- 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: GRAVY, SALSA, & OTHER CONDIMENTS BEING HOT HELD AT 116 DEGREES F. THE UNIT WAS TURNED OFF. UNIT WAS TURNED ON I CHECKED BACK 20 MIN LATER AND TEMPS WERE ALREADY CLIMBING AND AT 130 DEGREES F
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: OUTSIDE DIGITAL THERMOMETER READ 42 DEGREES F. FOOD TEMPS BETWEEN 44 - 48 DEGREES F. SOME ITEMS IN THE COLD TOP WERE FILLED ABOVE THE FILL LINE. PLEASE ONLY FILL TO FILL LINE IN ORDER TO KEEP CORRECT TEMPERATURE. COOLER WAS PULLED OUT SO THE TEMPERATURE COULD BE ADJUSTED. MANAGER SAID THE COOLER WAS NOT ON THE CORRECT SETTING SO THE COOLER WAS TURNED DOWN. I WILL TAKE TEMPS IN COOLER AT RECHECK TO ENSURE IT IS KEEPING THE PROPER TEMPS.
Location: Cook line
Equipment: Prep Top Cooler
- 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 WIPED A TABLE AND HELPED A MANAGER MOVE A COOLER THEN PROCEEDED TO PREPARE FOOD WITHOUT WASHING HANDS AND CHANGING GLOVES.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANDSINK SOILED. PLEASE CLEAN
Location: Kitchen (back)
Equipment: Hand sink
- 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: HATS, GLASSES, KEYS AND CIGARETTES STORED ON THE END OF AN OPEN BOX OF TOILET TISSUE. PLEASE STORE PERSONAL ITEMS IN DESIGNATED AREA AWAY FROM FOOD AND SUPPLIES.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BAKING TRAYS ON TOP OF TRASH CAN IN DISH MACHINE AREA.
Location: Dish machine area
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- 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. 2-BAY SINK SOILED. PLEASE CLEAN2. BEVERAGE SINK SOILED. PLEASE CLEAN INSIDE THE SINK AND ALONG THE WALLS OVER THE SINK.
Location: Kitchen (front)
- 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. 2-BAY SINK SOILED. PLEASE CLEAN2. BEVERAGE SINK SOILED. PLEASE CLEAN INSIDE THE SINK AND ALONG THE WALLS OVER THE SINK.
Location: Expo line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ICE MACHINE SOILED. PLEASE CLEAN
Location: Expo line
Equipment: Ice machine
|
07/31/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: GRAVY, SALSA, & OTHER CONDIMENTS BEING HOT HELD AT 116 DEGREES F. THE UNIT WAS TURNED OFF. UNIT WAS TURNED ON I CHECKED BACK 20 MIN LATER AND TEMPS WERE ALREADY CLIMBING AND AT 130 DEGREES F
Location: Cook line
- 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: OUTSIDE DIGITAL THERMOMETER READ 42 DEGREES F. FOOD TEMPS BETWEEN 44 - 48 DEGREES F. SOME ITEMS IN THE COLD TOP WERE FILLED ABOVE THE FILL LINE. PLEASE ONLY FILL TO FILL LINE IN ORDER TO KEEP CORRECT TEMPERATURE. COOLER WAS PULLED OUT SO THE TEMPERATURE COULD BE ADJUSTED. MANAGER SAID THE COOLER WAS NOT ON THE CORRECT SETTING SO THE COOLER WAS TURNED DOWN. I WILL TAKE TEMPS IN COOLER AT RECHECK TO ENSURE IT IS KEEPING THE PROPER TEMPS.
Location: Cook line
Equipment: Prep Top Cooler
- 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.
Comments: EMPLOYEE WIPED A TABLE AND HELPED A MANAGER MOVE A COOLER THEN PROCEEDED TO PREPARE FOOD WITHOUT WASHING HANDS AND CHANGING GLOVES.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANDSINK SOILED. PLEASE CLEAN
Location: Kitchen (back)
Equipment: Hand sink
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: HATS, GLASSES, KEYS AND CIGARETTES STORED ON THE END OF AN OPEN BOX OF TOILET TISSUE. PLEASE STORE PERSONAL ITEMS IN DESIGNATED AREA AWAY FROM FOOD AND SUPPLIES.
Location: Dry storage
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BAKING TRAYS ON TOP OF TRASH CAN IN DISH MACHINE AREA.
Location: Dish machine area
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- 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. 2-BAY SINK SOILED. PLEASE CLEAN2. BEVERAGE SINK SOILED. PLEASE CLEAN INSIDE THE SINK AND ALONG THE WALLS OVER THE SINK.
Location: Kitchen (front)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. 2-BAY SINK SOILED. PLEASE CLEAN2. BEVERAGE SINK SOILED. PLEASE CLEAN INSIDE THE SINK AND ALONG THE WALLS OVER THE SINK.
Location: Expo line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ICE MACHINE SOILED. PLEASE CLEAN
Location: Expo line
Equipment: Ice machine
|
07/24/2014 | Routine |
- Toxic labeling (corrected on site)
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: Chemical spray bottle without a label stored on the 3-bay sink. Properly label all chemical spray bottles.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door does not seal on the prep top cooler at the server station. repair cooler door to good working condition.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- 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: Onions stored on the floor in the dry storage room. Store all food items at least 6 inches above the floor.
Location: Dry storage
|
10/07/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD POTENTIALLY HAZARDOUS FOODS ON THE COLD TOP OF THE MIDDLE COOLER ON THE COOK LINE MEASURED BETWEEN 45-48 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 46 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. KEEP COLD TOP COVERED DURING NON-PEAK PERIODS.
Location: Cook line
Equipment: Reach in cooler
- 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).
Comments: BOTTLE OF DELIMER OBSERVED STORED WITH CANOLA OIL AND VINEGAR UNDER THE FLAT TOP GRILL. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- 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: FRUIT FLIES OBSERVED NEAR THE MOP SINK AND DISH MACHINE AREA. CONTINUE CONTROL EFFORTS TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Dish machine area
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK OBSERVED ON THE SHELVING IN THE DISH AREA WHERE THE CLEANED AND SANITIZED DISHWARE EXIT. DRINKS MUST BE STORED BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Dish machine area
- 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: CELL PHONE OBSERVED ON THE BACK PREP TABLE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Prep area
- Dumpster drain plugs (corrected)
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: NO DRAIN PLUG OBSERVED ON THE WASTE DUMPSTER. PROVIDE. CONTACT DUMPSTER COMPANY AS NECESSARY.
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: STANDING WATER OBSERVED ON THE FLOOR UNDER THE THREE-COMPARTMENT SINK (RIGHT SIDE). REMOVE WATER.
Location: Three bay area
- 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: COVERED CONTAINERS OF GRAVY MADE TODAY (4/23) IN THE WALK-IN COOLER MEASURED BETWEEN 105-118 DEGREES F. KEEP COOLING FOODS UNCOVERED TO HELP FACILITATE HEAT TRANSFER.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOORS ON THE REACH-IN COOLER IN THE SERVER AREA DO NOT STAY CLOSED. REPAIR AS NECESSARY. NOTE: NEW REACH-IN COOLER TO BE ORDERED PER MANAGER.
Location: Wait staff area
Equipment: Reach in cooler
|
04/30/2013 | 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: COLD POTENTIALLY HAZARDOUS FOODS ON THE COLD TOP OF THE MIDDLE COOLER ON THE COOK LINE MEASURED BETWEEN 45-48 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 46 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. KEEP COLD TOP COVERED DURING NON-PEAK PERIODS.
Location: Cook line
Equipment: Reach in cooler
- Toxic material(s) separation (corrected on site)
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).
Comments: BOTTLE OF DELIMER OBSERVED STORED WITH CANOLA OIL AND VINEGAR UNDER THE FLAT TOP GRILL. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES OBSERVED NEAR THE MOP SINK AND DISH MACHINE AREA. CONTINUE CONTROL EFFORTS TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Dish machine area
- 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 DRINK OBSERVED ON THE SHELVING IN THE DISH AREA WHERE THE CLEANED AND SANITIZED DISHWARE EXIT. DRINKS MUST BE STORED BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Dish machine area
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CELL PHONE OBSERVED ON THE BACK PREP TABLE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Prep area
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: NO DRAIN PLUG OBSERVED ON THE WASTE DUMPSTER. PROVIDE. CONTACT DUMPSTER COMPANY AS NECESSARY.
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: STANDING WATER OBSERVED ON THE FLOOR UNDER THE THREE-COMPARTMENT SINK (RIGHT SIDE). REMOVE WATER.
Location: Three bay area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: COVERED CONTAINERS OF GRAVY MADE TODAY (4/23) IN THE WALK-IN COOLER MEASURED BETWEEN 105-118 DEGREES F. KEEP COOLING FOODS UNCOVERED TO HELP FACILITATE HEAT TRANSFER.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOORS ON THE REACH-IN COOLER IN THE SERVER AREA DO NOT STAY CLOSED. REPAIR AS NECESSARY. NOTE: MANAGER STATES NEW DOORS ARE TO BE ORDERED FOR UNIT.
Location: Wait staff area
Equipment: Reach in cooler
|
04/23/2013 | Routine |
- 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: COOKED SAUSAGE LINKS ON THE STEAM TABLE MEASURED BETWEEN 130 - 131 DEGREES F. MAINTAIN HOT POTENTIALLY HAZARDOUS FOODS AT 135 DEGREES F OR HIGHER. REHEAT PRODUCT TO 165 DEGREES F BEFORE RETURNING TO STEAM TABLE.
Location: Cook line
Equipment: Steam table
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: (1) RAW SHELL EGGS SITTING AT ROOM TEMPERATURE MEASURED 52 DEGREES F. MANAGER STATES PRODUCT REMOVED FROM COOLER 5 MINUTES PRIOR TO TEMPERATURE BEING TAKEN. MAINTAIN ALL COLD FOODS AT 41 DEGREES F OR BELOW.(2) COLD POTENTIALLY HAZARDOUS FOODS ON THE COLD TOPS OF THE COOLER UNITS (DICED HAM, DICED COOK SAUSAGE, IMITATION CRAB MEAT) MEASURED BETWEEN 45 - 52 DEGREES F. KEEP FOODS COVERED TO HELP MAINTAIN 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- 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: SPRAY BOTTLES (2) OF CLEAR CHEMICALS OBSERVED UNLABELED AT SERVER AREA AND THREE-COMPARTMENT SINK. PROPERLY LABEL ALL CHEMICAL BOTTLES.
Location: Wait staff area
- 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: SPRAY BOTTLES (2) OF CLEAR CHEMICALS OBSERVED UNLABELED AT SERVER AREA AND THREE-COMPARTMENT SINK. PROPERLY LABEL ALL CHEMICAL BOTTLES.
Location: Three bay area
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CAN OF ORTHO BRAND ANT AND ROACH KILLER OBSERVED IN DRY STORAGE AREA. THIS PRODUCT IS LABELED FOR RESIDENTIAL USE ONLY. REMOVE FROM PREMISES.
Location: Dry storage
- 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: FRUIT FLIES OBSERVED ON WALL AND MOP ABOVE THE MOP SINK. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE FACILITY. ENSURE PROPER CLEANING OF MAINTENANCE TOOLS AND GREASE TRAP TO PREVENT PEST ATTRACTION.
Location: Three bay area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN OBSERVED STORED ABOVE RAW HAMBURGER IN WALK-IN COOLER. STORE RAW POULTRY BELOW ALL OTHER RAW ANIMAL PRODUCTS.
Location: Walk-in cooler
- 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: QUAT SANITIZER CONCENTRATION IN SPRAY BOTTLES AND BUCKETS IN SERVER AREA AND ON THE COOK LINE MEASURED BETWEEN 100-150 PPM. MAINTAIN QUAT SANITIZER BETWEEN 200-400 PPM.
Location: Cook line
- 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: QUAT SANITIZER CONCENTRATION IN SPRAY BOTTLES AND BUCKETS IN SERVER AREA AND ON THE COOK LINE MEASURED BETWEEN 100-150 PPM. MAINTAIN QUAT SANITIZER BETWEEN 200-400 PPM.
Location: Wait staff area
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: EMPLOYEE OBSERVED WEARING DANGLING BRACELET WHILE PREPARING FOOD ON THE COOK LINE. REMOVE JEWELRY PRIOR TO FOOD PREP.
- 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 BOTTLE OF POWERADE STORED IN WALK-IN COOLER ABOVE FOOD FOR USE IN THE RESTAURANT. STORE SEPERATE AND BELOW.
Location: Walk-in cooler
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINER OF SALT ON PREP TABLE OBSERVED WITHOUT A LABEL. PROPERLY LABEL FOOD CONTAINERS.
Location: Prep area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OBSERVED OPEN WHILE NOT IN USE. KEEP LIDS CLOSED TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TORN DOOR GASKETS OBSERVED ON THE EGG COOLER. REPLACE -- ON ORDER PER INVOICE ON PREMISES.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED ON DOOR GASKETS OF COOLER UNITS IN SERVER AREA AND ON THE COOK LINE. CLEAN AND SANITIZE -- ON ORDER PER INVOICE ON PREMISES.
Location: Wait staff area
Equipment: Reach in cooler (3 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED ON DOOR GASKETS OF COOLER UNITS IN SERVER AREA AND ON THE COOK LINE. CLEAN AND SANITIZE -- ON ORDER PER INVOICE ON PREMISES.
Location: Cook line
Equipment: Reach in cooler (2 door)
- 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: FOOD DEBRIS OBSERVED ON ONION SLICER STORED AS CLEAN ON SHELF UNDER PREP TABLE. PROPERLY CLEAN AND SANITIZE.
Location: Prep area
Equipment: Slicer
- 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: QUAT SANITIZER TEST KIT OBSERVED WATER DAMAGED. REPLACE.
|
11/05/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED SAUSAGE LINKS ON THE STEAM TABLE MEASURED BETWEEN 130 - 131 DEGREES F. MAINTAIN HOT POTENTIALLY HAZARDOUS FOODS AT 135 DEGREES F OR HIGHER. REHEAT PRODUCT TO 165 DEGREES F BEFORE RETURNING TO STEAM TABLE.
Location: Cook line
Equipment: Steam table
- 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) RAW SHELL EGGS SITTING AT ROOM TEMPERATURE MEASURED 52 DEGREES F. MANAGER STATES PRODUCT REMOVED FROM COOLER 5 MINUTES PRIOR TO TEMPERATURE BEING TAKEN. MAINTAIN ALL COLD FOODS AT 41 DEGREES F OR BELOW.(2) COLD POTENTIALLY HAZARDOUS FOODS ON THE COLD TOPS OF THE COOLER UNITS (DICED HAM, DICED COOK SAUSAGE, IMITATION CRAB MEAT) MEASURED BETWEEN 45 - 52 DEGREES F. KEEP FOODS COVERED TO HELP MAINTAIN 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Toxic labeling (corrected on site)
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: SPRAY BOTTLES (2) OF CLEAR CHEMICALS OBSERVED UNLABELED AT SERVER AREA AND THREE-COMPARTMENT SINK. PROPERLY LABEL ALL CHEMICAL BOTTLES.
Location: Wait staff area
- 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: SPRAY BOTTLES (2) OF CLEAR CHEMICALS OBSERVED UNLABELED AT SERVER AREA AND THREE-COMPARTMENT SINK. PROPERLY LABEL ALL CHEMICAL BOTTLES.
Location: Three bay area
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CAN OF ORTHO BRAND ANT AND ROACH KILLER OBSERVED IN DRY STORAGE AREA. THIS PRODUCT IS LABELED FOR RESIDENTIAL USE ONLY. REMOVE FROM PREMISES.
Location: Dry storage
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES OBSERVED ON WALL AND MOP ABOVE THE MOP SINK. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE FACILITY. ENSURE PROPER CLEANING OF MAINTENANCE TOOLS AND GREASE TRAP TO PREVENT PEST ATTRACTION.
Location: Three bay area
- 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 CHICKEN OBSERVED STORED ABOVE RAW HAMBURGER IN WALK-IN COOLER. STORE RAW POULTRY BELOW ALL OTHER RAW ANIMAL PRODUCTS.
Location: Walk-in cooler
- 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: QUAT SANITIZER CONCENTRATION IN SPRAY BOTTLES AND BUCKETS IN SERVER AREA AND ON THE COOK LINE MEASURED BETWEEN 100-150 PPM. MAINTAIN QUAT SANITIZER BETWEEN 200-400 PPM.
Location: Cook line
- 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: QUAT SANITIZER CONCENTRATION IN SPRAY BOTTLES AND BUCKETS IN SERVER AREA AND ON THE COOK LINE MEASURED BETWEEN 100-150 PPM. MAINTAIN QUAT SANITIZER BETWEEN 200-400 PPM.
Location: Wait staff area
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: EMPLOYEE OBSERVED WEARING DANGLING BRACELET WHILE PREPARING FOOD ON THE COOK LINE. REMOVE JEWELRY PRIOR TO FOOD PREP.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL BOTTLE OF POWERADE STORED IN WALK-IN COOLER ABOVE FOOD FOR USE IN THE RESTAURANT. STORE SEPERATE AND BELOW.
Location: Walk-in cooler
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINER OF SALT ON PREP TABLE OBSERVED WITHOUT A LABEL. PROPERLY LABEL FOOD CONTAINERS.
Location: Prep area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OBSERVED OPEN WHILE NOT IN USE. KEEP LIDS CLOSED TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (1) TORN DOOR GASKETS OBSERVED ON THE EGG COOLER. REPLACE.(2) EXAUST HOOD FILTER OBSERVED MISSING. REPLACE.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED ON DOOR GASKETS OF COOLER UNITS IN SERVER AREA AND ON THE COOK LINE. CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Reach in cooler (3 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED ON DOOR GASKETS OF COOLER UNITS IN SERVER AREA AND ON THE COOK LINE. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: FOOD DEBRIS OBSERVED ON ONION SLICER STORED AS CLEAN ON SHELF UNDER PREP TABLE. PROPERLY CLEAN AND SANITIZE.
Location: Prep area
Equipment: Slicer
- 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: QUAT SANITIZER TEST KIT OBSERVED WATER DAMAGED. REPLACE.
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10/30/2012 | Routine |
- 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. STEAM TABLE TURNED OFF FOR FOOD TRANSFER TO PANS ON STOVE - FOOD LEFT ON STEAM TABLE AT IMPROPER TEMPERATURE. MOVE OVER SOONER.
Location: Cook line
Equipment: Steam table
- 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. ICE BATH WITH FRUIT - EX MELONS. ENSURE ICE SURROUNDS CONTAINERS. 3/23 corrected2. HAM ON MAKE TABLE COOLER AT 64 DEGREES F (LEFT SIDE). OTHER ITEMS AT PROPER TEMPERATURE. PERSON IN CHARGE DISCARDED. 3/23 corrected3. FOOD IN/ON RIGHT SIDE MAKE TABLE COOLER AT 54-64 DEGREES F. PERSON IN CHARGE DISCARDED MEAT AND OTHER COOKED ITEMS IN COOLER FOR GREATER THAN 4 HOURS. 3/23 make table cooler temperatures have improved but are still at 45 degrees F on top of unit. Temperatures must not exceed 41 degrees F.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. ICE BATH WITH FRUIT - EX MELONS. ENSURE ICE SURROUNDS CONTAINERS. 3/23 corrected2. HAM ON MAKE TABLE COOLER AT 64 DEGREES F (LEFT SIDE). OTHER ITEMS AT PROPER TEMPERATURE. PERSON IN CHARGE DISCARDED. 3/23 corrected3. FOOD IN/ON RIGHT SIDE MAKE TABLE COOLER AT 54-64 DEGREES F. PERSON IN CHARGE DISCARDED MEAT AND OTHER COOKED ITEMS IN COOLER FOR GREATER THAN 4 HOURS. 3/23 make table cooler temperatures have improved but are still at 45 degrees F on top of unit. Temperatures must not exceed 41 degrees F.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. ICE BATH WITH FRUIT - EX MELONS. ENSURE ICE SURROUNDS CONTAINERS. 3/23 corrected2. HAM ON MAKE TABLE COOLER AT 64 DEGREES F (LEFT SIDE). OTHER ITEMS AT PROPER TEMPERATURE. PERSON IN CHARGE DISCARDED. 3/23 corrected3. FOOD IN/ON RIGHT SIDE MAKE TABLE COOLER AT 54-64 DEGREES F. PERSON IN CHARGE DISCARDED MEAT AND OTHER COOKED ITEMS IN COOLER FOR GREATER THAN 4 HOURS. 3/23 make table cooler temperatures have improved but are still at 45 degrees F on top of unit. Temperatures must not exceed 41 degrees F.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. DICED CHICKEN COOKED EARLIER TODAY AT 50-54 DEGREES F IN THE WALK IN COOLER - PANNED, STACKED, AND LIDDED. ENSURE PROPER COOLING METHOD AND MONITORING.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. GAPS BETWEEN HOOD FILTERS. ENSURE CORRECT SIZING. 3/30 Unit will be replaced. Some items iced on top.
Comments: MAKE TABLE COOLER ON RIGHT SIDE - FOOD AT IMPROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN/ON UNIT UNTIL TEMPERATURE IS MAINTAINED. MONITOR UNIT.
Location: Cook line
Equipment: ------------ Miscellaneous -----------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. GAPS BETWEEN HOOD FILTERS. ENSURE CORRECT SIZING. 3/30 Unit will be replaced. Some items iced on top.
Comments: MAKE TABLE COOLER ON RIGHT SIDE - FOOD AT IMPROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN/ON UNIT UNTIL TEMPERATURE IS MAINTAINED. MONITOR UNIT.
Location: Cook line
Equipment: Make table cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. SLOW DRAINING HAND SINK IN BACK AND SLOW DRAINING FLOOR DRAIN ON COOK'S LINE (LEFT SIDE).
Location: Kitchen (back)
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. SLOW DRAINING HAND SINK IN BACK AND SLOW DRAINING FLOOR DRAIN ON COOK'S LINE (LEFT SIDE).
Location: Cook line
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03/30/2012 | Recheck |
- 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. STEAM TABLE TURNED OFF FOR FOOD TRANSFER TO PANS ON STOVE - FOOD LEFT ON STEAM TABLE AT IMPROPER TEMPERATURE. MOVE OVER SOONER.
Location: Cook line
Equipment: Steam table
- 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. ICE BATH WITH FRUIT - EX MELONS. ENSURE ICE SURROUNDS CONTAINERS. 3/23 corrected2. HAM ON MAKE TABLE COOLER AT 64 DEGREES F (LEFT SIDE). OTHER ITEMS AT PROPER TEMPERATURE. PERSON IN CHARGE DISCARDED. 3/23 corrected3. FOOD IN/ON RIGHT SIDE MAKE TABLE COOLER AT 54-64 DEGREES F. PERSON IN CHARGE DISCARDED MEAT AND OTHER COOKED ITEMS IN COOLER FOR GREATER THAN 4 HOURS. 3/23 make table cooler temperatures have improved but are still at 45 degrees F on top of unit. Temperatures must not exceed 41 degrees F.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. ICE BATH WITH FRUIT - EX MELONS. ENSURE ICE SURROUNDS CONTAINERS. 3/23 corrected2. HAM ON MAKE TABLE COOLER AT 64 DEGREES F (LEFT SIDE). OTHER ITEMS AT PROPER TEMPERATURE. PERSON IN CHARGE DISCARDED. 3/23 corrected3. FOOD IN/ON RIGHT SIDE MAKE TABLE COOLER AT 54-64 DEGREES F. PERSON IN CHARGE DISCARDED MEAT AND OTHER COOKED ITEMS IN COOLER FOR GREATER THAN 4 HOURS. 3/23 make table cooler temperatures have improved but are still at 45 degrees F on top of unit. Temperatures must not exceed 41 degrees F.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. ICE BATH WITH FRUIT - EX MELONS. ENSURE ICE SURROUNDS CONTAINERS. 3/23 corrected2. HAM ON MAKE TABLE COOLER AT 64 DEGREES F (LEFT SIDE). OTHER ITEMS AT PROPER TEMPERATURE. PERSON IN CHARGE DISCARDED. 3/23 corrected3. FOOD IN/ON RIGHT SIDE MAKE TABLE COOLER AT 54-64 DEGREES F. PERSON IN CHARGE DISCARDED MEAT AND OTHER COOKED ITEMS IN COOLER FOR GREATER THAN 4 HOURS. 3/23 make table cooler temperatures have improved but are still at 45 degrees F on top of unit. Temperatures must not exceed 41 degrees F.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. DICED CHICKEN COOKED EARLIER TODAY AT 50-54 DEGREES F IN THE WALK IN COOLER - PANNED, STACKED, AND LIDDED. ENSURE PROPER COOLING METHOD AND MONITORING.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. GAPS BETWEEN HOOD FILTERS. ENSURE CORRECT SIZING.
Comments: MAKE TABLE COOLER ON RIGHT SIDE - FOOD AT IMPROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN/ON UNIT UNTIL TEMPERATURE IS MAINTAINED. MONITOR UNIT.
Location: Cook line
Equipment: ------------ Miscellaneous -----------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. GAPS BETWEEN HOOD FILTERS. ENSURE CORRECT SIZING.
Comments: MAKE TABLE COOLER ON RIGHT SIDE - FOOD AT IMPROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN/ON UNIT UNTIL TEMPERATURE IS MAINTAINED. MONITOR UNIT.
Location: Cook line
Equipment: Make table cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. SLOW DRAINING HAND SINK IN BACK AND SLOW DRAINING FLOOR DRAIN ON COOK'S LINE (LEFT SIDE).
Location: Kitchen (back)
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. SLOW DRAINING HAND SINK IN BACK AND SLOW DRAINING FLOOR DRAIN ON COOK'S LINE (LEFT SIDE).
Location: Cook line
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03/23/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. STEAM TABLE TURNED OFF FOR FOOD TRANSFER TO PANS ON STOVE - FOOD LEFT ON STEAM TABLE AT IMPROPER TEMPERATURE. MOVE OVER SOONER.
Location: Cook line
Equipment: Steam table
- 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: 1. ICE BATH WITH FRUIT - EX MELONS. ENSURE ICE SURROUNDS CONTAINERS.2. HAM ON MAKE TABLE COOLER AT 64 DEGREES F (LEFT SIDE). OTHER ITEMS AT PROPER TEMPERATURE. PERSON IN CHARGE DISCARDED. 3. FOOD IN/ON RIGHT SIDE MAKE TABLE COOLER AT 54-64 DEGREES F. PERSON IN CHARGE DISCARDED MEAT AND OTHER COOKED ITEMS IN COOLER FOR GREATER THAN 4 HOURS.
Location: Cook line
- 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: 1. ICE BATH WITH FRUIT - EX MELONS. ENSURE ICE SURROUNDS CONTAINERS.2. HAM ON MAKE TABLE COOLER AT 64 DEGREES F (LEFT SIDE). OTHER ITEMS AT PROPER TEMPERATURE. PERSON IN CHARGE DISCARDED. 3. FOOD IN/ON RIGHT SIDE MAKE TABLE COOLER AT 54-64 DEGREES F. PERSON IN CHARGE DISCARDED MEAT AND OTHER COOKED ITEMS IN COOLER FOR GREATER THAN 4 HOURS.
Location: Cook line
- 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: 1. ICE BATH WITH FRUIT - EX MELONS. ENSURE ICE SURROUNDS CONTAINERS.2. HAM ON MAKE TABLE COOLER AT 64 DEGREES F (LEFT SIDE). OTHER ITEMS AT PROPER TEMPERATURE. PERSON IN CHARGE DISCARDED. 3. FOOD IN/ON RIGHT SIDE MAKE TABLE COOLER AT 54-64 DEGREES F. PERSON IN CHARGE DISCARDED MEAT AND OTHER COOKED ITEMS IN COOLER FOR GREATER THAN 4 HOURS.
Location: Cook line
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. DICED CHICKEN COOKED EARLIER TODAY AT 50-54 DEGREES F IN THE WALK IN COOLER - PANNED, STACKED, AND LIDDED. ENSURE PROPER COOLING METHOD AND MONITORING.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. GAPS BETWEEN HOOD FILTERS. ENSURE CORRECT SIZING.
Comments: MAKE TABLE COOLER ON RIGHT SIDE - FOOD AT IMPROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN/ON UNIT UNTIL TEMPERATURE IS MAINTAINED. MONITOR UNIT.
Location: Cook line
Equipment: ------------ Miscellaneous -----------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. GAPS BETWEEN HOOD FILTERS. ENSURE CORRECT SIZING.
Comments: MAKE TABLE COOLER ON RIGHT SIDE - FOOD AT IMPROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN/ON UNIT UNTIL TEMPERATURE IS MAINTAINED. MONITOR UNIT.
Location: Cook line
Equipment: Make table cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. SLOW DRAINING HAND SINK IN BACK AND SLOW DRAINING FLOOR DRAIN ON COOK'S LINE (LEFT SIDE).
Location: Kitchen (back)
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. SLOW DRAINING HAND SINK IN BACK AND SLOW DRAINING FLOOR DRAIN ON COOK'S LINE (LEFT SIDE).
Location: Cook line
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03/16/2012 | Routine |
Restaurant representatives - add corrected or new information about Detour American Grille Express, 8487 UNION CHAPEL RD, Indianapolis, IN »