- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS WERE PRESENT IN THE BAR. CONTINUE TO CLEAN AND SANITIZE THOROUGHLY, USE PEST CONTROL PROVIDED BY ECOLAB.
Location: Bar
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: ICE SCOOPERS IN THE BAR AND SERVICE STATION WERE STORE ON THE COUNTERS. STORE ICE SCOOPERS INSIDE ICE BIN WITH THE HANDLES UP, OR IN A CLEAN CONTAINER/SCOOPER HOLDER.
Location: Service counter
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: ICE SCOOPERS IN THE BAR AND SERVICE STATION WERE STORE ON THE COUNTERS. STORE ICE SCOOPERS INSIDE ICE BIN WITH THE HANDLES UP, OR IN A CLEAN CONTAINER/SCOOPER HOLDER.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. A PIPE CONNECTED TO THE WALL IN THE PREP AREA IS NOT SEALED AND IS LEAKING. MANAGEMENT STATED THAT IT WOULD BE SERVICED AND SEALED BY NEXT WEEK.2. GASKETS IN THE REACH IN COOLER ARE TEARING/BREAKING. MANAGEMENT STATED THAT NEW GASKETS HAVE BEEN ORDERED.3. SANITIZER CONCENTRATION IN THE DISHMACHINE IS TOO LOW OR NOT PRESENT. MANAGEMENT STATED THAT ECOLAB WILL COME TO EVALUATE AND CORRECT ISSUE. DO NOT USE BAR DISHMACHINE UNTIL ISSUE IS CORRECTED. USE KITCHEN DISHMACHINE.
Location: Prep area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. A PIPE CONNECTED TO THE WALL IN THE PREP AREA IS NOT SEALED AND IS LEAKING. MANAGEMENT STATED THAT IT WOULD BE SERVICED AND SEALED BY NEXT WEEK.2. GASKETS IN THE REACH IN COOLER ARE TEARING/BREAKING. MANAGEMENT STATED THAT NEW GASKETS HAVE BEEN ORDERED.3. SANITIZER CONCENTRATION IN THE DISHMACHINE IS TOO LOW OR NOT PRESENT. MANAGEMENT STATED THAT ECOLAB WILL COME TO EVALUATE AND CORRECT ISSUE. DO NOT USE BAR DISHMACHINE UNTIL ISSUE IS CORRECTED. USE KITCHEN DISHMACHINE.
Location: Cook line
Equipment: Reach in cooler (3 door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. A PIPE CONNECTED TO THE WALL IN THE PREP AREA IS NOT SEALED AND IS LEAKING. MANAGEMENT STATED THAT IT WOULD BE SERVICED AND SEALED BY NEXT WEEK.2. GASKETS IN THE REACH IN COOLER ARE TEARING/BREAKING. MANAGEMENT STATED THAT NEW GASKETS HAVE BEEN ORDERED.3. SANITIZER CONCENTRATION IN THE DISHMACHINE IS TOO LOW OR NOT PRESENT. MANAGEMENT STATED THAT ECOLAB WILL COME TO EVALUATE AND CORRECT ISSUE. DO NOT USE BAR DISHMACHINE UNTIL ISSUE IS CORRECTED. USE KITCHEN DISHMACHINE.
Location: Bar
Equipment: Dishmachine
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: A BOWEL OF CALAMARI THAT WAS JUST PREPARED WAS LEFT OUT SITTING ON THE PREP SINK STORE CALAMARI IN COOLER WHEN IT IS NOT BEING PREPPED. ONLY TAKE OUT FOOD THAT WILL BE PREPPED IMMEDIATELY. CORRECTED ON SITE.
Location: Prep area
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: SEVERAL FOODS IN THE COOLERS IN THE COOK LINE AND PREP AREAS WERE STORED WITH NO LIDS OR COVERINGS. CORRECTED ON SITE.
Location: Cook line
Equipment: Reach in cooler (3 door)
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: SEVERAL FOODS IN THE COOLERS IN THE COOK LINE AND PREP AREAS WERE STORED WITH NO LIDS OR COVERINGS. CORRECTED ON SITE.
Location: Cook line
Equipment: Reach in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: SEVERAL FOODS IN THE COOLERS IN THE COOK LINE AND PREP AREAS WERE STORED WITH NO LIDS OR COVERINGS. CORRECTED ON SITE.
Location: Prep area
Equipment: Reach in cooler (3 door)
- 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: ICE MACHINE IS SOILED INSIDE. CLEAN AND SANITIZE ICE MACHINE FREQUENTLY AND THOROUGHLY.
Location: Back room
Equipment: Ice machine
|
08/07/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS WERE PRESENT IN THE BAR. CONTINUE TO CLEAN AND SANITIZE THOROUGHLY, USE PEST CONTROL PROVIDED BY ECOLAB.
Location: Bar
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: ICE SCOOPERS IN THE BAR AND SERVICE STATION WERE STORE ON THE COUNTERS. STORE ICE SCOOPERS INSIDE ICE BIN WITH THE HANDLES UP, OR IN A CLEAN CONTAINER/SCOOPER HOLDER.
Location: Service counter
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: ICE SCOOPERS IN THE BAR AND SERVICE STATION WERE STORE ON THE COUNTERS. STORE ICE SCOOPERS INSIDE ICE BIN WITH THE HANDLES UP, OR IN A CLEAN CONTAINER/SCOOPER HOLDER.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. A PIPE CONNECTED TO THE WALL IN THE PREP AREA IS NOT SEALED AND IS LEAKING. MANAGEMENT STATED THAT IT WOULD BE SERVICED AND SEALED BY NEXT WEEK.2. GASKETS IN THE REACH IN COOLER ARE TEARING/BREAKING. MANAGEMENT STATED THAT NEW GASKETS HAVE BEEN ORDERED.3. SANITIZER CONCENTRATION IN THE DISHMACHINE IS TOO LOW OR NOT PRESENT. MANAGEMENT STATED THAT ECOLAB WILL COME TO EVALUATE AND CORRECT ISSUE. DO NOT USE BAR DISHMACHINE UNTIL ISSUE IS CORRECTED. USE KITCHEN DISHMACHINE.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. A PIPE CONNECTED TO THE WALL IN THE PREP AREA IS NOT SEALED AND IS LEAKING. MANAGEMENT STATED THAT IT WOULD BE SERVICED AND SEALED BY NEXT WEEK.2. GASKETS IN THE REACH IN COOLER ARE TEARING/BREAKING. MANAGEMENT STATED THAT NEW GASKETS HAVE BEEN ORDERED.3. SANITIZER CONCENTRATION IN THE DISHMACHINE IS TOO LOW OR NOT PRESENT. MANAGEMENT STATED THAT ECOLAB WILL COME TO EVALUATE AND CORRECT ISSUE. DO NOT USE BAR DISHMACHINE UNTIL ISSUE IS CORRECTED. USE KITCHEN DISHMACHINE.
Location: Cook line
Equipment: Reach in cooler (3 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. A PIPE CONNECTED TO THE WALL IN THE PREP AREA IS NOT SEALED AND IS LEAKING. MANAGEMENT STATED THAT IT WOULD BE SERVICED AND SEALED BY NEXT WEEK.2. GASKETS IN THE REACH IN COOLER ARE TEARING/BREAKING. MANAGEMENT STATED THAT NEW GASKETS HAVE BEEN ORDERED.3. SANITIZER CONCENTRATION IN THE DISHMACHINE IS TOO LOW OR NOT PRESENT. MANAGEMENT STATED THAT ECOLAB WILL COME TO EVALUATE AND CORRECT ISSUE. DO NOT USE BAR DISHMACHINE UNTIL ISSUE IS CORRECTED. USE KITCHEN DISHMACHINE.
Location: Bar
Equipment: Dishmachine
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: A BOWEL OF CALAMARI THAT WAS JUST PREPARED WAS LEFT OUT SITTING ON THE PREP SINK STORE CALAMARI IN COOLER WHEN IT IS NOT BEING PREPPED. ONLY TAKE OUT FOOD THAT WILL BE PREPPED IMMEDIATELY. CORRECTED ON SITE.
Location: Prep area
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: SEVERAL FOODS IN THE COOLERS IN THE COOK LINE AND PREP AREAS WERE STORED WITH NO LIDS OR COVERINGS. CORRECTED ON SITE.
Location: Cook line
Equipment: Reach in cooler (3 door)
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: SEVERAL FOODS IN THE COOLERS IN THE COOK LINE AND PREP AREAS WERE STORED WITH NO LIDS OR COVERINGS. CORRECTED ON SITE.
Location: Cook line
Equipment: Reach in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: SEVERAL FOODS IN THE COOLERS IN THE COOK LINE AND PREP AREAS WERE STORED WITH NO LIDS OR COVERINGS. CORRECTED ON SITE.
Location: Prep area
Equipment: Reach in cooler (3 door)
- 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: ICE MACHINE IS SOILED INSIDE. CLEAN AND SANITIZE ICE MACHINE FREQUENTLY AND THOROUGHLY.
Location: Back room
Equipment: Ice machine
|
07/28/2014 | Routine |
- Duties of Person-in-charge / Employee Knowledge (corrected)
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code. (On 11/29/2013, evening)
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented. (Keep unauthorized people/customers out of kitchen/prep area and away from food and food contact surfaces.)
Comments: At this time, no violations observed in customer waiting area.
|
12/03/2013 | Non-Illness Complaint |
- 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: CREAM CHEESE MIXTURE TESTING AT 58 d F AT COLD-TOP COOLER. MOVE TO FREEZER OR COOLER AND RAPIDLY COOL.
Location: Cook line
Equipment: Cold top
- 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: PROVIDE THERMOMETER FOR DESSERT COOLER.
Location: Cook line
- Unapproved non-food contact (corrected on site)
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: REMOVE CARDBOARD LINING SHELF IN PIZZA MAKE ROOM. USE RIGID PLASTIC OR METAL MATERIALS MEANT TO WITHSTAND WASHING AND SANITIZING.
Location: Kitchen (front)
- 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: BROWNIES STORED UNCOVERED IN COLD-TOP COOLER. KEEP FOOD ITEMS COVERED OR WRAPPED WHEN NOT IN USE.
Location: Cook line
Equipment: Cold top
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SODA GUN IN CONTACT WITH ICE IN BAR ICE BIN. STORE GUN UP AND OUT OF ICE.
Location: Bar
Equipment: Ice bin
- 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: ICE SCOOP IN BAR ICE BIN STORED WITH SCOOP HANDLE IN THE ICE. STORE SCOOP WITH HANDLE UP.
Location: Bar
Equipment: Ice bin
|
11/11/2013 | 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: CREAM CHEESE MIXTURE TESTING AT 58 d F AT COLD-TOP COOLER. MOVE TO FREEZER OR COOLER AND RAPIDLY COOL.
Location: Cook line
Equipment: Cold top
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETER FOR DESSERT COOLER.
Location: Cook line
- Unapproved non-food contact (corrected on site)
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: REMOVE CARDBOARD LINING SHELF IN PIZZA MAKE ROOM. USE RIGID PLASTIC OR METAL MATERIALS MEANT TO WITHSTAND WASHING AND SANITIZING.
Location: Kitchen (front)
- 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: BROWNIES STORED UNCOVERED IN COLD-TOP COOLER. KEEP FOOD ITEMS COVERED OR WRAPPED WHEN NOT IN USE.
Location: Cook line
Equipment: Cold top
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SODA GUN IN CONTACT WITH ICE IN BAR ICE BIN. STORE GUN UP AND OUT OF ICE.
Location: Bar
Equipment: Ice bin
- 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: ICE SCOOP IN BAR ICE BIN STORED WITH SCOOP HANDLE IN THE ICE. STORE SCOOP WITH HANDLE UP.
Location: Bar
Equipment: Ice bin
|
11/05/2013 | 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. PLEASE ENSURE PANS ARE PLACED IN ALL OPENINGS OF TOP.
Location: Prep area
Equipment: Pizza make table
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. DISHMACHINE SANITIZER NOT READING ON TEST STRIPS. PLEASE USE 3-BAY SINK TO SANITIZE UNTIL CORRECTED. IN PLACE SANITIZER BUCKETS ON COOK'S LINE WERE BELOW 150PPM. PLEASE MONITOR BUCKETS.
Location: Dish machine area
Equipment: Dishmachine
- 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. DISHMACHINE SANITIZER NOT READING ON TEST STRIPS. PLEASE USE 3-BAY SINK TO SANITIZE UNTIL CORRECTED. IN PLACE SANITIZER BUCKETS ON COOK'S LINE WERE BELOW 150PPM. PLEASE MONITOR BUCKETS.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold 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. CHEESECAKE COOLER.
Location: Cook line
Equipment: Reach in cooler
|
03/21/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. PLEASE ENSURE PANS ARE PLACED IN ALL OPENINGS OF TOP.
Location: Prep area
Equipment: Pizza make table
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Cook line
Equipment: Hand sink
- 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. DISHMACHINE SANITIZER NOT READING ON TEST STRIPS. PLEASE USE 3-BAY SINK TO SANITIZE UNTIL CORRECTED. IN PLACE SANITIZER BUCKETS ON COOK'S LINE WERE BELOW 150PPM. PLEASE MONITOR BUCKETS.
Location: Dish machine area
Equipment: Dishmachine
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. DISHMACHINE SANITIZER NOT READING ON TEST STRIPS. PLEASE USE 3-BAY SINK TO SANITIZE UNTIL CORRECTED. IN PLACE SANITIZER BUCKETS ON COOK'S LINE WERE BELOW 150PPM. PLEASE MONITOR BUCKETS.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold 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. CHEESECAKE COOLER.
Location: Cook line
Equipment: Reach in cooler
|
03/13/2013 | 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. RICOTTA CHEESE CONTAINER. MONITOR COOLER.
Location: Cook line
Equipment: Make table cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. CONCENTRATION NOT READING ON TEST STRIPS. PLEASE USE 4-BAY TO SANITIZE UNTIL REPAIRED.
Location: Bar
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1. PLEASE ENSURE WALK IN FREEZER DOOR SEALS AND ICE DOES NOT BUILD UP. 2. MAKE TABLE COOLER MUST FUNCTION ON RIGHT END WITHOUT ICE. PLEASE ASSESS FUNCTION.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1. PLEASE ENSURE WALK IN FREEZER DOOR SEALS AND ICE DOES NOT BUILD UP. 2. MAKE TABLE COOLER MUST FUNCTION ON RIGHT END WITHOUT ICE. PLEASE ASSESS FUNCTION.
Location: Cook line
Equipment: Make table cooler
|
11/27/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. RICOTTA CHEESE CONTAINER. MONITOR COOLER.
Location: Cook line
Equipment: Make table cooler
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Cook line
Equipment: Hand sink
- 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. CONCENTRATION NOT READING ON TEST STRIPS. PLEASE USE 4-BAY TO SANITIZE UNTIL REPAIRED.
Location: Bar
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLEASE ENSURE WALK IN FREEZER DOOR SEALS AND ICE DOES NOT BUILD UP.
Location: Walk-in freezer
|
11/15/2012 | Routine |
| No violation noted during this evaluation. | 06/27/2012 | Non-Illness Complaint |
- Eating, drinking, smoking (corrected)
Employee(s), drinking, in food service, prep or storage area(s).
Location: Bakery area
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly. (Ice scoop on top of ice machine)
Location: Wait staff area
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner. (Mop on floor in corner of prep area near dish machine room area)
Location: Prep area
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Location: Bakery area
- Cove molding (corrected)
Floor-wall junctures not coved.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, floors, soiled.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, floors, soiled.
Location: Walk-in freezer
- Walls, floors, etc/soiled (corrected)
Physical structure, floors, soiled.
Location: Utility room
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Location: Wait staff area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair. (Leak at holding tank in utility room)
Location: Utility room
|
06/21/2012 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s), drinking, in food service, prep or storage area(s).
Correction: Employees shall drink in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Corrected during inspection
Location: Bakery area
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly. (Ice scoop on top of ice machine)
Correction: In the front server set up area... store ice scoop in a clean, sanitary manner. Corrected during inspection
Location: Wait staff area
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner. (Mop on floor in corner of prep area near dish machine room area)
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items. Store mop up off the floor when not in use.
Comments: Corrected during inspection
Location: Prep area
- 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.
Location: Bakery area
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: In kitchen back hallway... wall repair in progress at this time.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Water on floor in the utility room cleaned up during inspection.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Water on floor in the utility room cleaned up during inspection.
Location: Walk-in freezer
- Walls, floors, etc/soiled (corrected on site)
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Water on floor in the utility room cleaned up during inspection.
Location: Utility room
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Front wait staff area.... Corrected during inspection
Location: Wait staff area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair. (Leak at holding tank in utility room)
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Holding tank is scheduled for replacement later today.
Location: Utility room
|
06/07/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH-IN-COOLER ON COOK-LINE HOLDING AT 46 F BELOW AND 53 F ON TOP.BAGGED/PORTIONED PROSCUTO MAINTAINING AT 56 F (PREPOURED).20 MINUTES PRIOR STACKED IN CONTAINER AND STORED INSIDE REACH-IN-COOLER ON COOK-LINE. ENSURE PRODUCT/COVER MAINTAINS AT 41 F BEFORE STORAGE. COOLER ALSO NOT HOLDING PROPER TEMPERATURE OF 41 F.
Location: Cook line
Equipment: Reach in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH-IN-COOLER ON COOK-LINE HOLDING AT 46 F BELOW AND 53 F ON TOP.BAGGED/PORTIONED PROSCUTO MAINTAINING AT 56 F (PREPOURED).20 MINUTES PRIOR STACKED IN CONTAINER AND STORED INSIDE REACH-IN-COOLER ON COOK-LINE. ENSURE PRODUCT/COVER MAINTAINS AT 41 F BEFORE STORAGE. COOLER ALSO NOT HOLDING PROPER TEMPERATURE OF 41 F.
Location: Cook line
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: PASTA--240 LBS OF PASTA WAS DISCARDED AT WALK-IN-COOLER.PASTA 60 LBS (PORTIONED IN BAGS), 20 LBS MEAT SAUCE, 20 LBS MOZZERELLA CHEESE HOLDING AT 47 F PREPARED ON 1/31/12--VOLUNTARILY DISCARDED.
Location: Walk-in cooler
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: PASTA--240 LBS OF PASTA WAS DISCARDED AT WALK-IN-COOLER.PASTA 60 LBS (PORTIONED IN BAGS), 20 LBS MEAT SAUCE, 20 LBS MOZZERELLA CHEESE HOLDING AT 47 F PREPARED ON 1/31/12--VOLUNTARILY DISCARDED.
Location: Cook line
- Cooling packaged foods (corrected)
Potentially hazardous food(s) have been cooled improperly.
Correction: Reconstituted food(s) or ingredients held at ambient temperatures shall be cooled to 41 degrees F within 4 hours.
Comments: BAGGED/PORTIONED PROSCUTO MAINTAINING AT 56 F (PREPOURED).20 MINUTES PRIOR STACKED IN CONTAINER AND STORED INSIDE REACH-IN-COOLER ON COOK-LINE. ENSURE PRODUCT/COVER MAINTAINS AT 41 F BEFORE STORAGE. COOLER ALSO NOT HOLDING PROPER TEMPERATURE OF 41 F.
Location: Cook line
- 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: EMPLOYEES NOT WASHING HANDS IN BETWEEN GLOVE CHANGES.ENSURE EMPLOYEES ARE WASHING HANDS IN BETWEEN GLOVE CHANGE. EDUCATE COOKS ON-LINE REGARDING PROPER GLOVE USAGE.
- 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: PORTIONED PASTA NOT PROPERLY DATE-MARKED AFTER STORED INSIDE REACH-IN-COOLER ON COOK-LINE.FOUR HOUR DISCARD TIME MISSING ON FRIED EGG PLANT STORED ON COOK-LINE.
Location: Cook line
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PORTIONED PASTA NOT PROPERLY DATE-MARKED AFTER STORED INSIDE REACH-IN-COOLER ON COOK-LINE.FOUR HOUR DISCARD TIME MISSING ON FRIED EGG PLANT STORED ON COOK-LINE.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-BAR ICE SCOOPS.-BAR GLASSES.-BAR REACH-IN-COOLERS AND BAR REACH-IN-GLASS COOLERS.
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-BAR ICE SCOOPS.-BAR GLASSES.-BAR REACH-IN-COOLERS AND BAR REACH-IN-GLASS COOLERS.
Location: Bar
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: KNIVES SOILED WITH DRIED FOOD RESIDUE STORED ON A SOILED KNIFE BLOCK IN PIZZA PREP AREA.DELI SLICER SOILED WITH DRIED FOOD RESIDUE IN PIZZA PREP AREA.
Location: Cook line
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: KNIVES SOILED WITH DRIED FOOD RESIDUE STORED ON A SOILED KNIFE BLOCK IN PIZZA PREP AREA.DELI SLICER SOILED WITH DRIED FOOD RESIDUE IN PIZZA PREP AREA.
Location: Prep area
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: KNIVES SOILED WITH DRIED FOOD RESIDUE STORED ON A SOILED KNIFE BLOCK IN PIZZA PREP AREA.DELI SLICER SOILED WITH DRIED FOOD RESIDUE IN PIZZA PREP AREA.
Location: Prep area
Equipment: Slicer
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: IN PROGRESS:HOT WATER AT HANDSINKS TOO HOT; REPAIR AND/OR ADJUST TO MAINTAIN AT 100 F - 120 F.
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: SOILED BAR HANDSINK, PAPERTOWEL DISPENSER, AND SOAP DISPENSER.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER AT KITCHEN DISHMACHINE.BAR DISHMACHINE NOT SANITIZING FOR CHLORINE.BAR IN-PLACE SANITIZER BUCKETS TOO LOW FOR QUAT; MAINTAIN AT 200 PPM.
Location: Kitchen
Equipment: Dishmachine
- 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: NO SANITIZER AT KITCHEN DISHMACHINE.BAR DISHMACHINE NOT SANITIZING FOR CHLORINE.BAR IN-PLACE SANITIZER BUCKETS TOO LOW FOR QUAT; MAINTAIN AT 200 PPM.
Location: Bar
Equipment: Dishmachine
- 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: NO SANITIZER AT KITCHEN DISHMACHINE.BAR DISHMACHINE NOT SANITIZING FOR CHLORINE.BAR IN-PLACE SANITIZER BUCKETS TOO LOW FOR QUAT; MAINTAIN AT 200 PPM.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGED DOOR GASKET ON ICE MACHINE.REPAIR MENS RESTROOM HANDSINK PAPERTOWEL DISPENSER WHERE BROKEN.
Location: Kitchen
Equipment: Ice machine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGED DOOR GASKET ON ICE MACHINE.REPAIR MENS RESTROOM HANDSINK PAPERTOWEL DISPENSER WHERE BROKEN.
Location: Mens restroom
- 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: IN PROGRESS:REPAIR CONDENSATION LEAKS AT BAR REACH-IN-COOLER (POOLING).
Location: Bar
Equipment: Reach 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: KEEP CUT FRUIT COVERED PROPERLY AT BAR WALK-IN-COOLER.
Location: Bar
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-BAR SPEED RAILS.-BAR CABINETS AND SHELVING.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-BAR SPEED RAILS.-BAR CABINETS AND SHELVING.
Location: Bar
Equipment: Metal 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.
Location: Bar
Equipment: Soda gun & holster
- 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.
Location: Bar
Equipment: Ice bin
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT DRY STORAGE LOCATIONS WHERE FOOD AND SINGLE-SERVICE ITEMS/UTENSILS ARE LOCATED.
Location: Dry storage
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- 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: IMPROVE DRY STORAGE ROOM FLOOR CLEANING AND SANITIZING.
Location: Dry storage
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PASTA: EDUCATE ALL EMPLOYEES ON PROPER COOLING PROCEDURES AND DOCUMENTATION. MONITOR CORRECT DATES (DATE-MARKING).PASTA PORTIONED AND STORED IN BAGS NOT COOLED TO 41 F.
Location: Walk-in cooler
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PASTA: EDUCATE ALL EMPLOYEES ON PROPER COOLING PROCEDURES AND DOCUMENTATION. MONITOR CORRECT DATES (DATE-MARKING).PASTA PORTIONED AND STORED IN BAGS NOT COOLED TO 41 F.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR WORKING THEREMOMETER AT MINI REACH-IN-COOLER ON EXPO-LINE WHERE CREAMERS ARE STORED.
Location: Expo line
Equipment: Mini-fridge
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
|
02/03/2012 | Super Bowl Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH-IN-COOLER ON COOK-LINE HOLDING AT 46 F BELOW AND 53 F ON TOP.BAGGED/PORTIONED PROSCUTO MAINTAINING AT 56 F (PREPOURED).20 MINUTES PRIOR STACKED IN CONTAINER AND STORED INSIDE REACH-IN-COOLER ON COOK-LINE. ENSURE PRODUCT/COVER MAINTAINS AT 41 F BEFORE STORAGE. COOLER ALSO NOT HOLDING PROPER TEMPERATURE OF 41 F.
Location: Cook line
Equipment: Reach in cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH-IN-COOLER ON COOK-LINE HOLDING AT 46 F BELOW AND 53 F ON TOP.BAGGED/PORTIONED PROSCUTO MAINTAINING AT 56 F (PREPOURED).20 MINUTES PRIOR STACKED IN CONTAINER AND STORED INSIDE REACH-IN-COOLER ON COOK-LINE. ENSURE PRODUCT/COVER MAINTAINS AT 41 F BEFORE STORAGE. COOLER ALSO NOT HOLDING PROPER TEMPERATURE OF 41 F.
Location: Cook line
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: PASTA--240 LBS OF PASTA WAS DISCARDED AT WALK-IN-COOLER.PASTA 60 LBS (PORTIONED IN BAGS), 20 LBS MEAT SAUCE, 20 LBS MOZZERELLA CHEESE HOLDING AT 47 F PREPARED ON 1/31/12--VOLUNTARILY DISCARDED.
Location: Walk-in cooler
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: PASTA--240 LBS OF PASTA WAS DISCARDED AT WALK-IN-COOLER.PASTA 60 LBS (PORTIONED IN BAGS), 20 LBS MEAT SAUCE, 20 LBS MOZZERELLA CHEESE HOLDING AT 47 F PREPARED ON 1/31/12--VOLUNTARILY DISCARDED.
Location: Cook line
- Cooling packaged foods
Potentially hazardous food(s) have been cooled improperly.
Correction: Reconstituted food(s) or ingredients held at ambient temperatures shall be cooled to 41 degrees F within 4 hours.
Comments: BAGGED/PORTIONED PROSCUTO MAINTAINING AT 56 F (PREPOURED).20 MINUTES PRIOR STACKED IN CONTAINER AND STORED INSIDE REACH-IN-COOLER ON COOK-LINE. ENSURE PRODUCT/COVER MAINTAINS AT 41 F BEFORE STORAGE. COOLER ALSO NOT HOLDING PROPER TEMPERATURE OF 41 F.
Location: Cook line
- No hand washing (when)
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: EMPLOYEES NOT WASHING HANDS IN BETWEEN GLOVE CHANGES.ENSURE EMPLOYEES ARE WASHING HANDS IN BETWEEN GLOVE CHANGE. EDUCATE COOKS ON-LINE REGARDING PROPER GLOVE USAGE.
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PORTIONED PASTA NOT PROPERLY DATE-MARKED AFTER STORED INSIDE REACH-IN-COOLER ON COOK-LINE.FOUR HOUR DISCARD TIME MISSING ON FRIED EGG PLANT STORED ON COOK-LINE.
Location: Cook line
Equipment: Reach in cooler
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PORTIONED PASTA NOT PROPERLY DATE-MARKED AFTER STORED INSIDE REACH-IN-COOLER ON COOK-LINE.FOUR HOUR DISCARD TIME MISSING ON FRIED EGG PLANT STORED ON COOK-LINE.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-BAR ICE SCOOPS.-BAR GLASSES.-BAR REACH-IN-COOLERS AND BAR REACH-IN-GLASS COOLERS.
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-BAR ICE SCOOPS.-BAR GLASSES.-BAR REACH-IN-COOLERS AND BAR REACH-IN-GLASS COOLERS.
Location: Bar
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: KNIVES SOILED WITH DRIED FOOD RESIDUE STORED ON A SOILED KNIFE BLOCK IN PIZZA PREP AREA.DELI SLICER SOILED WITH DRIED FOOD RESIDUE IN PIZZA PREP AREA.
Location: Cook line
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: KNIVES SOILED WITH DRIED FOOD RESIDUE STORED ON A SOILED KNIFE BLOCK IN PIZZA PREP AREA.DELI SLICER SOILED WITH DRIED FOOD RESIDUE IN PIZZA PREP AREA.
Location: Prep area
Equipment: Knife/utensil rack
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: KNIVES SOILED WITH DRIED FOOD RESIDUE STORED ON A SOILED KNIFE BLOCK IN PIZZA PREP AREA.DELI SLICER SOILED WITH DRIED FOOD RESIDUE IN PIZZA PREP AREA.
Location: Prep area
Equipment: Slicer
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT HANDSINKS TOO HOT; REPAIR AND/OR ADJUST TO MAINTAIN AT 100 F - 120 F.HANDSINK BLOCKED AT BAR.
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT HANDSINKS TOO HOT; REPAIR AND/OR ADJUST TO MAINTAIN AT 100 F - 120 F.HANDSINK BLOCKED AT BAR.
Location: Bar
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: SOILED BAR HANDSINK, PAPERTOWEL DISPENSER, AND SOAP DISPENSER.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER AT KITCHEN DISHMACHINE.BAR DISHMACHINE NOT SANITIZING FOR CHLORINE.BAR IN-PLACE SANITIZER BUCKETS TOO LOW FOR QUAT; MAINTAIN AT 200 PPM.
Location: Kitchen
Equipment: Dishmachine
- 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: NO SANITIZER AT KITCHEN DISHMACHINE.BAR DISHMACHINE NOT SANITIZING FOR CHLORINE.BAR IN-PLACE SANITIZER BUCKETS TOO LOW FOR QUAT; MAINTAIN AT 200 PPM.
Location: Bar
Equipment: Dishmachine
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER AT KITCHEN DISHMACHINE.BAR DISHMACHINE NOT SANITIZING FOR CHLORINE.BAR IN-PLACE SANITIZER BUCKETS TOO LOW FOR QUAT; MAINTAIN AT 200 PPM.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGED DOOR GASKET ON ICE MACHINE.REPAIR MENS RESTROOM HANDSINK PAPERTOWEL DISPENSER WHERE BROKEN.
Location: Kitchen
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGED DOOR GASKET ON ICE MACHINE.REPAIR MENS RESTROOM HANDSINK PAPERTOWEL DISPENSER WHERE BROKEN.
Location: Mens restroom
- 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: REPAIR CONDENSATION LEAKS AT BAR REACH-IN-COOLER (POOLING).
Location: Bar
Equipment: Reach 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: KEEP CUT FRUIT COVERED PROPERLY AT BAR WALK-IN-COOLER.
Location: Bar
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-BAR SPEED RAILS.-BAR CABINETS AND SHELVING.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-BAR SPEED RAILS.-BAR CABINETS AND SHELVING.
Location: Bar
Equipment: Metal 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.
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.
Location: Bar
Equipment: Ice bin
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT DRY STORAGE LOCATIONS WHERE FOOD AND SINGLE-SERVICE ITEMS/UTENSILS ARE LOCATED.
Location: Dry storage
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- 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: IMPROVE DRY STORAGE ROOM FLOOR CLEANING AND SANITIZING.
Location: Dry storage
- 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: PASTA: EDUCATE ALL EMPLOYEES ON PROPER COOLING PROCEDURES AND DOCUMENTATION. MONITOR CORRECT DATES (DATE-MARKING).PASTA PORTIONED AND STORED IN BAGS NOT COOLED TO 41 F.
Location: Walk-in cooler
- 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: PASTA: EDUCATE ALL EMPLOYEES ON PROPER COOLING PROCEDURES AND DOCUMENTATION. MONITOR CORRECT DATES (DATE-MARKING).PASTA PORTIONED AND STORED IN BAGS NOT COOLED TO 41 F.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR WORKING THEREMOMETER AT MINI REACH-IN-COOLER ON EXPO-LINE WHERE CREAMERS ARE STORED.
Location: Expo line
Equipment: Mini-fridge
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
|
02/02/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about BUCA DI BEPPO, 35 N ILLINOIS ST, Indianapolis, IN »