- 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: SOUR CREAM 57 DEGREES F. GYRO SAUCE 54 DEGREES F. SOUR CREAM, GYRO SAUCE, CUT TOMATOES AND CUCUMBER NOT BEING HELD ON ICE. ITEMS WERE DISCARDED. ANYTHING USED ON THE COLD TOP WILL NEED TO BE PUT ON ICE AND TEMPERATURES SHOULD BE CHECKED EVERY 2 HOURS.*****REPEAT VIOLATION*****
Location: Service counter
Equipment: Reach 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: CAN OF SPRAY PAINT ON SHELF ABOVE BAGS OF GRITS.
Location: Dry storage
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: CAN OF RAID FLYING INSECT SPRAY ON THE FLOOR IN EMPLOYEE REST ROOM.
Location: Restroom
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: SANITIZER TOO STRONG
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK WITH NO LID OR STRAW ON BOTTOM SHELF NEXT TO STOVE.
Location: Cook line
- Hand sink improper usage (corrected)
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: SLICE OF SAUSAGE IN HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CELL PHONE IN CONTAINER WITH PACKAGES OF SALAD DRESSING. PERSONAL ITEMS SHOULD BE IN A DESIGNATED AREA AWAY FROM FOOD.*****REPEAT VIOLATION*****
Location: Expo line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT IN EMPLOYEE RESTROOM IS DIM.2. THERE ARE BLOWN BULBS IN DINING ROOM.3. BLOWN BULB IN MEN'S RESTROOM.8/26/14THE BULB FOR THE MEN'S RESTROOM IS HERE BUT NOT PUT IN YET.
Location: Restroom
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT IN EMPLOYEE RESTROOM IS DIM.2. THERE ARE BLOWN BULBS IN DINING ROOM.3. BLOWN BULB IN MEN'S RESTROOM.8/26/14THE BULB FOR THE MEN'S RESTROOM IS HERE BUT NOT PUT IN YET.
Location: Dining room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT IN EMPLOYEE RESTROOM IS DIM.2. THERE ARE BLOWN BULBS IN DINING ROOM.3. BLOWN BULB IN MEN'S RESTROOM.8/26/14THE BULB FOR THE MEN'S RESTROOM IS HERE BUT NOT PUT IN YET.
Location: Mens restroom
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: TO GO CONTAINERS STORED OPEN AND NOT INVERTED.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTH ON COUNTER
Location: Expo line
- 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: 1. CARDBOARD LINED ON THE FLOOR OF WALK-IN COOLER.2. CARDBOARD LINED ON SHELVES OF DRY STORAGE.
Location: Walk-in freezer
- 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: 1. CARDBOARD LINED ON THE FLOOR OF WALK-IN COOLER.2. CARDBOARD LINED ON SHELVES OF DRY STORAGE.
Location: Dry storage
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 PAPER TOWEL HOLDER IN KITCHEN BROKEN. PLEASE REPAIR OR REPLACE.2. PAPER TOWEL HOLDER IN EMPLOYEE RESTROOM BROKEN. PLEASE REPAIR OR REPLACE.3. COLD TOP COOLER AT SERVICE COUNTER NOT WORKING. PLEASE REPAIR OR REPLACE.8/26/14FOOD IS NOT BEING HELD IN COLD TOP. THE PLAN IS TO HAVE A NEW ONE SOMETIME NEXT WEEK.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 PAPER TOWEL HOLDER IN KITCHEN BROKEN. PLEASE REPAIR OR REPLACE.2. PAPER TOWEL HOLDER IN EMPLOYEE RESTROOM BROKEN. PLEASE REPAIR OR REPLACE.3. COLD TOP COOLER AT SERVICE COUNTER NOT WORKING. PLEASE REPAIR OR REPLACE.8/26/14FOOD IS NOT BEING HELD IN COLD TOP. THE PLAN IS TO HAVE A NEW ONE SOMETIME NEXT WEEK.
Location: Restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 PAPER TOWEL HOLDER IN KITCHEN BROKEN. PLEASE REPAIR OR REPLACE.2. PAPER TOWEL HOLDER IN EMPLOYEE RESTROOM BROKEN. PLEASE REPAIR OR REPLACE.3. COLD TOP COOLER AT SERVICE COUNTER NOT WORKING. PLEASE REPAIR OR REPLACE.8/26/14FOOD IS NOT BEING HELD IN COLD TOP. THE PLAN IS TO HAVE A NEW ONE SOMETIME NEXT WEEK.
Location: Service counter
Equipment: Cold top
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: CONDENSATION IN WALK IN FREEZER.8/26/14FREEZER WAS CLEANED BUT THERE IS STILL CONDENSATION PRESENT WHICH MEANS THERE IS A PROBLEM WITH THE EQUIPMENT. PLEASE HAVE FREEZER SERVICED.
Location: Walk-in freezer
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP IN EMPLOYEE RESTROOM
Location: Restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS IN EMPLOYEE RESTROOM.
Location: Restroom
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HANDLE FOR COLD WATER MISSING. PLEASE REPAIR.
Location: Service counter
Equipment: Hand sink
|
09/09/2014 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SOUR CREAM 57 DEGREES F. GYRO SAUCE 54 DEGREES F. SOUR CREAM, GYRO SAUCE, CUT TOMATOES AND CUCUMBER NOT BEING HELD ON ICE. ITEMS WERE DISCARDED. ANYTHING USED ON THE COLD TOP WILL NEED TO BE PUT ON ICE AND TEMPERATURES SHOULD BE CHECKED EVERY 2 HOURS.*****REPEAT VIOLATION*****
Location: Service counter
Equipment: Reach 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: CAN OF SPRAY PAINT ON SHELF ABOVE BAGS OF GRITS.
Location: Dry storage
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: CAN OF RAID FLYING INSECT SPRAY ON THE FLOOR IN EMPLOYEE REST ROOM.
Location: Restroom
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: SANITIZER TOO STRONG
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK WITH NO LID OR STRAW ON BOTTOM SHELF NEXT TO STOVE.
Location: Cook line
- Hand sink improper usage (corrected)
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: SLICE OF SAUSAGE IN HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CELL PHONE IN CONTAINER WITH PACKAGES OF SALAD DRESSING. PERSONAL ITEMS SHOULD BE IN A DESIGNATED AREA AWAY FROM FOOD.*****REPEAT VIOLATION*****
Location: Expo line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT IN EMPLOYEE RESTROOM IS DIM.2. THERE ARE BLOWN BULBS IN DINING ROOM.3. BLOWN BULB IN MEN'S RESTROOM.8/26/14THE BULB FOR THE MEN'S RESTROOM IS HERE BUT NOT PUT IN YET.
Location: Restroom
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT IN EMPLOYEE RESTROOM IS DIM.2. THERE ARE BLOWN BULBS IN DINING ROOM.3. BLOWN BULB IN MEN'S RESTROOM.8/26/14THE BULB FOR THE MEN'S RESTROOM IS HERE BUT NOT PUT IN YET.
Location: Dining room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT IN EMPLOYEE RESTROOM IS DIM.2. THERE ARE BLOWN BULBS IN DINING ROOM.3. BLOWN BULB IN MEN'S RESTROOM.8/26/14THE BULB FOR THE MEN'S RESTROOM IS HERE BUT NOT PUT IN YET.
Location: Mens restroom
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: TO GO CONTAINERS STORED OPEN AND NOT INVERTED.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTH ON COUNTER
Location: Expo line
- 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: 1. CARDBOARD LINED ON THE FLOOR OF WALK-IN COOLER.2. CARDBOARD LINED ON SHELVES OF DRY STORAGE.
Location: Walk-in freezer
- 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: 1. CARDBOARD LINED ON THE FLOOR OF WALK-IN COOLER.2. CARDBOARD LINED ON SHELVES OF DRY STORAGE.
Location: Dry storage
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 PAPER TOWEL HOLDER IN KITCHEN BROKEN. PLEASE REPAIR OR REPLACE.2. PAPER TOWEL HOLDER IN EMPLOYEE RESTROOM BROKEN. PLEASE REPAIR OR REPLACE.3. COLD TOP COOLER AT SERVICE COUNTER NOT WORKING. PLEASE REPAIR OR REPLACE.8/26/14FOOD IS NOT BEING HELD IN COLD TOP. THE PLAN IS TO HAVE A NEW ONE SOMETIME NEXT WEEK.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 PAPER TOWEL HOLDER IN KITCHEN BROKEN. PLEASE REPAIR OR REPLACE.2. PAPER TOWEL HOLDER IN EMPLOYEE RESTROOM BROKEN. PLEASE REPAIR OR REPLACE.3. COLD TOP COOLER AT SERVICE COUNTER NOT WORKING. PLEASE REPAIR OR REPLACE.8/26/14FOOD IS NOT BEING HELD IN COLD TOP. THE PLAN IS TO HAVE A NEW ONE SOMETIME NEXT WEEK.
Location: Restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 PAPER TOWEL HOLDER IN KITCHEN BROKEN. PLEASE REPAIR OR REPLACE.2. PAPER TOWEL HOLDER IN EMPLOYEE RESTROOM BROKEN. PLEASE REPAIR OR REPLACE.3. COLD TOP COOLER AT SERVICE COUNTER NOT WORKING. PLEASE REPAIR OR REPLACE.8/26/14FOOD IS NOT BEING HELD IN COLD TOP. THE PLAN IS TO HAVE A NEW ONE SOMETIME NEXT WEEK.
Location: Service counter
Equipment: Cold top
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: CONDENSATION IN WALK IN FREEZER.8/26/14FREEZER WAS CLEANED BUT THERE IS STILL CONDENSATION PRESENT WHICH MEANS THERE IS A PROBLEM WITH THE EQUIPMENT. PLEASE HAVE FREEZER SERVICED.
Location: Walk-in freezer
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP IN EMPLOYEE RESTROOM
Location: Restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS IN EMPLOYEE RESTROOM.
Location: Restroom
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HANDLE FOR COLD WATER MISSING. PLEASE REPAIR.
Location: Service counter
Equipment: Hand sink
|
08/26/2014 | 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: SOUR CREAM 57 DEGREES F. GYRO SAUCE 54 DEGREES F. SOUR CREAM, GYRO SAUCE, CUT TOMATOES AND CUCUMBER NOT BEING HELD ON ICE. ITEMS WERE DISCARDED. ANYTHING USED ON THE COLD TOP WILL NEED TO BE PUT ON ICE AND TEMPERATURES SHOULD BE CHECKED EVERY 2 HOURS.*****REPEAT VIOLATION*****
Location: Service counter
Equipment: Reach 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: CAN OF SPRAY PAINT ON SHELF ABOVE BAGS OF GRITS.
Location: Dry storage
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: CAN OF RAID FLYING INSECT SPRAY ON THE FLOOR IN EMPLOYEE REST ROOM.
Location: Restroom
- Sanitizer criteria (corrected on site)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: SANITIZER TOO STRONG
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK WITH NO LID OR STRAW ON BOTTOM SHELF NEXT TO STOVE.
Location: Cook line
- 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: SLICE OF SAUSAGE IN HAND SINK.
Location: Kitchen
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: CELL PHONE IN CONTAINER WITH PACKAGES OF SALAD DRESSING. PERSONAL ITEMS SHOULD BE IN A DESIGNATED AREA AWAY FROM FOOD.*****REPEAT VIOLATION*****
Location: Expo line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT IN EMPLOYEE RESTROOM IS DIM.2. THERE ARE BLOWN BULBS IN DINING ROOM.3. BLOWN BULB IN MEN'S RESTROOM.
Location: Restroom
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT IN EMPLOYEE RESTROOM IS DIM.2. THERE ARE BLOWN BULBS IN DINING ROOM.3. BLOWN BULB IN MEN'S RESTROOM.
Location: Dining room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT IN EMPLOYEE RESTROOM IS DIM.2. THERE ARE BLOWN BULBS IN DINING ROOM.3. BLOWN BULB IN MEN'S RESTROOM.
Location: Mens restroom
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: TO GO CONTAINERS STORED OPEN AND NOT INVERTED.
Location: Cook line
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTH ON COUNTER
Location: Expo line
- Unapproved non-food contact (corrected on site)
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. CARDBOARD LINED ON THE FLOOR OF WALK-IN COOLER.2. CARDBOARD LINED ON SHELVES OF DRY STORAGE.
Location: Walk-in freezer
- 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. CARDBOARD LINED ON THE FLOOR OF WALK-IN COOLER.2. CARDBOARD LINED ON SHELVES OF DRY STORAGE.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 PAPER TOWEL HOLDER IN KITCHEN BROKEN. PLEASE REPAIR OR REPLACE.2. PAPER TOWEL HOLDER IN EMPLOYEE RESTROOM BROKEN. PLEASE REPAIR OR REPLACE.3. COLD TOP COOLER AT SERVICE COUNTER NOT WORKING. PLEASE REPAIR OR REPLACE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 PAPER TOWEL HOLDER IN KITCHEN BROKEN. PLEASE REPAIR OR REPLACE.2. PAPER TOWEL HOLDER IN EMPLOYEE RESTROOM BROKEN. PLEASE REPAIR OR REPLACE.3. COLD TOP COOLER AT SERVICE COUNTER NOT WORKING. PLEASE REPAIR OR REPLACE.
Location: Restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 PAPER TOWEL HOLDER IN KITCHEN BROKEN. PLEASE REPAIR OR REPLACE.2. PAPER TOWEL HOLDER IN EMPLOYEE RESTROOM BROKEN. PLEASE REPAIR OR REPLACE.3. COLD TOP COOLER AT SERVICE COUNTER NOT WORKING. PLEASE REPAIR OR REPLACE.
Location: Service counter
Equipment: Cold top
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: CONDENSATION IN WALK IN FREEZER.
Location: Walk-in freezer
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP IN EMPLOYEE RESTROOM
Location: Restroom
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS IN EMPLOYEE RESTROOM.
Location: Restroom
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HANDLE FOR COLD WATER MISSING. PLEASE REPAIR.
Location: Service counter
Equipment: Hand sink
|
08/19/2014 | 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) Cheese slices stored on top of the cold top cooler pans. Store potentially hazardous foods in pans that are down in the cold top. 2) Cans of whipped cream stored in the display cooler on the service counter. This cooler does not hold food at 41 degrees or below and must only be used to store display only items and non potentially hazardous foods.
Location: Kitchen
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: 1) Cheese slices stored on top of the cold top cooler pans. Store potentially hazardous foods in pans that are down in the cold top. 2) Cans of whipped cream stored in the display cooler on the service counter. This cooler does not hold food at 41 degrees or below and must only be used to store display only items and non potentially hazardous foods.
Location: Service counter
Equipment: Reach in cooler
- 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 shell eggs stored over ham in the cook line cold top cooler. Store raw eggs below other ready to eat foods.
Location: Cook line
Equipment: Cold top
- Hand sink improper usage (corrected)
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: Green scour pad stored in the service counter hand sink. Do not store any items in the hand sinks.
Location: Service counter
Equipment: Hand sink
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Employee jackets observed hanging from the wire racks holding dry storage foods. Keep employee jackets away from food items.
Location: Dry storage
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Missing cove tiles by the walk in cooler door. Replace cove tiles.
Location: Walk-in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 2-bay sink is not fixed and sealed to the wall. Resecure and reseal sink to the wall.
Location: Kitchen
Equipment: 2-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the deep fryer and the flat grill are soiled with grease and food debris. Clean the sides and beneath the equipment.
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the deep fryer and the flat grill are soiled with grease and food debris. Clean the sides and beneath the equipment.
Location: Cook line
Equipment: Flat grill
|
01/22/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Cheese slices stored on top of the cold top cooler pans. Store potentially hazardous foods in pans that are down in the cold top. 2) Cans of whipped cream stored in the display cooler on the service counter. This cooler does not hold food at 41 degrees or below and must only be used to store display only items and non potentially hazardous foods.
Location: Kitchen
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Cheese slices stored on top of the cold top cooler pans. Store potentially hazardous foods in pans that are down in the cold top. 2) Cans of whipped cream stored in the display cooler on the service counter. This cooler does not hold food at 41 degrees or below and must only be used to store display only items and non potentially hazardous foods.
Location: Service counter
Equipment: Reach 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: Raw shell eggs stored over ham in the cook line cold top cooler. Store raw eggs below other ready to eat foods.
Location: Cook line
Equipment: Cold top
- 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: Green scour pad stored in the service counter hand sink. Do not store any items in the hand sinks.
Location: Service counter
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: Employee jackets observed hanging from the wire racks holding dry storage foods. Keep employee jackets away from food items.
Location: Dry storage
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Missing cove tiles by the walk in cooler door. Replace cove tiles.
Location: Walk-in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 2-bay sink is not fixed and sealed to the wall. Resecure and reseal sink to the wall.
Location: Kitchen
Equipment: 2-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the deep fryer and the flat grill are soiled with grease and food debris. Clean the sides and beneath the equipment.
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the deep fryer and the flat grill are soiled with grease and food debris. Clean the sides and beneath the equipment.
Location: Cook line
Equipment: Flat grill
|
01/14/2014 | 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: Cook line cold top cooler was not holding food at 41 degrees F or below. Sausage and peppers mix held at 46 degrees F.Ham held at 47 degrees F. Shredded Cheese at 48 degrees F. Keep cold top lid closed and monitor the thermostat setting to ensure that food is held at 41 degrees or below.
Location: Cook line
Equipment: Cold top
- 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: Unlabeled spray bottle of chemical stored near the dish machine. Label all chemical spray bottles.
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: 1) Raw eggs stored over ready to eat foods on the cold top cooler. 2) Raw eggs stored over bottles of ketchup in the walk in cooler. Store raw eggs below all other ready to eat foods.
Location: Cook line
Equipment: Cold top
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1) Raw eggs stored over ready to eat foods on the cold top cooler. 2) Raw eggs stored over bottles of ketchup in the walk in cooler. Store raw eggs below all other ready to eat foods.
Location: Kitchen
Equipment: 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.
Comments: In place chemical sanitizer bucket was not at the proper concentration. Use test strips to ensure sanitizer is at the proper concentration.
Location: Kitchen
Equipment: Prep table
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ServSafe certificate is expired. Manager states owners son has a valid certificate and will provide a copy at the recheck date.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Reseal the back edge of the 2-bay sink.
Location: Kitchen
Equipment: 2-bay
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Crates and buckets of frozen food stored on the floor in the walk in freezer. Store all food items at least 6 inches above the floor.
Location: Kitchen
Equipment: Walk in freezer
|
08/02/2013 | 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: Cook line cold top cooler was not holding food at 41 degrees F or below. Sausage and peppers mix held at 46 degrees F.Ham held at 47 degrees F. Shredded Cheese at 48 degrees F. Keep cold top lid closed and monitor the thermostat setting to ensure that food is held at 41 degrees or below.
Location: Cook line
Equipment: Cold top
- 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 of chemical stored near the dish machine. Label all chemical spray bottles.
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: 1) Raw eggs stored over ready to eat foods on the cold top cooler. 2) Raw eggs stored over bottles of ketchup in the walk in cooler. Store raw eggs below all other ready to eat foods.
Location: Cook line
Equipment: Cold top
- 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) Raw eggs stored over ready to eat foods on the cold top cooler. 2) Raw eggs stored over bottles of ketchup in the walk in cooler. Store raw eggs below all other ready to eat foods.
Location: Kitchen
Equipment: Walk in cooler
- 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: In place chemical sanitizer bucket was not at the proper concentration. Use test strips to ensure sanitizer is at the proper concentration.
Location: Kitchen
Equipment: Prep table
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ServSafe certificate is expired. Manager states owners son has a valid certificate and will provide a copy at the recheck date.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Reseal the back edge of the 2-bay sink.
Location: Kitchen
Equipment: 2-bay
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Crates and buckets of frozen food stored on the floor in the walk in freezer. Store all food items at least 6 inches above the floor.
Location: Kitchen
Equipment: Walk in freezer
|
07/26/2013 | 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: THE CO2 TANKS ARE UNRESTRAINED. PLEASE USE THE CHAIN IN PLACE TO RESTRAIN THE TANKS.THE TANKS ARE RESTRAINED.
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: THERE ARE EGGS STORED OUT OF THE COOLER ON THE COOK LINE. COOK STATES EGGS HAVE ONLY BEEN OUT FOR 30 MINUTES. I EXPLAINED THAT THEY NEED TO MARK THE EGGS WITH A TIME TO DISCARD WHEN PULLING THEM FROM THE COOLER.EGGS WERE STORED IN THE COLD TOP AT THIS INSPECTION, BUT MANAGER SAYS DURING PEAK HOURS WHEN EGGS ARE STORED NEXT TO GRILL THEY MARK TIME PULLED FROM COOLER.
Location: Cook line
- 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 COLD TOP IN THE COOK LINE HAS A PRODUCT TEMP OF 45.6 DGREES F. PLEASE ADJUST COOLER SO PRODUCT WILL MAINTAIN PROPER TEMP OF 41 DEGREES OR BELOW. SETTING WAS ON 1 OWNER ADJUSTED SO PRODUCT WAS UNDER 41 BEFORE I LEFT.THE COLD TOP WAS AT PROPER TEMP DURING INSPECTION. I DID RECOMMEND THAT THEY CLOSE THE LID AS MUCH AS POSSIBLE THOUGH.
Location: Kitchen
Equipment: Cold top
- 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: THERE ARE CHEMICALS STORED IMPROPERLY IN THE FOLLOWING AREAS:(1) UTILITY ROOM (CLEANER IN BOX WITH CUPS)(2) 3-BAY AREA CHEMICALS OVER SERVING WAREPLEASE STORE CHEMICALS SEPERATE AND BELOW FOOD, UTENSILS, AND FOOD PREP AREAS.ALL CHEMICALS ARE STORED PROPERLY.
Location: Utility room
- 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: THERE ARE CHEMICALS STORED IMPROPERLY IN THE FOLLOWING AREAS:(1) UTILITY ROOM (CLEANER IN BOX WITH CUPS)(2) 3-BAY AREA CHEMICALS OVER SERVING WAREPLEASE STORE CHEMICALS SEPERATE AND BELOW FOOD, UTENSILS, AND FOOD PREP AREAS.ALL CHEMICALS ARE STORED PROPERLY.
Location: Three bay 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: THERE IS RAW PRODUCT (BACON AND EGGS) STORED OVER READY TO EAT PRODUCT IN THE WALK-IN COOLER. PLEASE DO NOT STORE ANY READY TO EAT PRODUCT UNDER RAW PRODUCT.THE BACON AND EGGS ARE STORED ON THE BOTTOM SHELVING.
Location: Walk-in cooler
- Hand sink improper usage (corrected)
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: THERE IS A SCOURING PAD STORED IN THE HAND SINK (WAS USED TO CLEAN COUNTERS). PLEASE DO NOT STORE ANYTHING IN, OR USE THE HAND SINK FOR ANYTHING OTHER THAN WASHING HANDS.THE HAND SINK IS USED FOR HAND WASHING ONLY.
Location: Service counter
Equipment: Hand sink
- 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: THERE ARE MULTIPLE BULK CONTAINERS THROUGHOUT ESTABLISHMENT WITH NO LABELS. PLEASE LABEL ALL BULK CONTAINERS.ALL BULK CONTAINERS ARE LABELED.
Location: Service counter
- 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: THERE ARE MULTIPLE BULK CONTAINERS THROUGHOUT ESTABLISHMENT WITH NO LABELS. PLEASE LABEL ALL BULK CONTAINERS.ALL BULK CONTAINERS ARE LABELED.
Location: Kitchen (back)
- 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: THERE ARE MULTIPLE BULK CONTAINERS THROUGHOUT ESTABLISHMENT WITH NO LABELS. PLEASE LABEL ALL BULK CONTAINERS.ALL BULK CONTAINERS ARE LABELED.
Location: Kitchen (front)
- 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: THE FOLLOWING AREAS HAVE CARDBOARD USED TO LINE SHELVES:(1) 3-BAY AREA(2) WALK-IN COOLERPLEASE DISCARD CARDBOARD AND REPLACE WITH APPROVED MATERIAL.ALL CARDBOARD HAS BEEN REMOVED.
Location: Three bay area
- 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: THE FOLLOWING AREAS HAVE CARDBOARD USED TO LINE SHELVES:(1) 3-BAY AREA(2) WALK-IN COOLERPLEASE DISCARD CARDBOARD AND REPLACE WITH APPROVED MATERIAL.ALL CARDBOARD HAS BEEN REMOVED.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE FOLLOWING UNITS ARE IN NEED OF REPAIR:(1) DISPLAY COOLER AT SERVICE COUNTER (NOT HOLDING TEMP), NOT USED TO HOLD COLD FOOD ONLY DISPLAY. OKAY TO USE AS DISPLAY BUT DO NOT KEEP ANYTHING THAT NEEDS TO BE REFRIGERATED IN IT UNTIL IT IS REPAIRED.(2) WALK-IN COOLER, THE VENT IS DRIPPING WATER. PLEASE HAVE PROFESSIONAL REPAIR.(3) WALK-IN FREEZER HAS MAJOR ICE BUILD-UP UNDER VENT. PLEASE HAVE PROFESSIONAL REPAIR.(1) THE DISPLAY COOLER IS GOING TO BE USED FOR DISPLAY PURPOSES ONLY, NOT AS A COOLER.(2) WALK-IN COOLER NO LONGER DRIPS FROM VENT, THE DRAIN LINE WAS UNCLOGGED.(3) WALK-IN FREEZER DOES NOT ICE-UP, DRAIN LINE WAS UNCLOGGED.
Location: Service counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE FOLLOWING UNITS ARE IN NEED OF REPAIR:(1) DISPLAY COOLER AT SERVICE COUNTER (NOT HOLDING TEMP), NOT USED TO HOLD COLD FOOD ONLY DISPLAY. OKAY TO USE AS DISPLAY BUT DO NOT KEEP ANYTHING THAT NEEDS TO BE REFRIGERATED IN IT UNTIL IT IS REPAIRED.(2) WALK-IN COOLER, THE VENT IS DRIPPING WATER. PLEASE HAVE PROFESSIONAL REPAIR.(3) WALK-IN FREEZER HAS MAJOR ICE BUILD-UP UNDER VENT. PLEASE HAVE PROFESSIONAL REPAIR.(1) THE DISPLAY COOLER IS GOING TO BE USED FOR DISPLAY PURPOSES ONLY, NOT AS A COOLER.(2) WALK-IN COOLER NO LONGER DRIPS FROM VENT, THE DRAIN LINE WAS UNCLOGGED.(3) WALK-IN FREEZER DOES NOT ICE-UP, DRAIN LINE WAS UNCLOGGED.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE FOLLOWING UNITS ARE IN NEED OF REPAIR:(1) DISPLAY COOLER AT SERVICE COUNTER (NOT HOLDING TEMP), NOT USED TO HOLD COLD FOOD ONLY DISPLAY. OKAY TO USE AS DISPLAY BUT DO NOT KEEP ANYTHING THAT NEEDS TO BE REFRIGERATED IN IT UNTIL IT IS REPAIRED.(2) WALK-IN COOLER, THE VENT IS DRIPPING WATER. PLEASE HAVE PROFESSIONAL REPAIR.(3) WALK-IN FREEZER HAS MAJOR ICE BUILD-UP UNDER VENT. PLEASE HAVE PROFESSIONAL REPAIR.(1) THE DISPLAY COOLER IS GOING TO BE USED FOR DISPLAY PURPOSES ONLY, NOT AS A COOLER.(2) WALK-IN COOLER NO LONGER DRIPS FROM VENT, THE DRAIN LINE WAS UNCLOGGED.(3) WALK-IN FREEZER DOES NOT ICE-UP, DRAIN LINE WAS UNCLOGGED.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: THERE IS FOOD PRODUCT STORED ON THE FLOOR IN THE FOLLOWING AREAS:(1) DRY STOCK ROOM(2) WALK-IN FREEZERPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.ALL FOOD IS STORED UP OFF OF THE FLOOR.
Location: Dry storage
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: THERE IS FOOD PRODUCT STORED ON THE FLOOR IN THE FOLLOWING AREAS:(1) DRY STOCK ROOM(2) WALK-IN FREEZERPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.ALL FOOD IS STORED UP OFF OF THE FLOOR.
Location: Walk-in freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: THERE ARE MULTIPLE FOOD PRODUCT CONTAINERS UNCOVERED IN THE FOLLOWING AREAS:(1) DRY STOCK ROOM(2) WALK-IN FREEZERPLEASE COVER ALL FOOD PRODUCT.ALL FOOD PRODUCT IS COVERED.
Location: Dry storage
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: THERE ARE MULTIPLE FOOD PRODUCT CONTAINERS UNCOVERED IN THE FOLLOWING AREAS:(1) DRY STOCK ROOM(2) WALK-IN FREEZERPLEASE COVER ALL FOOD PRODUCT.ALL FOOD PRODUCT IS COVERED.
Location: Walk-in freezer
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE FOLLOWING RESTROOMS DO NOT PROVIDED A COVERED TRASH CAN:(1) WOMEN'S RESTROOM(2) EMPLOYEE RESTROOMPLEASE PROVIDE A COVERED TRASH CAN IN THESE RESTROOMS.A COVERED TRASH CAN HAS BEEN PROVIDED IN BOTH BATHROOMS.
Location: Womens restroom
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE FOLLOWING RESTROOMS DO NOT PROVIDED A COVERED TRASH CAN:(1) WOMEN'S RESTROOM(2) EMPLOYEE RESTROOMPLEASE PROVIDE A COVERED TRASH CAN IN THESE RESTROOMS.A COVERED TRASH CAN HAS BEEN PROVIDED IN BOTH BATHROOMS.
Location: Emp restroom
|
01/15/2013 | 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: THE CO2 TANKS ARE UNRESTRAINED. PLEASE USE THE CHAIN IN PLACE TO RESTRAIN THE TANKS.
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: THERE ARE EGGS STORED OUT OF THE COOLER ON THE COOK LINE. COOK STATES EGGS HAVE ONLY BEEN OUT FOR 30 MINUTES. I EXPLAINED THAT THEY NEED TO MARK THE EGGS WITH A TIME TO DISCARD WHEN PULLING THEM FROM THE COOLER.
Location: Cook line
- 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: THE COLD TOP IN THE COOK LINE HAS A PRODUCT TEMP OF 45.6 DGREES F. PLEASE ADJUST COOLER SO PRODUCT WILL MAINTAIN PROPER TEMP OF 41 DEGREES OR BELOW. SETTING WAS ON 1 OWNER ADJUSTED SO PRODUCT WAS UNDER 41 BEFORE I LEFT.
Location: Kitchen
Equipment: Cold top
- 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: THERE ARE CHEMICALS STORED IMPROPERLY IN THE FOLLOWING AREAS:(1) UTILITY ROOM (CLEANER IN BOX WITH CUPS)(2) 3-BAY AREA CHEMICALS OVER SERVING WAREPLEASE STORE CHEMICALS SEPERATE AND BELOW FOOD, UTENSILS, AND FOOD PREP AREAS.
Location: Utility room
- 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: THERE ARE CHEMICALS STORED IMPROPERLY IN THE FOLLOWING AREAS:(1) UTILITY ROOM (CLEANER IN BOX WITH CUPS)(2) 3-BAY AREA CHEMICALS OVER SERVING WAREPLEASE STORE CHEMICALS SEPERATE AND BELOW FOOD, UTENSILS, AND FOOD PREP AREAS.
Location: Three bay 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: THERE IS RAW PRODUCT (BACON AND EGGS) STORED OVER READY TO EAT PRODUCT IN THE WALK-IN COOLER. PLEASE DO NOT STORE ANY READY TO EAT PRODUCT UNDER RAW PRODUCT.
Location: Walk-in cooler
- 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: THERE IS A SCOURING PAD STORED IN THE HAND SINK (WAS USED TO CLEAN COUNTERS). PLEASE DO NOT STORE ANYTHING IN, OR USE THE HAND SINK FOR ANYTHING OTHER THAN WASHING HANDS.
Location: Service counter
Equipment: Hand sink
- 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: THERE ARE MULTIPLE BULK CONTAINERS THROUGHOUT ESTABLISHMENT WITH NO LABELS. PLEASE LABEL ALL BULK CONTAINERS.
Location: Service counter
- 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: THERE ARE MULTIPLE BULK CONTAINERS THROUGHOUT ESTABLISHMENT WITH NO LABELS. PLEASE LABEL ALL BULK CONTAINERS.
Location: Kitchen (back)
- 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: THERE ARE MULTIPLE BULK CONTAINERS THROUGHOUT ESTABLISHMENT WITH NO LABELS. PLEASE LABEL ALL BULK CONTAINERS.
Location: Kitchen (front)
- Unapproved non-food contact (corrected on site)
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: THE FOLLOWING AREAS HAVE CARDBOARD USED TO LINE SHELVES:(1) 3-BAY AREA(2) WALK-IN COOLERPLEASE DISCARD CARDBOARD AND REPLACE WITH APPROVED MATERIAL.
Location: Three bay area
- 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: THE FOLLOWING AREAS HAVE CARDBOARD USED TO LINE SHELVES:(1) 3-BAY AREA(2) WALK-IN COOLERPLEASE DISCARD CARDBOARD AND REPLACE WITH APPROVED MATERIAL.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE FOLLOWING UNITS ARE IN NEED OF REPAIR:(1) DISPLAY COOLER AT SERVICE COUNTER (NOT HOLDING TEMP), NOT USED TO HOLD COLD FOOD ONLY DISPLAY. OKAY TO USE AS DISPLAY BUT DO NOT KEEP ANYTHING THAT NEEDS TO BE REFRIGERATED IN IT UNTIL IT IS REPAIRED.(2) WALK-IN COOLER, THE VENT IS DRIPPING WATER. PLEASE HAVE PROFESSIONAL REPAIR.(3) WALK-IN FREEZER HAS MAJOR ICE BUILD-UP UNDER VENT. PLEASE HAVE PROFESSIONAL REPAIR.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE FOLLOWING UNITS ARE IN NEED OF REPAIR:(1) DISPLAY COOLER AT SERVICE COUNTER (NOT HOLDING TEMP), NOT USED TO HOLD COLD FOOD ONLY DISPLAY. OKAY TO USE AS DISPLAY BUT DO NOT KEEP ANYTHING THAT NEEDS TO BE REFRIGERATED IN IT UNTIL IT IS REPAIRED.(2) WALK-IN COOLER, THE VENT IS DRIPPING WATER. PLEASE HAVE PROFESSIONAL REPAIR.(3) WALK-IN FREEZER HAS MAJOR ICE BUILD-UP UNDER VENT. PLEASE HAVE PROFESSIONAL REPAIR.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE FOLLOWING UNITS ARE IN NEED OF REPAIR:(1) DISPLAY COOLER AT SERVICE COUNTER (NOT HOLDING TEMP), NOT USED TO HOLD COLD FOOD ONLY DISPLAY. OKAY TO USE AS DISPLAY BUT DO NOT KEEP ANYTHING THAT NEEDS TO BE REFRIGERATED IN IT UNTIL IT IS REPAIRED.(2) WALK-IN COOLER, THE VENT IS DRIPPING WATER. PLEASE HAVE PROFESSIONAL REPAIR.(3) WALK-IN FREEZER HAS MAJOR ICE BUILD-UP UNDER VENT. PLEASE HAVE PROFESSIONAL REPAIR.
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: THERE IS FOOD PRODUCT STORED ON THE FLOOR IN THE FOLLOWING AREAS:(1) DRY STOCK ROOM(2) WALK-IN FREEZERPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.
Location: Dry storage
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: THERE IS FOOD PRODUCT STORED ON THE FLOOR IN THE FOLLOWING AREAS:(1) DRY STOCK ROOM(2) WALK-IN FREEZERPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.
Location: Walk-in freezer
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: THERE ARE MULTIPLE FOOD PRODUCT CONTAINERS UNCOVERED IN THE FOLLOWING AREAS:(1) DRY STOCK ROOM(2) WALK-IN FREEZERPLEASE COVER ALL FOOD PRODUCT.
Location: Dry storage
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: THERE ARE MULTIPLE FOOD PRODUCT CONTAINERS UNCOVERED IN THE FOLLOWING AREAS:(1) DRY STOCK ROOM(2) WALK-IN FREEZERPLEASE COVER ALL FOOD PRODUCT.
Location: Walk-in freezer
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE FOLLOWING RESTROOMS DO NOT PROVIDED A COVERED TRASH CAN:(1) WOMEN'S RESTROOM(2) EMPLOYEE RESTROOMPLEASE PROVIDE A COVERED TRASH CAN IN THESE RESTROOMS.
Location: Womens restroom
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE FOLLOWING RESTROOMS DO NOT PROVIDED A COVERED TRASH CAN:(1) WOMEN'S RESTROOM(2) EMPLOYEE RESTROOMPLEASE PROVIDE A COVERED TRASH CAN IN THESE RESTROOMS.
Location: Emp restroom
|
01/08/2013 | 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: Restrain all CO2 tanks.
- 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. Tahziki sauce and sour cream in front prep top cooler at 52.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. On follow up inspection 4-25-2012 Sour cream and coleslaw in front prep top cooler at 50-64 deg F. Disposed of at time of inspection. Repair to hold at 41 deg F or below. 2. Large line prep top cooler holding suasage at 47 deg F. Repair to hold all foods at 41 deg F or below. Use metal pans for potentially hazardous foods. On follow up inspection 4-25-2012 cooked sausage at 49 deg F. Repair to hold at 41 deg F or below. Make sure proper cooling is done with cooked products. 3. Cut melon in small line prep top at 49 deg F. Repair to hold foods at 41 deg F or below. On follow up inspection 4-25-2012 cut melon at 45.5 deg F. Hold at 41 deg F or below.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee eating in back kitchen. Discontinue. Please eat in approved areas.
Location: Kitchen (back)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet broken on 3 bay sink. Repair/replace.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Make sure to set up 3 bay sink to WASH->RINSE->SANITIZE->AIR DRY.
Location: Kitchen
- 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: Re-using sour cream containers for hot foods. Discontinue. Use approved NSF equipment.
Location: Kitchen
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gap at bottom of side door in dish area. Provide door sweep.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counters. Please store in approved strength sanitizer solution.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Cool foods in shaloow pans (2 inches) or less from 135 deg F to 70 deg F in 2 hours or dispose of food. Cool from 70 deg F to 41 deg F or below in additional 4 hours or dispose of food.
Location: Walk-in cooler
- 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: 1. Remove foil/plastic wrap card board from front prep top cooler. 2. Remove foil covered card board by soda unit.3. Remove wood blocks below stand white freezer. Provide casters or non absorbent legs/supports if needed. 4. Card board lining floors in walk in cooler and walk in freezer. Remove.5. Remove foil from stove and clean as needed.
Location: Kitchen (front)
- 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: 1. Remove foil/plastic wrap card board from front prep top cooler. 2. Remove foil covered card board by soda unit.3. Remove wood blocks below stand white freezer. Provide casters or non absorbent legs/supports if needed. 4. Card board lining floors in walk in cooler and walk in freezer. Remove.5. Remove foil from stove and clean as needed.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Thaw stand freezer. 2. Ice build up in walk in freezer. Remove ice and repair.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Box of chips and bag of onions on the floor. Store 6 inches off the floor.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at back kitchen hand sink. Provide so employees can wash hands properly.
Location: Kitchen
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: Front hand sink is draining slowly. Please repair to drain freely.
Location: Kitchen
|
05/17/2012 | 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 ...
Comments: Restrain all CO2 tanks.
- 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. Tahziki sauce and sour cream in front prep top cooler at 52.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. On follow up inspection 4-25-2012 Sour cream and coleslaw in front prep top cooler at 50-64 deg F. Disposed of at time of inspection. Repair to hold at 41 deg F or below. 2. Large line prep top cooler holding suasage at 47 deg F. Repair to hold all foods at 41 deg F or below. Use metal pans for potentially hazardous foods. On follow up inspection 4-25-2012 cooked sausage at 49 deg F. Repair to hold at 41 deg F or below. Make sure proper cooling is done with cooked products. 3. Cut melon in small line prep top at 49 deg F. Repair to hold foods at 41 deg F or below. On follow up inspection 4-25-2012 cut melon at 45.5 deg F. Hold at 41 deg F or below.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee eating in back kitchen. Discontinue. Please eat in approved areas.
Location: Kitchen (back)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet broken on 3 bay sink. Repair/replace.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Make sure to set up 3 bay sink to WASH->RINSE->SANITIZE->AIR DRY.
Location: Kitchen
- 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: Re-using sour cream containers for hot foods. Discontinue. Use approved NSF equipment.
Location: Kitchen
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gap at bottom of side door in dish area. Provide door sweep.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counters. Please store in approved strength sanitizer solution.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Cool foods in shaloow pans (2 inches) or less from 135 deg F to 70 deg F in 2 hours or dispose of food. Cool from 70 deg F to 41 deg F or below in additional 4 hours or dispose of food.
Location: Walk-in cooler
- 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: 1. Remove foil/plastic wrap card board from front prep top cooler. 2. Remove foil covered card board by soda unit.3. Remove wood blocks below stand white freezer. Provide casters or non absorbent legs/supports if needed. 4. Card board lining floors in walk in cooler and walk in freezer. Remove.5. Remove foil from stove and clean as needed.
Location: Kitchen (front)
- 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: 1. Remove foil/plastic wrap card board from front prep top cooler. 2. Remove foil covered card board by soda unit.3. Remove wood blocks below stand white freezer. Provide casters or non absorbent legs/supports if needed. 4. Card board lining floors in walk in cooler and walk in freezer. Remove.5. Remove foil from stove and clean as needed.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Thaw stand freezer. 2. Ice build up in walk in freezer. Remove ice and repair.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Box of chips and bag of onions on the floor. Store 6 inches off the floor.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at back kitchen hand sink. Provide so employees can wash hands properly.
Location: Kitchen
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: Front hand sink is draining slowly. Please repair to drain freely.
Location: Kitchen
|
05/10/2012 | 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 ...
Comments: Restrain all CO2 tanks.
- 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. Tahziki sauce and sour cream in front prep top cooler at 52.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. On follow up inspection 4-25-2012 Sour cream and coleslaw in front prep top cooler at 50-64 deg F. Disposed of at time of inspection. Repair to hold at 41 deg F or below. 2. Large line prep top cooler holding suasage at 47 deg F. Repair to hold all foods at 41 deg F or below. Use metal pans for potentially hazardous foods. On follow up inspection 4-25-2012 cooked sausage at 49 deg F. Repair to hold at 41 deg F or below. Make sure proper cooling is done with cooked products. 3. Cut melon in small line prep top at 49 deg F. Repair to hold foods at 41 deg F or below. On follow up inspection 4-25-2012 cut melon at 45.5 deg F. Hold at 41 deg F or below.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee eating in back kitchen. Discontinue. Please eat in approved areas.
Location: Kitchen (back)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet broken on 3 bay sink. Repair/replace.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Make sure to set up 3 bay sink to WASH->RINSE->SANITIZE->AIR DRY.
Location: Kitchen
- 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. Dispose of all egg crates after eggs are used. 2. Re-using sour cream containers for hot foods. Discontinue. Use approved NSF equipment.
Location: Kitchen
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gap at bottom of side door in dish area. Provide door sweep.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counters. Please store in approved strength sanitizer solution.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Cool foods in shaloow pans (2 inches) or less from 135 deg F to 70 deg F in 2 hours or dispose of food. Cool from 70 deg F to 41 deg F or below in additional 4 hours or dispose of food.
Location: Walk-in cooler
- 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: 1. Remove foil/plastic wrap card board from front prep top cooler. 2. Remove foil covered card board by soda unit.3. Remove wood blocks below stand white freezer. Provide casters or non absorbent legs/supports if needed. 4. Card board lining floors in walk in cooler and walk in freezer. Remove.5. Remove foil from stove and clean as needed.
Location: Kitchen (front)
- 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: 1. Remove foil/plastic wrap card board from front prep top cooler. 2. Remove foil covered card board by soda unit.3. Remove wood blocks below stand white freezer. Provide casters or non absorbent legs/supports if needed. 4. Card board lining floors in walk in cooler and walk in freezer. Remove.5. Remove foil from stove and clean as needed.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Thaw stand freezer. 2. Ice build up in walk in freezer. Remove ice and repair.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Box of chips and bag of onions on the floor. Store 6 inches off the floor.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at back kitchen hand sink. Provide so employees can wash hands properly.
Location: Kitchen
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: Front hand sink is draining slowly. Please repair to drain freely.
Location: Kitchen
|
05/02/2012 | 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 ...
Comments: Restrain all CO2 tanks.
- 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. Tahziki sauce and sour cream in front prep top cooler at 52.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. On follow up inspection 4-25-2012 Sour cream and coleslaw in front prep top cooler at 50-64 deg F. Disposed of at time of inspection. Repair to hold at 41 deg F or below. 2. Large line prep top cooler holding suasage at 47 deg F. Repair to hold all foods at 41 deg F or below. Use metal pans for potentially hazardous foods. On follow up inspection 4-25-2012 cooked sausage at 49 deg F. Repair to hold at 41 deg F or below. Make sure proper cooling is done with cooked products. 3. Cut melon in small line prep top at 49 deg F. Repair to hold foods at 41 deg F or below. On follow up inspection 4-25-2012 cut melon at 45.5 deg F. Hold at 41 deg F or below.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee eating in back kitchen. Discontinue. Please eat in approved areas.
Location: Kitchen (back)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet broken on 3 bay sink. Repair/replace.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Make sure to set up 3 bay sink to WASH->RINSE->SANITIZE->AIR DRY.
Location: Kitchen
- 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. Dispose of all egg crates after eggs are used. 2. Re-using sour cream containers for hot foods. Discontinue. Use approved NSF equipment.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gap at bottom of side door in dish area. Provide door sweep.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counters. Please store in approved strength sanitizer solution.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Cool foods in shaloow pans (2 inches) or less from 135 deg F to 70 deg F in 2 hours or dispose of food. Cool from 70 deg F to 41 deg F or below in additional 4 hours or dispose of food.
Location: Walk-in cooler
- 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: 1. Remove foil/plastic wrap card board from front prep top cooler. 2. Remove foil covered card board by soda unit.3. Remove wood blocks below stand white freezer. Provide casters or non absorbent legs/supports if needed. 4. Card board lining floors in walk in cooler and walk in freezer. Remove.5. Remove foil from stove and clean as needed.
Location: Kitchen (front)
- 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: 1. Remove foil/plastic wrap card board from front prep top cooler. 2. Remove foil covered card board by soda unit.3. Remove wood blocks below stand white freezer. Provide casters or non absorbent legs/supports if needed. 4. Card board lining floors in walk in cooler and walk in freezer. Remove.5. Remove foil from stove and clean as needed.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Thaw stand freezer. 2. Ice build up in walk in freezer. Remove ice and repair.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Box of chips and bag of onions on the floor. Store 6 inches off the floor.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at back kitchen hand sink. Provide so employees can wash hands properly.
Location: Kitchen
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: Front hand sink is draining slowly. Please repair to drain freely.
Location: Kitchen
|
04/25/2012 | 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: Restrain all CO2 tanks.
- 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. Tahziki sauce and sour cream in front prep top cooler at 52.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. 2. Large line prep top cooler holding suasage at 47 deg F. Repair to hold all foods at 41 deg F or below. Use metal pans for potentially hazardous foods. 3. Cut melon in small line prep top at 49 deg F. Repair to hold foods at 41 deg F or below.
Location: Kitchen
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee eating in back kitchen. Discontinue. Please eat in approved areas.
Location: Kitchen (back)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet broken on 3 bay sink. Repair/replace.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Make sure to set up 3 bay sink to WASH->RINSE->SANITIZE->AIR DRY.
Location: Kitchen
- 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. Dispose of all egg crates after eggs are used. 2. Re-using sour cream containers for hot foods. Discontinue. Use approved NSF equipment.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gap at bottom of side door in dish area. Provide door sweep.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counters. Please store in approved strength sanitizer solution.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Cool foods in shaloow pans (2 inches) or less from 135 deg F to 70 deg F in 2 hours or dispose of food. Cool from 70 deg F to 41 deg F or below in additional 4 hours or dispose of food.
Location: Walk-in cooler
- 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. Remove foil/plastic wrap card board from front prep top cooler. 2. Remove foil covered card board by soda unit.3. Remove wood blocks below stand white freezer. Provide casters or non absorbent legs/supports if needed. 4. Card board lining floors in walk in cooler and walk in freezer. Remove.5. Remove foil from stove and clean as needed.
Location: Kitchen (front)
- 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. Remove foil/plastic wrap card board from front prep top cooler. 2. Remove foil covered card board by soda unit.3. Remove wood blocks below stand white freezer. Provide casters or non absorbent legs/supports if needed. 4. Card board lining floors in walk in cooler and walk in freezer. Remove.5. Remove foil from stove and clean as needed.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Thaw stand freezer. 2. Ice build up in walk in freezer. Remove ice and repair.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Box of chips and bag of onions on the floor. Store 6 inches off the floor.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at back kitchen hand sink. Provide so employees can wash hands properly.
Location: Kitchen
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: Front hand sink is draining slowly. Please repair to drain freely.
Location: Kitchen
|
04/18/2012 | Routine |
Restaurant representatives - add corrected or new information about HOTCAKES EMPORIUM, 8555 DITCH RD, Indianapolis, IN »