- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SMOKING DISTANCE SIGNAGE MISSING AT ALL PUBLIC ENTRANCES.
- 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: POTENTIALLY HAZARDOUS FOODS HOLDING AT 42.9 ON BOTTOM AND 47 DEGRESS ON TOP LOCATED ON COLD TOP COOLER ON FAR END OF COOK LINE.MAINTAIN FOODS AT 41 DEGREES F OR LOWER.RECHECK: COLD TOP HOLDING FOOD AT 47 DEGREES F ON FAR END OF COOK LINE.REPAIR COOLER TO MAINTAIN FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
- 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: CLEANING CHEMICALS STORED ON TOP OF DISH MACHINE.STORE CLEANING PRODUCTS IN A DESIGNATED AREA.
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: PACKAGE OF RAW BEEF STORED INSIDE SHELF ABOVE READY TO EAT FOOD INSIDE REACH IN COLD TOP COOLER.STORE RAW FOODS BELOW READY TO EAT TO PROTECT FOOD FROM CONTAMINATION.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD SOIL ON SURFACE OF FOLLOWING EQUPMENT IN PREP AREA:1. ENTIRE BACK SIDE OF SLICER BLADE GUARD AND BLADE. 2. FLOOR MIXTER WHERE BEATERS ARE ATTACHED.3. BLENDER BASE4. EXTERIOR SURFACE OF ROBO COP5. SCALE STORED ON BOTTOM PREP SHELF.ENSURE SURFACES HAVE BEEN CLEANED THOROUGHLY AND SANITIZED BEFORE STORAGE. ALWAYS STORE EQUIPMENT ON CLEAN AND SANITIZED SURFACES AS WELL.6. PACKAGE OF RAW BEEF BELONGING TO AN EMPLOYEE STORED INSIDE REACH IN COOLER ON COOK LINE ABOVE READY TO EAT FOODS.PERSONAL FOOD ITEMS SHOULD BE STORED SEPARATE FROM FOOD USED IN OPERATIONS FOR CONSUMERS TO PROTECT FOOD FROM CONTAMINATION. STORE PRODUCT INSIDE WALK IN COOLER ON LOWEST SHELF IN A MARKED CONTAINER AWAY FROM FOOD DESIGNATED FOR CONSUMERS.CLEAN AND SANITZE SHELVING INSIDE COLD TOP COOLER THOROUGHLY.
Location: Prep area
Equipment: Mixer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD SOIL ON SURFACE OF FOLLOWING EQUPMENT IN PREP AREA:1. ENTIRE BACK SIDE OF SLICER BLADE GUARD AND BLADE. 2. FLOOR MIXTER WHERE BEATERS ARE ATTACHED.3. BLENDER BASE4. EXTERIOR SURFACE OF ROBO COP5. SCALE STORED ON BOTTOM PREP SHELF.ENSURE SURFACES HAVE BEEN CLEANED THOROUGHLY AND SANITIZED BEFORE STORAGE. ALWAYS STORE EQUIPMENT ON CLEAN AND SANITIZED SURFACES AS WELL.6. PACKAGE OF RAW BEEF BELONGING TO AN EMPLOYEE STORED INSIDE REACH IN COOLER ON COOK LINE ABOVE READY TO EAT FOODS.PERSONAL FOOD ITEMS SHOULD BE STORED SEPARATE FROM FOOD USED IN OPERATIONS FOR CONSUMERS TO PROTECT FOOD FROM CONTAMINATION. STORE PRODUCT INSIDE WALK IN COOLER ON LOWEST SHELF IN A MARKED CONTAINER AWAY FROM FOOD DESIGNATED FOR CONSUMERS.CLEAN AND SANITZE SHELVING INSIDE COLD TOP COOLER THOROUGHLY.
Location: Prep area
Equipment: Slicer
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD SOIL ON SURFACE OF FOLLOWING EQUPMENT IN PREP AREA:1. ENTIRE BACK SIDE OF SLICER BLADE GUARD AND BLADE. 2. FLOOR MIXTER WHERE BEATERS ARE ATTACHED.3. BLENDER BASE4. EXTERIOR SURFACE OF ROBO COP5. SCALE STORED ON BOTTOM PREP SHELF.ENSURE SURFACES HAVE BEEN CLEANED THOROUGHLY AND SANITIZED BEFORE STORAGE. ALWAYS STORE EQUIPMENT ON CLEAN AND SANITIZED SURFACES AS WELL.6. PACKAGE OF RAW BEEF BELONGING TO AN EMPLOYEE STORED INSIDE REACH IN COOLER ON COOK LINE ABOVE READY TO EAT FOODS.PERSONAL FOOD ITEMS SHOULD BE STORED SEPARATE FROM FOOD USED IN OPERATIONS FOR CONSUMERS TO PROTECT FOOD FROM CONTAMINATION. STORE PRODUCT INSIDE WALK IN COOLER ON LOWEST SHELF IN A MARKED CONTAINER AWAY FROM FOOD DESIGNATED FOR CONSUMERS.CLEAN AND SANITZE SHELVING INSIDE COLD TOP COOLER THOROUGHLY.
Location: Cook line
Equipment: Cold top
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: BUILD UP FOOD CONTACT SURFACE OF LADELS HANGING ON RACK ABOVE THREE COMPARTMENT SINK.REMOVE ALL BUILD UP.
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SOAP DIFFICULTTO DISPENSE LOCATED AT BAR HAND SINK.PROVIDE A DISPENSER THAT EASILY DISPENSES SOAP.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BROKEN GLASS AT THE BOTTOM OF GLASS CHILLER LOCATED IN THE BAR.2. EXTERIOR DISH MACHINE AND CURTAINS ON FRONT AND BACK END SOILED.3. CLEAN EQUIPMENT STORED DIRECTLY ON SHELVING SOILED WITH RUST IN SOME AREAS. REPLACE OR RESURFACE SHELVING.
Location: Bar
|
11/13/2014 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SMOKING DISTANCE SIGNAGE MISSING AT ALL PUBLIC ENTRANCES.
- 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: POTENTIALLY HAZARDOUS FOODS HOLDING AT 42.9 ON BOTTOM AND 47 DEGRESS ON TOP LOCATED ON COLD TOP COOLER ON FAR END OF COOK LINE.MAINTAIN FOODS AT 41 DEGREES F OR LOWER.RECHECK: COLD TOP HOLDING FOOD AT 47 DEGREES F ON FAR END OF COOK LINE.REPAIR COOLER TO MAINTAIN FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
- 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: CLEANING CHEMICALS STORED ON TOP OF DISH MACHINE.STORE CLEANING PRODUCTS IN A DESIGNATED AREA.
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: PACKAGE OF RAW BEEF STORED INSIDE SHELF ABOVE READY TO EAT FOOD INSIDE REACH IN COLD TOP COOLER.STORE RAW FOODS BELOW READY TO EAT TO PROTECT FOOD FROM CONTAMINATION.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD SOIL ON SURFACE OF FOLLOWING EQUPMENT IN PREP AREA:1. ENTIRE BACK SIDE OF SLICER BLADE GUARD AND BLADE. 2. FLOOR MIXTER WHERE BEATERS ARE ATTACHED.3. BLENDER BASE4. EXTERIOR SURFACE OF ROBO COP5. SCALE STORED ON BOTTOM PREP SHELF.ENSURE SURFACES HAVE BEEN CLEANED THOROUGHLY AND SANITIZED BEFORE STORAGE. ALWAYS STORE EQUIPMENT ON CLEAN AND SANITIZED SURFACES AS WELL.6. PACKAGE OF RAW BEEF BELONGING TO AN EMPLOYEE STORED INSIDE REACH IN COOLER ON COOK LINE ABOVE READY TO EAT FOODS.PERSONAL FOOD ITEMS SHOULD BE STORED SEPARATE FROM FOOD USED IN OPERATIONS FOR CONSUMERS TO PROTECT FOOD FROM CONTAMINATION. STORE PRODUCT INSIDE WALK IN COOLER ON LOWEST SHELF IN A MARKED CONTAINER AWAY FROM FOOD DESIGNATED FOR CONSUMERS.CLEAN AND SANITZE SHELVING INSIDE COLD TOP COOLER THOROUGHLY.
Location: Prep area
Equipment: Mixer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD SOIL ON SURFACE OF FOLLOWING EQUPMENT IN PREP AREA:1. ENTIRE BACK SIDE OF SLICER BLADE GUARD AND BLADE. 2. FLOOR MIXTER WHERE BEATERS ARE ATTACHED.3. BLENDER BASE4. EXTERIOR SURFACE OF ROBO COP5. SCALE STORED ON BOTTOM PREP SHELF.ENSURE SURFACES HAVE BEEN CLEANED THOROUGHLY AND SANITIZED BEFORE STORAGE. ALWAYS STORE EQUIPMENT ON CLEAN AND SANITIZED SURFACES AS WELL.6. PACKAGE OF RAW BEEF BELONGING TO AN EMPLOYEE STORED INSIDE REACH IN COOLER ON COOK LINE ABOVE READY TO EAT FOODS.PERSONAL FOOD ITEMS SHOULD BE STORED SEPARATE FROM FOOD USED IN OPERATIONS FOR CONSUMERS TO PROTECT FOOD FROM CONTAMINATION. STORE PRODUCT INSIDE WALK IN COOLER ON LOWEST SHELF IN A MARKED CONTAINER AWAY FROM FOOD DESIGNATED FOR CONSUMERS.CLEAN AND SANITZE SHELVING INSIDE COLD TOP COOLER THOROUGHLY.
Location: Prep area
Equipment: Slicer
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD SOIL ON SURFACE OF FOLLOWING EQUPMENT IN PREP AREA:1. ENTIRE BACK SIDE OF SLICER BLADE GUARD AND BLADE. 2. FLOOR MIXTER WHERE BEATERS ARE ATTACHED.3. BLENDER BASE4. EXTERIOR SURFACE OF ROBO COP5. SCALE STORED ON BOTTOM PREP SHELF.ENSURE SURFACES HAVE BEEN CLEANED THOROUGHLY AND SANITIZED BEFORE STORAGE. ALWAYS STORE EQUIPMENT ON CLEAN AND SANITIZED SURFACES AS WELL.6. PACKAGE OF RAW BEEF BELONGING TO AN EMPLOYEE STORED INSIDE REACH IN COOLER ON COOK LINE ABOVE READY TO EAT FOODS.PERSONAL FOOD ITEMS SHOULD BE STORED SEPARATE FROM FOOD USED IN OPERATIONS FOR CONSUMERS TO PROTECT FOOD FROM CONTAMINATION. STORE PRODUCT INSIDE WALK IN COOLER ON LOWEST SHELF IN A MARKED CONTAINER AWAY FROM FOOD DESIGNATED FOR CONSUMERS.CLEAN AND SANITZE SHELVING INSIDE COLD TOP COOLER THOROUGHLY.
Location: Cook line
Equipment: Cold top
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: BUILD UP FOOD CONTACT SURFACE OF LADELS HANGING ON RACK ABOVE THREE COMPARTMENT SINK.REMOVE ALL BUILD UP.
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SOAP DIFFICULTTO DISPENSE LOCATED AT BAR HAND SINK.PROVIDE A DISPENSER THAT EASILY DISPENSES SOAP.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BROKEN GLASS AT THE BOTTOM OF GLASS CHILLER LOCATED IN THE BAR.2. EXTERIOR DISH MACHINE AND CURTAINS ON FRONT AND BACK END SOILED.3. CLEAN EQUIPMENT STORED DIRECTLY ON SHELVING SOILED WITH RUST IN SOME AREAS. REPLACE OR RESURFACE SHELVING.
Location: Bar
|
11/07/2014 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SMOKING DISTANCE SIGNAGE MISSING AT ALL PUBLIC ENTRANCES.
- 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: POTENTIALLY HAZARDOUS FOODS HOLDING AT 42.9 ON BOTTOM AND 47 DEGRESS ON TOP LOCATED ON COLD TOP COOLER ON FAR END OF COOK LINE.MAINTAIN FOODS AT 41 DEGREES F OR LOWER.
Location: Cook line
- 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: CLEANING CHEMICALS STORED ON TOP OF DISH MACHINE.STORE CLEANING PRODUCTS IN A DESIGNATED AREA.
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: PACKAGE OF RAW BEEF STORED INSIDE SHELF ABOVE READY TO EAT FOOD INSIDE REACH IN COLD TOP COOLER.STORE RAW FOODS BELOW READY TO EAT TO PROTECT FOOD FROM CONTAMINATION.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD SOIL ON SURFACE OF FOLLOWING EQUPMENT IN PREP AREA:1. ENTIRE BACK SIDE OF SLICER BLADE GUARD AND BLADE. 2. FLOOR MIXTER WHERE BEATERS ARE ATTACHED.3. BLENDER BASE4. EXTERIOR SURFACE OF ROBO COP5. SCALE STORED ON BOTTOM PREP SHELF.ENSURE SURFACES HAVE BEEN CLEANED THOROUGHLY AND SANITIZED BEFORE STORAGE. ALWAYS STORE EQUIPMENT ON CLEAN AND SANITIZED SURFACES AS WELL.6. PACKAGE OF RAW BEEF BELONGING TO AN EMPLOYEE STORED INSIDE REACH IN COOLER ON COOK LINE ABOVE READY TO EAT FOODS.PERSONAL FOOD ITEMS SHOULD BE STORED SEPARATE FROM FOOD USED IN OPERATIONS FOR CONSUMERS TO PROTECT FOOD FROM CONTAMINATION. STORE PRODUCT INSIDE WALK IN COOLER ON LOWEST SHELF IN A MARKED CONTAINER AWAY FROM FOOD DESIGNATED FOR CONSUMERS.CLEAN AND SANITZE SHELVING INSIDE COLD TOP COOLER THOROUGHLY.
Location: Prep area
Equipment: Mixer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD SOIL ON SURFACE OF FOLLOWING EQUPMENT IN PREP AREA:1. ENTIRE BACK SIDE OF SLICER BLADE GUARD AND BLADE. 2. FLOOR MIXTER WHERE BEATERS ARE ATTACHED.3. BLENDER BASE4. EXTERIOR SURFACE OF ROBO COP5. SCALE STORED ON BOTTOM PREP SHELF.ENSURE SURFACES HAVE BEEN CLEANED THOROUGHLY AND SANITIZED BEFORE STORAGE. ALWAYS STORE EQUIPMENT ON CLEAN AND SANITIZED SURFACES AS WELL.6. PACKAGE OF RAW BEEF BELONGING TO AN EMPLOYEE STORED INSIDE REACH IN COOLER ON COOK LINE ABOVE READY TO EAT FOODS.PERSONAL FOOD ITEMS SHOULD BE STORED SEPARATE FROM FOOD USED IN OPERATIONS FOR CONSUMERS TO PROTECT FOOD FROM CONTAMINATION. STORE PRODUCT INSIDE WALK IN COOLER ON LOWEST SHELF IN A MARKED CONTAINER AWAY FROM FOOD DESIGNATED FOR CONSUMERS.CLEAN AND SANITZE SHELVING INSIDE COLD TOP COOLER THOROUGHLY.
Location: Prep area
Equipment: Slicer
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD SOIL ON SURFACE OF FOLLOWING EQUPMENT IN PREP AREA:1. ENTIRE BACK SIDE OF SLICER BLADE GUARD AND BLADE. 2. FLOOR MIXTER WHERE BEATERS ARE ATTACHED.3. BLENDER BASE4. EXTERIOR SURFACE OF ROBO COP5. SCALE STORED ON BOTTOM PREP SHELF.ENSURE SURFACES HAVE BEEN CLEANED THOROUGHLY AND SANITIZED BEFORE STORAGE. ALWAYS STORE EQUIPMENT ON CLEAN AND SANITIZED SURFACES AS WELL.6. PACKAGE OF RAW BEEF BELONGING TO AN EMPLOYEE STORED INSIDE REACH IN COOLER ON COOK LINE ABOVE READY TO EAT FOODS.PERSONAL FOOD ITEMS SHOULD BE STORED SEPARATE FROM FOOD USED IN OPERATIONS FOR CONSUMERS TO PROTECT FOOD FROM CONTAMINATION. STORE PRODUCT INSIDE WALK IN COOLER ON LOWEST SHELF IN A MARKED CONTAINER AWAY FROM FOOD DESIGNATED FOR CONSUMERS.CLEAN AND SANITZE SHELVING INSIDE COLD TOP COOLER THOROUGHLY.
Location: Cook line
Equipment: Cold top
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: BUILD UP FOOD CONTACT SURFACE OF LADELS HANGING ON RACK ABOVE THREE COMPARTMENT SINK.REMOVE ALL BUILD UP.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SOAP DIFFICULTTO DISPENSE LOCATED AT BAR HAND SINK.PROVIDE A DISPENSER THAT EASILY DISPENSES SOAP.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BROKEN GLASS AT THE BOTTOM OF GLASS CHILLER LOCATED IN THE BAR.2. EXTERIOR DISH MACHINE AND CURTAINS ON FRONT AND BACK END SOILED.3. CLEAN EQUIPMENT STORED DIRECTLY ON SHELVING SOILED WITH RUST IN SOME AREAS. REPLACE OR RESURFACE SHELVING.
Location: Bar
|
10/30/2014 | 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: COLD TOP COOLER HOLDING FOOD BETWEEN 48 AND 50 DEGREES F LOCATED ON COOK LINE.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. STORE POTENTIALLY HAZARDOUS FOODS ON ICE TO MAINTAIN 41 DEGREES F UNTIL COOLER HAS BEEN REPAIRED.
Location: Cook line
Equipment: Cold top
- 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: DISH MACHINE NOT DISPENSING SANITIZER LOCATED IN THE BAR.REPAIR MACHINE TO DISPENSE BETWEEN 50 AND 100 PPM CHLORINE.
Location: Bar
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BACK WALL INSIDE COLD TOP SALAD COOLER ON FRONT LINE SERVER AREA SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Expo line
- Improper hand washing (corrected on site)
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. FOOD EMPLOYEE IN PREP AREA DRIED HANDS WITH PAPER TOWEL AND THEN BLEW AIR FROM MOUTH TO DRY DAMP HAND BEFORE PUTTING ON FOOD SERVICE GLOVES.ENSURE HANDS ARE THOROUGHLY DRIED WITH PAPER TOWELS OR HAND DRYER TO PREVENT CONTAMINATION. 2. LINE COOK APPLIED GLOVES TO HANDS WITHOUT WASHING HAND PRIOR. ENSURE HANDS ARE WASHED BEFORE GLOVE USE AND IN BETWEEN CHANGES.
Location: Prep area
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: CHILDRENS BEVERAGE STRAWS STORED UNWRAPPED IN WAIT STAFF AREA.PROVIDE PRE-WRAPPED STRAWS TO PROTECT LIP CONTACT SURFACE.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK FOOD CONTAINERS OF FLOUR AND BREAD CRUMBS NOT LABELED.
Location: Prep area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT THE BOTTOM OF THE REACH IN COLD TOP ON COOK LINE.PROVIDE REPAIR.
Location: Cook line
Equipment: Reach in cooler
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: HEAVY INDENTATION OF CAN OF CRUSHED TOMATOES STORED ON CANNED GOODS RACK.REMOVE DENTED CAN FROM FOOD SERVICE OPERATIONS.
Location: Kitchen (back)
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Cook line
|
05/29/2014 | 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: COLD TOP COOLER HOLDING FOOD BETWEEN 48 AND 50 DEGREES F LOCATED ON COOK LINE.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. STORE POTENTIALLY HAZARDOUS FOODS ON ICE TO MAINTAIN 41 DEGREES F UNTIL COOLER HAS BEEN REPAIRED.
Location: Cook line
Equipment: Cold top
- 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: DISH MACHINE NOT DISPENSING SANITIZER LOCATED IN THE BAR.REPAIR MACHINE TO DISPENSE BETWEEN 50 AND 100 PPM CHLORINE.
Location: Bar
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BACK WALL INSIDE COLD TOP SALAD COOLER ON FRONT LINE SERVER AREA SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Expo line
- Improper hand washing (corrected on site)
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. FOOD EMPLOYEE IN PREP AREA DRIED HANDS WITH PAPER TOWEL AND THEN BLEW AIR FROM MOUTH TO DRY DAMP HAND BEFORE PUTTING ON FOOD SERVICE GLOVES.ENSURE HANDS ARE THOROUGHLY DRIED WITH PAPER TOWELS OR HAND DRYER TO PREVENT CONTAMINATION. 2. LINE COOK APPLIED GLOVES TO HANDS WITHOUT WASHING HAND PRIOR. ENSURE HANDS ARE WASHED BEFORE GLOVE USE AND IN BETWEEN CHANGES.
Location: Prep area
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: CHILDRENS BEVERAGE STRAWS STORED UNWRAPPED IN WAIT STAFF AREA.PROVIDE PRE-WRAPPED STRAWS TO PROTECT LIP CONTACT SURFACE.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK FOOD CONTAINERS OF FLOUR AND BREAD CRUMBS NOT LABELED.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT THE BOTTOM OF THE REACH IN COLD TOP ON COOK LINE.PROVIDE REPAIR.
Location: Cook line
Equipment: Reach in cooler
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: HEAVY INDENTATION OF CAN OF CRUSHED TOMATOES STORED ON CANNED GOODS RACK.REMOVE DENTED CAN FROM FOOD SERVICE OPERATIONS.
Location: Kitchen (back)
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Cook line
|
05/21/2014 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SHREDDED CHEDDAR CHEESE HOLDING AT 47 DEGREES F ON COOK LINE COLD TOP COOLER.MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.
Location: Cook line
- Glove Use (Critical) (corrected on site)
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: FOOD EMPLOYEE BLEW INTO GLOVE WHILE APPLYING TO HANDS.DISCONTINUE THIS PRACTICE TO PREVENT CONTAMINATION OF THE GLOVE.
- 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: DISHMACHINE NOT SANITIZING IN THE BAR AREA.ENSURE MACHINE SANITIZES AT THE PROPER CONCENTRATION OF 50 PPM CHLORINE.
Location: Bar
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MAGNETIC STRIP SOILED WITH RUST CONTAINING CLEAN AND SANITIZED KNIVES.2. BULK FOOD CONTAINERS SOILED WITH BUILD UP3. BOTTOM OF TUBS SOILED WITH STAGNANT WATER AND FOOD RESIDUE CONTAINING CLEAN AND SANITIZED UTENSILS LOCATED IN DISH MACHINE AREA.4. FOOD SCALES STORED SOILED ON ALL SURFACES.5. STORAGE CART CONTAINING CLEAN AND SANITZED PLATES HEAVILY SOILED WITH BUILD UP.6. STORAGE SHELVING CONTAINING CLEAN EQUIPMENT SOILED WITH BUILD UP IN ENTIRE BACK KITCHEN AREA.7. DICING EQUIPMENT STORED SOILED WITH FOOD DEBRIS ON BLADES.CLEAN ALL EQUIPMENT THOROUGHLY BEFORE STORAGE TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
- 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: MALLET STORED IN HAND SINK IN BACK KITCHEN AREA. STORE NOTHING INSIDE HAND SINK. USE SPECIFICALLY FOR WASHING HANDS ONLY.
Location: Kitchen
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: EXPOSED BEVERAGE STRAWS LOCATED IN THE BAR.DISCONTINUE USING EXPOSING BEVERAGE STRAWS. PROVIDE PRE-WRAPPED TO PREVENT CONTAMINATION.
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: UTENSILS STORED ON RACK SOILED WITH DRIED FOOD RESIDUE ON FOOD CONTACT SURFACES.ENSURE ALL UTENSILS HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE.
Location: Kitchen
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER NOT AVAILABLE INSIDE SAUTE REACH IN COOLER ON COOK LINE.PROVIDE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. POTATOES STORED IN CRACKED LEXANS. OBSERVED OTHER DAMAGED LEXANS STORED IN DISH MACHINE AREA.DISCONTINUE USE OF DAMAGED STORAGE CONTAINERS. REPLACE IF NEEDED.2. SOAP NOT DISPENSING FROM DISPENSER LOCATED AT HAND SINK IN THE BAR AREA.PROVIDE REPAIR TO DISPENSER.3. SURFACE OF RACKS PEELING LOCATED INSIDE FRY SIDE COOLER.RESURFACE OR REPLACE RACKS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MOLD RESIDUE ON THE SURFACE ND CREVICES OF THE DOOR SEALS LOCATED ON WALK IN COOLER DOOR.2. RACK CONTAINING CANNED GOODS SOILED.
Location: Walk-in cooler
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: KETTLES ON COOK LINE SOILED WITH DRIED FOOD SOIL.CLEAN EQUIPMENT ON A DAILY BASIS.
Location: Kitchen
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL HAND SINKS.
Location: Cook line
|
12/12/2013 | 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: SHREDDED CHEDDAR CHEESE HOLDING AT 47 DEGREES F ON COOK LINE COLD TOP COOLER.MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.
Location: Cook line
- Glove Use (Critical) (corrected on site)
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: FOOD EMPLOYEE BLEW INTO GLOVE WHILE APPLYING TO HANDS.DISCONTINUE THIS PRACTICE TO PREVENT CONTAMINATION OF THE GLOVE.
- 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: DISHMACHINE NOT SANITIZING IN THE BAR AREA.ENSURE MACHINE SANITIZES AT THE PROPER CONCENTRATION OF 50 PPM CHLORINE.
Location: Bar
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MAGNETIC STRIP SOILED WITH RUST CONTAINING CLEAN AND SANITIZED KNIVES.2. BULK FOOD CONTAINERS SOILED WITH BUILD UP3. BOTTOM OF TUBS SOILED WITH STAGNANT WATER AND FOOD RESIDUE CONTAINING CLEAN AND SANITIZED UTENSILS LOCATED IN DISH MACHINE AREA.4. FOOD SCALES STORED SOILED ON ALL SURFACES.5. STORAGE CART CONTAINING CLEAN AND SANITZED PLATES HEAVILY SOILED WITH BUILD UP.6. STORAGE SHELVING CONTAINING CLEAN EQUIPMENT SOILED WITH BUILD UP IN ENTIRE BACK KITCHEN AREA.7. DICING EQUIPMENT STORED SOILED WITH FOOD DEBRIS ON BLADES.CLEAN ALL EQUIPMENT THOROUGHLY BEFORE STORAGE TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
- 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: MALLET STORED IN HAND SINK IN BACK KITCHEN AREA. STORE NOTHING INSIDE HAND SINK. USE SPECIFICALLY FOR WASHING HANDS ONLY.
Location: Kitchen
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: EXPOSED BEVERAGE STRAWS LOCATED IN THE BAR.DISCONTINUE USING EXPOSING BEVERAGE STRAWS. PROVIDE PRE-WRAPPED TO PREVENT CONTAMINATION.
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: UTENSILS STORED ON RACK SOILED WITH DRIED FOOD RESIDUE ON FOOD CONTACT SURFACES.ENSURE ALL UTENSILS HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE.
Location: Kitchen
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER NOT AVAILABLE INSIDE SAUTE REACH IN COOLER ON COOK LINE.PROVIDE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. POTATOES STORED IN CRACKED LEXANS. OBSERVED OTHER DAMAGED LEXANS STORED IN DISH MACHINE AREA.DISCONTINUE USE OF DAMAGED STORAGE CONTAINERS. REPLACE IF NEEDED.2. SOAP NOT DISPENSING FROM DISPENSER LOCATED AT HAND SINK IN THE BAR AREA.PROVIDE REPAIR TO DISPENSER.3. SURFACE OF RACKS PEELING LOCATED INSIDE FRY SIDE COOLER.RESURFACE OR REPLACE RACKS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MOLD RESIDUE ON THE SURFACE ND CREVICES OF THE DOOR SEALS LOCATED ON WALK IN COOLER DOOR.2. RACK CONTAINING CANNED GOODS SOILED.
Location: Walk-in cooler
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: KETTLES ON COOK LINE SOILED WITH DRIED FOOD SOIL.CLEAN EQUIPMENT ON A DAILY BASIS.
Location: Kitchen
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL HAND SINKS.
Location: Cook line
|
12/05/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FOOD ITEMS HOLDING ON TOP BETWEEN 47 AND 47 DEGREES AND 43 DEGREES F ON BOTTOM GRILL LINE COOLER.REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.RECHECK: COLD TOP COOLER HOLDING FOOD AT 50 DEGREES F.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. STORE FOOD ON ICE UNTIL REPAIRED.
Location: Cook line
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD HANDLERS ARE NOT WASHING HANDS BEFORE APPLYING NEW SETS OFGLOVES ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN A CUP ON COOK LINE WITHOUT A LID.ENSURE ALL EMPLOYEE DRINK CUPS ARE STORED IN CONTAINERS WITH LIDS AND STRAWS ON COOK LINE.
Location: Cook line
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LARGE CONTAINERS OF POTATO SOUP AND SPINACH DIP MISSING DISCARD DATES ON CONTAINERS.ENSURE PREPARED FOODS ARE PROPERLY MARKED WITH SEVEN DAY EXPIRATION DATE IF NOT USED WITHIN 24 HOURS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SLICER SOILED WITH DRIED FOOD RESIDUE ON THE BACK SIDE AND UNDER BLADE GUARD.ENSURE SLICER IS DISMANTELED ENTIRELY AND CLEANED THOROUGHLY TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.2. HOBART SOILED WITH LETTUCE DEBRIS ON SURFACE STORED UNDER PREP TABLE IN BACK PREP AREA.ENSURE HOBART IS CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE.
Location: Kitchen
Equipment: Slicer
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR COOK-LINE HANDSINK LOCATED ON THE END OF COOK-LINE NEARWALK-IN-KEG COOLER. CHANGE THE WATER FLOW FROM AUTOMATIC TOMANUAL (EX. FOOT PEDAL).*ENSURE PROPER WATER PRESSURE AND FLOW AT ALL HANDSINK, PREPSINKS, DUMPSINKS, WAREWASHING SINKS, ETC.*RECHECK: A BID HAS BEEN SUBMITTED TO CORPORATE HAVE HAND SINK REPAIRED TO MANUAL OPERATION.
Location: Cook line
Equipment: Hand sink
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE WEARING BARACELETS--REMOVE.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UNWRAPPED BEVERAGE STRAWS STORED IN THE BAR AND WAIT STAFF AREA.PROVIDE PRE-WRAPPED BEVERAGE STRAWS.
- 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 DRINKS STORED ON COOK-LINE WITH COLD AND HOT HOLDINGFOOD STORAGE--DISCONTINUE THIS BEHAVIOR. STORED EMPLOYEE DRINKSAWAY FROM FOOD AND SINGLE-SERVICE USE ITEMS AND OFF FOOD PREPSURFACES.
Location: Cook line
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARDS STAINED AND SCRATCHED ON SURFACE LOCATED ON COOK LINE.RESURFACE BOARDS. REPLACE BOARDS IF SOIL CANNOT BE REMOVED.RECHECK: CUTTING BOARDS ARE ON ORDER AND HAVE BEEN REMOVED FROM COOK LINE,
Location: Cook line
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: LADELS SOILED WITH BUILD UP HANGING ON UTENSIL RACK IN DISH MACHINE AREA.REMOVE ALL BUILD UP ON SURFACE OF LADELS.
Location: Dish machine area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PRE-PORTIONED PASTA STORED IN DEEP CONTAINER INSIDE COOK LINE HOLDER WAS HOLDING AT 5O DEGREES F.ENSURE PASTA IS COOLED TO 41 DEGREES F BEFORE PORTIONING. USE SHALLOW PANS OR USE ICE TO COOL PRODUCT TO 41 DEGREES F.
Location: Cook line
- Thermometer, provided (corrected on site)
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: THERMOMETERS MISSING INSIDE REACH IN AND COLD TOP COOLERS ON COOK LINE.PROVIDE THERMOMETERS WHERE NEEDED INSIDE ALL COOLING UNITS.
Location: Cook 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: STRING UTILIZED TO SUPPORT SHELVING INSIDE SEAFOOD COOLER ON COOK LINE.PROVIDE SUPPORTS MADE OF A NON ABSORBENT, SMOOTH MATERIAL.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SANITIZER AND SOAP DISPENSERS SOILED WITH BUILD UP LOCATED ABOVE THREE COMPARTMENT SINK LOCATED IN DISH MACHINE AREA.2. EXTERIOR DISH MACHINE SOILED WITH A STICKY RESIDUE.CLEAN AND SANITIZE THOROUGHLY.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SANITIZER AND SOAP DISPENSERS SOILED WITH BUILD UP LOCATED ABOVE THREE COMPARTMENT SINK LOCATED IN DISH MACHINE AREA.2. EXTERIOR DISH MACHINE SOILED WITH A STICKY RESIDUE.CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
- 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: 1. GASKETS ON COOLER DOORS SOILED WITH MOLD LOCATED ON COOK LINE.2. BUILD UP ON THE BASINS OF TWO BAY AND THREE BAY SINKS.3. BOTTOM OF BOTTLED BEER COOLER SOILED WITH RUST LOCATED IN THE BAR.4. BROKEN GLASS IN THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Cook line
Equipment: Cold top
- 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: 1. GASKETS ON COOLER DOORS SOILED WITH MOLD LOCATED ON COOK LINE.2. BUILD UP ON THE BASINS OF TWO BAY AND THREE BAY SINKS.3. BOTTOM OF BOTTLED BEER COOLER SOILED WITH RUST LOCATED IN THE BAR.4. BROKEN GLASS IN THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Bar
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL HAND SINKS ON COOK LINE AND BACK PREP AREA.
Location: Cook line
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL HAND SINKS ON COOK LINE AND BACK PREP AREA.
Location: Kitchen (back)
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIVES STORED IN BETWEEN FOOD STORAGE EQUIPMENT ONCOOK-LINE--DISCONTINUE THIS BEHAVIOR TO PREVENTCROSS-CONTAMINATION.
Location: Cook line
Equipment: Knife/utensil rack
|
08/21/2013 | 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: FOOD ITEMS HOLDING ON TOP BETWEEN 47 AND 47 DEGREES AND 43 DEGREES F ON BOTTOM GRILL LINE COOLER.REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.RECHECK: COLD TOP COOLER HOLDING FOOD AT 50 DEGREES F.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. STORE FOOD ON ICE UNTIL REPAIRED.
Location: Cook line
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD HANDLERS ARE NOT WASHING HANDS BEFORE APPLYING NEW SETS OFGLOVES ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN A CUP ON COOK LINE WITHOUT A LID.ENSURE ALL EMPLOYEE DRINK CUPS ARE STORED IN CONTAINERS WITH LIDS AND STRAWS ON COOK LINE.
Location: Cook line
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LARGE CONTAINERS OF POTATO SOUP AND SPINACH DIP MISSING DISCARD DATES ON CONTAINERS.ENSURE PREPARED FOODS ARE PROPERLY MARKED WITH SEVEN DAY EXPIRATION DATE IF NOT USED WITHIN 24 HOURS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SLICER SOILED WITH DRIED FOOD RESIDUE ON THE BACK SIDE AND UNDER BLADE GUARD.ENSURE SLICER IS DISMANTELED ENTIRELY AND CLEANED THOROUGHLY TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.2. HOBART SOILED WITH LETTUCE DEBRIS ON SURFACE STORED UNDER PREP TABLE IN BACK PREP AREA.ENSURE HOBART IS CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE.
Location: Kitchen
Equipment: Slicer
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR COOK-LINE HANDSINK LOCATED ON THE END OF COOK-LINE NEARWALK-IN-KEG COOLER. CHANGE THE WATER FLOW FROM AUTOMATIC TOMANUAL (EX. FOOT PEDAL).*ENSURE PROPER WATER PRESSURE AND FLOW AT ALL HANDSINK, PREPSINKS, DUMPSINKS, WAREWASHING SINKS, ETC.*RECHECK: A BID HAS BEEN SUBMITTED TO CORPORATE HAVE HAND SINK REPAIRED TO MANUAL OPERATION.
Location: Cook line
Equipment: Hand sink
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE WEARING BARACELETS--REMOVE.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UNWRAPPED BEVERAGE STRAWS STORED IN THE BAR AND WAIT STAFF AREA.PROVIDE PRE-WRAPPED BEVERAGE STRAWS.
- 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 DRINKS STORED ON COOK-LINE WITH COLD AND HOT HOLDINGFOOD STORAGE--DISCONTINUE THIS BEHAVIOR. STORED EMPLOYEE DRINKSAWAY FROM FOOD AND SINGLE-SERVICE USE ITEMS AND OFF FOOD PREPSURFACES.
Location: Cook line
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARDS STAINED AND SCRATCHED ON SURFACE LOCATED ON COOK LINE.RESURFACE BOARDS. REPLACE BOARDS IF SOIL CANNOT BE REMOVED.RECHECK: CUTTING BOARDS ARE ON ORDER AND HAVE BEEN REMOVED FROM COOK LINE,
Location: Cook line
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: LADELS SOILED WITH BUILD UP HANGING ON UTENSIL RACK IN DISH MACHINE AREA.REMOVE ALL BUILD UP ON SURFACE OF LADELS.
Location: Dish machine area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PRE-PORTIONED PASTA STORED IN DEEP CONTAINER INSIDE COOK LINE HOLDER WAS HOLDING AT 5O DEGREES F.ENSURE PASTA IS COOLED TO 41 DEGREES F BEFORE PORTIONING. USE SHALLOW PANS OR USE ICE TO COOL PRODUCT TO 41 DEGREES F.
Location: Cook line
- Thermometer, provided (corrected on site)
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: THERMOMETERS MISSING INSIDE REACH IN AND COLD TOP COOLERS ON COOK LINE.PROVIDE THERMOMETERS WHERE NEEDED INSIDE ALL COOLING UNITS.
Location: Cook 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: STRING UTILIZED TO SUPPORT SHELVING INSIDE SEAFOOD COOLER ON COOK LINE.PROVIDE SUPPORTS MADE OF A NON ABSORBENT, SMOOTH MATERIAL.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SANITIZER AND SOAP DISPENSERS SOILED WITH BUILD UP LOCATED ABOVE THREE COMPARTMENT SINK LOCATED IN DISH MACHINE AREA.2. EXTERIOR DISH MACHINE SOILED WITH A STICKY RESIDUE.CLEAN AND SANITIZE THOROUGHLY.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SANITIZER AND SOAP DISPENSERS SOILED WITH BUILD UP LOCATED ABOVE THREE COMPARTMENT SINK LOCATED IN DISH MACHINE AREA.2. EXTERIOR DISH MACHINE SOILED WITH A STICKY RESIDUE.CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
- 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: 1. GASKETS ON COOLER DOORS SOILED WITH MOLD LOCATED ON COOK LINE.2. BUILD UP ON THE BASINS OF TWO BAY AND THREE BAY SINKS.3. BOTTOM OF BOTTLED BEER COOLER SOILED WITH RUST LOCATED IN THE BAR.4. BROKEN GLASS IN THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Cook line
Equipment: Cold top
- 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: 1. GASKETS ON COOLER DOORS SOILED WITH MOLD LOCATED ON COOK LINE.2. BUILD UP ON THE BASINS OF TWO BAY AND THREE BAY SINKS.3. BOTTOM OF BOTTLED BEER COOLER SOILED WITH RUST LOCATED IN THE BAR.4. BROKEN GLASS IN THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Bar
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL HAND SINKS ON COOK LINE AND BACK PREP AREA.
Location: Cook line
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL HAND SINKS ON COOK LINE AND BACK PREP AREA.
Location: Kitchen (back)
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIVES STORED IN BETWEEN FOOD STORAGE EQUIPMENT ONCOOK-LINE--DISCONTINUE THIS BEHAVIOR TO PREVENTCROSS-CONTAMINATION.
Location: Cook line
Equipment: Knife/utensil rack
|
08/05/2013 | 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: FOOD ITEMS HOLDING ON TOP BETWEEN 47 AND 47 DEGREES AND 43 DEGREES F ON BOTTOM GRILL LINE COOLER.REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.RECHECK: COLD TOP COOLER HOLDING FOOD AT 50 DEGREES F.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. STORE FOOD ON ICE UNTIL REPAIRED.
Location: Cook line
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD HANDLERS ARE NOT WASHING HANDS BEFORE APPLYING NEW SETS OFGLOVES ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN A CUP ON COOK LINE WITHOUT A LID.ENSURE ALL EMPLOYEE DRINK CUPS ARE STORED IN CONTAINERS WITH LIDS AND STRAWS ON COOK LINE.
Location: Cook line
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LARGE CONTAINERS OF POTATO SOUP AND SPINACH DIP MISSING DISCARD DATES ON CONTAINERS.ENSURE PREPARED FOODS ARE PROPERLY MARKED WITH SEVEN DAY EXPIRATION DATE IF NOT USED WITHIN 24 HOURS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SLICER SOILED WITH DRIED FOOD RESIDUE ON THE BACK SIDE AND UNDER BLADE GUARD.ENSURE SLICER IS DISMANTELED ENTIRELY AND CLEANED THOROUGHLY TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.2. HOBART SOILED WITH LETTUCE DEBRIS ON SURFACE STORED UNDER PREP TABLE IN BACK PREP AREA.ENSURE HOBART IS CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE.
Location: Kitchen
Equipment: Slicer
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR COOK-LINE HANDSINK LOCATED ON THE END OF COOK-LINE NEARWALK-IN-KEG COOLER. CHANGE THE WATER FLOW FROM AUTOMATIC TOMANUAL (EX. FOOT PEDAL).*ENSURE PROPER WATER PRESSURE AND FLOW AT ALL HANDSINK, PREPSINKS, DUMPSINKS, WAREWASHING SINKS, ETC.*
Location: Cook line
Equipment: Hand sink
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE WEARING BARACELETS--REMOVE.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UNWRAPPED BEVERAGE STRAWS STORED IN THE BAR AND WAIT STAFF AREA.PROVIDE PRE-WRAPPED BEVERAGE STRAWS.
- 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 DRINKS STORED ON COOK-LINE WITH COLD AND HOT HOLDINGFOOD STORAGE--DISCONTINUE THIS BEHAVIOR. STORED EMPLOYEE DRINKSAWAY FROM FOOD AND SINGLE-SERVICE USE ITEMS AND OFF FOOD PREPSURFACES.
Location: Cook line
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARDS STAINED AND SCRATCHED ON SURFACE LOCATED ON COOK LINE.RESURFACE BOARDS. REPLACE BOARDS IF SOIL CANNOT BE REMOVED.
Location: Cook line
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: LADELS SOILED WITH BUILD UP HANGING ON UTENSIL RACK IN DISH MACHINE AREA.REMOVE ALL BUILD UP ON SURFACE OF LADELS.
Location: Dish machine area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PRE-PORTIONED PASTA STORED IN DEEP CONTAINER INSIDE COOK LINE HOLDER WAS HOLDING AT 5O DEGREES F.ENSURE PASTA IS COOLED TO 41 DEGREES F BEFORE PORTIONING. USE SHALLOW PANS OR USE ICE TO COOL PRODUCT TO 41 DEGREES F.
Location: Cook line
- Thermometer, provided (corrected on site)
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: THERMOMETERS MISSING INSIDE REACH IN AND COLD TOP COOLERS ON COOK LINE.PROVIDE THERMOMETERS WHERE NEEDED INSIDE ALL COOLING UNITS.
Location: Cook 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: STRING UTILIZED TO SUPPORT SHELVING INSIDE SEAFOOD COOLER ON COOK LINE.PROVIDE SUPPORTS MADE OF A NON ABSORBENT, SMOOTH MATERIAL.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SANITIZER AND SOAP DISPENSERS SOILED WITH BUILD UP LOCATED ABOVE THREE COMPARTMENT SINK LOCATED IN DISH MACHINE AREA.2. EXTERIOR DISH MACHINE SOILED WITH A STICKY RESIDUE.CLEAN AND SANITIZE THOROUGHLY.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SANITIZER AND SOAP DISPENSERS SOILED WITH BUILD UP LOCATED ABOVE THREE COMPARTMENT SINK LOCATED IN DISH MACHINE AREA.2. EXTERIOR DISH MACHINE SOILED WITH A STICKY RESIDUE.CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
- 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: 1. GASKETS ON COOLER DOORS SOILED WITH MOLD LOCATED ON COOK LINE.2. BUILD UP ON THE BASINS OF TWO BAY AND THREE BAY SINKS.3. BOTTOM OF BOTTLED BEER COOLER SOILED WITH RUST LOCATED IN THE BAR.4. BROKEN GLASS IN THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Cook line
Equipment: Cold top
- 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: 1. GASKETS ON COOLER DOORS SOILED WITH MOLD LOCATED ON COOK LINE.2. BUILD UP ON THE BASINS OF TWO BAY AND THREE BAY SINKS.3. BOTTOM OF BOTTLED BEER COOLER SOILED WITH RUST LOCATED IN THE BAR.4. BROKEN GLASS IN THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Bar
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL HAND SINKS ON COOK LINE AND BACK PREP AREA.
Location: Cook line
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL HAND SINKS ON COOK LINE AND BACK PREP AREA.
Location: Kitchen (back)
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIVES STORED IN BETWEEN FOOD STORAGE EQUIPMENT ONCOOK-LINE--DISCONTINUE THIS BEHAVIOR TO PREVENTCROSS-CONTAMINATION.
Location: Cook line
Equipment: Knife/utensil rack
|
07/26/2013 | 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: FOOD ITEMS HOLDING ON TOP BETWEEN 47 AND 47 DEGREES AND 43 DEGREES F ON BOTTOM GRILL LINE COOLER.REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.RECHECK: COLD TOP COOLER HOLDING FOOD AT 50 DEGREES F.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. STORE FOOD ON ICE UNTIL REPAIRED.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN A CUP ON COOK LINE WITHOUT A LID.ENSURE ALL EMPLOYEE DRINK CUPS ARE STORED IN CONTAINERS WITH LIDS AND STRAWS ON COOK LINE.
Location: Cook line
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LARGE CONTAINERS OF POTATO SOUP AND SPINACH DIP MISSING DISCARD DATES ON CONTAINERS.ENSURE PREPARED FOODS ARE PROPERLY MARKED WITH SEVEN DAY EXPIRATION DATE IF NOT USED WITHIN 24 HOURS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SLICER SOILED WITH DRIED FOOD RESIDUE ON THE BACK SIDE AND UNDER BLADE GUARD.ENSURE SLICER IS DISMANTELED ENTIRELY AND CLEANED THOROUGHLY TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.2. HOBART SOILED WITH LETTUCE DEBRIS ON SURFACE STORED UNDER PREP TABLE IN BACK PREP AREA.ENSURE HOBART IS CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE.
Location: Kitchen
Equipment: Slicer
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: AUTOMATIC HAND SINK NON FUNCTIONING ON THE END OF THE COOK LINE.CONSISTENT REPEAT VIOLATION. CHANGE SYSTEM TO MANUAL OPERATION DUE TO THE INCONSISTENCY OF HAND SINK OPERATING PROPERLY ON NUMEROUS ROUTINE INSPECTIONS.
Location: Cook line
Equipment: Hand sink
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UNWRAPPED BEVERAGE STRAWS STORED IN THE BAR AND WAIT STAFF AREA.PROVIDE PRE-WRAPPED BEVERAGE STRAWS.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARDS STAINED AND SCRATCHED ON SURFACE LOCATED ON COOK LINE.RESURFACE BOARDS. REPLACE BOARDS IF SOIL CANNOT BE REMOVED.
Location: Cook line
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: LADELS SOILED WITH BUILD UP HANGING ON UTENSIL RACK IN DISH MACHINE AREA.REMOVE ALL BUILD UP ON SURFACE OF LADELS.
Location: Dish machine area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PRE-PORTIONED PASTA STORED IN DEEP CONTAINER INSIDE COOK LINE HOLDER WAS HOLDING AT 5O DEGREES F.ENSURE PASTA IS COOLED TO 41 DEGREES F BEFORE PORTIONING. USE SHALLOW PANS OR USE ICE TO COOL PRODUCT TO 41 DEGREES F.
Location: Cook line
- Thermometer, provided (corrected on site)
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: THERMOMETERS MISSING INSIDE REACH IN AND COLD TOP COOLERS ON COOK LINE.PROVIDE THERMOMETERS WHERE NEEDED INSIDE ALL COOLING UNITS.
Location: Cook 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: STRING UTILIZED TO SUPPORT SHELVING INSIDE SEAFOOD COOLER ON COOK LINE.PROVIDE SUPPORTS MADE OF A NON ABSORBENT, SMOOTH MATERIAL.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SANITIZER AND SOAP DISPENSERS SOILED WITH BUILD UP LOCATED ABOVE THREE COMPARTMENT SINK LOCATED IN DISH MACHINE AREA.2. EXTERIOR DISH MACHINE SOILED WITH A STICKY RESIDUE.CLEAN AND SANITIZE THOROUGHLY.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SANITIZER AND SOAP DISPENSERS SOILED WITH BUILD UP LOCATED ABOVE THREE COMPARTMENT SINK LOCATED IN DISH MACHINE AREA.2. EXTERIOR DISH MACHINE SOILED WITH A STICKY RESIDUE.CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
- 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: 1. GASKETS ON COOLER DOORS SOILED WITH MOLD LOCATED ON COOK LINE.2. BUILD UP ON THE BASINS OF TWO BAY AND THREE BAY SINKS.3. BOTTOM OF BOTTLED BEER COOLER SOILED WITH RUST LOCATED IN THE BAR.4. BROKEN GLASS IN THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Cook line
Equipment: Cold top
- 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: 1. GASKETS ON COOLER DOORS SOILED WITH MOLD LOCATED ON COOK LINE.2. BUILD UP ON THE BASINS OF TWO BAY AND THREE BAY SINKS.3. BOTTOM OF BOTTLED BEER COOLER SOILED WITH RUST LOCATED IN THE BAR.4. BROKEN GLASS IN THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Bar
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL HAND SINKS ON COOK LINE AND BACK PREP AREA.
Location: Cook line
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL HAND SINKS ON COOK LINE AND BACK PREP AREA.
Location: Kitchen (back)
|
07/18/2013 | 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: FOOD ITEMS HOLDING ON TOP BETWEEN 47 AND 47 DEGREES AND 43 DEGREES F ON BOTTOM GRILL LINE COOLER.REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN A CUP ON COOK LINE WITHOUT A LID.ENSURE ALL EMPLOYEE DRINK CUPS ARE STORED IN CONTAINERS WITH LIDS AND STRAWS ON COOK LINE.
Location: Cook line
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LARGE CONTAINERS OF POTATO SOUP AND SPINACH DIP MISSING DISCARD DATES ON CONTAINERS.ENSURE PREPARED FOODS ARE PROPERLY MARKED WITH SEVEN DAY EXPIRATION DATE IF NOT USED WITHIN 24 HOURS.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SLICER SOILED WITH DRIED FOOD RESIDUE ON THE BACK SIDE AND UNDER BLADE GUARD.ENSURE SLICER IS DISMANTELED ENTIRELY AND CLEANED THOROUGHLY TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.2. HOBART SOILED WITH LETTUCE DEBRIS ON SURFACE STORED UNDER PREP TABLE IN BACK PREP AREA.ENSURE HOBART IS CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE.
Location: Kitchen
Equipment: Slicer
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: AUTOMATIC HAND SINK NON FUNCTIONING ON THE END OF THE COOK LINE.CONSISTENT REPEAT VIOLATION. CHANGE SYSTEM TO MANUAL OPERATION DUE TO THE INCONSISTENCY OF HAND SINK OPERATING PROPERLY ON NUMEROUS ROUTINE INSPECTIONS.
Location: Cook line
Equipment: Hand sink
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UNWRAPPED BEVERAGE STRAWS STORED IN THE BAR AND WAIT STAFF AREA.PROVIDE PRE-WRAPPED BEVERAGE STRAWS.
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: LADELS SOILED WITH BUILD UP HANGING ON UTENSIL RACK IN DISH MACHINE AREA.REMOVE ALL BUILD UP ON SURFACE OF LADELS.
Location: Dish machine area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PRE-PORTIONED PASTA STORED IN DEEP CONTAINER INSIDE COOK LINE HOLDER WAS HOLDING AT 5O DEGREES F.ENSURE PASTA IS COOLED TO 41 DEGREES F BEFORE PORTIONING. USE SHALLOW PANS OR USE ICE TO COOL PRODUCT TO 41 DEGREES F.
Location: Cook line
- Thermometer, provided (corrected on site)
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: THERMOMETERS MISSING INSIDE REACH IN AND COLD TOP COOLERS ON COOK LINE.PROVIDE THERMOMETERS WHERE NEEDED INSIDE ALL COOLING UNITS.
Location: Cook line
- 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: STRING UTILIZED TO SUPPORT SHELVING INSIDE SEAFOOD COOLER ON COOK LINE.PROVIDE SUPPORTS MADE OF A NON ABSORBENT, SMOOTH MATERIAL.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SANITIZER AND SOAP DISPENSERS SOILED WITH BUILD UP LOCATED ABOVE THREE COMPARTMENT SINK LOCATED IN DISH MACHINE AREA.2. EXTERIOR DISH MACHINE SOILED WITH A STICKY RESIDUE.CLEAN AND SANITIZE THOROUGHLY.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SANITIZER AND SOAP DISPENSERS SOILED WITH BUILD UP LOCATED ABOVE THREE COMPARTMENT SINK LOCATED IN DISH MACHINE AREA.2. EXTERIOR DISH MACHINE SOILED WITH A STICKY RESIDUE.CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
- 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: 1. GASKETS ON COOLER DOORS SOILED WITH MOLD LOCATED ON COOK LINE.2. BUILD UP ON THE BASINS OF TWO BAY AND THREE BAY SINKS.3. BOTTOM OF BOTTLED BEER COOLER SOILED WITH RUST LOCATED IN THE BAR.4. BROKEN GLASS IN THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Cook line
Equipment: Cold top
- 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: 1. GASKETS ON COOLER DOORS SOILED WITH MOLD LOCATED ON COOK LINE.2. BUILD UP ON THE BASINS OF TWO BAY AND THREE BAY SINKS.3. BOTTOM OF BOTTLED BEER COOLER SOILED WITH RUST LOCATED IN THE BAR.4. BROKEN GLASS IN THE BOTTOM OF THE GLASS CHILLER LOCATED IN THE BAR.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Bar
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL HAND SINKS ON COOK LINE AND BACK PREP AREA.
Location: Cook line
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL HAND SINKS ON COOK LINE AND BACK PREP AREA.
Location: Kitchen (back)
|
07/11/2013 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: VEGGIE BURGERS HOLDING AT 54 DEGREES F STORED ABOVE LOAD LINE IN CONTAINER ON COLD TOP COOLER LOCATED ON COOK LINE.ENSURE PRODUCT IS NOT STORED ABOVE LOAD LIMIT TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Cook line
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK ON END OF COOK LINE NEAR BEER AND WINE COOLER NOT FUNCTIONING.PROVIDE REPAIR TO HAND SINK.RECHECK 4/3: NOT COMPLETED. POWER SUPPLY CORD DAMAGED. REPAIR HAND SINK BY FOLLOW UP DATE.
Location: Cook line
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROOF OF CERTIFIED FOOD HANDLER NOT AVAILABLE.PROVIDE DOCUMENTATION OF A CERTIFIED FOOD HANDLER BY FOLLOW UP DATE. ENSURE CERTIFICATE IS AVAILABLE AT ALL TIMES.RECHECK 4/3: NO PROOF OF FOOD HANDLER CERTIFICATION. GM RECENTLY PASSED EXAM BUT HAS NOT RECEIVED CERTIFICATE.
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: FOOD RESIDUE REMAINING ON TWO PAIRS OF TONGS AND KNIFE STORED ON UTENSIL RACK.ENSURE ALL FOOD RESIDUE HAS BEEN REMOVED FROM UTENSILS AFTER WASHING IN THREE COMPARTMENT SINK OR DISH MACHINE.
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: SPLASH GUARD NOT AVAILABLE IN BETWEEN COLD TOP AND HAND SINK TO PREVENT CONTAMINATION OF FOOD.INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE HAND SINK TO PREVENT FOOD FROM BEING EXPOSED TO SPLASH FROM HAND WASHIN.RECHECK 4/3: NOT COMPLETED. INSTALL SPLASH GUARD TO PROTECT FOOD FROM CONTAMINATION.
Location: Cook line
- 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: BROKEN GLASS AND SYRUP RESIDUE ON BOTTOM SURFACE OF GLASS CHILLER LOCATED IN THE BAR.CLEAN AND SANITIZE GLASS CHILLER THOROUGHLY.
Location: Bar
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SANTIZER STORED INSIDE DISPENSER LOCATED AT HAND SINK ON BACK LINE.ENSURE DISPENSER IS FILLED WITH SOAP AND NOT HAND SANITIZER TO ENSURE EMPLOYEES ARE ABLE TO WASH HANDS PROPERLY AND EFFECTIVELY.
Location: Kitchen (back)
|
04/19/2013 | 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: VEGGIE BURGERS HOLDING AT 54 DEGREES F STORED ABOVE LOAD LINE IN CONTAINER ON COLD TOP COOLER LOCATED ON COOK LINE.ENSURE PRODUCT IS NOT STORED ABOVE LOAD LIMIT TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Cook line
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK ON END OF COOK LINE NEAR BEER AND WINE COOLER NOT FUNCTIONING.PROVIDE REPAIR TO HAND SINK.RECHECK 4/3: NOT COMPLETED. POWER SUPPLY CORD DAMAGED. REPAIR HAND SINK BY FOLLOW UP DATE.
Location: Cook line
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROOF OF CERTIFIED FOOD HANDLER NOT AVAILABLE.PROVIDE DOCUMENTATION OF A CERTIFIED FOOD HANDLER BY FOLLOW UP DATE. ENSURE CERTIFICATE IS AVAILABLE AT ALL TIMES.RECHECK 4/3: NO PROOF OF FOOD HANDLER CERTIFICATION. GM RECENTLY PASSED EXAM BUT HAS NOT RECEIVED CERTIFICATE.
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: FOOD RESIDUE REMAINING ON TWO PAIRS OF TONGS AND KNIFE STORED ON UTENSIL RACK.ENSURE ALL FOOD RESIDUE HAS BEEN REMOVED FROM UTENSILS AFTER WASHING IN THREE COMPARTMENT SINK OR DISH MACHINE.
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: SPLASH GUARD NOT AVAILABLE IN BETWEEN COLD TOP AND HAND SINK TO PREVENT CONTAMINATION OF FOOD.INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE HAND SINK TO PREVENT FOOD FROM BEING EXPOSED TO SPLASH FROM HAND WASHIN.RECHECK 4/3: NOT COMPLETED. INSTALL SPLASH GUARD TO PROTECT FOOD FROM CONTAMINATION.
Location: Cook line
- 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: BROKEN GLASS AND SYRUP RESIDUE ON BOTTOM SURFACE OF GLASS CHILLER LOCATED IN THE BAR.CLEAN AND SANITIZE GLASS CHILLER THOROUGHLY.
Location: Bar
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SANTIZER STORED INSIDE DISPENSER LOCATED AT HAND SINK ON BACK LINE.ENSURE DISPENSER IS FILLED WITH SOAP AND NOT HAND SANITIZER TO ENSURE EMPLOYEES ARE ABLE TO WASH HANDS PROPERLY AND EFFECTIVELY.
Location: Kitchen (back)
|
04/03/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: VEGGIE BURGERS HOLDING AT 54 DEGREES F STORED ABOVE LOAD LINE IN CONTAINER ON COLD TOP COOLER LOCATED ON COOK LINE.ENSURE PRODUCT IS NOT STORED ABOVE LOAD LIMIT TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Cook line
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK ON END OF COOK LINE NEAR BEER AND WINE COOLER NOT FUNCTIONING.PROVIDE REPAIR TO HAND SINK.
Location: Cook line
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROOF OF CERTIFIED FOOD HANDLER NOT AVAILABLE.PROVIDE DOCUMENTATION OF A CERTIFIED FOOD HANDLER BY FOLLOW UP DATE. ENSURE CERTIFICATE IS AVAILABLE AT ALL TIMES.
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: FOOD RESIDUE REMAINING ON TWO PAIRS OF TONGS AND KNIFE STORED ON UTENSIL RACK.ENSURE ALL FOOD RESIDUE HAS BEEN REMOVED FROM UTENSILS AFTER WASHING IN THREE COMPARTMENT SINK OR DISH MACHINE.
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: SPLASH GUARD NOT AVAILABLE IN BETWEEN COLD TOP AND HAND SINK TO PREVENT CONTAMINATION OF FOOD.INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE HAND SINK TO PREVENT FOOD FROM BEING EXPOSED TO SPLASH FROM HAND WASHIN.
Location: Cook line
- 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: BROKEN GLASS AND SYRUP RESIDUE ON BOTTOM SURFACE OF GLASS CHILLER LOCATED IN THE BAR.CLEAN AND SANITIZE GLASS CHILLER THOROUGHLY.
Location: Bar
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SANTIZER STORED INSIDE DISPENSER LOCATED AT HAND SINK ON BACK LINE.ENSURE DISPENSER IS FILLED WITH SOAP AND NOT HAND SANITIZER TO ENSURE EMPLOYEES ARE ABLE TO WASH HANDS PROPERLY AND EFFECTIVELY.
Location: Kitchen (back)
|
03/26/2013 | Routine |
- 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: LINE COOK TOUCHED A COOKED STEAK WITH PALM OF HIS HAND TO SLICE FOR A CUSTOMERTHERE SHOULD BE NO BARE HAND CONTACT WITH READY TO EAT FOODS ENSURE GLOVES, UTENSILS, ARE UTILIZED TO HANDLE READY TO EAT FOODS. MEAT DISCARDED.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: LINE COOK REMOVED GLOVES FROM A BOX TO PUT ON HANDS WITHOUT WASHING HANDS.ALL HANDS SHOULD BE THOROUGHLY WASHED BEFORE PUTTING ON A PAIR OF FOOD SERVICE GLOVES.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: LINE COOK BEVERAGE STORED IN A FOAM CUP LOCATED ON COOK LINE.ALL EMPLOYEE BEVERAGE CUPS MUST BE STORED WITH A LID AND STRAW ON COOK LINE.
Location: Cook line
- Improper hand washing (corrected on site)
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: COOK WASHED HANDS LESS THAN 20 SECONDS AT HAND SINK ON COOK LINE.HANDS SHOULD BE WASHED WITH HOT WATER AND SOAP FOR A MINIMUM OF 20 SECONDS.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: LINE COOKS PONY TAIL HANGING ON OVER SHOULDERSENSURE ALL HAIR IS RESTRAINED UNDER CAP TO PREVENT CONTAIMANTION OF FOOD.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROBE THERMOMETERS NOT AVAILABLE ON COOK LINE TO MEASURE COOKING TEMPERATURES.
|
03/05/2013 | 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: LINE COOK TOUCHED A COOKED STEAK WITH PALM OF HIS HAND TO SLICE FOR A CUSTOMERTHERE SHOULD BE NO BARE HAND CONTACT WITH READY TO EAT FOODS ENSURE GLOVES, UTENSILS, ARE UTILIZED TO HANDLE READY TO EAT FOODS. MEAT DISCARDED.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: LINE COOK REMOVED GLOVES FROM A BOX TO PUT ON HANDS WITHOUT WASHING HANDS.ALL HANDS SHOULD BE THOROUGHLY WASHED BEFORE PUTTING ON A PAIR OF FOOD SERVICE GLOVES.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: LINE COOK BEVERAGE STORED IN A FOAM CUP LOCATED ON COOK LINE.ALL EMPLOYEE BEVERAGE CUPS MUST BE STORED WITH A LID AND STRAW ON COOK LINE.
Location: Cook line
- Improper hand washing (corrected on site)
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: COOK WASHED HANDS LESS THAN 20 SECONDS AT HAND SINK ON COOK LINE.HANDS SHOULD BE WASHED WITH HOT WATER AND SOAP FOR A MINIMUM OF 20 SECONDS.
Location: Cook line
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: LINE COOKS PONY TAIL HANGING ON OVER SHOULDERSENSURE ALL HAIR IS RESTRAINED UNDER CAP TO PREVENT CONTAIMANTION OF FOOD.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROBE THERMOMETERS NOT AVAILABLE ON COOK LINE TO MEASURE COOKING TEMPERATURES.
|
02/26/2013 | Non-Illness Complaint |
- 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: LARGE CO2 TANKS STORED WITHOUT RESTRAINT IN CHEMICAL ROOM. PROVIDE EFFECTIVE RESTRAINTS FOR ALL CO2 TANKS.
- 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 SANITIZING SOLUTIONS TOO HOT (100 F). ENSURE SANITIZING SOLUTION MAINTAINS BETWEEN 65 AND 75 DEGREES TO ENSURE A PROPER CONCENTRATION IS MEASURED.
Location: Cook line
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISH MACHINE REACHING A MAXIMUM FINAL RINSE TEMPERATURE OF 138 DEGREES F (108 DEGREES PLATE LEVEL). REPAIR DISH MACHINE TO HAVE A FINAL RINSE TEMPERATURE OF 180 DEGREES F (160 PLATE LEVEL). SANITZE EQUIPMENT AT THREE COMPARTMENT USING QUAT SANITIZER AT A CONCENTRATION BETWEEN 150-400 PPM UNTIL MACHINE HAS BEEN REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE CONTAINERS STORED ON COOK LINE AND PREP AREAS WITHOUT STRAWS. ENSURE ALL BEVERAGE CONTAINERS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Cook line
- 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: BAG OF OPENED SHREDDED CHEESE STORED BELOW A CONTAINER OF RAW SHRIMP INSIDE REACH IN COOLER ON COOK LINE. ENSURE ALL RAW SEAFOOD OR ANIMAL PRODUCT IS STORED BELOW READY TO EAT FOODS TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE FOLLOWING ITEMS WERE STORED SOILED WITH ENCRUSTED FOOD DEPOSITS ON SURFACE:SCALES, LADELS, CITRIS JUICER, DICER, SLICER, FLOOR MOUNTED MIXER AND OTHER UTENSILS STORED ON WALL IN BACK PREP AREA. ENSURE ALL EQUIPMENT HAS BEEN THOROUGHLY CLEANED AND SANITZED BEFORE STORAGE.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: EXPOSED LONG ISLAND ICE TEA STRAWS STORED IN THE BAR. PROVIDE PRE-WRAPPED STRAWS.BEVERAGE LIDS STORED IMPROPER LOCATED IN WAIT STAFF AREA. STORE LIDS INVERTED TO PROTECT THE INTERIOR.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD STORED ON COOK LINE COLD TOP PREP COOLER SOILED IN CREVICES. CLEAN AND SANITIZE BOARD THOROUGHLY. REPLACE OR RESURFACE BOARD IF SOIL CANNOT BE REMOVED.
Location: Cook line
- 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: STORAGE CONTAINERS STORED ON FLOOR BELOW COUNTER TOP LOCATED IN THE BAR. STORE CONTAINERS UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Bar
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: MIXING BOWLS STORED ON SHELF IMPROPERLY IN DISH MACHINE AREA. STORE MIXING BOWL INVERTED TO ALLOW FOR AIR DRYING.
Location: Dish machine area
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK FOOD CONTAINERS OF FLOUR, SUGAR, FRYING FLOUR NOT LABELED. LABEL CONTAINERS WITH CONTENTS.
Location: Kitchen (back)
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: UNAPPROVED PEST CONTROL STRIP STORED IN BAR AREA. PROVIDE AN APPROVED INSECT TRAPPING DEVICE.
Location: Bar
- 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: FLOOR AND BEVERAGE LINES HEAVILY SOILED WITH BUILD UP LOCATED IN KEG COOLER. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (front)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTH STORED ON COUNTER TOP LOCATED ON COOK LINE. STORE ALL WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Cook line
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOTTLE VANILLA BEAN BOURBON NOT COVERED. PROVIDE CAP OR PROTECTIVE COVERING.
Location: Dry storage
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SODA GUN BEVERAGE LINE STORED DIRECTLY IN ICE DESIGNATED FOR CONSUMPTION. INSTALL LINE ABOVE ICE TO PROTECT FROM CONTAMINATION. REMOVE CONTAMINATED ICE FROM BIN.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TUBING SOILED WITH DRIED FOOD RESIDUE ON LEFT SIDE OF DISH MACHINE LOCATED IN THE BAR. CLEAN THOROUGHLY.
Location: Bar
Equipment: Dishmachine
- 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: SODA GUN HOLSTER SOILED WITH BUILD UP LOCATED IN THE BAR. ICE MACHINE SOILED ON THE INTERIOR/EXTERIOR IN BACK PREP AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
Equipment: Soda machine
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: -
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK LOCATED IN BACK PREP AREA.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1, WATER DRIPPING INTO TUB BELOW ICE BIN. DETERMINE LEAK AND PROVIDE REPAIR.2. WATER POOLING AT THE BOTTOM OF REACH IN COOLER ON RIGHT END OF COOK LINE. CLEAR DRAIN LINE.
Location: Bar
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1, WATER DRIPPING INTO TUB BELOW ICE BIN. DETERMINE LEAK AND PROVIDE REPAIR.2. WATER POOLING AT THE BOTTOM OF REACH IN COOLER ON RIGHT END OF COOK LINE. CLEAR DRAIN LINE.
Location: Cook line
|
11/20/2012 | 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: LARGE CO2 TANKS STORED WITHOUT RESTRAINT IN CHEMICAL ROOM. PROVIDE EFFECTIVE RESTRAINTS FOR ALL CO2 TANKS.
- 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: IN PLACE SANITIZING SOLUTIONS TOO HOT (100 F). ENSURE SANITIZING SOLUTION MAINTAINS BETWEEN 65 AND 75 DEGREES TO ENSURE A PROPER CONCENTRATION IS MEASURED.
Location: Cook line
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISH MACHINE REACHING A MAXIMUM FINAL RINSE TEMPERATURE OF 138 DEGREES F (108 DEGREES PLATE LEVEL). REPAIR DISH MACHINE TO HAVE A FINAL RINSE TEMPERATURE OF 180 DEGREES F (160 PLATE LEVEL). SANITZE EQUIPMENT AT THREE COMPARTMENT USING QUAT SANITIZER AT A CONCENTRATION BETWEEN 150-400 PPM UNTIL MACHINE HAS BEEN REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE CONTAINERS STORED ON COOK LINE AND PREP AREAS WITHOUT STRAWS. ENSURE ALL BEVERAGE CONTAINERS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Cook line
- 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: BAG OF OPENED SHREDDED CHEESE STORED BELOW A CONTAINER OF RAW SHRIMP INSIDE REACH IN COOLER ON COOK LINE. ENSURE ALL RAW SEAFOOD OR ANIMAL PRODUCT IS STORED BELOW READY TO EAT FOODS TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE FOLLOWING ITEMS WERE STORED SOILED WITH ENCRUSTED FOOD DEPOSITS ON SURFACE:SCALES, LADELS, CITRIS JUICER, DICER, SLICER, FLOOR MOUNTED MIXER AND OTHER UTENSILS STORED ON WALL IN BACK PREP AREA. ENSURE ALL EQUIPMENT HAS BEEN THOROUGHLY CLEANED AND SANITZED BEFORE STORAGE.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: EXPOSED LONG ISLAND ICE TEA STRAWS STORED IN THE BAR. PROVIDE PRE-WRAPPED STRAWS.BEVERAGE LIDS STORED IMPROPER LOCATED IN WAIT STAFF AREA. STORE LIDS INVERTED TO PROTECT THE INTERIOR.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD STORED ON COOK LINE COLD TOP PREP COOLER SOILED IN CREVICES. CLEAN AND SANITIZE BOARD THOROUGHLY. REPLACE OR RESURFACE BOARD IF SOIL CANNOT BE REMOVED.
Location: Cook line
- 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: STORAGE CONTAINERS STORED ON FLOOR BELOW COUNTER TOP LOCATED IN THE BAR. STORE CONTAINERS UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Bar
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: MIXING BOWLS STORED ON SHELF IMPROPERLY IN DISH MACHINE AREA. STORE MIXING BOWL INVERTED TO ALLOW FOR AIR DRYING.
Location: Dish machine area
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK FOOD CONTAINERS OF FLOUR, SUGAR, FRYING FLOUR NOT LABELED. LABEL CONTAINERS WITH CONTENTS.
Location: Kitchen (back)
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: UNAPPROVED PEST CONTROL STRIP STORED IN BAR AREA. PROVIDE AN APPROVED INSECT TRAPPING DEVICE.
Location: Bar
- 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: FLOOR AND BEVERAGE LINES HEAVILY SOILED WITH BUILD UP LOCATED IN KEG COOLER. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (front)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTH STORED ON COUNTER TOP LOCATED ON COOK LINE. STORE ALL WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Cook line
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOTTLE VANILLA BEAN BOURBON NOT COVERED. PROVIDE CAP OR PROTECTIVE COVERING.
Location: Dry storage
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SODA GUN BEVERAGE LINE STORED DIRECTLY IN ICE DESIGNATED FOR CONSUMPTION. INSTALL LINE ABOVE ICE TO PROTECT FROM CONTAMINATION. REMOVE CONTAMINATED ICE FROM BIN.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TUBING SOILED WITH DRIED FOOD RESIDUE ON LEFT SIDE OF DISH MACHINE LOCATED IN THE BAR. CLEAN THOROUGHLY.
Location: Bar
Equipment: Dishmachine
- 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: SODA GUN HOLSTER SOILED WITH BUILD UP LOCATED IN THE BAR. ICE MACHINE SOILED ON THE INTERIOR/EXTERIOR IN BACK PREP AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
Equipment: Soda machine
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: -
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK LOCATED IN BACK PREP AREA.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1, WATER DRIPPING INTO TUB BELOW ICE BIN. DETERMINE LEAK AND PROVIDE REPAIR.2. WATER POOLING AT THE BOTTOM OF REACH IN COOLER ON RIGHT END OF COOK LINE. CLEAR DRAIN LINE.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1, WATER DRIPPING INTO TUB BELOW ICE BIN. DETERMINE LEAK AND PROVIDE REPAIR.2. WATER POOLING AT THE BOTTOM OF REACH IN COOLER ON RIGHT END OF COOK LINE. CLEAR DRAIN LINE.
Location: Cook line
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11/13/2012 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: BOTTLE CONTAINING CLEANING AGENT HANGING ON DRY STORAGE CONDIMENT SHELF IN DISH MACHINE AREA. LABEL BOTTLE AND STORE IN APPROPRIATE AREA.
Location: Dish machine area
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEE PREPARING FOOD ON COOK LINE TUCKED PONY TAIL UNDER BALL CAP AND DID NOT WASH HANDS IMMEDIATELY THERE AFTER. FURTHERMORE, COOK WAS CHANGING GLOVES WITHOUT WASHING HANDS IN BETWEEN. ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION AND IN BETWEEN GLOVE CHANGE.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CUTTING BOARD ON COOK LINE SOILED WITH BUILD UP ON SURFACE AND CREVICES. CLEAN AND SANITIZE BOARD THOROUGHLY. RESURFACE OR REPLACE BOARD IF SOIL CANNOT BE REMOVED.2. KNIFE BLOCK SOILED WITH DRIED FOOD RESIDUE IN BACK PREP AREA. COUPLE OF KNIVES NOT CLEANED THOROUGHLY STORED ON STRIP AS WELL. ENSURE MAGNETIC STRIP AND KNIVES ARE CLEANED THOROUGHLY BEFORE STORAGE TO PREVENT CROSS CONTAMINATION.3. CAN OPENER BLADE HEAVILY SOILED WITH BUILD UP AND GRIME. CLEAN AND SANITIZE ON A DAILY BASIS TO PREVENT BUILD UP.
Location: Cook line
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: CHILDREN'S BEVERAGE STRAWS UNWRAPPED STORED AT BEVERAGE STATIONS. PROVIDE PRE-WRAPPED BEVERAGE STRAWS.
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: BREAD STORED IN A SLOTTED CONTAINER WAS STORED ACROSS A TRASH CAN ON COOK LINE. STORE BREAD ON A SANITARY SURFACE AND LOCATION.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER POOLING AT THE BOTTOM OF REACH IN SALAD COOLER AND SMALL COLD TOP COOLER ON COOK LINE. CLEAR DRAIN LINES. 2. STAINLESS ICE SCOOP CHIPPED ON THE END LOCATED IN THE BAR. PROVIDE REPAIR.
Location: Cook line
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FOREIGN SUBSTANCE FLOATING AT THE BOTTOM OF A BOTTLE OF WHISKEY LOCATED IN THE BAR. ALCOHOL WAS REMOVED FROM BAR.
Location: Bar
- 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: LIQUOR BOTTLES EXPOSED TO SPLASH NEXT TO HAND SINK LOCATED IN THE BAR. PROVIDE A SPLASH GUARD ON RIGHT END OF HAND SINK TO PROTECT LIQUOR FROM CONTAMINATION.
Location: Bar
- 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: 1. INTERIOR LID ON ICE MACHINE SOILED. CLEAN THOROUGHLY. 2. BROKEN GLASS AT THE BOTTOM OF GLASS CHILLER IN THE BAR. CLEAN THOROUGHLY.3. GLASS CHILLER USED AS A STORAGE AREA SOILED ON THE INTERIOR. CLEAN THOROUGHLY.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Wait staff area
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT BOTH HAND SINKS ON COOK LINE.
Location: Cook line
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07/24/2012 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: BOTTLE CONTAINING CLEANING AGENT HANGING ON DRY STORAGE CONDIMENT SHELF IN DISH MACHINE AREA. LABEL BOTTLE AND STORE IN APPROPRIATE AREA.
Location: Dish machine area
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEE PREPARING FOOD ON COOK LINE TUCKED PONY TAIL UNDER BALL CAP AND DID NOT WASH HANDS IMMEDIATELY THERE AFTER. FURTHERMORE, COOK WAS CHANGING GLOVES WITHOUT WASHING HANDS IN BETWEEN. ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION AND IN BETWEEN GLOVE CHANGE.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CUTTING BOARD ON COOK LINE SOILED WITH BUILD UP ON SURFACE AND CREVICES. CLEAN AND SANITIZE BOARD THOROUGHLY. RESURFACE OR REPLACE BOARD IF SOIL CANNOT BE REMOVED.2. KNIFE BLOCK SOILED WITH DRIED FOOD RESIDUE IN BACK PREP AREA. COUPLE OF KNIVES NOT CLEANED THOROUGHLY STORED ON STRIP AS WELL. ENSURE MAGNETIC STRIP AND KNIVES ARE CLEANED THOROUGHLY BEFORE STORAGE TO PREVENT CROSS CONTAMINATION.3. CAN OPENER BLADE HEAVILY SOILED WITH BUILD UP AND GRIME. CLEAN AND SANITIZE ON A DAILY BASIS TO PREVENT BUILD UP.
Location: Cook line
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: CHILDREN'S BEVERAGE STRAWS UNWRAPPED STORED AT BEVERAGE STATIONS. PROVIDE PRE-WRAPPED BEVERAGE STRAWS.
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: BREAD STORED IN A SLOTTED CONTAINER WAS STORED ACROSS A TRASH CAN ON COOK LINE. STORE BREAD ON A SANITARY SURFACE AND LOCATION.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER POOLING AT THE BOTTOM OF REACH IN SALAD COOLER AND SMALL COLD TOP COOLER ON COOK LINE. CLEAR DRAIN LINES. 2. STAINLESS ICE SCOOP CHIPPED ON THE END LOCATED IN THE BAR. PROVIDE REPAIR.
Location: Cook line
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FOREIGN SUBSTANCE FLOATING AT THE BOTTOM OF A BOTTLE OF WHISKEY LOCATED IN THE BAR. ALCOHOL WAS REMOVED FROM BAR.
Location: Bar
- 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: LIQUOR BOTTLES EXPOSED TO SPLASH NEXT TO HAND SINK LOCATED IN THE BAR. PROVIDE A SPLASH GUARD ON RIGHT END OF HAND SINK TO PROTECT LIQUOR FROM CONTAMINATION.
Location: Bar
- 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: 1. INTERIOR LID ON ICE MACHINE SOILED. CLEAN THOROUGHLY. 2. BROKEN GLASS AT THE BOTTOM OF GLASS CHILLER IN THE BAR. CLEAN THOROUGHLY.3. GLASS CHILLER USED AS A STORAGE AREA SOILED ON THE INTERIOR. CLEAN THOROUGHLY.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Wait staff area
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT BOTH HAND SINKS ON COOK LINE.
Location: Cook line
|
07/12/2012 | Routine |
- 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: PITA BREAD STORED BELOW A BAG OF RAW SHRIMP ON COOK LINE. STORE READY TO EAT FOODS BELOW RAW PRODUCT TO PROTECT FOOD FROM CROSS CONTAMINATION.
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: TONGS, LADELS, AND OTHER MISCELLANEOUS ITEMS STORED/HANGING ON HAND SINK ON COOK LINE. NOTHING SHOULD BE STORED AT A HAND SINK. HAND SINK SHOULD BE UTILIZED FOR HAND WASHING PURPOSES ONLY. STORE UTENSILS IN A SANITARY AREA AWAY FROM HAND SINK.
Location: Cook line
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE PROOF OF A CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT. PROVIDED BUSINESS CARD TO E-MAIL COPY OF CERTIFICATE TO INSPECTOR.
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06/13/2012 | Recheck |
- 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: PITA BREAD STORED BELOW A BAG OF RAW SHRIMP ON COOK LINE. STORE READY TO EAT FOODS BELOW RAW PRODUCT TO PROTECT FOOD FROM CROSS CONTAMINATION.
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: TONGS, LADELS, AND OTHER MISCELLANEOUS ITEMS STORED/HANGING ON HAND SINK ON COOK LINE. NOTHING SHOULD BE STORED AT A HAND SINK. HAND SINK SHOULD BE UTILIZED FOR HAND WASHING PURPOSES ONLY. STORE UTENSILS IN A SANITARY AREA AWAY FROM HAND SINK.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE PROOF OF A CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT. PROVIDED BUSINESS CARD TO E-MAIL COPY OF CERTIFICATE TO INSPECTOR.
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03/06/2012 | Routine |
Restaurant representatives - add corrected or new information about HOULIHAN'S RESTAURANT, 6020 E 82ND ST, Indianapolis, IN »