- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED SPRAY BOTTLE CONTAINING TOXIC CHEMICALS STORED IN THE BAR.ENSURE ALL BOTTLES CONTAINING TOXIC CHEMICALS ARE PROPERLY LABELED.
Location: Bar
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: EXPIRED CONTAINE OF CHEESE SAUCE STORED INSIDE WALK IN COOLER.DISCARD ALL PREPARED FOODS NOT USED WITHIN SEVEN DAYS OF PREPARATION DATE. PRODUCT DISCARDED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM OF STORAGE CARTS CONTAINING CLEAN PLATES SOILED WITH FOOD DEBRIS.2. UTILITY CART SOILED WITH BUILD UP LOCATED IN PREP AREA.3. GLASS ON THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM OF STORAGE CARTS CONTAINING CLEAN PLATES SOILED WITH FOOD DEBRIS.2. UTILITY CART SOILED WITH BUILD UP LOCATED IN PREP AREA.3. GLASS ON THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM OF STORAGE CARTS CONTAINING CLEAN PLATES SOILED WITH FOOD DEBRIS.2. UTILITY CART SOILED WITH BUILD UP LOCATED IN PREP AREA.3. GLASS ON THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR.
Location: Bar
|
11/07/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINER OF SQUID MEASURED 45 DEGREES AND CUBED HAM MEASURED AT 46 DEGREES F INSIDE WALK IN COOLER.2, BOTTLED CEASAR AND OTHER SALAD DRESSINGS, BUTTER, CHEESE, AND OTHER POTENTIALLY HAZARDOUS FOODS HOLDING AT 57 DEGREES INSIDE REACH IN COOLER ON FRONT LINE. MAINTAIN PRODUCT AT 41 DEGREES F. ALL POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED FROM INSIDE FRONT LINE COOLER. DISCONTINUE USE OF COOLER UNTIL REPAIRED.
Location: Walk-in cooler
Equipment: Walk in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINER OF SQUID MEASURED 45 DEGREES AND CUBED HAM MEASURED AT 46 DEGREES F INSIDE WALK IN COOLER.2, BOTTLED CEASAR AND OTHER SALAD DRESSINGS, BUTTER, CHEESE, AND OTHER POTENTIALLY HAZARDOUS FOODS HOLDING AT 57 DEGREES INSIDE REACH IN COOLER ON FRONT LINE. MAINTAIN PRODUCT AT 41 DEGREES F. ALL POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED FROM INSIDE FRONT LINE COOLER. DISCONTINUE USE OF COOLER UNTIL REPAIRED.
Location: Kitchen (front)
Equipment: Reach in cooler
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN BACK PREP AREA.
Location: Kitchen
- 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: 1. CONTAINER OF RAW SQUID STORED ABOVE CONTAINER OF CUT MELONS WALK IN COOLER.2. TRAYS OF RAW SHELL EGGS STORED ABOVE YOGURT INSIDE PRODUCE WALK IN COOLER.STORE RAW FOOD BELOW READY TO EAT TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. CONTAINER OF RAW SQUID STORED ABOVE CONTAINER OF CUT MELONS WALK IN COOLER.2. TRAYS OF RAW SHELL EGGS STORED ABOVE YOGURT INSIDE PRODUCE WALK IN COOLER.STORE RAW FOOD BELOW READY TO EAT TO PREVENT CROSS CONTAMINATION.
Location: Back room
Equipment: Produce walk in
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: OUTDATED CONTAINERS OF SALAD DRESSING EXP DATE 2/25 & (2) 4/4 STORED INSIDE REACH IN COOLERS ON COOKLINE AND FRONT KITCHEN AREA. MONITOR EXPIRATION DATES ON A REGULAR BASIS. CONTAINERS OF DRESSINGS DISCARDED.
Location: Kitchen (front)
Equipment: Reach in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: OUTDATED CONTAINERS OF SALAD DRESSING EXP DATE 2/25 & (2) 4/4 STORED INSIDE REACH IN COOLERS ON COOKLINE AND FRONT KITCHEN AREA. MONITOR EXPIRATION DATES ON A REGULAR BASIS. CONTAINERS OF DRESSINGS DISCARDED.
Location: Cook line
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DRIED FOOD SOILED BEHIND BLADE AND GUARD ON SLICER IN BACK KITCHEN AREA. NOT CLEANED ON A DAILY BASIS.ENSURE SLICER IS DISMANTLED ENTIRELY AND CLEANED AND SANITIZED THOROUGHLY TO PREVENT THE SPREAD OF DISEASE CAUSING BACTERIA.
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: FRONT AND BACK HAND SINKS SOILED. PLEASE CLEAN AND KEEP IN CLEAN CONDITION AT ALL TIMES.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: FRONT AND BACK HAND SINKS SOILED. PLEASE CLEAN AND KEEP IN CLEAN CONDITION AT ALL TIMES.
Location: Kitchen (front)
Equipment: Hand sink
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Utensils - poor repair - calibration (corrected)
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: CAN OPENER BASE AND INTERNAL COMPARTMENT CORRUDED WITH RUST.REPLACE
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: EXPOSED BEVERAGE CUPS AND LIDS STORED OPEN ENDED NEXT TO BEVERAGE MACHINE IN WAIT STAFF ROOM. STORE CUPS INVERTED ON A SANITARY SURFACE.SPOONS STORED IMPROPERLY IN HOLDER LOCATED IN EMPLOYEE BREAK ROOM. STORE TABLE WARE TO PREVENT CONTAMINATION OF LIP CONTACT SURFACE.
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: MOP WAS STORED IN THE MOP BUCKET.HANG WET MOPS ON RACK TO AIR DRY WHEN NOT IN USE.
Location: Kitchen (back)
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD ON THE COOK LINE SCRATCHED AND SOILED IN THE CREVICES.CLEAN AND SANITIZE THOROUGHLY. RESURFACE OR REPLACE BOARD IF THE SOIL CANNOT BE REMOVED.
Location: Cook line
- 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: BULK CONTAINERS OF SUGAR AND BREAD CRUMBS NOT LABELED.
Location: Kitchen (back)
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: HEAVY ACCUMULATION OF GNATS ON INSECT TRACKING DEVICE STICKY BOARD.REPLACE STICKY BOARD.
Location: Kitchen (front)
- 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: HEAVY ACCUMULICATION OF DUST ON VENT OVER FRONT HAND SINK . PLEASE CLEAN AND KEEP CLEAN AT ALL TIMES.
Location: Kitchen (front)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: SANITIZING SOLUTION NOT AVAILABLE FOR TOWEL STORAGE ON COOK LINE.ENSURE SANITIZING SOLUTION SET UP FOR TOWEL STORAGE IN ALL PREP AREAS.
Location: Cook line
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER NOT AVAILABLE AT HAND SINKS IN MENS RESTROOM FOR EMPLOYEES.PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.
Location: Mens restroom
- 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: THERMOMETER NOT AVAILABLE INSIDE REACH IN COOLER LOCATED ON THE FRONT LINE CONTAINING BOTTLED DRESSINGS, CUT FRUIT, NUTS, ETC...
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CAULK BETWEEN WALL AND DISH MACHINE BAY SOILED WITH MILDEW.PROVIDE FRESH SEALANT.
Location: Dish machine area
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENT ON RIM OF A CAN OF CHEESE SAUCE STORED IN DRY STORAGE ROOM.REMOVE DENTED CAN FROM OPERATIONS.
Location: Dry storage
- 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. OPENED BOX OF POTAOTES ON FLOOR INSIDE WALK IN COOLER.2. BOX OF PRETZELS STORED ON FLOOR INSIDE WALK IN FREEZER.
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. OPENED BOX OF POTAOTES ON FLOOR INSIDE WALK IN COOLER.2. BOX OF PRETZELS STORED ON FLOOR INSIDE WALK IN FREEZER.
Location: Walk-in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SLIME MOLD ON RIM OF PEPSI NOZZLE AND RESEVIOR TRAY ON SODA MACHINE.CLEAN AND SANITIZE ON A REGUALR BASIS TO PREVENT BUILD UP.
Location: Kitchen
Equipment: Soda machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE IN DISPENSER LOCATED IN WOMENS RESTROOM.
Location: Womens restroom
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen (front)
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: NO RUNNING WATER AVAILABLE FAUCET HAND SINK THIRD FROM THE LEFT LOCATED IN MENS REST ROOM.PROVIDE REPAIR.
Location: Mens restroom
Equipment: Hand sink
|
05/23/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINER OF SQUID MEASURED 45 DEGREES AND CUBED HAM MEASURED AT 46 DEGREES F INSIDE WALK IN COOLER.2, BOTTLED CEASAR AND OTHER SALAD DRESSINGS, BUTTER, CHEESE, AND OTHER POTENTIALLY HAZARDOUS FOODS HOLDING AT 57 DEGREES INSIDE REACH IN COOLER ON FRONT LINE. MAINTAIN PRODUCT AT 41 DEGREES F. ALL POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED FROM INSIDE FRONT LINE COOLER. DISCONTINUE USE OF COOLER UNTIL REPAIRED.
Location: Walk-in cooler
Equipment: Walk in cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINER OF SQUID MEASURED 45 DEGREES AND CUBED HAM MEASURED AT 46 DEGREES F INSIDE WALK IN COOLER.2, BOTTLED CEASAR AND OTHER SALAD DRESSINGS, BUTTER, CHEESE, AND OTHER POTENTIALLY HAZARDOUS FOODS HOLDING AT 57 DEGREES INSIDE REACH IN COOLER ON FRONT LINE. MAINTAIN PRODUCT AT 41 DEGREES F. ALL POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED FROM INSIDE FRONT LINE COOLER. DISCONTINUE USE OF COOLER UNTIL REPAIRED.
Location: Kitchen (front)
Equipment: Reach in cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN BACK PREP AREA.
Location: Kitchen
- 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: 1. CONTAINER OF RAW SQUID STORED ABOVE CONTAINER OF CUT MELONS WALK IN COOLER.2. TRAYS OF RAW SHELL EGGS STORED ABOVE YOGURT INSIDE PRODUCE WALK IN COOLER.STORE RAW FOOD BELOW READY TO EAT TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. CONTAINER OF RAW SQUID STORED ABOVE CONTAINER OF CUT MELONS WALK IN COOLER.2. TRAYS OF RAW SHELL EGGS STORED ABOVE YOGURT INSIDE PRODUCE WALK IN COOLER.STORE RAW FOOD BELOW READY TO EAT TO PREVENT CROSS CONTAMINATION.
Location: Back room
Equipment: Produce walk in
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: OUTDATED CONTAINERS OF SALAD DRESSING EXP DATE 2/25 & (2) 4/4 STORED INSIDE REACH IN COOLERS ON COOKLINE AND FRONT KITCHEN AREA. MONITOR EXPIRATION DATES ON A REGULAR BASIS. CONTAINERS OF DRESSINGS DISCARDED.
Location: Kitchen (front)
Equipment: Reach in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: OUTDATED CONTAINERS OF SALAD DRESSING EXP DATE 2/25 & (2) 4/4 STORED INSIDE REACH IN COOLERS ON COOKLINE AND FRONT KITCHEN AREA. MONITOR EXPIRATION DATES ON A REGULAR BASIS. CONTAINERS OF DRESSINGS DISCARDED.
Location: Cook line
Equipment: Reach in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DRIED FOOD SOILED BEHIND BLADE AND GUARD ON SLICER IN BACK KITCHEN AREA. NOT CLEANED ON A DAILY BASIS.ENSURE SLICER IS DISMANTLED ENTIRELY AND CLEANED AND SANITIZED THOROUGHLY TO PREVENT THE SPREAD OF DISEASE CAUSING BACTERIA.
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: FRONT AND BACK HAND SINKS SOILED. PLEASE CLEAN AND KEEP IN CLEAN CONDITION AT ALL TIMES.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: FRONT AND BACK HAND SINKS SOILED. PLEASE CLEAN AND KEEP IN CLEAN CONDITION AT ALL TIMES.
Location: Kitchen (front)
Equipment: Hand sink
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Utensils - poor repair - calibration
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: CAN OPENER BASE AND INTERNAL COMPARTMENT CORRUDED WITH RUST.REPLACE
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: EXPOSED BEVERAGE CUPS AND LIDS STORED OPEN ENDED NEXT TO BEVERAGE MACHINE IN WAIT STAFF ROOM. STORE CUPS INVERTED ON A SANITARY SURFACE.SPOONS STORED IMPROPERLY IN HOLDER LOCATED IN EMPLOYEE BREAK ROOM. STORE TABLE WARE TO PREVENT CONTAMINATION OF LIP CONTACT SURFACE.
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: MOP WAS STORED IN THE MOP BUCKET.HANG WET MOPS ON RACK TO AIR DRY WHEN NOT IN USE.
Location: Kitchen (back)
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD ON THE COOK LINE SCRATCHED AND SOILED IN THE CREVICES.CLEAN AND SANITIZE THOROUGHLY. RESURFACE OR REPLACE BOARD IF THE SOIL CANNOT BE REMOVED.
Location: Cook line
- 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: BULK CONTAINERS OF SUGAR AND BREAD CRUMBS NOT LABELED.
Location: Kitchen (back)
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: HEAVY ACCUMULATION OF GNATS ON INSECT TRACKING DEVICE STICKY BOARD.REPLACE STICKY BOARD.
Location: Kitchen (front)
- 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: HEAVY ACCUMULICATION OF DUST ON VENT OVER FRONT HAND SINK . PLEASE CLEAN AND KEEP CLEAN AT ALL TIMES.
Location: Kitchen (front)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: SANITIZING SOLUTION NOT AVAILABLE FOR TOWEL STORAGE ON COOK LINE.ENSURE SANITIZING SOLUTION SET UP FOR TOWEL STORAGE IN ALL PREP AREAS.
Location: Cook line
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER NOT AVAILABLE AT HAND SINKS IN MENS RESTROOM FOR EMPLOYEES.PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.
Location: Mens restroom
- 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: THERMOMETER NOT AVAILABLE INSIDE REACH IN COOLER LOCATED ON THE FRONT LINE CONTAINING BOTTLED DRESSINGS, CUT FRUIT, NUTS, ETC...
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CAULK BETWEEN WALL AND DISH MACHINE BAY SOILED WITH MILDEW.PROVIDE FRESH SEALANT.
Location: Dish machine area
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENT ON RIM OF A CAN OF CHEESE SAUCE STORED IN DRY STORAGE ROOM.REMOVE DENTED CAN FROM OPERATIONS.
Location: Dry storage
- 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. OPENED BOX OF POTAOTES ON FLOOR INSIDE WALK IN COOLER.2. BOX OF PRETZELS STORED ON FLOOR INSIDE WALK IN FREEZER.
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. OPENED BOX OF POTAOTES ON FLOOR INSIDE WALK IN COOLER.2. BOX OF PRETZELS STORED ON FLOOR INSIDE WALK IN FREEZER.
Location: Walk-in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SLIME MOLD ON RIM OF PEPSI NOZZLE AND RESEVIOR TRAY ON SODA MACHINE.CLEAN AND SANITIZE ON A REGUALR BASIS TO PREVENT BUILD UP.
Location: Kitchen
Equipment: Soda machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE IN DISPENSER LOCATED IN WOMENS RESTROOM.
Location: Womens restroom
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen (front)
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: NO RUNNING WATER AVAILABLE FAUCET HAND SINK THIRD FROM THE LEFT LOCATED IN MENS REST ROOM.PROVIDE REPAIR.
Location: Mens restroom
Equipment: Hand sink
|
05/16/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE FOLLOWING COOLERS WERE HOLDING FOOD AT 47 DEGREES F:1) BREAKFAST LINE COOLER2) SALAD COOK LINE COOLER3) BACK LINE COOLERREPAIR ALL COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- 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 FOLLOWING COOLERS WERE HOLDING FOOD AT 47 DEGREES F:1) BREAKFAST LINE COOLER2) SALAD COOK LINE COOLER3) BACK LINE COOLERREPAIR ALL COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Reach in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE FOLLOWING COOLERS WERE HOLDING FOOD AT 47 DEGREES F:1) BREAKFAST LINE COOLER2) SALAD COOK LINE COOLER3) BACK LINE COOLERREPAIR ALL COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DRIED FOOD RESIDUE ON SURFACE OF SLICER BEHIND BLADE GUARD.ENSURE SLICER IS DISMANTELED ENTIRELY AND CLEANED AND SANITIZED EVERY FOUR HOURS TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Prep area
Equipment: Slicer
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFICATE PROVIDED FOR EVIDENCE OF CERTIFIED FOOD HANDLER. EXECUTIVE STATES HE IS CERTIFIED AND WILL PROVIDE PROOF OF CERTIFICATION BY FOLLOW UP DATE.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EXECUTIVE CHEF PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT.
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: STORAGE CART CONTAINING TRAYS OF BREAD GOODS STORED BELOW INSECT TRAPPING DEVICE.STORE FOOD IN AN ALTERNATE LOCATION TO PREVENT CONTAMINATION OF PRODUCT.
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTHS STORED ON LARGE PREP TABLE IN BACK KITCHEN AREA.STORE ALL WET CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Prep area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: BREAKFAST CASSEROLE HOLDING AT 57 DEGREES F IN HOTEL PAN COVERED WITH PLASTIC WRAP IN BACKLINE COOLER.ENSURE PRODUCT IS VENTED OR STORED UNCOVERED TO ALLOW HEAT ESCAPE FOR PROPER COOLING.
Location: Kitchen (back)
- 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: THERMOMETER MISSING INSIDE FRONT OF THE HOUSE PREP COOLER.
Location: Kitchen (front)
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: TRASH CAN NOT AVAILABLE AT HAND SINK ON COOK LINE.
Location: Cook line
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE BREAKER STORED ON LEDGE LOCATED ON ICE MACHINE.STORE BREAKER IN A HOLDER OR IN A CLEAN CONTAINER IN BETWEEN USE.
Location: Kitchen (front)
|
01/24/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE FOLLOWING COOLERS WERE HOLDING FOOD AT 47 DEGREES F:1) BREAKFAST LINE COOLER2) SALAD COOK LINE COOLER3) BACK LINE COOLERREPAIR ALL COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- 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 FOLLOWING COOLERS WERE HOLDING FOOD AT 47 DEGREES F:1) BREAKFAST LINE COOLER2) SALAD COOK LINE COOLER3) BACK LINE COOLERREPAIR ALL COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Reach in cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE FOLLOWING COOLERS WERE HOLDING FOOD AT 47 DEGREES F:1) BREAKFAST LINE COOLER2) SALAD COOK LINE COOLER3) BACK LINE COOLERREPAIR ALL COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DRIED FOOD RESIDUE ON SURFACE OF SLICER BEHIND BLADE GUARD.ENSURE SLICER IS DISMANTELED ENTIRELY AND CLEANED AND SANITIZED EVERY FOUR HOURS TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Prep area
Equipment: Slicer
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFICATE PROVIDED FOR EVIDENCE OF CERTIFIED FOOD HANDLER. EXECUTIVE STATES HE IS CERTIFIED AND WILL PROVIDE PROOF OF CERTIFICATION BY FOLLOW UP DATE.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EXECUTIVE CHEF PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT.
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: STORAGE CART CONTAINING TRAYS OF BREAD GOODS STORED BELOW INSECT TRAPPING DEVICE.STORE FOOD IN AN ALTERNATE LOCATION TO PREVENT CONTAMINATION OF PRODUCT.
Location: Kitchen (front)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTHS STORED ON LARGE PREP TABLE IN BACK KITCHEN AREA.STORE ALL WET CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Prep area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: BREAKFAST CASSEROLE HOLDING AT 57 DEGREES F IN HOTEL PAN COVERED WITH PLASTIC WRAP IN BACKLINE COOLER.ENSURE PRODUCT IS VENTED OR STORED UNCOVERED TO ALLOW HEAT ESCAPE FOR PROPER COOLING.
Location: Kitchen (back)
- 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: THERMOMETER MISSING INSIDE FRONT OF THE HOUSE PREP COOLER.
Location: Kitchen (front)
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: TRASH CAN NOT AVAILABLE AT HAND SINK ON COOK LINE.
Location: Cook line
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE BREAKER STORED ON LEDGE LOCATED ON ICE MACHINE.STORE BREAKER IN A HOLDER OR IN A CLEAN CONTAINER IN BETWEEN USE.
Location: Kitchen (front)
|
01/18/2014 | 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 ...
- 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: CHICKEN PARMESAN HOLDING AT 125 F ON STEAM TABLE. ENSURE MEAT PLACED DIRECTLY UNDER HEAT LAMP TO HOLD AT 135 F OR HIGHER.
Location: Employee break room
Equipment: Steam table
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN DISH MACHINE AREA AND DRY STORAGE AREA AND AROUND LINEN HAMPER IN HALLWAY. ELIMINATE GNAT ACTIVITY. ENSURE CONTAINERS FOR DAMP LINENS ARE TIGHTLY SEALED.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN DISH MACHINE AREA AND DRY STORAGE AREA AND AROUND LINEN HAMPER IN HALLWAY. ELIMINATE GNAT ACTIVITY. ENSURE CONTAINERS FOR DAMP LINENS ARE TIGHTLY SEALED.
Location: Dry storage
- 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: FOODS ARE MARKED WITH DATE PREPARED RATHER THAN EXPIRATION DATE. MARK PREPARED FOODS WITH EXPIRATION DATE (7 DAYS FROM DATE OF PREP)
Location: Walk-in cooler
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: FOODS ARE MARKED WITH DATE PREPARED RATHER THAN EXPIRATION DATE. MARK PREPARED FOODS WITH EXPIRATION DATE (7 DAYS FROM DATE OF PREP)
Location: Prep area
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE SHELF COATING PEELING OFF REVEALING RUST LOCATED ON COOK LINE; RESURFACE OR REPLACE SHELF2. BOTTOM PREP SHELF SOILED WITH RUST SPOTS. RESURFACE.3. DISH DOLLIE CONTAINING CLEAN PLATES SOILED AT BOTTOM. CLEAN AND SANITIZE BOTTOM THOROUGHLY BEFORE STORING CLEAN PLATES.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE SHELF COATING PEELING OFF REVEALING RUST LOCATED ON COOK LINE; RESURFACE OR REPLACE SHELF2. BOTTOM PREP SHELF SOILED WITH RUST SPOTS. RESURFACE.3. DISH DOLLIE CONTAINING CLEAN PLATES SOILED AT BOTTOM. CLEAN AND SANITIZE BOTTOM THOROUGHLY BEFORE STORING CLEAN PLATES.
Location: Prep area
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE SHELF COATING PEELING OFF REVEALING RUST LOCATED ON COOK LINE; RESURFACE OR REPLACE SHELF2. BOTTOM PREP SHELF SOILED WITH RUST SPOTS. RESURFACE.3. DISH DOLLIE CONTAINING CLEAN PLATES SOILED AT BOTTOM. CLEAN AND SANITIZE BOTTOM THOROUGHLY BEFORE STORING CLEAN PLATES.
Location: Dish machine area
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE DOCUMENTATION OF FOOD HANDLER CERTIFICATIONRECHECK: NO PROOF OF FOOD HANDLER CERTIFICATION.RECHECK 9/5: ACCORDING TO EXECUTIVE CHEF, A NIGHT COOK IS FOOD SAFETY CERTIFIED AND WILL E-MAIL CERTIFICATION TO OFFICE BY 9/6/ 2013
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD LOCATED ON COOK LINE IS STAINED IN CREVICES, CLEAN AND SANITIZE THOUROUGHLY.RED CUTTING BOARDS HEAVILY SCRATCHED ON SURFACE; RESURFACE OR REPLACE
Location: Cook line
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD LOCATED ON COOK LINE IS STAINED IN CREVICES, CLEAN AND SANITIZE THOUROUGHLY.RED CUTTING BOARDS HEAVILY SCRATCHED ON SURFACE; RESURFACE OR REPLACE
Location: Prep area
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED CANS: TUNA, STRAW MUSHROOMS, TOMATO PASTE, MARINARA. REMOVE FROM FOOD SERVICE AREA.
Location: Dry storage
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: NO TRASH CAN AVAILABLE AT HAND SINK LOCATED ON THE COOK LINE
Location: Kitchen
Equipment: Hand sink
|
09/09/2013 | Recheck |
- 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 ...
- 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: CHICKEN PARMESAN HOLDING AT 125 F ON STEAM TABLE. ENSURE MEAT PLACED DIRECTLY UNDER HEAT LAMP TO HOLD AT 135 F OR HIGHER.
Location: Employee break room
Equipment: Steam table
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN DISH MACHINE AREA AND DRY STORAGE AREA AND AROUND LINEN HAMPER IN HALLWAY. ELIMINATE GNAT ACTIVITY. ENSURE CONTAINERS FOR DAMP LINENS ARE TIGHTLY SEALED.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN DISH MACHINE AREA AND DRY STORAGE AREA AND AROUND LINEN HAMPER IN HALLWAY. ELIMINATE GNAT ACTIVITY. ENSURE CONTAINERS FOR DAMP LINENS ARE TIGHTLY SEALED.
Location: Dry storage
- 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: FOODS ARE MARKED WITH DATE PREPARED RATHER THAN EXPIRATION DATE. MARK PREPARED FOODS WITH EXPIRATION DATE (7 DAYS FROM DATE OF PREP)
Location: Walk-in cooler
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: FOODS ARE MARKED WITH DATE PREPARED RATHER THAN EXPIRATION DATE. MARK PREPARED FOODS WITH EXPIRATION DATE (7 DAYS FROM DATE OF PREP)
Location: Prep area
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE SHELF COATING PEELING OFF REVEALING RUST LOCATED ON COOK LINE; RESURFACE OR REPLACE SHELF2. BOTTOM PREP SHELF SOILED WITH RUST SPOTS. RESURFACE.3. DISH DOLLIE CONTAINING CLEAN PLATES SOILED AT BOTTOM. CLEAN AND SANITIZE BOTTOM THOROUGHLY BEFORE STORING CLEAN PLATES.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE SHELF COATING PEELING OFF REVEALING RUST LOCATED ON COOK LINE; RESURFACE OR REPLACE SHELF2. BOTTOM PREP SHELF SOILED WITH RUST SPOTS. RESURFACE.3. DISH DOLLIE CONTAINING CLEAN PLATES SOILED AT BOTTOM. CLEAN AND SANITIZE BOTTOM THOROUGHLY BEFORE STORING CLEAN PLATES.
Location: Prep area
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE SHELF COATING PEELING OFF REVEALING RUST LOCATED ON COOK LINE; RESURFACE OR REPLACE SHELF2. BOTTOM PREP SHELF SOILED WITH RUST SPOTS. RESURFACE.3. DISH DOLLIE CONTAINING CLEAN PLATES SOILED AT BOTTOM. CLEAN AND SANITIZE BOTTOM THOROUGHLY BEFORE STORING CLEAN PLATES.
Location: Dish machine area
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE DOCUMENTATION OF FOOD HANDLER CERTIFICATIONRECHECK: NO PROOF OF FOOD HANDLER CERTIFICATION.RECHECK 9/5: ACCORDING TO EXECUTIVE CHEF, A NIGHT COOK IS FOOD SAFETY CERTIFIED AND WILL E-MAIL CERTIFICATION TO OFFICE BY 9/6/ 2013
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD LOCATED ON COOK LINE IS STAINED IN CREVICES, CLEAN AND SANITIZE THOUROUGHLY.RED CUTTING BOARDS HEAVILY SCRATCHED ON SURFACE; RESURFACE OR REPLACE
Location: Cook line
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD LOCATED ON COOK LINE IS STAINED IN CREVICES, CLEAN AND SANITIZE THOUROUGHLY.RED CUTTING BOARDS HEAVILY SCRATCHED ON SURFACE; RESURFACE OR REPLACE
Location: Prep area
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED CANS: TUNA, STRAW MUSHROOMS, TOMATO PASTE, MARINARA. REMOVE FROM FOOD SERVICE AREA.
Location: Dry storage
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: NO TRASH CAN AVAILABLE AT HAND SINK LOCATED ON THE COOK LINE
Location: Kitchen
Equipment: Hand sink
|
09/05/2013 | Recheck |
- 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 ...
- 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: CHICKEN PARMESAN HOLDING AT 125 F ON STEAM TABLE. ENSURE MEAT PLACED DIRECTLY UNDER HEAT LAMP TO HOLD AT 135 F OR HIGHER.
Location: Employee break room
Equipment: Steam table
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN DISH MACHINE AREA AND DRY STORAGE AREA AND AROUND LINEN HAMPER IN HALLWAY. ELIMINATE GNAT ACTIVITY. ENSURE CONTAINERS FOR DAMP LINENS ARE TIGHTLY SEALED.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN DISH MACHINE AREA AND DRY STORAGE AREA AND AROUND LINEN HAMPER IN HALLWAY. ELIMINATE GNAT ACTIVITY. ENSURE CONTAINERS FOR DAMP LINENS ARE TIGHTLY SEALED.
Location: Dry storage
- 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: FOODS ARE MARKED WITH DATE PREPARED RATHER THAN EXPIRATION DATE. MARK PREPARED FOODS WITH EXPIRATION DATE (7 DAYS FROM DATE OF PREP)
Location: Walk-in cooler
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: FOODS ARE MARKED WITH DATE PREPARED RATHER THAN EXPIRATION DATE. MARK PREPARED FOODS WITH EXPIRATION DATE (7 DAYS FROM DATE OF PREP)
Location: Prep area
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE SHELF COATING PEELING OFF REVEALING RUST LOCATED ON COOK LINE; RESURFACE OR REPLACE SHELF2. BOTTOM PREP SHELF SOILED WITH RUST SPOTS. RESURFACE.3. DISH DOLLIE CONTAINING CLEAN PLATES SOILED AT BOTTOM. CLEAN AND SANITIZE BOTTOM THOROUGHLY BEFORE STORING CLEAN PLATES.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE SHELF COATING PEELING OFF REVEALING RUST LOCATED ON COOK LINE; RESURFACE OR REPLACE SHELF2. BOTTOM PREP SHELF SOILED WITH RUST SPOTS. RESURFACE.3. DISH DOLLIE CONTAINING CLEAN PLATES SOILED AT BOTTOM. CLEAN AND SANITIZE BOTTOM THOROUGHLY BEFORE STORING CLEAN PLATES.
Location: Prep area
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE SHELF COATING PEELING OFF REVEALING RUST LOCATED ON COOK LINE; RESURFACE OR REPLACE SHELF2. BOTTOM PREP SHELF SOILED WITH RUST SPOTS. RESURFACE.3. DISH DOLLIE CONTAINING CLEAN PLATES SOILED AT BOTTOM. CLEAN AND SANITIZE BOTTOM THOROUGHLY BEFORE STORING CLEAN PLATES.
Location: Dish machine area
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE DOCUMENTATION OF FOOD HANDLER CERTIFICATIONRECHECK: NO PROOF OF FOOD HANDLER CERTIFICATION.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD LOCATED ON COOK LINE IS STAINED IN CREVICES, CLEAN AND SANITIZE THOUROUGHLY.RED CUTTING BOARDS HEAVILY SCRATCHED ON SURFACE; RESURFACE OR REPLACE
Location: Cook line
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD LOCATED ON COOK LINE IS STAINED IN CREVICES, CLEAN AND SANITIZE THOUROUGHLY.RED CUTTING BOARDS HEAVILY SCRATCHED ON SURFACE; RESURFACE OR REPLACE
Location: Prep area
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED CANS: TUNA, STRAW MUSHROOMS, TOMATO PASTE, MARINARA. REMOVE FROM FOOD SERVICE AREA.
Location: Dry storage
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: NO TRASH CAN AVAILABLE AT HAND SINK LOCATED ON THE COOK LINE
Location: Kitchen
Equipment: Hand sink
|
08/29/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: CHICKEN PARMESAN HOLDING AT 125 F ON STEAM TABLE. ENSURE MEAT PLACED DIRECTLY UNDER HEAT LAMP TO HOLD AT 135 F OR HIGHER.
Location: Employee break room
Equipment: Steam table
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN DISH MACHINE AREA AND DRY STORAGE AREA AND AROUND LINEN HAMPER IN HALLWAY. ELIMINATE GNAT ACTIVITY. ENSURE CONTAINERS FOR DAMP LINENS ARE TIGHTLY SEALED.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN DISH MACHINE AREA AND DRY STORAGE AREA AND AROUND LINEN HAMPER IN HALLWAY. ELIMINATE GNAT ACTIVITY. ENSURE CONTAINERS FOR DAMP LINENS ARE TIGHTLY SEALED.
Location: Dry storage
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: FOODS ARE MARKED WITH DATE PREPARED RATHER THAN EXPIRATION DATE. MARK PREPARED FOODS WITH EXPIRATION DATE (7 DAYS FROM DATE OF PREP)
Location: Walk-in cooler
Equipment: Walk in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: FOODS ARE MARKED WITH DATE PREPARED RATHER THAN EXPIRATION DATE. MARK PREPARED FOODS WITH EXPIRATION DATE (7 DAYS FROM DATE OF PREP)
Location: Prep area
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE SHELF COATING PEELING OFF REVEALING RUST LOCATED ON COOK LINE; RESURFACE OR REPLACE SHELF2. BOTTOM PREP SHELF SOILED WITH RUST SPOTS. RESURFACE.3. DISH DOLLIE CONTAINING CLEAN PLATES SOILED AT BOTTOM. CLEAN AND SANITIZE BOTTOM THOROUGHLY BEFORE STORING CLEAN PLATES.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE SHELF COATING PEELING OFF REVEALING RUST LOCATED ON COOK LINE; RESURFACE OR REPLACE SHELF2. BOTTOM PREP SHELF SOILED WITH RUST SPOTS. RESURFACE.3. DISH DOLLIE CONTAINING CLEAN PLATES SOILED AT BOTTOM. CLEAN AND SANITIZE BOTTOM THOROUGHLY BEFORE STORING CLEAN PLATES.
Location: Prep area
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE SHELF COATING PEELING OFF REVEALING RUST LOCATED ON COOK LINE; RESURFACE OR REPLACE SHELF2. BOTTOM PREP SHELF SOILED WITH RUST SPOTS. RESURFACE.3. DISH DOLLIE CONTAINING CLEAN PLATES SOILED AT BOTTOM. CLEAN AND SANITIZE BOTTOM THOROUGHLY BEFORE STORING CLEAN PLATES.
Location: Dish machine area
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE DOCUMENTATION OF FOOD HANDLER CERTIFICATION
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD LOCATED ON COOK LINE IS STAINED IN CREVICES, CLEAN AND SANITIZE THOUROUGHLY.RED CUTTING BOARDS HEAVILY SCRATCHED ON SURFACE; RESURFACE OR REPLACE
Location: Cook line
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD LOCATED ON COOK LINE IS STAINED IN CREVICES, CLEAN AND SANITIZE THOUROUGHLY.RED CUTTING BOARDS HEAVILY SCRATCHED ON SURFACE; RESURFACE OR REPLACE
Location: Prep area
- Food unsafe(Non-Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED CANS: TUNA, STRAW MUSHROOMS, TOMATO PASTE, MARINARA. REMOVE FROM FOOD SERVICE AREA.
Location: Dry storage
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: NO TRASH CAN AVAILABLE AT HAND SINK LOCATED ON THE COOK LINE
Location: Kitchen
Equipment: Hand sink
|
08/22/2013 | Routine |
- 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: WALK IN COOLER HOLDING FOOD AT 46 DEGREES F IN BACK KITCHEN AREA. THIS IS A REPEAT VIOLATION FROM PREVIOUS INSPECTION. ACCORDING TO EXECUTIVE CHEF, THE TEMPERATURE RISES INSIDE THE COOLER DURING BUSY PERIODS AND TENDS TO FREEZE UP DUE TO CONDENSATION AFFECTING THE COMPRESSOR CAUSING THE AMBIENT AIR TEMPERATURE TO RISE. ENSURE COOLER MAINTAINS FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. NOTE: IF WALK IN COOLER IS NOT CAPABLE OF CONSISTENTLY MAINTAINING 41 DEGREES, THEN UNIT SHOULD BE REPLACED.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Dish machine area
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE TEMPERATURE REACHING A MAXIMUM OF 125 DEGREES F (105 PLATE LEVEL).REPAIR MACHINE TO SANITIZE AT A FINAL RINSE TEMPERATURE OF 180 DEGREES F (160 PLATE LEVEL)RECHECK 4/19: DISH MACHINE NOT SANITIZING AND REACHING A FINAL RINSE TEMPERATURE OF 125 DEGREES F. PROVIDE SERVICE TO HAVE MACHINE REPAIRED. SANITIZE DISHES IN THREE COMPARTMENT SINK UNTIL MACHINE HAS BEEN REPAIRED TO SANITIZE AT THE PROPER CONCENTRATION.RECHECK 4/23: DISH MACHINE NOT SANITIZING. CONTINUE TO SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK UNITL MACHINE HAS BEEN REPAIRED.RECHECK 4/26: NO MEASUREABLE SANITIZER DISPLAYED ON PH STRIP AFTER CYCLING MACHINE AT LEAST THREE TIMES. CONSISTENT REPEAT VIOLATION ON THE PAST TWO RECHECK INSPECTIONS. ENSURE MACHINE IS REPAIRED TO SANITIZE AT THE PROPER CONCENTRATION OF 50 TO 100 PPM CHLORINE. NOTE: IF UTILIZING HOT WATER TO SANITIZE EQUIPMENT, ENSURE MACHINE IS CAPABLE OF SANITIZING AT 180 DEGREES F (160 DEGREES PLATE LEVEL). FURTHERMORE, DUE TO THE INCONSISTENTY OF THE PERFORMANCE OF THE DISH MACHINE ON PREVIOUS INSECTIONS, FINES WILL BE ISSUED ON ALL REPEAT VIOLAITONS. REPAIR MACHINE TO SANITIZE ON A CONSISTENT BASIS OR REPLACE.
Location: Dish machine area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS SOILED WITH BUILD UP LOCATED IN FRONT AND BACK PREP AREAS. SOAP DISPENSERS SOILED WITH BUILD UP AS WELL.KEEP HAND SINKS IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS SOILED WITH BUILD UP LOCATED IN FRONT AND BACK PREP AREAS. SOAP DISPENSERS SOILED WITH BUILD UP AS WELL.KEEP HAND SINKS IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen (back)
Equipment: Hand sink
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: LIP CONTACT SURFACE OF SPOONS STORED EXPOSED IN A BOWL ON BUFFET.STORE SPOONS INVERTED TO PROTECT LIP CONTACT SURFACE FROM CONTAMINAITON.
|
05/03/2013 | 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: WALK IN COOLER HOLDING FOOD AT 46 DEGREES F IN BACK KITCHEN AREA. THIS IS A REPEAT VIOLATION FROM PREVIOUS INSPECTION. ACCORDING TO EXECUTIVE CHEF, THE TEMPERATURE RISES INSIDE THE COOLER DURING BUSY PERIODS AND TENDS TO FREEZE UP DUE TO CONDENSATION AFFECTING THE COMPRESSOR CAUSING THE AMBIENT AIR TEMPERATURE TO RISE. ENSURE COOLER MAINTAINS FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. NOTE: IF WALK IN COOLER IS NOT CAPABLE OF CONSISTENTLY MAINTAINING 41 DEGREES, THEN UNIT SHOULD BE REPLACED.
Location: Walk-in cooler
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Dish machine area
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE TEMPERATURE REACHING A MAXIMUM OF 125 DEGREES F (105 PLATE LEVEL).REPAIR MACHINE TO SANITIZE AT A FINAL RINSE TEMPERATURE OF 180 DEGREES F (160 PLATE LEVEL)RECHECK 4/19: DISH MACHINE NOT SANITIZING AND REACHING A FINAL RINSE TEMPERATURE OF 125 DEGREES F. PROVIDE SERVICE TO HAVE MACHINE REPAIRED. SANITIZE DISHES IN THREE COMPARTMENT SINK UNTIL MACHINE HAS BEEN REPAIRED TO SANITIZE AT THE PROPER CONCENTRATION.RECHECK 4/23: DISH MACHINE NOT SANITIZING. CONTINUE TO SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK UNITL MACHINE HAS BEEN REPAIRED.RECHECK 4/26: NO MEASUREABLE SANITIZER DISPLAYED ON PH STRIP AFTER CYCLING MACHINE AT LEAST THREE TIMES. CONSISTENT REPEAT VIOLATION ON THE PAST TWO RECHECK INSPECTIONS. ENSURE MACHINE IS REPAIRED TO SANITIZE AT THE PROPER CONCENTRATION OF 50 TO 100 PPM CHLORINE. NOTE: IF UTILIZING HOT WATER TO SANITIZE EQUIPMENT, ENSURE MACHINE IS CAPABLE OF SANITIZING AT 180 DEGREES F (160 DEGREES PLATE LEVEL). FURTHERMORE, DUE TO THE INCONSISTENTY OF THE PERFORMANCE OF THE DISH MACHINE ON PREVIOUS INSECTIONS, FINES WILL BE ISSUED ON ALL REPEAT VIOLAITONS. REPAIR MACHINE TO SANITIZE ON A CONSISTENT BASIS OR REPLACE.
Location: Dish machine area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS SOILED WITH BUILD UP LOCATED IN FRONT AND BACK PREP AREAS. SOAP DISPENSERS SOILED WITH BUILD UP AS WELL.KEEP HAND SINKS IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS SOILED WITH BUILD UP LOCATED IN FRONT AND BACK PREP AREAS. SOAP DISPENSERS SOILED WITH BUILD UP AS WELL.KEEP HAND SINKS IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen (back)
Equipment: Hand sink
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: LIP CONTACT SURFACE OF SPOONS STORED EXPOSED IN A BOWL ON BUFFET.STORE SPOONS INVERTED TO PROTECT LIP CONTACT SURFACE FROM CONTAMINAITON.
|
04/26/2013 | 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: WALK IN COOLER HOLDING FOOD AT 46 DEGREES F IN BACK KITCHEN AREA. THIS IS A REPEAT VIOLATION FROM PREVIOUS INSPECTION. ACCORDING TO EXECUTIVE CHEF, THE TEMPERATURE RISES INSIDE THE COOLER DURING BUSY PERIODS AND TENDS TO FREEZE UP DUE TO CONDENSATION AFFECTING THE COMPRESSOR CAUSING THE AMBIENT AIR TEMPERATURE TO RISE. ENSURE COOLER MAINTAINS FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. NOTE: IF WALK IN COOLER IS NOT CAPABLE OF CONSISTENTLY MAINTAINING 41 DEGREES, THEN UNIT SHOULD BE REPLACED.
Location: Walk-in cooler
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE TEMPERATURE REACHING A MAXIMUM OF 125 DEGREES F (105 PLATE LEVEL).REPAIR MACHINE TO SANITIZE AT A FINAL RINSE TEMPERATURE OF 180 DEGREES F (160 PLATE LEVEL)RECHECK 4/23: DISH MACHINE NOT SANITIZING. PROVIDE SERVICE TO HAVE MACHINE REPAIRED. SANITIZE DISHES IN THREE COMPARTMENT SINK UNTIL MACHINE HAS BEEN REPAIRED TO SANITIZE AT THE PROPER CONCENTRATION.
Location: Dish machine area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS SOILED WITH BUILD UP LOCATED IN FRONT AND BACK PREP AREAS. SOAP DISPENSERS SOILED WITH BUILD UP AS WELL.KEEP HAND SINKS IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS SOILED WITH BUILD UP LOCATED IN FRONT AND BACK PREP AREAS. SOAP DISPENSERS SOILED WITH BUILD UP AS WELL.KEEP HAND SINKS IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen (back)
Equipment: Hand sink
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: LIP CONTACT SURFACE OF SPOONS STORED EXPOSED IN A BOWL ON BUFFET.STORE SPOONS INVERTED TO PROTECT LIP CONTACT SURFACE FROM CONTAMINAITON.
|
04/24/2013 | 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: WALK IN COOLER HOLDING FOOD AT 46 DEGREES F IN BACK KITCHEN AREA. THIS IS A REPEAT VIOLATION FROM PREVIOUS INSPECTION. ACCORDING TO EXECUTIVE CHEF, THE TEMPERATURE RISES INSIDE THE COOLER DURING BUSY PERIODS AND TENDS TO FREEZE UP DUE TO CONDENSATION AFFECTING THE COMPRESSOR CAUSING THE AMBIENT AIR TEMPERATURE TO RISE. ENSURE COOLER MAINTAINS FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. NOTE: IF WALK IN COOLER IS NOT CAPABLE OF CONSISTENTLY MAINTAINING 41 DEGREES, THEN UNIT SHOULD BE REPLACED.
Location: Walk-in cooler
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE TEMPERATURE REACHING A MAXIMUM OF 125 DEGREES F (105 PLATE LEVEL).REPAIR MACHINE TO SANITIZE AT A FINAL RINSE TEMPERATURE OF 180 DEGREES F (160 PLATE LEVEL)RECHECK 4/19: DISH MACHINE NOT SANITIZING. PROVIDE SERVICE TO HAVE MACHINE REPAIRED. SANITIZE DISHES IN THREE COMPARTMENT SINK UNTIL MACHINE HAS BEEN REPAIRED TO SANITIZE AT THE PROPER CONCENTRATION.RECHECK 4/23: DISH MACHINE NOT SANITIZING. CONTINUE TO SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK UNITL MACHINE HAS BEEN REPAIRED.
Location: Dish machine area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS SOILED WITH BUILD UP LOCATED IN FRONT AND BACK PREP AREAS. SOAP DISPENSERS SOILED WITH BUILD UP AS WELL.KEEP HAND SINKS IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS SOILED WITH BUILD UP LOCATED IN FRONT AND BACK PREP AREAS. SOAP DISPENSERS SOILED WITH BUILD UP AS WELL.KEEP HAND SINKS IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen (back)
Equipment: Hand sink
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: LIP CONTACT SURFACE OF SPOONS STORED EXPOSED IN A BOWL ON BUFFET.STORE SPOONS INVERTED TO PROTECT LIP CONTACT SURFACE FROM CONTAMINAITON.
|
04/23/2013 | 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: WALK IN COOLER HOLDING FOOD AT 46 DEGREES F IN BACK KITCHEN AREA. THIS IS A REPEAT VIOLATION FROM PREVIOUS INSPECTION. ACCORDING TO EXECUTIVE CHEF, THE TEMPERATURE RISES INSIDE THE COOLER DURING BUSY PERIODS AND TENDS TO FREEZE UP DUE TO CONDENSATION AFFECTING THE COMPRESSOR CAUSING THE AMBIENT AIR TEMPERATURE TO RISE. ENSURE COOLER MAINTAINS FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. NOTE: IF WALK IN COOLER IS NOT CAPABLE OF CONSISTENTLY MAINTAINING 41 DEGREES, THEN UNIT SHOULD BE REPLACED.
Location: Walk-in cooler
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE TEMPERATURE REACHING A MAXIMUM OF 125 DEGREES F (105 PLATE LEVEL).REPAIR MACHINE TO SANITIZE AT A FINAL RINSE TEMPERATURE OF 180 DEGREES F (160 PLATE LEVEL)
Location: Dish machine area
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS SOILED WITH BUILD UP LOCATED IN FRONT AND BACK PREP AREAS. SOAP DISPENSERS SOILED WITH BUILD UP AS WELL.KEEP HAND SINKS IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS SOILED WITH BUILD UP LOCATED IN FRONT AND BACK PREP AREAS. SOAP DISPENSERS SOILED WITH BUILD UP AS WELL.KEEP HAND SINKS IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen (back)
Equipment: Hand sink
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: LIP CONTACT SURFACE OF SPOONS STORED EXPOSED IN A BOWL ON BUFFET.STORE SPOONS INVERTED TO PROTECT LIP CONTACT SURFACE FROM CONTAMINAITON.
|
04/12/2013 | 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 ...
Comments: CO 2 TANK USED TO PROP DOOR OPEN IN BETWEEN KITCHEN AND BACK STORAGE. PLEASE RESTRAIN ALL CO2 TANKS WITH A CHAIN OR BUNGEE CORD.
- 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: STEAK AND CHICKEN ON STEAM TABLE IN EMPLOYEE BREAK ROOM MEASURED 120 DEGREES F. ENSURE ALL FOOD IS BEING HELD AT 135 DEGREES F OR ABOVE.
Location: Employee break room
- 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: MEAT MEASURED 50 DEGREES F IN THE WALK IN COOLER. ALL POTENTIALLY HAZARDOUS FOOD WAS MOVED TO ANOTHER COOLER HOLDING 41 DEGREES F. A SERVICE TECHNICIAN WAS AVAILABLE TO PROVIDE IMMEDIATE REPAIR.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: UNLABLED SPRAY BOTTLE WITH YELLOW LIQUID NEAR THE MOP SINK IN THE DISH MACHINE AREA. PLEASE LABEL ALL CHEMICALS AND TOXICS TO THEIR CONTENTS.
Location: Dish machine area
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: EGGS BEING STORED ABOVE PRODUCE. STORE EGGS AND ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DOLLY USED TO HOLD CLEAN PLATES SOILED. PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Dish machine area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IN DISH MACHINE AREA SOILED. PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Dish machine area
Equipment: Hand sink
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. EYE GLASSES ON PLATE ON SHELF IN PREP AREA.2. EMPLOYEE SWEATSHIRT HANGING ON RACK USED TO STORE CLEAN DISHES.PLEASE STORE ALL EMPLOYEE BELONGINGS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. EYE GLASSES ON PLATE ON SHELF IN PREP AREA.2. EMPLOYEE SWEATSHIRT HANGING ON RACK USED TO STORE CLEAN DISHES.PLEASE STORE ALL EMPLOYEE BELONGINGS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Dish machine area
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: MOP BEING STORED ON FLOOR IN WAIT STAFF AREA, PLEASE HANG ALL MOPS WHEN NOT IN USE IN MOP SINK AREA.
Location: Wait staff area
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: HEAVILY SOILED CUTTING BOARDS ON PREP TABLE IN PREP AREA. RESURFACE OR REPLACE.
Location: Kitchen
- 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: CEILING TILE MISSING ABOVE DISH MACHINE AREA.PLEASE REPLACE.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. AREA BELOW SODA MACHINE IN EMPLOYEE BREAK ROOM IS HEAVILY SOILED AND STICKY.2. AREA BY TWO DOOR FRIDGE IN BACK PREP AREA HEAVILY SOILED.3. CEILING ABOVE KITCHEN SOILED WITH DUST. IMPROVE ROUTINE CLEANING AND SANITIZING OF THESE AREAS.
Location: Employee break room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. AREA BELOW SODA MACHINE IN EMPLOYEE BREAK ROOM IS HEAVILY SOILED AND STICKY.2. AREA BY TWO DOOR FRIDGE IN BACK PREP AREA HEAVILY SOILED.3. CEILING ABOVE KITCHEN SOILED WITH DUST. IMPROVE ROUTINE CLEANING AND SANITIZING OF THESE AREAS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. AREA BELOW SODA MACHINE IN EMPLOYEE BREAK ROOM IS HEAVILY SOILED AND STICKY.2. AREA BY TWO DOOR FRIDGE IN BACK PREP AREA HEAVILY SOILED.3. CEILING ABOVE KITCHEN SOILED WITH DUST. IMPROVE ROUTINE CLEANING AND SANITIZING OF THESE AREAS.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: FOIL LINING BOTTOM SHELF OF TABLE HOLDING SODA MACHINE IN BREAK ROOM. FOIL IS NOT AN APPROVED FOOD CONTACT SURFACE.
Location: Wait staff area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SHELVING IN MT. DEW REACH IN COOLER IN WAIT STAFF AREA HAS RUST ON IT. PLEASE REPLACE OR RECOAT.
Location: Wait staff area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ICE CHUTE OF SODA MACHINE IN EMPLOYEE BREAK ROOM HAD MOLD GROWTH ON THE INSIDE. PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING. 2. SODA GUN NOZZLE HAD WHITE BUILD UP ON THE INSIDE. IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Employee break room
Equipment: Soda machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ICE CHUTE OF SODA MACHINE IN EMPLOYEE BREAK ROOM HAD MOLD GROWTH ON THE INSIDE. PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING. 2. SODA GUN NOZZLE HAD WHITE BUILD UP ON THE INSIDE. IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Bar
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: OBSERVED DRIP FROM FAUCET AT TWO BAY SINK.PLEASE REPAIR.
Location: Kitchen
Equipment: 2-bay
|
12/11/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO 2 TANK USED TO PROP DOOR OPEN IN BETWEEN KITCHEN AND BACK STORAGE. PLEASE RESTRAIN ALL CO2 TANKS WITH A CHAIN OR BUNGEE CORD.
- 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: STEAK AND CHICKEN ON STEAM TABLE IN EMPLOYEE BREAK ROOM MEASURED 120 DEGREES F. ENSURE ALL FOOD IS BEING HELD AT 135 DEGREES F OR ABOVE.
Location: Employee break room
- 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: MEAT MEASURED 50 DEGREES F IN THE WALK IN COOLER. ALL POTENTIALLY HAZARDOUS FOOD WAS MOVED TO ANOTHER COOLER HOLDING 41 DEGREES F. A SERVICE TECHNICIAN WAS AVAILABLE TO PROVIDE IMMEDIATE REPAIR.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: UNLABLED SPRAY BOTTLE WITH YELLOW LIQUID NEAR THE MOP SINK IN THE DISH MACHINE AREA. PLEASE LABEL ALL CHEMICALS AND TOXICS TO THEIR CONTENTS.
Location: Dish machine area
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: EGGS BEING STORED ABOVE PRODUCE. STORE EGGS AND ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DOLLY USED TO HOLD CLEAN PLATES SOILED. PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Dish machine area
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IN DISH MACHINE AREA SOILED. PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Dish machine area
Equipment: Hand sink
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. EYE GLASSES ON PLATE ON SHELF IN PREP AREA.2. EMPLOYEE SWEATSHIRT HANGING ON RACK USED TO STORE CLEAN DISHES.PLEASE STORE ALL EMPLOYEE BELONGINGS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. EYE GLASSES ON PLATE ON SHELF IN PREP AREA.2. EMPLOYEE SWEATSHIRT HANGING ON RACK USED TO STORE CLEAN DISHES.PLEASE STORE ALL EMPLOYEE BELONGINGS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Dish machine area
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: MOP BEING STORED ON FLOOR IN WAIT STAFF AREA, PLEASE HANG ALL MOPS WHEN NOT IN USE IN MOP SINK AREA.
Location: Wait staff area
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: HEAVILY SOILED CUTTING BOARDS ON PREP TABLE IN PREP AREA. RESURFACE OR REPLACE.
Location: Kitchen
- 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: CEILING TILE MISSING ABOVE DISH MACHINE AREA.PLEASE REPLACE.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. AREA BELOW SODA MACHINE IN EMPLOYEE BREAK ROOM IS HEAVILY SOILED AND STICKY.2. AREA BY TWO DOOR FRIDGE IN BACK PREP AREA HEAVILY SOILED.3. CEILING ABOVE KITCHEN SOILED WITH DUST. IMPROVE ROUTINE CLEANING AND SANITIZING OF THESE AREAS.
Location: Employee break room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. AREA BELOW SODA MACHINE IN EMPLOYEE BREAK ROOM IS HEAVILY SOILED AND STICKY.2. AREA BY TWO DOOR FRIDGE IN BACK PREP AREA HEAVILY SOILED.3. CEILING ABOVE KITCHEN SOILED WITH DUST. IMPROVE ROUTINE CLEANING AND SANITIZING OF THESE AREAS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. AREA BELOW SODA MACHINE IN EMPLOYEE BREAK ROOM IS HEAVILY SOILED AND STICKY.2. AREA BY TWO DOOR FRIDGE IN BACK PREP AREA HEAVILY SOILED.3. CEILING ABOVE KITCHEN SOILED WITH DUST. IMPROVE ROUTINE CLEANING AND SANITIZING OF THESE AREAS.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: FOIL LINING BOTTOM SHELF OF TABLE HOLDING SODA MACHINE IN BREAK ROOM. FOIL IS NOT AN APPROVED FOOD CONTACT SURFACE.
Location: Wait staff area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SHELVING IN MT. DEW REACH IN COOLER IN WAIT STAFF AREA HAS RUST ON IT. PLEASE REPLACE OR RECOAT.
Location: Wait staff area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ICE CHUTE OF SODA MACHINE IN EMPLOYEE BREAK ROOM HAD MOLD GROWTH ON THE INSIDE. PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING. 2. SODA GUN NOZZLE HAD WHITE BUILD UP ON THE INSIDE. IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Employee break room
Equipment: Soda machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ICE CHUTE OF SODA MACHINE IN EMPLOYEE BREAK ROOM HAD MOLD GROWTH ON THE INSIDE. PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING. 2. SODA GUN NOZZLE HAD WHITE BUILD UP ON THE INSIDE. IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Bar
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: OBSERVED DRIP FROM FAUCET AT TWO BAY SINK.PLEASE REPAIR.
Location: Kitchen
Equipment: 2-bay
|
12/04/2012 | Routine |
- 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: SLICED DELI MEAT AND OTHER FOODS HOLDING BETWEEN 55 AND 60 DEGREES F ABOVE THE LOAD LIMIT IN ICE WATER BATH LOCATED ON COOK LINE. ENSURE FOODS ARE KEPT " AT OR BELOW' THE LINE OF ICE WATER BATH TO MAINTAIN FOODS AT 41 DEGREES OR LOWER. MEAT DISCARDED.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TONGS SOILED WITH CARBON AND FOOD RESIDUE HANGING ON STORAGE RACK IN DISH MACHINE AREA. CLEAN UTENSILS THOROUGHLY BEFORE STORAGE.2. RUST PRESENT ON SURFACE OF BOTTOM STORAGE SHELF OPPOSITE STEAM TABLE. REMOVE RUST BUILD UP.
Location: Dish machine area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK NEAR ENTRANCE TO KITCHEN SOILED. KEEP HAND SINK IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen
- Utensils - poor repair - calibration (corrected on site)
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: TWO LADELS CRACKED ON SURFACE HANGING ON DISH MACHINE RACK. RMOVE OR REPLACE.
- 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: SHEET TRAYS STORED ON TOP OF FOOD CABINET LOCATED BELOW INSECT TRAPPING DEVICE. STORE SHEET TRAYS IN ANOTHER LOCATION TO PREVENT CONTAMINATION.
Location: Kitchen
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: INSECT TRAPPING DEVICE INSTALLED ABOVE FOOD PREP AREA IN BACK PREP AREA. INSECT CONTROL DEVICES SHOULD BE INSTALLED IN AREA WHERE NO EXPOSED FOOD OR EQUIPMENT IS PERFORMED OR LOCATED.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER DRIPPING FROM COMPRESSOR INSIDE REACH IN COOLER LOCATED AGAINST THE WALL IN BACK PREP AREA. CORRECTED2. GUAGE NOT DISPLAYING WASH TEMPERATURE ON DISH MACHINE. PROVIDE REPAIR.RECHECK: ECOLAB SERVICED DISH MACHINE TODAY. A PART IS ON ORDER TO REPAIR WASH TEMPERATURE GUAGE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER DRIPPING FROM COMPRESSOR INSIDE REACH IN COOLER LOCATED AGAINST THE WALL IN BACK PREP AREA. CORRECTED2. GUAGE NOT DISPLAYING WASH TEMPERATURE ON DISH MACHINE. PROVIDE REPAIR.RECHECK: ECOLAB SERVICED DISH MACHINE TODAY. A PART IS ON ORDER TO REPAIR WASH TEMPERATURE GUAGE.
Location: Dish machine area
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: TRASH CAN NOT AVAILABLE AT HAND SINK AT FRONT ENTRANCE TO KITCHEN.
Location: Kitchen
|
08/29/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SLICED DELI MEAT AND OTHER FOODS HOLDING BETWEEN 55 AND 60 DEGREES F ABOVE THE LOAD LIMIT IN ICE WATER BATH LOCATED ON COOK LINE. ENSURE FOODS ARE KEPT " AT OR BELOW' THE LINE OF ICE WATER BATH TO MAINTAIN FOODS AT 41 DEGREES OR LOWER. MEAT DISCARDED.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TONGS SOILED WITH CARBON AND FOOD RESIDUE HANGING ON STORAGE RACK IN DISH MACHINE AREA. CLEAN UTENSILS THOROUGHLY BEFORE STORAGE.2. RUST PRESENT ON SURFACE OF BOTTOM STORAGE SHELF OPPOSITE STEAM TABLE. REMOVE RUST BUILD UP.
Location: Dish machine area
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK NEAR ENTRANCE TO KITCHEN SOILED. KEEP HAND SINK IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen
- Utensils - poor repair - calibration (corrected on site)
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: TWO LADELS CRACKED ON SURFACE HANGING ON DISH MACHINE RACK. RMOVE OR REPLACE.
- 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: SHEET TRAYS STORED ON TOP OF FOOD CABINET LOCATED BELOW INSECT TRAPPING DEVICE. STORE SHEET TRAYS IN ANOTHER LOCATION TO PREVENT CONTAMINATION.
Location: Kitchen
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: INSECT TRAPPING DEVICE INSTALLED ABOVE FOOD PREP AREA IN BACK PREP AREA. INSECT CONTROL DEVICES SHOULD BE INSTALLED IN AREA WHERE NO EXPOSED FOOD OR EQUIPMENT IS PERFORMED OR LOCATED.
Location: Kitchen (back)
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER DRIPPING FROM COMPRESSOR INSIDE REACH IN COOLER LOCATED AGAINST THE WALL IN BACK PREP AREA.2. GUAGE NOT DISPLAYING WASH TEMPERATURE ON DISH MACHINE. PROVIDE REPAIR.
Location: Kitchen
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: TRASH CAN NOT AVAILABLE AT HAND SINK AT FRONT ENTRANCE TO KITCHEN.
Location: Kitchen
|
08/22/2012 | Routine |
- 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 ...
Comments: CO2 TANK NOT RESTRAINED IN WAIT STAFF AREA NEAR SODA FOUNTAIN MACHINE. RESTRAIN CO2 TANK.
- 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: SPRAY BOTTLE CONTAINING CLEANING AGENT, BLUE IN COLOR, STORED IN WAIT STAFF AREA. LABEL BOTTLE WITH CONTENTS.
Location: Wait staff area
- 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: FOOD EMPLOYEE TOUCHED LETTUCE WITH BARE HANDS WHILE CUTTING. ENSURE GLOVES ARE UTILIZED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS. LETTUCE DISCARDED.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: CHEF CONSUMED FOOD ON FRONT LINE AND DID NOT WASH HANDS BEFORE RETURNING TO WORK IN KITCHEN AREA. FOOD EMPLOYEE PREPARING A SALAD DID NOT WASH HANDS BEFORE PUTTING ON A PAIR OF FOOD SERVICE GLOVES.ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION HAS OCCURRED AND PRIOR TO GLOVE USE AND IN BETWEEN CHANGES.
- Sanitizing exposure time or 160 degrees (corrected on site)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISH MACHINE SANITIZING DISH WARE WITH A FINAL RINSE OF 150 F. ENSURE A FINAL RINSE TEMPERATURE OF 180 DEGREES F IS OBTAINED BEFORE CYCLING DISHES THROUGH MACHINE.
Location: Dish machine area
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: CHEF EATING A SANDWHICH ON FRONT LINE. EMPLOYEES SHOULD NOT EAT IN KITCHEN AREA AND ONLY IN DESIGNATED AREAS AWAY FROM FOOD PREP AREA. REPEAT VIOLATION WILL RESULT IN A CITATION.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEE PREPARING FOOD IN PREP AREA WITHOUT A HAIR RESTRAINT. ENSURE ALL FOOD EMPLOYEES WEAR PROPER HAIR RESTRAINTS WHILE PREPARING FOODS.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BOTTOM PREP SHELF ELEVATED LESS THAN TWO INCHES ABOVE THE FLOOR IN PREP AREA. ELEVATE SHELF TO AT LEAST SIX INCHES ABOVE THE FLOOR.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM PREP SHELVES CONTAINING CLEAN EQUIPMENT SOILED WITH RUST. CLEAN THOROUGHLY.SURFACE OF DRY STORAGE SHELF CHIPPED RESULTING IN RUST EXPOSURE IN BACK PREP AREA. RESURFACE OR REPLACE.RECHECK: RUST BUILD UP ON SHELVING. RESURFACE OR REPLACE SHELVING BY FOLLOW UP DATE.
Location: Kitchen
|
05/24/2012 | 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 ...
Comments: CO2 TANK NOT RESTRAINED IN WAIT STAFF AREA NEAR SODA FOUNTAIN MACHINE. RESTRAIN CO2 TANK.
- 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: SPRAY BOTTLE CONTAINING CLEANING AGENT, BLUE IN COLOR, STORED IN WAIT STAFF AREA. LABEL BOTTLE WITH CONTENTS.
Location: Wait staff area
- 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: FOOD EMPLOYEE TOUCHED LETTUCE WITH BARE HANDS WHILE CUTTING. ENSURE GLOVES ARE UTILIZED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS. LETTUCE DISCARDED.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: CHEF CONSUMED FOOD ON FRONT LINE AND DID NOT WASH HANDS BEFORE RETURNING TO WORK IN KITCHEN AREA. FOOD EMPLOYEE PREPARING A SALAD DID NOT WASH HANDS BEFORE PUTTING ON A PAIR OF FOOD SERVICE GLOVES.ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION HAS OCCURRED AND PRIOR TO GLOVE USE AND IN BETWEEN CHANGES.
- Sanitizing exposure time or 160 degrees (corrected on site)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISH MACHINE SANITIZING DISH WARE WITH A FINAL RINSE OF 150 F. ENSURE A FINAL RINSE TEMPERATURE OF 180 DEGREES F IS OBTAINED BEFORE CYCLING DISHES THROUGH MACHINE.
Location: Dish machine area
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: CHEF EATING A SANDWHICH ON FRONT LINE. EMPLOYEES SHOULD NOT EAT IN KITCHEN AREA AND ONLY IN DESIGNATED AREAS AWAY FROM FOOD PREP AREA. REPEAT VIOLATION WILL RESULT IN A CITATION.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEE PREPARING FOOD IN PREP AREA WITHOUT A HAIR RESTRAINT. ENSURE ALL FOOD EMPLOYEES WEAR PROPER HAIR RESTRAINTS WHILE PREPARING FOODS.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BOTTOM PREP SHELF ELEVATED LESS THAN TWO INCHES ABOVE THE FLOOR IN PREP AREA. ELEVATE SHELF TO AT LEAST SIX INCHES ABOVE THE FLOOR.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM PREP SHELVES CONTAINING CLEAN EQUIPMENT SOILED WITH RUST. CLEAN THOROUGHLY.SURFACE OF DRY STORAGE SHELF CHIPPED RESULTING IN RUST EXPOSURE IN BACK PREP AREA. RESURFACE OR REPLACE.RECHECK: RUST BUILD UP ON SHELVING. RESURFACE OR REPLACE SHELVING BY FOLLOW UP DATE.
Location: Kitchen
|
04/24/2012 | 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 ...
Comments: CO2 TANK NOT RESTRAINED IN WAIT STAFF AREA NEAR SODA FOUNTAIN MACHINE. RESTRAIN CO2 TANK.
- 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: SPRAY BOTTLE CONTAINING CLEANING AGENT, BLUE IN COLOR, STORED IN WAIT STAFF AREA. LABEL BOTTLE WITH CONTENTS.
Location: Wait staff area
- 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: FOOD EMPLOYEE TOUCHED LETTUCE WITH BARE HANDS WHILE CUTTING. ENSURE GLOVES ARE UTILIZED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS. LETTUCE DISCARDED.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: CHEF CONSUMED FOOD ON FRONT LINE AND DID NOT WASH HANDS BEFORE RETURNING TO WORK IN KITCHEN AREA. FOOD EMPLOYEE PREPARING A SALAD DID NOT WASH HANDS BEFORE PUTTING ON A PAIR OF FOOD SERVICE GLOVES.ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION HAS OCCURRED AND PRIOR TO GLOVE USE AND IN BETWEEN CHANGES.
- Sanitizing exposure time or 160 degrees (corrected on site)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISH MACHINE SANITIZING DISH WARE WITH A FINAL RINSE OF 150 F. ENSURE A FINAL RINSE TEMPERATURE OF 180 DEGREES F IS OBTAINED BEFORE CYCLING DISHES THROUGH MACHINE.
Location: Dish machine area
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: CHEF EATING A SANDWHICH ON FRONT LINE. EMPLOYEES SHOULD NOT EAT IN KITCHEN AREA AND ONLY IN DESIGNATED AREAS AWAY FROM FOOD PREP AREA. REPEAT VIOLATION WILL RESULT IN A CITATION.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEE PREPARING FOOD IN PREP AREA WITHOUT A HAIR RESTRAINT. ENSURE ALL FOOD EMPLOYEES WEAR PROPER HAIR RESTRAINTS WHILE PREPARING FOODS.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BOTTOM PREP SHELF ELEVATED LESS THAN TWO INCHES ABOVE THE FLOOR IN PREP AREA. ELEVATE SHELF TO AT LEAST SIX INCHES ABOVE THE FLOOR.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM PREP SHELVES CONTAINING CLEAN EQUIPMENT SOILED WITH RUST. CLEAN THOROUGHLY.SURFACE OF DRY STORAGE SHELF CHIPPED RESULTING IN RUST EXPOSURE IN BACK PREP AREA. RESURFACE OR REPLACE.
|
04/17/2012 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Temperature did not meet 180 F; In-house Engineer came to correct.
Location: Dish machine area
Equipment: Dishmachine
|
02/04/2012 | Super Bowl Routine |
- 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: STICKS OF BUTTER STORED AT ROOM TEMPERATURE ON SHELF IN BACK PREP AREA. BUTTER IS CONSIDERED A POTENTIALLY HAZARDOUS FOOD AND SHOULD BE MAINTAINED AT 41 DEGREES F.
- 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: CONTAINERS OF RAW MEAT STORED NEXT TO CONTAINERS OF READY TO EAT FOODS INSIDE REACH IN COOLER ON COOK LINE. STORE READY TO EAT FOODS SEPARATE FROM RAW TO PROTECT FROM CONTAMINATION.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1, CAN OPENER SOILED WITH DRIED FOOD RESIDUE.2. BACK SIDE OF DELI SLICER SOILED WITH DRIED FOOD RESIDUE.3. KITCHEN AID MIXER STORED SOILED WITH DRIED FOOD REDIDUE ON SURFACE.4. BOTTLE OPENER SOILED STORED IN A CONTAINER LOCATED INTHE BAR AREA.5. STORAGE AREAS BELOW COUNTER TOPS SOILED WITH DRIED FOOD RESIDUE ON COOK LINE.
- Utensils - poor repair - calibration (corrected)
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: 1. LADELS CRACKED ON RIMS LOCATED ON UTENSIL RACK. DISCONTINUE USE OF DAMAGED UTENSILS.2. SAUTE PANS SCRATCHED AND SCORCHED ON COOKING SURFACE. DISCONTINUE USE OF DAMAGED PANS.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD SCRATCHED AND SCORCHED ON SURFACE LOCATED IN THE BAR. RESURFACE OR REPLACE.
Location: 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: SURFACE OF WALL CHIPPED LOCATED ON BACK COOK LINE. RESURFACE WALL.
- 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: THERMOMETER NOT AVAILABLE INSIDE SMALL REACH IN COOLER. PROVIDE.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY CALCIUM AND LIME BUILD UP ON FAUCET FIXTURES LOCATED AT HAND SINKS IN THE BAR. DELIME2. MOLD AND MILDEW ON SURFACE OF STORAGE RACK LOCATED IN THE BAR. CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
|
12/29/2011 | 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: STICKS OF BUTTER STORED AT ROOM TEMPERATURE ON SHELF IN BACK PREP AREA. BUTTER IS CONSIDERED A POTENTIALLY HAZARDOUS FOOD AND SHOULD BE MAINTAINED AT 41 DEGREES F.
- 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: CONTAINERS OF RAW MEAT STORED NEXT TO CONTAINERS OF READY TO EAT FOODS INSIDE REACH IN COOLER ON COOK LINE. STORE READY TO EAT FOODS SEPARATE FROM RAW TO PROTECT FROM CONTAMINATION.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1, CAN OPENER SOILED WITH DRIED FOOD RESIDUE.2. BACK SIDE OF DELI SLICER SOILED WITH DRIED FOOD RESIDUE.3. KITCHEN AID MIXER STORED SOILED WITH DRIED FOOD REDIDUE ON SURFACE.4. BOTTLE OPENER SOILED STORED IN A CONTAINER LOCATED INTHE BAR AREA.5. STORAGE AREAS BELOW COUNTER TOPS SOILED WITH DRIED FOOD RESIDUE ON COOK LINE.
- Utensils - poor repair - calibration
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: 1. LADELS CRACKED ON RIMS LOCATED ON UTENSIL RACK. DISCONTINUE USE OF DAMAGED UTENSILS.2. SAUTE PANS SCRATCHED AND SCORCHED ON COOKING SURFACE. DISCONTINUE USE OF DAMAGED PANS.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD SCRATCHED AND SCORCHED ON SURFACE LOCATED IN THE BAR. RESURFACE OR REPLACE.
Location: 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: SURFACE OF WALL CHIPPED LOCATED ON BACK COOK LINE. RESURFACE WALL.
- 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: THERMOMETER NOT AVAILABLE INSIDE SMALL REACH IN COOLER. PROVIDE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY CALCIUM AND LIME BUILD UP ON FAUCET FIXTURES LOCATED AT HAND SINKS IN THE BAR. DELIME2. MOLD AND MILDEW ON SURFACE OF STORAGE RACK LOCATED IN THE BAR. CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
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12/20/2011 | Routine |
Restaurant representatives - add corrected or new information about HILTON NORTH, 8181 N SHADELAND AVE, Indianapolis, IN »