake mix at 48 degrees F and remoulade at 50 degrees F on the cook line cold top.5) Fried chicken at 54 degrees in the reach in freezer. Repair reach in freezer to good working condition before use.Check temperatures regularly to ensure cold food is held at 41 degrees F or below. 10\9\131) salad dressings holding at 48 degrees f, and tartar sauce hplding at 47 degrees f on the corner cold top.2) mayo, feta cheese, and motzerella cheese holding at 55 degrees f on the back cold top.3) Crab cake mixture holding at 46 degrees f, and remoulade hplding at 48 degrees f on the cook line cold top4) reach in freezer holding chicken nuggets and fried shrimp at 48 degrees f. Contact a service professional for repairs on cold tops and the reach in freezer.
Location: Cook line
Equipment: reach in freezer
- 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: Dish machine chemical sanitizer was not at the proper concentration. Contact a service provider for repair. Sanitize dishes in the 3-bay sink until dishmachine is functioning properly.
Location: Kitchen
Equipment: Dishmachine
- 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: Employee beverage stored on the cold top cutting board. Do not store employee beverages on food prep surfaces.
Location: Kitchen
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: Raw bacon stored over ready to eat foods in the reach in cooler. Store all raw meat below all ready to eat foods.
Location: Kitchen
Equipment: Reach 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: Cooked pork observed stored in the walk in cooler without a date mark.
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: No thermometers provided in any of the reach in coolers or cold tops. Provide thermometers in all coolers holding potentially hazardous food.
Location: Kitchen
Equipment: Reach 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: No thermometers provided in any of the reach in coolers or cold tops. Provide thermometers in all coolers holding potentially hazardous food.
Location: Kitchen
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Reach in freezer on the cook line holding food at 54 degrees F. Repair Reach in freezer to good working condition.
Location: Kitchen
Equipment: reach in freezer
- 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: Boxes of meat, and a container of pork shoulders stored on the floor of the walk in cooler. Store all food items at least 6 inches above the floor.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Pork shoulder stored uncovered in the walk in cooler. Cover all food containers for overnight sotrage.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the kitchen hand sink.
Location: Kitchen
Equipment: Hand sink
|
10/21/2013 | 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: 1) Eggs holding at 46 degrees F on the small kitchen cold top 2) Salad dressings at 46 degrees F, tartar sauce at 52 degrees F, and cocktail sauce at 48 degrees F on the corner cold top.3) Cole slaw sitting out at 50 degrees F on the wire shelving near the cook line. Put cole slaw in a container on ice or keep in a cooler. 4) Crab cake mix at 48 degrees F and remoulade at 50 degrees F on the cook line cold top.5) Fried chicken at 54 degrees in the reach in freezer. Repair reach in freezer to good working condition before use.Check temperatures regularly to ensure cold food is held at 41 degrees F or below. 10\9\131) salad dressings holding at 48 degrees f, and tartar sauce hplding at 47 degrees f on the corner cold top.2) mayo, feta cheese, and motzerella cheese holding at 55 degrees f on the back cold top.3) Crab cake mixture holding at 46 degrees f, and remoulade hplding at 48 degrees f on the cook line cold top4) reach in freezer holding chicken nuggets and fried shrimp at 48 degrees f. Contact a service professional for repairs on cold tops and the reach in freezer.
Location: Kitchen
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.
Comments: 1) Eggs holding at 46 degrees F on the small kitchen cold top 2) Salad dressings at 46 degrees F, tartar sauce at 52 degrees F, and cocktail sauce at 48 degrees F on the corner cold top.3) Cole slaw sitting out at 50 degrees F on the wire shelving near the cook line. Put cole slaw in a container on ice or keep in a cooler. 4) Crab cake mix at 48 degrees F and remoulade at 50 degrees F on the cook line cold top.5) Fried chicken at 54 degrees in the reach in freezer. Repair reach in freezer to good working condition before use.Check temperatures regularly to ensure cold food is held at 41 degrees F or below. 10\9\131) salad dressings holding at 48 degrees f, and tartar sauce hplding at 47 degrees f on the corner cold top.2) mayo, feta cheese, and motzerella cheese holding at 55 degrees f on the back cold top.3) Crab cake mixture holding at 46 degrees f, and remoulade hplding at 48 degrees f on the cook line cold top4) reach in freezer holding chicken nuggets and fried shrimp at 48 degrees f. Contact a service professional for repairs on cold tops and the reach in freezer.
Location: Kitchen (back)
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.
Comments: 1) Eggs holding at 46 degrees F on the small kitchen cold top 2) Salad dressings at 46 degrees F, tartar sauce at 52 degrees F, and cocktail sauce at 48 degrees F on the corner cold top.3) Cole slaw sitting out at 50 degrees F on the wire shelving near the cook line. Put cole slaw in a container on ice or keep in a cooler. 4) Crab cake mix at 48 degrees F and remoulade at 50 degrees F on the cook line cold top.5) Fried chicken at 54 degrees in the reach in freezer. Repair reach in freezer to good working condition before use.Check temperatures regularly to ensure cold food is held at 41 degrees F or below. 10\9\131) salad dressings holding at 48 degrees f, and tartar sauce hplding at 47 degrees f on the corner cold top.2) mayo, feta cheese, and motzerella cheese holding at 55 degrees f on the back cold top.3) Crab cake mixture holding at 46 degrees f, and remoulade hplding at 48 degrees f on the cook line cold top4) reach in freezer holding chicken nuggets and fried shrimp at 48 degrees f. Contact a service professional for repairs on cold tops and the reach in freezer.
Location: Cook line
Equipment: reach in freezer
- 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: Dish machine chemical sanitizer was not at the proper concentration. Contact a service provider for repair. Sanitize dishes in the 3-bay sink until dishmachine is functioning properly.
Location: Kitchen
Equipment: Dishmachine
- 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: Employee beverage stored on the cold top cutting board. Do not store employee beverages on food prep surfaces.
Location: Kitchen
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: Raw bacon stored over ready to eat foods in the reach in cooler. Store all raw meat below all ready to eat foods.
Location: Kitchen
Equipment: Reach 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: Cooked pork observed stored in the walk in cooler without a date mark.
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: No thermometers provided in any of the reach in coolers or cold tops. Provide thermometers in all coolers holding potentially hazardous food.
Location: Kitchen
Equipment: Reach 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: No thermometers provided in any of the reach in coolers or cold tops. Provide thermometers in all coolers holding potentially hazardous food.
Location: Kitchen
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Reach in freezer on the cook line holding food at 54 degrees F. Repair Reach in freezer to good working condition.
Location: Kitchen
Equipment: reach in freezer
- 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: Boxes of meat, and a container of pork shoulders stored on the floor of the walk in cooler. Store all food items at least 6 inches above the floor.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Pork shoulder stored uncovered in the walk in cooler. Cover all food containers for overnight sotrage.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the kitchen hand sink.
Location: Kitchen
Equipment: Hand sink
|
10/09/2013 | 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: 1) Eggs holding at 46 degrees F on the small kitchen cold top 2) Salad dressings at 46 degrees F, tartar sauce at 52 degrees F, and cocktail sauce at 48 degrees F on the corner cold top.3) Cole slaw sitting out at 50 degrees F on the wire shelving near the cook line. Put cole slaw in a container on ice or keep in a cooler. 4) Crab cake mix at 48 degrees F and remoulade at 50 degrees F on the cook line cold top.5) Fried chicken at 54 degrees in the reach in freezer. Repair reach in freezer to good working condition before use.Check temperatures regularly to ensure cold food is held at 41 degrees F or below.
Location: Kitchen
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.
Comments: 1) Eggs holding at 46 degrees F on the small kitchen cold top 2) Salad dressings at 46 degrees F, tartar sauce at 52 degrees F, and cocktail sauce at 48 degrees F on the corner cold top.3) Cole slaw sitting out at 50 degrees F on the wire shelving near the cook line. Put cole slaw in a container on ice or keep in a cooler. 4) Crab cake mix at 48 degrees F and remoulade at 50 degrees F on the cook line cold top.5) Fried chicken at 54 degrees in the reach in freezer. Repair reach in freezer to good working condition before use.Check temperatures regularly to ensure cold food is held at 41 degrees F or below.
Location: Kitchen (back)
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.
Comments: 1) Eggs holding at 46 degrees F on the small kitchen cold top 2) Salad dressings at 46 degrees F, tartar sauce at 52 degrees F, and cocktail sauce at 48 degrees F on the corner cold top.3) Cole slaw sitting out at 50 degrees F on the wire shelving near the cook line. Put cole slaw in a container on ice or keep in a cooler. 4) Crab cake mix at 48 degrees F and remoulade at 50 degrees F on the cook line cold top.5) Fried chicken at 54 degrees in the reach in freezer. Repair reach in freezer to good working condition before use.Check temperatures regularly to ensure cold food is held at 41 degrees F or below.
Location: Cook line
Equipment: reach in freezer
- 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: Dish machine chemical sanitizer was not at the proper concentration. Contact a service provider for repair. Sanitize dishes in the 3-bay sink until dishmachine is functioning properly.
Location: Kitchen
Equipment: Dishmachine
- 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 on the cold top cutting board. Do not store employee beverages on food prep surfaces.
Location: Kitchen
Equipment: Cold top
- 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: Raw bacon stored over ready to eat foods in the reach in cooler. Store all raw meat below all ready to eat foods.
Location: Kitchen
Equipment: Reach in cooler
- 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: Cooked pork observed stored in the walk in cooler without a date mark.
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: No thermometers provided in any of the reach in coolers or cold tops. Provide thermometers in all coolers holding potentially hazardous food.
Location: Kitchen
Equipment: Reach 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: No thermometers provided in any of the reach in coolers or cold tops. Provide thermometers in all coolers holding potentially hazardous food.
Location: Kitchen
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Reach in freezer on the cook line holding food at 54 degrees F. Repair Reach in freezer to good working condition.
Location: Kitchen
Equipment: reach in freezer
- 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: Boxes of meat, and a container of pork shoulders stored on the floor of the walk in cooler. Store all food items at least 6 inches above the floor.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Pork shoulder stored uncovered in the walk in cooler. Cover all food containers for overnight sotrage.
Location: Walk-in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the kitchen hand sink.
Location: Kitchen
Equipment: Hand sink
|
09/30/2013 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
|
04/09/2013 | 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 on prep table without lid and straw. Employee drinks must be kept away from food prep areas and use a lid and straw.
Location: Kitchen
Equipment: Prep table
- 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: No thermometer in reach in cooler. Provide thermometer in reach in coolers.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Gasket seal on prep top cooler is falling away from door. Resecure gasket.
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at kitchen hand sink.
Location: Kitchen
|
04/05/2013 | Routine |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler or recertification information.
Comments: Provide certification information at the time of the next recheck inspection.
|
03/04/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler or recertification information.
Comments: Provide certification information at the time of the next recheck inspection.
|
01/24/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler or recertification information.
Comments: Provide certification information at the time of the next recheck inspection.
|
12/24/2012 | Recheck |
- 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: PROVIDE THERMOMETERS IN ALL COOLERS. PLACE IN EASILY VIEWABLE AREA FOR MONITORING.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REMOVE CLOG FROM DISH MACHINE. MAINTAIN. (REPAIR PERSON HAS BEEN CONTACTED)
Location: Three bay area
Equipment: Dishmachine
|
12/11/2012 | Routine |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler or recertification information.
Comments: Management/ownership is scheduled for recertification next month. Provide certification information at the time of the next recheck inspection.
|
11/16/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler or recertification information.
Comments: Management/ownership is in the process of obtaining recertification per information obtained at this time.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors soiled.
Location: -
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors soiled.
Location: -
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors soiled.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors soiled.
Location: -
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors soiled.
Location: Basement
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Basement
Equipment: Walk in cooler
|
10/15/2012 | Recheck |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food. (Cutting/handling lemons at bar area...
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler or recertification information.
Comments: Recertification is scheduled to take place in August 2012 per information obtained at this time.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Location: Dish machine area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Location: Dumpster area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area as needed in basement beer storage walk in cooler; Clean floor area of basement storage area.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area as needed in basement beer storage walk in cooler; Clean floor area of basement storage area.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area as needed in basement beer storage walk in cooler; Clean floor area of basement storage area.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area as needed in basement beer storage walk in cooler; Clean floor area of basement storage area.
Location: Dumpster area
- Walls, floors, etc/soiled
Physical structure, walls, floors soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area as needed in basement beer storage walk in cooler; Clean floor area of basement storage area.
Location: Basement
- Food storage (corrected)
Food stored in unprotected manner. (Floor storage in walk in cooler outside)
Location: Outdoor storage
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean plastic hose lines in the walk in beer cooler in the basement.
Location: Basement
Equipment: Walk in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Location: Dish machine area
|
07/12/2012 | Recheck |
| No violation noted during this evaluation. | 07/03/2012 | Non-Illness Complaint |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food. (Cutting/handling lemons at bar area...
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Corrected during inspection
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler or recertification information.
- Lighting intensity (corrected on site)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Corrected during inspection
Location: Dish machine area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Dumpster area
- Walls, floors, etc/soiled
Physical structure, walls, floors soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean dust from wall area around electrical box in kitchen; Clean wall area as needed in outside walk in cooler and basement beer storage walk in cooler; Clean floor area around dumpster area/grease dumpster; and floor of basement storage area.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean dust from wall area around electrical box in kitchen; Clean wall area as needed in outside walk in cooler and basement beer storage walk in cooler; Clean floor area around dumpster area/grease dumpster; and floor of basement storage area.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean dust from wall area around electrical box in kitchen; Clean wall area as needed in outside walk in cooler and basement beer storage walk in cooler; Clean floor area around dumpster area/grease dumpster; and floor of basement storage area.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean dust from wall area around electrical box in kitchen; Clean wall area as needed in outside walk in cooler and basement beer storage walk in cooler; Clean floor area around dumpster area/grease dumpster; and floor of basement storage area.
Location: Dumpster area
- Walls, floors, etc/soiled
Physical structure, walls, floors soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean dust from wall area around electrical box in kitchen; Clean wall area as needed in outside walk in cooler and basement beer storage walk in cooler; Clean floor area around dumpster area/grease dumpster; and floor of basement storage area.
Location: Basement
- Food storage
Food stored in unprotected manner. (Floor storage in walk in cooler outside)
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.
Location: Outdoor storage
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean plastic hose lines in the walk in beer cooler in the basement.
Location: Basement
Equipment: Walk in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Dish machine area
|
06/12/2012 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Container of cooked hamburger and chicken breast under heat lamp at 120 F... Corrective action initiated... Corrected during inspection
Location: Kitchen
- 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. remember to wash hands when gloves are changed out before putting on fresh gloves.
Comments: Corrected during inspection
- Thermometer location (corrected on site)
Thermometer not located in the warmest part of the cooler.
Correction: Make sure thermometers in various reach in coolers are visible for temperature monitoring.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Reach in cooler
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02/01/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about BOURBON STREET DISTILLERY, 361 INDIANA AVE, Indianapolis, IN »