- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, orongs.
Comments: EMPLOYEE USED THEIR BARE HAND TO SPRINKLE PARSLEY ON A PLATED CREPES. DISCARD USE TONG OR GLOVES .
- 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: TONGS STORED IN HAND SINK. DISCONTINUE THIS PROCESS.
Location: Kitchen
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: PROVIDE HATS OR HAIR NETS
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RECAULK 3 BAY SINK TO WALL WHERE CAULK IS MISSING OR HAS DETERIORATED.2. RECAULK PREP SINK TO WALL.
Location: Dish machine area
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RECAULK 3 BAY SINK TO WALL WHERE CAULK IS MISSING OR HAS DETERIORATED.2. RECAULK PREP SINK TO WALL.
Location: Kitchen
Equipment: Prep 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: LARGE BAG OF ONIONS WERE STORED ON THE FLOOR..
Location: Kitchen
- 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: CAN OPENER AND BASE ARE SOILED. CLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: Can opener
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
Equipment: Hand 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: IN USE TONGS WERE STORE IN THE HAND SINK .
Location: Kitchen
Equipment: Hand sink
|
08/21/2014 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, orongs.
Comments: EMPLOYEE USED THEIR BARE HAND TO SPRINKLE PARSLEY ON A PLATED CREPES. DISCARD USE TONG OR GLOVES .
- Hand sink improper usage (corrected on site)
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: TONGS STORED IN HAND SINK. DISCONTINUE THIS PROCESS.
Location: Kitchen
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: PROVIDE HATS OR HAIR NETS
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RECAULK 3 BAY SINK TO WALL WHERE CAULK IS MISSING OR HAS DETERIORATED.2. RECAULK PREP SINK TO WALL.
Location: Dish machine area
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RECAULK 3 BAY SINK TO WALL WHERE CAULK IS MISSING OR HAS DETERIORATED.2. RECAULK PREP SINK TO WALL.
Location: Kitchen
Equipment: Prep 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: LARGE BAG OF ONIONS WERE STORED ON THE FLOOR..
Location: Kitchen
- 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: CAN OPENER AND BASE ARE SOILED. CLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: Can opener
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: IN USE TONGS WERE STORE IN THE HAND SINK .
Location: Kitchen
Equipment: Hand sink
|
08/08/2014 | Routine |
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Missing floor tiles on the cook line. Replace floor tiles to create a smooth and easily cleanable surface.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Missing sections of cove molding in the prep area. Replace missing cove molding.
Location: Prep area
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Walls are not painted or sealed near the back door. Replace damaged drywall and paint or seal the walls.
Location: Kitchen (back)
|
01/21/2014 | Routine |
- 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: Cold top cooler on the cook line observed holding foods at temperatures above 41 degrees F.1) Duck held at 46 degrees F2) Shredded cheese held at 48 degreese FCheck thermostat regularly on the cooler to ensure food is held at the proper temperature.
Location: Cook line
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 fish stored over mushrooms and grapes. Do not store raw meat above any ready to eat foods.
Location: Kitchen
Equipment: Walk in cooler
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Screen on the back door is detached in the top left corner. Resecure screen to the door fram to prevent pest entry.
Location: Kitchen (back)
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Missing floor tiles observed on the cook line beneath the cold top cooler and beneath the deep fryers. Replace floor tiles to create a smooth and easily cleanable surface.
Location: Kitchen
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Drywall around the back door is deteriorated. Repair and reseal drywall.
Location: Kitchen (back)
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Mold growth observed on the ceiling of the ice bin on the ice machine.
Location: Kitchen
Equipment: Ice machine
|
09/05/2013 | 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: SPRAY BOTTLE OF DEGREASER OBSERVED UNLABELED ON THE GREASE TRAP UNDER THE THREE-COMPARTMENT SINK. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Three bay 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: CAN OF STAINLESS STEEL CLEANER OBSERVED STORED WITH CANNED FOODS AND OTHER DRY PRODUCTS ON THE SHELVING NEXT TO THE COOK LINE. STORE CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE OBSERVED HANDLING FOOD FROM THE FRYER WITH HIS BARE HANDS. PROVIDE AND USE UTENSILS (GLOVES, TONGS, ETC.) TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS.
- 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: CHLORINE SANITIZER INSIDE THE DISH MACHINE MEASURED JUST OVER 10 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. SANITIZE DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL THE DISH MACHINE IS REPAIRED.
Location: Dish machine area
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: (1) COVERED EMPLOYEE DRINK CUP OBSERVED ON THE PREP TABLE NEAR THE GRILL LINE. STORE COVERED DRINKS BELOW FOOD AND FOOD CONTACT SURFACES.(2) EMPLOYEE OBSERVED EATING ON THE COOK LINE. EMPLOYEES MUST EAT AND DRINK IN DESIGNATED AREA AWAY FROM COOK LINE AND FOOD PREP AREAS.
Location: Prep area
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: (1) COVERED EMPLOYEE DRINK CUP OBSERVED ON THE PREP TABLE NEAR THE GRILL LINE. STORE COVERED DRINKS BELOW FOOD AND FOOD CONTACT SURFACES.(2) EMPLOYEE OBSERVED EATING ON THE COOK LINE. EMPLOYEES MUST EAT AND DRINK IN DESIGNATED AREA AWAY FROM COOK LINE AND FOOD PREP AREAS.
Location: Cook line
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW FISH OBSERVED STORED ABOVE COOKED MEATBALLS IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS AND RAW SEAFOOD BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION. (2) RAW SHELL EGGS OBSERVED STORED ABOVE SANDWICH BREAD IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW FISH OBSERVED STORED ABOVE COOKED MEATBALLS IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS AND RAW SEAFOOD BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION. (2) RAW SHELL EGGS OBSERVED STORED ABOVE SANDWICH BREAD IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: CONTAINERS OF COOKED SAUSAGE AND SALAMI OBSERVED IN THE SALAD PREP COOLER WITH DATES OF 4/20 AND 5/5. DISCARD EXPIRED PRODUCTS.
Location: Prep area
Equipment: Reach 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 FLOUR BIN OBSERVED UNLABELED IN THE PREP AREA. PROPERLY LABEL FOOD CONTAINERS.
Location: Prep area
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: PATIO DOOR OBSERVED PROPPED OPEN. IF DOORS ARE KEPT OPEN FOR VENTILATION, A SCREEN DOOR MUST BE INSTALLED.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WALL BOARD OF HALF WALL UNDER THE DRAIN BOARD OF THE DISH MACHINE OBSERVED PEELING. RESEAL/SECURE.
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: DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. CLEAN THOROUGHLY.
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 THERMOMETER OBSERVED INSIDE THE REACH-IN COOLER ON THE COOK LINE. PROVIDE.
Location: Cook line
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: MOLD OBSERVED ON THE INTERIOR PLASTIC PANEL OF THE ICE MACHINE. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Ice machine
|
05/22/2013 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE OF DEGREASER OBSERVED UNLABELED ON THE GREASE TRAP UNDER THE THREE-COMPARTMENT SINK. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Three bay area
- Toxic material(s) separation (corrected on site)
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: CAN OF STAINLESS STEEL CLEANER OBSERVED STORED WITH CANNED FOODS AND OTHER DRY PRODUCTS ON THE SHELVING NEXT TO THE COOK LINE. STORE CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE OBSERVED HANDLING FOOD FROM THE FRYER WITH HIS BARE HANDS. PROVIDE AND USE UTENSILS (GLOVES, TONGS, ETC.) TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS.
- 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: CHLORINE SANITIZER INSIDE THE DISH MACHINE MEASURED JUST OVER 10 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. SANITIZE DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL THE DISH MACHINE IS REPAIRED.
Location: Dish machine area
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: (1) COVERED EMPLOYEE DRINK CUP OBSERVED ON THE PREP TABLE NEAR THE GRILL LINE. STORE COVERED DRINKS BELOW FOOD AND FOOD CONTACT SURFACES.(2) EMPLOYEE OBSERVED EATING ON THE COOK LINE. EMPLOYEES MUST EAT AND DRINK IN DESIGNATED AREA AWAY FROM COOK LINE AND FOOD PREP AREAS.
Location: Prep area
- 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: (1) COVERED EMPLOYEE DRINK CUP OBSERVED ON THE PREP TABLE NEAR THE GRILL LINE. STORE COVERED DRINKS BELOW FOOD AND FOOD CONTACT SURFACES.(2) EMPLOYEE OBSERVED EATING ON THE COOK LINE. EMPLOYEES MUST EAT AND DRINK IN DESIGNATED AREA AWAY FROM COOK LINE AND FOOD PREP AREAS.
Location: Cook line
- 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: (1) RAW FISH OBSERVED STORED ABOVE COOKED MEATBALLS IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS AND RAW SEAFOOD BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION. (2) RAW SHELL EGGS OBSERVED STORED ABOVE SANDWICH BREAD IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Reach in cooler
- 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: (1) RAW FISH OBSERVED STORED ABOVE COOKED MEATBALLS IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS AND RAW SEAFOOD BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION. (2) RAW SHELL EGGS OBSERVED STORED ABOVE SANDWICH BREAD IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: CONTAINERS OF COOKED SAUSAGE AND SALAMI OBSERVED IN THE SALAD PREP COOLER WITH DATES OF 4/20 AND 5/5. DISCARD EXPIRED PRODUCTS.
Location: Prep area
Equipment: Reach in cooler
- Bulk labeling (corrected on site)
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 FLOUR BIN OBSERVED UNLABELED IN THE PREP AREA. PROPERLY LABEL FOOD CONTAINERS.
Location: Prep area
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: PATIO DOOR OBSERVED PROPPED OPEN. IF DOORS ARE KEPT OPEN FOR VENTILATION, A SCREEN DOOR MUST BE INSTALLED.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WALL BOARD OF HALF WALL UNDER THE DRAIN BOARD OF THE DISH MACHINE OBSERVED PEELING. RESEAL/SECURE.
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: DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. CLEAN THOROUGHLY.
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 THERMOMETER OBSERVED INSIDE THE REACH-IN COOLER ON THE COOK LINE. PROVIDE.
Location: Cook line
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: MOLD OBSERVED ON THE INTERIOR PLASTIC PANEL OF THE ICE MACHINE. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Ice machine
|
05/15/2013 | Routine |
- 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: AN EMPLOYEE DID NOT WASH HIS HANDS BETWEEN GLOVE CHANGE. PLEASE WASH HANDS BETWEEN EVERY GLOVE CHANGE.EMPLOYEES HAVE BEEN TOLD TO WASH HANDS BETWEEN EVERY GLOVE CHANGE.
- 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 MEAT STORED OVER WHOLE MEATS IN THE WALK-IN COOLER. PLEASE REFER TO ORGANIZATIONAL CHART TO HOW RAW MEATS SHOULD PROPERLY BE STORED.ALL RAW PRODUCT STORED PROPERLY IN THE WALK-IN COOLER.
Location: Walk-in cooler
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: THERE ARE COOKED SAUSAGES IN THE REACH-IN COOLER (IN THE SALAD PREP AREA) WITH NO DATE MARKING. PLEASE DATE MARK ALL PHF'S.ALL PHF's ARE DATE MARKED.
Location: Kitchen
Equipment: Reach in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: THERE IS A CONTAINER OF PATE WITH SAUSAGE DATE MARKED 1/16. PLEASE DISCARD ALL PHF's DATE MARKED 7 DAY OLD.THERE ARE NO DATE MARKS OLDER THAN 7 DAYS.
Location: Kitchen
Equipment: Reach 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: THERE IS A GREY BULK CONTAINER OF FLOUR WITHOUT A LABEL. PLEASE LABEL ALL BULK CONTAINERS.ALL BULK CONTAINERS LABELED.
Location: Kitchen
- 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: THE COLD TOP COOLER ACROSS FROM THE GRILL IN THE COOK LINE DOES NOT HAVE A THERMOMETER. PLEASE PROVIDE A THERMOMETER IN ALL COLD HOLDING UNITS.A THERMOMETER HAS BEEN PROVIDED.
Location: Cook line
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE DOOR SEALS ON THE COLD TOP COOLER (ACROSS FROM THE GRILL IN THE COOK LINE) ARE EITHER RIPPED OR MISSING. PLEASE REPAIR. SEALS HAVE BEEN REPLACED.
Location: Cook line
Equipment: Cold top
|
02/04/2013 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: AN EMPLOYEE DID NOT WASH HIS HANDS BETWEEN GLOVE CHANGE. PLEASE WASH HANDS BETWEEN EVERY GLOVE CHANGE.
- 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: THERE IS GROUND MEAT STORED OVER WHOLE MEATS IN THE WALK-IN COOLER. PLEASE REFER TO ORGANIZATIONAL CHART TO HOW RAW MEATS SHOULD PROPERLY BE STORED.
Location: Walk-in cooler
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: THERE ARE COOKED SAUSAGES IN THE REACH-IN COOLER (IN THE SALAD PREP AREA) WITH NO DATE MARKING. PLEASE DATE MARK ALL PHF'S.
Location: Kitchen
Equipment: Reach in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: THERE IS A CONTAINER OF PATE WITH SAUSAGE DATE MARKED 1/16. PLEASE DISCARD ALL PHF's DATE MARKED 7 DAY OLD.
Location: Kitchen
Equipment: Reach in cooler
- Bulk labeling (corrected on site)
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 IS A GREY BULK CONTAINER OF FLOUR WITHOUT A LABEL. PLEASE LABEL ALL BULK CONTAINERS.
Location: Kitchen
- 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: THE COLD TOP COOLER ACROSS FROM THE GRILL IN THE COOK LINE DOES NOT HAVE A THERMOMETER. PLEASE PROVIDE A THERMOMETER IN ALL COLD HOLDING UNITS.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE DOOR SEALS ON THE COLD TOP COOLER (ACROSS FROM THE GRILL IN THE COOK LINE) ARE EITHER RIPPED OR MISSING. PLEASE REPAIR.
Location: Cook line
Equipment: Cold top
|
01/28/2013 | Routine |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen (front)
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. Water leaking intermittently from ceiling by 2-bay sink. Do not store food or equipment in area when leaking or pass through area.
Location: Kitchen
|
09/11/2012 | 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. LABEL SPRAY BOTTLES.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. PUT UP COVE MOLDING WHERE IT HAS FALLEN DOWN.
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. FLOOR NEAR DISHMACHINE.
Location: Dish machine area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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
Equipment: Make table cooler
- Dishmachine improperly used (corrected)
Warewashing machine improperly used.
Correction: Use warewashing machine in an approved manner. CANNOT BE USED TO WASH MOP HEADS.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. CREPE AREA MAKE TABLE COOLER DOOR GASKET - REPLACE.
Location: Kitchen (back)
Equipment: Make table cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant. CREPE AREA/WHERE MISSING.
Location: Kitchen
|
05/01/2012 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents. LABEL SPRAY BOTTLES.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. PUT UP COVE MOLDING WHERE IT HAS FALLEN DOWN.
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. FLOOR NEAR DISHMACHINE.
Location: Dish machine area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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
Equipment: Make table cooler
- Dishmachine improperly used (corrected on site)
Warewashing machine improperly used.
Correction: Use warewashing machine in an approved manner. CANNOT BE USED TO WASH MOP HEADS.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. CREPE AREA MAKE TABLE COOLER DOOR GASKET - REPLACE.
Location: Kitchen (back)
Equipment: Make table cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant. CREPE AREA/WHERE MISSING.
Location: Kitchen
|
04/24/2012 | Routine |
- Bulk labeling (corrected on site)
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: Label on bulk flour keeps getting washed off. Please write it back on once it washes off.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled. Please clean.2. Metal shelving in the walk-in cooler needs to be cleaned. Also, rusted shelving needs to be coated with an easily cleanable surface or replaced with new shelving.
Location: Kitchen
Equipment: Can opener
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled. Please clean.2. Metal shelving in the walk-in cooler needs to be cleaned. Also, rusted shelving needs to be coated with an easily cleanable surface or replaced with new shelving.
Location: Walk-in cooler
Equipment: Metal shelving
|
12/01/2011 | Routine |
Restaurant representatives - add corrected or new information about BRUGGE BRASSERIE, 1011 E WESTFIELD BLVD, Indianapolis, IN »