- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. MOLD BUILD UP ON CAULKING AT THREE BAY SINK.REMOVE CAULKING. RECAULK SINK TO WALL.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXCESSIVE ICE BUILD UP INSIDE WALK IN FREEZER.REMOVE ICE. ENSURE FREEZER DOOR IS CLOSED COMPLETELY TO PREVENT FUTURE BUILD UP. REPAIR DOOR IF NEEDED.
Location: Walk-in freezer
Equipment: Walk in freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING FROM PLUMBING UNDERNEATH THREE BAY SINK INTO CATCH BUCKET.REPAIR ACCORDINGLY TO PREVENT LEAKING.
Location: Kitchen
Equipment: 3-bay
|
10/01/2014 | Recheck |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. MOLD BUILD UP ON CAULKING AT THREE BAY SINK.REMOVE CAULKING. RECAULK SINK TO WALL.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXCESSIVE ICE BUILD UP INSIDE WALK IN FREEZER.REMOVE ICE. ENSURE FREEZER DOOR IS CLOSED COMPLETELY TO PREVENT FUTURE BUILD UP. REPAIR DOOR IF NEEDED.
Location: Walk-in freezer
Equipment: Walk in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING FROM PLUMBING UNDERNEATH THREE BAY SINK INTO CATCH BUCKET.REPAIR ACCORDINGLY TO PREVENT LEAKING.
Location: Kitchen
Equipment: 3-bay
|
09/17/2014 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Refrigeration on the salad bar is not functioning properly. Repair salad bar to good working condition.
Location: Sales floor
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Drain in the 3-bay sink observed leaking. Repair sink drain to good working condition.
Location: Kitchen (back)
Equipment: 3-bay
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: Hot water pressure at the front hand sink is insufficient. Repair water lines/faucet to provide adequate hot water pressure.
Location: Kitchen
Equipment: Hand sink
- Durability / utensils and equipment (corrected on site)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Single use cup being used as an ice scoop at the salad bar. Use a durable and washable ice scoop for the salad bar.
Location: Service counter
Equipment: -
|
03/07/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Potentially hazardous food held on the salad bar at temperatures above 41 degrees F1) Macaroni salad at 54 degrees2) Broccoli Salad at 54 degrees3) Cole slaw at 52 degrees4) shredded cheese at 56 degrees12/4/131) Macaroni salad at 47 degrees2) Shredded cheese at 44 degrees3) broccoli salad at 44 degreesReorganize salad bar to allow for potentially hazardous foods to be surrounded by ice. Prep all salads the day before to ensure they are put on the salad bar at 41 degrees F.
Location: Sales floor
Equipment: -
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certified food handler on staff.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Mop observed drying on the floor next to the mop sink. Hang mops to dry after use.
Location: Kitchen (back)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometer provided in the display cooler holding yogurt on the sales floor.
Location: Sales floor
Equipment: Reach in cooler
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Significant ice build up on the walk in freezer drainage line. Remove ice and repair freezer to prevent future build up.
Location: Walk-in freezer
|
12/12/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Potentially hazardous food held on the salad bar at temperatures above 41 degrees F1) Macaroni salad at 54 degrees2) Broccoli Salad at 54 degrees3) Cole slaw at 52 degrees4) shredded cheese at 56 degrees12/4/131) Macaroni salad at 47 degrees2) Shredded cheese at 44 degrees3) broccoli salad at 44 degreesReorganize salad bar to allow for potentially hazardous foods to be surrounded by ice. Prep all salads the day before to ensure they are put on the salad bar at 41 degrees F.
Location: Sales floor
Equipment: -
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certified food handler on staff.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Mop observed drying on the floor next to the mop sink. Hang mops to dry after use.
Location: Kitchen (back)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometer provided in the display cooler holding yogurt on the sales floor.
Location: Sales floor
Equipment: Reach in cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Significant ice build up on the walk in freezer drainage line. Remove ice and repair freezer to prevent future build up.
Location: Walk-in freezer
|
12/04/2013 | 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: Potentially hazardous food held on the salad bar at temperatures above 41 degrees F1) Macaroni salad at 54 degrees2) Broccoli Salad at 54 degrees3) Cole slaw at 52 degrees4) shredded cheese at 56 degreesReorganize salad bar to allow for potentially hazardous foods to be surrounded by ice. Prep all salads the day before to ensure they are put on the salad bar at 41 degrees F.
Location: Sales floor
Equipment: -
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certified food handler on staff.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Mop observed drying on the floor next to the mop sink. Hang mops to dry after use.
Location: Kitchen (back)
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometer provided in the display cooler holding yogurt on the sales floor.
Location: Sales floor
Equipment: Reach in cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Significant ice build up on the walk in freezer drainage line. Remove ice and repair freezer to prevent future build up.
Location: Walk-in freezer
|
11/25/2013 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place sanitizer bucket was not at the proper concentration. Use test strips to check concentration regularly.
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Grill hood vent covers observed soiled.
Location: Cook line
- Thermometer, provided (corrected on site)
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: Display cooler holding milk, yogurt, and hummus did not have a thermometer.
Location: Dining room
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can opener observed soiled.
Location: Kitchen
Equipment: Can opener
|
07/22/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: THE CO2 TANKS ARE NOT RESTRAINED. PLEASE USE THE CHAIN IN PLACE TO RESTRAIN THE TANKS.THE CO2 TANKS ARE RESTRAINED.
- 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: THE CHICKEN FINGERS ON THE SERVICE LINE HAD A TEMP OF 126 DEGREES F. MANAGER DISCARDED THE CHICKEN. PLEASE ADJUST EQUIPMENT TO PROPERLY HOLD TEMP AT 135 DEGREES F.ALL HOT HOLDING FOOD MET TEMP (CHICKEN FINGERS 149 F).
Location: Service counter
- 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: THE ARE CHAFER FUELS STORED IN CABINETS OVER UTENSILS IN THE BACK ROOM. PLEASE STORE ALL CHEMICALS SEPERATE OR UNDER FOOD, UTENSILS, AND PREP AREAS. MANAGER DISCARDED THE CHAFER FUELS.ALL CHEMICALS ARE PROPERLY STORED.
Location: Back room
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: THE PLASTIC KNIVES FOR CUSTOMERS ARE NOT ALL INVERTED HANDLE UP. PLEASE INVERT ALL UTENSILS HANDLE UP IF IT IS NOT WRAPPED IN PLASTIC.ALL PLASTIC KNIVES ARE INVERTED PROPERLY.
- Unapproved employee eating/smoking area (corrected)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: THERE IS AN EMPTY EMPLOYEE DRINK SITTING ON TOP OF THE ICE MACHINE. PLEASE STORE ALL EMPLOYEE DRINKS IN AN APPROVED LOCATION.ALL EMPLOYEE DRINKS ARE PROPERLY STORED.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: THE BULK CONTAINER OF FLOUR IS NOT LABELED. PLEASE LABEL ALL BULK CONTAINERS.THE BULK CONTAINERS HAVE BEEN LABELED.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THERE ARE WET WIPING CLOTHES STORED OUT OF SANATIZER BUCKETS. PLEASE STORE ALL WET WIPING CLOTHES IN A SANATIZER BUCKET OR DISCARD TO DIRTY HAMPER IF SOILED.THE WET WIPING CLOTHES ARE STORED IN A SANATIZER BUCKET.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE PREP SINK HAS A LEAK UNDERNEATH. PLEASE REPAIR.THE SINK HAS BEEN REPAIRED.
Location: Kitchen (back)
Equipment: Prep sink
|
02/13/2013 | Recheck |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: THE CO2 TANKS ARE NOT RESTRAINED. PLEASE USE THE CHAIN IN PLACE TO RESTRAIN THE TANKS.
- 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: THE CHICKEN FINGERS ON THE SERVICE LINE HAD A TEMP OF 126 DEGREES F. MANAGER DISCARDED THE CHICKEN. PLEASE ADJUST EQUIPMENT TO PROPERLY HOLD TEMP AT 135 DEGREES F.
Location: Service counter
- 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: THE ARE CHAFER FUELS STORED IN CABINETS OVER UTENSILS IN THE BACK ROOM. PLEASE STORE ALL CHEMICALS SEPERATE OR UNDER FOOD, UTENSILS, AND PREP AREAS. MANAGER DISCARDED THE CHAFER FUELS.
Location: Back room
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: THE PLASTIC KNIVES FOR CUSTOMERS ARE NOT ALL INVERTED HANDLE UP. PLEASE INVERT ALL UTENSILS HANDLE UP IF IT IS NOT WRAPPED IN PLASTIC.
- Unapproved employee eating/smoking area (corrected on site)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: THERE IS AN EMPTY EMPLOYEE DRINK SITTING ON TOP OF THE ICE MACHINE. PLEASE STORE ALL EMPLOYEE DRINKS IN AN APPROVED LOCATION.
Location: Kitchen
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: THE BULK CONTAINER OF FLOUR IS NOT LABELED. PLEASE LABEL ALL BULK CONTAINERS.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THERE ARE WET WIPING CLOTHES STORED OUT OF SANATIZER BUCKETS. PLEASE STORE ALL WET WIPING CLOTHES IN A SANATIZER BUCKET OR DISCARD TO DIRTY HAMPER IF SOILED.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE PREP SINK HAS A LEAK UNDERNEATH. PLEASE REPAIR.
Location: Kitchen (back)
Equipment: Prep sink
|
02/01/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. ESTABLISHMENT INTENDS TO START USING TIME CONTROL AND WILL SUBMIT A WRITTEN PROCEDURE.
Equipment: Buffet
- 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. HAMBURGER STORED ABOVE FLATBREAD. PLEASE STORE BELOW.
Location: Walk-in cooler
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination. ENSURE PROPERLY COVERED OR WRAPPED.
Location: Dining room
|
09/06/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. ESTABLISHMENT INTENDS TO START USING TIME CONTROL AND WILL SUBMIT A WRITTEN PROCEDURE.
Equipment: Buffet
- 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. HAMBURGER STORED ABOVE FLATBREAD. PLEASE STORE BELOW.
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. COOLER WITH MILK.
Location: Dining room
Equipment: Reach in cooler
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination. ENSURE PROPERLY COVERED OR WRAPPED.
Location: Dining room
|
08/30/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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. MEAT LOAF AND MASHED POTATOES IN WARMING CABINET WITH BROKEN DOOR. PERSON IN CHARGE DISCARDED.
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. SOME ITEMS IN CONTAINERS THAT ARE NOT SURROUNDED BY ICE. MONITOR
Equipment: Buffet
- 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 ONIONS. STORE BELOW.
Location: Walk-in cooler
- 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. SANITIZER 0% CONCENTRATION AT 3-BAY SINK. DO NOT USE TO SANITIZE USING AUTO DISPENSER UNTIL REPAIRED.
Location: Dish machine area
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. HOT HOLDING CABINET - DOOR DOES NOT CLOSE PROPERLY CAUSING FOOD TO BE TOO LOW OF TEMPERATURE. DO NOT USE.
Equipment: ------------ Miscellaneous -----------
|
04/20/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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. MEAT LOAF AND MASHED POTATOES IN WARMING CABINET WITH BROKEN DOOR. PERSON IN CHARGE DISCARDED.
Equipment: ----- Cooking Equip/Holding -----
- 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. SOME ITEMS IN CONTAINERS THAT ARE NOT SURROUNDED BY ICE. MONITOR
Equipment: Buffet
- 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. RAW EGGS STORED ABOVE ONIONS. STORE BELOW.
Location: Walk-in cooler
- 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. SANITIZER 0% CONCENTRATION AT 3-BAY SINK. DO NOT USE TO SANITIZE USING AUTO DISPENSER UNTIL REPAIRED.
Location: Dish machine area
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. HOT HOLDING CABINET - DOOR DOES NOT CLOSE PROPERLY CAUSING FOOD TO BE TOO LOW OF TEMPERATURE. DO NOT USE.
Equipment: ------------ Miscellaneous -----------
|
04/13/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Sweet & sour chicken held at 50 degrees F, tomato salad held at 50 degrees F. Please ensure that the ice is filled to the top of the food containers and completely surrounds the containers.
Location: Buffet
- 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: Employees drinks must have a lid and straw.
Location: Kitchen (back)
- 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: Slicer
- 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.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Can opener
|
12/16/2011 | 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: Sweet & sour chicken held at 50 degrees F, tomato salad held at 50 degrees F. Please ensure that the ice is filled to the top of the food containers and completely surrounds the containers.
Location: Buffet
- 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: Employees drinks must have a lid and straw.
Location: Kitchen (back)
- 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: Slicer
- 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.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Can opener
|
12/08/2011 | Routine |
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