- 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. Large plastic container of liquid eggs held at 45 deg. F on top of cold top unit on cooks line. Hold all potentially hazardous foods at 41 deg. F or below. NOTE > REPEAT VIOLATION. 2. Pans of potentially hazardous foods held between 45 and 54 deg. F on top of cold top unit. Hold all cold foods at 41 deg. F or below CORRECTED 3. Potatos in pull out cooler drawer below cooking equipment on cooks line held at 45 deg. F. Hold at 41 deg. F or below. CORRECTED 4. Pan of ham in pull out cooler drawer on cooks line held at 45 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED
Location: Cook line
Equipment: Cold top
- 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. Large plastic container of liquid eggs held at 45 deg. F on top of cold top unit on cooks line. Hold all potentially hazardous foods at 41 deg. F or below. NOTE > REPEAT VIOLATION. 2. Pans of potentially hazardous foods held between 45 and 54 deg. F on top of cold top unit. Hold all cold foods at 41 deg. F or below CORRECTED 3. Potatos in pull out cooler drawer below cooking equipment on cooks line held at 45 deg. F. Hold at 41 deg. F or below. CORRECTED 4. Pan of ham in pull out cooler drawer on cooks line held at 45 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED
Location: Cook line
Equipment: Cold top
- 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. Large plastic container of liquid eggs held at 45 deg. F on top of cold top unit on cooks line. Hold all potentially hazardous foods at 41 deg. F or below. NOTE > REPEAT VIOLATION. 2. Pans of potentially hazardous foods held between 45 and 54 deg. F on top of cold top unit. Hold all cold foods at 41 deg. F or below CORRECTED 3. Potatos in pull out cooler drawer below cooking equipment on cooks line held at 45 deg. F. Hold at 41 deg. F or below. CORRECTED 4. Pan of ham in pull out cooler drawer on cooks line held at 45 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED
Location: Cook line
Equipment: Cooler drawers
- 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. Large plastic container of liquid eggs held at 45 deg. F on top of cold top unit on cooks line. Hold all potentially hazardous foods at 41 deg. F or below. NOTE > REPEAT VIOLATION. 2. Pans of potentially hazardous foods held between 45 and 54 deg. F on top of cold top unit. Hold all cold foods at 41 deg. F or below CORRECTED 3. Potatos in pull out cooler drawer below cooking equipment on cooks line held at 45 deg. F. Hold at 41 deg. F or below. CORRECTED 4. Pan of ham in pull out cooler drawer on cooks line held at 45 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED
Location: Cook line
Equipment: Cooler drawers
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in freezer. Repair unit and remove ice. 2. Exhaust hood filter misisng in exhaust hood above cooking equipment on cooks line. Replace missing filter.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in freezer. Repair unit and remove ice. 2. Exhaust hood filter misisng in exhaust hood above cooking equipment on cooks line. Replace missing filter.
Location: Cook line
|
08/26/2014 | 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. Large plastic container of liquid eggs held at 45 deg. F on top of cold top unit on cooks line. Hold all potentially hazardous foods at 41 deg. F or below. NOTE > REPEAT VIOLATION. 2. Pans of potentially hazardous foods held between 45 and 54 deg. F on top of cold top unit. Hold all cold foods at 41 deg. F or below CORRECTED 3. Potatos in pull out cooler drawer below cooking equipment on cooks line held at 45 deg. F. Hold at 41 deg. F or below. CORRECTED 4. Pan of ham in pull out cooler drawer on cooks line held at 45 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED
Location: Cook line
Equipment: Cold top
- 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. Large plastic container of liquid eggs held at 45 deg. F on top of cold top unit on cooks line. Hold all potentially hazardous foods at 41 deg. F or below. NOTE > REPEAT VIOLATION. 2. Pans of potentially hazardous foods held between 45 and 54 deg. F on top of cold top unit. Hold all cold foods at 41 deg. F or below CORRECTED 3. Potatos in pull out cooler drawer below cooking equipment on cooks line held at 45 deg. F. Hold at 41 deg. F or below. CORRECTED 4. Pan of ham in pull out cooler drawer on cooks line held at 45 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED
Location: Cook line
Equipment: Cold top
- 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. Large plastic container of liquid eggs held at 45 deg. F on top of cold top unit on cooks line. Hold all potentially hazardous foods at 41 deg. F or below. NOTE > REPEAT VIOLATION. 2. Pans of potentially hazardous foods held between 45 and 54 deg. F on top of cold top unit. Hold all cold foods at 41 deg. F or below CORRECTED 3. Potatos in pull out cooler drawer below cooking equipment on cooks line held at 45 deg. F. Hold at 41 deg. F or below. CORRECTED 4. Pan of ham in pull out cooler drawer on cooks line held at 45 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED
Location: Cook line
Equipment: Cooler drawers
- 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. Large plastic container of liquid eggs held at 45 deg. F on top of cold top unit on cooks line. Hold all potentially hazardous foods at 41 deg. F or below. NOTE > REPEAT VIOLATION. 2. Pans of potentially hazardous foods held between 45 and 54 deg. F on top of cold top unit. Hold all cold foods at 41 deg. F or below CORRECTED 3. Potatos in pull out cooler drawer below cooking equipment on cooks line held at 45 deg. F. Hold at 41 deg. F or below. CORRECTED 4. Pan of ham in pull out cooler drawer on cooks line held at 45 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED
Location: Cook line
Equipment: Cooler drawers
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in freezer. Repair unit and remove ice. 2. Exhaust hood filter misisng in exhaust hood above cooking equipment on cooks line. Replace missing filter.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in freezer. Repair unit and remove ice. 2. Exhaust hood filter misisng in exhaust hood above cooking equipment on cooks line. Replace missing filter.
Location: Cook line
|
08/19/2014 | 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. Large plastic container of liquid eggs held at 64 deg. F on top of cold top unit on cooks line. Hold all potentially hazardous foods at 41 deg. F or below. NOTE > REPEAT VIOLATION. 2. Pans of potentially hazardous foods held between 45 and 54 deg. F on top of cold top unit. Hold all cold foods at 41 deg. F or below. 3. Potatos in pull out cooler drawer below cooking equipment on cooks line held at 45 deg. F. Hold at 41 deg. F or below. 4. Pan of ham in pull out cooler drawer on cooks line held at 45 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- 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. Large plastic container of liquid eggs held at 64 deg. F on top of cold top unit on cooks line. Hold all potentially hazardous foods at 41 deg. F or below. NOTE > REPEAT VIOLATION. 2. Pans of potentially hazardous foods held between 45 and 54 deg. F on top of cold top unit. Hold all cold foods at 41 deg. F or below. 3. Potatos in pull out cooler drawer below cooking equipment on cooks line held at 45 deg. F. Hold at 41 deg. F or below. 4. Pan of ham in pull out cooler drawer on cooks line held at 45 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- 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. Large plastic container of liquid eggs held at 64 deg. F on top of cold top unit on cooks line. Hold all potentially hazardous foods at 41 deg. F or below. NOTE > REPEAT VIOLATION. 2. Pans of potentially hazardous foods held between 45 and 54 deg. F on top of cold top unit. Hold all cold foods at 41 deg. F or below. 3. Potatos in pull out cooler drawer below cooking equipment on cooks line held at 45 deg. F. Hold at 41 deg. F or below. 4. Pan of ham in pull out cooler drawer on cooks line held at 45 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cooler drawers
- 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. Large plastic container of liquid eggs held at 64 deg. F on top of cold top unit on cooks line. Hold all potentially hazardous foods at 41 deg. F or below. NOTE > REPEAT VIOLATION. 2. Pans of potentially hazardous foods held between 45 and 54 deg. F on top of cold top unit. Hold all cold foods at 41 deg. F or below. 3. Potatos in pull out cooler drawer below cooking equipment on cooks line held at 45 deg. F. Hold at 41 deg. F or below. 4. Pan of ham in pull out cooler drawer on cooks line held at 45 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in freezer. Repair unit and remove ice. 2. Exhaust hood filter misisng in exhaust hood above cooking equipment on cooks line. Replace missing filter.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in freezer. Repair unit and remove ice. 2. Exhaust hood filter misisng in exhaust hood above cooking equipment on cooks line. Replace missing filter.
Location: Cook line
|
08/12/2014 | 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: 1. Ham held between 46 and 49 deg. F inside of pull out cooler drawer on cooks line. Repair unit if needed so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: 1. Dish machine not sanitizing at final rinse. Repair machine so as to provide at least 160 deg. F. at plate level.
Location: Dish machine area
Equipment: Dishmachine
- Drying mop(s) (corrected)
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: 1. Wet mop not hung up. Hang up all wet mops to dry.
Location: Back room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Heat vent , ceiling and wall soiled on cooks line. Clean all soiled ceilling, wall space on cooks line.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing inside of reach in cooler on end of cooks line. Provide.
Location: Cook line
Equipment: Reach in cooler
|
04/08/2014 | 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. Ham held between 46 and 49 deg. F inside of pull out cooler drawer on cooks line. Repair unit if needed so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: 1. Dish machine not sanitizing at final rinse. Repair machine so as to provide at least 160 deg. F. at plate level.
Location: Dish machine area
Equipment: Dishmachine
- Drying mop(s) (corrected)
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: 1. Wet mop not hung up. Hang up all wet mops to dry.
Location: Back room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Heat vent , ceiling and wall soiled on cooks line. Clean all soiled ceilling, wall space on cooks line.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing inside of reach in cooler on end of cooks line. Provide.
Location: Cook line
Equipment: Reach in cooler
|
04/01/2014 | 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. Ham held at 46 deg. F inside of pull out cooler drawer on cooks line. Repair unit if needed so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: 1. Dish machine not sanitizing at final rinse. Repair machine so as to provide at least 160 deg. F. at plate level.
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. Wet mop not hung up. Hang up all wet mops to dry.
Location: Back room
- 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: 1. Heat vent , ceiling and wall soiled on cooks line. Clean all soiled ceilling, wall space on cooks line.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing inside of reach in cooler on end of cooks line. Provide.
Location: Cook line
Equipment: Reach in cooler
|
03/25/2014 | 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: 1. Liquid eggs on cooks line held at 53 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > MANAGER DISCARDED EGGS AT TIME OF INSPECTION. 2. Pull out cooler drawer below flat top grill holding meat and chicken between 50 and 53 deg. F. Hold all cold foods at 41 deg. F or below.
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. Liquid eggs on cooks line held at 53 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > MANAGER DISCARDED EGGS AT TIME OF INSPECTION. 2. Pull out cooler drawer below flat top grill holding meat and chicken between 50 and 53 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
|
10/29/2013 | 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: 1. Liquid eggs on cooks line held at 53 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > MANAGER DISCARDED EGGS AT TIME OF INSPECTION. 2. Pull out cooler drawer below flat top grill holding meat and chicken between 50 and 53 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
- 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. Liquid eggs on cooks line held at 53 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > MANAGER DISCARDED EGGS AT TIME OF INSPECTION. 2. Pull out cooler drawer below flat top grill holding meat and chicken between 50 and 53 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
|
10/22/2013 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Cooling unit leaking water inside of walk in freezer. Repair.
Location: Walk-in freezer
|
06/19/2013 | 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: 1. Pooled egs held at 48 deg. F Pans of ham in pull out cooler drawers held at 49 to 50 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. CORRECTED 2. Cold top cooler in front wait staff area holding cold foods at 43 deg. F. Repair unit to a sound working conditon so as to hold cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Make table cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pooled egs held at 48 deg. F Pans of ham in pull out cooler drawers held at 49 to 50 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. CORRECTED 2. Cold top cooler in front wait staff area holding cold foods at 43 deg. F. Repair unit to a sound working conditon so as to hold cold foods at 41 deg. F or below.
Location: Wait staff area
Equipment: Cold top
- Glove use (Non-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.
Comments: 1. Food handler put on gloves to handle food without washing hands first. Wash hands at hand sink with soap and water before putitng on gloves to handle food items.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain at hand sink slow in kitchen area. Repair.
Location: Kitchen
|
03/20/2013 | Recheck |
- 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. Pooled egs held at 48 deg. F Pans of ham in pull out cooler drawers held at 49 to 50 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. CORRECTED 2. Cold top cooler in front wait staff area holding cold foods at 43 deg. F. Repair unit to a sound working conditon so as to hold cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Make table cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pooled egs held at 48 deg. F Pans of ham in pull out cooler drawers held at 49 to 50 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. CORRECTED 2. Cold top cooler in front wait staff area holding cold foods at 43 deg. F. Repair unit to a sound working conditon so as to hold cold foods at 41 deg. F or below.
Location: Wait staff area
Equipment: Cold top
- Glove use (Non-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.
Comments: 1. Food handler put on gloves to handle food without washing hands first. Wash hands at hand sink with soap and water before putitng on gloves to handle food items.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain at hand sink slow in kitchen area. Repair.
Location: Kitchen
|
03/12/2013 | 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: 1. Pooled egs held at 48 deg. F Pans of ham in pull out cooler drawers held at 49 to 50 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. 2. Cold top cooler in front wait staff area holding cold foods at 56 deg. F. Repair unit to a sound working conditon so as to hold cold foods at 41 deg. F or below. NOTE > ALL POTENTILALLY HAZARDOUS FOODS WERE DISCARDED.
Location: Cook line
Equipment: Make table cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pooled egs held at 48 deg. F Pans of ham in pull out cooler drawers held at 49 to 50 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. 2. Cold top cooler in front wait staff area holding cold foods at 56 deg. F. Repair unit to a sound working conditon so as to hold cold foods at 41 deg. F or below. NOTE > ALL POTENTILALLY HAZARDOUS FOODS WERE DISCARDED.
Location: Wait staff area
Equipment: Cold top
- Glove use (Non-Critical)
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.
Comments: 1. Food handler put on gloves to handle food without washing hands first. Wash hands at hand sink with soap and water before putitng on gloves to handle food items.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain at hand sink slow in kitchen area. Repair.
Location: Kitchen
|
03/05/2013 | Routine |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Water line leaking on top of dish machine. Repair to a sound condition.
Location: Dish machine area
Equipment: Dishmachine
|
10/10/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Food in the refrigerated drawers (north side of cook line) was 43-47 F.2) One pan of noodles in the walk in cooler was 50F for the previous day. Discard.
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) Food in the refrigerated drawers (north side of cook line) was 43-47 F.2) One pan of noodles in the walk in cooler was 50F for the previous day. Discard.
Location: Walk-in cooler
- 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: An employee was drinking from on open cup. Provide lids & straws for drinks in the kitchen.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There were a pair of soiled tongs hanging on the clean rack.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Two ceiling vents are missing over the cook line. Replace. On order.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floors before the cook line equipment are soiled.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: The heated drawer units on the cook line are heavily soiled inside.
Location: Cook line
|
06/01/2012 | 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.
Comments: 1) Food in the refrigerated drawers (north side of cook line) was 43-47 F.2) One pan of noodles in the walk in cooler was 50F for the previous day. Discard.
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) Food in the refrigerated drawers (north side of cook line) was 43-47 F.2) One pan of noodles in the walk in cooler was 50F for the previous day. Discard.
Location: Walk-in cooler
- 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: An employee was drinking from on open cup. Provide lids & straws for drinks in the kitchen.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There were a pair of soiled tongs hanging on the clean rack.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Two ceiling vents are missing over the cook line. Replace. On order.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floors before the cook line equipment are soiled.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: The heated drawer units on the cook line are heavily soiled inside.
Location: Cook line
|
05/25/2012 | 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.
Comments: 1) Food in the refrigerated drawers (north side of cook line) was 43-47 F.2) One pan of noodles in the walk in cooler was 50F for the previous day. Discard.
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) Food in the refrigerated drawers (north side of cook line) was 43-47 F.2) One pan of noodles in the walk in cooler was 50F for the previous day. Discard.
Location: Walk-in cooler
- 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: An employee was drinking from on open cup. Provide lids & straws for drinks in the kitchen.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There were a pair of soiled tongs hanging on the clean rack.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Two ceiling vents are missing over the cook line. Replace. On order.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floors before the cook line equipment are soiled.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: The heated drawer units on the cook line are heavily soiled inside.
Location: Cook line
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05/18/2012 | 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.
Comments: 1) Food in the refrigerated drawers (north side of cook line) was 43-47 F.2) One pan of noodles in the walk in cooler was 50F for the previous day. Discard.
Location: Cook line
- 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) Food in the refrigerated drawers (north side of cook line) was 43-47 F.2) One pan of noodles in the walk in cooler was 50F for the previous day. Discard.
Location: Walk-in cooler
- Eating, drinking, smoking
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: An employee was drinking from on open cup. Provide lids & straws for drinks in the kitchen.
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There were a pair of soiled tongs hanging on the clean rack.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Two ceiling vents are missing over the cook line. Replace.
Location: Cook line
- 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: The floors before the cook line equipment are soiled.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: The heated drawer units on the cook line are heavily soiled inside.
Location: Cook line
|
05/11/2012 | Routine |
- 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: The floor below the cook line equipment is soiled.
Location: Cook line
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01/10/2012 | Routine |
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