- 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: LASAGNA NOT DATE-MARKED.
Location: Kitchen
Equipment: Reach in cooler
- Thermometer, provided (corrected on site)
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: Kitchen
Equipment: Chest freezer
- Thermometer, provided (corrected on site)
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: Service counter
Equipment: Reach in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
|
08/26/2014 | Routine |
- 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: FOOD HANDLER CHEWING GUM ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: FOOD HANDLER CHEWING GUM ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: MAINTAIN IN-PLACE SANITIZER BUCKET AT 50 - 100 PPM FOR CHLORINE AND WATER TEMPERTURE AT 75 F OR BELOW.
Location: Kitchen
- 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT 50 - 100 PPM FOR CHLORINE AND WATER TEMPERTURE AT 75 F OR BELOW.
Location: Cook line
- 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: FOOD HANDLER ON COOK-LINE NOT WEARING HAIR RESTRAINT--DISCONTINUE THIS BEHAVIOR.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS:PROVIDE WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICE, INSPECTED AND UPDATED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICE, INSPECTED AND UPDATED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
Location: Dining room
- 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: Kitchen
Equipment: Chest freezer
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: REMOVE HAZARDOUS PLATES OUT OF CONTAINERS OF SALAD AT KITCHEN REACH-IN-COOLERS.
Location: Kitchen
Equipment: Reach in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS:REPLACE AT KITCHEN CEILING WHERE DAMAGED/CRACKED.
Location: Kitchen
|
03/12/2014 | Recheck |
- 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: FOOD HANDLER CHEWING GUM ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: FOOD HANDLER CHEWING GUM ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT 50 - 100 PPM FOR CHLORINE AND WATER TEMPERTURE AT 75 F OR BELOW.
Location: Kitchen
- 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT 50 - 100 PPM FOR CHLORINE AND WATER TEMPERTURE AT 75 F OR BELOW.
Location: Cook line
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD HANDLER ON COOK-LINE NOT WEARING HAIR RESTRAINT--DISCONTINUE THIS BEHAVIOR.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICE, INSPECTED AND UPDATED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICE, INSPECTED AND UPDATED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
Location: Dining room
- 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: Kitchen
Equipment: Chest freezer
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: REMOVE HAZARDOUS PLATES OUT OF CONTAINERS OF SALAD AT KITCHEN REACH-IN-COOLERS.
Location: Kitchen
Equipment: Reach in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE AT KITCHEN CEILING WHERE DAMAGED/CRACKED.
Location: Kitchen
|
03/05/2014 | 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: GREEN BEANS AT 97 F AT KITCHEN COOLER (COOKED AT 4 PM).
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); MAINTAIN AT 50 - 100 PPM FOR CHLORINE. (CHLORINE SANITIZER CONTAINER IS EMPTY).DISCONTINUE USE OF KITCHEN DISHMACHINE AND CONDUCT MANUAL WAREWASHING AT KITCHEN 3-BAY SINK UNTIL SANITIZER IS INSTALLED AT DISHMACHINE.
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: EMPLOYEE FOOD/DRINK AND OPEN DRINK STORED ON TOP OF DISHMACHINE--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINK STORED ON SHELVING WITH FOOD STORAGE AT KITCHEN COOK-LINE--DISCONTINUE THIS BEHAVIOR.
Location: Dish machine area
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: EMPLOYEE FOOD/DRINK AND OPEN DRINK STORED ON TOP OF DISHMACHINE--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINK STORED ON SHELVING WITH FOOD STORAGE AT KITCHEN COOK-LINE--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- 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.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN, DEFROST AND SANITIZE KITCHEN FREEZER WHERE NEEDED.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING/VENTS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES WHERE NEEDED (EX. DUSTY).
Location: Kitchen
- 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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING/VENTS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES WHERE NEEDED (EX. DUSTY).
Location: Cook line
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR AND/OR RESURFACE DAMAGED CEILING AT BACK STORAGE ROOM LOCATED NEXT TO ICE MACHINE. REPAIR TO ENSURE ALL FLOOR AND CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.REPAIR AND/OR RESURFACE DAMAGED CELING SURFACES WHERE NEEDED AT DISHMACHINE LOCATION CEILING SURFACES (EX. HOLE IN CELING). REPAIR TO ENSURE ALL CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Back room
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR AND/OR RESURFACE DAMAGED CEILING AT BACK STORAGE ROOM LOCATED NEXT TO ICE MACHINE. REPAIR TO ENSURE ALL FLOOR AND CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.REPAIR AND/OR RESURFACE DAMAGED CELING SURFACES WHERE NEEDED AT DISHMACHINE LOCATION CEILING SURFACES (EX. HOLE IN CELING). REPAIR TO ENSURE ALL CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dry storage
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR AND/OR RESURFACE DAMAGED CEILING AT BACK STORAGE ROOM LOCATED NEXT TO ICE MACHINE. REPAIR TO ENSURE ALL FLOOR AND CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.REPAIR AND/OR RESURFACE DAMAGED CELING SURFACES WHERE NEEDED AT DISHMACHINE LOCATION CEILING SURFACES (EX. HOLE IN CELING). REPAIR TO ENSURE ALL CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF FLOORS LOCATED AT BEVERAGE SERVERS STATION; ESPECIALLY AROUND, BETWEEN AND UNDERNEATH SODA MACHINE.
Location: Expo 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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF FLOORS LOCATED AT BEVERAGE SERVERS STATION; ESPECIALLY AROUND, BETWEEN AND UNDERNEATH SODA MACHINE.
Location: Service counter
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: GREEN BEANS AT 97 F IN BIG BULKY FOOD STORAGE CONTAINER.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SEAL LOOSE FAUCET HEAD AT KITCHEN MOPSINK SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: Mop sink
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: PLATES STORED ON TOP OF CLOSED CONTAINER OF SALAD--DISCONTINUE THIS BEHAVIOR TO PREVENT PHYSICAL CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK STORAGE ROOM.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK STORAGE ROOM.
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR ICE MACHINE SURFACES. RESURFACE OR REPLACE RUSTED INTERIOR SURFACES/PARTS.
Location: Kitchen
Equipment: Ice machine
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LOW WATER PRESSURE AT WOMENS RESTROOM.
Location: Womens restroom
Equipment: Hand sink
|
09/20/2013 | 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: GREEN BEANS AT 97 F AT KITCHEN COOLER (COOKED AT 4 PM).
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); MAINTAIN AT 50 - 100 PPM FOR CHLORINE. (CHLORINE SANITIZER CONTAINER IS EMPTY).DISCONTINUE USE OF KITCHEN DISHMACHINE AND CONDUCT MANUAL WAREWASHING AT KITCHEN 3-BAY SINK UNTIL SANITIZER IS INSTALLED AT DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- 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: EMPLOYEE FOOD/DRINK AND OPEN DRINK STORED ON TOP OF DISHMACHINE--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINK STORED ON SHELVING WITH FOOD STORAGE AT KITCHEN COOK-LINE--DISCONTINUE THIS BEHAVIOR.
Location: Dish machine area
Equipment: Dishmachine
- 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: EMPLOYEE FOOD/DRINK AND OPEN DRINK STORED ON TOP OF DISHMACHINE--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINK STORED ON SHELVING WITH FOOD STORAGE AT KITCHEN COOK-LINE--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- 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.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN, DEFROST AND SANITIZE KITCHEN FREEZER WHERE NEEDED.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING/VENTS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES WHERE NEEDED (EX. DUSTY).
Location: Kitchen
- 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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING/VENTS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES WHERE NEEDED (EX. DUSTY).
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR AND/OR RESURFACE DAMAGED CEILING AT BACK STORAGE ROOM LOCATED NEXT TO ICE MACHINE. REPAIR TO ENSURE ALL FLOOR AND CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.REPAIR AND/OR RESURFACE DAMAGED CELING SURFACES WHERE NEEDED AT DISHMACHINE LOCATION CEILING SURFACES (EX. HOLE IN CELING). REPAIR TO ENSURE ALL CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Back room
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR AND/OR RESURFACE DAMAGED CEILING AT BACK STORAGE ROOM LOCATED NEXT TO ICE MACHINE. REPAIR TO ENSURE ALL FLOOR AND CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.REPAIR AND/OR RESURFACE DAMAGED CELING SURFACES WHERE NEEDED AT DISHMACHINE LOCATION CEILING SURFACES (EX. HOLE IN CELING). REPAIR TO ENSURE ALL CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dry storage
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR AND/OR RESURFACE DAMAGED CEILING AT BACK STORAGE ROOM LOCATED NEXT TO ICE MACHINE. REPAIR TO ENSURE ALL FLOOR AND CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.REPAIR AND/OR RESURFACE DAMAGED CELING SURFACES WHERE NEEDED AT DISHMACHINE LOCATION CEILING SURFACES (EX. HOLE IN CELING). REPAIR TO ENSURE ALL CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF FLOORS LOCATED AT BEVERAGE SERVERS STATION; ESPECIALLY AROUND, BETWEEN AND UNDERNEATH SODA MACHINE.
Location: Expo 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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF FLOORS LOCATED AT BEVERAGE SERVERS STATION; ESPECIALLY AROUND, BETWEEN AND UNDERNEATH SODA MACHINE.
Location: Service counter
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: GREEN BEANS AT 97 F IN BIG BULKY FOOD STORAGE CONTAINER.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SEAL LOOSE FAUCET HEAD AT KITCHEN MOPSINK SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: Mop sink
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: PLATES STORED ON TOP OF CLOSED CONTAINER OF SALAD--DISCONTINUE THIS BEHAVIOR TO PREVENT PHYSICAL CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK STORAGE ROOM.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK STORAGE ROOM.
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR ICE MACHINE SURFACES. RESURFACE OR REPLACE RUSTED INTERIOR SURFACES/PARTS.
Location: Kitchen
Equipment: Ice machine
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LOW WATER PRESSURE AT WOMENS RESTROOM.
Location: Womens restroom
Equipment: Hand sink
|
09/10/2013 | 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: RICE AT 68 F AT KITCHEN COOLER? WHEN WAS THIS RICE COOKED...NO DATEMARKING.????
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); MAINTAIN AT 50 - 100 PPM FOR CHLORINE. (CHLORINE SANITIZER CONTAINER IS EMPTY).DISCONTINUE USE OF KITCHEN DISHMACHINE AND CONDUCT MANUAL WAREWASHING AT KITCHEN 3-BAY SINK UNTIL SANITIZER IS INSTALLED AT DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- 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.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN, DEFROST AND SANITIZE KITCHEN FREEZER WHERE NEEDED.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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 DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING/VENTS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES WHERE NEEDED (EX. DUSTY).
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 DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING/VENTS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES WHERE NEEDED (EX. DUSTY).
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR AND/OR RESURFACE DAMAGED FLOORS AND CEILING AT BACK STORAGE ROOM LOCATED NEXT TO ICE MACHINE. REPAIR TO ENSURE ALL FLOOR AND CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.REPAIR AND/OR RESURFACE DAMAGED CELING SURFACES WHERE NEEDED AT DISHMACHINE LOCATION CEILING SURFACES (EX. HOLE IN CELING). REPAIR TO ENSURE ALL CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Back room
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR AND/OR RESURFACE DAMAGED FLOORS AND CEILING AT BACK STORAGE ROOM LOCATED NEXT TO ICE MACHINE. REPAIR TO ENSURE ALL FLOOR AND CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.REPAIR AND/OR RESURFACE DAMAGED CELING SURFACES WHERE NEEDED AT DISHMACHINE LOCATION CEILING SURFACES (EX. HOLE IN CELING). REPAIR TO ENSURE ALL CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dry storage
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR AND/OR RESURFACE DAMAGED FLOORS AND CEILING AT BACK STORAGE ROOM LOCATED NEXT TO ICE MACHINE. REPAIR TO ENSURE ALL FLOOR AND CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.REPAIR AND/OR RESURFACE DAMAGED CELING SURFACES WHERE NEEDED AT DISHMACHINE LOCATION CEILING SURFACES (EX. HOLE IN CELING). REPAIR TO ENSURE ALL CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF FLOORS LOCATED AT BEVERAGE SERVERS STATION; ESPECIALLY AROUND, BETWEEN AND UNDERNEATH SODA MACHINE.
Location: Expo 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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF FLOORS LOCATED AT BEVERAGE SERVERS STATION; ESPECIALLY AROUND, BETWEEN AND UNDERNEATH SODA MACHINE.
Location: Service counter
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SEAL LOOSE FAUCET HEAD AT KITCHEN MOPSINK SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: Mop sink
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: PLATES STORED ON TOP OF CLOSED CONTAINER OF SALAD--DISCONTINUE THIS BEHAVIOR TO PREVENT PHYSICAL CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK STORAGE ROOM.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK STORAGE ROOM.
Location: Dry storage
- 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 ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR ICE MACHINE SURFACES. RESURFACE OR REPLACE RUSTED INTERIOR SURFACES/PARTS.
Location: Kitchen
Equipment: Ice machine
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LOW WATER PRESSURE AT WOMENS RESTROOM.
Location: Womens restroom
Equipment: Hand sink
|
08/26/2013 | Routine |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL LOOSE FAUCET HEAD SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: Mop sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE FAN ROUTINELY; CLEAN BEFORE USAGE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE FAN ROUTINELY; CLEAN BEFORE USAGE.
Location: Dish machine area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED/CRACKED KITCHEN LIGHT GUARD SHIELDS WHERE NEEDED.
Location: Kitchen
|
04/15/2013 | Routine |
- 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: OPEN EMPLOYEE DRINKS (EX. MT. DEW).
Location: Kitchen
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOODS STORED IN KITCHEN REFRIGERATION/FREEZER UNITS (EX. MONSTER AND ICE CREAM).
Location: Kitchen
- 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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED KITCHEN CEILING VENT/WALL SURFACES.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS LOCATED UNDER, IN BETWEEN AND BEHIND SODA MACHINE AND ICE MACHINE FLOORS.
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS LOCATED UNDER, IN BETWEEN AND BEHIND SODA MACHINE AND ICE MACHINE FLOORS.
Location: Kitchen
- 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: Kitchen
Equipment: ---------------- Freezers ---------------
- 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: Kitchen
Equipment: Chest freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SEAL MECHANICAL VENTILATION VENT TO CEILING PROPELY AT WOMENS RESTROOM.ON WORK ORDER/INVOICE SHOWN BY MANAGER: REPAIR AND/OR REPLACE LOOSE/TORN DOOR GASKET SEALS WHERE NEEDED AT KITCHEN REFRIGERATION UNIT WHERE RICE IS STORED.
Location: Womens restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SEAL MECHANICAL VENTILATION VENT TO CEILING PROPELY AT WOMENS RESTROOM.ON WORK ORDER/INVOICE SHOWN BY MANAGER: REPAIR AND/OR REPLACE LOOSE/TORN DOOR GASKET SEALS WHERE NEEDED AT KITCHEN REFRIGERATION UNIT WHERE RICE IS STORED.
Location: Kitchen
Equipment: Reach in cooler
- 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: BOXES OF PITA BREAD STORED ON FLOOR IN KITCHEN; KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM--CORRECTED.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES AND SHELVING OF WINE STORAGE REACH-IN-COOLER.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM--CORRECTED.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES AND SHELVING OF WINE STORAGE REACH-IN-COOLER.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM--CORRECTED.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES AND SHELVING OF WINE STORAGE REACH-IN-COOLER.
Location: Service counter
Equipment: Reach in cooler
- 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: CONTINUE TO WORK ON: USE FLASH LIGHTIMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE BINS.
Location: Service counter
Equipment: Ice bin
- Light shields (corrected)
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 BULB AT INTERIOR AND EXTERIOR OF WINE STORAGE REACH-IN-COOLER.
Location: Service counter
Equipment: Reach in cooler
|
02/13/2013 | Recheck |
- 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: OPEN EMPLOYEE DRINKS (EX. MT. DEW).
Location: Kitchen
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOODS STORED IN KITCHEN REFRIGERATION/FREEZER UNITS (EX. MONSTER AND ICE CREAM).
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 DETAILED CLEANING AND SANITIZING OF SOILED KITCHEN CEILING VENT/WALL SURFACES.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS LOCATED UNDER, IN BETWEEN AND BEHIND SODA MACHINE AND ICE MACHINE FLOORS.
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS LOCATED UNDER, IN BETWEEN AND BEHIND SODA MACHINE AND ICE MACHINE FLOORS.
Location: Kitchen
- 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: Kitchen
Equipment: ---------------- Freezers ---------------
- 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: Kitchen
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SEAL MECHANICAL VENTILATION VENT TO CEILING PROPELY AT WOMENS RESTROOM.ON WORK ORDER/INVOICE SHOWN BY MANAGER: REPAIR AND/OR REPLACE LOOSE/TORN DOOR GASKET SEALS WHERE NEEDED AT KITCHEN REFRIGERATION UNIT WHERE RICE IS STORED.
Location: Womens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SEAL MECHANICAL VENTILATION VENT TO CEILING PROPELY AT WOMENS RESTROOM.ON WORK ORDER/INVOICE SHOWN BY MANAGER: REPAIR AND/OR REPLACE LOOSE/TORN DOOR GASKET SEALS WHERE NEEDED AT KITCHEN REFRIGERATION UNIT WHERE RICE IS STORED.
Location: Kitchen
Equipment: Reach in cooler
- 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: BOXES OF PITA BREAD STORED ON FLOOR IN KITCHEN; KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM--CORRECTED.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES AND SHELVING OF WINE STORAGE REACH-IN-COOLER.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM--CORRECTED.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES AND SHELVING OF WINE STORAGE REACH-IN-COOLER.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM--CORRECTED.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES AND SHELVING OF WINE STORAGE REACH-IN-COOLER.
Location: Service counter
Equipment: Reach in cooler
- 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: USE FLASH LIGHTIMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE BINS.
Location: Service counter
Equipment: Ice bin
- 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 BULB AT INTERIOR AND EXTERIOR OF WINE STORAGE REACH-IN-COOLER.
Location: Service counter
Equipment: Reach in cooler
|
02/06/2013 | Recheck |
- 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: OPEN EMPLOYEE DRINKS (EX. MT. DEW).
Location: Kitchen
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOODS STORED IN KITCHEN REFRIGERATION/FREEZER UNITS (EX. MONSTER AND ICE CREAM).
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 DETAILED CLEANING AND SANITIZING OF SOILED KITCHEN CEILING VENT/WALL SURFACES.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS LOCATED UNDER, IN BETWEEN AND BEHIND SODA MACHINE AND ICE MACHINE FLOORS.
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS LOCATED UNDER, IN BETWEEN AND BEHIND SODA MACHINE AND ICE MACHINE FLOORS.
Location: Kitchen
- 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: Kitchen
Equipment: ---------------- Freezers ---------------
- 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: Kitchen
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SEAL MECHANICAL VENTILATION VENT TO CEILING PROPELY AT WOMENS RESTROOM.REPAIR AND/OR REPLACE LOOSE/TORN DOOR GASKET SEALS WHERE NEEDED AT KITCHEN REFRIGERATION UNIT WHERE RICE IS STORED.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT WINE STORAGE REACH-IN-COOLER--CORRECTED.
Location: Womens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SEAL MECHANICAL VENTILATION VENT TO CEILING PROPELY AT WOMENS RESTROOM.REPAIR AND/OR REPLACE LOOSE/TORN DOOR GASKET SEALS WHERE NEEDED AT KITCHEN REFRIGERATION UNIT WHERE RICE IS STORED.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT WINE STORAGE REACH-IN-COOLER--CORRECTED.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SEAL MECHANICAL VENTILATION VENT TO CEILING PROPELY AT WOMENS RESTROOM.REPAIR AND/OR REPLACE LOOSE/TORN DOOR GASKET SEALS WHERE NEEDED AT KITCHEN REFRIGERATION UNIT WHERE RICE IS STORED.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT WINE STORAGE REACH-IN-COOLER--CORRECTED.
Location: Service counter
Equipment: Reach in cooler
- 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: BOXES OF PITA BREAD STORED ON FLOOR IN KITCHEN; KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM--CORRECTED.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES AND SHELVING OF WINE STORAGE REACH-IN-COOLER.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM--CORRECTED.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES AND SHELVING OF WINE STORAGE REACH-IN-COOLER.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM--CORRECTED.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES AND SHELVING OF WINE STORAGE REACH-IN-COOLER.
Location: Service counter
Equipment: Reach in cooler
- 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: USE FLASH LIGHTIMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE BINS.
Location: Service counter
Equipment: Ice bin
- 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 BULB AT INTERIOR AND EXTERIOR OF WINE STORAGE REACH-IN-COOLER.
Location: Service counter
Equipment: Reach in cooler
|
01/30/2013 | Recheck |
- 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: OPEN EMPLOYEE DRINKS (EX. MT. DEW).
Location: Kitchen
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOODS STORED IN KITCHEN REFRIGERATION/FREEZER UNITS (EX. MONSTER AND ICE CREAM).
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 DETAILED CLEANING AND SANITIZING OF SOILED KITCHEN CEILING VENT/WALL SURFACES.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS LOCATED UNDER, IN BETWEEN AND BEHIND SODA MACHINE AND ICE MACHINE FLOORS.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS LOCATED UNDER, IN BETWEEN AND BEHIND SODA MACHINE AND ICE MACHINE FLOORS.
Location: Kitchen
- 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: Kitchen
Equipment: ---------------- Freezers ---------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SEAL MECHANICAL VENTILATION VENT TO CEILING PROPELY AT WOMENS RESTROOM.REPAIR AND/OR REPLACE LOOSE/TORN DOOR GASKET SEALS WHERE NEEDED AT KITCHEN REFRIGERATION UNIT WHERE RICE IS STORED.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT WINE STORAGE REACH-IN-COOLER.
Location: Womens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SEAL MECHANICAL VENTILATION VENT TO CEILING PROPELY AT WOMENS RESTROOM.REPAIR AND/OR REPLACE LOOSE/TORN DOOR GASKET SEALS WHERE NEEDED AT KITCHEN REFRIGERATION UNIT WHERE RICE IS STORED.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT WINE STORAGE REACH-IN-COOLER.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SEAL MECHANICAL VENTILATION VENT TO CEILING PROPELY AT WOMENS RESTROOM.REPAIR AND/OR REPLACE LOOSE/TORN DOOR GASKET SEALS WHERE NEEDED AT KITCHEN REFRIGERATION UNIT WHERE RICE IS STORED.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT WINE STORAGE REACH-IN-COOLER.
Location: Service counter
Equipment: Reach in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOXES OF PITA BREAD STORED ON FLOOR IN KITCHEN; KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES AND SHELVING OF WINE STORAGE REACH-IN-COOLER.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES AND SHELVING OF WINE STORAGE REACH-IN-COOLER.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES AND SHELVING OF WINE STORAGE REACH-IN-COOLER.
Location: Service counter
Equipment: Reach in cooler
- 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 ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE BINS.
Location: Service counter
Equipment: Ice bin
- 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 BULB AT WINE STORAGE REACH-IN-COOLER.
Location: Service counter
Equipment: Reach in cooler
|
12/18/2012 | Recheck |
- Electrical service (corrected on site)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: PROVIDE PROPER COVERS FOR ELECTRICAL OUTLET EXPOSED WIRES.
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL MONSTER ENERGY DRINK STORED AT KITCHEN REFRIGERATION UNIT AND BREYERS ICE CREAM STORED IN KITCHEN FREEZER UNIT WITH CUSTOMER FOODS--DISCONTINUE THIS BEHAVIOR.
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 DETAILED CLEANING AND SANITIZING OF SOILED KITCHEN CEILING VENTS/WALL SURFACES.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS LOCATED UNDER, IN BETWEEN AND BEHIND SODA MACHINE AND ICE MACHINE FLOORS.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS LOCATED UNDER, IN BETWEEN AND BEHIND SODA MACHINE AND ICE MACHINE FLOORS.
Location: Kitchen
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN FREEZER UNITS WHERE NEEDED.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Warewashing equipment cleaning (corrected on site)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: SOILED INTERIOR DOOR SURFACES OF KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:SEAL MECHANICAL VENTILATION VENT TO CEILING PROPERLY AT WOMENS RESTROOM--ON WORK ORDER.ICE MACHINE EQUIPMENT PIECE LAYING ON ICE INSIDE ICE MACHINE--REPAIR.--WORK ORDER CALLED IN ON-SITE.REPAIR AND/OR REPLACE LOOSE/TORN DOOR GASKET SEALS WHERE NEEDED AT KITCHEN REFRIGERATION UNIT WHERE RICE IS STORED.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT WINE STORAGE REACH-IN-COOLER.
Location: Womens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:SEAL MECHANICAL VENTILATION VENT TO CEILING PROPERLY AT WOMENS RESTROOM--ON WORK ORDER.ICE MACHINE EQUIPMENT PIECE LAYING ON ICE INSIDE ICE MACHINE--REPAIR.--WORK ORDER CALLED IN ON-SITE.REPAIR AND/OR REPLACE LOOSE/TORN DOOR GASKET SEALS WHERE NEEDED AT KITCHEN REFRIGERATION UNIT WHERE RICE IS STORED.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT WINE STORAGE REACH-IN-COOLER.
Location: Kitchen
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:SEAL MECHANICAL VENTILATION VENT TO CEILING PROPERLY AT WOMENS RESTROOM--ON WORK ORDER.ICE MACHINE EQUIPMENT PIECE LAYING ON ICE INSIDE ICE MACHINE--REPAIR.--WORK ORDER CALLED IN ON-SITE.REPAIR AND/OR REPLACE LOOSE/TORN DOOR GASKET SEALS WHERE NEEDED AT KITCHEN REFRIGERATION UNIT WHERE RICE IS STORED.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT WINE STORAGE REACH-IN-COOLER.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:SEAL MECHANICAL VENTILATION VENT TO CEILING PROPERLY AT WOMENS RESTROOM--ON WORK ORDER.ICE MACHINE EQUIPMENT PIECE LAYING ON ICE INSIDE ICE MACHINE--REPAIR.--WORK ORDER CALLED IN ON-SITE.REPAIR AND/OR REPLACE LOOSE/TORN DOOR GASKET SEALS WHERE NEEDED AT KITCHEN REFRIGERATION UNIT WHERE RICE IS STORED.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT WINE STORAGE REACH-IN-COOLER.
Location: Service counter
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL LOOSE KITCHEN MOP SINK FAUCET HEAD SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: Mop sink
- 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: BOXES OF PITA BREAD STORED ON FLOOR IN KITCHEN; KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES AND SHELVING OF WINE STORAGE REACH-IN-COOLER.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES AND SHELVING OF WINE STORAGE REACH-IN-COOLER.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES AND SHELVING OF WINE STORAGE REACH-IN-COOLER.
Location: Service counter
Equipment: Reach in cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF SODA MACHINE, SODA NOZZELS AND ATTACHED ICE DISPENSER AND INTERIOR SURFACES OF ICE BINS. CLEAN AND SANITIZE DAILY!
Location: Service counter
Equipment: Soda machine
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF SODA MACHINE, SODA NOZZELS AND ATTACHED ICE DISPENSER AND INTERIOR SURFACES OF ICE BINS. CLEAN AND SANITIZE DAILY!
Location: Service counter
Equipment: Ice bin
- 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 SHIELD FOR EXPOSED LIGHT BULB AT WINE STORAGE REACH-IN-COOLER.
Location: Service counter
Equipment: Reach in cooler
|
12/11/2012 | Routine |
- 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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); REPAIR TO ENSURE DISHMACHINE IS SANITIZING AT 50 - 100 PPM FOR CHLORINE.
Location: Kitchen
Equipment: Dishmachine
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster 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 AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED; INCLUDING INTERIOR SURFACES AND FILTERS AT KITCHEN HOOD SYSTEM.
Location: Kitchen
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT REACH-IN-FREEZERS WHERE MISSING IN KITCHEN.
Location: Kitchen
Equipment: reach in freezer
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT REACH-IN-FREEZERS WHERE MISSING IN KITCHEN.
Location: Kitchen
Equipment: Chest freezer
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:REPLACE OR RESURFACE RUSTED SHELVING AT WINE SEE-THRU COOLER AT BEVERAGE SERVERS STATION.PROVIDE BOTTOM PANEL COVER FOR REFRIGERATION UNIT WHERE MISSING IN KITCHEN.ENSURE CEILING VENT IS PLACE PROPERLY AT CEILING AT WOMENS RESTROOM.
Location: Service counter
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:REPLACE OR RESURFACE RUSTED SHELVING AT WINE SEE-THRU COOLER AT BEVERAGE SERVERS STATION.PROVIDE BOTTOM PANEL COVER FOR REFRIGERATION UNIT WHERE MISSING IN KITCHEN.ENSURE CEILING VENT IS PLACE PROPERLY AT CEILING AT WOMENS RESTROOM.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:REPLACE OR RESURFACE RUSTED SHELVING AT WINE SEE-THRU COOLER AT BEVERAGE SERVERS STATION.PROVIDE BOTTOM PANEL COVER FOR REFRIGERATION UNIT WHERE MISSING IN KITCHEN.ENSURE CEILING VENT IS PLACE PROPERLY AT CEILING AT WOMENS RESTROOM.
Location: Womens restroom
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: REMOVE BREAKABLE PLATES OUT OF CONTAINERS OF SALAD TO PREVENT ANY POTENTIAL PHYSICAL HAZARD CROSS-CONTAMINATION.DO NOT STORE BOTTOM OF TRAYS ON TOP OF UNCOVERED READY-TO-EAT FOODS (EX. SALADS) AT REACH-IN-COOLER TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Reach in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: REMOVE BREAKABLE PLATES OUT OF CONTAINERS OF SALAD TO PREVENT ANY POTENTIAL PHYSICAL HAZARD CROSS-CONTAMINATION.DO NOT STORE BOTTOM OF TRAYS ON TOP OF UNCOVERED READY-TO-EAT FOODS (EX. SALADS) AT REACH-IN-COOLER TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF DISH STORAGE SHELVING ABOVE KITCHEN DISHMACHINE.-SOILED FANS; FANS MUST BE CLEAN BEFORE USE AT KITCHEN (EX. DISHMACHINE LOCATION).
Location: Kitchen
Equipment: Metal shelving
- 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 BULBS AT WINE SEE-THRU COOLER AT BEVERAGE SERVERS STATION.
Location: Service counter
- 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 BULBS AT WINE SEE-THRU COOLER AT BEVERAGE SERVERS STATION.
Location: Kitchen
|
08/28/2012 | Recheck |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); REPAIR TO ENSURE DISHMACHINE IS SANITIZING AT 50 - 100 PPM FOR CHLORINE.
Location: Kitchen
Equipment: Dishmachine
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster 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 CEILING VENTS/TILES WHERE NEEDED; INCLUDING INTERIOR SURFACES AND FILTERS AT KITCHEN HOOD SYSTEM.
Location: Kitchen
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT REACH-IN-FREEZERS WHERE MISSING IN KITCHEN.
Location: Kitchen
Equipment: reach in freezer
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT REACH-IN-FREEZERS WHERE MISSING IN KITCHEN.
Location: Kitchen
Equipment: Chest freezer
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:REPLACE OR RESURFACE RUSTED SHELVING AT WINE SEE-THRU COOLER AT BEVERAGE SERVERS STATION.PROVIDE BOTTOM PANEL COVER FOR REFRIGERATION UNIT WHERE MISSING IN KITCHEN.ENSURE CEILING VENT IS PLACE PROPERLY AT CEILING AT WOMENS RESTROOM.
Location: Service counter
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:REPLACE OR RESURFACE RUSTED SHELVING AT WINE SEE-THRU COOLER AT BEVERAGE SERVERS STATION.PROVIDE BOTTOM PANEL COVER FOR REFRIGERATION UNIT WHERE MISSING IN KITCHEN.ENSURE CEILING VENT IS PLACE PROPERLY AT CEILING AT WOMENS RESTROOM.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:REPLACE OR RESURFACE RUSTED SHELVING AT WINE SEE-THRU COOLER AT BEVERAGE SERVERS STATION.PROVIDE BOTTOM PANEL COVER FOR REFRIGERATION UNIT WHERE MISSING IN KITCHEN.ENSURE CEILING VENT IS PLACE PROPERLY AT CEILING AT WOMENS RESTROOM.
Location: Womens restroom
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: REMOVE BREAKABLE PLATES OUT OF CONTAINERS OF SALAD TO PREVENT ANY POTENTIAL PHYSICAL HAZARD CROSS-CONTAMINATION.DO NOT STORE BOTTOM OF TRAYS ON TOP OF UNCOVERED READY-TO-EAT FOODS (EX. SALADS) AT REACH-IN-COOLER TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Reach in cooler
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: REMOVE BREAKABLE PLATES OUT OF CONTAINERS OF SALAD TO PREVENT ANY POTENTIAL PHYSICAL HAZARD CROSS-CONTAMINATION.DO NOT STORE BOTTOM OF TRAYS ON TOP OF UNCOVERED READY-TO-EAT FOODS (EX. SALADS) AT REACH-IN-COOLER TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DISH STORAGE SHELVING ABOVE KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Metal shelving
- 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 BULBS AT WINE SEE-THRU COOLER AT BEVERAGE SERVERS STATION.
Location: Service counter
- 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 BULBS AT WINE SEE-THRU COOLER AT BEVERAGE SERVERS STATION.
Location: Kitchen
|
08/20/2012 | Routine |
- 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: EMPLOYEES MUST WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES--OBSERVED FOOD HANDLER NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES.NO HANDWASHING SEEN BY EMPLOYEES IN KITCHEN--MUST IMPROVE!
- 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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE--REPAIR TO ENSURE DISHMACHINE IS SANITIZING FOR CHLORINE AT 50 - 100 PPM.DISCONTINUE USE OF DISHMACHINE AND UNTIL REPAIRS ARE COMPLETED AND USE THE 3-BAY SINK WASH/RINSE/SANITIZE METHOD AS ALTERNATE METHOD FOR WAREWASHING.CORRECTIVE ACTION--ECOLAB SERVICE TECH CONTACTED ON-SITE DURING ROUTINE INSPECTION.
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: EMPLOYEE DRINKS STORED ON COOK-LINE SHELVING NEAR FOOD STORAGE--DISCONTINUE.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS STORED ON COOK-LINE SHELVING NEAR FOOD STORAGE--DISCONTINUE.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN, SANITIZE AND DEFROST KITCHEN CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- 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: WATER TOO HOT FOR SANITIZER BUCKETS AT KITCHEN AND BEVERAGE SERVERS STATION; USE COOL OR LUKEWARM WATER ONLY.
Location: Kitchen
- 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: WATER TOO HOT FOR SANITIZER BUCKETS AT KITCHEN AND BEVERAGE SERVERS STATION; USE COOL OR LUKEWARM WATER ONLY.
Location: Cook line
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PURSE.
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: KEEP EQUIPMENT LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE OUT.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE OUT.
Location: Cook line
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON/IN PROGRESS:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN SOILED CEILING SURFACES WHERE NEEDED.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON/IN PROGRESS:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN SOILED CEILING SURFACES WHERE NEEDED.
Location: Restroom
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISHMACHINE WASH TEMPERATURE MUST REACH 120 F ACCORDING TO DATA PLATE--REPAIR.CORRECTIVE ACTION--ECOLAB SERVICE TECH CONTACTED ON-SITE DURING ROUTINE INSPECTION.
Location: Kitchen
Equipment: Dishmachine
- 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: Kitchen
Equipment: Chest freezer
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CONTINUE TO WORK ON:PUT MECHANICAL VENTILATION BACK UP IN WOMENS RESTROOM CEILING PROPERLY.REPAIR KITCHEN CHEST FREEZER DOOR SURFACES; ALL SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN REACH-IN-COOLER SHELVING AND AT BEVERAGE SERVICE STATION WINE COOLER.
Location: Womens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CONTINUE TO WORK ON:PUT MECHANICAL VENTILATION BACK UP IN WOMENS RESTROOM CEILING PROPERLY.REPAIR KITCHEN CHEST FREEZER DOOR SURFACES; ALL SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN REACH-IN-COOLER SHELVING AND AT BEVERAGE SERVICE STATION WINE COOLER.
Location: Kitchen
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CONTINUE TO WORK ON:PUT MECHANICAL VENTILATION BACK UP IN WOMENS RESTROOM CEILING PROPERLY.REPAIR KITCHEN CHEST FREEZER DOOR SURFACES; ALL SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN REACH-IN-COOLER SHELVING AND AT BEVERAGE SERVICE STATION WINE COOLER.
Location: Service counter
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CONTINUE TO WORK ON:PUT MECHANICAL VENTILATION BACK UP IN WOMENS RESTROOM CEILING PROPERLY.REPAIR KITCHEN CHEST FREEZER DOOR SURFACES; ALL SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN REACH-IN-COOLER SHELVING AND AT BEVERAGE SERVICE STATION WINE COOLER.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CONTINUE TO WORK ON:PUT MECHANICAL VENTILATION BACK UP IN WOMENS RESTROOM CEILING PROPERLY.REPAIR KITCHEN CHEST FREEZER DOOR SURFACES; ALL SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN REACH-IN-COOLER SHELVING AND AT BEVERAGE SERVICE STATION WINE COOLER.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL LOOSE FAUCET HEAD AT KITCHEN MOPSINK.
Location: Kitchen
Equipment: Mop sink
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: REMOVE PLATES OUT OF SALAD STORAGE CONTAINERS AT COOLERS IN KITCHEN TO PREVENT POTENTIAL PHYSICAL HAZARDS TO SALAD.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN AND BEVERAGE SERVERS STATION SHELVING AND INTERIOR CABINETS WHERE NEEDED.-SOILED KITCHEN FAN LOCATED IN DISHMACHINE AREA.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN AND BEVERAGE SERVERS STATION SHELVING AND INTERIOR CABINETS WHERE NEEDED.-SOILED KITCHEN FAN LOCATED IN DISHMACHINE AREA.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN AND BEVERAGE SERVERS STATION SHELVING AND INTERIOR CABINETS WHERE NEEDED.-SOILED KITCHEN FAN LOCATED IN DISHMACHINE AREA.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Service counter
Equipment: Ice bin
- 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.
Location: Service counter
Equipment: Soda machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING.
Location: Kitchen
- Detergent-sanitizer improperly used (corrected)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: SANITIZER BUCKET ON COOK-LINE MIXED WITH WATER, BLEACH, AND DETERGENT--DISCONTINUE. ONLY USE SANITIZER AND WATER FOR IN-PLACE SANITIZER BUCKETS.
Location: Kitchen
- Detergent-sanitizer improperly used (corrected)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: SANITIZER BUCKET ON COOK-LINE MIXED WITH WATER, BLEACH, AND DETERGENT--DISCONTINUE. ONLY USE SANITIZER AND WATER FOR IN-PLACE SANITIZER BUCKETS.
Location: Cook line
|
05/07/2012 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES--OBSERVED FOOD HANDLER NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES.NO HANDWASHING SEEN BY EMPLOYEES IN KITCHEN--MUST IMPROVE!
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE--REPAIR TO ENSURE DISHMACHINE IS SANITIZING FOR CHLORINE AT 50 - 100 PPM.DISCONTINUE USE OF DISHMACHINE AND UNTIL REPAIRS ARE COMPLETED AND USE THE 3-BAY SINK WASH/RINSE/SANITIZE METHOD AS ALTERNATE METHOD FOR WAREWASHING.CORRECTIVE ACTION--ECOLAB SERVICE TECH CONTACTED ON-SITE DURING ROUTINE INSPECTION.
Location: Kitchen
Equipment: Dishmachine
- 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: EMPLOYEE DRINKS STORED ON COOK-LINE SHELVING NEAR FOOD STORAGE--DISCONTINUE.
Location: Kitchen
- 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: EMPLOYEE DRINKS STORED ON COOK-LINE SHELVING NEAR FOOD STORAGE--DISCONTINUE.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN, SANITIZE AND DEFROST KITCHEN CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: WATER TOO HOT FOR SANITIZER BUCKETS AT KITCHEN AND BEVERAGE SERVERS STATION; USE COOL OR LUKEWARM WATER ONLY.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: WATER TOO HOT FOR SANITIZER BUCKETS AT KITCHEN AND BEVERAGE SERVERS STATION; USE COOL OR LUKEWARM WATER ONLY.
Location: Cook line
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PURSE.
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: KEEP EQUIPMENT LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE OUT.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE OUT.
Location: Cook line
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND KITCHEN SOILED CEILING SURFACES WHERE NEEDED.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND KITCHEN SOILED CEILING SURFACES WHERE NEEDED.
Location: Restroom
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISHMACHINE WASH TEMPERATURE MUST REACH 120 F ACCORDING TO DATA PLATE--REPAIR.CORRECTIVE ACTION--ECOLAB SERVICE TECH CONTACTED ON-SITE DURING ROUTINE INSPECTION.
Location: Kitchen
Equipment: Dishmachine
- 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: Kitchen
Equipment: Chest freezer
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PUT MECHANICAL VENTILATION BACK UP IN WOMENS RESTROOM CEILING PROPERLY.REPAIR KITCHEN CHEST FREEZER DOOR SURFACES; ALL SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN REACH-IN-COOLER SHELVING AND AT BEVERAGE SERVICE STATION WINE COOLER.PROVIDE AT LEAST 3-STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Womens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PUT MECHANICAL VENTILATION BACK UP IN WOMENS RESTROOM CEILING PROPERLY.REPAIR KITCHEN CHEST FREEZER DOOR SURFACES; ALL SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN REACH-IN-COOLER SHELVING AND AT BEVERAGE SERVICE STATION WINE COOLER.PROVIDE AT LEAST 3-STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PUT MECHANICAL VENTILATION BACK UP IN WOMENS RESTROOM CEILING PROPERLY.REPAIR KITCHEN CHEST FREEZER DOOR SURFACES; ALL SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN REACH-IN-COOLER SHELVING AND AT BEVERAGE SERVICE STATION WINE COOLER.PROVIDE AT LEAST 3-STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Service counter
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PUT MECHANICAL VENTILATION BACK UP IN WOMENS RESTROOM CEILING PROPERLY.REPAIR KITCHEN CHEST FREEZER DOOR SURFACES; ALL SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN REACH-IN-COOLER SHELVING AND AT BEVERAGE SERVICE STATION WINE COOLER.PROVIDE AT LEAST 3-STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PUT MECHANICAL VENTILATION BACK UP IN WOMENS RESTROOM CEILING PROPERLY.REPAIR KITCHEN CHEST FREEZER DOOR SURFACES; ALL SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN REACH-IN-COOLER SHELVING AND AT BEVERAGE SERVICE STATION WINE COOLER.PROVIDE AT LEAST 3-STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL LOOSE FAUCET HEAD AT KITCHEN MOPSINK.
Location: Kitchen
Equipment: Mop sink
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: REMOVE PLATES OUT OF SALAD STORAGE CONTAINERS AT COOLERS IN KITCHEN TO PREVENT POTENTIAL PHYSICAL HAZARDS TO SALAD.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN AND BEVERAGE SERVERS STATION SHELVING AND INTERIOR CABINETS WHERE NEEDED.-SOILED KITCHEN FAN LOCATED IN DISHMACHINE AREA.
Location: Kitchen
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 KITCHEN AND BEVERAGE SERVERS STATION SHELVING AND INTERIOR CABINETS WHERE NEEDED.-SOILED KITCHEN FAN LOCATED IN DISHMACHINE AREA.
Location: Service counter
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 KITCHEN AND BEVERAGE SERVERS STATION SHELVING AND INTERIOR CABINETS WHERE NEEDED.-SOILED KITCHEN FAN LOCATED IN DISHMACHINE AREA.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Service counter
Equipment: Ice bin
- 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.
Location: Service counter
Equipment: Soda machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING.
Location: Kitchen
- Detergent-sanitizer improperly used (corrected on site)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: SANITIZER BUCKET ON COOK-LINE MIXED WITH WATER, BLEACH, AND DETERGENT--DISCONTINUE. ONLY USE SANITIZER AND WATER FOR IN-PLACE SANITIZER BUCKETS.
Location: Kitchen
- Detergent-sanitizer improperly used (corrected on site)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: SANITIZER BUCKET ON COOK-LINE MIXED WITH WATER, BLEACH, AND DETERGENT--DISCONTINUE. ONLY USE SANITIZER AND WATER FOR IN-PLACE SANITIZER BUCKETS.
Location: Cook line
|
04/27/2012 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISHMACHINE SANITIZER CONCENTRATION: 0 PPMREPLACED. SANITIZER PRESENT AND AT PROPER CONCENTRATION.
Location: Dish machine area
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CHICKEN KABOBS STORED ABOVE BEEF. ALL PRODUCT WAS RAW.
Location: Kitchen
|
02/01/2012 | Super Bowl Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Cooked rice dish from night before at improper temperature. Person in charge discarded. Monitor cooling.
Location: Kitchen
Equipment: Upright 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: Make table cooler
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: Raw shrimp stored above pasta. Store below.
Equipment: Make table cooler
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Label bulk food items.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Where missing.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor around ice machine.
Location: Kitchen (back)
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Large container of rice with lid on. See above.
Equipment: Upright cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Make table cooler at improper temperature.
Equipment: Make table cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair leak in 3-bay sink faucet.
Equipment: 3-bay
|
12/28/2011 | Recheck |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Cooked rice dish from night before at improper temperature. Person in charge discarded. Monitor cooling.
Location: Kitchen
Equipment: Upright 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: Make table cooler
Equipment: Make table cooler
- 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 shrimp stored above pasta. Store below.
Equipment: Make table cooler
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Label bulk food items.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Where missing.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor around ice machine.
Location: Kitchen (back)
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Large container of rice with lid on. See above.
Equipment: Upright cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Make table cooler at improper temperature.
Equipment: Make table cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair leak in 3-bay sink faucet.
Equipment: 3-bay
|
12/20/2011 | Routine |
- 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: 0 PPM CONCENTRATION FOR CHLORINE.SERVICE WORK ORDER CALLED OUT ON-SITE DURING ROUTINE INSPECTION.
Location: Dish machine area
Equipment: Dishmachine
- 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.
Location: Kitchen
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER INFORMATION HAS EXPIRED.PROVIDE UPDATED INFORMATION.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: MONITOR STOREAGE OF SOILED RADIO AND PERSONAL EMPLOYEE FOOD/DRINK STORAGE.
Location: Kitchen
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS: WORK ORDER IN PLACE FOR TECHNICIAN TO REPAIR LIGHT FIXTURE.PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM.
Location: Cook line
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS:ESTABLISHMENT HAS OBTAINED BID FROM ALLIED SAFETY SERVICES, INC. AND PLANS TO HAVE NEW UPDATED SYSTEM BY THE END OF NOVEMBER. A FOLLOW-UP HAS BEEN SCHEDULED ACCORDINGLY. BID INVOICE WAS GIVEIN TO INSPECTOR AND WILL BE PUT ON FILE AT THE MCHD FOOD SAFETY OFFICE.HAVE ALL FIRE EXTINGUISHERS AND FIRE SUPPRESSION SYSTEM UPDATED, INSPECTED, AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MAY OF 2009)
Location: Kitchen
- 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.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND RESTROOM VENTS.
Location: Mens restroom
- 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.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND RESTROOM VENTS.
Location: Womens restroom
- 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.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND RESTROOM VENTS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DISHMACHINE LOCATION FLOORS.
Location: Dish machine area
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN CHEST FREEZER AND BEVERAGE SERVICE STATION VITAMIN WATER AND WINE STORAGE COOLERS.
Location: Kitchen
Equipment: Chest freezer
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN CHEST FREEZER AND BEVERAGE SERVICE STATION VITAMIN WATER AND WINE STORAGE COOLERS.
Location: Dining room
Equipment: Reach in cooler
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE CLEANING AND SANITIZING; DO NOT STORE ITEMS ON TOP OF DISHMACHINE.
Location: Dish machine area
Equipment: Dishmachine
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR THE TESTING OF THE DISHMACHINE AND SANITIZER BUCKETS.CHLORINE SANITIZER CONCENTRATION MUST BE MAINTAINED AT 50 - 100 PPM; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
Location: Dish machine area
Equipment: Dishmachine
- 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 ALL FOOD OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:INTERIOR AND EXTERIOR SURFACES OF TRUE, BEVERAGE AIR REFRIGERATION UNITS, COLD-TOP REFRIGERATION UNIT ON COOK-LINE (INCLUDING FAN GUARD UNITS).INTERIOR AND EXTERIOR SURFACES OF BEVERAGE STATION VITAMIN WATER AND WINE STORAGE COOLERS.SOILED FREEZER/REFRIGERATION UNIT DOOR GASKETS/SEALS.FANS MUST BE CLEAN BEFORE USAGE LOCATED AT DISHMACHINE AREA.SOILED MICROWAVE INTERIOR/EXTERIOR SURFACES.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:INTERIOR AND EXTERIOR SURFACES OF TRUE, BEVERAGE AIR REFRIGERATION UNITS, COLD-TOP REFRIGERATION UNIT ON COOK-LINE (INCLUDING FAN GUARD UNITS).INTERIOR AND EXTERIOR SURFACES OF BEVERAGE STATION VITAMIN WATER AND WINE STORAGE COOLERS.SOILED FREEZER/REFRIGERATION UNIT DOOR GASKETS/SEALS.FANS MUST BE CLEAN BEFORE USAGE LOCATED AT DISHMACHINE AREA.SOILED MICROWAVE INTERIOR/EXTERIOR SURFACES.
Location: Dining room
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:INTERIOR AND EXTERIOR SURFACES OF TRUE, BEVERAGE AIR REFRIGERATION UNITS, COLD-TOP REFRIGERATION UNIT ON COOK-LINE (INCLUDING FAN GUARD UNITS).INTERIOR AND EXTERIOR SURFACES OF BEVERAGE STATION VITAMIN WATER AND WINE STORAGE COOLERS.SOILED FREEZER/REFRIGERATION UNIT DOOR GASKETS/SEALS.FANS MUST BE CLEAN BEFORE USAGE LOCATED AT DISHMACHINE AREA.SOILED MICROWAVE INTERIOR/EXTERIOR SURFACES.
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:INTERIOR AND EXTERIOR SURFACES OF TRUE, BEVERAGE AIR REFRIGERATION UNITS, COLD-TOP REFRIGERATION UNIT ON COOK-LINE (INCLUDING FAN GUARD UNITS).INTERIOR AND EXTERIOR SURFACES OF BEVERAGE STATION VITAMIN WATER AND WINE STORAGE COOLERS.SOILED FREEZER/REFRIGERATION UNIT DOOR GASKETS/SEALS.FANS MUST BE CLEAN BEFORE USAGE LOCATED AT DISHMACHINE AREA.SOILED MICROWAVE INTERIOR/EXTERIOR SURFACES.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:INTERIOR AND EXTERIOR SURFACES OF TRUE, BEVERAGE AIR REFRIGERATION UNITS, COLD-TOP REFRIGERATION UNIT ON COOK-LINE (INCLUDING FAN GUARD UNITS).INTERIOR AND EXTERIOR SURFACES OF BEVERAGE STATION VITAMIN WATER AND WINE STORAGE COOLERS.SOILED FREEZER/REFRIGERATION UNIT DOOR GASKETS/SEALS.FANS MUST BE CLEAN BEFORE USAGE LOCATED AT DISHMACHINE AREA.SOILED MICROWAVE INTERIOR/EXTERIOR SURFACES.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:INTERIOR AND EXTERIOR SURFACES OF TRUE, BEVERAGE AIR REFRIGERATION UNITS, COLD-TOP REFRIGERATION UNIT ON COOK-LINE (INCLUDING FAN GUARD UNITS).INTERIOR AND EXTERIOR SURFACES OF BEVERAGE STATION VITAMIN WATER AND WINE STORAGE COOLERS.SOILED FREEZER/REFRIGERATION UNIT DOOR GASKETS/SEALS.FANS MUST BE CLEAN BEFORE USAGE LOCATED AT DISHMACHINE AREA.SOILED MICROWAVE INTERIOR/EXTERIOR SURFACES.
Location: Dish machine area
Equipment: Microwave oven
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR/EXTERIOR SURFACES OF KITCHEN ICE MACHINE AND BEVERAGE SERVICE STATION ICE BIN INTERIOR SURFACES.MOLD-BUILD UP ON SODA MACHINE AND SODA MACHINE NOZZELS; CLEAN AND SANITIZE SODA NOZZELS DAILY.
Location: Kitchen
Equipment: Ice machine
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR/EXTERIOR SURFACES OF KITCHEN ICE MACHINE AND BEVERAGE SERVICE STATION ICE BIN INTERIOR SURFACES.MOLD-BUILD UP ON SODA MACHINE AND SODA MACHINE NOZZELS; CLEAN AND SANITIZE SODA NOZZELS DAILY.
Location: Dining room
Equipment: Ice bin
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR/EXTERIOR SURFACES OF KITCHEN ICE MACHINE AND BEVERAGE SERVICE STATION ICE BIN INTERIOR SURFACES.MOLD-BUILD UP ON SODA MACHINE AND SODA MACHINE NOZZELS; CLEAN AND SANITIZE SODA NOZZELS DAILY.
Location: Dining room
Equipment: Soda machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Detergent-sanitizer improperly used (corrected)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: DISCONTINUE MIXING DETERGENT AND SANITIZER CHEMICALS.
Location: Kitchen
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: LOW HOT WATER PRESSURE AT KITCHEN MOPSINK. LOW WATER PRESSURE AT WOMENS RESTROOM HANDSINK--REPAIR.
Location: Kitchen
Equipment: Mop sink
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: LOW HOT WATER PRESSURE AT KITCHEN MOPSINK. LOW WATER PRESSURE AT WOMENS RESTROOM HANDSINK--REPAIR.
Location: Womens restroom
Equipment: Hand sink
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12/01/2011 | Recheck |
Restaurant representatives - add corrected or new information about Greek Islands Restaurant Inc, 906 S MERIDIAN ST, Indianapolis, IN »