- 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. Prep top cooler by hand sink has cooked mushrooms at 44.0 deg F and cheese at 42.1 deg F. Repair to hold foods at 41 deg F or below. CORRECTED2. Cooked eggs in prep top cooler by soup at 45.2 deg F. Pans on top of ice. Surround product with ice if using ice to cool foods. Repair unit to hold foods at 41 deg F or below. Note: work order called in already. Note: part ordered to repair cooler. Fruit is on ice in cooler at this time and no other foods in cooler at this time. Note: Parts ordered. Will take 3 weeks to receive parts. No potentially hazardous foods in cooler at this time.
- 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: Gnats at bar/ front area. Exterminate.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee put on gloves without hand washing. Always wash hands before putting on gloves.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Gnat in bottle of Jose Cuervo. Disposed of at time of inspection. Note: on follow up inspection 8-7-2014 Gnats in Beach bar rum a little over half full. Please discard and exterminate gnats. Note: disposed of at time of inspection.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Employee wiped knife on wet cloth towel on cooks line. Discontinue. If knife needs to be cleaned. Wash- rinse- sanitize knife. Store wet cloth towels in sanitizer solution. CORRECTED2. Soiled utensils in metal pan with soiled cloth towels. Discontinue. Clean and sanitize dishes and store on cleaned and sanitized surface. CORRECTED3. Green wire shelves over prep area by office area soiled. Please clean. 4. Spill inside 2 door cooler in front area. Clean. CORRECTED5. Fan guard area soiled in 2 door cooler in front area. Clean. CORRECTED
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: In place sanitizer has no reading in front counter area. Please change frequently enough to maintain at 200 ppm.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Two prep top cutting boards soiled. Clean, resurface or replace. New cutting boards ordered.
- 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. Floor soiled below 4 bay sink up front. Clean. 2. Floor - wall junctions soiled in kitchen soiled. Clean. 3. Ceiling soiled around air ducts in kitchen. Clean. CORRECTED
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter. Store in sanitizer solution.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. All three prep top coolers leaking below and inside. Repair or replace units. CORRECTED2. Prep top cooler by soup well insert in lid is coming loose. Repair.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Box fans in kitchen are soiled. Clean. 2. Clean victory vegetable wash stand.
- 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: Top inside of ice machine is soiled. Clean.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Duct tape securing metal piece by exhaust hood. Discontinue. Use smooth, non absorbent and easily cleanable repair.2. Worn spatulas in back kitchen. Replace utensils when worn out. CORRECTED
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Duct tape securing metal piece by exhaust hood. Discontinue. Use smooth, non absorbent and easily cleanable repair.2. Worn spatulas in back kitchen. Replace utensils when worn out. CORRECTED
|
09/04/2014 | 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. Prep top cooler by hand sink has cooked mushrooms at 44.0 deg F and cheese at 42.1 deg F. Repair to hold foods at 41 deg F or below. CORRECTED2. Cooked eggs in prep top cooler by soup at 45.2 deg F. Pans on top of ice. Surround product with ice if using ice to cool foods. Repair unit to hold foods at 41 deg F or below. Note: work order called in already. Note: part ordered to repair cooler. Fruit is on ice in cooler at this time and no other foods in cooler at this time. Note: Parts ordered. Will take 3 weeks to receive parts. No potentially hazardous foods in cooler at this time.
- 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. Prep top cooler by hand sink has cooked mushrooms at 44.0 deg F and cheese at 42.1 deg F. Repair to hold foods at 41 deg F or below. CORRECTED2. Cooked eggs in prep top cooler by soup at 45.2 deg F. Pans on top of ice. Surround product with ice if using ice to cool foods. Repair unit to hold foods at 41 deg F or below. Note: work order called in already. Note: part ordered to repair cooler. Fruit is on ice in cooler at this time and no other foods in cooler at this time. Note: Parts ordered. Will take 3 weeks to receive parts. No potentially hazardous foods in cooler at this time.
- 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: Gnats at bar/ front area. Exterminate.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee put on gloves without hand washing. Always wash hands before putting on gloves.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Gnat in bottle of Jose Cuervo. Disposed of at time of inspection. Note: on follow up inspection 8-7-2014 Gnats in Beach bar rum a little over half full. Please discard and exterminate gnats. Note: disposed of at time of inspection.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Employee wiped knife on wet cloth towel on cooks line. Discontinue. If knife needs to be cleaned. Wash- rinse- sanitize knife. Store wet cloth towels in sanitizer solution. CORRECTED2. Soiled utensils in metal pan with soiled cloth towels. Discontinue. Clean and sanitize dishes and store on cleaned and sanitized surface. CORRECTED3. Green wire shelves over prep area by office area soiled. Please clean. 4. Spill inside 2 door cooler in front area. Clean. CORRECTED5. Fan guard area soiled in 2 door cooler in front area. Clean. CORRECTED
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: In place sanitizer has no reading in front counter area. Please change frequently enough to maintain at 200 ppm.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Two prep top cutting boards soiled. Clean, resurface or replace. New cutting boards ordered.
- 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. Floor soiled below 4 bay sink up front. Clean. 2. Floor - wall junctions soiled in kitchen soiled. Clean. 3. Ceiling soiled around air ducts in kitchen. Clean. CORRECTED
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter. Store in sanitizer solution.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. All three prep top coolers leaking below and inside. Repair or replace units. CORRECTED2. Prep top cooler by soup well insert in lid is coming loose. Repair.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. All three prep top coolers leaking below and inside. Repair or replace units. CORRECTED2. Prep top cooler by soup well insert in lid is coming loose. Repair.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Box fans in kitchen are soiled. Clean. 2. Clean victory vegetable wash stand.
- 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: Top inside of ice machine is soiled. Clean.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Duct tape securing metal piece by exhaust hood. Discontinue. Use smooth, non absorbent and easily cleanable repair.2. Worn spatulas in back kitchen. Replace utensils when worn out. CORRECTED
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Duct tape securing metal piece by exhaust hood. Discontinue. Use smooth, non absorbent and easily cleanable repair.2. Worn spatulas in back kitchen. Replace utensils when worn out. CORRECTED
|
08/14/2014 | 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. Prep top cooler by hand sink has cooked mushrooms at 44.0 deg F and cheese at 42.1 deg F. Repair to hold foods at 41 deg F or below. CORRECTED2. Cooked eggs in prep top cooler by soup at 45.2 deg F. Pans on top of ice. Surround product with ice if using ice to cool foods. Repair unit to hold foods at 41 deg F or below. Note: work order called in already. Note: part ordered to repair cooler. Fruit is on ice in cooler at this time and no other foods in cooler at this time.
- 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. Prep top cooler by hand sink has cooked mushrooms at 44.0 deg F and cheese at 42.1 deg F. Repair to hold foods at 41 deg F or below. CORRECTED2. Cooked eggs in prep top cooler by soup at 45.2 deg F. Pans on top of ice. Surround product with ice if using ice to cool foods. Repair unit to hold foods at 41 deg F or below. Note: work order called in already. Note: part ordered to repair cooler. Fruit is on ice in cooler at this time and no other foods in cooler at this time.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats at bar/ front area. Exterminate.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee put on gloves without hand washing. Always wash hands before putting on gloves.
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Gnat in bottle of Jose Cuervo. Disposed of at time of inspection. Note: on follow up inspection 8-7-2014 Gnats in Beach bar rum a little over half full. Please discard and exterminate gnats. Note: disposed of at time of inspection.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Employee wiped knife on wet cloth towel on cooks line. Discontinue. If knife needs to be cleaned. Wash- rinse- sanitize knife. Store wet cloth towels in sanitizer solution. CORRECTED2. Soiled utensils in metal pan with soiled cloth towels. Discontinue. Clean and sanitize dishes and store on cleaned and sanitized surface. CORRECTED3. Green wire shelves over prep area by office area soiled. Please clean. 4. Spill inside 2 door cooler in front area. Clean. CORRECTED5. Fan guard area soiled in 2 door cooler in front area. Clean. CORRECTED
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Employee wiped knife on wet cloth towel on cooks line. Discontinue. If knife needs to be cleaned. Wash- rinse- sanitize knife. Store wet cloth towels in sanitizer solution. CORRECTED2. Soiled utensils in metal pan with soiled cloth towels. Discontinue. Clean and sanitize dishes and store on cleaned and sanitized surface. CORRECTED3. Green wire shelves over prep area by office area soiled. Please clean. 4. Spill inside 2 door cooler in front area. Clean. CORRECTED5. Fan guard area soiled in 2 door cooler in front area. Clean. CORRECTED
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: In place sanitizer has no reading in front counter area. Please change frequently enough to maintain at 200 ppm.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Two prep top cutting boards soiled. Clean, resurface or replace. New cutting boards ordered.
- 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. Floor soiled below 4 bay sink up front. Clean. 2. Floor - wall junctions soiled in kitchen soiled. Clean. 3. Ceiling soiled around air ducts in kitchen. Clean. CORRECTED
- 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. Floor soiled below 4 bay sink up front. Clean. 2. Floor - wall junctions soiled in kitchen soiled. Clean. 3. Ceiling soiled around air ducts in kitchen. Clean. CORRECTED
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter. Store in sanitizer solution.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. All three prep top coolers leaking below and inside. Repair or replace units.2. Prep top cooler by soup well insert in lid is coming loose. Repair.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Box fans in kitchen are soiled. Clean. 2. Clean victory vegetable wash stand.
- 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: Top inside of ice machine is soiled. Clean.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Duct tape securing metal piece by exhaust hood. Discontinue. Use smooth, non absorbent and easily cleanable repair.2. Worn spatulas in back kitchen. Replace utensils when worn out. CORRECTED
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Duct tape securing metal piece by exhaust hood. Discontinue. Use smooth, non absorbent and easily cleanable repair.2. Worn spatulas in back kitchen. Replace utensils when worn out. CORRECTED
|
08/07/2014 | 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. Prep top cooler by hand sink has cooked mushrooms at 44.0 deg F and cheese at 42.1 deg F. Repair to hold foods at 41 deg F or below.2. Cooked eggs in prep top cooler by soup at 45.2 deg F. Pans on top of ice. Surround product with ice if using ice to cool foods. Repair unit to hold foods at 41 deg F or below. Note: work order called in already.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats at bar/ front area. Exterminate.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee put on gloves without hand washing. Always wash hands before putting on gloves.
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Gnat in bottle of Jose Cuervo. Disposed of at time of inspection.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Employee wiped knife on wet cloth towel on cooks line. Discontinue. If knife needs to be cleaned. Wash- rinse- sanitize knife. Store wet cloth towels in sanitizer solution. 2. Soiled utensils in metal pan with soiled cloth towels. Discontinue. Clean and sanitize dishes and store on cleaned and sanitized surface. 3. Green wire shelves over prep area by office area soiled. Please clean. 4. Spill inside 2 door cooler in front area. Clean.5. Fan guard area soiled in 2 door cooler in front area. Clean.
Location: Kitchen
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: In place sanitizer has no reading in front counter area. Please change frequently enough to maintain at 200 ppm.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Two prep top cutting boards soiled. Clean, resurface or replace.
- 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. Floor soiled below 4 bay sink up front. Clean.2. Floor - wall junctions soiled in kitchen soiled. Clean. 3. Ceiling soiled around air ducts in kitchen. Clean.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter. Store in sanitizer solution.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. All three prep top coolers leaking below and inside. Repair or replace units.2. Prep top cooler by soup well insert in lid is coming loose. Repair.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Box fans in kitchen are soiled. Clean. 2. Clean victory vegetable wash stand.
- 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: Top inside of ice machine is soiled. Clean.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Duct tape securing metal piece by exhaust hood. Discontinue. Use smooth, non absorbent and easily cleanable repair.2. Worn spatulas in back kitchen. Replace utensils when worn out.
|
08/05/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Prep top cooler by hand sink has cooked mushrooms at 44.0 deg F and cheese at 42.1 deg F. Repair to hold foods at 41 deg F or below.2. Cooked eggs in prep top cooler by soup at 45.2 deg F. Pans on top of ice. Surround product with ice if using ice to cool foods. Repair unit to hold foods at 41 deg F or below. Note: work order called in already.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats at bar/ front area. Exterminate.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee put on gloves without hand washing. Always wash hands before putting on gloves.
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Gnat in bottle of Jose Cuervo. Disposed of at time of inspection.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Employee wiped knife on wet cloth towel on cooks line. Discontinue. If knife needs to be cleaned. Wash- rinse- sanitize knife. Store wet cloth towels in sanitizer solution. 2. Soiled utensils in metal pan with soiled cloth towels. Discontinue. Clean and sanitize dishes and store on cleaned and sanitized surface. 3. Green wire shelves over prep area by office area soiled. Please clean. 4. Spill inside 2 door cooler in front area. Clean.5. Fan guard area soiled in 2 door cooler in front area. Clean.
Location: Kitchen
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: In place sanitizer has no reading in front counter area. Please change frequently enough to maintain at 200 ppm.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Two prep top cutting boards soiled. Clean, resurface or replace.
- 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. Floor soiled below 4 bay sink up front. Clean.2. Floor - wall junctions soiled in kitchen soiled. Clean. 3. Ceiling soiled around air ducts in kitchen. Clean.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter. Store in sanitizer solution.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. All three prep top coolers leaking below and inside. Repair or replace units.2. Prep top cooler by soup well insert in lid is coming loose. Repair.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Box fans in kitchen are soiled. Clean. 2. Clean victory vegetable wash stand.
- 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: Top inside of ice machine is soiled. Clean.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Duct tape securing metal piece by exhaust hood. Discontinue. Use smooth, non absorbent and easily cleanable repair.2. Worn spatulas in back kitchen. Replace utensils when worn out.
|
07/30/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. String cheese up front at 59-60 deg F. Disposed of 17 at time of inspection.Hold at 41 deg F or below. 2. Front display cooler is at 45 deg F. Repair to hold at 41 deg F or below.
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Butter marked from 4:30 to 8:30 or 7:30 to 8:30 at 1:30 in afternoon. Moved to walk in cooler. Discontinue. Disposed of at time of inspection. Can not re-refrigerate if using time to control bacterial growth.NOTE:FACILITY IS NOT ABLE TO CONSISTENTLY USE TIME TO CONTROL BACTERIAL GROWTH FOR BUTTER. MUST GO TO REFRIGERATION OF BUTTER OR SWITCH TO MARGARINE PRODUCT THAT IS SHELF STABLE.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee wearing same gloves for all tasks. Discontinue.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employees are not washing their hands before putting on gloves. Always wash hands before putting on gloves.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Coffee pots in front counter hand sink. Discontinue. Use for hand washing only.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink on cooks line is soiled. Clean.
- 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: Coffee pots in front counter hand sink. Discontinue. Use for hand washing only.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Gloves below front hand sink. Discontinue.
Location: Kitchen (front)
- 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. Clean light guards and ceiling in kitchen where soiled. Note: Light guards cleaned however ceiling tiles have to be replaced and have been ordered. 2. Clean floor-wall junctions in kitchen areas where soiled. CORRECTED3. Clean floor around safe.CORRECTED4. Clean walls behind dish machine and replace blackened caulk on drain board. CORRECTED
- 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. Clean light guards and ceiling in kitchen where soiled. Note: Light guards cleaned however ceiling tiles have to be replaced and have been ordered. 2. Clean floor-wall junctions in kitchen areas where soiled. CORRECTED3. Clean floor around safe.CORRECTED4. Clean walls behind dish machine and replace blackened caulk on drain board. CORRECTED
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Broken light guard in walk in cooler. Replace. Note: light guard in store just needs to be placed.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean below coffee pot in prep area. CORRECTED2. Clean top of keg and do not store foods on kegs. CORRECTED3. Replace blackened caulk on drain board. 4. Clean top of dish machine. CORRECTED
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean below coffee pot in prep area. CORRECTED2. Clean top of keg and do not store foods on kegs. CORRECTED3. Replace blackened caulk on drain board. 4. Clean top of dish machine. CORRECTED
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink on cooks line is leaking below. Repair.2. Office side hand sink is leaking at the faucet. Repair.
|
03/31/2014 | 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. String cheese up front at 59-60 deg F. Disposed of 17 at time of inspection.Hold at 41 deg F or below. 2. Front display cooler is at 45 deg F. Repair to hold at 41 deg F or below.
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Butter marked from 4:30 to 8:30 or 7:30 to 8:30 at 1:30 in afternoon. Moved to walk in cooler. Discontinue. Disposed of at time of inspection. Can not re-refrigerate if using time to control bacterial growth.NOTE:FACILITY IS NOT ABLE TO CONSISTENTLY USE TIME TO CONTROL BACTERIAL GROWTH FOR BUTTER. MUST GO TO REFRIGERATION OF BUTTER OR SWITCH TO MARGARINE PRODUCT THAT IS SHELF STABLE.
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee wearing same gloves for all tasks. Discontinue.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employees are not washing their hands before putting on gloves. Always wash hands before putting on gloves.
- 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: Coffee pots in front counter hand sink. Discontinue. Use for hand washing only.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink on cooks line is soiled. Clean.
- 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: Coffee pots in front counter hand sink. Discontinue. Use for hand washing only.
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Gloves below front hand sink. Discontinue.
- 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. Clean light guards and ceiling in kitchen where soiled. 2. Clean floor-wall junctions in kitchen areas where soiled. 3. Clean floor around safe.4. Clean walls behind dish machine and replace blackened caulk on drain board.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Broken light guard in wlak in cooler. Replace.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean below coffee pot in prep area.2. Clean top of keg and do not store foods on kegs.3. replace blackened caulk on drain board. 4. Clean top of dish machine.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink on cooks line is leaking below. Repair.2. Office side hand sink is leaking at the faucet. Repair.
|
03/25/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Display cooler is at 45 deg F. Repair to hold at 41 deg F or below. Note: on follow up inspection 11-12-2013 display cooler holding foods at 48 deg F. Remove potentially hazardous foods and repair to hold at 41 deg F or below.
- 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: Gnats in kitchen. Exterminate.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Raw eggs in box on top of cooked onions. Onions disposed of at time of inspection. Store raw eggs below ready to eeat foods.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink on prep side is soiled. Clean.
- 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: Dumping in cooks line hand sink. Discontinue.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Provide beauty ring for plumbing below hand sink.
- 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. Clean ceiling where soiled. (by air ducts, light guards, etc) Note: Finish cleaning ceiling where needed.2. Clean wall by prep area. CORRECTED
- 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. Clean ceiling where soiled. (by air ducts, light guards, etc) Note: Finish cleaning ceiling where needed.2. Clean wall by prep area. CORRECTED
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. STore in approved strength sanitizer solution.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Reapir prep top coolers that are leaking.2. Lid coming apart on prep top cooler. Repair. CORRECTED
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Provide lids, covers or sneeze gaurds for samples. Note: lids provided at time of inspection.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean dust off display cooler. 2. Clean box fan.3. Clean wire shelving across from cooks line hand sink.
- 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: Clean inside top of ice machine.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at cooks line hand sink. Provide.
|
11/19/2013 | 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: Display cooler is at 45 deg F. Repair to hold at 41 deg F or below. Note: on follow up inspection 11-12-2013 display cooler holding foods at 48 deg F. Remove potentially hazardous foods and repair to hold at 41 deg F or below.
- 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: Gnats in kitchen. Exterminate.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Raw eggs in box on top of cooked onions. Onions disposed of at time of inspection. Store raw eggs below ready to eeat foods.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink on prep side is soiled. Clean.
- 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: Dumping in cooks line hand sink. Discontinue.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Provide beauty ring for plumbing below hand sink.
- 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. Clean ceiling where soiled. (by air ducts, light guards, etc) Note: Finish cleaning ceiling where needed.2. Clean wall by prep area. CORRECTED
- 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. Clean ceiling where soiled. (by air ducts, light guards, etc) Note: Finish cleaning ceiling where needed.2. Clean wall by prep area. CORRECTED
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. STore in approved strength sanitizer solution.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Reapir prep top coolers that are leaking.2. Lid coming apart on prep top cooler. Repair. CORRECTED
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Reapir prep top coolers that are leaking.2. Lid coming apart on prep top cooler. Repair. CORRECTED
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Provide lids, covers or sneeze gaurds for samples. Note: lids provided at time of inspection.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean dust off display cooler. 2. Clean box fan.3. Clean wire shelving across from cooks line hand sink.
- 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: Clean inside top of ice machine.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at cooks line hand sink. Provide.
|
11/12/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Display cooler is at 45 deg F. Repair to hold at 41 deg F or below.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in kitchen. Exterminate.
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Raw eggs in box on top of cooked onions. Onions disposed of at time of inspection. Store raw eggs below ready to eeat foods.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink on prep side is soiled. Clean.
- 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: Dumping in cooks line hand sink. Discontinue.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Provide beauty ring for plumbing below hand sink.
- 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. Clean ceiling where soiled. (by air ducts, light guards, etc)2. Clean wall by prep area.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. STore in approved strength sanitizer solution.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Reapir prep top coolers that are leaking.2. Lid coming apart on prep top cooler. Repair.
- Food on display (corrected on site)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Provide lids, covers or sneeze gaurds for samples. Note: lids provided at time of inspection.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean dust off display cooler. 2. Clean box fan.3. Clean wire shelving across from cooks line hand sink.
- 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: Clean inside top of ice machine.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at cooks line hand sink. Provide.
|
11/05/2013 | 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.
Comments: 1. Sliced turkey in prep top cooler at 59 deg F. Disposed of at time of inspection. Turkey prepped on 6-5-2013 CORRECTED2. Cooked turkey breast in walk in cooler from 8am at 64 deg F. Disposed of 4 whole turkey breast at time of inspection. Cool in approved manner.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Sliced turkey in prep top cooler at 59 deg F. Disposed of at time of inspection. Turkey prepped on 6-5-2013 CORRECTED2. Cooked turkey breast in walk in cooler from 8am at 64 deg F. Disposed of 4 whole turkey breast at time of inspection. Cool in approved manner.
Location: Walk-in cooler
- Cooling time (corrected)
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: Make sure to cool foods from 135 deg F to 70 deg F in 2 hours and then cool from 70 deg F to 41 deg F or below in additional 4 hours. Note: on follow up inspection 6-19-2013 foods not being cooled correctly. Log for cooling has dates from 6-18-2013 and then 6-20-2013 assumed to be today 6-19-2013.Chicken listed - 6-20-2013 at 6:30 am at 99.1 deg FTurkey listed at 8:00am at 117.4 deg FNo other times or food items listed. One pan of turkey at 38 deg F. One pan of whole turkey breast at 64 deg F. Disposed of at time of inspection.Cool all foods in approved mannerDocument on log. Start time is the time food starts cooling.DO NOT COOL FOODS AT ROOM TEMPERATURE
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: One hand sink without cold water. Hot water not going above 94-96 deg F. Working on repairs at time of inspection.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Two of the line prep top coolers are leaking. Please repair. Condensation build up possibly causing problem. mechanic checking evaporator pans.
Location: Kitchen
Equipment: Prep Top Cooler
|
06/26/2013 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Sliced turkey in prep top cooler at 59 deg F. Disposed of at time of inspection. Turkey prepped on 6-5-2013 CORRECTED2. Cooked turkey breast in walk in cooler from 8am at 64 deg F. Disposed of 4 whole turkey breast at time of inspection. Cool in approved manner.
Location: Kitchen
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Sliced turkey in prep top cooler at 59 deg F. Disposed of at time of inspection. Turkey prepped on 6-5-2013 CORRECTED2. Cooked turkey breast in walk in cooler from 8am at 64 deg F. Disposed of 4 whole turkey breast at time of inspection. Cool in approved manner.
Location: Walk-in cooler
- Cooling time
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: Make sure to cool foods from 135 deg F to 70 deg F in 2 hours and then cool from 70 deg F to 41 deg F or below in additional 4 hours. Note: on follow up inspection 6-19-2013 foods not being cooled correctly. Log for cooling has dates from 6-18-2013 and then 6-20-2013 assumed to be today 6-19-2013.Chicken listed - 6-20-2013 at 6:30 am at 99.1 deg FTurkey listed at 8:00am at 117.4 deg FNo other times or food items listed. One pan of turkey at 38 deg F. One pan of whole turkey breast at 64 deg F. Disposed of at time of inspection.Cool all foods in approved mannerDocument on log. Start time is the time food starts cooling.DO NOT COOL FOODS AT ROOM TEMPERATURE
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: One hand sink without cold water. Hot water not going above 94-96 deg F. Working on repairs at time of inspection.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: All three line prep top cooler are leaking. Please repair. Condensation build up possibly causing problem. mechanic checking evaporator pans.
Location: Kitchen
Equipment: Prep Top Cooler
|
06/19/2013 | 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: Sliced turkey in prep top cooler at 59 deg F. Disposed of at time of inspection. Turkey prepped on 6-5-2013
Location: Kitchen
- Cooling time
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: Make sure to cool foods from 135 deg F to 70 deg F in 2 hours and then cool from 70 deg F to 41 deg F or below in additional 4 hours.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: One hand sink without cold water. Hot water not going above 94-96 deg F. Working on repairs at time of inspection.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Both line prep top cooler are leaking. Please repair.
Location: Kitchen
Equipment: Prep Top Cooler
|
06/18/2013 | 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: Sliced turkey in prep top cooler at 59 deg F. Disposed of at time of inspection. Turkey prepped on 6-5-2013
Location: Kitchen
- Cooling time
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: Make sure to cool foods from 135 deg F to 70 deg F in 2 hours and then cool from 70 deg F to 41 deg F or below in additional 4 hours.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: One hand sink without cold water. Hot water not going above 94-96 deg F. Working on repairs at time of inspection.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Both line prep top cooler are leaking. Please repair.
Location: Kitchen
Equipment: Prep Top Cooler
|
06/13/2013 | 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: Sliced turkey in prep top cooler at 59 deg F. Disposed of at time of inspection. Turkey prepped on 6-5-2013
Location: Kitchen
- Cooling time
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: Make sure to cool foods from 135 deg F to 70 deg F in 2 hours and then cool from 70 deg F to 41 deg F or below in additional 4 hours.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: One hand sink without cold water. Hot water not going above 94-96 deg F. Working on repairs at time of inspection.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Both line prep top cooler are leaking. Please repair.
Location: Kitchen
Equipment: Prep Top Cooler
|
06/06/2013 | 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: Dsisplay cooler at 46 deg F on top. Door cracked open. Please repair to keep foods at 41 deg F or below. Keep doors closed.Note: on follow up inspection 2-8-2013 display cooler on top at 45-48 deg F
Location: Kitchen (front)
Equipment: Randell cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water at 70 deg F at both kitchen hand sinks and vegetable prep sink. Please repair.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water at 70 deg F at both kitchen hand sinks and vegetable prep sink. Please repair.
Location: Kitchen
Equipment: Prep sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in the exhaust hood. Provide.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Display cooler at 56-57 deg F. Please repair. Note: called for repairs. No potentially hazardous foods in cooler. Make sure cooler is at 41 deg F or below before putting potentially hazarddous foods in it.
Location: Kitchen
Equipment: Reach in cooler
|
02/15/2013 | 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: Dsisplay cooler at 46 deg F on top. Door cracked open. Please repair to keep foods at 41 deg F or below. Keep doors closed.Note: on follow up inspection 2-8-2013 display cooler on top at 45-48 deg F
Location: Kitchen (front)
Equipment: Randell cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water at 70 deg F at both kitchen hand sinks and vegetable prep sink. Please repair.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water at 70 deg F at both kitchen hand sinks and vegetable prep sink. Please repair.
Location: Kitchen
Equipment: Prep sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in the exhaust hood. Provide.
Location: Kitchen
|
02/08/2013 | 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: Dsisplay cooler at 46 deg F on top. Door cracked open. Please repair to keep foods at 41 deg F or below. Keep doors closed.
Location: Kitchen (front)
Equipment: Randell cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water at 70 deg F at both kitchen hand sinks and vegetable prep sink. Please repair.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water at 70 deg F at both kitchen hand sinks and vegetable prep sink. Please repair.
Location: Kitchen
Equipment: Prep sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in the exhaust hood. Provide.
Location: Kitchen
|
02/01/2013 | 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: Cooked turkey in prep top cooler at 51 deg F. Not recorded on cooling chart and unsure of time cooling began. Disposed of 6 bags at time of inspeciton. Hold at 41 deg F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Butter at room temperature at 57 deg F with no time marking. Disposed of 8 sticks of butter at time of inspection. Make sure to label times on all foods at room temperature.
Location: Kitchen
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean cutting board over vegetable prep sink.
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: Have exhaust hood cleaned and tagged. Due to be done April of 2012.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Remove duct tape from 2 door cooler.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure hand sink to wall by office area.
Location: Kitchen
Equipment: Hand sink
|
10/03/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cooked turkey in prep top cooler at 51 deg F. Not recorded on cooling chart and unsure of time cooling began. Disposed of 6 bags at time of inspeciton. Hold at 41 deg F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Butter at room temperature at 57 deg F with no time marking. Disposed of 8 sticks of butter at time of inspection. Make sure to label times on all foods at room temperature.
Location: Kitchen
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean cutting board over vegetable prep sink.
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: Have exhaust hood cleaned and tagged. Due to be done April of 2012.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Remove duct tape from 2 door cooler.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure hand sink to wall by office area.
Location: Kitchen
Equipment: Hand sink
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09/26/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cooked turkey in walk in cooler at 73 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. CORRECTED
Location: Walk-in cooler
- Cooling time (corrected)
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: Cooked turkey in large lexon in walk in cooler at 73 deg F. Disposed of at time of inspection. Cool foods in approved manner.
Location: Walk-in cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Butter at room temperature with no times. Must make and SOP and keep times on butter. Dispose of after 4 hours. If occurs again will no longer be allowed to use time in leu of temperature to control bacterial growth.
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: Employee eating in kitchen. Please eat in approved areas.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Clean both kitchen hand sinks.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Two lights out in exhaust hood. Please provide. CORRECTED
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean fan guards in walk in cooler.
Location: Walk-in cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Soda holster at bar holding fluid. Repair to drain freely.
Location: Bar
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04/20/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cooked turkey in walk in cooler at 73 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. CORRECTED
Location: Walk-in cooler
- Cooling time
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: Cooked turkey in large lexon in walk in cooler at 73 deg F. Disposed of at time of inspection. Cool foods in approved manner.
Location: Walk-in cooler
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Butter at room temperature with no times. Must make and SOP and keep times on butter. Dispose of after 4 hours. If occurs again will no longer be allowed to use time in leu of temperature to control bacterial growth.
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: Employee eating in kitchen. Please eat in approved areas.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Clean both kitchen hand sinks.
Location: Kitchen
- Lighting intensity (corrected on site)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Two lights out in exhaust hood. Please provide. CORRECTED
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean fan guards in walk in cooler.
Location: Walk-in cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Soda holster at bar holding fluid. Repair to drain freely.
Location: Bar
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04/13/2012 | Routine |
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Non sewage liquid drainage (corrected)
Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
Comments: No drain line on soda gun. Provide.
- 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.
Comments: Cooked potatoes in covered containers - walk in cooler. Ensure food is completely cooled to 41 degrees F before covering with lid or placing on prep top cooler.
Equipment: Walk in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Hood front is falling down. Repair.
Equipment: ------------ Miscellaneous -----------
- 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: Tongs stored on oven handle. Remove.
Equipment: Oven
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01/05/2012 | Recheck |
- 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.
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
Comments: No drain line on soda gun. Provide.
- 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.
Comments: Cooked potatoes in covered containers - walk in cooler. Ensure food is completely cooled to 41 degrees F before covering with lid or placing on prep top cooler.
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Hood front is falling down. Repair.
Equipment: ------------ Miscellaneous -----------
- 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: Tongs stored on oven handle. Remove.
Equipment: Oven
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12/29/2011 | Routine |
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