- 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: 1. Food handler is placing two gloves on to handle raw chicken then remove second glove to do food prep. You are not allowed to use two glove for food prep. You must wash hands at hand sink with soap and water before putting on gloves to handle food items. When you remove gloves to perform another task you must re wash your hands before putting on new gloves.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. No hand washing. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " Traulsen " two door reach in cooler by walk in cooler soiled inside. Clean. 2. " Traulsen " two door reach in cooler by chicken prep area soiled inside. Clean and sanitize 3. " Traulsen " one door reach in cooler by chicken prep area soiled inside. Clean and sanitize. 4. Small two door reach in cooler across from chicken prep area soiled. Clean and sanitize. 5. Chicken prep cold top / reach in cooler in kitchen area soiled inside and out. Clean ans sanitize. 6. Reach in freezer by baking oven soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " Traulsen " two door reach in cooler by walk in cooler soiled inside. Clean. 2. " Traulsen " two door reach in cooler by chicken prep area soiled inside. Clean and sanitize 3. " Traulsen " one door reach in cooler by chicken prep area soiled inside. Clean and sanitize. 4. Small two door reach in cooler across from chicken prep area soiled. Clean and sanitize. 5. Chicken prep cold top / reach in cooler in kitchen area soiled inside and out. Clean ans sanitize. 6. Reach in freezer by baking oven soiled. Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " Traulsen " two door reach in cooler by walk in cooler soiled inside. Clean. 2. " Traulsen " two door reach in cooler by chicken prep area soiled inside. Clean and sanitize 3. " Traulsen " one door reach in cooler by chicken prep area soiled inside. Clean and sanitize. 4. Small two door reach in cooler across from chicken prep area soiled. Clean and sanitize. 5. Chicken prep cold top / reach in cooler in kitchen area soiled inside and out. Clean ans sanitize. 6. Reach in freezer by baking oven soiled. Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " Traulsen " two door reach in cooler by walk in cooler soiled inside. Clean. 2. " Traulsen " two door reach in cooler by chicken prep area soiled inside. Clean and sanitize 3. " Traulsen " one door reach in cooler by chicken prep area soiled inside. Clean and sanitize. 4. Small two door reach in cooler across from chicken prep area soiled. Clean and sanitize. 5. Chicken prep cold top / reach in cooler in kitchen area soiled inside and out. Clean ans sanitize. 6. Reach in freezer by baking oven soiled. Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " Traulsen " two door reach in cooler by walk in cooler soiled inside. Clean. 2. " Traulsen " two door reach in cooler by chicken prep area soiled inside. Clean and sanitize 3. " Traulsen " one door reach in cooler by chicken prep area soiled inside. Clean and sanitize. 4. Small two door reach in cooler across from chicken prep area soiled. Clean and sanitize. 5. Chicken prep cold top / reach in cooler in kitchen area soiled inside and out. Clean ans sanitize. 6. Reach in freezer by baking oven soiled. Clean and sanitize.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " Traulsen " two door reach in cooler by walk in cooler soiled inside. Clean. 2. " Traulsen " two door reach in cooler by chicken prep area soiled inside. Clean and sanitize 3. " Traulsen " one door reach in cooler by chicken prep area soiled inside. Clean and sanitize. 4. Small two door reach in cooler across from chicken prep area soiled. Clean and sanitize. 5. Chicken prep cold top / reach in cooler in kitchen area soiled inside and out. Clean ans sanitize. 6. Reach in freezer by baking oven soiled. Clean and sanitize.
Location: Kitchen
Equipment: reach in freezer
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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: 1. Box of single service items on floor in dry stock area. Remove and store in approved manner.
Location: Dry storage
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Metal lid for deep fry unit stored on floor. Remove and store in approved manner.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings and attachend equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Fan guards on cooling unit inside of walk in cooler soiled. Clean.
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: 1. Thermometers misisng in some cooling units. Provide working thermometers for all cooling units.
- 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: 1. Bag of carrots on floor of walk in cooler. Remove and store in approved manner.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of prep table that lettuce chopper is stored soiled. Clean.
Location: Kitchen (back)
|
10/21/2014 | Recheck |
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler is placing two gloves on to handle raw chicken then remove second glove to do food prep. You are not allowed to use two glove for food prep. You must wash hands at hand sink with soap and water before putting on gloves to handle food items. When you remove gloves to perform another task you must re wash your hands before putting on new gloves.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. No hand washing. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " Traulsen " two door reach in cooler by walk in cooler soiled inside. Clean. 2. " Traulsen " two door reach in cooler by chicken prep area soiled inside. Clean and sanitize 3. " Traulsen " one door reach in cooler by chicken prep area soiled inside. Clean and sanitize. 4. Small two door reach in cooler across from chicken prep area soiled. Clean and sanitize. 5. Chicken prep cold top / reach in cooler in kitchen area soiled inside and out. Clean ans sanitize. 6. Reach in freezer by baking oven soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " Traulsen " two door reach in cooler by walk in cooler soiled inside. Clean. 2. " Traulsen " two door reach in cooler by chicken prep area soiled inside. Clean and sanitize 3. " Traulsen " one door reach in cooler by chicken prep area soiled inside. Clean and sanitize. 4. Small two door reach in cooler across from chicken prep area soiled. Clean and sanitize. 5. Chicken prep cold top / reach in cooler in kitchen area soiled inside and out. Clean ans sanitize. 6. Reach in freezer by baking oven soiled. Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " Traulsen " two door reach in cooler by walk in cooler soiled inside. Clean. 2. " Traulsen " two door reach in cooler by chicken prep area soiled inside. Clean and sanitize 3. " Traulsen " one door reach in cooler by chicken prep area soiled inside. Clean and sanitize. 4. Small two door reach in cooler across from chicken prep area soiled. Clean and sanitize. 5. Chicken prep cold top / reach in cooler in kitchen area soiled inside and out. Clean ans sanitize. 6. Reach in freezer by baking oven soiled. Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " Traulsen " two door reach in cooler by walk in cooler soiled inside. Clean. 2. " Traulsen " two door reach in cooler by chicken prep area soiled inside. Clean and sanitize 3. " Traulsen " one door reach in cooler by chicken prep area soiled inside. Clean and sanitize. 4. Small two door reach in cooler across from chicken prep area soiled. Clean and sanitize. 5. Chicken prep cold top / reach in cooler in kitchen area soiled inside and out. Clean ans sanitize. 6. Reach in freezer by baking oven soiled. Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " Traulsen " two door reach in cooler by walk in cooler soiled inside. Clean. 2. " Traulsen " two door reach in cooler by chicken prep area soiled inside. Clean and sanitize 3. " Traulsen " one door reach in cooler by chicken prep area soiled inside. Clean and sanitize. 4. Small two door reach in cooler across from chicken prep area soiled. Clean and sanitize. 5. Chicken prep cold top / reach in cooler in kitchen area soiled inside and out. Clean ans sanitize. 6. Reach in freezer by baking oven soiled. Clean and sanitize.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " Traulsen " two door reach in cooler by walk in cooler soiled inside. Clean. 2. " Traulsen " two door reach in cooler by chicken prep area soiled inside. Clean and sanitize 3. " Traulsen " one door reach in cooler by chicken prep area soiled inside. Clean and sanitize. 4. Small two door reach in cooler across from chicken prep area soiled. Clean and sanitize. 5. Chicken prep cold top / reach in cooler in kitchen area soiled inside and out. Clean ans sanitize. 6. Reach in freezer by baking oven soiled. Clean and sanitize.
Location: Kitchen
Equipment: reach in freezer
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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: 1. Box of single service items on floor in dry stock area. Remove and store in approved manner.
Location: Dry storage
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Metal lid for deep fry unit stored on floor. Remove and store in approved manner.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings and attachend equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Fan guards on cooling unit inside of walk in cooler soiled. Clean.
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: 1. Thermometers misisng in some cooling units. Provide working thermometers for all cooling units.
- 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: 1. Bag of carrots on floor of walk in cooler. Remove and store in approved manner.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of prep table that lettuce chopper is stored soiled. Clean.
Location: Kitchen (back)
|
10/13/2014 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handler on cooks line handled raw chicken and did not wash hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawers by vegetable prep sink soiled. Clean and sanitize. 2. Outside of white bulk food container soiled.Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawers by vegetable prep sink soiled. Clean and sanitize. 2. Outside of white bulk food container soiled.Clean and sanitize.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Access to hand sink on cooks line blocked by trash can and boxes of oil. Remove all items from in front of sink so as to provide easy access for hand washing.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Back kitchen area hand sink soiled. Clean hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. Food handler washed hands at cooks line hand sink with no hand soap. Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Kitchen
- Glove use (Non-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: 1. Food handler put on gloves to handle food items without washing hands at approved hand sink with soap and water. You must wash hands at hand sink with soap and water before putting on gloves to handle food itmes.
- 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: 1. Boxes of single service items on floor of dry stock room. Remove from floor and store in approved manner.
Location: Dry storage
- 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: 1. White bulk food container not labeled. Working containers holding food items shall be labeled with the common name of the food item.
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: 1. Floor space soiled by large Hobart mixer and coke n box storage. Clean. 2. Floor soiled inside of walk in freezer. Clean floor.
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: 1. Floor space soiled by large Hobart mixer and coke n box storage. Clean. 2. Floor soiled inside of walk in freezer. Clean floor.
Location: Walk-in freezer
- 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: 1. Hot water at back hand sink at 63 deg. F. Provide water having a temperature of at least 100 degrees F by means of a mixing valve. 2. Hot water at cooks line hand sink at 62 deg. F Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen (back)
Equipment: Hand sink
- 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: 1. Hot water at back hand sink at 63 deg. F. Provide water having a temperature of at least 100 degrees F by means of a mixing valve. 2. Hot water at cooks line hand sink at 62 deg. F Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Cook line
Equipment: Hand sink
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Wood skid used for storage inside of walk in cooler. Wood is not approved for use inside of walk in cooler. Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in freezer. Remove ice and repair unit if needed.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal pan used to store vegetable slicer parts soiled. Clean and sanitize. 2. Two door reach in cooler that " Hobart food Processor " sits on soiled on outside of unit and door seals on unit. Clean and sanitize unit. 3. Doors and handles on " Traulsen " two door reach in cooler soiled on cooks line area. Clean and sanitize. 4. Doors, handles, door seals, and inside of two door reach in cooler across from chicken prep area soiled. Clean and sanitize. 5. Large Hobart stand mixer soiled. Clean and sanitize.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal pan used to store vegetable slicer parts soiled. Clean and sanitize. 2. Two door reach in cooler that " Hobart food Processor " sits on soiled on outside of unit and door seals on unit. Clean and sanitize unit. 3. Doors and handles on " Traulsen " two door reach in cooler soiled on cooks line area. Clean and sanitize. 4. Doors, handles, door seals, and inside of two door reach in cooler across from chicken prep area soiled. Clean and sanitize. 5. Large Hobart stand mixer soiled. Clean and sanitize.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal pan used to store vegetable slicer parts soiled. Clean and sanitize. 2. Two door reach in cooler that " Hobart food Processor " sits on soiled on outside of unit and door seals on unit. Clean and sanitize unit. 3. Doors and handles on " Traulsen " two door reach in cooler soiled on cooks line area. Clean and sanitize. 4. Doors, handles, door seals, and inside of two door reach in cooler across from chicken prep area soiled. Clean and sanitize. 5. Large Hobart stand mixer soiled. Clean and sanitize.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal pan used to store vegetable slicer parts soiled. Clean and sanitize. 2. Two door reach in cooler that " Hobart food Processor " sits on soiled on outside of unit and door seals on unit. Clean and sanitize unit. 3. Doors and handles on " Traulsen " two door reach in cooler soiled on cooks line area. Clean and sanitize. 4. Doors, handles, door seals, and inside of two door reach in cooler across from chicken prep area soiled. Clean and sanitize. 5. Large Hobart stand mixer soiled. Clean and sanitize.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal pan used to store vegetable slicer parts soiled. Clean and sanitize. 2. Two door reach in cooler that " Hobart food Processor " sits on soiled on outside of unit and door seals on unit. Clean and sanitize unit. 3. Doors and handles on " Traulsen " two door reach in cooler soiled on cooks line area. Clean and sanitize. 4. Doors, handles, door seals, and inside of two door reach in cooler across from chicken prep area soiled. Clean and sanitize. 5. Large Hobart stand mixer soiled. Clean and sanitize.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Inside of bakeing oven soiled. Clean.
Location: Cook line
Equipment: Oven
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink on cooks line. Provide soap at all times.
Location: Cook line
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on cooks line. Provide hand towels at all times.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leakikng at back hand sink. Repair to a sound working conditon.
Location: Kitchen (back)
Equipment: Hand sink
|
03/12/2014 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handler on cooks line handled raw chicken and did not wash hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawers by vegetable prep sink soiled. Clean and sanitize. 2. Outside of white bulk food container soiled.Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawers by vegetable prep sink soiled. Clean and sanitize. 2. Outside of white bulk food container soiled.Clean and sanitize.
Location: Kitchen
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Access to hand sink on cooks line blocked by trash can and boxes of oil. Remove all items from in front of sink so as to provide easy access for hand washing.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Back kitchen area hand sink soiled. Clean hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. Food handler washed hands at cooks line hand sink with no hand soap. Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Kitchen
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves to handle food items without washing hands at approved hand sink with soap and water. You must wash hands at hand sink with soap and water before putting on gloves to handle food itmes.
- 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: 1. Boxes of single service items on floor of dry stock room. Remove from floor and store in approved manner.
Location: Dry storage
- 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.
Comments: 1. White bulk food container not labeled. Working containers holding food items shall be labeled with the common name of the food item.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled by large Hobart mixer and coke n box storage. Clean. 2. Floor soiled inside of walk in freezer. Clean floor.
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: 1. Floor space soiled by large Hobart mixer and coke n box storage. Clean. 2. Floor soiled inside of walk in freezer. Clean floor.
Location: Walk-in freezer
- 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: 1. Hot water at back hand sink at 63 deg. F. Provide water having a temperature of at least 100 degrees F by means of a mixing valve. 2. Hot water at cooks line hand sink at 62 deg. F Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen (back)
Equipment: Hand sink
- 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: 1. Hot water at back hand sink at 63 deg. F. Provide water having a temperature of at least 100 degrees F by means of a mixing valve. 2. Hot water at cooks line hand sink at 62 deg. F Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Cook line
Equipment: Hand sink
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Wood skid used for storage inside of walk in cooler. Wood is not approved for use inside of walk in cooler. Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in freezer. Remove ice and repair unit if needed.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal pan used to store vegetable slicer parts soiled. Clean and sanitize. 2. Two door reach in cooler that " Hobart food Processor " sits on soiled on outside of unit and door seals on unit. Clean and sanitize unit. 3. Doors and handles on " Traulsen " two door reach in cooler soiled on cooks line area. Clean and sanitize. 4. Doors, handles, door seals, and inside of two door reach in cooler across from chicken prep area soiled. Clean and sanitize. 5. Large Hobart stand mixer soiled. Clean and sanitize.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal pan used to store vegetable slicer parts soiled. Clean and sanitize. 2. Two door reach in cooler that " Hobart food Processor " sits on soiled on outside of unit and door seals on unit. Clean and sanitize unit. 3. Doors and handles on " Traulsen " two door reach in cooler soiled on cooks line area. Clean and sanitize. 4. Doors, handles, door seals, and inside of two door reach in cooler across from chicken prep area soiled. Clean and sanitize. 5. Large Hobart stand mixer soiled. Clean and sanitize.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal pan used to store vegetable slicer parts soiled. Clean and sanitize. 2. Two door reach in cooler that " Hobart food Processor " sits on soiled on outside of unit and door seals on unit. Clean and sanitize unit. 3. Doors and handles on " Traulsen " two door reach in cooler soiled on cooks line area. Clean and sanitize. 4. Doors, handles, door seals, and inside of two door reach in cooler across from chicken prep area soiled. Clean and sanitize. 5. Large Hobart stand mixer soiled. Clean and sanitize.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal pan used to store vegetable slicer parts soiled. Clean and sanitize. 2. Two door reach in cooler that " Hobart food Processor " sits on soiled on outside of unit and door seals on unit. Clean and sanitize unit. 3. Doors and handles on " Traulsen " two door reach in cooler soiled on cooks line area. Clean and sanitize. 4. Doors, handles, door seals, and inside of two door reach in cooler across from chicken prep area soiled. Clean and sanitize. 5. Large Hobart stand mixer soiled. Clean and sanitize.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal pan used to store vegetable slicer parts soiled. Clean and sanitize. 2. Two door reach in cooler that " Hobart food Processor " sits on soiled on outside of unit and door seals on unit. Clean and sanitize unit. 3. Doors and handles on " Traulsen " two door reach in cooler soiled on cooks line area. Clean and sanitize. 4. Doors, handles, door seals, and inside of two door reach in cooler across from chicken prep area soiled. Clean and sanitize. 5. Large Hobart stand mixer soiled. Clean and sanitize.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Inside of bakeing oven soiled. Clean.
Location: Cook line
Equipment: Oven
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink on cooks line. Provide soap at all times.
Location: Cook line
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on cooks line. Provide hand towels at all times.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leakikng at back hand sink. Repair to a sound working conditon.
Location: Kitchen (back)
Equipment: Hand sink
|
03/04/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cheese in pans on ice in kitchen area held at 46 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Kitchen
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Unapproved restrictied use pesticide labeled for use for cattle etc. in establishment. Remove from store. Use only pesticides that are labeled for use in commerical food prcessing area. Read and follow all label directions.
Location: Dry storage
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Base of small stand mixer soiled. Clean. 2. " Duke " hot holding units on cooks line soiled. Clean and sanitize. 3. " Traulsen " one door reach in cooler in kitchen area soiled. Clean. 4. " Traulsen " one door reach in freezer in kitchen area has ice built up inside of unit. Remove ice , Clean unit. 5. Two door reach in cooler below " Hobart " food processor soiled including door seals. Clean and sanitize. 6. Outside of " Hobart " food processor soiled. Clean and sanitize 7. Two door reach in cooler across from chicken prep area soiled inside. Clean and sanitize 8. Bottom section of prep top cooler for chicken soiled including door seals. Clean and sanitize.
Location: Kitchen
Equipment: Mixer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Base of small stand mixer soiled. Clean. 2. " Duke " hot holding units on cooks line soiled. Clean and sanitize. 3. " Traulsen " one door reach in cooler in kitchen area soiled. Clean. 4. " Traulsen " one door reach in freezer in kitchen area has ice built up inside of unit. Remove ice , Clean unit. 5. Two door reach in cooler below " Hobart " food processor soiled including door seals. Clean and sanitize. 6. Outside of " Hobart " food processor soiled. Clean and sanitize 7. Two door reach in cooler across from chicken prep area soiled inside. Clean and sanitize 8. Bottom section of prep top cooler for chicken soiled including door seals. Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Base of small stand mixer soiled. Clean. 2. " Duke " hot holding units on cooks line soiled. Clean and sanitize. 3. " Traulsen " one door reach in cooler in kitchen area soiled. Clean. 4. " Traulsen " one door reach in freezer in kitchen area has ice built up inside of unit. Remove ice , Clean unit. 5. Two door reach in cooler below " Hobart " food processor soiled including door seals. Clean and sanitize. 6. Outside of " Hobart " food processor soiled. Clean and sanitize 7. Two door reach in cooler across from chicken prep area soiled inside. Clean and sanitize 8. Bottom section of prep top cooler for chicken soiled including door seals. Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Base of small stand mixer soiled. Clean. 2. " Duke " hot holding units on cooks line soiled. Clean and sanitize. 3. " Traulsen " one door reach in cooler in kitchen area soiled. Clean. 4. " Traulsen " one door reach in freezer in kitchen area has ice built up inside of unit. Remove ice , Clean unit. 5. Two door reach in cooler below " Hobart " food processor soiled including door seals. Clean and sanitize. 6. Outside of " Hobart " food processor soiled. Clean and sanitize 7. Two door reach in cooler across from chicken prep area soiled inside. Clean and sanitize 8. Bottom section of prep top cooler for chicken soiled including door seals. Clean and sanitize.
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Base of small stand mixer soiled. Clean. 2. " Duke " hot holding units on cooks line soiled. Clean and sanitize. 3. " Traulsen " one door reach in cooler in kitchen area soiled. Clean. 4. " Traulsen " one door reach in freezer in kitchen area has ice built up inside of unit. Remove ice , Clean unit. 5. Two door reach in cooler below " Hobart " food processor soiled including door seals. Clean and sanitize. 6. Outside of " Hobart " food processor soiled. Clean and sanitize 7. Two door reach in cooler across from chicken prep area soiled inside. Clean and sanitize 8. Bottom section of prep top cooler for chicken soiled including door seals. Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Base of small stand mixer soiled. Clean. 2. " Duke " hot holding units on cooks line soiled. Clean and sanitize. 3. " Traulsen " one door reach in cooler in kitchen area soiled. Clean. 4. " Traulsen " one door reach in freezer in kitchen area has ice built up inside of unit. Remove ice , Clean unit. 5. Two door reach in cooler below " Hobart " food processor soiled including door seals. Clean and sanitize. 6. Outside of " Hobart " food processor soiled. Clean and sanitize 7. Two door reach in cooler across from chicken prep area soiled inside. Clean and sanitize 8. Bottom section of prep top cooler for chicken soiled including door seals. Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Base of small stand mixer soiled. Clean. 2. " Duke " hot holding units on cooks line soiled. Clean and sanitize. 3. " Traulsen " one door reach in cooler in kitchen area soiled. Clean. 4. " Traulsen " one door reach in freezer in kitchen area has ice built up inside of unit. Remove ice , Clean unit. 5. Two door reach in cooler below " Hobart " food processor soiled including door seals. Clean and sanitize. 6. Outside of " Hobart " food processor soiled. Clean and sanitize 7. Two door reach in cooler across from chicken prep area soiled inside. Clean and sanitize 8. Bottom section of prep top cooler for chicken soiled including door seals. Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Base of small stand mixer soiled. Clean. 2. " Duke " hot holding units on cooks line soiled. Clean and sanitize. 3. " Traulsen " one door reach in cooler in kitchen area soiled. Clean. 4. " Traulsen " one door reach in freezer in kitchen area has ice built up inside of unit. Remove ice , Clean unit. 5. Two door reach in cooler below " Hobart " food processor soiled including door seals. Clean and sanitize. 6. Outside of " Hobart " food processor soiled. Clean and sanitize 7. Two door reach in cooler across from chicken prep area soiled inside. Clean and sanitize 8. Bottom section of prep top cooler for chicken soiled including door seals. Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled in back kitchen area. Clean. 2. Hand sink soiled in front kitchen area. Clean.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled in back kitchen area. Clean. 2. Hand sink soiled in front kitchen area. Clean.
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: 1. Soiled wet towels and apron at hand sink in front kitchen area. Do not store any items at or inside of hand sink. Remove, and store in approved manner.
Location: Kitchen
Equipment: Hand sink
- 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: 1. Employee hand bags on dry stock shelving.Remove and store in approved location. Store personal item(s) away from food and food related articles.
Location: Dry storage
- 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: 1. Boxes of single service items on floor in kitchen area. Remove from floor and store in approved manner.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Metal pans and trays on floor below three bay sink in back kitchen area. Remove from floor. Do not place on floor.
Location: Kitchen (back)
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Large amounts of trash stacked up throughout back area of store. Remove trash as needed so as to not block access to equipment or exits to establishment.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling tile out of place / missing by back door. Replace tile.
Location: Back room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling tile out of place / missing by back door. Replace tile.
Location: -
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Mold on wall behind one bay sink where sink is attached to wall. Clean all soiled wall space at one bay sink and wall space above.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Soiled wet wiping towel sitting out in front kitchen area. Do not allow wet towels to sit out. Store in approved manner.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door seals on bottom section of chicken prep cold top unit soiled and in poor repair. Repair or replace.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Hand sink in front kitchen area is loose from wall. Re attach and seal hand sink to wall.
Location: Kitchen
Equipment: Hand sink
- 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: 1. Several boxes of leamons on floor in kitchen. Remove. Do not store on floor.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Blue fan on floor in kitchen area soiled.Clean. 2. White plastic container with slicer parts inside soiled.Clean and sanitize. 3. Three drawer unit for utensils soiled inside. Clean and sanitize. 4. " Winston " CVAP Hot Holding unit soiled inside. Clean and sanitize.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Blue fan on floor in kitchen area soiled.Clean. 2. White plastic container with slicer parts inside soiled.Clean and sanitize. 3. Three drawer unit for utensils soiled inside. Clean and sanitize. 4. " Winston " CVAP Hot Holding unit soiled inside. Clean and sanitize.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Blue fan on floor in kitchen area soiled.Clean. 2. White plastic container with slicer parts inside soiled.Clean and sanitize. 3. Three drawer unit for utensils soiled inside. Clean and sanitize. 4. " Winston " CVAP Hot Holding unit soiled inside. Clean and sanitize.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Blue fan on floor in kitchen area soiled.Clean. 2. White plastic container with slicer parts inside soiled.Clean and sanitize. 3. Three drawer unit for utensils soiled inside. Clean and sanitize. 4. " Winston " CVAP Hot Holding unit soiled inside. Clean and sanitize.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back kitchen area. Provide.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at one faucet at three bay sink. Repair. 2. Faucet leaking at hand sink in front kitchen area. Repair.
Location: Kitchen (back)
Equipment: 3-bay
- 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. No hot water at one faucet at three bay sink. Repair. 2. Faucet leaking at hand sink in front kitchen area. Repair.
Location: Kitchen
Equipment: Hand sink
|
07/16/2013 | 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: 1. Cheese in pans on ice in kitchen area held at 46 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Kitchen
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Unapproved restrictied use pesticide labeled for use for cattle etc. in establishment. Remove from store. Use only pesticides that are labeled for use in commerical food prcessing area. Read and follow all label directions.
Location: Dry storage
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Base of small stand mixer soiled. Clean. 2. " Duke " hot holding units on cooks line soiled. Clean and sanitize. 3. " Traulsen " one door reach in cooler in kitchen area soiled. Clean. 4. " Traulsen " one door reach in freezer in kitchen area has ice built up inside of unit. Remove ice , Clean unit. 5. Two door reach in cooler below " Hobart " food processor soiled including door seals. Clean and sanitize. 6. Outside of " Hobart " food processor soiled. Clean and sanitize 7. Two door reach in cooler across from chicken prep area soiled inside. Clean and sanitize 8. Bottom section of prep top cooler for chicken soiled including door seals. Clean and sanitize.
Location: Kitchen
Equipment: Mixer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Base of small stand mixer soiled. Clean. 2. " Duke " hot holding units on cooks line soiled. Clean and sanitize. 3. " Traulsen " one door reach in cooler in kitchen area soiled. Clean. 4. " Traulsen " one door reach in freezer in kitchen area has ice built up inside of unit. Remove ice , Clean unit. 5. Two door reach in cooler below " Hobart " food processor soiled including door seals. Clean and sanitize. 6. Outside of " Hobart " food processor soiled. Clean and sanitize 7. Two door reach in cooler across from chicken prep area soiled inside. Clean and sanitize 8. Bottom section of prep top cooler for chicken soiled including door seals. Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Base of small stand mixer soiled. Clean. 2. " Duke " hot holding units on cooks line soiled. Clean and sanitize. 3. " Traulsen " one door reach in cooler in kitchen area soiled. Clean. 4. " Traulsen " one door reach in freezer in kitchen area has ice built up inside of unit. Remove ice , Clean unit. 5. Two door reach in cooler below " Hobart " food processor soiled including door seals. Clean and sanitize. 6. Outside of " Hobart " food processor soiled. Clean and sanitize 7. Two door reach in cooler across from chicken prep area soiled inside. Clean and sanitize 8. Bottom section of prep top cooler for chicken soiled including door seals. Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Base of small stand mixer soiled. Clean. 2. " Duke " hot holding units on cooks line soiled. Clean and sanitize. 3. " Traulsen " one door reach in cooler in kitchen area soiled. Clean. 4. " Traulsen " one door reach in freezer in kitchen area has ice built up inside of unit. Remove ice , Clean unit. 5. Two door reach in cooler below " Hobart " food processor soiled including door seals. Clean and sanitize. 6. Outside of " Hobart " food processor soiled. Clean and sanitize 7. Two door reach in cooler across from chicken prep area soiled inside. Clean and sanitize 8. Bottom section of prep top cooler for chicken soiled including door seals. Clean and sanitize.
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Base of small stand mixer soiled. Clean. 2. " Duke " hot holding units on cooks line soiled. Clean and sanitize. 3. " Traulsen " one door reach in cooler in kitchen area soiled. Clean. 4. " Traulsen " one door reach in freezer in kitchen area has ice built up inside of unit. Remove ice , Clean unit. 5. Two door reach in cooler below " Hobart " food processor soiled including door seals. Clean and sanitize. 6. Outside of " Hobart " food processor soiled. Clean and sanitize 7. Two door reach in cooler across from chicken prep area soiled inside. Clean and sanitize 8. Bottom section of prep top cooler for chicken soiled including door seals. Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Base of small stand mixer soiled. Clean. 2. " Duke " hot holding units on cooks line soiled. Clean and sanitize. 3. " Traulsen " one door reach in cooler in kitchen area soiled. Clean. 4. " Traulsen " one door reach in freezer in kitchen area has ice built up inside of unit. Remove ice , Clean unit. 5. Two door reach in cooler below " Hobart " food processor soiled including door seals. Clean and sanitize. 6. Outside of " Hobart " food processor soiled. Clean and sanitize 7. Two door reach in cooler across from chicken prep area soiled inside. Clean and sanitize 8. Bottom section of prep top cooler for chicken soiled including door seals. Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Base of small stand mixer soiled. Clean. 2. " Duke " hot holding units on cooks line soiled. Clean and sanitize. 3. " Traulsen " one door reach in cooler in kitchen area soiled. Clean. 4. " Traulsen " one door reach in freezer in kitchen area has ice built up inside of unit. Remove ice , Clean unit. 5. Two door reach in cooler below " Hobart " food processor soiled including door seals. Clean and sanitize. 6. Outside of " Hobart " food processor soiled. Clean and sanitize 7. Two door reach in cooler across from chicken prep area soiled inside. Clean and sanitize 8. Bottom section of prep top cooler for chicken soiled including door seals. Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Base of small stand mixer soiled. Clean. 2. " Duke " hot holding units on cooks line soiled. Clean and sanitize. 3. " Traulsen " one door reach in cooler in kitchen area soiled. Clean. 4. " Traulsen " one door reach in freezer in kitchen area has ice built up inside of unit. Remove ice , Clean unit. 5. Two door reach in cooler below " Hobart " food processor soiled including door seals. Clean and sanitize. 6. Outside of " Hobart " food processor soiled. Clean and sanitize 7. Two door reach in cooler across from chicken prep area soiled inside. Clean and sanitize 8. Bottom section of prep top cooler for chicken soiled including door seals. Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled in back kitchen area. Clean. 2. Hand sink soiled in front kitchen area. Clean.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled in back kitchen area. Clean. 2. Hand sink soiled in front kitchen area. Clean.
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: 1. Soiled wet towels and apron at hand sink in front kitchen area. Do not store any items at or inside of hand sink. Remove, and store in approved manner.
Location: Kitchen
Equipment: Hand sink
- 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: 1. Employee hand bags on dry stock shelving.Remove and store in approved location. Store personal item(s) away from food and food related articles.
Location: Dry storage
- 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: 1. Boxes of single service items on floor in kitchen area. Remove from floor and store in approved manner.
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.
Comments: 1. Metal pans and trays on floor below three bay sink in back kitchen area. Remove from floor. Do not place on floor.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Large amounts of trash stacked up throughout back area of store. Remove trash as needed so as to not block access to equipment or exits to establishment.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling tile out of place / missing by back door. Replace tile.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling tile out of place / missing by back door. Replace tile.
Location: -
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Mold on wall behind one bay sink. Clean all soiled wall space at one bay sink and wall space above.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Soiled wet wiping towel sitting out in front kitchen area. Do not allow wet towels to sit out. Store in approved manner.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door seals on bottom section of chicken prep cold top unit soiled and in poor repair. Repair or replace.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Hand sink in front kitchen area is loose from wall. Re attach and seal hand sink to wall.
Location: Kitchen
Equipment: Hand sink
- 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: 1. Several boxes of leamons on floor in kitchen. Remove. Do not store on floor.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Blue fan on floor in kitchen area soiled.Clean. 2. White plastic container with slicer parts inside soiled.Clean and sanitize. 3. Three drawer unit for utensils soiled inside. Clean and sanitize. 4. " Winston " CVAP Hot Holding unit soiled inside. Clean and sanitize.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Blue fan on floor in kitchen area soiled.Clean. 2. White plastic container with slicer parts inside soiled.Clean and sanitize. 3. Three drawer unit for utensils soiled inside. Clean and sanitize. 4. " Winston " CVAP Hot Holding unit soiled inside. Clean and sanitize.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Blue fan on floor in kitchen area soiled.Clean. 2. White plastic container with slicer parts inside soiled.Clean and sanitize. 3. Three drawer unit for utensils soiled inside. Clean and sanitize. 4. " Winston " CVAP Hot Holding unit soiled inside. Clean and sanitize.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Blue fan on floor in kitchen area soiled.Clean. 2. White plastic container with slicer parts inside soiled.Clean and sanitize. 3. Three drawer unit for utensils soiled inside. Clean and sanitize. 4. " Winston " CVAP Hot Holding unit soiled inside. Clean and sanitize.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back kitchen area. Provide.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at one faucet at three bay sink. Repair. 2. Faucet leaking at hand sink in front kitchen area. Repair.
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at one faucet at three bay sink. Repair. 2. Faucet leaking at hand sink in front kitchen area. Repair.
Location: Kitchen
Equipment: Hand sink
|
07/09/2013 | 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: 1. Helum tanks not restrained in stock area. Restrain with bungee cord, chain, etc ...
- 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: 1. Radio sitting on top of bag of cheese in top section of cold top prep cooler in kitchen area. Remove. Do not place non food items in with food.
Location: Kitchen
- 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: 1. Containers of left over chicken inside of walk in cooler to be used in chicken salad not date marked. Date mark. 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. 2. Containerso of chicken cut into strips inside of reach in cooler by ice machine not date marked. Date mark.
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: 1. Containers of left over chicken inside of walk in cooler to be used in chicken salad not date marked. Date mark. 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. 2. Containerso of chicken cut into strips inside of reach in cooler by ice machine not date marked. Date mark.
Location: Kitchen
Equipment: Reach in cooler
- 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: 1. Boxes of single service items on floor in back stock area. Remove and store in approved manner. 2. Lettuce choper stored on floor by hand sink. Remove, Clean and sanitize and store in approved manner.
Location: Back room
- 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: 1. Boxes of single service items on floor in back stock area. Remove and store in approved manner. 2. Lettuce choper stored on floor by hand sink. Remove, Clean and sanitize and store in approved manner.
Location: Kitchen (back)
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Cutting board stored on floor by three bay sink. Remove, Clean and sanitize, Do not store on floor.
Location: Kitchen
- 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: 1. Both hand sinks in kitchen area hot water between 64 deg. F and 85 deg. F. Repair so as to provide at least 100 deg. F. hot water for proper hand washing.
Location: Kitchen
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: 1. Thermometers missing in following units. ( A ) Inside of " Trauslen " one door reach in cooler in main kitchen area. ( B ) Inside of one door reach in cooler by Ice machine. ( C ) Inside of both one door reach in coolers on front line area. NOTE > 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.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in freezer. Remove ice and repair unit.
Location: Walk-in 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: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Stand mixer soiled in kitchen area. Clean and sanitize.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in Main kitchen area hand sink. Provide.
Location: Kitchen
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard missing on light in kitchen area. Provide.
Location: Kitchen
|
01/28/2013 | 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: 1. Helum tanks not restrained in stock area. Restrain with bungee cord, chain, etc ...
- 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: 1. Radio sitting on top of bag of cheese in top section of cold top prep cooler in kitchen area. Remove. Do not place non food items in with food.
Location: Kitchen
- 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: 1. Containers of left over chicken inside of walk in cooler to be used in chicken salad not date marked. Date mark. 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. 2. Containerso of chicken cut into strips inside of reach in cooler by ice machine not date marked. Date mark.
Location: 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: 1. Containers of left over chicken inside of walk in cooler to be used in chicken salad not date marked. Date mark. 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. 2. Containerso of chicken cut into strips inside of reach in cooler by ice machine not date marked. Date mark.
Location: Kitchen
Equipment: Reach in cooler
- 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: 1. Boxes of single service items on floor in back stock area. Remove and store in approved manner. 2. Lettuce choper stored on floor by hand sink. Remove, Clean and sanitize and store in approved manner.
Location: Back room
- 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: 1. Boxes of single service items on floor in back stock area. Remove and store in approved manner. 2. Lettuce choper stored on floor by hand sink. Remove, Clean and sanitize and store in approved manner.
Location: Kitchen (back)
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Cutting board stored on floor by three bay sink. Remove, Clean and sanitize, Do not store on floor.
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: 1. Both hand sinks in kitchen area hot water between 64 deg. F and 85 deg. F. Repair so as to provide at least 100 deg. F. hot water for proper hand washing.
Location: Kitchen
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: 1. Thermometers missing in following units. ( A ) Inside of " Trauslen " one door reach in cooler in main kitchen area. ( B ) Inside of one door reach in cooler by Ice machine. ( C ) Inside of both one door reach in coolers on front line area. NOTE > 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.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in freezer. Remove ice and repair unit.
Location: Walk-in 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: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Stand mixer soiled in kitchen area. Clean and sanitize.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in Main kitchen area hand sink. Provide.
Location: Kitchen
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard missing on light in kitchen area. Provide.
Location: Kitchen
|
01/18/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Raw chicken in the cold well was 52-59 F. Discard. The wash was 44-45 F.
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.
Comments: Employees are not washing their hands when changing gloves. Always wash your hands before putting on gloves at each glove change. This is a repeat violation.
- 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: There was an employee drink & wet towels on or in the hand sink. Never store anything in or on the hand sinks.
Location: Kitchen
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: There is trash on the ground around the dumpster. Pick up trash & look into power washing the dumpster pad.
Location: Dumpster area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floors are soiled below the shelving in dry storage. Note: New shelves are on order.2) The floors below the equipment are soiled.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floors are soiled below the shelving in dry storage. Note: New shelves are on order.2) The floors below the equipment are soiled.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The cabinet where the hot sauce packets are stored is soiled (behind the packet box).2) The black storage compartments hanging over the refrigerators are soiled.3) The reach in cooler handles are soiled. Clean frequently.
Location: Dining room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The cabinet where the hot sauce packets are stored is soiled (behind the packet box).2) The black storage compartments hanging over the refrigerators are soiled.3) The reach in cooler handles are soiled. Clean frequently.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The cabinet where the hot sauce packets are stored is soiled (behind the packet box).2) The black storage compartments hanging over the refrigerators are soiled.3) The reach in cooler handles are soiled. Clean frequently.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
|
08/09/2012 | 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: Raw chicken in the cold well was 52-59 F. Discard. The wash was 44-45 F.
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.
Comments: Employees are not washing their hands when changing gloves. Always wash your hands before putting on gloves at each glove change. This is a repeat violation.
- 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: There was an employee drink & wet towels on or in the hand sink. Never store anything in or on the hand sinks.
Location: Kitchen
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: There is trash on the ground around the dumpster. Pick up trash & look into power washing the dumpster pad.
Location: Dumpster area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floors are soiled below the shelving in dry storage. Note: New shelves are on order.2) The floors below the equipment are soiled.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floors are soiled below the shelving in dry storage. Note: New shelves are on order.2) The floors below the equipment are soiled.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The cabinet where the hot sauce packets are stored is soiled (behind the packet box).2) The black storage compartments hanging over the refrigerators are soiled.3) The reach in cooler handles are soiled. Clean frequently.
Location: Dining room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The cabinet where the hot sauce packets are stored is soiled (behind the packet box).2) The black storage compartments hanging over the refrigerators are soiled.3) The reach in cooler handles are soiled. Clean frequently.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The cabinet where the hot sauce packets are stored is soiled (behind the packet box).2) The black storage compartments hanging over the refrigerators are soiled.3) The reach in cooler handles are soiled. Clean frequently.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
|
08/02/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Raw chicken in the cold well was 52-59 F. Discard. The wash was 44-45 F.
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.
Comments: Employees are not washing their hands when changing gloves. Always wash your hands before putting on gloves at each glove change. This is a repeat violation.
- 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: There was an employee drink & wet towels on or in the hand sink. Never store anything in or on the hand sinks.
Location: Kitchen
- 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.
Comments: There is trash on the ground around the dumpster. Pick up trash & look into power washing the dumpster pad.
Location: Dumpster area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floors are soiled below the shelving in dry storage. Note: New shelves are on order.2) The floors below the equipment are soiled.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The cabinet where the hot sauce packets are stored is soiled (behind the packet box).2) The black storage compartments hanging over the refrigerators are soiled.3) The reach in cooler handles are soiled. Clean frequently.
Location: Dining room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The cabinet where the hot sauce packets are stored is soiled (behind the packet box).2) The black storage compartments hanging over the refrigerators are soiled.3) The reach in cooler handles are soiled. Clean frequently.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The cabinet where the hot sauce packets are stored is soiled (behind the packet box).2) The black storage compartments hanging over the refrigerators are soiled.3) The reach in cooler handles are soiled. Clean frequently.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
|
07/25/2012 | Routine |
- 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: Observed employees changing their gloves without washing their hands. Always wash your hands before putting on gloves Iat each glove change.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The knives on the holder are soiled. Only cleaned & sanitized knives should be stored on the holder.
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: The floors in the walk in cooler are soiled (below shelving).
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.
Comments: There are wet towels on counter tops.
Location: Kitchen
- 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: There is a box of green apple pieces on the floor in the 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) Clean inside the drawers below the tea machines.2) Clean the exteriors of equipment such as sides of refrigerators, ice machine, batter station etc.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Clean inside the drawers below the tea machines.2) Clean the exteriors of equipment such as sides of refrigerators, ice machine, batter station etc.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The drain line for the 3 bay sink leaks.
Location: Kitchen
Equipment: 3-bay
|
01/12/2012 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Observed employees changing their gloves without washing their hands. Always wash your hands before putting on gloves Iat each glove change.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The knives on the holder are soiled. Only cleaned & sanitized knives should be stored on the holder.
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: The floors in the walk in cooler are soiled (below shelving).
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: There are wet towels on counter tops.
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: There is a box of green apple pieces on the floor in the walk in cooler.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Clean inside the drawers below the tea machines.2) Clean the exteriors of equipment such as sides of refrigerators, ice machine, batter station etc.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Clean inside the drawers below the tea machines.2) Clean the exteriors of equipment such as sides of refrigerators, ice machine, batter station etc.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The drain line for the 3 bay sink leaks.
Location: Kitchen
Equipment: 3-bay
|
01/05/2012 | Routine |
Restaurant representatives - add corrected or new information about CHICK-FIL-A, 5240 E SOUTHPORT RD, Indianapolis, IN »