- 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: UNCHAINED CO2 TANKS.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANDS SINK MUST BE MAINTAINED CLEAN AT ALL TIMES
Location: Kitchen (back)
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTING IN THE HOOD.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: PLEASE REMOVE THE NON FUNCTIONAL FRIER EQUIPMENT FROM THE FACILITY OR KEEP THE EQUIPMENT CLEAN.
Location: Kitchen (back)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. THE HOOD VENNT ARE SOILED. REMOVE THEN CLEAN. 2. HOOD SOILED FROM DUST AND GREASE RESIDUE. CLEAN3. FIRE SUPPRESION SYSTEM IS SOILED FROM DUST PLEASE CLEAN
Location: Kitchen
- 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. THE INSIDE OF THE PREP TOP REACH IN COOLER IS HEAVILY SOILED FROM FISH, CHICKEN AND FLOUR DEBRIS. CLEAN AND SANITIZE MORE FREQUENTLY.2. PLASTIC STORAGE CONTAINER ARE SOILED .PLEASE CLEAN THE CONTAINERS AND LIDS.
Location: Kitchen (front)
Equipment: Reach in cooler (3 door)
- 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. THE INSIDE OF THE PREP TOP REACH IN COOLER IS HEAVILY SOILED FROM FISH, CHICKEN AND FLOUR DEBRIS. CLEAN AND SANITIZE MORE FREQUENTLY.2. PLASTIC STORAGE CONTAINER ARE SOILED .PLEASE CLEAN THE CONTAINERS AND LIDS.
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: HAND SINKS MUST BE FULLY STOCK WITH PAPER TOWELS AND/ OR HAND DRYER MUST WORK.(EXTREME AIR)
Location: Kitchen
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: WAREWASH EQUIPMENT IS SOILED: SPRAY HOSE ETC.
Location: Kitchen (back)
Equipment: 3-bay
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Location: Kitchen (back)
Equipment: 3-bay
|
04/21/2014 | 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: UNCHAINED CO2 TANKS.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANDS SINK MUST BE MAINTAINED CLEAN AT ALL TIMES
Location: Kitchen (back)
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTING IN THE HOOD.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: PLEASE REMOVE THE NON FUNCTIONAL FRIER EQUIPMENT FROM THE FACILITY OR KEEP THE EQUIPMENT CLEAN.
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. THE HOOD VENNT ARE SOILED. REMOVE THEN CLEAN. 2. HOOD SOILED FROM DUST AND GREASE RESIDUE. CLEAN3. FIRE SUPPRESION SYSTEM IS SOILED FROM DUST PLEASE CLEAN
Location: Kitchen
- 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. THE INSIDE OF THE PREP TOP REACH IN COOLER IS HEAVILY SOILED FROM FISH, CHICKEN AND FLOUR DEBRIS. CLEAN AND SANITIZE MORE FREQUENTLY.2. PLASTIC STORAGE CONTAINER ARE SOILED .PLEASE CLEAN THE CONTAINERS AND LIDS.
Location: Kitchen (front)
Equipment: Reach in cooler (3 door)
- 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. THE INSIDE OF THE PREP TOP REACH IN COOLER IS HEAVILY SOILED FROM FISH, CHICKEN AND FLOUR DEBRIS. CLEAN AND SANITIZE MORE FREQUENTLY.2. PLASTIC STORAGE CONTAINER ARE SOILED .PLEASE CLEAN THE CONTAINERS AND LIDS.
Location: Kitchen (back)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: HAND SINKS MUST BE FULLY STOCK WITH PAPER TOWELS AND/ OR HAND DRYER MUST WORK.(EXTREME AIR)
Location: Kitchen
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: WAREWASH EQUIPMENT IS SOILED: SPRAY HOSE ETC.
Location: Kitchen (back)
Equipment: 3-bay
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Location: Kitchen (back)
Equipment: 3-bay
|
04/09/2014 | Routine |
- 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.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE ARE NOT WASHING THEIR HANDS BEFORE GRABBING A PAIR OF GLOVES FROM THE CONTAINER.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: METAL CART AND PREP TABLE ARE SOILED FROM RAW MEAT SPILLS. PLEASE CLEAN WITH SANTIZER WHEN CONTAMINATION OCCURS
Location: Kitchen
Equipment: Rolling cart
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: METAL CART AND PREP TABLE ARE SOILED FROM RAW MEAT SPILLS. PLEASE CLEAN WITH SANTIZER WHEN CONTAMINATION OCCURS
Location: Kitchen
Equipment: Prep table
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES ARE NOT DRYER THIER HANDS PROPERLY. WET HAND DRIPPING ALL OVER THE PLACE.
Location: Kitchen
Equipment: Hand sink
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD SYSTEM HEAVILY SOILED. PELASE HAVE HOOD PROFESSIONALLY DONE ASAP. PROVIDE DOCUMENTATION.
Location: Kitchen
- 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. BULK CONTAINER OF FISH AND CHICKEN SEASONING ARE HEAVILY SOILED. PLEASE CLEAN MORE FREQUENTLY EVERY 24 HOUR CLEAN LIDS2. ICE MACHINE KICK PLATE IS MOLDY CLEAN MORE FREQUENLY.
Location: Kitchen
- 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. BULK CONTAINER OF FISH AND CHICKEN SEASONING ARE HEAVILY SOILED. PLEASE CLEAN MORE FREQUENTLY EVERY 24 HOUR CLEAN LIDS2. ICE MACHINE KICK PLATE IS MOLDY CLEAN MORE FREQUENLY.
Location: Kitchen
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: TONGS WERE HANGING FROM THE HOOD SYSTEM,
Location: Kitchen
|
08/08/2013 | Recheck |
- 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.
- 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: EMPLOYEE ARE NOT WASHING THEIR HANDS BEFORE GRABBING A PAIR OF GLOVES FROM THE CONTAINER.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: METAL CART AND PREP TABLE ARE SOILED FROM RAW MEAT SPILLS. PLEASE CLEAN WITH SANTIZER WHEN CONTAMINATION OCCURS
Location: Kitchen
Equipment: Rolling cart
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: METAL CART AND PREP TABLE ARE SOILED FROM RAW MEAT SPILLS. PLEASE CLEAN WITH SANTIZER WHEN CONTAMINATION OCCURS
Location: Kitchen
Equipment: Prep table
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES ARE NOT DRYER THIER HANDS PROPERLY. WET HAND DRIPPING ALL OVER THE PLACE.
Location: Kitchen
Equipment: Hand sink
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD SYSTEM HEAVILY SOILED. PELASE HAVE HOOD PROFESSIONALLY DONE ASAP. PROVIDE DOCUMENTATION.
Location: Kitchen
- 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. BULK CONTAINER OF FISH AND CHICKEN SEASONING ARE HEAVILY SOILED. PLEASE CLEAN MORE FREQUENTLY EVERY 24 HOUR CLEAN LIDS2. ICE MACHINE KICK PLATE IS MOLDY CLEAN MORE FREQUENLY.
Location: Kitchen
- 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. BULK CONTAINER OF FISH AND CHICKEN SEASONING ARE HEAVILY SOILED. PLEASE CLEAN MORE FREQUENTLY EVERY 24 HOUR CLEAN LIDS2. ICE MACHINE KICK PLATE IS MOLDY CLEAN MORE FREQUENLY.
Location: Kitchen
Equipment: Ice machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
Equipment: Hand sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: TONGS WERE HANGING FROM THE HOOD SYSTEM,
Location: Kitchen
|
08/01/2013 | Routine |
| No violation noted during this evaluation. | 07/02/2013 | Non-Illness Complaint |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEES ARE NOT WASHING THEIR HAND BEFORE GRABING GLOVES FROM THE CONTAINER.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NO HAND WASHING OBSEVED AFTER REMOVING GLOVES AND THEN BEFORE GRABING A NEW PAIR.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: METAL SHELVING HAS ALOT RUST ON IT AND IS NOT EASILY CLEANABLE . SPRAY PAINT RUSTED SHELVING OR PROVIDE NEW ONES.
Location: Walk-in cooler
Equipment: Metal shelving
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: METAL SHELVING HAS ALOT RUST ON IT AND IS NOT EASILY CLEANABLE . SPRAY PAINT RUSTED SHELVING OR PROVIDE NEW ONES.
Location: Kitchen (back)
Equipment: Metal shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAKE TABLE IN FRONT KITCHEN IS HEAVILY SOILED FROM SPILLS AND DEBRIS FROM CHICKEN AND FISH .
Location: Kitchen (front)
Equipment: Make table cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: ALL THE EQUIPMENT THROUGHT OUT THE STORE WAS SOILED. PLEASE CLEAN WHEN CONTAMINATION OCCURS.
Location: Kitchen (back)
Equipment: Prep table
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: ALL THE EQUIPMENT THROUGHT OUT THE STORE WAS SOILED. PLEASE CLEAN WHEN CONTAMINATION OCCURS.
Location: Kitchen
Equipment: 3-bay
- 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: PROVIDE AND MAINTAIN A SANITIZER BUCKET TO CLEAN WHEN CONTAMINATION OCCURS FROM SPILLS AND FOOD DEBRIS.
Location: Kitchen (front)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SWING DOOR ARE SOILED FROM FOOD DEBRIS .
Location: Kitchen
- 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. DOOR HANDLE AND GASKET ON ALL THE EQUIPMENT ARE HEAVLIY SOILED. 2. ICE MACHINE KICK PLATE SOILED FROM FLOUR DEBRIS. 3. CHICKEN AND FISH MIX CONTAINERS AND LIDS WERE HEAVILY SOILED.
Location: Kitchen
Equipment: Reach in cooler
- 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. DOOR HANDLE AND GASKET ON ALL THE EQUIPMENT ARE HEAVLIY SOILED. 2. ICE MACHINE KICK PLATE SOILED FROM FLOUR DEBRIS. 3. CHICKEN AND FISH MIX CONTAINERS AND LIDS WERE HEAVILY SOILED.
Location: Kitchen (front)
Equipment: Ice machine
- 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. DOOR HANDLE AND GASKET ON ALL THE EQUIPMENT ARE HEAVLIY SOILED. 2. ICE MACHINE KICK PLATE SOILED FROM FLOUR DEBRIS. 3. CHICKEN AND FISH MIX CONTAINERS AND LIDS WERE HEAVILY SOILED.
Location: Kitchen (front)
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVE, DEEP FRIER AND BASKETS
Location: Kitchen (front)
Equipment: Microwave oven
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: LARGE PLASTIC CONTAINER OF OF FLOUR AND CORN MEAL ARE NOT LABELD.
Location: Kitchen (back)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: REMOVALBE VENT WERE EXTREMELY SOILED FROM ACCUMULATED GREASE. PLEASE HAVE CLEANED ASAP.
Location: Kitchen (front)
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: CHICKEN IN THE 3 BAY SINK.
Location: Kitchen
Equipment: 3-bay
|
05/20/2013 | Non-Illness Complaint Recheck |
- 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: NO HAND WASHING OBSEVED AFTER REMOVING GLOVES AND THEN BEFORE GRABING A NEW PAIR.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: METAL SHELVING HAS ALOT RUST ON IT AND IS NOT EASILY CLEANABLE . SPRAY PAINT RUSTED SHELVING OR PROVIDE NEW ONES.
Location: Walk-in cooler
Equipment: Metal shelving
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: METAL SHELVING HAS ALOT RUST ON IT AND IS NOT EASILY CLEANABLE . SPRAY PAINT RUSTED SHELVING OR PROVIDE NEW ONES.
Location: Kitchen (back)
Equipment: Metal shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAKE TABLE IN FRONT KITCHEN IS HEAVILY SOILED FROM SPILLS AND DEBRIS FROM CHICKEN AND FISH .
Location: Kitchen (front)
Equipment: Make table cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: ALL THE EQUIPMENT THROUGHT OUT THE STORE WAS SOILED. PLEASE CLEAN WHEN CONTAMINATION OCCURS.
Location: Kitchen (back)
Equipment: Prep table
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: ALL THE EQUIPMENT THROUGHT OUT THE STORE WAS SOILED. PLEASE CLEAN WHEN CONTAMINATION OCCURS.
Location: Kitchen
Equipment: 3-bay
- 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: PROVIDE AND MAINTAIN A SANITIZER BUCKET TO CLEAN WHEN CONTAMINATION OCCURS FROM SPILLS AND FOOD DEBRIS.
Location: Kitchen (front)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SWING DOOR ARE SOILED FROM FOOD DEBRIS .
Location: Kitchen
- 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. DOOR HANDLE AND GASKET ON ALL THE EQUIPMENT ARE HEAVLIY SOILED. 2. ICE MACHINE KICK PLATE SOILED FROM FLOUR DEBRIS. 3. CHICKEN AND FISH MIX CONTAINERS AND LIDS WERE HEAVILY SOILED.
Location: Kitchen
Equipment: Reach in cooler
- 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. DOOR HANDLE AND GASKET ON ALL THE EQUIPMENT ARE HEAVLIY SOILED. 2. ICE MACHINE KICK PLATE SOILED FROM FLOUR DEBRIS. 3. CHICKEN AND FISH MIX CONTAINERS AND LIDS WERE HEAVILY SOILED.
Location: Kitchen (front)
Equipment: Ice machine
- 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. DOOR HANDLE AND GASKET ON ALL THE EQUIPMENT ARE HEAVLIY SOILED. 2. ICE MACHINE KICK PLATE SOILED FROM FLOUR DEBRIS. 3. CHICKEN AND FISH MIX CONTAINERS AND LIDS WERE HEAVILY SOILED.
Location: Kitchen (front)
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVE, DEEP FRIER AND BASKETS
Location: Kitchen (front)
Equipment: Microwave oven
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: LARGE PLASTIC CONTAINER OF OF FLOUR AND CORN MEAL ARE NOT LABELD.
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: REMOVALBE VENT WERE EXTREMELY SOILED FROM ACCUMULATED GREASE. PLEASE HAVE CLEANED ASAP.
Location: Kitchen (front)
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: CHICKEN IN THE 3 BAY SINK.
Location: Kitchen
Equipment: 3-bay
|
05/13/2013 | Non-Illness Complaint |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Handle to cold top soiled. Please clean and sanitize handles to cold top.
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in cooler
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Sprayer to 3 bay sink soiled. Please clean2. Bottom of cold top soiled. Please clean and sanitize.3. Bottom of true refrigeration unit soiled. Please clean and sanitize,
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Sprayer to 3 bay sink soiled. Please clean2. Bottom of cold top soiled. Please clean and sanitize.3. Bottom of true refrigeration unit soiled. Please clean and sanitize,
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Sprayer to 3 bay sink soiled. Please clean2. Bottom of cold top soiled. Please clean and sanitize.3. Bottom of true refrigeration unit soiled. Please clean and sanitize,
Location: Kitchen (back)
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
|
01/14/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Handle to cold top soiled. Please clean and sanitize handles to cold top.
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in cooler
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Sprayer to 3 bay sink soiled. Please clean2. Bottom of cold top soiled. Please clean and sanitize.3. Bottom of true refrigeration unit soiled. Please clean and sanitize,
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Sprayer to 3 bay sink soiled. Please clean2. Bottom of cold top soiled. Please clean and sanitize.3. Bottom of true refrigeration unit soiled. Please clean and sanitize,
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Sprayer to 3 bay sink soiled. Please clean2. Bottom of cold top soiled. Please clean and sanitize.3. Bottom of true refrigeration unit soiled. Please clean and sanitize,
Location: Kitchen (back)
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
|
01/07/2013 | 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: SPRAY BOTTLE OF WINDEX NOT LABLED
Location: Kitchen (front)
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: YOU MUST WASH YOUR HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: OBSERVED EMPLOYEE HANDLE GARBAGE AN DID NOT WASH THEIR HANDS BEFORE WALKING TO THE DEEP FRIER AND LIFTING THE FRIER BASKET OUT OF THE GREASE..
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FISH AND CHICKEN STORED OVER COLD SLAW IN COOLER.
Location: Kitchen (front)
Equipment: Make table cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1-3. CLEAN AND SANITIZE ALL FOOD EQUIPMENT DOOR HANDLES: REACH IN COOLER , WALK IN COOLER , ETC. 4. INTERIOR SURFACE IS SOILED WITH AN ACCUMULATION OF FOOD DEBRIS MAKE TABLE COOLER
Location: Kitchen (front)
Equipment: True freezer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1-3. CLEAN AND SANITIZE ALL FOOD EQUIPMENT DOOR HANDLES: REACH IN COOLER , WALK IN COOLER , ETC. 4. INTERIOR SURFACE IS SOILED WITH AN ACCUMULATION OF FOOD DEBRIS MAKE TABLE COOLER
Location: Kitchen
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1-3. CLEAN AND SANITIZE ALL FOOD EQUIPMENT DOOR HANDLES: REACH IN COOLER , WALK IN COOLER , ETC. 4. INTERIOR SURFACE IS SOILED WITH AN ACCUMULATION OF FOOD DEBRIS MAKE TABLE COOLER
Location: Kitchen
Equipment: Walk in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1-3. CLEAN AND SANITIZE ALL FOOD EQUIPMENT DOOR HANDLES: REACH IN COOLER , WALK IN COOLER , ETC. 4. INTERIOR SURFACE IS SOILED WITH AN ACCUMULATION OF FOOD DEBRIS MAKE TABLE COOLER
Location: Kitchen (front)
Equipment: Make table cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS MUST BE CLEANED AND FULLY STOCKED AT ALL TIMES
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS MUST BE CLEANED AND FULLY STOCKED AT ALL TIMES
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Hand sink is being used for purposes other than hand washing. Drain stopper stored in the hand sink.
Location: Kitchen
Equipment: Hand sink
- 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: NOT PRESENT. COS TOO STRONG COS
Location: Kitchen (front)
- 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: NOT PRESENT. COS TOO STRONG COS
Location: Kitchen (front)
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. HOOD VENTS ARE HEAVILY SOILED. HAVE PROFESSIONALLY CLEANED.2. CEILING VENT ARE SOILED.
Location: Kitchen (front)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. HOOD VENTS ARE HEAVILY SOILED. HAVE PROFESSIONALLY CLEANED.2. CEILING VENT ARE SOILED.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen (front)
Equipment: Display freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD UNCOVERED
Location: Kitchen
Equipment: reach in freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLASTIC DRAIN TUBE RUN THROGHT CEIL DRAINING IN THE HAND SINK FROM THE ICE MACHINE. Done
Location: Kitchen (front)
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: TONGS HANGING FROM ANSUL SYSTEM ON HOOD.
Location: Kitchen (front)
|
07/02/2012 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE OF WINDEX NOT LABLED
Location: Kitchen (front)
- 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: YOU MUST WASH YOUR HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: OBSERVED EMPLOYEE HANDLE GARBAGE AN DID NOT WASH THEIR HANDS BEFORE WALKING TO THE DEEP FRIER AND LIFTING THE FRIER BASKET OUT OF THE GREASE..
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FISH AND CHICKEN STORED OVER COLD SLAW IN COOLER.
Location: Kitchen (front)
Equipment: Make table cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1-3. CLEAN AND SANITIZE ALL FOOD EQUIPMENT DOOR HANDLES: REACH IN COOLER , WALK IN COOLER , ETC. 4. INTERIOR SURFACE IS SOILED WITH AN ACCUMULATION OF FOOD DEBRIS MAKE TABLE COOLER
Location: Kitchen (front)
Equipment: True freezer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1-3. CLEAN AND SANITIZE ALL FOOD EQUIPMENT DOOR HANDLES: REACH IN COOLER , WALK IN COOLER , ETC. 4. INTERIOR SURFACE IS SOILED WITH AN ACCUMULATION OF FOOD DEBRIS MAKE TABLE COOLER
Location: Kitchen
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1-3. CLEAN AND SANITIZE ALL FOOD EQUIPMENT DOOR HANDLES: REACH IN COOLER , WALK IN COOLER , ETC. 4. INTERIOR SURFACE IS SOILED WITH AN ACCUMULATION OF FOOD DEBRIS MAKE TABLE COOLER
Location: Kitchen
Equipment: Walk in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1-3. CLEAN AND SANITIZE ALL FOOD EQUIPMENT DOOR HANDLES: REACH IN COOLER , WALK IN COOLER , ETC. 4. INTERIOR SURFACE IS SOILED WITH AN ACCUMULATION OF FOOD DEBRIS MAKE TABLE COOLER
Location: Kitchen (front)
Equipment: Make table cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS MUST BE CLEANED AND FULLY STOCKED AT ALL TIMES
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS MUST BE CLEANED AND FULLY STOCKED AT ALL TIMES
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Hand sink is being used for purposes other than hand washing. Drain stopper stored in the hand sink.
Location: Kitchen
Equipment: Hand sink
- 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: NOT PRESENT. COS TOO STRONG COS
Location: Kitchen (front)
- 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: NOT PRESENT. COS TOO STRONG COS
Location: Kitchen (front)
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. HOOD VENTS ARE HEAVILY SOILED. HAVE PROFESSIONALLY CLEANED.2. CEILING VENT ARE SOILED.
Location: Kitchen (front)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. HOOD VENTS ARE HEAVILY SOILED. HAVE PROFESSIONALLY CLEANED.2. CEILING VENT ARE SOILED.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen (front)
Equipment: Display freezer
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD UNCOVERED
Location: Kitchen
Equipment: reach in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLASTIC DRAIN TUBE RUN THROGHT CEIL DRAINING IN THE HAND SINK FROM THE ICE MACHINE. Done
Location: Kitchen (front)
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: TONGS HANGING FROM ANSUL SYSTEM ON HOOD.
Location: Kitchen (front)
|
06/25/2012 | 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: SPRAY BOTTLE OF WINDEX NOT LABLED
Location: Kitchen (front)
- 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: YOU MUST WASH YOUR HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES.
- 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: OBSERVED EMPLOYEE HANDLE GARBAGE AN DID NOT WASH THEIR HANDS BEFORE WALKING TO THE DEEP FRIER AND LIFTING THE FRIER BASKET OUT OF THE GREASE..
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1-3. CLEAN AND SANITIZE ALL FOOD EQUIPMENT DOOR HANDLES: REACH IN COOLER , WALK IN COOLER , ETC. 4. INTERIOR SURFACE IS SOILED WITH AN ACCUMULATION OF FOOD DEBRIS MAKE TABLE COOLER
Location: Kitchen (front)
Equipment: True freezer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1-3. CLEAN AND SANITIZE ALL FOOD EQUIPMENT DOOR HANDLES: REACH IN COOLER , WALK IN COOLER , ETC. 4. INTERIOR SURFACE IS SOILED WITH AN ACCUMULATION OF FOOD DEBRIS MAKE TABLE COOLER
Location: Kitchen
Equipment: Reach in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1-3. CLEAN AND SANITIZE ALL FOOD EQUIPMENT DOOR HANDLES: REACH IN COOLER , WALK IN COOLER , ETC. 4. INTERIOR SURFACE IS SOILED WITH AN ACCUMULATION OF FOOD DEBRIS MAKE TABLE COOLER
Location: Kitchen
Equipment: Walk in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1-3. CLEAN AND SANITIZE ALL FOOD EQUIPMENT DOOR HANDLES: REACH IN COOLER , WALK IN COOLER , ETC. 4. INTERIOR SURFACE IS SOILED WITH AN ACCUMULATION OF FOOD DEBRIS MAKE TABLE COOLER
Location: Kitchen (front)
Equipment: Make table cooler
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS MUST BE CLEANED AND FULLY STOCKED AT ALL TIMES
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS MUST BE CLEANED AND FULLY STOCKED AT ALL TIMES
Location: Kitchen
Equipment: Hand sink
- 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: Hand sink is being used for purposes other than hand washing. Drain stopper stored in the hand sink.
Location: Kitchen
Equipment: Hand sink
- 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: NOT PRESENT. COS TOO STRONG COS
Location: Kitchen (front)
- 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: NOT PRESENT. COS TOO STRONG COS
Location: Kitchen (front)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. HOOD VENTS ARE HEAVILY SOILED.2. CEILING VENT ARE SOILED.
Location: Kitchen (front)
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen (front)
Equipment: Display freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLASTIC DRAIN TUBE RUN THROGHT CEIL DRAINING IN THE HAND SINK FROM THE ICE MACHINE
Location: Kitchen (front)
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
- 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: TONGS HANGING FROM ANSUL SYSTEM ON HOOD.
Location: Kitchen (front)
|
06/15/2012 | Routine |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: MUST FIRST WASH HANDS BEFORE PLACING A NEW PAIR ON.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open employee drink stored on microwave
Location: Kitchen (front)
Equipment: -
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: WIPE CLOTH STORED IN HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD HEAVILY SOILED
Location: Kitchen (front)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Slow draining
Location: Kitchen (front)
Equipment: Hand sink
|
12/15/2011 | Recheck |
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: MUST FIRST WASH HANDS BEFORE PLACING A NEW PAIR ON.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open employee drink stored on microwave
Location: Kitchen (front)
Equipment: -
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink improper usage
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: WIPE CLOTH STORED IN HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD HEAVILY SOILED
Location: Kitchen (front)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Slow draining
Location: Kitchen (front)
Equipment: Hand sink
|
12/08/2011 | Routine |
Restaurant representatives - add corrected or new information about Hook Fish & Chicken, 3833 N KEYSTONE AVE, Indianapolis, IN »