- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Slicer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled in back kitchen area by two bay sink. Clean.
Location: Kitchen (back)
Equipment: Hand sink
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop on top of ice machine in kitchen area. Remove and store scoop in approved manner.
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. Wet mops not hung up to dry between use. Hang up wet mops to dry between use.
Location: Kitchen (back)
- 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: 1. Mold on silicone caulk by dish machine work table. Remove mold or replace caulk.
Location: Dish machine area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use.
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: 1. Thermometer broken in bottom section of cold top / reach in cooler on cooks line. Provide a working thermometer.
Location: Cook line
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from cooling unit inside of walk in freezer and freezing on shelving. Repair unit to a sound working condition and remove ice.
Location: Walk-in freezer
- 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 food and plastic containers of food on floor of walk in cooler. Remove and store on approved shelving. 2. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
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 food and plastic containers of food on floor of walk in cooler. Remove and store on approved shelving. 2. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay sink soiled by faucet on cooks line area. Clean. 2. Table that meat grill sits on soiled including metal tray used to store items on bottom shelf. Clean.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay sink soiled by faucet on cooks line area. Clean. 2. Table that meat grill sits on soiled including metal tray used to store items on bottom shelf. Clean.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Six burner stove soiled including drip tray below burners. Clean. 2. Meat grill soiled including drip tray. Clean.
Location: Cook line
Equipment: Stove
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back kitchen area by two bay sink. Provide hand towels at all times.
Location: Kitchen (back)
Equipment: Hand sink
|
10/08/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Slicer
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled in back kitchen area by two bay sink. Clean.
Location: Kitchen (back)
Equipment: Hand sink
- 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: 1. Ice scoop on top of ice machine in kitchen area. Remove and store scoop in approved manner.
Location: 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: 1. Wet mops not hung up to dry between use. Hang up wet mops to dry between use.
Location: Kitchen (back)
- 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: 1. Mold on silicone caulk by dish machine work table. Remove mold or replace caulk.
Location: Dish machine area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use.
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: 1. Thermometer broken in bottom section of cold top / reach in cooler on cooks line. Provide a working thermometer.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from cooling unit inside of walk in freezer and freezing on shelving. Repair unit to a sound working condition and remove ice.
Location: Walk-in freezer
- 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: 1. Boxes of food and plastic containers of food on floor of walk in cooler. Remove and store on approved shelving. 2. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
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: 1. Boxes of food and plastic containers of food on floor of walk in cooler. Remove and store on approved shelving. 2. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay sink soiled by faucet on cooks line area. Clean. 2. Table that meat grill sits on soiled including metal tray used to store items on bottom shelf. Clean.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay sink soiled by faucet on cooks line area. Clean. 2. Table that meat grill sits on soiled including metal tray used to store items on bottom shelf. Clean.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Six burner stove soiled including drip tray below burners. Clean. 2. Meat grill soiled including drip tray. Clean.
Location: Cook line
Equipment: Stove
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back kitchen area by two bay sink. Provide hand towels at all times.
Location: Kitchen (back)
Equipment: Hand sink
|
09/29/2014 | Routine |
- 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: 1. Container of liquid eggs stored above container of sour cream inside of walk in cooler. Do not store eggs above any ready to eat food items.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled. Clean and sanitize.
Location: Kitchen
Equipment: 2-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink is not working on cooks line. Repair hand sink to a sound working condition. Porvide both hot and cold running water at sink. CORRECTED 2. Hand sink has been removed from wall by dish machine / back kitchen area for repairs. Finish making repairs to hand sink, Hand sink must be in proper working condition supplied with hot and cold running water.
Location: Cook line
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink is not working on cooks line. Repair hand sink to a sound working condition. Porvide both hot and cold running water at sink. CORRECTED 2. Hand sink has been removed from wall by dish machine / back kitchen area for repairs. Finish making repairs to hand sink, Hand sink must be in proper working condition supplied with hot and cold running water.
Location: Dish machine area
Equipment: Hand sink
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop on top of ice machine. Remove and store in approved manner. 2. Chafing dishes on floor of dry stock room. Remove, Do not store on floor.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop on top of ice machine. Remove and store in approved manner. 2. Chafing dishes on floor of dry stock room. Remove, Do not store on floor.
Location: Dry storage
- 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: 1. Wall and floor junction soiled below dish machine work table and dish machine. Clean all soiled floor space.
Location: Dish machine area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Left over gravey cooling in large plastic container with plastic wrap and left over breakfast sausage covered with plastic wrap. Do not cover hot foods when cooling. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > WENT OVER PROPER COOLING WITH MANAGER AT TIME OF INSPECTION.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelving soiled in dish machine area. Clean all soiled shelving.
Location: Dish machine area
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in bar. Provide soap.
Location: Bar
Equipment: Hand sink
- 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. Sprayer at dish machine work sink leaking. Repair.
Location: Dish machine area
|
02/18/2014 | Recheck |
- 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: 1. Container of liquid eggs stored above container of sour cream inside of walk in cooler. Do not store eggs above any ready to eat food items.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled. Clean and sanitize.
Location: Kitchen
Equipment: 2-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink is not working on cooks line. Repair hand sink to a sound working condition. Porvide both hot and cold running water at sink. CORRECTED 2. Hand sink has been removed from wall by dish machine / back kitchen area for repairs. Finish making repairs to hand sink, Hand sink must be in proper working condition supplied with hot and cold running water.
Location: Cook line
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink is not working on cooks line. Repair hand sink to a sound working condition. Porvide both hot and cold running water at sink. CORRECTED 2. Hand sink has been removed from wall by dish machine / back kitchen area for repairs. Finish making repairs to hand sink, Hand sink must be in proper working condition supplied with hot and cold running water.
Location: Dish machine area
Equipment: Hand sink
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop on top of ice machine. Remove and store in approved manner. 2. Chafing dishes on floor of dry stock room. Remove, Do not store on floor.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop on top of ice machine. Remove and store in approved manner. 2. Chafing dishes on floor of dry stock room. Remove, Do not store on floor.
Location: Dry storage
- 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: 1. Wall and floor junction soiled below dish machine work table and dish machine. Clean all soiled floor space.
Location: Dish machine area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Left over gravey cooling in large plastic container with plastic wrap and left over breakfast sausage covered with plastic wrap. Do not cover hot foods when cooling. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > WENT OVER PROPER COOLING WITH MANAGER AT TIME OF INSPECTION.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelving soiled in dish machine area. Clean all soiled shelving.
Location: Dish machine area
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in bar. Provide soap.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Sprayer at dish machine work sink leaking. Repair.
Location: Dish machine area
|
02/11/2014 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Container of liquid eggs stored above container of sour cream inside of walk in cooler. Do not store eggs above any ready to eat food items.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled. Clean and sanitize.
Location: Kitchen
Equipment: 2-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink is not working on cooks line. Repair hand sink to a sound working condition. Porvide both hot and cold running water at sink. 2. Hot water not working at hand sink by dish machine area. Provide hot water. NOTE > REPEAT VIOLATION.
Location: Cook line
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink is not working on cooks line. Repair hand sink to a sound working condition. Porvide both hot and cold running water at sink. 2. Hot water not working at hand sink by dish machine area. Provide hot water. NOTE > REPEAT VIOLATION.
Location: Dish machine area
Equipment: Hand sink
- 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: 1. Ice scoop on top of ice machine. Remove and store in approved manner. 2. Chafing dishes on floor of dry stock room. Remove, Do not store on floor.
Location: Kitchen
- 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: 1. Ice scoop on top of ice machine. Remove and store in approved manner. 2. Chafing dishes on floor of dry stock room. Remove, Do not store on floor.
Location: Dry storage
- 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: 1. Wall and floor junction soiled below dish machine work table and dish machine. Clean all soiled floor space.
Location: Dish machine area
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Left over gravey cooling in large plastic container with plastic wrap and left over breakfast sausage covered with plastic wrap. Do not cover hot foods when cooling. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > WENT OVER PROPER COOLING WITH MANAGER AT TIME OF INSPECTION.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelving soiled in dish machine area. Clean all soiled shelving.
Location: Dish machine area
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in bar. Provide soap.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Sprayer at dish machine work sink leaking. Repair.
Location: Dish machine area
|
02/04/2014 | Routine |
- 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: 1. Raw hamburgers stored above ready to eat food items inside of walk in cooler. Store all raw meats below and away from all other food items.
Location: Walk-in cooler
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Boxes of frozen scrambled egg mix thawing out in standing water, Boxes of sausage links, patties and bacon thawing out at room temperature. Use approved methods to thaw out all frozen foods.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up around door frame of walk in freezer. Repair door / remove ice. Note parts on order
Location: Walk-in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Dish machine work table by sink needs to be attached and sealed to wall. Re Seal and attach sink to wall. NOTE> FINISH SEALING SINKS.
Location: Dish machine area
- 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 food on floor of walk in cooler and freezer. Remove
Location: Walk-in freezer
- 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 food on floor of walk in cooler and freezer. Remove
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal wire shelving inside of walk in cooler soiled. Clean. 2. Utensil drawer on cooks line soiled. Clean.
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. Faucets leaking at hand sinks in back kitchen area and cooks line. Repair or replace. NOTE> NEW SINKS WILL HAVE TO BE ORDERED
Location: Kitchen
|
08/07/2013 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw hamburgers stored above ready to eat food items inside of walk in cooler. Store all raw meats below and away from all other food items.
Location: Walk-in cooler
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Boxes of frozen scrambled egg mix thawing out in standing water, Boxes of sausage links, patties and bacon thawing out at room temperature. Use approved methods to thaw out all frozen foods.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up around door frame of walk in freezer. Repair door / remove ice. Note parts on order
Location: Walk-in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Dish machine work table by sink needs to be attached and sealed to wall. Re Seal and attach sink to wall.
Location: Dish machine area
- 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: 1. Boxes of food on floor of walk in cooler and freezer. Remove
Location: Walk-in freezer
- 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: 1. Boxes of food on floor of walk in cooler and freezer. Remove
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal wire shelving inside of walk in cooler soiled. Clean. 2. Utensil drawer on cooks line soiled. Clean.
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. Faucets leaking at hand sinks in back kitchen area and cooks line. Repair or replace.
Location: Kitchen
|
07/31/2013 | Routine |
- 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. Boxes of single service items on floor. Remove, store on approved manner.
Location: Dry storage
- 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: 1. Ice scoop on top of ice machine. Do not store scoop on top of machine. 2. Ice scoop for drink ice in bar stored in with ice. Remove. Do not store in with ice with handle touching ice. 3. Cloth towel used to store items on cooks line by cooking equipment. Do not use cloth towels.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop on top of ice machine. Do not store scoop on top of machine. 2. Ice scoop for drink ice in bar stored in with ice. Remove. Do not store in with ice with handle touching ice. 3. Cloth towel used to store items on cooks line by cooking equipment. Do not use cloth towels.
Location: Bar
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop on top of ice machine. Do not store scoop on top of machine. 2. Ice scoop for drink ice in bar stored in with ice. Remove. Do not store in with ice with handle touching ice. 3. Cloth towel used to store items on cooks line by cooking equipment. Do not use cloth towels.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Mold on seal for dish machine wash area. remove mold and clean affected areas.
Location: Dish machine area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Left over baked potatoes inside of walk in cooler need to be cut in half and not covered until cooled to aid in cooling. 2. Left over prime rib in walk in cooler needs to be cut into smaller portions to aid in cooling.
Location: Walk-in cooler
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Box of sausage thawing out at room temp. Use approved methods to thaw all potentially hazardous foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice leaking from coolilng unit inside of walk in freezer. Repair. Remove ice.
Location: Walk-in freezer
- 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. Hot water faucet leaking at hand sink in dish machine area. Repair.
Location: Dish machine area
Equipment: Hand sink
|
03/12/2013 | Recheck |
- 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. Boxes of single service items on floor. Remove, store on approved manner.
Location: Dry storage
- 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: 1. Ice scoop on top of ice machine. Do not store scoop on top of machine. 2. Ice scoop for drink ice in bar stored in with ice. Remove. Do not store in with ice with handle touching ice. 3. Cloth towel used to store items on cooks line by cooking equipment. Do not use cloth towels.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop on top of ice machine. Do not store scoop on top of machine. 2. Ice scoop for drink ice in bar stored in with ice. Remove. Do not store in with ice with handle touching ice. 3. Cloth towel used to store items on cooks line by cooking equipment. Do not use cloth towels.
Location: Bar
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop on top of ice machine. Do not store scoop on top of machine. 2. Ice scoop for drink ice in bar stored in with ice. Remove. Do not store in with ice with handle touching ice. 3. Cloth towel used to store items on cooks line by cooking equipment. Do not use cloth towels.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Mold on seal for dish machine wash area. remove mold and clean affected areas.
Location: Dish machine area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Left over baked potatoes inside of walk in cooler need to be cut in half and not covered until cooled to aid in cooling. 2. Left over prime rib in walk in cooler needs to be cut into smaller portions to aid in cooling.
Location: Walk-in cooler
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Box of sausage thawing out at room temp. Use approved methods to thaw all potentially hazardous foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice leaking from coolilng unit inside of walk in freezer. Repair. Remove ice.
Location: Walk-in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet leaking at hand sink in dish machine area. Repair.
Location: Dish machine area
Equipment: Hand sink
|
03/05/2013 | Recheck |
- 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: 1. Boxes of single service items on floor. Remove, store on approved manner.
Location: Dry storage
- 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: 1. Ice scoop on top of ice machine. Do not store scoop on top of machine. 2. Ice scoop for drink ice in bar stored in with ice. Remove. Do not store in with ice with handle touching ice. 3. Cloth towel used to store items on cooks line by cooking equipment. Do not use cloth towels.
Location: Kitchen
- 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: 1. Ice scoop on top of ice machine. Do not store scoop on top of machine. 2. Ice scoop for drink ice in bar stored in with ice. Remove. Do not store in with ice with handle touching ice. 3. Cloth towel used to store items on cooks line by cooking equipment. Do not use cloth towels.
Location: Bar
- 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: 1. Ice scoop on top of ice machine. Do not store scoop on top of machine. 2. Ice scoop for drink ice in bar stored in with ice. Remove. Do not store in with ice with handle touching ice. 3. Cloth towel used to store items on cooks line by cooking equipment. Do not use cloth towels.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Mold on seal for dish machine wash area. remove mold and clean affected areas.
Location: Dish machine area
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Left over baked potatoes inside of walk in cooler need to be cut in half and not covered until cooled to aid in cooling. 2. Left over prime rib in walk in cooler needs to be cut into smaller portions to aid in cooling.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice leaking from coolilng unit inside of walk in freezer. Repair. Remove ice.
Location: Walk-in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet leaking at hand sink in dish machine area. Repair.
Location: Dish machine area
Equipment: Hand sink
|
02/26/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Sausage was 86-110F
Location: Service counter
- 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: The top layer of sausage patties on the cold top were 57-58F. Discard.
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: There is on open drink in the kitchen. Provide lids & straws.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
09/26/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Sausage was 86-110F
Location: Service counter
- 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: The top layer of sausage patties on the cold top were 57-58F. Discard.
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: There is on open drink in the kitchen. Provide lids & straws.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
09/05/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Sausage was 86-110F
Location: Service counter
- 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: The top layer of sausage patties on the cold top were 57-58F. Discard.
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: There is on open drink in the kitchen. Provide lids & straws.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
08/28/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Sausage was 86-110F
Location: Service counter
- 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: The top layer of sausage patties on the cold top were 57-58F. Discard.
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: There is on open drink in the kitchen. Provide lids & straws.
Location: Kitchen
|
07/31/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Sausage was 86-110F
Location: Service counter
- 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: The top layer of sausage patties on the cold top were 57-58F. Discard.
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: There is on open drink in the kitchen. Provide lids & straws.
Location: Kitchen
|
07/24/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: The oatmeal was 118-122 F.
Location: Kitchen (front)
- 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: The sausage pieces in the cold top were 50-52 F.
Location: Kitchen (front)
- 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: Clean glasses are stored next to the eco-lab sanitizer storage. Move glasses or more chemicals or provide a partition between chemicals & glasses.
Location: Dry storage
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There are soiled utensils hanging over the 2-bay sink.
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: There are boxes of food on the floor in the walkin cooler & freezer.
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: There are boxes of food on the floor in the walkin cooler & freezer.
Location: Walk-in freezer
|
01/11/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: The oatmeal was 118-122 F.
Location: Kitchen (front)
- 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: The sausage pieces in the cold top were 50-52 F.
Location: Kitchen (front)
- 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: Clean glasses are stored next to the eco-lab sanitizer storage. Move glasses or more chemicals or provide a partition between chemicals & glasses.
Location: Dry storage
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There are soiled utensils hanging over the 2-bay sink.
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: There are boxes of food on the floor in the walkin cooler & freezer.
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: There are boxes of food on the floor in the walkin cooler & freezer.
Location: Walk-in freezer
|
01/05/2012 | Routine |
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