- 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: NO SMOKING DISTANCE SIGNAGE POSTED ON PUBLIC ENTRANCE.PROVIDE SIGNAGE STATING "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS ENTRANCE" OR OTHER SIMILAR LANGUAGE.NOT CORRECTED: MANAGER STATED HE WILL POST SIGNAGE TODAY ON PUBLIC ENTRANCE.
- 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: LINE COOK HANDS NOT WASHED BEFORE APPLYING GLOVES.ENSURE HANDS ARE WASHED THOROUGHLY BEFORE GLOVE USE.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EXPOSED/UNCOVERED CONTAINERS OF FOOD STORED BELOW SHELF SOILED WITH RUST.KEEP ALL FOODS COVERED INSIDE COLD TOP COOLER. STORAGE SHELF REMOVED AND SHOULD BE REPLACED.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORED ON SHELVING SOILED WITH RUST LOCATED INSIDE SMALL COLD TOP COOLER ON COOK LINE.2. SAME COOLER SOILED WITH BUILD UP AND GRIME ON VENTS AND OTHER INTERIOR SURFACES.CLEAN AND SANITIZE ALL SURFACE THOROUGHLY. REPLACE STORAGE SHELF.
Location: Cook line
Equipment: Cold top
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: LINE COOK NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD. CONSISTENT REPEAT VIOLATION.ENSURE ALL FOOD HANDLERS WEAR PROPER HAIR RESTRAINTS WHEN PREPARING FOOD.
- Hand sanitizers (corrected on site)
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: UNAPPROVED HAND SANITIZER USED IN PREPR AREA.PROVIDE AN APPROVED HAND SANITIZER.NOTE: HAND SANITIZERS SHOULD BE USED ONLY AFTER HANDS HAVE BEEN THOROUGHLY WASHED.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: HOOD SYSTEM FIRE SUPPRESSION SYSTEM INSPECTION LAST PERFORMED IN APRIL 2013.SYSTEM SHOULD BE INSPECTED ON A BIANNUAL BASIS. PROVIDE SERVICE TO HAVE SYSTEM INSPECTED.RECHECK; NOT CORRECTED. PLEASE HAVE SYSTEM INSPECTED BY NEXT INSPECTION.
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: LIPSTICK ON RIMS OF CLEAN AND SANITIZED WINE GLASSES STORED ON RACK LOCATED ON THE BAR.ENSURE LIPSTICK AND ALL OTHER STICKY RESIDUES ARE CLEANED THOROUGHLY ON ALL SURFACES OF GLASS WARE.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DUCT TAPE COVERING DAMAGED GASKET LOCATED ON SMALL COLD TOP COOLER DOOR ON COOK LINE.REPAIR GASKET.2. WATER BACKING UP AND POOLING ON THE BOTTOM OF SMALL COLD TOP COOLER ON COOK LINE.CLEAR DRAIN LINE TO ALLOW CONDENSATION TO DRAIN PROPERLY. CORRECTED.RECHECK: NOT CORRECTED. GASKET ON ORDER.
Location: Cook line
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HAND SINK BASIN SOILED LOCATED IN THE BAR.MAINTAIN HAND WASHING SINK IN A CLEAN CONDITION AT ALL TIMES.
Location: Bar
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP NOT AVAILABLE AT HAND SINKS IN BAR AND KITCHEN.ENSURE SOAP IS AVAILABLE AT ALL TIMES FOR PROPER HAND WASHING.
Location: Bar
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP NOT AVAILABLE AT HAND SINKS IN BAR AND KITCHEN.ENSURE SOAP IS AVAILABLE AT ALL TIMES FOR PROPER HAND WASHING.
Location: Kitchen
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT KITCHEN HAND SINK.
Location: Kitchen
Equipment: Hand sink
|
07/08/2014 | 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: NO SMOKING DISTANCE SIGNAGE POSTED ON PUBLIC ENTRANCE.PROVIDE SIGNAGE STATING "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS ENTRANCE" OR OTHER SIMILAR LANGUAGE.
- 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: LINE COOK HANDS NOT WASHED BEFORE APPLYING GLOVES.ENSURE HANDS ARE WASHED THOROUGHLY BEFORE GLOVE USE.
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EXPOSED/UNCOVERED CONTAINERS OF FOOD STORED BELOW SHELF SOILED WITH RUST.KEEP ALL FOODS COVERED INSIDE COLD TOP COOLER. STORAGE SHELF REMOVED AND SHOULD BE REPLACED.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORED ON SHELVING SOILED WITH RUST LOCATED INSIDE SMALL COLD TOP COOLER ON COOK LINE.2. SAME COOLER SOILED WITH BUILD UP AND GRIME ON VENTS AND OTHER INTERIOR SURFACES.CLEAN AND SANITIZE ALL SURFACE THOROUGHLY. REPLACE STORAGE SHELF.
Location: Cook line
Equipment: Cold top
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: LINE COOK NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD. CONSISTENT REPEAT VIOLATION.ENSURE ALL FOOD HANDLERS WEAR PROPER HAIR RESTRAINTS WHEN PREPARING FOOD.
- Hand sanitizers (corrected on site)
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: UNAPPROVED HAND SANITIZER USED IN PREPR AREA.PROVIDE AN APPROVED HAND SANITIZER.NOTE: HAND SANITIZERS SHOULD BE USED ONLY AFTER HANDS HAVE BEEN THOROUGHLY WASHED.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: HOOD SYSTEM FIRE SUPPRESSION SYSTEM INSPECTION LAST PERFORMED IN APRIL 2013.SYSTEM SHOULD BE INSPECTED ON A BIANNUAL BASIS. PROVIDE SERVICE TO HAVE SYSTEM INSPECTED.
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: LIPSTICK ON RIMS OF CLEAN AND SANITIZED WINE GLASSES STORED ON RACK LOCATED ON THE BAR.ENSURE LIPSTICK AND ALL OTHER STICKY RESIDUES ARE CLEANED THOROUGHLY ON ALL SURFACES OF GLASS WARE.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DUCT TAPE COVERING DAMAGED GASKET LOCATED ON SMALL COLD TOP COOLER DOOR ON COOK LINE.REPAIR GASKET.2. WATER BACKING UP AND POOLING ON THE BOTTOM OF SMALL COLD TOP COOLER ON COOK LINE.CLEAR DRAIN LINE TO ALLOW CONDENSATION TO DRAIN PROPERLY.
Location: Cook line
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HAND SINK BASIN SOILED LOCATED IN THE BAR.MAINTAIN HAND WASHING SINK IN A CLEAN CONDITION AT ALL TIMES.
Location: Bar
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP NOT AVAILABLE AT HAND SINKS IN BAR AND KITCHEN.ENSURE SOAP IS AVAILABLE AT ALL TIMES FOR PROPER HAND WASHING.
Location: Bar
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP NOT AVAILABLE AT HAND SINKS IN BAR AND KITCHEN.ENSURE SOAP IS AVAILABLE AT ALL TIMES FOR PROPER HAND WASHING.
Location: Kitchen
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT KITCHEN HAND SINK.
Location: Kitchen
Equipment: Hand sink
|
06/30/2014 | Routine |
- 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: LARGE CONTAINER OF CHILI AND SOUP MISSING SEVEN DAY EXPIRATION DATES.ENSURE ALL PREPARED FOOD NOT USED WITHIN 24 HOURS IS CLEARLY MARKED WITH A SEVEN DAY EXPIRATION DATE. REPEAT VIOLATION.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD STORED ON SHELVING SOILED WITH RUST (PAINT PEELING) LOCATED INSIDE WALK IN COOLER AND INSIDE SMALL BEVERAGE AIR COOLER ON COOK LINE.RESURFACE OR REPLACE SHELVING.RECHECK: NOT CORRECTED. RESURFACE OR REPLACE SHELVING.RECHECK 3/4/14: NOT COMPLETED. KITCHEN MANAGER STATES SHELVING WILL BE RESURFACED ON SATURDAY WHEN WEATHER CONDITIONS HAVE IMPROVED. PLEASE HAVE SHELVING RESURFACED OR REPLACED BY FOLLOW UP DATE.
Location: Walk-in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CAN OPENER BLADE SOILED WITH BUILD UP.CLEAN AND SANITIZE BLADE EVERY FOUR HOURS.
Location: Prep area
Equipment: Can opener
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: LINE COOK PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT.PROVIDE HAIR RESTRAINT FOR ALL FOOD HANDLERS. CONSISTENT REPEAT VIOLATION.
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: UNAPPROVED FLY STRIP STORED IN BACK PREP AREA.INSTALL ONLY APPROVED INSECT TRAPPING DEVICES CAPABLE OF CONTAINING INSECTS.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GASKET DAMAGED ON REACH IN BEVERAGE AIR COOLER ON COOK LINE.PROVIDE REPAIR OR REPLACE DAMAGED GASKET.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HEAVY SOAP SCUM BUILD UP ON THE BOTTOM OF THE DISPENER LOCATED AT KITCHEN HAND SINK.CLEAN THOROUGLY.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT AVAILABLE ONLY KITCHEN HAND SINK.ENSURE SOAP IS AVAILABLE AT HAND SINK AT ALL TIMES.
Location: Kitchen
|
03/04/2014 | Recheck |
- 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: LARGE CONTAINER OF CHILI AND SOUP MISSING SEVEN DAY EXPIRATION DATES.ENSURE ALL PREPARED FOOD NOT USED WITHIN 24 HOURS IS CLEARLY MARKED WITH A SEVEN DAY EXPIRATION DATE. REPEAT VIOLATION.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD STORED ON SHELVING SOILED WITH RUST (PAINT PEELING) LOCATED INSIDE WALK IN COOLER AND INSIDE SMALL BEVERAGE AIR COOLER ON COOK LINE.RESURFACE OR REPLACE SHELVING.RECHECK: NOT CORRECTED. RESURFACE OR REPLACE SHELVING.
Location: Walk-in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CAN OPENER BLADE SOILED WITH BUILD UP.CLEAN AND SANITIZE BLADE EVERY FOUR HOURS.
Location: Prep area
Equipment: Can opener
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: LINE COOK PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT.PROVIDE HAIR RESTRAINT FOR ALL FOOD HANDLERS. CONSISTENT REPEAT VIOLATION.
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: UNAPPROVED FLY STRIP STORED IN BACK PREP AREA.INSTALL ONLY APPROVED INSECT TRAPPING DEVICES CAPABLE OF CONTAINING INSECTS.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GASKET DAMAGED ON REACH IN BEVERAGE AIR COOLER ON COOK LINE.PROVIDE REPAIR OR REPLACE DAMAGED GASKET.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HEAVY SOAP SCUM BUILD UP ON THE BOTTOM OF THE DISPENER LOCATED AT KITCHEN HAND SINK.CLEAN THOROUGLY.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT AVAILABLE ONLY KITCHEN HAND SINK.ENSURE SOAP IS AVAILABLE AT HAND SINK AT ALL TIMES.
Location: Kitchen
|
02/24/2014 | Recheck |
- 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: LARGE CONTAINER OF CHILI AND SOUP MISSING SEVEN DAY EXPIRATION DATES.ENSURE ALL PREPARED FOOD NOT USED WITHIN 24 HOURS IS CLEARLY MARKED WITH A SEVEN DAY EXPIRATION DATE. REPEAT VIOLATION.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORED ON SHELVING SOILED WITH RUST (PAINT PEELING) LOCATED INSIDE WALK IN COOLER AND INSIDE SMALL BEVERAGE AIR COOLER ON COOK LINE.RESURFACE OR REPLACE SHELVING.
Location: Walk-in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CAN OPENER BLADE SOILED WITH BUILD UP.CLEAN AND SANITIZE BLADE EVERY FOUR HOURS.
Location: Prep area
Equipment: Can opener
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: LINE COOK PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT.PROVIDE HAIR RESTRAINT FOR ALL FOOD HANDLERS. CONSISTENT REPEAT VIOLATION.
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: UNAPPROVED FLY STRIP STORED IN BACK PREP AREA.INSTALL ONLY APPROVED INSECT TRAPPING DEVICES CAPABLE OF CONTAINING INSECTS.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GASKET DAMAGED ON REACH IN BEVERAGE AIR COOLER ON COOK LINE.PROVIDE REPAIR OR REPLACE DAMAGED GASKET.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HEAVY SOAP SCUM BUILD UP ON THE BOTTOM OF THE DISPENER LOCATED AT KITCHEN HAND SINK.CLEAN THOROUGLY.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT AVAILABLE ONLY KITCHEN HAND SINK.ENSURE SOAP IS AVAILABLE AT HAND SINK AT ALL TIMES.
Location: Kitchen
|
02/17/2014 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED INSIDE A CUP WITHOUT A LID AND STRAW ON COOK LINE.
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: FOUR PANS OF BISCUIT GRAVY MISSING 7 DAY EXPIRATION DATE. PROVIDE SEVEN DAY EXPRIRATION DATE ON ALL PREPARED POTENTIALLY HAZARDOUS FOODS NOT USED WITHIN 24 HOURS. EXAMPLES INCLUDE COOKED MEAT, RICE, BEANS, PASTA, CHILI, SHREDDED CHEESE, SLICED DELI MEATS. ETC...THIS DOES NOT INCLUDE WHOLE OR CUT PRODUCE, WHOLE CHEESE OR DELI MEAT, RAW ANIMAL PRODUCTS, OIL BASED DRESSINGS, ETC...
Location: Walk-in cooler
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISH MACHINE REACHING A MAXIMUM OF 140 TO 145 DEGREES F AT PLATE LEVEL. (160 TO 165 DATA PLATE READING). REPAIR MACHINE TO SANITIZE AT 160 DEGREES F PLATE LEVEL (180 DEGREES F DATA PLATE READING).
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.
Comments: FOOD EMPLOYEE WORKING IN PREP AREA WITHOUT WEARING A HAIR RESTRAINT.EMPLOYEES PREPARING/HANDLING FOOD MUST WEAR A HAIR RESTRAINT IN FOOD SERVICE AREAS. REPEAT VIOLATION.
- 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: NOZZLES AND FILTERS IN ONE SECTION SOILED WITH EXHAUST DUST AND GREASE BUILD UP.CLEAN THOROUGHLY.
Location: Cook line
- 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. FLOOR SOILED WITH GREASE AND ENCRUSTED FOOD DEPOSITS BELOW COOKING EQUIPMENT ON ENTIRE COOK LINE.CLEAN FLOOR UNDER EQUIPMENT ON A REGULAR BASIS TO PREVENT BUILD UP.2. CLEAN FLOOR BELOW FOUR BAY SINK AND COUNTER TOP IN THE BAR AREA.
Location: Cook line
- 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. FLOOR SOILED WITH GREASE AND ENCRUSTED FOOD DEPOSITS BELOW COOKING EQUIPMENT ON ENTIRE COOK LINE.CLEAN FLOOR UNDER EQUIPMENT ON A REGULAR BASIS TO PREVENT BUILD UP.2. CLEAN FLOOR BELOW FOUR BAY SINK AND COUNTER TOP IN THE BAR AREA.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GASKET DAMAGED ON REACH IN COOLER DOOR. PROVIDE REPAIR.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HEAVY CARBON AND GREASE BUILD UP ON STOVE AND AREAS ATTACHED ABOVE AND BELOW TO FLAT TOP GRILL.CLEAN EQUIPMENT AND ALL SURFACES IN GRILL AREA WITH HEAVY GREASE AND FOOD RESIDUE.
Location: Kitchen
Equipment: Char-grill
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HEAVY CARBON AND GREASE BUILD UP ON STOVE AND AREAS ATTACHED ABOVE AND BELOW TO FLAT TOP GRILL.CLEAN EQUIPMENT AND ALL SURFACES IN GRILL AREA WITH HEAVY GREASE AND FOOD RESIDUE.
Equipment: Flat grill
|
09/23/2013 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED INSIDE A CUP WITHOUT A LID AND STRAW ON COOK LINE.
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: FOUR PANS OF BISCUIT GRAVY MISSING 7 DAY EXPIRATION DATE. PROVIDE SEVEN DAY EXPRIRATION DATE ON ALL PREPARED POTENTIALLY HAZARDOUS FOODS NOT USED WITHIN 24 HOURS. EXAMPLES INCLUDE COOKED MEAT, RICE, BEANS, PASTA, CHILI, SHREDDED CHEESE, SLICED DELI MEATS. ETC...THIS DOES NOT INCLUDE WHOLE OR CUT PRODUCE, WHOLE CHEESE OR DELI MEAT, RAW ANIMAL PRODUCTS, OIL BASED DRESSINGS, ETC...
Location: Walk-in cooler
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISH MACHINE REACHING A MAXIMUM OF 140 TO 145 DEGREES F AT PLATE LEVEL. (160 TO 165 DATA PLATE READING). REPAIR MACHINE TO SANITIZE AT 160 DEGREES F PLATE LEVEL (180 DEGREES F DATA PLATE READING).
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEE WORKING IN PREP AREA WITHOUT WEARING A HAIR RESTRAINT.EMPLOYEES PREPARING/HANDLING FOOD MUST WEAR A HAIR RESTRAINT IN FOOD SERVICE AREAS. REPEAT VIOLATION.
- 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: NOZZLES AND FILTERS IN ONE SECTION SOILED WITH EXHAUST DUST AND GREASE BUILD UP.CLEAN THOROUGHLY.
Location: Cook line
- 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. FLOOR SOILED WITH GREASE AND ENCRUSTED FOOD DEPOSITS BELOW COOKING EQUIPMENT ON ENTIRE COOK LINE.CLEAN FLOOR UNDER EQUIPMENT ON A REGULAR BASIS TO PREVENT BUILD UP.2. CLEAN FLOOR BELOW FOUR BAY SINK AND COUNTER TOP IN THE BAR AREA.
Location: Cook line
- 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. FLOOR SOILED WITH GREASE AND ENCRUSTED FOOD DEPOSITS BELOW COOKING EQUIPMENT ON ENTIRE COOK LINE.CLEAN FLOOR UNDER EQUIPMENT ON A REGULAR BASIS TO PREVENT BUILD UP.2. CLEAN FLOOR BELOW FOUR BAY SINK AND COUNTER TOP IN THE BAR AREA.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GASKET DAMAGED ON REACH IN COOLER DOOR. PROVIDE REPAIR.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HEAVY CARBON AND GREASE BUILD UP ON STOVE AND AREAS ATTACHED ABOVE AND BELOW TO FLAT TOP GRILL.CLEAN EQUIPMENT AND ALL SURFACES IN GRILL AREA WITH HEAVY GREASE AND FOOD RESIDUE.
Location: Kitchen
Equipment: Char-grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HEAVY CARBON AND GREASE BUILD UP ON STOVE AND AREAS ATTACHED ABOVE AND BELOW TO FLAT TOP GRILL.CLEAN EQUIPMENT AND ALL SURFACES IN GRILL AREA WITH HEAVY GREASE AND FOOD RESIDUE.
Equipment: Flat grill
|
09/16/2013 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED INSIDE A CUP WITHOUT A LID AND STRAW ON COOK LINE.
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: FOUR PANS OF BISCUIT GRAVY MISSING 7 DAY EXPIRATION DATE. PROVIDE SEVEN DAY EXPRIRATION DATE ON ALL PREPARED POTENTIALLY HAZARDOUS FOODS NOT USED WITHIN 24 HOURS. EXAMPLES INCLUDE COOKED MEAT, RICE, BEANS, PASTA, CHILI, SHREDDED CHEESE, SLICED DELI MEATS. ETC...THIS DOES NOT INCLUDE WHOLE OR CUT PRODUCE, WHOLE CHEESE OR DELI MEAT, RAW ANIMAL PRODUCTS, OIL BASED DRESSINGS, ETC...
Location: Walk-in cooler
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: DISH MACHINE REACHING A FINAL RINSE TEMPERATURE OF 170 DEGREES F.DISH MACHINE SHOULD MEASUIRE A FINAL RINSE TEMPERATURE OF 180 DEGREES F. PROVIDE REPAIR.
Location: Dish machine area
Equipment: Dishmachine
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEE WORKING IN PREP AREA WITHOUT WEARING A HAIR RESTRAINT.EMPLOYEES PREPARING/HANDLING FOOD MUST WEAR A HAIR RESTRAINT IN FOOD SERVICE AREAS. REPEAT VIOLATION.
- 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: NOZZLES AND FILTERS IN ONE SECTION SOILED WITH EXHAUST DUST AND GREASE BUILD UP.CLEAN THOROUGHLY.
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. FLOOR SOILED WITH GREASE AND ENCRUSTED FOOD DEPOSITS BELOW COOKING EQUIPMENT ON ENTIRE COOK LINE.CLEAN FLOOR UNDER EQUIPMENT ON A REGULAR BASIS TO PREVENT BUILD UP.2. CLEAN FLOOR BELOW FOUR BAY SINK AND COUNTER TOP IN THE BAR AREA.
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. FLOOR SOILED WITH GREASE AND ENCRUSTED FOOD DEPOSITS BELOW COOKING EQUIPMENT ON ENTIRE COOK LINE.CLEAN FLOOR UNDER EQUIPMENT ON A REGULAR BASIS TO PREVENT BUILD UP.2. CLEAN FLOOR BELOW FOUR BAY SINK AND COUNTER TOP IN THE BAR AREA.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GASKET DAMAGED ON REACH IN COOLER DOOR. PROVIDE REPAIR.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HEAVY CARBON AND GREASE BUILD UP ON STOVE AND AREAS ATTACHED ABOVE AND BELOW TO FLAT TOP GRILL.CLEAN EQUIPMENT AND ALL SURFACES IN GRILL AREA WITH HEAVY GREASE AND FOOD RESIDUE.
Location: Kitchen
Equipment: Char-grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HEAVY CARBON AND GREASE BUILD UP ON STOVE AND AREAS ATTACHED ABOVE AND BELOW TO FLAT TOP GRILL.CLEAN EQUIPMENT AND ALL SURFACES IN GRILL AREA WITH HEAVY GREASE AND FOOD RESIDUE.
Equipment: Flat grill
|
09/09/2013 | Routine |
- 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: LARGE POT OF CHILI, SOUP, GRAVY, AND SLICED DELI MEATS STORED INSIDE WALK IN COOLER WITHOUT DISCARD DATES.ENSURE ALL PREPARED FOODS ARE PROPERLY DATE MARKED WITH 7 DAY EXPIRATION DATE.
Location: Walk-in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: CONTAINER OF CHOWDER DATED 4/2 STORED INSIDE WALK IN COOLER.DISCARD EXPIRED PRODUCT.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SURFACE OF SHELVING INSIDE REACH IN COOLER SOILED WITH RUST IN SOME AREAS. COATING ON SURFACE OF SHELVING PEELING.RESURFACE SHELVING.
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.
Comments: MOST RECENT EXHAUST SYSTEM CLEANING ON HOOD PERFORMED ON AUGUST 2012. OPERATION REQUIRES SYSTEMS TO BE CLEANED EVERY SIX MONTHS. PROVIDE SERVICE TO HAVE EXHAUST SYSTEM CLEANED.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING ON GRILL LOCATED ON SODA MACHINE CHIPPING AND PEELING.RESURFACE OR REPLACE RACK.
Location: Kitchen
|
04/23/2013 | Recheck |
- 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: LARGE POT OF CHILI, SOUP, GRAVY, AND SLICED DELI MEATS STORED INSIDE WALK IN COOLER WITHOUT DISCARD DATES.ENSURE ALL PREPARED FOODS ARE PROPERLY DATE MARKED WITH 7 DAY EXPIRATION DATE.
Location: Walk-in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: CONTAINER OF CHOWDER DATED 4/2 STORED INSIDE WALK IN COOLER.DISCARD EXPIRED PRODUCT.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SURFACE OF SHELVING INSIDE REACH IN COOLER SOILED WITH RUST IN SOME AREAS. COATING ON SURFACE OF SHELVING PEELING.RESURFACE SHELVING.
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: MOST RECENT EXHAUST SYSTEM CLEANING ON HOOD PERFORMED ON AUGUST 2012. OPERATION REQUIRES SYSTEMS TO BE CLEANED EVERY SIX MONTHS. PROVIDE SERVICE TO HAVE EXHAUST SYSTEM CLEANED.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING ON GRILL LOCATED ON SODA MACHINE CHIPPING AND PEELING.RESURFACE OR REPLACE RACK.
Location: Kitchen
|
04/16/2013 | Routine |
- 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 DRINK STORED ON COOK LINE. STORE ALL DRINK CUPS IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
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: TRAYS OF RAW SHELL EGGS STORED ABOVE OPEN BOX OF LETTUCE. STORE RAW PRODUCT BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Kitchen
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LARGE CONTAINER OF CHILI STORED INSIDE WALK IN COOLER PREPARED THREE DAYS PRIOR MISSING DATE MARK. ENSURE ALL PREPARED FOODS ARE PROPERLY DATE MARKED WITH A 7 DAY EXPIRATION DATE.
Location: Kitchen
- Frozen temperatures (corrected on site)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: FREEZER DOOR LEFT OPEN - ALL FOOD INSIDE COMPLETELY THAWED. DISCARD ALL FOOD. ENSURE FREEZER DOOR IS SHUT COMPLETELY TO MAINTAIN FOOD AT 0 DEGREES F.
Location: Kitchen (back)
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SHELF INSIDE REACH IN COOLER ON COOK LINE SOILED WITH RUST. RESURFACE OR REPLACE SHELF.
Location: Kitchen
|
12/03/2012 | 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 ...
Comments: CO2 TANK NOT RESTRAINED LOCATED IN UTILITY ROOM. RESTRAIN CO2 TANK.
- 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: FLIES FLYING IN PREP AREA LOCATED IN BACK KITCHEN AREA. ELIMINATE FLIES IN KITCHEN AREA TO PROTECT FOOD FROM CONTAMINATION.
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.
Comments: CLEAN AND SANITIZED KNIVES STORED ON MAGNETIC STRIP LOCATED ON COOK LINE. ENSURE KNIVES ARE STORED ON A SANITARY SURFACE TO PROTECT FOOD FROM CROSS CONTAMINATION.
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: LARGE CONTAINERS OF CHILI AND OTHER HALF PANS OF COOKED FOODS NOT PROPERLY DATE MARKED STORED INSIDE WALK IN COOLER. DATE MARKE ALL COOKED FOODS WITH A 7 DAY EXPIRATION DATE IF NOT USED WITHIN 24 HOURS.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. REACH IN SALAD COOLER SHELVING SOILED WITH RUST. REMOVE RUST BUILD UP. RESURFACE OR REPLACE SHELVING IF NECESSARY.2. MAGNETIC STRIP CONTAINING KNIVES AND UTENSILS SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE THOROUGHLY. CORRECTED3. FOOD STORED ON SHELVING INSIDE WALK IN COOLER SOILED WITH RUST BUILD UP. REMOVE RUST BUILD UP. RESURFACE OR REPLACE SHLEVING IF NECESSARY.4. SLICER SOILED WITH STICKY RESIDUE. CLEAN AND SANITIZE SLICER THOROUGHLY AFTER EACH USE.CORRECTED5. STORAGE CARTS CONTAININ NACHOS AND BLACK MICROWAVE SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE THOROUGHLY. CORRECTED6. FOOD AND GREASE DEPOSITS IN CREVICES, DOOR JAMS AND GASKETS LOCATED ON REACH IN COOLING UNITS ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY.7. STORAGE SHELVING IN BACK KITCHEN SOILED WITH BUILD UP. CLEAN ALL SOILED SHELVING THOROUGHLY.
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.
Comments: FOOD EMPLOYEE ON LINE NOT WEARING A HAIR RESTRAINT. ENSURE ALL FOOD HANDLERS WEAR A PROPER HAIR RESTRAINT SUCH AS A CAP, VISOR, SCARF, HAIR NET, ETC....
- 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: WET MOP HEAD STORED INSIDE MOP BUCKET. HANG MOP TO AIR DRY WHEN NOT IN USE.
Location: Utility room
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SURFACE OF THE WALK IN COOLER DOOR SCRATCHED, DETERIORATED, STAINED WITH RUST AND DRIED FOOD RESIDUE ON EXTERIOR AND INTERIOR. CLEAN THOROUGHLY. RESURFACE DOOR.
Location: Kitchen
- 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: WALLS SPLATTERED WITH DRIED FOOD RESIDUE NEAR WALK IN COOLER. DUST ACCUMULATION ON CEILING IN BACK PREP AREA. CLEAN ENTIRE WALL AND CEILING THOROUGHLY.CONTINUE TO REMOVE BUILD UP ON WALLS IN KITCHEN AREA BELOW COUNTER TOPS.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE SURFACE OF GRILL SCRATCHED AND REMOVED IN SOME AREAS LOCATED ON SODA FOUNTAIN IN KITCHEN. RESURFACE OR REPLACE GRILL.2. WATER POOLED AT THE BOTTOM OF REACH IN COOLER ON COOK LINE. CLEAR DRAIN LINE. CORRECTED.3. PROVIDE COVER OVER CEILING VENT NEAR DISH MACHINE AREA.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FAN GUARD SOILED ON COMPRESSORS INSIDE REACH IN AND WALK IN COOLERS. CLEAN ALL FAN GUARDS THOROUGHLY. CORRECTED2. RADIO AND SPEAKERS STORED ON COOK LINE HEAVILY SOILED WITH GREASE AND DRIED FOOD RESIDUE.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. PIZZA SCREENS HEAVILY SOILED WITH DRIED FOOD AND CARBON BUILD UP ON SURFACE. CLEAN SCREENS ON A REGULAR BASIS TO PREVENT BUILD UP.2. WHITE MICROWAVE FILTHY, SOILED WITH BUILD UP ON EXTERIOR/INTERIOR.3.GRILL AND OVEN HEAVILY SOIED WITH CARBON BUILD UP. CLEAN THOROUGHLY TO REMOVE BUILD UP. CORRECTED4. IRONS STORED ON STOVE HEAVILY SOILED WITH CARBON BUILD UP. CLEAN THOROUGHLY TO REMOVE CARBON BUILD UP.CORRECTED
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD COVER MISSING OVER EXPOSED BULBS ON COOK LINE. PROVIDE SHEILD FOR EXPOSED BULBS.
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: LIDS CONTAINING SAUCES STORED ON CART DAMAGED. PROVIDE DURABLE LIDS.
Location: Kitchen
|
07/24/2012 | 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 ...
Comments: CO2 TANK NOT RESTRAINED LOCATED IN UTILITY ROOM. RESTRAIN CO2 TANK.
- 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: FLIES FLYING IN PREP AREA LOCATED IN BACK KITCHEN AREA. ELIMINATE FLIES IN KITCHEN AREA TO PROTECT FOOD FROM CONTAMINATION.
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.
Comments: CLEAN AND SANITIZED KNIVES STORED ON MAGNETIC STRIP LOCATED ON COOK LINE. ENSURE KNIVES ARE STORED ON A SANITARY SURFACE TO PROTECT FOOD FROM CROSS CONTAMINATION.
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: LARGE CONTAINERS OF CHILI AND OTHER HALF PANS OF COOKED FOODS NOT PROPERLY DATE MARKED STORED INSIDE WALK IN COOLER. DATE MARKE ALL COOKED FOODS WITH A 7 DAY EXPIRATION DATE IF NOT USED WITHIN 24 HOURS.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. REACH IN SALAD COOLER SHELVING SOILED WITH RUST. REMOVE RUST BUILD UP. RESURFACE OR REPLACE SHELVING IF NECESSARY.2. MAGNETIC STRIP CONTAINING KNIVES AND UTENSILS SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE THOROUGHLY. CORRECTED3. FOOD STORED ON SHELVING INSIDE WALK IN COOLER SOILED WITH RUST BUILD UP. REMOVE RUST BUILD UP. RESURFACE OR REPLACE SHLEVING IF NECESSARY.4. SLICER SOILED WITH STICKY RESIDUE. CLEAN AND SANITIZE SLICER THOROUGHLY AFTER EACH USE.CORRECTED5. STORAGE CARTS CONTAININ NACHOS AND BLACK MICROWAVE SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE THOROUGHLY. CORRECTED6. FOOD AND GREASE DEPOSITS IN CREVICES, DOOR JAMS AND GASKETS LOCATED ON REACH IN COOLING UNITS ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY.7. STORAGE SHELVING IN BACK KITCHEN SOILED WITH BUILD UP. CLEAN ALL SOILED SHELVING THOROUGHLY.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEE ON LINE NOT WEARING A HAIR RESTRAINT. ENSURE ALL FOOD HANDLERS WEAR A PROPER HAIR RESTRAINT SUCH AS A CAP, VISOR, SCARF, HAIR NET, ETC....
- 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: WET MOP HEAD STORED INSIDE MOP BUCKET. HANG MOP TO AIR DRY WHEN NOT IN USE.
Location: Utility room
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SURFACE OF THE WALK IN COOLER DOOR SCRATCHED, DETERIORATED, STAINED WITH RUST AND DRIED FOOD RESIDUE ON EXTERIOR AND INTERIOR. CLEAN THOROUGHLY. RESURFACE DOOR.
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: WALLS SPLATTERED WITH DRIED FOOD RESIDUE NEAR WALK IN COOLER. DUST ACCUMULATION ON CEILING IN BACK PREP AREA. CLEAN ENTIRE WALL AND CEILING THOROUGHLY.CONTINUE TO REMOVE BUILD UP ON WALLS IN KITCHEN AREA BELOW COUNTER TOPS.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE SURFACE OF GRILL SCRATCHED AND REMOVED IN SOME AREAS LOCATED ON SODA FOUNTAIN IN KITCHEN. RESURFACE OR REPLACE GRILL.2. WATER POOLED AT THE BOTTOM OF REACH IN COOLER ON COOK LINE. CLEAR DRAIN LINE. CORRECTED.3. PROVIDE COVER OVER CEILING VENT NEAR DISH MACHINE AREA.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FAN GUARD SOILED ON COMPRESSORS INSIDE REACH IN AND WALK IN COOLERS. CLEAN ALL FAN GUARDS THOROUGHLY. CORRECTED2. RADIO AND SPEAKERS STORED ON COOK LINE HEAVILY SOILED WITH GREASE AND DRIED FOOD RESIDUE.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. PIZZA SCREENS HEAVILY SOILED WITH DRIED FOOD AND CARBON BUILD UP ON SURFACE. CLEAN SCREENS ON A REGULAR BASIS TO PREVENT BUILD UP.2. WHITE MICROWAVE FILTHY, SOILED WITH BUILD UP ON EXTERIOR/INTERIOR.3.GRILL AND OVEN HEAVILY SOIED WITH CARBON BUILD UP. CLEAN THOROUGHLY TO REMOVE BUILD UP. CORRECTED4. IRONS STORED ON STOVE HEAVILY SOILED WITH CARBON BUILD UP. CLEAN THOROUGHLY TO REMOVE CARBON BUILD UP.CORRECTED
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD COVER MISSING OVER EXPOSED BULBS ON COOK LINE. PROVIDE SHEILD FOR EXPOSED BULBS.
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: LIDS CONTAINING SAUCES STORED ON CART DAMAGED. PROVIDE DURABLE LIDS.
Location: Kitchen
|
07/12/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANK NOT RESTRAINED LOCATED IN UTILITY ROOM. RESTRAIN CO2 TANK.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES FLYING IN PREP AREA LOCATED IN BACK KITCHEN AREA. ELIMINATE FLIES IN KITCHEN AREA TO PROTECT FOOD FROM CONTAMINATION.
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: CLEAN AND SANITIZED KNIVES STORED ON MAGNETIC STRIP LOCATED ON COOK LINE. ENSURE KNIVES ARE STORED ON A SANITARY SURFACE TO PROTECT FOOD FROM CROSS CONTAMINATION.
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: LARGE CONTAINERS OF CHILI AND OTHER HALF PANS OF COOKED FOODS NOT PROPERLY DATE MARKED STORED INSIDE WALK IN COOLER. DATE MARKE ALL COOKED FOODS WITH A 7 DAY EXPIRATION DATE IF NOT USED WITHIN 24 HOURS.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. REACH IN SALAD COOLER SHELVING SOILED WITH RUST. REMOVE RUST BUILD UP. RESURFACE OR REPLACE SHELVING IF NECESSARY.2. MAGNETIC STRIP CONTAINING KNIVES AND UTENSILS SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE THOROUGHLY.3. FOOD STORED ON SHELVING INSIDE WALK IN COOLER SOILED WITH RUST BUILD UP. REMOVE RUST BUILD UP. RESURFACE OR REPLACE SHLEVING IF NECESSARY.4. SLICER SOILED WITH STICKY RESIDUE. CLEAN AND SANITIZE SLICER THOROUGHLY AFTER EACH USE.5. STORAGE CARTS CONTAININ NACHOS AND BLACK MICROWAVE SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE THOROUGHLY.6. FOOD AND GREASE DEPOSITS IN CREVICES, DOOR JAMS AND GASKETS LOCATED ON REACH IN COOLING UNITS ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY.7. STORAGE SHELVING IN BACK KITCHEN SOILED WITH BUILD UP. CLEAN ALL SOILED SHELVING THOROUGHLY.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEE ON LINE NOT WEARING A HAIR RESTRAINT. ENSURE ALL FOOD HANDLERS WEAR A PROPER HAIR RESTRAINT SUCH AS A CAP, VISOR, SCARF, HAIR NET, ETC....
- 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: WET MOP HEAD STORED INSIDE MOP BUCKET. HANG MOP TO AIR DRY WHEN NOT IN USE.
Location: Utility room
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SURFACE OF THE WALK IN COOLER DOOR SCRATCHED, DETERIORATED, STAINED WITH RUST AND DRIED FOOD RESIDUE ON EXTERIOR AND INTERIOR. CLEAN THOROUGHLY. RESURFACE DOOR.
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: WALLS SPLATTERED WITH DRIED FOOD RESIDUE NEAR WALK IN COOLER. DUST ACCUMULATION ON CEILING IN BACK PREP AREA. CLEAN ENTIRE WALL AND CEILING THOROUGHLY.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE SURFACE OF GRILL SCRATCHED AND REMOVED IN SOME AREAS LOCATED ON SODA FOUNTAIN IN KITCHEN. RESURFACE OR REPLACE GRILL.2. WATER POOLED AT THE BOTTOM OF REACH IN COOLER ON COOK LINE. CLEAR DRAIN LINE.3. PROVIDE COVER OVER CEILING VENT NEAR DISH MACHINE AREA.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FAN GUARD SOILED ON COMPRESSORS INSIDE REACH IN AND WALK IN COOLERS. CLEAN ALL FAN GUARDS THOROUGHLY.2. RADIO AND SPEAKERS STORED ON COOK LINE HEAVILY SOILED WITH GREASE AND DRIED FOOD RESIDUE.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. PIZZA SCREENS HEAVILY SOILED WITH DRIED FOOD AND CARBON BUILD UP ON SURFACE. CLEAN SCREENS ON A REGULAR BASIS TO PREVENT BUILD UP.2. WHITE MICROWAVE FILTHY, SOILED WITH BUILD UP ON EXTERIOR/INTERIOR.3.GRILL AND OVEN HEAVILY SOIED WITH CARBON BUILD UP. CLEAN THOROUGHLY TO REMOVE BUILD UP.4. IRONS STORED ON STOVE HEAVILY SOILED WITH CARBON BUILD UP. CLEAN THOROUGHLY TO REMOVE CARBON BUILD UP.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD COVER MISSING OVER EXPOSED BULBS ON COOK LINE. PROVIDE SHEILD FOR EXPOSED BULBS.
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: LIDS CONTAINING SAUCES STORED ON CART DAMAGED. PROVIDE DURABLE LIDS.
Location: Kitchen
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07/05/2012 | Routine |
- 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: CAN OPENER BLADE SOILED WITH BUILD UP. CLEAN THOROUGHLY.
Location: Kitchen
- Back flow
No backsiphonage device for a water tank, pump or hose.
Correction: Prevent backsiphonage in water tank, pump or hose.
Comments: PROVIDE A BACK FLOW DEVICE BETWEEN HOSE AND FAUCET MOP SINK.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING ON SHELF CHIPPED LOCATED INSIDE REACH IN COOLER. RESURFACE OR REPLACE SHELVING.
Location: Cook line
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03/14/2012 | Routine |
Restaurant representatives - add corrected or new information about LORD ASHLEYS, 11703 PENDLETON PIKE, Lawrence, IN »