- 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: 1. Gnats observed in dry stock area by water softener. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Dry storage
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working conditon.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean. 2. Small white cutting board soiled at salad cold top in kitchen area. Clean and sanitze. Replace if needed.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean. 2. Small white cutting board soiled at salad cold top in kitchen area. Clean and sanitze. Replace if needed.
Location: Kitchen
- 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. Hand sink used to thaw pan of frozen steaks on cooks line. Do not use hand sink for any other purpose other than hand washing.
Location: Cook line
Equipment: Hand sink
- 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. Exhaust hood and filters soiled. Clean.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Cove base molding misisng by dry stock room entrance door way. Replace all missing / dammaged cove base molding.
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. Wall space soiled by mop sink area. Clean all soiled wall space. 2. Mop sink soiled. Clean 3. Floor soiled by employee restroom by coat storage. Clean. 4. Floor soiled by back door. Clean. 5. Floor soiled below all cooking equipment. Clean. 6 Floro soiled below all shelving insiide of walk in cooler and along wall and floor junctions. Clean. 7. Wall space behind large flat top grill soiled. Clean.
Location: Back room
- 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. Wall space soiled by mop sink area. Clean all soiled wall space. 2. Mop sink soiled. Clean 3. Floor soiled by employee restroom by coat storage. Clean. 4. Floor soiled by back door. Clean. 5. Floor soiled below all cooking equipment. Clean. 6 Floro soiled below all shelving insiide of walk in cooler and along wall and floor junctions. Clean. 7. Wall space behind large flat top grill soiled. Clean.
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. Wall space soiled by mop sink area. Clean all soiled wall space. 2. Mop sink soiled. Clean 3. Floor soiled by employee restroom by coat storage. Clean. 4. Floor soiled by back door. Clean. 5. Floor soiled below all cooking equipment. Clean. 6 Floro soiled below all shelving insiide of walk in cooler and along wall and floor junctions. Clean. 7. Wall space behind large flat top grill soiled. Clean.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood filters dammaged in exhaust hood above cooking equipment. Repair or replace all dammaged filters.
Location: Cook line
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Box of food on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of small table used for small flat top grill on cooks line soiled. Clean. 2. Keg cooler soiled inside. Clean. 3. Bar cooler that has mixers soiled inside. Clean and remove cardboard. Do not line with cardboard.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of small table used for small flat top grill on cooks line soiled. Clean. 2. Keg cooler soiled inside. Clean. 3. Bar cooler that has mixers soiled inside. Clean and remove cardboard. Do not line with cardboard.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of small table used for small flat top grill on cooks line soiled. Clean. 2. Keg cooler soiled inside. Clean. 3. Bar cooler that has mixers soiled inside. Clean and remove cardboard. Do not line with cardboard.
Location: Bar
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in employee restroom. Provide.
Location: Emp restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Water supply line leaking below dish machine work sink area. Repair to a sound condtion. 2. Hand sink drain leaking in bar into a small pan. Repair drain.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Water supply line leaking below dish machine work sink area. Repair to a sound condtion. 2. Hand sink drain leaking in bar into a small pan. Repair drain.
Location: Bar
|
07/15/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats observed in dry stock area by water softener. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Dry storage
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working conditon.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean. 2. Small white cutting board soiled at salad cold top in kitchen area. Clean and sanitze. Replace if needed.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean. 2. Small white cutting board soiled at salad cold top in kitchen area. Clean and sanitze. Replace if needed.
Location: Kitchen
- 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. Hand sink used to thaw pan of frozen steaks on cooks line. Do not use hand sink for any other purpose other than hand washing.
Location: Cook line
Equipment: Hand sink
- 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. Exhaust hood and filters soiled. Clean.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Cove base molding misisng by dry stock room entrance door way. Replace all missing / dammaged cove base molding.
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. Wall space soiled by mop sink area. Clean all soiled wall space. 2. Mop sink soiled. Clean 3. Floor soiled by employee restroom by coat storage. Clean. 4. Floor soiled by back door. Clean. 5. Floor soiled below all cooking equipment. Clean. 6 Floro soiled below all shelving insiide of walk in cooler and along wall and floor junctions. Clean. 7. Wall space behind large flat top grill soiled. Clean.
Location: Back room
- 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. Wall space soiled by mop sink area. Clean all soiled wall space. 2. Mop sink soiled. Clean 3. Floor soiled by employee restroom by coat storage. Clean. 4. Floor soiled by back door. Clean. 5. Floor soiled below all cooking equipment. Clean. 6 Floro soiled below all shelving insiide of walk in cooler and along wall and floor junctions. Clean. 7. Wall space behind large flat top grill soiled. Clean.
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. Wall space soiled by mop sink area. Clean all soiled wall space. 2. Mop sink soiled. Clean 3. Floor soiled by employee restroom by coat storage. Clean. 4. Floor soiled by back door. Clean. 5. Floor soiled below all cooking equipment. Clean. 6 Floro soiled below all shelving insiide of walk in cooler and along wall and floor junctions. Clean. 7. Wall space behind large flat top grill soiled. Clean.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood filters dammaged in exhaust hood above cooking equipment. Repair or replace all dammaged filters.
Location: Cook line
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Box of food on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of small table used for small flat top grill on cooks line soiled. Clean. 2. Keg cooler soiled inside. Clean. 3. Bar cooler that has mixers soiled inside. Clean and remove cardboard. Do not line with cardboard.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of small table used for small flat top grill on cooks line soiled. Clean. 2. Keg cooler soiled inside. Clean. 3. Bar cooler that has mixers soiled inside. Clean and remove cardboard. Do not line with cardboard.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of small table used for small flat top grill on cooks line soiled. Clean. 2. Keg cooler soiled inside. Clean. 3. Bar cooler that has mixers soiled inside. Clean and remove cardboard. Do not line with cardboard.
Location: Bar
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in employee restroom. Provide.
Location: Emp restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Water supply line leaking below dish machine work sink area. Repair to a sound condtion. 2. Hand sink drain leaking in bar into a small pan. Repair drain.
Location: Dish machine 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. Water supply line leaking below dish machine work sink area. Repair to a sound condtion. 2. Hand sink drain leaking in bar into a small pan. Repair drain.
Location: Bar
|
07/08/2014 | Routine |
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dishmachine not sanitizing at time of inspection. Repair to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Microwave oven soiled inside on cooks line. Clean.
Location: Cook line
Equipment: Microwave oven
- 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 below equipment and shelving etc. in chip / drink area in wait staff area. Clean all soiled floor space.
Location: Wait staff area
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard inside of beer coolers in bar. Remove and clean coolers. Do not line with cardboard.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood filter above cooking equipment in poor repair. Repair dammaged filter.
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water not working at hand sink in employee restroom. Repair hot water to hand sink.
Location: Emp restroom
Equipment: Hand sink
|
02/06/2014 | Recheck |
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dishmachine not sanitizing at time of inspection. Repair to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Microwave oven soiled inside on cooks line. Clean.
Location: Cook line
Equipment: Microwave oven
- 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 below equipment and shelving etc. in chip / drink area in wait staff area. Clean all soiled floor space.
Location: Wait staff area
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard inside of beer coolers in bar. Remove and clean coolers. Do not line with cardboard.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood filter above cooking equipment in poor repair. Repair dammaged filter.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water not working at hand sink in employee restroom. Repair hot water to hand sink.
Location: Emp restroom
Equipment: Hand sink
|
01/30/2014 | Routine |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled by ice machine in kitchen area. Clean.
Location: Kitchen
Equipment: Hand sink
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below shelving next to ice machine. Clean. CORRECTED 2. Floor space soiled below all cooking equipment and coolers, prep tables on cooks line. Clean. 3. Floor space soiled below metal wire shelving in dry stock room. Clean. CORRECTED 4. Floor space soiled below equipment and shelving in dish machine area. Clean. CORRECTED 5. Floor space soiled below shelving inside of walk in cooler and along wall and floor junctions. Clean. CORRECTED 6. Wall space soiled behind cooking equipment on cooks line. Clean.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below shelving next to ice machine. Clean. CORRECTED 2. Floor space soiled below all cooking equipment and coolers, prep tables on cooks line. Clean. 3. Floor space soiled below metal wire shelving in dry stock room. Clean. CORRECTED 4. Floor space soiled below equipment and shelving in dish machine area. Clean. CORRECTED 5. Floor space soiled below shelving inside of walk in cooler and along wall and floor junctions. Clean. CORRECTED 6. Wall space soiled behind cooking equipment on cooks line. 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. Floor space soiled below shelving next to ice machine. Clean. CORRECTED 2. Floor space soiled below all cooking equipment and coolers, prep tables on cooks line. Clean. 3. Floor space soiled below metal wire shelving in dry stock room. Clean. CORRECTED 4. Floor space soiled below equipment and shelving in dish machine area. Clean. CORRECTED 5. Floor space soiled below shelving inside of walk in cooler and along wall and floor junctions. Clean. CORRECTED 6. Wall space soiled behind cooking equipment on cooks line. Clean.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below shelving next to ice machine. Clean. CORRECTED 2. Floor space soiled below all cooking equipment and coolers, prep tables on cooks line. Clean. 3. Floor space soiled below metal wire shelving in dry stock room. Clean. CORRECTED 4. Floor space soiled below equipment and shelving in dish machine area. Clean. CORRECTED 5. Floor space soiled below shelving inside of walk in cooler and along wall and floor junctions. Clean. CORRECTED 6. Wall space soiled behind cooking equipment on cooks line. Clean.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below shelving next to ice machine. Clean. CORRECTED 2. Floor space soiled below all cooking equipment and coolers, prep tables on cooks line. Clean. 3. Floor space soiled below metal wire shelving in dry stock room. Clean. CORRECTED 4. Floor space soiled below equipment and shelving in dish machine area. Clean. CORRECTED 5. Floor space soiled below shelving inside of walk in cooler and along wall and floor junctions. Clean. CORRECTED 6. Wall space soiled behind cooking equipment on cooks line. Clean.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below shelving next to ice machine. Clean. CORRECTED 2. Floor space soiled below all cooking equipment and coolers, prep tables on cooks line. Clean. 3. Floor space soiled below metal wire shelving in dry stock room. Clean. CORRECTED 4. Floor space soiled below equipment and shelving in dish machine area. Clean. CORRECTED 5. Floor space soiled below shelving inside of walk in cooler and along wall and floor junctions. Clean. CORRECTED 6. Wall space soiled behind cooking equipment on cooks line. Clean.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in freezer. Repair and remove ice. 2. Light not working on cooks line. Repair light.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in freezer. Repair and remove ice. 2. Light not working on cooks line. Repair light.
Location: Cook line
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of onions on floor in dry storage area. Remove and store on approved shelving.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Keg cooler soiled inside in bar. Clean.
Location: Bar
Equipment: Keg cooler
|
08/13/2013 | Recheck |
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled by ice machine in kitchen area. Clean.
Location: Kitchen
Equipment: Hand sink
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below shelving next to ice machine. Clean. 2. Floor space soiled below all cooking equipment and coolers, prep tables on cooks line. Clean. 3. Floor space soiled below metal wire shelving in dry stock room. Clean. 4. Floor space soiled below equipment and shelving in dish machine area. Clean. 5. Floor space soiled below shelving inside of walk in cooler and along wall and floor junctions. Clean. 6. Wall space soiled behind cooking equipment on cooks line. Clean.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below shelving next to ice machine. Clean. 2. Floor space soiled below all cooking equipment and coolers, prep tables on cooks line. Clean. 3. Floor space soiled below metal wire shelving in dry stock room. Clean. 4. Floor space soiled below equipment and shelving in dish machine area. Clean. 5. Floor space soiled below shelving inside of walk in cooler and along wall and floor junctions. Clean. 6. Wall space soiled behind cooking equipment on cooks line. 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. Floor space soiled below shelving next to ice machine. Clean. 2. Floor space soiled below all cooking equipment and coolers, prep tables on cooks line. Clean. 3. Floor space soiled below metal wire shelving in dry stock room. Clean. 4. Floor space soiled below equipment and shelving in dish machine area. Clean. 5. Floor space soiled below shelving inside of walk in cooler and along wall and floor junctions. Clean. 6. Wall space soiled behind cooking equipment on cooks line. Clean.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below shelving next to ice machine. Clean. 2. Floor space soiled below all cooking equipment and coolers, prep tables on cooks line. Clean. 3. Floor space soiled below metal wire shelving in dry stock room. Clean. 4. Floor space soiled below equipment and shelving in dish machine area. Clean. 5. Floor space soiled below shelving inside of walk in cooler and along wall and floor junctions. Clean. 6. Wall space soiled behind cooking equipment on cooks line. Clean.
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: 1. Floor space soiled below shelving next to ice machine. Clean. 2. Floor space soiled below all cooking equipment and coolers, prep tables on cooks line. Clean. 3. Floor space soiled below metal wire shelving in dry stock room. Clean. 4. Floor space soiled below equipment and shelving in dish machine area. Clean. 5. Floor space soiled below shelving inside of walk in cooler and along wall and floor junctions. Clean. 6. Wall space soiled behind cooking equipment on cooks line. Clean.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below shelving next to ice machine. Clean. 2. Floor space soiled below all cooking equipment and coolers, prep tables on cooks line. Clean. 3. Floor space soiled below metal wire shelving in dry stock room. Clean. 4. Floor space soiled below equipment and shelving in dish machine area. Clean. 5. Floor space soiled below shelving inside of walk in cooler and along wall and floor junctions. Clean. 6. Wall space soiled behind cooking equipment on cooks line. Clean.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in freezer. Repair and remove ice. 2. Light not working on cooks line. Repair light.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in freezer. Repair and remove ice. 2. Light not working on cooks line. Repair light.
Location: Cook line
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of onions on floor in dry storage area. Remove and store on approved shelving.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Keg cooler soiled inside in bar. Clean.
Location: Bar
Equipment: Keg cooler
|
08/06/2013 | Routine |
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. Container of chips with no lid on plastic crate needs to be discarded due to posible contaminaton from water backing up from floor drains in kitchen area.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All metal pans etc on bottom shelf of prep table need to be re washed and sanitized due to posible contamination. Prep table is next to gas stove unit. 2. Tomato slicer, weight scale and utensils on bottom shelf of prep table next to vegetable prep sink needs to be re washed and sanitized.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Remove boxes of food from floor of walk in freezer. note> boxes werenot contaminated by water.
Location: Walk-in freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Several floor drains are backed up in kitchen and dish machine areas. Reepair all drains tro a sound working condition.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space was contaminated by waste water backing up from several floor drains throughout kitchen area. Dish machine area and inside of walk in cooler. Clean and sanitize all floor space.
Location: Kitchen
|
05/07/2013 | Non-Illness Complaint Recheck |
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. Container of chips with no lid on plastic crate needs to be discarded due to posible contaminaton from water backing up from floor drains in kitchen area.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All metal pans etc on bottom shelf of prep table need to be re washed and sanitized due to posible contamination. Prep table is next to gas stove unit. 2. Tomato slicer, weight scale and utensils on bottom shelf of prep table next to vegetable prep sink needs to be re washed and sanitized.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Remove boxes of food from floor of walk in freezer. note> boxes werenot contaminated by water.
Location: Walk-in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Several floor drains are backed up in kitchen and dish machine areas. Reepair all drains tro a sound working condition.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space was contaminated by waste water backing up from several floor drains throughout kitchen area. Dish machine area and inside of walk in cooler. Clean and sanitize all floor space.
Location: Kitchen
|
05/07/2013 | 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. Small reach in cooler in kitchen area holding cold foods at 47 to 48 deg. F. on top of unit. Repair unit if needed so as to hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: Reach in cooler
- 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. Toxic spray bottle not labeled. Label all spray bottles. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in employee restroom soiled. Clean
Location: Emp restroom
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 put on gloves to handle ready to eat food items without washing hands first. You must wash hands at approved hand sink with soap and towels before using gloves to handle ready to eat food items.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. Employee coats stored with dry stock items. Remove and store in approved manner.
Location: Dry storage
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop for ice machine stored on top of ice machine. Remove and store in approved manner.
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. Wall space behind cooking equipment soiled. Clean all soiled wall space. 2. Mold on wall and seal at dish machine work tables. Clean all soiled wall space. 3. Mold on wall and seal at three bay sink. Clean all soiled wall space.
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. Wall space behind cooking equipment soiled. Clean all soiled wall space. 2. Mold on wall and seal at dish machine work tables. Clean all soiled wall space. 3. Mold on wall and seal at three bay sink. Clean all soiled wall space.
Location: Dish machine area
- 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. Wall space behind cooking equipment soiled. Clean all soiled wall space. 2. Mold on wall and seal at dish machine work tables. Clean all soiled wall space. 3. Mold on wall and seal at three bay sink. Clean all soiled wall space.
Location: Three bay area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in exhaust hood. Repair light.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Toilet in employee restroom soiled. Clean. 2. Space below deep fry units soiled. Clean. 3. Old white chest freezer for ice cream soiled inside. Repair and clean and sanitze or remove from store.
Location: Emp restroom
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Toilet in employee restroom soiled. Clean. 2. Space below deep fry units soiled. Clean. 3. Old white chest freezer for ice cream soiled inside. Repair and clean and sanitze or remove from store.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Toilet in employee restroom soiled. Clean. 2. Space below deep fry units soiled. Clean. 3. Old white chest freezer for ice cream soiled inside. Repair and clean and sanitze or remove from store.
Location: Kitchen
Equipment: Chest freezer
|
04/10/2013 | 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. Small reach in cooler in kitchen area holding cold foods at 47 to 48 deg. F. on top of unit. Repair unit if needed so as to hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: Reach in cooler
- 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. Toxic spray bottle not labeled. Label all spray bottles. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in employee restroom soiled. Clean
Location: Emp restroom
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 put on gloves to handle ready to eat food items without washing hands first. You must wash hands at approved hand sink with soap and towels before using gloves to handle ready to eat food items.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. Employee coats stored with dry stock items. Remove and store in approved manner.
Location: Dry storage
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop for ice machine stored on top of ice machine. Remove and store in approved manner.
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. Wall space behind cooking equipment soiled. Clean all soiled wall space. 2. Mold on wall and seal at dish machine work tables. Clean all soiled wall space. 3. Mold on wall and seal at three bay sink. Clean all soiled wall space.
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. Wall space behind cooking equipment soiled. Clean all soiled wall space. 2. Mold on wall and seal at dish machine work tables. Clean all soiled wall space. 3. Mold on wall and seal at three bay sink. Clean all soiled wall space.
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: 1. Wall space behind cooking equipment soiled. Clean all soiled wall space. 2. Mold on wall and seal at dish machine work tables. Clean all soiled wall space. 3. Mold on wall and seal at three bay sink. Clean all soiled wall space.
Location: Three bay area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in exhaust hood. Repair light.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Toilet in employee restroom soiled. Clean. 2. Space below deep fry units soiled. Clean. 3. Old white chest freezer for ice cream soiled inside. Repair and clean and sanitze or remove from store.
Location: Emp restroom
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Toilet in employee restroom soiled. Clean. 2. Space below deep fry units soiled. Clean. 3. Old white chest freezer for ice cream soiled inside. Repair and clean and sanitze or remove from store.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Toilet in employee restroom soiled. Clean. 2. Space below deep fry units soiled. Clean. 3. Old white chest freezer for ice cream soiled inside. Repair and clean and sanitze or remove from store.
Location: Kitchen
Equipment: Chest freezer
|
04/03/2013 | Routine |
- 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. Mold on wall by dish machine sprayer. Remvoe all mold.
Location: Dish machine area
|
11/20/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Dressings on the Cold top are 47-52 F. (cooler is 47 Inside).
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: The dish machine is not dispensing a sanitizer. Do not use until it is able to dispense 50 ppm chlorine.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Some plastic pans on the clean pan shelf are soiled.
Location: Kitchen (back)
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: There are boxes of food on the floor in the walk in freezer.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The dry storage shelves are soiled.
Location: Dry storage
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There are no towels for the tortilla stating hand sink.
Location: Dining room
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: There is a leak in the bar sink faucet.
Location: Bar
|
07/16/2012 | 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: Dressings on the Cold top are 47-52 F. (cooler is 47 Inside).
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: The dish machine is not dispensing a sanitizer. Do not use until it is able to dispense 50 ppm chlorine.
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Some plastic pans on the clean pan shelf are soiled.
Location: Kitchen (back)
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: There are boxes of food on the floor in the walk in freezer.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The dry storage shelves are soiled.
Location: Dry storage
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There are no towels for the tortilla stating hand sink.
Location: Dining room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: There is a leak in the bar sink faucet.
Location: Bar
|
07/09/2012 | 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: The glass door refrigerator is 48 F.
Location: Kitchen (front)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The vegetable slicer & some pans below the prep table in the back of the kitchen are soiled.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: The dumpster lids are open.
Location: Dumpster area
- 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) The floor below & behind the cooking equipment is soiled.2) The floor below the dunnage rack is soiled (by the ice machine).3) There is water on the floor in the dry storage room. This may be from condensation in the water pipes. Try insulating the pipes if this is the source.4) The walls & floors are soiled in the employee restroom.
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) The floor below & behind the cooking equipment is soiled.2) The floor below the dunnage rack is soiled (by the ice machine).3) There is water on the floor in the dry storage room. This may be from condensation in the water pipes. Try insulating the pipes if this is the source.4) The walls & floors are soiled in the employee restroom.
Location: Kitchen (back)
- 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) The floor below & behind the cooking equipment is soiled.2) The floor below the dunnage rack is soiled (by the ice machine).3) There is water on the floor in the dry storage room. This may be from condensation in the water pipes. Try insulating the pipes if this is the source.4) The walls & floors are soiled in the employee restroom.
Location: Dry storage
- 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) The floor below & behind the cooking equipment is soiled.2) The floor below the dunnage rack is soiled (by the ice machine).3) There is water on the floor in the dry storage room. This may be from condensation in the water pipes. Try insulating the pipes if this is the source.4) The walls & floors are soiled in the employee restroom.
Location: Emp restroom
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Emp restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) The drain for the trough at the dish machine area is clogged & it is running onto the floor.2) The bar sink faucet leaks.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) The drain for the trough at the dish machine area is clogged & it is running onto the floor.2) The bar sink faucet leaks.
Location: Bar
|
03/27/2012 | 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: The glass door refrigerator is 48 F.
Location: Kitchen (front)
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The vegetable slicer & some pans below the prep table in the back of the kitchen and soiled.
Location: Kitchen (back)
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: The dumpster lids are open.
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: 1) The floor below & behind the cooking equipment is soiled.2) The floor below the dunnage rack is soiled (by the ice machine).3) There is water on the floor in the dry storage room. This may be from condensation in the water pipes. Try insulating the pipes if this is the source.4) The walls & floors are soiled in the employee restroom.
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) The floor below & behind the cooking equipment is soiled.2) The floor below the dunnage rack is soiled (by the ice machine).3) There is water on the floor in the dry storage room. This may be from condensation in the water pipes. Try insulating the pipes if this is the source.4) The walls & floors are soiled in the employee restroom.
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) The floor below & behind the cooking equipment is soiled.2) The floor below the dunnage rack is soiled (by the ice machine).3) There is water on the floor in the dry storage room. This may be from condensation in the water pipes. Try insulating the pipes if this is the source.4) The walls & floors are soiled in the employee restroom.
Location: Dry storage
- 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) The floor below & behind the cooking equipment is soiled.2) The floor below the dunnage rack is soiled (by the ice machine).3) There is water on the floor in the dry storage room. This may be from condensation in the water pipes. Try insulating the pipes if this is the source.4) The walls & floors are soiled in the employee restroom.
Location: Emp restroom
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Emp restroom
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) The drain for the trough at the dish machine area is clogged & it is running onto the floor.2) The bar sink faucet leaks.
Location: Dish machine 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) The drain for the trough at the dish machine area is clogged & it is running onto the floor.2) The bar sink faucet leaks.
Location: Bar
|
03/20/2012 | Routine |
- 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 her hands when changing gloves. Always wash your hands before putting on gloves & at each glove change. Spoke with employee about proper glove use.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The vegetable slicers are soiled.
Location: Kitchen (back)
- 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 bar sink. Provide at 200ppm Quat. Corrected immediately.
Location: Bar
Equipment: 4-bay
- 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.
Location: Bar
Equipment: Soda gun & holster
|
12/06/2011 | Recheck |
- 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 her hands when changing gloves. Always wash your hands before putting on gloves & at each glove change. Spoke with employee about proper glove use.
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The vegetable slicers are soiled.
Location: Kitchen (back)
- 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 detected in the bar sink. Provide at 200ppm Quat. Corrected immediately.
Location: Bar
Equipment: 4-bay
- 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.
Location: Bar
Equipment: Soda gun & holster
|
11/29/2011 | Routine |
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