- 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. Baged meats on top of cold top / reach in cooler held at 47 deg.F . Do not over fill pans to aid in cooling . Hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: Make table cooler
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Toxic cleaner bottle stored on shelving with onions in kitchen area. Remove. Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s). 2. Toxic cleaner bottle stored on prep table by meat grill. Remove. Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- 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 handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- 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. Raw chicken stored above beef inside of glass one door reach in cooler in kitchen area. Store all raw chicken below beef. 2. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw whole eggs below and away from all other food itmes.
Location: Kitchen
Equipment: Reach in cooler
- 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. Raw chicken stored above beef inside of glass one door reach in cooler in kitchen area. Store all raw chicken below beef. 2. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw whole eggs below and away from all other food itmes.
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. Potentially hazardous ready to eat foods not date marked inside of walk in cooler due to dates being rubbed off of bags. 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.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Table mounted potato chopper soiled. Clean and sanitize. Do not allow to sit soiled. 2. Can opener blade soiled. Clean and santize.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Table mounted potato chopper soiled. Clean and sanitize. Do not allow to sit soiled. 2. Can opener blade soiled. Clean and santize.
Location: Kitchen
Equipment: Can opener
- 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 blocked by hose hooked up to hand sink. Do not use hand sink for any other purpose other than hand washing Do not place or store any items in hand sink.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hose hooked up to hand sink to supply water to mens restroom. Remove hose from hand sink. NOTE > HOSE WAS MOVED TO THREE BAY SINK UNTIL WATER IS TURNED BACK ON IN MENS PUPLIC RESTROOMS. WATER WILL NEED TO BE RESTORED TO MENS RESTROOM WTIHOUT THE AID OF HOSE HOOKED TO THREE BAY SINK BY 6-18-14 OR ESTABLISHMENT WILL BE CLOSED UNITL WATER IS RESTORED.
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 handlers not washing hands before putitng on gloves to handle food items. You must wash hands at apporved hand sink before putting on gloves to handle any food items.
- 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. Slicer stored in cardboard box on floor in kitchen area. Remove. Do not store on floor. Store in approved manner. 2. Ice scoop for ice machine stored on top of ice machine. Remove. Store in approved manner. 3. Ice scoop handle touching ice in ice bin in bar. Remove or store so that handle does not contact drink ice.
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. Slicer stored in cardboard box on floor in kitchen area. Remove. Do not store on floor. Store in approved manner. 2. Ice scoop for ice machine stored on top of ice machine. Remove. Store in approved manner. 3. Ice scoop handle touching ice in ice bin in bar. Remove or store so that handle does not contact drink ice.
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. Slicer stored in cardboard box on floor in kitchen area. Remove. Do not store on floor. Store in approved manner. 2. Ice scoop for ice machine stored on top of ice machine. Remove. Store in approved manner. 3. Ice scoop handle touching ice in ice bin in bar. Remove or store so that handle does not contact drink ice.
Location: Bar
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Plastic bag of frozen food thawing out at room temperature in kitchen area. Do not thaw any frozen foods out at room temperature. Thaw using approved methods.
Location: Kitchen
- 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. Cardboard on shelving inside of walk in cooler. Remove, Do not line shelving or any equipment with cardboard.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawer soiled inside at prep table with can opener. Clean and santiize inside of drawer. 2. Two door reach in bar cooler for wine at end of bar soiled inside, broken glass etc. Remove all items, Clean.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawer soiled inside at prep table with can opener. Clean and santiize inside of drawer. 2. Two door reach in bar cooler for wine at end of bar soiled inside, broken glass etc. Remove all items, Clean.
Location: Bar
- 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: 1. Ice machine in kitchen area soiled inside. Clean.
Location: Kitchen
Equipment: Ice machine
- 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. Baking oven soiled inside in kitchen area. Clean.
Location: Kitchen
Equipment: Oven
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in bar. Provide soap at all times.
Location: Bar
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 in kitchen area. Provide hand towels at all times.
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. Faucet leaking at three bay sink. Repair.
Location: Kitchen
Equipment: 3-bay
|
06/24/2014 | 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. Baged meats on top of cold top / reach in cooler held at 47 deg.F . Do not over fill pans to aid in cooling . Hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: Make table cooler
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Toxic cleaner bottle stored on shelving with onions in kitchen area. Remove. Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s). 2. Toxic cleaner bottle stored on prep table by meat grill. Remove. Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- 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 handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- 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. Raw chicken stored above beef inside of glass one door reach in cooler in kitchen area. Store all raw chicken below beef. 2. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw whole eggs below and away from all other food itmes.
Location: Kitchen
Equipment: Reach in cooler
- 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. Raw chicken stored above beef inside of glass one door reach in cooler in kitchen area. Store all raw chicken below beef. 2. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw whole eggs below and away from all other food itmes.
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. Potentially hazardous ready to eat foods not date marked inside of walk in cooler due to dates being rubbed off of bags. 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.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Table mounted potato chopper soiled. Clean and sanitize. Do not allow to sit soiled. 2. Can opener blade soiled. Clean and santize.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Table mounted potato chopper soiled. Clean and sanitize. Do not allow to sit soiled. 2. Can opener blade soiled. Clean and santize.
Location: Kitchen
Equipment: Can opener
- 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 blocked by hose hooked up to hand sink. Do not use hand sink for any other purpose other than hand washing Do not place or store any items in hand sink.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hose hooked up to hand sink to supply water to mens restroom. Remove hose from hand sink. NOTE > HOSE WAS MOVED TO THREE BAY SINK UNTIL WATER IS TURNED BACK ON IN MENS PUPLIC RESTROOMS. WATER WILL NEED TO BE RESTORED TO MENS RESTROOM WTIHOUT THE AID OF HOSE HOOKED TO THREE BAY SINK BY 6-18-14 OR ESTABLISHMENT WILL BE CLOSED UNITL WATER IS RESTORED.
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 handlers not washing hands before putitng on gloves to handle food items. You must wash hands at apporved hand sink before putting on gloves to handle any food items.
- 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. Slicer stored in cardboard box on floor in kitchen area. Remove. Do not store on floor. Store in approved manner. 2. Ice scoop for ice machine stored on top of ice machine. Remove. Store in approved manner. 3. Ice scoop handle touching ice in ice bin in bar. Remove or store so that handle does not contact drink ice.
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. Slicer stored in cardboard box on floor in kitchen area. Remove. Do not store on floor. Store in approved manner. 2. Ice scoop for ice machine stored on top of ice machine. Remove. Store in approved manner. 3. Ice scoop handle touching ice in ice bin in bar. Remove or store so that handle does not contact drink ice.
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. Slicer stored in cardboard box on floor in kitchen area. Remove. Do not store on floor. Store in approved manner. 2. Ice scoop for ice machine stored on top of ice machine. Remove. Store in approved manner. 3. Ice scoop handle touching ice in ice bin in bar. Remove or store so that handle does not contact drink ice.
Location: Bar
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Plastic bag of frozen food thawing out at room temperature in kitchen area. Do not thaw any frozen foods out at room temperature. Thaw using approved methods.
Location: Kitchen
- 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. Cardboard on shelving inside of walk in cooler. Remove, Do not line shelving or any equipment with cardboard.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawer soiled inside at prep table with can opener. Clean and santiize inside of drawer. 2. Two door reach in bar cooler for wine at end of bar soiled inside, broken glass etc. Remove all items, Clean.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawer soiled inside at prep table with can opener. Clean and santiize inside of drawer. 2. Two door reach in bar cooler for wine at end of bar soiled inside, broken glass etc. Remove all items, Clean.
Location: Bar
- 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: 1. Ice machine in kitchen area soiled inside. Clean.
Location: Kitchen
Equipment: Ice machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Baking oven soiled inside in kitchen area. Clean.
Location: Kitchen
Equipment: Oven
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in bar. Provide soap at all times.
Location: Bar
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 in kitchen area. Provide hand towels at all times.
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. Faucet leaking at three bay sink. Repair.
Location: Kitchen
Equipment: 3-bay
|
06/18/2014 | 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. Baged meats on top of cold top / reach in cooler held at 47 deg.F . Do not over fill pans to aid in cooling . Hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: Make table cooler
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Toxic cleaner bottle stored on shelving with onions in kitchen area. Remove. Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s). 2. Toxic cleaner bottle stored on prep table by meat grill. Remove. Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- 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 handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- 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. Raw chicken stored above beef inside of glass one door reach in cooler in kitchen area. Store all raw chicken below beef. 2. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw whole eggs below and away from all other food itmes.
Location: Kitchen
Equipment: Reach in cooler
- 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. Raw chicken stored above beef inside of glass one door reach in cooler in kitchen area. Store all raw chicken below beef. 2. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw whole eggs below and away from all other food itmes.
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. Potentially hazardous ready to eat foods not date marked inside of walk in cooler due to dates being rubbed off of bags. 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.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Table mounted potato chopper soiled. Clean and sanitize. Do not allow to sit soiled. 2. Can opener blade soiled. Clean and santize.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Table mounted potato chopper soiled. Clean and sanitize. Do not allow to sit soiled. 2. Can opener blade soiled. Clean and santize.
Location: Kitchen
Equipment: Can opener
- 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 blocked by hose hooked up to hand sink. Do not use hand sink for any other purpose other than hand washing Do not place or store any items in hand sink.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hose hooked up to hand sink to supply water to mens restroom. Remove hose from hand sink. NOTE > HOSE WAS MOVED TO THREE BAY SINK UNTIL WATER IS TURNED BACK ON IN MENS PUPLIC RESTROOMS. WATER WILL NEED TO BE RESTORED TO MENS RESTROOM WTIHOUT THE AID OF HOSE HOOKED TO THREE BAY SINK BY 6-18-14 OR ESTABLISHMENT WILL BE CLOSED UNITL WATER IS RESTORED.
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 handlers not washing hands before putitng on gloves to handle food items. You must wash hands at apporved hand sink before putting on gloves to handle any food items.
- 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. Slicer stored in cardboard box on floor in kitchen area. Remove. Do not store on floor. Store in approved manner. 2. Ice scoop for ice machine stored on top of ice machine. Remove. Store in approved manner. 3. Ice scoop handle touching ice in ice bin in bar. Remove or store so that handle does not contact drink ice.
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. Slicer stored in cardboard box on floor in kitchen area. Remove. Do not store on floor. Store in approved manner. 2. Ice scoop for ice machine stored on top of ice machine. Remove. Store in approved manner. 3. Ice scoop handle touching ice in ice bin in bar. Remove or store so that handle does not contact drink ice.
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. Slicer stored in cardboard box on floor in kitchen area. Remove. Do not store on floor. Store in approved manner. 2. Ice scoop for ice machine stored on top of ice machine. Remove. Store in approved manner. 3. Ice scoop handle touching ice in ice bin in bar. Remove or store so that handle does not contact drink ice.
Location: Bar
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Plastic bag of frozen food thawing out at room temperature in kitchen area. Do not thaw any frozen foods out at room temperature. Thaw using approved methods.
Location: Kitchen
- 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. Cardboard on shelving inside of walk in cooler. Remove, Do not line shelving or any equipment with cardboard.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawer soiled inside at prep table with can opener. Clean and santiize inside of drawer. 2. Two door reach in bar cooler for wine at end of bar soiled inside, broken glass etc. Remove all items, Clean.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawer soiled inside at prep table with can opener. Clean and santiize inside of drawer. 2. Two door reach in bar cooler for wine at end of bar soiled inside, broken glass etc. Remove all items, Clean.
Location: Bar
- 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: 1. Ice machine in kitchen area soiled inside. Clean.
Location: Kitchen
Equipment: Ice machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Baking oven soiled inside in kitchen area. Clean.
Location: Kitchen
Equipment: Oven
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in bar. Provide soap at all times.
Location: Bar
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 in kitchen area. Provide hand towels at all times.
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. Faucet leaking at three bay sink. Repair.
Location: Kitchen
Equipment: 3-bay
|
06/17/2014 | 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: 3/24/2014: ALWAYS WASH HANDS AFTER ENTERING KITCHEN AND BEFORE PUTTING ON GLOVES. IF USING THE RESTROOM , HANDS MUST BE WASHED IN THE RESTROOM AND THEN AGAIN WHEN ENTERING THE KITCHEN. HANDS ARE TO BE WASHED PRIOR TO GLOVE USE, EVEN IF HANDS WERE WASHED 2 MINTUES AGO. IF GLOVES COME OFF AND ARE CHANGED, HANDS ARE TO BE WASHED BEFORE PUTTING ON NEW GLOVES. NOT WASHING HANDS PRIOR TO PUTTING ON GLOVES CONTAMINATES THE GLOVES DUE TO HANDLING.
|
03/31/2014 | Non-Illness Complaint 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: 3/24/2014: ALWAYS WASH HANDS AFTER ENTERING KITCHEN AND BEFORE PUTTING ON GLOVES. IF USING THE RESTROOM , HANDS MUST BE WASHED IN THE RESTROOM AND THEN AGAIN WHEN ENTERING THE KITCHEN. HANDS ARE TO BE WASHED PRIOR TO GLOVE USE, EVEN IF HANDS WERE WASHED 2 MINTUES AGO. IF GLOVES COME OFF AND ARE CHANGED, HANDS ARE TO BE WASHED BEFORE PUTTING ON NEW GLOVES. NOT WASHING HANDS PRIOR TO PUTTING ON GLOVES CONTAMINATES THE GLOVES DUE TO HANDLING.
|
03/24/2014 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.8
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Prep top / reach in cooler holding pepperoni at 48 deg. F. Plastic bags of meats at 44 to 47 deg. F. on top of unit. Do not overfill pan that pepperoni is in, ( small lid on pan will aid in cooling ) Do not overfill pan that meats are in . ( metal pan with lid will aid in cooling. ) Hold all cold foods at 41 deg. F. or below. NOTE > COOLER WAS HOLDING ALL OTHER FOOD ITEMS AT PROPER TEMPERATURE.
Location: Kitchen
Equipment: Cold top
- 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 using same gloves to handle raw meats to handle ready to eat food items. You must remove gloves that have been contaminated wtih raw meats, poultry, eggs, fish, and wash hands at approved hand sink with soap and water before putting on new gloves to handle ready to eat food items. NOTE > SPOKE TO COOK AT TIME OF INSPECTION ABOUT GLOVE USE.
- 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. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw eggs below and away from all other food items.
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. Bags of sliced turkey inside of walk in cooler 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.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean.
Location: Kitchen
Equipment: Can opener
- 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. Bar mat inside of hand sink in bar area. Remove, Do not store any items in or on hand sink.
Location: Bar
Equipment: Hand sink
- 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: 1. Plastic grocery bag used to store cooked potatos inside of walk in cooler. Plastic grocery bags are not food grade and approved for use for direct food contact storage. Use only food grade bags, wraps, containers. 2. Plastic grocery bags used to store food inside of white reach in freezer in kitchen. Plastic grocery bags are not food grade and approved for use for direct food contact storage. Use only food grade bags, wraps,
Location: Walk-in cooler
- 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: 1. Plastic grocery bag used to store cooked potatos inside of walk in cooler. Plastic grocery bags are not food grade and approved for use for direct food contact storage. Use only food grade bags, wraps, containers. 2. Plastic grocery bags used to store food inside of white reach in freezer in kitchen. Plastic grocery bags are not food grade and approved for use for direct food contact storage. Use only food grade bags, wraps,
Location: Kitchen
Equipment: reach in freezer
- 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. Plastic food container on top of trash can in kitchen area. Remove, do not store / place any items on top of trash can.
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. Wet wiping towels sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Plastic grocery bag of left over baked potatos inside of walk in cooler. Do not place potatos in bag to cool, Place hot left over potatos on flat sheet pan, cut slit on potatos to aid in cooling and place on top shelf to walk in cooler to cool.
Location: Walk-in cooler
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen chicken thawing out in standing water at three bay sink in kitchen area. Do not thaw frozen foods in standing water. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in kitchen area. Repair.
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: 1. Box of taco shells on floor of walk in cooler. Remove and store on approved shelving.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bar reach in cooler for wine and pops at end of bar soiled inside. Clean.
Location: Bar
Equipment: Reach in cooler
- 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: 1. White kick plate soiled inside of ice machine. Remove ice and clean and sanitize. 2. Drink guns at bar soiled. Clean.
Location: Kitchen
Equipment: Ice machine
- 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: 1. White kick plate soiled inside of ice machine. Remove ice and clean and sanitize. 2. Drink guns at bar soiled. Clean.
Location: Bar
|
12/12/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.8
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Prep top / reach in cooler holding pepperoni at 48 deg. F. Plastic bags of meats at 44 to 47 deg. F. on top of unit. Do not overfill pan that pepperoni is in, ( small lid on pan will aid in cooling ) Do not overfill pan that meats are in . ( metal pan with lid will aid in cooling. ) Hold all cold foods at 41 deg. F. or below. NOTE > COOLER WAS HOLDING ALL OTHER FOOD ITEMS AT PROPER TEMPERATURE.
Location: Kitchen
Equipment: Cold top
- 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 using same gloves to handle raw meats to handle ready to eat food items. You must remove gloves that have been contaminated wtih raw meats, poultry, eggs, fish, and wash hands at approved hand sink with soap and water before putting on new gloves to handle ready to eat food items. NOTE > SPOKE TO COOK AT TIME OF INSPECTION ABOUT GLOVE USE.
- 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. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw eggs below and away from all other food items.
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. Bags of sliced turkey inside of walk in cooler 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.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean.
Location: Kitchen
Equipment: Can opener
- 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. Bar mat inside of hand sink in bar area. Remove, Do not store any items in or on hand sink.
Location: Bar
Equipment: Hand sink
- 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: 1. Plastic grocery bag used to store cooked potatos inside of walk in cooler. Plastic grocery bags are not food grade and approved for use for direct food contact storage. Use only food grade bags, wraps, containers. 2. Plastic grocery bags used to store food inside of white reach in freezer in kitchen. Plastic grocery bags are not food grade and approved for use for direct food contact storage. Use only food grade bags, wraps,
Location: Walk-in cooler
- 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: 1. Plastic grocery bag used to store cooked potatos inside of walk in cooler. Plastic grocery bags are not food grade and approved for use for direct food contact storage. Use only food grade bags, wraps, containers. 2. Plastic grocery bags used to store food inside of white reach in freezer in kitchen. Plastic grocery bags are not food grade and approved for use for direct food contact storage. Use only food grade bags, wraps,
Location: Kitchen
Equipment: reach in freezer
- 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. Plastic food container on top of trash can in kitchen area. Remove, do not store / place any items on top of trash can.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Plastic grocery bag of left over baked potatos inside of walk in cooler. Do not place potatos in bag to cool, Place hot left over potatos on flat sheet pan, cut slit on potatos to aid in cooling and place on top shelf to walk in cooler to cool.
Location: Walk-in cooler
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen chicken thawing out in standing water at three bay sink in kitchen area. Do not thaw frozen foods in standing water. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in kitchen area. Repair.
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: 1. Box of taco shells on floor of walk in cooler. Remove and store on approved shelving.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bar reach in cooler for wine and pops at end of bar soiled inside. Clean.
Location: Bar
Equipment: Reach in cooler
- 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: 1. White kick plate soiled inside of ice machine. Remove ice and clean and sanitize. 2. Drink guns at bar soiled. Clean.
Location: Kitchen
Equipment: Ice machine
- 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: 1. White kick plate soiled inside of ice machine. Remove ice and clean and sanitize. 2. Drink guns at bar soiled. Clean.
Location: Bar
|
12/05/2013 | 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 ...
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Baked potatoes held at 107 deg. F on cooks line. Hold all hot foods at 135 deg. F. or above. NOTE > CHEFF DISCARDED AT TIME OF INSPECTION.
Location: Cook line
- 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. Cold top / reacch in cooler holding white container of sour cream at 56 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > DO NOT SIT PLASTIC CONTAINERS OF FOOD IN PANS ON TOP OF COLD TOP TO AID IN HOLDING AT PROPER TEMPERATURE. 2. Guacamole, cooked beans sitting out at room temperature at 84 deg. F. on top of cold top cooler. Do not sit potentially hazardous food itmes out at room temperature. Hold at 41 deg. F or below.
Location: Kitchen
Equipment: Make table 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. Small containers of turkery, ham, packs of lunch meats etc. 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. Any potentially hazardous food item that is not going to receive further cooking needs to be date marked.
Location: Kitchen
Equipment: Make table cooler
- 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. Small table blocking access to hand sink in kitchen area. Move table away from hand sink so as to provide easy access for hand washing.
Location: Kitchen
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. Bar hand sink soiled. Clean.
Location: Bar
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 board on wire metal shelving in kitchen area by diah machine. Remove, Wood is not approved for use.
Location: Kitchen
Equipment: Wire shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Cheese machine is in poor repair, broken plastic, soiled, bungie cord holding unit together. Remove bungie cord, Repair plastic so as to provide a surface that is smooth and easily cleanable or remove unit from service. 2. Water in bottom section of cold top cooler in kitchen area. Repair unit so as to hold all cold foods at 41 deg. F. or below. CORRECTED 3. Door and frame for glass cooler in bar held together with tape. Repair to a sound condition. Do not use tape to repair. CORRECTED
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Cheese machine is in poor repair, broken plastic, soiled, bungie cord holding unit together. Remove bungie cord, Repair plastic so as to provide a surface that is smooth and easily cleanable or remove unit from service. 2. Water in bottom section of cold top cooler in kitchen area. Repair unit so as to hold all cold foods at 41 deg. F. or below. CORRECTED 3. Door and frame for glass cooler in bar held together with tape. Repair to a sound condition. Do not use tape to repair. CORRECTED
Location: Bar
- Ice reuse (corrected)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: 1. Bottle of Jagermeister in drink ice in bar. Remove. Do not store any items but ice scoop in with drink ice.
Location: Bar
- 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. Container of dry fry mix missing lid. Keep covered when not in use.
Location: Cook line
- 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: 1. Top of white mirco wave oven soiled. Clean. CORRECTED 2. All drink guns and holders in bar soiled. Clean. CORRECTED 3. Onel beer cooler are soiled inside in bar area. Remove all standing water / beer etc and clean. CORRECTED 4. Cooler in bar used for glass ware soiled inside. Clean. CORRECTED
Location: Kitchen
Equipment: Microwave oven
- 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: 1. Top of white mirco wave oven soiled. Clean. CORRECTED 2. All drink guns and holders in bar soiled. Clean. CORRECTED 3. Onel beer cooler are soiled inside in bar area. Remove all standing water / beer etc and clean. CORRECTED 4. Cooler in bar used for glass ware soiled inside. Clean. CORRECTED
Location: Bar
- 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. Small baking oven soiled inside and out. Clean.
Location: Kitchen
Equipment: Oven
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in bar. Provide.
Location: Bar
Equipment: Hand sink
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Old metal shelving on floor by hand sink in kitchen area. Remove from floor and store in approved manner.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Have hood and filters cleaned. Hood was due to be cleaned in July of 2013.
Location: Cook line
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Wood board used to attach 4 bay bar sink to wall. Paint or seal wood board.
Location: Bar
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. Wet wiping towel sititng out in bar area. Wet towels shall be stored in sanitizer when not in use.
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. Wet wiping towel sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. Wet wiping towel sititng out in bar area. Wet towels shall be stored in sanitizer when not in use.
Location: Bar
|
09/17/2013 | Pre-Licensing Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Baked potatoes held at 107 deg. F on cooks line. Hold all hot foods at 135 deg. F. or above. NOTE > CHEFF DISCARDED AT TIME OF INSPECTION.
Location: Cook line
- 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. Cold top / reacch in cooler holding white container of sour cream at 56 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > DO NOT SIT PLASTIC CONTAINERS OF FOOD IN PANS ON TOP OF COLD TOP TO AID IN HOLDING AT PROPER TEMPERATURE. 2. Guacamole, cooked beans sitting out at room temperature at 84 deg. F. on top of cold top cooler. Do not sit potentially hazardous food itmes out at room temperature. Hold at 41 deg. F or below.
Location: Kitchen
Equipment: Make table 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. Small containers of turkery, ham, packs of lunch meats etc. 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. Any potentially hazardous food item that is not going to receive further cooking needs to be date marked.
Location: Kitchen
Equipment: Make table cooler
- 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. Small table blocking access to hand sink in kitchen area. Move table away from hand sink so as to provide easy access for hand washing.
Location: Kitchen
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. Bar hand sink soiled. Clean.
Location: Bar
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 board on wire metal shelving in kitchen area by diah machine. Remove, Wood is not approved for use.
Location: Kitchen
Equipment: Wire shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Cheese machine is in poor repair, broken plastic, soiled, bungie cord holding unit together. Remove bungie cord, Repair plastic so as to provide a surface that is smooth and easily cleanable or remove unit from service. 2. Water in bottom section of cold top cooler in kitchen area. Repair unit so as to hold all cold foods at 41 deg. F. or below. CORRECTED 3. Door and frame for glass cooler in bar held together with tape. Repair to a sound condition. Do not use tape to repair. CORRECTED
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Cheese machine is in poor repair, broken plastic, soiled, bungie cord holding unit together. Remove bungie cord, Repair plastic so as to provide a surface that is smooth and easily cleanable or remove unit from service. 2. Water in bottom section of cold top cooler in kitchen area. Repair unit so as to hold all cold foods at 41 deg. F. or below. CORRECTED 3. Door and frame for glass cooler in bar held together with tape. Repair to a sound condition. Do not use tape to repair. CORRECTED
Location: Bar
- Ice reuse (corrected)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: 1. Bottle of Jagermeister in drink ice in bar. Remove. Do not store any items but ice scoop in with drink ice.
Location: Bar
- 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. Container of dry fry mix missing lid. Keep covered when not in use.
Location: Cook line
- 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: 1. Top of white mirco wave oven soiled. Clean. CORRECTED 2. All drink guns and holders in bar soiled. Clean. 3. Onel beer cooler are soiled inside in bar area. Remove all standing water / beer etc and clean. 4. Cooler in bar used for glass ware soiled inside. Clean. CORRECTED
Location: Kitchen
Equipment: Microwave oven
- 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: 1. Top of white mirco wave oven soiled. Clean. CORRECTED 2. All drink guns and holders in bar soiled. Clean. 3. Onel beer cooler are soiled inside in bar area. Remove all standing water / beer etc and clean. 4. Cooler in bar used for glass ware soiled inside. Clean. CORRECTED
Location: Bar
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Small baking oven soiled inside and out. Clean.
Location: Kitchen
Equipment: Oven
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in bar. Provide.
Location: Bar
Equipment: Hand sink
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Old metal shelving on floor by hand sink in kitchen area. Remove from floor and store in approved manner.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Have hood and filters cleaned. Hood was due to be cleaned in July of 2013.
Location: Cook line
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Wood board used to attach 4 bay bar sink to wall. Paint or seal wood board.
Location: Bar
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. Wet wiping towel sititng out in bar area. Wet towels shall be stored in sanitizer when not in use.
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. Wet wiping towel sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. Wet wiping towel sititng out in bar area. Wet towels shall be stored in sanitizer when not in use.
Location: Bar
|
09/10/2013 | Pre-Licensing Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Baked potatoes held at 107 deg. F on cooks line. Hold all hot foods at 135 deg. F. or above. NOTE > CHEFF DISCARDED AT TIME OF INSPECTION.
Location: Cook line
- 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. Cold top / reacch in cooler holding potentially hazardous foods at 44deg. F to 64 deg. F on top of unit. Wraped meats were held at 56 deg. Cheese slices held at 64 deg. F. Sour cream at 44 deg. F Hold all cold foods at 41 deg. F. or below. NOTE > DO NOT SIT PLASTIC CONTAINERS OF FOOD IN PANS ON TOP OF COLD TOP TO AID IN HOLDING AT PROPER TEMPERATURE.
Location: Kitchen
Equipment: Make table 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. Small containers of cole slaw 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.
Location: Kitchen
Equipment: Make table cooler
- 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. Small table blocking access to hand sink in kitchen area. Move table away from hand sink so as to provide easy access for hand washing.
Location: Kitchen
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. Bar hand sink soiled. Clean.
Location: Bar
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 board on wire metal shelving in kitchen area by diah machine. Remove, Wood is not approved for use.
Location: Kitchen
Equipment: Wire shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Cheese machine is in poor repair, broken plastic, soiled, bungie cord holding unit together. Remove bungie cord, Repair plastic so as to provide a surface that is smooth and easily cleanable or remove unit from service. 2. Water in bottom section of cold top cooler in kitchen area. Repair unit so as to hold all cold foods at 41 deg. F. or below. 3. Door and frame for glass cooler in bar held together with tape. Repair to a sound condition. Do not use tape to repair.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Cheese machine is in poor repair, broken plastic, soiled, bungie cord holding unit together. Remove bungie cord, Repair plastic so as to provide a surface that is smooth and easily cleanable or remove unit from service. 2. Water in bottom section of cold top cooler in kitchen area. Repair unit so as to hold all cold foods at 41 deg. F. or below. 3. Door and frame for glass cooler in bar held together with tape. Repair to a sound condition. Do not use tape to repair.
Location: Bar
- Ice reuse
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: 1. Bottle of Jagermeister in drink ice in bar. Remove. Do not store any items but ice scoop in with drink ice.
Location: Bar
- 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. Container of dry fry mix missing lid. Keep covered when not in use.
Location: Cook line
- 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: 1. Top of white mirco wave oven soiled. Clean. 2. All drink guns and holders in bar soiled. Clean. 3. Several beer cooler are soiled inside in bar area. Remove all standing water / beer etc and clean. 4. Cooler in bar used for glass ware soiled inside. Clean.
Location: Kitchen
Equipment: Microwave oven
- 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: 1. Top of white mirco wave oven soiled. Clean. 2. All drink guns and holders in bar soiled. Clean. 3. Several beer cooler are soiled inside in bar area. Remove all standing water / beer etc and clean. 4. Cooler in bar used for glass ware soiled inside. Clean.
Location: Bar
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Small baking oven soiled inside and out. Clean.
Location: Kitchen
Equipment: Oven
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in bar. Provide.
Location: Bar
Equipment: Hand sink
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Old metal shelving on floor by hand sink in kitchen area. Remove from floor and store in approved manner.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Have hood and filters cleaned. Hood was due to be cleaned in July of 2013.
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Wood board used to attach 4 bay bar sink to wall. Paint or seal wood board.
Location: Bar
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. Wet wiping towel sititng out in bar area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. Wet wiping towel sititng out in bar area. Wet towels shall be stored in sanitizer when not in use.
Location: Bar
|
09/06/2013 | Pre-Licensing Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Baked potatoes held at 107 deg. F on cooks line. Hold all hot foods at 135 deg. F. or above. NOTE > CHEFF DISCARDED AT TIME OF INSPECTION.
Location: Cook line
- 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. Cold top / reacch in cooler holding potentially hazardous foods at 44deg. F to 64 deg. F on top of unit. Wraped meats were held at 56 deg. Cheese slices held at 64 deg. F. Sour cream at 44 deg. F Hold all cold foods at 41 deg. F. or below. NOTE > DO NOT SIT PLASTIC CONTAINERS OF FOOD IN PANS ON TOP OF COLD TOP TO AID IN HOLDING AT PROPER TEMPERATURE.
Location: Kitchen
Equipment: Make table 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. Small containers of cole slaw 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.
Location: Kitchen
Equipment: Make table cooler
- 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. Small table blocking access to hand sink in kitchen area. Move table away from hand sink so as to provide easy access for hand washing.
Location: Kitchen
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. Bar hand sink soiled. Clean.
Location: Bar
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 board on wire metal shelving in kitchen area by diah machine. Remove, Wood is not approved for use.
Location: Kitchen
Equipment: Wire shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Cheese machine is in poor repair, broken plastic, soiled, bungie cord holding unit together. Remove bungie cord, Repair plastic so as to provide a surface that is smooth and easily cleanable or remove unit from service. 2. Water in bottom section of cold top cooler in kitchen area. Repair unit so as to hold all cold foods at 41 deg. F. or below. 3. Door and frame for glass cooler in bar held together with tape. Repair to a sound condition. Do not use tape to repair.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Cheese machine is in poor repair, broken plastic, soiled, bungie cord holding unit together. Remove bungie cord, Repair plastic so as to provide a surface that is smooth and easily cleanable or remove unit from service. 2. Water in bottom section of cold top cooler in kitchen area. Repair unit so as to hold all cold foods at 41 deg. F. or below. 3. Door and frame for glass cooler in bar held together with tape. Repair to a sound condition. Do not use tape to repair.
Location: Bar
- Ice reuse
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: 1. Bottle of Jagermeister in drink ice in bar. Remove. Do not store any items but ice scoop in with drink ice.
Location: Bar
- 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. Container of dry fry mix missing lid. Keep covered when not in use.
Location: Cook line
- 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: 1. Top of white mirco wave oven soiled. Clean. 2. All drink guns and holders in bar soiled. Clean. 3. Several beer cooler are soiled inside in bar area. Remove all standing water / beer etc and clean. 4. Cooler in bar used for glass ware soiled inside. Clean.
Location: Kitchen
Equipment: Microwave oven
- 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: 1. Top of white mirco wave oven soiled. Clean. 2. All drink guns and holders in bar soiled. Clean. 3. Several beer cooler are soiled inside in bar area. Remove all standing water / beer etc and clean. 4. Cooler in bar used for glass ware soiled inside. Clean.
Location: Bar
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Small baking oven soiled inside and out. Clean.
Location: Kitchen
Equipment: Oven
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in bar. Provide.
Location: Bar
Equipment: Hand sink
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Old metal shelving on floor by hand sink in kitchen area. Remove from floor and store in approved manner.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Have hood and filters cleaned. Hood was due to be cleaned in July of 2013.
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Wood board used to attach 4 bay bar sink to wall. Paint or seal wood board.
Location: Bar
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. Wet wiping towel sititng out in bar area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. Wet wiping towel sititng out in bar area. Wet towels shall be stored in sanitizer when not in use.
Location: Bar
|
09/05/2013 | Pre-Licensing Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Baked potatoes held at 107 deg. F on cooks line. Hold all hot foods at 135 deg. F. or above. NOTE > CHEFF DISCARDED AT TIME OF INSPECTION.
Location: Cook line
- 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. Cold top / reacch in cooler holding potentially hazardous foods at 44deg. F to 64 deg. F on top of unit. Wraped meats were held at 56 deg. Cheese slices held at 64 deg. F. Sour cream at 44 deg. F Hold all cold foods at 41 deg. F. or below. NOTE > DO NOT SIT PLASTIC CONTAINERS OF FOOD IN PANS ON TOP OF COLD TOP TO AID IN HOLDING AT PROPER TEMPERATURE.
Location: Kitchen
Equipment: Make table 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. Small containers of cole slaw 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.
Location: Kitchen
Equipment: Make table cooler
- 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. Small table blocking access to hand sink in kitchen area. Move table away from hand sink so as to provide easy access for hand washing.
Location: Kitchen
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. Bar hand sink soiled. Clean.
Location: Bar
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 board on wire metal shelving in kitchen area by diah machine. Remove, Wood is not approved for use.
Location: Kitchen
Equipment: Wire shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Cheese machine is in poor repair, broken plastic, soiled, bungie cord holding unit together. Remove bungie cord, Repair plastic so as to provide a surface that is smooth and easily cleanable or remove unit from service. 2. Water in bottom section of cold top cooler in kitchen area. Repair unit so as to hold all cold foods at 41 deg. F. or below. 3. Door and frame for glass cooler in bar held together with tape. Repair to a sound condition. Do not use tape to repair.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Cheese machine is in poor repair, broken plastic, soiled, bungie cord holding unit together. Remove bungie cord, Repair plastic so as to provide a surface that is smooth and easily cleanable or remove unit from service. 2. Water in bottom section of cold top cooler in kitchen area. Repair unit so as to hold all cold foods at 41 deg. F. or below. 3. Door and frame for glass cooler in bar held together with tape. Repair to a sound condition. Do not use tape to repair.
Location: Bar
- Ice reuse
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: 1. Bottle of Jagermeister in drink ice in bar. Remove. Do not store any items but ice scoop in with drink ice.
Location: Bar
- 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. Container of dry fry mix missing lid. Keep covered when not in use.
Location: Cook line
- 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: 1. Top of white mirco wave oven soiled. Clean. 2. All drink guns and holders in bar soiled. Clean. 3. Several beer cooler are soiled inside in bar area. Remove all standing water / beer etc and clean. 4. Cooler in bar used for glass ware soiled inside. Clean.
Location: Kitchen
Equipment: Microwave oven
- 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: 1. Top of white mirco wave oven soiled. Clean. 2. All drink guns and holders in bar soiled. Clean. 3. Several beer cooler are soiled inside in bar area. Remove all standing water / beer etc and clean. 4. Cooler in bar used for glass ware soiled inside. Clean.
Location: Bar
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Small baking oven soiled inside and out. Clean.
Location: Kitchen
Equipment: Oven
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in bar. Provide.
Location: Bar
Equipment: Hand sink
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Old metal shelving on floor by hand sink in kitchen area. Remove from floor and store in approved manner.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Have hood and filters cleaned. Hood was due to be cleaned in July of 2013.
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Wood board used to attach 4 bay bar sink to wall. Paint or seal wood board.
Location: Bar
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. Wet wiping towel sititng out in bar area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. Wet wiping towel sititng out in bar area. Wet towels shall be stored in sanitizer when not in use.
Location: Bar
|
08/27/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about China & Thai Cuisine, 5135 S EMERSON AVE, Indianapolis, IN »