- 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: OBSERVED FOOD HANDLER NOT WASHING HANDS BEFORE PUTTING ON YELLOW 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: NO PAPER TOWELS AVAILABLE FOR DRYING HANDS WHEN FOOD HANDLERS DID WASH HANDS
Location: Cook line
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PREP COOLER AT 48-49 F ( COLESLAW, PICKLES, BACON, CHEESE, DRESSING BAGS, AND CHICKEN BREAST, CHICKEN BREAST CAME OUT OF WIC AT 43 F - OK)
Location: Cook line
Equipment: Prep Top 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: ICE MACHINE LID AND SIDE WALLS SOILED WITH MOLD, MANAGER SANITIZED DURING INSPECTIONCLEAN AND SANITIZE ICE MACHINE
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Wait staff area
Equipment: Hand 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: SMALL LEAK AT MIDDLE FAUCET WHEN WATER IS TURNED ON
Location: Kitchen (back)
Equipment: Veg. Sink
|
09/11/2014 | Recheck |
- 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: OBSERVED FOOD HANDLER NOT WASHING HANDS BEFORE PUTTING ON YELLOW 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: NO PAPER TOWELS AVAILABLE FOR DRYING HANDS WHEN FOOD HANDLERS DID WASH HANDS
Location: Cook line
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PREP COOLER AT 48-49 F ( COLESLAW, PICKLES, BACON, CHEESE, DRESSING BAGS, AND CHICKEN BREAST, CHICKEN BREAST CAME OUT OF WIC AT 43 F - OK)
Location: Cook line
Equipment: Prep Top 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: ICE MACHINE LID AND SIDE WALLS SOILED WITH MOLD, MANAGER SANITIZED DURING INSPECTIONCLEAN AND SANITIZE ICE MACHINE
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Wait staff area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SMALL LEAK AT MIDDLE FAUCET WHEN WATER IS TURNED ON
Location: Kitchen (back)
Equipment: Veg. Sink
|
09/03/2014 | Routine |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: OBSERVED THE MANAGER NOT WASHING HANDS BEFORE PUTTING ON NEW GLOVESOBSERVED LINE COOK NOT WASHING HANDS BECAUSE THE HANDSINK WAS BEING USED IMPROPERLY BY ANOTHER LINE COOK
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANDSINK SOILED WITH TOMATO. MANAGER CLEANED DURING INSPECTION. DO NOT USE THE HANDSINK FOR OTHER PURPOSES BESIDES WASHING HANDS
Location: Kitchen
Equipment: Hand sink
- 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: LINE COOK USING THE HANDSINK TO FILL UP THE SANITIZER BUCKET TO CLEAN THE FRYER. DISCONTINUE. THE OTHER LINE COOK DID NOT WASH HANDS BECAUSE IT WAS BEING USED IMPROPERLY
Location: Kitchen
Equipment: Hand sink
|
07/09/2014 | Non-Illness Complaint |
- 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: OBSERVED FOOD HANDLERS NOT WASHING HANDS BEFORE PUTTING ON NEW GLOVES
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: TOWELS STORED IN GREEN SOAP BUCKETSMANAGER MOVED TOWELS AND TOLD KITCHEN STAFF TO KEEP ALL TOWELS IN THE SANITIZER BUCKET
Location: Cook line
|
04/24/2014 | Illness Complaint 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: OBSERVED FOOD HANDLERS NOT WASHING HANDS BEFORE PUTTING ON NEW GLOVES
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: TOWELS STORED IN GREEN SOAP BUCKETSMANAGER MOVED TOWELS AND TOLD KITCHEN STAFF TO KEEP ALL TOWELS IN THE SANITIZER BUCKET
Location: Cook line
|
04/17/2014 | Illness Complaint |
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of Del-field cooler soiled. Please clean.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
|
03/03/2014 | 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: Raw chicken cooler-----------------------08/26/13:Walk in cooler thermometer reading above 41 F and inspector thermometer reading at 45-47 F-----------------------------08/29/13:Walk in cooler temperature at 45-48 F Internal chicken wing temperature at 45 - 46 F
Location: Cook line
Equipment: Walk in cooler
- 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: 1. Unlabeled bottle stored with hot sauces2. Unlabeled bottle stored on top of ice machine x 1
Location: Kitchen (back)
- 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: 1. Magic Cleaner x2 for flat top grill stored with food and clean towels - store with other chemicals2. Sanitizer and degreaser stored on top of ice machine - store separate from food
Location: Kitchen (back)
- 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: 1. Dumping ice inside handsink - use vegetable sink / 3-bay to dump ice2. Using handsink for carrots - Use vegetable sink(Note: Not doing this in the bar - using the right sinks for dumping ice and handwashing)3. Red sani bucket sitting inside handsink - prevents handwashing or handwashing in sani bucket-----------------------------------08/29/13:1. Portion scoop sitting inside handsink, GM removed during inspection
Location: Cook line
Equipment: Hand sink
- 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: 1. Dumping ice inside handsink - use vegetable sink / 3-bay to dump ice2. Using handsink for carrots - Use vegetable sink(Note: Not doing this in the bar - using the right sinks for dumping ice and handwashing)3. Red sani bucket sitting inside handsink - prevents handwashing or handwashing in sani bucket-----------------------------------08/29/13:1. Portion scoop sitting inside handsink, GM removed during inspection
Location: Bar
Equipment: Hand sink
- 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: 1. Dumping ice inside handsink - use vegetable sink / 3-bay to dump ice2. Using handsink for carrots - Use vegetable sink(Note: Not doing this in the bar - using the right sinks for dumping ice and handwashing)3. Red sani bucket sitting inside handsink - prevents handwashing or handwashing in sani bucket-----------------------------------08/29/13:1. Portion scoop sitting inside handsink, GM removed during inspection
Location: Kitchen
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: pH test strip at 0 ppm
Location: Three bay area
Equipment: Dishmachine
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Sanitizer container empty, not sanitizingUSE 3-BAY SINK TO WASH/RINSE/SANITIZEDO NOT USE DISHMACHINE
Location: Three bay area
Equipment: Dishmachine
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Personal Starbucks - designate an employee personal storage areaRepeat violation------------------------------------08/26/13:Two plates of food stored in cooler
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: Salsa prep top cooler
Location: Kitchen
Equipment: Prep Top 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: 08/29/13:Frozen potato fries stored on the floor
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Clean of old food debris2. Soda gun is full of moldy water
Location: Kitchen
Equipment: reach in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Clean of old food debris2. Soda gun is full of moldy water
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Bar waitstaff area
Location: Wait staff area
Equipment: Hand sink
|
09/09/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Raw chicken cooler-----------------------08/26/13:Walk in cooler thermometer reading above 41 F and inspector thermometer reading at 45-47 F-----------------------------08/29/13:Walk in cooler temperature at 45-48 F Internal chicken wing temperature at 45 - 46 F
Location: Cook line
Equipment: Walk in cooler
- 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: 1. Unlabeled bottle stored with hot sauces2. Unlabeled bottle stored on top of ice machine x 1
Location: Kitchen (back)
- 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: 1. Magic Cleaner x2 for flat top grill stored with food and clean towels - store with other chemicals2. Sanitizer and degreaser stored on top of ice machine - store separate from food
Location: Kitchen (back)
- 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: 1. Dumping ice inside handsink - use vegetable sink / 3-bay to dump ice2. Using handsink for carrots - Use vegetable sink(Note: Not doing this in the bar - using the right sinks for dumping ice and handwashing)3. Red sani bucket sitting inside handsink - prevents handwashing or handwashing in sani bucket-----------------------------------08/29/13:1. Portion scoop sitting inside handsink, GM removed during inspection
Location: Cook line
Equipment: Hand sink
- 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: 1. Dumping ice inside handsink - use vegetable sink / 3-bay to dump ice2. Using handsink for carrots - Use vegetable sink(Note: Not doing this in the bar - using the right sinks for dumping ice and handwashing)3. Red sani bucket sitting inside handsink - prevents handwashing or handwashing in sani bucket-----------------------------------08/29/13:1. Portion scoop sitting inside handsink, GM removed during inspection
Location: Bar
Equipment: Hand sink
- 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: 1. Dumping ice inside handsink - use vegetable sink / 3-bay to dump ice2. Using handsink for carrots - Use vegetable sink(Note: Not doing this in the bar - using the right sinks for dumping ice and handwashing)3. Red sani bucket sitting inside handsink - prevents handwashing or handwashing in sani bucket-----------------------------------08/29/13:1. Portion scoop sitting inside handsink, GM removed during inspection
Location: Kitchen
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: pH test strip at 0 ppm
Location: Three bay area
Equipment: Dishmachine
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Sanitizer container empty, not sanitizingUSE 3-BAY SINK TO WASH/RINSE/SANITIZEDO NOT USE DISHMACHINE
Location: Three bay area
Equipment: Dishmachine
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Personal Starbucks - designate an employee personal storage areaRepeat violation------------------------------------08/26/13:Two plates of food stored in cooler
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: Salsa prep top cooler
Location: Kitchen
Equipment: Prep Top 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: 08/29/13:Frozen potato fries stored on the floor
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Clean of old food debris2. Soda gun is full of moldy water
Location: Kitchen
Equipment: reach in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Clean of old food debris2. Soda gun is full of moldy water
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Bar waitstaff area
Location: Wait staff area
Equipment: Hand sink
|
08/29/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Raw chicken cooler-----------------------08/26/13:Walk in cooler thermometer reading above 41 F and inspector thermometer reading at 45-47 F
Location: Cook line
Equipment: Walk in cooler
- 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: 1. Unlabeled bottle stored with hot sauces2. Unlabeled bottle stored on top of ice machine x 1
Location: Kitchen (back)
- 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: 1. Magic Cleaner x2 for flat top grill stored with food and clean towels - store with other chemicals2. Sanitizer and degreaser stored on top of ice machine - store separate from food
Location: Kitchen (back)
- 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: 1. Dumping ice inside handsink - use vegetable sink / 3-bay to dump ice2. Using handsink for carrots - Use vegetable sink(Note: Not doing this in the bar - using the right sinks for dumping ice and handwashing)3. Red sani bucket sitting inside handsink - prevents handwashing or handwashing in sani bucket
Location: Cook line
Equipment: Hand sink
- 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: 1. Dumping ice inside handsink - use vegetable sink / 3-bay to dump ice2. Using handsink for carrots - Use vegetable sink(Note: Not doing this in the bar - using the right sinks for dumping ice and handwashing)3. Red sani bucket sitting inside handsink - prevents handwashing or handwashing in sani bucket
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: pH test strip at 0 ppm
Location: Three bay area
Equipment: Dishmachine
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Sanitizer container empty, not sanitizingUSE 3-BAY SINK TO WASH/RINSE/SANITIZEDO NOT USE DISHMACHINE
Location: Three bay area
Equipment: Dishmachine
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Personal Starbucks - designate an employee personal storage areaRepeat violation------------------------------------08/26/13:Two plates of food stored in cooler
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: Salsa prep top cooler
Location: Kitchen
Equipment: Prep Top 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: 1. Clean of old food debris2. Soda gun is full of moldy water
Location: Kitchen
Equipment: reach in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Clean of old food debris2. Soda gun is full of moldy water
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Bar waitstaff area
Location: Wait staff area
Equipment: Hand sink
|
08/26/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Raw chicken cooler
Location: Cook line
Equipment: Walk in cooler
- 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: 1. Unlabeled bottle stored with hot sauces2. Unlabeled bottle stored on top of ice machine x 1
Location: Kitchen (back)
- 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: 1. Magic Cleaner x2 for flat top grill stored with food and clean towels - store with other chemicals2. Sanitizer and degreaser stored on top of ice machine - store separate from food
Location: Kitchen (back)
- 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: 1. Dumping ice inside handsink - use vegetable sink / 3-bay to dump ice2. Using handsink for carrots - Use vegetable sink(Note: Not doing this in the bar - using the right sinks for dumping ice and handwashing)3. Red sani bucket sitting inside handsink - prevents handwashing or handwashing in sani bucket
Location: Cook line
Equipment: Hand sink
- 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: 1. Dumping ice inside handsink - use vegetable sink / 3-bay to dump ice2. Using handsink for carrots - Use vegetable sink(Note: Not doing this in the bar - using the right sinks for dumping ice and handwashing)3. Red sani bucket sitting inside handsink - prevents handwashing or handwashing in sani bucket
Location: Bar
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.
Comments: pH test strip at 0 ppm
Location: Three bay area
Equipment: Dishmachine
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Sanitizer container empty, not sanitizingUSE 3-BAY SINK TO WASH/RINSE/SANITIZEDO NOT USE DISHMACHINE
Location: Three bay area
Equipment: Dishmachine
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Personal Starbucks - designate an employee personal storage areaRepeat violation
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: Salsa prep top cooler
Location: Kitchen
Equipment: Prep Top Cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Clean of old food debris2. Soda gun is full of moldy water
Location: Kitchen
Equipment: reach in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Clean of old food debris2. Soda gun is full of moldy water
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Bar waitstaff area
Location: Wait staff area
Equipment: Hand sink
|
08/19/2013 | Routine |
- 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: Open drink x 1
Location: Cook line
Equipment: Prep Top Cooler
- 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: Sanitizing at 0 ppm, switched sanitizer containers and sanitizing properly.
Location: Bar
Equipment: Dishmachine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Wait staff area
Equipment: Hand sink
|
03/27/2013 | Routine |
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wiping cloths stored in green soap bucket. Store all towels in a Santizer bucket to destroy bacteria that gets picked up from wiping down surfaces. Storing in soap does not destroy bacteria. Manager moved cloths to sanitizer bucket. May discontinue green soap buckets.
Location: Kitchen
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11/30/2012 | 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.
Location: Kitchen
Equipment: Walk in cooler
- 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.
- 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: McDonalds
Location: Kitchen
Equipment: Walk in freezer
|
06/11/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
Equipment: Walk in cooler
- 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.
- 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: McDonalds
Location: Kitchen
Equipment: Walk in freezer
|
06/04/2012 | Routine |
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Bar
|
02/13/2012 | Routine |
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