- 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: POTENTIALLY HAZARDOUS FOOD HELD ON THE COLD TOP WERE NOT AT 41 DEGREE. DISCARD FOOD. HAVE EQUIPMENT REPAIRED
Location: Wait staff area
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: POTENTIALLY HAZARDOUS FOOD HELD ON THE COLD TOP WERE NOT AT 41 DEGREE. DISCARD FOOD. HAVE EQUIPMENT REPAIRED
Location: Wait staff area
Equipment: Cold top
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DRY FLIES . FOLLOW RECOMMENDATION FROM PEST CONTROL PROVIDER. OBSERVED SEVERAL AREAS WHERE WATER IS PUDDLING THROUGHT OUT THE KITCHEN AND BAR AREAS.USE AN INDUSTRAL FAN TO DRY THESE AREA .
Location: Bar
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DRY FLIES . FOLLOW RECOMMENDATION FROM PEST CONTROL PROVIDER. OBSERVED SEVERAL AREAS WHERE WATER IS PUDDLING THROUGHT OUT THE KITCHEN AND BAR AREAS.USE AN INDUSTRAL FAN TO DRY THESE AREA .
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DRY FLIES . FOLLOW RECOMMENDATION FROM PEST CONTROL PROVIDER. OBSERVED SEVERAL AREAS WHERE WATER IS PUDDLING THROUGHT OUT THE KITCHEN AND BAR AREAS.USE AN INDUSTRAL FAN TO DRY THESE AREA .
Location: 2nd bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CHIP WARMER IS HEAVILY SOILED INSIDE AND OUT.2. UPSTAIRS ICE MACHINE SOILED INSIDE AND OUT.
Location: Wait staff area
Equipment: Warming drawers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CHIP WARMER IS HEAVILY SOILED INSIDE AND OUT.2. UPSTAIRS ICE MACHINE SOILED INSIDE AND OUT.
Location: Upstairs storage
Equipment: Ice machine
- 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: PITCHER STORED IN THE HAND SINK AT THE BAR.
Location: Bar
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: OBSERVED EMPLOYEE PLATTING A DISH WITH NO HAIR NET ON. ALL EMPLOYEE MUST WEAR HAIR RESTANINTS WHEN HANDLING FOOD.
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: EMPLOYEE FOOD STORED IN BEER COOLER.
Location: Bar
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINER OF FLOUR WAS NOT LABELED WITH IT'S COMMON NAME.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT OUT.
Location: Dry storage
- 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: 1. AN ACCUMULATION OF GREASE HAS FORMED ALONG THE FIRE SUPPRESSION SYSTEM IN THE HOOD. 2. THE HOOD VENTS IN THE BACK KITCHEN ARE SOILED.PLEASE CLEAN MORE FREQUENTLY.
Location: Cook 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: 1. AN ACCUMULATION OF GREASE HAS FORMED ALONG THE FIRE SUPPRESSION SYSTEM IN THE HOOD. 2. THE HOOD VENTS IN THE BACK KITCHEN ARE SOILED.PLEASE CLEAN MORE FREQUENTLY.
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: FLOOR TILE NOT PROPERLY SEALED. INSTALL GROUT WHERE NEED ON THE COOKS LINE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STANDING WATER IN THE INTERIOR OF THE COLD TOP. HAVE EQUIPMENT REPAIRED.
Location: Wait staff area
Equipment: Cold top
- 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: 1. THE COLD TOP EQUIPMENT IS SOILED AN NOT WORKING PROPERLY. CLEAN BEHIND THE DOOR LID AN ALSO CLEAN THE VENTS THEY ARE SOILED FROM FOOD DEBRIS. THE COMPRESSOR IS SOILED. 2. SODA GUN AND HOLSTER IS MOLDY. PLEASE CLEAN WHEN CONTAMINATION OCCURRS OR AT LEAST EVERY 24 HOURS
Location: Wait staff area
Equipment: Cold top
- 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: 1. THE COLD TOP EQUIPMENT IS SOILED AN NOT WORKING PROPERLY. CLEAN BEHIND THE DOOR LID AN ALSO CLEAN THE VENTS THEY ARE SOILED FROM FOOD DEBRIS. THE COMPRESSOR IS SOILED. 2. SODA GUN AND HOLSTER IS MOLDY. PLEASE CLEAN WHEN CONTAMINATION OCCURRS OR AT LEAST EVERY 24 HOURS
Location: Bar
Equipment: Soda gun & holster
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. THE UNDERSIDE OF THE MTEAL SHELVES IN THE DISH MACHINE AREA IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS.2. THE SPRAY HOSE HANDLE AND CASING IS SOILED FROM FOOD DEBRIS.
Location: Dish machine area
Equipment: Metal shelving
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. THE UNDERSIDE OF THE MTEAL SHELVES IN THE DISH MACHINE AREA IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS.2. THE SPRAY HOSE HANDLE AND CASING IS SOILED FROM FOOD DEBRIS.
Location: Dish machine area
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE STORE IMPROPERLY AT THE COLD TOP COOLER. COS
Location: Wait staff area
Equipment: Cold top
|
06/12/2014 | 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: POTENTIALLY HAZARDOUS FOOD HELD ON THE COLD TOP WERE NOT AT 41 DEGREE. DISCARD FOOD. HAVE EQUIPMENT REPAIRED
Location: Wait staff area
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: POTENTIALLY HAZARDOUS FOOD HELD ON THE COLD TOP WERE NOT AT 41 DEGREE. DISCARD FOOD. HAVE EQUIPMENT REPAIRED
Location: Wait staff area
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DRY FLIES . FOLLOW RECOMMENDATION FROM PEST CONTROL PROVIDER. OBSERVED SEVERAL AREAS WHERE WATER IS PUDDLING THROUGHT OUT THE KITCHEN AND BAR AREAS.USE AN INDUSTRAL FAN TO DRY THESE AREA .
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DRY FLIES . FOLLOW RECOMMENDATION FROM PEST CONTROL PROVIDER. OBSERVED SEVERAL AREAS WHERE WATER IS PUDDLING THROUGHT OUT THE KITCHEN AND BAR AREAS.USE AN INDUSTRAL FAN TO DRY THESE AREA .
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DRY FLIES . FOLLOW RECOMMENDATION FROM PEST CONTROL PROVIDER. OBSERVED SEVERAL AREAS WHERE WATER IS PUDDLING THROUGHT OUT THE KITCHEN AND BAR AREAS.USE AN INDUSTRAL FAN TO DRY THESE AREA .
Location: 2nd bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CHIP WARMER IS HEAVILY SOILED INSIDE AND OUT.2. UPSTAIRS ICE MACHINE SOILED INSIDE AND OUT.
Location: Wait staff area
Equipment: Warming drawers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CHIP WARMER IS HEAVILY SOILED INSIDE AND OUT.2. UPSTAIRS ICE MACHINE SOILED INSIDE AND OUT.
Location: Upstairs storage
Equipment: Ice machine
- 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: PITCHER STORED IN THE HAND SINK AT THE BAR.
Location: Bar
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: OBSERVED EMPLOYEE PLATTING A DISH WITH NO HAIR NET ON. ALL EMPLOYEE MUST WEAR HAIR RESTANINTS WHEN HANDLING FOOD.
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: EMPLOYEE FOOD STORED IN BEER COOLER.
Location: Bar
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINER OF FLOUR WAS NOT LABELED WITH IT'S COMMON NAME.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT OUT.
Location: Dry storage
- 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: 1. AN ACCUMULATION OF GREASE HAS FORMED ALONG THE FIRE SUPPRESSION SYSTEM IN THE HOOD. 2. THE HOOD VENTS IN THE BACK KITCHEN ARE SOILED.PLEASE CLEAN MORE FREQUENTLY.
Location: Cook 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: 1. AN ACCUMULATION OF GREASE HAS FORMED ALONG THE FIRE SUPPRESSION SYSTEM IN THE HOOD. 2. THE HOOD VENTS IN THE BACK KITCHEN ARE SOILED.PLEASE CLEAN MORE FREQUENTLY.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FLOOR TILE NOT PROPERLY SEALED. INSTALL GROUT WHERE NEED ON THE COOKS LINE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STANDING WATER IN THE INTERIOR OF THE COLD TOP. HAVE EQUIPMENT REPAIRED.
Location: Wait staff area
Equipment: Cold top
- 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: 1. THE COLD TOP EQUIPMENT IS SOILED AN NOT WORKING PROPERLY. CLEAN BEHIND THE DOOR LID AN ALSO CLEAN THE VENTS THEY ARE SOILED FROM FOOD DEBRIS. THE COMPRESSOR IS SOILED. 2. SODA GUN AND HOLSTER IS MOLDY. PLEASE CLEAN WHEN CONTAMINATION OCCURRS OR AT LEAST EVERY 24 HOURS
Location: Wait staff area
Equipment: Cold top
- 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: 1. THE COLD TOP EQUIPMENT IS SOILED AN NOT WORKING PROPERLY. CLEAN BEHIND THE DOOR LID AN ALSO CLEAN THE VENTS THEY ARE SOILED FROM FOOD DEBRIS. THE COMPRESSOR IS SOILED. 2. SODA GUN AND HOLSTER IS MOLDY. PLEASE CLEAN WHEN CONTAMINATION OCCURRS OR AT LEAST EVERY 24 HOURS
Location: Bar
Equipment: Soda gun & holster
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. THE UNDERSIDE OF THE MTEAL SHELVES IN THE DISH MACHINE AREA IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS.2. THE SPRAY HOSE HANDLE AND CASING IS SOILED FROM FOOD DEBRIS.
Location: Dish machine area
Equipment: Metal shelving
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. THE UNDERSIDE OF THE MTEAL SHELVES IN THE DISH MACHINE AREA IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS.2. THE SPRAY HOSE HANDLE AND CASING IS SOILED FROM FOOD DEBRIS.
Location: Dish machine area
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE STORE IMPROPERLY AT THE COLD TOP COOLER. COS
Location: Wait staff area
Equipment: Cold top
|
05/27/2014 | 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: POTENTIALLY HAZARDOUS FOOD HELD ON THE COLD TOP WERE NOT AT 41 DEGREE. DISCARD FOOD. HAVE EQUIPMENT REPAIRED
Location: Wait staff area
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: POTENTIALLY HAZARDOUS FOOD HELD ON THE COLD TOP WERE NOT AT 41 DEGREE. DISCARD FOOD. HAVE EQUIPMENT REPAIRED
Location: Wait staff area
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DRY FLIES . FOLLOW RECOMMENDATION FFROM PEST CONTROL PROVIDER.
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DRY FLIES . FOLLOW RECOMMENDATION FFROM PEST CONTROL PROVIDER.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CHIP WARMER IS HEAVILY SOILED INSIDE AND OUT.2. UPSTAIRS ICE MACHINE SOILED INSIDE AND OUT.
Location: Wait staff area
Equipment: Warming drawers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CHIP WARMER IS HEAVILY SOILED INSIDE AND OUT.2. UPSTAIRS ICE MACHINE SOILED INSIDE AND OUT.
Location: Upstairs storage
Equipment: Ice machine
- 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: PITCHER STORED IN THE HAND SINK AT THE BAR.
Location: Bar
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: OBSERVED EMPLOYEE PLATTING A DISH WITH NO HAIR NET ON. ALL EMPLOYEE MUST WEAR HAIR RESTANINTS WHEN HANDLING FOOD.
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: EMPLOYEE FOOD STORED IN BEER COOLER.
Location: Bar
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINER OF FLOUR WAS NOT LABELED WITH IT'S COMMON NAME.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT OUT.
Location: Dry storage
- 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: 1. AN ACCUMULATION OF GREASE HAS FORMED ALONG THE FIRE SUPPRESSION SYSTEM IN THE HOOD. 2. THE HOOD VENTS IN THE BACK KITCHEN ARE SOILED.PLEASE CLEAN MORE FREQUENTLY.
Location: Cook 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: 1. AN ACCUMULATION OF GREASE HAS FORMED ALONG THE FIRE SUPPRESSION SYSTEM IN THE HOOD. 2. THE HOOD VENTS IN THE BACK KITCHEN ARE SOILED.PLEASE CLEAN MORE FREQUENTLY.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FLOOR TILE NOT PROPERLY SEALED. INSTALL GROUT WHERE NEED ON THE COOKS LINE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STANDING WATER IN THE INTERIOR OF THE COLD TOP. HAVE EQUIPMENT REPAIRED.
Location: Wait staff area
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE COLD TOP EQUIPMENT IS SOILED AN NOT WORKING PROPERLY. CLEAN BEHIND THE DOOR LID AN ALSO CLEAN THE VENTS THEY ARE SOILED FROM FOOD DEBRIS. THE COMPRESSOR IS SOILED. 2. SODA GUN AND HOLSTER IS MOLDY. PLEASE CLEAN WHEN CONTAMINATION OCCURRS OR AT LEAST EVERY 24 HOURS
Location: Wait staff area
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE COLD TOP EQUIPMENT IS SOILED AN NOT WORKING PROPERLY. CLEAN BEHIND THE DOOR LID AN ALSO CLEAN THE VENTS THEY ARE SOILED FROM FOOD DEBRIS. THE COMPRESSOR IS SOILED. 2. SODA GUN AND HOLSTER IS MOLDY. PLEASE CLEAN WHEN CONTAMINATION OCCURRS OR AT LEAST EVERY 24 HOURS
Location: Bar
Equipment: Soda gun & holster
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. THE UNDERSIDE OF THE MTEAL SHELVES IN THE DISH MACHINE AREA IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS.2. THE SPRAY HOSE HANDLE AND CASING IS SOILED FROM FOOD DEBRIS.
Location: Dish machine area
Equipment: Metal shelving
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. THE UNDERSIDE OF THE MTEAL SHELVES IN THE DISH MACHINE AREA IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS.2. THE SPRAY HOSE HANDLE AND CASING IS SOILED FROM FOOD DEBRIS.
Location: Dish machine area
- 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: KNIFE STORE IMPROPERLY AT THE COLD TOP COOLER. COS
Location: Wait staff area
Equipment: Cold top
|
05/20/2014 | Routine |
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE USING A TRASH CAN AS A PREP TABLE.
Location: Kitchen
|
12/11/2013 | Routine |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE CAME FROM DINNING AREA AN GRABBED A GLOVE AN STARTED MAKING SHELLS FOR TACO AND BURITOES.
- 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 THEIR HAND BEFORE REACHING IN THE CONTAINER OF GLOVES AN PUTTING ONE ON.
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CAN OPENER IS SOILED AT THGE TIP WERE FOOD CONTYACT THE SURFACE. PLEASE CLEAN .
Location: Kitchen
Equipment: Can opener
- 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: HOOD VENT SOILED. PLEASE CLEAN MORE FREQUENTLY.
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: FLOOR BEHIND THE COOKING EQUIMENT IS SOIED FROM FOOD DEBRIS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DISH MACHINE IS SOILED INSIDE AND OUT WITH AN ACCUMULATION OF FOOD DEBRIS.
Location: Kitchen
Equipment: Dishmachine
|
08/27/2013 | Recheck |
- Glove Use (Critical) (corrected on site)
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: EMPLOYEE CAME FROM DINNING AREA AN GRABBED A GLOVE AN STARTED MAKING SHELLS FOR TACO AND BURITOES.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH THEIR HAND BEFORE REACHING IN THE CONTAINER OF GLOVES AN PUTTING ONE ON.
- 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.
Comments: CAN OPENER IS SOILED AT THGE TIP WERE FOOD CONTYACT THE SURFACE. PLEASE CLEAN .
Location: Kitchen
Equipment: Can opener
- 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: HOOD VENT SOILED. PLEASE CLEAN MORE FREQUENTLY.
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: FLOOR BEHIND THE COOKING EQUIMENT IS SOIED FROM FOOD DEBRIS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DISH MACHINE IS SOILED INSIDE AND OUT WITH AN ACCUMULATION OF FOOD DEBRIS.
Location: Kitchen
Equipment: Dishmachine
|
08/19/2013 | 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: SALSA AND SHREDDED CHEESE WERE IN COLD WELL AT ROOM TEMPERATURE . DISCARD
Location: Cook line
Equipment: Make table cooler
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CALL AN EXTERMINATOR. KEEP AREAS DRY AND CLEAN. DON'T LEAVE BAR UNCLEANED OVER NIGHT. AFTER MOPPING FLOOR ENSURE AREA IS COMPLETELY DRY. ONGOING
Location: Bar
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CALL AN EXTERMINATOR. KEEP AREAS DRY AND CLEAN. DON'T LEAVE BAR UNCLEANED OVER NIGHT. AFTER MOPPING FLOOR ENSURE AREA IS COMPLETELY DRY. ONGOING
Location: Main bar
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: REACH IN COOLER HEAVILY SOILED. PLEASE CLEAN WHEN SPILLS OCCUR.
Location: Main bar
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK WERE SOILED . HAND SINKS SHALL BE MAINTAINED CLEAN AT ALL TIMES.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK WERE SOILED . HAND SINKS SHALL BE MAINTAINED CLEAN AT ALL TIMES.
Location: Main bar
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. ICE DUMPED IN THE HAND SINK.2. A LIME AND STIR STICK WERE STORED IN THE HAND SINK. PLEASE USE THE HAND SINK FOR HAND WASHING ONLY.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. ICE DUMPED IN THE HAND SINK.2. A LIME AND STIR STICK WERE STORED IN THE HAND SINK. PLEASE USE THE HAND SINK FOR HAND WASHING ONLY.
Location: Main bar
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER PIPE IS DISPLACED AN NOT DRAINING PROPERLY UNDER THE DISH MACHINE. PLEASE HAVE REPAIRED.
Location: Dish machine area
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: REPLACE DAMAGED OR MISSING HOOD FILTERS.
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: 1.- 2. VENT FILTER AND HOOD . SAME 3. CEILING VENTS AND CEILING TILE ARE SOILED. DONE CLEAN THE REMOVABLE VENT FITERS MORE FREQUENTLY.
Location: Cook 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: 1.- 2. VENT FILTER AND HOOD . SAME 3. CEILING VENTS AND CEILING TILE ARE SOILED. DONE CLEAN THE REMOVABLE VENT FITERS MORE FREQUENTLY.
Location: Kitchen (back)
- 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: 1.- 2. VENT FILTER AND HOOD . SAME 3. CEILING VENTS AND CEILING TILE ARE SOILED. DONE CLEAN THE REMOVABLE VENT FITERS MORE FREQUENTLY.
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. FLOOR SOILED IN WALK IN FREEZER.2. FLOOR THROUGHT KITCHEN WAS SOILED.
Location: Walk-in freezer
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR SOILED IN WALK IN FREEZER.2. FLOOR THROUGHT KITCHEN WAS SOILED.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PIZZA OVEN SOILED. PLEASE CLEAN THE EXTERIOR SURFACE OF THE PIZZA OVEN. 2. HEAT LAMP SOILED FROM DUST AND DEBRIS . PLEASE CLEAN AREA WERE PLATED FOOD IS HELD.3. WEAK SIDE AREA WHERE THE WOODEN LINER ARE STORED IS SOILED . PLEASE CLEANPLEASE KEEP ALL EQUIPMENT FREE OF ACCUMULATION OF DUST, DIRT, FOOD RESIDUE AND OTHER DEBRIS.
Location: Cook line
Equipment: Pizza oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PIZZA OVEN SOILED. PLEASE CLEAN THE EXTERIOR SURFACE OF THE PIZZA OVEN. 2. HEAT LAMP SOILED FROM DUST AND DEBRIS . PLEASE CLEAN AREA WERE PLATED FOOD IS HELD.3. WEAK SIDE AREA WHERE THE WOODEN LINER ARE STORED IS SOILED . PLEASE CLEANPLEASE KEEP ALL EQUIPMENT FREE OF ACCUMULATION OF DUST, DIRT, FOOD RESIDUE AND OTHER DEBRIS.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PIZZA OVEN SOILED. PLEASE CLEAN THE EXTERIOR SURFACE OF THE PIZZA OVEN. 2. HEAT LAMP SOILED FROM DUST AND DEBRIS . PLEASE CLEAN AREA WERE PLATED FOOD IS HELD.3. WEAK SIDE AREA WHERE THE WOODEN LINER ARE STORED IS SOILED . PLEASE CLEANPLEASE KEEP ALL EQUIPMENT FREE OF ACCUMULATION OF DUST, DIRT, FOOD RESIDUE AND OTHER DEBRIS.
Location: Cook line
|
05/06/2013 | 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: SALSA AND SHREDDED CHEESE WERE IN COLD WELL AT ROOM TEMPERATURE . DISCARD
Location: Cook line
Equipment: Make table cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CALL AN EXTERMINATOR. KEEP AREAS DRY AND CLEAN. DON'T LEAVE BAR UNCLEANED OVER NIGHT. AFTER MOPPING FLOOR ENSURE AREA IS COMPLETELY DRY. ONGOING
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CALL AN EXTERMINATOR. KEEP AREAS DRY AND CLEAN. DON'T LEAVE BAR UNCLEANED OVER NIGHT. AFTER MOPPING FLOOR ENSURE AREA IS COMPLETELY DRY. ONGOING
Location: Main bar
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: REACH IN COOLER HEAVILY SOILED. PLEASE CLEAN WHEN SPILLS OCCUR.
Location: Main bar
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK WERE SOILED . HAND SINKS SHALL BE MAINTAINED CLEAN AT ALL TIMES.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK WERE SOILED . HAND SINKS SHALL BE MAINTAINED CLEAN AT ALL TIMES.
Location: Main bar
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. ICE DUMPED IN THE HAND SINK.2. A LIME AND STIR STICK WERE STORED IN THE HAND SINK. PLEASE USE THE HAND SINK FOR HAND WASHING ONLY.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. ICE DUMPED IN THE HAND SINK.2. A LIME AND STIR STICK WERE STORED IN THE HAND SINK. PLEASE USE THE HAND SINK FOR HAND WASHING ONLY.
Location: Main bar
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER PIPE IS DISPLACED AN NOT DRAINING PROPERLY UNDER THE DISH MACHINE. PLEASE HAVE REPAIRED.
Location: Dish machine area
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: REPLACE DAMAGED OR MISSING HOOD FILTERS.
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: 1.- 2. VENT FILTER AND HOOD . SAME 3. CEILING VENTS AND CEILING TILE ARE SOILED. DONE CLEAN THE REMOVABLE VENT FITERS MORE FREQUENTLY.
Location: Cook 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: 1.- 2. VENT FILTER AND HOOD . SAME 3. CEILING VENTS AND CEILING TILE ARE SOILED. DONE CLEAN THE REMOVABLE VENT FITERS MORE FREQUENTLY.
Location: Kitchen (back)
- 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: 1.- 2. VENT FILTER AND HOOD . SAME 3. CEILING VENTS AND CEILING TILE ARE SOILED. DONE CLEAN THE REMOVABLE VENT FITERS MORE FREQUENTLY.
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. FLOOR SOILED IN WALK IN FREEZER.2. FLOOR THROUGHT KITCHEN WAS SOILED.
Location: Walk-in freezer
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR SOILED IN WALK IN FREEZER.2. FLOOR THROUGHT KITCHEN WAS SOILED.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PIZZA OVEN SOILED. PLEASE CLEAN THE EXTERIOR SURFACE OF THE PIZZA OVEN. 2. HEAT LAMP SOILED FROM DUST AND DEBRIS . PLEASE CLEAN AREA WERE PLATED FOOD IS HELD.3. WEAK SIDE AREA WHERE THE WOODEN LINER ARE STORED IS SOILED . PLEASE CLEANPLEASE KEEP ALL EQUIPMENT FREE OF ACCUMULATION OF DUST, DIRT, FOOD RESIDUE AND OTHER DEBRIS.
Location: Cook line
Equipment: Pizza oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PIZZA OVEN SOILED. PLEASE CLEAN THE EXTERIOR SURFACE OF THE PIZZA OVEN. 2. HEAT LAMP SOILED FROM DUST AND DEBRIS . PLEASE CLEAN AREA WERE PLATED FOOD IS HELD.3. WEAK SIDE AREA WHERE THE WOODEN LINER ARE STORED IS SOILED . PLEASE CLEANPLEASE KEEP ALL EQUIPMENT FREE OF ACCUMULATION OF DUST, DIRT, FOOD RESIDUE AND OTHER DEBRIS.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PIZZA OVEN SOILED. PLEASE CLEAN THE EXTERIOR SURFACE OF THE PIZZA OVEN. 2. HEAT LAMP SOILED FROM DUST AND DEBRIS . PLEASE CLEAN AREA WERE PLATED FOOD IS HELD.3. WEAK SIDE AREA WHERE THE WOODEN LINER ARE STORED IS SOILED . PLEASE CLEANPLEASE KEEP ALL EQUIPMENT FREE OF ACCUMULATION OF DUST, DIRT, FOOD RESIDUE AND OTHER DEBRIS.
Location: Cook line
|
05/06/2013 | 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: SALSA AND SHREDDED CHEESE WERE IN COLD WELL AT ROOM TEMPERATURE . DISCARD
Location: Cook line
Equipment: Make table cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CALL AN EXTERMINATOR. KEEP AREAS DRY AND CLEAN. DON'T LEAVE BAR UNCLEANED OVER NIGHT. AFTER MOPPING FLOOR ENSURE AREA IS COMPLETELY DRY.
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CALL AN EXTERMINATOR. KEEP AREAS DRY AND CLEAN. DON'T LEAVE BAR UNCLEANED OVER NIGHT. AFTER MOPPING FLOOR ENSURE AREA IS COMPLETELY DRY.
Location: Main bar
- 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.
Comments: REACH IN COOLER HEAVILY SOILED. PLEASE CLEAN WHEN SPILLS OCCUR.
Location: Main bar
Equipment: Reach in cooler
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK WERE SOILED . HAND SINKS SHALL BE MAINTAINED CLEAN AT ALL TIMES.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK WERE SOILED . HAND SINKS SHALL BE MAINTAINED CLEAN AT ALL TIMES.
Location: Main bar
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. ICE DUMPED IN THE HAND SINK.2. A LIME AND STIR STICK WERE STORED IN THE HAND SINK. PLEASE USE THE HAND SINK FOR HAND WASHING ONLY.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. ICE DUMPED IN THE HAND SINK.2. A LIME AND STIR STICK WERE STORED IN THE HAND SINK. PLEASE USE THE HAND SINK FOR HAND WASHING ONLY.
Location: Main bar
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER PIPE IS DISPLACED AN NOT DRAINING PROPERLY UNDER THE DISH MACHINE. PLEASE HAVE REPAIRED.
Location: Dish machine area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: REPLACE DAMAGED OR MISSING HOOD FILTERS.
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: 1.- 2. VENT FILTER AND HOOD . 3. CEILING VENTS AND CEILING TILE ARE SOILED. KEEP CLEAN AND FREE OF DUST AND DEBRIS.
Location: Cook 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: 1.- 2. VENT FILTER AND HOOD . 3. CEILING VENTS AND CEILING TILE ARE SOILED. KEEP CLEAN AND FREE OF DUST AND DEBRIS.
Location: Kitchen (back)
- 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: 1.- 2. VENT FILTER AND HOOD . 3. CEILING VENTS AND CEILING TILE ARE SOILED. KEEP CLEAN AND FREE OF DUST AND DEBRIS.
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. FLOOR SOILED IN WALK IN FREEZER.2. FLOOR THROUGHT KITCHEN WAS SOILED.
Location: Walk-in freezer
- 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 IN WALK IN FREEZER.2. FLOOR THROUGHT KITCHEN WAS SOILED.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PIZZA OVEN SOILED. PLEASE CLEAN THE EXTERIOR SURFACE OF THE PIZZA OVEN. 2. HEAT LAMP SOILED FROM DUST AND DEBRIS . PLEASE CLEAN AREA WERE PLATED FOOD IS HELD.3. WEAK SIDE AREA WHERE THE WOODEN LINER ARE STORED IS SOILED . PLEASE CLEANPLEASE KEEP ALL EQUIPMENT FREE OF ACCUMULATION OF DUST, DIRT, FOOD RESIDUE AND OTHER DEBRIS.
Location: Cook line
Equipment: Pizza oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PIZZA OVEN SOILED. PLEASE CLEAN THE EXTERIOR SURFACE OF THE PIZZA OVEN. 2. HEAT LAMP SOILED FROM DUST AND DEBRIS . PLEASE CLEAN AREA WERE PLATED FOOD IS HELD.3. WEAK SIDE AREA WHERE THE WOODEN LINER ARE STORED IS SOILED . PLEASE CLEANPLEASE KEEP ALL EQUIPMENT FREE OF ACCUMULATION OF DUST, DIRT, FOOD RESIDUE AND OTHER DEBRIS.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PIZZA OVEN SOILED. PLEASE CLEAN THE EXTERIOR SURFACE OF THE PIZZA OVEN. 2. HEAT LAMP SOILED FROM DUST AND DEBRIS . PLEASE CLEAN AREA WERE PLATED FOOD IS HELD.3. WEAK SIDE AREA WHERE THE WOODEN LINER ARE STORED IS SOILED . PLEASE CLEANPLEASE KEEP ALL EQUIPMENT FREE OF ACCUMULATION OF DUST, DIRT, FOOD RESIDUE AND OTHER DEBRIS.
Location: Cook line
|
04/29/2013 | Routine |
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: FOOD SCOOP AND CAN OPENER SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
|
01/04/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ICE MACHINE KICK PLATE , DOOR AND LID AREA WERE SOILED . PLEASE CLEAN MORE FREQUENTLY.
Location: Upstairs storage
Equipment: Ice machine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ICE MACHINE KICK PLATE , DOOR AND LID AREA WERE SOILED . PLEASE CLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: Ice machine
- 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: OBSERVED A OPEN CAN OF ROCK STAR ENERGY DRINK STORED ON THE SHELVES IN DRY STORAGE AREA. COS
Location: Dry storage
Equipment: Wood shelving
- 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: DISH MACHINE NOT DISPENSING SANITIZER DURING WASH CYCLE PLEASE HAVE REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: HOOD VENT WERE SOILED IN BACK KITCHEN AREA. PLEASE CLEAN
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: WATER LEAKING FROM THE AIR VENT IN THE CEILING IN BACK KITCHEN AREA
Location: Kitchen (back)
- Sanitizer alarm (corrected)
No sanitizer alarm on the ware washing machine.
Correction: Provide alarm.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLEASE CLEAN AND SANITIZE FLOOR DRAINES THROUGHT OUT KITCHEN
Location: Kitchen
|
08/24/2012 | Recheck |
- 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: DISH MACHINE NOT DISPENSING SANITIZER DURING WASH CYCLE PLEASE HAVE REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- 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: OBSERVED A OPEN CAN OF ROCK STAR ENERGY DRINK STORED ON THE SHELVES IN DRY STORAGE AREA. COS
Location: Dry storage
Equipment: Wood shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ICE MACHINE KICK PLATE , DOOR AND LID AREA WERE SOILED . PLEASE CLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: Ice machine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ICE MACHINE KICK PLATE , DOOR AND LID AREA WERE SOILED . PLEASE CLEAN MORE FREQUENTLY.
Location: Upstairs storage
Equipment: Ice machine
- 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.
- 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: HOOD VENT WERE SOILED IN BACK KITCHEN AREA. PLEASE CLEAN
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WATER LEAKING FROM THE AIR VENT IN THE CEILING IN BACK KITCHEN AREA
Location: Kitchen (back)
- Sanitizer alarm
No sanitizer alarm on the ware washing machine.
Correction: Provide alarm.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLEASE CLEAN AND SANITIZE FLOOR DRAINES THROUGHT OUT KITCHEN
Location: Kitchen
|
08/17/2012 | Routine |
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Margi frozen machine was soiled. Please clean and sanitizes when contamination occurrs.
Location: Bar
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Cook 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: Please clean vents
Location: Kitchen
|
04/20/2012 | Routine |
| No violation noted during this evaluation. | 12/19/2011 | Routine |
Restaurant representatives - add corrected or new information about DON PABLO'S #21, 3824 E 82ND ST, Indianapolis, IN »