DALE'S FAMILY RESTAURANT, 5209 E THOMPSON RD, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: DALE'S FAMILY RESTAURANT
Type: Restaurant
Address: 5209 E THOMPSON RD, Indianapolis, IN 46237
County: Marion
License #: 202896
Smoking: Smoke Free
Total inspections: 27
Last inspection: 10/21/2014
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Inspection findings

Inspection Date

Type
  • 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. " Koch " two door reach in cooler on cooks line holding potentially hazardous foods between 46 and 51 deg. F Hold all potentially hazardous foods at 41 deg. F or below. NOTE > THIS IS A REPEAT VIOLATON FROM FOLOWING ROUTINE INSPECTIONS. 1. JULY 15 2013. 2. NOVEMBER 25 2013. 3. APRIL 3 2014 AND TODAYS INSPECTION. YOU WILL NEED TO REPLACE UNIT DUE TO LARGE AMOUNT OF CRITICAL VIOLATOINS WITH SAME UNIT.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • 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. Can of " Dermoplast spray " and bottle Ibuprofen on metal shelving by two bay sink. 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
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving inside of " Koch " two door reach in cooler is rusted and soiled. Clean. 2. Bottom section of combination cold top / reach in cooler on cooks line soiled. Water in bottom section of unit. Repair unit if needed and clean and sanitize. 3. Slicer soiled with dried on food debris. Clean and sanitize after use. Do not allow to sit soiled. 4. Can opener blade soiled. Clean and sanitize.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving inside of " Koch " two door reach in cooler is rusted and soiled. Clean. 2. Bottom section of combination cold top / reach in cooler on cooks line soiled. Water in bottom section of unit. Repair unit if needed and clean and sanitize. 3. Slicer soiled with dried on food debris. Clean and sanitize after use. Do not allow to sit soiled. 4. Can opener blade soiled. Clean and sanitize.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving inside of " Koch " two door reach in cooler is rusted and soiled. Clean. 2. Bottom section of combination cold top / reach in cooler on cooks line soiled. Water in bottom section of unit. Repair unit if needed and clean and sanitize. 3. Slicer soiled with dried on food debris. Clean and sanitize after use. Do not allow to sit soiled. 4. Can opener blade soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving inside of " Koch " two door reach in cooler is rusted and soiled. Clean. 2. Bottom section of combination cold top / reach in cooler on cooks line soiled. Water in bottom section of unit. Repair unit if needed and clean and sanitize. 3. Slicer soiled with dried on food debris. Clean and sanitize after use. Do not allow to sit soiled. 4. Can opener blade soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Can opener
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • 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 at approved hand sink before putting on gloves to handle food items. You must wash hands at approved hand sink before putitng on gloves to handle food items.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Employee jacket on top of vacuum machine in kitchen area. Store personal item(s) away from food and food related articles.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: 1. Oven racks and sheet pans on floor by oven on cooks line. Remove and store in approved manner. 2. Sheet pans on floor by two bay sink. Remove and store in approved manner.
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 1. Flie stip hanging in food prep area. Remove. Insect control devices shall be installed in an approved location.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor space soiled below all cooking equipment, shelving , coolers , prep tables on cooks line. Clean all soiled floor space.
    Location: Cook line
  • 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 on top of cold top unit in wait staff area. Wet towels shall be stored in sanitizer when not in use.
    Location: Wait staff area
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometer misisng inside of " Superior " 2 door reach in cooler in wait staff area. Provide. 2. Thermometer missing inside of " Superior " cold top / reach in cooler in wait staff area. Provide.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometer misisng inside of " Superior " 2 door reach in cooler in wait staff area. Provide. 2. Thermometer missing inside of " Superior " cold top / reach in cooler in wait staff area. Provide.
    Location: Kitchen
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Light not working in exhaust hood. Replair. 2. Light not working on cooks line in ceiling. Repair. 3.. Light not working in ceiling by dish machine. Repair. 4. Water leaking inside of bottom section of cold top reach in cooler on cooks line. Repair.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Light not working in exhaust hood. Replair. 2. Light not working on cooks line in ceiling. Repair. 3.. Light not working in ceiling by dish machine. Repair. 4. Water leaking inside of bottom section of cold top reach in cooler on cooks line. Repair.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Light not working in exhaust hood. Replair. 2. Light not working on cooks line in ceiling. Repair. 3.. Light not working in ceiling by dish machine. Repair. 4. Water leaking inside of bottom section of cold top reach in cooler on cooks line. Repair.
    Location: Dish machine area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Light not working in exhaust hood. Replair. 2. Light not working on cooks line in ceiling. Repair. 3.. Light not working in ceiling by dish machine. Repair. 4. Water leaking inside of bottom section of cold top reach in cooler on cooks line. Repair.
    Location: Cook line
  • 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. Lid misisng on bulk flour container on cooks line. Keep lid on when not in use.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelf that bread and buns are stored soiled on cooks line. Clean and sanitize and remove cardboard form shelving . Do not line any shelving with cardboard or foil. 2. Magnetic knife holder soiled on cooks line. Clean and sanitize. 3. Green metal wire shelving by oven on cooks line soiled. Clean all soiled metal shelving 4. Top metal shelf above two bay sink in kitchen area soiled. Clean and sanitize.
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelf that bread and buns are stored soiled on cooks line. Clean and sanitize and remove cardboard form shelving . Do not line any shelving with cardboard or foil. 2. Magnetic knife holder soiled on cooks line. Clean and sanitize. 3. Green metal wire shelving by oven on cooks line soiled. Clean all soiled metal shelving 4. Top metal shelf above two bay sink in kitchen area soiled. Clean and sanitize.
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelf that bread and buns are stored soiled on cooks line. Clean and sanitize and remove cardboard form shelving . Do not line any shelving with cardboard or foil. 2. Magnetic knife holder soiled on cooks line. Clean and sanitize. 3. Green metal wire shelving by oven on cooks line soiled. Clean all soiled metal shelving 4. Top metal shelf above two bay sink in kitchen area soiled. Clean and sanitize.
    Location: Cook line
    Equipment: Wire shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelf that bread and buns are stored soiled on cooks line. Clean and sanitize and remove cardboard form shelving . Do not line any shelving with cardboard or foil. 2. Magnetic knife holder soiled on cooks line. Clean and sanitize. 3. Green metal wire shelving by oven on cooks line soiled. Clean all soiled metal shelving 4. Top metal shelf above two bay sink in kitchen area soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Metal shelving
  • 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. Six burner stove by flat top grill on cooks line soiled including drip tray. Clean 2. Six burner stove by baking oven on cooks line soiled includiing drip tray. Clean.
    Location: Cook line
 10/21/2014Recheck
  • 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. " Koch " two door reach in cooler on cooks line holding potentially hazardous foods between 46 and 51 deg. F Hold all potentially hazardous foods at 41 deg. F or below. NOTE > THIS IS A REPEAT VIOLATON FROM FOLOWING ROUTINE INSPECTIONS. 1. JULY 15 2013. 2. NOVEMBER 25 2013. 3. APRIL 3 2014 AND TODAYS INSPECTION. YOU WILL NEED TO REPLACE UNIT DUE TO LARGE AMOUNT OF CRITICAL VIOLATOINS WITH SAME UNIT.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • 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. Can of " Dermoplast spray " and bottle Ibuprofen on metal shelving by two bay sink. 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
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving inside of " Koch " two door reach in cooler is rusted and soiled. Clean. 2. Bottom section of combination cold top / reach in cooler on cooks line soiled. Water in bottom section of unit. Repair unit if needed and clean and sanitize. 3. Slicer soiled with dried on food debris. Clean and sanitize after use. Do not allow to sit soiled. 4. Can opener blade soiled. Clean and sanitize.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving inside of " Koch " two door reach in cooler is rusted and soiled. Clean. 2. Bottom section of combination cold top / reach in cooler on cooks line soiled. Water in bottom section of unit. Repair unit if needed and clean and sanitize. 3. Slicer soiled with dried on food debris. Clean and sanitize after use. Do not allow to sit soiled. 4. Can opener blade soiled. Clean and sanitize.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving inside of " Koch " two door reach in cooler is rusted and soiled. Clean. 2. Bottom section of combination cold top / reach in cooler on cooks line soiled. Water in bottom section of unit. Repair unit if needed and clean and sanitize. 3. Slicer soiled with dried on food debris. Clean and sanitize after use. Do not allow to sit soiled. 4. Can opener blade soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving inside of " Koch " two door reach in cooler is rusted and soiled. Clean. 2. Bottom section of combination cold top / reach in cooler on cooks line soiled. Water in bottom section of unit. Repair unit if needed and clean and sanitize. 3. Slicer soiled with dried on food debris. Clean and sanitize after use. Do not allow to sit soiled. 4. Can opener blade soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Can opener
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • 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 at approved hand sink before putting on gloves to handle food items. You must wash hands at approved hand sink before putitng on gloves to handle food items.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Employee jacket on top of vacuum machine in kitchen area. Store personal item(s) away from food and food related articles.
    Location: Kitchen
  • Improper storage location
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: 1. Oven racks and sheet pans on floor by oven on cooks line. Remove and store in approved manner. 2. Sheet pans on floor by two bay sink. Remove and store in approved manner.
    Location: Kitchen
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 1. Flie stip hanging in food prep area. Remove. Insect control devices shall be installed in an approved location.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor space soiled below all cooking equipment, shelving , coolers , prep tables on cooks line. Clean all soiled floor space.
    Location: Cook line
  • 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 on top of cold top unit in wait staff area. Wet towels shall be stored in sanitizer when not in use.
    Location: Wait staff area
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometer misisng inside of " Superior " 2 door reach in cooler in wait staff area. Provide. 2. Thermometer missing inside of " Superior " cold top / reach in cooler in wait staff area. Provide.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometer misisng inside of " Superior " 2 door reach in cooler in wait staff area. Provide. 2. Thermometer missing inside of " Superior " cold top / reach in cooler in wait staff area. Provide.
    Location: Kitchen
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Light not working in exhaust hood. Replair. 2. Light not working on cooks line in ceiling. Repair. 3.. Light not working in ceiling by dish machine. Repair.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Light not working in exhaust hood. Replair. 2. Light not working on cooks line in ceiling. Repair. 3.. Light not working in ceiling by dish machine. Repair.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Light not working in exhaust hood. Replair. 2. Light not working on cooks line in ceiling. Repair. 3.. Light not working in ceiling by dish machine. Repair.
    Location: Dish machine area
  • 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. Lid misisng on bulk flour container on cooks line. Keep lid on when not in use.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelf that bread and buns are stored soiled on cooks line. Clean and sanitize and remove cardboard form shelving . Do not line any shelving with cardboard or foil. 2. Magnetic knife holder soiled on cooks line. Clean and sanitize. 3. Green metal wire shelving by oven on cooks line soiled. Clean all soiled metal shelving 4. Top metal shelf above two bay sink in kitchen area soiled. Clean and sanitize.
    Location: Cook line
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelf that bread and buns are stored soiled on cooks line. Clean and sanitize and remove cardboard form shelving . Do not line any shelving with cardboard or foil. 2. Magnetic knife holder soiled on cooks line. Clean and sanitize. 3. Green metal wire shelving by oven on cooks line soiled. Clean all soiled metal shelving 4. Top metal shelf above two bay sink in kitchen area soiled. Clean and sanitize.
    Location: Cook line
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelf that bread and buns are stored soiled on cooks line. Clean and sanitize and remove cardboard form shelving . Do not line any shelving with cardboard or foil. 2. Magnetic knife holder soiled on cooks line. Clean and sanitize. 3. Green metal wire shelving by oven on cooks line soiled. Clean all soiled metal shelving 4. Top metal shelf above two bay sink in kitchen area soiled. Clean and sanitize.
    Location: Cook line
    Equipment: Wire shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelf that bread and buns are stored soiled on cooks line. Clean and sanitize and remove cardboard form shelving . Do not line any shelving with cardboard or foil. 2. Magnetic knife holder soiled on cooks line. Clean and sanitize. 3. Green metal wire shelving by oven on cooks line soiled. Clean all soiled metal shelving 4. Top metal shelf above two bay sink in kitchen area soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Metal shelving
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Six burner stove by flat top grill on cooks line soiled including drip tray. Clean 2. Six burner stove by baking oven on cooks line soiled includiing drip tray. Clean.
    Location: Cook line
 10/13/2014Routine
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: 1. C02 tanks not restrained. 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. Cooked potatos held at 105 deg. F. on cooks line on top of meat grill. Hold all hot foods at 135 deg. F or above.
    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. Baged meats in top drawer of pull out cooler drawers on cooks line held between 43 to 48 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Reach in cooler on cooks line holding potentially hazardous food itmes at 46 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cooler drawers
  • 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 in top drawer of pull out cooler drawers on cooks line held between 43 to 48 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Reach in cooler on cooks line holding potentially hazardous food itmes at 46 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Reach in cooler
  • 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 not sanitizing at final rinse. Repair dish machine to a sound working condition. NOTE > YOU MAY USE DISH MACHINE TO WASH DISHES UNITL REPAIRD BUT YOU WILL NEED TO RE WASH AND SANITIZE DISHES ETC. THAT YOU HAVE ALLREADY WASHED AND SANITIZE IN THREE BAY SINK UNITIL DISH MACHINE IS REPAIRED.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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. Food handler on cooks line cracked raw whole eggs with gloves on, then handled ready to eat french toast and lettuce with same gloves. After cracking raw whole eggs with gloves you must remove gloves and wash hands at hand sink with soap and water before puting on new gloves to handle any ready to eat food items.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of cold top / reach - in - cooler has standing water. Remove water, Repair unit if needed. Clean and sanitize.
    Location: Cook line
    Equipment: Cold top
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler put on gloves to handle food items without washing hands first with soap and water at hand sink. You must wash hands at approved hand sink with soap and water before putting on gloves.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Employee coats hanging on metal can rack in kitchen area. Store personal item(s) away from food and food related articles.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Boxes of single service items on floor in back stock area. Remove and store in approved manner.
    Location: Back room
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometers misisng in follwing units. A. Inside of Pepsi reach in cooler in wait staff area B. Inside of two door reach in cooler in wait staff area C. Inside of bottom section of cold top / reach in cooler. NOTE > Provide working thermometers for all units listed above.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Lights not working in kitchen area. Repair all non working lights.
    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. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Gray plastic bus tubs used to store lids etc. on shelving in kitchen area soiled inside. Clean and sanitize.
    Location: Kitchen
 05/01/2014Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: 1. C02 tanks not restrained. 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. Cooked potatos held at 105 deg. F. on cooks line on top of meat grill. Hold all hot foods at 135 deg. F or above.
    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. Baged meats in top drawer of pull out cooler drawers on cooks line held between 43 to 48 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Reach in cooler on cooks line holding potentially hazardous food itmes at 46 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cooler drawers
  • 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 in top drawer of pull out cooler drawers on cooks line held between 43 to 48 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Reach in cooler on cooks line holding potentially hazardous food itmes at 46 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Reach in cooler
  • 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 not sanitizing at final rinse. Repair dish machine to a sound working condition. NOTE > YOU MAY USE DISH MACHINE TO WASH DISHES UNITL REPAIRD BUT YOU WILL NEED TO RE WASH AND SANITIZE DISHES ETC. THAT YOU HAVE ALLREADY WASHED AND SANITIZE IN THREE BAY SINK UNITIL DISH MACHINE IS REPAIRED.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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. Food handler on cooks line cracked raw whole eggs with gloves on, then handled ready to eat french toast and lettuce with same gloves. After cracking raw whole eggs with gloves you must remove gloves and wash hands at hand sink with soap and water before puting on new gloves to handle any ready to eat food items.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of cold top / reach - in - cooler has standing water. Remove water, Repair unit if needed. Clean and sanitize.
    Location: Cook line
    Equipment: Cold top
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler put on gloves to handle food items without washing hands first with soap and water at hand sink. You must wash hands at approved hand sink with soap and water before putting on gloves.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Employee coats hanging on metal can rack in kitchen area. Store personal item(s) away from food and food related articles.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Boxes of single service items on floor in back stock area. Remove and store in approved manner.
    Location: Back room
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometers misisng in follwing units. A. Inside of Pepsi reach in cooler in wait staff area B. Inside of two door reach in cooler in wait staff area C. Inside of bottom section of cold top / reach in cooler. NOTE > Provide working thermometers for all units listed above.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Lights not working in kitchen area. Repair all non working lights.
    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. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Gray plastic bus tubs used to store lids etc. on shelving in kitchen area soiled inside. Clean and sanitize.
    Location: Kitchen
 04/24/2014Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: 1. C02 tanks not restrained. 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. Cooked potatos held at 105 deg. F. on cooks line on top of meat grill. Hold all hot foods at 135 deg. F or above.
    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. Baged meats in top drawer of pull out cooler drawers on cooks line held between 43 to 48 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Reach in cooler on cooks line holding potentially hazardous food itmes at 46 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cooler drawers
  • 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 in top drawer of pull out cooler drawers on cooks line held between 43 to 48 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Reach in cooler on cooks line holding potentially hazardous food itmes at 46 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Reach in cooler
  • 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 not sanitizing at final rinse. Repair dish machine to a sound working condition. NOTE > YOU MAY USE DISH MACHINE TO WASH DISHES UNITL REPAIRD BUT YOU WILL NEED TO RE WASH AND SANITIZE DISHES ETC. THAT YOU HAVE ALLREADY WASHED AND SANITIZE IN THREE BAY SINK UNITIL DISH MACHINE IS REPAIRED.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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. Food handler on cooks line cracked raw whole eggs with gloves on, then handled ready to eat french toast and lettuce with same gloves. After cracking raw whole eggs with gloves you must remove gloves and wash hands at hand sink with soap and water before puting on new gloves to handle any ready to eat food items.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of cold top / reach - in - cooler has standing water. Remove water, Repair unit if needed. Clean and sanitize.
    Location: Cook line
    Equipment: Cold top
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler put on gloves to handle food items without washing hands first with soap and water at hand sink. You must wash hands at approved hand sink with soap and water before putting on gloves.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Employee coats hanging on metal can rack in kitchen area. Store personal item(s) away from food and food related articles.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Boxes of single service items on floor in back stock area. Remove and store in approved manner.
    Location: Back room
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometers misisng in follwing units. A. Inside of Pepsi reach in cooler in wait staff area B. Inside of two door reach in cooler in wait staff area C. Inside of bottom section of cold top / reach in cooler. NOTE > Provide working thermometers for all units listed above.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Lights not working in kitchen area. Repair all non working lights.
    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. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Gray plastic bus tubs used to store lids etc. on shelving in kitchen area soiled inside. Clean and sanitize.
    Location: Kitchen
 04/17/2014Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: 1. C02 tanks not restrained. 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. Cooked potatos held at 105 deg. F. on cooks line on top of meat grill. Hold all hot foods at 135 deg. F or above.
    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. Baged meats in top drawer of pull out cooler drawers on cooks line held between 43 to 48 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Reach in cooler on cooks line holding potentially hazardous food itmes at 46 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cooler drawers
  • 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 in top drawer of pull out cooler drawers on cooks line held between 43 to 48 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Reach in cooler on cooks line holding potentially hazardous food itmes at 46 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Reach in cooler
  • 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 not sanitizing at final rinse. Repair dish machine to a sound working condition. NOTE > YOU MAY USE DISH MACHINE TO WASH DISHES UNITL REPAIRD BUT YOU WILL NEED TO RE WASH AND SANITIZE DISHES ETC. THAT YOU HAVE ALLREADY WASHED AND SANITIZE IN THREE BAY SINK UNITIL DISH MACHINE IS REPAIRED.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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. Food handler on cooks line cracked raw whole eggs with gloves on, then handled ready to eat french toast and lettuce with same gloves. After cracking raw whole eggs with gloves you must remove gloves and wash hands at hand sink with soap and water before puting on new gloves to handle any ready to eat food items.
    Location: Cook line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of cold top / reach - in - cooler has standing water. Remove water, Repair unit if needed. Clean and sanitize.
    Location: Cook line
    Equipment: Cold top
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler put on gloves to handle food items without washing hands first with soap and water at hand sink. You must wash hands at approved hand sink with soap and water before putting on gloves.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Employee coats hanging on metal can rack in kitchen area. Store personal item(s) away from food and food related articles.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Boxes of single service items on floor in back stock area. Remove and store in approved manner.
    Location: Back room
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometers misisng in follwing units. A. Inside of Pepsi reach in cooler in wait staff area B. Inside of two door reach in cooler in wait staff area C. Inside of bottom section of cold top / reach in cooler. NOTE > Provide working thermometers for all units listed above.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Lights not working in kitchen area. Repair all non working lights.
    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. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Gray plastic bus tubs used to store lids etc. on shelving in kitchen area soiled inside. Clean and sanitize.
    Location: Kitchen
 04/10/2014Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: 1. C02 tanks not restrained. 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. Cooked potatos held at 105 deg. F. on cooks line on top of meat grill. Hold all hot foods at 135 deg. F or above.
    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. Baged meats in top drawer of pull out cooler drawers on cooks line held between 46 and 48 deg. F Food items in bottom drawers held at 46 deg. F Repair unit to a sound working conditon so as to hold all cold food items at 41 deg. F. or below. 2. Reach in cooler on cooks line holding potentially hazardous food itmes at 46 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cooler drawers
  • 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 in top drawer of pull out cooler drawers on cooks line held between 46 and 48 deg. F Food items in bottom drawers held at 46 deg. F Repair unit to a sound working conditon so as to hold all cold food items at 41 deg. F. or below. 2. Reach in cooler on cooks line holding potentially hazardous food itmes at 46 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Reach in cooler
  • 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 not sanitizing at final rinse. Repair dish machine to a sound working condition. NOTE > YOU MAY USE DISH MACHINE TO WASH DISHES UNITL REPAIRD BUT YOU WILL NEED TO RE WASH AND SANITIZE DISHES ETC. THAT YOU HAVE ALLREADY WASHED AND SANITIZE IN THREE BAY SINK UNITIL DISH MACHINE IS REPAIRED.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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. Food handler on cooks line cracked raw whole eggs with gloves on, then handled ready to eat french toast and lettuce with same gloves. After cracking raw whole eggs with gloves you must remove gloves and wash hands at hand sink with soap and water before puting on new gloves to handle any ready to eat food items.
    Location: Cook line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of cold top / reach - in - cooler has standing water. Remove water, Repair unit if needed. Clean and sanitize.
    Location: Cook line
    Equipment: Cold top
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler put on gloves to handle food items without washing hands first with soap and water at hand sink. You must wash hands at approved hand sink with soap and water before putting on gloves.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Employee coats hanging on metal can rack in kitchen area. Store personal item(s) away from food and food related articles.
    Location: Kitchen
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Boxes of single service items on floor in back stock area. Remove and store in approved manner.
    Location: Back room
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometers misisng in follwing units. A. Inside of Pepsi reach in cooler in wait staff area B. Inside of two door reach in cooler in wait staff area C. Inside of bottom section of cold top / reach in cooler. NOTE > Provide working thermometers for all units listed above.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Lights not working in kitchen area. Repair all non working lights.
    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. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Gray plastic bus tubs used to store lids etc. on shelving in kitchen area soiled inside. Clean and sanitize.
    Location: Kitchen
 04/03/2014Routine
  • 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. Reach in cooler on cooks line holding foods between 46 to 50 deg. F. Repair unit to a sound working condtion so as to hold all cold foods 41 deg. F or below. NOTE. > NOT ALL FOODS WERE ICED DOWN IN COOLER AT TIME OF INSPECTION. SOME PANS OF ICE HAD MELTED. ICE WILL NOT APPROVED FOR A PERMANENT REPAIR OF UNIT.
    Location: Cook line
    Equipment: Reach in cooler
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Employee drink missing a lid and straw in back stock area by dish area. Provide lid and straw.
    Location: Dry storage
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Several wet wiping towels sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Hands sink in kitchen arae F. R. P. in poor repair. Repair so as to provide a surface that is smooth and easily cleanable.
    Location: Kitchen
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Bags of onions of floor of walk in cooler. Remove and store on approved shelving.
    Location: Walk-in cooler
  • 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. Dish machine plumbing leaking on top of dish machine. Repair.
    Location: Dish machine area
    Equipment: Dishmachine
 12/11/2013Recheck
  • 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. Reach in cooler on cooks line holding foods between 46 to 50 deg. F. Repair unit to a sound working condtion so as to hold all cold foods 41 deg. F or below. NOTE. > NOT ALL FOODS WERE ICED DOWN IN COOLER AT TIME OF INSPECTION. SOME PANS OF ICE HAD MELTED. ICE WILL NOT APPROVED FOR A PERMANENT REPAIR OF UNIT.
    Location: Cook line
    Equipment: Reach in cooler
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Employee drink missing a lid and straw in back stock area by dish area. Provide lid and straw.
    Location: Dry storage
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Several wet wiping towels sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Hands sink in kitchen arae F. R. P. in poor repair. Repair so as to provide a surface that is smooth and easily cleanable.
    Location: Kitchen
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Bags of onions of floor of walk in cooler. Remove and store on approved shelving.
    Location: Walk-in cooler
  • 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. Dish machine plumbing leaking on top of dish machine. Repair.
    Location: Dish machine area
    Equipment: Dishmachine
 12/04/2013Recheck
  • 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. Reach in cooler on cooks line holding foods between 50 and 55 deg. F. Repair unit to a sound working condtion so as to hold all cold foods 41 deg. F or below. NOTE. > ALL POTENTIALLY HAZARDOUS FOODS WERE DISCARDED AT TIME OF INSPECTION.
    Location: Cook line
    Equipment: Reach in cooler
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Employee drink missing a lid and straw in back stock area by dish area. Provide lid and straw.
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Hands sink in kitchen arae F. R. P. in poor repair. Repair so as to provide a surface that is smooth and easily cleanable.
    Location: Kitchen
    Equipment: Hand sink
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Bags of onions of floor of walk in cooler. Remove and store on approved shelving.
    Location: Walk-in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Dish machine plumbing leaking on top of dish machine. Repair.
    Location: Dish machine area
    Equipment: Dishmachine
 11/25/2013Routine
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: 1. C02 tanks not restrained. 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. Cooked potatos sitting out on cooks line at 99 deg. F. on top of meat grill. Hold all hot foods at 135 deg. F or above. 2. Biscuit gravey held at 105 deg. F. in small hot holding unit on cooks line. Hold all hot foods at 135 deg. F. or above. 3. Sausage held at 126 deg. F inside of two door hot holding unit on cooks line. Hold all hot foods at 135 deg. F or above.
    Location: Cook line
  • 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. Cooked potatos sitting out on cooks line at 99 deg. F. on top of meat grill. Hold all hot foods at 135 deg. F or above. 2. Biscuit gravey held at 105 deg. F. in small hot holding unit on cooks line. Hold all hot foods at 135 deg. F. or above. 3. Sausage held at 126 deg. F inside of two door hot holding unit on cooks line. Hold all hot foods at 135 deg. F or above.
    Location: Cook line
    Equipment: -
  • 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. Cooked potatos sitting out on cooks line at 99 deg. F. on top of meat grill. Hold all hot foods at 135 deg. F or above. 2. Biscuit gravey held at 105 deg. F. in small hot holding unit on cooks line. Hold all hot foods at 135 deg. F. or above. 3. Sausage held at 126 deg. F inside of two door hot holding unit on cooks line. Hold all hot foods at 135 deg. F or above.
    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. Pull out cooler drawers below cooking grill holding potentially hazardous food itmes between 45 and 49 deg. F. Repair unit to a sound working condition so as to hold all cold food items at 41 deg. F or below.
    Location: Cook line
    Equipment: Cooler drawers
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handler not washing hands at proper times. 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. Food handler on cooks line handling raw food items like eggs and handling ready to eat foods without washing hands. You must wash hands after handling raw eggs. Meats, Poultry, etc. before handling ready to eat food items. 2. Raw whole eggs stored above ready to eat cocktail sauce inside of reach in cooler. Store all raw whole eggs below and away from all ready to eat food items.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Slicer soiled in kitchen area. Clean and sanitize after use, Do not allow to sit soiled. 2. White reach in freezer on cooks line soiled. Clean.
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Slicer soiled in kitchen area. Clean and sanitize after use, Do not allow to sit soiled. 2. White reach in freezer on cooks line soiled. Clean.
    Location: Cook line
    Equipment: reach in freezer
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler on cooks line putting on gloves without washing hands at hand sink with soap and water before putitng on gloves. You must wash hands at hand sink before putitng on gloves to handle food items.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Vent hood above dish machine soiled. Clean.
    Location: Dish machine area
  • 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
  • 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. Baked potatos left whole to cool inside of walk in cooler. Cut potatos in half to aid in cooling. 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.
    Location: Walk-in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometers misisng inside of following units. ( a ) Inside of two door reach in cooler in wait staff area in kitchen. ( b ) inside of bottom section of cold top unit in wait staff area. ( c ) inside of " Coke " reach in cooler in wait staff area. NOTE > PROVIDE WORKING THERMOMETERS.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Gray plastic bus tubs soiled that have lids, parts stored inside on metal wire shelving in kitchen area. Remove parts and re wash and sanitize and clean containers used for storing parts.
    Location: Kitchen
 07/22/2013Recheck
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor sticky in womens restroom and mens restroom. Clean.
    Location: Womens restroom
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor sticky in womens restroom and mens restroom. Clean.
    Location: Mens restroom
 07/22/2013Non-Illness Complaint Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: 1. C02 tanks not restrained. 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. Cooked potatos sitting out on cooks line at 99 deg. F. on top of meat grill. Hold all hot foods at 135 deg. F or above. 2. Biscuit gravey held at 105 deg. F. in small hot holding unit on cooks line. Hold all hot foods at 135 deg. F. or above. 3. Sausage held at 126 deg. F inside of two door hot holding unit on cooks line. Hold all hot foods at 135 deg. F or above.
    Location: Cook line
  • 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. Cooked potatos sitting out on cooks line at 99 deg. F. on top of meat grill. Hold all hot foods at 135 deg. F or above. 2. Biscuit gravey held at 105 deg. F. in small hot holding unit on cooks line. Hold all hot foods at 135 deg. F. or above. 3. Sausage held at 126 deg. F inside of two door hot holding unit on cooks line. Hold all hot foods at 135 deg. F or above.
    Location: Cook line
    Equipment: -
  • 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. Cooked potatos sitting out on cooks line at 99 deg. F. on top of meat grill. Hold all hot foods at 135 deg. F or above. 2. Biscuit gravey held at 105 deg. F. in small hot holding unit on cooks line. Hold all hot foods at 135 deg. F. or above. 3. Sausage held at 126 deg. F inside of two door hot holding unit on cooks line. Hold all hot foods at 135 deg. F or above.
    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. Pull out cooler drawers below cooking grill holding potentially hazardous food itmes between 45 and 49 deg. F. Repair unit to a sound working condition so as to hold all cold food items at 41 deg. F or below.
    Location: Cook line
    Equipment: Cooler drawers
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handler not washing hands at proper times. 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. Food handler on cooks line handling raw food items like eggs and handling ready to eat foods without washing hands. You must wash hands after handling raw eggs. Meats, Poultry, etc. before handling ready to eat food items. 2. Raw whole eggs stored above ready to eat cocktail sauce inside of reach in cooler. Store all raw whole eggs below and away from all ready to eat food items.
    Location: Cook line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Slicer soiled in kitchen area. Clean and sanitize after use, Do not allow to sit soiled. 2. White reach in freezer on cooks line soiled. Clean.
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Slicer soiled in kitchen area. Clean and sanitize after use, Do not allow to sit soiled. 2. White reach in freezer on cooks line soiled. Clean.
    Location: Cook line
    Equipment: reach in freezer
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler on cooks line putting on gloves without washing hands at hand sink with soap and water before putitng on gloves. You must wash hands at hand sink before putitng on gloves to handle food items.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Vent hood above dish machine soiled. Clean.
    Location: Dish machine area
  • 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
  • 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. Baked potatos left whole to cool inside of walk in cooler. Cut potatos in half to aid in cooling. 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.
    Location: Walk-in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometers misisng inside of following units. ( a ) Inside of two door reach in cooler in wait staff area in kitchen. ( b ) inside of bottom section of cold top unit in wait staff area. ( c ) inside of " Coke " reach in cooler in wait staff area. NOTE > PROVIDE WORKING THERMOMETERS.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Gray plastic bus tubs soiled that have lids, parts stored inside on metal wire shelving in kitchen area. Remove parts and re wash and sanitize and clean containers used for storing parts.
    Location: Kitchen
 07/15/2013Routine
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor sticky in womens restroom and mens restroom. Clean.
    Location: Womens restroom
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor sticky in womens restroom and mens restroom. Clean.
    Location: Mens restroom
 07/15/2013Non-Illness Complaint
  • 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. Small contaainer of brown gravey inside of walk in cooler at 55 deg. F due to inproper cooling. Use approved methods to cool all hot foods and hold at 41 deg. F. or below. NOTE > GRAVEY WAS DISCARDED AT TIME OF INSPECTION.
    Location: Walk-in cooler
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: 1. Small pan of brown gravey inside of walk in cooler at 55 deg. F due to improper cooling. PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Location: Walk-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 meat stored above ready to eat container of butter inside of walk in cooler. Store all raw meats, fish, seafood, raw eggs, below and away from all other food items.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat slicer soiled. Clean and sanitize slicer, Do not allow to sit soiled after use.
    Location: Kitchen
    Equipment: Slicer
  • 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. Ice scoop on top of ice machine. Store scoop in approved manner.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Lights not working in one light fixture on cooks line. Replace.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: 1. New stove on cooks line not under exhaust hood and fire suppression system. Place stove under hood and fire suppression system.
    Location: Cook line
  • 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. Large plastic container of brown gravey inside of walk in cooler at 140 deg. F. Do not cool hot foods in large covered containers. Use approved methods to cool all hot foods. 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. 2. Several containers of hot green beans cooling inside of walk in cooler with lids. Use approved methods to cool all hot foods. NOTE > HAD MGT PUT GRAVEY IN ICE BATH TO COOL AT TIME OF INSPECTION AND REMOVE LIDS ON GREEN BEANS.
    Location: Walk-in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometer broken inside of walk in cooler. Provide a working thermometer.
    Location: Walk-in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Exhaust hood filter out of place on cooks line. Replace filter.
    Location: Cook line
  • 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 vegetables on floor of walk in cooler. Remove and store in approved manner.
    Location: Walk-in cooler
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light shiled misisng on cooks line lilght. Replace.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at two bay sink. Provide cold water. 2. Can opern blade soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: 2-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at two bay sink. Provide cold water. 2. Can opern blade soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Can opener
 03/27/2013Recheck
  • 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. Small contaainer of brown gravey inside of walk in cooler at 55 deg. F due to inproper cooling. Use approved methods to cool all hot foods and hold at 41 deg. F. or below. NOTE > GRAVEY WAS DISCARDED AT TIME OF INSPECTION.
    Location: Walk-in cooler
  • Cooling time
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: 1. Small pan of brown gravey inside of walk in cooler at 55 deg. F due to improper cooling. PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Location: Walk-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 meat stored above ready to eat container of butter inside of walk in cooler. Store all raw meats, fish, seafood, raw eggs, below and away from all other food items.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat slicer soiled. Clean and sanitize slicer, Do not allow to sit soiled after use.
    Location: Kitchen
    Equipment: Slicer
  • 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. Ice scoop on top of ice machine. Store scoop in approved manner.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Lights not working in one light fixture on cooks line. Replace.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: 1. New stove on cooks line not under exhaust hood and fire suppression system. Place stove under hood and fire suppression system.
    Location: Cook line
  • 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. Large plastic container of brown gravey inside of walk in cooler at 140 deg. F. Do not cool hot foods in large covered containers. Use approved methods to cool all hot foods. 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. 2. Several containers of hot green beans cooling inside of walk in cooler with lids. Use approved methods to cool all hot foods. NOTE > HAD MGT PUT GRAVEY IN ICE BATH TO COOL AT TIME OF INSPECTION AND REMOVE LIDS ON GREEN BEANS.
    Location: Walk-in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometer broken inside of walk in cooler. Provide a working thermometer.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Exhaust hood filter out of place on cooks line. Replace filter.
    Location: Cook line
  • 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 vegetables on floor of walk in cooler. Remove and store in approved manner.
    Location: Walk-in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light shiled misisng on cooks line lilght. Replace.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at two bay sink. Provide cold water. 2. Can opern blade soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: 2-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at two bay sink. Provide cold water. 2. Can opern blade soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Can opener
 03/20/2013Routine
  • 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 ...
  • 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. Salad cold top holding foods at 45 deg. F. on top of unit 43 deg. F. in bottom section. Hold all cold foods at 41 deg. F. or below.
    Location: Kitchen
    Equipment: Cold top
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Employee drink missing a lid and straw. Provide.
    Location: Kitchen
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler put on gloves to handle food without washing hands first. Wash hands with soap and water before using gloves to handle food items.
  • 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 sitting out in kitchen area.Keep all wet towels clean and stored in sanitizer water when not in use.
    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. Boxs of food on floor of walk in freezer. Remove, store on approved shelving.
    Location: Walk-in freezer
  • 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 mens restroom. Provide.
    Location: Mens restroom
 10/19/2012Recheck
  • 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 ...
  • 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. Salad cold top holding foods at 45 deg. F. on top of unit 43 deg. F. in bottom section. Hold all cold foods at 41 deg. F. or below.
    Location: Kitchen
    Equipment: Cold top
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Employee drink missing a lid and straw. Provide.
    Location: Kitchen
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler put on gloves to handle food without washing hands first. Wash hands with soap and water before using gloves to handle food items.
  • 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 sitting out in kitchen area.Keep all wet towels clean and stored in sanitizer water when not in use.
    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. Boxs of food on floor of walk in freezer. Remove, store on approved shelving.
    Location: Walk-in freezer
  • 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 mens restroom. Provide.
    Location: Mens restroom
 10/11/2012Recheck
  • 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 ...
  • 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. Salad cold top holding foods at 45 deg. F. on top of unit 43 deg. F. in bottom section. Hold all cold foods at 41 deg. F. or below.
    Location: Kitchen
    Equipment: Cold top
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Employee drink missing a lid and straw. Provide.
    Location: Kitchen
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler put on gloves to handle food without washing hands first. Wash hands with soap and water before using gloves to handle food items.
  • 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 sitting out in kitchen area.Keep all wet towels clean and stored in sanitizer water when not in use.
    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. Boxs of food on floor of walk in freezer. Remove, store on approved shelving.
    Location: Walk-in freezer
  • 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 mens restroom. Provide.
    Location: Mens restroom
 10/10/2012Routine
  • 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: The pork in the hot box was 125 F in spots. Keep pork stirred.
    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: The food in the refrigerated drawers below the Steam tables are 43-46 F.
    Location: Cook line
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats
    Location: Dish machine area
  • 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: Employee put on gloves without washing his hands. Always wash your hands before putting on gloves & at each glove change.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: There is water on the floor in the dish machine area. Keep the floor clean & dry.
    Location: Dish machine area
 06/08/2012Recheck
  • 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: The pork in the hot box was 125 F in spots. Keep pork stirred.
    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: The food in the refrigerated drawers below the Steam tables are 43-46 F.
    Location: Cook line
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats
    Location: Dish machine area
  • 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: Employee put on gloves without washing his hands. Always wash your hands before putting on gloves & at each glove change.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: There is water on the floor in the dish machine area. Keep the floor clean & dry.
    Location: Dish machine area
 06/01/2012Recheck
  • 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: The pork in the hot box was 125 F in spots. Keep pork stirred.
    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: The food in the refrigerated drawers below the Steam tables are 43-46 F.
    Location: Cook line
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats
    Location: Dish machine area
  • 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: Employee put on gloves without washing his hands. Always wash your hands before putting on gloves & at each glove change.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: There is water on the floor in the dish machine area. Keep the floor clean & dry.
    Location: Dish machine area
 05/25/2012Recheck
  • 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: The pork in the hot box was 125 F in spots. Keep pork stirred.
    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: The food in the refrigerated drawers below the Steam tables are 43-46 F.
    Location: Cook line
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats
    Location: Dish machine area
  • 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: Employee put on gloves without washing his hands. Always wash your hands before putting on gloves & at each glove change.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: There is water on the floor in the dish machine area. Keep the floor clean & dry.
    Location: Dish machine area
 05/18/2012Recheck
  • 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: The pork in the hot box was 125 F in spots. Keep pork stirred.
    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: The food in the refrigerated drawers below the Steam tables are 43-46 F.
    Location: Cook line
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats
    Location: Dish machine area
  • 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: Employee put on gloves without washing his hands. Always wash your hands before putting on gloves & at each glove change.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: There is water on the floor in the dish machine area. Keep the floor clean & dry.
    Location: Dish machine area
 05/10/2012Recheck
  • 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: The pork in the hot box was 125 F in spots. Keep pork stirred.
    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: The food in the refrigerated drawers below the Steam tables are 43-46 F.
    Location: Cook line
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Dish machine area
  • 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: Employee put on gloves without washing his hands. Always wash your hands before putting on gloves & at each glove change.
  • 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: There is water on the floor in the dish machine area. Keep the floor clean & dry.
    Location: Dish machine area
 05/01/2012Routine
  • 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: A roast was 45-46F in the walkin cooler from previous day. Cool to 41 F before placing in the walk in cooler (cut into smaller pieces or slice).
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The can opener blade is soiled.
    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) Pastas were in deep pans & and covered at 60-65 F. Be sure to cool to 41 F or less before covering.
    Location: Walk-in cooler
 01/13/2012Recheck
  • 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: A roast was 45-46F in the walkin cooler from previous day. Cool to 41 F before placing in the walk in cooler (cut into smaller pieces or slice).
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The can opener blade is soiled.
    Location: Kitchen
  • Cooling methods (corrected on site)
    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) Pastas were in deep pans & and covered at 60-65 F. Be sure to cool to 41 F or less before covering.
    Location: Walk-in cooler
 01/06/2012Routine

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