| No violation noted during this evaluation. | 11/07/2014 | Routine |
- Harborage conditions (corrected)
Owner or occupant allowing conditions to exist that cause or produce conditions in which rats, mosquitoes and other vectors have food, shelter and place to breed.
Correction: Remove any and all items that allow food, shelter or breeding places. Usable items shall be stored in a safe manner at least eighteen inches above the ground.
Comments: 1. Large Brush pile behind building. Remove.
|
10/10/2014 | Non-Illness Complaint Recheck |
- Harborage conditions
Owner or occupant allowing conditions to exist that cause or produce conditions in which rats, mosquitoes and other vectors have food, shelter and place to breed.
Correction: Remove any and all items that allow food, shelter or breeding places. Usable items shall be stored in a safe manner at least eighteen inches above the ground.
Comments: 1. Large Brush pile behind building. Remove.
|
09/25/2014 | Non-Illness Complaint |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Biscuit gravey held at 114 deg. F due to improper reheating. All left over foods must be reheated to 165 deg. F before placing at steam unit. Hold all hot foods at 135 deg. F or above.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Baked potato on top of cold top prep cooler held at 52 deg. F. Do not over fill pan so as to hold all cold foods at 41 deg. F or below. N OTE > DISCARDED AT TIME OF INSPECTION. 2. Pan of cooked sausage sitting out at 63 deg. F Plastic container of cooked mushrooms sitting out at room temperature at 54 deg. F. Do not sit potentially hazadous foods out at room temperature. Hold at 41 deg. F or below. NOTE > DISCARDED AT TIME OF INSPECTION.
Location: Cook line
Equipment: Cold top
- 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. Baked potato on top of cold top prep cooler held at 52 deg. F. Do not over fill pan so as to hold all cold foods at 41 deg. F or below. N OTE > DISCARDED AT TIME OF INSPECTION. 2. Pan of cooked sausage sitting out at 63 deg. F Plastic container of cooked mushrooms sitting out at room temperature at 54 deg. F. Do not sit potentially hazadous foods out at room temperature. Hold at 41 deg. F or below. NOTE > DISCARDED AT TIME OF INSPECTION.
Location: Cook line
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1. Biscuit gravery at 114 deg. F. at small steam unit due to improper reheating. Do not use steam unit to reheat foods. Reheat on stove top to 165 deg. F or above before placing on steam unit and holding at 135 deg. F or above.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sititng out in back kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
|
06/30/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Biscuit gravey held at 114 deg. F due to improper reheating. All left over foods must be reheated to 165 deg. F before placing at steam unit. Hold all hot foods at 135 deg. F or above.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Baked potato on top of cold top prep cooler held at 52 deg. F. Do not over fill pan so as to hold all cold foods at 41 deg. F or below. N OTE > DISCARDED AT TIME OF INSPECTION. 2. Pan of cooked sausage sitting out at 63 deg. F Plastic container of cooked mushrooms sitting out at room temperature at 54 deg. F. Do not sit potentially hazadous foods out at room temperature. Hold at 41 deg. F or below. NOTE > DISCARDED AT TIME OF INSPECTION.
Location: Cook line
Equipment: Cold top
- 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. Baked potato on top of cold top prep cooler held at 52 deg. F. Do not over fill pan so as to hold all cold foods at 41 deg. F or below. N OTE > DISCARDED AT TIME OF INSPECTION. 2. Pan of cooked sausage sitting out at 63 deg. F Plastic container of cooked mushrooms sitting out at room temperature at 54 deg. F. Do not sit potentially hazadous foods out at room temperature. Hold at 41 deg. F or below. NOTE > DISCARDED AT TIME OF INSPECTION.
Location: Cook line
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1. Biscuit gravery at 114 deg. F. at small steam unit due to improper reheating. Do not use steam unit to reheat foods. Reheat on stove top to 165 deg. F or above before placing on steam unit and holding at 135 deg. F or above.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sititng out in back kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
|
06/23/2014 | Routine |
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: 1. Provide probe thermometer for checking food temperatures.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Biscuit gravey not being cooled correctly. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > CORRECTED AT TIME OF INSPECTION. WENT OVER PROPER COOLING WITH OWNER AT TIME OF INSPECTION.
Location: Kitchen (back)
|
02/28/2014 | Non-Illness Complaint Recheck |
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: 1. Provide probe thermometer for checking food temperatures.
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Biscuit gravey not being cooled correctly. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > CORRECTED AT TIME OF INSPECTION. WENT OVER PROPER COOLING WITH OWNER AT TIME OF INSPECTION.
Location: Kitchen (back)
|
02/20/2014 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Four metal pans of biscuit gravy held at 81 deg. F inside of walk in cooler due to improper cooling. Hold all cold foods at 41 deg. F or below.
Location: Walk-in cooler
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Four metal pans of biscuit gravy held at 81 deg. F inside of walk in cooler due to improper cooling. Use approved methods to cool all hot foods. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > WENT OVER PROPE COOLING METHODS WITH OWNER AT TIME OF INSPECTION.
Location: Walk-in cooler
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing lid and straw in back kitchen area. Provide lid and straw.
Location: Kitchen (back)
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw meat stored above ready to eat food items inside of walk in cooler. Store all raw meat , poultry, seafood below all other food items.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled. Do not allow to sit soiled. Clean and sanitize after use. Remove blade guard when cleaning.
Location: Kitchen (back)
Equipment: Slicer
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at hand sink on cooks line. Provide hot water.
Location: Cook line
Equipment: Hand sink
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler not washing hands at approved hand sink before puttng on gloves to handle food items. You must wash hands at approved hand sink before using gloves to handle / prep food items.
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. Hot water at 93 deg. F at hand sink in back kitchen area. Repair so as to provide at least 100 deg. F hot water.
Location: Kitchen
Equipment: Hand sink
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Four metal pans of biscuit gravy held at 81 deg. F inside of walk in cooler due to improper cooling. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Walk-in cooler
|
01/22/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Four metal pans of biscuit gravy held at 81 deg. F inside of walk in cooler due to improper cooling. Hold all cold foods at 41 deg. F or below.
Location: Walk-in cooler
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Four metal pans of biscuit gravy held at 81 deg. F inside of walk in cooler due to improper cooling. Use approved methods to cool all hot foods. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > WENT OVER PROPE COOLING METHODS WITH OWNER AT TIME OF INSPECTION.
Location: Walk-in cooler
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing lid and straw in back kitchen area. Provide lid and straw.
Location: Kitchen (back)
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw meat stored above ready to eat food items inside of walk in cooler. Store all raw meat , poultry, seafood below all other food items.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled. Do not allow to sit soiled. Clean and sanitize after use. Remove blade guard when cleaning.
Location: Kitchen (back)
Equipment: Slicer
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at hand sink on cooks line. Provide hot water.
Location: Cook line
Equipment: Hand sink
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler not washing hands at approved hand sink before puttng on gloves to handle food items. You must wash hands at approved hand sink before using gloves to handle / prep food items.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. Hot water at 93 deg. F at hand sink in back kitchen area. Repair so as to provide at least 100 deg. F hot water.
Location: Kitchen
Equipment: Hand sink
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Four metal pans of biscuit gravy held at 81 deg. F inside of walk in cooler due to improper cooling. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Walk-in cooler
|
01/15/2014 | 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. Baked potatoes on top of cold top and potentially hazrdous food items held at 45.6 deg. F on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Left over baked potatoes wraped in foil inside of walk in cooler. Remove foil and cut potatoes in half before cooling. Potentially hazardous foods need to l be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine cover on floor. Replace cover for ice machine.
Location: Kitchen (back)
Equipment: Ice machine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Food scoop stored in container of water. Do not store in water. Wash and sanitize in use utensils ever 4 hours.
Location: Cook line
|
09/06/2013 | 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: 1. Baked potatoes on top of cold top and potentially hazrdous food items held at 45.6 deg. F on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Left over baked potatoes wraped in foil inside of walk in cooler. Remove foil and cut potatoes in half before cooling. Potentially hazardous foods need to l be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine cover on floor. Replace cover for ice machine.
Location: Kitchen (back)
Equipment: Ice machine
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Food scoop stored in container of water. Do not store in water. Wash and sanitize in use utensils ever 4 hours.
Location: Cook line
|
08/29/2013 | 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: 1. Baked potatoes on top of cold top and potentially hazrdous food items held at 45.6 deg. F on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Left over baked potatoes wraped in foil inside of walk in cooler. Remove foil and cut potatoes in half before cooling. Potentially hazardous foods need to l be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine cover on floor. Replace cover for ice machine.
Location: Kitchen (back)
Equipment: Ice machine
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Food scoop stored in container of water. Do not store in water. Wash and sanitize in use utensils ever 4 hours.
Location: Cook line
|
08/22/2013 | 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: 1. Spray bottles not labeled. Label all bottles.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled. Do not allow to sit soiled, Remove blade guard when cleaning and clean and sanitize.
Location: Kitchen (back)
Equipment: Slicer
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Left over baked potatoes cooled whole with foil wraped around potatoes. Remove foil from potatoes and cut in half before placing inside of walk in cooler to aid in cooling.
Location: Walk-in cooler
|
04/08/2013 | Recheck |
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves to handle food items without washing hands first at approved hand sink with soap and water. Wash hands before using gloves.
|
04/08/2013 | Non-Illness Complaint Recheck |
- 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: 1. Spray bottles not labeled. Label all bottles.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled. Do not allow to sit soiled, Remove blade guard when cleaning and clean and sanitize.
Location: Kitchen (back)
Equipment: Slicer
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Left over baked potatoes cooled whole with foil wraped around potatoes. Remove foil from potatoes and cut in half before placing inside of walk in cooler to aid in cooling.
Location: Walk-in cooler
|
04/01/2013 | Routine |
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves to handle food items without washing hands first at approved hand sink with soap and water. Wash hands before using gloves.
|
04/01/2013 | 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: 1. FLOOR SOILED UNDER DISH WASHING MACHINE. PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING OF THIS LOCATION.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. 2 DOOR REACH IN COOLER ON COOK SIDE MISSING A THERMOMETER. PLEASE PROVIDE.
Location: Kitchen
Equipment: Reach in cooler (2 door)
|
11/28/2012 | Routine |
- 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: There was no sanitizer in the north end sanitizer container.
Location: Kitchen (front)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floor, wall & sink drain line below the front hand sink is soiled.
Location: Kitchen (front)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
|
07/20/2012 | Routine |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The can opener blade is soiled.
Location: Kitchen
Equipment: Can opener
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: Pick up the trash around the dumpster.
Location: Dumpster area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floor below the grill is soiled.
Location: Cook line
|
03/07/2012 | Routine |
| No violation noted during this evaluation. | 12/07/2011 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Raw eggs are on the cook line at room temperature. Keep eggs refrigerated.2) Baked potatoes are 43-47 F.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Raw eggs are on the cook line at room temperature. Keep eggs refrigerated.2) Baked potatoes are 43-47 F.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There is dried food debris on the slicer blade.
Location: Kitchen
Equipment: Slicer
- 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: There was no sanitizer detected in the sanitizer pans. Provide at 50-100 ppm chlorine (1-2 teaspoons of beach per gallon of water).
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: A gyros machine & toaster are stored on the floor.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: The hot water for the cook line hand sink is 78-80 F
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The is very low water pressure in the womens restroom (hand sink). Provide more pressure.
Location: Womens restroom
|
11/28/2011 | Recheck |
Restaurant representatives - add corrected or new information about DIANNA'S DINER, 5015 E STOP 11 RD, Indianapolis, IN »