- 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: SALAD PREP TOP COOLER HOLDING CUT MELONS AND CUT FRUIT AT 51 DEGREES F. FOOD INITIALY MEASURED AT 59 DEGREES AND CHECKED AGAIN AT END OF INSPECTION AND PRODUCT WAS 8 DEGREES LOWER. THIS PRODUCT IS NEXT TO A WARMER AND THIS MIGHT BE AFFECTING HOLDING TEMPERATURE. MANAGER ADVISED TO MOVE THIS PRODUCT TO DIFFERENT LOCATION IN THE COOLER. ALL OTHER FOOD PRODUCTS IN THIS COOLER MEASURED AT 41 DEGREES OR BELOW.
Location: Wait staff area
Equipment: Prep Top Cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED SPRAY BOTTLES IN CHEMICAL ROOM. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Chemical room
- 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 CHICKEN STORED OVER BEEF IN WALK IN COOLER. STORE RAW POULTRY BELOW BEEF.
Location: Walk-in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ICE DUMPED IN HAND SINK AND USED STRAW DUMPED IN HAND SINK AT WAIT STAFF AREA. UTILIZE HAND SINKS FOR HAND WASHING ONLY.ITEMS REMOVED CORRECTED ON SITE.
Location: Wait staff area
Equipment: Hand sink
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: OLD COOLER DRAWERS ON TOP OF PREP LINE AND OLD UNUSED COOLER ON COOK LINE. REMOVE OLD DRAWERS FROM PREP AREA AND REPAIR OR REMOVE UNUSED COOLER.
Location: Cook line
- 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: WET MOPS IN MOP SINK IN BACK ROOM. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Dumpster drain plugs (corrected)
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG. PLEASE HAVE TRASH SERVICE PROVIDER INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- 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. WALL BEHIND DISH MACHINE SOILED. CLEAN WALL.2. FLOOR SOILED IN DRY STORAGE AREA. CLEAN FLOOR.
Location: Dish machine area
- 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. WALL BEHIND DISH MACHINE SOILED. CLEAN WALL.2. FLOOR SOILED IN DRY STORAGE AREA. CLEAN FLOOR.
Location: Dry storage
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: RINSE CYCLE MEASURED AT 169 DEGREES F. RINSE CYCLE SHOULD BE 180 F DEGREES TO ACHIEVE PROPER SANITIZATION.SERVICE DISH MACHINE TO DELIVER A FINAL RINSE CYCLE OF 180 DEGREES F.
Location: Dish machine area
Equipment: Dishmachine
|
08/05/2014 | 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: SALAD PREP TOP COOLER HOLDING CUT MELONS AND CUT FRUIT AT 51 DEGREES F. FOOD INITIALY MEASURED AT 59 DEGREES AND CHECKED AGAIN AT END OF INSPECTION AND PRODUCT WAS 8 DEGREES LOWER. THIS PRODUCT IS NEXT TO A WARMER AND THIS MIGHT BE AFFECTING HOLDING TEMPERATURE. MANAGER ADVISED TO MOVE THIS PRODUCT TO DIFFERENT LOCATION IN THE COOLER. ALL OTHER FOOD PRODUCTS IN THIS COOLER MEASURED AT 41 DEGREES OR BELOW.
Location: Wait staff area
Equipment: Prep Top Cooler
- 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: UNLABELED SPRAY BOTTLES IN CHEMICAL ROOM. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Chemical room
- 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: RAW CHICKEN STORED OVER BEEF IN WALK IN COOLER. STORE RAW POULTRY BELOW BEEF.
Location: Walk-in cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ICE DUMPED IN HAND SINK AND USED STRAW DUMPED IN HAND SINK AT WAIT STAFF AREA. UTILIZE HAND SINKS FOR HAND WASHING ONLY.ITEMS REMOVED CORRECTED ON SITE.
Location: Wait staff area
Equipment: Hand sink
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: OLD COOLER DRAWERS ON TOP OF PREP LINE AND OLD UNUSED COOLER ON COOK LINE. REMOVE OLD DRAWERS FROM PREP AREA AND REPAIR OR REMOVE UNUSED COOLER.
Location: Cook line
- 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: WET MOPS IN MOP SINK IN BACK ROOM. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG. PLEASE HAVE TRASH SERVICE PROVIDER INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- 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. WALL BEHIND DISH MACHINE SOILED. CLEAN WALL.2. FLOOR SOILED IN DRY STORAGE AREA. CLEAN FLOOR.
Location: Dish machine area
- 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. WALL BEHIND DISH MACHINE SOILED. CLEAN WALL.2. FLOOR SOILED IN DRY STORAGE AREA. CLEAN FLOOR.
Location: Dry storage
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: RINSE CYCLE MEASURED AT 169 DEGREES F. RINSE CYCLE SHOULD BE 180 F DEGREES TO ACHIEVE PROPER SANITIZATION.SERVICE DISH MACHINE TO DELIVER A FINAL RINSE CYCLE OF 180 DEGREES F.
Location: Dish machine area
Equipment: Dishmachine
|
07/29/2014 | 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. COOKED PASTA IN COLD HOLDING DRAWER MEASURED 47 DEGREES F,ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Cold top
- Ceasing operations (corrected)
Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
Correction: Facility shall cease operations during emergency as outlined in section 109.
Comments: 1. HOT RUNNING WATER NOT AVAILABLE THROUGHOUT ESTABLISHMENT. HAND SINKS AND PREP SINKS ARE MEASURING 70-75 DEGREES F.REPAIR ACCORDINGLY TO PROVIDE HOT RUNNING WATER THROUGHOUT ESTABLISHMENT. HAND SINKS MUST BE ABLE TO PROVIDE WATER THAT IS AT LEAST 100 DEGREES F. ESTABLISHMENT CLOSED AT 1:45PM. HOT WATER WAS REPAIRED AND ESTABLISHMENT PERMITTED TO REOPEN AS OF 2:55PM.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. CLEAN FORKS, KNIVES, AND SPOONS STORED WITH FOOD CONTACT PORTION UPWARDS.STORE WITH HANDLES UPWARDS TO AVOID CONTAMINATION OF FOOD CONTACT PORTION.
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. HOT RUNNING WATER NOT AVAILABLE THROUGHOUT ESTABLISHMENT. HAND SINKS ARE MEASURING 70-75 DEGREES F.REPAIR ACCORDINGLY TO PROVIDE HOT RUNNING WATER THROUGHOUT ESTABLISHMENT. HAND SINKS MUST BE ABLE TO PROVIDE WATER THAT IS AT LEAST 100 DEGREES F. ESTABLISHMENT CLOSED AT 1:45PM. HOT WATER WAS REPAIRED AND ESTABLISHMENT PERMITTED TO REOPEN AS OF 2:55PM.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. HOT RUNNING WATER NOT AVAILABLE THROUGHOUT ESTABLISHMENT. HAND SINKS ARE MEASURING 70-75 DEGREES F.REPAIR ACCORDINGLY TO PROVIDE HOT RUNNING WATER THROUGHOUT ESTABLISHMENT. HAND SINKS MUST BE ABLE TO PROVIDE WATER THAT IS AT LEAST 100 DEGREES F. ESTABLISHMENT CLOSED AT 1:45PM. HOT WATER WAS REPAIRED AND ESTABLISHMENT PERMITTED TO REOPEN AS OF 2:55PM.
Location: Restroom
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: 1. HOT RUNNING WATER NOT AVAILABLE THROUGHOUT ESTABLISHMENT. HAND SINKS AND PREP SINKS ARE MEASURING 70-75 DEGREES F.REPAIR ACCORDINGLY TO PROVIDE HOT RUNNING WATER THROUGHOUT ESTABLISHMENT. HAND SINKS MUST BE ABLE TO PROVIDE WATER THAT IS AT LEAST 100 DEGREES F. ESTABLISHMENT CLOSED AT 1:45PM. HOT WATER WAS REPAIRED AND ESTABLISHMENT PERMITTED TO REOPEN AS OF 2:55PM.
Location: Kitchen
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: 1. HOT RUNNING WATER NOT AVAILABLE THROUGHOUT ESTABLISHMENT. HAND SINKS AND PREP SINKS ARE MEASURING 70-75 DEGREES F.REPAIR ACCORDINGLY TO PROVIDE HOT RUNNING WATER THROUGHOUT ESTABLISHMENT. HAND SINKS MUST BE ABLE TO PROVIDE WATER THAT IS AT LEAST 100 DEGREES F. ESTABLISHMENT CLOSED AT 1:45PM. HOT WATER WAS REPAIRED AND ESTABLISHMENT PERMITTED TO REOPEN AS OF 2:55PM.
Location: Restroom
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: 1. HOT RUNNING WATER NOT AVAILABLE THROUGHOUT ESTABLISHMENT. HAND SINKS AND PREP SINKS ARE MEASURING 70-75 DEGREES F.REPAIR ACCORDINGLY TO PROVIDE HOT RUNNING WATER THROUGHOUT ESTABLISHMENT. HAND SINKS MUST BE ABLE TO PROVIDE WATER THAT IS AT LEAST 100 DEGREES F. ESTABLISHMENT CLOSED AT 1:45PM. HOT WATER WAS REPAIRED AND ESTABLISHMENT PERMITTED TO REOPEN AS OF 2:55PM.
Location: Kitchen
Equipment: Prep sink
|
02/26/2014 | 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. COOKED PASTA IN COLD HOLDING DRAWER MEASURED 47 DEGREES F,ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Cold top
- Ceasing operations (corrected on site)
Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
Correction: Facility shall cease operations during emergency as outlined in section 109.
Comments: 1. HOT RUNNING WATER NOT AVAILABLE THROUGHOUT ESTABLISHMENT. HAND SINKS AND PREP SINKS ARE MEASURING 70-75 DEGREES F.REPAIR ACCORDINGLY TO PROVIDE HOT RUNNING WATER THROUGHOUT ESTABLISHMENT. HAND SINKS MUST BE ABLE TO PROVIDE WATER THAT IS AT LEAST 100 DEGREES F. ESTABLISHMENT CLOSED AT 1:45PM. HOT WATER WAS REPAIRED AND ESTABLISHMENT PERMITTED TO REOPEN AS OF 2:55PM.
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. CLEAN FORKS, KNIVES, AND SPOONS STORED WITH FOOD CONTACT PORTION UPWARDS.STORE WITH HANDLES UPWARDS TO AVOID CONTAMINATION OF FOOD CONTACT PORTION.
- Hand sink temperature (corrected on site)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. HOT RUNNING WATER NOT AVAILABLE THROUGHOUT ESTABLISHMENT. HAND SINKS ARE MEASURING 70-75 DEGREES F.REPAIR ACCORDINGLY TO PROVIDE HOT RUNNING WATER THROUGHOUT ESTABLISHMENT. HAND SINKS MUST BE ABLE TO PROVIDE WATER THAT IS AT LEAST 100 DEGREES F. ESTABLISHMENT CLOSED AT 1:45PM. HOT WATER WAS REPAIRED AND ESTABLISHMENT PERMITTED TO REOPEN AS OF 2:55PM.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature (corrected on site)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. HOT RUNNING WATER NOT AVAILABLE THROUGHOUT ESTABLISHMENT. HAND SINKS ARE MEASURING 70-75 DEGREES F.REPAIR ACCORDINGLY TO PROVIDE HOT RUNNING WATER THROUGHOUT ESTABLISHMENT. HAND SINKS MUST BE ABLE TO PROVIDE WATER THAT IS AT LEAST 100 DEGREES F. ESTABLISHMENT CLOSED AT 1:45PM. HOT WATER WAS REPAIRED AND ESTABLISHMENT PERMITTED TO REOPEN AS OF 2:55PM.
Location: Restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HOT RUNNING WATER NOT AVAILABLE THROUGHOUT ESTABLISHMENT. HAND SINKS AND PREP SINKS ARE MEASURING 70-75 DEGREES F.REPAIR ACCORDINGLY TO PROVIDE HOT RUNNING WATER THROUGHOUT ESTABLISHMENT. HAND SINKS MUST BE ABLE TO PROVIDE WATER THAT IS AT LEAST 100 DEGREES F. ESTABLISHMENT CLOSED AT 1:45PM. HOT WATER WAS REPAIRED AND ESTABLISHMENT PERMITTED TO REOPEN AS OF 2:55PM.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HOT RUNNING WATER NOT AVAILABLE THROUGHOUT ESTABLISHMENT. HAND SINKS AND PREP SINKS ARE MEASURING 70-75 DEGREES F.REPAIR ACCORDINGLY TO PROVIDE HOT RUNNING WATER THROUGHOUT ESTABLISHMENT. HAND SINKS MUST BE ABLE TO PROVIDE WATER THAT IS AT LEAST 100 DEGREES F. ESTABLISHMENT CLOSED AT 1:45PM. HOT WATER WAS REPAIRED AND ESTABLISHMENT PERMITTED TO REOPEN AS OF 2:55PM.
Location: Restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HOT RUNNING WATER NOT AVAILABLE THROUGHOUT ESTABLISHMENT. HAND SINKS AND PREP SINKS ARE MEASURING 70-75 DEGREES F.REPAIR ACCORDINGLY TO PROVIDE HOT RUNNING WATER THROUGHOUT ESTABLISHMENT. HAND SINKS MUST BE ABLE TO PROVIDE WATER THAT IS AT LEAST 100 DEGREES F. ESTABLISHMENT CLOSED AT 1:45PM. HOT WATER WAS REPAIRED AND ESTABLISHMENT PERMITTED TO REOPEN AS OF 2:55PM.
Location: Kitchen
Equipment: Prep sink
|
02/17/2014 | 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: SWEEP/MOP FLOOR UNDER EQUIPMENT AND ICE BINS ON SERVER LINE. SOILED.
Location: Wait staff area
|
06/27/2013 | 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. SLICED COOKED CHICKEN IN DRAWER UNDER COLD TOP MEASURING AT 44-45 DEGREES F. (PREPPED EARLIER THIS MORNING)2. RAW SHELL EGGS IN CONTAINER ON COLD TOP MEASURING 57-52 SURFACE TEMPERATURE.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS COLD FOODS ARE BEING HELD AT 41 DEGREES F OR BELOW.
Location: Kitchen
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. SLICED COOKED CHICKEN IN DRAWER UNDER COLD TOP MEASURING AT 44-45 DEGREES F. (PREPPED EARLIER THIS MORNING)2. RAW SHELL EGGS IN CONTAINER ON COLD TOP MEASURING 57-52 SURFACE TEMPERATURE.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS COLD FOODS ARE BEING HELD AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Cold top
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. KNIFE IN HAND SINK NEAR ICE MACHINE.2. DRAIN STOPPER IN HAND SINK ACROSS FROM DISH AREA. CORRECTED ON SITE.PLEASE DO NOT STORE ANYTHING IN THE HAND SINKS. THEY SHOULD BE READILY AVAILABLE FOR HAND WASHING ONLY.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. KNIFE IN HAND SINK NEAR ICE MACHINE.2. DRAIN STOPPER IN HAND SINK ACROSS FROM DISH AREA. CORRECTED ON SITE.PLEASE DO NOT STORE ANYTHING IN THE HAND SINKS. THEY SHOULD BE READILY AVAILABLE FOR HAND WASHING ONLY.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. TWO IN PLACE SANITIZERS MEASURING AT 0 PPM.2. QUAT SANITIZER DISPENSER MEASURING AT 0 PPM.PLEASE ENSURE A QUAT SANITIZER CONCENTRATION OF 200 PPM. CALLED GFS AND THEY WILL BE OUT LATER TODAY TO FIX THE ISSUE. PLEASE PROVIDE TABLETS OR CHLORINE BLEACH FOR SANITIZING UNTIL FIXED.
Location: Kitchen
Equipment: -
- 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: EXCESSIVE GREASE BUILD UP AROUND DEEP FRYER NEAR ICE MACHINE ON THE COOK LINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
|
02/01/2013 | 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. SLICED COOKED CHICKEN IN DRAWER UNDER COLD TOP MEASURING AT 44-45 DEGREES F. (PREPPED EARLIER THIS MORNING)2. RAW SHELL EGGS IN CONTAINER ON COLD TOP MEASURING 57-52 SURFACE TEMPERATURE.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS COLD FOODS ARE BEING HELD AT 41 DEGREES F OR BELOW.
Location: Kitchen
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. SLICED COOKED CHICKEN IN DRAWER UNDER COLD TOP MEASURING AT 44-45 DEGREES F. (PREPPED EARLIER THIS MORNING)2. RAW SHELL EGGS IN CONTAINER ON COLD TOP MEASURING 57-52 SURFACE TEMPERATURE.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS COLD FOODS ARE BEING HELD AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Cold top
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. KNIFE IN HAND SINK NEAR ICE MACHINE.2. DRAIN STOPPER IN HAND SINK ACROSS FROM DISH AREA. CORRECTED ON SITE.PLEASE DO NOT STORE ANYTHING IN THE HAND SINKS. THEY SHOULD BE READILY AVAILABLE FOR HAND WASHING ONLY.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. KNIFE IN HAND SINK NEAR ICE MACHINE.2. DRAIN STOPPER IN HAND SINK ACROSS FROM DISH AREA. CORRECTED ON SITE.PLEASE DO NOT STORE ANYTHING IN THE HAND SINKS. THEY SHOULD BE READILY AVAILABLE FOR HAND WASHING ONLY.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. TWO IN PLACE SANITIZERS MEASURING AT 0 PPM.2. QUAT SANITIZER DISPENSER MEASURING AT 0 PPM.PLEASE ENSURE A QUAT SANITIZER CONCENTRATION OF 200 PPM. CALLED GFS AND THEY WILL BE OUT LATER TODAY TO FIX THE ISSUE. PLEASE PROVIDE TABLETS OR CHLORINE BLEACH FOR SANITIZING UNTIL FIXED.
Location: Kitchen
Equipment: -
- 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: EXCESSIVE GREASE BUILD UP AROUND DEEP FRYER NEAR ICE MACHINE ON THE COOK LINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
|
01/25/2013 | 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: 1. Baked potatoes held between 85 and 95 deg. F at cold top on cooks line due to improper cooling. Do not place hot pototoes in plastic bags to cool on top of cold top uniit. Use approved cooling methods to cool baked potatoes. Hot foods must be cooled from 135 deg. F to 70 deg. F within two hours and from 70 deg. F to 41 in 4 additional hours for a total cool down time of 6 hours. NOTE > MANGER STATED THAT THEY WERE GOING TO START COOKING POTATOES THEN HOLD HOT AT 135 DEG. F. CORRECTED 2. Cold top on cooks line holding eggs at 50 deg. F on top of unit. Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F or below. NOTE > Foods on top of unit were iced at time of inspecttion. insure that ice is maintained to hold foods at proper temp. 3. Cold top unit for salads on front wait staff line holding foods at 45 deg. F on top of unit and 43 deg. F below. Repair unit so as to 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. Baked potatoes held between 85 and 95 deg. F at cold top on cooks line due to improper cooling. Do not place hot pototoes in plastic bags to cool on top of cold top uniit. Use approved cooling methods to cool baked potatoes. Hot foods must be cooled from 135 deg. F to 70 deg. F within two hours and from 70 deg. F to 41 in 4 additional hours for a total cool down time of 6 hours. NOTE > MANGER STATED THAT THEY WERE GOING TO START COOKING POTATOES THEN HOLD HOT AT 135 DEG. F. CORRECTED 2. Cold top on cooks line holding eggs at 50 deg. F on top of unit. Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F or below. NOTE > Foods on top of unit were iced at time of inspecttion. insure that ice is maintained to hold foods at proper temp. 3. Cold top unit for salads on front wait staff line holding foods at 45 deg. F on top of unit and 43 deg. F below. Repair unit so as to 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. Baked potatoes held between 85 and 95 deg. F at cold top on cooks line due to improper cooling. Do not place hot pototoes in plastic bags to cool on top of cold top uniit. Use approved cooling methods to cool baked potatoes. Hot foods must be cooled from 135 deg. F to 70 deg. F within two hours and from 70 deg. F to 41 in 4 additional hours for a total cool down time of 6 hours. NOTE > MANGER STATED THAT THEY WERE GOING TO START COOKING POTATOES THEN HOLD HOT AT 135 DEG. F. CORRECTED 2. Cold top on cooks line holding eggs at 50 deg. F on top of unit. Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F or below. NOTE > Foods on top of unit were iced at time of inspecttion. insure that ice is maintained to hold foods at proper temp. 3. Cold top unit for salads on front wait staff line holding foods at 45 deg. F on top of unit and 43 deg. F below. Repair unit so as to hold all cold foods at 41 deg. F or below. CORRECTED
Location: Wait staff area
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking inside of glass door reach in cooler above reach in freezer for glass ware. Repair unit.
Location: Kitchen (back)
Equipment: Reach in cooler
- 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. Faucet loos at two bay sink. Repair
Location: Kitchen (back)
Equipment: 2-bay
|
09/05/2012 | 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. Baked potatoes held between 85 and 95 deg. F at cold top on cooks line due to improper cooling. Do not place hot pototoes in plastic bags to cool on top of cold top uniit. Use approved cooling methods to cool baked potatoes. Hot foods must be cooled from 135 deg. F to 70 deg. F within two hours and from 70 deg. F to 41 in 4 additional hours for a total cool down time of 6 hours. NOTE > MANGER STATED THAT THEY WERE GOING TO START COOKING POTATOES THEN HOLD HOT AT 135 DEG. F. CORRECTED 2. Cold top on cooks line holding eggs at 50 deg. F on top of unit. Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F or below. NOTE > Foods on top of unit were iced at time of inspecttion. insure that ice is maintained to hold foods at proper temp. 3. Cold top unit for salads on front wait staff line holding foods at 45 deg. F on top of unit and 43 deg. F below. Repair unit so as to hold all cold foods at 41 deg. F or below. CORRECTED
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. Baked potatoes held between 85 and 95 deg. F at cold top on cooks line due to improper cooling. Do not place hot pototoes in plastic bags to cool on top of cold top uniit. Use approved cooling methods to cool baked potatoes. Hot foods must be cooled from 135 deg. F to 70 deg. F within two hours and from 70 deg. F to 41 in 4 additional hours for a total cool down time of 6 hours. NOTE > MANGER STATED THAT THEY WERE GOING TO START COOKING POTATOES THEN HOLD HOT AT 135 DEG. F. CORRECTED 2. Cold top on cooks line holding eggs at 50 deg. F on top of unit. Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F or below. NOTE > Foods on top of unit were iced at time of inspecttion. insure that ice is maintained to hold foods at proper temp. 3. Cold top unit for salads on front wait staff line holding foods at 45 deg. F on top of unit and 43 deg. F below. Repair unit so as to 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. Baked potatoes held between 85 and 95 deg. F at cold top on cooks line due to improper cooling. Do not place hot pototoes in plastic bags to cool on top of cold top uniit. Use approved cooling methods to cool baked potatoes. Hot foods must be cooled from 135 deg. F to 70 deg. F within two hours and from 70 deg. F to 41 in 4 additional hours for a total cool down time of 6 hours. NOTE > MANGER STATED THAT THEY WERE GOING TO START COOKING POTATOES THEN HOLD HOT AT 135 DEG. F. CORRECTED 2. Cold top on cooks line holding eggs at 50 deg. F on top of unit. Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F or below. NOTE > Foods on top of unit were iced at time of inspecttion. insure that ice is maintained to hold foods at proper temp. 3. Cold top unit for salads on front wait staff line holding foods at 45 deg. F on top of unit and 43 deg. F below. Repair unit so as to hold all cold foods at 41 deg. F or below. CORRECTED
Location: Wait staff area
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking inside of glass door reach in cooler above reach in freezer for glass ware. Repair unit.
Location: Kitchen (back)
Equipment: Reach in cooler
- 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. Faucet loos at two bay sink. Repair
Location: Kitchen (back)
Equipment: 2-bay
|
08/29/2012 | 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. Baked potatoes held between 85 and 95 deg. F at cold top on cooks line due to improper cooling. Do not place hot pototoes in plastic bags to cool on top of cold top uniit. Use approved cooling methods to cool baked potatoes. Hot foods must be cooled from 135 deg. F to 70 deg. F within two hours and from 70 deg. F to 41 in 4 additional hours for a total cool down time of 6 hours. NOTE > MANGER STATED THAT THEY WERE GOING TO START COOKING POTATOES THEN HOLD HOT AT 135 DEG. F. CORRECTED 2. Cold top on cooks line holding food itmes between 46 and 50 deg. F on top and inside of unit. Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F or below. NOTE > FOLLOWING FOOD ITEMS WERE DISCARDED AT TIME OF INSPECTON DUE TO TEMPERATURE ABUSE. 1. 2 lbs. of meat mix. 2. 2 lbs of diced ham 3. 2.5 lbs of chicken salad 4. 5 lbs of cooked pasta 3. Cold top unit for salads on front wait staff line holding foods at 45 deg. F on top of unit and 43 deg. F below. Repair unit so as to hold all cold foods at 41 deg. F or below. CORRECTED
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. Baked potatoes held between 85 and 95 deg. F at cold top on cooks line due to improper cooling. Do not place hot pototoes in plastic bags to cool on top of cold top uniit. Use approved cooling methods to cool baked potatoes. Hot foods must be cooled from 135 deg. F to 70 deg. F within two hours and from 70 deg. F to 41 in 4 additional hours for a total cool down time of 6 hours. NOTE > MANGER STATED THAT THEY WERE GOING TO START COOKING POTATOES THEN HOLD HOT AT 135 DEG. F. CORRECTED 2. Cold top on cooks line holding food itmes between 46 and 50 deg. F on top and inside of unit. Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F or below. NOTE > FOLLOWING FOOD ITEMS WERE DISCARDED AT TIME OF INSPECTON DUE TO TEMPERATURE ABUSE. 1. 2 lbs. of meat mix. 2. 2 lbs of diced ham 3. 2.5 lbs of chicken salad 4. 5 lbs of cooked pasta 3. Cold top unit for salads on front wait staff line holding foods at 45 deg. F on top of unit and 43 deg. F below. Repair unit so as to 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. Baked potatoes held between 85 and 95 deg. F at cold top on cooks line due to improper cooling. Do not place hot pototoes in plastic bags to cool on top of cold top uniit. Use approved cooling methods to cool baked potatoes. Hot foods must be cooled from 135 deg. F to 70 deg. F within two hours and from 70 deg. F to 41 in 4 additional hours for a total cool down time of 6 hours. NOTE > MANGER STATED THAT THEY WERE GOING TO START COOKING POTATOES THEN HOLD HOT AT 135 DEG. F. CORRECTED 2. Cold top on cooks line holding food itmes between 46 and 50 deg. F on top and inside of unit. Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F or below. NOTE > FOLLOWING FOOD ITEMS WERE DISCARDED AT TIME OF INSPECTON DUE TO TEMPERATURE ABUSE. 1. 2 lbs. of meat mix. 2. 2 lbs of diced ham 3. 2.5 lbs of chicken salad 4. 5 lbs of cooked pasta 3. Cold top unit for salads on front wait staff line holding foods at 45 deg. F on top of unit and 43 deg. F below. Repair unit so as to hold all cold foods at 41 deg. F or below. CORRECTED
Location: Wait staff area
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking inside of glass door reach in cooler above reach in freezer for glass ware. Repair unit.
Location: Kitchen (back)
Equipment: Reach in cooler
- 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. Faucet loos at two bay sink. Repair
Location: Kitchen (back)
Equipment: 2-bay
|
08/23/2012 | 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. Baked potatoes held between 85 and 95 deg. F at cold top on cooks line due to improper cooling. Do not place hot pototoes in plastic bags to cool on top of cold top uniit. Use approved cooling methods to cool baked potatoes. Hot foods must be cooled from 135 deg. F to 70 deg. F within two hours and from 70 deg. F to 41 in 4 additional hours for a total cool down time of 6 hours. NOTE > MANGER STATED THAT THEY WERE GOING TO START COOKING POTATOES THEN HOLD HOT AT 135 DEG. F. 2. Cold top on cooks line holding food itmes between 50 and 57 deg. F on top and inside of unit. Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F or below. NOTE > FOLLOWING FOOD ITEMS WERE DISCARDED AT TIME OF INSPECTON DUE TO TEMPERATURE ABUSE. 1. 2 lbs. of meat mix. 2. 2 lbs of diced ham 3. 2.5 lbs of chicken salad 4. 5 lbs of cooked pasta 3. Cold top unit for salads on front wait staff line holding foods at 45 deg. F on top of unit and 43 deg. F below. Repair unit so as to 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. Baked potatoes held between 85 and 95 deg. F at cold top on cooks line due to improper cooling. Do not place hot pototoes in plastic bags to cool on top of cold top uniit. Use approved cooling methods to cool baked potatoes. Hot foods must be cooled from 135 deg. F to 70 deg. F within two hours and from 70 deg. F to 41 in 4 additional hours for a total cool down time of 6 hours. NOTE > MANGER STATED THAT THEY WERE GOING TO START COOKING POTATOES THEN HOLD HOT AT 135 DEG. F. 2. Cold top on cooks line holding food itmes between 50 and 57 deg. F on top and inside of unit. Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F or below. NOTE > FOLLOWING FOOD ITEMS WERE DISCARDED AT TIME OF INSPECTON DUE TO TEMPERATURE ABUSE. 1. 2 lbs. of meat mix. 2. 2 lbs of diced ham 3. 2.5 lbs of chicken salad 4. 5 lbs of cooked pasta 3. Cold top unit for salads on front wait staff line holding foods at 45 deg. F on top of unit and 43 deg. F below. Repair unit so as to 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. Baked potatoes held between 85 and 95 deg. F at cold top on cooks line due to improper cooling. Do not place hot pototoes in plastic bags to cool on top of cold top uniit. Use approved cooling methods to cool baked potatoes. Hot foods must be cooled from 135 deg. F to 70 deg. F within two hours and from 70 deg. F to 41 in 4 additional hours for a total cool down time of 6 hours. NOTE > MANGER STATED THAT THEY WERE GOING TO START COOKING POTATOES THEN HOLD HOT AT 135 DEG. F. 2. Cold top on cooks line holding food itmes between 50 and 57 deg. F on top and inside of unit. Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F or below. NOTE > FOLLOWING FOOD ITEMS WERE DISCARDED AT TIME OF INSPECTON DUE TO TEMPERATURE ABUSE. 1. 2 lbs. of meat mix. 2. 2 lbs of diced ham 3. 2.5 lbs of chicken salad 4. 5 lbs of cooked pasta 3. Cold top unit for salads on front wait staff line holding foods at 45 deg. F on top of unit and 43 deg. F below. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Wait staff area
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking inside of glass door reach in cooler above reach in freezer for glass ware. Repair unit.
Location: Kitchen (back)
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet loos at two bay sink. Repair
Location: Kitchen (back)
Equipment: 2-bay
|
08/16/2012 | Routine |
| No violation noted during this evaluation. | 04/04/2012 | Routine |
| No violation noted during this evaluation. | 12/08/2011 | Routine |
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