- 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: SCRAMBLED EGGS HOLDING AT 124 DEGREES F ON STEAM TABLE.HOT FOODS SHOULD BE HELD AT 135 DEGREES F OR HIGHER.
Location: Wait staff area
- 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. WALK IN COOLER HOLDING POTENTIALLY HAZARDOUS FOODS AT 57 DEGREES. FOOD SHOULD BE HELD AT 41 DEGREES F OR LOWER.DISCARD ALL POTENTIALLY HAZARDOUS FOODS, INCLUDING MEAT AND DAIRY PRODUCTS, CUT MELONS, COOKED FOODS, ETC... MANAGER VOLUNTARILY DISCARDED AND DENATURED PRODUCT. TOTAL RETAIL VALUE OF CONDEMMED FOOD ITEMS: $784.27 COOLER SERVICED ON MONDAY, JULY 7TH AND WAS REPAIRED ACCORDING TO MANAGER. A SERVICE TECHNICIAN SCHEDULED TODAY TO REPLACE MALFUNCTIONING COMPRESSOR. DO NOT USE COOLER UNTIL CAPABLE OF HOLDING FOOD AT 41 DEGREES F OR LOWER.2. DAIRY CREAMERS STORED IN A BOWL IN DINING ROOM WITHOUT TEMPERATURE CONTROL.STORE PRODUCT ON ICE TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Walk-in cooler
- 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. WALK IN COOLER HOLDING POTENTIALLY HAZARDOUS FOODS AT 57 DEGREES. FOOD SHOULD BE HELD AT 41 DEGREES F OR LOWER.DISCARD ALL POTENTIALLY HAZARDOUS FOODS, INCLUDING MEAT AND DAIRY PRODUCTS, CUT MELONS, COOKED FOODS, ETC... MANAGER VOLUNTARILY DISCARDED AND DENATURED PRODUCT. TOTAL RETAIL VALUE OF CONDEMMED FOOD ITEMS: $784.27 COOLER SERVICED ON MONDAY, JULY 7TH AND WAS REPAIRED ACCORDING TO MANAGER. A SERVICE TECHNICIAN SCHEDULED TODAY TO REPLACE MALFUNCTIONING COMPRESSOR. DO NOT USE COOLER UNTIL CAPABLE OF HOLDING FOOD AT 41 DEGREES F OR LOWER.2. DAIRY CREAMERS STORED IN A BOWL IN DINING ROOM WITHOUT TEMPERATURE CONTROL.STORE PRODUCT ON ICE TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Dining room
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: WAIT STAFF HAND SINK FAUCET FIXTURES AND TOWEL DISPENSER SOILED WITH BUILD UP.MAINTAIN HAND WASHING STATIONS IN A CLEAN CONDITION AT ALL TIMES.
Location: Wait staff area
Equipment: Hand sink
- Hand sanitizers (corrected)
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: UNAPPROVED HAND SANITIZER STORED AT WAIT STAFF HAND SINK.PROVIDE AN APPROVED HAND SANITIZER.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: SPOONS STORED IN A BASKET WITH HANDLES IN DIFFERENT DIRECTIONS IN WAIT STAFF AREA.STORE HANDLES IN SAME DIRECTION TO PROTECT LIP CONTACT SURFACE FROM CONTAMINATION.
- 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: JACKET HANGING ON STORAGE CART CONTAINING BAKED COOKIES ON SHEET TRAYS. ANOTHER JACKET HANGING ON DRY STORAGE RACK CONTAINING FOOD ITEMS.STORE JACKETS ON RACK AWAY FROM EXPOSED FOOD AND FOOD RELATED ITEMS.
Location: Kitchen
- 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: BOXES OF SINGLE USE BEVERAGE CUPS AND OTHER ITEMS STORED ON THE FLOOR IN UTILITY ROOM.STORE PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Utility room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR SOILED WITH BUILD UP, DEBRIS, ETC... LOCATED BELOW HOT WATER SOFTER AND IN UTILITY ROOM WHERE HOT WATER IS LOCATED.CLEAN FLOORS THOROUGHLY.
Location: Wait staff area
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CAN OF SOUR KRAUT DENTED ON RIM STORED ON CANNED GOODS RACK.REMOVE DENTED CAN FROM FOOD SERVICE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH SOAP,RAGS, SPONGES, AND OTHER MISCELLANEOUS ITEMS STORED ON LEFT 3 BAY DRAIN BOARD. THREE BAY SANITIZER SINK SOILED.KEEP DRAIN BOARDS FREE OF CLUTTER AND BASINS IN A CLEAN CONDITION.2, STORAGE CART SOILED ON SURFACES CONTAINING FOOD TRAYS, TABLE WARE, ETC... LOCATAED NEAR THREE BAY SINK.MAINTAIN STORAGE EQUIPMENT IN A CLEAN CONDITION.3. EXTERIOR PLATE WARMER AND SALT BINS SOILED WITH SPLATTERED FOOD AND BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Dish machine area
Equipment: 3-bay
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: BEVERAGE NOZZLES SOILED WITH BUILD UP LOCATED ON JUICE AND COFFEE MACHINES IN WAIT STAFF AREA.CLEAN AND SANITIZE DISPENSING AREAS AND EXTERIOR SURFACES ON A DAILY BASIS TO PREVENT BUILD UP.
Location: Wait staff area
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP HANDLE LYING DOWN IN ICE.STORE HANDLE ABOVE ICE OR IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
Location: Kitchen
Equipment: Ice bin
|
07/16/2014 | 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: SCRAMBLED EGGS HOLDING AT 124 DEGREES F ON STEAM TABLE.HOT FOODS SHOULD BE HELD AT 135 DEGREES F OR HIGHER.
Location: Wait staff area
- 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. WALK IN COOLER HOLDING POTENTIALLY HAZARDOUS FOODS AT 57 DEGREES. FOOD SHOULD BE HELD AT 41 DEGREES F OR LOWER.DISCARD ALL POTENTIALLY HAZARDOUS FOODS, INCLUDING MEAT AND DAIRY PRODUCTS, CUT MELONS, COOKED FOODS, ETC... MANAGER VOLUNTARILY DISCARDED AND DENATURED PRODUCT. TOTAL RETAIL VALUE OF CONDEMMED FOOD ITEMS: $784.27 COOLER SERVICED ON MONDAY, JULY 7TH AND WAS REPAIRED ACCORDING TO MANAGER. A SERVICE TECHNICIAN SCHEDULED TODAY TO REPLACE MALFUNCTIONING COMPRESSOR. DO NOT USE COOLER UNTIL CAPABLE OF HOLDING FOOD AT 41 DEGREES F OR LOWER.2. DAIRY CREAMERS STORED IN A BOWL IN DINING ROOM WITHOUT TEMPERATURE CONTROL.STORE PRODUCT ON ICE TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Walk-in cooler
- 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. WALK IN COOLER HOLDING POTENTIALLY HAZARDOUS FOODS AT 57 DEGREES. FOOD SHOULD BE HELD AT 41 DEGREES F OR LOWER.DISCARD ALL POTENTIALLY HAZARDOUS FOODS, INCLUDING MEAT AND DAIRY PRODUCTS, CUT MELONS, COOKED FOODS, ETC... MANAGER VOLUNTARILY DISCARDED AND DENATURED PRODUCT. TOTAL RETAIL VALUE OF CONDEMMED FOOD ITEMS: $784.27 COOLER SERVICED ON MONDAY, JULY 7TH AND WAS REPAIRED ACCORDING TO MANAGER. A SERVICE TECHNICIAN SCHEDULED TODAY TO REPLACE MALFUNCTIONING COMPRESSOR. DO NOT USE COOLER UNTIL CAPABLE OF HOLDING FOOD AT 41 DEGREES F OR LOWER.2. DAIRY CREAMERS STORED IN A BOWL IN DINING ROOM WITHOUT TEMPERATURE CONTROL.STORE PRODUCT ON ICE TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Dining room
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: WAIT STAFF HAND SINK FAUCET FIXTURES AND TOWEL DISPENSER SOILED WITH BUILD UP.MAINTAIN HAND WASHING STATIONS IN A CLEAN CONDITION AT ALL TIMES.
Location: Wait staff area
Equipment: Hand sink
- Hand sanitizers
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: UNAPPROVED HAND SANITIZER STORED AT WAIT STAFF HAND SINK.PROVIDE AN APPROVED HAND SANITIZER.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: SPOONS STORED IN A BASKET WITH HANDLES IN DIFFERENT DIRECTIONS IN WAIT STAFF AREA.STORE HANDLES IN SAME DIRECTION TO PROTECT LIP CONTACT SURFACE FROM CONTAMINATION.
- 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: JACKET HANGING ON STORAGE CART CONTAINING BAKED COOKIES ON SHEET TRAYS. ANOTHER JACKET HANGING ON DRY STORAGE RACK CONTAINING FOOD ITEMS.STORE JACKETS ON RACK AWAY FROM EXPOSED FOOD AND FOOD RELATED ITEMS.
Location: Kitchen
- Single Service/Equipment storage
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: BOXES OF SINGLE USE BEVERAGE CUPS AND OTHER ITEMS STORED ON THE FLOOR IN UTILITY ROOM.STORE PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Utility room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR SOILED WITH BUILD UP, DEBRIS, ETC... LOCATED BELOW HOT WATER SOFTER AND IN UTILITY ROOM WHERE HOT WATER IS LOCATED.CLEAN FLOORS THOROUGHLY.
Location: Wait staff area
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CAN OF SOUR KRAUT DENTED ON RIM STORED ON CANNED GOODS RACK.REMOVE DENTED CAN FROM FOOD SERVICE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH SOAP,RAGS, SPONGES, AND OTHER MISCELLANEOUS ITEMS STORED ON LEFT 3 BAY DRAIN BOARD. THREE BAY SANITIZER SINK SOILED.KEEP DRAIN BOARDS FREE OF CLUTTER AND BASINS IN A CLEAN CONDITION.2, STORAGE CART SOILED ON SURFACES CONTAINING FOOD TRAYS, TABLE WARE, ETC... LOCATAED NEAR THREE BAY SINK.MAINTAIN STORAGE EQUIPMENT IN A CLEAN CONDITION.3. EXTERIOR PLATE WARMER AND SALT BINS SOILED WITH SPLATTERED FOOD AND BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Dish machine area
Equipment: 3-bay
- 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: BEVERAGE NOZZLES SOILED WITH BUILD UP LOCATED ON JUICE AND COFFEE MACHINES IN WAIT STAFF AREA.CLEAN AND SANITIZE DISPENSING AREAS AND EXTERIOR SURFACES ON A DAILY BASIS TO PREVENT BUILD UP.
Location: Wait staff area
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP HANDLE LYING DOWN IN ICE.STORE HANDLE ABOVE ICE OR IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
Location: Kitchen
Equipment: Ice bin
|
07/09/2014 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TABLE MOUNT CAN OPENER BLADE TIP BROKEN.REPLACE DAMAGED BLADE.
Location: Kitchen
Equipment: Can opener
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SPOON STORED IMPROPER INSIDE BASKETS LOCATED IN WAIT STAFF AREA.STORE UTENSILS WITH HANDLES IN SAME DIRECTION TO PREVENT POSSIBLE CONTAMINATION.
Location: Kitchen
|
02/14/2014 | 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.
Comments: 1. SMALL REACH IN COOLER HOLDING MILK AT 54 DEGREES F.REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER. MILK DISCARDED.2. FOOD HOLDING AT 47 DEGREES INSIDE WALK IN COOLER. A DELIVERY WAS MADE EARLY MORNING 8:00 A.M. AND DOOR WAS PROPPED OPEN.DISCONTINUE PROPPING DOOR OPEN FOR DELIVERIES TO PREVENT RISE IN TEMPERATURE.
Location: Wait staff area
Equipment: Reach in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. SMALL REACH IN COOLER HOLDING MILK AT 54 DEGREES F.REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER. MILK DISCARDED.2. FOOD HOLDING AT 47 DEGREES INSIDE WALK IN COOLER. A DELIVERY WAS MADE EARLY MORNING 8:00 A.M. AND DOOR WAS PROPPED OPEN.DISCONTINUE PROPPING DOOR OPEN FOR DELIVERIES TO PREVENT RISE IN TEMPERATURE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED BOTTLE OF CLEANING PRODUCT STORED ON THREE BAY DRAIN BOARD.LABEL BOTTLE WITH CONTENTS.
Location: Kitchen
- 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: CLEANING PRODUCTS STORED ON DRAIN BOARD AT THREE COMPARTMENT SINK.STORE CLEANING PRODUCTS IN A DESIGNATED AREA AWAY FROM EQUIPMENT.
Location: Kitchen
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD SERVICE WORKER REMOVED A PAIR OF FOOD SERVICE GLOVES FROM BOX WITHOUT WASHING HANDS PRIOR.ENSURE HANDS ARE WASHED THOROUGHLY BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CUCUMBERS COVERED WITH MOLD LOCATED INSIDE WALK IN COOLER.DISCARD.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE TOP MIXER HEAD SOILED WITH DRIED FOOD RESIDUE.CLEAN AND SANITIZE THOROUGHLY AFTER EACH USE.2. MOLD GROWTH ON SURFACE OF KICK TRAY INSIDE ICE MACHINECLEAN AND SANITIZE KICK TRAY ON A ROUTINE BASIS TO PREVENT GROWTH.
Location: Kitchen
Equipment: Mixer
- 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: WALL AND FLOOR AREA SOILED IN DISH MACHINE AREA.CLEAN THOROUGHLY.
Location: Dish machine area
- 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: ORANGE JUICE MACHINE SOILED WITH SYRUP BUILD UP ON INTERIOR AND EXTERIOR DISPENSE AREA.CLEAN AND SANITIZE MACHINE INTERNALLY AND EXTERNALLY ON A ROUTINE BASIS.
Location: Wait staff area
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK IN KITCHEN AREA.
Location: Kitchen
Equipment: Hand sink
|
10/07/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. SMALL REACH IN COOLER HOLDING MILK AT 54 DEGREES F.REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER. MILK DISCARDED.2. FOOD HOLDING AT 47 DEGREES INSIDE WALK IN COOLER. A DELIVERY WAS MADE EARLY MORNING 8:00 A.M. AND DOOR WAS PROPPED OPEN.DISCONTINUE PROPPING DOOR OPEN FOR DELIVERIES TO PREVENT RISE IN TEMPERATURE.
Location: Wait staff area
Equipment: Reach in cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. SMALL REACH IN COOLER HOLDING MILK AT 54 DEGREES F.REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER. MILK DISCARDED.2. FOOD HOLDING AT 47 DEGREES INSIDE WALK IN COOLER. A DELIVERY WAS MADE EARLY MORNING 8:00 A.M. AND DOOR WAS PROPPED OPEN.DISCONTINUE PROPPING DOOR OPEN FOR DELIVERIES TO PREVENT RISE IN TEMPERATURE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED BOTTLE OF CLEANING PRODUCT STORED ON THREE BAY DRAIN BOARD.LABEL BOTTLE WITH CONTENTS.
Location: Kitchen
- 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).
Comments: CLEANING PRODUCTS STORED ON DRAIN BOARD AT THREE COMPARTMENT SINK.STORE CLEANING PRODUCTS IN A DESIGNATED AREA AWAY FROM EQUIPMENT.
Location: Kitchen
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD SERVICE WORKER REMOVED A PAIR OF FOOD SERVICE GLOVES FROM BOX WITHOUT WASHING HANDS PRIOR.ENSURE HANDS ARE WASHED THOROUGHLY BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CUCUMBERS COVERED WITH MOLD LOCATED INSIDE WALK IN COOLER.DISCARD.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE TOP MIXER HEAD SOILED WITH DRIED FOOD RESIDUE.CLEAN AND SANITIZE THOROUGHLY AFTER EACH USE.2. MOLD GROWTH ON SURFACE OF KICK TRAY INSIDE ICE MACHINECLEAN AND SANITIZE KICK TRAY ON A ROUTINE BASIS TO PREVENT GROWTH.
Location: Kitchen
Equipment: Mixer
- 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: WALL AND FLOOR AREA SOILED IN DISH MACHINE AREA.CLEAN THOROUGHLY.
Location: Dish machine area
- 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: ORANGE JUICE MACHINE SOILED WITH SYRUP BUILD UP ON INTERIOR AND EXTERIOR DISPENSE AREA.CLEAN AND SANITIZE MACHINE INTERNALLY AND EXTERNALLY ON A ROUTINE BASIS.
Location: Wait staff area
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK IN KITCHEN AREA.
Location: Kitchen
Equipment: Hand sink
|
09/26/2013 | 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: HALF AND HALF AND BUTTER PACKETS THAT REQUIRE REFRIGERATION STORED IN BASKETS ON BUFFET.POTENTIALLY HAZARDOUS FOODS SHOULD MAINTAIN 41 DEGREES F OR LOWER.
Location: Buffet
- 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 BOTTLED WATER STORED INSIDE COOLER USED IN OPERATIONS. ALL EMPLOYEE BEVERAGES MUST BE STORED IN A SEPARATE COOLER DESIGNATED FOR EMPLOYEES. FURTHERMORE, EMPLOYEES MAY NOT DRINK FROM BOTTLED BEVERAGES IN FOOD PREP AREAS TO PREVENT CONTAMINATION OF FOOD, HANDS AND EQUIPMENT. DRINKS MAY BE STORED IN PREP AREAS IN CONTAINERS WITH LIDS AND STRAWS.
Location: Kitchen
- 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 BOTTLED WATER STORED INSIDE COOLER USED IN OPERATIONS. ALL EMPLOYEE BEVERAGES MUST BE STORED IN A SEPARATE COOLER DESIGNATED FOR EMPLOYEES. FURTHERMORE, EMPLOYEES MAY NOT DRINK FROM BOTTLED BEVERAGES IN FOOD PREP AREAS TO PREVENT CONTAMINATION OF FOOD, HANDS AND EQUIPMENT. DRINKS MAY BE STORED IN PREP AREAS IN CONTAINERS WITH LIDS AND STRAWS.
Location: Wait staff area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER SOILED WITH DRIED FOOD RESIDUE STORED COVERED WITH A PLASTIC BAG.SLICER SHOULD BE CLEANED AND SANITIZED THOROUGHLY BEFORE SORAGE TO REMOVE ALL FOOD SOIL TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Kitchen
Equipment: Slicer
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: TRASH CAN STORED NEXT TO RACKS CONTAINING CLEAN AND SANITIZED GLASSES AND GOBLETS.STORE RACKS OF CLEAN GLASS WARE IN AN AREA AWAY FROM TRASH CAN.
Location: Dish machine area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON THE SIDE OF SANITIZER BUCKET IN WAIT STAFF AREA.ENSURE TOWEL IS STORED COMPLETELY SUBMERGED IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Wait staff area
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED CAN OF CHEESE SAUCE ON THE RIM STORED ON RACK IN KITCHEN AREA.DENTED CANS SHOULD NOT BE USED IN OPERATIONS. REMOVE.
Location: Kitchen
Equipment: -
- Food on display (corrected on site)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: APPLES STORED EXPOSED ON BUFFET.APPLES ARE CONSIDERED A "READY TO EAT" FOOD AND SHOULD BE WRAPPED OR COVERED TO PROTECT FROM CONTAMINATION.
Location: Buffet
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.RACKS SPLATTERED WITH DRIED FOOD RESIDUE CONTAINING CLEAN WATER GLASSES AND GOBLETS IN DISH MACHINE AREA.RACKS SHOULD BE THOROUGHLY CLEANED BEFORE STORAGE OF CLEAN GLASS WARE.2. EXTERIOR/INTERIOR DISH MACHINE SOILED WITH BUILD UP. CLEAN THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Dish machine area
Equipment: Dishmachine
|
05/17/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: HALF AND HALF AND BUTTER PACKETS THAT REQUIRE REFRIGERATION STORED IN BASKETS ON BUFFET.POTENTIALLY HAZARDOUS FOODS SHOULD MAINTAIN 41 DEGREES F OR LOWER.
Location: Buffet
- 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 BOTTLED WATER STORED INSIDE COOLER USED IN OPERATIONS. ALL EMPLOYEE BEVERAGES MUST BE STORED IN A SEPARATE COOLER DESIGNATED FOR EMPLOYEES. FURTHERMORE, EMPLOYEES MAY NOT DRINK FROM BOTTLED BEVERAGES IN FOOD PREP AREAS TO PREVENT CONTAMINATION OF FOOD, HANDS AND EQUIPMENT. DRINKS MAY BE STORED IN PREP AREAS IN CONTAINERS WITH LIDS AND STRAWS.
Location: Kitchen
- 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 BOTTLED WATER STORED INSIDE COOLER USED IN OPERATIONS. ALL EMPLOYEE BEVERAGES MUST BE STORED IN A SEPARATE COOLER DESIGNATED FOR EMPLOYEES. FURTHERMORE, EMPLOYEES MAY NOT DRINK FROM BOTTLED BEVERAGES IN FOOD PREP AREAS TO PREVENT CONTAMINATION OF FOOD, HANDS AND EQUIPMENT. DRINKS MAY BE STORED IN PREP AREAS IN CONTAINERS WITH LIDS AND STRAWS.
Location: Wait staff area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER SOILED WITH DRIED FOOD RESIDUE STORED COVERED WITH A PLASTIC BAG.SLICER SHOULD BE CLEANED AND SANITIZED THOROUGHLY BEFORE SORAGE TO REMOVE ALL FOOD SOIL TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Kitchen
Equipment: Slicer
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: TRASH CAN STORED NEXT TO RACKS CONTAINING CLEAN AND SANITIZED GLASSES AND GOBLETS.STORE RACKS OF CLEAN GLASS WARE IN AN AREA AWAY FROM TRASH CAN.
Location: Dish machine area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON THE SIDE OF SANITIZER BUCKET IN WAIT STAFF AREA.ENSURE TOWEL IS STORED COMPLETELY SUBMERGED IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Wait staff area
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED CAN OF CHEESE SAUCE ON THE RIM STORED ON RACK IN KITCHEN AREA.DENTED CANS SHOULD NOT BE USED IN OPERATIONS. REMOVE.
Location: Kitchen
Equipment: -
- Food on display (corrected on site)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: APPLES STORED EXPOSED ON BUFFET.APPLES ARE CONSIDERED A "READY TO EAT" FOOD AND SHOULD BE WRAPPED OR COVERED TO PROTECT FROM CONTAMINATION.
Location: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.RACKS SPLATTERED WITH DRIED FOOD RESIDUE CONTAINING CLEAN WATER GLASSES AND GOBLETS IN DISH MACHINE AREA.RACKS SHOULD BE THOROUGHLY CLEANED BEFORE STORAGE OF CLEAN GLASS WARE.2. EXTERIOR/INTERIOR DISH MACHINE SOILED WITH BUILD UP. CLEAN THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Dish machine area
Equipment: Dishmachine
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05/16/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: HALF AND HALF AND BUTTER PACKETS THAT REQUIRE REFRIGERATION STORED IN BASKETS ON BUFFET.POTENTIALLY HAZARDOUS FOODS SHOULD MAINTAIN 41 DEGREES F OR LOWER.
Location: Buffet
- 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 BOTTLED WATER STORED INSIDE COOLER USED IN OPERATIONS. ALL EMPLOYEE BEVERAGES MUST BE STORED IN A SEPARATE COOLER DESIGNATED FOR EMPLOYEES. FURTHERMORE, EMPLOYEES MAY NOT DRINK FROM BOTTLED BEVERAGES IN FOOD PREP AREAS TO PREVENT CONTAMINATION OF FOOD, HANDS AND EQUIPMENT. DRINKS MAY BE STORED IN PREP AREAS IN CONTAINERS WITH LIDS AND STRAWS.
Location: Kitchen
- 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 BOTTLED WATER STORED INSIDE COOLER USED IN OPERATIONS. ALL EMPLOYEE BEVERAGES MUST BE STORED IN A SEPARATE COOLER DESIGNATED FOR EMPLOYEES. FURTHERMORE, EMPLOYEES MAY NOT DRINK FROM BOTTLED BEVERAGES IN FOOD PREP AREAS TO PREVENT CONTAMINATION OF FOOD, HANDS AND EQUIPMENT. DRINKS MAY BE STORED IN PREP AREAS IN CONTAINERS WITH LIDS AND STRAWS.
Location: Wait staff area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER SOILED WITH DRIED FOOD RESIDUE STORED COVERED WITH A PLASTIC BAG.SLICER SHOULD BE CLEANED AND SANITIZED THOROUGHLY BEFORE SORAGE TO REMOVE ALL FOOD SOIL TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Kitchen
Equipment: Slicer
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: TRASH CAN STORED NEXT TO RACKS CONTAINING CLEAN AND SANITIZED GLASSES AND GOBLETS.STORE RACKS OF CLEAN GLASS WARE IN AN AREA AWAY FROM TRASH CAN.
Location: Dish machine area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON THE SIDE OF SANITIZER BUCKET IN WAIT STAFF AREA.ENSURE TOWEL IS STORED COMPLETELY SUBMERGED IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Wait staff area
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED CAN OF CHEESE SAUCE ON THE RIM STORED ON RACK IN KITCHEN AREA.DENTED CANS SHOULD NOT BE USED IN OPERATIONS. REMOVE.
Location: Kitchen
Equipment: -
- Food on display (corrected on site)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: APPLES STORED EXPOSED ON BUFFET.APPLES ARE CONSIDERED A "READY TO EAT" FOOD AND SHOULD BE WRAPPED OR COVERED TO PROTECT FROM CONTAMINATION.
Location: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.RACKS SPLATTERED WITH DRIED FOOD RESIDUE CONTAINING CLEAN WATER GLASSES AND GOBLETS IN DISH MACHINE AREA.RACKS SHOULD BE THOROUGHLY CLEANED BEFORE STORAGE OF CLEAN GLASS WARE.2. EXTERIOR/INTERIOR DISH MACHINE SOILED WITH BUILD UP. CLEAN THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Dish machine area
Equipment: Dishmachine
|
05/09/2013 | Routine |
- 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 BOTTLED BEVERAGES STORED ON TOP SHELF WITH FOOD USED IN OPERATIONS. STORED EMPLOYEE BEVERAGES SEPARATE (LOWEST SHELF) FROM FOOD UTILIZED FOR RESIDENTS/OPERATIONS.
Location: Kitchen
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: PRE-SET TABLE WARE STORED UNWRAPPED ON DINING ROOM TABLES. ENSURE ALL TABLE WARE HAS BEEN PRE-WRAPPED BEFORE STORAGE.
- 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: TAPE WRAPPED AROUND KNIFE HANDLE STORED IN HOLDER ON COOK LINE. REMOVE TAPE TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Kitchen
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TEFLON COATING PEELING ON SURFACE OF POT STORED ON SHELF WITH OTHER POTS AND PANS. REPLACE. POT DISCARDED.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR DISH MACHINE, WALLS, PIPES, ETC....SOILED WITH BUILD UP. CLEAN ENTIRE AREA THOROUGHLY.
Location: Kitchen
Equipment: Dishmachine
|
01/16/2013 | Routine |
- 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: CONTAINER CONTAINING PRE-PACKAGED RAW BEEF TOUCHING A BOX OF ROMAIN LETTUCE ON BOTTOM SHELF INSIDE WALK IN COOLER. PROVIDE ADEQUATE SPACING TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BUILD UP ON SURFACE OF CAN OPENER. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.2. DRIED FOOD RESIDUE ON SLICER COVERED WITH TRASH BAG. ENSURE SLICER IS DISMANTLED AND CLEANED AND SANITIZEDTHOROUGHLY BEFORE STORAGE.3. COATING ON SURFACE OF SHELVING REMOVED IN SOME AREAS CAUSING RUST EXPOSURE LOCATED INSIDE WALK IN COOLER. RESURFACE OR REPLACE SHELF.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TAPE COVERING TWO KNIVES LOCATED IN KNIFE HOLDER. REMOVE TAPE.
Location: Kitchen
- 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: SYRUP BUILD UP ON JUICE DISPENSER NOZZLES. CLEAN AND SANITZE NOZZLES THOROUGHLY ON A DAILY BASIS TO PREVENT BUILD UP.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP NOT AVAILABLE AT HAND SINK NEAR STEAM TABLE. PROVIDE SOAP.
Location: Service counter
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSILS STORED INCORRECTLY IN CONTAINER IN KITCHEN AREA. STORE UTENSILS WITH THE HANDLES "UP" IN CONTAINERS TO PREVENT POSSIBLE CONTAMINATION.
Location: Kitchen
|
10/02/2012 | Recheck |
- 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: CONTAINER CONTAINING PRE-PACKAGED RAW BEEF TOUCHING A BOX OF ROMAIN LETTUCE ON BOTTOM SHELF INSIDE WALK IN COOLER. PROVIDE ADEQUATE SPACING TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BUILD UP ON SURFACE OF CAN OPENER. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.2. DRIED FOOD RESIDUE ON SLICER COVERED WITH TRASH BAG. ENSURE SLICER IS DISMANTLED AND CLEANED AND SANITIZEDTHOROUGHLY BEFORE STORAGE.3. COATING ON SURFACE OF SHELVING REMOVED IN SOME AREAS CAUSING RUST EXPOSURE LOCATED INSIDE WALK IN COOLER. RESURFACE OR REPLACE SHELF.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TAPE COVERING TWO KNIVES LOCATED IN KNIFE HOLDER. REMOVE TAPE.
Location: Kitchen
- 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: SYRUP BUILD UP ON JUICE DISPENSER NOZZLES. CLEAN AND SANITZE NOZZLES THOROUGHLY ON A DAILY BASIS TO PREVENT BUILD UP.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP NOT AVAILABLE AT HAND SINK NEAR STEAM TABLE. PROVIDE SOAP.
Location: Service counter
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSILS STORED INCORRECTLY IN CONTAINER IN KITCHEN AREA. STORE UTENSILS WITH THE HANDLES "UP" IN CONTAINERS TO PREVENT POSSIBLE CONTAMINATION.
Location: Kitchen
|
09/20/2012 | Routine |
- Walls, floors, etc/soiled
1. Clean the wall at dirty end of dish line. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency
1. Clean the wire shelving in walk-in refrigerator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Wait staff area
Equipment: Wire shelving
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05/24/2012 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler. Fax me a copy or I will be back for a recheck. ( 221-3070 Fax)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: 1. Clean the wire shelving in walk-in refrigerator where soiled.
Location: Walk-in cooler
Equipment: Wire shelving
|
02/06/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler. Fax me a copy or I will be back for a recheck. ( 221-3070 Fax)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: 1. Clean the wire shelving in walk-in refrigerator where soiled.
Location: Walk-in cooler
Equipment: Wire shelving
|
01/30/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler. Fax me a copy or I will be back for a recheck. ( 221-3070 Fax)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: 1. Clean the wire shelving in walk-in refrigerator where soiled.
Location: Walk-in cooler
Equipment: Wire shelving
|
01/23/2012 | Routine |
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