- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP DRYING IN MOPSINK. PLEASE ALWAYS DRY MOP ON HOOK OR TURN UPSIDE DOWN TO DRY.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: CONTAINER OF LENTILS NOT LABELED.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: COLD WATER HANDLE MISSING ON FAUCET THAT IS AT GARGABE DISPOSAL. PLEASE REPAIR.
Location: Kitchen
Equipment: -
|
10/14/2014 | 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: Containers of potentially hazardous foods held on ice at the service stations are not at 41 degrees F or below. Pasta Station1) Grilled chicken at 46 degrees F2) Meat balls at 51 degrees F Deli station1) Ham at 46 degrees F2) Turkey at 48 degrees F3) Pepper Jack cheese at 46 degrees F
Location: Service counter
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood vent covers in the bakery area are soiled. Clean the vent covers.
Location: Bakery area
|
02/10/2014 | 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: Containers of potentially hazardous foods held on ice at the service stations are not at 41 degrees F or below. Pasta Station1) Grilled chicken at 46 degrees F2) Meat balls at 51 degrees F Deli station1) Ham at 46 degrees F2) Turkey at 48 degrees F3) Pepper Jack cheese at 46 degrees F
Location: Service counter
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood vent covers in the bakery area are soiled. Clean the vent covers.
Location: Bakery area
|
02/03/2014 | Routine |
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Cart stored in front of the dish area hand sink. Do not store any items in front of the hand sink that will block access.
Location: Dish machine area
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: Concentrate bottle for the 3-bay sink sanitizer dispenser was empty, and sanitizer was not mixed to the proper concentration. Check concentrate bottle regularly to ensure sanitizer is mixed properly.
Location: Kitchen
Equipment: 3-bay
- 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: Mop sink sanitizer dispenser observed not mixing the chemical to the proper concentration. Contact a service technician to repair/replace dispenser to good working condition. Until dispenser is repaired fill all sanitizer buckets at the 3-bay sink dispenser.
Location: Utility room
Equipment: Mop sink
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Grill hood vent covers observed soiled.
Location: Cook line
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Missing ceiling tile observed over the 3-bay sink. Replace missing tile.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Sanitizer dispenser in the utility closet is not functioning. Have dispenser repaired by a service professional before use. Use the dispenser on the 3-bay sink until repairs are made.
Location: Utility room
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at the hand sink near the 2-bay sink. Either the soap dispenser is not functioning properly or it is empty.
Location: Kitchen
Equipment: Hand sink
|
09/11/2013 | Recheck |
| No violation noted during this evaluation. | 09/04/2013 | Non-Illness Complaint |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Cart stored in front of the dish area hand sink. Do not store any items in front of the hand sink that will block access.
Location: Dish machine area
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: Concentrate bottle for the 3-bay sink sanitizer dispenser was empty, and sanitizer was not mixed to the proper concentration. Check concentrate bottle regularly to ensure sanitizer is mixed properly.
Location: Kitchen
Equipment: 3-bay
- 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: Mop sink sanitizer dispenser observed not mixing the chemical to the proper concentration. Contact a service technician to repair/replace dispenser to good working condition. Until dispenser is repaired fill all sanitizer buckets at the 3-bay sink dispenser.
Location: Utility room
Equipment: Mop sink
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Grill hood vent covers observed soiled.
Location: Cook line
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Missing ceiling tile observed over the 3-bay sink. Replace missing tile.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at the hand sink near the 2-bay sink. Either the soap dispenser is not functioning properly or it is empty.
Location: Kitchen
Equipment: Hand sink
|
09/04/2013 | Routine |
- 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: THERE ARE BUTANE FUELS STORED WITH FOOD PRODUCT UNDER ONE OF THE BUFFET SERVICE COUNTERS. PLEASE STORE ALL CHEMICALS SEPERATE FROM FOOD, UTENSILS, AND PREP AREAS.THE BUTANE FUELS ARE STORED ON THE EXACT SAME SHELF AS LAST TIME WITH BOTTLES OF DRESSINGS (VINEGAR, OIL). PLEASE STORE THE FUELS WITH THE SERVING EQUIPMENT THEY ARE USED FOR, AND NOT ON THE SHELF WITH FOOD PRODUCT.
Location: Service counter
- 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: THE FOLLOWING UNITS HAVE EGGS AND LIQUID EGGS STORED OVER READY TO EAT PRODUCT:(1) PIZZA PREP REACH-IN COOLER.(2) WALK-IN COOLER.PLEASE STORE RAW PRODUCT UNDER READY TO EAT PRODUCT.ALL RAW FOOD IS STORED PROPERLY AT THIS POINT.
Location: Walk-in cooler
Equipment: Walk 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: THE FOLLOWING UNITS HAVE EGGS AND LIQUID EGGS STORED OVER READY TO EAT PRODUCT:(1) PIZZA PREP REACH-IN COOLER.(2) WALK-IN COOLER.PLEASE STORE RAW PRODUCT UNDER READY TO EAT PRODUCT.ALL RAW FOOD IS STORED PROPERLY AT THIS POINT.
Location: Kitchen
Equipment: Reach in cooler
- 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: THE HAND SINK IN THE SALAD PREP AREA HAS FOOD IN IT. PLEASE USE THE PREP SINK TO PREP AND THE HAND SINK FOR HAND WASHING ONLY.THE HAND SINK IS CLEAN AND ONLY BEING USED FOR HAND WASHING.
Location: Kitchen (back)
Equipment: Hand sink
- 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 DATE MARKING ISSUES IN 2 AREAS:(1) THE WALK-IN COOLER HAS THE WRONG DATE ON PASTA.(2) THE REACH-IN COOLER IN THE PIZZA PREP AREA HAS SAUSAGE THAT IS NOT DATE MARKED.PLEASE ENSURE EMPLOYEES ARE DATE MARKING PRODUCT WITH THE PROPER DATE.ALL PHF's ARE PROPERLY DATE MARKED.
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 DATE MARKING ISSUES IN 2 AREAS:(1) THE WALK-IN COOLER HAS THE WRONG DATE ON PASTA.(2) THE REACH-IN COOLER IN THE PIZZA PREP AREA HAS SAUSAGE THAT IS NOT DATE MARKED.PLEASE ENSURE EMPLOYEES ARE DATE MARKING PRODUCT WITH THE PROPER DATE.ALL PHF's ARE PROPERLY DATE MARKED.
Location: Kitchen
Equipment: Reach in cooler
- 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: THE 3-BAY, USED TO CLEAN POTS AND PANS, SANATIZER CONCENTRATION IS TO LOW. THE EMPLOYEE RUNS THE WATER AS WELL AS THE SANATIZER DISPENSER TO FILL THE SINK, SO THE EXTRA WATER IS DILUTING THE SANATIZER. PLEASE ONLY FILL THE SINK WITH THE SANATIZER DISPENSER.THE SINK HAS THE PROPER CONCENTRATION OF 200 PPM.
Location: Three bay area
Equipment: 3-bay
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THE HOOD IN THE COOK LINE IS MISSING A FILTER. PLEASE REPLACE THE FILTER SO THERE ARE NO GAPS.A WORK ORDER HAS BEEN PUT IN TO REPLACE THE FILTER, WAITING ON MAINTENANCE.
- Designated locker areas (corrected)
No designated dressing area(s) for employees.
Correction: Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment.
Comments: THERE ARE PERSONAL ITEMS STORED ON SHELVING WITH AND ABOVE FOOD PRODUCT IN THE DRY STOCK ROOM. PLEASE STORE ALL PERSONAL ITEMS SEPERATE AND OR UNDER FOOD, UTENSILS, AND PREP AREAS.PERSONAL ITEMS STORED PROPERLY.
Location: Dry storage
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: THERE ARE MOPS STORED IMPROPERLY IN THE FOLLOWING AREAS:(1) DISH MACHINE AREA STORED IN A BUCKET(2) MOP SINK ROOM STORED ON THE FLOORPLEASE STORE ALL MOPS IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.MANGAER PLACED MOPS IN A PROPER POSITION DURING FOLLOW-UP.
Location: Chemical room
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: THERE ARE MOPS STORED IMPROPERLY IN THE FOLLOWING AREAS:(1) DISH MACHINE AREA STORED IN A BUCKET(2) MOP SINK ROOM STORED ON THE FLOORPLEASE STORE ALL MOPS IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.MANGAER PLACED MOPS IN A PROPER POSITION DURING FOLLOW-UP.
Location: Dish machine area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THERE ARE WIPING CLOTHES STORED IMPROPERLY THROUGHOUT THE ESTABLISHMENT. THERE ARE WET WIPING CLOTHES STORED ON COUNTER TOPS, IN SOAPY WATER, AND IN EMPTY BUCKETS. PLEASE STORE ALL WIPING CLOTHES IN SANATIZER BUCKETS OR DISCARD TO DIRTY HAMPER.THERE ARE STILL A FEW WET WIPING CLOTHES LEFT ON COUNTER TOPS OR PREP AREAS. PLEASE STORE ALL WET WIPING CLOTHES IN A SANATIZER BUCKET.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THERE ARE WIPING CLOTHES STORED IMPROPERLY THROUGHOUT THE ESTABLISHMENT. THERE ARE WET WIPING CLOTHES STORED ON COUNTER TOPS, IN SOAPY WATER, AND IN EMPTY BUCKETS. PLEASE STORE ALL WIPING CLOTHES IN SANATIZER BUCKETS OR DISCARD TO DIRTY HAMPER.THERE ARE STILL A FEW WET WIPING CLOTHES LEFT ON COUNTER TOPS OR PREP AREAS. PLEASE STORE ALL WET WIPING CLOTHES IN A SANATIZER BUCKET.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE FOLLOWING ITEMS ARE IN NEED OF REPAIR:(1) THE WALK-IN FREEZER HAS ICE BUILD-UP. PLEASE HAVE A PROFESSIONAL INSPECT TO ENSURE FUNCTIONING PROPERLY.(2) THE FLAT GRILL IS MISSING RUBBER ON THE WHEELS, SO AN EMPLOYEE SAID IT IS DIFFICULT TO PULL OUT AND CLEAN UNDERNEATH IT.WORK ORDERS HAVE BEEN PUT IN, BUT STILL NOT FIXED AT THIS POINT.
Location: Walk-in freezer
Equipment: Walk in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE FOLLOWING ITEMS ARE IN NEED OF REPAIR:(1) THE WALK-IN FREEZER HAS ICE BUILD-UP. PLEASE HAVE A PROFESSIONAL INSPECT TO ENSURE FUNCTIONING PROPERLY.(2) THE FLAT GRILL IS MISSING RUBBER ON THE WHEELS, SO AN EMPLOYEE SAID IT IS DIFFICULT TO PULL OUT AND CLEAN UNDERNEATH IT.WORK ORDERS HAVE BEEN PUT IN, BUT STILL NOT FIXED AT THIS POINT.
Location: Kitchen
Equipment: Flat grill
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: THE FOLLOWING AREAS HAVE FOOD STORED ON THE FLOOR:(1) THE DRY STOCK ROOM(2) THE EMPLOYEE BREAK ROOMPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.THERE IS NO FOOD STORED ON THE FLOOR.
Location: Dry storage
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: THE FOLLOWING AREAS HAVE FOOD STORED ON THE FLOOR:(1) THE DRY STOCK ROOM(2) THE EMPLOYEE BREAK ROOMPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.THERE IS NO FOOD STORED ON THE FLOOR.
Location: Employee break room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE FOLLOWING ITEMS NEED CLEANED AND SANATIZED:(1) ALL OF THE KNIFE RACKS(2) THE ICE MACHINE (THE ONE UP NEXT TO THE WALLKNIFE RACKS AND ICE MACHINE HAVE BEEN CLEANED AND SANATIZED.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE FOLLOWING ITEMS NEED CLEANED AND SANATIZED:(1) ALL OF THE KNIFE RACKS(2) THE ICE MACHINE (THE ONE UP NEXT TO THE WALLKNIFE RACKS AND ICE MACHINE HAVE BEEN CLEANED AND SANATIZED.
Location: Kitchen
Equipment: Knife/utensil rack
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: THE SOAP DISPENSER, AT THE HAND SINK IN THE SALAD PREP AREA, DOES NOT WORK. PLEASE REPLACE BATTERIES IN THE DISPENSER.THE SOAP DISPENSER IS WORKING PROPERLY.
Location: Kitchen (back)
Equipment: Hand sink
|
02/13/2013 | Recheck |
- 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: THERE ARE BUTANE FUELS STORED WITH FOOD PRODUCT UNDER ONE OF THE BUFFET SERVICE COUNTERS. PLEASE STORE ALL CHEMICALS SEPERATE FROM FOOD, UTENSILS, AND PREP AREAS.
Location: Service counter
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: THE FOLLOWING UNITS HAVE EGGS AND LIQUID EGGS STORED OVER READY TO EAT PRODUCT:(1) PIZZA PREP REACH-IN COOLER.(2) WALK-IN COOLER.PLEASE STORE RAW PRODUCT UNDER READY TO EAT PRODUCT.
Location: Walk-in cooler
Equipment: Walk in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: THE FOLLOWING UNITS HAVE EGGS AND LIQUID EGGS STORED OVER READY TO EAT PRODUCT:(1) PIZZA PREP REACH-IN COOLER.(2) WALK-IN COOLER.PLEASE STORE RAW PRODUCT UNDER READY TO EAT PRODUCT.
Location: Kitchen
Equipment: Reach in cooler
- 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: THE HAND SINK IN THE SALAD PREP AREA HAS FOOD IN IT. PLEASE USE THE PREP SINK TO PREP AND THE HAND SINK FOR HAND WASHING ONLY.
Location: Kitchen (back)
Equipment: Hand sink
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: THERE ARE DATE MARKING ISSUES IN 2 AREAS:(1) THE WALK-IN COOLER HAS THE WRONG DATE ON PASTA.(2) THE REACH-IN COOLER IN THE PIZZA PREP AREA HAS SAUSAGE THAT IS NOT DATE MARKED.PLEASE ENSURE EMPLOYEES ARE DATE MARKING PRODUCT WITH THE PROPER DATE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: THERE ARE DATE MARKING ISSUES IN 2 AREAS:(1) THE WALK-IN COOLER HAS THE WRONG DATE ON PASTA.(2) THE REACH-IN COOLER IN THE PIZZA PREP AREA HAS SAUSAGE THAT IS NOT DATE MARKED.PLEASE ENSURE EMPLOYEES ARE DATE MARKING PRODUCT WITH THE PROPER DATE.
Location: Kitchen
Equipment: Reach in 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: THE 3-BAY, USED TO CLEAN POTS AND PANS, SANATIZER CONCENTRATION IS TO LOW. THE EMPLOYEE RUNS THE WATER AS WELL AS THE SANATIZER DISPENSER TO FILL THE SINK, SO THE EXTRA WATER IS DILUTING THE SANATIZER. PLEASE ONLY FILL THE SINK WITH THE SANATIZER DISPENSER.
Location: Three bay area
Equipment: 3-bay
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THE HOOD IN THE COOK LINE IS MISSING A FILTER. PLEASE REPLACE THE FILTER SO THERE ARE NO GAPS.
- Designated locker areas
No designated dressing area(s) for employees.
Correction: Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment.
Comments: THERE ARE PERSONAL ITEMS STORED ON SHELVING WITH AND ABOVE FOOD PRODUCT IN THE DRY STOCK ROOM. PLEASE STORE ALL PERSONAL ITEMS SEPERATE AND OR UNDER FOOD, UTENSILS, AND PREP AREAS.
Location: Dry storage
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: THERE ARE MOPS STORED IMPROPERLY IN THE FOLLOWING AREAS:(1) DISH MACHINE AREA STORED IN A BUCKET(2) MOP SINK ROOM STORED ON THE FLOORPLEASE STORE ALL MOPS IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.
Location: Chemical room
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: THERE ARE MOPS STORED IMPROPERLY IN THE FOLLOWING AREAS:(1) DISH MACHINE AREA STORED IN A BUCKET(2) MOP SINK ROOM STORED ON THE FLOORPLEASE STORE ALL MOPS IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.
Location: Dish machine area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THERE ARE WIPING CLOTHES STORED IMPROPERLY THROUGHOUT THE ESTABLISHMENT. THERE ARE WET WIPING CLOTHES STORED ON COUNTER TOPS, IN SOAPY WATER, AND IN EMPTY BUCKETS. PLEASE STORE ALL WIPING CLOTHES IN SANATIZER BUCKETS OR DISCARD TO DIRTY HAMPER.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THERE ARE WIPING CLOTHES STORED IMPROPERLY THROUGHOUT THE ESTABLISHMENT. THERE ARE WET WIPING CLOTHES STORED ON COUNTER TOPS, IN SOAPY WATER, AND IN EMPTY BUCKETS. PLEASE STORE ALL WIPING CLOTHES IN SANATIZER BUCKETS OR DISCARD TO DIRTY HAMPER.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE FOLLOWING ITEMS ARE IN NEED OF REPAIR:(1) THE WALK-IN FREEZER HAS ICE BUILD-UP. PLEASE HAVE A PROFESSIONAL INSPECT TO ENSURE FUNCTIONING PROPERLY.(2) THE FLAT GRILL IS MISSING RUBBER ON THE WHEELS, SO AN EMPLOYEE SAID IT IS DIFFICULT TO PULL OUT AND CLEAN UNDERNEATH IT.
Location: Walk-in freezer
Equipment: Walk in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE FOLLOWING ITEMS ARE IN NEED OF REPAIR:(1) THE WALK-IN FREEZER HAS ICE BUILD-UP. PLEASE HAVE A PROFESSIONAL INSPECT TO ENSURE FUNCTIONING PROPERLY.(2) THE FLAT GRILL IS MISSING RUBBER ON THE WHEELS, SO AN EMPLOYEE SAID IT IS DIFFICULT TO PULL OUT AND CLEAN UNDERNEATH IT.
Location: Kitchen
Equipment: Flat grill
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: THE FOLLOWING AREAS HAVE FOOD STORED ON THE FLOOR:(1) THE DRY STOCK ROOM(2) THE EMPLOYEE BREAK ROOMPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.
Location: Dry storage
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: THE FOLLOWING AREAS HAVE FOOD STORED ON THE FLOOR:(1) THE DRY STOCK ROOM(2) THE EMPLOYEE BREAK ROOMPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.
Location: Employee break room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE FOLLOWING ITEMS NEED CLEANED AND SANATIZED:(1) ALL OF THE KNIFE RACKS(2) THE ICE MACHINE (THE ONE UP NEXT TO THE WALL
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE FOLLOWING ITEMS NEED CLEANED AND SANATIZED:(1) ALL OF THE KNIFE RACKS(2) THE ICE MACHINE (THE ONE UP NEXT TO THE WALL
Location: Kitchen
Equipment: Knife/utensil rack
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: THE SOAP DISPENSER, AT THE HAND SINK IN THE SALAD PREP AREA, DOES NOT WORK. PLEASE REPLACE BATTERIES IN THE DISPENSER.
Location: Kitchen (back)
Equipment: Hand sink
|
02/01/2013 | Routine |
- 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. RAW POULTRY STORED ABOVE OTHER MEAT.
Location: 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.
Location: Walk-in cooler
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: Sprayer down below rim of sink; sprayer submerged in container of water (repair leak in sprayer)
Location: Dish machine area
Equipment: -------- Sinks / Warewash ---------
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: Sprayer down below rim of sink; sprayer submerged in container of water (repair leak in sprayer)
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. CLEAN CUPBOARD INTERIORS.
Location: Bakery area
Equipment: -
- 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.
Equipment: Ice machine
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05/25/2012 | Recheck |
- 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. RAW POULTRY STORED ABOVE OTHER MEAT.
Location: Walk-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.
Location: Walk-in cooler
- Air gap (corrected on site)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: Sprayer down below rim of sink; sprayer submerged in container of water (repair leak in sprayer)
Location: Dish machine area
Equipment: -------- Sinks / Warewash ---------
- Air gap (corrected on site)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: Sprayer down below rim of sink; sprayer submerged in container of water (repair leak in sprayer)
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. CLEAN CUPBOARD INTERIORS.
Location: Bakery area
Equipment: -
- 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.
Equipment: Ice machine
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05/18/2012 | Routine |
- 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: Eggs stored over ready to eat foods.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelving rusted on both sides of the 3 bay. Please recoat or replace shelving.2. Can opener soiled.
Equipment: Can opener
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelving rusted on both sides of the 3 bay. Please recoat or replace shelving.2. Can opener soiled.
Location: Three bay area
Equipment: Metal shelving
- 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: Please provide thermometers in all of your coolers.
Location: Kitchen
Equipment: Reach in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Please clean the ceiling of the walk-in cooler.
Location: Walk-in cooler
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Chemical room
- 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: Coats hung in the dry storage area. Please keep personal items stored in your designated area.
Location: Dry storage
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12/06/2011 | Routine |
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