- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: OPEN HOT PRETZELS IN USED GROCERY BAG. USE FOOD GRADE CONTAINERS ONLY.
Location: Kitchen
Equipment: Reach in cooler
- 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: PREP TOP COOLER CUTTING BOARD IS SOILED. CLEAN, RESURFACE OR REPLACE.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: OLD UNUSED HOT DOG WARMER IS SOILED. CLEAN OR REMOVE.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD ROACHES IN KITHEN AREA. PLEASE REMOVE
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1.FLOOR TILE MISSING BY TWO DOOR PEPSI COOLER. PLEASE PROVIDE FLOOR TILE.2. 1/2 WALL BY COOLER IS CRUMBLING. REPAIR TO SOUND CONDITION.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: NO THERMOMETERS IN REACH IN COOLERS IN POOL SNACK BAR. PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.PREP TOP COOLER HELD UP BY A PAN. REPAIR COOLER PROPERLY.2. COUNTER ROTTING OUT BY SODA MACHINE. REPAIR COUNTER.
Location: Kitchen
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.REACH IN COOLERS ARE SOILED. PLEASE CLEAN INSIDE AND OUTSIDE OF ALL COOLERS IN POOL SNACK BAR.2. COFFEE DISPENSER DRIP TRAY AND SIDES OF DISPENSER ARE SOILED. PLEASE CLEAN.3. DOOR TRACKS OF PEPSI COOLER ARE SOILED. PLEASE CLEAN.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.REACH IN COOLERS ARE SOILED. PLEASE CLEAN INSIDE AND OUTSIDE OF ALL COOLERS IN POOL SNACK BAR.2. COFFEE DISPENSER DRIP TRAY AND SIDES OF DISPENSER ARE SOILED. PLEASE CLEAN.3. DOOR TRACKS OF PEPSI COOLER ARE SOILED. PLEASE CLEAN.
Location: Kitchen
- 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 SCOOP LYING IN ICE BIN. STORE ICE SCOOP IN A PROPER HOLDER OUT OF ICE BIN.
Location: Kitchen
Equipment: Ice bin
|
07/16/2014 | Recheck |
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: OPEN HOT PRETZELS IN USED GROCERY BAG. USE FOOD GRADE CONTAINERS ONLY.
Location: Kitchen
Equipment: Reach in cooler
- 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: PREP TOP COOLER CUTTING BOARD IS SOILED. CLEAN, RESURFACE OR REPLACE.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: OLD UNUSED HOT DOG WARMER IS SOILED. CLEAN OR REMOVE.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD ROACHES IN KITHEN AREA. PLEASE REMOVE
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1.FLOOR TILE MISSING BY TWO DOOR PEPSI COOLER. PLEASE PROVIDE FLOOR TILE.2. 1/2 WALL BY COOLER IS CRUMBLING. REPAIR TO SOUND CONDITION.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: NO THERMOMETERS IN REACH IN COOLERS IN POOL SNACK BAR. PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.PREP TOP COOLER HELD UP BY A PAN. REPAIR COOLER PROPERLY.2. COUNTER ROTTING OUT BY SODA MACHINE. REPAIR COUNTER.
Location: Kitchen
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.REACH IN COOLERS ARE SOILED. PLEASE CLEAN INSIDE AND OUTSIDE OF ALL COOLERS IN POOL SNACK BAR.2. COFFEE DISPENSER DRIP TRAY AND SIDES OF DISPENSER ARE SOILED. PLEASE CLEAN.3. DOOR TRACKS OF PEPSI COOLER ARE SOILED. PLEASE CLEAN.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.REACH IN COOLERS ARE SOILED. PLEASE CLEAN INSIDE AND OUTSIDE OF ALL COOLERS IN POOL SNACK BAR.2. COFFEE DISPENSER DRIP TRAY AND SIDES OF DISPENSER ARE SOILED. PLEASE CLEAN.3. DOOR TRACKS OF PEPSI COOLER ARE SOILED. PLEASE CLEAN.
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP LYING IN ICE BIN. STORE ICE SCOOP IN A PROPER HOLDER OUT OF ICE BIN.
Location: Kitchen
Equipment: Ice bin
|
07/09/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. CHEESE SAUCE IN STEAM WELL IN SERVICE COUNTER AREA MEASURED 112 DEGREES F,ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
Location: Service counter
Equipment: Steam table
- 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. PEPPERONI AND SAUSAGE PIZZA TOPPINGS IN UPRIGHT COOLER IN BACK KITCHEN MEASURED 45-50 DEGREES. THERMOMETER ON UNIT READ 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen (back)
Equipment: Upright cooler
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1. CHEESE SAUCE BEING REHEATED INSIDE OF METAL CAN INSIDE OF STEAM WELL.DO NOT USE METAL CAN TO REHEAT CHEESE SAUCE. NOT APPROVED. MUST USE FOOD GRADE CONTAINER TO HEAT CHEESE SAUCE.
Location: Service counter
Equipment: Steam table
- 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: 1. OBSERVED EMPLOYEE PUTTING ON GLOVES WITHOUT WASHING HANDS FIRST.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. USING HAND SINK TO FILL UP AND RINSE OUT PITCHERS FOR SMOOTHIE MACHINE.2. USING HAND SINK TO EMPTY DRAIN LINE FOR SMOOTHIE MACHINE.DISCONTINUE. HAND SINK MAY ONLY BE USED FOR HAND WASHING PURPOSES.
Location: Service counter
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: 1. PLUMBING UNDERNEATH THREE BAY SINK IS LEAKING ONTO FLOOR CAUSING POOLING WATER.REPAIR ACCORDINGLY. REMOVE POOLED WATER.
Location: Kitchen (back)
Equipment: 3-bay
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. EMPLOYEE NOT WEARING HAIR RESTRAINT.ALL FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS.
- 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: 1. DRAIN LINE FOR SMOOTHIE MACHINE IS DRAINING INTO HAND SINK.MUST BE ROUTED TO FLOOR DRAIN OR OTHER DRAIN FOR DISPOSAL. HAND SINK IS NOT AN APPROVED DRAIN AND SHOULD BE USED FOR HAND WASHING ONLY.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP BEING STORED WITH MOP HEAD IN MOP SINK.STORE MOP HEAD UPWARDS, HANGING, OR IN A WAY THAT FACILITATES DRYING.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN BACK KITCHEN AREA.REPLACE.
Location: Kitchen (back)
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 1. CHEESE SAUCE BEING REHEATED INSIDE OF METAL CAN INSIDE OF STEAM WELL.DO NOT USE METAL CAN TO REHEAT CHEESE SAUCE. NOT APPROVED. MUST USE FOOD GRADE CONTAINER TO HEAT CHEESE SAUCE.
Location: Service counter
Equipment: Steam table
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. PIZZA OVEN IS HEAVILY SOILED.CLEAN AND SANITIZE REGULARLY.
Location: Kitchen (back)
Equipment: Pizza oven
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK IN BACK KITCHEN AREA.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: 1. CLOSEST TRASH CAN TO BACK KITCHEN HAND SINK IS IN THE FRONT SERVICE COUNTER AREA.PROVIDE A TRASH CAN IN CLOSE PROXIMETY TO BACK KITCHEN HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
|
02/26/2014 | Recheck |
- 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: 1. OBSERVED ONE LIVE ROACH IN CALPYSO CAFE.LOCATE SOURCE OF INFESTATION AND ELIMINATE. CONTINUE USE OF PROFESSIONAL PEST CONTROL COMPANY. EMAIL/FAX MOST RECENT STATEMENTS.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: A FEW DEAD ROACHES OBSERVED IN SNACK BAR AREA.REMOVE ALL DEAD PESTS. CLEAN AND SANITIZE ALL CONTACT SURFACES.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: A FEW DEAD ROACHES OBSERVED IN SNACK BAR AREA.REMOVE ALL DEAD PESTS. CLEAN AND SANITIZE ALL CONTACT SURFACES.
Location: Bar
|
02/17/2014 | Non-Illness Complaint Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. CHEESE SAUCE IN STEAM WELL IN SERVICE COUNTER AREA MEASURED 112 DEGREES F,ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
Location: Service counter
Equipment: Steam table
- 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. PEPPERONI AND SAUSAGE PIZZA TOPPINGS IN UPRIGHT COOLER IN BACK KITCHEN MEASURED 45-50 DEGREES. THERMOMETER ON UNIT READ 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen (back)
Equipment: Upright cooler
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1. CHEESE SAUCE BEING REHEATED INSIDE OF METAL CAN INSIDE OF STEAM WELL.DO NOT USE METAL CAN TO REHEAT CHEESE SAUCE. NOT APPROVED. MUST USE FOOD GRADE CONTAINER TO HEAT CHEESE SAUCE.
Location: Service counter
Equipment: Steam table
- 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: 1. OBSERVED EMPLOYEE PUTTING ON GLOVES WITHOUT WASHING HANDS FIRST.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. USING HAND SINK TO FILL UP AND RINSE OUT PITCHERS FOR SMOOTHIE MACHINE.2. USING HAND SINK TO EMPTY DRAIN LINE FOR SMOOTHIE MACHINE.DISCONTINUE. HAND SINK MAY ONLY BE USED FOR HAND WASHING PURPOSES.
Location: Service counter
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: 1. PLUMBING UNDERNEATH THREE BAY SINK IS LEAKING ONTO FLOOR CAUSING POOLING WATER.REPAIR ACCORDINGLY. REMOVE POOLED WATER.
Location: Kitchen (back)
Equipment: 3-bay
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. EMPLOYEE NOT WEARING HAIR RESTRAINT.ALL FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS.
- 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: 1. DRAIN LINE FOR SMOOTHIE MACHINE IS DRAINING INTO HAND SINK.MUST BE ROUTED TO FLOOR DRAIN OR OTHER DRAIN FOR DISPOSAL. HAND SINK IS NOT AN APPROVED DRAIN AND SHOULD BE USED FOR HAND WASHING ONLY.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP BEING STORED WITH MOP HEAD IN MOP SINK.STORE MOP HEAD UPWARDS, HANGING, OR IN A WAY THAT FACILITATES DRYING.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN BACK KITCHEN AREA.REPLACE.
Location: Kitchen (back)
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 1. CHEESE SAUCE BEING REHEATED INSIDE OF METAL CAN INSIDE OF STEAM WELL.DO NOT USE METAL CAN TO REHEAT CHEESE SAUCE. NOT APPROVED. MUST USE FOOD GRADE CONTAINER TO HEAT CHEESE SAUCE.
Location: Service counter
Equipment: Steam table
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. PIZZA OVEN IS HEAVILY SOILED.CLEAN AND SANITIZE REGULARLY.
Location: Kitchen (back)
Equipment: Pizza oven
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK IN BACK KITCHEN AREA.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: 1. CLOSEST TRASH CAN TO BACK KITCHEN HAND SINK IS IN THE FRONT SERVICE COUNTER AREA.PROVIDE A TRASH CAN IN CLOSE PROXIMETY TO BACK KITCHEN HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
|
02/17/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED ONE LIVE ROACH IN CALPYSO CAFE.LOCATE SOURCE OF INFESTATION AND ELIMINATE. CONTINUE USE OF PROFESSIONAL PEST CONTROL COMPANY. EMAIL/FAX MOST RECENT STATEMENTS.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. SEVERAL DEAD ROACHES IN CABINETS AND CUBBIES UNDERNEATH SERVICE COUNTER IN CALYPSO CAFE.2. SEVERAL DEAD ROACHES ON FLOOR THROUGHOUT KITCHEN OF CALYPSO CAFE.3. SEVERAL DEAD ROACHES ON FLOOR IN BANQUET HALLWAY.4. ONE DEAD ROACH ON FLOOR IN MAIN KITCHEN.5. SEVERAL DEAD ROACHES ON FLOOR IN BAR AREA. (CURRENTLY NOT BEING USED - HOWEVER, IT MUST BE CLEANED REGULARLY TO AVOID PEST HARBORAGE)REMOVE ALL DEAD PESTS. CLEAN AND SANITIZE ALL CONTACT SURFACES.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. SEVERAL DEAD ROACHES IN CABINETS AND CUBBIES UNDERNEATH SERVICE COUNTER IN CALYPSO CAFE.2. SEVERAL DEAD ROACHES ON FLOOR THROUGHOUT KITCHEN OF CALYPSO CAFE.3. SEVERAL DEAD ROACHES ON FLOOR IN BANQUET HALLWAY.4. ONE DEAD ROACH ON FLOOR IN MAIN KITCHEN.5. SEVERAL DEAD ROACHES ON FLOOR IN BAR AREA. (CURRENTLY NOT BEING USED - HOWEVER, IT MUST BE CLEANED REGULARLY TO AVOID PEST HARBORAGE)REMOVE ALL DEAD PESTS. CLEAN AND SANITIZE ALL CONTACT SURFACES.
Location: Bar
|
02/10/2014 | Non-Illness Complaint |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. CHEESE SAUCE IN STEAM WELL IN SERVICE COUNTER AREA MEASURED 112 DEGREES F,ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
Location: Service counter
Equipment: Steam table
- 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. PEPPERONI AND SAUSAGE PIZZA TOPPINGS IN UPRIGHT COOLER IN BACK KITCHEN MEASURED 45-50 DEGREES. THERMOMETER ON UNIT READ 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen (back)
Equipment: Upright cooler
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1. CHEESE SAUCE BEING REHEATED INSIDE OF METAL CAN INSIDE OF STEAM WELL.DO NOT USE METAL CAN TO REHEAT CHEESE SAUCE. NOT APPROVED. MUST USE FOOD GRADE CONTAINER TO HEAT CHEESE SAUCE.
Location: Service counter
Equipment: Steam table
- 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: 1. OBSERVED EMPLOYEE PUTTING ON GLOVES WITHOUT WASHING HANDS FIRST.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. USING HAND SINK TO FILL UP AND RINSE OUT PITCHERS FOR SMOOTHIE MACHINE.2. USING HAND SINK TO EMPTY DRAIN LINE FOR SMOOTHIE MACHINE.DISCONTINUE. HAND SINK MAY ONLY BE USED FOR HAND WASHING PURPOSES.
Location: Service counter
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: 1. PLUMBING UNDERNEATH THREE BAY SINK IS LEAKING ONTO FLOOR CAUSING POOLING WATER.REPAIR ACCORDINGLY. REMOVE POOLED WATER.
Location: Kitchen (back)
Equipment: 3-bay
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. EMPLOYEE NOT WEARING HAIR RESTRAINT.ALL FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS.
- 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: 1. DRAIN LINE FOR SMOOTHIE MACHINE IS DRAINING INTO HAND SINK.MUST BE ROUTED TO FLOOR DRAIN OR OTHER DRAIN FOR DISPOSAL. HAND SINK IS NOT AN APPROVED DRAIN AND SHOULD BE USED FOR HAND WASHING ONLY.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP BEING STORED WITH MOP HEAD IN MOP SINK.STORE MOP HEAD UPWARDS, HANGING, OR IN A WAY THAT FACILITATES DRYING.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN BACK KITCHEN AREA.REPLACE.
Location: Kitchen (back)
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 1. CHEESE SAUCE BEING REHEATED INSIDE OF METAL CAN INSIDE OF STEAM WELL.DO NOT USE METAL CAN TO REHEAT CHEESE SAUCE. NOT APPROVED. MUST USE FOOD GRADE CONTAINER TO HEAT CHEESE SAUCE.
Location: Service counter
Equipment: Steam table
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. PIZZA OVEN IS HEAVILY SOILED.CLEAN AND SANITIZE REGULARLY.
Location: Kitchen (back)
Equipment: Pizza oven
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK IN BACK KITCHEN AREA.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: 1. CLOSEST TRASH CAN TO BACK KITCHEN HAND SINK IS IN THE FRONT SERVICE COUNTER AREA.PROVIDE A TRASH CAN IN CLOSE PROXIMETY TO BACK KITCHEN HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
|
02/01/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. CHEESE SAUCE IN STEAM WELL IN SERVICE COUNTER AREA MEASURED 112 DEGREES F,ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
Location: Service counter
Equipment: Steam table
- 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. PEPPERONI AND SAUSAGE PIZZA TOPPINGS IN UPRIGHT COOLER IN BACK KITCHEN MEASURED 45-50 DEGREES. THERMOMETER ON UNIT READ 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen (back)
Equipment: Upright cooler
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1. CHEESE SAUCE BEING REHEATED INSIDE OF METAL CAN INSIDE OF STEAM WELL.DO NOT USE METAL CAN TO REHEAT CHEESE SAUCE. NOT APPROVED. MUST USE FOOD GRADE CONTAINER TO HEAT CHEESE SAUCE.
Location: Service counter
Equipment: Steam table
- 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: 1. OBSERVED EMPLOYEE PUTTING ON GLOVES WITHOUT WASHING HANDS FIRST.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. USING HAND SINK TO FILL UP AND RINSE OUT PITCHERS FOR SMOOTHIE MACHINE.2. USING HAND SINK TO EMPTY DRAIN LINE FOR SMOOTHIE MACHINE.DISCONTINUE. HAND SINK MAY ONLY BE USED FOR HAND WASHING PURPOSES.
Location: Service counter
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: 1. PLUMBING UNDERNEATH THREE BAY SINK IS LEAKING ONTO FLOOR CAUSING POOLING WATER.REPAIR ACCORDINGLY. REMOVE POOLED WATER.
Location: Kitchen (back)
Equipment: 3-bay
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. EMPLOYEE NOT WEARING HAIR RESTRAINT.ALL FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS.
- 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: 1. DRAIN LINE FOR SMOOTHIE MACHINE IS DRAINING INTO HAND SINK.MUST BE ROUTED TO FLOOR DRAIN OR OTHER DRAIN FOR DISPOSAL. HAND SINK IS NOT AN APPROVED DRAIN AND SHOULD BE USED FOR HAND WASHING ONLY.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP BEING STORED WITH MOP HEAD IN MOP SINK.STORE MOP HEAD UPWARDS, HANGING, OR IN A WAY THAT FACILITATES DRYING.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN BACK KITCHEN AREA.REPLACE.
Location: Kitchen (back)
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 1. CHEESE SAUCE BEING REHEATED INSIDE OF METAL CAN INSIDE OF STEAM WELL.DO NOT USE METAL CAN TO REHEAT CHEESE SAUCE. NOT APPROVED. MUST USE FOOD GRADE CONTAINER TO HEAT CHEESE SAUCE.
Location: Service counter
Equipment: Steam table
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. PIZZA OVEN IS HEAVILY SOILED.CLEAN AND SANITIZE REGULARLY.
Location: Kitchen (back)
Equipment: Pizza oven
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK IN BACK KITCHEN AREA.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: 1. CLOSEST TRASH CAN TO BACK KITCHEN HAND SINK IS IN THE FRONT SERVICE COUNTER AREA.PROVIDE A TRASH CAN IN CLOSE PROXIMETY TO BACK KITCHEN HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
|
01/25/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. CHEESE SAUCE IN STEAM WELL IN SERVICE COUNTER AREA MEASURED 112 DEGREES F,ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
Location: Service counter
Equipment: Steam table
- 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. PEPPERONI AND SAUSAGE PIZZA TOPPINGS IN UPRIGHT COOLER IN BACK KITCHEN MEASURED 45-50 DEGREES. THERMOMETER ON UNIT READ 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen (back)
Equipment: Upright cooler
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1. CHEESE SAUCE BEING REHEATED INSIDE OF METAL CAN INSIDE OF STEAM WELL.DO NOT USE METAL CAN TO REHEAT CHEESE SAUCE. NOT APPROVED. MUST USE FOOD GRADE CONTAINER TO HEAT CHEESE SAUCE.
Location: Service counter
Equipment: Steam table
- 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: 1. OBSERVED EMPLOYEE PUTTING ON GLOVES WITHOUT WASHING HANDS FIRST.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. USING HAND SINK TO FILL UP AND RINSE OUT PITCHERS FOR SMOOTHIE MACHINE.2. USING HAND SINK TO EMPTY DRAIN LINE FOR SMOOTHIE MACHINE.DISCONTINUE. HAND SINK MAY ONLY BE USED FOR HAND WASHING PURPOSES.
Location: Service counter
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: 1. PLUMBING UNDERNEATH THREE BAY SINK IS LEAKING ONTO FLOOR CAUSING POOLING WATER.REPAIR ACCORDINGLY. REMOVE POOLED WATER.
Location: Kitchen (back)
Equipment: 3-bay
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. EMPLOYEE NOT WEARING HAIR RESTRAINT.ALL FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS.
- 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: 1. DRAIN LINE FOR SMOOTHIE MACHINE IS DRAINING INTO HAND SINK.MUST BE ROUTED TO FLOOR DRAIN OR OTHER DRAIN FOR DISPOSAL. HAND SINK IS NOT AN APPROVED DRAIN AND SHOULD BE USED FOR HAND WASHING ONLY.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP BEING STORED WITH MOP HEAD IN MOP SINK.STORE MOP HEAD UPWARDS, HANGING, OR IN A WAY THAT FACILITATES DRYING.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN BACK KITCHEN AREA.REPLACE.
Location: Kitchen (back)
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 1. CHEESE SAUCE BEING REHEATED INSIDE OF METAL CAN INSIDE OF STEAM WELL.DO NOT USE METAL CAN TO REHEAT CHEESE SAUCE. NOT APPROVED. MUST USE FOOD GRADE CONTAINER TO HEAT CHEESE SAUCE.
Location: Service counter
Equipment: Steam table
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. PIZZA OVEN IS HEAVILY SOILED.CLEAN AND SANITIZE REGULARLY.
Location: Kitchen (back)
Equipment: Pizza oven
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK IN BACK KITCHEN AREA.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: 1. CLOSEST TRASH CAN TO BACK KITCHEN HAND SINK IS IN THE FRONT SERVICE COUNTER AREA.PROVIDE A TRASH CAN IN CLOSE PROXIMETY TO BACK KITCHEN HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
|
01/18/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. CHEESE SAUCE IN STEAM WELL IN SERVICE COUNTER AREA MEASURED 112 DEGREES F,ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
Location: Service counter
Equipment: Steam table
- 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. PEPPERONI AND SAUSAGE PIZZA TOPPINGS IN UPRIGHT COOLER IN BACK KITCHEN MEASURED 45-50 DEGREES. THERMOMETER ON UNIT READ 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen (back)
Equipment: Upright cooler
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1. CHEESE SAUCE BEING REHEATED INSIDE OF METAL CAN INSIDE OF STEAM WELL.DO NOT USE METAL CAN TO REHEAT CHEESE SAUCE. NOT APPROVED. MUST USE FOOD GRADE CONTAINER TO HEAT CHEESE SAUCE.
Location: Service counter
Equipment: Steam table
- 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: 1. OBSERVED EMPLOYEE PUTTING ON GLOVES WITHOUT WASHING HANDS FIRST.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. USING HAND SINK TO FILL UP AND RINSE OUT PITCHERS FOR SMOOTHIE MACHINE.2. USING HAND SINK TO EMPTY DRAIN LINE FOR SMOOTHIE MACHINE.DISCONTINUE. HAND SINK MAY ONLY BE USED FOR HAND WASHING PURPOSES.
Location: Service counter
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: 1. PLUMBING UNDERNEATH THREE BAY SINK IS LEAKING ONTO FLOOR CAUSING POOLING WATER.REPAIR ACCORDINGLY. REMOVE POOLED WATER.
Location: Kitchen (back)
Equipment: 3-bay
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. EMPLOYEE NOT WEARING HAIR RESTRAINT.ALL FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS.
- 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: 1. DRAIN LINE FOR SMOOTHIE MACHINE IS DRAINING INTO HAND SINK.MUST BE ROUTED TO FLOOR DRAIN OR OTHER DRAIN FOR DISPOSAL. HAND SINK IS NOT AN APPROVED DRAIN AND SHOULD BE USED FOR HAND WASHING ONLY.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP BEING STORED WITH MOP HEAD IN MOP SINK.STORE MOP HEAD UPWARDS, HANGING, OR IN A WAY THAT FACILITATES DRYING.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN BACK KITCHEN AREA.REPLACE.
Location: Kitchen (back)
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 1. CHEESE SAUCE BEING REHEATED INSIDE OF METAL CAN INSIDE OF STEAM WELL.DO NOT USE METAL CAN TO REHEAT CHEESE SAUCE. NOT APPROVED. MUST USE FOOD GRADE CONTAINER TO HEAT CHEESE SAUCE.
Location: Service counter
Equipment: Steam table
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. PIZZA OVEN IS HEAVILY SOILED.CLEAN AND SANITIZE REGULARLY.
Location: Kitchen (back)
Equipment: Pizza oven
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK IN BACK KITCHEN AREA.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: 1. CLOSEST TRASH CAN TO BACK KITCHEN HAND SINK IS IN THE FRONT SERVICE COUNTER AREA.PROVIDE A TRASH CAN IN CLOSE PROXIMETY TO BACK KITCHEN HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
|
01/11/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. CHEESE SAUCE IN STEAM WELL IN SERVICE COUNTER AREA MEASURED 112 DEGREES F,ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
Location: Service counter
Equipment: Steam table
- 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. PEPPERONI AND SAUSAGE PIZZA TOPPINGS IN UPRIGHT COOLER IN BACK KITCHEN MEASURED 45-50 DEGREES. THERMOMETER ON UNIT READ 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen (back)
Equipment: Upright cooler
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1. CHEESE SAUCE BEING REHEATED INSIDE OF METAL CAN INSIDE OF STEAM WELL.DO NOT USE METAL CAN TO REHEAT CHEESE SAUCE. NOT APPROVED. MUST USE FOOD GRADE CONTAINER TO HEAT CHEESE SAUCE.
Location: Service counter
Equipment: Steam table
- 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: 1. OBSERVED EMPLOYEE PUTTING ON GLOVES WITHOUT WASHING HANDS FIRST.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. USING HAND SINK TO FILL UP AND RINSE OUT PITCHERS FOR SMOOTHIE MACHINE.2. USING HAND SINK TO EMPTY DRAIN LINE FOR SMOOTHIE MACHINE.DISCONTINUE. HAND SINK MAY ONLY BE USED FOR HAND WASHING PURPOSES.
Location: Service counter
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: 1. PLUMBING UNDERNEATH THREE BAY SINK IS LEAKING ONTO FLOOR CAUSING POOLING WATER.REPAIR ACCORDINGLY. REMOVE POOLED WATER.
Location: Kitchen (back)
Equipment: 3-bay
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. EMPLOYEE NOT WEARING HAIR RESTRAINT.ALL FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS.
- 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: 1. DRAIN LINE FOR SMOOTHIE MACHINE IS DRAINING INTO HAND SINK.MUST BE ROUTED TO FLOOR DRAIN OR OTHER DRAIN FOR DISPOSAL. HAND SINK IS NOT AN APPROVED DRAIN AND SHOULD BE USED FOR HAND WASHING ONLY.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP BEING STORED WITH MOP HEAD IN MOP SINK.STORE MOP HEAD UPWARDS, HANGING, OR IN A WAY THAT FACILITATES DRYING.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN BACK KITCHEN AREA.REPLACE.
Location: Kitchen (back)
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 1. CHEESE SAUCE BEING REHEATED INSIDE OF METAL CAN INSIDE OF STEAM WELL.DO NOT USE METAL CAN TO REHEAT CHEESE SAUCE. NOT APPROVED. MUST USE FOOD GRADE CONTAINER TO HEAT CHEESE SAUCE.
Location: Service counter
Equipment: Steam table
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. PIZZA OVEN IS HEAVILY SOILED.CLEAN AND SANITIZE REGULARLY.
Location: Kitchen (back)
Equipment: Pizza oven
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK IN BACK KITCHEN AREA.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: 1. CLOSEST TRASH CAN TO BACK KITCHEN HAND SINK IS IN THE FRONT SERVICE COUNTER AREA.PROVIDE A TRASH CAN IN CLOSE PROXIMETY TO BACK KITCHEN HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
|
01/04/2014 | Routine |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. EMPLOYEE NOT WEARING HAIR RESTRAINT WHEN MAKING PIZZA.SEE ABOVE.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN KITCHEN.REPLACE.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CEILING TILES AND WALLS AROUND VENT OVER PIZZA PREP AREA ARE SOILED WITH DUST.THOROUGHLY CLEAN AND MONITOR FOR FUTURE BUILD UP.***REPEAT VIOLATION***
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN SERVICE COUNTER AREA.PROVIDE.
Location: Service counter
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING FROM FAUCET OF THREE BAY SINK.REPAIR ACCORDINGLY TO PREVENT LEAKING.
Location: Kitchen
Equipment: 3-bay
|
06/20/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. EMPLOYEE NOT WEARING HAIR RESTRAINT WHEN MAKING PIZZA.SEE ABOVE.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN KITCHEN.REPLACE.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CEILING TILES AND WALLS AROUND VENT OVER PIZZA PREP AREA ARE SOILED WITH DUST.THOROUGHLY CLEAN AND MONITOR FOR FUTURE BUILD UP.***REPEAT VIOLATION***
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN SERVICE COUNTER AREA.PROVIDE.
Location: Service counter
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING FROM FAUCET OF THREE BAY SINK.REPAIR ACCORDINGLY TO PREVENT LEAKING.
Location: Kitchen
Equipment: 3-bay
|
06/13/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN KITCHEN.REPLACE.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CEILING TILES AND WALLS AROUND VENT OVER PIZZA PREP AREA ARE SOILED WITH DUST.THOROUGHLY CLEAN AND MONITOR FOR FUTURE BUILD UP.***REPEAT VIOLATION***
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN SERVICE COUNTER AREA.PROVIDE.
Location: Service counter
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING FROM FAUCET OF THREE BAY SINK.REPAIR ACCORDINGLY TO PREVENT LEAKING.
Location: Kitchen
Equipment: 3-bay
|
06/06/2013 | Routine |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. CO2 TANKS UNRESTRAINED IN KITCHEN OF CALYPSO CAFE.PLEASE RESTRAIN WITH CHAIN OR BUNGEE CORD.
- 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. EXCESSIVE DUST BUILD UP ON CEILING TILES ABOVE PIZZA OVEN IN KITCHEN IN CALYPSO CAFE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
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: 1, Cold top / reach in cooler in Caribbean Cove holding cold foods at 56 deg. F Repair unit to a sound workiong condition so as to hold all cold foods at 41 deg. F or below. NOTE > POTENTILLY HAZARDOUS FOODS DISCARDED AT TIME OF INSPECTION
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Toxic spray bottles stored on dry stock shelving in Caribbean Cove. Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1, MIxer pitchers stored next to hand sink in Caribbean Cove on front line. Move so as to prevent contamination from hand sink.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1, Thermometer missing insdie of two door reach in cooler with cartons of cream etc. in Atrium cafe in main pool area. Provide a working thermometer.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink soiled in Caribbean Cove. Clean.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1, No hand soap at hand sink in snack bar in Caribbean Cove. Provide hand soap.
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1, No hand towels at hand sink in Caribbean Cove. Provide. 2. Hand towel dispencer at front hand sink in Caribbean Cove not working. Repair.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1, No hand towels at hand sink in Caribbean Cove. Provide. 2. Hand towel dispencer at front hand sink in Caribbean Cove not working. Repair.
Equipment: Hand sink
|
09/06/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1, Cold top / reach in cooler in Caribbean Cove holding cold foods at 56 deg. F Repair unit to a sound workiong condition so as to hold all cold foods at 41 deg. F or below. NOTE > POTENTILLY HAZARDOUS FOODS DISCARDED AT TIME OF INSPECTION
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Toxic spray bottles stored on dry stock shelving in Caribbean Cove. Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1, MIxer pitchers stored next to hand sink in Caribbean Cove on front line. Move so as to prevent contamination from hand sink.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1, Thermometer missing insdie of two door reach in cooler with cartons of cream etc. in Atrium cafe in main pool area. Provide a working thermometer.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink soiled in Caribbean Cove. Clean.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1, No hand soap at hand sink in snack bar in Caribbean Cove. Provide hand soap.
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1, No hand towels at hand sink in Caribbean Cove. Provide. 2. Hand towel dispencer at front hand sink in Caribbean Cove not working. Repair.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1, No hand towels at hand sink in Caribbean Cove. Provide. 2. Hand towel dispencer at front hand sink in Caribbean Cove not working. Repair.
Equipment: Hand sink
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08/30/2012 | Routine |
Restaurant representatives - add corrected or new information about CARIBBEAN COVE CALYPSO CAFE & POOL, 3850 DEPAUW BLVD, Indianapolis, IN »