- Physical structure maintenance (corrected)
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: CEILING LEAK IN THE KITCHEN DISH MACHINE AREA. THE CEILING DRIPPED ON ME TWICE WHILE IN THAT AREA. PLEASE HAVE REPAIRED.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: BAG OF USED BAGS HANGING OVER SINK IN KITCHEN. PLEASE DISCARD USED BAGS.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: SMALL CUTTING BOARD HEAVILY SCRATCHED AND SCORED. PLEASE REPLACE.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. BOX OF COFFEE DIRECTLY ON GROUND.2. BOX OF DISPOSABLE TOWELETTS DIRECTLY ON GROUND3. BOX OF STRAWS DIRECTLY ON GROUND.
Location: Upstairs storage
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: WHITE BUCKETS IN KITCHEN NOT LABELED. FLOUR IS ONE OF THE CONTENTS & MAYBE CORN MEAL I'M NOT SURE. PLEASE LABEL.*****REPEAT VIOLATION*****
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTS BLOWN OUT. PLEASE REPLACE LIGHTS
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALLS AND FLOORS SOILED THROUGHT THE ENTIRE KITCHEN. PLEASE CLEAN. FLOOR HAS FOOD AND DEBRIS ALL AROUND AND IN-BETWEEN FLOOR MATS.2. WALK IN COOLER AND FREEZER DOORS & HANDLES SOILED.3. CEILING IS FULL OF LINT AND DIRT. PLEASE CLEAN.4. BACKROOM: TRASH AND DEBRIS UNDER SHELVES INCLUDING AN OLD CIGARETTE BUTT. PLEASE CLEAN.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALLS AND FLOORS SOILED THROUGHT THE ENTIRE KITCHEN. PLEASE CLEAN. FLOOR HAS FOOD AND DEBRIS ALL AROUND AND IN-BETWEEN FLOOR MATS.2. WALK IN COOLER AND FREEZER DOORS & HANDLES SOILED.3. CEILING IS FULL OF LINT AND DIRT. PLEASE CLEAN.4. BACKROOM: TRASH AND DEBRIS UNDER SHELVES INCLUDING AN OLD CIGARETTE BUTT. PLEASE CLEAN.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALLS AND FLOORS SOILED THROUGHT THE ENTIRE KITCHEN. PLEASE CLEAN. FLOOR HAS FOOD AND DEBRIS ALL AROUND AND IN-BETWEEN FLOOR MATS.2. WALK IN COOLER AND FREEZER DOORS & HANDLES SOILED.3. CEILING IS FULL OF LINT AND DIRT. PLEASE CLEAN.4. BACKROOM: TRASH AND DEBRIS UNDER SHELVES INCLUDING AN OLD CIGARETTE BUTT. PLEASE CLEAN.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALLS AND FLOORS SOILED THROUGHT THE ENTIRE KITCHEN. PLEASE CLEAN. FLOOR HAS FOOD AND DEBRIS ALL AROUND AND IN-BETWEEN FLOOR MATS.2. WALK IN COOLER AND FREEZER DOORS & HANDLES SOILED.3. CEILING IS FULL OF LINT AND DIRT. PLEASE CLEAN.4. BACKROOM: TRASH AND DEBRIS UNDER SHELVES INCLUDING AN OLD CIGARETTE BUTT. PLEASE CLEAN.
Location: Back room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET SOILED CLOTH ON COUNTER
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: THREE BAYSOILED
Location: Dish machine area
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR LATCH MISSING FROM WALK IN COOLER. PLEASE HAVE LATCH REPLACED SO THAT COOLER DOOR WILL FASTEN PROPERLY.
Location: Walk-in cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: WALK IN FREEZER HAS HEAVY BUILD UP OF CONDENSATION. PLEASE DEFROST OR HAVE SERVICED.8/18/14FREEZER HAS BEEN DEFROSTED AND IS ALREADY ACCUMULATING CONDENSATION. PLEASE HAVE FREEZER SERVICED.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ICE MACHINE HAS MOLD INSIDE AND OUTSIDE. PLEASE DRAIN, CLEAN AND SANITIZE.2. COOLER CONTAINING BEERS IN BAR HAS A HEAVY BUILDUP OF LIQUID. THEY ALSO HAVE MOLD INSIDE. SHELVES ARE SOILED AND HAVE TRASH INSIDE. PLEASE DRAIN CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ICE MACHINE HAS MOLD INSIDE AND OUTSIDE. PLEASE DRAIN, CLEAN AND SANITIZE.2. COOLER CONTAINING BEERS IN BAR HAS A HEAVY BUILDUP OF LIQUID. THEY ALSO HAVE MOLD INSIDE. SHELVES ARE SOILED AND HAVE TRASH INSIDE. PLEASE DRAIN CLEAN AND SANITIZE.
Location: Bar
Equipment: -
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. PIPE UNDER SINK LEAKING INTO A PAN ON THE GROUND.2. 2-BAY LEAKING AT HOT WATER HANDLE.
Location: Dish machine area
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. PIPE UNDER SINK LEAKING INTO A PAN ON THE GROUND.2. 2-BAY LEAKING AT HOT WATER HANDLE.
Location: Dish machine area
Equipment: 3-bay
|
08/25/2014 | Recheck |
- Physical structure maintenance (corrected)
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: CEILING LEAK IN THE KITCHEN DISH MACHINE AREA. THE CEILING DRIPPED ON ME TWICE WHILE IN THAT AREA. PLEASE HAVE REPAIRED.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Single-service reuse (corrected on site)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: BAG OF USED BAGS HANGING OVER SINK IN KITCHEN. PLEASE DISCARD USED BAGS.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: SMALL CUTTING BOARD HEAVILY SCRATCHED AND SCORED. PLEASE REPLACE.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. BOX OF COFFEE DIRECTLY ON GROUND.2. BOX OF DISPOSABLE TOWELETTS DIRECTLY ON GROUND3. BOX OF STRAWS DIRECTLY ON GROUND.
Location: Upstairs storage
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: WHITE BUCKETS IN KITCHEN NOT LABELED. FLOUR IS ONE OF THE CONTENTS & MAYBE CORN MEAL I'M NOT SURE. PLEASE LABEL.*****REPEAT VIOLATION*****
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTS BLOWN OUT. PLEASE REPLACE LIGHTS
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALLS AND FLOORS SOILED THROUGHT THE ENTIRE KITCHEN. PLEASE CLEAN. FLOOR HAS FOOD AND DEBRIS ALL AROUND AND IN-BETWEEN FLOOR MATS.2. WALK IN COOLER AND FREEZER DOORS & HANDLES SOILED.3. CEILING IS FULL OF LINT AND DIRT. PLEASE CLEAN.4. BACKROOM: TRASH AND DEBRIS UNDER SHELVES INCLUDING AN OLD CIGARETTE BUTT. PLEASE CLEAN.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALLS AND FLOORS SOILED THROUGHT THE ENTIRE KITCHEN. PLEASE CLEAN. FLOOR HAS FOOD AND DEBRIS ALL AROUND AND IN-BETWEEN FLOOR MATS.2. WALK IN COOLER AND FREEZER DOORS & HANDLES SOILED.3. CEILING IS FULL OF LINT AND DIRT. PLEASE CLEAN.4. BACKROOM: TRASH AND DEBRIS UNDER SHELVES INCLUDING AN OLD CIGARETTE BUTT. PLEASE CLEAN.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALLS AND FLOORS SOILED THROUGHT THE ENTIRE KITCHEN. PLEASE CLEAN. FLOOR HAS FOOD AND DEBRIS ALL AROUND AND IN-BETWEEN FLOOR MATS.2. WALK IN COOLER AND FREEZER DOORS & HANDLES SOILED.3. CEILING IS FULL OF LINT AND DIRT. PLEASE CLEAN.4. BACKROOM: TRASH AND DEBRIS UNDER SHELVES INCLUDING AN OLD CIGARETTE BUTT. PLEASE CLEAN.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALLS AND FLOORS SOILED THROUGHT THE ENTIRE KITCHEN. PLEASE CLEAN. FLOOR HAS FOOD AND DEBRIS ALL AROUND AND IN-BETWEEN FLOOR MATS.2. WALK IN COOLER AND FREEZER DOORS & HANDLES SOILED.3. CEILING IS FULL OF LINT AND DIRT. PLEASE CLEAN.4. BACKROOM: TRASH AND DEBRIS UNDER SHELVES INCLUDING AN OLD CIGARETTE BUTT. PLEASE CLEAN.
Location: Back room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET SOILED CLOTH ON COUNTER
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: THREE BAYSOILED
Location: Dish machine area
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR LATCH MISSING FROM WALK IN COOLER. PLEASE HAVE LATCH REPLACED SO THAT COOLER DOOR WILL FASTEN PROPERLY.
Location: Walk-in cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: WALK IN FREEZER HAS HEAVY BUILD UP OF CONDENSATION. PLEASE DEFROST OR HAVE SERVICED.8/18/14FREEZER HAS BEEN DEFROSTED AND IS ALREADY ACCUMULATING CONDENSATION. PLEASE HAVE FREEZER SERVICED.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ICE MACHINE HAS MOLD INSIDE AND OUTSIDE. PLEASE DRAIN, CLEAN AND SANITIZE.2. COOLER CONTAINING BEERS IN BAR HAS A HEAVY BUILDUP OF LIQUID. THEY ALSO HAVE MOLD INSIDE. SHELVES ARE SOILED AND HAVE TRASH INSIDE. PLEASE DRAIN CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ICE MACHINE HAS MOLD INSIDE AND OUTSIDE. PLEASE DRAIN, CLEAN AND SANITIZE.2. COOLER CONTAINING BEERS IN BAR HAS A HEAVY BUILDUP OF LIQUID. THEY ALSO HAVE MOLD INSIDE. SHELVES ARE SOILED AND HAVE TRASH INSIDE. PLEASE DRAIN CLEAN AND SANITIZE.
Location: Bar
Equipment: -
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. PIPE UNDER SINK LEAKING INTO A PAN ON THE GROUND.2. 2-BAY LEAKING AT HOT WATER HANDLE.
Location: Dish machine area
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. PIPE UNDER SINK LEAKING INTO A PAN ON THE GROUND.2. 2-BAY LEAKING AT HOT WATER HANDLE.
Location: Dish machine area
Equipment: 3-bay
|
08/18/2014 | Recheck |
- Physical structure maintenance
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: CEILING LEAK IN THE KITCHEN DISH MACHINE AREA. THE CEILING DRIPPED ON ME TWICE WHILE IN THAT AREA. PLEASE HAVE REPAIRED.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: BAG OF USED BAGS HANGING OVER SINK IN KITCHEN. PLEASE DISCARD USED BAGS.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: SMALL CUTTING BOARD HEAVILY SCRATCHED AND SCORED. PLEASE REPLACE.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. BOX OF COFFEE DIRECTLY ON GROUND.2. BOX OF DISPOSABLE TOWELETTS DIRECTLY ON GROUND3. BOX OF STRAWS DIRECTLY ON GROUND.
Location: Upstairs storage
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: WHITE BUCKETS IN KITCHEN NOT LABELED. FLOUR IS ONE OF THE CONTENTS & MAYBE CORN MEAL I'M NOT SURE. PLEASE LABEL.*****REPEAT VIOLATION*****
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTS BLOWN OUT. PLEASE REPLACE LIGHTS
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALLS AND FLOORS SOILED THROUGHT THE ENTIRE KITCHEN. PLEASE CLEAN. FLOOR HAS FOOD AND DEBRIS ALL AROUND AND IN-BETWEEN FLOOR MATS.2. WALK IN COOLER AND FREEZER DOORS & HANDLES SOILED.3. CEILING IS FULL OF LINT AND DIRT. PLEASE CLEAN.4. BACKROOM: TRASH AND DEBRIS UNDER SHELVES INCLUDING AN OLD CIGARETTE BUTT. PLEASE CLEAN.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALLS AND FLOORS SOILED THROUGHT THE ENTIRE KITCHEN. PLEASE CLEAN. FLOOR HAS FOOD AND DEBRIS ALL AROUND AND IN-BETWEEN FLOOR MATS.2. WALK IN COOLER AND FREEZER DOORS & HANDLES SOILED.3. CEILING IS FULL OF LINT AND DIRT. PLEASE CLEAN.4. BACKROOM: TRASH AND DEBRIS UNDER SHELVES INCLUDING AN OLD CIGARETTE BUTT. PLEASE CLEAN.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALLS AND FLOORS SOILED THROUGHT THE ENTIRE KITCHEN. PLEASE CLEAN. FLOOR HAS FOOD AND DEBRIS ALL AROUND AND IN-BETWEEN FLOOR MATS.2. WALK IN COOLER AND FREEZER DOORS & HANDLES SOILED.3. CEILING IS FULL OF LINT AND DIRT. PLEASE CLEAN.4. BACKROOM: TRASH AND DEBRIS UNDER SHELVES INCLUDING AN OLD CIGARETTE BUTT. PLEASE CLEAN.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALLS AND FLOORS SOILED THROUGHT THE ENTIRE KITCHEN. PLEASE CLEAN. FLOOR HAS FOOD AND DEBRIS ALL AROUND AND IN-BETWEEN FLOOR MATS.2. WALK IN COOLER AND FREEZER DOORS & HANDLES SOILED.3. CEILING IS FULL OF LINT AND DIRT. PLEASE CLEAN.4. BACKROOM: TRASH AND DEBRIS UNDER SHELVES INCLUDING AN OLD CIGARETTE BUTT. PLEASE CLEAN.
Location: Back room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET SOILED CLOTH ON COUNTER
- 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.
Location: Bar
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: THREE BAYSOILED
Location: Dish machine area
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR LATCH MISSING FROM WALK IN COOLER. PLEASE HAVE LATCH REPLACED SO THAT COOLER DOOR WILL FASTEN PROPERLY.
Location: Walk-in cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: WALK IN FREEZER HAS HEAVY BUILD UP OF CONDENSATION. PLEASE DEFROST OR HAVE SERVICED.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ICE MACHINE HAS MOLD INSIDE AND OUTSIDE. PLEASE DRAIN, CLEAN AND SANITIZE.2. COOLER CONTAINING BEERS IN BAR HAS A HEAVY BUILDUP OF LIQUID. THEY ALSO HAVE MOLD INSIDE. SHELVES ARE SOILED AND HAVE TRASH INSIDE. PLEASE DRAIN CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ICE MACHINE HAS MOLD INSIDE AND OUTSIDE. PLEASE DRAIN, CLEAN AND SANITIZE.2. COOLER CONTAINING BEERS IN BAR HAS A HEAVY BUILDUP OF LIQUID. THEY ALSO HAVE MOLD INSIDE. SHELVES ARE SOILED AND HAVE TRASH INSIDE. PLEASE DRAIN CLEAN AND SANITIZE.
Location: Bar
Equipment: -
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. PIPE UNDER SINK LEAKING INTO A PAN ON THE GROUND.2. 2-BAY LEAKING AT HOT WATER HANDLE.
Location: Dish machine area
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. PIPE UNDER SINK LEAKING INTO A PAN ON THE GROUND.2. 2-BAY LEAKING AT HOT WATER HANDLE.
Location: Dish machine area
Equipment: 3-bay
|
08/11/2014 | 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) Bowl of cooked ground beef stored on the prep table at 51 degrees F. 2) Container of cooked vegetable chips stored next to the cook line at 52 degrees F.3) Container of cole slaw stored in the walk in cooler at 45 degrees F.Ensure all potentially hazardous food is held at 41 degrees F or below.
Location: Kitchen
Equipment: Prep table
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee observed not washing their hands after taking out the trash. Ensure employees wash their hands after handling trash and before putting on gloves.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employees observed washing their hands without soap. Ensure employees are using correct hand washing procedures.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Section of drywall and wall covering is missing from behind the dish machine. Replace drywall and wall covering.
Location: Kitchen (back)
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Duct tape used to repair cooler door handles. Repair or replace handles with a material that is smooth and easily cleanable.
Location: Kitchen
Equipment: Reach in cooler
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employees observed washing their hands at the dump sink. Ensure employees wash their hands at the hand sink.
Location: Kitchen
Equipment: Dump sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Plates being used as scoops are stored in the flour and breading containers. Remove plates and discontinue use as scoops. Use scoops with handles and store upright to prevent contamination.
Location: Kitchen
|
02/26/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Bowl of cooked ground beef stored on the prep table at 51 degrees F. 2) Container of cooked vegetable chips stored next to the cook line at 52 degrees F.3) Container of cole slaw stored in the walk in cooler at 45 degrees F.Ensure all potentially hazardous food is held at 41 degrees F or below.
Location: Kitchen
Equipment: Prep table
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee observed not washing their hands after taking out the trash. Ensure employees wash their hands after handling trash and before putting on gloves.
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employees observed washing their hands without soap. Ensure employees are using correct hand washing procedures.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Section of drywall and wall covering is missing from behind the dish machine. Replace drywall and wall covering.
Location: Kitchen (back)
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Duct tape used to repair cooler door handles. Repair or replace handles with a material that is smooth and easily cleanable.
Location: Kitchen
Equipment: Reach in cooler
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employees observed washing their hands at the dump sink. Ensure employees wash their hands at the hand sink.
Location: Kitchen
Equipment: Dump sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Plates being used as scoops are stored in the flour and breading containers. Remove plates and discontinue use as scoops. Use scoops with handles and store upright to prevent contamination.
Location: Kitchen
|
02/12/2014 | 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) Veggie chips stored in a container on the cook line at 54 degrees F.2) Container of cheese sauce stored on a shelf on the cook line at 67 degrees F.Store all potentially hazardous food in a cooler at 41 degrees F or below.
Location: Cook line
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Bottles of pyrethrin concentrate stored in the back of the kitchen. Do not use home based pesticides. Contact a licensed pest control operator for treatment or to obtain approved chemicals.
Location: Kitchen (back)
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Large container of freshly prepared beef and noodles set in the walk in cooler for cooling. Use smaller containers or another approved method for cooling purposes.
Location: Walk-in cooler
- 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 thawing in a container in the cook line sink. Thaw frozen meat under running water or in the walk in cooler.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Kitchen hand sink is not fixed and sealed to the wall.
Location: Kitchen
Equipment: Hand sink
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) Container of chicken breading stored on the stairs in the kitchen. Stair treds are considered to be part of the floor and food items or containers cannot be stored directly on them. 2) Bag of onions stored on the floor in the back of the kitchen near the pizza toppings cold top cooler. 3) Containers of thawing meats stored on the floor in the walk in cooler.
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) Container of chicken breading stored on the stairs in the kitchen. Stair treds are considered to be part of the floor and food items or containers cannot be stored directly on them. 2) Bag of onions stored on the floor in the back of the kitchen near the pizza toppings cold top cooler. 3) Containers of thawing meats stored on the floor in the walk in cooler.
Location: Kitchen (back)
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) Container of chicken breading stored on the stairs in the kitchen. Stair treds are considered to be part of the floor and food items or containers cannot be stored directly on them. 2) Bag of onions stored on the floor in the back of the kitchen near the pizza toppings cold top cooler. 3) Containers of thawing meats stored on the floor in the walk in cooler.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Lower shelf on the cook line observed soiled.
Location: Cook line
Equipment: -
|
10/24/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Veggie chips stored in a container on the cook line at 54 degrees F.2) Container of cheese sauce stored on a shelf on the cook line at 67 degrees F.Store all potentially hazardous food in a cooler at 41 degrees F or below.
Location: Cook line
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Bottles of pyrethrin concentrate stored in the back of the kitchen. Do not use home based pesticides. Contact a licensed pest control operator for treatment or to obtain approved chemicals.
Location: Kitchen (back)
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Large container of freshly prepared beef and noodles set in the walk in cooler for cooling. Use smaller containers or another approved method for cooling purposes.
Location: Walk-in cooler
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Fish thawing in a container in the cook line sink. Thaw frozen meat under running water or in the walk in cooler.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Kitchen hand sink is not fixed and sealed to the wall.
Location: Kitchen
Equipment: Hand sink
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) Container of chicken breading stored on the stairs in the kitchen. Stair treds are considered to be part of the floor and food items or containers cannot be stored directly on them. 2) Bag of onions stored on the floor in the back of the kitchen near the pizza toppings cold top cooler. 3) Containers of thawing meats stored on the floor in the walk in cooler.
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) Container of chicken breading stored on the stairs in the kitchen. Stair treds are considered to be part of the floor and food items or containers cannot be stored directly on them. 2) Bag of onions stored on the floor in the back of the kitchen near the pizza toppings cold top cooler. 3) Containers of thawing meats stored on the floor in the walk in cooler.
Location: Kitchen (back)
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) Container of chicken breading stored on the stairs in the kitchen. Stair treds are considered to be part of the floor and food items or containers cannot be stored directly on them. 2) Bag of onions stored on the floor in the back of the kitchen near the pizza toppings cold top cooler. 3) Containers of thawing meats stored on the floor in the walk in cooler.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Lower shelf on the cook line observed soiled.
Location: Cook line
Equipment: -
|
10/17/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Ground bison and ground beef patties being held at 48 degrees F on the cold top. Do not over fill the cold top trays and check temperatures frequently to ensure food is held at 41 degrees F or below.
Location: Kitchen
Equipment: Cold top
- 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: Spray bottles of sanitizer observed without labels.
Location: Kitchen (back)
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw ground turkey stored above raw fish in the walk in cooler. Store all raw poultry below raw fish.7/3/13Raw chicken stored over lettuce and raw sausage stored oved jars of peppers and mushrooms in the walk in cooler. Store raw meat below all other ready to eat foods.
Location: Walk-in cooler
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Bulk containers of bread crumbs, corn starch, etc. without labels.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Boxes of single service containers stored on the floor in both the dry storage room and upstairs storage.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Boxes of single service containers stored on the floor in both the dry storage room and upstairs storage.
Location: Upstairs storage
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Pots and pans stored upright in the dry storage room.
Location: Dry storage
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Missing section of cove molding near the steam table in the kitchen.
Location: Kitchen
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Back door observed propped open. Keep back door closed or install a screen door.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling drywall observed deteriorated in the upstairs storage room. Repair or replace drywall.
Location: Upstairs storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) Baseboards and walls near the stairs and beneath the dump sink observed soiled. 2) Box and food debris scattered throughout the walk in freezer floor.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) Baseboards and walls near the stairs and beneath the dump sink observed soiled. 2) Box and food debris scattered throughout the walk in freezer floor.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) Gasket seal on the true brand cooler is deteriorated and secured with duct tape. Repair or replace gasket to good working order. 2) Inside trim peice in the walk in cooler is secured with duct tape. Repair cooler wall and remove duct tape.
Location: Kitchen (front)
Equipment: True cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) Gasket seal on the true brand cooler is deteriorated and secured with duct tape. Repair or replace gasket to good working order. 2) Inside trim peice in the walk in cooler is secured with duct tape. Repair cooler wall and remove duct tape.
Location: Walk-in cooler
- 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: Containers of corn starch and seasoning stored on the stairs in the kitchen. Store all food items at least 6 inches above the floor,7/3/13Boxes of frozen chicken etc. on the floor in the walk in freezer. Store all food items at least 6 inches above the floor,
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: Containers of corn starch and seasoning stored on the stairs in the kitchen. Store all food items at least 6 inches above the floor,7/3/13Boxes of frozen chicken etc. on the floor in the walk in freezer. Store all food items at least 6 inches above the floor,
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Sides of the gas warmer, flat grill and deep fryer observed soiled with grease and food debris.2) Shelf beneath the cook line observed soiled and covered with foil.
Location: Cook line
Equipment: -
|
07/18/2013 | 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: Ground bison and ground beef patties being held at 48 degrees F on the cold top. Do not over fill the cold top trays and check temperatures frequently to ensure food is held at 41 degrees F or below.
Location: Kitchen
Equipment: Cold top
- 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: Spray bottles of sanitizer observed without labels.
Location: Kitchen (back)
- 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 ground turkey stored above raw fish in the walk in cooler. Store all raw poultry below raw fish.7/3/13Raw chicken stored over lettuce and raw sausage stored oved jars of peppers and mushrooms in the walk in cooler. Store raw meat below all other ready to eat foods.
Location: Walk-in cooler
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Bulk containers of bread crumbs, corn starch, etc. without labels.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Boxes of single service containers stored on the floor in both the dry storage room and upstairs storage.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Boxes of single service containers stored on the floor in both the dry storage room and upstairs storage.
Location: Upstairs storage
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Pots and pans stored upright in the dry storage room.
Location: Dry storage
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Missing section of cove molding near the steam table in the kitchen.
Location: Kitchen
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Back door observed propped open. Keep back door closed or install a screen door.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling drywall observed deteriorated in the upstairs storage room. Repair or replace drywall.
Location: Upstairs storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) Baseboards and walls near the stairs and beneath the dump sink observed soiled. 2) Box and food debris scattered throughout the walk in freezer floor.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) Baseboards and walls near the stairs and beneath the dump sink observed soiled. 2) Box and food debris scattered throughout the walk in freezer floor.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) Gasket seal on the true brand cooler is deteriorated and secured with duct tape. Repair or replace gasket to good working order. 2) Inside trim peice in the walk in cooler is secured with duct tape. Repair cooler wall and remove duct tape.
Location: Kitchen (front)
Equipment: True cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) Gasket seal on the true brand cooler is deteriorated and secured with duct tape. Repair or replace gasket to good working order. 2) Inside trim peice in the walk in cooler is secured with duct tape. Repair cooler wall and remove duct tape.
Location: Walk-in cooler
- Food storage (corrected on site)
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: Containers of corn starch and seasoning stored on the stairs in the kitchen. Store all food items at least 6 inches above the floor,7/3/13Boxes of frozen chicken etc. on the floor in the walk in freezer. Store all food items at least 6 inches above the floor,
Location: Kitchen
- Food storage (corrected on site)
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: Containers of corn starch and seasoning stored on the stairs in the kitchen. Store all food items at least 6 inches above the floor,7/3/13Boxes of frozen chicken etc. on the floor in the walk in freezer. Store all food items at least 6 inches above the floor,
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Sides of the gas warmer, flat grill and deep fryer observed soiled with grease and food debris.2) Shelf beneath the cook line observed soiled and covered with foil.
Location: Cook line
Equipment: -
|
07/03/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Ground bison and ground beef patties being held at 48 degrees F on the cold top. Do not over fill the cold top trays and check temperatures frequently to ensure food is held at 41 degrees F or below.
Location: Kitchen
Equipment: Cold top
- 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: Spray bottles of sanitizer observed without labels.
Location: Kitchen (back)
- 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 ground turkey stored above raw fish in the walk in cooler. Store all raw poultry below raw fish.
Location: Walk-in cooler
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Bulk containers of bread crumbs, corn starch, etc. without labels.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Boxes of single service containers stored on the floor in both the dry storage room and upstairs storage.
Location: Dry storage
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Boxes of single service containers stored on the floor in both the dry storage room and upstairs storage.
Location: Upstairs storage
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Pots and pans stored upright in the dry storage room.
Location: Dry storage
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Missing section of cove molding near the steam table in the kitchen.
Location: Kitchen
- Protected outer openings (corrected on site)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Back door observed propped open. Keep back door closed or install a screen door.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling drywall observed deteriorated in the upstairs storage room. Repair or replace drywall.
Location: Upstairs storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) Baseboards and walls near the stairs and beneath the dump sink observed soiled. 2) Box and food debris scattered throughout the walk in freezer floor.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) Baseboards and walls near the stairs and beneath the dump sink observed soiled. 2) Box and food debris scattered throughout the walk in freezer floor.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) Gasket seal on the true brand cooler is deteriorated and secured with duct tape. Repair or replace gasket to good working order. 2) Inside trim peice in the walk in cooler is secured with duct tape. Repair cooler wall and remove duct tape.
Location: Kitchen (front)
Equipment: True cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) Gasket seal on the true brand cooler is deteriorated and secured with duct tape. Repair or replace gasket to good working order. 2) Inside trim peice in the walk in cooler is secured with duct tape. Repair cooler wall and remove duct tape.
Location: Walk-in cooler
- Food storage (corrected on site)
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: Containers of corn starch and seasoning stored on the stairs in the kitchen. Store all food items at least 6 inches above the floor,
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Sides of the gas warmer, flat grill and deep fryer observed soiled with grease and food debris.2) Self beneath the cook line observed soiled and covered with foil.
Location: Cook line
Equipment: -
|
06/26/2013 | 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: ALL OF THE SPRAY BOTTLES DO NOT HAVE A LABEL OF WHAT IS IN THEM. PLEASE LABEL ALL BOTTLES.ALL BOTTLES ARE LABELED.
Location: Kitchen
- 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: ALL OF THE SPRAY BOTTLES DO NOT HAVE A LABEL OF WHAT IS IN THEM. PLEASE LABEL ALL BOTTLES.ALL BOTTLES ARE LABELED.
Location: Wait staff area
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: THERE IS A BOTTLE OF BLEACH STORED ON SHELVING WITH FOOD PRODUCT IN THE PIZZA/MEAT PREP ROOM.ALL CHEMICALS STORED SEPERATELY.
Location: Prep area
- 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: THERE IS GROUND BEEF STORED OVER EGGS IN THE WALK-IN COOLER. PLEASE REVERSE.MEAT IS STORED PROPERLY IN THE WALK-IN.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THERE ARE FIRE EXTINGUISHERS THROUGHOUT ESTABLISHMENT WITH OUT OF DATE TAGS. PLEASE HAVE INSPECTED.EXPIRED FIRE EXTINGUISHERS HAVE BEEN DISCARDED.
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: THERE IS CLEAN EQUIPMENT STORED ON THE FLOOR NEAR THE WALK-IN COOLER. PLEASE STORE ALL EQUIPMENT 6 INCHES ABOVE THE FLOOR.THERE IS ANOTHER PIECE OF EQUIPMENT STORED ON THE FLOOR IN THE EXACT SAME SPOT AS ORIGINAL INSPECTION OUTSIDE OF THE WALK-IN COOLER. CORRECTED ON SITE.
Location: Back room
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: THE MOPS ARE STORED ON THE FLOOR TO DRY. PLEASE STORE MOPS IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.MOPS HANGING TO DRY.
Location: Back room
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: THERE ARE THREE BULK CONTAINERS IN THE PIZZA PREP AREA WITHOUT LABELS. PLEASE LABEL ALL BULK CONTAINERS.ALL BULK CONTAINERS ARE LABELED.
Location: Prep area
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: THE BACK DOOR IS NOT SEALING COMPLETELY. PLEASE REPAIR DOOR SO THAT IT SEALS COMPLETELY.BACK DOOR IS STILL BOWED OUT, CAUSING IT TO NOT SEAL COMPLETELY. PLEASE REPAIR OR REPLACE DOOR.
Location: Back room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THE FOLLOWING AREAS HAVE WIPING CLOTHES STORED IMPROPERLY:(1) PIZZA PREP(2) DISH MACHINE AREAPLEASE STORE ALL WIPING CLOTHES IN A SANATIZER BUCKET OR DISCARD TO DIRTY HAMPER IF SOILED.ALL WIPING CLOTHES ARE STORED PROPERLY.
Location: Prep area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THE FOLLOWING AREAS HAVE WIPING CLOTHES STORED IMPROPERLY:(1) PIZZA PREP(2) DISH MACHINE AREAPLEASE STORE ALL WIPING CLOTHES IN A SANATIZER BUCKET OR DISCARD TO DIRTY HAMPER IF SOILED.ALL WIPING CLOTHES ARE STORED PROPERLY.
Location: Dish machine area
- 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: THE FOLLOWING AREAS HAVE FOOD PRODUCT STORED ON THE FLOOR:(1) UPSTAIRS(2) WALK-IN COOLERPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.THERE ARE 5 GALLON PICKLE BUCKETS STORED ON THE FLOOR IN THE WALK-IN COOLER.
Location: Upstairs storage
- 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: THE FOLLOWING AREAS HAVE FOOD PRODUCT STORED ON THE FLOOR:(1) UPSTAIRS(2) WALK-IN COOLERPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.THERE ARE 5 GALLON PICKLE BUCKETS STORED ON THE FLOOR IN THE WALK-IN COOLER.
Location: Walk-in cooler
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01/22/2013 | 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: ALL OF THE SPRAY BOTTLES DO NOT HAVE A LABEL OF WHAT IS IN THEM. PLEASE LABEL ALL BOTTLES.
Location: Kitchen
- 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: ALL OF THE SPRAY BOTTLES DO NOT HAVE A LABEL OF WHAT IS IN THEM. PLEASE LABEL ALL BOTTLES.
Location: Wait staff area
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: THERE IS A BOTTLE OF BLEACH STORED ON SHELVING WITH FOOD PRODUCT IN THE PIZZA/MEAT PREP ROOM.
Location: Prep area
- 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: THERE IS GROUND BEEF STORED OVER EGGS IN THE WALK-IN COOLER. PLEASE REVERSE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THERE ARE FIRE EXTINGUISHERS THROUGHOUT ESTABLISHMENT WITH OUT OF DATE TAGS. PLEASE HAVE INSPECTED.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: THERE IS CLEAN EQUIPMENT STORED ON THE FLOOR NEAR THE WALK-IN COOLER. PLEASE STORE ALL EQUIPMENT 6 INCHES ABOVE THE FLOOR.
Location: Back room
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: THE MOPS ARE STORED ON THE FLOOR TO DRY. PLEASE STORE MOPS IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.
Location: Back room
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: THERE ARE THREE BULK CONTAINERS IN THE PIZZA PREP AREA WITHOUT LABELS. PLEASE LABEL ALL BULK CONTAINERS.
Location: Prep area
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: THE BACK DOOR IS NOT SEALING COMPLETELY. PLEASE REPAIR DOOR SO THAT IT SEALS COMPLETELY.
Location: Back room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THE FOLLOWING AREAS HAVE WIPING CLOTHES STORED IMPROPERLY:(1) PIZZA PREP(2) DISH MACHINE AREAPLEASE STORE ALL WIPING CLOTHES IN A SANATIZER BUCKET OR DISCARD TO DIRTY HAMPER IF SOILED.
Location: Prep area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THE FOLLOWING AREAS HAVE WIPING CLOTHES STORED IMPROPERLY:(1) PIZZA PREP(2) DISH MACHINE AREAPLEASE STORE ALL WIPING CLOTHES IN A SANATIZER BUCKET OR DISCARD TO DIRTY HAMPER IF SOILED.
Location: Dish machine area
- 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: THE FOLLOWING AREAS HAVE FOOD PRODUCT STORED ON THE FLOOR:(1) UPSTAIRS(2) WALK-IN COOLERPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.
Location: Upstairs storage
- 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: THE FOLLOWING AREAS HAVE FOOD PRODUCT STORED ON THE FLOOR:(1) UPSTAIRS(2) WALK-IN COOLERPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.
Location: Walk-in cooler
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01/15/2013 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s). CHEMICALS STORED ABOVE HAND TOWELS.
Location: Upstairs storage
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation. EMPLOYEE SCRATCHING NOSE AND BLOWING INTO GLOVES. CHANGE GLOVES AND WASH HANDS.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. WALL BENEATH DISHMACHINE AREA, FLOOR AROUND ICE MACHINE, CEILING AROUND VENTS.
Location: Dish machine area
- 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.
Location: Kitchen (back)
Equipment: Pizza make table
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL EQUIPMENT TO WALL DISHMACHINE AREA, 3-BAY AND HANDSINK. ANCHOR IF NEEDED.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL EQUIPMENT TO WALL DISHMACHINE AREA, 3-BAY AND HANDSINK. ANCHOR IF NEEDED.
Location: Dish machine area
Equipment: 3-bay
- 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. SODA GUN HOLSTER, LID OF ICE MACHINE.
Location: Bar
Equipment: Soda gun & holster
- 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. SODA GUN HOLSTER, LID OF ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. CONTINUOUS LEAK IN 3-BAY FAUCET, ALSO PROVIDE DRAIN PLUGS FOR ALL BAYS.
Location: Kitchen
Equipment: 3-bay
|
08/21/2012 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s). CHEMICALS STORED ABOVE HAND TOWELS.
Location: Upstairs storage
- 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. EMPLOYEE SCRATCHING NOSE AND BLOWING INTO GLOVES. CHANGE GLOVES AND WASH HANDS.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. WALL BENEATH DISHMACHINE AREA, FLOOR AROUND ICE MACHINE, CEILING AROUND VENTS.
Location: Dish machine area
- 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.
Location: Kitchen (back)
Equipment: Pizza make table
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL EQUIPMENT TO WALL DISHMACHINE AREA, 3-BAY AND HANDSINK. ANCHOR IF NEEDED.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL EQUIPMENT TO WALL DISHMACHINE AREA, 3-BAY AND HANDSINK. ANCHOR IF NEEDED.
Location: Dish machine area
Equipment: 3-bay
- 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. SODA GUN HOLSTER, LID OF ICE MACHINE.
Location: Bar
Equipment: Soda gun & holster
- 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. SODA GUN HOLSTER, LID OF ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. CONTINUOUS LEAK IN 3-BAY FAUCET, ALSO PROVIDE DRAIN PLUGS FOR ALL BAYS.
Location: Kitchen
Equipment: 3-bay
|
08/14/2012 | Routine |
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Designated hand sink in front is also being used as a prep sink. Discontinue use as a hand sink and move soap dispenser.
Location: Prep area
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employees not using soap and also wiping on cloth towels. Discontinue.
Location: Prep area
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: Pretzels stored directly on shelving in white freezer. Protect food.
Location: Prep area
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: gap beneath exit door by cup storage.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean all soiled walls, floor/wall juncture, floor beneath equipment, esp in dishwashing area and across from this area.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the black shelving and metal can storage shelving near walk in cooler.
Location: Back room
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the black shelving and metal can storage shelving near walk in cooler.
Location: Back room
Equipment: Plastic shelving
- 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: Molded cardboard in beer cooler - bar. remove/clean.
Location: Bar
Equipment: ----------------- Coolers ----------------
|
03/02/2012 | Recheck |
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Designated hand sink in front is also being used as a prep sink. Discontinue use as a hand sink and move soap dispenser.
Location: Prep area
Equipment: Hand sink
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employees not using soap and also wiping on cloth towels. Discontinue.
Location: Prep area
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: Pretzels stored directly on shelving in white freezer. Protect food.
Location: Prep area
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: gap beneath exit door by cup storage.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean all soiled walls, floor/wall juncture, floor beneath equipment, esp in dishwashing area and across from this area.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the black shelving and metal can storage shelving near walk in cooler.
Location: Back room
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the black shelving and metal can storage shelving near walk in cooler.
Location: Back room
Equipment: Plastic shelving
- 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: Molded cardboard in beer cooler - bar. remove/clean.
Location: Bar
Equipment: ----------------- Coolers ----------------
|
02/23/2012 | Routine |
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