- 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: MASH POTATOES AT 129 F.*CORRECTIVE ACTION* MASH POTATOES WERE REHEATED PROPERLY TO 165 F AND BROKEN DOWN INTO SHALLOW PANS. DO NOT OVER LOAD FOOD STORAGE PANS FOR HOLD OR COLD-HOLDING.
Location: Kitchen
Equipment: Steam table
- 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: CHEMICALS STORED AT INTERIOR CABINET WITH CONDIMENTS SUCH AS KETCHUP AT BEVERAGE SERVERS STATION/EXPO AREA--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- 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: CHEMICALS STORED AT INTERIOR CABINET WITH CONDIMENTS SUCH AS KETCHUP AT BEVERAGE SERVERS STATION/EXPO AREA--DISCONTINUE THIS BEHAVIOR.
Location: Expo line
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY AT 0PPM); REPAIR TO ENSURE THAT DISHMACHINE IS MAINTAINING AND SANITIZINGAT 50 - 100 PPM FOR CHLORINE.PLEASE ENSURE THAT DISHMACHINE IS CHECKED DAILY TO ENSURE THAT IT IS SANITIZING FOR CHLORINE PROPERLY.*KITCHEN CURRENLY HAS 3-BAY SINK. MANAGEMENT WAS NOTIFIED TOENSURE THAT DISHES ARE BEING MANUALLY WASHED AT KITCHEN 3-BAY SINKWITH PROPER WASH/RINSE/SANITIZE METHOD WHENEVER DISHMACHINE IS NOT SANITIZING PROPERLY*
Location: Kitchen
Equipment: Dishmachine
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Slicer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Expo line
Equipment: Microwave oven
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ICE SEEN IN KITCHEN HANDSINK--DISCONTINUE THIS BEHAVIOR AND ONLY USE HANDSINKS FOR HANDWASHING ONLY NOT AS A DUMP SINK.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET ON COOK-LINE AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE USE ITEMS STORED OFF BASEMENT FLOOR AT LEAST 6 INCHES (EX. GALLON JUGS).
Location: Basement
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Restroom
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT BACK KITCHEN.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR BASEMENT WALK-IN-FREEZER FLOORS (EX. LIFTING UP) SO THAT FLOORS ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Basement
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR BASEMENT WALK-IN-FREEZER FLOORS (EX. LIFTING UP) SO THAT FLOORS ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Walk-in freezer
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR INTERIOR LID OF KITCHEN COLD-TOP UNIT LOCATED AT ENTRANCE OF KITCHEN. ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
Equipment: Cold top
- 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) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER FLOOR.2) KEEP FOODS AND CONDIMENTS/BULK INGREDIENTS COVERED PROPERLY AT KITCHEN AND AT BASEMENT (EX. SALT, SEASONINGS, CRUTONS, ETC.).
Location: Basement
- 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) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER FLOOR.2) KEEP FOODS AND CONDIMENTS/BULK INGREDIENTS COVERED PROPERLY AT KITCHEN AND AT BASEMENT (EX. SALT, SEASONINGS, CRUTONS, ETC.).
Location: Walk-in freezer
- 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) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER FLOOR.2) KEEP FOODS AND CONDIMENTS/BULK INGREDIENTS COVERED PROPERLY AT KITCHEN AND AT BASEMENT (EX. SALT, SEASONINGS, CRUTONS, ETC.).
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED KITCHEN SHELVING WHERE NEEDED (EX. CLEAN DISH STORAGE SHELVING THAT IS STORED HIGH UP ON SHELVES NEAR CEILING).
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON:INTERIOR AND EXTERIOR SURFACES.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON:INTERIOR AND EXTERIOR SURFACES.
Location: Kitchen (back)
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON:INTERIOR AND EXTERIOR SURFACES.
Location: Expo line
Equipment: Ice bin
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS AT KITCHEN 2-BAY PREP SINK FAUCET HEAD WHEN WATER IS RUNNING.
Location: Kitchen
Equipment: 2-bay
|
04/10/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: MASH POTATOES AT 129 F.*CORRECTIVE ACTION* MASH POTATOES WERE REHEATED PROPERLY TO 165 F AND BROKEN DOWN INTO SHALLOW PANS. DO NOT OVER LOAD FOOD STORAGE PANS FOR HOLD OR COLD-HOLDING.
Location: Kitchen
Equipment: Steam table
- 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: CHEMICALS STORED AT INTERIOR CABINET WITH CONDIMENTS SUCH AS KETCHUP AT BEVERAGE SERVERS STATION/EXPO AREA--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- 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: CHEMICALS STORED AT INTERIOR CABINET WITH CONDIMENTS SUCH AS KETCHUP AT BEVERAGE SERVERS STATION/EXPO AREA--DISCONTINUE THIS BEHAVIOR.
Location: Expo line
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY AT 0PPM); REPAIR TO ENSURE THAT DISHMACHINE IS MAINTAINING AND SANITIZINGAT 50 - 100 PPM FOR CHLORINE.*CORRECTIVE ACTION* KITCHEN COOK REPAIRED DISHMACHINE. PLEASE ENSURE THAT DISHMACHINE IS CHECKED DAILY TO ENSURE THAT IT IS SANITIZING FOR CHLORINE PROPERLY.*KITCHEN CURRENLY HAS 3-BAY SINK. MANAGEMENT WAS NOTIFIED TOENSURE THAT DISHES ARE BEING MANUALLY WASHED AT KITCHEN 3-BAY SINKWITH PROPER WASH/RINSE/SANITIZE METHOD WHENEVER DISHMACHINE IS NOT SANITIZING PROPERLY*
Location: Kitchen
Equipment: Dishmachine
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Slicer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Expo line
Equipment: Microwave oven
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ICE SEEN IN KITCHEN HANDSINK--DISCONTINUE THIS BEHAVIOR AND ONLY USE HANDSINKS FOR HANDWASHING ONLY NOT AS A DUMP SINK.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET ON COOK-LINE AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE USE ITEMS STORED OFF BASEMENT FLOOR AT LEAST 6 INCHES (EX. GALLON JUGS).
Location: Basement
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Restroom
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT BACK KITCHEN.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR BASEMENT WALK-IN-FREEZER FLOORS (EX. LIFTING UP) SO THAT FLOORS ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Basement
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR BASEMENT WALK-IN-FREEZER FLOORS (EX. LIFTING UP) SO THAT FLOORS ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Walk-in freezer
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR INTERIOR LID OF KITCHEN COLD-TOP UNIT LOCATED AT ENTRANCE OF KITCHEN. ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
Equipment: Cold top
- 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) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER FLOOR.2) KEEP FOODS AND CONDIMENTS/BULK INGREDIENTS COVERED PROPERLY AT KITCHEN AND AT BASEMENT (EX. SALT, SEASONINGS, CRUTONS, ETC.).
Location: Basement
- 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) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER FLOOR.2) KEEP FOODS AND CONDIMENTS/BULK INGREDIENTS COVERED PROPERLY AT KITCHEN AND AT BASEMENT (EX. SALT, SEASONINGS, CRUTONS, ETC.).
Location: Walk-in freezer
- 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) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER FLOOR.2) KEEP FOODS AND CONDIMENTS/BULK INGREDIENTS COVERED PROPERLY AT KITCHEN AND AT BASEMENT (EX. SALT, SEASONINGS, CRUTONS, ETC.).
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED KITCHEN SHELVING WHERE NEEDED (EX. CLEAN DISH STORAGE SHELVING THAT IS STORED HIGH UP ON SHELVES NEAR CEILING).
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: INTERIOR AND EXTERIOR SURFACES.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: INTERIOR AND EXTERIOR SURFACES.
Location: Kitchen (back)
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: INTERIOR AND EXTERIOR SURFACES.
Location: Expo line
Equipment: Ice bin
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS AT KITCHEN 2-BAY PREP SINK FAUCET HEAD WHEN WATER IS RUNNING.
Location: Kitchen
Equipment: 2-bay
|
04/02/2014 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PUT CUT FRUIT ON ICE BATH OR PUT IN REFRIGERATION OF AT LEAST 41 F OR BELOW AT BAR.
Location: Bar
- 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: OPEN EMPLOYEE DRINK--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- 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: KEEP RAW FOODS/MEATS STORED ON TOP ON COOK-LINE COLD-TOP UNIT STORED SEPERATELY AWAY FROM READY-TO-EAT FOODS AT TOP COLD-TOP UNIT.
Location: Cook line
Equipment: Cold top
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ENSURE CONSISTENT DATE-MARKING OF ALL POTENTALLY HAZARDOUS FOODS AT KITCHEN COOLERS.
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER AND KITCHEN/EXPO-LINE DESSERT COOLER (INTERIOR SURFACES).
Location: Bar
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER AND KITCHEN/EXPO-LINE DESSERT COOLER (INTERIOR SURFACES).
Location: Expo line
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER AND KITCHEN/EXPO-LINE DESSERT COOLER (INTERIOR SURFACES).
Location: Kitchen
Equipment: Ice cream freezer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen (back)
Equipment: Microwave oven
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Prep area
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET AT KITCHEN EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Kitchen
- 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: EX. CELL PHONE.
Location: Bar
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT LOCATION (EX. IGLOOS).KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY CLEAN SURFACES AND NOT BARE BAR COUNTER-TOPS SURFACES.
Location: Basement
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT LOCATION (EX. IGLOOS).KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY CLEAN SURFACES AND NOT BARE BAR COUNTER-TOPS SURFACES.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT LOCATION (EX. IGLOOS).KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY CLEAN SURFACES AND NOT BARE BAR COUNTER-TOPS SURFACES.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT EXPO-LINE LOCATION CEILING.
Location: Expo line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND EXPO-LINE LOCATION CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND EXPO-LINE LOCATION CEILING VENTS/TILES WHERE NEEDED.
Location: Expo line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: IN PROGRESS:REPAIR DAMAGED/MISSING COVE MOLDING WHERE NEEDED AT COOK-LINE WALLS, ETC.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR/RESURFACE DAMAGED WALLS WHERE NEEDED AT BACK KITCHEN LOCATION WHERE PIZZA OVEN IS LOCATED. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR/RESURFACE DAMAGED WALLS WHERE NEEDED AT BACK KITCHEN LOCATION WHERE PIZZA OVEN IS LOCATED. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Prep area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOOR CLEANING WHERE NEEDED.
Location: Bar
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOOR CLEANING WHERE NEEDED.
Location: Expo line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ESTABLISHMENT COOLERS/FREEZERS.
Location: Basement
Equipment: 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ESTABLISHMENT COOLERS/FREEZERS.
Location: Basement
Equipment: Chest freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ESTABLISHMENT COOLERS/FREEZERS.
Location: Bar
Equipment: Reach 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ESTABLISHMENT COOLERS/FREEZERS.
Location: Kitchen
Equipment: reach in freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ESTABLISHMENT COOLERS/FREEZERS.
Location: Expo line
Equipment: Reach 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ESTABLISHMENT COOLERS/FREEZERS.
Location: Kitchen (back)
Equipment: Mini-fridge
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ESTABLISHMENT COOLERS/FREEZERS.
Location: Kitchen (back)
Equipment: Reach 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ESTABLISHMENT COOLERS/FREEZERS.
Location: Basement
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING LOCATED ABOVE KITCHEN 3-BAY SINK LOCATION.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND/OR ANCHOR KITCHEN HANDSINK SO THAT IT IS NOT MOVABLE.
Location: Kitchen (back)
Equipment: Hand sink
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES (EX. DRY FRY MIX).KEEP BULK INGREDIENT TOPPINGS (EX. SALAD CRUTONS/RAISINS, ETC.) COVERED PROPERLY DURING DOWN PERIODS.
Location: Basement
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES (EX. DRY FRY MIX).KEEP BULK INGREDIENT TOPPINGS (EX. SALAD CRUTONS/RAISINS, ETC.) COVERED PROPERLY DURING DOWN PERIODS.
Location: Dry storage
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES (EX. DRY FRY MIX).KEEP BULK INGREDIENT TOPPINGS (EX. SALAD CRUTONS/RAISINS, ETC.) COVERED PROPERLY DURING DOWN PERIODS.
Location: Kitchen
Equipment: Cold top
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES (EX. DRY FRY MIX).KEEP BULK INGREDIENT TOPPINGS (EX. SALAD CRUTONS/RAISINS, ETC.) COVERED PROPERLY DURING DOWN PERIODS.
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: KEEP RAW FOODS COVERED PROPERLY AT KITCHEN COOK-LINE COLD TOP UNIT.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN FOOD AND DRY STORAGE SHELVING WHERE NEEDED.-CLEAN AND ORGANIZE BACK ROOM WHERE ICE MACHINE IS LOCATED--CORRECTED.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN FOOD AND DRY STORAGE SHELVING WHERE NEEDED.-CLEAN AND ORGANIZE BACK ROOM WHERE ICE MACHINE IS LOCATED--CORRECTED.
Location: Kitchen (back)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Bulk food improperly labeled (corrected)
Bulk unpackaged foods are not properly labeled.
Correction: Bulk unpackaged food for self service or portioned to the customer specifications shall have the manufacturer or processor's label.
Comments: LABEL COOK-LINE FOOD BOTTLES THAT ARE NOT LABELED.
Location: Cook line
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE MISSING.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE MISSING.
Location: Dish machine area
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
Equipment: Dishmachine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DO NOT STORE KNIVES IN BETWEEN COLD-TOP COOLER LIDS TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Knife/utensil rack
|
09/26/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PUT CUT FRUIT ON ICE BATH OR PUT IN REFRIGERATION OF AT LEAST 41 F OR BELOW AT BAR.
Location: Bar
- 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: OPEN EMPLOYEE DRINK--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- 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: KEEP RAW FOODS/MEATS STORED ON TOP ON COOK-LINE COLD-TOP UNIT STORED SEPERATELY AWAY FROM READY-TO-EAT FOODS AT TOP COLD-TOP UNIT.
Location: Cook line
Equipment: Cold top
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ENSURE CONSISTENT DATE-MARKING OF ALL POTENTALLY HAZARDOUS FOODS AT KITCHEN COOLERS.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER AND KITCHEN/EXPO-LINE DESSERT COOLER (INTERIOR SURFACES).
Location: Bar
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER AND KITCHEN/EXPO-LINE DESSERT COOLER (INTERIOR SURFACES).
Location: Expo line
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER AND KITCHEN/EXPO-LINE DESSERT COOLER (INTERIOR SURFACES).
Location: Kitchen
Equipment: Ice cream freezer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen (back)
Equipment: Microwave oven
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Prep area
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET AT KITCHEN EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Kitchen
- 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: EX. CELL PHONE.
Location: Bar
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT LOCATION (EX. IGLOOS).KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY CLEAN SURFACES AND NOT BARE BAR COUNTER-TOPS SURFACES.
Location: Basement
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT LOCATION (EX. IGLOOS).KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY CLEAN SURFACES AND NOT BARE BAR COUNTER-TOPS SURFACES.
Location: Dry storage
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT LOCATION (EX. IGLOOS).KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY CLEAN SURFACES AND NOT BARE BAR COUNTER-TOPS SURFACES.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT EXPO-LINE LOCATION CEILING.
Location: Expo line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND EXPO-LINE LOCATION CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND EXPO-LINE LOCATION CEILING VENTS/TILES WHERE NEEDED.
Location: Expo line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPAIR DAMAGED/MISSING COVE MOLDING WHERE NEEDED AT COOK-LINE WALLS, ETC.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR/RESURFACE DAMAGED WALLS WHERE NEEDED AT BACK KITCHEN LOCATION WHERE PIZZA OVEN IS LOCATED. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR/RESURFACE DAMAGED WALLS WHERE NEEDED AT BACK KITCHEN LOCATION WHERE PIZZA OVEN IS LOCATED. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Prep area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND KITCHEN EXPO-LINE FLOOR CLEANING WHERE NEEDED.
Location: Bar
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND KITCHEN EXPO-LINE FLOOR CLEANING WHERE NEEDED.
Location: Expo line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ESTABLISHMENT COOLERS/FREEZERS.
Location: Basement
Equipment: 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ESTABLISHMENT COOLERS/FREEZERS.
Location: Basement
Equipment: Chest freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ESTABLISHMENT COOLERS/FREEZERS.
Location: Bar
Equipment: Reach 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ESTABLISHMENT COOLERS/FREEZERS.
Location: Kitchen
Equipment: reach in freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ESTABLISHMENT COOLERS/FREEZERS.
Location: Expo line
Equipment: Reach 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ESTABLISHMENT COOLERS/FREEZERS.
Location: Kitchen (back)
Equipment: Mini-fridge
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ESTABLISHMENT COOLERS/FREEZERS.
Location: Kitchen (back)
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING LOCATED ABOVE KITCHEN 3-BAY SINK LOCATION.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND/OR ANCHOR KITCHEN HANDSINK SO THAT IT IS NOT MOVABLE.
Location: Kitchen (back)
Equipment: Hand sink
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES (EX. DRY FRY MIX).KEEP BULK INGREDIENT TOPPINGS (EX. SALAD CRUTONS/RAISINS, ETC.) COVERED PROPERLY DURING DOWN PERIODS.
Location: Basement
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES (EX. DRY FRY MIX).KEEP BULK INGREDIENT TOPPINGS (EX. SALAD CRUTONS/RAISINS, ETC.) COVERED PROPERLY DURING DOWN PERIODS.
Location: Dry storage
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES (EX. DRY FRY MIX).KEEP BULK INGREDIENT TOPPINGS (EX. SALAD CRUTONS/RAISINS, ETC.) COVERED PROPERLY DURING DOWN PERIODS.
Location: Kitchen
Equipment: Cold top
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: KEEP RAW FOODS COVERED PROPERLY AT KITCHEN COOK-LINE COLD TOP UNIT.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN FOOD AND DRY STORAGE SHELVING WHERE NEEDED.-CLEAN AND ORGANIZE BACK ROOM WHERE ICE MACHINE IS LOCATED.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN FOOD AND DRY STORAGE SHELVING WHERE NEEDED.-CLEAN AND ORGANIZE BACK ROOM WHERE ICE MACHINE IS LOCATED.
Location: Kitchen (back)
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Bulk food improperly labeled
Bulk unpackaged foods are not properly labeled.
Correction: Bulk unpackaged food for self service or portioned to the customer specifications shall have the manufacturer or processor's label.
Comments: LABEL COOK-LINE FOOD BOTTLES THAT ARE NOT LABELED.
Location: Cook line
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE MISSING.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE MISSING.
Location: Dish machine area
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
Equipment: Dishmachine
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DO NOT STORE KNIVES IN BETWEEN COLD-TOP COOLER LIDS TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Knife/utensil rack
|
08/19/2013 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: (2) UNLABELED CHEMICAL SPRAY BOTTLES AT BAR LOCATION.
Location: Bar
- 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: OPEN EMPLOYEE DRINK STORED ON FRONT COOK-LINE AND FOOD HANDLER ON LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: OPEN EMPLOYEE DRINK STORED ON FRONT COOK-LINE AND FOOD HANDLER ON LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- 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: RAW MEATS STORED ON SAME SHELVING AT BACK KITCHEN COLD TECH REFRIGERATION UNIT AND AT TOP ON COLD-TOP UNIT WITH READY-TO-EAT FOODS--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Cold top
- 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: RAW MEATS STORED ON SAME SHELVING AT BACK KITCHEN COLD TECH REFRIGERATION UNIT AND AT TOP ON COLD-TOP UNIT WITH READY-TO-EAT FOODS--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: EX. RICE, CUT FRUIT/VEGETABLES.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN WINE STORAGE COOLER (LEAKS???)-BAR REACH-IN-COOLER INTERIOR SURFACES AND SHELVING WHERE NEEDED.
Location: Kitchen (back)
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN WINE STORAGE COOLER (LEAKS???)-BAR REACH-IN-COOLER INTERIOR SURFACES AND SHELVING WHERE NEEDED.
Location: Bar
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT COOK-LINE; MAINTAIN IN-PLACE SANITIZER BUCKETS ON BOTH BACK AND FRONT COOK-LINE AND AT EXPO/SERVERS STATION LOCATIONS.IN-PLACE SANITIZER BUCKET FOR CHLORINE ABOVE 100 PPM; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS. USE COOL/LUKEWARM WATER ONLY.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT COOK-LINE; MAINTAIN IN-PLACE SANITIZER BUCKETS ON BOTH BACK AND FRONT COOK-LINE AND AT EXPO/SERVERS STATION LOCATIONS.IN-PLACE SANITIZER BUCKET FOR CHLORINE ABOVE 100 PPM; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS. USE COOL/LUKEWARM WATER ONLY.
Location: Cook line
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS AT ESTABLISHMENT; DISCONTINUE USE OF UN-WRAPPED DRINKING STRAWS.
- 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: EMPLOYEE PERSONAL DIET COKES STORED IN COLD-TOP COOLER ON FRONT COOK-LINE--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP KITCHEN COLD-TOPUNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES--CORRECTED.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT FLOORS.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
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: KEEP KITCHEN COLD-TOPUNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES--CORRECTED.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT FLOORS.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Basement
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP KITCHEN COLD-TOPUNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES--CORRECTED.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT FLOORS.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Expo line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT FRONT BEVERAGE SERVERS STATION WHERE OUT AT CEILING.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT FRONT BEVERAGE SERVERS STATION WHERE OUT AT CEILING.
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT FRONT BEVERAGE SERVERS STATION WHERE OUT AT CEILING.
Location: Service counter
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DO NOT STORE TOWELS IN KITCHEN FRIGIDAIRE FREEZER.GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC. THAT YOU DO NOT WANT, NEED OR USE.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS LOCATED BY SODA MACHINE AT FRONT BEVERAGE SERVERS LOCATION (GNATS PRESENT).
Location: Service counter
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN AND BASEMENT FRIGIDAIRE FREEZERS.
Location: Kitchen
Equipment: reach in freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN AND BASEMENT FRIGIDAIRE FREEZERS.
Location: Basement
Equipment: reach in freezer
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOODEN BLOCKS AS FOUNDATION FROM MOFFAT TURBO FAN OVEN UNIT.
Location: Kitchen (back)
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-FREEZER.
Location: Basement
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CONTINUE TO WORK ON:-SOILED BASMENT WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CONTINUE TO WORK ON:-SOILED BASMENT WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Basement
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CONTINUE TO WORK ON:-SOILED BASMENT WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Basement
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CONTINUE TO WORK ON:-SOILED BASMENT WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Basement
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CONTINUE TO WORK ON:-SOILED BASMENT WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF ICE MACHINE.
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT BAR HANDSINK.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Emp restroom
|
03/27/2013 | Recheck |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: (2) UNLABELED CHEMICAL SPRAY BOTTLES AT BAR LOCATION.
Location: Bar
- 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: OPEN EMPLOYEE DRINK STORED ON FRONT COOK-LINE AND FOOD HANDLER ON LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: OPEN EMPLOYEE DRINK STORED ON FRONT COOK-LINE AND FOOD HANDLER ON LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- 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: RAW MEATS STORED ON SAME SHELVING AT BACK KITCHEN COLD TECH REFRIGERATION UNIT AND AT TOP ON COLD-TOP UNIT WITH READY-TO-EAT FOODS--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Cold top
- 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: RAW MEATS STORED ON SAME SHELVING AT BACK KITCHEN COLD TECH REFRIGERATION UNIT AND AT TOP ON COLD-TOP UNIT WITH READY-TO-EAT FOODS--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: EX. RICE, CUT FRUIT/VEGETABLES.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN WINE STORAGE COOLER (LEAKS???)-BAR REACH-IN-COOLER INTERIOR SURFACES AND SHELVING WHERE NEEDED.
Location: Kitchen (back)
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN WINE STORAGE COOLER (LEAKS???)-BAR REACH-IN-COOLER INTERIOR SURFACES AND SHELVING WHERE NEEDED.
Location: Bar
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT COOK-LINE; MAINTAIN IN-PLACE SANITIZER BUCKETS ON BOTH BACK AND FRONT COOK-LINE AND AT EXPO/SERVERS STATION LOCATIONS.IN-PLACE SANITIZER BUCKET FOR CHLORINE ABOVE 100 PPM; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS. USE COOL/LUKEWARM WATER ONLY.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT COOK-LINE; MAINTAIN IN-PLACE SANITIZER BUCKETS ON BOTH BACK AND FRONT COOK-LINE AND AT EXPO/SERVERS STATION LOCATIONS.IN-PLACE SANITIZER BUCKET FOR CHLORINE ABOVE 100 PPM; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS. USE COOL/LUKEWARM WATER ONLY.
Location: Cook line
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS AT ESTABLISHMENT; DISCONTINUE USE OF UN-WRAPPED DRINKING STRAWS.
- 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: EMPLOYEE PERSONAL DIET COKES STORED IN COLD-TOP COOLER ON FRONT COOK-LINE--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP KITCHEN COLD-TOPUNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES--CORRECTED.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT FLOORS.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP KITCHEN COLD-TOPUNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES--CORRECTED.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT FLOORS.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Basement
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP KITCHEN COLD-TOPUNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES--CORRECTED.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT FLOORS.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Expo line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT FRONT BEVERAGE SERVERS STATION WHERE OUT AT CEILING.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT FRONT BEVERAGE SERVERS STATION WHERE OUT AT CEILING.
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT FRONT BEVERAGE SERVERS STATION WHERE OUT AT CEILING.
Location: Service counter
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DO NOT STORE TOWELS IN KITCHEN FRIGIDAIRE FREEZER.GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC. THAT YOU DO NOT WANT, NEED OR USE.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS LOCATED BY SODA MACHINE AT FRONT BEVERAGE SERVERS LOCATION (GNATS PRESENT).
Location: Service counter
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN AND BASEMENT FRIGIDAIRE FREEZERS.
Location: Kitchen
Equipment: reach in freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN AND BASEMENT FRIGIDAIRE FREEZERS.
Location: Basement
Equipment: reach in freezer
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOODEN BLOCKS AS FOUNDATION FROM MOFFAT TURBO FAN OVEN UNIT.
Location: Kitchen (back)
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-FREEZER.
Location: Basement
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CONTINUE TO WORK ON:-SOILED BASMENT WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CONTINUE TO WORK ON:-SOILED BASMENT WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Basement
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CONTINUE TO WORK ON:-SOILED BASMENT WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Basement
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CONTINUE TO WORK ON:-SOILED BASMENT WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Basement
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CONTINUE TO WORK ON:-SOILED BASMENT WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF ICE MACHINE.
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT BAR HANDSINK.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Emp restroom
|
03/18/2013 | Recheck |
| No violation noted during this evaluation. | 03/11/2013 | Illness Complaint |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: (2) UNLABELED CHEMICAL SPRAY BOTTLES AT BAR LOCATION.
Location: Bar
- 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: OPEN EMPLOYEE DRINK STORED ON FRONT COOK-LINE AND FOOD HANDLER ON LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: OPEN EMPLOYEE DRINK STORED ON FRONT COOK-LINE AND FOOD HANDLER ON LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW MEATS STORED ON SAME SHELVING AT BACK KITCHEN COLD TECH REFRIGERATION UNIT AND AT TOP ON COLD-TOP UNIT WITH READY-TO-EAT FOODS--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Cold top
- 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: RAW MEATS STORED ON SAME SHELVING AT BACK KITCHEN COLD TECH REFRIGERATION UNIT AND AT TOP ON COLD-TOP UNIT WITH READY-TO-EAT FOODS--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
Equipment: Reach in cooler
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: EX. RICE, CUT FRUIT/VEGETABLES.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN WINE STORAGE COOLER (LEAKS???)-BAR REACH-IN-COOLER INTERIOR SURFACES AND SHELVING WHERE NEEDED.
Location: Kitchen (back)
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN WINE STORAGE COOLER (LEAKS???)-BAR REACH-IN-COOLER INTERIOR SURFACES AND SHELVING WHERE NEEDED.
Location: Bar
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT COOK-LINE; MAINTAIN IN-PLACE SANITIZER BUCKETS ON BOTH BACK AND FRONT COOK-LINE AND AT EXPO/SERVERS STATION LOCATIONS.IN-PLACE SANITIZER BUCKET FOR CHLORINE ABOVE 100 PPM; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS. USE COOL/LUKEWARM WATER ONLY.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT COOK-LINE; MAINTAIN IN-PLACE SANITIZER BUCKETS ON BOTH BACK AND FRONT COOK-LINE AND AT EXPO/SERVERS STATION LOCATIONS.IN-PLACE SANITIZER BUCKET FOR CHLORINE ABOVE 100 PPM; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS. USE COOL/LUKEWARM WATER ONLY.
Location: Cook line
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS AT ESTABLISHMENT; DISCONTINUE USE OF UN-WRAPPED DRINKING STRAWS.
- 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: EMPLOYEE PERSONAL DIET COKES STORED IN COLD-TOP COOLER ON FRONT COOK-LINE--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP KITCHEN COLD-TOPUNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES--CORRECTED.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT FLOORS.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
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: KEEP KITCHEN COLD-TOPUNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES--CORRECTED.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT FLOORS.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Basement
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP KITCHEN COLD-TOPUNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES--CORRECTED.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT FLOORS.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Expo line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT FRONT BEVERAGE SERVERS STATION WHERE OUT AT CEILING.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT FRONT BEVERAGE SERVERS STATION WHERE OUT AT CEILING.
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT FRONT BEVERAGE SERVERS STATION WHERE OUT AT CEILING.
Location: Service counter
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DO NOT STORE TOWELS IN KITCHEN FRIGIDAIRE FREEZER.GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC. THAT YOU DO NOT WANT, NEED OR USE.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS LOCATED BY SODA MACHINE AT FRONT BEVERAGE SERVERS LOCATION (GNATS PRESENT).
Location: Service counter
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN AND BASEMENT FRIGIDAIRE FREEZERS.
Location: Kitchen
Equipment: reach in freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN AND BASEMENT FRIGIDAIRE FREEZERS.
Location: Basement
Equipment: reach in freezer
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOODEN BLOCKS AS FOUNDATION FROM MOFFAT TURBO FAN OVEN UNIT.
Location: Kitchen (back)
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-FREEZER.
Location: Basement
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CONTINUE TO WORK ON:-SOILED BASMENT WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CONTINUE TO WORK ON:-SOILED BASMENT WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Basement
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CONTINUE TO WORK ON:-SOILED BASMENT WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Basement
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CONTINUE TO WORK ON:-SOILED BASMENT WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Basement
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CONTINUE TO WORK ON:-SOILED BASMENT WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF ICE MACHINE.
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT BAR HANDSINK.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Emp restroom
|
03/11/2013 | Recheck |
- Eating, drinking, smoking (corrected on site)
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: OPEN EMPLOYEE DRINK STORED ON FRONT COOK-LINE AND FOOD HANDLER ON LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
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: OPEN EMPLOYEE DRINK STORED ON FRONT COOK-LINE AND FOOD HANDLER ON LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- 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: RAW MEATS STORED ON SAME SHELVING AT BACK KITCHEN COLD TECH REFRIGERATION UNIT AND AT TOP ON COLD-TOP UNIT WITH READY-TO-EAT FOODS--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Cold top
- 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: RAW MEATS STORED ON SAME SHELVING AT BACK KITCHEN COLD TECH REFRIGERATION UNIT AND AT TOP ON COLD-TOP UNIT WITH READY-TO-EAT FOODS--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
Equipment: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: EX. PASTA
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN WINE STORAGE COOLER.
Location: Kitchen (back)
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT COOK-LINE; MAINTAIN IN-PLACE SANITIZER BUCKETS ON BOTH BACK AND FRONT COOK-LINE AND AT EXPO/SERVERS STATION LOCATIONS.IN-PLACE SANITIZER BUCKET FOR CHLORINE ABOVE 100 PPM; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS. USE COOL/LUKEWARM WATER ONLY.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT COOK-LINE; MAINTAIN IN-PLACE SANITIZER BUCKETS ON BOTH BACK AND FRONT COOK-LINE AND AT EXPO/SERVERS STATION LOCATIONS.IN-PLACE SANITIZER BUCKET FOR CHLORINE ABOVE 100 PPM; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS. USE COOL/LUKEWARM WATER ONLY.
Location: Cook line
- 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: EMPLOYEE PERSONAL DIET COKES STORED IN COLD-TOP COOLER ON FRONT COOK-LINE--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP KITCHEN COLD-TOPUNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT FLOORS (EX. PIZZA BOXES).
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: KEEP KITCHEN COLD-TOPUNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT FLOORS (EX. PIZZA BOXES).
Location: Basement
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM ON BACK COOK-LINE IN KITCHEN AND AT FRONT BEVERAGE SERVERS STATION WHERE OUT AT CEILING.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM ON BACK COOK-LINE IN KITCHEN AND AT FRONT BEVERAGE SERVERS STATION WHERE OUT AT CEILING.
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM ON BACK COOK-LINE IN KITCHEN AND AT FRONT BEVERAGE SERVERS STATION WHERE OUT AT CEILING.
Location: Service counter
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DO NOT STORE TOWELS IN KITCHEN FRIGIDAIRE FREEZER.GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC. THAT YOU DO NOT WANT, NEED OR USE.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS LOCATED BY SODA MACHINE AT FRONT BEVERAGE SERVERS LOCATION (GNATS PRESENT).
Location: Service counter
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN AND BASEMENT FRIGIDAIRE FREEZERS.
Location: Kitchen
Equipment: reach in freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN AND BASEMENT FRIGIDAIRE FREEZERS.
Location: Basement
Equipment: reach in freezer
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOODEN BLOCKS AS FOUNDATION FROM MOFFAT TURBO FAN OVEN UNIT.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BASEMENT AND KITCHEN STORAGE SHELVING WHERE NEEDED.-SOILED BASEMENT WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.-SOILED BASMENT WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BASEMENT AND KITCHEN STORAGE SHELVING WHERE NEEDED.-SOILED BASEMENT WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.-SOILED BASMENT WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Basement
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BASEMENT AND KITCHEN STORAGE SHELVING WHERE NEEDED.-SOILED BASEMENT WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.-SOILED BASMENT WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Basement
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BASEMENT AND KITCHEN STORAGE SHELVING WHERE NEEDED.-SOILED BASEMENT WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.-SOILED BASMENT WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Basement
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BASEMENT AND KITCHEN STORAGE SHELVING WHERE NEEDED.-SOILED BASEMENT WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.-SOILED BASMENT WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF ICE MACHINE.
Location: Kitchen (back)
Equipment: Ice machine
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Emp restroom
|
02/20/2013 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: SAUSAGE OVER BACON.
Location: Basement
Equipment: Walk in cooler
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SLICED MEATS
Location: Basement
Equipment: Walk in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: TERIYAKI & HOUSE DRESSING DATED 07/07/12. OVER 7 DAYS OLD.
Location: Basement
Equipment: Walk in cooler
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE EXTINGUISHERS NEEDS UPDATE
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: FORKS FOOD SURFACE UP.
Location: Wait staff area
- Thermometer, provided (corrected on site)
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: SALAD STATION
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Emp restroom
Equipment: Hand sink
|
07/16/2012 | Routine |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Olive oil for grill
Location: Kitchen (back)
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DumpsterOpen containers x 2 (holding water = mosquito season)
Location: Dumpster area
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Very sticky under 4-bay in Bar
Location: Bar
- Thermometer, provided (corrected on site)
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: Bar x 2Overflow RIC x 1
Location: Bar
Equipment: Reach in cooler
- Thermometer, provided (corrected on site)
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: Bar x 2Overflow RIC x 1
Location: Kitchen (back)
Equipment: Reach in cooler
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen (back)
Equipment: Pizza oven
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: In front of dishmachine
Location: Basement
|
03/20/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Made in house salad dressing, made in house potato salad, made in house cole slaw above 41 F. Keep items 41 and below.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Wash hands before and after changing gloves. Employees observed changing gloves without washing hands.
- 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. Spring lettuce next to raw meat. Keep raw meats separate from ready to eat foods.
Location: Kitchen (back)
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Old food particles on slicer (ham, turkey, and cheese). Clean and sanitize parts.
Location: Dry storage
Equipment: Slicer
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: One hand sink in between kitchen and wait staff area. Provide second hand sink for easily accessible for cooks. Install hand sink in area with exisiting plumbing.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Sanitizer concentration at 10 ppm, too low. Proper sanitizer concentration at 100 ppm.
Location: Kitchen (back)
- 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: Thermometers missing in prep top coolers. Provide. Place in easy to find/view area/warmest area.
Location: Kitchen
Equipment: Prep Top Cooler
- 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. Nesting in prep top cooler bottom. Nesting = storing containers on top of other containers. Do not nest.
Location: Kitchen (back)
Equipment: Prep Top Cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Raw meat and ready to eat foods uncovered. Protect food by covering.
Location: Kitchen (back)
Equipment: Prep Top Cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employee observed washing hands at 3-bay sink. Wash hands at designated hand sink.
Location: Kitchen
Equipment: 3-bay
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: 2-bay sink in basement used for washing cutting boards and equipment. Need to wash, rinse, and sanitize in 3-bay upstairs for warewashing. 2-bay designated for meat and vegetable prep/clean (cross contamination). Use test strips to monitor bleach concentration for "Sanitizing" step.
Location: Dry storage
Equipment: 2-bay
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11/29/2011 | Recheck |
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