- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Country gravy in "middle" hot well across from cook line holding at 128; tomato sauce in "end" hot well also at 128. Other items in both wells temping OK at 135 or above. Both reheated to proper temp; CORRECTED ON SITE, thanks.***Suspect that using "double pans" in hot wells is causing some items to hold cooler than code standard; manager states this is preferred by company to create "double boiler" effect. If this practice is continued, please monitor temps of all contents during every shift, and reheat if/as needed.***A TICKET WILL BE ISSUED IF THIS VIOLATION CONTINUES TO OCCUR ON SUBSEQUENT INSPECTIONS.
Location: Cook line
- 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: Dish machine chlorine sani reading at less than 10 ppm. Manager changed out bottle and sani now reads at proper concentration of 50-100. CORRECTED ON SITE, thanks.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Veggie chopper had some pieces of dried onion on it; clean; assure cleaned after each use. CORRECTED ON SITE, thanks.
Location: Prep area
Equipment: -
- 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: Sani buckets on cook line and prep area, as well as sanitizer coming out of dispenser at 3 bay, reading less than 150 ppm. CORRECTD ON SITE, manager fixed dispenser and buckets were refilled.
Location: Kitchen
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: All cutting surfaces on cook line, including stand-alone cutting board, are starting to show wear/soil. Resurface all.
Location: Cook line
- 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: HVAC intakes/outputs starting to show excessive accumulation of dust; clean throughout establishment, especially in and near cook line.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Ceiling tiles throughout kitchen showing excessive dust, especially around cook line; clean.
Location: Kitchen
|
03/18/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cut melon and lunch meat in prep top cooler at 45 F. Hold at 41 F or below. Note: on follow up inspection 9-20-2013 lunchen meat at 46-47 deg F. Repair to hold foods at 41 deg F or below.2. Cheese in mini prep top cooler at end of cooks line at 46 F. Repair to hold at 41 F or below. CORRECTED
Location: Cook line
Equipment: Prep Top Cooler
- 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: 1. Employee drinks appropriately covered, but stored above clean utensils. Please move drink storage area to bottom shelf or area separate from food and equipment. CORRECTED2. Make sure all employees have lids and straws with drinks.
Location: Kitchen
- Glove use (Non-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 handled egg wash french toast to put on grill with same gloves that he then handlled cooked bacon and clean plates with. Make sure to change gloves after handling raw eggs before handling other foods.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting boards in prep area soiled. Clean. resurface or replace.
Location: Prep area
- 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. Please have cleaned and tagged, Note: cleaning due March 2013 per current tag.Note: scheduled to clean today after closing (9-20-2013)Note: Hood company had to cancel last appointment due to daytime cleaning hours. Rescheduled for next week.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Stained ceiling tile by dish machine. Replace with washable ceiling tile.Note: new ceiling tiles ordered
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean white FRP wall and ceiling on cook line. Note: finish cleaning2. Clean wall and ceiling on service side of pass through. Finish cleaning3. Clean floor below/around gray shelves at kitchen entrance. CORRECTED
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean white FRP wall and ceiling on cook line. Note: finish cleaning2. Clean wall and ceiling on service side of pass through. Finish cleaning3. Clean floor below/around gray shelves at kitchen entrance. CORRECTED
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean white FRP wall and ceiling on cook line. Note: finish cleaning2. Clean wall and ceiling on service side of pass through. Finish cleaning3. Clean floor below/around gray shelves at kitchen entrance. CORRECTED
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels found on counters throughout kitchen. Please store in approved strength sanitizer solution.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice well leaking in server area by soda unit. Repair.
Location: Service counter
Equipment: Ice bin
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure front hand sink to wall with silicone caulk.
Location: Kitchen
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: Boxes of bacon and one box of eggs on floor in walk-in cooler. Please store 6 inches off the floor.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean gray shelves at kitchen entrance wherever soil is present.
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Broken plastic containers in large prep top cooler. Replace.2. Foil lining cooks shelf on cooks line. Remove foil, clean shelf as needed.
Location: Cook line
Equipment: Prep Top Cooler
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Broken plastic containers in large prep top cooler. Replace.2. Foil lining cooks shelf on cooks line. Remove foil, clean shelf as needed.
Location: Cook line
Equipment: -
|
09/27/2013 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cut melon and lunch meat in prep top cooler at 45 F. Hold at 41 F or below. Note: on follow up inspection 9-20-2013 lunchen meat at 46-47 deg F. Repair to hold foods at 41 deg F or below.2. Cheese in mini prep top cooler at end of cooks line at 46 F. Repair to hold at 41 F or below. CORRECTED
Location: Cook line
Equipment: Prep Top Cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cut melon and lunch meat in prep top cooler at 45 F. Hold at 41 F or below. Note: on follow up inspection 9-20-2013 lunchen meat at 46-47 deg F. Repair to hold foods at 41 deg F or below.2. Cheese in mini prep top cooler at end of cooks line at 46 F. Repair to hold at 41 F or below. CORRECTED
Location: Cook line
Equipment: Prep Top Cooler
- 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: 1. Employee drinks appropriately covered, but stored above clean utensils. Please move drink storage area to bottom shelf or area separate from food and equipment. CORRECTED2. Make sure all employees have lids and straws with drinks.
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: 1. Employee drinks appropriately covered, but stored above clean utensils. Please move drink storage area to bottom shelf or area separate from food and equipment. CORRECTED2. Make sure all employees have lids and straws with drinks.
Location: Kitchen
- Glove use (Non-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 handled egg wash french toast to put on grill with same gloves that he then handlled cooked bacon and clean plates with. Make sure to change gloves after handling raw eggs before handling other foods.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting boards in prep area soiled. Clean. resurface or replace.
Location: Prep area
- 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. Please have cleaned and tagged, Note: cleaning due March 2013 per current tag.Note: scheduled to clean today after closing (9-20-2013)
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Stained ceiling tile by dish machine. Replace with washable ceiling tile.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean white FRP wall and ceiling on cook line. Note: finish cleaning2. Clean wall and ceiling on service side of pass through.3. Clean floor below/around gray shelves at kitchen entrance. CORRECTED
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean white FRP wall and ceiling on cook line. Note: finish cleaning2. Clean wall and ceiling on service side of pass through.3. Clean floor below/around gray shelves at kitchen entrance. CORRECTED
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean white FRP wall and ceiling on cook line. Note: finish cleaning2. Clean wall and ceiling on service side of pass through.3. Clean floor below/around gray shelves at kitchen entrance. CORRECTED
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels found on counters throughout kitchen. Please store in approved strength sanitizer solution.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice well leaking in server area by soda unit. Repair.
Location: Service counter
Equipment: Ice bin
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure front hand sink to wall with silicone caulk.
Location: Kitchen
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: Boxes of bacon and one box of eggs on floor in walk-in cooler. Please store 6 inches off the floor.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean gray shelves at kitchen entrance wherever soil is present.
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Broken plastic containers in large prep top cooler. Replace.2. Foil lining cooks shelf on cooks line. Remove foil, clean shelf as needed.
Location: Cook line
Equipment: Prep Top Cooler
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Broken plastic containers in large prep top cooler. Replace.2. Foil lining cooks shelf on cooks line. Remove foil, clean shelf as needed.
Location: Cook line
Equipment: -
|
09/20/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cut melon and lunch meat in prep top cooler at 45 F. Hold at 41 F or below.2. Cheese in mini prep top cooler at end of cooks line at 46 F. Repair to hold at 41 F or below.
Location: Cook line
Equipment: Prep Top Cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cut melon and lunch meat in prep top cooler at 45 F. Hold at 41 F or below.2. Cheese in mini prep top cooler at end of cooks line at 46 F. Repair to hold at 41 F or below.
Location: Cook line
Equipment: Prep Top Cooler
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drinks appropriately covered, but stored above clean utensils. Please move drink storage area to bottom shelf or area separate from food and equipment.
Location: Kitchen
- Glove use (Non-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 handled egg wash french toast to put on grill with same gloves that he then handlled cooked bacon and clean plates with. Make sure to change gloves after handling raw eggs before handling other foods.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting boards in prep area soiled. Clean. resurface or replace.
Location: Prep area
- 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. Please have cleaned and tagged, Note: cleaning due March 2013 per current tag.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Stained ceiling tile by dish machine. Replace with washable ceiling tile.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean white FRP wall and ceiling on cook line.2. Clean wall and ceiling on service side of pass through.3. Clean floor below/around gray shelves at kitchen entrance.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean white FRP wall and ceiling on cook line.2. Clean wall and ceiling on service side of pass through.3. Clean floor below/around gray shelves at kitchen entrance.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean white FRP wall and ceiling on cook line.2. Clean wall and ceiling on service side of pass through.3. Clean floor below/around gray shelves at kitchen entrance.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels found on counters throughout kitchen. Please store in approved strength sanitizer solution.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice well leaking in server area by soda unit. Repair.
Location: Service counter
Equipment: Ice bin
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure front hand sink to wall with silicone caulk.
Location: Kitchen
Equipment: Hand sink
- 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: Boxes of bacon and one box of eggs on floor in walk-in cooler. Please store 6 inches off the floor.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean gray shelves at kitchen entrance wherever soil is present.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Broken plastic containers in large prep top cooler. Replace.2. Foil lining cooks shelf on cooks line. Remove foil, clean shelf as needed.
Location: Cook line
Equipment: Prep Top Cooler
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Broken plastic containers in large prep top cooler. Replace.2. Foil lining cooks shelf on cooks line. Remove foil, clean shelf as needed.
Location: Cook line
Equipment: -
|
09/13/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower LARGE MAKE TABLE COOLER ON RIGHT TOP. PLEASE ASSESS FUNCTION.
Location: Cook line
Equipment: Make table cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW BACON TRAY STORED ON ORANGE JUICE. PLEASE REMOVE.
Location: Walk-in cooler
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. LONG CUTTING BOARD.
Location: Cook line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. PLEASE CLEAN SOILED FLOOR AREAS OF WALK IN FREEZER AND UNDER CANNED GOOD SHELVING.
Location: Walk-in freezer
|
04/12/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower LARGE MAKE TABLE COOLER ON RIGHT TOP. PLEASE ASSESS FUNCTION.
Location: Cook line
Equipment: Make table cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW BACON TRAY STORED ON ORANGE JUICE. PLEASE REMOVE.
Location: Walk-in cooler
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. LONG CUTTING BOARD.
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. PLEASE CLEAN SOILED FLOOR AREAS OF WALK IN FREEZER AND UNDER CANNED GOOD SHELVING.
Location: Walk-in freezer
|
04/05/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. CHOPPED/COOKED POTATOES IN WALK IN COOLER. ENSURE LIDS NOT COVERING CONTAINERS UNTIL 41 DEGREES OR BELOW. 12/18 using shallow pans in walk in cooler.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) MAKE TABLE (LEFT) COOLER - 2) MAKE TABLE (RIGHT) COOLER. COOLERS WITH FOOD ON TOP AT IMPROPER TEMPERATURE.
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) MAKE TABLE (LEFT) COOLER - 2) MAKE TABLE (RIGHT) COOLER. COOLERS WITH FOOD ON TOP AT IMPROPER TEMPERATURE.
Location: Cook line
Equipment: Make table cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL COOKS LINE AREA TO WALL WITH SILICONE SEALER.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. PLEASE REMOVE BUILDUP FROM DISHMACHINE TRAYS.
Location: Dish machine area
|
12/19/2012 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. CHOPPED/COOKED POTATOES IN WALK IN COOLER. ENSURE LIDS NOT COVERING CONTAINERS UNTIL 41 DEGREES OR BELOW.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) MAKE TABLE (LEFT) COOLER - 2) MAKE TABLE (RIGHT) COOLER. COOLERS WITH FOOD ON TOP AT IMPROPER TEMPERATURE.
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) MAKE TABLE (LEFT) COOLER - 2) MAKE TABLE (RIGHT) COOLER. COOLERS WITH FOOD ON TOP AT IMPROPER TEMPERATURE.
Location: Cook line
Equipment: Make table cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL COOKS LINE AREA TO WALL WITH SILICONE SEALER.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. PLEASE REMOVE BUILDUP FROM DISHMACHINE TRAYS.
Location: Dish machine area
|
12/13/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. CHOPPED/COOKED POTATOES IN WALK IN COOLER. ENSURE LIDS NOT COVERING CONTAINERS UNTIL 41 DEGREES OR BELOW.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) MAKE TABLE (LEFT) COOLER - 2) MAKE TABLE (RIGHT) COOLER. COOLERS WITH FOOD ON TOP AT IMPROPER TEMPERATURE.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) MAKE TABLE (LEFT) COOLER - 2) MAKE TABLE (RIGHT) COOLER. COOLERS WITH FOOD ON TOP AT IMPROPER TEMPERATURE.
Location: Cook line
Equipment: Make table cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL COOKS LINE AREA TO WALL WITH SILICONE SEALER.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. PLEASE REMOVE BUILDUP FROM DISHMACHINE TRAYS.
Location: Dish machine area
|
12/04/2012 | Routine |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation. CLEANING SURFACES WITH SANITIZER TOWEL. CHANGE GLOVES.
- 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. RAW EGGS ARE STORED ABOVE COOKED FOOD.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Dish machine area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. COOLING POTATOES IN STACKED PANS. DO NOT STACK.
Location: Walk-in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL ALL APPLICABLE WITH SILICONE SEALER.
Location: Dish machine area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL ALL APPLICABLE WITH SILICONE SEALER.
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL ALL APPLICABLE WITH SILICONE SEALER.
Equipment: Hand sink
|
08/24/2012 | Recheck |
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation. CLEANING SURFACES WITH SANITIZER TOWEL. CHANGE GLOVES.
- 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. RAW EGGS ARE STORED ABOVE COOKED FOOD.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Dish machine area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. COOLING POTATOES IN STACKED PANS. DO NOT STACK.
Location: Walk-in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL ALL APPLICABLE WITH SILICONE SEALER.
Location: Dish machine area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL ALL APPLICABLE WITH SILICONE SEALER.
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL ALL APPLICABLE WITH SILICONE SEALER.
Equipment: Hand sink
|
08/16/2012 | Routine |
- Wiping cloths / storage
Wiping cloth(s) stored improperly. (A few wiping cloths observed on work surfaces)
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly. (A few wiping cloths observed on work surfaces)
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean CO2 tank stand in kitchen as needed; Clean dust from light guard near ceiling vent in cookline area of kitchen.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean CO2 tank stand in kitchen as needed; Clean dust from light guard near ceiling vent in cookline area of kitchen.
Location: Cook line
|
04/12/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. prep top cooler holding sausage on top at 49.5 deg F and beef on top at 48 deg F. Bottom of cooler is at 40 deg F. Please use deep metal pans, provide lids for individual pans, or turn refrigeration from below from 40 deg F to around 38 deg F to try and maintain the top at 41 deg F or below.2. Ranch dressing on ice at 53 deg F. Please use smaller portion and keep container down in ice to maintian temperature of 41 deg F or below. CORRECTED
Location: Kitchen
|
02/03/2012 | Super Bowl Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. prep top cooler holding sausage on top at 49.5 deg F and beef on top at 48 deg F. Bottom of cooler is at 40 deg F. Please use deep metal pans, provide lids for individual pans, or turn refrigeration from below from 40 deg F to around 38 deg F to try and maintain the top at 41 deg F or below.2. Ranch dressing on ice at 53 deg F. Please use smaller portion and keep container down in ice to maintian temperature of 41 deg F or below. CORRECTED
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. prep top cooler holding sausage on top at 49.5 deg F and beef on top at 48 deg F. Bottom of cooler is at 40 deg F. Please use deep metal pans, provide lids for individual pans, or turn refrigeration from below from 40 deg F to around 38 deg F to try and maintain the top at 41 deg F or below.2. Ranch dressing on ice at 53 deg F. Please use smaller portion and keep container down in ice to maintian temperature of 41 deg F or below. CORRECTED
Location: Kitchen
|
02/02/2012 | Super Bowl Routine |
- Walls, floors, etc/soiled
Physical structure, walls/ceiling soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area at mop sink unit next to 3 bay sink area; Clean around ceiling vent in back area of kitchen.
Location: Three bay area
- Walls, floors, etc/soiled
Physical structure, walls/ceiling soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area at mop sink unit next to 3 bay sink area; Clean around ceiling vent in back area of kitchen.
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly. (On prep table)
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Corrected during inspection
Location: Kitchen (back)
|
12/20/2011 | Routine |
Restaurant representatives - add corrected or new information about LE PEEP RESTAURANT, 301 N ILLINOIS ST, Indianapolis, IN »