- 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: FLAT OF EGGS OUT AT ROOM TEMPERATURE NEAR UNDER HEAT LAMPS AND COOKTOPS, MANAGER HAD FOOD HANDLERS PUT EGGS IN A CONTAINER OF ICE WATER
Location: Cook line
- 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: ONE (1) OPEN EMPLOYEE CUP WITHOUT A LID, FOOD HANDLER PUT LID ON DURING INSPECTION
Location: Cook line
- 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: TRAY SITTING IN FRONT OF HANDSINK BLOCKING ACCESS TO HANDSINK, MANAGER MOVED DURING INSPECTION
Location: Wait staff area
Equipment: Hand sink
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: LEFT FREEZER THERMOMETER READING AT 30 F. MANAGER PUT NEW THERMOMETER INSIDE
- 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: CLEAN UNDER COOLER EQUIPMENT, OLD FOOD DEBRIS UNDER COOLERS
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: MOLD GROWING INSIDE ICE MACHINE, SHOWED MANAGER WHERE TO CLEAN
Location: Kitchen
Equipment: Ice machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: GREASE AND DEBRIS BUILDUP UNDER THE FLAT GRILLS, NEEDS TO BE CLEANED THROUGHLY-----------------------------10/07/14:POSSIBLE OIL LEAK IN THE BACK, SCHEDULED FOR SERVICE AND WILL CHECK ON NEXT WEEK
Location: Cook line
Equipment: Flat grill
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 10/14/14: KITCHEN HANDSINK NO PAPER TOWELS IN BACK PREP AREA
Location: Bakery area
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 10/14/14: KITCHEN HANDSINK NO PAPER TOWELS IN BACK PREP AREA
Location: Kitchen
Equipment: Hand sink
|
11/03/2014 | 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: FLAT OF EGGS OUT AT ROOM TEMPERATURE NEAR UNDER HEAT LAMPS AND COOKTOPS, MANAGER HAD FOOD HANDLERS PUT EGGS IN A CONTAINER OF ICE WATER
Location: Cook line
- 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: ONE (1) OPEN EMPLOYEE CUP WITHOUT A LID, FOOD HANDLER PUT LID ON DURING INSPECTION
Location: Cook line
- 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: TRAY SITTING IN FRONT OF HANDSINK BLOCKING ACCESS TO HANDSINK, MANAGER MOVED DURING INSPECTION
Location: Wait staff area
Equipment: Hand sink
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: LEFT FREEZER THERMOMETER READING AT 30 F. MANAGER PUT NEW THERMOMETER INSIDE
- 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: CLEAN UNDER COOLER EQUIPMENT, OLD FOOD DEBRIS UNDER COOLERS
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: MOLD GROWING INSIDE ICE MACHINE, SHOWED MANAGER WHERE TO CLEAN
Location: Kitchen
Equipment: Ice machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: GREASE AND DEBRIS BUILDUP UNDER THE FLAT GRILLS, NEEDS TO BE CLEANED THROUGHLY-----------------------------10/07/14:POSSIBLE OIL LEAK IN THE BACK, SCHEDULED FOR SERVICE AND WILL CHECK ON NEXT WEEK
Location: Cook line
Equipment: Flat grill
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 10/14/14: KITCHEN HANDSINK NO PAPER TOWELS IN BACK PREP AREA
Location: Bakery area
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 10/14/14: KITCHEN HANDSINK NO PAPER TOWELS IN BACK PREP AREA
Location: Kitchen
Equipment: Hand sink
|
10/14/2014 | 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: FLAT OF EGGS OUT AT ROOM TEMPERATURE NEAR UNDER HEAT LAMPS AND COOKTOPS, MANAGER HAD FOOD HANDLERS PUT EGGS IN A CONTAINER OF ICE WATER
Location: Cook line
- 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: ONE (1) OPEN EMPLOYEE CUP WITHOUT A LID, FOOD HANDLER PUT LID ON DURING INSPECTION
Location: Cook line
- 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: TRAY SITTING IN FRONT OF HANDSINK BLOCKING ACCESS TO HANDSINK, MANAGER MOVED DURING INSPECTION
Location: Wait staff area
Equipment: Hand sink
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: LEFT FREEZER THERMOMETER READING AT 30 F. MANAGER PUT NEW THERMOMETER INSIDE
- 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: CLEAN UNDER COOLER EQUIPMENT, OLD FOOD DEBRIS UNDER COOLERS
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: MOLD GROWING INSIDE ICE MACHINE, SHOWED MANAGER WHERE TO CLEAN
Location: Kitchen
Equipment: Ice machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: GREASE AND DEBRIS BUILDUP UNDER THE FLAT GRILLS, NEEDS TO BE CLEANED THROUGHLY-----------------------------10/07/14:POSSIBLE OIL LEAK IN THE BACK, SCHEDULED FOR SERVICE AND WILL CHECK ON NEXT WEEK
Location: Cook line
Equipment: Flat grill
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bakery area
Equipment: Hand sink
|
10/07/2014 | 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: FLAT OF EGGS OUT AT ROOM TEMPERATURE NEAR UNDER HEAT LAMPS AND COOKTOPS, MANAGER HAD FOOD HANDLERS PUT EGGS IN A CONTAINER OF ICE WATER
Location: Cook line
- 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: ONE (1) OPEN EMPLOYEE CUP WITHOUT A LID, FOOD HANDLER PUT LID ON DURING INSPECTION
Location: Cook line
- 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: TRAY SITTING IN FRONT OF HANDSINK BLOCKING ACCESS TO HANDSINK, MANAGER MOVED DURING INSPECTION
Location: Wait staff area
Equipment: Hand sink
- Thermometer accuracy (corrected on site)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: LEFT FREEZER THERMOMETER READING AT 30 F. MANAGER PUT NEW THERMOMETER INSIDE
- 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: CLEAN UNDER COOLER EQUIPMENT, OLD FOOD DEBRIS UNDER COOLERS
Location: Cook line
- 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: MOLD GROWING INSIDE ICE MACHINE, SHOWED MANAGER WHERE TO CLEAN
Location: Kitchen
Equipment: Ice machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: GREASE AND DEBRIS BUILDUP UNDER THE FLAT GRILLS, NEEDS TO BE CLEANED THROUGHLY
Location: Cook line
Equipment: Flat grill
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bakery area
Equipment: Hand sink
|
09/29/2014 | 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. SLICES OF CHEESE ON COLD-TOP AT 59 DEGREES FAHRENHEIT. DO NOT OVERFILL COLD-TOP CONTAINERS. COLD TOP IS IN A VERY HOT PART OF KITCHEN AND FOOD AT THE TOP OF OVERFILLED CONTAINERS WILL NOT BE COOL ENOUGH TO PREVENT BACTERIAL GROWTH.3/13/141. Upon recheck cheese is at 40 degrees fahrenheit and has been moved to new location on the cold top.
Location: Cook line
Equipment: Cold top
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. SPRAY BOTTLE OF WINDOW CLEANER WITHOUT ANY LABEL. ANY CONTAINER CONTAINING CHEMICALS SHOULD BE CLEARLY LABELED TO INDICATE ITS CONTENTS.
Location: Chemical room
- 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: 1. CONTAINER OF CUT CANTALOUPE IN WALK-IN COOLER WITHOUT DATEMARK. DATEMARK ANY READY-TO-EAT AND POTENTIALLY-HAZARDOUS FOOD.
Location: Wait staff area
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SIDES OF UNUSED GRILL HEAVILY SOILED WITH GREASE BUILD-UP. CLEAN AS NEEDED TO MAINTAIN EQUIPMENT FREE OF EXCESS FOOD DEBRIS.
Location: Cook line
Equipment: Flat grill
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. HAND SINK OUT OF PAPER TOWELS. RESUPPLY.
Location: Service counter
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. UTENSILS STORED DIRTY UNDER DRIPPING WATER. HAVE WATER RUNNING AT SUFFICIENT VELOCITY OR USE ALTERNATIVE STORAGE METHOD.
Location: Prep area
Equipment: Knife/utensil rack
|
03/13/2014 | 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. SLICES OF CHEESE ON COLD-TOP AT 59 DEGREES FAHRENHEIT. DO NOT OVERFILL COLD-TOP CONTAINERS. COLD TOP IS IN A VERY HOT PART OF KITCHEN AND FOOD AT THE TOP OF OVERFILLED CONTAINERS WILL NOT BE COOL ENOUGH TO PREVENT BACTERIAL GROWTH.
Location: Cook line
Equipment: Cold top
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. SPRAY BOTTLE OF WINDOW CLEANER WITHOUT ANY LABEL. ANY CONTAINER CONTAINING CHEMICALS SHOULD BE CLEARLY LABELED TO INDICATE ITS CONTENTS.
Location: Chemical room
- 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: 1. CONTAINER OF CUT CANTALOUPE IN WALK-IN COOLER WITHOUT DATEMARK. DATEMARK ANY READY-TO-EAT AND POTENTIALLY-HAZARDOUS FOOD.
Location: Wait staff area
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SIDES OF UNUSED GRILL HEAVILY SOILED WITH GREASE BUILD-UP. CLEAN AS NEEDED TO MAINTAIN EQUIPMENT FREE OF EXCESS FOOD DEBRIS.
Location: Cook line
Equipment: Flat grill
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. HAND SINK OUT OF PAPER TOWELS. RESUPPLY.
Location: Service counter
Equipment: Hand sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. UTENSILS STORED DIRTY UNDER DRIPPING WATER. HAVE WATER RUNNING AT SUFFICIENT VELOCITY OR USE ALTERNATIVE STORAGE METHOD.
Location: Prep area
Equipment: Knife/utensil rack
|
03/04/2014 | 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: One (1) flat of eggs sitting next to flat grill warming up, keep cold in reach in cooler or use ice to keep cold Employee put back in reach in cooler during inspection
Location: Cook line
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Food handler did not wash hands inbetween glove change. Must wash hands every time gloves are removed to put on new gloves
- 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: Open cup x 1
Location: Cook line
- 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. Handink leaking at the faucet - repair
Location: Cook line
Equipment: Hand sink
|
10/16/2013 | 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: One (1) flat of eggs sitting next to flat grill warming up, keep cold in reach in cooler or use ice to keep cold Employee put back in reach in cooler during inspection
Location: Cook line
- 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: Food handler did not wash hands inbetween glove change. Must wash hands every time gloves are removed to put on new gloves
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open cup x 1
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Handink leaking at the faucet - repair
Location: Cook line
Equipment: Hand sink
|
10/09/2013 | Routine |
- 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: No handwashing before putting on new gloves
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Personal energy drink stored in cooler with customer food. Keep in employee break area
Location: Kitchen (back)
|
04/08/2013 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing before putting on new gloves
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Personal energy drink stored in cooler with customer food. Keep in employee break area
Location: Kitchen (back)
|
04/01/2013 | Routine |
| No violation noted during this evaluation. | 11/19/2012 | Routine |
| No violation noted during this evaluation. | 11/19/2012 | Pre-Licensing |
- 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: CENTER COOK-LINE COOLER AT 50 F.CREAM CHEESE AT 53 F. EGG WASH/BATTER AT 55 F.
Location: Cook line
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT BELOW 200 PPM; ENSURE SANITIZER BUCKETS ARE MAINTAINED AT 200 PPM AND CHANGED AT LEAST EVERY 2 HOURS OR AS OFTEN AS NEEDED DEPENDING ON HEAVY USAGE.
Location: Cook line
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT BELOW 200 PPM; ENSURE SANITIZER BUCKETS ARE MAINTAINED AT 200 PPM AND CHANGED AT LEAST EVERY 2 HOURS OR AS OFTEN AS NEEDED DEPENDING ON HEAVY USAGE.
Location: Expo line
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT BELOW 200 PPM; ENSURE SANITIZER BUCKETS ARE MAINTAINED AT 200 PPM AND CHANGED AT LEAST EVERY 2 HOURS OR AS OFTEN AS NEEDED DEPENDING ON HEAVY USAGE.
Location: Kitchen (back)
- 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.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: MCCALL COOLER ON LEFT-SIDE OF COOK-LINE IS NOT SEALING PROPERLY--REPAIR GASKET SEALS TO ENSURE THAT REFRIGERATION UNIT DOOR IS SEALING PROPERLY.
Location: Cook line
Equipment: McCall cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT COOK-LINE MCCALL REACH-IN-COOLERS AND FREEZERS. DO NOT STACK CONTAINERS OF FOOD ON TOP OF EACH OTHER THAT IS NOT COVERED PROPERLY.
Location: Cook line
Equipment: McCall cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT COOK-LINE MCCALL REACH-IN-COOLERS AND FREEZERS. DO NOT STACK CONTAINERS OF FOOD ON TOP OF EACH OTHER THAT IS NOT COVERED PROPERLY.
Location: Cook line
Equipment: McCall freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:-IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK KITCHEN UTENSILS STORAGE DRAWERS.-SOILED DRY STORAGE AND WALK-IN-COOLER SHELVING WHERE NEEDED.-MONITOR EXTERIOR SUFACE CLEANIING AND SANITIZING AT EXPO-LINE SODA MACHINES.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:-IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK KITCHEN UTENSILS STORAGE DRAWERS.-SOILED DRY STORAGE AND WALK-IN-COOLER SHELVING WHERE NEEDED.-MONITOR EXTERIOR SUFACE CLEANIING AND SANITIZING AT EXPO-LINE SODA MACHINES.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:-IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK KITCHEN UTENSILS STORAGE DRAWERS.-SOILED DRY STORAGE AND WALK-IN-COOLER SHELVING WHERE NEEDED.-MONITOR EXTERIOR SUFACE CLEANIING AND SANITIZING AT EXPO-LINE SODA MACHINES.
Location: Expo line
Equipment: Soda machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:-IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK KITCHEN UTENSILS STORAGE DRAWERS.-SOILED DRY STORAGE AND WALK-IN-COOLER SHELVING WHERE NEEDED.-MONITOR EXTERIOR SUFACE CLEANIING AND SANITIZING AT EXPO-LINE SODA MACHINES.
Location: Walk-in cooler
Equipment: Metal shelving
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Expo line
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE NEW LIGHT GUARD SHIELDS WHERE NEEDED AT WOMENS RESTROOM (CRACKED).
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE NEW LIGHT GUARD SHIELDS WHERE NEEDED AT WOMENS RESTROOM (CRACKED).
Location: Womens restroom
|
08/01/2012 | 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: CENTER COOK-LINE COOLER AT 50 F.CREAM CHEESE AT 53 F. EGG WASH/BATTER AT 55 F.
Location: Cook line
Equipment: Reach in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT BELOW 200 PPM; ENSURE SANITIZER BUCKETS ARE MAINTAINED AT 200 PPM AND CHANGED AT LEAST EVERY 2 HOURS OR AS OFTEN AS NEEDED DEPENDING ON HEAVY USAGE.
Location: Cook line
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT BELOW 200 PPM; ENSURE SANITIZER BUCKETS ARE MAINTAINED AT 200 PPM AND CHANGED AT LEAST EVERY 2 HOURS OR AS OFTEN AS NEEDED DEPENDING ON HEAVY USAGE.
Location: Expo line
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT BELOW 200 PPM; ENSURE SANITIZER BUCKETS ARE MAINTAINED AT 200 PPM AND CHANGED AT LEAST EVERY 2 HOURS OR AS OFTEN AS NEEDED DEPENDING ON HEAVY USAGE.
Location: Kitchen (back)
- 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.
Location: Dry storage
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT COOK-LINE MCCALL REACH-IN-COOLERS AND FREEZERS. DO NOT STACK CONTAINERS OF FOOD ON TOP OF EACH OTHER THAT IS NOT COVERED PROPERLY.
Location: Cook line
Equipment: McCall cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT COOK-LINE MCCALL REACH-IN-COOLERS AND FREEZERS. DO NOT STACK CONTAINERS OF FOOD ON TOP OF EACH OTHER THAT IS NOT COVERED PROPERLY.
Location: Cook line
Equipment: McCall freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK KITCHEN UTENSILS STORAGE DRAWERS.-SOILED DRY STORAGE AND WALK-IN-COOLER SHELVING WHERE NEEDED.-MONITOR EXTERIOR SUFACE CLEANIING AND SANITIZING AT EXPO-LINE SODA MACHINES.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK KITCHEN UTENSILS STORAGE DRAWERS.-SOILED DRY STORAGE AND WALK-IN-COOLER SHELVING WHERE NEEDED.-MONITOR EXTERIOR SUFACE CLEANIING AND SANITIZING AT EXPO-LINE SODA MACHINES.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK KITCHEN UTENSILS STORAGE DRAWERS.-SOILED DRY STORAGE AND WALK-IN-COOLER SHELVING WHERE NEEDED.-MONITOR EXTERIOR SUFACE CLEANIING AND SANITIZING AT EXPO-LINE SODA MACHINES.
Location: Expo line
Equipment: Soda machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK KITCHEN UTENSILS STORAGE DRAWERS.-SOILED DRY STORAGE AND WALK-IN-COOLER SHELVING WHERE NEEDED.-MONITOR EXTERIOR SUFACE CLEANIING AND SANITIZING AT EXPO-LINE SODA MACHINES.
Location: Walk-in cooler
Equipment: Metal shelving
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Expo line
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE NEW LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING AND AT WOMENS RESTROOM (CRACKED).
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE NEW LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING AND AT WOMENS RESTROOM (CRACKED).
Location: Womens restroom
|
07/25/2012 | 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: RED PEPPERS AT 44 F. PASTA IN BAGS AT 47 F.REPAIR AND/OR ADJUST PROPERLY.ALL FOOD IN REFRIGERATION DRAWERS WERE CHANGED OUT AND PUT INTO COLD-HOLDING ICE BATH.
Location: Cook line
Equipment: Cooler drawers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Microwave oven
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Cooler drawers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Warming drawers
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen (back)
Equipment: Mixer
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Chemical 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: IN PROGRESS (SCHEDULED TODAY): IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: 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: KEEP FOODS COVERED PROPERLY AT REACH-IN-COOLERS AND FREEZERS ON COOK-LINE.
Location: Cook line
Equipment: ----------------- Coolers ----------------
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT REACH-IN-COOLERS AND FREEZERS ON COOK-LINE.
Location: Cook line
Equipment: ---------------- Freezers ---------------
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CONTINUE TO WORK ON SOILED EXTERIOR SURFACES AND LINING OF EXPO-LINE SODA MACHINE ICE BINS.
Location: Kitchen (front)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CONTINUE TO WORK ON SOILED EXTERIOR SURFACES AND LINING OF EXPO-LINE SODA MACHINE ICE BINS.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CONTINUE TO WORK ON SOILED EXTERIOR SURFACES AND LINING OF EXPO-LINE SODA MACHINE ICE BINS.
Location: Expo line
|
02/16/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RED PEPPERS AT 44 F. PASTA IN BAGS AT 47 F.REPAIR AND/OR ADJUST PROPERLY.ALL FOOD IN REFRIGERATION DRAWERS WERE CHANGED OUT AND PUT INTO COLD-HOLDING ICE BATH.
Location: Cook line
Equipment: Cooler drawers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Microwave oven
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Cooler drawers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Warming drawers
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen (back)
Equipment: Mixer
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Chemical 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Walk-in freezer
- 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: KEEP FOODS COVERED PROPERLY AT REACH-IN-COOLERS AND FREEZERS ON COOK-LINE.
Location: Cook line
Equipment: ----------------- Coolers ----------------
- 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: KEEP FOODS COVERED PROPERLY AT REACH-IN-COOLERS AND FREEZERS ON COOK-LINE.
Location: Cook line
Equipment: ---------------- Freezers ---------------
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING WHERE NEEDED; ESPECIALLY UNDER AND AROUND EQUIPMENT.-SOILED EXPO-LINE INTERIOR DRAWERS.-SOILED EXTERIOR SURFACES AND LINING OF EXPO-LINE SODA MACHINE ICE BINS; ALSO SOILED INTERIOR AND EXTERIOR SURFACES OF SODA/JUICE MACHINES WHERE NEEDED.
Location: Kitchen (front)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING WHERE NEEDED; ESPECIALLY UNDER AND AROUND EQUIPMENT.-SOILED EXPO-LINE INTERIOR DRAWERS.-SOILED EXTERIOR SURFACES AND LINING OF EXPO-LINE SODA MACHINE ICE BINS; ALSO SOILED INTERIOR AND EXTERIOR SURFACES OF SODA/JUICE MACHINES WHERE NEEDED.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING WHERE NEEDED; ESPECIALLY UNDER AND AROUND EQUIPMENT.-SOILED EXPO-LINE INTERIOR DRAWERS.-SOILED EXTERIOR SURFACES AND LINING OF EXPO-LINE SODA MACHINE ICE BINS; ALSO SOILED INTERIOR AND EXTERIOR SURFACES OF SODA/JUICE MACHINES WHERE NEEDED.
Location: Expo line
|
02/08/2012 | Routine |
Restaurant representatives - add corrected or new information about Bob Evans Restaurant, 25 S HIGH SCHOOL RD, Indianapolis, IN »