- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Quiches, large pans sweet potato cassarole and beef stew, not date marked. Please mark any prepared foods held over 24 hours.
Location: Basement
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Excessive soil on and around can opener blade; clean; clean regularly to avoid build-up.2. Clean accumulated grease from spaces in char-grill grate.
Location: Basement
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Excessive soil on and around can opener blade; clean; clean regularly to avoid build-up.2. Clean accumulated grease from spaces in char-grill grate.
Location: Basement
Equipment: Char-grill
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink in dish machine area soiled; clean.
Location: Basement
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Bulbs out in walk-in cooler; replace.
Location: Walk-in cooler
- 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: Most of basement floors very clean, however please do deep clean around all pipe attachments under sinks, and other similar areas.
Location: Basement
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Three bay sink out of order, second inspection where it is not available. Repair 3-bay to good working order as back-up for dish machine in case it breaks, or remove it and be prepared to cease operations entirely if dish machine is not operable. RECHECK: Three bay now operational, thanks.2. Standing water issue on basement cook line is due to leaky Cleveland Steamer, not plumbing problem. Repair or replace so that water does not leak from appliance. Please keep water mopped up in the meantime to prevent pest harborage conditions.
Location: Basement
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Three bay sink out of order, second inspection where it is not available. Repair 3-bay to good working order as back-up for dish machine in case it breaks, or remove it and be prepared to cease operations entirely if dish machine is not operable. RECHECK: Three bay now operational, thanks.2. Standing water issue on basement cook line is due to leaky Cleveland Steamer, not plumbing problem. Repair or replace so that water does not leak from appliance. Please keep water mopped up in the meantime to prevent pest harborage conditions.
Location: Basement
Equipment: -
- 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. Open can of ketchup on prep table across from bank of ovens. It is shelf-stable but should be covered, and keeping in cooler will maintain quality.2. Large oan beef stew not covered in walk-in.
Location: Basement
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Open can of ketchup on prep table across from bank of ovens. It is shelf-stable but should be covered, and keeping in cooler will maintain quality.2. Large oan beef stew not covered in walk-in.
Location: Basement
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Large stand mixer: clean backsplash and underneath mixer head; some flour/dough built up. 2. Clean inside base of deli slicer; some soilage and food debris. All food contact surfaces are clean.3. Clean area underneath char-grill.4. Clean dust from fan guards in walk-in cooler.
Location: Basement
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Large stand mixer: clean backsplash and underneath mixer head; some flour/dough built up. 2. Clean inside base of deli slicer; some soilage and food debris. All food contact surfaces are clean.3. Clean area underneath char-grill.4. Clean dust from fan guards in walk-in cooler.
Location: Basement
Equipment: Slicer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Large stand mixer: clean backsplash and underneath mixer head; some flour/dough built up. 2. Clean inside base of deli slicer; some soilage and food debris. All food contact surfaces are clean.3. Clean area underneath char-grill.4. Clean dust from fan guards in walk-in cooler.
Location: Basement
Equipment: Char-grill
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Large stand mixer: clean backsplash and underneath mixer head; some flour/dough built up. 2. Clean inside base of deli slicer; some soilage and food debris. All food contact surfaces are clean.3. Clean area underneath char-grill.4. Clean dust from fan guards in walk-in cooler.
Location: Basement
Equipment: Walk in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Standing water on floor by basement cook line. Plumbing leak? Steamer leak? Repair to remove standing water hazard/pest harborage conditions.RECHECK 11/7/14: STANDING WATER ON COOK LINE IS DEFINITELY FROM CLEVELAND STEAMER. REPAIR OR REPLACE APPLIANCE TO PREVENT LEAKAGE.2. Standing water under dish machine; pipe leaking. Repair.RECHECK 11/7/14: STILL STANDING WATER UNDER DISH MACHINE.***HAVE ALL LEAKS/STANDING WATER ISSUES RESOLVED BY NEXT ROUTINE INSPECTION, WHICH WILL OCCUR IN ABOUT 4 MONTHS. A MONETARY FINE MAY BE ISSUED IF NOT REPAIRED AT THAT TIME. PLEASE HAVE MAINTENANCE/MANAGEMENT CALL INSPECTOR AT 221-5837 IF THEY WOULD LIKE AN EXPLAINATION OF HOW AND WHY STANDING WATER IN A KITCHEN IS A CODE VIOLATION, PEST HARBORAGE, SLIP HAZARD, ETC. THANKS.***
Location: Basement
Equipment: -
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Standing water on floor by basement cook line. Plumbing leak? Steamer leak? Repair to remove standing water hazard/pest harborage conditions.RECHECK 11/7/14: STANDING WATER ON COOK LINE IS DEFINITELY FROM CLEVELAND STEAMER. REPAIR OR REPLACE APPLIANCE TO PREVENT LEAKAGE.2. Standing water under dish machine; pipe leaking. Repair.RECHECK 11/7/14: STILL STANDING WATER UNDER DISH MACHINE.***HAVE ALL LEAKS/STANDING WATER ISSUES RESOLVED BY NEXT ROUTINE INSPECTION, WHICH WILL OCCUR IN ABOUT 4 MONTHS. A MONETARY FINE MAY BE ISSUED IF NOT REPAIRED AT THAT TIME. PLEASE HAVE MAINTENANCE/MANAGEMENT CALL INSPECTOR AT 221-5837 IF THEY WOULD LIKE AN EXPLAINATION OF HOW AND WHY STANDING WATER IN A KITCHEN IS A CODE VIOLATION, PEST HARBORAGE, SLIP HAZARD, ETC. THANKS.***
Location: Basement
Equipment: Dishmachine
|
11/07/2014 | Recheck |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Quiches, large pans sweet potato cassarole and beef stew, not date marked. Please mark any prepared foods held over 24 hours.
Location: Basement
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Excessive soil on and around can opener blade; clean; clean regularly to avoid build-up.2. Clean accumulated grease from spaces in char-grill grate.
Location: Basement
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Excessive soil on and around can opener blade; clean; clean regularly to avoid build-up.2. Clean accumulated grease from spaces in char-grill grate.
Location: Basement
Equipment: Char-grill
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink in dish machine area soiled; clean.
Location: Basement
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Bulbs out in walk-in cooler; replace.
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: Most of basement floors very clean, however please do deep clean around all pipe attachments under sinks, and other similar areas.
Location: Basement
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Three bay sink out of order, second inspection where it is not available. Repair 3-bay to good working order as back-up for dish machine in case it breaks, or remove it and be prepared to cease operations entirely if dish machine is not operable.
Location: Basement
Equipment: 3-bay
- 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. Open can of ketchup on prep table across from bank of ovens. It is shelf-stable but should be covered, and keeping in cooler will maintain quality.2. Large oan beef stew not covered in walk-in.
Location: Basement
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Open can of ketchup on prep table across from bank of ovens. It is shelf-stable but should be covered, and keeping in cooler will maintain quality.2. Large oan beef stew not covered in walk-in.
Location: Basement
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Large stand mixer: clean backsplash and underneath mixer head; some flour/dough built up. 2. Clean inside base of deli slicer; some soilage and food debris. All food contact surfaces are clean.3. Clean area underneath char-grill.4. Clean dust from fan guards in walk-in cooler.
Location: Basement
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Large stand mixer: clean backsplash and underneath mixer head; some flour/dough built up. 2. Clean inside base of deli slicer; some soilage and food debris. All food contact surfaces are clean.3. Clean area underneath char-grill.4. Clean dust from fan guards in walk-in cooler.
Location: Basement
Equipment: Slicer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Large stand mixer: clean backsplash and underneath mixer head; some flour/dough built up. 2. Clean inside base of deli slicer; some soilage and food debris. All food contact surfaces are clean.3. Clean area underneath char-grill.4. Clean dust from fan guards in walk-in cooler.
Location: Basement
Equipment: Char-grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Large stand mixer: clean backsplash and underneath mixer head; some flour/dough built up. 2. Clean inside base of deli slicer; some soilage and food debris. All food contact surfaces are clean.3. Clean area underneath char-grill.4. Clean dust from fan guards in walk-in cooler.
Location: Basement
Equipment: Walk in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Standing water on floor by basement cook line. Plumbing leak? Steamer leak? Repair to remove standing water hazard/pest harborage conditions.2. Standing water under dish machine; pipe leaking. Repair.
Location: Basement
Equipment: -
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Standing water on floor by basement cook line. Plumbing leak? Steamer leak? Repair to remove standing water hazard/pest harborage conditions.2. Standing water under dish machine; pipe leaking. Repair.
Location: Basement
Equipment: Dishmachine
|
10/30/2014 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Individual servings of potato salad, cottage cheese, slaw, on cold top holidng at 54-55 F. Either place directly in ice or only put out a few at a time, making sure to discard any left over on cold top at end of lunch shift. Manager states they usually only put a couple at a time out as recommended and she will speak to staff about this. Items were discarded. CORRECTED ON SITE.
Location: Service counter
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Very dented can of mandarin oranges found in dry storage, botulism risk. Removed from shelf. Please tell staff to always return dented cans for credit as soon as they are received. CORRECTED ON SITE.
Location: Dry storage
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw bacon next to cooked chicken and bacon bits, and over buckets of ready-to-eat pickles. CORRECTED ON SITE.
Location: Basement
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can opener cutting surface soiled. CORRECTED ON SITE, thanks. Please clean regularly.
Location: Basement
Equipment: Can opener
- 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: Carrot souffle, fruit cobbler, in walk-in uncovered. Please make sure to cover stored food once it has cooled.
Location: Basement
Equipment: Walk in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet dripping on sink located in prep top island across from cook line.
Location: Basement
Equipment: Prep sink
|
03/10/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Service counter
Equipment: Make table cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. PLEASE DO NOT STORE ANYTHING IN FRONT OF THE HAND SINK.
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. PLEASE CLEAN FLOOR BY LARGE KETTLES IN THE BASEMENT.
Location: Basement
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. PLEASE PROVIDE IN HOT HOLDING UNIT.
Location: Service counter
Equipment: ------------ Miscellaneous -----------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. WATER DRIPPING ONTO WRAPPED TURKEY. PLEASE REPAIR. PERSON IN CHARGE DISCARDED SMALL PACKAGE OF TURKEY. COOLER IS ALSO RUNNING HIGH AT 45-48 DEGREES F.
Location: Service counter
Equipment: Make table cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. MOLD, ETC.. AT DISHMACHINE AREA; BAKERY CASE SOILED. PLEASE CLEAN.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. MOLD, ETC.. AT DISHMACHINE AREA; BAKERY CASE SOILED. PLEASE CLEAN.
Location: Basement
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. CONTINUOUS LEAK IN BASEMENT HAND SINK DOWNSTAIRS.
Location: Basement
Equipment: Hand sink
|
07/18/2013 | 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.
Location: Service counter
Equipment: Make table cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. PLEASE DO NOT STORE ANYTHING IN FRONT OF THE HAND SINK.
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. PLEASE CLEAN FLOOR BY LARGE KETTLES IN THE BASEMENT.
Location: Basement
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. PLEASE PROVIDE IN HOT HOLDING UNIT.
Location: Service counter
Equipment: ------------ Miscellaneous -----------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. WATER DRIPPING ONTO WRAPPED TURKEY. PLEASE REPAIR. PERSON IN CHARGE DISCARDED SMALL PACKAGE OF TURKEY. COOLER IS ALSO RUNNING HIGH AT 45-48 DEGREES F.
Location: Service counter
Equipment: Make table cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. MOLD, ETC.. AT DISHMACHINE AREA; BAKERY CASE SOILED. PLEASE CLEAN.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. MOLD, ETC.. AT DISHMACHINE AREA; BAKERY CASE SOILED. PLEASE CLEAN.
Location: Basement
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. CONTINUOUS LEAK IN BASEMENT HAND SINK DOWNSTAIRS.
Location: Basement
Equipment: Hand sink
|
07/17/2013 | 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.
Location: Service counter
Equipment: Make table cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. PLEASE DO NOT STORE ANYTHING IN FRONT OF THE HAND SINK.
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. PLEASE CLEAN FLOOR BY LARGE KETTLES IN THE BASEMENT.
Location: Basement
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. PLEASE PROVIDE IN HOT HOLDING UNIT.
Location: Service counter
Equipment: ------------ Miscellaneous -----------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. WATER DRIPPING ONTO WRAPPED TURKEY. PLEASE REPAIR. PERSON IN CHARGE DISCARDED SMALL PACKAGE OF TURKEY. COOLER IS ALSO RUNNING HIGH AT 45-48 DEGREES F.
Location: Service counter
Equipment: Make table cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. MOLD, ETC.. AT DISHMACHINE AREA; BAKERY CASE SOILED. PLEASE CLEAN.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. MOLD, ETC.. AT DISHMACHINE AREA; BAKERY CASE SOILED. PLEASE CLEAN.
Location: Basement
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. CONTINUOUS LEAK IN BASEMENT HAND SINK DOWNSTAIRS.
Location: Basement
Equipment: Hand sink
|
07/10/2013 | 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. BOWLS ON MAT AT SERVING LINE AND BUFFET. ENSURE 41 AND BELOW AT ALL TIMES.
Location: Buffet
- 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.
Location: Basement
- 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. HANDS NOT WASHED BEFORE APPLYING GLOVES. WASH HANDS.
- Bug zapper (corrected)
Electrocution or stunning insect control device(s) improperly designed.
Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. 3/29 remove bug zapper from serving line.
Location: Service counter
- 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. FLOOR AROUND 3-BAY SINK.
Location: Basement
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REMOVE EXCESSIVE BUILDUP OF LIME ON FAUCETS, WHERE APPLICABLE. 3/29 establishment will order a new buffet as the existing one is not repairable. Ensure adequate sneezeguard protection on temporary set up.
Location: Buffet
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL HANDSINKS TO WALLS WITH SILICONE SEALER, AS APPLICABLE.
Location: Basement
Equipment: Hand sink
|
05/03/2013 | 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. BOWLS ON MAT AT SERVING LINE AND BUFFET. ENSURE 41 AND BELOW AT ALL TIMES.
Location: Buffet
- 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.
Location: Basement
- 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. HANDS NOT WASHED BEFORE APPLYING GLOVES. WASH HANDS.
- Bug zapper (corrected)
Electrocution or stunning insect control device(s) improperly designed.
Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. 3/29 remove bug zapper from serving line.
Location: Service counter
- 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. FLOOR AROUND 3-BAY SINK.
Location: Basement
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REMOVE EXCESSIVE BUILDUP OF LIME ON FAUCETS, WHERE APPLICABLE. 3/29 establishment will order a new buffet as the existing one is not repairable. Ensure adequate sneezeguard protection on temporary set up.
Location: Buffet
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL HANDSINKS TO WALLS WITH SILICONE SEALER, AS APPLICABLE.
Location: Basement
Equipment: Hand sink
|
04/16/2013 | 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. BOWLS ON MAT AT SERVING LINE AND BUFFET. ENSURE 41 AND BELOW AT ALL TIMES.
Location: Buffet
- 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.
Location: Basement
- 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. HANDS NOT WASHED BEFORE APPLYING GLOVES. WASH HANDS.
- Bug zapper
Electrocution or stunning insect control device(s) improperly designed.
Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. 3/29 remove bug zapper from serving line.
Location: Service counter
- 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. FLOOR AROUND 3-BAY SINK.
Location: Basement
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REMOVE EXCESSIVE BUILDUP OF LIME ON FAUCETS, WHERE APPLICABLE. 3/29 establishment will order a new buffet as the existing one is not repairable. Ensure adequate sneezeguard protection on temporary set up.
Location: Buffet
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL HANDSINKS TO WALLS WITH SILICONE SEALER, AS APPLICABLE.
Location: Basement
Equipment: Hand sink
|
03/29/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. BOWLS ON MAT AT SERVING LINE AND BUFFET. ENSURE 41 AND BELOW AT ALL TIMES.
Location: Buffet
- 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.
Location: Basement
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs. HANDS NOT WASHED BEFORE APPLYING GLOVES. WASH HANDS.
- 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. FLOOR AROUND 3-BAY SINK.
Location: Basement
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REMOVE EXCESSIVE BUILDUP OF LIME ON FAUCETS, WHERE APPLICABLE.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL HANDSINKS TO WALLS WITH SILICONE SEALER, AS APPLICABLE.
Location: Basement
Equipment: Hand sink
|
03/22/2013 | 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. PLEASE ADDRESS FOOD TEMPERATURES.
Location: Kitchen (front)
Equipment: Make table cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW EGGS STORED ABOVE OTHER FOOD. STORE BELOW. EX. MELONS.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. MAKE TABLE COOLER ON SERVE LINE - FOOD NOT AT PROPER TEMPERATURE ON TOP. PLEASE RELPAIR/REPLACE.
Location: Kitchen (front)
Equipment: Make table cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant. STOREROOM WITH PANS, ETC.. - PROVIDE LIGHT SHIELDS.
Location: Basement
Equipment: Store Room
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
|
12/05/2012 | 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. PLEASE ADDRESS FOOD TEMPERATURES.
Location: Kitchen (front)
Equipment: Make table cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW EGGS STORED ABOVE OTHER FOOD. STORE BELOW. EX. MELONS.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. MAKE TABLE COOLER ON SERVE LINE - FOOD NOT AT PROPER TEMPERATURE ON TOP. PLEASE RELPAIR/REPLACE.
Location: Kitchen (front)
Equipment: Make table cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant. STOREROOM WITH PANS, ETC.. - PROVIDE LIGHT SHIELDS.
Location: Basement
Equipment: Store Room
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
|
11/27/2012 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, in food service, prep or storage area(s).
Location: Prep area
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead bugs not removed.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Location: Dry storage
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, floors, soiled.
Location: Cook line
|
08/07/2012 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, in food service, prep or storage area(s).
Correction: Employees shall eat, in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Observed employee eating in prep area of double eagle cafe during inspection... Corrected during inspection
Location: Prep area
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Floor drain under hand sink in bakery area of basement commissary is clogged. Clean out drain line.... Correction is in progress at this time.
Location: Kitchen
- 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: Relabel gray bulk food containers in cabinet storage in bakery area of baserment commissary.
Location: Kitchen
- Pests/rodents removed
Dead bugs not removed.
Correction: Remove dead bugs at frequent intervals to avoid accumulation.
Comments: A few locations in the commissary kitchen area.
Location: Kitchen
- 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: A few pots and pans on storage rack needs to be inverted.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Wall surface repair needed in the utensil storage room in basement commissary kitchen. (Peeling plaster along wall/floor junction area of wall.)
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Behind deep fry unit and stove in commissary kitchen area.
Location: Cook line
|
07/31/2012 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures. (Cold holding condiment/salad bar self service unit near cash register of double eagle cafe)
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Add ice under containers to lower temperature from 45 F; 46 F; 44 F to 41 F or less... Corrected during inspection
Location: Dining room
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing. (White tub on handsink: at commissary kitchen prep area)
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Corrected during inspection
Location: Prep area
Equipment: Hand sink
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly. (A few pots and pans)
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: A few pots and pans on wire rack shelving in dry storage room area and bakery area of commissary kitchen.
Location: Dry storage
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly. (A few pots and pans)
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: A few pots and pans on wire rack shelving in dry storage room area and bakery area of commissary kitchen.
Location: Bakery area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Bakery area
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: Leak at faucet of one bay sink in prep area of Double Eagle Cafe.
Location: Prep area
Equipment: Prep sink
|
03/05/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous foods on salad bar not cold enough.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous foods on salad bar not cold enough.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous foods on salad bar not cold enough.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous foods on salad bar not cold enough.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous foods on salad bar not cold enough.
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
|
02/07/2012 | Super Bowl Recheck |
| No violation noted during this evaluation. | 02/03/2012 | Super Bowl Routine |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous foods on salad bar not cold enough.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous foods on salad bar not cold enough.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous foods on salad bar not cold enough.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous foods on salad bar not cold enough.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous foods on salad bar not cold enough.
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
|
01/31/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about DOUBLE EAGLE CAFE, 650 N MERIDIAN ST, Indianapolis, IN »