- 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: SOUFFLE CUP STORED INSIDE A CONTAINER OF SALAD DRESSING ON COLD TOP LOCATED IN WAIT STAFF ALLEY.PROVIDE A LADEL TO DISPENSE PRODUCT TO PREVENT BARE HAND CONTACT AND POSSIBLE CONTAMINATION.
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: FOOD SOIL ON EXTERIOR BOXES OF FOOD SERVICE GLOVES STORED ABOVE HAND SINK IN BACK PREP AREA.ENSURE BOXES ARE CLEAN AND SANITARY. HANDS SHOULD BE THOROUGHLY CLEANED BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COATING ON SURFACE OF FRY SIDE STORAGE SHELF PEELING LOCATED ON COOK LINE.PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE. REPLACE OR RESURFACE SHELF. COVER ALL EXPOSED FOOD UNTIL SHELF HAS BEEN REPLACED.2, COATING ON SURFACE OF SODA FOUNTAIN GRILL PEELING LOCATED IN WAIT STAFF ALLEY.RESURFACE OR REPLACE.
Location: Cook line
- 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: KNIFE BLADE STORED UNDER CUTTING BOARD ON COOK LINE IN BETWEEN USE.STORE KNIFE ON A SANITARY SURFACE IN BETWEEN USE.
Location: Cook line
|
06/02/2014 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD SOIL ON THE SURFACE OF KNIFE BLADE STORED IN BLOCK LOCATED IN BACK PREP AREA.ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE IN BLOCK TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Prep area
Equipment: Knife/utensil rack
- Wet cleaning (corrected on site)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: WINE GLASS SOILED WITH LIPSTICK RESIDUE ON RIM LOCATED INVERTED ON RACK IN THE BAR AREA.ENSURE GLASS WARE HAS BEEN THOROUGHLY CLEANED ON ALL SURFACES BEFORE STORAGE.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: DRIED FOOD SOIL ON EDGE AND FAUCET OF DIPPER WELL LOCATED ON COOK LINE.CLEAN AND SANITZE ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Cook line
Equipment: Dipper well
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE INSIDE DISPENSER LOCATED ON THE WEST END FRONT LINE.
Location: Kitchen (front)
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: PENCIL THIN STREAM OF HOT WATER FLOWING FROM HAND SINK TURNED ON MAXIMUM LOCATED ON WEST END FRONT LINE.INCREASE HOT WATER VELOCITY AT HAND SINK.
Location: Kitchen (front)
Equipment: Hand sink
|
01/24/2014 | Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD SOIL ON THE SURFACE OF KNIFE BLADE STORED IN BLOCK LOCATED IN BACK PREP AREA.ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE IN BLOCK TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Prep area
Equipment: Knife/utensil rack
- Wet cleaning (corrected on site)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: WINE GLASS SOILED WITH LIPSTICK RESIDUE ON RIM LOCATED INVERTED ON RACK IN THE BAR AREA.ENSURE GLASS WARE HAS BEEN THOROUGHLY CLEANED ON ALL SURFACES BEFORE STORAGE.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: DRIED FOOD SOIL ON EDGE AND FAUCET OF DIPPER WELL LOCATED ON COOK LINE.CLEAN AND SANITZE ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Cook line
Equipment: Dipper well
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE INSIDE DISPENSER LOCATED ON THE WEST END FRONT LINE.
Location: Kitchen (front)
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: PENCIL THIN STREAM OF HOT WATER FLOWING FROM HAND SINK TURNED ON MAXIMUM LOCATED ON WEST END FRONT LINE.INCREASE HOT WATER VELOCITY AT HAND SINK.
Location: Kitchen (front)
Equipment: Hand sink
|
01/16/2014 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH IN COOLER HOLDING STEAKS AT 52 DEGREES F. STEAKS WERE REMOVED FROM WALK IN COOLER AT 11:00 A.M.DISCONTINUE USE OF REFRIGERATOR UNTIL REPAIRED TO HOLD AT 41 DEGREES F OR LOWER.STEAKS WERE REMOVED AND STORED INSIDE WALK IN COOLER HOLDING AT 41 DEGREES F.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE SHELF BRACKETS COVERED WITH RUST LOCATED INSIDE REACH IN VICTORY COOLER CONTAINING STEAKS ON COOK LINE.REPLACE SOILED BRACKETS TO PREVENT POSSIBLE CONTAMINATION OF THE FOOD.2. THE INTERIOR DESSERT COOLER, ESPECIALLY FAN GUARD AND BACK WALL SOILED WITH BUILD UP. CLEAN AND SANITIZE INTERIOR THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTING NOT AVAILABLE IN BACK ROOM WHERE MOP SINK IS LOCATED. PROVIDE LIGHTING. WATER DAMAGED LIGHT FIXTURES ACCORDING TO KITCHEN MANAGER. A WORK ORDER IS CURRENTLY IN PROGRESS TO HAVE FIXTURES REPAIRED.
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DIPPER WELL RELEASING ONLY DRIPS FROM FAUCET (TURNED ON MAX SETTING) LOCATED ON COOK LINE.REPAIR DIPPER WELL TO PROVIDE A STREAM OF WATER TO ENSURE UTENSILS ARE RINSED PROPERLY THROUGHOUT THE DAY.2. SURFACE OF RACK PEELING LOCATED ON SODA FOUNTAIN AT BEVERAGE STATION IN EXPO AREA.REPLACE RACK.
Location: Expo line
Equipment: Soda machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT DISH MACHINE HAND SINK.PROVIDE TOWELS INSIDE DISPENSER.
Location: Dish machine area
Equipment: Dump 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: A KNIFE WAS STORED IN A BUCKET OF QUAT SANITIZING SOLUTION LOCATED ON COOK LINE.KNIVES SHOULD BE STORED ON A SANITARY SURFACE IN BETWEEN USE. DISCONTINUE STORING IN SANITIZING SOLUTION.
Location: Cook line
Equipment: Knife/utensil rack
|
08/21/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH IN COOLER HOLDING STEAKS AT 52 DEGREES F. STEAKS WERE REMOVED FROM WALK IN COOLER AT 11:00 A.M.DISCONTINUE USE OF REFRIGERATOR UNTIL REPAIRED TO HOLD AT 41 DEGREES F OR LOWER.STEAKS WERE REMOVED AND STORED INSIDE WALK IN COOLER HOLDING AT 41 DEGREES F.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE SHELF BRACKETS COVERED WITH RUST LOCATED INSIDE REACH IN VICTORY COOLER CONTAINING STEAKS ON COOK LINE.REPLACE SOILED BRACKETS TO PREVENT POSSIBLE CONTAMINATION OF THE FOOD.2. THE INTERIOR DESSERT COOLER, ESPECIALLY FAN GUARD AND BACK WALL SOILED WITH BUILD UP. CLEAN AND SANITIZE INTERIOR THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTING NOT AVAILABLE IN BACK ROOM WHERE MOP SINK IS LOCATED. PROVIDE LIGHTING. WATER DAMAGED LIGHT FIXTURES ACCORDING TO KITCHEN MANAGER. A WORK ORDER IS CURRENTLY IN PROGRESS TO HAVE FIXTURES REPAIRED.
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DIPPER WELL RELEASING ONLY DRIPS FROM FAUCET (TURNED ON MAX SETTING) LOCATED ON COOK LINE.REPAIR DIPPER WELL TO PROVIDE A STREAM OF WATER TO ENSURE UTENSILS ARE RINSED PROPERLY THROUGHOUT THE DAY.2. SURFACE OF RACK PEELING LOCATED ON SODA FOUNTAIN AT BEVERAGE STATION IN EXPO AREA.REPLACE RACK.
Location: Expo line
Equipment: Soda machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT DISH MACHINE HAND SINK.PROVIDE TOWELS INSIDE DISPENSER.
Location: Dish machine area
Equipment: Dump 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: A KNIFE WAS STORED IN A BUCKET OF QUAT SANITIZING SOLUTION LOCATED ON COOK LINE.KNIVES SHOULD BE STORED ON A SANITARY SURFACE IN BETWEEN USE. DISCONTINUE STORING IN SANITIZING SOLUTION.
Location: Cook line
Equipment: Knife/utensil rack
|
08/08/2013 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUS SALAD DRESSINGS WERE HOLDING AT 58 DEGREES ON EXPO LINE. COOLER HAD NOT BEEN TURNED ON. ALL DRESSINGS WERE DISCARDED AND REPLACED.MAINTAIN PHF AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Expo line
- 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: OBSERVED SERVER SCOOPING ICE INTO A CUSTOMERS BEVERAGE GLASS USING HAND TO GUIDE ICE INTO CUP.DISCONTINUE THIS PRACTICE TO PREVENT BARE HANDS COMING IN CONTACT WITH THE BEVERAGE ICE AND CAUSING CONTAMINATION. UTILIZE SCOOP ONLY TO DISPENSE ICE.
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER STORED UNDER PREP TABLE SOILED WITH DRIED FOOD RESIDUE ON THE BACK SIDE OF THE BLADE AND OTHER COMPARTMENTS.ENSURE SLICER IS DISMANTLED AND CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE AND EVERY FOUR HOURS TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WALK IN KEG COOLER SHELVING, PIPES, WALL AND FLOORS SOILED WITH BEER RESIDUE AND MOLD GROWTH.CLEAN AND SANITIZE INSIDE KEG COOLER ON A ROUTINE BASIS TO PREVENT BUILD UP AND MOLD GROWTH.
Location: Walk-in cooler
Equipment: Keg cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: INTERIOR GLASS CHILLER SOILED ON THE INTERIOR.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Bar
|
04/03/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUS SALAD DRESSINGS WERE HOLDING AT 58 DEGREES ON EXPO LINE. COOLER HAD NOT BEEN TURNED ON. ALL DRESSINGS WERE DISCARDED AND REPLACED.MAINTAIN PHF AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Expo line
- 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: OBSERVED SERVER SCOOPING ICE INTO A CUSTOMERS BEVERAGE GLASS USING HAND TO GUIDE ICE INTO CUP.DISCONTINUE THIS PRACTICE TO PREVENT BARE HANDS COMING IN CONTACT WITH THE BEVERAGE ICE AND CAUSING CONTAMINATION. UTILIZE SCOOP ONLY TO DISPENSE ICE.
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER STORED UNDER PREP TABLE SOILED WITH DRIED FOOD RESIDUE ON THE BACK SIDE OF THE BLADE AND OTHER COMPARTMENTS.ENSURE SLICER IS DISMANTLED AND CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE AND EVERY FOUR HOURS TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WALK IN KEG COOLER SHELVING, PIPES, WALL AND FLOORS SOILED WITH BEER RESIDUE AND MOLD GROWTH.CLEAN AND SANITIZE INSIDE KEG COOLER ON A ROUTINE BASIS TO PREVENT BUILD UP AND MOLD GROWTH.
Location: Walk-in cooler
Equipment: Keg cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: INTERIOR GLASS CHILLER SOILED ON THE INTERIOR.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Bar
|
03/25/2013 | Routine |
- 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 NOT SANITIZING DISH WARE AFTER CYCLING THREE TIMES. REPAIR MACHINE TO SANITIZE AT THE PROPER CONCENTRATION BETWEEN 50 AND 100 PPM CHLORINE. DISHES SHOULD BE SANITIZED IN COMPARTMENT USING QUAT SANITZER UNTIL MACHINE HAS BEEN REPAIRED.
Location: Dish machine area
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: TWO CONTAINERS OF RICE PREPARED ON THE DAY BEFORE MISSING DATE MARK STORED INSIDE WALK IN COOLER.
Location: Walk-in cooler
- 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: OPENED BOXES OF FOOD SERVICE GLOVES STORED BELOW INSECT TRAPPING DEVICE LOCATED ABOVE HAND SINK IN BACK KITCHEN AREA. STORE GLOVES AWAY FROM PEST CONTROL DEVICE TO PROTECT FROM POSSIBLE CONTAMINATION.
Location: Kitchen (back)
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. DIPPER WELL SOILED WITH BUILD UP ON FRONT LINE.2. FOOD DEBRIS IN CREVICES ON GASKETS LOCATED ON COOLER DRAWERS ON COOK LINE.3. GLASS CHILLER SOILED ON THE INTERIOR.
Location: Kitchen
Equipment: Dipper well
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. DIPPER WELL SOILED WITH BUILD UP ON FRONT LINE.2. FOOD DEBRIS IN CREVICES ON GASKETS LOCATED ON COOLER DRAWERS ON COOK LINE.3. GLASS CHILLER SOILED ON THE INTERIOR.
Location: Bar
|
12/03/2012 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE NOT SANITIZING DISH WARE AFTER CYCLING THREE TIMES. REPAIR MACHINE TO SANITIZE AT THE PROPER CONCENTRATION BETWEEN 50 AND 100 PPM CHLORINE. DISHES SHOULD BE SANITIZED IN COMPARTMENT USING QUAT SANITZER UNTIL MACHINE HAS BEEN REPAIRED.
Location: Dish machine area
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: TWO CONTAINERS OF RICE PREPARED ON THE DAY BEFORE MISSING DATE MARK STORED INSIDE WALK IN COOLER.
Location: Walk-in cooler
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: OPENED BOXES OF FOOD SERVICE GLOVES STORED BELOW INSECT TRAPPING DEVICE LOCATED ABOVE HAND SINK IN BACK KITCHEN AREA. STORE GLOVES AWAY FROM PEST CONTROL DEVICE TO PROTECT FROM POSSIBLE CONTAMINATION.
Location: Kitchen (back)
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. DIPPER WELL SOILED WITH BUILD UP ON FRONT LINE.2. FOOD DEBRIS IN CREVICES ON GASKETS LOCATED ON COOLER DRAWERS ON COOK LINE.3. GLASS CHILLER SOILED ON THE INTERIOR.
Location: Kitchen
Equipment: Dipper well
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. DIPPER WELL SOILED WITH BUILD UP ON FRONT LINE.2. FOOD DEBRIS IN CREVICES ON GASKETS LOCATED ON COOLER DRAWERS ON COOK LINE.3. GLASS CHILLER SOILED ON THE INTERIOR.
Location: Bar
|
11/26/2012 | Routine |
- 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: BUILD UP ON FLOOR BELOW THREE COMPARTMENT SINK NEAR FLOOR DRAIN. CLEAN THOROUGHLY TO PREVENT HARBORAGE OF INSECTS.
Location: Kitchen
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: RIM DENTED ON A CAN OF FUDGE STORED ON DRY STORAGE SHELF. ENSURE ALL CANS ARE INSPECTED FOR DENTS ON SURFACE BEFORE STORAGE. FUDGE REMOVED FROM FOOD SERVICE.
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. DOOR SEALS SOILED WITH BUILD UP LOCATED ON BEER AND WINE COOLER LOCATED IN THE BAR. CLEAN AND SANITIZE THOROUGHLY.2. CREVICES ON SIDE OF COOLER DRAWERS SOILED WITH DRIED FOOD RESIDUE LOCATED ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY.3. COATING ON PEELING ON SHELF INSIDE REACH IN FREEZER ON COOK LINE. RESURFACE OR REPLACE. SHELF ORDERED.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. DOOR SEALS SOILED WITH BUILD UP LOCATED ON BEER AND WINE COOLER LOCATED IN THE BAR. CLEAN AND SANITIZE THOROUGHLY.2. CREVICES ON SIDE OF COOLER DRAWERS SOILED WITH DRIED FOOD RESIDUE LOCATED ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY.3. COATING ON PEELING ON SHELF INSIDE REACH IN FREEZER ON COOK LINE. RESURFACE OR REPLACE. SHELF ORDERED.
Location: Cook line
|
07/18/2012 | Routine |
- 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: SANITIZING SOLUTION IN TWO BUCKETS ON FRONT LINE MEASURED 500 PPM QUAT (TOO STRONG). MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM QUAT.
Location: Expo line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK LOCATED IN THE BAR.
Location: Bar
|
03/27/2012 | Routine |
Restaurant representatives - add corrected or new information about LONGHORN STEAKHOUSE #5392, 5910 E 82ND ST, Indianapolis, IN »