- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Several containers of dry goods were not label with the common name. Label working container in the dry storage area.
Location: Dry storage
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Obseverd clean ramekin bowls and plated stored in the stream table compartment being contaminated by spills and food debris. Please store covered or store in away to prevent contamination.
Location: Cook line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Floor board trim under the dish machine is seperating from the wall. Re seal floor board trim.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Dish machine leaking water on to the floor in bar area. Please have repaired.
Location: Bar
Equipment: Dishmachine
- 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 kick plate is soiled. Please clean more frequently.2. Dismachine soiled on the outer surface. Keep clean an free of build up.3. Bar dish machine soiled along the inside of the door. Clean more frequently.
Location: Kitchen (back)
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. Ice machine kick plate is soiled. Please clean more frequently.2. Dismachine soiled on the outer surface. Keep clean an free of build up.3. Bar dish machine soiled along the inside of the door. Clean more frequently.
Location: Dish machine area
Equipment: Dishmachine
- 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 kick plate is soiled. Please clean more frequently.2. Dismachine soiled on the outer surface. Keep clean an free of build up.3. Bar dish machine soiled along the inside of the door. Clean more frequently.
Location: Bar
Equipment: Dishmachine
|
06/26/2014 | Routine |
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. DISH MACHINE SANITIZER NOT DISPENSING. REPAIR ASAP. SANITIZE DISHES IN 3 BAY SINK UNTIL REPAIRS ARE COMPLETE. 2/11/14 1. CORRECTED AS OF 2/11/14
Location: Dish machine area
Equipment: Dishmachine
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. DATEMARKED FOODS FROM 12 DAYS AGO STILL IN COOLER. DISCARD DATEMARKED FOODS 7 DAYS OR SOONER AFTER PREPARING/OPENING THEM. 2/11/14 1. CORRECTED AS OF 2/11/14
Location: Walk-in cooler
Equipment: Walk in cooler
- 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 HAND SINK HAS SANITIZER BUCKET IN BASIN. USE HAND SINKS FOR HAND WASHING ONLY. 2/11/14 1. CORRECTED AS OF 2/11/14
Location: Bar
Equipment: Hand sink
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP STORED WET. STORE MOP IN POSITION THAT ALLOWS IT TO AIR DRY WHEN NOT IN USE. 2/11/14 1. CORRECTED AS OF 2/11/14
Location: Emp restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. BAR HAND SINK IS OUT OF PAPER TOWELS. PROVIDE NEW HAND DRYING PROVISIONS. 2/11/14 1. CORRECTED AS OF 2/11/14
Location: Bar
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. SALSA STORED WITH SCOOP THAT HAS NO DEFINED HANDLE. ANY PART OF CONTAINER MAY BE HANDLE THEREFORE HANDLE IS TOUCHING FOOD. USE PROPER SCOOP OR STORE SCOOP ELSEWHERE AND SANITIZE AFTER USING. 2/11/14 1. CORRECTED AS OF 2/11/14
Location: Walk-in cooler
Equipment: Walk in cooler
|
02/11/2014 | Recheck |
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. DISH MACHINE SANITIZER NOT DISPENSING. REPAIR ASAP. SANITIZE DISHES IN 3 BAY SINK UNTIL REPAIRS ARE COMPLETE.
Location: Dish machine area
Equipment: Dishmachine
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. DATEMARKED FOODS FROM 12 DAYS AGO STILL IN COOLER. DISCARD DATEMARKED FOODS 7 DAYS OR SOONER AFTER PREPARING/OPENING THEM.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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 HAND SINK HAS SANITIZER BUCKET IN BASIN. USE HAND SINKS FOR HAND WASHING ONLY.
Location: Bar
Equipment: Hand sink
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP STORED WET. STORE MOP IN POSITION THAT ALLOWS IT TO AIR DRY WHEN NOT IN USE.
Location: Emp restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. BAR HAND SINK IS OUT OF PAPER TOWELS. PROVIDE NEW HAND DRYING PROVISIONS.
Location: Bar
Equipment: Hand sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. SALSA STORED WITH SCOOP THAT HAS NO DEFINED HANDLE. ANY PART OF CONTAINER MAY BE HANDLE THEREFORE HANDLE IS TOUCHING FOOD. USE PROPER SCOOP OR STORE SCOOP ELSEWHERE AND SANITIZE AFTER USING.
Location: Walk-in cooler
Equipment: Walk in cooler
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02/04/2014 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPEN AND BASE WERE SOILED.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IS NOT BEING MAINTAINED CLEAN AT ALLTIME. KEEP HAND SINK CLEAN
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. COFFEE AND OTHER BEVERAGES ARE BEING DUMPED AT THE HAND SINK. PLEASE DON'T USE THE HAND SINK FOR PURPOSES OTHER THAN HAND WASHING. NO DUMPING NO FILLING PITCHES ETC.
Location: Kitchen
Equipment: Hand sink
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR SUFACE ON THE PANINI GRILL IS HEAVILY SOILED FROM AN ACCUMULATION.2. THE DISH MACHINES OUTER SURFACE IS SOILED AND HAS AN ACCUMULATIONS OF FOOD DEBRIS ALONG BOTH DOORS PLEASE KEEP EQUIPMENT CLEAN TO SIGHT AND TOUCH. ALSO FREE OF DUST DIRT AND FOOD RESIDUE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR SUFACE ON THE PANINI GRILL IS HEAVILY SOILED FROM AN ACCUMULATION.2. THE DISH MACHINES OUTER SURFACE IS SOILED AND HAS AN ACCUMULATIONS OF FOOD DEBRIS ALONG BOTH DOORS PLEASE KEEP EQUIPMENT CLEAN TO SIGHT AND TOUCH. ALSO FREE OF DUST DIRT AND FOOD RESIDUE.
Location: Dish machine area
Equipment: Dishmachine
- 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: AREA BEHIND THE DOOR LID IS SOILED ON THE COLD TOP COOLER ACROSS FROM THE PIZZA OVEN.
Location: Kitchen
Equipment: Cold top
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: INTERIOR CAVITY OF THE PANINI GRILL IS SOILED . PLEASE CLEAN AT LEAST EVERY 24 HR.
Location: Kitchen
|
11/06/2013 | Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPEN AND BASE WERE SOILED.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IS NOT BEING MAINTAINED CLEAN AT ALLTIME. KEEP HAND SINK CLEAN
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. COFFEE AND OTHER BEVERAGES ARE BEING DUMPED AT THE HAND SINK. PLEASE DON'T USE THE HAND SINK FOR PURPOSES OTHER THAN HAND WASHING. NO DUMPING NO FILLING PITCHES ETC.
Location: Kitchen
Equipment: Hand sink
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR SUFACE ON THE PANINI GRILL IS HEAVILY SOILED FROM AN ACCUMULATION.2. THE DISH MACHINES OUTER SURFACE IS SOILED AND HAS AN ACCUMULATIONS OF FOOD DEBRIS ALONG BOTH DOORS PLEASE KEEP EQUIPMENT CLEAN TO SIGHT AND TOUCH. ALSO FREE OF DUST DIRT AND FOOD RESIDUE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR SUFACE ON THE PANINI GRILL IS HEAVILY SOILED FROM AN ACCUMULATION.2. THE DISH MACHINES OUTER SURFACE IS SOILED AND HAS AN ACCUMULATIONS OF FOOD DEBRIS ALONG BOTH DOORS PLEASE KEEP EQUIPMENT CLEAN TO SIGHT AND TOUCH. ALSO FREE OF DUST DIRT AND FOOD RESIDUE.
Location: Dish machine area
Equipment: Dishmachine
- 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: AREA BEHIND THE DOOR LID IS SOILED ON THE COLD TOP COOLER ACROSS FROM THE PIZZA OVEN.
Location: Kitchen
Equipment: Cold top
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: INTERIOR CAVITY OF THE PANINI GRILL IS SOILED . PLEASE CLEAN AT LEAST EVERY 24 HR.
Location: Kitchen
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10/29/2013 | Routine |
- 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: DO NOT USE GLOVES FOR MORE THAN ONE TASK.
- 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: AFTER GLOVES ARE REMOVED HAND WASHING MUST BE DONE BEFORE GRABBING A NEW PAIR OF GLOVES FROM THE CONTAINER.
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN THE CAN OPENER MORE FREQUENTLY.
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: EMPLOYEE USE THE HAND SINK TO RINSE OFF A KNIFE . USE THE HAND SINK FOR HAND WASHING ONLY
Location: Kitchen
Equipment: Hand sink
|
06/24/2013 | Recheck |
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: DO NOT USE GLOVES FOR MORE THAN ONE TASK.
- 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: AFTER GLOVES ARE REMOVED HAND WASHING MUST BE DONE BEFORE GRABBING A NEW PAIR OF GLOVES FROM THE CONTAINER.
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN THE CAN OPENER MORE FREQUENTLY.
Location: Kitchen
Equipment: Can opener
- 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: EMPLOYEE USE THE HAND SINK TO RINSE OFF A KNIFE . USE THE HAND SINK FOR HAND WASHING ONLY
Location: Kitchen
Equipment: Hand sink
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06/17/2013 | Routine |
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Prep area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: THE WALL IS SOILED NEAR THE DISH MACHINE
Location: Dish machine area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: CLEAN FLOOR DRAIN MORE FREQUENTLY.
Location: Dish machine area
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SOILED KNIFE STORED ON THE KNIFE RACK. DISCONTINUE THIS PRACTICE.
Location: Kitchen
Equipment: Knife/utensil rack
|
02/14/2013 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: DISCARD BUN
- 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: BEFORE APPLYING GLOVE PLEASE WASH YOUR HANDS .
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER IS HEAVILY SOILED PANINI GRILL IS HEAVILY SOILED PLEASE CLEAN WHEN CONTAMINATION OCCURS .EQUIPMENT MUST BE KEPT CLEAN AND FREE OF ACCUMULATION.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER IS HEAVILY SOILED PANINI GRILL IS HEAVILY SOILED PLEASE CLEAN WHEN CONTAMINATION OCCURS .EQUIPMENT MUST BE KEPT CLEAN AND FREE OF ACCUMULATION.
Location: Kitchen
Equipment: Char-grill
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINERS OF FLOUR AND OTHER FOOD ITEMS WERE NO LABELED
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: RECAULK MOLDY SEAL NEAR DISH MACHINE.
Location: Dish machine area
|
11/08/2012 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: DISCARD BUN
- No hand washing (when) (corrected on site)
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: BEFORE APPLYING GLOVE PLEASE WASH YOUR HANDS .
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER IS HEAVILY SOILED PANINI GRILL IS HEAVILY SOILED PLEASE CLEAN WHEN CONTAMINATION OCCURS .EQUIPMENT MUST BE KEPT CLEAN AND FREE OF ACCUMULATION.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER IS HEAVILY SOILED PANINI GRILL IS HEAVILY SOILED PLEASE CLEAN WHEN CONTAMINATION OCCURS .EQUIPMENT MUST BE KEPT CLEAN AND FREE OF ACCUMULATION.
Location: Kitchen
Equipment: Char-grill
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINERS OF FLOUR AND OTHER FOOD ITEMS WERE NO LABELED
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: RECAULK MOLDY SEAL NEAR DISH MACHINE.
Location: Dish machine area
|
10/30/2012 | Routine |
- 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: 1. Spoon stored in the hand sink near coffee machine.2. Tomatoe peelings found in the hand sink near pizza making table.A Hand sink shall be use for hand washing only.
Location: Kitchen (front)
Equipment: Hand sink
- 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 KICK PLATE IS SOILED WITH A REDDISH SUBSTANCE 2. DISH MACHINE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS.
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. ICE MACHINE KICK PLATE IS SOILED WITH A REDDISH SUBSTANCE 2. DISH MACHINE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS.
Location: Kitchen
Equipment: Dishmachine
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06/04/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Please have serviced
Location: Kitchen (front)
Equipment: Cold top
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (front)
|
02/23/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Please have serviced
Location: Kitchen (front)
Equipment: Cold top
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (front)
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02/15/2012 | Routine |
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