| No violation noted during this evaluation. | 07/09/2014 | 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: 1. Salad bar: Blue cheese at 55, chopped turkey at 49, feta at 45.2. Sandwich bar: sliced turket at 45, sliced ham at 50, chix salad at 51.3. Wrap station: chopped ham at 45, blue cheese at 47, black beans and shredded cheese OK at 42.Manager immediately checked sandwich bar prep top, found that not only had the dial accidentally been turned up, but unit is starting to ice up as well. Stated that wrap station takes product from the other stations, so that explains why some temps were high in that unit when others were perfect. Manager will adjust/defrost/repair units as needed to hold cold items at 41 or below.
Location: Service counter
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Salad bar: Blue cheese at 55, chopped turkey at 49, feta at 45.2. Sandwich bar: sliced turket at 45, sliced ham at 50, chix salad at 51.3. Wrap station: chopped ham at 45, blue cheese at 47, black beans and shredded cheese OK at 42.Manager immediately checked sandwich bar prep top, found that not only had the dial accidentally been turned up, but unit is starting to ice up as well. Stated that wrap station takes product from the other stations, so that explains why some temps were high in that unit when others were perfect. Manager will adjust/defrost/repair units as needed to hold cold items at 41 or below.
Location: Service counter
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Salad bar: Blue cheese at 55, chopped turkey at 49, feta at 45.2. Sandwich bar: sliced turket at 45, sliced ham at 50, chix salad at 51.3. Wrap station: chopped ham at 45, blue cheese at 47, black beans and shredded cheese OK at 42.Manager immediately checked sandwich bar prep top, found that not only had the dial accidentally been turned up, but unit is starting to ice up as well. Stated that wrap station takes product from the other stations, so that explains why some temps were high in that unit when others were perfect. Manager will adjust/defrost/repair units as needed to hold cold items at 41 or below.
Location: Service counter
Equipment: Cold top
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Provide clean container for ice scoop. CORRECTED ON SITE, thanks.
Location: Kitchen
Equipment: Ice machine
|
05/22/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Salad bar: Blue cheese at 55, chopped turkey at 49, feta at 45.2. Sandwich bar: sliced turket at 45, sliced ham at 50, chix salad at 51.3. Wrap station: chopped ham at 45, blue cheese at 47, black beans and shredded cheese OK at 42.Manager immediately checked sandwich bar prep top, found that not only had the dial accidentally been turned up, but unit is starting to ice up as well. Stated that wrap station takes product from the other stations, so that explains why some temps were high in that unit when others were perfect. Manager will adjust/defrost/repair units as needed to hold cold items at 41 or below.
Location: Service counter
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Salad bar: Blue cheese at 55, chopped turkey at 49, feta at 45.2. Sandwich bar: sliced turket at 45, sliced ham at 50, chix salad at 51.3. Wrap station: chopped ham at 45, blue cheese at 47, black beans and shredded cheese OK at 42.Manager immediately checked sandwich bar prep top, found that not only had the dial accidentally been turned up, but unit is starting to ice up as well. Stated that wrap station takes product from the other stations, so that explains why some temps were high in that unit when others were perfect. Manager will adjust/defrost/repair units as needed to hold cold items at 41 or below.
Location: Service counter
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Salad bar: Blue cheese at 55, chopped turkey at 49, feta at 45.2. Sandwich bar: sliced turket at 45, sliced ham at 50, chix salad at 51.3. Wrap station: chopped ham at 45, blue cheese at 47, black beans and shredded cheese OK at 42.Manager immediately checked sandwich bar prep top, found that not only had the dial accidentally been turned up, but unit is starting to ice up as well. Stated that wrap station takes product from the other stations, so that explains why some temps were high in that unit when others were perfect. Manager will adjust/defrost/repair units as needed to hold cold items at 41 or below.
Location: Service counter
Equipment: Cold top
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Provide clean container for ice scoop. CORRECTED ON SITE, thanks.
Location: Kitchen
Equipment: Ice machine
|
05/14/2014 | 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.
Comments: Please label all sanitizer buckets throughout establishment.
Location: Service counter
- 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: Please label all sanitizer buckets throughout establishment.
Location: Prep area
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Some items in walk-in missing date marks: potato salad, chicken salad, etc. Please ensure all foods in walk-in consistently date marked.
Location: Walk-in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Please clean back hand sink.
Location: Prep area
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: Used towel in back hand sink, and small amount food debris in basin. Please ensure hand sink used only for hand washing and not used for towels, as dump sink, etc.
Location: Prep area
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: Two containers mushroom soup, container of baked potatoes, that have already cooled to appropriate temp, in walk-in uncovered. Please ensure all food in walk-in is covered after it has cooled.
Location: Walk-in cooler
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Please individually shrink wrap apples in display basket, or keep apples behind sneeze guard. Bananas, oranges, etc, OK unwrapped as they are peeled before eating.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Small amount dust build-up on fan housings in walk-in; clean.
Location: Walk-in cooler
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoops placed directly on side of ice machine, please store with handles up in clean container.CORRECTED ON SITE.
Location: Kitchen
Equipment: Ice machine
|
11/25/2013 | 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.
Comments: Please label all sanitizer buckets throughout establishment.
Location: Service counter
- 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: Please label all sanitizer buckets throughout establishment.
Location: Prep area
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Some items in walk-in missing date marks: potato salad, chicken salad, etc. Please ensure all foods in walk-in consistently date marked.
Location: Walk-in cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Please clean back hand sink.
Location: Prep area
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Used towel in back hand sink, and small amount food debris in basin. Please ensure hand sink used only for hand washing and not used for towels, as dump sink, etc.
Location: Prep area
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: Two containers mushroom soup, container of baked potatoes, that have already cooled to appropriate temp, in walk-in uncovered. Please ensure all food in walk-in is covered after it has cooled.
Location: Walk-in cooler
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Please individually shrink wrap apples in display basket, or keep apples behind sneeze guard. Bananas, oranges, etc, OK unwrapped as they are peeled before eating.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Small amount dust build-up on fan housings in walk-in; clean.
Location: Walk-in cooler
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoops placed directly on side of ice machine, please store with handles up in clean container.CORRECTED ON SITE.
Location: Kitchen
Equipment: Ice machine
|
11/15/2013 | Routine |
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. PLASTIC WRAP STORED ON HAND SINK. PLEASE REMOVE.
Location: Kitchen (front)
- 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. LAST CLEANED PER MARKING ON 6-22-12.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. CUT MEATS PLACED ON COLD HOLDING UNIT BEFORE BEING COOLED.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. please clean lower shelving near 3-bay sink.
Location: Kitchen (back)
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. COLD WATER HANDLE DIFFICULT TO TURN ON. PLEASE REPAIR.
Location: Kitchen (front)
Equipment: Hand sink
|
04/12/2013 | Recheck |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. PLASTIC WRAP STORED ON HAND SINK. PLEASE REMOVE.
Location: Kitchen (front)
- 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. LAST CLEANED PER MARKING ON 6-22-12.
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. CUT MEATS PLACED ON COLD HOLDING UNIT BEFORE BEING COOLED.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. please clean lower shelving near 3-bay sink.
Location: Kitchen (back)
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. COLD WATER HANDLE DIFFICULT TO TURN ON. PLEASE REPAIR.
Location: Kitchen (front)
Equipment: Hand sink
|
04/05/2013 | 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. FAR LEFT COOLER.
Location: Kitchen (front)
Equipment: Make table cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) FAR LEFT - ENSURE COOLER IS ABLE TO HOLD FOOD AT 41 AND BELOW. (DOOR WAS AJAR) 12/13 corrrected 2) REPLACE ICE MACHINE GASKET. 12/13 ordered, according to manager.
Location: Kitchen (front)
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) FAR LEFT - ENSURE COOLER IS ABLE TO HOLD FOOD AT 41 AND BELOW. (DOOR WAS AJAR) 12/13 corrrected 2) REPLACE ICE MACHINE GASKET. 12/13 ordered, according to manager.
Location: Kitchen (back)
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen (front)
Equipment: Hand sink
|
12/13/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. FAR LEFT COOLER.
Location: Kitchen (front)
Equipment: Make table cooler
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) FAR LEFT - ENSURE COOLER IS ABLE TO HOLD FOOD AT 41 AND BELOW. (DOOR WAS AJAR) 2) REPLACE ICE MACHINE GASKET.
Location: Kitchen (front)
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) FAR LEFT - ENSURE COOLER IS ABLE TO HOLD FOOD AT 41 AND BELOW. (DOOR WAS AJAR) 2) REPLACE ICE MACHINE GASKET.
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.
Location: Kitchen (front)
Equipment: Hand sink
|
12/04/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. ENSURE ICE SURROUNDS CONTAINERS ON ICED UNIT; ENSURE FOOD KEEPS 41 AND BELOW ON TOP/INSIDE OF SMALL MAKE TABLE MECHANICAL UNIT.
Location: Kitchen (front)
Equipment: Make table cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. ENSURE ICE SURROUNDS CONTAINERS ON ICED UNIT; ENSURE FOOD KEEPS 41 AND BELOW ON TOP/INSIDE OF SMALL MAKE TABLE MECHANICAL UNIT.
Location: Kitchen (front)
Equipment: Make table cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents. SPRAY BOTTLES.
- 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. NO TWIST TOP BOTTLES - PROVIDE LIDS AND STRAWS.
- 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. IN PLACE SANITIZER TOO STRONG.
- 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.
- 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. CEILING DUST.
Location: Kitchen (back)
- 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.
Location: Kitchen (front)
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. MECHANICAL END MAKE TABLE - ENSURE 41 DEGREES F.
Location: Kitchen (front)
Equipment: Make table cooler
- 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.
|
08/31/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. ENSURE ICE SURROUNDS CONTAINERS ON ICED UNIT; ENSURE FOOD KEEPS 41 AND BELOW ON TOP/INSIDE OF SMALL MAKE TABLE MECHANICAL UNIT.
Location: Kitchen (front)
Equipment: Make table cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. ENSURE ICE SURROUNDS CONTAINERS ON ICED UNIT; ENSURE FOOD KEEPS 41 AND BELOW ON TOP/INSIDE OF SMALL MAKE TABLE MECHANICAL UNIT.
Location: Kitchen (front)
Equipment: Make table cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents. SPRAY BOTTLES.
- 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. NO TWIST TOP BOTTLES - PROVIDE LIDS AND STRAWS.
- 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. IN PLACE SANITIZER TOO STRONG.
- 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.
- 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. CEILING DUST.
Location: Kitchen (back)
- 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.
Location: Kitchen (front)
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. MECHANICAL END MAKE TABLE - ENSURE 41 DEGREES F.
Location: Kitchen (front)
Equipment: Make table cooler
- 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.
|
08/24/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. ENSURE ICE SURROUNDS CONTAINERS ON ICED UNIT; ENSURE FOOD KEEPS 41 AND BELOW ON TOP/INSIDE OF SMALL MAKE TABLE MECHANICAL UNIT.
Location: Kitchen (front)
Equipment: Make table cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. ENSURE ICE SURROUNDS CONTAINERS ON ICED UNIT; ENSURE FOOD KEEPS 41 AND BELOW ON TOP/INSIDE OF SMALL MAKE TABLE MECHANICAL UNIT.
Location: Kitchen (front)
Equipment: Make table cooler
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents. SPRAY BOTTLES.
- 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. NO TWIST TOP BOTTLES - PROVIDE LIDS AND STRAWS.
- 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. IN PLACE SANITIZER TOO STRONG.
- 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.
- 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. CEILING DUST.
Location: Kitchen (back)
- 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.
Location: Kitchen (front)
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. MECHANICAL END MAKE TABLE - ENSURE 41 DEGREES F.
Location: Kitchen (front)
Equipment: Make table cooler
- 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.
|
08/16/2012 | Routine |
- Eating utensils presentation
Employees and/or consumers contacting forks, and spoons intended for customer self-service.
Correction: Forks, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers.
Comments: Single use spoons and forks.
- Physical facility repair
Physical facility not maintained in good repair. (Rusted floor ramp inside of walk in cooler)
Correction: The physical facility shall be maintained in good repair.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor under wire rack shelving in the kitchen.
Location: Kitchen
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods. (One container of soup cooked earlier this morning put directly into the walk in cooler)
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Warm container of soup removed from cooler to be ice bathed to improve cool down time... Corrected during inspection
Location: Walk-in cooler
- Food storage (corrected on site)
Food stored in unprotected manner. (One white container of food on floor in the walk in cooler)
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.
Comments: Corrected during inspection
Location: Walk-in cooler
|
04/11/2012 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Corrected during inspection... Additional ice packed around containers on the customer counter display cold top unit.
Location: Expo line
Equipment: Cold top
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: One container of chili at 58 F in walk in cooler for 36 hours... Corrected during inspection... Container of chili discarded
Location: Walk-in cooler
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Corrected during inspection... A few containers needed to be date marked...
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner. (Containers of food on floor in the walk in cooler)
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.
Comments: Store containers up off the floor.
Location: Walk-in cooler
|
02/02/2012 | Super Bowl Routine |
- Eating utensils presentation (corrected on site)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: Forks and spoons at self service tables. Corrected during inspection
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: Do not store food transport cart with open food under wall shelving where medical and toxics are stored. Corrected during inspection.... Cart moved during inspection
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ramp floor area to walk in cooler in need of repair or replacement.
Location: Walk-in cooler
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Bags of food thawing in warm water at 3 bay sink... Corrected during inspection
Location: Kitchen
Equipment: 3-bay
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Need a protective guard on light in walk in cooler.
Location: Walk-in cooler
Equipment: Walk in cooler
- Three bay : inappropriate use (corrected on site)
Inappropriate use of warewashing sink. (Using only two bays of the 3 bay sink)
Correction: When using 3 bay sink to wash, rinse, and sanitize equipment/utensils... Use all three compartments of the sink... Wash... Rinse... Sanitize. Corrected during inspection
Location: Kitchen
Equipment: 3-bay
|
12/21/2011 | Routine |
Restaurant representatives - add corrected or new information about CAFE 251 CAPITOL CENTER, 251 N ILLINOIS ST, Indianapolis, IN »