- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL THREE REACH IN REFRIGERATORS AND FREEZERS FILTHY ON THE INTERIORS. MOLD GROWTH ON THE INTERIOR OF MINI FRIDGE ON BUFFET.CLEAN AND SANITIZE COOLING UNITS ON A FREQUENT BASIS TO PREVENT THE ACCUMULATION OF FOOD SOIL AND MOLD GROWTH. REPEAT VIOLATION.RECHECK; MINI FRIDGE SOILED WITH MOLD ON THE INTERIOR. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL THREE REACH IN REFRIGERATORS AND FREEZERS FILTHY ON THE INTERIORS. MOLD GROWTH ON THE INTERIOR OF MINI FRIDGE ON BUFFET.CLEAN AND SANITIZE COOLING UNITS ON A FREQUENT BASIS TO PREVENT THE ACCUMULATION OF FOOD SOIL AND MOLD GROWTH. REPEAT VIOLATION.RECHECK; MINI FRIDGE SOILED WITH MOLD ON THE INTERIOR. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL THREE REACH IN REFRIGERATORS AND FREEZERS FILTHY ON THE INTERIORS. MOLD GROWTH ON THE INTERIOR OF MINI FRIDGE ON BUFFET.CLEAN AND SANITIZE COOLING UNITS ON A FREQUENT BASIS TO PREVENT THE ACCUMULATION OF FOOD SOIL AND MOLD GROWTH. REPEAT VIOLATION.RECHECK; MINI FRIDGE SOILED WITH MOLD ON THE INTERIOR. CLEAN AND SANITIZE THOROUGHLY.
Location: Buffet
Equipment: Mini-fridge
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KITCHEN HAND SINK SOILED.MAINTAIN HAND SINK IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: SANITIZER BUCKET STORED IN HAND SINK.STORE NOTHING INSIDE HAND SINK. KEEP CLEAR AT ALL TIMES. USE SPECIFICALLY FOR WASHING HANDS. REPEAT VIOLATION
Location: Kitchen
Equipment: Hand sink
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: ONE DRAIN PLUG AVAILABLE AT THREE BAY.PROVIDE TWO ADDITIONAL DRAIN PLUG TO PROPERLY WASH, RINSE, AND SANITIZE EQUIPMENT.RECHECK: NOT CORRECTED, DISHES STORED IN WASH SOLUTION IN MIDDLE THREE COMPARTMENT SINKONLY ONE DRAIN PLUG AVAILABLE. PROVIDE TWO ADDITIONAL DRAIN PLUGS TO PROPERLY WASH, RINSE, AND SANITIZE EQUIPMENT.
Location: Kitchen
- 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: NO SANITIZER PRESENT IN KITCHEN.ENSURE SANITIZER IS AVAILABLE AT ALL TIMES TO PROPERLY SANITIZE FOOD CONTACT SURFACES.
Location: Kitchen
- 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: UTENSILS AND COOKING EQUIPMENT DRAINING ON BATH TOWELS LOCATED ON THREE COMPARTMENT SINK DRAIN BOARD.DISCONTINUE THIS PRACTICE. DRAIN EQUIPMENT DIRECTLY ON DRAIN BOARD OR DISH RACK. REPEAT VIOLATION.RECHECK: NOT CORRECTED. BOWLS, PANS, ETC... STORED ON BATH TOWELS LOCATED ON THREE COMPARTMENT SINK DRAIN BOARD.DISCONTINUE THIS PRACTICE. FURTHER NON COMPLIANCE WILL RESULT IN A FINE ON NEXT INSPECTION.
Location: Kitchen
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: FOOD DEBRIS ON SURFACES OF UTENSILS, LIDS, BOWLS, ETC...STORED IN RACK ABOVE THREE COMPARTMENT SINK.ENSURE EQUIPMENT HAS BEEN THOROUGHLY WASHED TO REMOVE ALL FOOD SOIL ON SURFACES.
Location: Kitchen
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES SHOULD NOT BE USED TO CLEAN FOOD CONTACT SURFACES (EQUIPMENT, UTENSILS)
Location: Kitchen
- 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: FOOD SERVICE GLOVES REMOVED FROM BOX STORED DIRECTLY ON DRY STORAGE SHELF IN KITCHEN AREA.GLOVES SHOULD REMAIN INSIDE BOX UNTIL USE OR STORED ON A CLEAN AND SANITARY SURFACE.
Location: Dry storage
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETERS IN ALL REFRIGERATORS AND FREEZERS WHERE NEEDED.RECHECK: NOT CORRECTED.THERMOMETERS MISSING INSIDE FREEZERS AND MIDDLE REFRIGERATOR IN KITCHEN AREA AND MINI FRIDGE ON BUFFET.
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.
Comments: PROVIDE THERMOMETERS IN ALL REFRIGERATORS AND FREEZERS WHERE NEEDED.RECHECK: NOT CORRECTED.THERMOMETERS MISSING INSIDE FREEZERS AND MIDDLE REFRIGERATOR IN KITCHEN AREA AND MINI FRIDGE ON BUFFET.
Location: Buffet
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: APPLES STORED EXPOSED IN A BOWL ON BREAK FAST BAR.APPLES ARE CONSIDERED A READY TO EAT FOOD AND SHOULD BE PROTECTED FROM CONTAMINATION UNDER A SNEEZE GUARD, WRAPPED, ETC..RECHECK: NOT CORRECTED. APPLES STORED UNWRAPPED ON BREAK FAST BAR
Location: Buffet
|
06/18/2014 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL THREE REACH IN REFRIGERATORS AND FREEZERS FILTHY ON THE INTERIORS. MOLD GROWTH ON THE INTERIOR OF MINI FRIDGE ON BUFFET.CLEAN AND SANITIZE COOLING UNITS ON A FREQUENT BASIS TO PREVENT THE ACCUMULATION OF FOOD SOIL AND MOLD GROWTH. REPEAT VIOLATION.RECHECK; MINI FRIDGE SOILED WITH MOLD ON THE INTERIOR. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL THREE REACH IN REFRIGERATORS AND FREEZERS FILTHY ON THE INTERIORS. MOLD GROWTH ON THE INTERIOR OF MINI FRIDGE ON BUFFET.CLEAN AND SANITIZE COOLING UNITS ON A FREQUENT BASIS TO PREVENT THE ACCUMULATION OF FOOD SOIL AND MOLD GROWTH. REPEAT VIOLATION.RECHECK; MINI FRIDGE SOILED WITH MOLD ON THE INTERIOR. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL THREE REACH IN REFRIGERATORS AND FREEZERS FILTHY ON THE INTERIORS. MOLD GROWTH ON THE INTERIOR OF MINI FRIDGE ON BUFFET.CLEAN AND SANITIZE COOLING UNITS ON A FREQUENT BASIS TO PREVENT THE ACCUMULATION OF FOOD SOIL AND MOLD GROWTH. REPEAT VIOLATION.RECHECK; MINI FRIDGE SOILED WITH MOLD ON THE INTERIOR. CLEAN AND SANITIZE THOROUGHLY.
Location: Buffet
Equipment: Mini-fridge
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KITCHEN HAND SINK SOILED.MAINTAIN HAND SINK IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: SANITIZER BUCKET STORED IN HAND SINK.STORE NOTHING INSIDE HAND SINK. KEEP CLEAR AT ALL TIMES. USE SPECIFICALLY FOR WASHING HANDS. REPEAT VIOLATION
Location: Kitchen
Equipment: Hand sink
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: ONE DRAIN PLUG AVAILABLE AT THREE BAY.PROVIDE TWO ADDITIONAL DRAIN PLUG TO PROPERLY WASH, RINSE, AND SANITIZE EQUIPMENT.RECHECK: NOT CORRECTED, DISHES STORED IN WASH SOLUTION IN MIDDLE THREE COMPARTMENT SINKONLY ONE DRAIN PLUG AVAILABLE. PROVIDE TWO ADDITIONAL DRAIN PLUGS TO PROPERLY WASH, RINSE, AND SANITIZE EQUIPMENT.
Location: Kitchen
- 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: NO SANITIZER PRESENT IN KITCHEN.ENSURE SANITIZER IS AVAILABLE AT ALL TIMES TO PROPERLY SANITIZE FOOD CONTACT SURFACES.
Location: Kitchen
- 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: UTENSILS AND COOKING EQUIPMENT DRAINING ON BATH TOWELS LOCATED ON THREE COMPARTMENT SINK DRAIN BOARD.DISCONTINUE THIS PRACTICE. DRAIN EQUIPMENT DIRECTLY ON DRAIN BOARD OR DISH RACK. REPEAT VIOLATION.RECHECK: NOT CORRECTED. BOWLS, PANS, ETC... STORED ON BATH TOWELS LOCATED ON THREE COMPARTMENT SINK DRAIN BOARD.DISCONTINUE THIS PRACTICE. FURTHER NON COMPLIANCE WILL RESULT IN A FINE ON NEXT INSPECTION.
Location: Kitchen
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: FOOD DEBRIS ON SURFACES OF UTENSILS, LIDS, BOWLS, ETC...STORED IN RACK ABOVE THREE COMPARTMENT SINK.ENSURE EQUIPMENT HAS BEEN THOROUGHLY WASHED TO REMOVE ALL FOOD SOIL ON SURFACES.
Location: Kitchen
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES SHOULD NOT BE USED TO CLEAN FOOD CONTACT SURFACES (EQUIPMENT, UTENSILS)
Location: Kitchen
- 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: FOOD SERVICE GLOVES REMOVED FROM BOX STORED DIRECTLY ON DRY STORAGE SHELF IN KITCHEN AREA.GLOVES SHOULD REMAIN INSIDE BOX UNTIL USE OR STORED ON A CLEAN AND SANITARY SURFACE.
Location: Dry storage
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETERS IN ALL REFRIGERATORS AND FREEZERS WHERE NEEDED.RECHECK: NOT CORRECTED.THERMOMETERS MISSING INSIDE FREEZERS AND MIDDLE REFRIGERATOR IN KITCHEN AREA AND MINI FRIDGE ON BUFFET.
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.
Comments: PROVIDE THERMOMETERS IN ALL REFRIGERATORS AND FREEZERS WHERE NEEDED.RECHECK: NOT CORRECTED.THERMOMETERS MISSING INSIDE FREEZERS AND MIDDLE REFRIGERATOR IN KITCHEN AREA AND MINI FRIDGE ON BUFFET.
Location: Buffet
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: APPLES STORED EXPOSED IN A BOWL ON BREAK FAST BAR.APPLES ARE CONSIDERED A READY TO EAT FOOD AND SHOULD BE PROTECTED FROM CONTAMINATION UNDER A SNEEZE GUARD, WRAPPED, ETC..RECHECK: NOT CORRECTED. APPLES STORED UNWRAPPED ON BREAK FAST BAR
Location: Buffet
|
06/11/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL THREE REACH IN REFRIGERATORS AND FREEZERS FILTHY ON THE INTERIORS. MOLD GROWTH ON THE INTERIOR OF MINI FRIDGE ON BUFFET.CLEAN AND SANITIZE COOLING UNITS ON A FREQUENT BASIS TO PREVENT THE ACCUMULATION OF FOOD SOIL AND MOLD GROWTH. REPEAT VIOLATION.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL THREE REACH IN REFRIGERATORS AND FREEZERS FILTHY ON THE INTERIORS. MOLD GROWTH ON THE INTERIOR OF MINI FRIDGE ON BUFFET.CLEAN AND SANITIZE COOLING UNITS ON A FREQUENT BASIS TO PREVENT THE ACCUMULATION OF FOOD SOIL AND MOLD GROWTH. REPEAT VIOLATION.
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL THREE REACH IN REFRIGERATORS AND FREEZERS FILTHY ON THE INTERIORS. MOLD GROWTH ON THE INTERIOR OF MINI FRIDGE ON BUFFET.CLEAN AND SANITIZE COOLING UNITS ON A FREQUENT BASIS TO PREVENT THE ACCUMULATION OF FOOD SOIL AND MOLD GROWTH. REPEAT VIOLATION.
Location: Buffet
Equipment: Mini-fridge
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KITCHEN HAND SINK SOILED.MAINTAIN HAND SINK IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: SANITIZER BUCKET STORED IN HAND SINK.STORE NOTHING INSIDE HAND SINK. KEEP CLEAR AT ALL TIMES. USE SPECIFICALLY FOR WASHING HANDS. REPEAT VIOLATION
Location: Kitchen
Equipment: Hand sink
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: ONE DRAIN PLUG AVAILABLE AT THREE BAY.PROVIDE TWO ADDITIONAL DRAIN PLUG TO PROPERLY WASH, RINSE, AND SANITIZE EQUIPMENT.
Location: Kitchen
- 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: NO SANITIZER PRESENT IN KITCHEN.ENSURE SANITIZER IS AVAILABLE AT ALL TIMES TO PROPERLY SANITIZE FOOD CONTACT SURFACES.
Location: Kitchen
- 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: UTENSILS AND COOKING EQUIPMENT DRAINING ON BATH TOWELS LOCATED ON THREE COMPARTMENT SINK DRAIN BOARD.DISCONTINUE THIS PRACTICE. DRAIN EQUIPMENT DIRECTLY ON DRAIN BOARD OR DISH RACK. REPEAT VIOLATION.
Location: Kitchen
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: FOOD DEBRIS ON SURFACES OF UTENSILS, LIDS, BOWLS, ETC...STORED IN RACK ABOVE THREE COMPARTMENT SINK.ENSURE EQUIPMENT HAS BEEN THOROUGHLY WASHED TO REMOVE ALL FOOD SOIL ON SURFACES.
Location: Kitchen
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES SHOULD NOT BE USED TO CLEAN FOOD CONTACT SURFACES (EQUIPMENT, UTENSILS)
Location: Kitchen
- 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: FOOD SERVICE GLOVES REMOVED FROM BOX STORED DIRECTLY ON DRY STORAGE SHELF IN KITCHEN AREA.GLOVES SHOULD REMAIN INSIDE BOX UNTIL USE OR STORED ON A CLEAN AND SANITARY SURFACE.
Location: Dry storage
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETERS IN ALL REFRIGERATORS AND FREEZERS WHERE NEEDED.
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.
Comments: PROVIDE THERMOMETERS IN ALL REFRIGERATORS AND FREEZERS WHERE NEEDED.
Location: Buffet
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: APPLES STORED EXPOSED IN A BOWL ON BREAK FAST BAR.APPLES ARE CONSIDERED A READY TO EAT FOOD AND SHOULD BE PROTECTED FROM CONTAMINATION UNDER A SNEEZE GUARD, WRAPPED, ETC..
Location: Buffet
|
06/04/2014 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIOR REFRIGERATOR SOILED LOCATED ON THE RIGHT END IN KITCHEN AREA. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIOR REFRIGERATOR SOILED LOCATED ON THE RIGHT END IN KITCHEN AREA. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Food on display (corrected on site)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: APPLES STORED EXPOSED ON BUFFET.PROVIDE PROTECTIVE COVERING OR WRAP APPLES TO PROTECT FROM CONTAMINAITON.
Location: Buffet
|
11/15/2013 | 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: MINI FRIDGE ON BUFFET WAS HOLDING FOOD AT 50 DEGREES.REPAIR TO HOLD FOODS AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Buffet
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: INVERTED RED BUCKET STORED INSIDE HAND SINK LOCATED INSIDE KITCHEN. ALSO, A CORDLESS PHONE WAS STORED NEAR FAUCET FIXTURES ON BASIN AS WELL.STORE NOTHING INSIDE HAND SINK. ENSURE SINK IS SPECIFICALLY USED TO WASH HANDS.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: BATH TOWEL DRAPED ACROSS PREP TABLE IN KITCHEN AREA.TOWELS ARE NOT AN APPROVED MATERIAL TO USE ON FOOD CONTACT SURFACES. REMOVE
Location: Kitchen
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLASTIC WARE STORED IMPROPERLY IN CONTAINERS ON BUFFET LINE.ENSURE HANDLES ARE STORE "UP" TO PROTECT LIP CONTACT SURFACE FROM CONTAMINATION.
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: APPLES STORED ON THE BUFFET WITHOUT A PROTECTIVE COVERING.PROVIDE PROTECTIVE COVERING FOR APPLES TO PROTECT FOOD FROM CONTAMINATION. APPLES MAY BE WRAPPED IN PLASTIC AND STORED WITH ORANGES AND BANANAS.
Location: Buffet
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIOR CABINETS BELOW COUNTER TOP ON BUFFET SOILED WITH DRIED CEREAL AND OTHER FOOD DEBRIS. CLEAN AND SANITIZE AREA THOROUGHLY.
Location: Buffet
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: INTERIOR MINI FRIDGE ON THE BUFFET SOILED WITH BUILD UP.CLEAN AND SANITIZE INTERIOR THOROUGHLY.
Location: Buffet
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A SMALL TRASH CAN BELOW HAND SINK IN KITCHEN. PAPER TOWELS SHOULD BE THROWN IN THIS CAN AFTER HAND WASHING.
Location: Kitchen
|
04/19/2013 | 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: MINI FRIDGE ON BUFFET WAS HOLDING FOOD AT 50 DEGREES.REPAIR TO HOLD FOODS AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Buffet
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: INVERTED RED BUCKET STORED INSIDE HAND SINK LOCATED INSIDE KITCHEN. ALSO, A CORDLESS PHONE WAS STORED NEAR FAUCET FIXTURES ON BASIN AS WELL.STORE NOTHING INSIDE HAND SINK. ENSURE SINK IS SPECIFICALLY USED TO WASH HANDS.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: BATH TOWEL DRAPED ACROSS PREP TABLE IN KITCHEN AREA.TOWELS ARE NOT AN APPROVED MATERIAL TO USE ON FOOD CONTACT SURFACES. REMOVE
Location: Kitchen
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLASTIC WARE STORED IMPROPERLY IN CONTAINERS ON BUFFET LINE.ENSURE HANDLES ARE STORE "UP" TO PROTECT LIP CONTACT SURFACE FROM CONTAMINATION.
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: APPLES STORED ON THE BUFFET WITHOUT A PROTECTIVE COVERING.PROVIDE PROTECTIVE COVERING FOR APPLES TO PROTECT FOOD FROM CONTAMINATION. APPLES MAY BE WRAPPED IN PLASTIC AND STORED WITH ORANGES AND BANANAS.
Location: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIOR CABINETS BELOW COUNTER TOP ON BUFFET SOILED WITH DRIED CEREAL AND OTHER FOOD DEBRIS. CLEAN AND SANITIZE AREA THOROUGHLY.
Location: Buffet
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: INTERIOR MINI FRIDGE ON THE BUFFET SOILED WITH BUILD UP.CLEAN AND SANITIZE INTERIOR THOROUGHLY.
Location: Buffet
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A SMALL TRASH CAN BELOW HAND SINK IN KITCHEN. PAPER TOWELS SHOULD BE THROWN IN THIS CAN AFTER HAND WASHING.
Location: Kitchen
|
04/11/2013 | Routine |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDE TEMPORARY SMOKING SIGNAGE AT EACH PUBLIC ENTRANCE STATING "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS ENTRANCE".
- 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: MINI REACH IN REFRIGERATOR HOLDING AT 50 DEGREES F. REPAIR/ADJUST REFRIGERATOR TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Buffet
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: DISH WARE NOT SANITIZED AFTER CLEANING. NO SANITIZER WAS AVAILABLE. ENSURE SANITIZER IS AVAILABE TO ENSURE EQUIPMENT IS SANITIZED IMMEDIATELY AFTER CLEANING.
Location: Kitchen
- 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: NO SANITIZER PRESENT IN KITCHEN AREA. ENSURE SANITIZER IS AVAILABLE AT ALL TIMES TO SANITIZE FOOD CONTACT SURFACES AND DISHES.SANITIZER NOT AVAILABLE IN KTI CHEN AREA. ENSURE SANITIZE IS AVAILABLE AT ALL TIMES TO SANITIZE FOOD CONTACT SURFACES AND DISHES. A REPEAT VIOLATION WILL RESULT IN A CITATION.
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.
Comments: PROVIDE A VISIBLE THERMOMETER INSIDE SMALL REACH IN COOLER CONTAINING YOGURT LOCATED ON BUFFET.
Location: Kitchen
- Food on display (corrected on site)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: APPLES STORED EXPOSED ON BUFFET. APPLES ARE CONSIDERED IN A READY TO EAT FORM (NO SKIN) AND SHOULD BE PROTECTED WITH PLASTIC WRAP, STORED UNDER SNEEZE GUARD WITH TONGS, ETC....RECHECK: APPLES STORED EXPOSED ON BUFFET. PROTECT FOOD FROM CONTAMINATION WITH PLASTIC WRAP OR STORED UNDER A SNEEZE GUARD. RECHECK#2: APPLES STORED EXPOSED ON BUFFET. PROVIDE PROTECTIVE WRAP OR STORE UNDER SNEEZE GUARD. REPEAT VIOLATION
Location: Buffet
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THREE BAY SINK BASINS STAINED. CLEAN AND SANITZE THOROUGHLY.
Location: Kitchen
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11/08/2012 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDE TEMPORARY SMOKING SIGNAGE AT EACH PUBLIC ENTRANCE STATING "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS ENTRANCE".
- 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: MINI REACH IN REFRIGERATOR HOLDING AT 50 DEGREES F. REPAIR/ADJUST REFRIGERATOR TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Buffet
- 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.
Comments: DISH WARE NOT SANITIZED AFTER CLEANING. NO SANITIZER WAS AVAILABLE. ENSURE SANITIZER IS AVAILABE TO ENSURE EQUIPMENT IS SANITIZED IMMEDIATELY AFTER CLEANING.
Location: Kitchen
- 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: NO SANITIZER PRESENT IN KITCHEN AREA. ENSURE SANITIZER IS AVAILABLE AT ALL TIMES TO SANITIZE FOOD CONTACT SURFACES AND DISHES.SANITIZER NOT AVAILABLE IN KTI CHEN AREA. ENSURE SANITIZE IS AVAILABLE AT ALL TIMES TO SANITIZE FOOD CONTACT SURFACES AND DISHES. A REPEAT VIOLATION WILL RESULT IN A CITATION.
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.
Comments: PROVIDE A VISIBLE THERMOMETER INSIDE SMALL REACH IN COOLER CONTAINING YOGURT LOCATED ON BUFFET.
Location: Kitchen
- Food on display (corrected on site)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: APPLES STORED EXPOSED ON BUFFET. APPLES ARE CONSIDERED IN A READY TO EAT FORM (NO SKIN) AND SHOULD BE PROTECTED WITH PLASTIC WRAP, STORED UNDER SNEEZE GUARD WITH TONGS, ETC....RECHECK: APPLES STORED EXPOSED ON BUFFET. PROTECT FOOD FROM CONTAMINATION WITH PLASTIC WRAP OR STORED UNDER A SNEEZE GUARD.
Location: Buffet
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THREE BAY SINK BASINS STAINED. CLEAN AND SANITZE THOROUGHLY.
Location: Kitchen
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11/01/2012 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- 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: MINI REACH IN REFRIGERATOR HOLDING AT 50 DEGREES F. REPAIR/ADJUST REFRIGERATOR TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Buffet
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER PRESENT IN KITCHEN AREA. ENSURE SANITIZER IS AVAILABLE AT ALL TIMES TO SANITIZE FOOD CONTACT SURFACES AND DISHES.
Location: Kitchen
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: APPLES STORED EXPOSED ON BUFFET. APPLES ARE CONSIDERED IN A READY TO EAT FORM (NO SKIN) AND SHOULD BE PROTECTED WITH PLASTIC WRAP, STORED UNDER SNEEZE GUARD WITH TONGS, ETC....
Location: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THREE BAY SINK BASINS STAINED. CLEAN AND SANITZE THOROUGHLY.
Location: Kitchen
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10/25/2012 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CLEANING SPRAY BOTTLE STORED BELOW THREE COMPARTMENT SINK WITH CONTENTS.
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: LARGE BOWL CONTAINING WHISK STORED INSIDE HAND SINK ENSURE NOTHING IS STORED INSIDE HAND SINK. UTILIZE SINK FOR HAND WASHING ONLY.
Location: Kitchen
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE TWO ADDITIONAL DRAIN PLUGS FOR THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE EQUIPMENT.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER NOT PRESENT IN KITCHEN TO SANITIZE EQUIPMENT AND DISH WARE.
Location: Kitchen
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: UNWRAPPED EATING UTENSILS STORED IMPROPERLY IN STORAGE CONTAINER ON BUFFET. STORE UTENSILS PROPERLY TO PROTECT LIP CONTACT SURFACE FROM CONTAMINATION.
- 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: BOX OF BEVERAGE CUPS STORED ON THE FLOOR. STORE UP OFF THE FLOOR AT LEAST SIX INCHES.
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.
Comments: PROVIDE THERMOMETER INSIDE MINI FRIDGE CONTAINING YOGURT ON BUFFET AND REFRIGERATOR CONTAINING BAKERY ITEMS IN KITCHEN.
Location: Kitchen
- 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 PH TEST STRIPS TO MEASURE SANITIZER LEVELS AT THREE COMPARTMENT SINK AND IN SPRAY BOTTLES, BUCKETS, ETC...
Location: Kitchen
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04/27/2012 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CLEANING SPRAY BOTTLE STORED BELOW THREE COMPARTMENT SINK WITH CONTENTS.
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: LARGE BOWL CONTAINING WHISK STORED INSIDE HAND SINK ENSURE NOTHING IS STORED INSIDE HAND SINK. UTILIZE SINK FOR HAND WASHING ONLY.
Location: Kitchen
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE TWO ADDITIONAL DRAIN PLUGS FOR THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE EQUIPMENT.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER NOT PRESENT IN KITCHEN TO SANITIZE EQUIPMENT AND DISH WARE.
Location: Kitchen
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: UNWRAPPED EATING UTENSILS STORED IMPROPERLY IN STORAGE CONTAINER ON BUFFET. STORE UTENSILS PROPERLY TO PROTECT LIP CONTACT SURFACE FROM CONTAMINATION.
- 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: BOX OF BEVERAGE CUPS STORED ON THE FLOOR. STORE UP OFF THE FLOOR AT LEAST SIX INCHES.
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.
Comments: PROVIDE THERMOMETER INSIDE MINI FRIDGE CONTAINING YOGURT ON BUFFET AND REFRIGERATOR CONTAINING BAKERY ITEMS IN KITCHEN.
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.
Comments: PROVIDE PH TEST STRIPS TO MEASURE SANITIZER LEVELS AT THREE COMPARTMENT SINK AND IN SPRAY BOTTLES, BUCKETS, ETC...
Location: Kitchen
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04/20/2012 | Routine |
Restaurant representatives - add corrected or new information about COMFORT INN, 5755 N GERMAN CHURCH RD, Lawrence, IN »