- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the door gasket on the prep cooler next to the stove.
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: Remove the hand soap and hand towel dispenser at the two bay sink.
|
06/18/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the door gasket on the prep cooler next to the stove.
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: Remove the hand soap and hand towel dispenser at the two bay sink.
|
06/11/2014 | Routine |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Pitcher, fork and scour pad stored in the kitchen hand sink. Do not store any items or equipment in the hand sink.
Location: Kitchen
Equipment: Hand sink
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Employee cell phone stored on top of food containers in the back of the kitchen.
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: No thermometer provided in the reach in cooler in the dish machine area.
Location: Dish machine area
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Men's room hand sink is not secured or sealed. Secure and seal the hand sink to the counter.
Location: Restroom
Equipment: Hand sink
|
01/29/2014 | Routine |
- 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: 1) Duct tape being used to repair hand sink counter top. 2) Duct tape being used to repair the chest freezer lid. Repair surfaces to be smooth and easily cleanable.
Location: Kitchen
Equipment: Hand sink
- 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: 1) Duct tape being used to repair hand sink counter top. 2) Duct tape being used to repair the chest freezer lid. Repair surfaces to be smooth and easily cleanable.
Location: Kitchen
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Shelves beneath the stove observed soiled and covered with aluminum foil. Clean shelves and remove the foil.
Location: Kitchen
Equipment: Stove
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided in the mens or womens restrooms.
Location: Restroom
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: No light shields observed on fixtures over the stove and in the middle of the kitchen. Ensure that all fixtures in the kitchen have the proper light sheilds or shatter resistant bulbs.
Location: Kitchen
|
09/13/2013 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. BARE HAND CONTACT OF COOKED FRIED CHICKEN FOR CARRY OUT ORDER.DO NOT TOUCH READY TO EAT FOOD WITH BARE HANDS. MUST USE GLOVES OR UTENSILS!
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. OBSERVED EMPLOYEE WITH ONE GLOVED HAND AND ON BARE HAND RINSE HANDS IN HAND SINK, DRY WITH PAPER TOWEL, AND CONTINUE WORKING.GLOVES ARE NOT REUSABLE. MUST REMOVE GLOVES AND WASH HANDS PROPERLY THEN PUT ON A NEW PAIR OF GLOVES.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. NO HANDWASHING WHEN PUTTING ON GLOVES FOR ICE CREAM.MUST WASH HANDS WHEN PUTTING GLOVES ON AND WHEN CHANGING GLOVES.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. OBSERVED EMPLOYEE WITH ONE GLOVED HAND AND ONE BARE HAND RINSE HANDS UNDER WATER IN HAND SINK, DRY HANDS, AND CONTINUE WORKING.DISCONTINUE BEHAVIOR. DO NOT WASH HANDS WITH GLOVES ON - THEY ARE NOT REUSABLE. WHEN WASHING HANDS, MUST USE HOT WATER, SOAP, AND DRY WITH PAPER TOWEL.
Location: Kitchen
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 1. ONE CAN OF SKIPJACK CHUNK LIGHT TUNA HEAVILY DENTED IN DRY STORAGE AREA IN BASEMENT.DISCARD. ENSURE ALL FOOD PACKAGING IS IN GOOD CONDITION.
Location: Dry storage
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. TOWEL PLACED OVER COOKED FRIED CHICKEN ON A SHEET TRAY NEAR COOK LINE.TOWELS ARE NOT APPROVED FOOD CONTACT MATERIALS. DISCONTINUE BEHAVIOR.
Location: Cook line
|
07/03/2013 | Non-Illness Complaint Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. BARE HAND CONTACT OF COOKED FRIED CHICKEN FOR CARRY OUT ORDER.DO NOT TOUCH READY TO EAT FOOD WITH BARE HANDS. MUST USE GLOVES OR UTENSILS!
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. OBSERVED EMPLOYEE WITH ONE GLOVED HAND AND ON BARE HAND RINSE HANDS IN HAND SINK, DRY WITH PAPER TOWEL, AND CONTINUE WORKING.GLOVES ARE NOT REUSABLE. MUST REMOVE GLOVES AND WASH HANDS PROPERLY THEN PUT ON A NEW PAIR OF GLOVES.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. NO HANDWASHING WHEN PUTTING ON GLOVES FOR ICE CREAM.MUST WASH HANDS WHEN PUTTING GLOVES ON AND WHEN CHANGING GLOVES.
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. OBSERVED EMPLOYEE WITH ONE GLOVED HAND AND ONE BARE HAND RINSE HANDS UNDER WATER IN HAND SINK, DRY HANDS, AND CONTINUE WORKING.DISCONTINUE BEHAVIOR. DO NOT WASH HANDS WITH GLOVES ON - THEY ARE NOT REUSABLE. WHEN WASHING HANDS, MUST USE HOT WATER, SOAP, AND DRY WITH PAPER TOWEL.
Location: Kitchen
- Packaging integrity
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 1. ONE CAN OF SKIPJACK CHUNK LIGHT TUNA HEAVILY DENTED IN DRY STORAGE AREA IN BASEMENT.DISCARD. ENSURE ALL FOOD PACKAGING IS IN GOOD CONDITION.
Location: Dry storage
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. TOWEL PLACED OVER COOKED FRIED CHICKEN ON A SHEET TRAY NEAR COOK LINE.TOWELS ARE NOT APPROVED FOOD CONTACT MATERIALS. DISCONTINUE BEHAVIOR.
Location: Cook line
|
06/21/2013 | Non-Illness Complaint |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICALS OBSERVED STORED WITH COFFEE AND COFFEE FILTERS ON THE SHELVING IN THE SERVER AREA. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Wait staff area
- 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: SEVERAL ANTS OBSERVED ON THE ICE CREAM FREEZER AND DIPPER WELL. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Dish machine area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FISH OBSERVED STORED ABOVE CONTAINERS OF BROWNIES, DESSERT SAUCES, AND LARGE POT OF LEFTOVER GREEN BEANS IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: CLEAN LINENS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE STORAGE AREA NEAR THE BAR. STORE CLEAN LINENS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Bar
- 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: DUST BUILD-UP OBSERVED IN THE EXHAUST HOOD SYSTEM ABOVE THE DISH MACHINE WHERE THE CLEANED AND SANITIZED DISHWARE EXIT. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND DISHWARE CONTAMINATION.
Location: Dish machine area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: MOLD OBSERVED ON THE INTERIOR METAL PANEL OF THE ICE MACHINE IN THE PREP AREA. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE FOR THE HAND SINK NEAR THE DISH MACHINE. PROVIDE.
Location: Dish machine area
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO QUAT SANITIZER TEST KIT AVAILABLE FOR THE BAR SANITIZER. PROVIDE.
Location: Bar
|
05/01/2013 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICALS OBSERVED STORED WITH COFFEE AND COFFEE FILTERS ON THE SHELVING IN THE SERVER AREA. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Wait staff area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL ANTS OBSERVED ON THE ICE CREAM FREEZER AND DIPPER WELL. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Dish machine area
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FISH OBSERVED STORED ABOVE CONTAINERS OF BROWNIES, DESSERT SAUCES, AND LARGE POT OF LEFTOVER GREEN BEANS IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: CLEAN LINENS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE STORAGE AREA NEAR THE BAR. STORE CLEAN LINENS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Bar
- 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: DUST BUILD-UP OBSERVED IN THE EXHAUST HOOD SYSTEM ABOVE THE DISH MACHINE WHERE THE CLEANED AND SANITIZED DISHWARE EXIT. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND DISHWARE CONTAMINATION.
Location: Dish machine area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: MOLD OBSERVED ON THE INTERIOR METAL PANEL OF THE ICE MACHINE IN THE PREP AREA. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Ice machine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE FOR THE HAND SINK NEAR THE DISH MACHINE. PROVIDE.
Location: Dish machine area
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO QUAT SANITIZER TEST KIT AVAILABLE FOR THE BAR SANITIZER. PROVIDE.
Location: Bar
|
04/24/2013 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: MASHED POTATOES IN THE WALK-IN COOLER MEASURED 47 DEGREES F WHEN THE TEMPERATURE WAS TAKEN AT 11:00 AM. KITCHEN MANAGER STATES PRODUCT WAS PLACED IN THE WALK-IN COOLER AT 11:00 PM THE PREVIOUS NIGHT. COOL FOODS IN SHALLOW PANS AND KEEP UNCOVERED DURING THE COOLING PROCESS TO HELP FACILITATE HEAT TRANSER. DISCARD PRODUCT.
Location: Walk-in cooler
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CANS OF FOAMING CLEANER OBSERVED STORED WITH COFFEE AND FILTERS ON THE SHELVING UNDER THE COFFEE MAKERS. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Wait staff area
- 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: SEVERAL FRUIT FLY LARVAE OBSERVED INSIDE THE SODA GUN HOLSTER AT THE BAR. THOROUGHLY CLEAN AND SANITIZE HOLSTER AND TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Bar
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE OBSERVED DROPPING RAW CHICKEN IN THE FRYERS, REMOVING HER GLOVES, GOING OUTSIDE, THEN COMING BACK INSIDE AND PUTTING ON GLOVES WITHOUT FIRST WASHING HER HANDS. FOOD HANDLERS MUST PROPERLY WASH THEIR HANDS AFTER THEY HAVE BECOME CONTAMINATED AND PRIOR TO DONNING GLOVES.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: BLEACH WATER SOLUTION IN THE PREP AREA MEASURED OVER 200 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. NOTE: 1 CAPFUL OF BLEACH + 1 GALLON OF WATER = 50-100 PPM.
Location: Prep area
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: PROVIDE A CERTIFIED FOOD HANDLER.
- 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) DUST BUILD-UP OBSERVED IN THE FAN GUARD OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE SODA SPRAY OBSERVED ON THE WALL BEHIND THE ICE BIN AT THE BAR. THOROUGHLY CLEAN WALL TO PREVENT PEST ATTRACTION.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) DUST BUILD-UP OBSERVED IN THE FAN GUARD OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE SODA SPRAY OBSERVED ON THE WALL BEHIND THE ICE BIN AT THE BAR. THOROUGHLY CLEAN WALL TO PREVENT PEST ATTRACTION.
Location: Bar
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: EXCESSIVE FOOD DEBRIS BUILD-UP OBSERVED ON THE INTERIOR METAL PANELING WHERE THE PLUNGER IS LOCATED ON THE MAIN DISH MACHINE. CLEAN AND SANITIZE.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK NEAR THE DISH MACHINE OBSERVED NOT FUNCTIONING PROPERLY. REPAIR HAND SINK. NOTE: KITCHEN MANAGER STATES REPAIRS TO BE COMPLETED TODAY.
Location: Dish machine area
Equipment: Hand sink
|
01/03/2013 | Recheck |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: MASHED POTATOES IN THE WALK-IN COOLER MEASURED 47 DEGREES F WHEN THE TEMPERATURE WAS TAKEN AT 11:00 AM. KITCHEN MANAGER STATES PRODUCT WAS PLACED IN THE WALK-IN COOLER AT 11:00 PM THE PREVIOUS NIGHT. COOL FOODS IN SHALLOW PANS AND KEEP UNCOVERED DURING THE COOLING PROCESS TO HELP FACILITATE HEAT TRANSER. DISCARD PRODUCT.
Location: Walk-in cooler
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CANS OF FOAMING CLEANER OBSERVED STORED WITH COFFEE AND FILTERS ON THE SHELVING UNDER THE COFFEE MAKERS. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Wait staff area
- 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: SEVERAL FRUIT FLY LARVAE OBSERVED INSIDE THE SODA GUN HOLSTER AT THE BAR. THOROUGHLY CLEAN AND SANITIZE HOLSTER AND TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Bar
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE OBSERVED DROPPING RAW CHICKEN IN THE FRYERS, REMOVING HER GLOVES, GOING OUTSIDE, THEN COMING BACK INSIDE AND PUTTING ON GLOVES WITHOUT FIRST WASHING HER HANDS. FOOD HANDLERS MUST PROPERLY WASH THEIR HANDS AFTER THEY HAVE BECOME CONTAMINATED AND PRIOR TO DONNING GLOVES.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: BLEACH WATER SOLUTION IN THE PREP AREA MEASURED OVER 200 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. NOTE: 1 CAPFUL OF BLEACH + 1 GALLON OF WATER = 50-100 PPM.
Location: Prep area
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: PROVIDE A CERTIFIED FOOD HANDLER.
- 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) DUST BUILD-UP OBSERVED IN THE FAN GUARD OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE SODA SPRAY OBSERVED ON THE WALL BEHIND THE ICE BIN AT THE BAR. THOROUGHLY CLEAN WALL TO PREVENT PEST ATTRACTION.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) DUST BUILD-UP OBSERVED IN THE FAN GUARD OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE SODA SPRAY OBSERVED ON THE WALL BEHIND THE ICE BIN AT THE BAR. THOROUGHLY CLEAN WALL TO PREVENT PEST ATTRACTION.
Location: Bar
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: EXCESSIVE FOOD DEBRIS BUILD-UP OBSERVED ON THE INTERIOR METAL PANELING WHERE THE PLUNGER IS LOCATED ON THE MAIN DISH MACHINE. CLEAN AND SANITIZE.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK NEAR THE DISH MACHINE OBSERVED NOT FUNCTIONING PROPERLY. REPAIR HAND SINK. NOTE: KITCHEN MANAGER STATES REPAIRS TO BE COMPLETED TODAY.
Location: Dish machine area
Equipment: Hand sink
|
11/14/2012 | Recheck |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: MASHED POTATOES IN THE WALK-IN COOLER MEASURED 47 DEGREES F WHEN THE TEMPERATURE WAS TAKEN AT 11:00 AM. KITCHEN MANAGER STATES PRODUCT WAS PLACED IN THE WALK-IN COOLER AT 11:00 PM THE PREVIOUS NIGHT. COOL FOODS IN SHALLOW PANS AND KEEP UNCOVERED DURING THE COOLING PROCESS TO HELP FACILITATE HEAT TRANSER. DISCARD PRODUCT.
Location: Walk-in cooler
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CANS OF FOAMING CLEANER OBSERVED STORED WITH COFFEE AND FILTERS ON THE SHELVING UNDER THE COFFEE MAKERS. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Wait staff area
- 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: SEVERAL FRUIT FLY LARVAE OBSERVED INSIDE THE SODA GUN HOLSTER AT THE BAR. THOROUGHLY CLEAN AND SANITIZE HOLSTER AND TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Bar
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE OBSERVED DROPPING RAW CHICKEN IN THE FRYERS, REMOVING HER GLOVES, GOING OUTSIDE, THEN COMING BACK INSIDE AND PUTTING ON GLOVES WITHOUT FIRST WASHING HER HANDS. FOOD HANDLERS MUST PROPERLY WASH THEIR HANDS AFTER THEY HAVE BECOME CONTAMINATED AND PRIOR TO DONNING GLOVES.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: BLEACH WATER SOLUTION IN THE PREP AREA MEASURED OVER 200 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. NOTE: 1 CAPFUL OF BLEACH + 1 GALLON OF WATER = 50-100 PPM.
Location: Prep area
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: PROVIDE A CERTIFIED FOOD HANDLER.
- 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) DUST BUILD-UP OBSERVED IN THE FAN GUARD OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE SODA SPRAY OBSERVED ON THE WALL BEHIND THE ICE BIN AT THE BAR. THOROUGHLY CLEAN WALL TO PREVENT PEST ATTRACTION.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) DUST BUILD-UP OBSERVED IN THE FAN GUARD OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE SODA SPRAY OBSERVED ON THE WALL BEHIND THE ICE BIN AT THE BAR. THOROUGHLY CLEAN WALL TO PREVENT PEST ATTRACTION.
Location: Bar
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: EXCESSIVE FOOD DEBRIS BUILD-UP OBSERVED ON THE INTERIOR METAL PANELING WHERE THE PLUNGER IS LOCATED ON THE MAIN DISH MACHINE. CLEAN AND SANITIZE.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK NEAR THE DISH MACHINE OBSERVED NOT FUNCTIONING PROPERLY. REPAIR HAND SINK. NOTE: KITCHEN MANAGER STATES REPAIRS TO BE COMPLETED TODAY.
Location: Dish machine area
Equipment: Hand sink
|
10/17/2012 | Recheck |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: MASHED POTATOES IN THE WALK-IN COOLER MEASURED 47 DEGREES F WHEN THE TEMPERATURE WAS TAKEN AT 11:00 AM. KITCHEN MANAGER STATES PRODUCT WAS PLACED IN THE WALK-IN COOLER AT 11:00 PM THE PREVIOUS NIGHT. COOL FOODS IN SHALLOW PANS AND KEEP UNCOVERED DURING THE COOLING PROCESS TO HELP FACILITATE HEAT TRANSER. DISCARD PRODUCT.
Location: Walk-in cooler
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CANS OF FOAMING CLEANER OBSERVED STORED WITH COFFEE AND FILTERS ON THE SHELVING UNDER THE COFFEE MAKERS. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Wait staff area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL FRUIT FLY LARVAE OBSERVED INSIDE THE SODA GUN HOLSTER AT THE BAR. THOROUGHLY CLEAN AND SANITIZE HOLSTER AND TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Bar
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE OBSERVED DROPPING RAW CHICKEN IN THE FRYERS, REMOVING HER GLOVES, GOING OUTSIDE, THEN COMING BACK INSIDE AND PUTTING ON GLOVES WITHOUT FIRST WASHING HER HANDS. FOOD HANDLERS MUST PROPERLY WASH THEIR HANDS AFTER THEY HAVE BECOME CONTAMINATED AND PRIOR TO DONNING GLOVES.
- 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: BLEACH WATER SOLUTION IN THE PREP AREA MEASURED OVER 200 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. NOTE: 1 CAPFUL OF BLEACH + 1 GALLON OF WATER = 50-100 PPM.
Location: Prep area
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: PROVIDE A CERTIFIED FOOD HANDLER.
- 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) DUST BUILD-UP OBSERVED IN THE FAN GUARD OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE SODA SPRAY OBSERVED ON THE WALL BEHIND THE ICE BIN AT THE BAR. THOROUGHLY CLEAN WALL TO PREVENT PEST ATTRACTION.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) DUST BUILD-UP OBSERVED IN THE FAN GUARD OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE SODA SPRAY OBSERVED ON THE WALL BEHIND THE ICE BIN AT THE BAR. THOROUGHLY CLEAN WALL TO PREVENT PEST ATTRACTION.
Location: Bar
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: EXCESSIVE FOOD DEBRIS BUILD-UP OBSERVED ON THE INTERIOR METAL PANELING WHERE THE PLUNGER IS LOCATED ON THE MAIN DISH MACHINE. CLEAN AND SANITIZE.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK NEAR THE DISH MACHINE OBSERVED NOT FUNCTIONING PROPERLY. REPAIR HAND SINK. NOTE: KITCHEN MANAGER STATES REPAIRS TO BE COMPLETED TODAY.
Location: Dish machine area
Equipment: Hand sink
|
10/11/2012 | Routine |
| No violation noted during this evaluation. | 05/24/2012 | Recheck |
| No violation noted during this evaluation. | 05/22/2012 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Ladels and bucket stored inside hand sink. Please use hand sink for handwashing only.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Please keep personal items (cell phone) stored away from food and food contact surfaces.
Location: Dish machine area
|
12/13/2011 | Routine |
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