- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL SPRAY BOTTLES ARE STORED ON BAR SPEED RAILS WITH CUPS--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL GNATS/DRAIN FLIES ARE PRESENT AT BACK KITCHEN LOCATION WHERE MOP SINK, ICE MACHINE AND MOP/BROOM STORAGE IS LOCATED.CONSULT A PROFESSIONAL PEST CONTROL PROVIDER AND PROVIDE DOCUMENTATION/INVOICES ON THE RECHECK INSPECTION DATE.ALSO IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THIS LOCATION.
Location: Kitchen (back)
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD HANDLER OBSERVED USING BARE-HAND CONTACT WHILE PREPARING FOOD ON 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: SEVERAL EMPLOYEE DRINKS STORED AT INAPPROPRIATE LOCATIONS THROUGHOUT AT KITCHEN.ALL EMPLOYEE DRINKS MUST HAVE A LID AND STRAW.
Location: Kitchen
- 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.
Comments: DO NOT STORE KNIVES IN BETWEEN EQUIPMENT, COLD-TOP LID, ETC.
Location: Kitchen
Equipment: Knife/utensil rack
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
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: REMOVE TOWEL OUT OF KITCHEN HANDSINK; DO NOT USE HANDSINKS FOR STORAGE.
Location: Kitchen
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: EX. KEEP EMPLOYEE BIKE STORED AT FAR BACK OF BACK KITCHEN LOCATION.
Location: Kitchen
- 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: EX. KEEP EMPLOYEE BIKE STORED AT FAR BACK OF BACK KITCHEN LOCATION.
Location: Dry storage
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Kitchen (back)
- 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.
Location: Kitchen (back)
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL WATER SPRAY BOTTLE THAT IS NOT LABELED AT KITCHEN COOK-LINE LOCATION.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND FILTERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND FILTERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.
Location: Restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: ON ORDER.REPLACE DAMAGED CEILING TILES WHERE NEEDED AT RESTROOM CEILINGS.
Location: Mens restroom
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS ESPECIALLY UNDER AND AROUND KITCHEN DEEP FRYERS WHERE HEAVY GREASE BUILD-UP IS PRESENT.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FAR BACK KITCHEN FLOORS/FLOOR DRAINS WHERE MOP SINK IS LOCATED AND AT BAR/BEVERAGE SERVERS STATION LOCATION FLOORS/FLOOR DRAINS (ESPECIALLY WHERE ICE MACHINE AND MOP SINK INCLUDING DRAINS IS LOCATED).
Location: Kitchen
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS ESPECIALLY UNDER AND AROUND KITCHEN DEEP FRYERS WHERE HEAVY GREASE BUILD-UP IS PRESENT.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FAR BACK KITCHEN FLOORS/FLOOR DRAINS WHERE MOP SINK IS LOCATED AND AT BAR/BEVERAGE SERVERS STATION LOCATION FLOORS/FLOOR DRAINS (ESPECIALLY WHERE ICE MACHINE AND MOP SINK INCLUDING DRAINS IS LOCATED).
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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS ESPECIALLY UNDER AND AROUND KITCHEN DEEP FRYERS WHERE HEAVY GREASE BUILD-UP IS PRESENT.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FAR BACK KITCHEN FLOORS/FLOOR DRAINS WHERE MOP SINK IS LOCATED AND AT BAR/BEVERAGE SERVERS STATION LOCATION FLOORS/FLOOR DRAINS (ESPECIALLY WHERE ICE MACHINE AND MOP SINK INCLUDING DRAINS IS LOCATED).
Location: Bar
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS ESPECIALLY UNDER AND AROUND KITCHEN DEEP FRYERS WHERE HEAVY GREASE BUILD-UP IS PRESENT.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FAR BACK KITCHEN FLOORS/FLOOR DRAINS WHERE MOP SINK IS LOCATED AND AT BAR/BEVERAGE SERVERS STATION LOCATION FLOORS/FLOOR DRAINS (ESPECIALLY WHERE ICE MACHINE AND MOP SINK INCLUDING DRAINS IS LOCATED).
Location: Dining 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS ESPECIALLY UNDER AND AROUND KITCHEN DEEP FRYERS WHERE HEAVY GREASE BUILD-UP IS PRESENT.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FAR BACK KITCHEN FLOORS/FLOOR DRAINS WHERE MOP SINK IS LOCATED AND AT BAR/BEVERAGE SERVERS STATION LOCATION FLOORS/FLOOR DRAINS (ESPECIALLY WHERE ICE MACHINE AND MOP SINK INCLUDING DRAINS IS LOCATED).
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN WALK-IN-FREEZER.
Location: Kitchen (back)
Equipment: Walk in freezer
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1) KEEP RAW FOODS COVERED PROPERLY AT WALK-IN-MEAT COOLER.2) KEEP FOODS COVERED PROPERLY AT COOK-LINE REACH-IN FREEZER.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND DISH STORAGE/DRY STORAGE/FOOD STORAGE SHELVING.*CLEAN DISHES MUST BE STORED ON CLEAN SHELVING.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND DISH STORAGE/DRY STORAGE/FOOD STORAGE SHELVING.*CLEAN DISHES MUST BE STORED ON CLEAN SHELVING.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND DISH STORAGE/DRY STORAGE/FOOD STORAGE SHELVING.*CLEAN DISHES MUST BE STORED ON CLEAN SHELVING.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND DISH STORAGE/DRY STORAGE/FOOD STORAGE SHELVING.*CLEAN DISHES MUST BE STORED ON CLEAN SHELVING.
Location: Expo line
- Baking/cooking equipment soiled (corrected on site)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1) DEEP FRYER BASKETS.2) MICROWAVES
Location: Kitchen
Equipment: Microwave oven
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1) DEEP FRYER BASKETS.2) MICROWAVES
Location: Kitchen
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: IN PROGRESS: MANAGEMENT STATED THAT TEST STIPS ARE ON ORDER.PROVIDE CHEMCIAL SANITIZER TEST STRIPS FOR CHLORINE AND QUAT FOR BAR AND KITCHEN LOCATIONS.
Location: Kitchen
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: IN PROGRESS: MANAGEMENT STATED THAT TEST STIPS ARE ON ORDER.PROVIDE CHEMCIAL SANITIZER TEST STRIPS FOR CHLORINE AND QUAT FOR BAR AND KITCHEN LOCATIONS.
Location: Bar
|
08/28/2014 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL SPRAY BOTTLES ARE STORED ON BAR SPEED RAILS WITH CUPS--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL GNATS/DRAIN FLIES ARE PRESENT AT BACK KITCHEN LOCATION WHERE MOP SINK, ICE MACHINE AND MOP/BROOM STORAGE IS LOCATED.CONSULT A PROFESSIONAL PEST CONTROL PROVIDER AND PROVIDE DOCUMENTATION/INVOICES ON THE RECHECK INSPECTION DATE.ALSO IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THIS LOCATION.
Location: Kitchen (back)
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD HANDLER OBSERVED USING BARE-HAND CONTACT WHILE PREPARING FOOD ON 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: SEVERAL EMPLOYEE DRINKS STORED AT INAPPROPRIATE LOCATIONS THROUGHOUT AT KITCHEN.ALL EMPLOYEE DRINKS MUST HAVE A LID AND STRAW.
Location: Kitchen
- 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
Equipment: Knife/utensil rack
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- 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: REMOVE TOWEL OUT OF KITCHEN HANDSINK; DO NOT USE HANDSINKS FOR STORAGE.
Location: Kitchen
Equipment: Hand sink
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: EX. KEEP EMPLOYEE BIKE STORED AT FAR BACK OF BACK KITCHEN LOCATION.
Location: Kitchen
- 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: EX. KEEP EMPLOYEE BIKE STORED AT FAR BACK OF BACK KITCHEN LOCATION.
Location: Dry storage
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Kitchen (back)
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL WATER SPRAY BOTTLE THAT IS NOT LABELED AT KITCHEN COOK-LINE LOCATION.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND FILTERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND FILTERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.
Location: Restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT RESTROOM CEILINGS.
Location: Restroom
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS ESPECIALLY UNDER AND AROUND KITCHEN DEEP FRYERS WHERE HEAVY GREASE BUILD-UP IS PRESENT.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FAR BACK KITCHEN FLOORS/FLOOR DRAINS WHERE MOP SINK IS LOCATED AND AT BAR/BEVERAGE SERVERS STATION LOCATION FLOORS/FLOOR DRAINS (ESPECIALLY WHERE ICE MACHINE AND MOP SINK INCLUDING DRAINS IS LOCATED).
Location: Kitchen
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS ESPECIALLY UNDER AND AROUND KITCHEN DEEP FRYERS WHERE HEAVY GREASE BUILD-UP IS PRESENT.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FAR BACK KITCHEN FLOORS/FLOOR DRAINS WHERE MOP SINK IS LOCATED AND AT BAR/BEVERAGE SERVERS STATION LOCATION FLOORS/FLOOR DRAINS (ESPECIALLY WHERE ICE MACHINE AND MOP SINK INCLUDING DRAINS IS LOCATED).
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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS ESPECIALLY UNDER AND AROUND KITCHEN DEEP FRYERS WHERE HEAVY GREASE BUILD-UP IS PRESENT.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FAR BACK KITCHEN FLOORS/FLOOR DRAINS WHERE MOP SINK IS LOCATED AND AT BAR/BEVERAGE SERVERS STATION LOCATION FLOORS/FLOOR DRAINS (ESPECIALLY WHERE ICE MACHINE AND MOP SINK INCLUDING DRAINS IS LOCATED).
Location: Bar
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS ESPECIALLY UNDER AND AROUND KITCHEN DEEP FRYERS WHERE HEAVY GREASE BUILD-UP IS PRESENT.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FAR BACK KITCHEN FLOORS/FLOOR DRAINS WHERE MOP SINK IS LOCATED AND AT BAR/BEVERAGE SERVERS STATION LOCATION FLOORS/FLOOR DRAINS (ESPECIALLY WHERE ICE MACHINE AND MOP SINK INCLUDING DRAINS IS LOCATED).
Location: Dining 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS ESPECIALLY UNDER AND AROUND KITCHEN DEEP FRYERS WHERE HEAVY GREASE BUILD-UP IS PRESENT.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FAR BACK KITCHEN FLOORS/FLOOR DRAINS WHERE MOP SINK IS LOCATED AND AT BAR/BEVERAGE SERVERS STATION LOCATION FLOORS/FLOOR DRAINS (ESPECIALLY WHERE ICE MACHINE AND MOP SINK INCLUDING DRAINS IS LOCATED).
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN WALK-IN-FREEZER.
Location: Kitchen (back)
Equipment: Walk in freezer
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1) KEEP RAW FOODS COVERED PROPERLY AT WALK-IN-MEAT COOLER.2) KEEP FOODS COVERED PROPERLY AT COOK-LINE REACH-IN FREEZER.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND DISH STORAGE/DRY STORAGE/FOOD STORAGE SHELVING.*CLEAN DISHES MUST BE STORED ON CLEAN SHELVING.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND DISH STORAGE/DRY STORAGE/FOOD STORAGE SHELVING.*CLEAN DISHES MUST BE STORED ON CLEAN SHELVING.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND DISH STORAGE/DRY STORAGE/FOOD STORAGE SHELVING.*CLEAN DISHES MUST BE STORED ON CLEAN SHELVING.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND DISH STORAGE/DRY STORAGE/FOOD STORAGE SHELVING.*CLEAN DISHES MUST BE STORED ON CLEAN SHELVING.
Location: Expo line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1) DEEP FRYER BASKETS.2) MICROWAVES
Location: Kitchen
Equipment: Microwave oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1) DEEP FRYER BASKETS.2) MICROWAVES
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: IN PROGRESS: MANAGEMENT STATED THAT TEST STIPS ARE ON ORDER.PROVIDE CHEMCIAL SANITIZER TEST STRIPS FOR CHLORINE AND QUAT FOR BAR AND KITCHEN LOCATIONS.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: IN PROGRESS: MANAGEMENT STATED THAT TEST STIPS ARE ON ORDER.PROVIDE CHEMCIAL SANITIZER TEST STRIPS FOR CHLORINE AND QUAT FOR BAR AND KITCHEN LOCATIONS.
Location: Bar
|
08/20/2014 | Routine |
| No violation noted during this evaluation. | 08/20/2014 | Illness Complaint |
- 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: CHEMICAL SPRAY BOTTLE ON COOK-LINE NOT LABELED.
Location: Bar
- 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: PLEASE CONSULT WITH ECOLAB REGARDING RANDOM SANITIZING OF BAR DISHMACHINE.BAR DISHMACHINE NOT SANITIZING OF CHLORINE (0 PPM); REPAIR TO ENSURE DISHMACHINE IS SANITIZING FOR CHLORINE AT 50 - 100 PPM.***ECOLAB CALLED OUT ON-SITE DURING ROUTINE INSPECTION.
Location: Bar
Equipment: Dishmachine
- 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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE STATION COUNTER-TOPS, SHELVING, SURFACES, ETC (ESPECIALLY UNDERNEATH, BEHIND AND AT SIDES OF BEVERAGE MACHINES AND SODA MACHINES.
Location: Bar
Equipment: Soda machine
- 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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE STATION COUNTER-TOPS, SHELVING, SURFACES, ETC (ESPECIALLY UNDERNEATH, BEHIND AND AT SIDES OF BEVERAGE MACHINES AND SODA MACHINES.
Location: Service counter
Equipment: Soda machine
- 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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE STATION COUNTER-TOPS, SHELVING, SURFACES, ETC (ESPECIALLY UNDERNEATH, BEHIND AND AT SIDES OF BEVERAGE MACHINES AND SODA MACHINES.
Location: Dining room
Equipment: Soda machine
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- 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: 1) EX. LUNCH BAGS, EMPLOYEE DRINKS, ETC AT KITCHEN COOK-LINE LOCATION--DISCONTINUE.2) REMOVE COATS/BAGS FROM DINING ROOM LOCATION BEVERAGE SERVERS STATION.
Location: Kitchen
- 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: 1) EX. LUNCH BAGS, EMPLOYEE DRINKS, ETC AT KITCHEN COOK-LINE LOCATION--DISCONTINUE.2) REMOVE COATS/BAGS FROM DINING ROOM LOCATION BEVERAGE SERVERS STATION.
Location: Cook line
- 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: 1) EX. LUNCH BAGS, EMPLOYEE DRINKS, ETC AT KITCHEN COOK-LINE LOCATION--DISCONTINUE.2) REMOVE COATS/BAGS FROM DINING ROOM LOCATION BEVERAGE SERVERS STATION.
Location: Dining room
- 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: 1) KEEP DISH RACKS STORED OFF FLOOR AT LEAST 6 INCHES.***RECOMMENDATION*** PURCHASE DISH STORAGE CART ROLLER.2) KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT INTERIOR OF WALK-IN-BEER COOLER.
Location: Kitchen
- 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: 1) KEEP DISH RACKS STORED OFF FLOOR AT LEAST 6 INCHES.***RECOMMENDATION*** PURCHASE DISH STORAGE CART ROLLER.2) KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT INTERIOR OF WALK-IN-BEER COOLER.
Location: Dish machine area
- 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: 1) KEEP DISH RACKS STORED OFF FLOOR AT LEAST 6 INCHES.***RECOMMENDATION*** PURCHASE DISH STORAGE CART ROLLER.2) KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT INTERIOR OF WALK-IN-BEER COOLER.
Location: Walk-in cooler
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Kitchen
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT MEN/WOMENS RESTROOMS--IN PROGRESS/ON ORDER.
Location: Walk-in freezer
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT MEN/WOMENS RESTROOMS--IN PROGRESS/ON ORDER.
Location: Mens restroom
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT MEN/WOMENS RESTROOMS--IN PROGRESS/ON ORDER.
Location: Womens restroom
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN EXPO-LINE LOCATION CEILING VENTS/TILES--CORRECTED. 2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS--CONTINUE TO WORK ON.
Location: Expo line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN EXPO-LINE LOCATION CEILING VENTS/TILES--CORRECTED. 2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS--CONTINUE TO WORK ON.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN EXPO-LINE LOCATION CEILING VENTS/TILES--CORRECTED. 2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS--CONTINUE TO WORK ON.
Location: Cook line
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACE DAMAGED CEILING TILES/VENTS WHERE NEEDED AT MENS RESTROOM CEILING.
Location: Mens restroom
- 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 DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS AND FLOORS/FLOOR DRAINS UNDER BEVERAGE STATION ICE BINS.
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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS AND FLOORS/FLOOR DRAINS UNDER BEVERAGE STATION ICE BINS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS AND FLOORS/FLOOR DRAINS UNDER BEVERAGE STATION ICE BINS.
Location: Dry storage
- 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 DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS AND FLOORS/FLOOR DRAINS UNDER BEVERAGE STATION ICE BINS.
Location: Service counter
- 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: REPLACE BROKEN THERMOMETER AT COOK-LINE REACH-IN-FREEZER WHERE NEEDED.
Location: Cook line
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT COOK-LINE REACH-IN-COOLERS/FREEZERS WHERE NEEDED--IN PROGRESS.2) REPLACE DAMAGED DOOR GASKETS AT COOK-LINE REACH-IN-COOLERS AND FREEZERS WHERE NEEDED.
Location: Cook line
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT COOK-LINE REACH-IN-COOLERS/FREEZERS WHERE NEEDED--IN PROGRESS.2) REPLACE DAMAGED DOOR GASKETS AT COOK-LINE REACH-IN-COOLERS AND FREEZERS WHERE NEEDED.
Location: Cook line
Equipment: reach in freezer
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP FOOD COVERED PROPERLY AT WALK-IN-MEAT COOLER AND AT WALK-IN-PRODUCE COOLER.2) KEEP FOOD STORED OFF FLOOR AT WALK-IN-FREEZER.
Location: Walk-in 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: 1) KEEP FOOD COVERED PROPERLY AT WALK-IN-MEAT COOLER AND AT WALK-IN-PRODUCE COOLER.2) KEEP FOOD STORED OFF FLOOR AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SHELVING AT WALK-IN-PRODUCE COOLER.2) CLEAN AND ORGANIZE BACK KITCHEN AND STORAGE AREA--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER SURFACES/DOOR FRAMES, ETC--CORRECTED.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SHELVING AT WALK-IN-PRODUCE COOLER.2) CLEAN AND ORGANIZE BACK KITCHEN AND STORAGE AREA--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER SURFACES/DOOR FRAMES, ETC--CORRECTED.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SHELVING AT WALK-IN-PRODUCE COOLER.2) CLEAN AND ORGANIZE BACK KITCHEN AND STORAGE AREA--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER SURFACES/DOOR FRAMES, ETC--CORRECTED.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SHELVING AT WALK-IN-PRODUCE COOLER.2) CLEAN AND ORGANIZE BACK KITCHEN AND STORAGE AREA--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER SURFACES/DOOR FRAMES, ETC--CORRECTED.
Location: Bar
Equipment: Reach in cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR/DINING ROOM SODA MACHINE NOZZELS AND ATTACHED ICE DISPENSER (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR/DINING ROOM SODA MACHINE NOZZELS AND ATTACHED ICE DISPENSER (INTERIOR AND EXTERIOR SURFACES).
Location: Dining room
Equipment: Soda machine
|
03/04/2014 | Recheck |
- Toxic labeling (corrected on site)
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: CHEMICAL SPRAY BOTTLE ON COOK-LINE NOT LABELED.
Location: Bar
- 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: BAR DISHMACHINE NOT SANITIZING OF CHLORINE (0 PPM); REPAIR TO ENSURE DISHMACHINE IS SANITIZING FOR CHLORINE AT 50 - 100 PPM.***ECOLAB CALLED OUT ON-SITE DURING ROUTINE INSPECTION.
Location: Bar
Equipment: Dishmachine
- 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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE STATION COUNTER-TOPS, SHELVING, SURFACES, ETC (ESPECIALLY UNDERNEATH, BEHIND AND AT SIDES OF BEVERAGE MACHINES AND SODA MACHINES.
Location: Bar
Equipment: Soda machine
- 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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE STATION COUNTER-TOPS, SHELVING, SURFACES, ETC (ESPECIALLY UNDERNEATH, BEHIND AND AT SIDES OF BEVERAGE MACHINES AND SODA MACHINES.
Location: Service counter
Equipment: Soda machine
- 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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE STATION COUNTER-TOPS, SHELVING, SURFACES, ETC (ESPECIALLY UNDERNEATH, BEHIND AND AT SIDES OF BEVERAGE MACHINES AND SODA MACHINES.
Location: Dining room
Equipment: Soda machine
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- 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: EX. LUNCH BAGS, EMPLOYEE DRINKS, ETC.
Location: Kitchen
- 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: EX. LUNCH BAGS, EMPLOYEE DRINKS, ETC.
Location: Cook line
- Single Service/Equipment storage
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: 1) KEEP DISH RACKS STORED OFF FLOOR AT LEAST 6 INCHES.***RECOMMENDATION*** PURCHASE DISH STORAGE CART ROLLER.2) KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT INTERIOR OF WALK-IN-BEER COOLER.
Location: Kitchen
- Single Service/Equipment storage
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: 1) KEEP DISH RACKS STORED OFF FLOOR AT LEAST 6 INCHES.***RECOMMENDATION*** PURCHASE DISH STORAGE CART ROLLER.2) KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT INTERIOR OF WALK-IN-BEER COOLER.
Location: Dish machine area
- Single Service/Equipment storage
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: 1) KEEP DISH RACKS STORED OFF FLOOR AT LEAST 6 INCHES.***RECOMMENDATION*** PURCHASE DISH STORAGE CART ROLLER.2) KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT INTERIOR OF WALK-IN-BEER COOLER.
Location: Walk-in cooler
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Kitchen
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-FREEZER AND AT MEN/WOMENS RESTROOMS.
Location: Walk-in freezer
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-FREEZER AND AT MEN/WOMENS RESTROOMS.
Location: Mens restroom
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-FREEZER AND AT MEN/WOMENS RESTROOMS.
Location: Womens restroom
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN EXPO-LINE LOCATION CEILING VENTS/TILES. 2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
Location: Expo line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN EXPO-LINE LOCATION CEILING VENTS/TILES. 2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN EXPO-LINE LOCATION CEILING VENTS/TILES. 2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
Location: Cook line
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES/VENTS WHERE NEEDED AT MENS RESTROOM CEILING.
Location: Mens restroom
- 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 DETAILED CLEANING AND SANITIZING OF BACK KITCHEN FLOORS, MOP SINK LOCATION FLOORS, BACK DRY STORAGE ROOM FLOORS, WALK-IN-BEER COOLER FLOORS, WALK-IN-FREEZER FLOORS AND FLOORS UNDER HOOD SYSTEM BEHIND ALL EQUIPMENT (ALSO CLEAN BACK EQUPMENT PIPING (SOILED/DUSTY).
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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN FLOORS, MOP SINK LOCATION FLOORS, BACK DRY STORAGE ROOM FLOORS, WALK-IN-BEER COOLER FLOORS, WALK-IN-FREEZER FLOORS AND FLOORS UNDER HOOD SYSTEM BEHIND ALL EQUIPMENT (ALSO CLEAN BACK EQUPMENT PIPING (SOILED/DUSTY).
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN FLOORS, MOP SINK LOCATION FLOORS, BACK DRY STORAGE ROOM FLOORS, WALK-IN-BEER COOLER FLOORS, WALK-IN-FREEZER FLOORS AND FLOORS UNDER HOOD SYSTEM BEHIND ALL EQUIPMENT (ALSO CLEAN BACK EQUPMENT PIPING (SOILED/DUSTY).
Location: Dry storage
- 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 DETAILED CLEANING AND SANITIZING OF BACK KITCHEN FLOORS, MOP SINK LOCATION FLOORS, BACK DRY STORAGE ROOM FLOORS, WALK-IN-BEER COOLER FLOORS, WALK-IN-FREEZER FLOORS AND FLOORS UNDER HOOD SYSTEM BEHIND ALL EQUIPMENT (ALSO CLEAN BACK EQUPMENT PIPING (SOILED/DUSTY).
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN FLOORS, MOP SINK LOCATION FLOORS, BACK DRY STORAGE ROOM FLOORS, WALK-IN-BEER COOLER FLOORS, WALK-IN-FREEZER FLOORS AND FLOORS UNDER HOOD SYSTEM BEHIND ALL EQUIPMENT (ALSO CLEAN BACK EQUPMENT PIPING (SOILED/DUSTY).
Location: Walk-in freezer
- 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 DETAILED CLEANING AND SANITIZING OF BACK KITCHEN FLOORS, MOP SINK LOCATION FLOORS, BACK DRY STORAGE ROOM FLOORS, WALK-IN-BEER COOLER FLOORS, WALK-IN-FREEZER FLOORS AND FLOORS UNDER HOOD SYSTEM BEHIND ALL EQUIPMENT (ALSO CLEAN BACK EQUPMENT PIPING (SOILED/DUSTY).
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: REPLACE BROKEN THERMOMETER AT COOK-LINE REACH-IN-FREEZER WHERE NEEDED.
Location: Cook line
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT COOK-LINE REACH-IN-COOLERS/FREEZERS WHERE NEEDED.
Location: Cook line
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT COOK-LINE REACH-IN-COOLERS/FREEZERS WHERE NEEDED.
Location: Cook line
Equipment: reach in freezer
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP FOOD COVERED PROPERLY AT WALK-IN-MEAT COOLER AND AT WALK-IN-PRODUCE COOLER.2) KEEP FOOD STORED OFF FLOOR AT WALK-IN-FREEZER.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP FOOD COVERED PROPERLY AT WALK-IN-MEAT COOLER AND AT WALK-IN-PRODUCE COOLER.2) KEEP FOOD STORED OFF FLOOR AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SHELVING AT KITCHEN (ABOVE LOCATIONS); ALSO CLEAN AND SANITIZE ALL SHELVING AT WALK-IN-MEAT COOLER, WALK-IN-PRODUCE COOLER AND AT WALK-IN-LIQUOR COOLER.CLEAN DISHES AND UTENSILS MUST BE STORED ON CLEAN SHELVING.2) CLEAN AND ORGANIZE BACK KITCHEN AND STORAGE AREA. CLEAN AND ORGANIZE MOP SINK LOCATION.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER SURFACES/DOOR FRAMES, ETC.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SHELVING AT KITCHEN (ABOVE LOCATIONS); ALSO CLEAN AND SANITIZE ALL SHELVING AT WALK-IN-MEAT COOLER, WALK-IN-PRODUCE COOLER AND AT WALK-IN-LIQUOR COOLER.CLEAN DISHES AND UTENSILS MUST BE STORED ON CLEAN SHELVING.2) CLEAN AND ORGANIZE BACK KITCHEN AND STORAGE AREA. CLEAN AND ORGANIZE MOP SINK LOCATION.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER SURFACES/DOOR FRAMES, ETC.
Location: Cook line
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SHELVING AT KITCHEN (ABOVE LOCATIONS); ALSO CLEAN AND SANITIZE ALL SHELVING AT WALK-IN-MEAT COOLER, WALK-IN-PRODUCE COOLER AND AT WALK-IN-LIQUOR COOLER.CLEAN DISHES AND UTENSILS MUST BE STORED ON CLEAN SHELVING.2) CLEAN AND ORGANIZE BACK KITCHEN AND STORAGE AREA. CLEAN AND ORGANIZE MOP SINK LOCATION.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER SURFACES/DOOR FRAMES, ETC.
Location: Expo line
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SHELVING AT KITCHEN (ABOVE LOCATIONS); ALSO CLEAN AND SANITIZE ALL SHELVING AT WALK-IN-MEAT COOLER, WALK-IN-PRODUCE COOLER AND AT WALK-IN-LIQUOR COOLER.CLEAN DISHES AND UTENSILS MUST BE STORED ON CLEAN SHELVING.2) CLEAN AND ORGANIZE BACK KITCHEN AND STORAGE AREA. CLEAN AND ORGANIZE MOP SINK LOCATION.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER SURFACES/DOOR FRAMES, ETC.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SHELVING AT KITCHEN (ABOVE LOCATIONS); ALSO CLEAN AND SANITIZE ALL SHELVING AT WALK-IN-MEAT COOLER, WALK-IN-PRODUCE COOLER AND AT WALK-IN-LIQUOR COOLER.CLEAN DISHES AND UTENSILS MUST BE STORED ON CLEAN SHELVING.2) CLEAN AND ORGANIZE BACK KITCHEN AND STORAGE AREA. CLEAN AND ORGANIZE MOP SINK LOCATION.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER SURFACES/DOOR FRAMES, ETC.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SHELVING AT KITCHEN (ABOVE LOCATIONS); ALSO CLEAN AND SANITIZE ALL SHELVING AT WALK-IN-MEAT COOLER, WALK-IN-PRODUCE COOLER AND AT WALK-IN-LIQUOR COOLER.CLEAN DISHES AND UTENSILS MUST BE STORED ON CLEAN SHELVING.2) CLEAN AND ORGANIZE BACK KITCHEN AND STORAGE AREA. CLEAN AND ORGANIZE MOP SINK LOCATION.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER SURFACES/DOOR FRAMES, ETC.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SHELVING AT KITCHEN (ABOVE LOCATIONS); ALSO CLEAN AND SANITIZE ALL SHELVING AT WALK-IN-MEAT COOLER, WALK-IN-PRODUCE COOLER AND AT WALK-IN-LIQUOR COOLER.CLEAN DISHES AND UTENSILS MUST BE STORED ON CLEAN SHELVING.2) CLEAN AND ORGANIZE BACK KITCHEN AND STORAGE AREA. CLEAN AND ORGANIZE MOP SINK LOCATION.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER SURFACES/DOOR FRAMES, ETC.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SHELVING AT KITCHEN (ABOVE LOCATIONS); ALSO CLEAN AND SANITIZE ALL SHELVING AT WALK-IN-MEAT COOLER, WALK-IN-PRODUCE COOLER AND AT WALK-IN-LIQUOR COOLER.CLEAN DISHES AND UTENSILS MUST BE STORED ON CLEAN SHELVING.2) CLEAN AND ORGANIZE BACK KITCHEN AND STORAGE AREA. CLEAN AND ORGANIZE MOP SINK LOCATION.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER SURFACES/DOOR FRAMES, ETC.
Location: Kitchen (back)
Equipment: Mop sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SHELVING AT KITCHEN (ABOVE LOCATIONS); ALSO CLEAN AND SANITIZE ALL SHELVING AT WALK-IN-MEAT COOLER, WALK-IN-PRODUCE COOLER AND AT WALK-IN-LIQUOR COOLER.CLEAN DISHES AND UTENSILS MUST BE STORED ON CLEAN SHELVING.2) CLEAN AND ORGANIZE BACK KITCHEN AND STORAGE AREA. CLEAN AND ORGANIZE MOP SINK LOCATION.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER SURFACES/DOOR FRAMES, ETC.
Location: Bar
Equipment: Reach in cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR/DINING ROOM SODA MACHINE NOZZELS AND ATTACHED ICE DISPENSER (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR/DINING ROOM SODA MACHINE NOZZELS AND ATTACHED ICE DISPENSER (INTERIOR AND EXTERIOR SURFACES).
Location: Dining room
Equipment: Soda machine
|
02/24/2014 | Routine |
| No violation noted during this evaluation. | 02/24/2014 | Non-Illness Complaint |
- 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: CUT FRUIT STORED AT BAR COUNTER-TOPS AT ROOM TEMP; STORE ON ICE BATH OR IN REFRIGERATION UNIT TO MAINTAIN AT 41 F OR BELOW.
Location: Bar
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL SPRAY BOTTLES STORED AT ON BAR SPEED RAILS NEAR IN-USE ICE SCOOP AND ICE BIN--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- 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: EMPLOYEE DRINKS STORED ON KITCHEN DRY STORAGE SHELVING STORED WITH UTENSILS, EQUIPMENT, FOOD AND SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL FOOD (EX. CHEX MIX & BOX OF CHEERIOS) STORED AT INTERIOR CABINET/SHELVING AT BAR--DISCONTINUE THIS BEHAVIOR.
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: EMPLOYEE DRINKS STORED ON KITCHEN DRY STORAGE SHELVING STORED WITH UTENSILS, EQUIPMENT, FOOD AND SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL FOOD (EX. CHEX MIX & BOX OF CHEERIOS) STORED AT INTERIOR CABINET/SHELVING AT BAR--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- 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 BUCKET AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET EXCEEDING 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.EMPTY SANITIZER CONTAINER AT KITCHEN 3-BAY SINK DISPENSER--PROVIDE SANITIZER.***MANAGER CONTACTED SERVICE PROVIDER ON-SITE DURING ROUTINE INSPECTION****
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 BUCKET AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET EXCEEDING 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.EMPTY SANITIZER CONTAINER AT KITCHEN 3-BAY SINK DISPENSER--PROVIDE SANITIZER.***MANAGER CONTACTED SERVICE PROVIDER ON-SITE DURING ROUTINE INSPECTION****
Location: Dish machine area
Equipment: 3-bay
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE WEARING WATCH--REMOVE.
- Thermometer ambient (corrected)
Ambient air temperature, water pressure, and water temperature measuring devices not in good repair and/or accurate.
Correction: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and accurate within the intended range of use.
Comments: CURRENT THERMOMETER INSIDE COOK-LINE COLD-TOP UNIT NOT FUCTIONING PROPERLY--REPLACE WITH NEW THERMOMETER.
- 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: BOX OF CATERING PANS STORED ON FLOOR; KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ABOVE LOCATIONS CEILING TILES/VENTS; ESPECIALLY EXPO-LINE LOCATION WHERE SPIDER WEBS ARE LOCATED ABOVE CLEAN OPEN/EXPOSED DISHWARE/UTENSILS.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ABOVE LOCATIONS CEILING TILES/VENTS; ESPECIALLY EXPO-LINE LOCATION WHERE SPIDER WEBS ARE LOCATED ABOVE CLEAN OPEN/EXPOSED DISHWARE/UTENSILS.
Location: Expo line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ABOVE LOCATIONS CEILING TILES/VENTS; ESPECIALLY EXPO-LINE LOCATION WHERE SPIDER WEBS ARE LOCATED ABOVE CLEAN OPEN/EXPOSED DISHWARE/UTENSILS.
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ABOVE LOCATIONS CEILING TILES/VENTS; ESPECIALLY EXPO-LINE LOCATION WHERE SPIDER WEBS ARE LOCATED ABOVE CLEAN OPEN/EXPOSED DISHWARE/UTENSILS.
Location: Restroom
- 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 DETAILED CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER CEILING SURFACES.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF 3-BAY SINK/DISHMACHINE KITCHEN LOCATION FLOORS AND FLOOR DRAINS.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER CEILING SURFACES.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF 3-BAY SINK/DISHMACHINE KITCHEN LOCATION FLOORS AND FLOOR DRAINS.
Location: Kitchen
- 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 DETAILED CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER CEILING SURFACES.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF 3-BAY SINK/DISHMACHINE KITCHEN LOCATION FLOORS AND FLOOR DRAINS.
Location: Dish machine area
- 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 FROZEN FOODS COVERED PROPERLY DURING DOWN-TIME AT COOK-LINE REACH-IN-FREEZER.
Location: Cook line
Equipment: reach in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE COUNTER-TOPS BEHIND AND SURROUNDING SODA MACHINE.
Location: Dining room
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IN PROGRESS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND DINING ROOM LOCATION SODA MACHINE NOZZELS.***RECOMMENDATION*** CONTACT COKE TO PROVIDE NEW SODA NOZZELS FOR SODA MACHINESIMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE--CORRECTED.
Location: Dining room
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IN PROGRESS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND DINING ROOM LOCATION SODA MACHINE NOZZELS.***RECOMMENDATION*** CONTACT COKE TO PROVIDE NEW SODA NOZZELS FOR SODA MACHINESIMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE--CORRECTED.
Location: Bar
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IN PROGRESS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND DINING ROOM LOCATION SODA MACHINE NOZZELS.***RECOMMENDATION*** CONTACT COKE TO PROVIDE NEW SODA NOZZELS FOR SODA MACHINESIMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE--CORRECTED.
Location: Kitchen (back)
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR COLD WATER AT BAR DUMPSINK. ENSURE THAT ALL BAR SINKS ARE FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER (INSIDE BAR).
Location: Bar
Equipment: Dump sink
|
09/13/2013 | Recheck |
| No violation noted during this evaluation. | 08/30/2013 | Non-Illness Complaint |
- 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: CUT FRUIT STORED AT BAR COUNTER-TOPS AT ROOM TEMP; STORE ON ICE BATH OR IN REFRIGERATION UNIT TO MAINTAIN AT 41 F OR BELOW.
Location: Bar
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL SPRAY BOTTLES STORED AT ON BAR SPEED RAILS NEAR IN-USE ICE SCOOP AND ICE BIN--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- 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: EMPLOYEE DRINKS STORED ON KITCHEN DRY STORAGE SHELVING STORED WITH UTENSILS, EQUIPMENT, FOOD AND SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL FOOD (EX. CHEX MIX & BOX OF CHEERIOS) STORED AT INTERIOR CABINET/SHELVING AT BAR--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- 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: EMPLOYEE DRINKS STORED ON KITCHEN DRY STORAGE SHELVING STORED WITH UTENSILS, EQUIPMENT, FOOD AND SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL FOOD (EX. CHEX MIX & BOX OF CHEERIOS) STORED AT INTERIOR CABINET/SHELVING AT BAR--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- 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 BUCKET AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET EXCEEDING 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.EMPTY SANITIZER CONTAINER AT KITCHEN 3-BAY SINK DISPENSER--PROVIDE SANITIZER.***MANAGER CONTACTED SERVICE PROVIDER ON-SITE DURING ROUTINE INSPECTION****
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 BUCKET AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET EXCEEDING 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.EMPTY SANITIZER CONTAINER AT KITCHEN 3-BAY SINK DISPENSER--PROVIDE SANITIZER.***MANAGER CONTACTED SERVICE PROVIDER ON-SITE DURING ROUTINE INSPECTION****
Location: Dish machine area
Equipment: 3-bay
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE WEARING WATCH--REMOVE.
- Thermometer ambient (corrected on site)
Ambient air temperature, water pressure, and water temperature measuring devices not in good repair and/or accurate.
Correction: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and accurate within the intended range of use.
Comments: CURRENT THERMOMETER INSIDE COOK-LINE COLD-TOP UNIT NOT FUCTIONING PROPERLY--REPLACE WITH NEW THERMOMETER.
- 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: BOX OF CATERING PANS STORED ON FLOOR; KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ABOVE LOCATIONS CEILING TILES/VENTS; ESPECIALLY EXPO-LINE LOCATION WHERE SPIDER WEBS ARE LOCATED ABOVE CLEAN OPEN/EXPOSED DISHWARE/UTENSILS.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ABOVE LOCATIONS CEILING TILES/VENTS; ESPECIALLY EXPO-LINE LOCATION WHERE SPIDER WEBS ARE LOCATED ABOVE CLEAN OPEN/EXPOSED DISHWARE/UTENSILS.
Location: Expo line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ABOVE LOCATIONS CEILING TILES/VENTS; ESPECIALLY EXPO-LINE LOCATION WHERE SPIDER WEBS ARE LOCATED ABOVE CLEAN OPEN/EXPOSED DISHWARE/UTENSILS.
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ABOVE LOCATIONS CEILING TILES/VENTS; ESPECIALLY EXPO-LINE LOCATION WHERE SPIDER WEBS ARE LOCATED ABOVE CLEAN OPEN/EXPOSED DISHWARE/UTENSILS.
Location: Restroom
- 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 DETAILED CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER CEILING SURFACES.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF 3-BAY SINK/DISHMACHINE KITCHEN LOCATION FLOORS AND FLOOR DRAINS.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER CEILING SURFACES.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF 3-BAY SINK/DISHMACHINE KITCHEN LOCATION FLOORS AND FLOOR DRAINS.
Location: Kitchen
- 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 DETAILED CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER CEILING SURFACES.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF 3-BAY SINK/DISHMACHINE KITCHEN LOCATION FLOORS AND FLOOR DRAINS.
Location: Dish machine area
- 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 FROZEN FOODS COVERED PROPERLY DURING DOWN-TIME AT COOK-LINE REACH-IN-FREEZER.
Location: Cook line
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE COUNTER-TOPS BEHIND AND SURROUNDING SODA MACHINE.
Location: Dining room
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND DINING ROOM LOCATION SODA MACHINE NOZZELS.***RECOMMENDATION*** CONTACT COKE TO PROVIDE NEW SODA NOZZELS FOR SODA MACHINESIMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
Location: Dining room
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND DINING ROOM LOCATION SODA MACHINE NOZZELS.***RECOMMENDATION*** CONTACT COKE TO PROVIDE NEW SODA NOZZELS FOR SODA MACHINESIMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
Location: Bar
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND DINING ROOM LOCATION SODA MACHINE NOZZELS.***RECOMMENDATION*** CONTACT COKE TO PROVIDE NEW SODA NOZZELS FOR SODA MACHINESIMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
Location: Kitchen (back)
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR COLD WATER AT BAR DUMPSINK. ENSURE THAT ALL BAR SINKS ARE FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER.
Location: Bar
Equipment: Dump sink
|
08/30/2013 | 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: MAINTAIN CELERY ON ICE BATH OR IN REFRIGERATION UNIT OF 41 F OR BELOW AT EXPO/SERVERS LINE.
Location: Expo line
- 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: LABEL CHEMICAL SPRAY BOTTLES AT BAR AND AT BACK KITCHEN DRY STORAGE LOCATION THAT IS NOT LABELED.
Location: Bar
- 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: LABEL CHEMICAL SPRAY BOTTLES AT BAR AND AT BACK KITCHEN DRY STORAGE LOCATION THAT IS NOT LABELED.
Location: Kitchen (back)
- Medicines storage and labeling (corrected)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: WOMEN'S ONE A DAY MEDICINE STORED ON COOK-LINE FOOD/UTENSIL/SINGLE-SERVICE STORAGE SHELVING--REMOVE.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAIN NOT DRAINING PROPERLY AT FLOOR DRAIN BY DEEP FRYERS--REPAIR.NO COLD WATER AT BACK KITCHEN PREP SINK WITH SPRAYER--REPAIR.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAIN NOT DRAINING PROPERLY AT FLOOR DRAIN BY DEEP FRYERS--REPAIR.NO COLD WATER AT BACK KITCHEN PREP SINK WITH SPRAYER--REPAIR.
Location: Cook line
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAIN NOT DRAINING PROPERLY AT FLOOR DRAIN BY DEEP FRYERS--REPAIR.NO COLD WATER AT BACK KITCHEN PREP SINK WITH SPRAYER--REPAIR.
Location: Kitchen (back)
Equipment: Prep 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: NO IN-PLACE SANITIZER BUCKETS SET-UP ON COOK-LINE; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PLASTIC SMALL CUPS STORED IN BULK CONDIMENTS (EX. GROUND PEPPER); USE ONLY APPROVED FOOD GRADE UTENSILS WITH HANDLES TO DISPENSE OUT FOOD.
Location: Kitchen
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE WEARING SEVERAL BRACELETS ON HAND/ARMS--REMOVE.
- 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: EX. EMPLOYEE PERSONAL DRINKS, FOOD IN COLD-TOP COOLER (DANNON ACTIVA), JACKETS ON FOOD/SINGLE-SERVICE BOX, CELL PHONE CORDS.STORE ALL EMPLOYEE PERSONAL ITEMS AT APPROPRIATE DESIGNATED PROVIDED LOCKER/BREAK ROOM LOCATION.
Location: Kitchen
- 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: EX. EMPLOYEE PERSONAL DRINKS, FOOD IN COLD-TOP COOLER (DANNON ACTIVA), JACKETS ON FOOD/SINGLE-SERVICE BOX, CELL PHONE CORDS.STORE ALL EMPLOYEE PERSONAL ITEMS AT APPROPRIATE DESIGNATED PROVIDED LOCKER/BREAK ROOM LOCATION.
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.
Location: Kitchen (back)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES AND COOK-LINE HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES AND COOK-LINE HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS; ESPECIALLY KITCHEN LOCATION AND FLOOR DRAINS.IMPROVE FLOOR/WALL CLEANING AT SODA SYRUP BOX LOCATION AND FLOORS WHERE KITCHEN DISHMACHINE IS LOCATED.
Location: Kitchen
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: KITCHEN DISHMACHINE WASH TEMPERATURE MUST REACH 120 F ACCORDING TO DATA PLATE.
Location: Kitchen
Equipment: Dishmachine
- 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.
Location: Restroom
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.
Location: Bar
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR BOTH QUAT AND CHLORINE AT KITCHEN AND BAR.
Location: Kitchen
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR BOTH QUAT AND CHLORINE AT KITCHEN AND BAR.
Location: Bar
- 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 FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DISH/DRY/FOOD STORAGE SHELIVING AT KITCHEN.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DISH/DRY/FOOD STORAGE SHELIVING AT KITCHEN.
Location: Walk-in cooler
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 DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DISH/DRY/FOOD STORAGE SHELIVING AT KITCHEN.
Location: Kitchen
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 DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DISH/DRY/FOOD STORAGE SHELIVING AT KITCHEN.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DISH/DRY/FOOD STORAGE SHELIVING AT KITCHEN.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DISH/DRY/FOOD STORAGE SHELIVING AT KITCHEN.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DISH/DRY/FOOD STORAGE SHELIVING AT KITCHEN.
Location: Walk-in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON SODA MACHINE EXTERIOR SURFACE CLEANING/SANITIZING AND SODA NOZZEL CLEANING LOCATED BY BAR.(IN PROGRESS: NEW SODA MACHINE NOZZELS ON ORDER)
Location: Dining room
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON SODA MACHINE EXTERIOR SURFACE CLEANING/SANITIZING AND SODA NOZZEL CLEANING LOCATED BY BAR.(IN PROGRESS: NEW SODA MACHINE NOZZELS ON ORDER)
Location: Bar
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON SODA MACHINE EXTERIOR SURFACE CLEANING/SANITIZING AND SODA NOZZEL CLEANING LOCATED BY BAR.(IN PROGRESS: NEW SODA MACHINE NOZZELS ON ORDER)
Location: Dining room
Equipment: Ice bin
- 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: CONTINUE TO WORK ON SODA MACHINE EXTERIOR SURFACE CLEANING/SANITIZING AND SODA NOZZEL CLEANING LOCATED BY BAR.(IN PROGRESS: NEW SODA MACHINE NOZZELS ON ORDER)
Location: Bar
Equipment: Ice bin
- 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: CONTINUE TO WORK ON SODA MACHINE EXTERIOR SURFACE CLEANING/SANITIZING AND SODA NOZZEL CLEANING LOCATED BY BAR.(IN PROGRESS: NEW SODA MACHINE NOZZELS ON ORDER)
Location: Bar
Equipment: Soda gun & holster
- 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: CONTINUE TO WORK ON SODA MACHINE EXTERIOR SURFACE CLEANING/SANITIZING AND SODA NOZZEL CLEANING LOCATED BY BAR.(IN PROGRESS: NEW SODA MACHINE NOZZELS ON ORDER)
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
|
03/25/2013 | 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: MAINTAIN CELERY ON ICE BATH OR IN REFRIGERATION UNIT OF 41 F OR BELOW AT EXPO/SERVERS LINE.
Location: Expo line
- 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: LABEL CHEMICAL SPRAY BOTTLES AT BAR AND AT BACK KITCHEN DRY STORAGE LOCATION THAT IS NOT LABELED.
Location: Bar
- 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: LABEL CHEMICAL SPRAY BOTTLES AT BAR AND AT BACK KITCHEN DRY STORAGE LOCATION THAT IS NOT LABELED.
Location: Kitchen (back)
- Medicines storage and labeling
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: WOMEN'S ONE A DAY MEDICINE STORED ON COOK-LINE FOOD/UTENSIL/SINGLE-SERVICE STORAGE SHELVING--REMOVE.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAIN NOT DRAINING PROPERLY AT FLOOR DRAIN BY DEEP FRYERS--REPAIR.NO COLD WATER AT BACK KITCHEN PREP SINK WITH SPRAYER--REPAIR.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAIN NOT DRAINING PROPERLY AT FLOOR DRAIN BY DEEP FRYERS--REPAIR.NO COLD WATER AT BACK KITCHEN PREP SINK WITH SPRAYER--REPAIR.
Location: Cook line
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAIN NOT DRAINING PROPERLY AT FLOOR DRAIN BY DEEP FRYERS--REPAIR.NO COLD WATER AT BACK KITCHEN PREP SINK WITH SPRAYER--REPAIR.
Location: Kitchen (back)
Equipment: Prep 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: NO IN-PLACE SANITIZER BUCKETS SET-UP ON COOK-LINE; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PLASTIC SMALL CUPS STORED IN BULK CONDIMENTS (EX. GROUND PEPPER); USE ONLY APPROVED FOOD GRADE UTENSILS WITH HANDLES TO DISPENSE OUT FOOD.
Location: Kitchen
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE WEARING SEVERAL BRACELETS ON HAND/ARMS--REMOVE.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE PERSONAL DRINKS, FOOD IN COLD-TOP COOLER (DANNON ACTIVA), JACKETS ON FOOD/SINGLE-SERVICE BOX, CELL PHONE CORDS.STORE ALL EMPLOYEE PERSONAL ITEMS AT APPROPRIATE DESIGNATED PROVIDED LOCKER/BREAK ROOM LOCATION.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE PERSONAL DRINKS, FOOD IN COLD-TOP COOLER (DANNON ACTIVA), JACKETS ON FOOD/SINGLE-SERVICE BOX, CELL PHONE CORDS.STORE ALL EMPLOYEE PERSONAL ITEMS AT APPROPRIATE DESIGNATED PROVIDED LOCKER/BREAK ROOM LOCATION.
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.
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES AND COOK-LINE HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES AND COOK-LINE HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS; ESPECIALLY KITCHEN LOCATION AND FLOOR DRAINS.IMPROVE FLOOR/WALL CLEANING AT SODA SYRUP BOX LOCATION.
Location: Kitchen
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: KITCHEN DISHMACHINE WASH TEMPERATURE MUST REACH 120 F ACCORDING TO DATA PLATE.
Location: Kitchen
Equipment: Dishmachine
- Hand sink temperature
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.
Location: Restroom
Equipment: Hand sink
- Hand sink temperature
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.
Location: Bar
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR BOTH QUAT AND CHLORINE AT KITCHEN AND BAR.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR BOTH QUAT AND CHLORINE AT KITCHEN AND BAR.
Location: Bar
- 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 FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN MEAT COOLER SHELVING AND FANGUARDS.-SOILED DISH/DRY/FOOD STORAGE SHELIVING AT KITCHEN.-BROKEN GLASS STORED AT BOTTOM OF BAR REACH-IN GLASS CHILLERS--REMOVE AND CLEAN.-SOILED SHELVING AT BEVERAGE SERVERS STATION LOCATION LOCATED NEAR BAR.-SOILED WALK-IN-FREEZER FANGUARDS.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN MEAT COOLER SHELVING AND FANGUARDS.-SOILED DISH/DRY/FOOD STORAGE SHELIVING AT KITCHEN.-BROKEN GLASS STORED AT BOTTOM OF BAR REACH-IN GLASS CHILLERS--REMOVE AND CLEAN.-SOILED SHELVING AT BEVERAGE SERVERS STATION LOCATION LOCATED NEAR BAR.-SOILED WALK-IN-FREEZER FANGUARDS.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN MEAT COOLER SHELVING AND FANGUARDS.-SOILED DISH/DRY/FOOD STORAGE SHELIVING AT KITCHEN.-BROKEN GLASS STORED AT BOTTOM OF BAR REACH-IN GLASS CHILLERS--REMOVE AND CLEAN.-SOILED SHELVING AT BEVERAGE SERVERS STATION LOCATION LOCATED NEAR BAR.-SOILED WALK-IN-FREEZER FANGUARDS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN MEAT COOLER SHELVING AND FANGUARDS.-SOILED DISH/DRY/FOOD STORAGE SHELIVING AT KITCHEN.-BROKEN GLASS STORED AT BOTTOM OF BAR REACH-IN GLASS CHILLERS--REMOVE AND CLEAN.-SOILED SHELVING AT BEVERAGE SERVERS STATION LOCATION LOCATED NEAR BAR.-SOILED WALK-IN-FREEZER FANGUARDS.
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 DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN MEAT COOLER SHELVING AND FANGUARDS.-SOILED DISH/DRY/FOOD STORAGE SHELIVING AT KITCHEN.-BROKEN GLASS STORED AT BOTTOM OF BAR REACH-IN GLASS CHILLERS--REMOVE AND CLEAN.-SOILED SHELVING AT BEVERAGE SERVERS STATION LOCATION LOCATED NEAR BAR.-SOILED WALK-IN-FREEZER FANGUARDS.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN MEAT COOLER SHELVING AND FANGUARDS.-SOILED DISH/DRY/FOOD STORAGE SHELIVING AT KITCHEN.-BROKEN GLASS STORED AT BOTTOM OF BAR REACH-IN GLASS CHILLERS--REMOVE AND CLEAN.-SOILED SHELVING AT BEVERAGE SERVERS STATION LOCATION LOCATED NEAR BAR.-SOILED WALK-IN-FREEZER FANGUARDS.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN MEAT COOLER SHELVING AND FANGUARDS.-SOILED DISH/DRY/FOOD STORAGE SHELIVING AT KITCHEN.-BROKEN GLASS STORED AT BOTTOM OF BAR REACH-IN GLASS CHILLERS--REMOVE AND CLEAN.-SOILED SHELVING AT BEVERAGE SERVERS STATION LOCATION LOCATED NEAR BAR.-SOILED WALK-IN-FREEZER FANGUARDS.
Location: Walk-in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE, BAR AND DINNING ROOM LOCATION SODA MACHINES AND ICE BINS (INTERIOR AND EXTERIOR SURFACES); ESPECIALLY SODA MACHINE NOZZELS--CLEAN AND SANITIZE DAILY! IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUN LOCATED BY BAR HANDSINK (INTERIOR AND EXTERIOR SURFACES).
Location: Dining room
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE, BAR AND DINNING ROOM LOCATION SODA MACHINES AND ICE BINS (INTERIOR AND EXTERIOR SURFACES); ESPECIALLY SODA MACHINE NOZZELS--CLEAN AND SANITIZE DAILY! IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUN LOCATED BY BAR HANDSINK (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE, BAR AND DINNING ROOM LOCATION SODA MACHINES AND ICE BINS (INTERIOR AND EXTERIOR SURFACES); ESPECIALLY SODA MACHINE NOZZELS--CLEAN AND SANITIZE DAILY! IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUN LOCATED BY BAR HANDSINK (INTERIOR AND EXTERIOR SURFACES).
Location: Dining room
Equipment: Ice bin
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE, BAR AND DINNING ROOM LOCATION SODA MACHINES AND ICE BINS (INTERIOR AND EXTERIOR SURFACES); ESPECIALLY SODA MACHINE NOZZELS--CLEAN AND SANITIZE DAILY! IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUN LOCATED BY BAR HANDSINK (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: Ice bin
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE, BAR AND DINNING ROOM LOCATION SODA MACHINES AND ICE BINS (INTERIOR AND EXTERIOR SURFACES); ESPECIALLY SODA MACHINE NOZZELS--CLEAN AND SANITIZE DAILY! IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUN LOCATED BY BAR HANDSINK (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: Soda gun & holster
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE, BAR AND DINNING ROOM LOCATION SODA MACHINES AND ICE BINS (INTERIOR AND EXTERIOR SURFACES); ESPECIALLY SODA MACHINE NOZZELS--CLEAN AND SANITIZE DAILY! IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUN LOCATED BY BAR HANDSINK (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
03/15/2013 | Routine |
- 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.
Location: Kitchen (front)
- 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: EMPLOYEE FOOD AND DRINK STORED ON COOK-LINE PREP TABLE SURFACES AND NEAR EQUIPMENT/UTENSILS/FOOD--DISCONTINUE THIS BEHAVIOR AND STORE IN APPROPRIATE LOCATIONS.
Location: Cook line
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE WEARING BRACELET--REMOVE.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: EX. EMPLOYEE CELL PHONE LOCATED AT KITCHEN PASS-THRU LOCATION NEAR CONDIMENT/FOOD STORAGE.
Location: Kitchen
- 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: EX. EMPLOYEE CELL PHONE LOCATED AT KITCHEN PASS-THRU LOCATION NEAR CONDIMENT/FOOD STORAGE.
Location: Service counter
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND KITCHEN PASS-THRU LOCATION CEILING VENTS/TILES.
Location: Mens restroom
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND KITCHEN PASS-THRU LOCATION CEILING VENTS/TILES.
Location: Womens restroom
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND KITCHEN PASS-THRU LOCATION CEILING VENTS/TILES.
Location: Service counter
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR/SERVERS STATION FLOOR DRAINS AND FLOORS WHERE SODA SYRUP BOXES ARE LOCATED.
Location: Bar
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR/SERVERS STATION FLOOR DRAINS AND FLOORS WHERE SODA SYRUP BOXES ARE LOCATED.
Location: Kitchen (front)
- 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: MAINTAIN HOT WATER AT ESTABLISHMENT HANDSINKS AT 100 F - 120 F.
Location: Mens restroom
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: MAINTAIN HOT WATER AT ESTABLISHMENT HANDSINKS AT 100 F - 120 F.
Location: Womens restroom
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: MAINTAIN HOT WATER AT ESTABLISHMENT HANDSINKS AT 100 F - 120 F.
Location: Bar
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REPAIR RIGHT SIDE HANDSINK AT WOMENS RESTROOM (LOOSE FAUCET HEAD).
Location: Womens restroom
Equipment: Hand sink
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT COOK-LINE REACH-IN-FREEZER.
Location: Cook line
Equipment: reach in freezer
- 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:-SOILED WALK-IN-MEAT COOLER FANGUARDS.
Location: Kitchen (front)
Equipment: Walk in cooler
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR CEILING SURFACES AND EXTERIOR SURFACES OF BACK KITCHEN ICE MACHINE.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SODA MACHINES, SODA NOZZELS AND ATTACHED ICE DISPENSERS AND ICE BINS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen (back)
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR CEILING SURFACES AND EXTERIOR SURFACES OF BACK KITCHEN ICE MACHINE.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SODA MACHINES, SODA NOZZELS AND ATTACHED ICE DISPENSERS AND ICE BINS (INTERIOR AND EXTERIOR SURFACES).
Location: Dining room
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR CEILING SURFACES AND EXTERIOR SURFACES OF BACK KITCHEN ICE MACHINE.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SODA MACHINES, SODA NOZZELS AND ATTACHED ICE DISPENSERS AND ICE BINS (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR CEILING SURFACES AND EXTERIOR SURFACES OF BACK KITCHEN ICE MACHINE.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SODA MACHINES, SODA NOZZELS AND ATTACHED ICE DISPENSERS AND ICE BINS (INTERIOR AND EXTERIOR SURFACES).
Location: Service counter
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR CEILING SURFACES AND EXTERIOR SURFACES OF BACK KITCHEN ICE MACHINE.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SODA MACHINES, SODA NOZZELS AND ATTACHED ICE DISPENSERS AND ICE BINS (INTERIOR AND EXTERIOR SURFACES).
Location: Dining room
Equipment: Ice bin
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELD AT EMPLOYEE BREAK ROOM CEILING.
Location: Employee break room
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR BAR/SERVERS STATION RIGHT-SIDE DUMP SINK TO ENSURE BOTH HOT AND COLD RUNNING WATER IS AVAILABLE AT ALL TIMES.
Location: Bar
Equipment: Dump sink
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LOW COLD WATER PRESSURE AT BAR DUMP SINK.
Location: Bar
Equipment: Dump sink
|
08/22/2012 | Recheck |
- 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.
Location: Kitchen (front)
- 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: EMPLOYEE FOOD AND DRINK STORED ON COOK-LINE PREP TABLE SURFACES AND NEAR EQUIPMENT/UTENSILS/FOOD--DISCONTINUE THIS BEHAVIOR AND STORE IN APPROPRIATE LOCATIONS.
Location: Cook line
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE WEARING BRACELET--REMOVE.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE CELL PHONE LOCATED AT KITCHEN PASS-THRU LOCATION NEAR CONDIMENT/FOOD STORAGE.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE CELL PHONE LOCATED AT KITCHEN PASS-THRU LOCATION NEAR CONDIMENT/FOOD STORAGE.
Location: Service counter
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND KITCHEN PASS-THRU LOCATION CEILING VENTS/TILES.
Location: Mens restroom
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND KITCHEN PASS-THRU LOCATION CEILING VENTS/TILES.
Location: Womens restroom
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND KITCHEN PASS-THRU LOCATION CEILING VENTS/TILES.
Location: Service counter
- 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 BAR/SERVERS STATION FLOOR DRAINS AND FLOORS WHERE SODA SYRUP BOXES ARE LOCATED.
Location: Bar
- 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 BAR/SERVERS STATION FLOOR DRAINS AND FLOORS WHERE SODA SYRUP BOXES ARE LOCATED.
Location: Kitchen (front)
- Hand sink temperature
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: MAINTAIN HOT WATER AT ESTABLISHMENT HANDSINKS AT 100 F - 120 F.
Location: Mens restroom
Equipment: Hand sink
- Hand sink temperature
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: MAINTAIN HOT WATER AT ESTABLISHMENT HANDSINKS AT 100 F - 120 F.
Location: Womens restroom
Equipment: Hand sink
- Hand sink temperature
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: MAINTAIN HOT WATER AT ESTABLISHMENT HANDSINKS AT 100 F - 120 F.
Location: Bar
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REPAIR RIGHT SIDE HANDSINK AT WOMENS RESTROOM (LOOSE FAUCET HEAD).
Location: Womens restroom
Equipment: Hand sink
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT COOK-LINE REACH-IN-FREEZER.
Location: Cook line
Equipment: reach in freezer
- 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 WALK-IN-MEAT COOLER FANGUARDS.
Location: Kitchen (front)
Equipment: Walk in cooler
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR CEILING SURFACES AND EXTERIOR SURFACES OF BACK KITCHEN ICE MACHINE.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SODA MACHINES, SODA NOZZELS AND ATTACHED ICE DISPENSERS AND ICE BINS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen (back)
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR CEILING SURFACES AND EXTERIOR SURFACES OF BACK KITCHEN ICE MACHINE.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SODA MACHINES, SODA NOZZELS AND ATTACHED ICE DISPENSERS AND ICE BINS (INTERIOR AND EXTERIOR SURFACES).
Location: Dining room
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR CEILING SURFACES AND EXTERIOR SURFACES OF BACK KITCHEN ICE MACHINE.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SODA MACHINES, SODA NOZZELS AND ATTACHED ICE DISPENSERS AND ICE BINS (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR CEILING SURFACES AND EXTERIOR SURFACES OF BACK KITCHEN ICE MACHINE.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SODA MACHINES, SODA NOZZELS AND ATTACHED ICE DISPENSERS AND ICE BINS (INTERIOR AND EXTERIOR SURFACES).
Location: Service counter
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR CEILING SURFACES AND EXTERIOR SURFACES OF BACK KITCHEN ICE MACHINE.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SODA MACHINES, SODA NOZZELS AND ATTACHED ICE DISPENSERS AND ICE BINS (INTERIOR AND EXTERIOR SURFACES).
Location: Dining room
Equipment: Ice bin
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELD AT EMPLOYEE BREAK ROOM CEILING.
Location: Employee break room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR BAR/SERVERS STATION RIGHT-SIDE DUMP SINK TO ENSURE BOTH HOT AND COLD RUNNING WATER IS AVAILABLE AT ALL TIMES.
Location: Bar
Equipment: Dump sink
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LOW COLD WATER PRESSURE AT BAR DUMP SINK.
Location: Bar
Equipment: Dump sink
|
08/14/2012 | Routine |
| No violation noted during this evaluation. | 01/30/2012 | Super Bowl Routine |
- Toxic labeling (corrected on site)
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: CONTINUE TO MONITOR AND WORK ON TO ELIMINATE REPEAT CRITICAL VIOLATION.LABEL CHEMICAL SPRAY BOTTLES PROPERLY; INCLUDING WATER.
Location: Kitchen
- 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 EMPLOYEE DRINKS AT BAR; ENSURE PROPER COVER WITH LID AND STRAW.
Location: Bar
- 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
Equipment: Knife/utensil rack
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER TOO HOT AT KITCHEN HANDSINK ACROSS FROM KITCHEN 3-BAY SINK (CURRENTLY AT 140 F); ADJUST OR REPAIR PROPERLY TO ENSURE THAT HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F.
Location: Kitchen (front)
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: IN-PLACE SANITIZER BELOW 200 PPM FOR QUAT AT DINING ROOM AND AT KITCHEN COOK-LINE LOCATION; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND ENSURE CONCENTRATION AT 200 PPM FOR QUAT.WATER TEMPERATURE OF SANITIZER BUCKET AT KITCHEN AT 107 F; WATER TEMPERATURE FOR SANITIZER FOR SANITIZER BUCKET AND 3-BAY SINK MUST BE MAINTAINED AT 75 F OR BELOW--USE COOL OR LUKEWARM WATER ONLY.
Location: Dining room
- 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 BELOW 200 PPM FOR QUAT AT DINING ROOM AND AT KITCHEN COOK-LINE LOCATION; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND ENSURE CONCENTRATION AT 200 PPM FOR QUAT.WATER TEMPERATURE OF SANITIZER BUCKET AT KITCHEN AT 107 F; WATER TEMPERATURE FOR SANITIZER FOR SANITIZER BUCKET AND 3-BAY SINK MUST BE MAINTAINED AT 75 F OR BELOW--USE COOL OR LUKEWARM WATER ONLY.
Location: Cook line
- 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: ENSURE THAT OPEN/EXPOSED SINGLE-SERVICE ITEMS ARE STORED ON SANITARY SURFACES AT BEVERAGE SERVICE STATIONS AND FRONT CASHIER LOCATION IN DINING ROOM.
Location: Service counter
- 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: ENSURE THAT OPEN/EXPOSED SINGLE-SERVICE ITEMS ARE STORED ON SANITARY SURFACES AT BEVERAGE SERVICE STATIONS AND FRONT CASHIER LOCATION IN DINING ROOM.
Location: Dining room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT BAR DISPLAY DOORS (BUFFALO WILD WINGS COOLERS).
Location: Bar
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN AND SANITIZE KITCHEN AND RESTROOM CEILING VENTS ROUTINELY AND ALSO HOOD SYSTEM FILTERS AT KITCHEN.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN AND SANITIZE KITCHEN AND RESTROOM CEILING VENTS ROUTINELY AND ALSO HOOD SYSTEM FILTERS AT KITCHEN.
Location: Restroom
- 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: EMPLOYEE DRINK STORED ON TOP OF SODA SYRUP BOXES--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (front)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN STORAGE SHELVING.
Location: Kitchen (front)
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN STORAGE SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN STORAGE SHELVING.
Location: Kitchen (back)
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN STORAGE SHELVING.
Location: Kitchen (back)
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON WHERE NEEDED ABOVE.
Location: Dining room
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON WHERE NEEDED ABOVE.
Location: Dining room
Equipment: Ice bin
- 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: CONTINUE TO WORK ON WHERE NEEDED ABOVE.
Location: Bar
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON WHERE NEEDED ABOVE.
Location: Bar
Equipment: Ice bin
- 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: CONTINUE TO WORK ON WHERE NEEDED ABOVE.
Location: Kitchen (back)
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS: PLUMBER SCHEDULED TO COME OUT TOMORROW TO REPAIR.FRONT KITCHEN HANDSINK ACROSS FROM KITCHEN 3-BAY SINK LEAKING AT BOTTOM PIPING--REPAIR.BACK KITCHEN HANDSINK HOT WATER IS STRIPPED--REPAIR.
Location: Kitchen (front)
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: IN PROGRESS: PLUMBER SCHEDULED TO COME OUT TOMORROW TO REPAIR.FRONT KITCHEN HANDSINK ACROSS FROM KITCHEN 3-BAY SINK LEAKING AT BOTTOM PIPING--REPAIR.BACK KITCHEN HANDSINK HOT WATER IS STRIPPED--REPAIR.
Location: Kitchen (back)
Equipment: Hand sink
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01/10/2012 | Recheck |
- Toxic labeling (corrected on site)
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: LABEL CHEMICAL SPRAY BOTTLES PROPERLY; INCLUDING WATER.
Location: Kitchen
- 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: OPEN EMPLOYEE DRINKS AT BAR; ENSURE PROPER COVER WITH LID AND STRAW.
Location: Bar
- 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
Equipment: Knife/utensil rack
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER TOO HOT AT KITCHEN HANDSINK ACROSS FROM KITCHEN 3-BAY SINK (CURRENTLY AT 140 F); ADJUST OR REPAIR PROPERLY TO ENSURE THAT HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F.
Location: Kitchen (front)
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: IN-PLACE SANITIZER BELOW 200 PPM FOR QUAT AT DINING ROOM AND AT KITCHEN COOK-LINE LOCATION; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND ENSURE CONCENTRATION AT 200 PPM FOR QUAT.WATER TEMPERATURE OF SANITIZER BUCKET AT KITCHEN AT 107 F; WATER TEMPERATURE FOR SANITIZER FOR SANITIZER BUCKET AND 3-BAY SINK MUST BE MAINTAINED AT 75 F OR BELOW--USE COOL OR LUKEWARM WATER ONLY.
Location: Dining room
- 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: IN-PLACE SANITIZER BELOW 200 PPM FOR QUAT AT DINING ROOM AND AT KITCHEN COOK-LINE LOCATION; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND ENSURE CONCENTRATION AT 200 PPM FOR QUAT.WATER TEMPERATURE OF SANITIZER BUCKET AT KITCHEN AT 107 F; WATER TEMPERATURE FOR SANITIZER FOR SANITIZER BUCKET AND 3-BAY SINK MUST BE MAINTAINED AT 75 F OR BELOW--USE COOL OR LUKEWARM WATER ONLY.
Location: Cook line
- Single Service/Equipment storage
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: ENSURE THAT OPEN/EXPOSED SINGLE-SERVICE ITEMS ARE STORED ON SANITARY SURFACES AT BEVERAGE SERVICE STATIONS AND FRONT CASHIER LOCATION IN DINING ROOM.
Location: Service counter
- Single Service/Equipment storage
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: ENSURE THAT OPEN/EXPOSED SINGLE-SERVICE ITEMS ARE STORED ON SANITARY SURFACES AT BEVERAGE SERVICE STATIONS AND FRONT CASHIER LOCATION IN DINING ROOM.
Location: Dining room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT BAR DISPLAY DOORS (BUFFALO WILD WINGS COOLERS).
Location: Bar
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN AND SANITIZE KITCHEN AND RESTROOM CEILING VENTS ROUTINELY AND ALSO HOOD SYSTEM FILTERS AT KITCHEN.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN AND SANITIZE KITCHEN AND RESTROOM CEILING VENTS ROUTINELY AND ALSO HOOD SYSTEM FILTERS AT KITCHEN.
Location: Restroom
- 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: EMPLOYEE DRINK STORED ON TOP OF SODA SYRUP BOXES--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (front)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED FRONT KITCHEN WALK-IN-MEAT COOLER & BACK KITCHEN WALK-IN-COOLER AND WALK-IN-FREEZER SHELVING.-SOILED KITCHEN FOOD, DISH, AND DRY STORAGE SHELVING.-SOILED WALK-IN-BEER COOLER FANGUARDS.
Location: Kitchen (front)
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED FRONT KITCHEN WALK-IN-MEAT COOLER & BACK KITCHEN WALK-IN-COOLER AND WALK-IN-FREEZER SHELVING.-SOILED KITCHEN FOOD, DISH, AND DRY STORAGE SHELVING.-SOILED WALK-IN-BEER COOLER FANGUARDS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED FRONT KITCHEN WALK-IN-MEAT COOLER & BACK KITCHEN WALK-IN-COOLER AND WALK-IN-FREEZER SHELVING.-SOILED KITCHEN FOOD, DISH, AND DRY STORAGE SHELVING.-SOILED WALK-IN-BEER COOLER FANGUARDS.
Location: Kitchen (back)
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED FRONT KITCHEN WALK-IN-MEAT COOLER & BACK KITCHEN WALK-IN-COOLER AND WALK-IN-FREEZER SHELVING.-SOILED KITCHEN FOOD, DISH, AND DRY STORAGE SHELVING.-SOILED WALK-IN-BEER COOLER FANGUARDS.
Location: Kitchen (back)
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Dining room
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Dining room
Equipment: Ice bin
- 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.
Location: Bar
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Ice bin
- 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.
Location: Kitchen (back)
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FRONT KITCHEN HANDSINK ACROSS FROM KITCHEN 3-BAY SINK LEAKING AT BOTTOM PIPING--REPAIR.BACK KITCHEN HANDSINK HOT WATER IS STRIPPED--REPAIR.
Location: Kitchen (front)
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FRONT KITCHEN HANDSINK ACROSS FROM KITCHEN 3-BAY SINK LEAKING AT BOTTOM PIPING--REPAIR.BACK KITCHEN HANDSINK HOT WATER IS STRIPPED--REPAIR.
Location: Kitchen (back)
Equipment: Hand sink
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01/03/2012 | Routine |
Restaurant representatives - add corrected or new information about Buffalo Wild Wings Grill & Bar, 7 E WASHINGTON ST, Indianapolis, IN »