- 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.
Location: Kitchen
Equipment: Chest freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS AT KITCHEN 3-BAY SINK LEFT SIDE FAUCET HEAD/KNOBS WHEN WATER IS TURNED ON.
Location: Kitchen
Equipment: 3-bay
|
04/03/2014 | Routine |
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: SEVERAL DENTED CANS STORED ON SHELVING AT UPSTAIRS FOOD PANTRY. ENSURE PROPER ROTATION OF CANNED GOODS AND THAT NO DENTED CANS ARE DISTRIBUTED OUT TO CLIENTS. ESPECIALLY MONITOR DENTED CANS CLOSE TO SEAMS. DISCARD.***CANS WERE SHIFTED TO FRONT OF CABINET TO INDICATE CANS THAT NEED TO BE DISCARDED***(EX. BUSH'S CHILI BEANS, RANCH STYLE BEANS, KROGER REFRIED BEANS)
Location: Dry storage
|
09/04/2013 | Routine |
| No violation noted during this evaluation. | 04/22/2013 | Routine |
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: OUTDATED BABY FORMULA STORED IN FOOD PANTRY--DISCARD.(SIMILAC ADVANCE 9/1/12)
Location: Upstairs storage
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: MAINTAIN IN-PLACE SANITIZER DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT 1ST LEVEL PUBLIC WOMENS RESTROOM.
Location: Womens restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR AND/OR RESUFACE DAMAGED FLOORS WHERE NEEDED AT KITCHEN. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: UPSTAIRS EMPLOYEE RESTROOM.
Location: Emp restroom
|
12/13/2012 | Routine |
| No violation noted during this evaluation. | 07/27/2012 | Routine |
- 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: KEEP UTENSILS (EX. POTS) STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.
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: IN PROGRESS:MEN AND WOMENS RESTROOM HANDSINKS FOR HOT WATER BELOW 100 F; REPAIR AND/OR ADJUST PROPERLY TO ENSURE HOT WATER AT ALL HANSINKS INCLUDING KITCHEN IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Mens restroom
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: IN PROGRESS:MEN AND WOMENS RESTROOM HANDSINKS FOR HOT WATER BELOW 100 F; REPAIR AND/OR ADJUST PROPERLY TO ENSURE HOT WATER AT ALL HANSINKS INCLUDING KITCHEN IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Womens restroom
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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT UPSTAIRS AND DOWNSTAIRS DRY STORAGE ROOMS.
Location: Upstairs storage
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT UPSTAIRS AND DOWNSTAIRS DRY STORAGE ROOMS.
Location: Dry storage
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
|
04/05/2012 | Recheck |
- 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: KEEP UTENSILS (EX. POTS) STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.
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: IN PROGRESS:MEN AND WOMENS RESTROOM HANDSINKS FOR HOT WATER BELOW 100 F; REPAIR AND/OR ADJUST PROPERLY TO ENSURE HOT WATER AT ALL HANSINKS INCLUDING KITCHEN IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Mens restroom
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: IN PROGRESS:MEN AND WOMENS RESTROOM HANDSINKS FOR HOT WATER BELOW 100 F; REPAIR AND/OR ADJUST PROPERLY TO ENSURE HOT WATER AT ALL HANSINKS INCLUDING KITCHEN IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Womens restroom
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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT UPSTAIRS AND DOWNSTAIRS DRY STORAGE ROOMS.
Location: Upstairs storage
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT UPSTAIRS AND DOWNSTAIRS DRY STORAGE ROOMS.
Location: Dry storage
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
|
03/29/2012 | Recheck |
- 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: KEEP UTENSILS (EX. POTS) STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.
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: IN PROGRESS:MEN AND WOMENS RESTROOM HANDSINKS FOR HOT WATER BELOW 100 F; REPAIR AND/OR ADJUST PROPERLY TO ENSURE HOT WATER AT ALL HANSINKS INCLUDING KITCHEN IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Mens restroom
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: IN PROGRESS:MEN AND WOMENS RESTROOM HANDSINKS FOR HOT WATER BELOW 100 F; REPAIR AND/OR ADJUST PROPERLY TO ENSURE HOT WATER AT ALL HANSINKS INCLUDING KITCHEN IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Womens restroom
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: IN PROGRESS:MEN AND WOMENS RESTROOM HANDSINKS FOR HOT WATER BELOW 100 F; REPAIR AND/OR ADJUST PROPERLY TO ENSURE HOT WATER AT ALL HANSINKS INCLUDING KITCHEN IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT UPSTAIRS AND DOWNSTAIRS DRY STORAGE ROOMS.
Location: Upstairs storage
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT UPSTAIRS AND DOWNSTAIRS DRY STORAGE ROOMS.
Location: Dry storage
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
|
03/23/2012 | Recheck |
- 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: KEEP UTENSILS (EX. POTS) STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.
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: IN PROGRESS:MEN AND WOMENS RESTROOM HANDSINKS FOR HOT WATER BELOW 100 F; REPAIR AND/OR ADJUST PROPERLY TO ENSURE HOT WATER AT ALL HANSINKS INCLUDING KITCHEN IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Mens restroom
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: IN PROGRESS:MEN AND WOMENS RESTROOM HANDSINKS FOR HOT WATER BELOW 100 F; REPAIR AND/OR ADJUST PROPERLY TO ENSURE HOT WATER AT ALL HANSINKS INCLUDING KITCHEN IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Womens restroom
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: IN PROGRESS:MEN AND WOMENS RESTROOM HANDSINKS FOR HOT WATER BELOW 100 F; REPAIR AND/OR ADJUST PROPERLY TO ENSURE HOT WATER AT ALL HANSINKS INCLUDING KITCHEN IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT UPSTAIRS AND DOWNSTAIRS DRY STORAGE ROOMS.
Location: Upstairs storage
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT UPSTAIRS AND DOWNSTAIRS DRY STORAGE ROOMS.
Location: Dry storage
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
|
03/19/2012 | Recheck |
- 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: KEEP UTENSILS (EX. POTS) STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.
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: IN PROGRESS:MEN AND WOMENS RESTROOM HANDSINKS FOR HOT WATER BELOW 100 F; REPAIR AND/OR ADJUST PROPERLY TO ENSURE HOT WATER AT ALL HANSINKS INCLUDING KITCHEN IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Mens restroom
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: IN PROGRESS:MEN AND WOMENS RESTROOM HANDSINKS FOR HOT WATER BELOW 100 F; REPAIR AND/OR ADJUST PROPERLY TO ENSURE HOT WATER AT ALL HANSINKS INCLUDING KITCHEN IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Womens restroom
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: IN PROGRESS:MEN AND WOMENS RESTROOM HANDSINKS FOR HOT WATER BELOW 100 F; REPAIR AND/OR ADJUST PROPERLY TO ENSURE HOT WATER AT ALL HANSINKS INCLUDING KITCHEN IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT UPSTAIRS AND DOWNSTAIRS DRY STORAGE ROOMS.
Location: Upstairs storage
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT UPSTAIRS AND DOWNSTAIRS DRY STORAGE ROOMS.
Location: Dry storage
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
|
03/09/2012 | Recheck |
- 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.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Location: Kitchen
Equipment: 3-bay
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Kitchen
- 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.
Location: Kitchen
Equipment: Upright cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Metal 2-door reach in cooler, inside thermometer reads at 50 (above 41F)2. (Empty) metal 2-door reach in cooler, inside thermometer reads at 58F
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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. Cups on floor under table2. Cooking pots on the floor. Store at least 6 inches and above.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
Equipment: 3-bay
|
03/09/2012 | Recheck |
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP UTENSILS (EX. POTS) STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.
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: MEN AND WOMENS RESTROOM HANDSINKS FOR HOT WATER BELOW 100 F; REPAIR AND/OR ADJUST PROPERLY TO ENSURE HOT WATER AT ALL HANSINKS INCLUDING KITCHEN IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Mens restroom
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: MEN AND WOMENS RESTROOM HANDSINKS FOR HOT WATER BELOW 100 F; REPAIR AND/OR ADJUST PROPERLY TO ENSURE HOT WATER AT ALL HANSINKS INCLUDING KITCHEN IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Womens restroom
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: MEN AND WOMENS RESTROOM HANDSINKS FOR HOT WATER BELOW 100 F; REPAIR AND/OR ADJUST PROPERLY TO ENSURE HOT WATER AT ALL HANSINKS INCLUDING KITCHEN IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT UPSTAIRS AND DOWNSTAIRS DRY STORAGE ROOMS.
Location: Upstairs storage
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT UPSTAIRS AND DOWNSTAIRS DRY STORAGE ROOMS.
Location: Dry storage
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
|
03/02/2012 | Routine |
- 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.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Location: Kitchen
Equipment: 3-bay
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Upright cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Metal 2-door reach in cooler, inside thermometer reads at 50 (above 41F)2. (Empty) metal 2-door reach in cooler, inside thermometer reads at 58F
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Cups on floor under table2. Cooking pots on the floor. Store at least 6 inches and above.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
Equipment: 3-bay
|
02/28/2012 | Routine |
Restaurant representatives - add corrected or new information about CHRISTAMORE HOUSE, 502 N TREMONT ST, Indianapolis, IN »