- 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: BOTTLE OF RANCH DRESSING MAINTAINING 72 DEGREES F STORED ON COUNTERTOP AT SERVICE COUNTER.PRODUCT SHOULD BE STORED UNDER REFRIGERATION TO MAINTAIN 41 DEGREES. DISCARDED.
Location: Cook line
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: FOOD HANDLER PUT THINLY SLICED RAW BEEF ON FLAT TOP GRILL AND THEN BUN AND LETTUCE WITHOUT CHANGING GLOVES.ENSURE GLOVES ARE CHANGED AFTER HANDLING RAW OR THER TYPE OF CONTAMINATION, THEN READY TO EAT FOODS.
|
04/24/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOTTLE OF RANCH DRESSING MAINTAINING 72 DEGREES F STORED ON COUNTERTOP AT SERVICE COUNTER.PRODUCT SHOULD BE STORED UNDER REFRIGERATION TO MAINTAIN 41 DEGREES. DISCARDED.
Location: Cook line
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: FOOD HANDLER PUT THINLY SLICED RAW BEEF ON FLAT TOP GRILL AND THEN BUN AND LETTUCE WITHOUT CHANGING GLOVES.ENSURE GLOVES ARE CHANGED AFTER HANDLING RAW OR OTHER TYPE OF CONTAMINATION, THEN READY TO EAT FOODS.
|
04/21/2014 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOTTLE OF RANCH DRESSING HOLDING AT 88 DEGREES ON SANDWICH MAKE LINE.STORE DRESSING UNDER REFRIGERATION TO MAINTAIN 41 DEGREES F OR LOWER. RANCH DRESSING DISCARDED.
Location: Service counter
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EMPLOYEE FOOD STORED ABOVE FOOD USED IN OPERATIONS LOCATED INSIDE REACH IN MAKE LINE COOLER.STORE EMPLOYEE SEPARATE FROM FOOD USED IN OPERATIONS ON LOWEST SHELF IN A MARKED CONTAINER TO PREVENT POSSIBLE CONTAMINATION.
Location: Cook line
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CLEAN AND SANITIZED CUTTING BOARD STORED BEHIND 3 BAY FAUCET IN BACK KITCHEN.STORE CUTTING BOARDS IN A SANITARY AREA TO PREVENT POSSIBLE CONTAMINATION.
Location: Kitchen (back)
- 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: CUTTING BOARD HEAVILY SCRATCHED AND SOILED IN CREVICES LOCATED ON MAKE LINE COLD TOP COOLER.RESURFACE OR REPLACE BOARD.
Location: Cook line
|
10/30/2013 | 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: C02 TANKS STORED UNRESTRAINED IN BACK DRY STORAGE AREA.ENSURE ALL CO2 TANKS ARE RESTRAINED WITH AN EFFECTIVE RESTRAINT.
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABLED SPRAY BOTTLE CONTAINING DEGREASER NEAR MOP SINK.ENSURE ALL BOTTLES CONTAINING CLEANING CHEMICALS ARE PROPERLY LABELED WITH CONTENTS.
Location: Kitchen (back)
- 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: SPRAY BOTTLE CONTAINING WINDOW CLEANER STORED ABOVE TWO BAY SINK (LOAVES OF BREAD STORED ON DRAIN BOARD).ENSURE TOXIC CLEANING CHEMICALS ARE STORED BELOW AND AWAY FROM FOOD CONTACT SURFACES TO PROTECT FROM CONTAMINTION.
Location: Kitchen (back)
- 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: LIVE ADULT ROACH PERCHED ON MAGNETIC STRIP CONTAINING CLEAN AND SANITIZED UTENSILS IN BACK KITCHEN AREA.PEST CONTROL SERVICE PROVIDED ON A MONTHLY BASIS. MOST RECENT PEST CONTROL SERVICE WAS PROVIDED ON 3/26/13. INCREASE FREQUENCY OF PEST CONTROL SERVICE ON A WEEKLY BASIS TO ELIMINATE ALL ROACH ACTIVITY.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ROACH PERCHED ON MAGNETIC STRIP CONTAINING CLEAN AND SANITIZED UTENSILS LOCATED IN BACK PREP AREA.CLEAN AND SANITIZE MAGNETIC STRIP THOROUGHLY. DISCONTINUE STORING UTENSILS ON STRIP UNTIL ALL ROACH ACTIVITY HAS BEEN ELIMINATED.2. HOBART STORED ON COUNTER TOP IN BACK PREP AREA SOILED WITH DRIED BITS OF FOOD RESIDUE ON EXTERIOR AND INTERIOR (BLADES). ENSURE HOBART IS CLEANED AND SANITIZE THOROUGHLY AFTER EACH USE.
Location: Kitchen
- 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: EMPLOYEE PERSONAL ITEMS INCLUDING FOOD STORED ON SHELF ABOVE TWO BAY SINK.STORE ALL PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD PREP AREA.
Location: Kitchen (back)
- Single Service/Equipment storage (corrected)
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: CUTTING BOARD, FOOD SERVICE GLOVES, AND SANDWICH WRAPS STORED TOO CLOSE TO HAND SINK LOCATED AT SERVICE COUNTER.STORE ITEMS AT AN ADEQUATE DISTANCE AWAY FROM HAND SINK TO PROTECT FROM SPLASH DURING HAND WASHING.
Location: Service counter
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT NOT AVAILABLE INSIDE WALK IN FREEZER.PROVIDE LIGHTING INSIDE FREEZER.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STAINLESS STEEL CONTAINER CRACKED STORED ON SHELF ABOVE TWO BAY SINK.DISCONTINUE USE OF DAMAGED CONTAINER IN OPERATIONS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WALL, PIPES, DRAIN, AND FLOOR SOILED WITH BUILD UP BELOW TWO COMPARTMENT SINK.CLEAN AND SANITIZE ENTIRE AREA BELOW TWO BAY SINK.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP NOT AVAILALE AT HAND SINK LOCATED IN BACK PREP AREA.PROVIDE SOAP AT HAND SINK TO ENSURE HANDS ARE WASHED EFFECTIVELY TO PREVENT POSSIBLE SPREAD OF DISEASE.
Location: Kitchen (front)
|
04/09/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: C02 TANKS STORED UNRESTRAINED IN BACK DRY STORAGE AREA.ENSURE ALL CO2 TANKS ARE RESTRAINED WITH AN EFFECTIVE RESTRAINT.
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABLED SPRAY BOTTLE CONTAINING DEGREASER NEAR MOP SINK.ENSURE ALL BOTTLES CONTAINING CLEANING CHEMICALS ARE PROPERLY LABELED WITH CONTENTS.
Location: Kitchen (back)
- 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: SPRAY BOTTLE CONTAINING WINDOW CLEANER STORED ABOVE TWO BAY SINK (LOAVES OF BREAD STORED ON DRAIN BOARD).ENSURE TOXIC CLEANING CHEMICALS ARE STORED BELOW AND AWAY FROM FOOD CONTACT SURFACES TO PROTECT FROM CONTAMINTION.
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE ADULT ROACH PERCHED ON MAGNETIC STRIP CONTAINING CLEAN AND SANITIZED UTENSILS IN BACK KITCHEN AREA.PEST CONTROL SERVICE PROVIDED ON A MONTHLY BASIS. MOST RECENT PEST CONTROL SERVICE WAS PROVIDED ON 3/26/13. INCREASE FREQUENCY OF PEST CONTROL SERVICE ON A WEEKLY BASIS TO ELIMINATE ALL ROACH ACTIVITY.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ROACH PERCHED ON MAGNETIC STRIP CONTAINING CLEAN AND SANITIZED UTENSILS LOCATED IN BACK PREP AREA.CLEAN AND SANITIZE MAGNETIC STRIP THOROUGHLY. DISCONTINUE STORING UTENSILS ON STRIP UNTIL ALL ROACH ACTIVITY HAS BEEN ELIMINATED.2. HOBART STORED ON COUNTER TOP IN BACK PREP AREA SOILED WITH DRIED BITS OF FOOD RESIDUE ON EXTERIOR AND INTERIOR (BLADES). ENSURE HOBART IS CLEANED AND SANITIZE THOROUGHLY AFTER EACH USE.
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: EMPLOYEE PERSONAL ITEMS INCLUDING FOOD STORED ON SHELF ABOVE TWO BAY SINK.STORE ALL PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD PREP AREA.
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: CUTTING BOARD, FOOD SERVICE GLOVES, AND SANDWICH WRAPS STORED TOO CLOSE TO HAND SINK LOCATED AT SERVICE COUNTER.STORE ITEMS AT AN ADEQUATE DISTANCE AWAY FROM HAND SINK TO PROTECT FROM SPLASH DURING HAND WASHING.
Location: Service counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT NOT AVAILABLE INSIDE WALK IN FREEZER.PROVIDE LIGHTING INSIDE FREEZER.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STAINLESS STEEL CONTAINER CRACKED STORED ON SHELF ABOVE TWO BAY SINK.DISCONTINUE USE OF DAMAGED CONTAINER IN OPERATIONS.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WALL, PIPES, DRAIN, AND FLOOR SOILED WITH BUILD UP BELOW TWO COMPARTMENT SINK.CLEAN AND SANITIZE ENTIRE AREA BELOW TWO BAY SINK.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP NOT AVAILALE AT HAND SINK LOCATED IN BACK PREP AREA.PROVIDE SOAP AT HAND SINK TO ENSURE HANDS ARE WASHED EFFECTIVELY TO PREVENT POSSIBLE SPREAD OF DISEASE.
Location: Kitchen (front)
|
04/02/2013 | Routine |
- 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: 1. CUTTING BOARD WORN AND SOILED ON SURFACES AND CREVICES STORED NEAR THREE COMPARTMENT SINK. REPLACE.2. REMOVE SOIL EMBEDDED ON SURFACE OF CUTTING BOARD LOCATED ON SANDWICH PREP TOP COOLER.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING INSIDE WALK IN FREEZER.
Location: Kitchen
- 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: REMOVE SOIL ON SURFACE OF KICK TRAY INSIDE ICE MACHINE
Location: Kitchen
|
11/08/2012 | 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: SLICED HAM HOLDING AT 45 DEGREES ON TOP 1/3RD OF STACK STORED INSIDE COLD TOP PREP COOLER. DECREASE LOAD TO ENSURE PRODUCT MAINTAINS 41 DEGREES OR LOWER.
Location: Cook line
- 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: SPRAY BOTTLE CONTAINING CLEANING AGENT HANGING ON SHELF ABOVE TWO COMPARTMENT SINK, STORE CLEANING PRODUCTS BELOW FOOD CONTACT SURFACES.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORAGE SHELF LOCATED ON RIGHT INSIDE WALK IN COOLER SOILED WITH RUST ON ENTIRE SURFACE. REPLACE OR RESURFACE SHELF.2. PERIMETER OF LID INSIDE CHEST FREEZER SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.3. CLEAN KNIFE BLOCK THOROUGHLY.
Location: Walk-in cooler
- 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: TOOTH BRUSH AND TOOTH PASTE STORED ON SHELF ABOVE PREP TABLE IN KITCHEN AREA. STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD PREP.
Location: Kitchen
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: GLUE BOARD AND ANT HOTEL STORED ON KNIFE BLOCK AND ABOVE PREP TABLE IN BACK KITCHEN AREA. STORE PEST CONTROL DEVICES IN APPROVED AREAS.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
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: DICER STORED ON THE SIDE OF THE HAND SINK LOCATED IN THE KITCHEN AREA. STORE DICER IN A SANITARY AREA TO PREVENT CONTAMINATION,
Location: Kitchen
- 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: HOT WATER IN RESTROOMS REACHING A MAXIMUM OF 85 DEGREES F AT HAND SINKS. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F.RECHECK: RECHECK: WATER RUNNING FROM FAUCETS IN FIVE OUT OF THE SIX HAND SINKS LOCATED IN WOMENS RESTROOM IN FOOD COURTHOLDING BETWEEN 84 AND 89 DEGREES. ONE HAND SINK WATER TEMPERATURE REACHING A MAXIMUM OF 80 DEGREES F IN MENS RESTROOM (HAND SINK ON LEFT TRIO). NO HOT WATER AVAILABLE IN FAMILY HAND SINK OUTSIDE STALL. PROVIDE A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.RECHECK 5/25: WATER RUNNING FROM FAUCETS IN WOMENS RESTROOM RANGING FROM 89-94 DEGREES F. HAND SINK ON LEFT TRIO REACHING A MAXIMUM OF 79 DEGREES F. NO HOT WATER AVAILABLE IN FAMILY RESTROOM HAND SINK LOCATED OUTSIDE THE STALL. PROVIDE A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.RECHECK 6/8: WATER RUNNING FROM FAUCETS IN WOMENS RESTROOM RANGING FROM 89-94 DEGREES F. HAND SINK ON LEFT TRIO REACHING A MAXIMUM OF 79 DEGREES F. NO HOT WATER AVAILABLE IN FAMILY RESTROOM HAND SINK LOCATED OUTSIDE THE STALL. PROVIDE A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.RECHECK 6/22: VIOLATION NOT CORRECTED. SPOKE WITH SIMON MALL MAINTENANCE SUPERVISOR WHO STATED HE WILL SEND A TECHNICIAN TO MAKE NECESSARY ADJUSTMENTS AT ALL HAND SINKS TO BRING VIOLAITON INTO COMPLIANCE.
Location: Restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPPING FROM COMPRESSOR LOCATED INSIDE WALK IN COOLER. PROVIDE REPAIR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FLOOR DRAIN SOILED BELOW TWO BAY SINK IN BACK PREP AREA. CLEAN THOROUGHLY.
Location: Kitchen
|
07/06/2012 | 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: SLICED HAM HOLDING AT 45 DEGREES ON TOP 1/3RD OF STACK STORED INSIDE COLD TOP PREP COOLER. DECREASE LOAD TO ENSURE PRODUCT MAINTAINS 41 DEGREES OR LOWER.
Location: Cook line
- 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: SPRAY BOTTLE CONTAINING CLEANING AGENT HANGING ON SHELF ABOVE TWO COMPARTMENT SINK, STORE CLEANING PRODUCTS BELOW FOOD CONTACT SURFACES.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORAGE SHELF LOCATED ON RIGHT INSIDE WALK IN COOLER SOILED WITH RUST ON ENTIRE SURFACE. REPLACE OR RESURFACE SHELF.2. PERIMETER OF LID INSIDE CHEST FREEZER SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.3. CLEAN KNIFE BLOCK THOROUGHLY.
Location: Walk-in cooler
- 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: TOOTH BRUSH AND TOOTH PASTE STORED ON SHELF ABOVE PREP TABLE IN KITCHEN AREA. STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD PREP.
Location: Kitchen
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: GLUE BOARD AND ANT HOTEL STORED ON KNIFE BLOCK AND ABOVE PREP TABLE IN BACK KITCHEN AREA. STORE PEST CONTROL DEVICES IN APPROVED AREAS.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
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: DICER STORED ON THE SIDE OF THE HAND SINK LOCATED IN THE KITCHEN AREA. STORE DICER IN A SANITARY AREA TO PREVENT CONTAMINATION,
Location: Kitchen
- 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: HOT WATER IN RESTROOMS REACHING A MAXIMUM OF 85 DEGREES F AT HAND SINKS. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F.RECHECK: RECHECK: WATER RUNNING FROM FAUCETS IN FIVE OUT OF THE SIX HAND SINKS LOCATED IN WOMENS RESTROOM IN FOOD COURTHOLDING BETWEEN 84 AND 89 DEGREES. ONE HAND SINK WATER TEMPERATURE REACHING A MAXIMUM OF 80 DEGREES F IN MENS RESTROOM (HAND SINK ON LEFT TRIO). NO HOT WATER AVAILABLE IN FAMILY HAND SINK OUTSIDE STALL. PROVIDE A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.RECHECK 5/25: WATER RUNNING FROM FAUCETS IN WOMENS RESTROOM RANGING FROM 89-94 DEGREES F. HAND SINK ON LEFT TRIO REACHING A MAXIMUM OF 79 DEGREES F. NO HOT WATER AVAILABLE IN FAMILY RESTROOM HAND SINK LOCATED OUTSIDE THE STALL. PROVIDE A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.RECHECK 6/8: WATER RUNNING FROM FAUCETS IN WOMENS RESTROOM RANGING FROM 89-94 DEGREES F. HAND SINK ON LEFT TRIO REACHING A MAXIMUM OF 79 DEGREES F. NO HOT WATER AVAILABLE IN FAMILY RESTROOM HAND SINK LOCATED OUTSIDE THE STALL. PROVIDE A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.RECHECK 6/22: VIOLATION NOT CORRECTED. SPOKE WITH SIMON MALL MAINTENANCE SUPERVISOR WHO STATED HE WILL SEND A TECHNICIAN TO MAKE NECESSARY ADJUSTMENTS AT ALL HAND SINKS TO BRING VIOLAITON INTO COMPLIANCE.
Location: Restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPPING FROM COMPRESSOR LOCATED INSIDE WALK IN COOLER. PROVIDE REPAIR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FLOOR DRAIN SOILED BELOW TWO BAY SINK IN BACK PREP AREA. CLEAN THOROUGHLY.
Location: Kitchen
|
06/21/2012 | 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: SLICED HAM HOLDING AT 45 DEGREES ON TOP 1/3RD OF STACK STORED INSIDE COLD TOP PREP COOLER. DECREASE LOAD TO ENSURE PRODUCT MAINTAINS 41 DEGREES OR LOWER.
Location: Cook line
- 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: SPRAY BOTTLE CONTAINING CLEANING AGENT HANGING ON SHELF ABOVE TWO COMPARTMENT SINK, STORE CLEANING PRODUCTS BELOW FOOD CONTACT SURFACES.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORAGE SHELF LOCATED ON RIGHT INSIDE WALK IN COOLER SOILED WITH RUST ON ENTIRE SURFACE. REPLACE OR RESURFACE SHELF.2. PERIMETER OF LID INSIDE CHEST FREEZER SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.3. CLEAN KNIFE BLOCK THOROUGHLY.
Location: Walk-in cooler
- 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: TOOTH BRUSH AND TOOTH PASTE STORED ON SHELF ABOVE PREP TABLE IN KITCHEN AREA. STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD PREP.
Location: Kitchen
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: GLUE BOARD AND ANT HOTEL STORED ON KNIFE BLOCK AND ABOVE PREP TABLE IN BACK KITCHEN AREA. STORE PEST CONTROL DEVICES IN APPROVED AREAS.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
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: DICER STORED ON THE SIDE OF THE HAND SINK LOCATED IN THE KITCHEN AREA. STORE DICER IN A SANITARY AREA TO PREVENT CONTAMINATION,
Location: Kitchen
- 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: HOT WATER IN RESTROOMS REACHING A MAXIMUM OF 85 DEGREES F AT HAND SINKS. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F.RECHECK: RECHECK: WATER RUNNING FROM FAUCETS IN FIVE OUT OF THE SIX HAND SINKS LOCATED IN WOMENS RESTROOM IN FOOD COURTHOLDING BETWEEN 84 AND 89 DEGREES. ONE HAND SINK WATER TEMPERATURE REACHING A MAXIMUM OF 80 DEGREES F IN MENS RESTROOM (HAND SINK ON LEFT TRIO). NO HOT WATER AVAILABLE IN FAMILY HAND SINK OUTSIDE STALL. PROVIDE A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.RECHECK 5/25: WATER RUNNING FROM FAUCETS IN WOMENS RESTROOM RANGING FROM 89-94 DEGREES F. HAND SINK ON LEFT TRIO REACHING A MAXIMUM OF 79 DEGREES F. NO HOT WATER AVAILABLE IN FAMILY RESTROOM HAND SINK LOCATED OUTSIDE THE STALL. PROVIDE A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.RECHECK 6/8: WATER RUNNING FROM FAUCETS IN WOMENS RESTROOM RANGING FROM 89-94 DEGREES F. HAND SINK ON LEFT TRIO REACHING A MAXIMUM OF 79 DEGREES F. NO HOT WATER AVAILABLE IN FAMILY RESTROOM HAND SINK LOCATED OUTSIDE THE STALL. PROVIDE A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.
Location: Restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPPING FROM COMPRESSOR LOCATED INSIDE WALK IN COOLER. PROVIDE REPAIR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FLOOR DRAIN SOILED BELOW TWO BAY SINK IN BACK PREP AREA. CLEAN THOROUGHLY.
Location: Kitchen
|
06/08/2012 | 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: SLICED HAM HOLDING AT 45 DEGREES ON TOP 1/3RD OF STACK STORED INSIDE COLD TOP PREP COOLER. DECREASE LOAD TO ENSURE PRODUCT MAINTAINS 41 DEGREES OR LOWER.
Location: Cook line
- 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: SPRAY BOTTLE CONTAINING CLEANING AGENT HANGING ON SHELF ABOVE TWO COMPARTMENT SINK, STORE CLEANING PRODUCTS BELOW FOOD CONTACT SURFACES.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORAGE SHELF LOCATED ON RIGHT INSIDE WALK IN COOLER SOILED WITH RUST ON ENTIRE SURFACE. REPLACE OR RESURFACE SHELF.2. PERIMETER OF LID INSIDE CHEST FREEZER SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.3. CLEAN KNIFE BLOCK THOROUGHLY.
Location: Walk-in cooler
- 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: TOOTH BRUSH AND TOOTH PASTE STORED ON SHELF ABOVE PREP TABLE IN KITCHEN AREA. STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD PREP.
Location: Kitchen
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: GLUE BOARD AND ANT HOTEL STORED ON KNIFE BLOCK AND ABOVE PREP TABLE IN BACK KITCHEN AREA. STORE PEST CONTROL DEVICES IN APPROVED AREAS.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
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: DICER STORED ON THE SIDE OF THE HAND SINK LOCATED IN THE KITCHEN AREA. STORE DICER IN A SANITARY AREA TO PREVENT CONTAMINATION,
Location: Kitchen
- 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: HOT WATER IN RESTROOMS REACHING A MAXIMUM OF 85 DEGREES F AT HAND SINKS. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F.RECHECK: RECHECK: WATER RUNNING FROM FAUCETS IN FIVE OUT OF THE SIX HAND SINKS LOCATED IN WOMENS RESTROOM IN FOOD COURTHOLDING BETWEEN 84 AND 89 DEGREES. ONE HAND SINK WATER TEMPERATURE REACHING A MAXIMUM OF 80 DEGREES F IN MENS RESTROOM (HAND SINK ON LEFT TRIO). NO HOT WATER AVAILABLE IN FAMILY HAND SINK OUTSIDE STALL. PROVIDE A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.RECHECK 5/25: WATER RUNNING FROM FAUCETS IN WOMENS RESTROOM RANGING FROM 89-94 DEGREES F. HAND SINK ON LEFT TRIO REACHING A MAXIMUM OF 79 DEGREES F. NO HOT WATER AVAILABLE IN FAMILY RESTROOM HAND SINK LOCATED OUTSIDE THE STALL. PROVIDE A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.
Location: Restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPPING FROM COMPRESSOR LOCATED INSIDE WALK IN COOLER. PROVIDE REPAIR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FLOOR DRAIN SOILED BELOW TWO BAY SINK IN BACK PREP AREA. CLEAN THOROUGHLY.
Location: Kitchen
|
05/25/2012 | 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: SLICED HAM HOLDING AT 45 DEGREES ON TOP 1/3RD OF STACK STORED INSIDE COLD TOP PREP COOLER. DECREASE LOAD TO ENSURE PRODUCT MAINTAINS 41 DEGREES OR LOWER.
Location: Cook line
- 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: SPRAY BOTTLE CONTAINING CLEANING AGENT HANGING ON SHELF ABOVE TWO COMPARTMENT SINK, STORE CLEANING PRODUCTS BELOW FOOD CONTACT SURFACES.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORAGE SHELF LOCATED ON RIGHT INSIDE WALK IN COOLER SOILED WITH RUST ON ENTIRE SURFACE. REPLACE OR RESURFACE SHELF.2. PERIMETER OF LID INSIDE CHEST FREEZER SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.3. CLEAN KNIFE BLOCK THOROUGHLY.
Location: Walk-in cooler
- 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: TOOTH BRUSH AND TOOTH PASTE STORED ON SHELF ABOVE PREP TABLE IN KITCHEN AREA. STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD PREP.
Location: Kitchen
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: GLUE BOARD AND ANT HOTEL STORED ON KNIFE BLOCK AND ABOVE PREP TABLE IN BACK KITCHEN AREA. STORE PEST CONTROL DEVICES IN APPROVED AREAS.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
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: DICER STORED ON THE SIDE OF THE HAND SINK LOCATED IN THE KITCHEN AREA. STORE DICER IN A SANITARY AREA TO PREVENT CONTAMINATION,
Location: Kitchen
- 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: HOT WATER IN RESTROOMS REACHING A MAXIMUM OF 85 DEGREES F AT HAND SINKS. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F.RECHECK: RECHECK: WATER RUNNING FROM FAUCETS IN FIVE OUT OF THE SIX HAND SINKS LOCATED IN WOMENS RESTROOM IN FOOD COURTHOLDING BETWEEN 84 AND 89 DEGREES. ONE HAND SINK WATER TEMPERATURE REACHING A MAXIMUM OF 80 DEGREES F IN MENS RESTROOM (HAND SINK ON LEFT TRIO). NO HOT WATER AVAILABLE IN FAMILY HAND SINK OUTSIDE STALL. PROVIDE A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.
Location: Restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPPING FROM COMPRESSOR LOCATED INSIDE WALK IN COOLER. PROVIDE REPAIR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FLOOR DRAIN SOILED BELOW TWO BAY SINK IN BACK PREP AREA. CLEAN THOROUGHLY.
Location: Kitchen
|
05/22/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SLICED HAM HOLDING AT 45 DEGREES ON TOP 1/3RD OF STACK STORED INSIDE COLD TOP PREP COOLER. DECREASE LOAD TO ENSURE PRODUCT MAINTAINS 41 DEGREES OR LOWER.
Location: Cook line
- 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: SPRAY BOTTLE CONTAINING CLEANING AGENT HANGING ON SHELF ABOVE TWO COMPARTMENT SINK, STORE CLEANING PRODUCTS BELOW FOOD CONTACT SURFACES.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORAGE SHELF LOCATED ON RIGHT INSIDE WALK IN COOLER SOILED WITH RUST ON ENTIRE SURFACE. REPLACE OR RESURFACE SHELF.2. PERIMETER OF LID INSIDE CHEST FREEZER SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.3. CLEAN KNIFE BLOCK THOROUGHLY.
Location: Walk-in cooler
- 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: TOOTH BRUSH AND TOOTH PASTE STORED ON SHELF ABOVE PREP TABLE IN KITCHEN AREA. STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD PREP.
Location: Kitchen
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: GLUE BOARD AND ANT HOTEL STORED ON KNIFE BLOCK AND ABOVE PREP TABLE IN BACK KITCHEN AREA. STORE PEST CONTROL DEVICES IN APPROVED AREAS.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
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: DICER STORED ON THE SIDE OF THE HAND SINK LOCATED IN THE KITCHEN AREA. STORE DICER IN A SANITARY AREA TO PREVENT CONTAMINATION,
Location: Kitchen
- 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: HOT WATER IN RESTROOMS REACHING A MAXIMUM OF 85 DEGREES F AT HAND SINKS. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F.
Location: Restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPPING FROM COMPRESSOR LOCATED INSIDE WALK IN COOLER. PROVIDE REPAIR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FLOOR DRAIN SOILED BELOW TWO BAY SINK IN BACK PREP AREA. CLEAN THOROUGHLY.
Location: Kitchen
|
05/15/2012 | Routine |
- 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: BOTTLE OF WINDEX STORED ABOVE TWO COMPARTMENT SINK DRAINBOARD CONTAINING LOAVES OF BREAD. STORE CLEANING PRODUCTS IN AN AREA AWAY FROM FOOD STORAGE.
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: BOTTLE OF WINDEX STORED UNLABLED STORED IN BACK PREP AREA. LABEL
- 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: TRAYS OF RAW SHELL EGGS STORED ABOVE PRODUCE INSIDE WALK IN COOLER. STORE RAW PRODUCT BELOW READY TO EAT FOODS TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Walk-in cooler
- Hand sink temperature (corrected)
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: HOT WATER NOT AVAILABLE AT HAND SINKS IN PUBLIC RESTROOMS FOR EMPLOYEES AND CUSTOMERS. PROVIDE WATER AT A MINIMUM OF 100 DEGREES IN BOTH RESTROOMS. NOTE; EMPLOYEE RESTROOMS ARE NOT AVAILABLE IN FOOD ESTABLISHMENTS.RECHECK: HOT WATER HAS NOT BEEN RESTORED TO PUBLIC RESTROOMS IN FOOD COURT. MANAGER STATED HE CONTACTED MALL MANAGEMENT REGARDING NO AVAILABILITY OF HOT WATER IN PUBLIC RESTROOMS. ALSO SPOKE WITH MALL MANAGEMENT REGARDING DEFECT.
Location: Mens restroom
- Hand sink temperature (corrected)
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: HOT WATER NOT AVAILABLE AT HAND SINKS IN PUBLIC RESTROOMS FOR EMPLOYEES AND CUSTOMERS. PROVIDE WATER AT A MINIMUM OF 100 DEGREES IN BOTH RESTROOMS. NOTE; EMPLOYEE RESTROOMS ARE NOT AVAILABLE IN FOOD ESTABLISHMENTS.RECHECK: HOT WATER HAS NOT BEEN RESTORED TO PUBLIC RESTROOMS IN FOOD COURT. MANAGER STATED HE CONTACTED MALL MANAGEMENT REGARDING NO AVAILABILITY OF HOT WATER IN PUBLIC RESTROOMS. ALSO SPOKE WITH MALL MANAGEMENT REGARDING DEFECT.
Location: Womens restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HAND DRYERS INOPERABLE IN MENS RESTROOM OPERATE ON AN INTEMITTEN BASIS. ENSURE ALL HAND DRYERS ARE OPERATING PROPERLY AT ALL TIMES.
Location: Mens restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINKS IN MENS RESTROOM ARE WORKING ON AN INTERMITTEN. ENSURE WATER SUPPLY IS AVAILABLE AT ALL HAND SINKS AT ALL TIMES.
|
12/20/2011 | Recheck |
- 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: BOTTLE OF WINDEX STORED ABOVE TWO COMPARTMENT SINK DRAINBOARD CONTAINING LOAVES OF BREAD. STORE CLEANING PRODUCTS IN AN AREA AWAY FROM FOOD STORAGE.
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: BOTTLE OF WINDEX STORED UNLABLED STORED IN BACK PREP AREA. LABEL
- 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: TRAYS OF RAW SHELL EGGS STORED ABOVE PRODUCE INSIDE WALK IN COOLER. STORE RAW PRODUCT BELOW READY TO EAT FOODS TO PROTECT FOOD FROM CROSS CONTAMINATION.
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: HOT WATER NOT AVAILABLE AT HAND SINKS IN PUBLIC RESTROOMS FOR EMPLOYEES AND CUSTOMERS. PROVIDE WATER AT A MINIMUM OF 100 DEGREES IN BOTH RESTROOMS. NOTE; EMPLOYEE RESTROOMS ARE NOT AVAILABLE IN FOOD ESTABLISHMENTS.RECHECK: HOT WATER HAS NOT BEEN RESTORED TO PUBLIC RESTROOMS IN FOOD COURT. MANAGER STATED HE CONTACTED MALL MANAGEMENT REGARDING NO AVAILABILITY OF HOT WATER IN PUBLIC RESTROOMS. ALSO SPOKE WITH MALL MANAGEMENT REGARDING DEFECT.
Location: Mens restroom
- 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: HOT WATER NOT AVAILABLE AT HAND SINKS IN PUBLIC RESTROOMS FOR EMPLOYEES AND CUSTOMERS. PROVIDE WATER AT A MINIMUM OF 100 DEGREES IN BOTH RESTROOMS. NOTE; EMPLOYEE RESTROOMS ARE NOT AVAILABLE IN FOOD ESTABLISHMENTS.RECHECK: HOT WATER HAS NOT BEEN RESTORED TO PUBLIC RESTROOMS IN FOOD COURT. MANAGER STATED HE CONTACTED MALL MANAGEMENT REGARDING NO AVAILABILITY OF HOT WATER IN PUBLIC RESTROOMS. ALSO SPOKE WITH MALL MANAGEMENT REGARDING DEFECT.
Location: Womens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HAND DRYERS INOPERABLE IN MENS RESTROOM OPERATE ON AN INTEMITTEN BASIS. ENSURE ALL HAND DRYERS ARE OPERATING PROPERLY AT ALL TIMES.
Location: Mens restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINKS IN MENS RESTROOM ARE WORKING ON AN INTERMITTEN. ENSURE WATER SUPPLY IS AVAILABLE AT ALL HAND SINKS AT ALL TIMES.
|
12/09/2011 | Recheck |
- 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: BOTTLE OF WINDEX STORED ABOVE TWO COMPARTMENT SINK DRAINBOARD CONTAINING LOAVES OF BREAD. STORE CLEANING PRODUCTS IN AN AREA AWAY FROM FOOD STORAGE.
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: BOTTLE OF WINDEX STORED UNLABLED STORED IN BACK PREP AREA. LABEL
- 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: TRAYS OF RAW SHELL EGGS STORED ABOVE PRODUCE INSIDE WALK IN COOLER. STORE RAW PRODUCT BELOW READY TO EAT FOODS TO PROTECT FOOD FROM CROSS CONTAMINATION.
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: HOT WATER NOT AVAILABLE AT HAND SINKS IN PUBLIC RESTROOMS FOR EMPLOYEES AND CUSTOMERS. PROVIDE WATER AT A MINIMUM OF 100 DEGREES IN BOTH RESTROOMS.HOT WATER NOT AVAILABLE IN RESTROOMS. WILL CONTACT MALL MANAGEMENT REGARDING ISSUE.
Location: Mens restroom
- 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: HOT WATER NOT AVAILABLE AT HAND SINKS IN PUBLIC RESTROOMS FOR EMPLOYEES AND CUSTOMERS. PROVIDE WATER AT A MINIMUM OF 100 DEGREES IN BOTH RESTROOMS.HOT WATER NOT AVAILABLE IN RESTROOMS. WILL CONTACT MALL MANAGEMENT REGARDING ISSUE.
Location: Womens restroom
|
12/02/2011 | Recheck |
- 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: BOTTLE OF WINDEX STORED ABOVE TWO COMPARTMENT SINK DRAINBOARD CONTAINING LOAVES OF BREAD. STORE CLEANING PRODUCTS IN AN AREA AWAY FROM FOOD STORAGE.
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: BOTTLE OF WINDEX STORED UNLABLED STORED IN BACK PREP AREA. LABEL
- 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: TRAYS OF RAW SHELL EGGS STORED ABOVE PRODUCE INSIDE WALK IN COOLER. STORE RAW PRODUCT BELOW READY TO EAT FOODS TO PROTECT FOOD FROM CROSS CONTAMINATION.
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: HOT WATER NOT AVAILABLE AT HAND SINKS IN PUBLIC RESTROOMS FOR EMPLOYEES AND CUSTOMERS. PROVIDE WATER AT A MINIMUM OF 100 DEGREES IN BOTH RESTROOMS.HOT WATER NOT AVAILABLE IN RESTROOMS. WILL CONTACT MALL MANAGEMENT REGARDING ISSUE.
Location: Mens restroom
- 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: HOT WATER NOT AVAILABLE AT HAND SINKS IN PUBLIC RESTROOMS FOR EMPLOYEES AND CUSTOMERS. PROVIDE WATER AT A MINIMUM OF 100 DEGREES IN BOTH RESTROOMS.HOT WATER NOT AVAILABLE IN RESTROOMS. WILL CONTACT MALL MANAGEMENT REGARDING ISSUE.
Location: Womens restroom
|
12/01/2011 | Recheck |
Restaurant representatives - add corrected or new information about CHARLEY'S STEAKERY, 6020 E 82ND ST, Indianapolis, IN »