- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SMOKING SIGNS NOT POSTED ON EACH PUBLIC ENTRANCE.PROVIDE SIGNS AT EACH PUBLIC ENTRANCE THAT READ "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS ENTRANCE" OR OTHER SIMILAR LANGUAGE.
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: OVEN CLEANER AND STAINLESS STEEL POLISHER STORED ON TOP SHELF ABOVE EQUIPMENT AND FOOD IN KITCHEN AREA.STORE ALL CHEMICALS IN A DESIGNATED AREA FROM FOOD AND FOOD RELATED ITEMS.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE SODA STORED IN KITCHEN PREP AREA.ENSURE ALL EMPLOYEE BEVERAGES ARE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREA.
Location: Kitchen
- 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: EMPLOYEE PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: UNWRAPPED FORKS, KNIVES, AND SPOONS STORED IMPROPER, HANDLES DOWN, IN CONTAINER ON BREAFAST BAR.STORE HANDLES UPRIGHT TO PREVENT CONTAMINATION.
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: WET SPONGES STORED ON THREE COMPARTMENT SINK DRAIN BOARD.ENSURE SPONGES ARE NOT USED TO CLEAN CONTACT SURFACES SUCH AS EQUIPMENT, CUTTING BOARDS, COUNTER TOPS,..ETC..
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON THREE COMPARTMENT SINK DRAIN BOARD.STORE WET TOWELS IN QUAT SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- 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: BOX OF CINNAMON ROLLS STORED ON THE FLOOR IN DRY STORAGE ROOM.STORE FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Dry storage
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN HAND SINK DISPENSER IN KITCHEN.ENSURE TOWELS ARE AVAILABLE TO DRY HANDS AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT KITCHEN HAND SINK.
Location: Kitchen
Equipment: Hand sink
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07/09/2014 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: OVEN CLEANER AND STAINLESS STEEL POLISHER STORED ON TOP SHELF ABOVE EQUIPMENT AND FOOD IN KITCHEN AREA.STORE ALL CHEMICALS IN A DESIGNATED AREA FROM FOOD AND FOOD RELATED ITEMS.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE SODA STORED IN KITCHEN PREP AREA.ENSURE ALL EMPLOYEE BEVERAGES ARE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREA.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT.
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: UNWRAPPED FORKS, KNIVES, AND SPOONS STORED IMPROPER, HANDLES DOWN, IN CONTAINER ON BREAFAST BAR.STORE HANDLES UPRIGHT TO PREVENT CONTAMINATION.
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: WET SPONGES STORED ON THREE COMPARTMENT SINK DRAIN BOARD.ENSURE SPONGES ARE NOT USED TO CLEAN CONTACT SURFACES SUCH AS EQUIPMENT, CUTTING BOARDS, COUNTER TOPS,..ETC..
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON THREE COMPARTMENT SINK DRAIN BOARD.STORE WET TOWELS IN QUAT SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- 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: BOX OF CINNAMON ROLLS STORED ON THE FLOOR IN DRY STORAGE ROOM.STORE FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Dry storage
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN HAND SINK DISPENSER IN KITCHEN.ENSURE TOWELS ARE AVAILABLE TO DRY HANDS AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT KITCHEN HAND SINK.
Location: Kitchen
Equipment: Hand sink
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07/01/2014 | Routine |
- 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.
Comments: BOXES OF PASTRIES STORED ACROSS HAND SINK.KEEP HAND SINK CLEAR OF DEBRIS AT ALL TIMES. HAND SINK SHOULD BE SPECIFICALLY USED TO WASH HANDS AND NOT FOR STORAGE PURPOSES.
Location: Kitchen
Equipment: Hand sink
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UNWRAPPED EATING UTENSILS STORED IMPROPERLY IN CONTAINERS ON BUFFET.STORE UTENSILS WITH HANDLES UP TO PREVENT POSSIBLE CONTAMINATION OF THE LIP CONTACT SURFACE.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP NOT AVAILABLE AT HAND SINK TO WASH HANDS IN KITCHEN AREA.ENSURE SOAP IS AVAILABLE AT ALL TIMES FOR EFFECTIVE HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWEL DISPENSER EMPTY .LOCATED AT HAND SINK IN KITCHEN AREA.PROVIDE TOWELS AT HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK IN KITCHENA AREA.
Location: Kitchen
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12/23/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PACKETS OF CREAM CHEESE AND BUTTER STORED ON BUFFET WITHOUT TEMPERATURE CONTROL.MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR LOWER.
Location: Buffet
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOTTLES OF CLEANING CHEMICALS WERE HANGING ON SHELF ABOVE A BOX OF BISCUITS AND OTHER FOOD RELATED ITEMS ON SHELF IN KITCHEN.STORE CLEANING PRODUCTS AWAY FROM FOOD AND FOOD RELATED ITEMS.
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 BEVERAGE STORED IN A CUP WITHOUT A LID AND STRAW IN KITCHEN AREA.ENSURE ALL EMPLOYEE BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- 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.
Comments: TRASH CAN AND STOOL STORED IN FRONT OF HAND SINK IN KITCHEN.STORE NOTHING IN FRONT OF HAND SINK. KEEP PATH WAY CLEAR AT ALL TIMES.
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: 1. QUAT SANITIZING SOLUTION TOO STRONG IN BOTTLE HANGING ON SHELF IN KITCHEN AREA.MAINTAIN QUAT SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM.2. NO SANITIZER AVAILABLE IN KITCHEN. CONTAINER OF CONCENTRATED QUAT SANITIZER EMPTY. PROVIDE SANITIZER.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL ITEMS SUCH AS CELL PHONE, BODY CREAM, ETC....STORED ON SHELF WITH FOOD, EQUIPMENT, AND SINGLE USE ITEMS USED IN OPERATIONS.STORE ALL PERSONAL ITEMS IN A SEPARATE AREA AWAY FROM ITEMS USED IN OPERATIONS.
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.
Comments: PROVIDE THERMOMETERS INSIDE REFRIGERATOR AND FREEZERS IN DRY STORAGE ROOM.
Location: Dry storage
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 THERMOMETERS INSIDE REFRIGERATOR AND FREEZERS IN DRY STORAGE ROOM.
Location: Dry storage
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: INTERIOR REACH IN FREEZER SOILED.CLEAN AND SANITIZE ON A REGULAR BASIS.
Location: Dry storage
Equipment: reach in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS STORED ON SHELF NEXT TO HAND SINK IN KITCHEN.PROVIDE A PAPER TOWEL HOLDER OR DISPENSER AT OR NEAR HAND SINK.
Location: Kitchen
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PROVIDE A LID OVER TRASH CAN IN WOMENS RESTROOM.
Location: Womens restroom
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06/20/2013 | 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: PACKETS OF CREAM CHEESE AND BUTTER STORED ON BUFFET WITHOUT TEMPERATURE CONTROL.MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR LOWER.
Location: Buffet
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOTTLES OF CLEANING CHEMICALS WERE HANGING ON SHELF ABOVE A BOX OF BISCUITS AND OTHER FOOD RELATED ITEMS ON SHELF IN KITCHEN.STORE CLEANING PRODUCTS AWAY FROM FOOD AND FOOD RELATED ITEMS.
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 BEVERAGE STORED IN A CUP WITHOUT A LID AND STRAW IN KITCHEN AREA.ENSURE ALL EMPLOYEE BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: TRASH CAN AND STOOL STORED IN FRONT OF HAND SINK IN KITCHEN.STORE NOTHING IN FRONT OF HAND SINK. KEEP PATH WAY CLEAR AT ALL TIMES.
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: 1. QUAT SANITIZING SOLUTION TOO STRONG IN BOTTLE HANGING ON SHELF IN KITCHEN AREA.MAINTAIN QUAT SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM.2. NO SANITIZER AVAILABLE IN KITCHEN. CONTAINER OF CONCENTRATED QUAT SANITIZER EMPTY. PROVIDE SANITIZER.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL ITEMS SUCH AS CELL PHONE, BODY CREAM, ETC....STORED ON SHELF WITH FOOD, EQUIPMENT, AND SINGLE USE ITEMS USED IN OPERATIONS.STORE ALL PERSONAL ITEMS IN A SEPARATE AREA AWAY FROM ITEMS USED IN OPERATIONS.
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 THERMOMETERS INSIDE REFRIGERATOR AND FREEZERS IN DRY STORAGE ROOM.
Location: Dry storage
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 THERMOMETERS INSIDE REFRIGERATOR AND FREEZERS IN DRY STORAGE ROOM.
Location: Dry storage
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: INTERIOR REACH IN FREEZER SOILED.CLEAN AND SANITIZE ON A REGULAR BASIS.
Location: Dry storage
Equipment: reach in freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS STORED ON SHELF NEXT TO HAND SINK IN KITCHEN.PROVIDE A PAPER TOWEL HOLDER OR DISPENSER AT OR NEAR HAND SINK.
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PROVIDE A LID OVER TRASH CAN IN WOMENS RESTROOM.
Location: Womens restroom
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06/12/2013 | Routine |
- 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.
Comments: HAND SINK NOT AVAILABLE FOR EMPLOYEES TO WASH HANDS TO PREPARE FOOD ITEMS ON BUFFET. HOTEL BREAKFAST KITCHEN/BUFFET AREA IS CURRENTLY UNDER REMODEL AND BREAKFAST SERVICE AREA HAS BEEN MOVED TO A MEETING ROOM NEXT DOOR. ALL FOOD STORED ON BUFFET MUST BE IN A PRE-PACKAGED FORM UNTIL REMODEL HAS BEEN COMPLETED OR A HAND SINK INSTALLED IN PREP AREA. FURTHERMORE, ALL EATING UTENSILS, PLATES, BOWLS, ETC... SHOULD BE DISPOSABLE DUE TO NO AVAILABILITY OF THREE COMPARTMENT SINK TO CLEAN AND SANITIZE EQUIPMENT. ALL EXPOSED FOOD REMOVED FROM BUFFET.
Location: Buffet
- No three bay (corrected on site)
No approved 3 bay sink for utensil washing.
Correction: A sink with at least 3 bays shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
Comments: NO THREE COMPARTMENT SINK AVAILABLE FOR WASHINGALL EQUIPMENT DUE TO REMODEL OF ENTIRE KITCHEN AREA. EATING UTENSILS, PLATES, BOWLS, ETC... SHOULD BE DISPOSABLE DUE TO NO AVAILABILITY OF THREE COMPARTMENT SINK TO CLEAN AND SANITIZE EQUIPMENT.
Location: Kitchen
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12/19/2012 | Routine |
- 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 EMPLOYEE NOT WEARING A HAIR RESTRAINT. PROVIDE A HAIR RESTRAINT FOR FOOD EMPLOYEE SUCH AS HAT, VISORK, HAIR NET, ETC.....
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WALL DAMAGED ON SIDE OF THE WALL NEXT TO CONVENTION OVEN IN KITCHEN. PROVIDE REPAIR.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE DUST BUILD UP ON VENT LOCATED ON DOOR BEHIND HAND SINK IN KITCHEN.
Location: Kitchen
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06/27/2012 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOTTLE OF WINDOW CLEANER STORED ON DRY STORAGE SHELF WITH FOOD. STORE CLEANING PRODUCTS IN APPROPRIATE AREA AWAY FROM FOOD STORAGE.
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: SINGLE USE CUP UTILIZED TO SCOOP ICE. PROVIDE AN ICE SCOOP TO DISPENSE ICE TO PREVENT POSSIBLE BARE HAND CONTACT.
- Hand sink improper usage (corrected on site)
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.
Comments: A PAIR OF TONGS AND LID WERE STORED INSIDE HAND SINK LOCATED IN KITCHEN AEA. ENSURE NOTHING IS STORED INSIDE THE HAND SINK. HAND SINK SHOULD BE USED SPECIFICALLY TO WASH HANDS.
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: ONE DRAIN PLUG AVAILABLE TO HOLD WATER AT THREE COMPARTMENT SINK. PROVIDE TWO ADDITONAL DRAIN PLUGS TO ENSURE UTENSILS ARE PROPERLY WASHED, RINSED, AND SANITIZED.
- 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: THE QUAT SANITIZER IN SPRAY BOTTLE LOCATED IN KITCHEN AREA HAS NOT BEEN DILUTED AND CONCENTRATION IS TOO STRONG. DILUTE CONCENTRATION BETWEEN 150 AND 400 PPM.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BAKING PANS STORED OPEN ENDED ON TOP OF CONVECTION OVEN. STORE PANS INVERTED TO PROTECT FROM CONTAMINATION ON THE INTERIOR.
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REMOVE CARDBOARD LINING SHELVES INSIDE REACH IN COOLER.
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE PH TEST STRIPS TO MEASURE SANITIZER CONCENTRATION AT THREE COMPARTMENT SINK AND STORED IN SPRAY BOTTLES.
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01/28/2012 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOTTLE OF WINDOW CLEANER STORED ON DRY STORAGE SHELF WITH FOOD. STORE CLEANING PRODUCTS IN APPROPRIATE AREA AWAY FROM FOOD STORAGE.
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: SINGLE USE CUP UTILIZED TO SCOOP ICE. PROVIDE AN ICE SCOOP TO DISPENSE ICE TO PREVENT POSSIBLE BARE HAND CONTACT.
- Hand sink improper usage (corrected on site)
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.
Comments: A PAIR OF TONGS AND LID WERE STORED INSIDE HAND SINK LOCATED IN KITCHEN AEA. ENSURE NOTHING IS STORED INSIDE THE HAND SINK. HAND SINK SHOULD BE USED SPECIFICALLY TO WASH HANDS.
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: ONE DRAIN PLUG AVAILABLE TO HOLD WATER AT THREE COMPARTMENT SINK. PROVIDE TWO ADDITONAL DRAIN PLUGS TO ENSURE UTENSILS ARE PROPERLY WASHED, RINSED, AND SANITIZED.
- 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: THE QUAT SANITIZER IN SPRAY BOTTLE LOCATED IN KITCHEN AREA HAS NOT BEEN DILUTED AND CONCENTRATION IS TOO STRONG. DILUTE CONCENTRATION BETWEEN 150 AND 400 PPM.
- 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: BAKING PANS STORED OPEN ENDED ON TOP OF CONVECTION OVEN. STORE PANS INVERTED TO PROTECT FROM CONTAMINATION ON THE INTERIOR.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REMOVE CARDBOARD LINING SHELVES INSIDE REACH IN COOLER.
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE PH TEST STRIPS TO MEASURE SANITIZER CONCENTRATION AT THREE COMPARTMENT SINK AND STORED IN SPRAY BOTTLES.
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01/25/2012 | Routine |
Restaurant representatives - add corrected or new information about HAMPTON INN NORTHEAST, 6817 E 82ND ST, Indianapolis, IN »