- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. (SNACK BAR) CHICKEN BREAST HELD AT 45 DEGREES F.2. (SNACK BAR) CHICKEN SALAD HELD AT 47 DEGREES F. ITEMS IN THE PREP TOP WERE AT 41 DEGREES F OR BELOW. THE ITEMS BELOW WERE 45-47 DEGREES F. THERE WAS A TEMPERATURE SETTING IN THE COOLER. THE EMPLOYEE TURNED THE SETTING DOWN A NOTCH. THE ITEMS THAT WERE NOT A 41 DEGREES OR BELOW WERE PUT IN A STAND UP COOLER TO BRING THEM BACK TO THE CORRECT TEMP. *****PLEASE CHECK TEMPS OF ITEMS IN COOLER THAT IS OPENED AND CLOSED FREQUENTLY*****
Location: Kitchen
Equipment: Make table cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. (SNACK BAR) CHICKEN BREAST HELD AT 45 DEGREES F.2. (SNACK BAR) CHICKEN SALAD HELD AT 47 DEGREES F. ITEMS IN THE PREP TOP WERE AT 41 DEGREES F OR BELOW. THE ITEMS BELOW WERE 45-47 DEGREES F. THERE WAS A TEMPERATURE SETTING IN THE COOLER. THE EMPLOYEE TURNED THE SETTING DOWN A NOTCH. THE ITEMS THAT WERE NOT A 41 DEGREES OR BELOW WERE PUT IN A STAND UP COOLER TO BRING THEM BACK TO THE CORRECT TEMP. *****PLEASE CHECK TEMPS OF ITEMS IN COOLER THAT IS OPENED AND CLOSED FREQUENTLY*****
Location: Kitchen
Equipment: Make table cooler
- Unapproved employee eating/smoking area (corrected)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: (UPSTAIRS KITCHEN) OPENED CANDY BAR ON THE SHELF IN THE DRY STORAGE ROOM.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. (UPSTAIRS KITCHEN) PIZZA BOXES STORED DIRECTLY ON FLOOR.2. (SNACK BAR) BAG OF DISH TOWELS STORED DIRECTLY ON FLOOR.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. (UPSTAIRS KITCHEN) PIZZA BOXES STORED DIRECTLY ON FLOOR.2. (SNACK BAR) BAG OF DISH TOWELS STORED DIRECTLY ON FLOOR.
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.
Comments: 1. (SNACK BAR) MOP HEADS IN MOP SINK DRYING. EMPLOYEE REMOVED2. (UPSTAIRS KITCHEN) MOPS DRYING IN MOP SINK. PLEASE INSTALL HOOKS OR POSITIN MOPS IN A WAY THAT THEY DON'T DRY WITH THE MOP HEADS IN THE MOP SINK.
Location: Back room
- 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.
Comments: 1. (SNACK BAR) MOP HEADS IN MOP SINK DRYING. EMPLOYEE REMOVED2. (UPSTAIRS KITCHEN) MOPS DRYING IN MOP SINK. PLEASE INSTALL HOOKS OR POSITIN MOPS IN A WAY THAT THEY DON'T DRY WITH THE MOP HEADS IN THE MOP SINK.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: (SNACK BAR) BACK ROOM CLUTTERED WITH DIFFERENT SUPPLES MAKING IT DIFFICULT TO WALK DIRECTLY TO AND FROM THE HANDSINK. PLEASE ORGANIZE THE ROOM & REMOVE ITEMS THAT ARE NOT BEING USED. EMPLOYEE CLEANED AREA BEFORE MY INSPECTION WAS COMPLETE. THANK YOU.
Location: Back room
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: (SNACK BAR) SEVERAL SOILED CLOTHS WERE ON THE GROUND UNDER A TABLE. EMPLOYEE WAS NOT SURE WHAT THEY WERE USED FOR. EMPLOYEE REMOVED THEM AND PUT THEM INTO THE DIRTY LAUNDRY BAG.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (DOWNSTAIRS KITCHEN) WATER IS LEAKING FROM DISH MACHINE. PLEASE HAVE MACHINE REPAIRED OR REPLACED.7/31/14NEW DISH MACHINE WAS APPROVED AND ORDERED. EXPECTED TO ARRIVE ANY DAY. THEY HAD ISSUES WITH EQUIPMENT THIS WEEK DUE TO A TRANSFORMER BLOWING. THEY HAD TO REPLACE A COOLER THIS WEEK. SETTING RECHECK FOR 2 WEEKS TO ALLOW TIME TO DEAL WITH CURRENT ISSUES AS WELL AS REPLACING THE DISH MACHINE.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (UPSTAIRS KITCHEN) MOLD PRESENT IN ICE MACHINE. PLEASE DRAIN, CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
|
08/11/2014 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. (SNACK BAR) CHICKEN BREAST HELD AT 45 DEGREES F.2. (SNACK BAR) CHICKEN SALAD HELD AT 47 DEGREES F. ITEMS IN THE PREP TOP WERE AT 41 DEGREES F OR BELOW. THE ITEMS BELOW WERE 45-47 DEGREES F. THERE WAS A TEMPERATURE SETTING IN THE COOLER. THE EMPLOYEE TURNED THE SETTING DOWN A NOTCH. THE ITEMS THAT WERE NOT A 41 DEGREES OR BELOW WERE PUT IN A STAND UP COOLER TO BRING THEM BACK TO THE CORRECT TEMP. *****PLEASE CHECK TEMPS OF ITEMS IN COOLER THAT IS OPENED AND CLOSED FREQUENTLY*****
Location: Kitchen
Equipment: Make table cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. (SNACK BAR) CHICKEN BREAST HELD AT 45 DEGREES F.2. (SNACK BAR) CHICKEN SALAD HELD AT 47 DEGREES F. ITEMS IN THE PREP TOP WERE AT 41 DEGREES F OR BELOW. THE ITEMS BELOW WERE 45-47 DEGREES F. THERE WAS A TEMPERATURE SETTING IN THE COOLER. THE EMPLOYEE TURNED THE SETTING DOWN A NOTCH. THE ITEMS THAT WERE NOT A 41 DEGREES OR BELOW WERE PUT IN A STAND UP COOLER TO BRING THEM BACK TO THE CORRECT TEMP. *****PLEASE CHECK TEMPS OF ITEMS IN COOLER THAT IS OPENED AND CLOSED FREQUENTLY*****
Location: Kitchen
Equipment: Make table cooler
- Unapproved employee eating/smoking area (corrected)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: (UPSTAIRS KITCHEN) OPENED CANDY BAR ON THE SHELF IN THE DRY STORAGE ROOM.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. (UPSTAIRS KITCHEN) PIZZA BOXES STORED DIRECTLY ON FLOOR.2. (SNACK BAR) BAG OF DISH TOWELS STORED DIRECTLY ON FLOOR.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. (UPSTAIRS KITCHEN) PIZZA BOXES STORED DIRECTLY ON FLOOR.2. (SNACK BAR) BAG OF DISH TOWELS STORED DIRECTLY ON FLOOR.
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.
Comments: 1. (SNACK BAR) MOP HEADS IN MOP SINK DRYING. EMPLOYEE REMOVED2. (UPSTAIRS KITCHEN) MOPS DRYING IN MOP SINK. PLEASE INSTALL HOOKS OR POSITIN MOPS IN A WAY THAT THEY DON'T DRY WITH THE MOP HEADS IN THE MOP SINK.
Location: Back room
- 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.
Comments: 1. (SNACK BAR) MOP HEADS IN MOP SINK DRYING. EMPLOYEE REMOVED2. (UPSTAIRS KITCHEN) MOPS DRYING IN MOP SINK. PLEASE INSTALL HOOKS OR POSITIN MOPS IN A WAY THAT THEY DON'T DRY WITH THE MOP HEADS IN THE MOP SINK.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: (SNACK BAR) BACK ROOM CLUTTERED WITH DIFFERENT SUPPLES MAKING IT DIFFICULT TO WALK DIRECTLY TO AND FROM THE HANDSINK. PLEASE ORGANIZE THE ROOM & REMOVE ITEMS THAT ARE NOT BEING USED. EMPLOYEE CLEANED AREA BEFORE MY INSPECTION WAS COMPLETE. THANK YOU.
Location: Back room
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: (SNACK BAR) SEVERAL SOILED CLOTHS WERE ON THE GROUND UNDER A TABLE. EMPLOYEE WAS NOT SURE WHAT THEY WERE USED FOR. EMPLOYEE REMOVED THEM AND PUT THEM INTO THE DIRTY LAUNDRY BAG.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (DOWNSTAIRS KITCHEN) WATER IS LEAKING FROM DISH MACHINE. PLEASE HAVE MACHINE REPAIRED OR REPLACED.7/31/14NEW DISH MACHINE WAS APPROVED AND ORDERED. EXPECTED TO ARRIVE ANY DAY. THEY HAD ISSUES WITH EQUIPMENT THIS WEEK DUE TO A TRANSFORMER BLOWING. THEY HAD TO REPLACE A COOLER THIS WEEK. SETTING RECHECK FOR 2 WEEKS TO ALLOW TIME TO DEAL WITH CURRENT ISSUES AS WELL AS REPLACING THE DISH MACHINE.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (UPSTAIRS KITCHEN) MOLD PRESENT IN ICE MACHINE. PLEASE DRAIN, CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
|
07/31/2014 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. (SNACK BAR) CHICKEN BREAST HELD AT 45 DEGREES F.2. (SNACK BAR) CHICKEN SALAD HELD AT 47 DEGREES F. ITEMS IN THE PREP TOP WERE AT 41 DEGREES F OR BELOW. THE ITEMS BELOW WERE 45-47 DEGREES F. THERE WAS A TEMPERATURE SETTING IN THE COOLER. THE EMPLOYEE TURNED THE SETTING DOWN A NOTCH. THE ITEMS THAT WERE NOT A 41 DEGREES OR BELOW WERE PUT IN A STAND UP COOLER TO BRING THEM BACK TO THE CORRECT TEMP. *****PLEASE CHECK TEMPS OF ITEMS IN COOLER THAT IS OPENED AND CLOSED FREQUENTLY*****
Location: Kitchen
Equipment: Make table cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. (SNACK BAR) CHICKEN BREAST HELD AT 45 DEGREES F.2. (SNACK BAR) CHICKEN SALAD HELD AT 47 DEGREES F. ITEMS IN THE PREP TOP WERE AT 41 DEGREES F OR BELOW. THE ITEMS BELOW WERE 45-47 DEGREES F. THERE WAS A TEMPERATURE SETTING IN THE COOLER. THE EMPLOYEE TURNED THE SETTING DOWN A NOTCH. THE ITEMS THAT WERE NOT A 41 DEGREES OR BELOW WERE PUT IN A STAND UP COOLER TO BRING THEM BACK TO THE CORRECT TEMP. *****PLEASE CHECK TEMPS OF ITEMS IN COOLER THAT IS OPENED AND CLOSED FREQUENTLY*****
Location: Kitchen
Equipment: Make table cooler
- Unapproved employee eating/smoking area (corrected)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: (UPSTAIRS KITCHEN) OPENED CANDY BAR ON THE SHELF IN THE DRY STORAGE ROOM.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. (UPSTAIRS KITCHEN) PIZZA BOXES STORED DIRECTLY ON FLOOR.2. (SNACK BAR) BAG OF DISH TOWELS STORED DIRECTLY ON FLOOR.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. (UPSTAIRS KITCHEN) PIZZA BOXES STORED DIRECTLY ON FLOOR.2. (SNACK BAR) BAG OF DISH TOWELS STORED DIRECTLY ON FLOOR.
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.
Comments: 1. (SNACK BAR) MOP HEADS IN MOP SINK DRYING. EMPLOYEE REMOVED2. (UPSTAIRS KITCHEN) MOPS DRYING IN MOP SINK. PLEASE INSTALL HOOKS OR POSITIN MOPS IN A WAY THAT THEY DON'T DRY WITH THE MOP HEADS IN THE MOP SINK.
Location: Back room
- 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.
Comments: 1. (SNACK BAR) MOP HEADS IN MOP SINK DRYING. EMPLOYEE REMOVED2. (UPSTAIRS KITCHEN) MOPS DRYING IN MOP SINK. PLEASE INSTALL HOOKS OR POSITIN MOPS IN A WAY THAT THEY DON'T DRY WITH THE MOP HEADS IN THE MOP SINK.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: (SNACK BAR) BACK ROOM CLUTTERED WITH DIFFERENT SUPPLES MAKING IT DIFFICULT TO WALK DIRECTLY TO AND FROM THE HANDSINK. PLEASE ORGANIZE THE ROOM & REMOVE ITEMS THAT ARE NOT BEING USED. EMPLOYEE CLEANED AREA BEFORE MY INSPECTION WAS COMPLETE. THANK YOU.
Location: Back room
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: (SNACK BAR) SEVERAL SOILED CLOTHS WERE ON THE GROUND UNDER A TABLE. EMPLOYEE WAS NOT SURE WHAT THEY WERE USED FOR. EMPLOYEE REMOVED THEM AND PUT THEM INTO THE DIRTY LAUNDRY BAG.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (DOWNSTAIRS KITCHEN) WATER IS LEAKING FROM DISH MACHINE. PLEASE HAVE MACHINE REPAIRED OR REPLACED.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (UPSTAIRS KITCHEN) MOLD PRESENT IN ICE MACHINE. PLEASE DRAIN, CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
|
07/17/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. (SNACK BAR) CHICKEN BREAST HELD AT 45 DEGREES F.2. (SNACK BAR) CHICKEN SALAD HELD AT 47 DEGREES F. ITEMS IN THE PREP TOP WERE AT 41 DEGREES F OR BELOW. THE ITEMS BELOW WERE 45-47 DEGREES F. THERE WAS A TEMPERATURE SETTING IN THE COOLER. THE EMPLOYEE TURNED THE SETTING DOWN A NOTCH. THE ITEMS THAT WERE NOT A 41 DEGREES OR BELOW WERE PUT IN A STAND UP COOLER TO BRING THEM BACK TO THE CORRECT TEMP. *****PLEASE CHECK TEMPS OF ITEMS IN COOLER THAT IS OPENED AND CLOSED FREQUENTLY*****
Location: Kitchen
Equipment: Make table cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. (SNACK BAR) CHICKEN BREAST HELD AT 45 DEGREES F.2. (SNACK BAR) CHICKEN SALAD HELD AT 47 DEGREES F. ITEMS IN THE PREP TOP WERE AT 41 DEGREES F OR BELOW. THE ITEMS BELOW WERE 45-47 DEGREES F. THERE WAS A TEMPERATURE SETTING IN THE COOLER. THE EMPLOYEE TURNED THE SETTING DOWN A NOTCH. THE ITEMS THAT WERE NOT A 41 DEGREES OR BELOW WERE PUT IN A STAND UP COOLER TO BRING THEM BACK TO THE CORRECT TEMP. *****PLEASE CHECK TEMPS OF ITEMS IN COOLER THAT IS OPENED AND CLOSED FREQUENTLY*****
Location: Kitchen
Equipment: Make table cooler
- Unapproved employee eating/smoking area (corrected)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: (UPSTAIRS KITCHEN) OPENED CANDY BAR ON THE SHELF IN THE DRY STORAGE ROOM.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. (UPSTAIRS KITCHEN) PIZZA BOXES STORED DIRECTLY ON FLOOR.2. (SNACK BAR) BAG OF DISH TOWELS STORED DIRECTLY ON FLOOR.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. (UPSTAIRS KITCHEN) PIZZA BOXES STORED DIRECTLY ON FLOOR.2. (SNACK BAR) BAG OF DISH TOWELS STORED DIRECTLY ON FLOOR.
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.
Comments: 1. (SNACK BAR) MOP HEADS IN MOP SINK DRYING. EMPLOYEE REMOVED2. (UPSTAIRS KITCHEN) MOPS DRYING IN MOP SINK. PLEASE INSTALL HOOKS OR POSITIN MOPS IN A WAY THAT THEY DON'T DRY WITH THE MOP HEADS IN THE MOP SINK.
Location: Back room
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. (SNACK BAR) MOP HEADS IN MOP SINK DRYING. EMPLOYEE REMOVED2. (UPSTAIRS KITCHEN) MOPS DRYING IN MOP SINK. PLEASE INSTALL HOOKS OR POSITIN MOPS IN A WAY THAT THEY DON'T DRY WITH THE MOP HEADS IN THE MOP SINK.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: (SNACK BAR) BACK ROOM CLUTTERED WITH DIFFERENT SUPPLES MAKING IT DIFFICULT TO WALK DIRECTLY TO AND FROM THE HANDSINK. PLEASE ORGANIZE THE ROOM & REMOVE ITEMS THAT ARE NOT BEING USED. EMPLOYEE CLEANED AREA BEFORE MY INSPECTION WAS COMPLETE. THANK YOU.
Location: Back room
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: (SNACK BAR) SEVERAL SOILED CLOTHS WERE ON THE GROUND UNDER A TABLE. EMPLOYEE WAS NOT SURE WHAT THEY WERE USED FOR. EMPLOYEE REMOVED THEM AND PUT THEM INTO THE DIRTY LAUNDRY BAG.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (DOWNSTAIRS KITCHEN) WATER IS LEAKING FROM DISH MACHINE. PLEASE HAVE MACHINE REPAIRED OR REPLACED.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (UPSTAIRS KITCHEN) MOLD PRESENT IN ICE MACHINE. PLEASE DRAIN, CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
|
07/09/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. (SNACK BAR) CHICKEN BREAST HELD AT 45 DEGREES F.2. (SNACK BAR) CHICKEN SALAD HELD AT 47 DEGREES F. ITEMS IN THE PREP TOP WERE AT 41 DEGREES F OR BELOW. THE ITEMS BELOW WERE 45-47 DEGREES F. THERE WAS A TEMPERATURE SETTING IN THE COOLER. THE EMPLOYEE TURNED THE SETTING DOWN A NOTCH. THE ITEMS THAT WERE NOT A 41 DEGREES OR BELOW WERE PUT IN A STAND UP COOLER TO BRING THEM BACK TO THE CORRECT TEMP. *****PLEASE CHECK TEMPS OF ITEMS IN COOLER THAT IS OPENED AND CLOSED FREQUENTLY*****
Location: Kitchen
Equipment: Make table cooler
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. (SNACK BAR) CHICKEN BREAST HELD AT 45 DEGREES F.2. (SNACK BAR) CHICKEN SALAD HELD AT 47 DEGREES F. ITEMS IN THE PREP TOP WERE AT 41 DEGREES F OR BELOW. THE ITEMS BELOW WERE 45-47 DEGREES F. THERE WAS A TEMPERATURE SETTING IN THE COOLER. THE EMPLOYEE TURNED THE SETTING DOWN A NOTCH. THE ITEMS THAT WERE NOT A 41 DEGREES OR BELOW WERE PUT IN A STAND UP COOLER TO BRING THEM BACK TO THE CORRECT TEMP. *****PLEASE CHECK TEMPS OF ITEMS IN COOLER THAT IS OPENED AND CLOSED FREQUENTLY*****
Location: Kitchen
Equipment: Make table cooler
- Unapproved employee eating/smoking area (corrected on site)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: (UPSTAIRS KITCHEN) OPENED CANDY BAR ON THE SHELF IN THE DRY STORAGE ROOM.
Location: Dry storage
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. (UPSTAIRS KITCHEN) PIZZA BOXES STORED DIRECTLY ON FLOOR.2. (SNACK BAR) BAG OF DISH TOWELS STORED DIRECTLY ON FLOOR.
Location: Dry storage
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. (UPSTAIRS KITCHEN) PIZZA BOXES STORED DIRECTLY ON FLOOR.2. (SNACK BAR) BAG OF DISH TOWELS STORED DIRECTLY ON FLOOR.
Location: Kitchen
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. (SNACK BAR) MOP HEADS IN MOP SINK DRYING. EMPLOYEE REMOVED2. (UPSTAIRS KITCHEN) MOPS DRYING IN MOP SINK. PLEASE INSTALL HOOKS OR POSITIN MOPS IN A WAY THAT THEY DON'T DRY WITH THE MOP HEADS IN THE MOP SINK.
Location: Back room
- Drying mop(s)
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.
Comments: 1. (SNACK BAR) MOP HEADS IN MOP SINK DRYING. EMPLOYEE REMOVED2. (UPSTAIRS KITCHEN) MOPS DRYING IN MOP SINK. PLEASE INSTALL HOOKS OR POSITIN MOPS IN A WAY THAT THEY DON'T DRY WITH THE MOP HEADS IN THE MOP SINK.
Location: Kitchen
- Unnecessary litter (corrected on site)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: (SNACK BAR) BACK ROOM CLUTTERED WITH DIFFERENT SUPPLES MAKING IT DIFFICULT TO WALK DIRECTLY TO AND FROM THE HANDSINK. PLEASE ORGANIZE THE ROOM & REMOVE ITEMS THAT ARE NOT BEING USED. EMPLOYEE CLEANED AREA BEFORE MY INSPECTION WAS COMPLETE. THANK YOU.
Location: Back room
- Wiping cloths / no other purpose (corrected on site)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: (SNACK BAR) SEVERAL SOILED CLOTHS WERE ON THE GROUND UNDER A TABLE. EMPLOYEE WAS NOT SURE WHAT THEY WERE USED FOR. EMPLOYEE REMOVED THEM AND PUT THEM INTO THE DIRTY LAUNDRY BAG.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (DOWNSTAIRS KITCHEN) WATER IS LEAKING FROM DISH MACHINE. PLEASE HAVE MACHINE REPAIRED OR REPLACED.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (UPSTAIRS KITCHEN) MOLD PRESENT IN ICE MACHINE. PLEASE DRAIN, CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
|
07/02/2014 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employee observed preparing a grilled chicken salad and a sandwhich with using gloves or another utensil. Do not touch ready to eat foods with bare hands.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1) Container of pasta salad without a date mark in the glenco reach in cooler. 2) Containers of potato salad and pea salad without date marks in the cold top cooler.
Location: Kitchen
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1) Container of pasta salad without a date mark in the glenco reach in cooler. 2) Containers of potato salad and pea salad without date marks in the cold top cooler.
Location: Kitchen
Equipment: Cold top
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Tile missing from wall beneath the front 3-bay sink. Replace missing tile or cover the wall with a material that is smooth and easily cleanable.
Location: Kitchen (front)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1) No thermometer provided in the cook line cooler drawers.2) No thermometer provided in the white reach in cooler in Jordan's grill.
Location: Cook line
Equipment: Cooler drawers
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1) No thermometer provided in the cook line cooler drawers.2) No thermometer provided in the white reach in cooler in Jordan's grill.
Location: Second kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Drip pans on the char-grill are soiled.
Location: Cook line
Equipment: Char-grill
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak observed in the 4-bay sink faucet on the upstairs bar. Repair faucet to good working condition.
Location: Bar
Equipment: 4-bay
|
01/03/2014 | Recheck |
- 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: Employee observed preparing a grilled chicken salad and a sandwhich with using gloves or another utensil. Do not touch ready to eat foods with bare hands.
- 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: 1) Container of pasta salad without a date mark in the glenco reach in cooler. 2) Containers of potato salad and pea salad without date marks in the cold top cooler.
Location: Kitchen
Equipment: Reach in cooler
- 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: 1) Container of pasta salad without a date mark in the glenco reach in cooler. 2) Containers of potato salad and pea salad without date marks in the cold top cooler.
Location: Kitchen
Equipment: Cold top
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Tile missing from wall beneath the front 3-bay sink. Replace missing tile or cover the wall with a material that is smooth and easily cleanable.
Location: Kitchen (front)
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1) No thermometer provided in the cook line cooler drawers.2) No thermometer provided in the white reach in cooler in Jordan's grill.
Location: Cook line
Equipment: Cooler drawers
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1) No thermometer provided in the cook line cooler drawers.2) No thermometer provided in the white reach in cooler in Jordan's grill.
Location: Second kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Drip pans on the char-grill are soiled.
Location: Cook line
Equipment: Char-grill
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak observed in the 4-bay sink faucet on the upstairs bar. Repair faucet to good working condition.
Location: Bar
Equipment: 4-bay
|
12/17/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Freezer drawers holding ice cream were left open overnight. Ice cream was discarded. Keep freezer drawers closed at all times. 2) 2 door reach in cooler in the bakery area observed holding dough, preserves and pie fillings/toppings at 50 degrees F. Cooler was cleared out and all potentially hazardous items were discarded. Do not store any food items in the cooler until it has been professionally serviced.
Location: Prep area
Equipment: Freezer drawers
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Freezer drawers holding ice cream were left open overnight. Ice cream was discarded. Keep freezer drawers closed at all times. 2) 2 door reach in cooler in the bakery area observed holding dough, preserves and pie fillings/toppings at 50 degrees F. Cooler was cleared out and all potentially hazardous items were discarded. Do not store any food items in the cooler until it has been professionally serviced.
Location: Bakery area
Equipment: Reach in cooler (2 door)
- 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: Ground beef observed stored above whole muscle beef in the meat/dairy walk in cooler. Store ground meat below whole muscle meat.
Location: Walk-in cooler
- 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: Grill hood vent covers observed soiled at both the cook line grill hood and J's grill vent hood.
Location: Cook line
- 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: Grill hood vent covers observed soiled at both the cook line grill hood and J's grill vent hood.
Location: 2nd bar
- 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: Missing and cracked floor tiles observed in the prep area. Replace/repair all missing floor tiles.
Location: Prep 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: 1) No thermometer provided in the main kitchen salad cold top cooler.2) No thermometer provided in the J's grill salad cold top cooler.
Location: Kitchen
Equipment: Cold top
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1) No thermometer provided in the main kitchen salad cold top cooler.2) No thermometer provided in the J's grill salad cold top cooler.
Location: 2nd bar
Equipment: Cold top
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) Boxes of mushrooms, asparagus, cucumbers, etc. stored on the floor in the walk in cooler. 2) Boxes of frozen bread, chicken, etc. stored on the floor in the walk in freezer.Store all food items at least 6 inches above the floor. Provide enough storage racks to allow for easy storage.
Location: Walk-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: 1) Boxes of mushrooms, asparagus, cucumbers, etc. stored on the floor in the walk in cooler. 2) Boxes of frozen bread, chicken, etc. stored on the floor in the walk in freezer.Store all food items at least 6 inches above the floor. Provide enough storage racks to allow for easy storage.
Location: Walk-in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Both soda gun holsters observed soiled on the upstairs bar. Clean and sanitize both holsters.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Char-grill drip pans and side panels observed soiled. clean and sanitize.
Location: Cook line
Equipment: Char-grill
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak observed in the base and spout of the 4-bay sink faucet. Repair faucet to good working condition.
Location: Bar
Equipment: 4-bay
|
07/30/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Freezer drawers holding ice cream were left open overnight. Ice cream was discarded. Keep freezer drawers closed at all times. 2) 2 door reach in cooler in the bakery area observed holding dough, preserves and pie fillings/toppings at 50 degrees F. Cooler was cleared out and all potentially hazardous items were discarded. Do not store any food items in the cooler until it has been professionally serviced.
Location: Prep area
Equipment: Freezer drawers
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Freezer drawers holding ice cream were left open overnight. Ice cream was discarded. Keep freezer drawers closed at all times. 2) 2 door reach in cooler in the bakery area observed holding dough, preserves and pie fillings/toppings at 50 degrees F. Cooler was cleared out and all potentially hazardous items were discarded. Do not store any food items in the cooler until it has been professionally serviced.
Location: Bakery area
Equipment: Reach in cooler (2 door)
- 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: Ground beef observed stored above whole muscle beef in the meat/dairy walk in cooler. Store ground meat below whole muscle meat.
Location: Walk-in cooler
- 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: Grill hood vent covers observed soiled at both the cook line grill hood and J's grill vent hood.
Location: Cook line
- 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: Grill hood vent covers observed soiled at both the cook line grill hood and J's grill vent hood.
Location: 2nd bar
- 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: Missing and cracked floor tiles observed in the prep area. Replace/repair all missing floor tiles.
Location: Prep area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1) No thermometer provided in the main kitchen salad cold top cooler.2) No thermometer provided in the J's grill salad cold top cooler.
Location: Kitchen
Equipment: Cold top
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1) No thermometer provided in the main kitchen salad cold top cooler.2) No thermometer provided in the J's grill salad cold top cooler.
Location: 2nd bar
Equipment: Cold top
- Food storage (corrected on site)
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: 1) Boxes of mushrooms, asparagus, cucumbers, etc. stored on the floor in the walk in cooler. 2) Boxes of frozen bread, chicken, etc. stored on the floor in the walk in freezer.Store all food items at least 6 inches above the floor. Provide enough storage racks to allow for easy storage.
Location: Walk-in cooler
- Food storage (corrected on site)
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: 1) Boxes of mushrooms, asparagus, cucumbers, etc. stored on the floor in the walk in cooler. 2) Boxes of frozen bread, chicken, etc. stored on the floor in the walk in freezer.Store all food items at least 6 inches above the floor. Provide enough storage racks to allow for easy storage.
Location: Walk-in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Both soda gun holsters observed soiled on the upstairs bar. Clean and sanitize both holsters.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Char-grill drip pans and side panels observed soiled. clean and sanitize.
Location: Cook line
Equipment: Char-grill
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak observed in the base and spout of the 4-bay sink faucet. Repair faucet to good working condition.
Location: Bar
Equipment: 4-bay
|
07/23/2013 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: (1) WHITE SPRAY BOTTLE OF UNKNOWN CHEMICAL OBSERVED AT THE MAIN BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF UNKNOWN CLEAR CHEMICAL OBSERVED IN THE BAG-IN-BOX CLOSET IN JORDAN'S GRILL KITCHEN. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Main bar
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: (1) WHITE SPRAY BOTTLE OF UNKNOWN CHEMICAL OBSERVED AT THE MAIN BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF UNKNOWN CLEAR CHEMICAL OBSERVED IN THE BAG-IN-BOX CLOSET IN JORDAN'S GRILL KITCHEN. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Second kitchen
- Medicines storage and labeling (corrected)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: SORE THROAT SPRAY OBSERVED ON THE SHELVING ABOVE THE COOK LINE. STORE MEDICINES IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Cook line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: UNCOVERED DRINK CUP OBSERVED ON THE SHELVING ABOVE THE COOK LINE. DRINKS MUST BE FROM A CLOSED BEVERAGE CONTAINER/HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER CERTIFICATE AVAILABLE FOR REVIEW. PROVIDE.
- 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.
Comments: MOPS (4) OBSERVED STORED IN THE SOILED WATER INSIDE THE BUCKETS OR ON THE FLOOR IN BOTH THE MAIN KITCHEN AND IN JORDAN'S GRILL KITCHEN. HANG WET MOPS TO DRIP DRY BETWEEN USES.
Location: Main 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.
Comments: MOPS (4) OBSERVED STORED IN THE SOILED WATER INSIDE THE BUCKETS OR ON THE FLOOR IN BOTH THE MAIN KITCHEN AND IN JORDAN'S GRILL KITCHEN. HANG WET MOPS TO DRIP DRY BETWEEN USES.
Location: Second kitchen
- 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: (1) SPRAY BOTTLE OF OLIVE OIL OBSERVED LABELED WATER IN THE BAKERY AREA. PROPERLY LABEL FOOD CONTAINERS AS TO THEIR CONTENTS.(2) BULK FLOUR CONTAINER OBSERVED ON THE COLD TOP NEAR THE COOK LINE WITH NO LABEL. PROPERLY LABEL FOOD CONTAINERS AS TO THEIR CONTENTS.
Location: Bakery area
- 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: (1) SPRAY BOTTLE OF OLIVE OIL OBSERVED LABELED WATER IN THE BAKERY AREA. PROPERLY LABEL FOOD CONTAINERS AS TO THEIR CONTENTS.(2) BULK FLOUR CONTAINER OBSERVED ON THE COLD TOP NEAR THE COOK LINE WITH NO LABEL. PROPERLY LABEL FOOD CONTAINERS AS TO THEIR CONTENTS.
Location: Prep area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT BULB INSIDE THE PRODUCE WALK-IN COOLER OBSERVED BURNED OUT. REPLACE.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: MOLD OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE DAIRY/MEAT WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND PRODUCT CONTAMINATION.
Location: Walk-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: CASES OF FROZEN FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK-IN FREEZER IN THE PREP KITCHEN. STORE FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE MOLD OBSERVED ON THE DOOR SEALS OF THE PASS-THRU COOLER IN THE MAIN KITCHEN. CLEAN AND SANITIZE OR REPLACE SEALS.
Location: Main kitchen
Equipment: Upright 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: MOLD OBSERVED ON THE INTERIOR PLASTIC PANELS OF THE ICE MACHINES IN THE MAIN KITCHEN AND IN THE JORDAN'S GRILL KITCHEN. CLEAN AND SANITIZE.
Location: Main 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.
Comments: MOLD OBSERVED ON THE INTERIOR PLASTIC PANELS OF THE ICE MACHINES IN THE MAIN KITCHEN AND IN THE JORDAN'S GRILL KITCHEN. CLEAN AND SANITIZE.
Location: Second kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED FOR THE HAND SINKS IN THE MAIN BAR AND IN THE JORDAN'S GRILL BAR. PROVIDE.
Location: Main bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED FOR THE HAND SINKS IN THE MAIN BAR AND IN THE JORDAN'S GRILL BAR. PROVIDE.
Location: 2nd bar
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: (1) LIGHT BULB GLOBES (2) OBSERVED MISSING FROM THE LIGHT BULBS IN THE EXHAUST HOOD SYSTEM IN THE PREP KITCHEN. PROVIDE.(2) LIGHT BULB GLOBE OBSERVED MISSING FROM THE LIGHT BULB IN THE PRODUCE WALK-IN COOLER. PROVIDE.
Location: Prep area
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: (1) LIGHT BULB GLOBES (2) OBSERVED MISSING FROM THE LIGHT BULBS IN THE EXHAUST HOOD SYSTEM IN THE PREP KITCHEN. PROVIDE.(2) LIGHT BULB GLOBE OBSERVED MISSING FROM THE LIGHT BULB IN THE PRODUCE WALK-IN COOLER. PROVIDE.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (1) PREP SINK FAUCET ON THE COOK LINE OBSERVED CONTINUOUSLY RUNNING. REPAIR TO SHUT OFF COMPLETELY.(2) LEAK OBSERVED AT THE LEFT-MOST FAUCET OF THE THREE-COMPARTMENT SINK IN THE BAKERY AREA. REPAIR.(3) HOT AND COLD WATER LINES AT THE HAND SINK IN THE JORDAN'S GRILL BAR ARE SWITCHED. INDIANA PLUMBING CODE REQUIRES HOT WATER ON THE LEFT SIDE AND COLD WATER ON THE RIGHT SIDE.
Location: Main kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (1) PREP SINK FAUCET ON THE COOK LINE OBSERVED CONTINUOUSLY RUNNING. REPAIR TO SHUT OFF COMPLETELY.(2) LEAK OBSERVED AT THE LEFT-MOST FAUCET OF THE THREE-COMPARTMENT SINK IN THE BAKERY AREA. REPAIR.(3) HOT AND COLD WATER LINES AT THE HAND SINK IN THE JORDAN'S GRILL BAR ARE SWITCHED. INDIANA PLUMBING CODE REQUIRES HOT WATER ON THE LEFT SIDE AND COLD WATER ON THE RIGHT SIDE.
Location: Three bay area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (1) PREP SINK FAUCET ON THE COOK LINE OBSERVED CONTINUOUSLY RUNNING. REPAIR TO SHUT OFF COMPLETELY.(2) LEAK OBSERVED AT THE LEFT-MOST FAUCET OF THE THREE-COMPARTMENT SINK IN THE BAKERY AREA. REPAIR.(3) HOT AND COLD WATER LINES AT THE HAND SINK IN THE JORDAN'S GRILL BAR ARE SWITCHED. INDIANA PLUMBING CODE REQUIRES HOT WATER ON THE LEFT SIDE AND COLD WATER ON THE RIGHT SIDE.
Location: 2nd bar
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: NO SELF-CLOSING DEVICE OBSERVED FOR THE EMPLOYEE RESTROOM DOOR IN THE MAIN KITCHEN. PROVIDE.
Location: Emp restroom
- 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: NO QUAT SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE.
|
02/19/2013 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: (1) WHITE SPRAY BOTTLE OF UNKNOWN CHEMICAL OBSERVED AT THE MAIN BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF UNKNOW CLEAR CHEMICAL OBSERVED IN THE BAG-IN-BOX CLOSET IN JORDAN'S GRILL KITCHEN. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Main bar
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: (1) WHITE SPRAY BOTTLE OF UNKNOWN CHEMICAL OBSERVED AT THE MAIN BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF UNKNOW CLEAR CHEMICAL OBSERVED IN THE BAG-IN-BOX CLOSET IN JORDAN'S GRILL KITCHEN. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Second kitchen
- Medicines storage and labeling
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: SORE THROAT SPRAY OBSERVED ON THE SHELVING ABOVE THE COOK LINE. STORE MEDICINES IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Cook line
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: UNCOVERED DRINK CUP OBSERVED ON THE SHELVING ABOVE THE COOK LINE. DRINKS MUST BE FROM A CLOSED BEVERAGE CONTAINER/HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER CERTIFICATE AVAILABLE FOR REVIEW. PROVIDE.
- Drying mop(s)
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.
Comments: MOPS (4) OBSERVED STORED IN THE SOILED WATER INSIDE THE BUCKETS OR ON THE FLOOR IN BOTH THE MAIN KITCHEN AND IN JORDAN'S GRILL KITCHEN. HANG WET MOPS TO DRIP DRY BETWEEN USES.
Location: Main kitchen
- Drying mop(s)
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.
Comments: MOPS (4) OBSERVED STORED IN THE SOILED WATER INSIDE THE BUCKETS OR ON THE FLOOR IN BOTH THE MAIN KITCHEN AND IN JORDAN'S GRILL KITCHEN. HANG WET MOPS TO DRIP DRY BETWEEN USES.
Location: Second kitchen
- 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: (1) SPRAY BOTTLE OF OLIVE OIL OBSERVED LABELED WATER IN THE BAKERY AREA. PROPERLY LABEL FOOD CONTAINERS AS TO THEIR CONTENTS.(2) BULK FLOUR CONTAINER OBSERVED ON THE COLD TOP NEAR THE COOK LINE WITH NO LABEL. PROPERLY LABEL FOOD CONTAINERS AS TO THEIR CONTENTS.
Location: Bakery area
- 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: (1) SPRAY BOTTLE OF OLIVE OIL OBSERVED LABELED WATER IN THE BAKERY AREA. PROPERLY LABEL FOOD CONTAINERS AS TO THEIR CONTENTS.(2) BULK FLOUR CONTAINER OBSERVED ON THE COLD TOP NEAR THE COOK LINE WITH NO LABEL. PROPERLY LABEL FOOD CONTAINERS AS TO THEIR CONTENTS.
Location: Prep area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT BULB INSIDE THE PRODUCE WALK-IN COOLER OBSERVED BURNED OUT. REPLACE.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: MOLD OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE DAIRY/MEAT WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND PRODUCT CONTAMINATION.
Location: Walk-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: CASES OF FROZEN FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK-IN FREEZER IN THE PREP KITCHEN. STORE FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE MOLD OBSERVED ON THE DOOR SEALS OF THE PASS-THRU COOLER IN THE MAIN KITCHEN. CLEAN AND SANITIZE OR REPLACE SEALS.
Location: Main kitchen
Equipment: Upright 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: MOLD OBSERVED ON THE INTERIOR PLASTIC PANELS OF THE ICE MACHINES IN THE MAIN KITCHEN AND IN THE JORDAN'S GRILL KITCHEN. CLEAN AND SANITIZE.
Location: Main 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.
Comments: MOLD OBSERVED ON THE INTERIOR PLASTIC PANELS OF THE ICE MACHINES IN THE MAIN KITCHEN AND IN THE JORDAN'S GRILL KITCHEN. CLEAN AND SANITIZE.
Location: Second kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED FOR THE HAND SINKS IN THE MAIN BAR AND IN THE JORDAN'S GRILL BAR. PROVIDE.
Location: Main bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED FOR THE HAND SINKS IN THE MAIN BAR AND IN THE JORDAN'S GRILL BAR. PROVIDE.
Location: 2nd bar
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: (1) LIGHT BULB GLOBES (2) OBSERVED MISSING FROM THE LIGHT BULBS IN THE EXHAUST HOOD SYSTEM IN THE PREP KITCHEN. PROVIDE.(2) LIGHT BULB GLOBE OBSERVED MISSING FROM THE LIGHT BULB IN THE PRODUCE WALK-IN COOLER. PROVIDE.
Location: Prep area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: (1) LIGHT BULB GLOBES (2) OBSERVED MISSING FROM THE LIGHT BULBS IN THE EXHAUST HOOD SYSTEM IN THE PREP KITCHEN. PROVIDE.(2) LIGHT BULB GLOBE OBSERVED MISSING FROM THE LIGHT BULB IN THE PRODUCE WALK-IN COOLER. PROVIDE.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (1) PREP SINK FAUCET ON THE COOK LINE OBSERVED CONTINUOUSLY RUNNING. REPAIR TO SHUT OFF COMPLETELY.(2) LEAK OBSERVED AT THE LEFT-MOST FAUCET OF THE THREE-COMPARTMENT SINK IN THE BAKERY AREA. REPAIR.(3) HOT AND COLD WATER LINES AT THE HAND SINK IN THE JORDAN'S GRILL BAR ARE SWITCHED. INDIANA PLUMBING CODE REQUIRES HOT WATER ON THE LEFT SIDE AND COLD WATER ON THE RIGHT SIDE.
Location: Main kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (1) PREP SINK FAUCET ON THE COOK LINE OBSERVED CONTINUOUSLY RUNNING. REPAIR TO SHUT OFF COMPLETELY.(2) LEAK OBSERVED AT THE LEFT-MOST FAUCET OF THE THREE-COMPARTMENT SINK IN THE BAKERY AREA. REPAIR.(3) HOT AND COLD WATER LINES AT THE HAND SINK IN THE JORDAN'S GRILL BAR ARE SWITCHED. INDIANA PLUMBING CODE REQUIRES HOT WATER ON THE LEFT SIDE AND COLD WATER ON THE RIGHT SIDE.
Location: Three bay area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (1) PREP SINK FAUCET ON THE COOK LINE OBSERVED CONTINUOUSLY RUNNING. REPAIR TO SHUT OFF COMPLETELY.(2) LEAK OBSERVED AT THE LEFT-MOST FAUCET OF THE THREE-COMPARTMENT SINK IN THE BAKERY AREA. REPAIR.(3) HOT AND COLD WATER LINES AT THE HAND SINK IN THE JORDAN'S GRILL BAR ARE SWITCHED. INDIANA PLUMBING CODE REQUIRES HOT WATER ON THE LEFT SIDE AND COLD WATER ON THE RIGHT SIDE.
Location: 2nd bar
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: NO SELF-CLOSING DEVICE OBSERVED FOR THE EMPLOYEE RESTROOM DOOR IN THE MAIN KITCHEN. PROVIDE.
Location: Emp restroom
- 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: NO QUAT SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE.
|
02/11/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ... DOWNSTAIRS KITCHEN.
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs. SLICING TOMATOS - PERSON IN CHARGE DISCARDED APPROXIMATELY 5.
- 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. DATEMARK DELI MEAT.
Location: Kitchen (front)
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Main kitchen
Equipment: Can opener
- 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. GLENCOE COOLER BY 3-BAY SINK.
Location: Kitchen (front)
Equipment: ----------------- Coolers ----------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. SIGNIFICANT WATER IN BOTTOM OF COOLER/ASSESS FUNCTION.
Location: Bakery area
Equipment: Delfield cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Dish machine area
|
08/31/2012 | Recheck |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ... DOWNSTAIRS KITCHEN.
- 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. SLICING TOMATOS - PERSON IN CHARGE DISCARDED APPROXIMATELY 5.
- 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. DATEMARK DELI MEAT.
Location: Kitchen (front)
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Main kitchen
Equipment: Can opener
- 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. GLENCOE COOLER BY 3-BAY SINK.
Location: Kitchen (front)
Equipment: ----------------- Coolers ----------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. SIGNIFICANT WATER IN BOTTOM OF COOLER/ASSESS FUNCTION.
Location: Bakery area
Equipment: Delfield cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Dish machine area
|
08/23/2012 | Routine |
| No violation noted during this evaluation. | 06/07/2012 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, for in-place sanitizer/, manual washing.
Correction: Maintain sanitizer at proper concentration according to manufacturer instructions.
Comments: Until sanitizer is in use at 3 bay sink... sanitize all equipment and utensils at the dish machine.
Location: Three bay area
Equipment: 3-bay
- Chemical sanitizer concentration
Chemical sanitizer not present, for in-place sanitizer/, manual washing.
Correction: Maintain sanitizer at proper concentration according to manufacturer instructions.
Comments: Until sanitizer is in use at 3 bay sink... sanitize all equipment and utensils at the dish machine.
Location: Prep area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light bulb out in the walk in freezer.
Location: Walk-in freezer
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Some large pots need to be inverted on wire rack shelving in kitchen.
Location: Kitchen
- Cove molding
Floor-wall junctures not properly coved.
Correction: Re-install loose cove molding.
Location: Emp restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace some damaged/stained ceiling tiles in hallway near walk in cooler in kitchen.
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Some wiping towels observed on work surfaces in kitchen/prep area.
Location: Kitchen
- Thermometer, provided
Cold 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 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: Reach in cooler/cold top unit near pantry/kitchen 3 bay sink; and one of the walk in coolers.
Location: Kitchen
Equipment: Reach in cooler
- Thermometer, provided
Cold 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 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: Reach in cooler/cold top unit near pantry/kitchen 3 bay sink; and one of the walk in coolers.
Location: Kitchen
Equipment: Walk in cooler
|
03/13/2012 | Routine |
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