CARNICERIA EL RANCHITO, 3512 ROCKVILLE RD, Indianapolis, IN - Restaurant inspection findings and violations

Inspection findings	Inspection Date	Type
Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: CLEAN THE AREA UNDER THE LEFT GRILL AND UNDER THE CHARBROILER. Location: Cook line	10/24/2014	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: RESTAURANT:GRILLED CHICKEN AT HOT HOLDING STEAM TABLE WHERE CORN ON COB IS LOCATED AT 118 - 122 F.RICE AT STEAM TABLE AT 113 F.CORRECTIVE ACTION STEAM TABLE TEMPERATURE GAUGE WAS ADJUSTED. FOODS AT STEAM TABLE WAS REHEATED TO 165 F IN MICROWAVE AND OVEN. Location: Sales floor Equipment: ----- Cooking Equip/Holding ----- 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: RESTAURANT:GRILLED CHICKEN AT HOT HOLDING STEAM TABLE WHERE CORN ON COB IS LOCATED AT 118 - 122 F.RICE AT STEAM TABLE AT 113 F.CORRECTIVE ACTION STEAM TABLE TEMPERATURE GAUGE WAS ADJUSTED. FOODS AT STEAM TABLE WAS REHEATED TO 165 F IN MICROWAVE AND OVEN. Location: Sales floor Equipment: ----- Cooking Equip/Holding ----- 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: ENSURE PROPER ICE BATH SET-UPRESTAURANT LOCATION: COLD-TOP UNIT AT 45 - 46 F. REPAIR--CORRECTED.SALES FLOOR: REACH-IN-PRODUCE COOLER AT 51 - 60 F. REPAIR.STORE POTENTIALLY HAZARDOUS FOODS AT ALTERNATE LOCATION THAT MAINTAINS REFRIGERATED TEMPS AT 41 F OR BELOW. Location: Kitchen Equipment: Cold top Cold holding (corrected) Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Comments: ENSURE PROPER ICE BATH SET-UPRESTAURANT LOCATION: COLD-TOP UNIT AT 45 - 46 F. REPAIR--CORRECTED.SALES FLOOR: REACH-IN-PRODUCE COOLER AT 51 - 60 F. REPAIR.STORE POTENTIALLY HAZARDOUS FOODS AT ALTERNATE LOCATION THAT MAINTAINS REFRIGERATED TEMPS AT 41 F OR BELOW. Location: Sales floor Equipment: Reach in cooler 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: RESTAURANT LOCATION. Location: Kitchen Medicines storage and labeling (corrected) Improper storage and labeling of employee medications. Correction: Medicines for employee use shall be labeled and located to prevent contamination. Location: Kitchen (back) 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: FOOD HANDLERS OBSERVED NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES--DISCONTINUE THIS BEHAVIOR. Eating, drinking, smoking (corrected) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT RESTAURANT LOCATION AND BACK KITCHEN PREP AREA--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (front) Eating, drinking, smoking (corrected) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT RESTAURANT LOCATION AND BACK KITCHEN PREP AREA--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (back) Date marking (corrected) Potentially hazardous ready-to-eat food not properly date marked. Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. Comments: RESTAURANT LOCATION. Location: Kitchen Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL RESTAURANT EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING. Location: Kitchen Equipment: ----- Cooking Equip/Holding ----- Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL RESTAURANT EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING. Location: Walk-in cooler Equipment: Metal shelving Plumbing system / repair (Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Meat 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) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Meat room Equipment: - Plumbing system / repair (Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Kitchen Equipment: 3-bay Chemical sanitizer concentration (corrected) Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. Comments: RESTAURANT LOCATION:IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE. Location: Kitchen Improper sanitizing of utensil(s) and equipment (corrected) Utensil(s) and food-contact surface(s) not properly sanitized after cleaning. Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. Comments: RESTAURANT LOCATION: FOOD HANDLER OBSERVED WIPING DOWN PREP TABLES AND CUTTING BOARDS WITH SOILED TOWELS AND APPLYING NO SANITIZER.MAINTAIN IN-PLACE SANITIZER BUCKET TO WIPE DOWN SURFACES/EQUIPMENT PRPOERLY DURING OPERATION HOURS. Location: Kitchen Equipment: Prep table 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: RESTAURANT LOCATION:DO NOT USE BOWLS/CUPS, ETC TO DISPENSE OUT FOOD PRODUCTS. ESTABLISHMENT MUST USE PROPER FOOD GRADE UTENSILS WITH HANDLES TO DISPENSE OUT FOODS PROPERLY. Location: Kitchen Hair restraints (corrected) Food employees not wearing proper hair restraint. Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets. Dumpster lids open (corrected) Dumpster and/or waste handling units not covered. Correction: Cover all dumpsters and waste handling units. Location: Dumpster area Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: DO NOT USE LINEN TOWELS FOR SHELF LINING OR FOR DRYING DISHES/UTENSILS; USE ONLY EASILY CLEANABLE SURFACES OR LINERS. Location: Kitchen (back) Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: DO NOT USE LINEN TOWELS FOR SHELF LINING OR FOR DRYING DISHES/UTENSILS; USE ONLY EASILY CLEANABLE SURFACES OR LINERS. Location: Prep area 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: RESTAURANT LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF HOOD SYSTEM AND FILTERS. Location: Kitchen Walls, floors, etc/soiled (corrected) Physical structure, walls, floors, and/or ceilings soiled. Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS. Location: Walk-in cooler 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BACK KITCHEN PREP LOCATION CHEST FREEZERS WHERE MISSING. Location: Kitchen (back) Equipment: Chest freezer Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen Equipment: Metal shelving Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen (back) Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Prep area Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen Equipment: Cold top Food storage (corrected) Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER. Location: Walk-in cooler Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Kitchen (back) Equipment: Mop sink Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Kitchen (back) Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Prep area Hand sink/soap (corrected) No hand soap provided at hand sink. Correction: Provide soap. Comments: RESTAURANT LOCATION. Location: Kitchen Equipment: Hand sink	07/30/2014	Recheck
No violation noted during this evaluation.	07/28/2014	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: RESTAURANT:GRILLED CHICKEN AT HOT HOLDING STEAM TABLE WHERE CORN ON COB IS LOCATED AT 118 - 122 F.RICE AT STEAM TABLE AT 113 F.CORRECTIVE ACTION STEAM TABLE TEMPERATURE GAUGE WAS ADJUSTED. FOODS AT STEAM TABLE WAS REHEATED TO 165 F IN MICROWAVE AND OVEN. Location: Sales floor Equipment: ----- Cooking Equip/Holding ----- 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: RESTAURANT:GRILLED CHICKEN AT HOT HOLDING STEAM TABLE WHERE CORN ON COB IS LOCATED AT 118 - 122 F.RICE AT STEAM TABLE AT 113 F.CORRECTIVE ACTION STEAM TABLE TEMPERATURE GAUGE WAS ADJUSTED. FOODS AT STEAM TABLE WAS REHEATED TO 165 F IN MICROWAVE AND OVEN. Location: Sales floor Equipment: ----- Cooking Equip/Holding ----- 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: ENSURE PROPER ICE BATH SET-UPRESTAURANT LOCATION: COLD-TOP UNIT AT 45 - 46 F. REPAIR--CORRECTED.SALES FLOOR: REACH-IN-PRODUCE COOLER AT 51 - 60 F. REPAIR.STORE POTENTIALLY HAZARDOUS FOODS AT ALTERNATE LOCATION THAT MAINTAINS REFRIGERATED TEMPS AT 41 F OR BELOW. Location: Kitchen Equipment: Cold top Cold holding Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Comments: ENSURE PROPER ICE BATH SET-UPRESTAURANT LOCATION: COLD-TOP UNIT AT 45 - 46 F. REPAIR--CORRECTED.SALES FLOOR: REACH-IN-PRODUCE COOLER AT 51 - 60 F. REPAIR.STORE POTENTIALLY HAZARDOUS FOODS AT ALTERNATE LOCATION THAT MAINTAINS REFRIGERATED TEMPS AT 41 F OR BELOW. Location: Sales floor Equipment: Reach in cooler 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: RESTAURANT LOCATION. Location: Kitchen Medicines storage and labeling (corrected) Improper storage and labeling of employee medications. Correction: Medicines for employee use shall be labeled and located to prevent contamination. Location: Kitchen (back) 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: FOOD HANDLERS OBSERVED NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES--DISCONTINUE THIS BEHAVIOR. Eating, drinking, smoking (corrected) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT RESTAURANT LOCATION AND BACK KITCHEN PREP AREA--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (front) Eating, drinking, smoking (corrected) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT RESTAURANT LOCATION AND BACK KITCHEN PREP AREA--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (back) Date marking (corrected) Potentially hazardous ready-to-eat food not properly date marked. Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. Comments: RESTAURANT LOCATION. Location: Kitchen Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL RESTAURANT EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING. Location: Kitchen Equipment: ----- Cooking Equip/Holding ----- Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL RESTAURANT EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING. Location: Walk-in cooler Equipment: Metal shelving Plumbing system / repair (Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Meat 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) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Meat room Equipment: - Plumbing system / repair (Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Kitchen Equipment: 3-bay Chemical sanitizer concentration (corrected) Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. Comments: RESTAURANT LOCATION:IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE. Location: Kitchen Improper sanitizing of utensil(s) and equipment (corrected) Utensil(s) and food-contact surface(s) not properly sanitized after cleaning. Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. Comments: RESTAURANT LOCATION: FOOD HANDLER OBSERVED WIPING DOWN PREP TABLES AND CUTTING BOARDS WITH SOILED TOWELS AND APPLYING NO SANITIZER.MAINTAIN IN-PLACE SANITIZER BUCKET TO WIPE DOWN SURFACES/EQUIPMENT PRPOERLY DURING OPERATION HOURS. Location: Kitchen Equipment: Prep table 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: RESTAURANT LOCATION:DO NOT USE BOWLS/CUPS, ETC TO DISPENSE OUT FOOD PRODUCTS. ESTABLISHMENT MUST USE PROPER FOOD GRADE UTENSILS WITH HANDLES TO DISPENSE OUT FOODS PROPERLY. Location: Kitchen Hair restraints (corrected) Food employees not wearing proper hair restraint. Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets. Dumpster lids open (corrected) Dumpster and/or waste handling units not covered. Correction: Cover all dumpsters and waste handling units. Location: Dumpster area Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: DO NOT USE LINEN TOWELS FOR SHELF LINING OR FOR DRYING DISHES/UTENSILS; USE ONLY EASILY CLEANABLE SURFACES OR LINERS. Location: Kitchen (back) Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: DO NOT USE LINEN TOWELS FOR SHELF LINING OR FOR DRYING DISHES/UTENSILS; USE ONLY EASILY CLEANABLE SURFACES OR LINERS. Location: Prep area 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: RESTAURANT LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF HOOD SYSTEM AND FILTERS. Location: Kitchen Walls, floors, etc/soiled (corrected) Physical structure, walls, floors, and/or ceilings soiled. Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS. Location: Walk-in cooler 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BACK KITCHEN PREP LOCATION CHEST FREEZERS WHERE MISSING. Location: Kitchen (back) Equipment: Chest freezer Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen Equipment: Metal shelving Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen (back) Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Prep area Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen Equipment: Cold top Food storage (corrected) Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER. Location: Walk-in cooler Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Kitchen (back) Equipment: Mop sink Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Kitchen (back) Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Prep area Hand sink/soap (corrected) No hand soap provided at hand sink. Correction: Provide soap. Comments: RESTAURANT LOCATION. Location: Kitchen Equipment: Hand sink	07/22/2014	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: RESTAURANT:GRILLED CHICKEN AT HOT HOLDING STEAM TABLE WHERE CORN ON COB IS LOCATED AT 118 - 122 F.RICE AT STEAM TABLE AT 113 F.CORRECTIVE ACTION STEAM TABLE TEMPERATURE GAUGE WAS ADJUSTED. FOODS AT STEAM TABLE WAS REHEATED TO 165 F IN MICROWAVE AND OVEN. Location: Sales floor Equipment: ----- Cooking Equip/Holding ----- 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: RESTAURANT:GRILLED CHICKEN AT HOT HOLDING STEAM TABLE WHERE CORN ON COB IS LOCATED AT 118 - 122 F.RICE AT STEAM TABLE AT 113 F.CORRECTIVE ACTION STEAM TABLE TEMPERATURE GAUGE WAS ADJUSTED. FOODS AT STEAM TABLE WAS REHEATED TO 165 F IN MICROWAVE AND OVEN. Location: Sales floor Equipment: ----- Cooking Equip/Holding ----- 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: ENSURE PROPER ICE BATH SET-UPRESTAURANT LOCATION: COLD-TOP UNIT AT 45 - 46 F. REPAIR--CORRECTED.SALES FLOOR: REACH-IN-PRODUCE COOLER AT 51 - 60 F. REPAIR.STORE POTENTIALLY HAZARDOUS FOODS AT ALTERNATE LOCATION THAT MAINTAINS REFRIGERATED TEMPS AT 41 F OR BELOW. Location: Kitchen Equipment: Cold top Cold holding Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Comments: ENSURE PROPER ICE BATH SET-UPRESTAURANT LOCATION: COLD-TOP UNIT AT 45 - 46 F. REPAIR--CORRECTED.SALES FLOOR: REACH-IN-PRODUCE COOLER AT 51 - 60 F. REPAIR.STORE POTENTIALLY HAZARDOUS FOODS AT ALTERNATE LOCATION THAT MAINTAINS REFRIGERATED TEMPS AT 41 F OR BELOW. Location: Sales floor Equipment: Reach in cooler 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: RESTAURANT LOCATION. Location: Kitchen Medicines storage and labeling (corrected) Improper storage and labeling of employee medications. Correction: Medicines for employee use shall be labeled and located to prevent contamination. Location: Kitchen (back) 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: FOOD HANDLERS OBSERVED NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES--DISCONTINUE THIS BEHAVIOR. Eating, drinking, smoking (corrected) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT RESTAURANT LOCATION AND BACK KITCHEN PREP AREA--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (front) Eating, drinking, smoking (corrected) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT RESTAURANT LOCATION AND BACK KITCHEN PREP AREA--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (back) Date marking (corrected) Potentially hazardous ready-to-eat food not properly date marked. Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. Comments: RESTAURANT LOCATION. Location: Kitchen Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL RESTAURANT EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING. Location: Kitchen Equipment: ----- Cooking Equip/Holding ----- Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL RESTAURANT EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING. Location: Walk-in cooler Equipment: Metal shelving Plumbing system / repair (Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Meat 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) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Meat room Equipment: - Plumbing system / repair (Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Kitchen Equipment: 3-bay Chemical sanitizer concentration (corrected) Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. Comments: RESTAURANT LOCATION:IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE. Location: Kitchen Improper sanitizing of utensil(s) and equipment (corrected) Utensil(s) and food-contact surface(s) not properly sanitized after cleaning. Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. Comments: RESTAURANT LOCATION: FOOD HANDLER OBSERVED WIPING DOWN PREP TABLES AND CUTTING BOARDS WITH SOILED TOWELS AND APPLYING NO SANITIZER.MAINTAIN IN-PLACE SANITIZER BUCKET TO WIPE DOWN SURFACES/EQUIPMENT PRPOERLY DURING OPERATION HOURS. Location: Kitchen Equipment: Prep table 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: RESTAURANT LOCATION:DO NOT USE BOWLS/CUPS, ETC TO DISPENSE OUT FOOD PRODUCTS. ESTABLISHMENT MUST USE PROPER FOOD GRADE UTENSILS WITH HANDLES TO DISPENSE OUT FOODS PROPERLY. Location: Kitchen Hair restraints (corrected) Food employees not wearing proper hair restraint. Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets. Dumpster lids open (corrected) Dumpster and/or waste handling units not covered. Correction: Cover all dumpsters and waste handling units. Location: Dumpster area Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: DO NOT USE LINEN TOWELS FOR SHELF LINING OR FOR DRYING DISHES/UTENSILS; USE ONLY EASILY CLEANABLE SURFACES OR LINERS. Location: Kitchen (back) Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: DO NOT USE LINEN TOWELS FOR SHELF LINING OR FOR DRYING DISHES/UTENSILS; USE ONLY EASILY CLEANABLE SURFACES OR LINERS. Location: Prep area 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: RESTAURANT LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF HOOD SYSTEM AND FILTERS. Location: Kitchen Walls, floors, etc/soiled (corrected) Physical structure, walls, floors, and/or ceilings soiled. Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS. Location: Walk-in cooler 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BACK KITCHEN PREP LOCATION CHEST FREEZERS WHERE MISSING. Location: Kitchen (back) Equipment: Chest freezer Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen Equipment: Metal shelving Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen (back) Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Prep area Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen Equipment: Cold top Food storage (corrected) Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER. Location: Walk-in cooler Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Kitchen (back) Equipment: Mop sink Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Kitchen (back) Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Prep area Hand sink/soap (corrected) No hand soap provided at hand sink. Correction: Provide soap. Comments: RESTAURANT LOCATION. Location: Kitchen Equipment: Hand sink	07/17/2014	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: RESTAURANT:GRILLED CHICKEN AT HOT HOLDING STEAM TABLE WHERE CORN ON COB IS LOCATED AT 118 - 122 F.RICE AT STEAM TABLE AT 113 F.CORRECTIVE ACTION STEAM TABLE TEMPERATURE GAUGE WAS ADJUSTED. FOODS AT STEAM TABLE WAS REHEATED TO 165 F IN MICROWAVE AND OVEN. Location: Sales floor Equipment: ----- Cooking Equip/Holding ----- 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: RESTAURANT:GRILLED CHICKEN AT HOT HOLDING STEAM TABLE WHERE CORN ON COB IS LOCATED AT 118 - 122 F.RICE AT STEAM TABLE AT 113 F.CORRECTIVE ACTION STEAM TABLE TEMPERATURE GAUGE WAS ADJUSTED. FOODS AT STEAM TABLE WAS REHEATED TO 165 F IN MICROWAVE AND OVEN. Location: Sales floor Equipment: ----- Cooking Equip/Holding ----- 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: ENSURE PROPER ICE BATH SET-UPRESTAURANT LOCATION: COLD-TOP UNIT AT 45 - 46 F. REPAIR--CORRECTED.SALES FLOOR: REACH-IN-PRODUCE COOLER AT 51 - 60 F. REPAIR.STORE POTENTIALLY HAZARDOUS FOODS AT ALTERNATE LOCATION THAT MAINTAINS REFRIGERATED TEMPS AT 41 F OR BELOW. Location: Kitchen Equipment: Cold top Cold holding Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Comments: ENSURE PROPER ICE BATH SET-UPRESTAURANT LOCATION: COLD-TOP UNIT AT 45 - 46 F. REPAIR--CORRECTED.SALES FLOOR: REACH-IN-PRODUCE COOLER AT 51 - 60 F. REPAIR.STORE POTENTIALLY HAZARDOUS FOODS AT ALTERNATE LOCATION THAT MAINTAINS REFRIGERATED TEMPS AT 41 F OR BELOW. Location: Sales floor Equipment: Reach in cooler 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: RESTAURANT LOCATION. Location: Kitchen Medicines storage and labeling (corrected) Improper storage and labeling of employee medications. Correction: Medicines for employee use shall be labeled and located to prevent contamination. Location: Kitchen (back) 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: FOOD HANDLERS OBSERVED NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES--DISCONTINUE THIS BEHAVIOR. Eating, drinking, smoking (corrected) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT RESTAURANT LOCATION AND BACK KITCHEN PREP AREA--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (front) Eating, drinking, smoking (corrected) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT RESTAURANT LOCATION AND BACK KITCHEN PREP AREA--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (back) Date marking (corrected) Potentially hazardous ready-to-eat food not properly date marked. Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. Comments: RESTAURANT LOCATION. Location: Kitchen Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL RESTAURANT EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING. Location: Kitchen Equipment: ----- Cooking Equip/Holding ----- Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL RESTAURANT EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING. Location: Walk-in cooler Equipment: Metal shelving Plumbing system / repair (Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Meat 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) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Meat room Equipment: - Plumbing system / repair (Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Kitchen Equipment: 3-bay Chemical sanitizer concentration (corrected) Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. Comments: RESTAURANT LOCATION:IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE. Location: Kitchen Improper sanitizing of utensil(s) and equipment (corrected) Utensil(s) and food-contact surface(s) not properly sanitized after cleaning. Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. Comments: RESTAURANT LOCATION: FOOD HANDLER OBSERVED WIPING DOWN PREP TABLES AND CUTTING BOARDS WITH SOILED TOWELS AND APPLYING NO SANITIZER.MAINTAIN IN-PLACE SANITIZER BUCKET TO WIPE DOWN SURFACES/EQUIPMENT PRPOERLY DURING OPERATION HOURS. Location: Kitchen Equipment: Prep table 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: RESTAURANT LOCATION:DO NOT USE BOWLS/CUPS, ETC TO DISPENSE OUT FOOD PRODUCTS. ESTABLISHMENT MUST USE PROPER FOOD GRADE UTENSILS WITH HANDLES TO DISPENSE OUT FOODS PROPERLY. Location: Kitchen Hair restraints (corrected) Food employees not wearing proper hair restraint. Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets. Dumpster lids open (corrected) Dumpster and/or waste handling units not covered. Correction: Cover all dumpsters and waste handling units. Location: Dumpster area Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: DO NOT USE LINEN TOWELS FOR SHELF LINING OR FOR DRYING DISHES/UTENSILS; USE ONLY EASILY CLEANABLE SURFACES OR LINERS. Location: Kitchen (back) Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: DO NOT USE LINEN TOWELS FOR SHELF LINING OR FOR DRYING DISHES/UTENSILS; USE ONLY EASILY CLEANABLE SURFACES OR LINERS. Location: Prep area 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: RESTAURANT LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF HOOD SYSTEM AND FILTERS. Location: Kitchen Walls, floors, etc/soiled (corrected) Physical structure, walls, floors, and/or ceilings soiled. Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS. Location: Walk-in cooler 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BACK KITCHEN PREP LOCATION CHEST FREEZERS WHERE MISSING. Location: Kitchen (back) Equipment: Chest freezer Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen Equipment: Metal shelving Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen (back) Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Prep area Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen Equipment: Cold top Food storage (corrected) Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER. Location: Walk-in cooler Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Kitchen (back) Equipment: Mop sink Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Kitchen (back) Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Prep area Hand sink/soap (corrected) No hand soap provided at hand sink. Correction: Provide soap. Comments: RESTAURANT LOCATION. Location: Kitchen Equipment: Hand sink	07/10/2014	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: RESTAURANT:GRILLED CHICKEN AT HOT HOLDING STEAM TABLE WHERE CORN ON COB IS LOCATED AT 118 - 122 F.RICE AT STEAM TABLE AT 113 F.CORRECTIVE ACTION STEAM TABLE TEMPERATURE GAUGE WAS ADJUSTED. FOODS AT STEAM TABLE WAS REHEATED TO 165 F IN MICROWAVE AND OVEN. Location: Sales floor Equipment: ----- Cooking Equip/Holding ----- 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: RESTAURANT:GRILLED CHICKEN AT HOT HOLDING STEAM TABLE WHERE CORN ON COB IS LOCATED AT 118 - 122 F.RICE AT STEAM TABLE AT 113 F.CORRECTIVE ACTION STEAM TABLE TEMPERATURE GAUGE WAS ADJUSTED. FOODS AT STEAM TABLE WAS REHEATED TO 165 F IN MICROWAVE AND OVEN. Location: Sales floor Equipment: ----- Cooking Equip/Holding ----- 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: ENSURE PROPER ICE BATH SET-UPRESTAURANT LOCATION: COLD-TOP UNIT AT 45 - 46 F. REPAIR--CORRECTED.SALES FLOOR: REACH-IN-PRODUCE COOLER AT 51 - 49 F. REPAIR.STORE POTENTIALLY HAZARDOUS FOODS AT ALTERNATE LOCATION THAT MAINTAINS REFRIGERATED TEMPS AT 41 F OR BELOW. Location: Kitchen Equipment: Cold top Cold holding Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Comments: ENSURE PROPER ICE BATH SET-UPRESTAURANT LOCATION: COLD-TOP UNIT AT 45 - 46 F. REPAIR--CORRECTED.SALES FLOOR: REACH-IN-PRODUCE COOLER AT 51 - 49 F. REPAIR.STORE POTENTIALLY HAZARDOUS FOODS AT ALTERNATE LOCATION THAT MAINTAINS REFRIGERATED TEMPS AT 41 F OR BELOW. Location: Sales floor Equipment: Reach in cooler 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: RESTAURANT LOCATION. Location: Kitchen Medicines storage and labeling (corrected) Improper storage and labeling of employee medications. Correction: Medicines for employee use shall be labeled and located to prevent contamination. Location: Kitchen (back) 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: FOOD HANDLERS OBSERVED NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES--DISCONTINUE THIS BEHAVIOR. Eating, drinking, smoking (corrected) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT RESTAURANT LOCATION AND BACK KITCHEN PREP AREA--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (front) Eating, drinking, smoking (corrected) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT RESTAURANT LOCATION AND BACK KITCHEN PREP AREA--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (back) Date marking (corrected) Potentially hazardous ready-to-eat food not properly date marked. Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. Comments: RESTAURANT LOCATION. Location: Kitchen Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL RESTAURANT EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING. Location: Kitchen Equipment: ----- Cooking Equip/Holding ----- Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL RESTAURANT EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING. Location: Walk-in cooler Equipment: Metal shelving Plumbing system / repair (Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Meat 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) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Meat room Equipment: - Plumbing system / repair (Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Kitchen Equipment: 3-bay Chemical sanitizer concentration (corrected) Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. Comments: RESTAURANT LOCATION:IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE. Location: Kitchen Improper sanitizing of utensil(s) and equipment (corrected) Utensil(s) and food-contact surface(s) not properly sanitized after cleaning. Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. Comments: RESTAURANT LOCATION: FOOD HANDLER OBSERVED WIPING DOWN PREP TABLES AND CUTTING BOARDS WITH SOILED TOWELS AND APPLYING NO SANITIZER.MAINTAIN IN-PLACE SANITIZER BUCKET TO WIPE DOWN SURFACES/EQUIPMENT PRPOERLY DURING OPERATION HOURS. Location: Kitchen Equipment: Prep table 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: RESTAURANT LOCATION:DO NOT USE BOWLS/CUPS, ETC TO DISPENSE OUT FOOD PRODUCTS. ESTABLISHMENT MUST USE PROPER FOOD GRADE UTENSILS WITH HANDLES TO DISPENSE OUT FOODS PROPERLY. Location: Kitchen Hair restraints (corrected) Food employees not wearing proper hair restraint. Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets. Dumpster lids open (corrected) Dumpster and/or waste handling units not covered. Correction: Cover all dumpsters and waste handling units. Location: Dumpster area Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: DO NOT USE LINEN TOWELS FOR SHELF LINING OR FOR DRYING DISHES/UTENSILS; USE ONLY EASILY CLEANABLE SURFACES OR LINERS. Location: Kitchen (back) Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: DO NOT USE LINEN TOWELS FOR SHELF LINING OR FOR DRYING DISHES/UTENSILS; USE ONLY EASILY CLEANABLE SURFACES OR LINERS. Location: Prep area 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: RESTAURANT LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF HOOD SYSTEM AND FILTERS. Location: Kitchen Walls, floors, etc/soiled (corrected) Physical structure, walls, floors, and/or ceilings soiled. Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS. Location: Walk-in cooler 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BACK KITCHEN PREP LOCATION CHEST FREEZERS WHERE MISSING. Location: Kitchen (back) Equipment: Chest freezer Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen Equipment: Metal shelving Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen (back) Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Prep area Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen Equipment: Cold top Food storage (corrected) Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER. Location: Walk-in cooler Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Kitchen (back) Equipment: Mop sink Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Kitchen (back) Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Prep area Hand sink/soap (corrected) No hand soap provided at hand sink. Correction: Provide soap. Comments: RESTAURANT LOCATION. Location: Kitchen Equipment: Hand sink	07/09/2014	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: RESTAURANT:GRILLED CHICKEN AT HOT HOLDING STEAM TABLE WHERE CORN ON COB IS LOCATED AT 118 - 122 F.RICE AT STEAM TABLE AT 113 F.CORRECTIVE ACTION STEAM TABLE TEMPERATURE GAUGE WAS ADJUSTED. FOODS AT STEAM TABLE WAS REHEATED TO 165 F IN MICROWAVE AND OVEN. Location: Sales floor Equipment: ----- Cooking Equip/Holding ----- 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: RESTAURANT:GRILLED CHICKEN AT HOT HOLDING STEAM TABLE WHERE CORN ON COB IS LOCATED AT 118 - 122 F.RICE AT STEAM TABLE AT 113 F.CORRECTIVE ACTION STEAM TABLE TEMPERATURE GAUGE WAS ADJUSTED. FOODS AT STEAM TABLE WAS REHEATED TO 165 F IN MICROWAVE AND OVEN. Location: Sales floor Equipment: ----- Cooking Equip/Holding ----- 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: ENSURE PROPER ICE BATH SET-UPRESTAURANT LOCATION: COLD-TOP UNIT AT 45 - 46 F. REPAIR--CORRECTED.SALES FLOOR: REACH-IN-PRODUCE COOLER AT 51 - 49 F. REPAIR.STORE POTENTIALLY HAZARDOUS FOODS AT ALTERNATE LOCATION THAT MAINTAINS REFRIGERATED TEMPS AT 41 F OR BELOW. Location: Kitchen Equipment: Cold top Cold holding Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Comments: ENSURE PROPER ICE BATH SET-UPRESTAURANT LOCATION: COLD-TOP UNIT AT 45 - 46 F. REPAIR--CORRECTED.SALES FLOOR: REACH-IN-PRODUCE COOLER AT 51 - 49 F. REPAIR.STORE POTENTIALLY HAZARDOUS FOODS AT ALTERNATE LOCATION THAT MAINTAINS REFRIGERATED TEMPS AT 41 F OR BELOW. Location: Sales floor Equipment: Reach in cooler 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: RESTAURANT LOCATION. Location: Kitchen Medicines storage and labeling (corrected) Improper storage and labeling of employee medications. Correction: Medicines for employee use shall be labeled and located to prevent contamination. Location: Kitchen (back) 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: FOOD HANDLERS OBSERVED NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES--DISCONTINUE THIS BEHAVIOR. Eating, drinking, smoking (corrected) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT RESTAURANT LOCATION AND BACK KITCHEN PREP AREA--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (front) Eating, drinking, smoking (corrected) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT RESTAURANT LOCATION AND BACK KITCHEN PREP AREA--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (back) Date marking (corrected) Potentially hazardous ready-to-eat food not properly date marked. Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. Comments: RESTAURANT LOCATION. Location: Kitchen Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL RESTAURANT EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING. Location: Kitchen Equipment: ----- Cooking Equip/Holding ----- Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL RESTAURANT EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING. Location: Walk-in cooler Equipment: Metal shelving Plumbing system / repair (Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Meat 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) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Meat room Equipment: - Plumbing system / repair (Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Kitchen Equipment: 3-bay Chemical sanitizer concentration (corrected) Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. Comments: RESTAURANT LOCATION:IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE. Location: Kitchen Improper sanitizing of utensil(s) and equipment (corrected) Utensil(s) and food-contact surface(s) not properly sanitized after cleaning. Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. Comments: RESTAURANT LOCATION: FOOD HANDLER OBSERVED WIPING DOWN PREP TABLES AND CUTTING BOARDS WITH SOILED TOWELS AND APPLYING NO SANITIZER.MAINTAIN IN-PLACE SANITIZER BUCKET TO WIPE DOWN SURFACES/EQUIPMENT PRPOERLY DURING OPERATION HOURS. Location: Kitchen Equipment: Prep table 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: RESTAURANT LOCATION:DO NOT USE BOWLS/CUPS, ETC TO DISPENSE OUT FOOD PRODUCTS. ESTABLISHMENT MUST USE PROPER FOOD GRADE UTENSILS WITH HANDLES TO DISPENSE OUT FOODS PROPERLY. Location: Kitchen Hair restraints (corrected) Food employees not wearing proper hair restraint. Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets. Dumpster lids open (corrected) Dumpster and/or waste handling units not covered. Correction: Cover all dumpsters and waste handling units. Location: Dumpster area Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: DO NOT USE LINEN TOWELS FOR SHELF LINING OR FOR DRYING DISHES/UTENSILS; USE ONLY EASILY CLEANABLE SURFACES OR LINERS. Location: Kitchen (back) Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: DO NOT USE LINEN TOWELS FOR SHELF LINING OR FOR DRYING DISHES/UTENSILS; USE ONLY EASILY CLEANABLE SURFACES OR LINERS. Location: Prep area 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: RESTAURANT LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF HOOD SYSTEM AND FILTERS. Location: Kitchen Walls, floors, etc/soiled (corrected) Physical structure, walls, floors, and/or ceilings soiled. Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS. Location: Walk-in cooler 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BACK KITCHEN PREP LOCATION CHEST FREEZERS WHERE MISSING. Location: Kitchen (back) Equipment: Chest freezer Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen Equipment: Metal shelving Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen (back) Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Prep area Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen Equipment: Cold top Food storage (corrected) Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER. Location: Walk-in cooler Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Kitchen (back) Equipment: Mop sink Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Kitchen (back) Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Prep area Hand sink/soap (corrected) No hand soap provided at hand sink. Correction: Provide soap. Comments: RESTAURANT LOCATION. Location: Kitchen Equipment: Hand sink	07/02/2014	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: RESTAURANT:GRILLED CHICKEN AT HOT HOLDING STEAM TABLE WHERE CORN ON COB IS LOCATED AT 118 - 122 F.RICE AT STEAM TABLE AT 113 F.CORRECTIVE ACTION STEAM TABLE TEMPERATURE GAUGE WAS ADJUSTED. FOODS AT STEAM TABLE WAS REHEATED TO 165 F IN MICROWAVE AND OVEN. Location: Sales floor Equipment: ----- Cooking Equip/Holding ----- 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: RESTAURANT:GRILLED CHICKEN AT HOT HOLDING STEAM TABLE WHERE CORN ON COB IS LOCATED AT 118 - 122 F.RICE AT STEAM TABLE AT 113 F.CORRECTIVE ACTION STEAM TABLE TEMPERATURE GAUGE WAS ADJUSTED. FOODS AT STEAM TABLE WAS REHEATED TO 165 F IN MICROWAVE AND OVEN. Location: Sales floor Equipment: ----- Cooking Equip/Holding ----- 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: ENSURE PROPER ICE BATH SET-UPRESTAURANT LOCATION: COLD-TOP UNIT AT 45 - 46 F. REPAIR--CORRECTED.SALES FLOOR: REACH-IN-PRODUCE COOLER AT 51 - 49 F. REPAIR.STORE POTENTIALLY HAZARDOUS FOODS AT ALTERNATE LOCATION THAT MAINTAINS REFRIGERATED TEMPS AT 41 F OR BELOW. Location: Kitchen Equipment: Cold top Cold holding Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Comments: ENSURE PROPER ICE BATH SET-UPRESTAURANT LOCATION: COLD-TOP UNIT AT 45 - 46 F. REPAIR--CORRECTED.SALES FLOOR: REACH-IN-PRODUCE COOLER AT 51 - 49 F. REPAIR.STORE POTENTIALLY HAZARDOUS FOODS AT ALTERNATE LOCATION THAT MAINTAINS REFRIGERATED TEMPS AT 41 F OR BELOW. Location: Sales floor Equipment: Reach in cooler 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: RESTAURANT LOCATION. Location: Kitchen Medicines storage and labeling (corrected) Improper storage and labeling of employee medications. Correction: Medicines for employee use shall be labeled and located to prevent contamination. Location: Kitchen (back) 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: FOOD HANDLERS OBSERVED NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES--DISCONTINUE THIS BEHAVIOR. Eating, drinking, smoking (corrected) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT RESTAURANT LOCATION AND BACK KITCHEN PREP AREA--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (front) Eating, drinking, smoking (corrected) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT RESTAURANT LOCATION AND BACK KITCHEN PREP AREA--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (back) Date marking (corrected) Potentially hazardous ready-to-eat food not properly date marked. Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. Comments: RESTAURANT LOCATION. Location: Kitchen Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL RESTAURANT EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING. Location: Kitchen Equipment: ----- Cooking Equip/Holding ----- Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL RESTAURANT EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING. Location: Walk-in cooler Equipment: Metal shelving Plumbing system / repair (Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Meat 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) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Meat room Equipment: - Plumbing system / repair (Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Kitchen Equipment: 3-bay Chemical sanitizer concentration (corrected) Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. Comments: RESTAURANT LOCATION:IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE. Location: Kitchen Improper sanitizing of utensil(s) and equipment (corrected) Utensil(s) and food-contact surface(s) not properly sanitized after cleaning. Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. Comments: RESTAURANT LOCATION: FOOD HANDLER OBSERVED WIPING DOWN PREP TABLES AND CUTTING BOARDS WITH SOILED TOWELS AND APPLYING NO SANITIZER.MAINTAIN IN-PLACE SANITIZER BUCKET TO WIPE DOWN SURFACES/EQUIPMENT PRPOERLY DURING OPERATION HOURS. Location: Kitchen Equipment: Prep table 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: RESTAURANT LOCATION:DO NOT USE BOWLS/CUPS, ETC TO DISPENSE OUT FOOD PRODUCTS. ESTABLISHMENT MUST USE PROPER FOOD GRADE UTENSILS WITH HANDLES TO DISPENSE OUT FOODS PROPERLY. Location: Kitchen Hair restraints (corrected) Food employees not wearing proper hair restraint. Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets. Dumpster lids open (corrected) Dumpster and/or waste handling units not covered. Correction: Cover all dumpsters and waste handling units. Location: Dumpster area Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: DO NOT USE LINEN TOWELS FOR SHELF LINING OR FOR DRYING DISHES/UTENSILS; USE ONLY EASILY CLEANABLE SURFACES OR LINERS. Location: Kitchen (back) Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: DO NOT USE LINEN TOWELS FOR SHELF LINING OR FOR DRYING DISHES/UTENSILS; USE ONLY EASILY CLEANABLE SURFACES OR LINERS. Location: Prep area 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: RESTAURANT LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF HOOD SYSTEM AND FILTERS. Location: Kitchen Walls, floors, etc/soiled (corrected) Physical structure, walls, floors, and/or ceilings soiled. Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS. Location: Walk-in cooler 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BACK KITCHEN PREP LOCATION CHEST FREEZERS WHERE MISSING. Location: Kitchen (back) Equipment: Chest freezer Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen Equipment: Metal shelving Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen (back) Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Prep area Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen Equipment: Cold top Food storage (corrected) Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER. Location: Walk-in cooler Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Kitchen (back) Equipment: Mop sink Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Kitchen (back) Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Prep area Hand sink/soap (corrected) No hand soap provided at hand sink. Correction: Provide soap. Comments: RESTAURANT LOCATION. Location: Kitchen Equipment: Hand sink	06/27/2014	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: RESTAURANT:GRILLED CHICKEN AT HOT HOLDING STEAM TABLE WHERE CORN ON COB IS LOCATED AT 118 - 122 F.RICE AT STEAM TABLE AT 113 F.CORRECTIVE ACTION STEAM TABLE TEMPERATURE GAUGE WAS ADJUSTED. FOODS AT STEAM TABLE WAS REHEATED TO 165 F IN MICROWAVE AND OVEN. Location: Sales floor Equipment: ----- Cooking Equip/Holding ----- 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: RESTAURANT:GRILLED CHICKEN AT HOT HOLDING STEAM TABLE WHERE CORN ON COB IS LOCATED AT 118 - 122 F.RICE AT STEAM TABLE AT 113 F.CORRECTIVE ACTION STEAM TABLE TEMPERATURE GAUGE WAS ADJUSTED. FOODS AT STEAM TABLE WAS REHEATED TO 165 F IN MICROWAVE AND OVEN. Location: Sales floor Equipment: ----- Cooking Equip/Holding ----- 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: ENSURE PROPER ICE BATH SET-UPRESTAURANT LOCATION: COLD-TOP UNIT AT 45 - 46 F. REPAIRSALES FLOOR: REACH-IN-PRODUCE COOLER AT 56 - 58 F. REPAIRSTORE POTENTIALLY HAZARDOUS FOODS AT ALTERNATE LOCATION THAT MAINTAINS REFRIGERATED TEMPS AT 41 F OR BELOW. Location: Kitchen Equipment: Cold top Cold holding Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Comments: ENSURE PROPER ICE BATH SET-UPRESTAURANT LOCATION: COLD-TOP UNIT AT 45 - 46 F. REPAIRSALES FLOOR: REACH-IN-PRODUCE COOLER AT 56 - 58 F. REPAIRSTORE POTENTIALLY HAZARDOUS FOODS AT ALTERNATE LOCATION THAT MAINTAINS REFRIGERATED TEMPS AT 41 F OR BELOW. Location: Sales floor Equipment: Reach in cooler 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: RESTAURANT LOCATION. Location: Kitchen Medicines storage and labeling (corrected) Improper storage and labeling of employee medications. Correction: Medicines for employee use shall be labeled and located to prevent contamination. Location: Kitchen (back) 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: FOOD HANDLERS OBSERVED NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES--DISCONTINUE THIS BEHAVIOR. Eating, drinking, smoking (corrected) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT RESTAURANT LOCATION AND BACK KITCHEN PREP AREA--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (front) Eating, drinking, smoking (corrected) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT RESTAURANT LOCATION AND BACK KITCHEN PREP AREA--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (back) Date marking (corrected) Potentially hazardous ready-to-eat food not properly date marked. Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. Comments: RESTAURANT LOCATION. Location: Kitchen Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL RESTAURANT EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING. Location: Kitchen Equipment: ----- Cooking Equip/Holding ----- Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL RESTAURANT EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING. Location: Walk-in cooler Equipment: Metal shelving Plumbing system / repair (Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Meat 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) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Meat room Equipment: - Plumbing system / repair (Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Kitchen Equipment: 3-bay Chemical sanitizer concentration (corrected on site) Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. Comments: RESTAURANT LOCATION:IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE. Location: Kitchen Improper sanitizing of utensil(s) and equipment (corrected) Utensil(s) and food-contact surface(s) not properly sanitized after cleaning. Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. Comments: RESTAURANT LOCATION: FOOD HANDLER OBSERVED WIPING DOWN PREP TABLES AND CUTTING BOARDS WITH SOILED TOWELS AND APPLYING NO SANITIZER.MAINTAIN IN-PLACE SANITIZER BUCKET TO WIPE DOWN SURFACES/EQUIPMENT PRPOERLY DURING OPERATION HOURS. Location: Kitchen Equipment: Prep table 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: RESTAURANT LOCATION:DO NOT USE BOWLS/CUPS, ETC TO DISPENSE OUT FOOD PRODUCTS. ESTABLISHMENT MUST USE PROPER FOOD GRADE UTENSILS WITH HANDLES TO DISPENSE OUT FOODS PROPERLY. Location: Kitchen Hair restraints (corrected) Food employees not wearing proper hair restraint. Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets. Dumpster lids open (corrected) Dumpster and/or waste handling units not covered. Correction: Cover all dumpsters and waste handling units. Location: Dumpster area Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: DO NOT USE LINEN TOWELS FOR SHELF LINING OR FOR DRYING DISHES/UTENSILS; USE ONLY EASILY CLEANABLE SURFACES OR LINERS. Location: Kitchen (back) Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: DO NOT USE LINEN TOWELS FOR SHELF LINING OR FOR DRYING DISHES/UTENSILS; USE ONLY EASILY CLEANABLE SURFACES OR LINERS. Location: Prep area 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: RESTAURANT LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF HOOD SYSTEM AND FILTERS. Location: Kitchen Walls, floors, etc/soiled (corrected) Physical structure, walls, floors, and/or ceilings soiled. Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS. Location: Walk-in cooler 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BACK KITCHEN PREP LOCATION CHEST FREEZERS WHERE MISSING. Location: Kitchen (back) Equipment: Chest freezer Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen Equipment: Metal shelving Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen (back) Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Prep area Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen Equipment: Cold top Food storage (corrected) Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER. Location: Walk-in cooler Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Kitchen (back) Equipment: Mop sink Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Kitchen (back) Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Prep area Hand sink/soap (corrected) No hand soap provided at hand sink. Correction: Provide soap. Comments: RESTAURANT LOCATION. Location: Kitchen Equipment: Hand sink	06/19/2014	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: RESTAURANT:GRILLED CHICKEN AT HOT HOLDING STEAM TABLE WHERE CORN ON COB IS LOCATED AT 118 - 122 F.RICE AT STEAM TABLE AT 113 F.CORRECTIVE ACTION STEAM TABLE TEMPERATURE GAUGE WAS ADJUSTED. FOODS AT STEAM TABLE WAS REHEATED TO 165 F IN MICROWAVE AND OVEN. Location: Sales floor Equipment: ----- Cooking Equip/Holding ----- 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: RESTAURANT:GRILLED CHICKEN AT HOT HOLDING STEAM TABLE WHERE CORN ON COB IS LOCATED AT 118 - 122 F.RICE AT STEAM TABLE AT 113 F.CORRECTIVE ACTION STEAM TABLE TEMPERATURE GAUGE WAS ADJUSTED. FOODS AT STEAM TABLE WAS REHEATED TO 165 F IN MICROWAVE AND OVEN. Location: Sales floor Equipment: ----- Cooking Equip/Holding ----- 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: ENSURE PROPER ICE BATH SET-UPRESTAURANT LOCATION: COLD-TOP UNIT AT 50 - 54 F. REPAIRSALES FLOOR: REACH-IN-PRODUCE COOLER AT 45 F. REPAIRSTORE POTENTIALLY HAZARDOUS FOODS AT ALTERNATE LOCATION THAT MAINTAINS REFRIGERATED TEMPS AT 41 F OR BELOW. Location: Kitchen Equipment: Cold top Cold holding (corrected) Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Comments: ENSURE PROPER ICE BATH SET-UPRESTAURANT LOCATION: COLD-TOP UNIT AT 50 - 54 F. REPAIRSALES FLOOR: REACH-IN-PRODUCE COOLER AT 45 F. REPAIRSTORE POTENTIALLY HAZARDOUS FOODS AT ALTERNATE LOCATION THAT MAINTAINS REFRIGERATED TEMPS AT 41 F OR BELOW. Location: Sales floor Equipment: Reach in cooler 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: RESTAURANT LOCATION. Location: Kitchen Medicines storage and labeling (corrected) Improper storage and labeling of employee medications. Correction: Medicines for employee use shall be labeled and located to prevent contamination. Location: Kitchen (back) 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: FOOD HANDLERS OBSERVED NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES--DISCONTINUE THIS BEHAVIOR. Eating, drinking, smoking (corrected) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT RESTAURANT LOCATION AND BACK KITCHEN PREP AREA--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (front) Eating, drinking, smoking (corrected) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT RESTAURANT LOCATION AND BACK KITCHEN PREP AREA--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (back) Date marking (corrected) Potentially hazardous ready-to-eat food not properly date marked. Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. Comments: RESTAURANT LOCATION. Location: Kitchen Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL RESTAURANT EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING. Location: Kitchen Equipment: ----- Cooking Equip/Holding ----- Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL RESTAURANT EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING. Location: Walk-in cooler Equipment: Metal shelving Plumbing system / repair (Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Meat 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) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Meat room Equipment: - Plumbing system / repair (Critical) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Kitchen Equipment: 3-bay Chemical sanitizer concentration (corrected on site) Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. Comments: RESTAURANT LOCATION:IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE. Location: Kitchen Improper sanitizing of utensil(s) and equipment (corrected) Utensil(s) and food-contact surface(s) not properly sanitized after cleaning. Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. Comments: RESTAURANT LOCATION: FOOD HANDLER OBSERVED WIPING DOWN PREP TABLES AND CUTTING BOARDS WITH SOILED TOWELS AND APPLYING NO SANITIZER.MAINTAIN IN-PLACE SANITIZER BUCKET TO WIPE DOWN SURFACES/EQUIPMENT PRPOERLY DURING OPERATION HOURS. Location: Kitchen Equipment: Prep table 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: RESTAURANT LOCATION:DO NOT USE BOWLS/CUPS, ETC TO DISPENSE OUT FOOD PRODUCTS. ESTABLISHMENT MUST USE PROPER FOOD GRADE UTENSILS WITH HANDLES TO DISPENSE OUT FOODS PROPERLY. Location: Kitchen Hair restraints (corrected) Food employees not wearing proper hair restraint. Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets. Dumpster lids open (corrected) Dumpster and/or waste handling units not covered. Correction: Cover all dumpsters and waste handling units. Location: Dumpster area Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: DO NOT USE LINEN TOWELS FOR SHELF LINING OR FOR DRYING DISHES/UTENSILS; USE ONLY EASILY CLEANABLE SURFACES OR LINERS. Location: Kitchen (back) Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: DO NOT USE LINEN TOWELS FOR SHELF LINING OR FOR DRYING DISHES/UTENSILS; USE ONLY EASILY CLEANABLE SURFACES OR LINERS. Location: Prep area 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: RESTAURANT LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF HOOD SYSTEM AND FILTERS. Location: Kitchen Walls, floors, etc/soiled (corrected) Physical structure, walls, floors, and/or ceilings soiled. Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS. Location: Walk-in cooler 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BACK KITCHEN PREP LOCATION CHEST FREEZERS WHERE MISSING. Location: Kitchen (back) Equipment: Chest freezer Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen Equipment: Metal shelving Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen (back) Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Prep area Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen Equipment: Cold top Food storage (corrected) Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER. Location: Walk-in cooler Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Kitchen (back) Equipment: Mop sink Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Kitchen (back) Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Prep area Hand sink/soap (corrected) No hand soap provided at hand sink. Correction: Provide soap. Comments: RESTAURANT LOCATION. Location: Kitchen Equipment: Hand sink	06/13/2014	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: RESTAURANT:GRILLED CHICKEN AT HOT HOLDING STEAM TABLE WHERE CORN ON COB IS LOCATED AT 118 - 122 F.RICE AT STEAM TABLE AT 113 F.CORRECTIVE ACTION STEAM TABLE TEMPERATURE GAUGE WAS ADJUSTED. FOODS AT STEAM TABLE WAS REHEATED TO 165 F IN MICROWAVE AND OVEN. Location: Sales floor Equipment: ----- Cooking Equip/Holding ----- 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: RESTAURANT:GRILLED CHICKEN AT HOT HOLDING STEAM TABLE WHERE CORN ON COB IS LOCATED AT 118 - 122 F.RICE AT STEAM TABLE AT 113 F.CORRECTIVE ACTION STEAM TABLE TEMPERATURE GAUGE WAS ADJUSTED. FOODS AT STEAM TABLE WAS REHEATED TO 165 F IN MICROWAVE AND OVEN. Location: Sales floor Equipment: ----- Cooking Equip/Holding ----- 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: RESTAURANT LOCATION: COLD-TOP UNIT AT 50 - 54 F. REPAIRSALES FLOOR: REACH-IN-PRODUCE COOLER AT 45 F. REPAIRSTORE POTENTIALLY HAZARDOUS FOODS AT ALTERNATE LOCATION THAT MAINTAINS REFRIGERATED TEMPS AT 41 F OR BELOW. Location: Kitchen Equipment: Cold top Cold holding Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Comments: RESTAURANT LOCATION: COLD-TOP UNIT AT 50 - 54 F. REPAIRSALES FLOOR: REACH-IN-PRODUCE COOLER AT 45 F. REPAIRSTORE POTENTIALLY HAZARDOUS FOODS AT ALTERNATE LOCATION THAT MAINTAINS REFRIGERATED TEMPS AT 41 F OR BELOW. Location: Sales floor Equipment: Reach in cooler 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: RESTAURANT LOCATION. Location: Kitchen Medicines storage and labeling (corrected) Improper storage and labeling of employee medications. Correction: Medicines for employee use shall be labeled and located to prevent contamination. Location: Kitchen (back) 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: FOOD HANDLERS OBSERVED NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES--DISCONTINUE THIS BEHAVIOR. Eating, drinking, smoking (corrected) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT RESTAURANT LOCATION AND BACK KITCHEN PREP AREA--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (front) Eating, drinking, smoking (corrected) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT RESTAURANT LOCATION AND BACK KITCHEN PREP AREA--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (back) Date marking (corrected) Potentially hazardous ready-to-eat food not properly date marked. Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. Comments: RESTAURANT LOCATION. Location: Kitchen Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL RESTAURANT EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING. Location: Kitchen Equipment: ----- Cooking Equip/Holding ----- Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL RESTAURANT EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING. Location: Walk-in cooler Equipment: Metal shelving Plumbing system / repair (Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Meat 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) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Meat room Equipment: - Plumbing system / repair (Critical) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1) REPAIR LEAKS AT BOTTOM OF KITCHEN/RESTAURANT 3-BAY SINK.2) REPAIR HOT WATER AT MEAT PREP AREA HANDSINK--CORRECTED. Location: Kitchen Equipment: 3-bay Chemical sanitizer concentration (corrected on site) Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. Comments: RESTAURANT LOCATION:IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE. Location: Kitchen Improper sanitizing of utensil(s) and equipment (corrected) Utensil(s) and food-contact surface(s) not properly sanitized after cleaning. Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. Comments: RESTAURANT LOCATION: FOOD HANDLER OBSERVED WIPING DOWN PREP TABLES AND CUTTING BOARDS WITH SOILED TOWELS AND APPLYING NO SANITIZER.MAINTAIN IN-PLACE SANITIZER BUCKET TO WIPE DOWN SURFACES/EQUIPMENT PRPOERLY DURING OPERATION HOURS. Location: Kitchen Equipment: Prep table 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: RESTAURANT LOCATION:DO NOT USE BOWLS/CUPS, ETC TO DISPENSE OUT FOOD PRODUCTS. ESTABLISHMENT MUST USE PROPER FOOD GRADE UTENSILS WITH HANDLES TO DISPENSE OUT FOODS PROPERLY. Location: Kitchen Hair restraints (corrected) Food employees not wearing proper hair restraint. Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets. Dumpster lids open (corrected) Dumpster and/or waste handling units not covered. Correction: Cover all dumpsters and waste handling units. Location: Dumpster area Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: DO NOT USE LINEN TOWELS FOR SHELF LINING OR FOR DRYING DISHES/UTENSILS; USE ONLY EASILY CLEANABLE SURFACES OR LINERS. Location: Kitchen (back) Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: DO NOT USE LINEN TOWELS FOR SHELF LINING OR FOR DRYING DISHES/UTENSILS; USE ONLY EASILY CLEANABLE SURFACES OR LINERS. Location: Prep area 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: RESTAURANT LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF HOOD SYSTEM AND FILTERS. Location: Kitchen Walls, floors, etc/soiled (corrected) Physical structure, walls, floors, and/or ceilings soiled. Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS. Location: Walk-in cooler 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BACK KITCHEN PREP LOCATION CHEST FREEZERS WHERE MISSING. Location: Kitchen (back) Equipment: Chest freezer Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen Equipment: Metal shelving Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen (back) Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Prep area Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: IN PROGRESS:1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY--CORRECTED.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen Equipment: Cold top Food storage (corrected) Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER. Location: Walk-in cooler Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Kitchen (back) Equipment: Mop sink Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Kitchen (back) Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Prep area Hand sink/soap (corrected) No hand soap provided at hand sink. Correction: Provide soap. Comments: RESTAURANT LOCATION. Location: Kitchen Equipment: Hand sink	06/12/2014	Recheck
Hot holding (corrected on site) Potentially hazardous food(s) not held at proper temperatures. Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. Comments: RESTAURANT:GRILLED CHICKEN AT HOT HOLDING STEAM TABLE WHERE CORN ON COB IS LOCATED AT 118 - 122 F.RICE AT STEAM TABLE AT 113 F.CORRECTIVE ACTION STEAM TABLE TEMPERATURE GAUGE WAS ADJUSTED. FOODS AT STEAM TABLE WAS REHEATED TO 165 F IN MICROWAVE AND OVEN. Location: Sales floor Equipment: ----- Cooking Equip/Holding ----- Hot holding (corrected on site) Potentially hazardous food(s) not held at proper temperatures. Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. Comments: RESTAURANT:GRILLED CHICKEN AT HOT HOLDING STEAM TABLE WHERE CORN ON COB IS LOCATED AT 118 - 122 F.RICE AT STEAM TABLE AT 113 F.CORRECTIVE ACTION STEAM TABLE TEMPERATURE GAUGE WAS ADJUSTED. FOODS AT STEAM TABLE WAS REHEATED TO 165 F IN MICROWAVE AND OVEN. Location: Sales floor Equipment: ----- Cooking Equip/Holding ----- 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: RESTAURANT LOCATION: COLD-TOP UNIT AT 50 - 54 F. REPAIRSALES FLOOR: REACH-IN-PRODUCE COOLER AT 45 F. REPAIRSTORE POTENTIALLY HAZARDOUS FOODS AT ALTERNATE LOCATION THAT MAINTAINS REFRIGERATED TEMPS AT 41 F OR BELOW. Location: Kitchen Equipment: Cold top Cold holding Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Comments: RESTAURANT LOCATION: COLD-TOP UNIT AT 50 - 54 F. REPAIRSALES FLOOR: REACH-IN-PRODUCE COOLER AT 45 F. REPAIRSTORE POTENTIALLY HAZARDOUS FOODS AT ALTERNATE LOCATION THAT MAINTAINS REFRIGERATED TEMPS AT 41 F OR BELOW. Location: Sales floor Equipment: Reach in cooler Toxic material(s) separation (corrected on site) Toxic material(s) improperly stored. Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s). Comments: RESTAURANT LOCATION. Location: Kitchen Medicines storage and labeling (corrected) Improper storage and labeling of employee medications. Correction: Medicines for employee use shall be labeled and located to prevent contamination. Location: Kitchen (back) 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: FOOD HANDLERS OBSERVED NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES--DISCONTINUE THIS BEHAVIOR. Eating, drinking, smoking (corrected) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT RESTAURANT LOCATION AND BACK KITCHEN PREP AREA--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (front) Eating, drinking, smoking (corrected) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT RESTAURANT LOCATION AND BACK KITCHEN PREP AREA--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (back) Date marking (corrected) Potentially hazardous ready-to-eat food not properly date marked. Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. Comments: RESTAURANT LOCATION. Location: Kitchen Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL RESTAURANT EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING. Location: Kitchen Equipment: ----- Cooking Equip/Holding ----- Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL RESTAURANT EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING. Location: Walk-in cooler Equipment: Metal shelving Plumbing system / repair (Critical) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: REPAIR HOT WATER AT MEAT PREP AREA HANDSINK. Location: Meat 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: REPAIR HOT WATER AT MEAT PREP AREA HANDSINK. Location: Meat room Chemical sanitizer concentration (corrected on site) Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. Comments: RESTAURANT LOCATION:IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE. Location: Kitchen Improper sanitizing of utensil(s) and equipment (corrected) Utensil(s) and food-contact surface(s) not properly sanitized after cleaning. Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. Comments: RESTAURANT LOCATION: FOOD HANDLER OBSERVED WIPING DOWN PREP TABLES AND CUTTING BOARDS WITH SOILED TOWELS AND APPLYING NO SANITIZER.MAINTAIN IN-PLACE SANITIZER BUCKET TO WIPE DOWN SURFACES/EQUIPMENT PRPOERLY DURING OPERATION HOURS. Location: Kitchen Equipment: Prep table 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: RESTAURANT LOCATION:DO NOT USE BOWLS/CUPS, ETC TO DISPENSE OUT FOOD PRODUCTS. ESTABLISHMENT MUST USE PROPER FOOD GRADE UTENSILS WITH HANDLES TO DISPENSE OUT FOODS PROPERLY. Location: Kitchen Hair restraints (corrected) Food employees not wearing proper hair restraint. Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets. Dumpster lids open (corrected on site) Dumpster and/or waste handling units not covered. Correction: Cover all dumpsters and waste handling units. Location: Dumpster area Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: DO NOT USE LINEN TOWELS FOR SHELF LINING OR FOR DRYING DISHES/UTENSILS; USE ONLY EASILY CLEANABLE SURFACES OR LINERS. Location: Kitchen (back) Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: DO NOT USE LINEN TOWELS FOR SHELF LINING OR FOR DRYING DISHES/UTENSILS; USE ONLY EASILY CLEANABLE SURFACES OR LINERS. Location: Prep area 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: RESTAURANT LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF HOOD SYSTEM AND FILTERS. Location: Kitchen Walls, floors, etc/soiled (corrected) Physical structure, walls, floors, and/or ceilings soiled. Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS. Location: Walk-in cooler 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BACK KITCHEN PREP LOCATION CHEST FREEZERS WHERE MISSING. Location: Kitchen (back) Equipment: Chest freezer Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: 1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen Equipment: Metal shelving Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: 1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen (back) Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: 1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Prep area Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: 1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY.3) REPLACE DAMAGED DOOR GASKET AT REACH-IN COLD TOP COOLER AT RESTAURANT LOCATION. Location: Kitchen Equipment: Cold top Food storage (corrected on site) Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER. Location: Walk-in cooler Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Kitchen (back) Equipment: Mop sink Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Kitchen (back) Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Prep area Hand sink/soap (corrected) No hand soap provided at hand sink. Correction: Provide soap. Comments: RESTAURANT LOCATION. Location: Kitchen Equipment: Hand sink	06/11/2014	Recheck
Hot holding (corrected on site) Potentially hazardous food(s) not held at proper temperatures. Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. Comments: RESTAURANT:GRILLED CHICKEN AT HOT HOLDING STEAM TABLE WHERE CORN ON COB IS LOCATED AT 118 - 123 F.CORRECTIVE ACTION* STEAM TABLE TEMPERATURE GAUGE WAS ADJUSTED.* Location: Sales floor Equipment: ----- Cooking Equip/Holding ----- 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: RESTAURANT LOCATION: COLD-TOP UNIT AT 50 - 54 F. REPAIRSALES FLOOR: REACH-IN-PRODUCE COOLER AT 45 F. REPAIRSTORE POTENTIALLY HAZARDOUS FOODS AT ALTERNATE LOCATION THAT MAINTAINS REFRIGERATED TEMPS AT 41 F OR BELOW. Location: Kitchen Equipment: Cold top Cold holding Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Comments: RESTAURANT LOCATION: COLD-TOP UNIT AT 50 - 54 F. REPAIRSALES FLOOR: REACH-IN-PRODUCE COOLER AT 45 F. REPAIRSTORE POTENTIALLY HAZARDOUS FOODS AT ALTERNATE LOCATION THAT MAINTAINS REFRIGERATED TEMPS AT 41 F OR BELOW. Location: Sales floor Equipment: Reach in cooler 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: RESTAURANT LOCATION. Location: Kitchen Medicines storage and labeling Improper storage and labeling of employee medications. Correction: Medicines for employee use shall be labeled and located to prevent contamination. Location: Kitchen (back) No hand washing (when) (corrected on site) 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: FOOD HANDLERS OBSERVED NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES--DISCONTINUE THIS BEHAVIOR. Eating, drinking, smoking Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT RESTAURANT LOCATION AND BACK KITCHEN PREP AREA--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (front) Eating, drinking, smoking Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT RESTAURANT LOCATION AND BACK KITCHEN PREP AREA--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (back) Date marking Potentially hazardous ready-to-eat food not properly date marked. Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. Comments: RESTAURANT LOCATION. Location: Kitchen Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL RESTAURANT EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING. Location: Kitchen Equipment: ----- Cooking Equip/Holding ----- Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL RESTAURANT EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING. Location: Walk-in cooler Equipment: Metal shelving Plumbing system / repair (Critical) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: REPAIR MEAT PREP AREA HANDSINK; BOTTOM PIPING IS NOT CONNECTED TO SINK. Location: Meat 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: REPAIR MEAT PREP AREA HANDSINK; BOTTOM PIPING IS NOT CONNECTED TO SINK. Location: Meat room Improper sanitizing of utensil(s) and equipment (corrected on site) Utensil(s) and food-contact surface(s) not properly sanitized after cleaning. Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. Comments: RESTAURANT LOCATION: FOOD HANDLER OBSERVED WIPING DOWN PREP TABLES AND CUTTING BOARDS WITH SOILED TOWELS AND APPLYING NO SANITIZER.MAINTAIN IN-PLACE SANITIZER BUCKET TO WIPE DOWN SURFACES/EQUIPMENT PRPOERLY DURING OPERATION HOURS. Location: Kitchen Equipment: Prep table 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: RESTAURANT LOCATION:DO NOT USE BOWLS/CUPS, ETC TO DISPENSE OUT FOOD PRODUCTS. ESTABLISHMENT MUST USE PROPER FOOD GRADE UTENSILS WITH HANDLES TO DISPENSE OUT FOODS PROPERLY. Location: Kitchen 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. Dumpster lids open Dumpster and/or waste handling units not covered. Correction: Cover all dumpsters and waste handling units. Location: Dumpster area Unnecessary litter Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: DO NOT USE LINEN TOWELS FOR SHELF LINING OR FOR DRYING DISHES/UTENSILS; USE ONLY EASILY CLEANABLE SURFACES OR LINERS. Location: Kitchen (back) Unnecessary litter Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: DO NOT USE LINEN TOWELS FOR SHELF LINING OR FOR DRYING DISHES/UTENSILS; USE ONLY EASILY CLEANABLE SURFACES OR LINERS. Location: Prep area 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: RESTAURANT LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF HOOD SYSTEM AND FILTERS. Location: Kitchen Walls, floors, etc/soiled Physical structure, walls, floors, and/or ceilings soiled. Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS. Location: Walk-in cooler 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BACK KITCHEN PREP LOCATION CHEST FREEZERS WHERE MISSING. Location: Kitchen (back) Equipment: Chest freezer Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: 1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY. Location: Kitchen Equipment: Metal shelving Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: 1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY. Location: Kitchen (back) Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: 1) RESTAURANT LOCATION: REPLACE RUSTED DAMAGED SHELVING WHERE NEEDED.2) REMOVE OLD SOILED AIR CURTAINS AT BACK KITCHEN PREP LOCATION AND REPLACE WITH NEW CURTAINS IF ESTABLISHMENT CHOOSES TO CONTINUE TO USE THEM. KEEP CURTAINS CLEANED AND SANITIZED REGULARLY. Location: Prep area Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Kitchen (back) Equipment: Mop sink Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Kitchen (back) Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN MOP SINK.2) KEEP BACK KITCHEN PREP AREA CLEAN AND ORGANIZED. GET RID OF ANY PERSONAL ITEMS, JUNK, EQUIPMENT ETC THAT YOU DO NOT WANT, NEED OR USE. Location: Prep area Hand sink/soap (corrected on site) No hand soap provided at hand sink. Correction: Provide soap. Comments: RESTAURANT LOCATION. Location: Kitchen Equipment: Hand sink	05/30/2014	Routine
Cross-contamination (corrected on site) Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. Correction: Food shall be protected from cross contamination. Comments: RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS AT RESTAURANT REACH-IN-COOLER.KEEP ALL RAW FOODS STORED BELOW READY-TO-EAT FOODS AT ALL TIMES. Location: Kitchen Equipment: Reach in cooler	04/02/2014	Non-Illness Complaint
Cold holding (corrected) Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Comments: RESTAURANT LOCATION:PORK AT REACH-IN-COOLER AT 60 F. Location: Kitchen (front) Equipment: Reach 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: RESTAURANT LOCATION: Location: Kitchen (front) Equipment: Reach in cooler 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: RESTAURANT LOCATION: Location: Kitchen (front) Eating, drinking, smoking (corrected) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: RESTAURANT LOCATION:1) FOOD HANDLER ON COOK-LINE CHEWING GUM/EATING--DISCONTINUE THIS BEHAVIOR.2) EMPLOYEE DRINKS STORED AT COOK-LINE--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (front) Eating, drinking, smoking (corrected) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: RESTAURANT LOCATION:1) FOOD HANDLER ON COOK-LINE CHEWING GUM/EATING--DISCONTINUE THIS BEHAVIOR.2) EMPLOYEE DRINKS STORED AT COOK-LINE--DISCONTINUE THIS BEHAVIOR. Location: Cook line Cross-contamination (corrected) Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. Correction: Food shall be protected from cross contamination. Comments: RESTAURANT LOCATION:RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS AT REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.BACK KITCHEN:RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (front) Equipment: Reach in cooler Cross-contamination (corrected) Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. Correction: Food shall be protected from cross contamination. Comments: RESTAURANT LOCATION:RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS AT REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.BACK KITCHEN:RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (back) Equipment: Walk in cooler Date marking (corrected) Potentially hazardous ready-to-eat food not properly date marked. Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. Comments: RESTAURANT LOCATION: Location: Kitchen (front) Equipment: Reach in cooler Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR--CORRECTED.BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Kitchen (front) Equipment: Metal shelving Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR--CORRECTED.BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Kitchen (front) Equipment: Prep table Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR--CORRECTED.BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Kitchen (front) Equipment: Reach in cooler Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR--CORRECTED.BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Kitchen (front) Equipment: ----- Cooking Equip/Holding ----- Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR--CORRECTED.BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Kitchen (back) Equipment: Chest freezer Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR--CORRECTED.BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Sales floor Equipment: Ice cream freezer Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR--CORRECTED.BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Kitchen (back) Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR--CORRECTED.BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Kitchen (back) Equipment: Walk in cooler Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR--CORRECTED.BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Meat counter Equipment: Reach in cooler Food contact cleaning frequency (corrected) Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses. Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. Comments: BACK PREP KITCHEN: Location: Kitchen (back) Equipment: Microwave oven Hand sink soiled (corrected) Hand washing facility is soiled. Correction: A hand washing facility shall be maintained clean at all times. Comments: RESTAURANT LOCATION: Location: Kitchen (front) Equipment: Hand sink Hand sink improper usage (corrected) Hand washing facility used for purposes other than hand washing. Correction: A hand washing facility may not be used for purpose(s) other than hand washing. Comments: RESTAURANT LOCATION:DO NOT STORE SANITIZER BUCKET INSIDE OF HANDSINK. Location: Kitchen (front) 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: BACK PREP KITCHEN:HOT WATER HANDLE STRIPPED AT BACK KITCHEN HANDSINK--REPAIR. Location: Kitchen (back) Equipment: Hand sink Food contacting soiled utensils/equipment (corrected) Food item(s) contacting soiled equipment or utensil(s). Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized. Comments: RESTAURANT LOCATION:FOOD HANDLER OBSERVED WIPING DOWN CUTTING BOARD/PREP TABLES WITH LINEN TOWEL THAT IS NOT IN SANITIZER BUCKET--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (front) Food contacting soiled utensils/equipment (corrected) Food item(s) contacting soiled equipment or utensil(s). Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized. Comments: RESTAURANT LOCATION:FOOD HANDLER OBSERVED WIPING DOWN CUTTING BOARD/PREP TABLES WITH LINEN TOWEL THAT IS NOT IN SANITIZER BUCKET--DISCONTINUE THIS BEHAVIOR. Location: Cook line 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: BACK PREP KITCHEN & RESTAURANT:USE ONLY APPROVED GRADE FOOD SCOOPS WITH HANDLES TO DISPENSE FOODS OR USE FOR UTENSILS STORED IN BULK INGREDIENT BINS. Location: Kitchen (back) 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: BACK PREP KITCHEN & RESTAURANT:USE ONLY APPROVED GRADE FOOD SCOOPS WITH HANDLES TO DISPENSE FOODS OR USE FOR UTENSILS STORED IN BULK INGREDIENT BINS. Location: Kitchen (front) Storage of Personal Items (corrected) Improper storage of personal item(s) with food or food contact item(s). Correction: Store personal item(s) away from food and food related articles. Comments: RESTAURANT LOCATION: Location: Kitchen (front) 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: RESTAURANT LOCATION:REPLACE AND/OR RESURFACE DAMAGED CUTTING BOARDS. Location: Kitchen (front) 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: BACK PREP KITCHEN:INVERT ALL CLEAN OPEN/EXPOSED DISHES ON DISH STORAGE SHELVING. Location: Kitchen (back) Drying mop(s) (corrected) Improper drying of wet mop(s). Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies. Location: Back room Drying mop(s) (corrected) Improper drying of wet mop(s). Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies. Location: Chemical room 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. Lighting intensity Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: BACK PREP KITCHEN:PROVIDE LIGHTS WHERE OUT AT BACK PREP KITCHEN CEILING AND HALLWAYS WHERE OUT. Location: Kitchen (back) Dumpster lids open (corrected) Dumpster and/or waste handling units not covered. Correction: Cover all dumpsters and waste handling units. Location: Dumpster area Dumpster area litter and items Trash areas and enclosures not properly maintained. Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter. Location: Dumpster area Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: MEAT COUNTER: REMOVE ALUMINIUM FOIL OUT OF REFRIGERATED MEAT CASE SEAFOOD COOLER/FREEZER.BACK PREP KITCHEN:REMOVE ALL FLAT CARDBOARD OFF FLOORS; YOU MAY USE A RUBBER MATS AS A SUBSTITUE (SOUND, SMOOTH AND EASILY CLEANABLE)--CORRECTED. Location: Kitchen (back) Unnecessary litter Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: MEAT COUNTER: REMOVE ALUMINIUM FOIL OUT OF REFRIGERATED MEAT CASE SEAFOOD COOLER/FREEZER.BACK PREP KITCHEN:REMOVE ALL FLAT CARDBOARD OFF FLOORS; YOU MAY USE A RUBBER MATS AS A SUBSTITUE (SOUND, SMOOTH AND EASILY CLEANABLE)--CORRECTED. Location: Meat counter Ventilation provided (corrected) Insufficient capacity and/or no mechanical ventilation provided. Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services. Comments: RESTAURANT LOCATION AND BACK PREP KITCHEN:HAVE ALL FIRE-SUPPRESSION SYSTEMS AND FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2013/AUGUST OF 2011) Location: Kitchen (front) Ventilation provided (corrected) Insufficient capacity and/or no mechanical ventilation provided. Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services. Comments: RESTAURANT LOCATION AND BACK PREP KITCHEN:HAVE ALL FIRE-SUPPRESSION SYSTEMS AND FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2013/AUGUST OF 2011) Location: Kitchen (back) Ventilation soiled (corrected) Ventilation system soiled. Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. Comments: RESTAURANT LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS. Location: Kitchen (front) Ventilation soiled (corrected) Ventilation system soiled. Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. Comments: RESTAURANT LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS. Location: Cook line Walls, floors, etc/soiled (corrected) Physical structure, walls, floors, and/or ceilings soiled. Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Comments: BACK KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN WALK-IN-PRODUCE COOLER FLOORS. Location: Kitchen (back) 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: BACK KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN WALK-IN-PRODUCE COOLER FLOORS. Location: Walk-in cooler 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: RESTAURANT LOCATION:PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLERS WHERE BEVERAGES ARE STORED.BACK PREP KITCHEN:PROVIDE ALL CHEST FREEZERS WITH THERMOMETERS WHERE MISSING.MEAT COUNTER:PROVIDE INTERIOR THERMOMETER AT MEAT COUNTER REFRIGERATION CHEESE STORAGE CASE--CORRECTED. Location: Kitchen (front) Equipment: Reach in cooler 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: RESTAURANT LOCATION:PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLERS WHERE BEVERAGES ARE STORED.BACK PREP KITCHEN:PROVIDE ALL CHEST FREEZERS WITH THERMOMETERS WHERE MISSING.MEAT COUNTER:PROVIDE INTERIOR THERMOMETER AT MEAT COUNTER REFRIGERATION CHEESE STORAGE CASE--CORRECTED. Location: Kitchen (back) Equipment: Chest freezer 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: RESTAURANT LOCATION:PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLERS WHERE BEVERAGES ARE STORED.BACK PREP KITCHEN:PROVIDE ALL CHEST FREEZERS WITH THERMOMETERS WHERE MISSING.MEAT COUNTER:PROVIDE INTERIOR THERMOMETER AT MEAT COUNTER REFRIGERATION CHEESE STORAGE CASE--CORRECTED. Location: Meat counter Equipment: Reach in cooler Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: RESTAURANT LOCATION:1) REPLACE DAMAGED COLD-TOP UNIT DOOR GASKETS.2) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT EGG STORAGE AND BEVERAGE COOLERS.BACK PREP KITCHEN:REPAIR HOLES AT RIGHT SIDE FAUCET HEAD OF BACK KITCHEN 3-BAY SINK (WATER IS SPRAYING OUT)--CORRECTED.BACK KITCHEN:REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER (PRODUCE). Location: Kitchen (front) Equipment: Cold top Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: RESTAURANT LOCATION:1) REPLACE DAMAGED COLD-TOP UNIT DOOR GASKETS.2) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT EGG STORAGE AND BEVERAGE COOLERS.BACK PREP KITCHEN:REPAIR HOLES AT RIGHT SIDE FAUCET HEAD OF BACK KITCHEN 3-BAY SINK (WATER IS SPRAYING OUT)--CORRECTED.BACK KITCHEN:REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER (PRODUCE). Location: Kitchen (front) Equipment: Reach in cooler Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: RESTAURANT LOCATION:1) REPLACE DAMAGED COLD-TOP UNIT DOOR GASKETS.2) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT EGG STORAGE AND BEVERAGE COOLERS.BACK PREP KITCHEN:REPAIR HOLES AT RIGHT SIDE FAUCET HEAD OF BACK KITCHEN 3-BAY SINK (WATER IS SPRAYING OUT)--CORRECTED.BACK KITCHEN:REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER (PRODUCE). Location: Kitchen (back) Equipment: 3-bay Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: RESTAURANT LOCATION:1) REPLACE DAMAGED COLD-TOP UNIT DOOR GASKETS.2) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT EGG STORAGE AND BEVERAGE COOLERS.BACK PREP KITCHEN:REPAIR HOLES AT RIGHT SIDE FAUCET HEAD OF BACK KITCHEN 3-BAY SINK (WATER IS SPRAYING OUT)--CORRECTED.BACK KITCHEN:REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER (PRODUCE). Location: Kitchen (back) Equipment: Walk in cooler Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: BACK PREP KITCHEN:CLEAN AND ORGANIZE BACK PREP KITCHEN. Location: Kitchen (back) Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: BACK PREP KITCHEN:CLEAN AND ORGANIZE BACK PREP KITCHEN. Location: Chemical room 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: BACK PREP KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE. Location: Kitchen (back) Equipment: Ice machine Plumbing system/ repair (Non-Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: MEAT COUNTER PREP:REPAIR LEAKS AT MEAT COUNTER PREP SINK FAUCET HEAD. Location: Meat counter Equipment: Prep sink	01/29/2014	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: RESTAURANT LOCATION:PORK AT REACH-IN-COOLER AT 60 F. Location: Kitchen (front) Equipment: Reach 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: RESTAURANT LOCATION: Location: Kitchen (front) Equipment: Reach in cooler Toxic material(s) separation (corrected on site) Toxic material(s) improperly stored. Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s). Comments: RESTAURANT LOCATION: Location: Kitchen (front) Eating, drinking, smoking (corrected on site) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: RESTAURANT LOCATION:1) FOOD HANDLER ON COOK-LINE CHEWING GUM/EATING--DISCONTINUE THIS BEHAVIOR.2) EMPLOYEE DRINKS STORED AT COOK-LINE--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (front) Eating, drinking, smoking (corrected on site) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: RESTAURANT LOCATION:1) FOOD HANDLER ON COOK-LINE CHEWING GUM/EATING--DISCONTINUE THIS BEHAVIOR.2) EMPLOYEE DRINKS STORED AT COOK-LINE--DISCONTINUE THIS BEHAVIOR. Location: Cook line Cross-contamination (corrected) Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. Correction: Food shall be protected from cross contamination. Comments: RESTAURANT LOCATION:RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS AT REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.BACK KITCHEN:RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (front) Equipment: Reach in cooler Cross-contamination (corrected) Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. Correction: Food shall be protected from cross contamination. Comments: RESTAURANT LOCATION:RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS AT REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.BACK KITCHEN:RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (back) Equipment: Walk in cooler Date marking Potentially hazardous ready-to-eat food not properly date marked. Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. Comments: RESTAURANT LOCATION: Location: Kitchen (front) Equipment: Reach in cooler Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR--CORRECTED.BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Kitchen (front) Equipment: Metal shelving Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR--CORRECTED.BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Kitchen (front) Equipment: Prep table Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR--CORRECTED.BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Kitchen (front) Equipment: Reach in cooler Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR--CORRECTED.BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Kitchen (front) Equipment: ----- Cooking Equip/Holding ----- Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR--CORRECTED.BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Kitchen (back) Equipment: Chest freezer Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR--CORRECTED.BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Sales floor Equipment: Ice cream freezer Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR--CORRECTED.BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Kitchen (back) Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR--CORRECTED.BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Kitchen (back) Equipment: Walk in cooler Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR--CORRECTED.BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Meat counter Equipment: Reach in cooler Food contact cleaning frequency Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses. Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. Comments: BACK PREP KITCHEN: Location: Kitchen (back) Equipment: Microwave oven Hand sink soiled (corrected) Hand washing facility is soiled. Correction: A hand washing facility shall be maintained clean at all times. Comments: RESTAURANT LOCATION: Location: Kitchen (front) Equipment: Hand sink Hand sink improper usage (corrected) Hand washing facility used for purposes other than hand washing. Correction: A hand washing facility may not be used for purpose(s) other than hand washing. Comments: RESTAURANT LOCATION:DO NOT STORE SANITIZER BUCKET INSIDE OF HANDSINK. Location: Kitchen (front) 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: BACK PREP KITCHEN:HOT WATER HANDLE STRIPPED AT BACK KITCHEN HANDSINK--REPAIR. Location: Kitchen (back) Equipment: Hand sink Food contacting soiled utensils/equipment (corrected) Food item(s) contacting soiled equipment or utensil(s). Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized. Comments: RESTAURANT LOCATION:FOOD HANDLER OBSERVED WIPING DOWN CUTTING BOARD/PREP TABLES WITH LINEN TOWEL THAT IS NOT IN SANITIZER BUCKET--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (front) Food contacting soiled utensils/equipment (corrected) Food item(s) contacting soiled equipment or utensil(s). Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized. Comments: RESTAURANT LOCATION:FOOD HANDLER OBSERVED WIPING DOWN CUTTING BOARD/PREP TABLES WITH LINEN TOWEL THAT IS NOT IN SANITIZER BUCKET--DISCONTINUE THIS BEHAVIOR. Location: Cook line 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: BACK PREP KITCHEN & RESTAURANT:USE ONLY APPROVED GRADE FOOD SCOOPS WITH HANDLES TO DISPENSE FOODS OR USE FOR UTENSILS STORED IN BULK INGREDIENT BINS. Location: Kitchen (back) 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: BACK PREP KITCHEN & RESTAURANT:USE ONLY APPROVED GRADE FOOD SCOOPS WITH HANDLES TO DISPENSE FOODS OR USE FOR UTENSILS STORED IN BULK INGREDIENT BINS. Location: Kitchen (front) Storage of Personal Items (corrected on site) Improper storage of personal item(s) with food or food contact item(s). Correction: Store personal item(s) away from food and food related articles. Comments: RESTAURANT LOCATION: Location: Kitchen (front) 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: RESTAURANT LOCATION:REPLACE AND/OR RESURFACE DAMAGED CUTTING BOARDS. Location: Kitchen (front) 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: BACK PREP KITCHEN:INVERT ALL CLEAN OPEN/EXPOSED DISHES ON DISH STORAGE SHELVING. Location: Kitchen (back) Drying mop(s) (corrected) Improper drying of wet mop(s). Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies. Location: Back room Drying mop(s) (corrected) Improper drying of wet mop(s). Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies. Location: Chemical room 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. Lighting intensity Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: BACK PREP KITCHEN:PROVIDE LIGHTS WHERE OUT AT BACK PREP KITCHEN CEILING AND HALLWAYS WHERE OUT. Location: Kitchen (back) Dumpster lids open (corrected) Dumpster and/or waste handling units not covered. Correction: Cover all dumpsters and waste handling units. Location: Dumpster area Dumpster area litter and items Trash areas and enclosures not properly maintained. Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter. Location: Dumpster area Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: BACK PREP KITCHEN:REMOVE ALL FLAT CARDBOARD OFF FLOORS; YOU MAY USE A RUBBER MATS AS A SUBSTITUE (SOUND, SMOOTH AND EASILY CLEANABLE). Location: Kitchen (back) Ventilation provided (corrected) Insufficient capacity and/or no mechanical ventilation provided. Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services. Comments: RESTAURANT LOCATION AND BACK PREP KITCHEN:HAVE ALL FIRE-SUPPRESSION SYSTEMS AND FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2013/AUGUST OF 2011) Location: Kitchen (front) Ventilation provided (corrected) Insufficient capacity and/or no mechanical ventilation provided. Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services. Comments: RESTAURANT LOCATION AND BACK PREP KITCHEN:HAVE ALL FIRE-SUPPRESSION SYSTEMS AND FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2013/AUGUST OF 2011) Location: Kitchen (back) Ventilation soiled (corrected) Ventilation system soiled. Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. Comments: RESTAURANT LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS. Location: Kitchen (front) Ventilation soiled (corrected) Ventilation system soiled. Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. Comments: RESTAURANT LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS. Location: Cook line Walls, floors, etc/soiled Physical structure, walls, floors, and/or ceilings soiled. Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Comments: BACK KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN WALK-IN-PRODUCE COOLER FLOORS. Location: Kitchen (back) Walls, floors, etc/soiled Physical structure, walls, floors, and/or ceilings soiled. Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Comments: BACK KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN WALK-IN-PRODUCE COOLER FLOORS. Location: Walk-in cooler 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: RESTAURANT LOCATION:PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLERS WHERE BEVERAGES ARE STORED.BACK PREP KITCHEN:PROVIDE ALL CHEST FREEZERS WITH THERMOMETERS WHERE MISSING.MEAT COUNTER:PROVIDE INTERIOR THERMOMETER AT MEAT COUNTER REFRIGERATION CHEESE STORAGE CASE--CORRECTED. Location: Kitchen (front) Equipment: Reach in cooler 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: RESTAURANT LOCATION:PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLERS WHERE BEVERAGES ARE STORED.BACK PREP KITCHEN:PROVIDE ALL CHEST FREEZERS WITH THERMOMETERS WHERE MISSING.MEAT COUNTER:PROVIDE INTERIOR THERMOMETER AT MEAT COUNTER REFRIGERATION CHEESE STORAGE CASE--CORRECTED. Location: Kitchen (back) Equipment: Chest freezer 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: RESTAURANT LOCATION:PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLERS WHERE BEVERAGES ARE STORED.BACK PREP KITCHEN:PROVIDE ALL CHEST FREEZERS WITH THERMOMETERS WHERE MISSING.MEAT COUNTER:PROVIDE INTERIOR THERMOMETER AT MEAT COUNTER REFRIGERATION CHEESE STORAGE CASE--CORRECTED. Location: Meat counter Equipment: Reach in cooler Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: RESTAURANT LOCATION:1) REPLACE DAMAGED COLD-TOP UNIT DOOR GASKETS.2) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT EGG STORAGE AND BEVERAGE COOLERS.BACK PREP KITCHEN:REPAIR HOLES AT RIGHT SIDE FAUCET HEAD OF BACK KITCHEN 3-BAY SINK (WATER IS SPRAYING OUT)--CORRECTED.BACK KITCHEN:REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER. Location: Kitchen (front) Equipment: Cold top Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: RESTAURANT LOCATION:1) REPLACE DAMAGED COLD-TOP UNIT DOOR GASKETS.2) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT EGG STORAGE AND BEVERAGE COOLERS.BACK PREP KITCHEN:REPAIR HOLES AT RIGHT SIDE FAUCET HEAD OF BACK KITCHEN 3-BAY SINK (WATER IS SPRAYING OUT)--CORRECTED.BACK KITCHEN:REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER. Location: Kitchen (front) Equipment: Reach in cooler Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: RESTAURANT LOCATION:1) REPLACE DAMAGED COLD-TOP UNIT DOOR GASKETS.2) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT EGG STORAGE AND BEVERAGE COOLERS.BACK PREP KITCHEN:REPAIR HOLES AT RIGHT SIDE FAUCET HEAD OF BACK KITCHEN 3-BAY SINK (WATER IS SPRAYING OUT)--CORRECTED.BACK KITCHEN:REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER. Location: Kitchen (back) Equipment: 3-bay Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: RESTAURANT LOCATION:1) REPLACE DAMAGED COLD-TOP UNIT DOOR GASKETS.2) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT EGG STORAGE AND BEVERAGE COOLERS.BACK PREP KITCHEN:REPAIR HOLES AT RIGHT SIDE FAUCET HEAD OF BACK KITCHEN 3-BAY SINK (WATER IS SPRAYING OUT)--CORRECTED.BACK KITCHEN:REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER. Location: Kitchen (back) Equipment: Walk in cooler Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: BACK PREP KITCHEN:CLEAN AND ORGANIZE BACK PREP KITCHEN. Location: Kitchen (back) Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: BACK PREP KITCHEN:CLEAN AND ORGANIZE BACK PREP KITCHEN. Location: Chemical room 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: BACK PREP KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE. Location: Kitchen (back) Equipment: Ice machine Plumbing system/ repair (Non-Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: MEAT COUNTER PREP:REPAIR LEAKS AT MEAT COUNTER PREP SINK FAUCET HEAD. Location: Meat counter Equipment: Prep sink	12/24/2013	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: RESTAURANT LOCATION:PORK AT REACH-IN-COOLER AT 60 F. Location: Kitchen (front) Equipment: Reach 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: RESTAURANT LOCATION: Location: Kitchen (front) Equipment: Reach in cooler Toxic material(s) separation (corrected on site) Toxic material(s) improperly stored. Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s). Comments: RESTAURANT LOCATION: Location: Kitchen (front) Eating, drinking, smoking (corrected on site) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: RESTAURANT LOCATION:1) FOOD HANDLER ON COOK-LINE CHEWING GUM/EATING--DISCONTINUE THIS BEHAVIOR.2) EMPLOYEE DRINKS STORED AT COOK-LINE--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (front) Eating, drinking, smoking (corrected on site) Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. Comments: RESTAURANT LOCATION:1) FOOD HANDLER ON COOK-LINE CHEWING GUM/EATING--DISCONTINUE THIS BEHAVIOR.2) EMPLOYEE DRINKS STORED AT COOK-LINE--DISCONTINUE THIS BEHAVIOR. Location: Cook line Cross-contamination Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. Correction: Food shall be protected from cross contamination. Comments: RESTAURANT LOCATION:RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS AT REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.BACK KITCHEN:RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (front) Equipment: Reach in cooler Cross-contamination Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. Correction: Food shall be protected from cross contamination. Comments: RESTAURANT LOCATION:RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS AT REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.BACK KITCHEN:RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (back) Equipment: Walk in cooler Date marking Potentially hazardous ready-to-eat food not properly date marked. Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. Comments: RESTAURANT LOCATION: Location: Kitchen (front) Equipment: Reach in cooler Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR).BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Kitchen (front) Equipment: Metal shelving Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR).BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Kitchen (front) Equipment: Prep table Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR).BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Kitchen (front) Equipment: Reach in cooler Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR).BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Kitchen (front) Equipment: ----- Cooking Equip/Holding ----- Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR).BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Kitchen (back) Equipment: Chest freezer Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR).BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Sales floor Equipment: Ice cream freezer Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR).BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Kitchen (back) Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR).BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Kitchen (back) Equipment: Walk in cooler Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE ITEMS; INCLUDING:RESTAURANT LOCATION:1) ALL KITCHEN EQUIPMENT; INCLUDING OVEN WHERE CHICKEN IS COOKED (INTERIOR AND EXTERIOR).BACK PREP KITCHEN:1) DEFROST, CLEAN AND SANITIZE ALL CHEST FREEZERS.2) ALL DISHES MUST BE CLEANED AND SANITIZE BEFORE PLACING ON CLEAN DISH STORAGE SHELVING.3) CLEAN AND SANITIZE PRODUCE WALK-IN-COOLER SHELVING.SALES FLOOR:DEFROST, CLEAN AND SANITIZE ALL ICE CREAM FREEZERS.MEAT COUNTER:CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF ALL MEAT COUNTER REFRIGERATION DISPLAY CASES. Location: Meat counter Equipment: Reach in cooler Food contact cleaning frequency Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses. Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. Comments: BACK PREP KITCHEN: Location: Kitchen (back) Equipment: Microwave oven Hand sink soiled Hand washing facility is soiled. Correction: A hand washing facility shall be maintained clean at all times. Comments: RESTAURANT LOCATION: Location: Kitchen (front) Equipment: Hand sink Hand sink improper usage (corrected on site) Hand washing facility used for purposes other than hand washing. Correction: A hand washing facility may not be used for purpose(s) other than hand washing. Comments: RESTAURANT LOCATION:DO NOT STORE SANITIZER BUCKET INSIDE OF HANDSINK. Location: Kitchen (front) 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: BACK PREP KITCHEN:HOT WATER HANDLE STRIPPED AT BACK KITCHEN HANDSINK--REPAIR. Location: Kitchen (back) Equipment: Hand sink Food contacting soiled utensils/equipment Food item(s) contacting soiled equipment or utensil(s). Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized. Comments: RESTAURANT LOCATION:FOOD HANDLER OBSERVED WIPING DOWN CUTTING BOARD/PREP TABLES WITH LINEN TOWEL THAT IS NOT IN SANITIZER BUCKET--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (front) Food contacting soiled utensils/equipment Food item(s) contacting soiled equipment or utensil(s). Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized. Comments: RESTAURANT LOCATION:FOOD HANDLER OBSERVED WIPING DOWN CUTTING BOARD/PREP TABLES WITH LINEN TOWEL THAT IS NOT IN SANITIZER BUCKET--DISCONTINUE THIS BEHAVIOR. Location: Cook line 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: BACK PREP KITCHEN:USE ONLY APPROVED GRADE FOOD SCOOPS WITH HANDLES TO DISPENSE FOODS OR USE FOR UTENSILS STORED IN BULK INGREDIENT BINS. Location: Kitchen (back) Storage of Personal Items Improper storage of personal item(s) with food or food contact item(s). Correction: Store personal item(s) away from food and food related articles. Comments: RESTAURANT LOCATION: Location: Kitchen (front) 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: RESTAURANT LOCATION:REPLACE AND/OR RESURFACE DAMAGED CUTTING BOARDS. Location: Kitchen (front) 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: BACK PREP KITCHEN:INVERT ALL CLEAN OPEN/EXPOSED DISHES ON DISH STORAGE SHELVING. Location: Kitchen (back) Drying mop(s) Improper drying of wet mop(s). Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies. Location: Back room Drying mop(s) Improper drying of wet mop(s). Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies. Location: Chemical room Lighting intensity Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: BACK PREP KITCHEN:PROVIDE LIGHTS WHERE OUT AT BACK PREP KITCHEN CEILING AND HALLWAYS WHERE OUT. Location: Kitchen (back) Dumpster lids open Dumpster and/or waste handling units not covered. Correction: Cover all dumpsters and waste handling units. Location: Dumpster area Dumpster area litter and items Trash areas and enclosures not properly maintained. Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter. Location: Dumpster area Unnecessary litter Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: BACK PREP KITCHEN:REMOVE ALL FLAT CARDBOARD OFF FLOORS; YOU MAY USE A RUBBER MATS AS A SUBSTITUE (SOUND, SMOOTH AND EASILY CLEANABLE). Location: Kitchen (back) Ventilation provided Insufficient capacity and/or no mechanical ventilation provided. Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services. Comments: RESTAURANT LOCATION AND BACK PREP KITCHEN:HAVE ALL FIRE-SUPPRESSION SYSTEMS AND FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2013/AUGUST OF 2011) Location: Kitchen (front) Ventilation provided Insufficient capacity and/or no mechanical ventilation provided. Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services. Comments: RESTAURANT LOCATION AND BACK PREP KITCHEN:HAVE ALL FIRE-SUPPRESSION SYSTEMS AND FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2013/AUGUST OF 2011) Location: Kitchen (back) Ventilation soiled Ventilation system soiled. Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. Comments: RESTAURANT LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS. Location: Kitchen (front) Ventilation soiled Ventilation system soiled. Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. Comments: RESTAURANT LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS. Location: Cook line Walls, floors, etc/soiled Physical structure, walls, floors, and/or ceilings soiled. Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Comments: BACK KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN WALK-IN-PRODUCE COOLER FLOORS. Location: Kitchen (back) Walls, floors, etc/soiled Physical structure, walls, floors, and/or ceilings soiled. Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Comments: BACK KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN WALK-IN-PRODUCE COOLER FLOORS. Location: Walk-in cooler 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: RESTAURANT LOCATION:PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLERS WHERE RAW EGGS ARE STORAGED AND BEVERAGES.BACK PREP KITCHEN:PROVIDE ALL CHEST FREEZERS WITH THERMOMETERS WHERE MISSING.MEAT COUNTER:PROVIDE INTERIOR THERMOMETER AT MEAT COUNTER REFRIGERATION CHEESE STORAGE CASE. Location: Kitchen (front) Equipment: Reach in cooler 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: RESTAURANT LOCATION:PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLERS WHERE RAW EGGS ARE STORAGED AND BEVERAGES.BACK PREP KITCHEN:PROVIDE ALL CHEST FREEZERS WITH THERMOMETERS WHERE MISSING.MEAT COUNTER:PROVIDE INTERIOR THERMOMETER AT MEAT COUNTER REFRIGERATION CHEESE STORAGE CASE. Location: Kitchen (back) Equipment: Chest freezer 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: RESTAURANT LOCATION:PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLERS WHERE RAW EGGS ARE STORAGED AND BEVERAGES.BACK PREP KITCHEN:PROVIDE ALL CHEST FREEZERS WITH THERMOMETERS WHERE MISSING.MEAT COUNTER:PROVIDE INTERIOR THERMOMETER AT MEAT COUNTER REFRIGERATION CHEESE STORAGE CASE. Location: Meat counter Equipment: Reach in cooler Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: RESTAURANT LOCATION:1) REPLACE DAMAGED COLD-TOP UNIT DOOR GASKETS.2) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT EGG STORAGE AND BEVERAGE COOLERS.BACK PREP KITCHEN:REPAIR HOLES AT RIGHT SIDE FAUCET HEAD OF BACK KITCHEN 3-BAY SINK (WATER IS SPRAYING OUT).BACK KITCHEN:REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER. Location: Kitchen (front) Equipment: Cold top Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: RESTAURANT LOCATION:1) REPLACE DAMAGED COLD-TOP UNIT DOOR GASKETS.2) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT EGG STORAGE AND BEVERAGE COOLERS.BACK PREP KITCHEN:REPAIR HOLES AT RIGHT SIDE FAUCET HEAD OF BACK KITCHEN 3-BAY SINK (WATER IS SPRAYING OUT).BACK KITCHEN:REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER. Location: Kitchen (front) Equipment: Reach in cooler Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: RESTAURANT LOCATION:1) REPLACE DAMAGED COLD-TOP UNIT DOOR GASKETS.2) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT EGG STORAGE AND BEVERAGE COOLERS.BACK PREP KITCHEN:REPAIR HOLES AT RIGHT SIDE FAUCET HEAD OF BACK KITCHEN 3-BAY SINK (WATER IS SPRAYING OUT).BACK KITCHEN:REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER. Location: Kitchen (back) Equipment: 3-bay Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: RESTAURANT LOCATION:1) REPLACE DAMAGED COLD-TOP UNIT DOOR GASKETS.2) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT EGG STORAGE AND BEVERAGE COOLERS.BACK PREP KITCHEN:REPAIR HOLES AT RIGHT SIDE FAUCET HEAD OF BACK KITCHEN 3-BAY SINK (WATER IS SPRAYING OUT).BACK KITCHEN:REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER. Location: Kitchen (back) Equipment: Walk in cooler Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: BACK PREP KITCHEN:CLEAN AND ORGANIZE BACK PREP KITCHEN AND MOP SINK/CHEMICAL STORAGE ROOM. Location: Kitchen (back) Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: BACK PREP KITCHEN:CLEAN AND ORGANIZE BACK PREP KITCHEN AND MOP SINK/CHEMICAL STORAGE ROOM. Location: Chemical room 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: BACK PREP KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE. Location: Kitchen (back) Equipment: Ice machine Plumbing system/ repair (Non-Critical) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: MEAT COUNTER PREP:REPAIR LEAKS AT MEAT COUNTER PREP SINK FAUCET HEAD. Location: Meat counter Equipment: Prep sink	11/18/2013	Routine
Smoking distance signage (corrected) Smoking signs not posted conspicuously at each public entrance. Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language. Comments: PROVIDED SIGNS TO ESTABLISHMENT. 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. PERSON IN CHARGE DISCARDED ROLLED TACOS IN LARGE COVERED CONTAINER LOCATED IN 2 DOOR REACH IN GLASS DOOR COOLER THAT HAD BEEN IN COOL SINCE AT LEAST 10AM. MONITOR COOLING. Location: Kitchen (front) Equipment: Upright cooler Cold holding (corrected) Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. COOKED MEAT AND RAW MEAT ON CART. FOOD MUST BE MAINTAINED HOT OR COLD. Location: Cook line 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. HANDS NOT WASHED BEFORE APPLYING GLOVES. WASH HANDS. Cross-contamination (corrected) Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. Correction: Food shall be protected from cross contamination. 1) RAW FISH STORED ABOVE COOKED SHRIMP IN MEAT DISPLAY CASE. STORE BELOW. 2) RAW MEAT STORED ABOVE VEGETABLES IN WALK IN COOLER. STORE BELOW. Location: Kitchen (back) Equipment: Walk in cooler Cross-contamination (corrected) Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. Correction: Food shall be protected from cross contamination. 1) RAW FISH STORED ABOVE COOKED SHRIMP IN MEAT DISPLAY CASE. STORE BELOW. 2) RAW MEAT STORED ABOVE VEGETABLES IN WALK IN COOLER. STORE BELOW. Location: Meat counter Equipment: Reach in cooler Food contact cleaning frequency (corrected) Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses. Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. Location: Kitchen (back) Equipment: Can opener 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. BUCKET STORED IN REAR HAND SINK. REMOVE. KEEP CLEAR FROM OBSTRUCTION AND PROMOTE USE. Location: Kitchen (back) Equipment: Hand sink Hand sink improper usage (corrected) Hand washing facility used for purposes other than hand washing. Correction: A hand washing facility may not be used for purpose(s) other than hand washing. COOLER DRAIN LINE DRAINING INTO HAND SINK. REMOVE. Location: Meat 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. REAR FLOOR DRAIN DOES NOT DRAIN, PLEASE ASSESS. Location: Kitchen (back) Chemical sanitizer concentration (corrected) Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. IN PLACE SANITIZER NOT AT PROPER CONCENTRATION. MONITOR AND CHANGE OUT. Location: Kitchen (front) Improper sanitizing of utensil(s) and equipment (corrected) Utensil(s) and food-contact surface(s) not properly sanitized after cleaning. Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. EQUIPMENT NOT SANITIZED AFTER CLEANING. SANITIZE. Location: Kitchen (back) Equipment: 3-bay Bulk labeling (corrected) Food items removed from original container not properly labeled. Correction: Working containers holding food items shall be labeled with the common name of the food item. Location: Kitchen (back) Ventilation soiled (corrected) Ventilation system soiled. Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. FRONT KITCHEN HOOD SOILED. Location: Kitchen (front) Cove molding Floor-wall junctures not coved. Correction: Install cove molding. COVE MOLDING MISSING NEAR 3-BAY SINK IN REAR AREA. Location: Kitchen (back) Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. REPLACE TORN GASKET OF MAKE TABLE COOLER. DEFROST CHEST FREEZER NEAR MOP SINK. Location: Cook line Equipment: Make table cooler Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. REPLACE TORN GASKET OF MAKE TABLE COOLER. DEFROST CHEST FREEZER NEAR MOP SINK. Location: Kitchen (back) Equipment: Chest freezer Food on display Food on display unprotected. Correction: Food on display shall be protected from contamination. FOOD PREPARATION MAY NOT OCCUR IN FRONT AREA WITHOUT SNEEZEGUARD PROTECTION. 5/1 SNEEZEGUARD INSTALLED IN TOO SHORT. PLEASE ADJUST. Location: Sales floor	05/01/2013	Recheck
Smoking distance signage (corrected on site) Smoking signs not posted conspicuously at each public entrance. Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language. Comments: PROVIDED SIGNS TO ESTABLISHMENT. Cooling time (corrected on site) Potentially hazardous foods have been cooled improperly. Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. PERSON IN CHARGE DISCARDED ROLLED TACOS IN LARGE COVERED CONTAINER LOCATED IN 2 DOOR REACH IN GLASS DOOR COOLER THAT HAD BEEN IN COOL SINCE AT LEAST 10AM. MONITOR COOLING. Location: Kitchen (front) Equipment: Upright cooler 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. COOKED MEAT AND RAW MEAT ON CART. FOOD MUST BE MAINTAINED HOT OR COLD. Location: Cook line 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. HANDS NOT WASHED BEFORE APPLYING GLOVES. WASH HANDS. Cross-contamination (corrected on site) Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. Correction: Food shall be protected from cross contamination. 1) RAW FISH STORED ABOVE COOKED SHRIMP IN MEAT DISPLAY CASE. STORE BELOW. 2) RAW MEAT STORED ABOVE VEGETABLES IN WALK IN COOLER. STORE BELOW. Location: Kitchen (back) Equipment: Walk in cooler Cross-contamination (corrected on site) Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. Correction: Food shall be protected from cross contamination. 1) RAW FISH STORED ABOVE COOKED SHRIMP IN MEAT DISPLAY CASE. STORE BELOW. 2) RAW MEAT STORED ABOVE VEGETABLES IN WALK IN COOLER. STORE BELOW. Location: Meat counter Equipment: Reach in cooler Food contact cleaning frequency Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses. Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. Location: Kitchen (back) Equipment: Can opener Hand sink location blocked (corrected on site) Hand washing facilities not properly located and/or accessible. Correction: A hand washing facility shall be properly located and accessible at all times. BUCKET STORED IN REAR HAND SINK. REMOVE. KEEP CLEAR FROM OBSTRUCTION AND PROMOTE USE. Location: Kitchen (back) Equipment: Hand sink Hand sink improper usage Hand washing facility used for purposes other than hand washing. Correction: A hand washing facility may not be used for purpose(s) other than hand washing. COOLER DRAIN LINE DRAINING INTO HAND SINK. REMOVE. Location: Meat 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. REAR FLOOR DRAIN DOES NOT DRAIN, PLEASE ASSESS. Location: Kitchen (back) Chemical sanitizer concentration (corrected on site) Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. IN PLACE SANITIZER NOT AT PROPER CONCENTRATION. MONITOR AND CHANGE OUT. Location: Kitchen (front) Improper sanitizing of utensil(s) and equipment (corrected on site) Utensil(s) and food-contact surface(s) not properly sanitized after cleaning. Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. EQUIPMENT NOT SANITIZED AFTER CLEANING. SANITIZE. Location: Kitchen (back) Equipment: 3-bay Bulk labeling Food items removed from original container not properly labeled. Correction: Working containers holding food items shall be labeled with the common name of the food item. Location: Kitchen (back) Ventilation soiled Ventilation system soiled. Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. FRONT KITCHEN HOOD SOILED. Location: Kitchen (front) Cove molding Floor-wall junctures not coved. Correction: Install cove molding. COVE MOLDING MISSING NEAR 3-BAY SINK IN REAR AREA. Location: Kitchen (back) Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. REPLACE TORN GASKET OF MAKE TABLE COOLER. DEFROST CHEST FREEZER NEAR MOP SINK. Location: Cook line Equipment: Make table cooler Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. REPLACE TORN GASKET OF MAKE TABLE COOLER. DEFROST CHEST FREEZER NEAR MOP SINK. Location: Kitchen (back) Equipment: Chest freezer Food on display Food on display unprotected. Correction: Food on display shall be protected from contamination. FOOD PREPARATION MAY NOT OCCUR IN FRONT AREA WITHOUT SNEEZEGUARD PROTECTION. Location: Sales floor	04/24/2013	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. ROTISSERIE CHICKEN - ENSURE UNIT IS TURNED UP HIGHER. Location: Kitchen (front) 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. LARGE CUTS OF RAW MEAT WITH NO TEMPERATURE CONTROL IN FRONT COOKING AREA. DISCONTINUE PRACTICE. COOKED MEAT NOT UNDER TEMPERATURE CONTROL ON LOWER SHELF - USE TEMPERATURE CONTROL DURING SERVING. IF GREATER COOLING OR WARMING CAPACITY IS NEEDED, PLEASE ENSURE IT IS PROVIDED. Location: Kitchen (front) 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. LARGE CUTS OF RAW MEAT WITH NO TEMPERATURE CONTROL IN FRONT COOKING AREA. DISCONTINUE PRACTICE. COOKED MEAT NOT UNDER TEMPERATURE CONTROL ON LOWER SHELF - USE TEMPERATURE CONTROL DURING SERVING. IF GREATER COOLING OR WARMING CAPACITY IS NEEDED, PLEASE ENSURE IT IS PROVIDED. Location: Kitchen (front) 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). BLUE AND GREEN BREAD HOLDER - DISCONTINUE USE. Location: Kitchen (front) Cross-contamination (corrected) Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. Correction: Food shall be protected from cross contamination. RAW EGGS STORED ABOVE OTHER FOOD. STORE BELOW. Location: Kitchen (front) Equipment: Upright cooler 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. BLOCKED WITH SPEAKERS INSIDE. DO NOT STORE ITEMS INSIDE. Location: Meat counter Equipment: Hand sink Probe thermometer No food temperature device(s) provided to take temperatures. Correction: Provide an approved food thermometer. Bulk labeling Food items removed from original container not properly labeled. Correction: Working containers holding food items shall be labeled with the common name of the food item. Location: Kitchen (back) Sponges (corrected) Improper use of sponge. Correction: Sponges may not be used in contact with food-contact surfaces. 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. ODOR IN WALK IN MEAT COOLER. PLEASE CLEAN/ADDRESS. Location: Walk-in cooler Wiping cloths / storage (corrected) Wiping cloth(s) stored improperly. Correction: Wet towels shall be stored in sanitizer when not in use. Location: Kitchen (front) 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. SOUP COOLING ON COUNTER WITH NO TEMPERATURE CONTROL. SEE ABOVE. Location: Kitchen (back) Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. REPLACE WORN CUTTING BOARD AND PROVIDE DRAIN PLUGS FOR ALL BAYS OF 3-BAY SINK. Location: Kitchen (front) Food on display (corrected) Food on display unprotected. Correction: Food on display shall be protected from contamination. PROVIDE SNEEZEGUARD PROTECTION FOR FOOD PREP/ASSEMBLY NEAR DINER COUNTER. Location: Sales floor Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Location: Kitchen (front) Equipment: Rolling cart	12/27/2012	Recheck
Hot holding (corrected on site) Potentially hazardous food(s) not held at proper temperatures. Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. ROTISSERIE CHICKEN - ENSURE UNIT IS TURNED UP HIGHER. Location: Kitchen (front) Equipment: Steam table 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. LARGE CUTS OF RAW MEAT WITH NO TEMPERATURE CONTROL IN FRONT COOKING AREA. DISCONTINUE PRACTICE. COOKED MEAT NOT UNDER TEMPERATURE CONTROL ON LOWER SHELF - USE TEMPERATURE CONTROL DURING SERVING. IF GREATER COOLING OR WARMING CAPACITY IS NEEDED, PLEASE ENSURE IT IS PROVIDED. Location: Kitchen (front) 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. LARGE CUTS OF RAW MEAT WITH NO TEMPERATURE CONTROL IN FRONT COOKING AREA. DISCONTINUE PRACTICE. COOKED MEAT NOT UNDER TEMPERATURE CONTROL ON LOWER SHELF - USE TEMPERATURE CONTROL DURING SERVING. IF GREATER COOLING OR WARMING CAPACITY IS NEEDED, PLEASE ENSURE IT IS PROVIDED. Location: Kitchen (front) 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). BLUE AND GREEN BREAD HOLDER - DISCONTINUE USE. Location: Kitchen (front) Cross-contamination Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. Correction: Food shall be protected from cross contamination. RAW EGGS STORED ABOVE OTHER FOOD. STORE BELOW. Location: Kitchen (front) Equipment: Upright cooler Hand sink location blocked (corrected on site) Hand washing facilities not properly located and/or accessible. Correction: A hand washing facility shall be properly located and accessible at all times. BLOCKED WITH SPEAKERS INSIDE. DO NOT STORE ITEMS INSIDE. Location: Meat counter Equipment: Hand sink Probe thermometer No food temperature device(s) provided to take temperatures. Correction: Provide an approved food thermometer. Bulk labeling Food items removed from original container not properly labeled. Correction: Working containers holding food items shall be labeled with the common name of the food item. Location: Kitchen (back) Sponges Improper use of sponge. Correction: Sponges may not be used in contact with food-contact surfaces. Location: Kitchen (front) 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. ODOR IN WALK IN MEAT COOLER. PLEASE CLEAN/ADDRESS. Location: Walk-in cooler Wiping cloths / storage (corrected on site) Wiping cloth(s) stored improperly. Correction: Wet towels shall be stored in sanitizer when not in use. Location: Kitchen (front) 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. SOUP COOLING ON COUNTER WITH NO TEMPERATURE CONTROL. SEE ABOVE. Location: Kitchen (back) Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. REPLACE WORN CUTTING BOARD AND PROVIDE DRAIN PLUGS FOR ALL BAYS OF 3-BAY SINK. Location: Kitchen (front) Food on display Food on display unprotected. Correction: Food on display shall be protected from contamination. PROVIDE SNEEZEGUARD PROTECTION FOR FOOD PREP/ASSEMBLY NEAR DINER COUNTER. Location: Sales floor Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Location: Kitchen (front) Equipment: Rolling cart	12/20/2012	Routine
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: RESTAURANT LOCATION Location: Kitchen 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/FLIES PRESENT IN ESTABLISHMENT; ESPECIALLY NEAR PRODUCE. Cross-contamination (corrected) Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. Correction: Food shall be protected from cross contamination. Comments: KEEP RAW EGGS STORED BELOW READY-TO-EAT FOODS AT RESTAURANT TORREY COOLER. Location: Kitchen Equipment: Reach in cooler Date marking (corrected) Potentially hazardous ready-to-eat food not properly date marked. Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. Comments: RESTAURANT LOCATION AND BACK WALK-IN-COOLER. Location: Kitchen Equipment: ----------------- Coolers ---------------- Date marking (corrected) Potentially hazardous ready-to-eat food not properly date marked. Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. Comments: RESTAURANT LOCATION AND BACK WALK-IN-COOLER. Location: Walk-in cooler Date marking (corrected) Potentially hazardous ready-to-eat food not properly date marked. Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. Comments: RESTAURANT LOCATION AND BACK WALK-IN-COOLER. Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT AND ROLLING CARTS ROUTINELY.CLEAN AND SANITIZE RESTAURANT TORREY COOLER (INTERIOR AND EXTERIOR SURFACES).RESTAURANT LOCATION: CLEAN AND SANITIZE ALL COOLERS AND BEVERAGE REACH-IN-COOLER (INTERIOR AND EXTERIOR SURFACES).CLEAN AND DEFROST PALETERIA VALLARTA ICE CREAM FREEZER ON SALES FLOOR AND MEAT PREP LOCATION CHEST FREEZER. Location: Kitchen Equipment: ----- Cooking Equip/Holding ----- Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT AND ROLLING CARTS ROUTINELY.CLEAN AND SANITIZE RESTAURANT TORREY COOLER (INTERIOR AND EXTERIOR SURFACES).RESTAURANT LOCATION: CLEAN AND SANITIZE ALL COOLERS AND BEVERAGE REACH-IN-COOLER (INTERIOR AND EXTERIOR SURFACES).CLEAN AND DEFROST PALETERIA VALLARTA ICE CREAM FREEZER ON SALES FLOOR AND MEAT PREP LOCATION CHEST FREEZER. Location: Kitchen Equipment: Rolling cart Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT AND ROLLING CARTS ROUTINELY.CLEAN AND SANITIZE RESTAURANT TORREY COOLER (INTERIOR AND EXTERIOR SURFACES).RESTAURANT LOCATION: CLEAN AND SANITIZE ALL COOLERS AND BEVERAGE REACH-IN-COOLER (INTERIOR AND EXTERIOR SURFACES).CLEAN AND DEFROST PALETERIA VALLARTA ICE CREAM FREEZER ON SALES FLOOR AND MEAT PREP LOCATION CHEST FREEZER. Location: Kitchen Equipment: Reach in cooler Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT AND ROLLING CARTS ROUTINELY.CLEAN AND SANITIZE RESTAURANT TORREY COOLER (INTERIOR AND EXTERIOR SURFACES).RESTAURANT LOCATION: CLEAN AND SANITIZE ALL COOLERS AND BEVERAGE REACH-IN-COOLER (INTERIOR AND EXTERIOR SURFACES).CLEAN AND DEFROST PALETERIA VALLARTA ICE CREAM FREEZER ON SALES FLOOR AND MEAT PREP LOCATION CHEST FREEZER. Location: Sales floor Equipment: Ice cream freezer Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT AND ROLLING CARTS ROUTINELY.CLEAN AND SANITIZE RESTAURANT TORREY COOLER (INTERIOR AND EXTERIOR SURFACES).RESTAURANT LOCATION: CLEAN AND SANITIZE ALL COOLERS AND BEVERAGE REACH-IN-COOLER (INTERIOR AND EXTERIOR SURFACES).CLEAN AND DEFROST PALETERIA VALLARTA ICE CREAM FREEZER ON SALES FLOOR AND MEAT PREP LOCATION CHEST FREEZER. Location: Meat counter Equipment: Chest freezer Food contact cleaning frequency (corrected) Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses. Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. Location: Kitchen (back) Equipment: Can opener Hand sink soiled (corrected) Hand washing facility is soiled. Correction: A hand washing facility shall be maintained clean at all times. Comments: SOILED RESTAURANT HANDSINK. Location: Kitchen Equipment: Hand sink Hand sink improper usage (corrected) Hand washing facility used for purposes other than hand washing. Correction: A hand washing facility may not be used for purpose(s) other than hand washing. Comments: DO NOT STORE ITEMS IN RESTAURANT LOCATION HANDSINK; DO NOT USE HANDSINKS FOR STORAGE. Location: Kitchen Equipment: Hand sink Chemical sanitizer concentration (corrected) Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. Comments: RESTAURANT LOCATION: NO IN-PLACE SANITIZER BUCKET SET-UP.BACK KITCHEN: IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS. Location: Kitchen Chemical sanitizer concentration (corrected) Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. Comments: RESTAURANT LOCATION: NO IN-PLACE SANITIZER BUCKET SET-UP.BACK KITCHEN: IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS. Location: Kitchen (back) Jewelry prohibition (corrected) Employee wearing excessive jewelry. Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band. Comments: RESTAURANT LOCATION: EX. BRACELETS/JEWERLY ON FOOD HANDLERS. Storage of Personal Items Improper storage of personal item(s) with food or food contact item(s). Correction: Store personal item(s) away from food and food related articles. Comments: RESTAURANT LOCATION: EMPLOYEE PURSE, EMPLOYEE DRINK (MONSTER) STORED IN REACH-IN-COOLER.BACK KITCHEN: EMPLOYEE JACKETS. EMPLOYEE PERSONAL DRINKS STORED IN ICE MACHINE--DISCONTINUE THIS BEHAVIOR. Location: Sales floor Storage of Personal Items Improper storage of personal item(s) with food or food contact item(s). Correction: Store personal item(s) away from food and food related articles. Comments: RESTAURANT LOCATION: EMPLOYEE PURSE, EMPLOYEE DRINK (MONSTER) STORED IN REACH-IN-COOLER.BACK KITCHEN: EMPLOYEE JACKETS. EMPLOYEE PERSONAL DRINKS STORED IN ICE MACHINE--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (back) Single Service/Equipment storage Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly. Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor. Comments: KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AND NOT SOILED SURFACES. Location: Kitchen 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. Location: Kitchen (back) Mops and brooms (corrected) Maintenance tool(s) not stored in approved locations and/or manner. Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items. Comments: RESTAURANT LOCATION. Location: Kitchen Lighting intensity Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: PROVIDE LIGHTS WHERE OUT AT CEILING OF MEAT PREP LOCATION AND BACK ROOM/KITCHEN LOCATION. Location: Meat counter Lighting intensity Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: PROVIDE LIGHTS WHERE OUT AT CEILING OF MEAT PREP LOCATION AND BACK ROOM/KITCHEN LOCATION. Location: Back room Lighting intensity Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: PROVIDE LIGHTS WHERE OUT AT CEILING OF MEAT PREP LOCATION AND BACK ROOM/KITCHEN LOCATION. Location: Kitchen (back) Dumpster lids open Dumpster and/or waste handling units not covered. Correction: Cover all dumpsters and waste handling units. Location: Dumpster area Ventilation provided Insufficient capacity and/or no mechanical ventilation provided. Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services. Comments: HAVE BOTH FIRE SUPPRESSION SYSTEMS INSPECTED, SERVICED, AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN JAN 2011). Ventilation soiled Ventilation system soiled. Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS. Location: Kitchen (back) Walls, floors, etc/soiled (corrected) Physical structure, walls, floors, and/or ceilings soiled. Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER FLOORS. Location: Walk-in cooler Hand sink temperature (corrected on site) Hand washing facility water temperature below 100 degrees F. Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve. Comments: MEAT PREP LOCATION HANDSINK AT 93 F--REPAIR AND/OR ADJUST PROPERLY TO MAINTAIN HOT WATER TEMPERATURE AT 100 F - 120 F. Location: Meat counter Equipment: 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT CHEST FREEZER WHERE MISSING AT BACK KITCHEN. Location: Sales floor Equipment: Reach in cooler 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT CHEST FREEZER WHERE MISSING AT BACK KITCHEN. Location: Kitchen (back) Equipment: Chest freezer Food storage (corrected) Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN WALK-IN-COOLER AND WALK-IN-MEAT COOLER. Location: Kitchen Food storage Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN WALK-IN-COOLER AND WALK-IN-MEAT COOLER. Location: Back room Equipment: Walk in cooler Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-PRODUCE COOLER FANGUARDS. Location: Kitchen (back) Equipment: Walk in cooler Hand sink/towels (corrected) No hand drying provisions at hand sink. Correction: Provide approved hand drying provisions. Comments: RESTAURANT HANDSINK LOCATION. Location: Kitchen Equipment: Hand sink 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: RESTAURANT LOCATION: SCOOP WITH HANDLE STORED IN RICE; KEEP HANDLES OF UTENSILS STORED OUT OF RICE TO PREVENT FOOD HANDLERS FROM TOUCHING RICE WITH BARE-HAND CONTACT. RESTAURANT LOCATION: KEEP ICE SCOOP STORED PROPERLY ON SANITIARY SURFACES AND WITH HANDLE STORED UP AND NOT BURIED IN ICE. Location: Kitchen	08/13/2012	Recheck
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: RESTAURANT LOCATION Location: Kitchen 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/FLIES PRESENT IN ESTABLISHMENT; ESPECIALLY NEAR PRODUCE. Cross-contamination Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. Correction: Food shall be protected from cross contamination. Comments: KEEP RAW EGGS STORED BELOW READY-TO-EAT FOODS AT RESTAURANT TORREY COOLER. Location: Kitchen Equipment: Reach in cooler Date marking Potentially hazardous ready-to-eat food not properly date marked. Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. Comments: RESTAURANT LOCATION AND BACK WALK-IN-COOLER. Location: Kitchen Equipment: ----------------- Coolers ---------------- Date marking Potentially hazardous ready-to-eat food not properly date marked. Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. Comments: RESTAURANT LOCATION AND BACK WALK-IN-COOLER. Location: Walk-in cooler Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT AND ROLLING CARTS ROUTINELY.CLEAN AND SANITIZE RESTAURANT TORREY COOLER (INTERIOR AND EXTERIOR SURFACES).RESTAURANT LOCATION: CLEAN AND SANITIZE ALL COOLERS AND BEVERAGE REACH-IN-COOLER (INTERIOR AND EXTERIOR SURFACES).CLEAN AND DEFROST PALETERIA VALLARTA ICE CREAM FREEZER ON SALES FLOOR AND MEAT PREP LOCATION CHEST FREEZER. Location: Kitchen Equipment: ----- Cooking Equip/Holding ----- Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT AND ROLLING CARTS ROUTINELY.CLEAN AND SANITIZE RESTAURANT TORREY COOLER (INTERIOR AND EXTERIOR SURFACES).RESTAURANT LOCATION: CLEAN AND SANITIZE ALL COOLERS AND BEVERAGE REACH-IN-COOLER (INTERIOR AND EXTERIOR SURFACES).CLEAN AND DEFROST PALETERIA VALLARTA ICE CREAM FREEZER ON SALES FLOOR AND MEAT PREP LOCATION CHEST FREEZER. Location: Kitchen Equipment: Rolling cart Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT AND ROLLING CARTS ROUTINELY.CLEAN AND SANITIZE RESTAURANT TORREY COOLER (INTERIOR AND EXTERIOR SURFACES).RESTAURANT LOCATION: CLEAN AND SANITIZE ALL COOLERS AND BEVERAGE REACH-IN-COOLER (INTERIOR AND EXTERIOR SURFACES).CLEAN AND DEFROST PALETERIA VALLARTA ICE CREAM FREEZER ON SALES FLOOR AND MEAT PREP LOCATION CHEST FREEZER. Location: Kitchen Equipment: Reach in cooler Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT AND ROLLING CARTS ROUTINELY.CLEAN AND SANITIZE RESTAURANT TORREY COOLER (INTERIOR AND EXTERIOR SURFACES).RESTAURANT LOCATION: CLEAN AND SANITIZE ALL COOLERS AND BEVERAGE REACH-IN-COOLER (INTERIOR AND EXTERIOR SURFACES).CLEAN AND DEFROST PALETERIA VALLARTA ICE CREAM FREEZER ON SALES FLOOR AND MEAT PREP LOCATION CHEST FREEZER. Location: Sales floor Equipment: Ice cream freezer Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT AND ROLLING CARTS ROUTINELY.CLEAN AND SANITIZE RESTAURANT TORREY COOLER (INTERIOR AND EXTERIOR SURFACES).RESTAURANT LOCATION: CLEAN AND SANITIZE ALL COOLERS AND BEVERAGE REACH-IN-COOLER (INTERIOR AND EXTERIOR SURFACES).CLEAN AND DEFROST PALETERIA VALLARTA ICE CREAM FREEZER ON SALES FLOOR AND MEAT PREP LOCATION CHEST FREEZER. Location: Meat counter Equipment: Chest freezer Food contact cleaning frequency Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses. Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. Location: Kitchen (back) Equipment: Can opener Hand sink soiled Hand washing facility is soiled. Correction: A hand washing facility shall be maintained clean at all times. Comments: SOILED RESTAURANT HANDSINK. Location: Kitchen Equipment: Hand sink Hand sink improper usage Hand washing facility used for purposes other than hand washing. Correction: A hand washing facility may not be used for purpose(s) other than hand washing. Comments: DO NOT STORE ITEMS IN RESTAURANT LOCATION HANDSINK; DO NOT USE HANDSINKS FOR STORAGE. Location: Kitchen Equipment: Hand sink Chemical sanitizer concentration Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. Comments: RESTAURANT LOCATION: NO IN-PLACE SANITIZER BUCKET SET-UP.BACK KITCHEN: IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS. Location: Kitchen Chemical sanitizer concentration Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. Comments: RESTAURANT LOCATION: NO IN-PLACE SANITIZER BUCKET SET-UP.BACK KITCHEN: IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS. Location: Kitchen (back) Jewelry prohibition Employee wearing excessive jewelry. Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band. Comments: RESTAURANT LOCATION: EX. BRACELETS/JEWERLY ON FOOD HANDLERS. Storage of Personal Items Improper storage of personal item(s) with food or food contact item(s). Correction: Store personal item(s) away from food and food related articles. Comments: RESTAURANT LOCATION: EMPLOYEE PURSE, EMPLOYEE DRINK (MONSTER) STORED IN REACH-IN-COOLER.KEEP RESTAURANT FOOD SEPERATED FROM SALES FLOOR BEVERAGE COOLER FOOD.BACK KITCHEN: EMPLOYEE JACKETS. EMPLOYEE PERSONAL DRINKS STORED IN ICE MACHINE--DISCONTINUE THIS BEHAVIOR. Location: Kitchen Storage of Personal Items Improper storage of personal item(s) with food or food contact item(s). Correction: Store personal item(s) away from food and food related articles. Comments: RESTAURANT LOCATION: EMPLOYEE PURSE, EMPLOYEE DRINK (MONSTER) STORED IN REACH-IN-COOLER.KEEP RESTAURANT FOOD SEPERATED FROM SALES FLOOR BEVERAGE COOLER FOOD.BACK KITCHEN: EMPLOYEE JACKETS. EMPLOYEE PERSONAL DRINKS STORED IN ICE MACHINE--DISCONTINUE THIS BEHAVIOR. Location: Sales floor Storage of Personal Items Improper storage of personal item(s) with food or food contact item(s). Correction: Store personal item(s) away from food and food related articles. Comments: RESTAURANT LOCATION: EMPLOYEE PURSE, EMPLOYEE DRINK (MONSTER) STORED IN REACH-IN-COOLER.KEEP RESTAURANT FOOD SEPERATED FROM SALES FLOOR BEVERAGE COOLER FOOD.BACK KITCHEN: EMPLOYEE JACKETS. EMPLOYEE PERSONAL DRINKS STORED IN ICE MACHINE--DISCONTINUE THIS BEHAVIOR. Location: Kitchen (back) Single Service/Equipment storage Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly. Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor. Comments: KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AND NOT SOILED SURFACES. Location: Kitchen 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. Location: Kitchen (back) Mops and brooms Maintenance tool(s) not stored in approved locations and/or manner. Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items. Comments: RESTAURANT LOCATION. Location: Kitchen Lighting intensity Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: PROVIDE LIGHTS WHERE OUT AT CEILING OF MEAT PREP LOCATION AND BACK ROOM/KITCHEN LOCATION. Location: Meat counter Lighting intensity Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: PROVIDE LIGHTS WHERE OUT AT CEILING OF MEAT PREP LOCATION AND BACK ROOM/KITCHEN LOCATION. Location: Back room Lighting intensity Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: PROVIDE LIGHTS WHERE OUT AT CEILING OF MEAT PREP LOCATION AND BACK ROOM/KITCHEN LOCATION. Location: Kitchen (back) Dumpster lids open Dumpster and/or waste handling units not covered. Correction: Cover all dumpsters and waste handling units. Location: Dumpster area Ventilation provided Insufficient capacity and/or no mechanical ventilation provided. Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services. Comments: HAVE ALL FIRE-EXTINGUISHERS AND FIRE SUPPRESSION SYSTEM INSPECTED, SERVICED, AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN JAN 2011). Ventilation soiled Ventilation system soiled. Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS. Location: Kitchen (back) Walls, floors, etc/soiled Physical structure, walls, floors, and/or ceilings soiled. Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER FLOORS. Location: Walk-in cooler Hand sink temperature Hand washing facility water temperature below 100 degrees F. Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve. Comments: MEAT PREP LOCATION HANDSINK AT 93 F--REPAIR AND/OR ADJUST PROPERLY TO MAINTAIN HOT WATER TEMPERATURE AT 100 F - 120 F. Location: Meat counter Equipment: 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SALES FLOOR VERY FINE COOLER, CHEESE COOLER AND SALES FLOOR PRODUCE REACH-IN-COOLER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT CHEST FREEZER WHERE MISSING AT BACK KITCHEN. Location: Sales floor Equipment: Reach in cooler 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SALES FLOOR VERY FINE COOLER, CHEESE COOLER AND SALES FLOOR PRODUCE REACH-IN-COOLER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT CHEST FREEZER WHERE MISSING AT BACK KITCHEN. Location: Kitchen (back) Equipment: Chest freezer Food storage Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: RESTAURANT LOCATION: FOOD STORED ON FLOORS UNDER KITCHEN 3-BAY SINK.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN WALK-IN-COOLER AND WALK-IN-MEAT COOLER. Location: Kitchen Food storage Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: RESTAURANT LOCATION: FOOD STORED ON FLOORS UNDER KITCHEN 3-BAY SINK.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN WALK-IN-COOLER AND WALK-IN-MEAT COOLER. Location: Back room Equipment: Walk in cooler Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-PRODUCE COOLER FANGUARDS.-CLEAN AND ORGANIZE BACK KITCHEN DRY STORAGE SHELVING AND KITCHEN LOCATION. Location: Kitchen (back) Equipment: Walk in cooler Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-PRODUCE COOLER FANGUARDS.-CLEAN AND ORGANIZE BACK KITCHEN DRY STORAGE SHELVING AND KITCHEN LOCATION. Location: Kitchen (back) Hand sink/towels No hand drying provisions at hand sink. Correction: Provide approved hand drying provisions. Comments: RESTAURANT HANDSINK LOCATION. Location: Kitchen Equipment: Hand sink 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: RESTAURANT LOCATION: SCOOP WITH HANDLE STORED IN RICE; KEEP HANDLES OF UTENSILS STORED OUT OF RICE TO PREVENT FOOD HANDLERS FROM TOUCHING RICE WITH BARE-HAND CONTACT. RESTAURANT LOCATION: KEEP ICE SCOOP STORED PROPERLY ON SANITIARY SURFACES AND WITH HANDLE STORED UP AND NOT BURIED IN ICE. Location: Kitchen	06/26/2012	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: Food not heated properly. Location: Kitchen (front) 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: Cheese, sour cream, raw meat on counters with no temperature control. Keep as indicated above. Location: Kitchen (front) 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: Cheese, sour cream, raw meat on counters with no temperature control. Keep as indicated above. Location: Meat counter 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: Food not re-heated to 165 degrees F. Location: Kitchen (front) Equipment: Steam table Minimize contact (Critical) (corrected) Bare hand contact not minimized with non ready to eat food(s). Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed. Comments: Bare hand contact with lettuce. Employee discarded approximately 1 head of lettuce. 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 not washing hands before applying gloves. Wash hands before applying gloves and between glove changes. Cross-contamination (corrected) Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. Correction: Food shall be protected from cross contamination. Comments: Raw meat stored above prepared food. Store below. Location: Walk-in cooler Miscellaneous contamination of food (Critical) (corrected) Food contaminated by miscellaneous source. Correction: Protect food from all sources of contamination. Comments: Raw meat container stored on open and filled trash can. This is not a prep table.Raw meat stored directly on cooler shelving in meat department. Protect food. Location: Kitchen (front) Miscellaneous contamination of food (Critical) (corrected) Food contaminated by miscellaneous source. Correction: Protect food from all sources of contamination. Comments: Raw meat container stored on open and filled trash can. This is not a prep table.Raw meat stored directly on cooler shelving in meat department. Protect food. Location: Meat counter Food contact cleaning frequency (corrected) Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses. Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. Comments: Clean the soiled interiors of meat coolers and handles of coolers. Location: Kitchen (front) Equipment: Can opener Food contact cleaning frequency (corrected) Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses. Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. Comments: Clean the soiled interiors of meat coolers and handles of coolers. Location: Meat counter Equipment: ----------------- Coolers ---------------- Hand sink soiled (corrected) Hand washing facility is soiled. Correction: A hand washing facility shall be maintained clean at all times. Location: Meat counter Chemical sanitizer concentration (corrected) Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. Comments: Monitor concentration. Location: Kitchen (back) Chemical sanitizer concentration (corrected) Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. Comments: Monitor concentration. Location: Meat counter Minimize contact (Non-Critical) (corrected) Bare hand contact not minimized with non ready to eat food(s). Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed. Comments: Provide scoops with handles in bulk food containers. Ventilation soiled Ventilation system soiled. Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. Walls, floors, etc/soiled (corrected) Physical structure, walls, floors, and/or ceilings soiled. Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Comments: Clean the soiled curtains. Location: Meat counter 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: Several instances of food not being cooled properly. Ex. no active cooling, lids and coverings on containers, large amounts in containers. Location: Walk-in cooler 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: Several instances of food not being cooled properly. Ex. no active cooling, lids and coverings on containers, large amounts in containers. Location: Kitchen (back) Food on display (corrected) Food on display unprotected. Correction: Food on display shall be protected from contamination. Comments: 1. Open condiment containers. 2. Prep area with cutting board has no sneezeguard protection. Discontinue use of area or provide. Location: Dining room Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: Clean the soiled hand towel dispenser(s). Location: Meat counter Baking/cooking equipment soiled (corrected) Food contact surfaces of baking and/or cooking equipment soiled. Correction: Clean surfaces at least every 24 hours. Comments: Clean the soiled grill. Location: Kitchen (front) Equipment: ------------ Miscellaneous ----------- Plumbing system/ repair (Non-Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: Several coolers with pumps installed to eliminate water condensate have pooling water in foil containers. Address issue. Location: Meat counter Equipment: ----------------- Coolers ---------------- Plumbing system/ repair (Non-Critical) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: Several coolers with pumps installed to eliminate water condensate have pooling water in foil containers. Address issue. Location: Sales floor Equipment: ----------------- Coolers ---------------- 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 handle in ice. Store handle out. Keep hands out of ice.	12/28/2011	Recheck
Hot holding (corrected on site) Potentially hazardous food(s) not held at proper temperatures. Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. Comments: Food not heated properly. Location: Kitchen (front) Equipment: Steam table 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: Cheese, sour cream, raw meat on counters with no temperature control. Keep as indicated above. Location: Kitchen (front) 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: Cheese, sour cream, raw meat on counters with no temperature control. Keep as indicated above. Location: Meat counter 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: Food not re-heated to 165 degrees F. Location: Kitchen (front) Equipment: Steam table Minimize contact (Critical) (corrected) Bare hand contact not minimized with non ready to eat food(s). Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed. Comments: Bare hand contact with lettuce. Employee discarded approximately 1 head of lettuce. 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 not washing hands before applying gloves. Wash hands before applying gloves and between glove changes. Cross-contamination Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. Correction: Food shall be protected from cross contamination. Comments: Raw meat stored above prepared food. Store below. Location: Walk-in cooler Miscellaneous contamination of food (Critical) (corrected) Food contaminated by miscellaneous source. Correction: Protect food from all sources of contamination. Comments: Raw meat container stored on open and filled trash can. This is not a prep table.Raw meat stored directly on cooler shelving in meat department. Protect food. Location: Kitchen (front) Miscellaneous contamination of food (Critical) (corrected) Food contaminated by miscellaneous source. Correction: Protect food from all sources of contamination. Comments: Raw meat container stored on open and filled trash can. This is not a prep table.Raw meat stored directly on cooler shelving in meat department. Protect food. Location: Meat counter Food contact cleaning frequency (corrected) Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses. Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. Comments: Clean the soiled interiors of meat coolers and handles of coolers. Location: Kitchen (front) Equipment: Can opener Food contact cleaning frequency (corrected) Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses. Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. Comments: Clean the soiled interiors of meat coolers and handles of coolers. Location: Meat counter Equipment: ----------------- Coolers ---------------- Hand sink soiled (corrected) Hand washing facility is soiled. Correction: A hand washing facility shall be maintained clean at all times. Location: Meat counter Chemical sanitizer concentration (corrected on site) Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. Comments: Monitor concentration. Location: Kitchen (back) Chemical sanitizer concentration (corrected on site) Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. Comments: Monitor concentration. Location: Meat counter Minimize contact (Non-Critical) (corrected) Bare hand contact not minimized with non ready to eat food(s). Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed. Comments: Provide scoops with handles in bulk food containers. Ventilation soiled Ventilation system soiled. Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. Walls, floors, etc/soiled (corrected) Physical structure, walls, floors, and/or ceilings soiled. Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Comments: Clean the soiled curtains. Location: Meat counter 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: Several instances of food not being cooled properly. Ex. no active cooling, lids and coverings on containers, large amounts in containers. Location: Walk-in cooler 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: Several instances of food not being cooled properly. Ex. no active cooling, lids and coverings on containers, large amounts in containers. Location: Kitchen (back) Food on display (corrected) Food on display unprotected. Correction: Food on display shall be protected from contamination. Comments: 1. Open condiment containers. 2. Prep area with cutting board has no sneezeguard protection. Discontinue use of area or provide. Location: Dining room Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: Clean the soiled hand towel dispenser(s). Location: Meat counter Baking/cooking equipment soiled (corrected) Food contact surfaces of baking and/or cooking equipment soiled. Correction: Clean surfaces at least every 24 hours. Comments: Clean the soiled grill. Location: Kitchen (front) Equipment: ------------ Miscellaneous ----------- Plumbing system/ repair (Non-Critical) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: Several coolers with pumps installed to eliminate water condensate have pooling water in foil containers. Address issue. Location: Meat counter Equipment: ----------------- Coolers ---------------- Plumbing system/ repair (Non-Critical) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: Several coolers with pumps installed to eliminate water condensate have pooling water in foil containers. Address issue. Location: Sales floor Equipment: ----------------- Coolers ---------------- 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 handle in ice. Store handle out. Keep hands out of ice.	12/16/2011	Recheck
Hot holding (corrected on site) Potentially hazardous food(s) not held at proper temperatures. Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. Comments: Food not heated properly. Location: Kitchen (front) Equipment: Steam table 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: Cheese, sour cream, raw meat on counters with no temperature control. Keep as indicated above. Location: Kitchen (front) 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: Cheese, sour cream, raw meat on counters with no temperature control. Keep as indicated above. Location: Meat counter Improper reheating (corrected on site) 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: Food not re-heated to 165 degrees F. Location: Kitchen (front) Equipment: Steam table Minimize contact (Critical) (corrected on site) Bare hand contact not minimized with non ready to eat food(s). Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed. Comments: Bare hand contact with lettuce. Employee discarded approximately 1 head of lettuce. No hand washing (when) (corrected on site) 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 not washing hands before applying gloves. Wash hands before applying gloves and between glove changes. Cross-contamination Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. Correction: Food shall be protected from cross contamination. Comments: Raw meat stored above prepared food. Store below. Location: Walk-in cooler Miscellaneous contamination of food (Critical) (corrected on site) Food contaminated by miscellaneous source. Correction: Protect food from all sources of contamination. Comments: Raw meat container stored on open and filled trash can. This is not a prep table.Raw meat stored directly on cooler shelving in meat department. Protect food. Location: Kitchen (front) Miscellaneous contamination of food (Critical) Food contaminated by miscellaneous source. Correction: Protect food from all sources of contamination. Comments: Raw meat container stored on open and filled trash can. This is not a prep table.Raw meat stored directly on cooler shelving in meat department. Protect food. Location: Meat counter Food contact cleaning frequency Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses. Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. Comments: Clean the soiled interiors of meat coolers and handles of coolers. Location: Kitchen (front) Equipment: Can opener Food contact cleaning frequency Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses. Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. Comments: Clean the soiled interiors of meat coolers and handles of coolers. Location: Meat counter Equipment: ----------------- Coolers ---------------- Hand sink soiled Hand washing facility is soiled. Correction: A hand washing facility shall be maintained clean at all times. Location: Meat counter Chemical sanitizer concentration (corrected on site) Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. Comments: Monitor concentration. Location: Kitchen (front) Chemical sanitizer concentration (corrected on site) Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. Comments: Monitor concentration. Location: Kitchen (back) Baking/cooking equipment soiled Food contact surfaces of baking and/or cooking equipment soiled. Correction: Clean surfaces at least every 24 hours. Comments: Clean the soiled grill. Location: Kitchen (front) Equipment: ------------ Miscellaneous ----------- Plumbing system/ repair (Non-Critical) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: Several coolers with pumps installed to eliminate water condensate have pooling water in foil containers. Address issue. Location: Meat counter Equipment: ----------------- Coolers ---------------- Plumbing system/ repair (Non-Critical) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: Several coolers with pumps installed to eliminate water condensate have pooling water in foil containers. Address issue. Location: Sales floor Equipment: ----------------- Coolers ---------------- In use utensil storage (corrected on site) In use utensil(s) stored improperly. Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. Comments: Ice scoop handle in ice. Store handle out. Keep hands out of ice. Minimize contact (Non-Critical) Bare hand contact not minimized with non ready to eat food(s). Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed. Comments: Provide scoops with handles in bulk food containers. Ventilation soiled Ventilation system soiled. Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. Walls, floors, etc/soiled Physical structure, walls, floors, and/or ceilings soiled. Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Comments: Clean the soiled curtains. Location: Meat counter 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: Several instances of food not being cooled properly. Ex. no active cooling, lids and coverings on containers, large amounts in containers. Location: Walk-in cooler 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: Several instances of food not being cooled properly. Ex. no active cooling, lids and coverings on containers, large amounts in containers. Location: Kitchen (back) Food on display Food on display unprotected. Correction: Food on display shall be protected from contamination. Comments: 1. Open condiment containers. 2. Prep area with cutting board has no sneezeguard protection. Discontinue use of area or provide. Location: Dining room Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: Clean the soiled hand towel dispenser(s). Location: Meat counter	12/09/2011	Routine

Food:
Service:
Price:
Ambience:
Cleanliness:

	Log in» \| Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (18.191.240.xxx) to everybody
	Leave your signature» Clear Make my signature public

Name	City	Users' Rating
Mr. Frosty	Indianapolis, IN
DOMINO'S PIZZA #2568	Indianapolis, IN
STEAK N SHAKE #255	Indianapolis, IN
BURGER KING #5631	Indianapolis, IN
PIZZA HUT	Indianapolis, IN
LA FURIA	Indianapolis, IN
INDYO FROZEN YOGURT	Indianapolis, IN
CENTRAL CATHOLIC SCHOOL	Indianapolis, IN
SPEEDWAY #6135	Indianapolis, IN
CHIN HILL ASIAN GROCERY	Indianapolis, IN

CARNICERIA EL RANCHITO, 3512 ROCKVILLE RD, Indianapolis, IN - Restaurant inspection findings and violations

Business Info

Inspection findings

Inspection Date

Type

Do you have any questions you'd like to ask about CARNICERIA EL RANCHITO? Post them here so others can see them and respond.

Write your review!

Your Ratings

Your Review

About You

Optional Verification

Recently added reviews

Restaurants in neighborhood

Name

Your nickname:
I have read, and agree to the Terms of Service