- 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: 1. CHORIZO AND SLICED HAM HELD IN TOP OF COLD TOP ON TOP OF PANS PLACED PROPERLY INSIDE COOLER. DUE TO COOLER DRAWERS BEING BROKE, OTHER COOLERS ARE BEING USED FOR COLD HOLDING. PLACE FOODS BELOW AND ONLY ALLOW FOR THE PANS THAT WILL FIT INTO THE TOP OF THE COOLER. DO NOT STACK PANS OF FOOD. 2. COLD TOP COOLER WITH ICE BEING USED FOR COLD HOLDING, IS NOT HOLDING FOODS AT PROPER TEMPERATURE. CREAM CHEESE AND WHIPPED GALIC CHEESE PASTE DISCARDED.
Location: Cook line
Equipment: Cold top
- 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: 1. CHORIZO AND SLICED HAM HELD IN TOP OF COLD TOP ON TOP OF PANS PLACED PROPERLY INSIDE COOLER. DUE TO COOLER DRAWERS BEING BROKE, OTHER COOLERS ARE BEING USED FOR COLD HOLDING. PLACE FOODS BELOW AND ONLY ALLOW FOR THE PANS THAT WILL FIT INTO THE TOP OF THE COOLER. DO NOT STACK PANS OF FOOD. 2. COLD TOP COOLER WITH ICE BEING USED FOR COLD HOLDING, IS NOT HOLDING FOODS AT PROPER TEMPERATURE. CREAM CHEESE AND WHIPPED GALIC CHEESE PASTE DISCARDED.
Location: Cook line
Equipment: Cold top
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. UNUSED COOLER ON COOKS LINE MUST BE EITHER REPAIRED OR REPLACED. 2. BROKEN COLD TOP COOLER IN BACK BY ICE MACHINE MUST BE REMOVED FROM ESTABLISHMENT. DO NOT KEEP/STORE NONFUNCTIONAL EQUIPMENT IN THE ESTABLISHMENT. EITHER REPAIR OR REMOVE.
Location: Cook line
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. UNUSED COOLER ON COOKS LINE MUST BE EITHER REPAIRED OR REPLACED. 2. BROKEN COLD TOP COOLER IN BACK BY ICE MACHINE MUST BE REMOVED FROM ESTABLISHMENT. DO NOT KEEP/STORE NONFUNCTIONAL EQUIPMENT IN THE ESTABLISHMENT. EITHER REPAIR OR REMOVE.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN CEILING TILES IN BACK OF KITCHEN.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. REACH IN COOLER DRAWERS ARE NOT WORKING AT THIS TIME. FOOD HAS BEEN TRANSFERRED TO OTHER COOLERS BUT THERE IS INSUFFICIENT COLD HOLDING EQUIPMENT ON THE COOKSLINE. PART FOR EQUIPMENT HAS BEEN ORDERED. REPAIR AS SOON AS POSSIBLE. 2. COLD TOP ON COOKSLINE WILL NOT HOLD PROPER TEMPERATURE FOR FOODS IN TOP, WITHOUT THE USE OF ICE. REPEAT VIOLATION FOR FOODS NOT HOLDING AT PROPER COLD HOLDING TEMPERATURES. REPAIR OR REPLACE UNIT. THE USE OF ICE IS ONLY ALLOWED TEMPORARILY.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. REACH IN COOLER DRAWERS ARE NOT WORKING AT THIS TIME. FOOD HAS BEEN TRANSFERRED TO OTHER COOLERS BUT THERE IS INSUFFICIENT COLD HOLDING EQUIPMENT ON THE COOKSLINE. PART FOR EQUIPMENT HAS BEEN ORDERED. REPAIR AS SOON AS POSSIBLE. 2. COLD TOP ON COOKSLINE WILL NOT HOLD PROPER TEMPERATURE FOR FOODS IN TOP, WITHOUT THE USE OF ICE. REPEAT VIOLATION FOR FOODS NOT HOLDING AT PROPER COLD HOLDING TEMPERATURES. REPAIR OR REPLACE UNIT. THE USE OF ICE IS ONLY ALLOWED TEMPORARILY.
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.-3. CLEAN ALL REACH IN COOLER GASKETS. 4. DISHMACHINE RACKS ARE HEAVILY SOILED. EITHER CLEAN THOROUGHLY OR REPLACE. 5. CLEAN CAN OPENER AND HOLDER ON PREP TABLE. 6. CLEAN UNDERSIDE OF METAL SHELVING IN WALK IN COOLER, WHERE NEEDED.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.-3. CLEAN ALL REACH IN COOLER GASKETS. 4. DISHMACHINE RACKS ARE HEAVILY SOILED. EITHER CLEAN THOROUGHLY OR REPLACE. 5. CLEAN CAN OPENER AND HOLDER ON PREP TABLE. 6. CLEAN UNDERSIDE OF METAL SHELVING IN WALK IN COOLER, WHERE NEEDED.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.-3. CLEAN ALL REACH IN COOLER GASKETS. 4. DISHMACHINE RACKS ARE HEAVILY SOILED. EITHER CLEAN THOROUGHLY OR REPLACE. 5. CLEAN CAN OPENER AND HOLDER ON PREP TABLE. 6. CLEAN UNDERSIDE OF METAL SHELVING IN WALK IN COOLER, WHERE NEEDED.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.-3. CLEAN ALL REACH IN COOLER GASKETS. 4. DISHMACHINE RACKS ARE HEAVILY SOILED. EITHER CLEAN THOROUGHLY OR REPLACE. 5. CLEAN CAN OPENER AND HOLDER ON PREP TABLE. 6. CLEAN UNDERSIDE OF METAL SHELVING IN WALK IN COOLER, WHERE NEEDED.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.-3. CLEAN ALL REACH IN COOLER GASKETS. 4. DISHMACHINE RACKS ARE HEAVILY SOILED. EITHER CLEAN THOROUGHLY OR REPLACE. 5. CLEAN CAN OPENER AND HOLDER ON PREP TABLE. 6. CLEAN UNDERSIDE OF METAL SHELVING IN WALK IN COOLER, WHERE NEEDED.
Location: Kitchen (back)
Equipment: Can opener
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.-3. CLEAN ALL REACH IN COOLER GASKETS. 4. DISHMACHINE RACKS ARE HEAVILY SOILED. EITHER CLEAN THOROUGHLY OR REPLACE. 5. CLEAN CAN OPENER AND HOLDER ON PREP TABLE. 6. CLEAN UNDERSIDE OF METAL SHELVING IN WALK IN COOLER, WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT HAND SINK AT FRONT COUNTER.
Location: Wait staff area
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE SOAP AT HAND SINK AT FRONT COUNTER
Location: Wait staff area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE LIGHT SHIELDS IN BACK OF KITCHEN, DRY STORAGE ROOM AND DISHMACHINE AREA.
Location: Kitchen (back)
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE LIGHT SHIELDS IN BACK OF KITCHEN, DRY STORAGE ROOM AND DISHMACHINE AREA.
Location: Dish machine area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE LIGHT SHIELDS IN BACK OF KITCHEN, DRY STORAGE ROOM AND DISHMACHINE AREA.
Location: Dry storage
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. CLEAN OUT FLOOR DRAIN UNDER FRONT COUNTER HAND SINK. 2. CLEAN OUT FLOOR DRAIN UNDER DISHMACHINE. DRAINS ARE SOILED AND CONTAIN TRASH
Location: Wait staff area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. CLEAN OUT FLOOR DRAIN UNDER FRONT COUNTER HAND SINK. 2. CLEAN OUT FLOOR DRAIN UNDER DISHMACHINE. DRAINS ARE SOILED AND CONTAIN TRASH
Location: Dish machine area
|
11/13/2014 | Routine |
| No violation noted during this evaluation. | 10/28/2014 | Non-Illness Complaint |
- 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: CEILING VENTS ON COOKSLINE ARE DUSTY. CLEAN.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BLACK CART, USED FOR TRANSPORTING FOODS. SOILED. 2. CLEAN REACH IN FREEZER AROUND WHERE GASKET MEETS COOLER AND CLEAN BOTTOM OF FREEZER. 3. COOLER DRAWER GASKET IS SOILED. CLEAN. COS-CORRECTED ON SITE
Location: Kitchen
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BLACK CART, USED FOR TRANSPORTING FOODS. SOILED. 2. CLEAN REACH IN FREEZER AROUND WHERE GASKET MEETS COOLER AND CLEAN BOTTOM OF FREEZER. 3. COOLER DRAWER GASKET IS SOILED. CLEAN. COS-CORRECTED ON SITE
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BLACK CART, USED FOR TRANSPORTING FOODS. SOILED. 2. CLEAN REACH IN FREEZER AROUND WHERE GASKET MEETS COOLER AND CLEAN BOTTOM OF FREEZER. 3. COOLER DRAWER GASKET IS SOILED. CLEAN. COS-CORRECTED ON SITE
Location: Kitchen
Equipment: Cooler drawers
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPERTOWELS AT HAND SINK AT FRONT COUNTER, FOR WAIT STAFF TO USE FOR DRYING HANDS AFTER HANDWASHING.
Location: Service counter
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SOUP SPOONS STORED IMPROPERLY IN CONTAINER. STORE WITH HANDLES UP SO WAIT STAFF DOES NOT TOUCH FOOD/LIP CONTACT SURFACE.
Location: Service counter
|
04/28/2014 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE ADDITIONAL LIGHTING IN DISHROOM
Location: Dish machine 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: FLOOR DRAIN IN FRONT OF FRYERS IS PARTIALLY BLOCKED WITH FOOD DEBRIS. CLEAN.
Location: Kitchen
- 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: PROVIDE IN REACH IN COOLER WITH INCORRECT DIGITAL READ.CORRECTED ON SITE.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: DISHMACHINE RACKS NEED TO BE CLEANED.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT FRONT COUNTER HAND SINK.
Location: Wait staff area
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPERTOWELS AT FRONT COUNTER HAND SINK.
Location: Wait staff area
Equipment: Hand sink
|
11/14/2013 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE'S THUMB CAME IN CONTACT WITH READY-TO-EAT FOOD AS PLATES WERE TAKEN FROM KITCHEN WINDOW TO TABLE. PLATES ARE TO BE HANDLED FROM THE BOTTOM. DISCUSS WITH EMPLOYEES AND MONITOR.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS AFTER RETURNING FROM BREAK BEFORE STARTING WORK IN KITCHEN. HANDS ARE TO BE WASHED WHEN ENTERING THE KITCHEN.
- Soiled outer clothing (corrected)
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: EMPLOYEE WEARING A HEAVILY SOILED APRON. APRON IS TO BE WASHED AND DRIED TO PREVENT BUILD-UP. PROVIDE EXTRA APRONS AS NEEDED.
|
05/22/2013 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE'S THUMB CAME IN CONTACT WITH READY-TO-EAT FOOD AS PLATES WERE TAKEN FROM KITCHEN WINDOW TO TABLE. PLATES ARE TO BE HANDLED FROM THE BOTTOM. DISCUSS WITH EMPLOYEES AND MONITOR.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS AFTER RETURNING FROM BREAK BEFORE STARTING WORK IN KITCHEN. HANDS ARE TO BE WASHED WHEN ENTERING THE KITCHEN.
- Soiled outer clothing
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: EMPLOYEE WEARING A HEAVILY SOILED APRON. APRON IS TO BE WASHED AND DRIED TO PREVENT BUILD-UP. PROVIDE EXTRA APRONS AS NEEDED.
|
05/15/2013 | Routine |
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. COVE MOLDING ON COOKS LINE BY DOOR IS TAPED. REPAIR/REPLACE. DO NOT USE TAPE FOR REPAIRS.2. COVE MOLDING IN WALK IN FREEZER IS BROKEN BY DOOR. REPLACE.
Location: Walk-in freezer
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. COVE MOLDING ON COOKS LINE BY DOOR IS TAPED. REPAIR/REPLACE. DO NOT USE TAPE FOR REPAIRS.2. COVE MOLDING IN WALK IN FREEZER IS BROKEN BY DOOR. REPLACE.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER HOOD EQUIPMENT2. CEILING VENTS IN DRY STORAGE ARE DUSTY. CLEAN.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER HOOD EQUIPMENT2. CEILING VENTS IN DRY STORAGE ARE DUSTY. CLEAN.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN UNDER EQUIPMENT UNDER HOOD. SOILED.2. CLEAN INSIDE SERVER UPRIGHT COOLER, WHERE PIES ARE STORED. SOILED. 3. SHELVES IN WALK IN COOLER, WHERE DRESSINGS ARE STORED, ARE SOILED. CLEAN
Location: Kitchen
|
12/24/2012 | Recheck |
- 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: LEMON PEPPER DRESSING AND GARLIC BUTTER NOT BEING HELD BELOW 41 DEGREES F. DISCARDED. PANS ON ICE. WATER ADDED. PRODUCT REPLACED.
Location: Kitchen
Equipment: Cold top
- 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: LEMON PEPPER DRESSING AND GARLIC BUTTER NOT BEING HELD BELOW 41 DEGREES F. DISCARDED. PANS ON ICE. WATER ADDED. PRODUCT REPLACED.
Location: Kitchen
Equipment: Cold top
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. COVE MOLDING ON COOKS LINE BY DOOR IS TAPED. REPAIR/REPLACE. DO NOT USE TAPE FOR REPAIRS.2. COVE MOLDING IN WALK IN FREEZER IS BROKEN BY DOOR. REPLACE.
Location: Walk-in freezer
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. COVE MOLDING ON COOKS LINE BY DOOR IS TAPED. REPAIR/REPLACE. DO NOT USE TAPE FOR REPAIRS.2. COVE MOLDING IN WALK IN FREEZER IS BROKEN BY DOOR. REPLACE.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER HOOD EQUIPMENT2. CEILING VENTS IN DRY STORAGE ARE DUSTY. CLEAN.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER HOOD EQUIPMENT2. CEILING VENTS IN DRY STORAGE ARE DUSTY. CLEAN.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN UNDER EQUIPMENT UNDER HOOD. SOILED.2. CLEAN INSIDE SERVER UPRIGHT COOLER, WHERE PIES ARE STORED. SOILED. 3. SHELVES IN WALK IN COOLER, WHERE DRESSINGS ARE STORED, ARE SOILED. CLEAN
Location: Kitchen
|
12/13/2012 | 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: 1. Server cold top (water top) cooler is holding sour cream at 56 deg F, butter at 60 deg F, coleslaw at 56 deg F, and tartar sauce at 61 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below.2. Drawer cooler holding turkey luncheon meat at 48 detg F - 53 deg F. Disposed of 10 pre-portioned packets of turkey luncheon meat. Hold at 41 deg F or below.3. Cooks line prep top cooler at 50 deg F. Repair to hold at 41 deg F or below.4. Pooled eggs in prep top cooler at 43 deg F. Hold at 41 deg F or below. Note: If refrigeration problems continue will have to replace broken units.
Location: Kitchen
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Make sure employees change or remove gloves when doing other jobs. Then wash hands and put on gloves before handling ready to eat foods.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 1. Clean, resurface, or replace cutting boards on cooks line. CORRECTED2. Clean, resurface, or replace cutting board on prep top cooler in server area.
Location: Kitchen (front)
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 1. Clean, resurface, or replace cutting boards on cooks line. CORRECTED2. Clean, resurface, or replace cutting board on prep top cooler in server area.
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: Have exhaust hoods cleaned & tagged. Last tag states - due 5-2012 and inaccessible area.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: One piece of cove molding missing in walk in cooler by door. Provide.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 16 oz carton of egg whites thawing at room temperature. Discontinue. Thaw in refrigeration or microwave immediately before use.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up on walk in freezer drain line, compressor and floor. Remove ice and repair. Note: Replacing compressor.Note: New compressor to be provided tomorrow 8-31-2012. Make sure to move foods if needed to maintain temperatures when compressor changed. Note: New compressor placed. Ice build up still on drain line. Remove ice and repair. 2. Server area water top cooler is not working consistently. Replace unit. Do not use another water top unit.CORRECTED 3. Cooks line cooler door is falling off. Repair. CORRECTED
Location: Kitchen
Equipment: Walk in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up on walk in freezer drain line, compressor and floor. Remove ice and repair. Note: Replacing compressor.Note: New compressor to be provided tomorrow 8-31-2012. Make sure to move foods if needed to maintain temperatures when compressor changed. Note: New compressor placed. Ice build up still on drain line. Remove ice and repair. 2. Server area water top cooler is not working consistently. Replace unit. Do not use another water top unit.CORRECTED 3. Cooks line cooler door is falling off. Repair. CORRECTED
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up on walk in freezer drain line, compressor and floor. Remove ice and repair. Note: Replacing compressor.Note: New compressor to be provided tomorrow 8-31-2012. Make sure to move foods if needed to maintain temperatures when compressor changed. Note: New compressor placed. Ice build up still on drain line. Remove ice and repair. 2. Server area water top cooler is not working consistently. Replace unit. Do not use another water top unit.CORRECTED 3. Cooks line cooler door is falling off. Repair. CORRECTED
Location: Service counter
|
09/20/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Server cold top (water top) cooler is holding sour cream at 56 deg F, butter at 60 deg F, coleslaw at 56 deg F, and tartar sauce at 61 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below.2. Drawer cooler holding turkey luncheon meat at 48 detg F - 53 deg F. Disposed of 10 pre-portioned packets of turkey luncheon meat. Hold at 41 deg F or below.3. Cooks line prep top cooler at 50 deg F. Repair to hold at 41 deg F or below.4. Pooled eggs in prep top cooler at 43 deg F. Hold at 41 deg F or below. Note: If refrigeration problems continue will have to replace broken units.
Location: Kitchen
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Make sure employees change or remove gloves when doing other jobs. Then wash hands and put on gloves before handling ready to eat foods.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 1. Clean, resurface, or replace cutting boards on cooks line. CORRECTED2. Clean, resurface, or replace cutting board on prep top cooler in server area.
Location: Kitchen (front)
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 1. Clean, resurface, or replace cutting boards on cooks line. CORRECTED2. Clean, resurface, or replace cutting board on prep top cooler in server area.
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: Have exhaust hoods cleaned & tagged. Last tag states - due 5-2012 and inaccessible area.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: One piece of cove molding missing in walk in cooler by door. Provide.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 16 oz carton of egg whites thawing at room temperature. Discontinue. Thaw in refrigeration or microwave immediately before use.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up on walk in freezer drain line, compressor and floor. Remove ice and repair. Note: Replacing compressor.Note: New compressor to be provided tomorrow 8-31-2012. Make sure to move foods if needed to maintain temperatures when compressor changed. 2. Server area water top cooler is not working consistently. Replace unit. Do not use another water top unit.CORRECTED 3. Cooks line cooler door is falling off. Repair. CORRECTED
Location: Kitchen
Equipment: Walk in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up on walk in freezer drain line, compressor and floor. Remove ice and repair. Note: Replacing compressor.Note: New compressor to be provided tomorrow 8-31-2012. Make sure to move foods if needed to maintain temperatures when compressor changed. 2. Server area water top cooler is not working consistently. Replace unit. Do not use another water top unit.CORRECTED 3. Cooks line cooler door is falling off. Repair. CORRECTED
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up on walk in freezer drain line, compressor and floor. Remove ice and repair. Note: Replacing compressor.Note: New compressor to be provided tomorrow 8-31-2012. Make sure to move foods if needed to maintain temperatures when compressor changed. 2. Server area water top cooler is not working consistently. Replace unit. Do not use another water top unit.CORRECTED 3. Cooks line cooler door is falling off. Repair. CORRECTED
Location: Service counter
|
08/30/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Server cold top (water top) cooler is holding sour cream at 56 deg F, butter at 60 deg F, coleslaw at 56 deg F, and tartar sauce at 61 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below.2. Drawer cooler holding turkey luncheon meat at 48 detg F - 53 deg F. Disposed of 10 pre-portioned packets of turkey luncheon meat. Hold at 41 deg F or below.3. Cooks line prep top cooler at 50 deg F. Repair to hold at 41 deg F or below.4. Pooled eggs in prep top cooler at 43 deg F. Hold at 41 deg F or below. Note: If refrigeration problems continue will have to replace broken units.
Location: Kitchen
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Make sure employees change or remove gloves when doing other jobs. Then wash hands and put on gloves before handling ready to eat foods.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 1. Clean, resurface, or replace cutting boards on cooks line. CORRECTED2. Clean, resurface, or replace cutting board on prep top cooler in server area.
Location: Kitchen (front)
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 1. Clean, resurface, or replace cutting boards on cooks line. CORRECTED2. Clean, resurface, or replace cutting board on prep top cooler in server area.
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: Have exhaust hoods cleaned & tagged. Last tag states - due 5-2012 and inaccessible area. Note: scheduled
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: One piece of cove molding missing in walk in cooler by door. Provide.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 16 oz carton of egg whites thawing at room temperature. Discontinue. Thaw in refrigeration or microwave immediately before use.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up on walk in freezer drain line, compressor and floor. Remove ice and repair. Note: Replacing compressor.2. Server area water top cooler is not working consistently. Replace unit. Do not use another water top unit.CORRECTED 3. Cooks line cooler door is falling off. Repair.
Location: Kitchen
Equipment: Walk in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up on walk in freezer drain line, compressor and floor. Remove ice and repair. Note: Replacing compressor.2. Server area water top cooler is not working consistently. Replace unit. Do not use another water top unit.CORRECTED 3. Cooks line cooler door is falling off. Repair.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up on walk in freezer drain line, compressor and floor. Remove ice and repair. Note: Replacing compressor.2. Server area water top cooler is not working consistently. Replace unit. Do not use another water top unit.CORRECTED 3. Cooks line cooler door is falling off. Repair.
Location: Service counter
|
08/02/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Server cold top (water top) cooler is holding sour cream at 56 deg F, butter at 60 deg F, coleslaw at 56 deg F, and tartar sauce at 61 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below.2. Drawer cooler holding turkey luncheon meat at 48 detg F - 53 deg F. Disposed of 10 pre-portioned packets of turkey luncheon meat. Hold at 41 deg F or below.3. Cooks line prep top cooler at 50 deg F. Repair to hold at 41 deg F or below.4. Pooled eggs in prep top cooler at 43 deg F. Hold at 41 deg F or below. Note: If refrigeration problems continue will have to replace broken units.
Location: Kitchen
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Make sure employees change or remove gloves when doing other jobs. Then wash hands and put on gloves before handling ready to eat foods.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 1. Clean, resurface, or replace cutting boards on cooks line. CORRECTED2. Clean, resurface, or replace cutting board on prep top cooler in server area.
Location: Kitchen (front)
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 1. Clean, resurface, or replace cutting boards on cooks line. CORRECTED2. Clean, resurface, or replace cutting board on prep top cooler in server area.
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: Have exhaust hoods cleaned & tagged. Last tag states - due 5-2012 and inaccessible area. Note: scheduled
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: One piece of cove molding missing in walk in cooler by door. Provide.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 16 oz carton of egg whites thawing at room temperature. Discontinue. Thaw in refrigeration or microwave immediately before use.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up on walk in freezer drain line, compressor and floor. Remove ice and repair. Note: Replacing compressor.2. Server area water top cooler is not working consistently. Replace unit. Do not use another water top unit. 3. Cooks line cooler door is falling off. Repair.
Location: Kitchen
Equipment: Walk in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up on walk in freezer drain line, compressor and floor. Remove ice and repair. Note: Replacing compressor.2. Server area water top cooler is not working consistently. Replace unit. Do not use another water top unit. 3. Cooks line cooler door is falling off. Repair.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up on walk in freezer drain line, compressor and floor. Remove ice and repair. Note: Replacing compressor.2. Server area water top cooler is not working consistently. Replace unit. Do not use another water top unit. 3. Cooks line cooler door is falling off. Repair.
Location: Service counter
|
07/26/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Server cold top (water top) cooler is holding sour cream at 56 deg F, butter at 60 deg F, coleslaw at 56 deg F, and tartar sauce at 61 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below.2. Drawer cooler holding turkey luncheon meat at 48 detg F - 53 deg F. Disposed of 10 pre-portioned packets of turkey luncheon meat. Hold at 41 deg F or below.3. Cooks line prep top cooler at 50 deg F. Repair to hold at 41 deg F or below.4. Pooled eggs in prep top cooler at 43 deg F. Hold at 41 deg F or below. Note: If refrigeration problems continue will have to replace broken units.
Location: Kitchen
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Make sure employees change or remove gloves when doing other jobs. Then wash hands and put on gloves before handling ready to eat foods.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean, resurface, or replace cutting boards on cooks line and on prep top cooler in server area.
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: Have exhaust hoods cleaned & tagged. Last tag states - due 5-2012 and inaccessible area.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: One piece of cove molding missing in walk in cooler by door. Provide.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 16 oz carton of egg whites thawing at room temperature. Discontinue. Thaw in refrigeration or microwave immediately before use.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build up on walk in freezer drain line, compressor and floor. Remove ice and repair.
Location: Kitchen
Equipment: Walk in freezer
|
07/18/2012 | 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: Water top cooler holding coleslaw at 54.5 deg F. Repair to hold foods at 41 deg F or below. Keep water level up to food level in pans.
Location: Kitchen
|
03/30/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Water top cooler holding coleslaw at 54.5 deg F. Repair to hold foods at 41 deg F or below. Keep water level up to food level in pans.
Location: Kitchen
|
03/23/2012 | 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: Thousand island dressing at 76.7 deg F. Make sure to hold cold foods at 41 deg F or below. If using ice in prep top cooler as a coolant must encircle product and not just placed on ice.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean or replace front prep top cooler cutting board.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in walk in cooler. Please provide. Note: Lights ordered.
- 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: Clean back exhaust hood filters.
- 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: Clean ceiling on cooks line where soiled.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide clip for walk in cooler shelf. Remove pan.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal hand sink on cooks line to wall with silicone caulk.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean sprayer arm at dish machine.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink on cooks line is draining slowly. Repair.
- 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: Ladel hanging on exhaust hood filter. Discontinue.
|
12/23/2011 | 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: Thousand island dressing at 76.7 deg F. Make sure to hold cold foods at 41 deg F or below. If using ice in prep top cooler as a coolant must encircle product and not just placed on ice.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean front prep top cooler cutting board.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in walk in cooler. Please provide. Note: Lights ordered.
- 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: Clean back exhaust hood filters.
- 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: Clean ceiling on cooks line where soiled.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide clip for walk in cooler shelf. Remove pan.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal hand sink on cooks line to wall with silicone caulk.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean sprayer arm at dish machine.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink on cooks line is draining slowly. Repair.
- 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: Ladel hanging on exhaust hood filter. Discontinue.
|
12/16/2011 | Routine |
Restaurant representatives - add corrected or new information about DENNY'S, 1720 W THOMPSON RD, Indianapolis, IN »