- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: NO SMOKING DISTANCE SIGNAGE POSTED ON PUBLIC ENTRANCE.PROVIDE SMOKING DISTANCE SIGNAGE THAT READS "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS PUBLIC ENTRANCE" OR OTHER SIMILAR LANGUAGE.RECHECK: NOT CORRECTED. SIGNAGE IS ON ORDER ACCORDING TO GENERAL MANAGER.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN PREP AREA WITHOUT LID AND STRAW.ENSURE ALL EMPLOYEE BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE SOILED ON SURFACE OF BLADE STORED ON MAGNETIC STRIP.ENSURE ONLY CLEAN AND SANITIZED KNIVES AND/OR UTENSILS ARE STORED ON MAGNETIC STRIP TO PREVENT CROSS CONTAMINTION.2. CAN OPENER BLADE AND HANDLE HEAVILY SOILED WITH DRIED FOOD SOIL.CLEAN AND SANITIZE BLADE EVERY FOUR HOURS TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE SOILED ON SURFACE OF BLADE STORED ON MAGNETIC STRIP.ENSURE ONLY CLEAN AND SANITIZED KNIVES AND/OR UTENSILS ARE STORED ON MAGNETIC STRIP TO PREVENT CROSS CONTAMINTION.2. CAN OPENER BLADE AND HANDLE HEAVILY SOILED WITH DRIED FOOD SOIL.CLEAN AND SANITIZE BLADE EVERY FOUR HOURS TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Can opener
- 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: NO MEASURABLE CHLORINE SANITIZER PRESENT IN SOLUTION LOCATED IN BUCKET NEAR BUFFET.MAINTAIN CHLORINE SOLUTION AT THE PROPER CONCENTRATION OF 100 PPM.
Location: Buffet
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEES HANDLING/PREPARING FOOD WITHOUT WEARING HAIR RESTRAINTS.NOT CORRECTED: AM SHIFT PROVIDED WITH HAIR RESTRAINTS ACCORDING TO GENERAL MANAGER.PROVIDE HAIR RESTRAINTS FOR PM SHIFT.
- 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 PURSE STORED ON COUNTER IN COFFEE PREP AREA. 2. EMPLOYEE BOTTLE OF LOTION STORED ON SHELF WITH SEASONINGS, SINGLE USE ITEMS, ETC... IN KITCHEN AREA.STORE EMPLOYEE ITEMS IN A DESIGNATED AREA.
Location: Prep area
- Bulk milk dispenser (corrected)
Bulk milk dispenser tube improperly cut.
Correction: Cut tube on the diagonal no longer than one inch.
Comments: BULK MILK DISPENSER TUBE LONGER THAN ONE INCH LOCATED ON BUFFET.CUT TUBE DIAGONAL AND NO LONGER THAN ONE INCH.
Location: Buffet
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGE STORED IN THREE BAY WASH SOLUTION.SPONGES MAY NOT BE USED TO CLEAN FOOD CONTACT SURFACES. PROVIDE AN ALTERNATE SOURCE.
Location: Kitchen
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: SIDE DOOR PROPPED OPEN.DOOR SHOULD REMAIN CLOSED TO PREVENT RODENT ENTRY. A SCREEN DOOR MAY BE INSTALLED TO PROTECT RODENT OR INSECT ENTRY.
Location: Dry storage
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: NO COVE MOLDING ON BASE OF FLOOR WHERE FOOD IS STORED IN DRY STORAGE ROOM.PROVIDE COVE MOLDING.RECHECK; NOT CORRECTED. A WORK ORDER IS IN PROGRESS.
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. FOOD DEBRIS AND TRASH ON ENTIRE FLOOR AREA IN DRY STORAGE ROOM.SWEEP FLOORS DAILY.2. WALL BEHIND AND BELOW THREE BAY SINK SOILED/SPLATTERED WITH DRY FOOD SOIL.CLEAN ENTIRE WALL THOROUGHLY.
Location: Dry storage
- Food storage (corrected on site)
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: OPENED BAG OF POP CORN STORED DIRECTLY ON THE FLOOR IN DRY STORAGE ROOM.STORE FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR STORAGE SHELVING SOILED WITH FOOD DEBRIS LOCATED ON ENTIRE BUFFET.2. EXTERIOR HOT BOX, REFRIGERATORS AND FREEZERS SOILED WITH FOOD SOIL, ESPECIALLY ON LOWER SURFACES.CLEAN AND SANITIZE INTERIOR CABINENTS AND EXTERIOR EQUIPMENT ON A REGULAR BASIS TO PREVENT ACCUMULATION OF FOOD SOIL ON SURFACES.
Location: Buffet
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ICE DISPENSER SOILED WITH BUILD UP LOCATED ON SODA MACHINE IN DINING ROOM.CLEAN AND SANITIZE DISPENSER ON A ROUTINE BASIS TO PREVENT BUILD UP.RECHECK: BUILD UP REMAINS ON THE BACK EXTEROR OF ICE DISPENSER.CLEAN AND SANITIZE THOROUGHLY.
Location: Dining room
Equipment: Soda machine
|
08/26/2014 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: NO SMOKING DISTANCE SIGNAGE POSTED ON PUBLIC ENTRANCE.PROVIDE SMOKING DISTANCE SIGNAGE THAT READS "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS PUBLIC ENTRANCE" OR OTHER SIMILAR LANGUAGE.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE SOILED ON SURFACE OF BLADE STORED ON MAGNETIC STRIP.ENSURE ONLY CLEAN AND SANITIZED KNIVES AND/OR UTENSILS ARE STORED ON MAGNETIC STRIP TO PREVENT CROSS CONTAMINTION.2. CAN OPENER BLADE AND HANDLE HEAVILY SOILED WITH DRIED FOOD SOIL.CLEAN AND SANITIZE BLADE EVERY FOUR HOURS TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE SOILED ON SURFACE OF BLADE STORED ON MAGNETIC STRIP.ENSURE ONLY CLEAN AND SANITIZED KNIVES AND/OR UTENSILS ARE STORED ON MAGNETIC STRIP TO PREVENT CROSS CONTAMINTION.2. CAN OPENER BLADE AND HANDLE HEAVILY SOILED WITH DRIED FOOD SOIL.CLEAN AND SANITIZE BLADE EVERY FOUR HOURS TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Can opener
- 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: NO MEASURABLE CHLORINE SANITIZER PRESENT IN SOLUTION LOCATED IN BUCKET NEAR BUFFET.MAINTAIN CHLORINE SOLUTION AT THE PROPER CONCENTRATION OF 100 PPM.
Location: Buffet
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEES HANDLING/PREPARING FOOD WITHOUT WEARING HAIR RESTRAINTS.
- 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 PURSE STORED ON COUNTER IN COFFEE PREP AREA. 2. EMPLOYEE BOTTLE OF LOTION STORED ON SHELF WITH SEASONINGS, SINGLE USE ITEMS, ETC... IN KITCHEN AREA.STORE EMPLOYEE ITEMS IN A DESIGNATED AREA.
Location: Prep area
- Bulk milk dispenser
Bulk milk dispenser tube improperly cut.
Correction: Cut tube on the diagonal no longer than one inch.
Comments: BULK MILK DISPENSER TUBE LONGER THAN ONE INCH LOCATED ON BUFFET.CUT TUBE DIAGONAL AND NO LONGER THAN ONE INCH.
Location: Buffet
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGE STORED IN THREE BAY WASH SOLUTION.SPONGES MAY NOT BE USED TO CLEAN FOOD CONTACT SURFACES. PROVIDE AN ALTERNATE SOURCE.
Location: Kitchen
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: SIDE DOOR PROPPED OPEN.DOOR SHOULD REMAIN CLOSED TO PREVENT RODENT ENTRY. A SCREEN DOOR MAY BE INSTALLED TO PROTECT RODENT OR INSECT ENTRY.
Location: Dry storage
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: NO COVE MOLDING ON BASE OF FLOOR WHERE FOOD IS STORED IN DRY STORAGE ROOM.PROVIDE COVE MOLDING.
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. FOOD DEBRIS AND TRASH ON ENTIRE FLOOR AREA IN DRY STORAGE ROOM.SWEEP FLOORS DAILY.2. WALL BEHIND AND BELOW THREE BAY SINK SOILED/SPLATTERED WITH DRY FOOD SOIL.CLEAN ENTIRE WALL THOROUGHLY.
Location: Dry storage
- Food storage (corrected on site)
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: OPENED BAG OF POP CORN STORED DIRECTLY ON THE FLOOR IN DRY STORAGE ROOM.STORE FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR STORAGE SHELVING SOILED WITH FOOD DEBRIS LOCATED ON ENTIRE BUFFET.2. EXTERIOR HOT BOX, REFRIGERATORS AND FREEZERS SOILED WITH FOOD SOIL, ESPECIALLY ON LOWER SURFACES.CLEAN AND SANITIZE INTERIOR CABINENTS AND EXTERIOR EQUIPMENT ON A REGULAR BASIS TO PREVENT ACCUMULATION OF FOOD SOIL ON SURFACES.
Location: Buffet
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ICE DISPENSER SOILED WITH BUILD UP LOCATED ON SODA MACHINE IN DINING ROOM.CLEAN AND SANITIZE DISPENSER ON A ROUTINE BASIS TO PREVENT BUILD UP.
Location: Dining room
Equipment: Soda machine
|
08/13/2014 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO MEASURABLE CHLORINE SANITIZER PRESENT IN BUCKET NEAR BUFFET.MAINTAIN CHLORINE SANITIZER AT THE PROPER AT 50 TO 100 PPM .
Location: Kitchen
- 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: EMPLOYEE COAT HANGING ON STORAGE SHELF IN KITCHEN.STORE COAT IN APPROPRIATE AREA.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SOAP NOT DISPENSING FROM DISPENSER AT KITCHEN HAND SINK.PROVIDE REPAIR.
Location: Kitchen
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: GRANOLA, RAISINS, AND BROWN SUGAR STORED EXPOSED ON BUFFET.STORE FOOD UNDER SNEEZE GUARD OR OTHER TYPE OF PROTECTIVE COVERING.
Location: Buffet
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENSER LOCATED AT KITCHEN HAND SINK.PROVIDE TOWELS IN DISPENSER.
Location: Kitchen
|
01/31/2014 | Recheck |
- 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: NO MEASURABLE CHLORINE SANITIZER PRESENT IN BUCKET NEAR BUFFET.MAINTAIN CHLORINE SANITIZER AT THE PROPER AT 50 TO 100 PPM .
Location: Kitchen
- 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: EMPLOYEE COAT HANGING ON STORAGE SHELF IN KITCHEN.STORE COAT IN APPROPRIATE AREA.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SOAP NOT DISPENSING FROM DISPENSER AT KITCHEN HAND SINK.PROVIDE REPAIR.
Location: Kitchen
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: GRANOLA, RAISINS, AND BROWN SUGAR STORED EXPOSED ON BUFFET.STORE FOOD UNDER SNEEZE GUARD OR OTHER TYPE OF PROTECTIVE COVERING.
Location: Buffet
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENSER LOCATED AT KITCHEN HAND SINK.PROVIDE TOWELS IN DISPENSER.
Location: Kitchen
|
01/23/2014 | Routine |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CAN OPENER MOUNT SOILED WITH RUST AND BLADE SOILED WITH FOOD RESIDUE.CLEAN AND SANITIZE ON A DAILY BASIS TO PREVENT BUILD UP.
Location: Kitchen
Equipment: Can opener
- 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: 1. SANITIZING SOLUTION TOO STRONG AND WARM LOCATED IN BUCKET LOCATED IN THE BAR.2. SANITIZER WATER TOO HOT LOCATED IN THREE COMPARTMENT SINK. SANITIZING SOLUTION SHOULD MAINTAIN A COOL TEMPERATURE BETWEEN 70 AND 75 DEGREES F.
Location: Bar
- 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: 1. SANITIZING SOLUTION TOO STRONG AND WARM LOCATED IN BUCKET LOCATED IN THE BAR.2. SANITIZER WATER TOO HOT LOCATED IN THREE COMPARTMENT SINK. SANITIZING SOLUTION SHOULD MAINTAIN A COOL TEMPERATURE BETWEEN 70 AND 75 DEGREES F.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: CLEAN AND SANITIZED EQUIPMENT DRAINING ON BATH TOWELS IN KITCHEN.UTILIZE DRAIN BOARDS OR PROVIDE A DISH RACK TO STORE EQUIPMENT AFTER CLEANING.
Location: Kitchen
- 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: PERSONAL ITEMS SUCH AS PURSE, COMPUTER, LOTION, ETC... STORED ON SHELF WITH FOOD AND SINGLE USE ITEMS USED IN OPERATIONS.STORE PERSONAL ITEMS SEPARATE FROM FOOD AND SINGLE USE ITEMS USED IN OPERATIONS.
Location: Kitchen
- Bulk milk dispenser (corrected)
Bulk milk dispenser tube improperly cut.
Correction: Cut tube on the diagonal no longer than one inch.
Comments: BULK MILK TUBE DISPENSER CUT LONGER THAN ONE INCH LOCATED ON THE BREAKFAST BAR.CUT TUBE DIAGONAL AND NO LONGER THAN ONE INCHE.
Location: Buffet
- 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: BUILD UP ON FLOOR BELOW THREE COMPARTMENT SINK, PIPES, MOP SINK BASIN, AND FLOOR DRAIN BELOW HAND SINK IN KITCHEN.CLEAN THOROUGHLY.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENSER LOCATED AT THE HAND SINK IN KITCHEN AREA.
Location: Kitchen
Equipment: Hand sink
|
06/20/2013 | Recheck |
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CAN OPENER MOUNT SOILED WITH RUST AND BLADE SOILED WITH FOOD RESIDUE.CLEAN AND SANITIZE ON A DAILY BASIS TO PREVENT BUILD UP.
Location: Kitchen
Equipment: Can opener
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. SANITIZING SOLUTION TOO STRONG AND WARM LOCATED IN BUCKET LOCATED IN THE BAR.2. SANITIZER WATER TOO HOT LOCATED IN THREE COMPARTMENT SINK. SANITIZING SOLUTION SHOULD MAINTAIN A COOL TEMPERATURE BETWEEN 70 AND 75 DEGREES F.
Location: Bar
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. SANITIZING SOLUTION TOO STRONG AND WARM LOCATED IN BUCKET LOCATED IN THE BAR.2. SANITIZER WATER TOO HOT LOCATED IN THREE COMPARTMENT SINK. SANITIZING SOLUTION SHOULD MAINTAIN A COOL TEMPERATURE BETWEEN 70 AND 75 DEGREES F.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: CLEAN AND SANITIZED EQUIPMENT DRAINING ON BATH TOWELS IN KITCHEN.UTILIZE DRAIN BOARDS OR PROVIDE A DISH RACK TO STORE EQUIPMENT AFTER CLEANING.
Location: Kitchen
- 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: PERSONAL ITEMS SUCH AS PURSE, COMPUTER, LOTION, ETC... STORED ON SHELF WITH FOOD AND SINGLE USE ITEMS USED IN OPERATIONS.STORE PERSONAL ITEMS SEPARATE FROM FOOD AND SINGLE USE ITEMS USED IN OPERATIONS.
Location: Kitchen
- Bulk milk dispenser
Bulk milk dispenser tube improperly cut.
Correction: Cut tube on the diagonal no longer than one inch.
Comments: BULK MILK TUBE DISPENSER CUT LONGER THAN ONE INCH LOCATED ON THE BREAKFAST BAR.CUT TUBE DIAGONAL AND NO LONGER THAN ONE INCHE.
Location: Buffet
- 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: BUILD UP ON FLOOR BELOW THREE COMPARTMENT SINK, PIPES, MOP SINK BASIN, AND FLOOR DRAIN BELOW HAND SINK IN KITCHEN.CLEAN THOROUGHLY.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENSER LOCATED AT THE HAND SINK IN KITCHEN AREA.
Location: Kitchen
Equipment: Hand sink
|
06/12/2013 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO PROOF OF CERTIFIED FOOD HANDLER AVAILABLE. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: HEAVY CONDENSATION ON LID OF GRAVY STORED INSIDE REACH IN COOLER. ENSURE HOT FOODS ARE COOLED TO 41 DEGREES F BEFORE COVERING. UTILIZE ICE BATHS TO ENSURE HOT FOODS COOL FROM 135 TO 70 DEGREES F WITHIN TWO HOURS AND REACH 41 DEGREES F WITHIN FOUR MORE HOURS.
Location: Kitchen
- 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: CLEAN AND SANITIZED EQUIPMENT DRAINING ON BATH TOWELS IN KITCHEN AREA. PROVIDE A FOOD GRADE MATERIAL TO DRAIN CLEAN EQUIPMENT.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AREA UNDER ICE BIN AND UNDER SINK LOCATED IN COFFEE PREP AREA.2. REMOVE STICKY OIL RESIDUE ON STORAGE SHELVING IN KITCHEN.
Location: Kitchen
- 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.
Comments: PROVIDE PH CHLORINE TEST STRIPS TO VERIFIY BLEACH SANITIZER CONCENTRATION.
Location: Kitchen
|
12/11/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO PROOF OF CERTIFIED FOOD HANDLER AVAILABLE. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: HEAVY CONDENSATION ON LID OF GRAVY STORED INSIDE REACH IN COOLER. ENSURE HOT FOODS ARE COOLED TO 41 DEGREES F BEFORE COVERING. UTILIZE ICE BATHS TO ENSURE HOT FOODS COOL FROM 135 TO 70 DEGREES F WITHIN TWO HOURS AND REACH 41 DEGREES F WITHIN FOUR MORE HOURS.
Location: Kitchen
- 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: CLEAN AND SANITIZED EQUIPMENT DRAINING ON BATH TOWELS IN KITCHEN AREA. PROVIDE A FOOD GRADE MATERIAL TO DRAIN CLEAN EQUIPMENT.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AREA UNDER ICE BIN AND UNDER SINK LOCATED IN COFFEE PREP AREA.2. REMOVE STICKY OIL RESIDUE ON STORAGE SHELVING IN KITCHEN.
Location: Kitchen
- 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.
Comments: PROVIDE PH CHLORINE TEST STRIPS TO VERIFIY BLEACH SANITIZER CONCENTRATION.
Location: Kitchen
|
12/04/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: RESTRAIN ALL FULL CO2 TANKS OR "IN USE".
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: SAUSAGE PATTIES HOLDING BETWEEN 115 - 122 F IN STEAM TABLE ON BREAKFAST BAR. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
Location: Buffet
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE AND HANDLE SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY ON A DAILY BASIS.
Location: Kitchen
Equipment: Can opener
- Bulk milk dispenser (corrected)
Bulk milk dispenser tube improperly cut.
Correction: Cut tube on the diagonal no longer than one inch.
Comments: BULK MILK DISPENSER TUBE LONGER THAN ONE INCH LOCATED ON BREAKFAST BAR. CUT TUBE DIAGONAL NO LONGER THAN ONE INCH.
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: SIDE DOOR NEAR BAR PROPPED OPEN. ENSURE DOOR REMAINS CLOSED WHEN NOT IN USE TO PREVENT RODENT AND INSECT ENTRY.
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: FLOOR SOILED WITH FOOD RESIDUE LOCATED BELOW BOTTOM STORAGE SHELF IN KITCHEN. CLEAN THOROUGHLY.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER NOT AVAILABLE AT HAND SINKS LOCATED IN WOMENS RESTROOM. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F.
Location: Womens restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE SHELF BELOW COUNTER TOP SOILED WITH STICKY RESIDUE.2. BOTTOM REACH IN COOLER SOILED WITH BUILD UP3. UTENSIL DRAWER SOILED CONTAINING SCOOPS LOCATED BELOW COFFEE MAKERS.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SLIME MOLD GROWTH ON ICE DISPENSER LOCATED ON SODA MACHINE. CLEAN AND SANITIZE THOROUGHLY AND ON A REGULAR BASIS.
Location: Dining room
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. FOOD CART SOILED WITH BUILD UP. 2. HOT BOX SOILED WITH CALCIUM AND FOOD RESIDUE ON THE BOTTOM.
Location: Kitchen
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05/10/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: RESTRAIN ALL FULL CO2 TANKS OR "IN USE".
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: SAUSAGE PATTIES HOLDING BETWEEN 115 - 122 F IN STEAM TABLE ON BREAKFAST BAR. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
Location: Buffet
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE AND HANDLE SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY ON A DAILY BASIS.
Location: Kitchen
Equipment: Can opener
- Bulk milk dispenser
Bulk milk dispenser tube improperly cut.
Correction: Cut tube on the diagonal no longer than one inch.
Comments: BULK MILK DISPENSER TUBE LONGER THAN ONE INCH LOCATED ON BREAKFAST BAR. CUT TUBE DIAGONAL NO LONGER THAN ONE INCH.
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: SIDE DOOR NEAR BAR PROPPED OPEN. ENSURE DOOR REMAINS CLOSED WHEN NOT IN USE TO PREVENT RODENT AND INSECT ENTRY.
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: FLOOR SOILED WITH FOOD RESIDUE LOCATED BELOW BOTTOM STORAGE SHELF IN KITCHEN. CLEAN THOROUGHLY.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER NOT AVAILABLE AT HAND SINKS LOCATED IN WOMENS RESTROOM. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F.
Location: Womens restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE SHELF BELOW COUNTER TOP SOILED WITH STICKY RESIDUE.2. BOTTOM REACH IN COOLER SOILED WITH BUILD UP3. UTENSIL DRAWER SOILED CONTAINING SCOOPS LOCATED BELOW COFFEE MAKERS.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SLIME MOLD GROWTH ON ICE DISPENSER LOCATED ON SODA MACHINE. CLEAN AND SANITIZE THOROUGHLY AND ON A REGULAR BASIS.
Location: Dining room
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. FOOD CART SOILED WITH BUILD UP. 2. HOT BOX SOILED WITH CALCIUM AND FOOD RESIDUE ON THE BOTTOM.
Location: Kitchen
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05/02/2012 | Routine |
Restaurant representatives - add corrected or new information about DRURY INN & SUITES, 8180 N SHADELAND AVE, Indianapolis, IN »