- 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: Provide no smoking within 8 ft of entrance way signs per state law
- Mechanical equipment (corrected)
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Refrigeration equipment is having trouble maintaining temperature. Have air conditioning repaired if needed.
- 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: Prep top cooler is broken holding around 51 deg F or top and bottom. Do not use until repaired. Repair to hold foods at 41 deg F or below. Disopsed of: Large pan of cheese at 51.6 deg F Mix of vegetables and meat at 51.2 deg F pan ground beef at 51.1 deg F Chopped beef at 53.2 deg F Pan Pork at 51.3 deg F pan chorizo at 52.3 deg FAt time of inspection.Moved shredded chicken at 47.7 deg F and beef at 48 deg F to 2 door cooler by three bay sink.
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Cooling rice covered in thick portion 2 door reach in cooler. Rice at 76.8 deg F. Discontinue. Cool all foods in shallow pans uncovered. Temperature of cooler is going up to 50 deg F. Discontinue using for cooling as it is not working properly.
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats in front counter area, in back kitchen and and by heating/air conditioning unit. Exterminate.2. Several live roaches running below front counter. Exterminate. Note: Arrow last out 6-2-2014. Must have out this week and more frequently if needed to eliminate roaches.
- 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: Employee took off one glove and then placed it back on to work with foods. Discontinue. Remove both gloves and wash hands before putting on a new pair of gloves to handle food.
- 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 not washing hands before putting on gloves. Must always wash hands before putting on gloves.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean utensils stored in soiled container over three bay sink. Discontinue. Clean and sanitize and store in clean container. 2. Slicer soiled. Clean.3. Clean back of fryer and remove foil from side of fryer. Clean as needed. 4. Clean back of flat top grill.
- 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: Employee dipped hands in water at three bay sink without soap to wash hands. Discontinue. Always wash hands at hands sink with soap and warm water for 20 seconds. Dry hands with paper towel.
- Heating and cooling capacity (corrected)
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: Facility will have to alter cooling and preparing food procedures or add more equipment to maintain the current menu.
- Unnecessary litter (corrected)
Premises not free of unnecessary items.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: As space in facility is very limited remove any unused equipment or supplies from facility.
- 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: Exhaust hood is soiled and due to be cleaned April 2014. Have cleaned and tagged.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Several ceiling tiles in kitchen are stained and none are washable. Replace stained ceiling tiles with washable ceiling tiles. Replace any further ceiling tiles in kitchen as needed with washable ceiling tiles. Several stained ceiling tiles in dinning area. Repair air conditioning where leaking and replace ceiling tiles.
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: Cloth towels lining shelves with plates. Discontinue. Can use bar or other cleanable rub matting.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on wire shelf un at front counter. Discontinue. Store in approved strength sanitizer solution.
- 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: Thawing pork and chicken in separate bags together in one bowl at room temperature. Discontinue. Thaw meats separately under running cold water in sanitizer bay of three bay sink when not doing dishes, in refrigeration or immediately before service in microwave oven.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Paper towel dispenser has card board on one side and is missing parts. Repair or replace paper towel dispenser. 2. Large chest freezer is broken. Lid will not close properly. Replace unit.3. Cardboard in exhaust hood holding on filter. Remove and repair exhaust hood or filters as needed. 4. Duct tape on 3 bay sink bay. Remove and repair if needed with proper repair. If unable to repair must replace 3 bay sink.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Hand sink loose from wall in women's bathroom. Secure to the wall with silicone caulk.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap in women's bathroom. Provide.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels in women's bathroom. Provide.
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employee dipped hands in water at three bay sink without soap to wash hands. Discontinue. Always wash hands at hands sink. Do not wash hands in three bay sink.
|
07/10/2014 | 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: Provide no smoking within 8 ft of entrance way signs per state law
- Mechanical equipment
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Refrigeration equipment is having trouble maintaining temperature. Have air conditioning repaired if needed.
- 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: Prep top cooler is broken holding around 51 deg F or top and bottom. Do not use until repaired. Repair to hold foods at 41 deg F or below. Disopsed of: Large pan of cheese at 51.6 deg F Mix of vegetables and meat at 51.2 deg F pan ground beef at 51.1 deg F Chopped beef at 53.2 deg F Pan Pork at 51.3 deg F pan chorizo at 52.3 deg FAt time of inspection.Moved shredded chicken at 47.7 deg F and beef at 48 deg F to 2 door cooler by three bay sink.
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Cooling rice covered in thick portion 2 door reach in cooler. Rice at 76.8 deg F. Discontinue. Cool all foods in shallow pans uncovered. Temperature of cooler is going up to 50 deg F. Discontinue using for cooling as it is not working properly.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats in front counter area, in back kitchen and and by heating/air conditioning unit. Exterminate.2. Several live roaches running below front counter. Exterminate. Note: Arrow last out 6-2-2014. Must have out this week and more frequently if needed to eliminate roaches.
- 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: Employee took off one glove and then placed it back on to work with foods. Discontinue. Remove both gloves and wash hands before putting on a new pair of gloves to handle food.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee not washing hands before putting on gloves. Must always wash hands before putting on gloves.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean utensils stored in soiled container over three bay sink. Discontinue. Clean and sanitize and store in clean container. 2. Slicer soiled. Clean.3. Clean back of fryer and remove foil from side of fryer. Clean as needed. 4. Clean back of flat top grill.
- 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: Employee dipped hands in water at three bay sink without soap to wash hands. Discontinue. Always wash hands at hands sink with soap and warm water for 20 seconds. Dry hands with paper towel.
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: Facility will have to alter cooling and preparing food procedures or add more equipment to maintain the current menu.
- Unnecessary litter
Premises not free of unnecessary items.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: As space in facility is very limited remove any unused equipment or supplies from facility.
- 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: Exhaust hood is soiled and due to be cleaned April 2014. Have cleaned and tagged.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Several ceiling tiles in kitchen are stained and none are washable. Replace stained ceiling tiles with washable ceiling tiles. Replace any further ceiling tiles in kitchen as needed with washable ceiling tiles. Several stained ceiling tiles in dinning area. Repair air conditioning where leaking and replace ceiling tiles.
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: Cloth towels lining shelves with plates. Discontinue. Can use bar or other cleanable rub matting.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on wire shelf un at front counter. Discontinue. Store in approved strength sanitizer solution.
- 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: Thawing pork and chicken in separate bags together in one bowl at room temperature. Discontinue. Thaw meats separately under running cold water in sanitizer bay of three bay sink when not doing dishes, in refrigeration or immediately before service in microwave oven.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Paper towel dispenser has card board on one side and is missing parts. Repair or replace paper towel dispenser. 2. Large chest freezer is broken. Lid will not close properly. Replace unit.3. Cardboard in exhaust hood holding on filter. Remove and repair exhaust hood or filters as needed. 4. Duct tape on 3 bay sink bay. Remove and repair if needed with proper repair. If unable to repair must replace 3 bay sink.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Hand sink loose from wall in women's bathroom. Secure to the wall with silicone caulk.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap in women's bathroom. Provide.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels in women's bathroom. Provide.
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employee dipped hands in water at three bay sink without soap to wash hands. Discontinue. Always wash hands at hands sink. Do not wash hands in three bay sink.
|
07/02/2014 | Routine |
- 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: LABEL CHEMICAL SPRAY BOTTLES PROPERLY THAT ARE NOT LABELED.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS/FLIES PRESENT AT ESTABLISHMENT. ENSURE THAT ESTABLISHMENT IS BEING CLEANED AND SANITIZED REGULARLY DAILY. ALSO CLEAN AND SANITIZE MOPS AND BROOMS AND DUST PANS ROUTINELY.
Location: Kitchen (front)
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS/FLIES PRESENT AT ESTABLISHMENT. ENSURE THAT ESTABLISHMENT IS BEING CLEANED AND SANITIZED REGULARLY DAILY. ALSO CLEAN AND SANITIZE MOPS AND BROOMS AND DUST PANS ROUTINELY.
Location: Kitchen (back)
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS/FLIES PRESENT AT ESTABLISHMENT. ENSURE THAT ESTABLISHMENT IS BEING CLEANED AND SANITIZED REGULARLY DAILY. ALSO CLEAN AND SANITIZE MOPS AND BROOMS AND DUST PANS ROUTINELY.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FOODS STORED ABOVE READY-TO-EAT FOODS AT KITCHEN COOLER--DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION. STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.
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: DO NOT STORE KNIVES UNDER EQUIPMENT SUCH AS SLICER TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected on site)
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: DO NOT STORE KNIVES UNDER EQUIPMENT SUCH AS SLICER TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Slicer
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
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: MAINTAIN IN-PLACE SANITIZER BUCKET AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. KEYS.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED/SOILED CEILING TILES WHERE NEEDED AT ESTABLISHMENT CEILING.
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.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS IN ALL COOLERS AND FREEZERS WHERE MISSING.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS IN ALL COOLERS AND FREEZERS WHERE MISSING.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL WOMENS RESTROOM HANDSINK PROPERLY TO WALL SO THAT IT IS NOT MOVABLE.
Location: Womens restroom
Equipment: Hand sink
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM AND KITCHEN SHELVING AND STORAGE SPACE. GET RID OF ANY ITEMS, JUNK, TRASH ETC THAT YOU DO NOT WANT, NEED OR USE.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM AND KITCHEN SHELVING AND STORAGE SPACE. GET RID OF ANY ITEMS, JUNK, TRASH ETC THAT YOU DO NOT WANT, NEED OR USE.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM AND KITCHEN SHELVING AND STORAGE SPACE. GET RID OF ANY ITEMS, JUNK, TRASH ETC THAT YOU DO NOT WANT, NEED OR USE.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Womens restroom
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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
|
01/29/2014 | 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: LABEL CHEMICAL SPRAY BOTTLES PROPERLY THAT ARE NOT LABELED.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS/FLIES PRESENT AT ESTABLISHMENT. ENSURE THAT ESTABLISHMENT IS BEING CLEANED AND SANITIZED REGULARLY DAILY. ALSO CLEAN AND SANITIZE MOPS AND BROOMS AND DUST PANS ROUTINELY.
Location: Kitchen (front)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS/FLIES PRESENT AT ESTABLISHMENT. ENSURE THAT ESTABLISHMENT IS BEING CLEANED AND SANITIZED REGULARLY DAILY. ALSO CLEAN AND SANITIZE MOPS AND BROOMS AND DUST PANS ROUTINELY.
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS/FLIES PRESENT AT ESTABLISHMENT. ENSURE THAT ESTABLISHMENT IS BEING CLEANED AND SANITIZED REGULARLY DAILY. ALSO CLEAN AND SANITIZE MOPS AND BROOMS AND DUST PANS ROUTINELY.
Location: Kitchen
- 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 FOODS STORED ABOVE READY-TO-EAT FOODS AT KITCHEN COOLER--DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION. STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.
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: DO NOT STORE KNIVES UNDER EQUIPMENT SUCH AS SLICER TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Knife/utensil rack
- 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: DO NOT STORE KNIVES UNDER EQUIPMENT SUCH AS SLICER TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Slicer
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
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: MAINTAIN IN-PLACE SANITIZER BUCKET AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. KEYS.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED/SOILED CEILING TILES WHERE NEEDED AT ESTABLISHMENT CEILING.
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.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS IN ALL COOLERS AND FREEZERS WHERE MISSING.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS IN ALL COOLERS AND FREEZERS WHERE MISSING.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL WOMENS RESTROOM HANDSINK PROPERLY TO WALL SO THAT IT IS NOT MOVABLE.
Location: Womens restroom
Equipment: Hand sink
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM AND KITCHEN SHELVING AND STORAGE SPACE. GET RID OF ANY ITEMS, JUNK, TRASH ETC THAT YOU DO NOT WANT, NEED OR USE.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM AND KITCHEN SHELVING AND STORAGE SPACE. GET RID OF ANY ITEMS, JUNK, TRASH ETC THAT YOU DO NOT WANT, NEED OR USE.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM AND KITCHEN SHELVING AND STORAGE SPACE. GET RID OF ANY ITEMS, JUNK, TRASH ETC THAT YOU DO NOT WANT, NEED OR USE.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Womens restroom
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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
|
01/16/2014 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD HANDLER ON COOK-LINE TOUCHING READY-TO-EAT FOODS WITH BARE HANDS--DISCONTINUE THIS BEHAVIOR.
- 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 DRINKS LOCATED IN KITCHEN--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN STRAW.
Location: Kitchen
- 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.
Location: Kitchen
Equipment: True cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTINUE TO WORK ON.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT (EX. GRILL AND DEEP FRYERS) AND REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: True cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT (EX. GRILL AND DEEP FRYERS) AND REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT (EX. GRILL AND DEEP FRYERS) AND REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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 SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT MENS RESTROOM.
Location: Mens restroom
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD OFF FLOOR AND KITCHEN SHELVING AT KITCHEN.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR ALL LEAKS AT 3-BAY SINK FAUCET HEAD AND BELOW AT PIPING IF NEEDED.REATTACHED CEILING VENT AT WOMENS RESTROOM PROPERLY--CORRECTED.
Location: Womens restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR ALL LEAKS AT 3-BAY SINK FAUCET HEAD AND BELOW AT PIPING IF NEEDED.REATTACHED CEILING VENT AT WOMENS RESTROOM PROPERLY--CORRECTED.
Location: Kitchen
Equipment: 3-bay
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: True cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
Equipment: Hand sink
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: FOOD HANDLER OBSERVED WASHING HANDS AT 3-BAY SINK--DISCONTINUE THIS BEHAVIOR AND WASH HANDS AT HANDSINK ONLY.
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP BURIED AT INTERIOR OF KITCHEN ICE MACHINE; STORE ICE SCOOP WITH HANDLE UP, IN ICE SCOOP HOLDER OR ON CLEAN/SANITARY SURFACE.
Location: Kitchen
Equipment: Ice machine
|
07/31/2013 | Recheck |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD HANDLER ON COOK-LINE TOUCHING READY-TO-EAT FOODS WITH BARE HANDS--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: OPEN EMPLOYEE DRINKS LOCATED IN KITCHEN--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN STRAW.
Location: Kitchen
- 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.
Location: Kitchen
Equipment: True cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTINUE TO WORK ON.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT (EX. GRILL AND DEEP FRYERS) AND REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: True cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT (EX. GRILL AND DEEP FRYERS) AND REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT (EX. GRILL AND DEEP FRYERS) AND REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT MENS RESTROOM.
Location: Mens restroom
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD OFF FLOOR AND KITCHEN SHELVING AT KITCHEN.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR ALL LEAKS AT 3-BAY SINK FAUCET HEAD AND BELOW AT PIPING IF NEEDED.REATTACHED CEILING VENT AT WOMENS RESTROOM PROPERLY--CORRECTED.
Location: Womens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR ALL LEAKS AT 3-BAY SINK FAUCET HEAD AND BELOW AT PIPING IF NEEDED.REATTACHED CEILING VENT AT WOMENS RESTROOM PROPERLY--CORRECTED.
Location: Kitchen
Equipment: 3-bay
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: True cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
Equipment: Hand sink
- Three bay : inappropriate use (corrected on site)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: FOOD HANDLER OBSERVED WASHING HANDS AT 3-BAY SINK--DISCONTINUE THIS BEHAVIOR AND WASH HANDS AT HANDSINK ONLY.
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP BURIED AT INTERIOR OF KITCHEN ICE MACHINE; STORE ICE SCOOP WITH HANDLE UP, IN ICE SCOOP HOLDER OR ON CLEAN/SANITARY SURFACE.
Location: Kitchen
Equipment: Ice machine
|
07/23/2013 | Recheck |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD HANDLER ON COOK-LINE TOUCHING READY-TO-EAT FOODS WITH BARE HANDS--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: OPEN EMPLOYEE DRINKS LOCATED IN KITCHEN--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN STRAW.
Location: Kitchen
- 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.
Location: Kitchen
Equipment: True cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTINUE TO WORK ON.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT (EX. GRILL AND DEEP FRYERS) AND REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: True cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT (EX. GRILL AND DEEP FRYERS) AND REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT (EX. GRILL AND DEEP FRYERS) AND REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT MENS RESTROOM.
Location: Mens restroom
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD OFF FLOOR AND KITCHEN SHELVING AT KITCHEN.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REATTACHED CEILING VENT AT WOMENS RESTROOM PROPERLY.
Location: Womens restroom
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: True cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
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: ICE SCOOP BURIED AT INTERIOR OF KITCHEN ICE MACHINE; STORE ICE SCOOP WITH HANDLE UP, IN ICE SCOOP HOLDER OR ON CLEAN/SANITARY SURFACE.
Location: Kitchen
Equipment: Ice machine
|
07/12/2013 | Recheck |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD HANDLER ON COOK-LINE TOUCHING READY-TO-EAT FOODS WITH BARE HANDS--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: OPEN EMPLOYEE DRINKS LOCATED IN KITCHEN--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN STRAW.
Location: Kitchen
- 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.
Location: Kitchen
Equipment: True cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT (EX. GRILL AND DEEP FRYERS) AND REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: True cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT (EX. GRILL AND DEEP FRYERS) AND REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT (EX. GRILL AND DEEP FRYERS) AND REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
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.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT MENS RESTROOM.
Location: Mens restroom
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD OFF FLOOR AND KITCHEN SHELVING AT KITCHEN.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REATTACHED CEILING VENT AT WOMENS RESTROOM PROPERLY.
Location: Womens restroom
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: True cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
Equipment: Hand sink
- 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: ICE SCOOP BURIED AT INTERIOR OF KITCHEN ICE MACHINE; STORE ICE SCOOP WITH HANDLE UP, IN ICE SCOOP HOLDER OR ON CLEAN/SANITARY SURFACE.
Location: Kitchen
Equipment: Ice machine
|
07/02/2013 | 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: FOOD HANDLER ON COOK-LINE TOUCHING READY-TO-EAT FOODS WITH BARE HANDS--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: OPEN EMPLOYEE DRINKS LOCATED IN KITCHEN--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN STRAW.
Location: Kitchen
- 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.
Location: Kitchen
Equipment: True cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT (EX. GRILL AND DEEP FRYERS) AND REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: True cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT (EX. GRILL AND DEEP FRYERS) AND REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT (EX. GRILL AND DEEP FRYERS) AND REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
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.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT MENS RESTROOM.
Location: Mens restroom
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD OFF FLOOR AND KITCHEN SHELVING AT KITCHEN.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REATTACHED CEILING VENT AT WOMENS RESTROOM PROPERLY.
Location: Womens restroom
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: True cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
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: ICE SCOOP BURIED AT INTERIOR OF KITCHEN ICE MACHINE; STORE ICE SCOOP WITH HANDLE UP, IN ICE SCOOP HOLDER OR ON CLEAN/SANITARY SURFACE.
Location: Kitchen
Equipment: Ice machine
|
06/20/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. ROACHES. PLEASE PROFESSIONALLY EXTERMINATE AND PROVIDE DOCUMENTATION.
Location: Cook line
- 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. GLOVES RINSED OFF INSTEAD OF CHANGING THEM.
- 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. RAW MEAT AND EGGS STORED ABOVE OTHER FOOD. STORE BELOW.
Location: Cook line
Equipment: Reach in cooler (2 door)
- 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. RAW MEAT AND EGGS STORED ABOVE OTHER FOOD. STORE BELOW.
Location: Prep area
Equipment: Reach in cooler (2 door)
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. EX. FOOD NOT TO BE COOKED AND MEASURED WITH COOKING THERMOMETER.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. SCREW ON TOP OF RICE CONTAINER. PREVENT CONTAMINATION/HAZARDS.
Location: Dry storage
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize. SLICER, UTENSIL TRAY.
Location: Prep area
Equipment: Slicer
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
- 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. HOOD OVERDUE FOR CLEANING PER TAG. PLEASE HAVE CLEANED AND TAGGED. 2/19 COMPANY HAD CANCELLED APPOINTMENT PER OWNER AND WILL RESCHEDULE.
- Ice reuse (corrected)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption. EMPLOYEE DRINK STORED IN DRINK ICE. DISCONTINUE PRACTICE.
Location: Cook line
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. PLASTIC COVERED SHELVING ABOVE 3-BAY SINK.
Location: Kitchen
Equipment: Plastic shelving
|
02/19/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. ROACHES. PLEASE PROFESSIONALLY EXTERMINATE AND PROVIDE DOCUMENTATION.
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. GLOVES RINSED OFF INSTEAD OF CHANGING THEM.
- 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. RAW MEAT AND EGGS STORED ABOVE OTHER FOOD. STORE BELOW.
Location: Cook line
Equipment: Reach in cooler (2 door)
- 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. RAW MEAT AND EGGS STORED ABOVE OTHER FOOD. STORE BELOW.
Location: Prep area
Equipment: Reach in cooler (2 door)
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. EX. FOOD NOT TO BE COOKED AND MEASURED WITH COOKING THERMOMETER.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. SCREW ON TOP OF RICE CONTAINER. PREVENT CONTAMINATION/HAZARDS.
Location: Dry storage
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize. SLICER, UTENSIL TRAY.
Location: Prep area
Equipment: Slicer
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
- 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. HOOD OVERDUE FOR CLEANING PER TAG. PLEASE HAVE CLEANED AND TAGGED.
- Ice reuse (corrected on site)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption. EMPLOYEE DRINK STORED IN DRINK ICE. DISCONTINUE PRACTICE.
Location: Cook line
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. PLASTIC COVERED SHELVING ABOVE 3-BAY SINK.
Location: Kitchen
Equipment: Plastic shelving
|
02/07/2013 | 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: LABEL CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED.
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ENSURE CONSISTENT DATE-MARKING OF POTENTIALLY HAZARDOUS FOODS STORED OVER 24 HOURS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN TRUE REFRIGERATION UNITS.
Location: Kitchen
Equipment: True cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean 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: UTENSILS STORED IN HANDSINK--REMOVE AND KEEP FREE AND ACCESSIBLE.
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: NO SANITIZER PRESENT AT ESTABLISHMENT; PROVIDE AND MAINTAIN AT ALL TIMES AT ESTABLISHMENT.NO IN-PLACE SANITIZER BUCKET SET-UP; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND USE ONLY COOL LUKEWARM WATER.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL ITEMS AND FOOD/DRINKS STORED INAPPROPRIATELY IN KITCHEN AND COOLERS (EX. JACKETS, WATER BOTTLES, FOOD, ETC.)--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL ITEMS AND FOOD/DRINKS STORED INAPPROPRIATELY IN KITCHEN AND COOLERS (EX. JACKETS, WATER BOTTLES, FOOD, ETC.)--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- 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: POTS OF FOOD STORED ON FLOOR; KEEP ALL FOOD CONTAINERS AND UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- 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: KEEP UTENSILS INVERTED PROPERLY WITH HEADS OF UTENSILS STORED DOWN TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
- 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.
Comments: DO NOT KEEP STAGNANT WATER STORED IN MOP BUCKET WHEN NOT IN USE.
Location: Back room
- 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.
Comments: DO NOT KEEP STAGNANT WATER STORED IN MOP BUCKET WHEN NOT IN USE.
Location: Chemical room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE KITCHEN FIRE-EXTINGUISHERS INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JULY OF 2011)
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.
Location: Dining room
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.
Location: Restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS: CONTACT BUILDING OWNER TO REPAIR ANY ROOF LEAKS FIRST BEFORE REPLACING ANY DAMAGED CEILING TILES.REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED OR MISSING IN ESTABLISHMENT.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS: CONTACT BUILDING OWNER TO REPAIR ANY ROOF LEAKS FIRST BEFORE REPLACING ANY DAMAGED CEILING TILES.REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED OR MISSING IN ESTABLISHMENT.
Location: Back room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS: CONTACT BUILDING OWNER TO REPAIR ANY ROOF LEAKS FIRST BEFORE REPLACING ANY DAMAGED CEILING TILES.REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED OR MISSING IN ESTABLISHMENT.
Location: Chemical room
- 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
Equipment: Chest freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL RESTROOM MOP SINK AND HANDSINK TO ATTACHED WALL OR ANCHOR SO THAT SINKS ARE NOT MOVABLE.
Location: Mens restroom
Equipment: Mop sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL RESTROOM MOP SINK AND HANDSINK TO ATTACHED WALL OR ANCHOR SO THAT SINKS ARE NOT MOVABLE.
Location: Womens restroom
Equipment: Hand sink
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Chest freezer
|
10/23/2012 | 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: LABEL CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED.
Location: Kitchen
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ENSURE CONSISTENT DATE-MARKING OF POTENTIALLY HAZARDOUS FOODS STORED OVER 24 HOURS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN TRUE REFRIGERATION UNITS.
Location: Kitchen
Equipment: True cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean 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: UTENSILS STORED IN HANDSINK--REMOVE AND KEEP FREE AND ACCESSIBLE.
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: NO SANITIZER PRESENT AT ESTABLISHMENT; PROVIDE AND MAINTAIN AT ALL TIMES AT ESTABLISHMENT.NO IN-PLACE SANITIZER BUCKET SET-UP; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND USE ONLY COOL LUKEWARM WATER.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL ITEMS AND FOOD/DRINKS STORED INAPPROPRIATELY IN KITCHEN AND COOLERS (EX. JACKETS, WATER BOTTLES, FOOD, ETC.)--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL ITEMS AND FOOD/DRINKS STORED INAPPROPRIATELY IN KITCHEN AND COOLERS (EX. JACKETS, WATER BOTTLES, FOOD, ETC.)--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: POTS OF FOOD STORED ON FLOOR; KEEP ALL FOOD CONTAINERS AND UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- 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: KEEP UTENSILS INVERTED PROPERLY WITH HEADS OF UTENSILS STORED DOWN TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
- 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.
Comments: DO NOT KEEP STAGNANT WATER STORED IN MOP BUCKET WHEN NOT IN USE.
Location: Back room
- 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.
Comments: DO NOT KEEP STAGNANT WATER STORED IN MOP BUCKET WHEN NOT IN USE.
Location: Chemical room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL FIRE-EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JULY OF 2011)
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.
Location: Dining room
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.
Location: Restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED OR MISSING IN ESTABLISHMENT.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED OR MISSING IN ESTABLISHMENT.
Location: Back room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED OR MISSING IN ESTABLISHMENT.
Location: Chemical room
- 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
Equipment: Chest freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL RESTROOM MOP SINK AND HANDSINK TO ATTACHED WALL OR ANCHOR SO THAT SINKS ARE NOT MOVABLE.
Location: Mens restroom
Equipment: Mop sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL RESTROOM MOP SINK AND HANDSINK TO ATTACHED WALL OR ANCHOR SO THAT SINKS ARE NOT MOVABLE.
Location: Womens restroom
Equipment: Hand sink
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Chest freezer
|
10/16/2012 | 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: LABEL ALL CHEMICAL SPRAY BOTTLES PROPERLY THAT ARE NOT LABELED.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS STORED IN KITCHEN ON FOOD PREP TABLE SURFACE AND ON TOP OF KITCHEN ICE MACHINE AND INSIDE KITCHEN ICE MACHINE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Prep table
- 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 DRINKS STORED IN KITCHEN ON FOOD PREP TABLE SURFACE AND ON TOP OF KITCHEN ICE MACHINE AND INSIDE KITCHEN ICE MACHINE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Ice machine
- 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: KEEP RAW FOODS STORED SEPERATELY FROM READY-TO-EAT FOODS AT REFRIGERATION STORAGE UNITS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND SERVICE COUNTER REFRIGERATION AND FREEZER UNITS (INCLUDING DOOR TRACKS, DOOR GASKETS/SEALS, FANGUARDS, SHELVING, ETC). DEFROST AND CLEAN ALL CHEST FREEZERS OR ADDITIONAL FREEZERS.
Location: Service counter
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND SERVICE COUNTER REFRIGERATION AND FREEZER UNITS (INCLUDING DOOR TRACKS, DOOR GASKETS/SEALS, FANGUARDS, SHELVING, ETC). DEFROST AND CLEAN ALL CHEST FREEZERS OR ADDITIONAL FREEZERS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND SERVICE COUNTER REFRIGERATION AND FREEZER UNITS (INCLUDING DOOR TRACKS, DOOR GASKETS/SEALS, FANGUARDS, SHELVING, ETC). DEFROST AND CLEAN ALL CHEST FREEZERS OR ADDITIONAL FREEZERS.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND SERVICE COUNTER REFRIGERATION AND FREEZER UNITS (INCLUDING DOOR TRACKS, DOOR GASKETS/SEALS, FANGUARDS, SHELVING, ETC). DEFROST AND CLEAN ALL CHEST FREEZERS OR ADDITIONAL FREEZERS.
Location: Kitchen
Equipment: Chest freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND SERVICE COUNTER REFRIGERATION AND FREEZER UNITS (INCLUDING DOOR TRACKS, DOOR GASKETS/SEALS, FANGUARDS, SHELVING, ETC). DEFROST AND CLEAN ALL CHEST FREEZERS OR ADDITIONAL FREEZERS.
Location: -
- 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.
Location: Kitchen
Equipment: Microwave oven
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
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
Equipment: Hand sink
- 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.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET IN KITCHEN TOO STRONG FOR CHLORINE; MAINTAIN AT 50 - 100 PPM (USE TEST STRIPS). CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.ESTABLISHMENT NOT USING SANITIZER AT 3-BAY SINK WHEN WASHING DISHES--DISCONTINUE.USE PROPER WASH/RINSE/SANITIZE METHOD AT ALL TIMES WHEN WASHING DISHES AT 3-BAY SINK AND MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET IN KITCHEN TOO STRONG FOR CHLORINE; MAINTAIN AT 50 - 100 PPM (USE TEST STRIPS). CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.ESTABLISHMENT NOT USING SANITIZER AT 3-BAY SINK WHEN WASHING DISHES--DISCONTINUE.USE PROPER WASH/RINSE/SANITIZE METHOD AT ALL TIMES WHEN WASHING DISHES AT 3-BAY SINK AND MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE.
Location: Kitchen
Equipment: 3-bay
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: ESTABLISHMENT NOT USING SANITIZER AT 3-BAY SINK WHEN WASHING DISHES--DISCONTINUE.USE PROPER WASH/RINSE/SANITIZE METHOD AT ALL TIMES WHEN WASHING DISHES AT 3-BAY SINK AND MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE.
Location: Kitchen
Equipment: 3-bay
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD-GRADE FOOD SCOOPS WITH HANDLES FOR ESTABLISHMENT TO DISPENSE FOODS PROPERLY.
Location: Kitchen
Equipment: Bulk food containers
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD-GRADE FOOD SCOOPS WITH HANDLES FOR ESTABLISHMENT TO DISPENSE FOODS PROPERLY.
Location: Kitchen
Equipment: Reach in cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE ITEMS STORED ON KITCHEN FOOD PREP TABLES, KITCHEN ICE MACHINE, AND EMPLOYEE JACKET STORED ON KITCHEN SLICER HANDLE/KNOB--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE ITEMS STORED ON KITCHEN FOOD PREP TABLES, KITCHEN ICE MACHINE, AND EMPLOYEE JACKET STORED ON KITCHEN SLICER HANDLE/KNOB--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- 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.
Location: Kitchen
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD PAPER OUT OF KITCHEN VULCAN OVEN DOOR TO PREVENT POTENTIAL HAZARD.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACE DAMAGED CEILING TILES WHERE NEEDED THROUGHOUT ESTABLISHMENT.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT WHERE MISSING.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT WHERE MISSING.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT WHERE MISSING.
Location: Service counter
Equipment: ----------------- Coolers ----------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT WHERE MISSING.
Location: Kitchen
Equipment: Chest freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.ATTACH VENT BACK UP PROPERLY IN CEILING AT WOMENS RESTROOM (HANGING).
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.ATTACH VENT BACK UP PROPERLY IN CEILING AT WOMENS RESTROOM (HANGING).
Location: Womens restroom
- 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: KEEP ALL FOODS COVERED PROPERLY IN ESTABLISHMENT AT REFRIGERATION AND FREEZER UNITS.KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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: KEEP ALL FOODS COVERED PROPERLY IN ESTABLISHMENT AT REFRIGERATION AND FREEZER UNITS.KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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: KEEP ALL FOODS COVERED PROPERLY IN ESTABLISHMENT AT REFRIGERATION AND FREEZER UNITS.KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: BOTTLE OF WATER STORED INSIDE KITCHEN ICE MACHINE--DISCONTINUE TO PREVENT CROSS-CONTAMINATION OF CONSUMER DRINK ICE.DO NOT STACK CONTAINERS OF FOOD ON TOP OF OTHER CONTAINERS OF FOOD THAT ARE UNCOVERED TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Ice machine
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: BOTTLE OF WATER STORED INSIDE KITCHEN ICE MACHINE--DISCONTINUE TO PREVENT CROSS-CONTAMINATION OF CONSUMER DRINK ICE.DO NOT STACK CONTAINERS OF FOOD ON TOP OF OTHER CONTAINERS OF FOOD THAT ARE UNCOVERED TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Prep area
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP INSIDE KITCHEN ICE MACHINE LAYING DOWN IN ICE; STORE WITH HANDLE UP OR IN PROPER ICE SCOOP HOLDER OR ON A CLEAN SANITARY SURFACE.
Location: Kitchen
Equipment: Ice machine
|
04/10/2012 | 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: LABEL ALL CHEMICAL SPRAY BOTTLES PROPERLY THAT ARE NOT LABELED.
Location: Kitchen
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS STORED IN KITCHEN ON FOOD PREP TABLE SURFACE AND ON TOP OF KITCHEN ICE MACHINE AND INSIDE KITCHEN ICE MACHINE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Prep table
- 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 DRINKS STORED IN KITCHEN ON FOOD PREP TABLE SURFACE AND ON TOP OF KITCHEN ICE MACHINE AND INSIDE KITCHEN ICE MACHINE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Ice machine
- 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: KEEP RAW FOODS STORED SEPERATELY FROM READY-TO-EAT FOODS AT REFRIGERATION STORAGE UNITS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND SERVICE COUNTER REFRIGERATION AND FREEZER UNITS (INCLUDING DOOR TRACKS, DOOR GASKETS/SEALS, FANGUARDS, SHELVING, ETC). DEFROST AND CLEAN ALL CHEST FREEZERS OR ADDITIONAL FREEZERS.
Location: Service counter
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND SERVICE COUNTER REFRIGERATION AND FREEZER UNITS (INCLUDING DOOR TRACKS, DOOR GASKETS/SEALS, FANGUARDS, SHELVING, ETC). DEFROST AND CLEAN ALL CHEST FREEZERS OR ADDITIONAL FREEZERS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND SERVICE COUNTER REFRIGERATION AND FREEZER UNITS (INCLUDING DOOR TRACKS, DOOR GASKETS/SEALS, FANGUARDS, SHELVING, ETC). DEFROST AND CLEAN ALL CHEST FREEZERS OR ADDITIONAL FREEZERS.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND SERVICE COUNTER REFRIGERATION AND FREEZER UNITS (INCLUDING DOOR TRACKS, DOOR GASKETS/SEALS, FANGUARDS, SHELVING, ETC). DEFROST AND CLEAN ALL CHEST FREEZERS OR ADDITIONAL FREEZERS.
Location: Kitchen
Equipment: Chest 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.
Location: Kitchen
Equipment: Microwave oven
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
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
Equipment: Hand sink
- 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.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET IN KITCHEN TOO STRONG FOR CHLORINE; MAINTAIN AT 50 - 100 PPM (USE TEST STRIPS). CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.ESTABLISHMENT NOT USING SANITIZER AT 3-BAY SINK WHEN WASHING DISHES--DISCONTINUE.USE PROPER WASH/RINSE/SANITIZE METHOD AT ALL TIMES WHEN WASHING DISHES AT 3-BAY SINK AND MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET IN KITCHEN TOO STRONG FOR CHLORINE; MAINTAIN AT 50 - 100 PPM (USE TEST STRIPS). CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.ESTABLISHMENT NOT USING SANITIZER AT 3-BAY SINK WHEN WASHING DISHES--DISCONTINUE.USE PROPER WASH/RINSE/SANITIZE METHOD AT ALL TIMES WHEN WASHING DISHES AT 3-BAY SINK AND MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE.
Location: Kitchen
Equipment: 3-bay
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: ESTABLISHMENT NOT USING SANITIZER AT 3-BAY SINK WHEN WASHING DISHES--DISCONTINUE.USE PROPER WASH/RINSE/SANITIZE METHOD AT ALL TIMES WHEN WASHING DISHES AT 3-BAY SINK AND MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE.
Location: Kitchen
Equipment: 3-bay
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD-GRADE FOOD SCOOPS WITH HANDLES FOR ESTABLISHMENT TO DISPENSE FOODS PROPERLY.
Location: Kitchen
Equipment: Bulk food containers
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD-GRADE FOOD SCOOPS WITH HANDLES FOR ESTABLISHMENT TO DISPENSE FOODS PROPERLY.
Location: Kitchen
Equipment: Reach in cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE ITEMS STORED ON KITCHEN FOOD PREP TABLES, KITCHEN ICE MACHINE, AND EMPLOYEE JACKET STORED ON KITCHEN SLICER HANDLE/KNOB--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE ITEMS STORED ON KITCHEN FOOD PREP TABLES, KITCHEN ICE MACHINE, AND EMPLOYEE JACKET STORED ON KITCHEN SLICER HANDLE/KNOB--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- 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.
Location: Kitchen
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD PAPER OUT OF KITCHEN VULCAN OVEN DOOR TO PREVENT POTENTIAL HAZARD.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED THROUGHOUT ESTABLISHMENT.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT WHERE MISSING.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT WHERE MISSING.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT WHERE MISSING.
Location: Service counter
Equipment: ----------------- Coolers ----------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.ATTACH VENT BACK UP PROPERLY IN CEILING AT WOMENS RESTROOM (HANGING).
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.ATTACH VENT BACK UP PROPERLY IN CEILING AT WOMENS RESTROOM (HANGING).
Location: Womens restroom
- 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: KEEP ALL FOODS COVERED PROPERLY IN ESTABLISHMENT AT REFRIGERATION AND FREEZER UNITS.KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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: KEEP ALL FOODS COVERED PROPERLY IN ESTABLISHMENT AT REFRIGERATION AND FREEZER UNITS.KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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: KEEP ALL FOODS COVERED PROPERLY IN ESTABLISHMENT AT REFRIGERATION AND FREEZER UNITS.KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: BOTTLE OF WATER STORED INSIDE KITCHEN ICE MACHINE--DISCONTINUE TO PREVENT CROSS-CONTAMINATION OF CONSUMER DRINK ICE.DO NOT STACK CONTAINERS OF FOOD ON TOP OF OTHER CONTAINERS OF FOOD THAT ARE UNCOVERED TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Ice machine
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: BOTTLE OF WATER STORED INSIDE KITCHEN ICE MACHINE--DISCONTINUE TO PREVENT CROSS-CONTAMINATION OF CONSUMER DRINK ICE.DO NOT STACK CONTAINERS OF FOOD ON TOP OF OTHER CONTAINERS OF FOOD THAT ARE UNCOVERED TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Prep area
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
Equipment: 3-bay
- 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: ICE SCOOP INSIDE KITCHEN ICE MACHINE LAYING DOWN IN ICE; STORE WITH HANDLE UP OR IN PROPER ICE SCOOP HOLDER OR ON A CLEAN SANITARY SURFACE.
Location: Kitchen
Equipment: Ice machine
|
04/03/2012 | Routine |
Restaurant representatives - add corrected or new information about LA POSADA, 2105 W WASHINGTON ST, Indianapolis, IN »