- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Mango salsa 2. Made fresh tarter sauce.3. Cold slaw4. Made fresh blue cheeseDiscard food and ensure food held on the cold top is maintained at 41 degrees at all times Especially during peek hour of operation.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Mango salsa 2. Made fresh tarter sauce.3. Cold slaw4. Made fresh blue cheeseDiscard food and ensure food held on the cold top is maintained at 41 degrees at all times Especially during peek hour of operation.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Mango salsa 2. Made fresh tarter sauce.3. Cold slaw4. Made fresh blue cheeseDiscard food and ensure food held on the cold top is maintained at 41 degrees at all times Especially during peek hour of operation.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Mango salsa 2. Made fresh tarter sauce.3. Cold slaw4. Made fresh blue cheeseDiscard food and ensure food held on the cold top is maintained at 41 degrees at all times Especially during peek hour of operation.
Location: Cook line
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- 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: 1. Observed employee's removing their gloves and not washing their hands be for getting a new pair. When glove are remove hand washing must be done before getting a new pair of glove from the container. Please ensure all employee are aware of the corrective action.
- 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: Book bag , cell phones etc. are store with food. Please store personal item away from food.
Location: Kitchen (back)
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. Bulk container of flour is not labeled.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Defrost the walk in freezer.
Location: Basement
Equipment: Walk in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Plastic container of cut onions were stored on the floor. cos2. Bulk plastic container of flour is stored on the floor.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Plastic container of cut onions were stored on the floor. cos2. Bulk plastic container of flour is stored on the floor.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towel were supplied at the hand sink. Provide paper towels at all times.
Location: Bar
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide sanitizer strips to ensure sanitizer is at the proper concentration.
Location: Bar
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Single service pizza box stored on the floor. Store 6 inches above the floor.
Location: Kitchen
|
07/30/2014 | 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: 1. Mango salsa 2. Made fresh tarter sauce.3. Cold slaw4. Made fresh blue cheeseDiscard food and ensure food held on the cold top is maintained at 41 degrees at all times Especially during peek hour of operation.
Location: Cook line
- 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: 1. Mango salsa 2. Made fresh tarter sauce.3. Cold slaw4. Made fresh blue cheeseDiscard food and ensure food held on the cold top is maintained at 41 degrees at all times Especially during peek hour of operation.
Location: Cook line
- 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: 1. Mango salsa 2. Made fresh tarter sauce.3. Cold slaw4. Made fresh blue cheeseDiscard food and ensure food held on the cold top is maintained at 41 degrees at all times Especially during peek hour of operation.
Location: Cook line
- 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: 1. Mango salsa 2. Made fresh tarter sauce.3. Cold slaw4. Made fresh blue cheeseDiscard food and ensure food held on the cold top is maintained at 41 degrees at all times Especially during peek hour of operation.
Location: Cook line
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- 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: 1. Observed employee's removing their gloves and not washing their hands be for getting a new pair. When glove are remove hand washing must be done before getting a new pair of glove from the container. Please ensure all employee are aware of the corrective action.
- Storage of Personal Items
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: Book bag , cell phones etc. are store with food. Please store personal item away from food.
Location: Kitchen (back)
- 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: 1. Bulk container of flour is not labeled.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Defrost the walk in freezer.
Location: Basement
Equipment: Walk in freezer
- 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: 1. Plastic container of cut onions were stored on the floor. cos2. Bulk plastic container of flour is stored on the floor.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Plastic container of cut onions were stored on the floor. cos2. Bulk plastic container of flour is stored on the floor.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towel were supplied at the hand sink. Provide paper towels at all times.
Location: Bar
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide sanitizer strips to ensure sanitizer is at the proper concentration.
Location: Bar
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Single service pizza box stored on the floor. Store 6 inches above the floor.
Location: Kitchen
|
07/22/2014 | 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: Employee beverage with out a lid observed on the cold top cooler. All employee drinks must have a lid and be stored away from food and food contact surfaces.
Location: Kitchen
Equipment: Cold top
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken stored over raw beef and fish in the reach in cooler next to the cook line. Store raw chicken below all other raw meats.
Location: Kitchen
Equipment: Reach 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: 5 gallon container of bean soup stored in the walk in cooler at 45 degrees. When using large containers use an approved method of cooling before storing in the walk in cooler.
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometers provided in the kitchen reach in cooler or in the salad cold top cooler. Provide thermometers in all coolers holding potentially hazardous foods.
Location: Kitchen
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometers provided in the kitchen reach in cooler or in the salad cold top cooler. Provide thermometers in all coolers holding potentially hazardous foods.
Location: Kitchen
Equipment: Cold top
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Duct tape being used to cover the handle on the cooler drawers next to the cook line. Remove duct tape and cover handle with a material that is smooth and easily cleanable.
Location: Kitchen
Equipment: Cooler drawers
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: No chlorine test kit provided for the dishmachine.
Location: Kitchen
|
02/11/2014 | 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: 1) Raw shell eggs stored over minced garlic in the cook line cold top cooler. 2) Raw shell eggs stored over produce in the basement walk in cooler.
Location: Cook line
Equipment: Cold top
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1) Raw shell eggs stored over minced garlic in the cook line cold top cooler. 2) Raw shell eggs stored over produce in the basement walk in cooler.
Location: Basement
Equipment: Walk in cooler
- 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: Canned goods rack and shelves holding packaged food stored directly beneath a floor drain line in the basement dry storage room. Move storage racks away from the drain line to prevent potential leaks from contaminating foods.
Location: Dry storage
|
10/08/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Pork tenderloins being held at 48 degrees F in the cook line cooler drawers. Repair cooler drawers to hold food at 41 degrees F or below.
Location: Cook line
Equipment: Cooler drawers
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs stored over produce in the walk in cooler. Store raw eggs below all other ready to eat foods.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 7/2/13New cooler has been ordered and will be installed by next week. Current cooler is empty and not in use at the time of inspection. _______________________________Cooler drawers do not close fully to create a good seal, temperature inside the drawers is 48 degrees F, and handles on the drawers are missing and have been replace with duct tape. Repair cooler drawers to fully functioning condition and ensure drawers are holding food at 41 degrees or below.
Location: Cook line
Equipment: Cooler drawers
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Kitchen hand sink is not securely mounted to the wall. Resecure and reseal hand sink to the wall.
Location: Kitchen
Equipment: Hand sink
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Lexan containers of food stored on the floor in the walk in freezer. Store all food items at least 6 inches above the floor.
Location: Walk-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) Mold growth observed on the inside bin of the ice machine. Clean and sanitize bin. 2) Soda gun holster observed soiled. Clean and sanitize holster,
Location: Kitchen
Equipment: Ice machine
- 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) Mold growth observed on the inside bin of the ice machine. Clean and sanitize bin. 2) Soda gun holster observed soiled. Clean and sanitize holster,
Location: Kitchen (front)
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided in the basement restroom hand sink.
Location: Basement
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: Faucet on the beverage sink is loose. Resecure faucet to sink bay.
Location: Kitchen
Equipment: Dump sink
|
07/02/2013 | 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: Pork tenderloins being held at 48 degrees F in the cook line cooler drawers. Repair cooler drawers to hold food at 41 degrees F or below.
Location: Cook line
Equipment: Cooler drawers
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs stored over produce in the walk in cooler. Store raw eggs below all other ready to eat foods.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cooler drawers do not close fully to create a good seal, temperature inside the drawers is 48 degrees F, and handles on the drawers are missing and have been replace with duct tape. Repair cooler drawers to fully functioning condition and ensure drawers are holding food at 41 degrees or below.
Location: Cook line
Equipment: Cooler drawers
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Kitchen hand sink is not securely mounted to the wall. Resecure and reseal hand sink to the wall.
Location: Kitchen
Equipment: Hand sink
- 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: Lexan containers of food stored on the floor in the walk in freezer. Store all food items at least 6 inches above the floor.
Location: Walk-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) Mold growth observed on the inside bin of the ice machine. Clean and sanitize bin. 2) Soda gun holster observed soiled. Clean and sanitize holster,
Location: Kitchen
Equipment: Ice machine
- 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) Mold growth observed on the inside bin of the ice machine. Clean and sanitize bin. 2) Soda gun holster observed soiled. Clean and sanitize holster,
Location: Kitchen (front)
Equipment: Soda gun & holster
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided in the basement restroom hand sink.
Location: Basement
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: Faucet on the beverage sink is loose. Resecure faucet to sink bay.
Location: Kitchen
Equipment: Dump sink
|
06/25/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE SALAD PREP COOLER DRAWERS HAVE PRODUCT TEMPS OF 49.4 DEGREES F. PLEASE DISCARD ALL DELI MEAT, AND MOVE ALL OTHER PRODUCT TO WORKING COOLER. PLEASE HAVE A PROFESSIONAL REPAIR COOLER.COOLER WAS NOT IN ESTABLISHMENT BUT AT MANUFACTURER BEING REPAIRED.
Location: Kitchen
Equipment: Cooler drawers
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: THERE ARE CHAFER FUELS STORED OVER SERVING WARE IN THE BASEMENT. PLEASE STORE CHAFERS ON CHEMICAL RACK.THE CHAFER FUELS HAVE BEEN MOVED TO THE CHEMICAL RACK.
Location: Basement
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: THERE ARE CANS OF RAID THAT ARE NOT APPROVED FOR COMMERCIAL FOOD ESTABLISHMENTS. PLEASE DISCARD.THE RAID HAS BEEN DISCARDED.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: THERE IS A SHELVING RACK IN THE WALK-IN COOLER WITH RAW MEAT IMPROPERLY STORED (CHICKEN ON TOP, AND GROUND MEAT OVER WHOLE MEAT). PLEASE REFER TO THE RAW MEAT ORGANIZATIONAL CHART TO PROPERLY STORE YOUR MEAT.ALL FOOD STORED PROPERLY.
Location: Basement
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE BREADING STATION IS SOILED. WHEN ASKED HOW OFTEN CHANGED OUT OR CLEANED OR SIFTED, MANAGER STATED EQUIPMENT IS CHANGED OUT AT END OF SHIFT (5 - 6 HRS.). PLEASE CLEAN AND SANATIZE EQUIPMENT AT LEAST EVERY 4 HOURS.THERE ARE TIME LABELS ON THE CONTAINERS TO REPLACE AFTER 4 HRS.
Location: Kitchen
- 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: THE HAND SINK AT THE MAIN BAR HAS CLEAN/DRY WIPING CLOTHES STORED IN IT. PLEASE DO NOT STORE OR PLACE ANYTHING IN THE HAND SINK, IT IS FOR WASHING OF HANNDS ONLY.THE HAND SINK WAS CLEAR OF ALL ITEMS.
Location: Bar
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: THE FOLLOWING UNITS HAVE PHF's WITH NO DATE MARKING:(1) WALK-IN COOLER(2) REACH-IN COOLER NEXT TO GRILLPLEASE DATE MARK ALL PHF's.ALL FOOD WAS PROPERLY DATE MARKED.
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.
Comments: THE FOLLOWING UNITS HAVE PHF's WITH NO DATE MARKING:(1) WALK-IN COOLER(2) REACH-IN COOLER NEXT TO GRILLPLEASE DATE MARK ALL PHF's.ALL FOOD WAS 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 SANATIZER CONCENTRATIONS ARE READING ABOUT 150 PPM, IN BOTH DISH MACHINE AND IN-PLACE STATIONS. PLEASE ADVISE WITH VENDOR TO ADJUST TO REACH PROPER CONCENTRATIONS. IN THE MEAN TIME USE THE 3-BAY TO PROPERLY SANATIZE EQUIPMENT.BOTH DISHMACHINE AND IN-PLACE STATION READ PROPER CONCENTRATIONS OF 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: THE SANATIZER CONCENTRATIONS ARE READING ABOUT 150 PPM, IN BOTH DISH MACHINE AND IN-PLACE STATIONS. PLEASE ADVISE WITH VENDOR TO ADJUST TO REACH PROPER CONCENTRATIONS. IN THE MEAN TIME USE THE 3-BAY TO PROPERLY SANATIZE EQUIPMENT.BOTH DISHMACHINE AND IN-PLACE STATION READ PROPER CONCENTRATIONS OF 200 PPM.
Location: Kitchen
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THE FIRE EXTINGUISHER AT THE MAIN BAR IS OUT OF DATE. PLEASE HAVE A PROFESSIONAL INSPECT.FIRE EXTINGUISHER HAS AN UP TO DATE TAG.
- Unapproved employee eating/smoking area (corrected)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: THE FOLLOWING AREAS HAVE EMPLOYEE DRINKS STORED IMPROPERLY:(1) SERVER STATION - DRINK ON COUNTER(2) 3-BAY SINK - DRINK ON SHELVING ABOVEPLEASE STORE EMPLOYEE DRINKS BELOW.ALL EMPLOYEE DRINKS ARE PROPERLY STORED.
Location: Three bay area
- Unapproved employee eating/smoking area (corrected)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: THE FOLLOWING AREAS HAVE EMPLOYEE DRINKS STORED IMPROPERLY:(1) SERVER STATION - DRINK ON COUNTER(2) 3-BAY SINK - DRINK ON SHELVING ABOVEPLEASE STORE EMPLOYEE DRINKS BELOW.ALL EMPLOYEE DRINKS ARE PROPERLY STORED.
Location: Wait staff area
- 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: THE MOP IS STORED IN THE MOP BUCKET TO DRY. PLEASE STORE MOP IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.MOP WAS STORED IN PROPER POSITION DURING INSPECTION.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: THE BULK CONTAINER OF FLOUR NEAR THE MOP SINK DOES NOT HAVE A LABEL. PLEASE LABEL ALL BULK CONTAINERS.ALL BULK CONTAINERS WERE LABELED.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE FOLLOWING ITEMS ARE IN NEED OF REPAIR OR NEED TO BE REPLACED:(1) PRIVATE BAR - HAND SINK HAS A DRIP FROM UNDERNEATH. HAVE A PROFESSIONAL REPAIR.(2) BASEMENT - PLASTIC HOLDING PANS AND LIDS CRACKED AND CHIPPED. REPLACE.NEW CONTAINERS HAVE BEEN PURCHASED AND THE LEAK HAS BEEN REPAIRED.
Location: Basement
Equipment: Bulk food containers
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE FOLLOWING ITEMS ARE IN NEED OF REPAIR OR NEED TO BE REPLACED:(1) PRIVATE BAR - HAND SINK HAS A DRIP FROM UNDERNEATH. HAVE A PROFESSIONAL REPAIR.(2) BASEMENT - PLASTIC HOLDING PANS AND LIDS CRACKED AND CHIPPED. REPLACE.NEW CONTAINERS HAVE BEEN PURCHASED AND THE LEAK HAS BEEN REPAIRED.
Location: Bar
Equipment: Hand sink
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: THERE ARE BOXES OF FOOD STORED ON THE FLOOR OF THE WALK-IN FREEZER. PLEASE STORE ALL FOOD 6 INCHES ABOVE THE FLOOR.ALL FOOD IS STORED UP OFF OF THE GROUND.
Location: Basement
Equipment: Walk in freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: THERE IS PANS AND BOXES OF FOOD UNCOVERED IN THE WALK-IN COOLER. PLEASE COVER ALL FOOD.ALL FOOD IS COVERED.
Location: Basement
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE SODA GUNS AT BOTH THE MAIN BAR AND SERVER STATION ARE SOILED INSIDE. PLEASE CLEAN AND SANATIZE.BOTH SODA GUNS AND HOLSTERS WERE CLEAN.
Location: Bar
Equipment: Soda gun & holster
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE SODA GUNS AT BOTH THE MAIN BAR AND SERVER STATION ARE SOILED INSIDE. PLEASE CLEAN AND SANATIZE.BOTH SODA GUNS AND HOLSTERS WERE CLEAN.
Location: Wait staff area
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: THERE ARE NO PAPER TOWELS PROVIDED AT THE HAND SINK AT THE MAIN BAR. PLEASE PROVIDE PAPER TOWELS.PAPER TOWELS WERE PROVIDED AT THE HAND SINK.
Location: Bar
Equipment: Hand sink
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01/17/2013 | 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: THE SALAD PREP COOLER DRAWERS HAVE PRODUCT TEMPS OF 49.4 DEGREES F. PLEASE DISCARD ALL DELI MEAT, AND MOVE ALL OTHER PRODUCT TO WORKING COOLER. PLEASE HAVE A PROFESSIONAL REPAIR COOLER.
Location: Kitchen
Equipment: Cooler drawers
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: THERE ARE CHAFER FUELS STORED OVER SERVING WARE IN THE BASEMENT. PLEASE STORE CHAFERS ON CHEMICAL RACK.
Location: Basement
- Toxic restrictions (corrected on site)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: THERE ARE CANS OF RAID THAT ARE NOT APPROVED FOR COMMERCIAL FOOD ESTABLISHMENTS. PLEASE DISCARD.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: THERE IS A SHELVING RACK IN THE WALK-IN COOLER WITH RAW MEAT IMPROPERLY STORED (CHICKEN ON TOP, AND GROUND MEAT OVER WHOLE MEAT). PLEASE REFER TO THE RAW MEAT ORGANIZATIONAL CHART TO PROPERLY STORE YOUR MEAT.
Location: Basement
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE BREADING STATION IS SOILED. WHEN ASKED HOW OFTEN CHANGED OUT OR CLEANED OR SIFTED, MANAGER STATED EQUIPMENT IS CHANGED OUT AT END OF SHIFT (5 - 6 HRS.). PLEASE CLEAN AND SANATIZE EQUIPMENT AT LEAST EVERY 4 HOURS.
Location: Kitchen
- 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: THE HAND SINK AT THE MAIN BAR HAS CLEAN/DRY WIPING CLOTHES STORED IN IT. PLEASE DO NOT STORE OR PLACE ANYTHING IN THE HAND SINK, IT IS FOR WASHING OF HANNDS ONLY.
Location: Bar
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: THE FOLLOWING UNITS HAVE PHF's WITH NO DATE MARKING:(1) WALK-IN COOLER(2) REACH-IN COOLER NEXT TO GRILLPLEASE DATE MARK ALL PHF's.
Location: 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: THE FOLLOWING UNITS HAVE PHF's WITH NO DATE MARKING:(1) WALK-IN COOLER(2) REACH-IN COOLER NEXT TO GRILLPLEASE DATE MARK ALL PHF's.
Location: Kitchen
Equipment: Reach in cooler
- 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: THE SANATIZER CONCENTRATIONS ARE READING ABOUT 150 PPM, IN BOTH DISH MACHINE AND IN-PLACE STATIONS. PLEASE ADVISE WITH VENDOR TO ADJUST TO REACH PROPER CONCENTRATIONS. IN THE MEAN TIME USE THE 3-BAY TO PROPERLY SANATIZE EQUIPMENT.
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: THE SANATIZER CONCENTRATIONS ARE READING ABOUT 150 PPM, IN BOTH DISH MACHINE AND IN-PLACE STATIONS. PLEASE ADVISE WITH VENDOR TO ADJUST TO REACH PROPER CONCENTRATIONS. IN THE MEAN TIME USE THE 3-BAY TO PROPERLY SANATIZE EQUIPMENT.
Location: Kitchen
- 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 FIRE EXTINGUISHER AT THE MAIN BAR IS OUT OF DATE. PLEASE HAVE A PROFESSIONAL INSPECT.
- Unapproved employee eating/smoking area (corrected on site)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: THE FOLLOWING AREAS HAVE EMPLOYEE DRINKS STORED IMPROPERLY:(1) SERVER STATION - DRINK ON COUNTER(2) 3-BAY SINK - DRINK ON SHELVING ABOVEPLEASE STORE EMPLOYEE DRINKS BELOW.
Location: Three bay area
- Unapproved employee eating/smoking area (corrected on site)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: THE FOLLOWING AREAS HAVE EMPLOYEE DRINKS STORED IMPROPERLY:(1) SERVER STATION - DRINK ON COUNTER(2) 3-BAY SINK - DRINK ON SHELVING ABOVEPLEASE STORE EMPLOYEE DRINKS BELOW.
Location: Wait staff area
- 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: THE MOP IS STORED IN THE MOP BUCKET TO DRY. PLEASE STORE MOP IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.
Location: Kitchen
- 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: THE BULK CONTAINER OF FLOUR NEAR THE MOP SINK DOES NOT HAVE A LABEL. PLEASE LABEL ALL BULK CONTAINERS.
Location: Kitchen
- 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 OR NEED TO BE REPLACED:(1) PRIVATE BAR - HAND SINK HAS A DRIP FROM UNDERNEATH. HAVE A PROFESSIONAL REPAIR.(2) BASEMENT - PLASTIC HOLDING PANS AND LIDS CRACKED AND CHIPPED. REPLACE.
Location: Basement
Equipment: Bulk food containers
- 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 OR NEED TO BE REPLACED:(1) PRIVATE BAR - HAND SINK HAS A DRIP FROM UNDERNEATH. HAVE A PROFESSIONAL REPAIR.(2) BASEMENT - PLASTIC HOLDING PANS AND LIDS CRACKED AND CHIPPED. REPLACE.
Location: Bar
Equipment: Hand sink
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: THERE ARE BOXES OF FOOD STORED ON THE FLOOR OF THE WALK-IN FREEZER. PLEASE STORE ALL FOOD 6 INCHES ABOVE THE FLOOR.
Location: Basement
Equipment: Walk in freezer
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: THERE IS PANS AND BOXES OF FOOD UNCOVERED IN THE WALK-IN COOLER. PLEASE COVER ALL FOOD.
Location: Basement
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE SODA GUNS AT BOTH THE MAIN BAR AND SERVER STATION ARE SOILED INSIDE. PLEASE CLEAN AND SANATIZE.
Location: Bar
Equipment: Soda gun & holster
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE SODA GUNS AT BOTH THE MAIN BAR AND SERVER STATION ARE SOILED INSIDE. PLEASE CLEAN AND SANATIZE.
Location: Wait staff area
Equipment: Soda gun & holster
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: THERE ARE NO PAPER TOWELS PROVIDED AT THE HAND SINK AT THE MAIN BAR. PLEASE PROVIDE PAPER TOWELS.
Location: Bar
Equipment: Hand sink
|
01/10/2013 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Dish machine area
Equipment: Dishmachine
- 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. CLEAN THE SOILED INTERIOR AREAS.
Location: Kitchen (back)
Equipment: Ice machine
|
08/10/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises
Correction: Remove propane tank from back room.
- 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.
Location: Basement
Equipment: Walk in cooler
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Gaps between hood filters.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling in disrepair.
Location: Emp restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Small salad cooler door does not close properly. Repair/adjust.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the soiled exterior of pizza make table cooler.
Location: Back room
Equipment: Pizza make table
|
02/21/2012 | Recheck |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises
Correction: Remove propane tank from back room.
- 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.
Location: Basement
Equipment: Walk in cooler
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Gaps between hood filters.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling in disrepair.
Location: Emp restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Small salad cooler door does not close properly. Repair/adjust.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the soiled exterior of pizza make table cooler.
Location: Back room
Equipment: Pizza make table
|
02/14/2012 | Routine |
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