- 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: CHLORINE SANITIZER WAS LOW AT 0 PPM. BARTENDER MADE NEW SANITIZER AND PH TEST STRIP READ 50 PPM
Location: Bar
Equipment: 4-bay
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: MEAT DRAWER BELOW GRILL THERMOMETER READS 120 F, GROUND BEEF AT 45 F. PROVIDE AN ACCURATE READING THERMOMETER
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: TWO (2) STICKY FLY STRIPS HANGING FROM CEILING IN EXPO AND SALAD AREA.STICKY FLY STRIPS ARE FULL AND NEEDS TO BE REPLACED.PLACE STICKY FLY STRIPS BELOW FOOD PREP AREAS, NOT OVER
Location: Kitchen (front)
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: PROVIDE LIDS FOR HOT SOUPS
Location: Expo line
|
09/15/2014 | Routine |
- Smoking distance signage (corrected)
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: PREVIOUS SIGNAGE MISSINGREPLACE
- 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 YELLOW LIQUID HANGING NEAR SPRAYER ARM
Location: Dish machine area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN SLICER SIDE CLOSES TO THE WALL - OLD TOMATO STUCK ON
Location: Kitchen
Equipment: Slicer
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: TN HONEY WHISKEY CONTAINED GNATS INSIDE BOTTLE - DISCARDINSPECTOR PULLED OFF THE SHELF FOR BARTENDER TO DISCARD
Location: Bar
|
02/26/2014 | Recheck |
- Smoking distance signage (corrected on site)
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: PREVIOUS SIGNAGE MISSINGREPLACE
- 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: UNLABELED YELLOW LIQUID HANGING NEAR SPRAYER ARM
Location: Dish machine area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN SLICER SIDE CLOSES TO THE WALL - OLD TOMATO STUCK ON
Location: Kitchen
Equipment: Slicer
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: TN HONEY WHISKEY CONTAINED GNATS INSIDE BOTTLE - DISCARDINSPECTOR PULLED OFF THE SHELF FOR BARTENDER TO DISCARD
Location: Bar
|
02/25/2014 | Routine |
- Smoking distance signage (corrected)
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 signage posted at public entrances
- 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: Gnats present in establishment.
Location: Kitchen
- 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: Gnats present in establishment.
Location: Wait staff area
- 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: Gnats present in establishment.
Location: Bar
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Re-using cloth towel to dry hands. Must use disposable paper towels
Location: Bar
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Large prime rib from Sunday 06/09/13 not dated
Location: Kitchen
Equipment: Walk in cooler
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Washing, Sanitizing, and Rinsing in barMust Wash, Rinse, and Sanitize. Emptied bar sink and started all over
Location: Bar
Equipment: 4-bay
- 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: Half packet did not measure on test stripUsed a whole packet and concentration was at 100 ppm.
Location: Bar
Equipment: 4-bay
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Bartender stated they use a cloth towel.Discontinue.
Location: Bar
Equipment: Hand sink
|
06/25/2013 | Recheck |
- Smoking distance signage (corrected)
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 signage posted at public entrances
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats present in establishment.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats present in establishment.
Location: Wait staff area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats present in establishment.
Location: Bar
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Re-using cloth towel to dry hands. Must use disposable paper towels
Location: Bar
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Large prime rib from Sunday 06/09/13 not dated
Location: Kitchen
Equipment: Walk in cooler
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Washing, Sanitizing, and Rinsing in barMust Wash, Rinse, and Sanitize. Emptied bar sink and started all over
Location: Bar
Equipment: 4-bay
- 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: Half packet did not measure on test stripUsed a whole packet and concentration was at 100 ppm.
Location: Bar
Equipment: 4-bay
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Bartender stated they use a cloth towel.Discontinue.
Location: Bar
Equipment: Hand sink
|
06/18/2013 | 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 signage posted at public entrances
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats present in establishment.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats present in establishment.
Location: Wait staff area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats present in establishment.
Location: Bar
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Re-using cloth towel to dry hands. Must use disposable paper towels
Location: Bar
Equipment: Hand sink
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Large prime rib from Sunday 06/09/13 not dated
Location: Kitchen
Equipment: Walk in cooler
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Washing, Sanitizing, and Rinsing in barMust Wash, Rinse, and Sanitize. Emptied bar sink and started all over
Location: Bar
Equipment: 4-bay
- 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: Half packet did not measure on test stripUsed a whole packet and concentration was at 100 ppm.
Location: Bar
Equipment: 4-bay
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Bartender stated they use a cloth towel.Discontinue.
Location: Bar
Equipment: Hand sink
|
06/11/2013 | 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: Hamburger patties
Location: Kitchen
Equipment: Reach in cooler
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 02/15/13:Baked potato from salamander
- 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.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 02/15/13:No hair restraint x 2
|
02/18/2013 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Hamburger patties
Location: Kitchen
Equipment: Reach in cooler
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 02/15/13:Baked potato from salamander
- 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.
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 02/15/13:No hair restraint x 2
|
02/15/2013 | 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: Hamburger patties
Location: Kitchen
Equipment: Reach in cooler
- 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.
|
02/11/2013 | 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: 1. Steak Reach in cooler 2. Walk in cooler - move PHFs (steaks, potatoes) into other WIC - strawberries, lettuces, tomatoes okay
Location: Kitchen
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. Steak Reach in cooler 2. Walk in cooler - move PHFs (steaks, potatoes) into other WIC - strawberries, lettuces, tomatoes okay
Location: Kitchen
Equipment: Walk in 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: 1. Waitstaff service line - need to wash hands before putting on gloves - must wash hands before putting on gloves OR use utensils only to handle foods (cut the lettuce smaller?)2. Cooks need to wash hands before putting on new gloves - Do not wash hands in sanitizer bucket
- 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 over ready to eat foods (soups, rice) on speed rack10/22/12:Ground beef stored over RTE ribs. Moved ribs to the top shelf and ground beef below whole muscle meats
Location: Kitchen
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Ribs are ready to eat foods - date mark
Location: Kitchen
Equipment: 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: Half packet of sanitizer low - use a full packet
Location: Bar
Equipment: 4-bay
- 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: Re-using mushroom box for stuffed mushrooms. Cardboard is not smooth and cleanable.
Location: Kitchen
Equipment: Reach in cooler
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: 1. Salad prep station thermometer reading 80 F - Replace2. Steak reach in cooler themometer broken - Replace
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Frozen cooked chicken thawing on sheet tray at room temperature - thaw in cooler
Location: Kitchen
Equipment: 3-bay
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Bar : Missing thermometer
Location: Back room
Equipment: Reach in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Soups x 2
Location: Kitchen
Equipment: Warming drawers
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- 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: Bleach test kit for Bar
Location: Bar
Equipment: 4-bay
|
10/22/2012 | 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: 1. Steak Reach in cooler 2. Walk in cooler - move PHFs (steaks, potatoes) into other WIC - strawberries, lettuces, tomatoes okay
Location: Kitchen
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. Steak Reach in cooler 2. Walk in cooler - move PHFs (steaks, potatoes) into other WIC - strawberries, lettuces, tomatoes okay
Location: Kitchen
Equipment: Walk in cooler
- 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: 1. Waitstaff service line - need to wash hands before putting on gloves - must wash hands before putting on gloves OR use utensils only to handle foods (cut the lettuce smaller?)2. Cooks need to wash hands before putting on new gloves - Do not wash hands in sanitizer bucket
- 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 over ready to eat foods (soups, rice) on speed rack
Location: Kitchen
Equipment: Walk in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Ribs are ready to eat foods - date mark
Location: Kitchen
Equipment: Walk in cooler
- 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: Half packet of sanitizer low - use a full packet
Location: Bar
Equipment: 4-bay
- 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: Re-using mushroom box for stuffed mushrooms. Cardboard is not smooth and cleanable.
Location: Kitchen
Equipment: Reach in cooler
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: 1. Salad prep station thermometer reading 80 F - Replace2. Steak reach in cooler themometer broken - Replace
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Frozen cooked chicken thawing on sheet tray at room temperature - thaw in cooler
Location: Kitchen
Equipment: 3-bay
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Bar : Missing thermometer
Location: Back room
Equipment: Reach in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Soups x 2
Location: Kitchen
Equipment: Warming drawers
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- 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: Bleach test kit for Bar
Location: Bar
Equipment: 4-bay
|
10/15/2012 | Routine |
| No violation noted during this evaluation. | 07/20/2012 | Non-Illness Complaint |
- 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 ...
- 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: CONTINUE TO WORK ON AND MONITOR:GARLIC BUTTER ON COOK-LINE AT 56 F; MAINTAIN ON ICE BATH OR IN PROPER REFRIGERATION OF 41 F OR BELOW.
Location: Cook line
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: HOT WATER FINAL RINSE SANITIZER AT KITCHEN DISHMACHINE ONLY REACHING 171 F; CONTACT PROFESSIONAL SERVICE PROVIDER TO REPAIR TO ENSURE FINAL RINSE TEMPERATURE OF DISHMACHINE IS REACHING AT LEAST 180 F ACCORDING TO DATE PLATE. DISCONTINUE USE OF DISHMACHINE UNTIL REPAIRED AND USE THE 3-BAY SINK TO MANUALLY WASH DISHES USING THE WASH/RINSE/SANITIZE METHOD.
Location: Kitchen
Equipment: Dishmachine
- 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: CONTINUE TO WORK ON:EMPLOYEE DRINKS STORED ON COOK-LINE FOOD PREP SURFACE AND STORED HIGH ABOVE AT EXPO-LINE LOCATION--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- 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: CONTINUE TO WORK ON:EMPLOYEE DRINKS STORED ON COOK-LINE FOOD PREP SURFACE AND STORED HIGH ABOVE AT EXPO-LINE LOCATION--DISCONTINUE THIS BEHAVIOR.
Location: Expo line
- Eating, drinking, smoking
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: CONTINUE TO WORK ON:EMPLOYEE DRINKS STORED ON COOK-LINE FOOD PREP SURFACE AND STORED HIGH ABOVE AT EXPO-LINE LOCATION--DISCONTINUE THIS BEHAVIOR.
Location: -
- 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: STORE RAW EGGS BELOW READY-TO-EAT FOODS AT WALK-IN-COOLER UNITS.
Location: Walk-in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ENSURE CONSISTENT DATE-MARKING.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: GNATS FOUND AT INTERIOR OF BUSHMILLS IRISH WHISKEY AT BAR--DISCARD AND MONITOR ALL LIQUOR FREQUENTLY AND PROTECT PROPERLY FROM POTENTIAL CONTAMINATION OF INSECTS.
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF SOILED REFRIGERATION AND FREEZER UNITS IN KITCHEN, EXPO-LINE, BAR (INCLUDING GLASS CHILLERS), EXPO-LINE LOCATIONS WHERE NEEDED (INCLUDING DOOR GASKETS/SEALS, SHELVING, FANGUARDS).
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF SOILED REFRIGERATION AND FREEZER UNITS IN KITCHEN, EXPO-LINE, BAR (INCLUDING GLASS CHILLERS), EXPO-LINE LOCATIONS WHERE NEEDED (INCLUDING DOOR GASKETS/SEALS, SHELVING, FANGUARDS).
Location: Cook line
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF SOILED REFRIGERATION AND FREEZER UNITS IN KITCHEN, EXPO-LINE, BAR (INCLUDING GLASS CHILLERS), EXPO-LINE LOCATIONS WHERE NEEDED (INCLUDING DOOR GASKETS/SEALS, SHELVING, FANGUARDS).
Location: Cook line
Equipment: True freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF SOILED REFRIGERATION AND FREEZER UNITS IN KITCHEN, EXPO-LINE, BAR (INCLUDING GLASS CHILLERS), EXPO-LINE LOCATIONS WHERE NEEDED (INCLUDING DOOR GASKETS/SEALS, SHELVING, FANGUARDS).
Location: Bar
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF SOILED REFRIGERATION AND FREEZER UNITS IN KITCHEN, EXPO-LINE, BAR (INCLUDING GLASS CHILLERS), EXPO-LINE LOCATIONS WHERE NEEDED (INCLUDING DOOR GASKETS/SEALS, SHELVING, FANGUARDS).
Location: Expo line
Equipment: ----------------- Coolers ----------------
- 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: CONTINUE TO WORK ON MICROWAVES.
Location: Kitchen
Equipment: Knife/utensil rack
- 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: CONTINUE TO WORK ON MICROWAVES.
Location: Kitchen
Equipment: Can opener
- 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: CONTINUE TO WORK ON MICROWAVES.
Location: Kitchen
Equipment: Slicer
- 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: CONTINUE TO WORK ON MICROWAVES.
Location: Cook line
Equipment: Microwave oven
- 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM.
Location: Dry storage
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN & EXPO-LINE CEILING TILES/VENTS AND DISHMACHINE INTERIOR HOOD.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN & EXPO-LINE CEILING TILES/VENTS AND DISHMACHINE INTERIOR HOOD.
Location: Dish machine area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN & EXPO-LINE CEILING TILES/VENTS AND DISHMACHINE INTERIOR HOOD.
Location: Expo line
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT BACK CHEMICAL/BROOM STORAGE ROOM.
Location: Back room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT BACK CHEMICAL/BROOM STORAGE ROOM.
Location: Chemical 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: INCLUDING FLOOR DRAINS.ALSO ENSURE TO INCLUDE CLEANING AT WALK-IN-BEER COOLER (INCLUDING BEVERAGE LINES) AND OUTSIDE WALK-IN-FREEZER FLOORS, WALLS, AND CEILING SURFACES.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: INCLUDING FLOOR DRAINS.ALSO ENSURE TO INCLUDE CLEANING AT WALK-IN-BEER COOLER (INCLUDING BEVERAGE LINES) AND OUTSIDE WALK-IN-FREEZER FLOORS, WALLS, AND CEILING SURFACES.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: INCLUDING FLOOR DRAINS.ALSO ENSURE TO INCLUDE CLEANING AT WALK-IN-BEER COOLER (INCLUDING BEVERAGE LINES) AND OUTSIDE WALK-IN-FREEZER FLOORS, WALLS, AND CEILING SURFACES.
Location: Walk-in freezer
- 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: INCLUDING FLOOR DRAINS.ALSO ENSURE TO INCLUDE CLEANING AT WALK-IN-BEER COOLER (INCLUDING BEVERAGE LINES) AND OUTSIDE WALK-IN-FREEZER FLOORS, WALLS, AND CEILING SURFACES.
Location: Outdoor storage
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: Cooler drawers
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOOD OUT OF INTERIOR OF COOK-LINE TRUE FREEZER.
Location: Cook line
Equipment: True freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:RESURFACE OR REPLACE RUSTED/DAMAGED DISH SHELVING ABOVE KITCHEN 3-BAY SINK.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:RESURFACE OR REPLACE RUSTED/DAMAGED DISH SHELVING ABOVE KITCHEN 3-BAY SINK.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:RESURFACE OR REPLACE RUSTED/DAMAGED DISH SHELVING ABOVE KITCHEN 3-BAY SINK.
Location: Cook line
Equipment: True freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:RESURFACE OR REPLACE RUSTED/DAMAGED DISH SHELVING ABOVE KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR CONDENSATION LEAKS AT INTERIOR OF EXPO-LINE COLD-TOP REFRIGERATION UNIT; REMOVE FOOD OUT OF UNIT BOTTOM SHELVING UNTIL REPAIRS ARE COMPLETED.
Location: Expo line
Equipment: Cold top
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT OUTSIDE WALK-IN-FREEZER.
Location: Outdoor storage
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT OUTSIDE WALK-IN-FREEZER.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER AND FREEZER UNIT FANGUARDS.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER AND FREEZER UNIT FANGUARDS.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER AND FREEZER UNIT FANGUARDS.
Location: Walk-in freezer
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER AND FREEZER UNIT FANGUARDS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER AND FREEZER UNIT FANGUARDS.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER AND FREEZER UNIT FANGUARDS.
Location: Kitchen
Equipment: Metal shelving
- 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: CONTINUE TO WORK ON:IMPROVE INTERIOR (DETAILED) AND EXTERIOR (VENT) ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT DRY STORAGE ROOM CEILING WHERE MISSING.
Location: Dry storage
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS/WORK ORDER INVOICE PROVIDED BY ESTABLISHMENT (RRS SERVICES LLC):REPAIR LEAKS AT BAR FAUCET HEAD 4-BAY SINK WHEN WATER IS TURNED ON.
Location: Bar
Equipment: 4-bay
- 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: ON ORDER:PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
|
05/29/2012 | 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 ...
- 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: GARLIC BUTTER ON COOK-LINE AT 56 F; MAINTAIN ON ICE BATH OR IN PROPER REFRIGERATION OF 41 F OR BELOW.
Location: Cook line
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: HOT WATER FINAL RINSE SANITIZER AT KITCHEN DISHMACHINE ONLY REACHING 171 F; CONTACT PROFESSIONAL SERVICE PROVIDER TO REPAIR TO ENSURE FINAL RINSE TEMPERATURE OF DISHMACHINE IS REACHING AT LEAST 180 F ACCORDING TO DATE PLATE. DISCONTINUE USE OF DISHMACHINE UNTIL REPAIRED AND USE THE 3-BAY SINK TO MANUALLY WASH DISHES USING THE WASH/RINSE/SANITIZE METHOD.
Location: Kitchen
Equipment: Dishmachine
- 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 DRINKS STORED ON COOK-LINE FOOD PREP SURFACE AND STORED HIGH ABOVE AT EXPO-LINE LOCATION--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- 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 DRINKS STORED ON COOK-LINE FOOD PREP SURFACE AND STORED HIGH ABOVE AT EXPO-LINE LOCATION--DISCONTINUE THIS BEHAVIOR.
Location: Expo line
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: STORE RAW EGGS BELOW READY-TO-EAT FOODS AT WALK-IN-COOLER UNITS.
Location: Walk-in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ENSURE CONSISTENT DATE-MARKING.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: GNATS FOUND AT INTERIOR OF BUSHMILLS IRISH WHISKEY AT BAR--DISCARD AND MONITOR ALL LIQUOR FREQUENTLY AND PROTECT PROPERLY FROM POTENTIAL CONTAMINATION OF INSECTS.
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF SOILED REFRIGERATION AND FREEZER UNITS IN KITCHEN, EXPO-LINE, BAR (INCLUDING GLASS CHILLERS), EXPO-LINE LOCATIONS WHERE NEEDED (INCLUDING DOOR GASKETS/SEALS, SHELVING, FANGUARDS).
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF SOILED REFRIGERATION AND FREEZER UNITS IN KITCHEN, EXPO-LINE, BAR (INCLUDING GLASS CHILLERS), EXPO-LINE LOCATIONS WHERE NEEDED (INCLUDING DOOR GASKETS/SEALS, SHELVING, FANGUARDS).
Location: Cook line
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF SOILED REFRIGERATION AND FREEZER UNITS IN KITCHEN, EXPO-LINE, BAR (INCLUDING GLASS CHILLERS), EXPO-LINE LOCATIONS WHERE NEEDED (INCLUDING DOOR GASKETS/SEALS, SHELVING, FANGUARDS).
Location: Cook line
Equipment: True freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF SOILED REFRIGERATION AND FREEZER UNITS IN KITCHEN, EXPO-LINE, BAR (INCLUDING GLASS CHILLERS), EXPO-LINE LOCATIONS WHERE NEEDED (INCLUDING DOOR GASKETS/SEALS, SHELVING, FANGUARDS).
Location: Bar
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF SOILED REFRIGERATION AND FREEZER UNITS IN KITCHEN, EXPO-LINE, BAR (INCLUDING GLASS CHILLERS), EXPO-LINE LOCATIONS WHERE NEEDED (INCLUDING DOOR GASKETS/SEALS, SHELVING, FANGUARDS).
Location: Expo line
Equipment: ----------------- Coolers ----------------
- Food contact cleaning frequency (corrected on site)
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.
Location: Kitchen
Equipment: Knife/utensil rack
- 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.
Location: Kitchen
Equipment: Can opener
- 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.
Location: Kitchen
Equipment: Slicer
- 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.
Location: Cook line
Equipment: Microwave oven
- 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM.
Location: Dry storage
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN & EXPO-LINE CEILING TILES/VENTS AND DISHMACHINE INTERIOR HOOD.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN & EXPO-LINE CEILING TILES/VENTS AND DISHMACHINE INTERIOR HOOD.
Location: Dish machine area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN & EXPO-LINE CEILING TILES/VENTS AND DISHMACHINE INTERIOR HOOD.
Location: Expo line
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILES WHERE MISSING AT BACK CHEMICAL/BROOM STORAGE ROOM.
Location: Back room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILES WHERE MISSING AT BACK CHEMICAL/BROOM STORAGE ROOM.
Location: Chemical 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: INCLUDING FLOOR DRAINS.ALSO ENSURE TO INCLUDE CLEANING AT WALK-IN-BEER COOLER (INCLUDING BEVERAGE LINES) AND OUTSIDE WALK-IN-FREEZER FLOORS, WALLS, AND CEILING SURFACES.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: INCLUDING FLOOR DRAINS.ALSO ENSURE TO INCLUDE CLEANING AT WALK-IN-BEER COOLER (INCLUDING BEVERAGE LINES) AND OUTSIDE WALK-IN-FREEZER FLOORS, WALLS, AND CEILING SURFACES.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: INCLUDING FLOOR DRAINS.ALSO ENSURE TO INCLUDE CLEANING AT WALK-IN-BEER COOLER (INCLUDING BEVERAGE LINES) AND OUTSIDE WALK-IN-FREEZER FLOORS, WALLS, AND CEILING SURFACES.
Location: Walk-in freezer
- 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: INCLUDING FLOOR DRAINS.ALSO ENSURE TO INCLUDE CLEANING AT WALK-IN-BEER COOLER (INCLUDING BEVERAGE LINES) AND OUTSIDE WALK-IN-FREEZER FLOORS, WALLS, AND CEILING SURFACES.
Location: Outdoor storage
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: Cooler drawers
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOOD OUT OF INTERIOR OF COOK-LINE TRUE FREEZER.
Location: Cook line
Equipment: True freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE MISSING FILTERS AT COOK-LINE HOOD SYSTEM FILTERS WHERE MISSING, DAMAGED, OR NEEDED.PROVIDE MISSING FANGUARD COVERS AT CEILING OF COOK-LINE TRUE FREEZER WHERE MISSING.RESURFACE OR REPLACE RUSTED/DAMAGED DISH SHELVING ABOVE KITCHEN 3-BAY SINK.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE MISSING FILTERS AT COOK-LINE HOOD SYSTEM FILTERS WHERE MISSING, DAMAGED, OR NEEDED.PROVIDE MISSING FANGUARD COVERS AT CEILING OF COOK-LINE TRUE FREEZER WHERE MISSING.RESURFACE OR REPLACE RUSTED/DAMAGED DISH SHELVING ABOVE KITCHEN 3-BAY SINK.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE MISSING FILTERS AT COOK-LINE HOOD SYSTEM FILTERS WHERE MISSING, DAMAGED, OR NEEDED.PROVIDE MISSING FANGUARD COVERS AT CEILING OF COOK-LINE TRUE FREEZER WHERE MISSING.RESURFACE OR REPLACE RUSTED/DAMAGED DISH SHELVING ABOVE KITCHEN 3-BAY SINK.
Location: Cook line
Equipment: True freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE MISSING FILTERS AT COOK-LINE HOOD SYSTEM FILTERS WHERE MISSING, DAMAGED, OR NEEDED.PROVIDE MISSING FANGUARD COVERS AT CEILING OF COOK-LINE TRUE FREEZER WHERE MISSING.RESURFACE OR REPLACE RUSTED/DAMAGED DISH SHELVING ABOVE KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR CONDENSATION LEAKS AT INTERIOR OF EXPO-LINE COLD-TOP REFRIGERATION UNIT; REMOVE FOOD OUT OF UNIT BOTTOM SHELVING UNTIL REPAIRS ARE COMPLETED.
Location: Expo line
Equipment: Cold top
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT OUTSIDE WALK-IN-FREEZER.
Location: Outdoor storage
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT OUTSIDE WALK-IN-FREEZER.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DRY STORAGE, WALK-IN-COOLER, AND WALK-IN-FREEZER SHELVING.-SOILED WALK-IN-COOLER AND FREEZER UNIT FANGUARDS.-ALL KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN SHELVING, PREP TABLES, COUNTER-TOPS, ETC.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DRY STORAGE, WALK-IN-COOLER, AND WALK-IN-FREEZER SHELVING.-SOILED WALK-IN-COOLER AND FREEZER UNIT FANGUARDS.-ALL KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN SHELVING, PREP TABLES, COUNTER-TOPS, ETC.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DRY STORAGE, WALK-IN-COOLER, AND WALK-IN-FREEZER SHELVING.-SOILED WALK-IN-COOLER AND FREEZER UNIT FANGUARDS.-ALL KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN SHELVING, PREP TABLES, COUNTER-TOPS, ETC.
Location: Walk-in freezer
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DRY STORAGE, WALK-IN-COOLER, AND WALK-IN-FREEZER SHELVING.-SOILED WALK-IN-COOLER AND FREEZER UNIT FANGUARDS.-ALL KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN SHELVING, PREP TABLES, COUNTER-TOPS, ETC.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DRY STORAGE, WALK-IN-COOLER, AND WALK-IN-FREEZER SHELVING.-SOILED WALK-IN-COOLER AND FREEZER UNIT FANGUARDS.-ALL KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN SHELVING, PREP TABLES, COUNTER-TOPS, ETC.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DRY STORAGE, WALK-IN-COOLER, AND WALK-IN-FREEZER SHELVING.-SOILED WALK-IN-COOLER AND FREEZER UNIT FANGUARDS.-ALL KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN SHELVING, PREP TABLES, COUNTER-TOPS, ETC.
Location: Kitchen
Equipment: Metal shelving
- 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: IMPROVE INTERIOR (DETAILED) AND EXTERIOR (VENT) ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT DRY STORAGE ROOM CEILING WHERE MISSING.
Location: Dry storage
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT BAR FAUCET HEAD 4-BAY SINK WHEN WATER IS TURNED ON.
Location: Bar
Equipment: 4-bay
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
|
05/17/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Do not hold potentially hazardous food inside unit.
Location: Bar
Equipment: Reach in cooler (2 door)
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee wiped nose on apron with gloves on. Change gloves and apron.
- 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: Hands not washed between glove changes. Wash hands.
- 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: Mushrooms stored on raw fish; raw meat stored behind ready to eat food. Store below/in front of.
Location: Cook line
Equipment: Make table cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Mushrooms stored on raw fish; raw meat stored behind ready to eat food. Store below/in front of.
Location: Cook line
Equipment: Reach in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Potato Salad from 11/29.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Raw fish thawing in vegetable sink. Use designated meat sink.
Equipment: Veg. Sink
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
- 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: Clean the soiled floor beneath bar equipment.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair to hold food at 41 and below. Do not store potentially hazardous food inside until repaired.Remove plastic wrap from fryer handles. Repair/replace as needed.12/22 According to GM, cooler will have to be replaced. He will call with date of replacement.
Location: Bar
Equipment: Reach in cooler (2 door)
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Food boxes.
Location: Outdoor storage
Equipment: Walk in freezer
- 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.
Equipment: Ice machine
|
01/05/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Do not hold potentially hazardous food inside unit.
Location: Bar
Equipment: Reach in cooler (2 door)
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee wiped nose on apron with gloves on. Change gloves and apron.
- 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: Hands not washed between glove changes. Wash hands.
- 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: Mushrooms stored on raw fish; raw meat stored behind ready to eat food. Store below/in front of.
Location: Cook line
Equipment: Make table cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Mushrooms stored on raw fish; raw meat stored behind ready to eat food. Store below/in front of.
Location: Cook line
Equipment: Reach in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Potato Salad from 11/29.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Raw fish thawing in vegetable sink. Use designated meat sink.
Equipment: Veg. Sink
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
- 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: Clean the soiled floor beneath bar equipment.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair to hold food at 41 and below. Do not store potentially hazardous food inside until repaired.Remove plastic wrap from fryer handles. Repair/replace as needed.12/22 According to GM, cooler will have to be replaced. He will call with date of replacement.
Location: Bar
Equipment: Reach in cooler (2 door)
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Food boxes.
Location: Outdoor storage
Equipment: Walk in freezer
- 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.
Equipment: Ice machine
|
12/29/2011 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Do not hold potentially hazardous food inside unit.
Location: Bar
Equipment: Reach in cooler (2 door)
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee wiped nose on apron with gloves on. Change gloves and apron.
- 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: Hands not washed between glove changes. Wash hands.
- 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: Mushrooms stored on raw fish; raw meat stored behind ready to eat food. Store below/in front of.
Location: Cook line
Equipment: Make table cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Mushrooms stored on raw fish; raw meat stored behind ready to eat food. Store below/in front of.
Location: Cook line
Equipment: Reach in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Potato Salad from 11/29.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Raw fish thawing in vegetable sink. Use designated meat sink.
Equipment: Veg. Sink
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
- 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: Clean the soiled floor beneath bar equipment.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair to hold food at 41 and below. Do not store potentially hazardous food inside until repaired.Remove plastic wrap from fryer handles. Repair/replace as needed.12/22 According to GM, cooler will have to be replaced. He will call with date of replacement.
Location: Bar
Equipment: Reach in cooler (2 door)
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Food boxes.
Location: Outdoor storage
Equipment: Walk in freezer
- 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.
Equipment: Ice machine
|
12/22/2011 | 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: Do not hold potentially hazardous food inside unit.
Location: Bar
Equipment: Reach in cooler (2 door)
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee wiped nose on apron with gloves on. Change gloves and apron.
- 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: Hands not washed between glove changes. Wash hands.
- 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: Mushrooms stored on raw fish; raw meat stored behind ready to eat food. Store below/in front of.
Location: Cook line
Equipment: Make table cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Mushrooms stored on raw fish; raw meat stored behind ready to eat food. Store below/in front of.
Location: Cook line
Equipment: Reach in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Potato Salad from 11/29.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Raw fish thawing in vegetable sink. Use designated meat sink.
Equipment: Veg. Sink
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
- 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: Clean the soiled floor beneath bar equipment.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair to hold food at 41 and below. Do not store potentially hazardous food inside until repaired.Remove plastic wrap from fryer handles. Repair/replace as needed.
Location: Bar
Equipment: Reach in cooler (2 door)
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Food boxes.
Location: Outdoor storage
Equipment: Walk in freezer
- 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.
Equipment: Ice machine
|
12/15/2011 | 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: Do not hold potentially hazardous food inside unit.
Location: Bar
Equipment: Reach in cooler (2 door)
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee wiped nose on apron with gloves on. Change gloves and apron.
- 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: Hands not washed between glove changes. Wash hands.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Mushrooms stored on raw fish; raw meat stored behind ready to eat food. Store below/in front of.
Location: Cook line
Equipment: Make table cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Mushrooms stored on raw fish; raw meat stored behind ready to eat food. Store below/in front of.
Location: Cook line
Equipment: Reach in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Potato Salad from 11/29.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Raw fish thawing in vegetable sink. Use designated meat sink.
Equipment: Veg. Sink
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
- 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: Clean the soiled floor beneath bar equipment.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair to hold food at 41 and below. Do not store potentially hazardous food inside until repaired.Remove plastic wrap from fryer handles. Repair/replace as needed.
Location: Bar
Equipment: Reach in cooler (2 door)
- 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: Food boxes and softener salt stored on floor.
Location: Outdoor storage
Equipment: Walk in freezer
- 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.
Equipment: Ice machine
|
12/08/2011 | Routine |
Restaurant representatives - add corrected or new information about GRINDSTONE CHARLEY'S, 5383 ROCKVILLE RD, Indianapolis, IN »