- 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.
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.
Location: Walk-in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: DO NOT USE HANDSINK FOR STORAGE; USE FOR HANDWASHING ONLY!
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE BELOW 50 PPM; MAINTAIN SANITIZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM.CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- 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: KEEP ICE BIN LID STORED OFF FLOOR AT LEAST 6 INCHES AT BACK BINGO BAR.
Location: 2nd bar
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE AND DAMAGED CEILING TILES WHERE NEEDED AT BACK DRY STORAGE ROOMS.
Location: Back room
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE AND DAMAGED CEILING TILES WHERE NEEDED AT BACK DRY STORAGE ROOMS.
Location: Dry storage
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS AND KITCHEN DISHMACHINE LOCATION ROOM WALLS/FLOORS/CEILING SURFACES CLEANING & SANITIZING.
Location: Back room
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS AND KITCHEN DISHMACHINE LOCATION ROOM WALLS/FLOORS/CEILING SURFACES CLEANING & SANITIZING.
Location: Dry storage
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS AND KITCHEN DISHMACHINE LOCATION ROOM WALLS/FLOORS/CEILING SURFACES CLEANING & SANITIZING.
Location: Dish machine area
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Location: Kitchen (back)
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KEEP ICE SCOOP STORED UP PROPERLY WITH HANDLE UP OR IN PROPER ICE SCOOP HOLDER.
Location: 2nd bar
Equipment: Ice machine
|
02/27/2014 | 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.
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.
Location: Walk-in cooler
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: DO NOT USE HANDSINK FOR STORAGE; USE FOR HANDWASHING ONLY!
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE BELOW 50 PPM; MAINTAIN SANITIZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM.CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- 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: KEEP ICE BIN LID STORED OFF FLOOR AT LEAST 6 INCHES AT BACK BINGO BAR.
Location: 2nd bar
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE AND DAMAGED CEILING TILES WHERE NEEDED AT BACK DRY STORAGE ROOMS.
Location: Back room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE AND DAMAGED CEILING TILES WHERE NEEDED AT BACK DRY STORAGE ROOMS.
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS AND KITCHEN DISHMACHINE LOCATION ROOM WALLS/FLOORS/CEILING SURFACES CLEANING & SANITIZING.
Location: Back room
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS AND KITCHEN DISHMACHINE LOCATION ROOM WALLS/FLOORS/CEILING SURFACES CLEANING & SANITIZING.
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS AND KITCHEN DISHMACHINE LOCATION ROOM WALLS/FLOORS/CEILING SURFACES CLEANING & SANITIZING.
Location: Dish machine area
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Location: Kitchen (back)
Equipment: 3-bay
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KEEP ICE SCOOP STORED UP PROPERLY WITH HANDLE UP OR IN PROPER ICE SCOOP HOLDER.
Location: 2nd bar
Equipment: Ice machine
|
02/14/2014 | 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: PROVIDE ICE BATH FOR CUT FRUIT STORAGE CONTAINERS AT BACK BINGO BAR.
Location: 2nd bar
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS PRESENT IN KITCHEN DISH MACHINE ROOM.
Location: Dish machine area
- 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: DISHMACHINE FINAL RINSE NOT REACHING 180 F--REPAIR.
Location: Kitchen
Equipment: Dishmachine
- 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: KEEP ICE BIN LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Main bar
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Dish machine area
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE BETTER DOOR SWEEP AT BOTTOM OF DOOR AT BACK BINGO AREA SIDE DOOR NEAR FAR BACK RESTROOMS; ENSURE ALL OF DOOR IS SEALED PROPERLY TO ELIMINATE ANY OPENEINGS OR GAPS.
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT THE ABOVE LOCATIONS; INCLUDING RESTROOM AND BACK DRY STORAGE/CHEMICAL STORAGE ROOMS.
Location: Kitchen
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT THE ABOVE LOCATIONS; INCLUDING RESTROOM AND BACK DRY STORAGE/CHEMICAL STORAGE ROOMS.
Location: Dish machine area
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT THE ABOVE LOCATIONS; INCLUDING RESTROOM AND BACK DRY STORAGE/CHEMICAL STORAGE ROOMS.
Location: Restroom
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT THE ABOVE LOCATIONS; INCLUDING RESTROOM AND BACK DRY STORAGE/CHEMICAL STORAGE ROOMS.
Location: Chemical room
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT THE ABOVE LOCATIONS; INCLUDING RESTROOM AND BACK DRY STORAGE/CHEMICAL STORAGE ROOMS.
Location: Back room
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT THE ABOVE LOCATIONS; INCLUDING RESTROOM AND BACK DRY STORAGE/CHEMICAL STORAGE ROOMS.
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE ROOM FLOORS AND FLOOR DRAINS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STOCK AND CHEMICAL STORAGE ROOM FLOORS.
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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE ROOM FLOORS AND FLOOR DRAINS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STOCK AND CHEMICAL STORAGE ROOM FLOORS.
Location: Back room
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE ROOM FLOORS AND FLOOR DRAINS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STOCK AND CHEMICAL STORAGE ROOM FLOORS.
Location: Dry storage
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: REPAIR DISHMACHINE TO ENSURE WASH TEMPERATURE IS MAINTAINED AT 155 F - 160 F ACCORDING TO DATE PLATE.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN TURBO AIR REFRIGERATION UNIT FANGUARDS--CORRECTED.-SOILED BOTTOM SHELVING OF COCA-COLA COOLER AT KITCHEN ENTRANCE--CORRECTED.-SOILED BOTTOM SHELVING OF MAIN BAR KEG COOLER.-SOILED MAIN BAR SPEED RAILS LOCATED AT 4-BAY SINK.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN TURBO AIR REFRIGERATION UNIT FANGUARDS--CORRECTED.-SOILED BOTTOM SHELVING OF COCA-COLA COOLER AT KITCHEN ENTRANCE--CORRECTED.-SOILED BOTTOM SHELVING OF MAIN BAR KEG COOLER.-SOILED MAIN BAR SPEED RAILS LOCATED AT 4-BAY SINK.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN TURBO AIR REFRIGERATION UNIT FANGUARDS--CORRECTED.-SOILED BOTTOM SHELVING OF COCA-COLA COOLER AT KITCHEN ENTRANCE--CORRECTED.-SOILED BOTTOM SHELVING OF MAIN BAR KEG COOLER.-SOILED MAIN BAR SPEED RAILS LOCATED AT 4-BAY SINK.
Location: Main bar
Equipment: Keg cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN TURBO AIR REFRIGERATION UNIT FANGUARDS--CORRECTED.-SOILED BOTTOM SHELVING OF COCA-COLA COOLER AT KITCHEN ENTRANCE--CORRECTED.-SOILED BOTTOM SHELVING OF MAIN BAR KEG COOLER.-SOILED MAIN BAR SPEED RAILS LOCATED AT 4-BAY SINK.
Location: Main bar
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS WHERE DAMAGED/CRACKED AT KITCHEN CEILING.
Location: Kitchen
|
07/12/2013 | 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: PROVIDE ICE BATH FOR CUT FRUIT STORAGE CONTAINERS AT BACK BINGO BAR.
Location: 2nd bar
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS PRESENT IN KITCHEN DISH MACHINE ROOM.
Location: Dish machine area
- 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: DISHMACHINE FINAL RINSE NOT REACHING 180 F--REPAIR.
Location: Kitchen
Equipment: Dishmachine
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ICE BIN LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Main bar
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Dish machine area
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE BETTER DOOR SWEEP AT BOTTOM OF DOOR AT BACK BINGO AREA SIDE DOOR NEAR FAR BACK RESTROOMS; ENSURE ALL OF DOOR IS SEALED PROPERLY TO ELIMINATE ANY OPENEINGS OR GAPS.
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT THE ABOVE LOCATIONS; INCLUDING RESTROOM AND BACK DRY STORAGE/CHEMICAL STORAGE ROOMS.
Location: Kitchen
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT THE ABOVE LOCATIONS; INCLUDING RESTROOM AND BACK DRY STORAGE/CHEMICAL STORAGE ROOMS.
Location: Dish machine area
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT THE ABOVE LOCATIONS; INCLUDING RESTROOM AND BACK DRY STORAGE/CHEMICAL STORAGE ROOMS.
Location: Restroom
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT THE ABOVE LOCATIONS; INCLUDING RESTROOM AND BACK DRY STORAGE/CHEMICAL STORAGE ROOMS.
Location: Chemical room
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT THE ABOVE LOCATIONS; INCLUDING RESTROOM AND BACK DRY STORAGE/CHEMICAL STORAGE ROOMS.
Location: Back room
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT THE ABOVE LOCATIONS; INCLUDING RESTROOM AND BACK DRY STORAGE/CHEMICAL STORAGE ROOMS.
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE ROOM FLOORS AND FLOOR DRAINS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STOCK AND CHEMICAL STORAGE ROOM FLOORS.
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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE ROOM FLOORS AND FLOOR DRAINS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STOCK AND CHEMICAL STORAGE ROOM FLOORS.
Location: Back room
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE ROOM FLOORS AND FLOOR DRAINS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STOCK AND CHEMICAL STORAGE ROOM FLOORS.
Location: Dry storage
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: REPAIR DISHMACHINE TO ENSURE WASH TEMPERATURE IS MAINTAINED AT 155 F - 160 F ACCORDING TO DATE PLATE.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN TURBO AIR REFRIGERATION UNIT FANGUARDS--CORRECTED.-SOILED BOTTOM SHELVING OF COCA-COLA COOLER AT KITCHEN ENTRANCE--CORRECTED.-SOILED BOTTOM SHELVING OF MAIN BAR KEG COOLER.-SOILED MAIN BAR SPEED RAILS LOCATED AT 4-BAY SINK.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN TURBO AIR REFRIGERATION UNIT FANGUARDS--CORRECTED.-SOILED BOTTOM SHELVING OF COCA-COLA COOLER AT KITCHEN ENTRANCE--CORRECTED.-SOILED BOTTOM SHELVING OF MAIN BAR KEG COOLER.-SOILED MAIN BAR SPEED RAILS LOCATED AT 4-BAY SINK.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN TURBO AIR REFRIGERATION UNIT FANGUARDS--CORRECTED.-SOILED BOTTOM SHELVING OF COCA-COLA COOLER AT KITCHEN ENTRANCE--CORRECTED.-SOILED BOTTOM SHELVING OF MAIN BAR KEG COOLER.-SOILED MAIN BAR SPEED RAILS LOCATED AT 4-BAY SINK.
Location: Main bar
Equipment: Keg cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN TURBO AIR REFRIGERATION UNIT FANGUARDS--CORRECTED.-SOILED BOTTOM SHELVING OF COCA-COLA COOLER AT KITCHEN ENTRANCE--CORRECTED.-SOILED BOTTOM SHELVING OF MAIN BAR KEG COOLER.-SOILED MAIN BAR SPEED RAILS LOCATED AT 4-BAY SINK.
Location: Main bar
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS WHERE DAMAGED/CRACKED AT KITCHEN CEILING.
Location: Kitchen
|
06/21/2013 | 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: PROVIDE ICE BATH FOR CUT FRUIT STORAGE CONTAINERS AT BACK BINGO BAR.
Location: 2nd bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS PRESENT IN KITCHEN DISH MACHINE ROOM.
Location: Dish machine area
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ICE BIN LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Main bar
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Dish machine area
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE BETTER DOOR SWEEP AT BOTTOM OF DOOR AT BACK BINGO AREA SIDE DOOR NEAR FAR BACK RESTROOMS; ENSURE ALL OF DOOR IS SEALED PROPERLY TO ELIMINATE ANY OPENEINGS OR GAPS.
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT THE ABOVE LOCATIONS; INCLUDING RESTROOM AND BACK DRY STORAGE/CHEMICAL STORAGE ROOMS.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT THE ABOVE LOCATIONS; INCLUDING RESTROOM AND BACK DRY STORAGE/CHEMICAL STORAGE ROOMS.
Location: Dish machine area
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT THE ABOVE LOCATIONS; INCLUDING RESTROOM AND BACK DRY STORAGE/CHEMICAL STORAGE ROOMS.
Location: Restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT THE ABOVE LOCATIONS; INCLUDING RESTROOM AND BACK DRY STORAGE/CHEMICAL STORAGE ROOMS.
Location: Chemical room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT THE ABOVE LOCATIONS; INCLUDING RESTROOM AND BACK DRY STORAGE/CHEMICAL STORAGE ROOMS.
Location: Back room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT THE ABOVE LOCATIONS; INCLUDING RESTROOM AND BACK DRY STORAGE/CHEMICAL STORAGE ROOMS.
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE ROOM FLOORS AND FLOOR DRAINS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STOCK AND CHEMICAL STORAGE ROOM FLOORS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE ROOM FLOORS AND FLOOR DRAINS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STOCK AND CHEMICAL STORAGE ROOM FLOORS.
Location: Back room
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE ROOM FLOORS AND FLOOR DRAINS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STOCK AND CHEMICAL STORAGE ROOM FLOORS.
Location: Dry storage
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: REPAIR DISHMACHINE TO ENSURE WASH TEMPERATURE IS MAINTAINED AT 155 F - 160 F ACCORDING TO DATE PLATE.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN TURBO AIR REFRIGERATION UNIT FANGUARDS.-SOILED BOTTOM SHELVING OF COCA-COLA COOLER AT KITCHEN ENTRANCE.-SOILED BOTTOM SHELVING OF MAIN BAR KEG COOLER.-SOILED MAIN BAR SPEED RAILS LOCATED AT 4-BAY SINK.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN TURBO AIR REFRIGERATION UNIT FANGUARDS.-SOILED BOTTOM SHELVING OF COCA-COLA COOLER AT KITCHEN ENTRANCE.-SOILED BOTTOM SHELVING OF MAIN BAR KEG COOLER.-SOILED MAIN BAR SPEED RAILS LOCATED AT 4-BAY SINK.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN TURBO AIR REFRIGERATION UNIT FANGUARDS.-SOILED BOTTOM SHELVING OF COCA-COLA COOLER AT KITCHEN ENTRANCE.-SOILED BOTTOM SHELVING OF MAIN BAR KEG COOLER.-SOILED MAIN BAR SPEED RAILS LOCATED AT 4-BAY SINK.
Location: Main bar
Equipment: Keg cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN TURBO AIR REFRIGERATION UNIT FANGUARDS.-SOILED BOTTOM SHELVING OF COCA-COLA COOLER AT KITCHEN ENTRANCE.-SOILED BOTTOM SHELVING OF MAIN BAR KEG COOLER.-SOILED MAIN BAR SPEED RAILS LOCATED AT 4-BAY SINK.
Location: Main bar
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS WHERE DAMAGED/CRACKED AT KITCHEN CEILING.
Location: Kitchen
|
05/31/2013 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: PROVIDE OUTLET COVERS WHERE MISSING TO COVER EXPOSED WIRES AT KITCHEN LOCATION.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AT MAIN BAR AND KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Main bar
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AT MAIN BAR AND KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED MAIN BAR KEG COOLER AND 2ND BINGO ROOM BAR REACH-IN-COOLERS INTERIOR AND EXTERIOR SURFACES.REMOVE SOILED/MOLDED CRATES AT INTERIOR OF 2ND BAR IN BINGO ROOM; CLEAN ALL SINTERIOR SHELVING AT BAR COOLERS CLEANED AND SANITIZED--IMPROVEMENTS NEEDED!
Location: Main bar
Equipment: Keg cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED MAIN BAR KEG COOLER AND 2ND BINGO ROOM BAR REACH-IN-COOLERS INTERIOR AND EXTERIOR SURFACES.REMOVE SOILED/MOLDED CRATES AT INTERIOR OF 2ND BAR IN BINGO ROOM; CLEAN ALL SINTERIOR SHELVING AT BAR COOLERS CLEANED AND SANITIZED--IMPROVEMENTS NEEDED!
Location: 2nd bar
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: DENTED CANNED GOODS IN KITCHEN LOCATION; DISCONTINUE USE OF BADLY DENTED CANNED GOODS (ESPECIALLY DENTS CLOSE TO SEAMS OF CAN).
Location: Kitchen
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING JEWERLY IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: BINGO ROOM BAR LOCATION.EX. EMPLOYEE PURSES STORED INAPPROPRIATLEY IN KITCHEN.
Location: 2nd bar
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: BINGO ROOM BAR LOCATION.EX. EMPLOYEE PURSES STORED INAPPROPRIATLEY IN KITCHEN.
Location: Kitchen
- 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS.DO NOT STORE COOKING TRAYS ON TRASH CANS AT KITCHEN/DISHMACHINE ROOM--DISCONTINUE THIS BEHAVIOR TO ELIMINATE POTENTIAL CROSS-CONTAMINATION.KEEP ALL UTENSILS/EQUIPMENT ETC STORED OFF FLOOR AT LEAST 6 INCHES AT BINGO ROOM BAR LOCATION.KEEP DEEP FRYER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS.DO NOT STORE COOKING TRAYS ON TRASH CANS AT KITCHEN/DISHMACHINE ROOM--DISCONTINUE THIS BEHAVIOR TO ELIMINATE POTENTIAL CROSS-CONTAMINATION.KEEP ALL UTENSILS/EQUIPMENT ETC STORED OFF FLOOR AT LEAST 6 INCHES AT BINGO ROOM BAR LOCATION.KEEP DEEP FRYER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS.DO NOT STORE COOKING TRAYS ON TRASH CANS AT KITCHEN/DISHMACHINE ROOM--DISCONTINUE THIS BEHAVIOR TO ELIMINATE POTENTIAL CROSS-CONTAMINATION.KEEP ALL UTENSILS/EQUIPMENT ETC STORED OFF FLOOR AT LEAST 6 INCHES AT BINGO ROOM BAR LOCATION.KEEP DEEP FRYER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS.DO NOT STORE COOKING TRAYS ON TRASH CANS AT KITCHEN/DISHMACHINE ROOM--DISCONTINUE THIS BEHAVIOR TO ELIMINATE POTENTIAL CROSS-CONTAMINATION.KEEP ALL UTENSILS/EQUIPMENT ETC STORED OFF FLOOR AT LEAST 6 INCHES AT BINGO ROOM BAR LOCATION.KEEP DEEP FRYER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dish machine area
- 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS.DO NOT STORE COOKING TRAYS ON TRASH CANS AT KITCHEN/DISHMACHINE ROOM--DISCONTINUE THIS BEHAVIOR TO ELIMINATE POTENTIAL CROSS-CONTAMINATION.KEEP ALL UTENSILS/EQUIPMENT ETC STORED OFF FLOOR AT LEAST 6 INCHES AT BINGO ROOM BAR LOCATION.KEEP DEEP FRYER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: 2nd bar
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOM AND KITCHEN CEILING VENTS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT BINGO ROOM BAR LOCATION CEILING VENTS AND REACH-IN-COOLER VENTS.
Location: Restroom
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOM AND KITCHEN CEILING VENTS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT BINGO ROOM BAR LOCATION CEILING VENTS AND REACH-IN-COOLER VENTS.
Location: 2nd bar
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOM AND KITCHEN CEILING VENTS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT BINGO ROOM BAR LOCATION CEILING VENTS AND REACH-IN-COOLER VENTS.
Location: Kitchen
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT CHEMICAL STORAGE ROOMS, ANY DRY STORAGE ROOMS IN ESTABLISHMENT AND AT KITCHEN CEILING.
Location: Chemical room
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT CHEMICAL STORAGE ROOMS, ANY DRY STORAGE ROOMS IN ESTABLISHMENT AND AT KITCHEN CEILING.
Location: Dry storage
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT CHEMICAL STORAGE ROOMS, ANY DRY STORAGE ROOMS IN ESTABLISHMENT AND AT KITCHEN CEILING.
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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF ALL ESTABLISHMENT DRY STORAGE ROOM FLOORS.
Location: Chemical room
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF ALL ESTABLISHMENT DRY STORAGE ROOM FLOORS.
Location: Dry storage
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF ALL ESTABLISHMENT DRY STORAGE ROOM FLOORS.
Location: Main bar
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF ALL ESTABLISHMENT DRY STORAGE ROOM FLOORS.
Location: 2nd bar
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF ALL ESTABLISHMENT DRY STORAGE ROOM FLOORS.
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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF ALL ESTABLISHMENT DRY STORAGE ROOM FLOORS.
Location: Walk-in freezer
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF ALL ESTABLISHMENT DRY STORAGE ROOM FLOORS.
Location: Dish machine area
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: ENSURE HOT WATER AT ALL RESTROOM HANDSINKS; REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER AT 100 F - 120 F--WOMEN'S RESTROOM IN BINGO ROOM.
Location: Womens restroom
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-BEER COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: KEEP CHILI COVERED PROPERLY WHEN NOT IN USE AT HOT-HOLDING WARMER.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-SOILED WALK-IN-BEER COOLER FANGUARDS AND SHELVING.-SOILED 2ND BAR REACH-IN COCA-COLA COOLER INTERIOR SURFACES AND SHELVING.
Location: Chemical room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-SOILED WALK-IN-BEER COOLER FANGUARDS AND SHELVING.-SOILED 2ND BAR REACH-IN COCA-COLA COOLER INTERIOR SURFACES AND SHELVING.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-SOILED WALK-IN-BEER COOLER FANGUARDS AND SHELVING.-SOILED 2ND BAR REACH-IN COCA-COLA COOLER INTERIOR SURFACES AND SHELVING.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-SOILED WALK-IN-BEER COOLER FANGUARDS AND SHELVING.-SOILED 2ND BAR REACH-IN COCA-COLA COOLER INTERIOR SURFACES AND SHELVING.
Location: Kitchen
Equipment: Rolling cart
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-SOILED WALK-IN-BEER COOLER FANGUARDS AND SHELVING.-SOILED 2ND BAR REACH-IN COCA-COLA COOLER INTERIOR SURFACES AND SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-SOILED WALK-IN-BEER COOLER FANGUARDS AND SHELVING.-SOILED 2ND BAR REACH-IN COCA-COLA COOLER INTERIOR SURFACES AND SHELVING.
Location: 2nd bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITITZING OF INTERIOR AND EXTERIOR SURFACES OF BINGO ROOM BAR LOCATION ICE MACHINE.
Location: 2nd bar
Equipment: Ice machine
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: ENSURE PROPER SET-UP OF BINGO ROOM BAR LOCATION 4-BAY SINK WHEN WASHING DISHES. MUST BE SET-UP PROPERLY WITH WASH/RINSE/SANITIZE METHOD ORDER. TRAIN AND EDUCATE ALL EMPLOYEE ON PROPER 3 AND 4 BAY SINK SET-UP AT KITCHEN AND BOTH BAR LOCATIONS.
Location: 2nd bar
Equipment: 4-bay
|
12/06/2012 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: PROVIDE OUTLET COVERS WHERE MISSING TO COVER EXPOSED WIRES AT KITCHEN LOCATION.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AT MAIN BAR AND KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Main bar
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AT MAIN BAR AND KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED MAIN BAR KEG COOLER AND 2ND BINGO ROOM BAR REACH-IN-COOLERS INTERIOR AND EXTERIOR SURFACES.REMOVE SOILED/MOLDED CRATES AT INTERIOR OF 2ND BAR IN BINGO ROOM; CLEAN ALL SINTERIOR SHELVING AT BAR COOLERS CLEANED AND SANITIZED--IMPROVEMENTS NEEDED!
Location: Main bar
Equipment: Keg cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED MAIN BAR KEG COOLER AND 2ND BINGO ROOM BAR REACH-IN-COOLERS INTERIOR AND EXTERIOR SURFACES.REMOVE SOILED/MOLDED CRATES AT INTERIOR OF 2ND BAR IN BINGO ROOM; CLEAN ALL SINTERIOR SHELVING AT BAR COOLERS CLEANED AND SANITIZED--IMPROVEMENTS NEEDED!
Location: 2nd bar
Equipment: Reach in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Packaging integrity
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: DENTED CANNED GOODS IN KITCHEN LOCATION; DISCONTINUE USE OF BADLY DENTED CANNED GOODS (ESPECIALLY DENTS CLOSE TO SEAMS OF CAN).
Location: Kitchen
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING JEWERLY IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: BINGO ROOM BAR LOCATION.EX. EMPLOYEE PURSES STORED INAPPROPRIATLEY IN KITCHEN.
Location: 2nd bar
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: BINGO ROOM BAR LOCATION.EX. EMPLOYEE PURSES STORED INAPPROPRIATLEY IN KITCHEN.
Location: Kitchen
- 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS.DO NOT STORE COOKING TRAYS ON TRASH CANS AT KITCHEN/DISHMACHINE ROOM--DISCONTINUE THIS BEHAVIOR TO ELIMINATE POTENTIAL CROSS-CONTAMINATION.KEEP ALL UTENSILS/EQUIPMENT ETC STORED OFF FLOOR AT LEAST 6 INCHES AT BINGO ROOM BAR LOCATION.KEEP DEEP FRYER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS.DO NOT STORE COOKING TRAYS ON TRASH CANS AT KITCHEN/DISHMACHINE ROOM--DISCONTINUE THIS BEHAVIOR TO ELIMINATE POTENTIAL CROSS-CONTAMINATION.KEEP ALL UTENSILS/EQUIPMENT ETC STORED OFF FLOOR AT LEAST 6 INCHES AT BINGO ROOM BAR LOCATION.KEEP DEEP FRYER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS.DO NOT STORE COOKING TRAYS ON TRASH CANS AT KITCHEN/DISHMACHINE ROOM--DISCONTINUE THIS BEHAVIOR TO ELIMINATE POTENTIAL CROSS-CONTAMINATION.KEEP ALL UTENSILS/EQUIPMENT ETC STORED OFF FLOOR AT LEAST 6 INCHES AT BINGO ROOM BAR LOCATION.KEEP DEEP FRYER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS.DO NOT STORE COOKING TRAYS ON TRASH CANS AT KITCHEN/DISHMACHINE ROOM--DISCONTINUE THIS BEHAVIOR TO ELIMINATE POTENTIAL CROSS-CONTAMINATION.KEEP ALL UTENSILS/EQUIPMENT ETC STORED OFF FLOOR AT LEAST 6 INCHES AT BINGO ROOM BAR LOCATION.KEEP DEEP FRYER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dish machine area
- 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS.DO NOT STORE COOKING TRAYS ON TRASH CANS AT KITCHEN/DISHMACHINE ROOM--DISCONTINUE THIS BEHAVIOR TO ELIMINATE POTENTIAL CROSS-CONTAMINATION.KEEP ALL UTENSILS/EQUIPMENT ETC STORED OFF FLOOR AT LEAST 6 INCHES AT BINGO ROOM BAR LOCATION.KEEP DEEP FRYER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: 2nd bar
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOM AND KITCHEN CEILING VENTS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT BINGO ROOM BAR LOCATION CEILING VENTS AND REACH-IN-COOLER VENTS.
Location: Restroom
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOM AND KITCHEN CEILING VENTS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT BINGO ROOM BAR LOCATION CEILING VENTS AND REACH-IN-COOLER VENTS.
Location: 2nd bar
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOM AND KITCHEN CEILING VENTS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT BINGO ROOM BAR LOCATION CEILING VENTS AND REACH-IN-COOLER VENTS.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT CHEMICAL STORAGE ROOMS, ANY DRY STORAGE ROOMS IN ESTABLISHMENT AND AT KITCHEN CEILING.
Location: Chemical room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT CHEMICAL STORAGE ROOMS, ANY DRY STORAGE ROOMS IN ESTABLISHMENT AND AT KITCHEN CEILING.
Location: Dry storage
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT CHEMICAL STORAGE ROOMS, ANY DRY STORAGE ROOMS IN ESTABLISHMENT AND AT KITCHEN CEILING.
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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF ALL ESTABLISHMENT DRY STORAGE AND CHEMICAL ROOM FLOORS.DETAILED FLOOR CLEANING AND SANITIZING NEEDED AT MAIN BAR, 2ND BAR AT BINGO ROOM BAR FLOORS; ESPECIALLY LOCATED BY MAIN BAR ICE MACHINE AND AT KITCHEN WALK-IN-FREEZER FLOORS AND KITCHEN DISHMACHINE AREA LOCATION FLOORS.
Location: Chemical room
- 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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF ALL ESTABLISHMENT DRY STORAGE AND CHEMICAL ROOM FLOORS.DETAILED FLOOR CLEANING AND SANITIZING NEEDED AT MAIN BAR, 2ND BAR AT BINGO ROOM BAR FLOORS; ESPECIALLY LOCATED BY MAIN BAR ICE MACHINE AND AT KITCHEN WALK-IN-FREEZER FLOORS AND KITCHEN DISHMACHINE AREA LOCATION FLOORS.
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF ALL ESTABLISHMENT DRY STORAGE AND CHEMICAL ROOM FLOORS.DETAILED FLOOR CLEANING AND SANITIZING NEEDED AT MAIN BAR, 2ND BAR AT BINGO ROOM BAR FLOORS; ESPECIALLY LOCATED BY MAIN BAR ICE MACHINE AND AT KITCHEN WALK-IN-FREEZER FLOORS AND KITCHEN DISHMACHINE AREA LOCATION FLOORS.
Location: Main bar
- 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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF ALL ESTABLISHMENT DRY STORAGE AND CHEMICAL ROOM FLOORS.DETAILED FLOOR CLEANING AND SANITIZING NEEDED AT MAIN BAR, 2ND BAR AT BINGO ROOM BAR FLOORS; ESPECIALLY LOCATED BY MAIN BAR ICE MACHINE AND AT KITCHEN WALK-IN-FREEZER FLOORS AND KITCHEN DISHMACHINE AREA LOCATION FLOORS.
Location: 2nd bar
- 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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF ALL ESTABLISHMENT DRY STORAGE AND CHEMICAL ROOM FLOORS.DETAILED FLOOR CLEANING AND SANITIZING NEEDED AT MAIN BAR, 2ND BAR AT BINGO ROOM BAR FLOORS; ESPECIALLY LOCATED BY MAIN BAR ICE MACHINE AND AT KITCHEN WALK-IN-FREEZER FLOORS AND KITCHEN DISHMACHINE AREA LOCATION FLOORS.
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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF ALL ESTABLISHMENT DRY STORAGE AND CHEMICAL ROOM FLOORS.DETAILED FLOOR CLEANING AND SANITIZING NEEDED AT MAIN BAR, 2ND BAR AT BINGO ROOM BAR FLOORS; ESPECIALLY LOCATED BY MAIN BAR ICE MACHINE AND AT KITCHEN WALK-IN-FREEZER FLOORS AND KITCHEN DISHMACHINE AREA LOCATION FLOORS.
Location: Walk-in freezer
- 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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF ALL ESTABLISHMENT DRY STORAGE AND CHEMICAL ROOM FLOORS.DETAILED FLOOR CLEANING AND SANITIZING NEEDED AT MAIN BAR, 2ND BAR AT BINGO ROOM BAR FLOORS; ESPECIALLY LOCATED BY MAIN BAR ICE MACHINE AND AT KITCHEN WALK-IN-FREEZER FLOORS AND KITCHEN DISHMACHINE AREA LOCATION FLOORS.
Location: Dish machine area
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: ENSURE HOT WATER AT ALL RESTROOM HANDSINKS; REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER AT 100 F - 120 F--WOMEN'S RESTROOM IN BINGO ROOM.
Location: Womens restroom
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE ALL STOPPERS THAT ARE NEEDED AT BINGO ROOM BAR LOCATION 4-BAY SINK (AT LEAST 3 STOPPERS).REPLACE RUSTED KITCHEN WALK-IN-COOLER SHELVING WHERE NEEDED WHERE SOUP/NOODLES ARE STORED.
Location: 2nd bar
Equipment: 4-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE ALL STOPPERS THAT ARE NEEDED AT BINGO ROOM BAR LOCATION 4-BAY SINK (AT LEAST 3 STOPPERS).REPLACE RUSTED KITCHEN WALK-IN-COOLER SHELVING WHERE NEEDED WHERE SOUP/NOODLES ARE STORED.
Location: Kitchen
Equipment: Walk in cooler
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: KEEP CHILI COVERED PROPERLY WHEN NOT IN USE AT HOT-HOLDING WARMER.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE ALL STORAGE, CLOSETS AND CHEMICAL ROOMS IN ESTABLISHMENT--IMPROVEMENTS NEEDED!-SOILED WALK-IN-BEER COOLER FANGUARDS AND SHELVING.-SOILED KITCHEN ROLLING CARTS.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN SHELVING.
Location: Chemical room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE ALL STORAGE, CLOSETS AND CHEMICAL ROOMS IN ESTABLISHMENT--IMPROVEMENTS NEEDED!-SOILED WALK-IN-BEER COOLER FANGUARDS AND SHELVING.-SOILED KITCHEN ROLLING CARTS.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN SHELVING.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE ALL STORAGE, CLOSETS AND CHEMICAL ROOMS IN ESTABLISHMENT--IMPROVEMENTS NEEDED!-SOILED WALK-IN-BEER COOLER FANGUARDS AND SHELVING.-SOILED KITCHEN ROLLING CARTS.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN SHELVING.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE ALL STORAGE, CLOSETS AND CHEMICAL ROOMS IN ESTABLISHMENT--IMPROVEMENTS NEEDED!-SOILED WALK-IN-BEER COOLER FANGUARDS AND SHELVING.-SOILED KITCHEN ROLLING CARTS.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN SHELVING.
Location: Kitchen
Equipment: Rolling cart
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE ALL STORAGE, CLOSETS AND CHEMICAL ROOMS IN ESTABLISHMENT--IMPROVEMENTS NEEDED!-SOILED WALK-IN-BEER COOLER FANGUARDS AND SHELVING.-SOILED KITCHEN ROLLING CARTS.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN SHELVING.
Location: Kitchen
Equipment: Metal shelving
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITITZING OF INTERIOR AND EXTERIOR SURFACES OF BINGO ROOM BAR LOCATION ICE MACHINE.
Location: 2nd bar
Equipment: Ice machine
- Three bay : inappropriate use
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: ENSURE PROPER SET-UP OF BINGO ROOM BAR LOCATION 4-BAY SINK WHEN WASHING DISHES. MUST BE SET-UP PROPERLY WITH WASH/RINSE/SANITIZE METHOD ORDER. TRAIN AND EDUCATE ALL EMPLOYEE ON PROPER 3 AND 4 BAY SINK SET-UP AT KITCHEN AND BOTH BAR LOCATIONS.
Location: 2nd bar
Equipment: 4-bay
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11/29/2012 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: PROVIDE OUTLET COVERS WHERE MISSING TO COVER EXPOSED WIRES AT KITCHEN LOCATION.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AT MAIN BAR AND KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Main bar
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AT MAIN BAR AND KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED MAIN BAR KEG COOLER AND 2ND BINGO ROOM BAR REACH-IN-COOLERS INTERIOR AND EXTERIOR SURFACES.REMOVE SOILED/MOLDED CRATES AT INTERIOR OF 2ND BAR IN BINGO ROOM; CLEAN ALL SINTERIOR SHELVING AT BAR COOLERS CLEANED AND SANITIZED--IMPROVEMENTS NEEDED!
Location: Main bar
Equipment: Keg cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED MAIN BAR KEG COOLER AND 2ND BINGO ROOM BAR REACH-IN-COOLERS INTERIOR AND EXTERIOR SURFACES.REMOVE SOILED/MOLDED CRATES AT INTERIOR OF 2ND BAR IN BINGO ROOM; CLEAN ALL SINTERIOR SHELVING AT BAR COOLERS CLEANED AND SANITIZED--IMPROVEMENTS NEEDED!
Location: 2nd bar
Equipment: Reach in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Packaging integrity
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: DENTED CANNED GOODS IN KITCHEN LOCATION; DISCONTINUE USE OF BADLY DENTED CANNED GOODS (ESPECIALLY DENTS CLOSE TO SEAMS OF CAN).
Location: Kitchen
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING JEWERLY IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: BINGO ROOM BAR LOCATION.EX. EMPLOYEE PURSES STORED INAPPROPRIATLEY IN KITCHEN.
Location: 2nd bar
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: BINGO ROOM BAR LOCATION.EX. EMPLOYEE PURSES STORED INAPPROPRIATLEY IN KITCHEN.
Location: Kitchen
- 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS.DO NOT STORE COOKING TRAYS ON TRASH CANS AT KITCHEN/DISHMACHINE ROOM--DISCONTINUE THIS BEHAVIOR TO ELIMINATE POTENTIAL CROSS-CONTAMINATION.KEEP ALL UTENSILS/EQUIPMENT ETC STORED OFF FLOOR AT LEAST 6 INCHES AT BINGO ROOM BAR LOCATION.KEEP DEEP FRYER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS.DO NOT STORE COOKING TRAYS ON TRASH CANS AT KITCHEN/DISHMACHINE ROOM--DISCONTINUE THIS BEHAVIOR TO ELIMINATE POTENTIAL CROSS-CONTAMINATION.KEEP ALL UTENSILS/EQUIPMENT ETC STORED OFF FLOOR AT LEAST 6 INCHES AT BINGO ROOM BAR LOCATION.KEEP DEEP FRYER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS.DO NOT STORE COOKING TRAYS ON TRASH CANS AT KITCHEN/DISHMACHINE ROOM--DISCONTINUE THIS BEHAVIOR TO ELIMINATE POTENTIAL CROSS-CONTAMINATION.KEEP ALL UTENSILS/EQUIPMENT ETC STORED OFF FLOOR AT LEAST 6 INCHES AT BINGO ROOM BAR LOCATION.KEEP DEEP FRYER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS.DO NOT STORE COOKING TRAYS ON TRASH CANS AT KITCHEN/DISHMACHINE ROOM--DISCONTINUE THIS BEHAVIOR TO ELIMINATE POTENTIAL CROSS-CONTAMINATION.KEEP ALL UTENSILS/EQUIPMENT ETC STORED OFF FLOOR AT LEAST 6 INCHES AT BINGO ROOM BAR LOCATION.KEEP DEEP FRYER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dish machine area
- 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS.DO NOT STORE COOKING TRAYS ON TRASH CANS AT KITCHEN/DISHMACHINE ROOM--DISCONTINUE THIS BEHAVIOR TO ELIMINATE POTENTIAL CROSS-CONTAMINATION.KEEP ALL UTENSILS/EQUIPMENT ETC STORED OFF FLOOR AT LEAST 6 INCHES AT BINGO ROOM BAR LOCATION.KEEP DEEP FRYER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: 2nd bar
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOM AND KITCHEN CEILING VENTS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT BINGO ROOM BAR LOCATION CEILING VENTS AND REACH-IN-COOLER VENTS.
Location: Restroom
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOM AND KITCHEN CEILING VENTS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT BINGO ROOM BAR LOCATION CEILING VENTS AND REACH-IN-COOLER VENTS.
Location: 2nd bar
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOM AND KITCHEN CEILING VENTS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT BINGO ROOM BAR LOCATION CEILING VENTS AND REACH-IN-COOLER VENTS.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT CHEMICAL STORAGE ROOMS, ANY DRY STORAGE ROOMS IN ESTABLISHMENT AND AT KITCHEN CEILING.
Location: Chemical room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT CHEMICAL STORAGE ROOMS, ANY DRY STORAGE ROOMS IN ESTABLISHMENT AND AT KITCHEN CEILING.
Location: Dry storage
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT CHEMICAL STORAGE ROOMS, ANY DRY STORAGE ROOMS IN ESTABLISHMENT AND AT KITCHEN CEILING.
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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF ALL ESTABLISHMENT DRY STORAGE AND CHEMICAL ROOM FLOORS.DETAILED FLOOR CLEANING AND SANITIZING NEEDED AT MAIN BAR, 2ND BAR AT BINGO ROOM BAR FLOORS; ESPECIALLY LOCATED BY MAIN BAR ICE MACHINE AND AT KITCHEN WALK-IN-FREEZER FLOORS AND KITCHEN DISHMACHINE AREA LOCATION FLOORS.
Location: Chemical room
- 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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF ALL ESTABLISHMENT DRY STORAGE AND CHEMICAL ROOM FLOORS.DETAILED FLOOR CLEANING AND SANITIZING NEEDED AT MAIN BAR, 2ND BAR AT BINGO ROOM BAR FLOORS; ESPECIALLY LOCATED BY MAIN BAR ICE MACHINE AND AT KITCHEN WALK-IN-FREEZER FLOORS AND KITCHEN DISHMACHINE AREA LOCATION FLOORS.
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF ALL ESTABLISHMENT DRY STORAGE AND CHEMICAL ROOM FLOORS.DETAILED FLOOR CLEANING AND SANITIZING NEEDED AT MAIN BAR, 2ND BAR AT BINGO ROOM BAR FLOORS; ESPECIALLY LOCATED BY MAIN BAR ICE MACHINE AND AT KITCHEN WALK-IN-FREEZER FLOORS AND KITCHEN DISHMACHINE AREA LOCATION FLOORS.
Location: Main bar
- 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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF ALL ESTABLISHMENT DRY STORAGE AND CHEMICAL ROOM FLOORS.DETAILED FLOOR CLEANING AND SANITIZING NEEDED AT MAIN BAR, 2ND BAR AT BINGO ROOM BAR FLOORS; ESPECIALLY LOCATED BY MAIN BAR ICE MACHINE AND AT KITCHEN WALK-IN-FREEZER FLOORS AND KITCHEN DISHMACHINE AREA LOCATION FLOORS.
Location: 2nd bar
- 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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF ALL ESTABLISHMENT DRY STORAGE AND CHEMICAL ROOM FLOORS.DETAILED FLOOR CLEANING AND SANITIZING NEEDED AT MAIN BAR, 2ND BAR AT BINGO ROOM BAR FLOORS; ESPECIALLY LOCATED BY MAIN BAR ICE MACHINE AND AT KITCHEN WALK-IN-FREEZER FLOORS AND KITCHEN DISHMACHINE AREA LOCATION FLOORS.
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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF ALL ESTABLISHMENT DRY STORAGE AND CHEMICAL ROOM FLOORS.DETAILED FLOOR CLEANING AND SANITIZING NEEDED AT MAIN BAR, 2ND BAR AT BINGO ROOM BAR FLOORS; ESPECIALLY LOCATED BY MAIN BAR ICE MACHINE AND AT KITCHEN WALK-IN-FREEZER FLOORS AND KITCHEN DISHMACHINE AREA LOCATION FLOORS.
Location: Walk-in freezer
- 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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING OF ALL ESTABLISHMENT DRY STORAGE AND CHEMICAL ROOM FLOORS.DETAILED FLOOR CLEANING AND SANITIZING NEEDED AT MAIN BAR, 2ND BAR AT BINGO ROOM BAR FLOORS; ESPECIALLY LOCATED BY MAIN BAR ICE MACHINE AND AT KITCHEN WALK-IN-FREEZER FLOORS AND KITCHEN DISHMACHINE AREA LOCATION FLOORS.
Location: Dish machine area
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: ENSURE HOT WATER AT ALL RESTROOM HANDSINKS; REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER AT 100 F - 120 F--WOMEN'S RESTROOM IN BINGO ROOM.
Location: Womens restroom
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE ALL STOPPERS THAT ARE NEEDED AT BINGO ROOM BAR LOCATION 4-BAY SINK (AT LEAST 3 STOPPERS).REPLACE RUSTED KITCHEN WALK-IN-COOLER SHELVING WHERE NEEDED WHERE SOUP/NOODLES ARE STORED.
Location: 2nd bar
Equipment: 4-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE ALL STOPPERS THAT ARE NEEDED AT BINGO ROOM BAR LOCATION 4-BAY SINK (AT LEAST 3 STOPPERS).REPLACE RUSTED KITCHEN WALK-IN-COOLER SHELVING WHERE NEEDED WHERE SOUP/NOODLES ARE STORED.
Location: Kitchen
Equipment: Walk in cooler
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: KEEP CHILI COVERED PROPERLY WHEN NOT IN USE AT HOT-HOLDING WARMER.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE ALL STORAGE, CLOSETS AND CHEMICAL ROOMS IN ESTABLISHMENT--IMPROVEMENTS NEEDED!-SOILED WALK-IN-BEER COOLER FANGUARDS AND SHELVING.-SOILED KITCHEN ROLLING CARTS.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN SHELVING.
Location: Chemical room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE ALL STORAGE, CLOSETS AND CHEMICAL ROOMS IN ESTABLISHMENT--IMPROVEMENTS NEEDED!-SOILED WALK-IN-BEER COOLER FANGUARDS AND SHELVING.-SOILED KITCHEN ROLLING CARTS.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN SHELVING.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE ALL STORAGE, CLOSETS AND CHEMICAL ROOMS IN ESTABLISHMENT--IMPROVEMENTS NEEDED!-SOILED WALK-IN-BEER COOLER FANGUARDS AND SHELVING.-SOILED KITCHEN ROLLING CARTS.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN SHELVING.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE ALL STORAGE, CLOSETS AND CHEMICAL ROOMS IN ESTABLISHMENT--IMPROVEMENTS NEEDED!-SOILED WALK-IN-BEER COOLER FANGUARDS AND SHELVING.-SOILED KITCHEN ROLLING CARTS.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN SHELVING.
Location: Kitchen
Equipment: Rolling cart
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE ALL STORAGE, CLOSETS AND CHEMICAL ROOMS IN ESTABLISHMENT--IMPROVEMENTS NEEDED!-SOILED WALK-IN-BEER COOLER FANGUARDS AND SHELVING.-SOILED KITCHEN ROLLING CARTS.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN SHELVING.
Location: Kitchen
Equipment: Metal shelving
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITITZING OF INTERIOR AND EXTERIOR SURFACES OF BINGO ROOM BAR LOCATION ICE MACHINE.
Location: 2nd bar
Equipment: Ice machine
- Three bay : inappropriate use
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: ENSURE PROPER SET-UP OF BINGO ROOM BAR LOCATION 4-BAY SINK WHEN WASHING DISHES. MUST BE SET-UP PROPERLY WITH WASH/RINSE/SANITIZE METHOD ORDER. TRAIN AND EDUCATE ALL EMPLOYEE ON PROPER 3 AND 4 BAY SINK SET-UP AT KITCHEN AND BOTH BAR LOCATIONS.
Location: 2nd bar
Equipment: 4-bay
|
11/01/2012 | Routine |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT STORED CHEMICALS AT BAR SPEED RAILS.
Location: Main bar
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AT KITCHEN AND BAR. EMPLOYEE DRINKS MUST BE CONTAIN A COVER LID AND STRAW; ALSO EMPLOYEES CANNOT EAT OR DRINK ON THE COOK-LINE OR IN FOOD PREP AREAS. STORE EMPLOYEE DRINKS AND FOOD AT DESIGNATED AREAS AWAY FROM FOOD, UTENSILS, EQUIPMENT, AND/OR SINGLE-SERVICE ITEM.EMPLOYEE SUBWAY SANDWICH STORED AT COCA-COLA REFRIGERATION UNIT. STORE CUSTOMER FOODS/DRINKS SEPERATELY AWAY FROM CUSTOMER FOOD/DRINKS.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AT KITCHEN AND BAR. EMPLOYEE DRINKS MUST BE CONTAIN A COVER LID AND STRAW; ALSO EMPLOYEES CANNOT EAT OR DRINK ON THE COOK-LINE OR IN FOOD PREP AREAS. STORE EMPLOYEE DRINKS AND FOOD AT DESIGNATED AREAS AWAY FROM FOOD, UTENSILS, EQUIPMENT, AND/OR SINGLE-SERVICE ITEM.EMPLOYEE SUBWAY SANDWICH STORED AT COCA-COLA REFRIGERATION UNIT. STORE CUSTOMER FOODS/DRINKS SEPERATELY AWAY FROM CUSTOMER FOOD/DRINKS.
Location: Bar
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FOOD STORED ABOVE READY-TO-EAT FOODS AT KITCHEN COLD-TOP INTERIOR REFRIGERATION UNIT--DISCONTINUE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF TURBO AIR REFRIGERATION AND FREEZER UNITS (INCLUDING INTERIOR SHELVING AND FANGUARDS).SOILED INTERIOR SURFACES OF MAIN BAR KEG COOLER AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF TURBO AIR REFRIGERATION AND FREEZER UNITS (INCLUDING INTERIOR SHELVING AND FANGUARDS).SOILED INTERIOR SURFACES OF MAIN BAR KEG COOLER AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED.
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF TURBO AIR REFRIGERATION AND FREEZER UNITS (INCLUDING INTERIOR SHELVING AND FANGUARDS).SOILED INTERIOR SURFACES OF MAIN BAR KEG COOLER AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED.
Location: Main bar
Equipment: Keg cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF TURBO AIR REFRIGERATION AND FREEZER UNITS (INCLUDING INTERIOR SHELVING AND FANGUARDS).SOILED INTERIOR SURFACES OF MAIN BAR KEG COOLER AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED.
Location: 2nd bar
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT THE TIME OF INSPECTION IN KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND USE TEST STRIPS TO MEASURE CONCENTRATION.CHANGE SANITZER BUCKETS AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: USE PROPER SCOOPS WITH HANDLES TO DISPENSE OUT FOOD IN CONTAINER BINS IN KITCHEN; DISCONTINUE USE OF BOWLS TO SCOOP OUT FOODS.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
- 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: KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS ON SANITARY SURFACES AT DINING ROOM LOCATION NEAR ICE DISPENSER.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.ALL ITEMS WERE CORRECTED OFF FLOOR AT 2ND BAR.
Location: 2nd bar
- 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: KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS ON SANITARY SURFACES AT DINING ROOM LOCATION NEAR ICE DISPENSER.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.ALL ITEMS WERE CORRECTED OFF FLOOR AT 2ND BAR.
Location: Dining room
- 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: KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS ON SANITARY SURFACES AT DINING ROOM LOCATION NEAR ICE DISPENSER.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.ALL ITEMS WERE CORRECTED OFF FLOOR AT 2ND BAR.
Location: Dry storage
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP ALL OPEN/EXPOSED DISHES/UTENSILS STORED INVERTED PROPERLY.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP ALL OPEN/EXPOSED DISHES/UTENSILS STORED INVERTED PROPERLY.
Location: Dry storage
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE LINEN TOWELS AND/OR PAPERTOWELS FROM UNDER CLEAN GLASSWARE AND AT INTERIOR OF REACH-IN-COOLER AT MAIN BAR.USE EASILY CLEANABLE LINERS (EX. BAR MATS).
Location: Main bar
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN WALLS AND FLOORS.IMPROVE ROUTINE MAIN BAR, 2ND BAR, AND DRY STORAGE ROOM FLOOR CLEANING AND SANITIZING.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN WALLS AND FLOORS.IMPROVE ROUTINE MAIN BAR, 2ND BAR, AND DRY STORAGE ROOM FLOOR CLEANING AND SANITIZING.
Location: Main bar
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN WALLS AND FLOORS.IMPROVE ROUTINE MAIN BAR, 2ND BAR, AND DRY STORAGE ROOM FLOOR CLEANING AND SANITIZING.
Location: Dry storage
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN WALLS AND FLOORS.IMPROVE ROUTINE MAIN BAR, 2ND BAR, AND DRY STORAGE ROOM FLOOR CLEANING AND SANITIZING.
Location: 2nd bar
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: WASH TEMPERATURE MUST REACH AT LEAST 155 F ACCORDING TO DATA PLATE.
Location: Dish machine area
Equipment: Dishmachine
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MAIN BAR AND 2ND BAR COOLER WHERE MISSING.
Location: Main bar
Equipment: ----------------- Coolers ----------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MAIN BAR AND 2ND BAR COOLER WHERE MISSING.
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE ANY RUSTED DAMAGED SHELVING AT KITCHEN WALK-IN-COOLER WHERE NEEDED.REPAIR OR REPLACE ICE MACHINE AT 2ND BAR--CLEAN AND SANITIZE ICE MACHINE AND SOUNDING AREA AND SOILED FLOORS/WALLS.REPAIR PAPER TOWEL DISPENSER THAT IS NOT WORKING AT RESTROOMS CLOSE TO 2ND BAR.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE ANY RUSTED DAMAGED SHELVING AT KITCHEN WALK-IN-COOLER WHERE NEEDED.REPAIR OR REPLACE ICE MACHINE AT 2ND BAR--CLEAN AND SANITIZE ICE MACHINE AND SOUNDING AREA AND SOILED FLOORS/WALLS.REPAIR PAPER TOWEL DISPENSER THAT IS NOT WORKING AT RESTROOMS CLOSE TO 2ND BAR.
Location: Restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE ANY RUSTED DAMAGED SHELVING AT KITCHEN WALK-IN-COOLER WHERE NEEDED.REPAIR OR REPLACE ICE MACHINE AT 2ND BAR--CLEAN AND SANITIZE ICE MACHINE AND SOUNDING AREA AND SOILED FLOORS/WALLS.REPAIR PAPER TOWEL DISPENSER THAT IS NOT WORKING AT RESTROOMS CLOSE TO 2ND BAR.
Location: 2nd bar
Equipment: Ice machine
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT MAIN BAR (SODA SYRUP BOXES).FOOD CORRECTED OFF FLOOR AT WALK-IN-COOLER.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT MAIN BAR (SODA SYRUP BOXES).FOOD CORRECTED OFF FLOOR AT WALK-IN-COOLER.
Location: Main bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:***CLEAN AND ORGANIZE DRY STORAGE ROOM LOCATED IN BINGO ROOM--THIS ROOM NEEDS IMPROVMENT***-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED BAR SPEED RAILS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:***CLEAN AND ORGANIZE DRY STORAGE ROOM LOCATED IN BINGO ROOM--THIS ROOM NEEDS IMPROVMENT***-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED BAR SPEED RAILS.
Location: Main bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:***CLEAN AND ORGANIZE DRY STORAGE ROOM LOCATED IN BINGO ROOM--THIS ROOM NEEDS IMPROVMENT***-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED BAR SPEED RAILS.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:***CLEAN AND ORGANIZE DRY STORAGE ROOM LOCATED IN BINGO ROOM--THIS ROOM NEEDS IMPROVMENT***-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED BAR SPEED RAILS.
Location: Dry storage
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AT 2ND BAR, MAIN BAR, AND DINING ROOM ICE DISPENSER (MOLD BUILD-UP).
Location: 2nd bar
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AT 2ND BAR, MAIN BAR, AND DINING ROOM ICE DISPENSER (MOLD BUILD-UP).
Location: Main bar
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AT 2ND BAR, MAIN BAR, AND DINING ROOM ICE DISPENSER (MOLD BUILD-UP).
Location: Dining room
Equipment: Ice machine
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT KITCHEN AND SANITIZER TEST STRIPS FOR QUAT AT BAR.
Location: Kitchen
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT KITCHEN AND SANITIZER TEST STRIPS FOR QUAT AT BAR.
Location: Bar
|
03/01/2012 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT STORED CHEMICALS AT BAR SPEED RAILS.
Location: Main bar
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AT KITCHEN AND BAR. EMPLOYEE DRINKS MUST BE CONTAIN A COVER LID AND STRAW; ALSO EMPLOYEES CANNOT EAT OR DRINK ON THE COOK-LINE OR IN FOOD PREP AREAS. STORE EMPLOYEE DRINKS AND FOOD AT DESIGNATED AREAS AWAY FROM FOOD, UTENSILS, EQUIPMENT, AND/OR SINGLE-SERVICE ITEM.EMPLOYEE SUBWAY SANDWICH STORED AT COCA-COLA REFRIGERATION UNIT. STORE CUSTOMER FOODS/DRINKS SEPERATELY AWAY FROM CUSTOMER FOOD/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: OPEN EMPLOYEE DRINKS AT KITCHEN AND BAR. EMPLOYEE DRINKS MUST BE CONTAIN A COVER LID AND STRAW; ALSO EMPLOYEES CANNOT EAT OR DRINK ON THE COOK-LINE OR IN FOOD PREP AREAS. STORE EMPLOYEE DRINKS AND FOOD AT DESIGNATED AREAS AWAY FROM FOOD, UTENSILS, EQUIPMENT, AND/OR SINGLE-SERVICE ITEM.EMPLOYEE SUBWAY SANDWICH STORED AT COCA-COLA REFRIGERATION UNIT. STORE CUSTOMER FOODS/DRINKS SEPERATELY AWAY FROM CUSTOMER FOOD/DRINKS.
Location: Bar
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FOOD STORED ABOVE READY-TO-EAT FOODS AT KITCHEN COLD-TOP INTERIOR REFRIGERATION UNIT--DISCONTINUE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF TURBO AIR REFRIGERATION AND FREEZER UNITS (INCLUDING INTERIOR SHELVING AND FANGUARDS).SOILED INTERIOR SURFACES OF MAIN BAR KEG COOLER AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF TURBO AIR REFRIGERATION AND FREEZER UNITS (INCLUDING INTERIOR SHELVING AND FANGUARDS).SOILED INTERIOR SURFACES OF MAIN BAR KEG COOLER AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED.
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF TURBO AIR REFRIGERATION AND FREEZER UNITS (INCLUDING INTERIOR SHELVING AND FANGUARDS).SOILED INTERIOR SURFACES OF MAIN BAR KEG COOLER AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED.
Location: Main bar
Equipment: Keg cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF TURBO AIR REFRIGERATION AND FREEZER UNITS (INCLUDING INTERIOR SHELVING AND FANGUARDS).SOILED INTERIOR SURFACES OF MAIN BAR KEG COOLER AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED.
Location: 2nd bar
Equipment: Reach in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT THE TIME OF INSPECTION IN KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND USE TEST STRIPS TO MEASURE CONCENTRATION.CHANGE SANITZER BUCKETS AT LEAST EVERY 2 HOURS.
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.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
- 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: KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS ON SANITARY SURFACES AT 2ND BAR AND NOT ON SOILED COUNTER-TOPS OR SHELVING AND AT DINING ROOM LOCATION NEAR ICE DISPENSER.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT 2ND BAR.
Location: 2nd bar
- 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: KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS ON SANITARY SURFACES AT 2ND BAR AND NOT ON SOILED COUNTER-TOPS OR SHELVING AND AT DINING ROOM LOCATION NEAR ICE DISPENSER.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT 2ND BAR.
Location: Dining room
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP ALL OPEN/EXPOSED DISHES/UTENSILS STORED INVERTED PROPERLY.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP ALL OPEN/EXPOSED DISHES/UTENSILS STORED INVERTED PROPERLY.
Location: Dry storage
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE LINEN TOWELS AND/OR PAPERTOWELS FROM UNDER CLEAN GLASSWARE AND AT INTERIOR OF REACH-IN-COOLER AT MAIN BAR.USE EASILY CLEANABLE LINERS (EX. BAR MATS).
Location: Main bar
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN WALLS AND FLOORS.IMPROVE ROUTINE MAIN BAR, 2ND BAR, AND DRY STORAGE ROOM FLOOR CLEANING AND SANITIZING.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN WALLS AND FLOORS.IMPROVE ROUTINE MAIN BAR, 2ND BAR, AND DRY STORAGE ROOM FLOOR CLEANING AND SANITIZING.
Location: Main bar
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN WALLS AND FLOORS.IMPROVE ROUTINE MAIN BAR, 2ND BAR, AND DRY STORAGE ROOM FLOOR CLEANING AND SANITIZING.
Location: Dry storage
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN WALLS AND FLOORS.IMPROVE ROUTINE MAIN BAR, 2ND BAR, AND DRY STORAGE ROOM FLOOR CLEANING AND SANITIZING.
Location: 2nd bar
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: WASH TEMPERATURE MUST REACH AT LEAST 155 F ACCORDING TO DATA PLATE.
Location: Dish machine area
Equipment: Dishmachine
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MAIN BAR AND 2ND BAR COOLER WHERE MISSING.
Location: Main bar
Equipment: ----------------- Coolers ----------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MAIN BAR AND 2ND BAR COOLER WHERE MISSING.
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE ANY RUSTED DAMAGED SHELVING AT KITCHEN WALK-IN-COOLER WHERE NEEDED.REPAIR PAPER TOWEL DISPENSER THAT IS NOT WORKING AT RESTROOMS CLOSE TO 2ND BAR.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE ANY RUSTED DAMAGED SHELVING AT KITCHEN WALK-IN-COOLER WHERE NEEDED.REPAIR PAPER TOWEL DISPENSER THAT IS NOT WORKING AT RESTROOMS CLOSE TO 2ND BAR.
Location: Restroom
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED BAR SPEED RAILS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED BAR SPEED RAILS.
Location: Main 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: IMPROVE ROUTINE INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AT 2ND BAR, MAIN BAR, AND DINING ROOM ICE DISPENSER (MOLD BUILD-UP).
Location: 2nd bar
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AT 2ND BAR, MAIN BAR, AND DINING ROOM ICE DISPENSER (MOLD BUILD-UP).
Location: Main bar
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AT 2ND BAR, MAIN BAR, AND DINING ROOM ICE DISPENSER (MOLD BUILD-UP).
Location: Dining room
Equipment: Ice machine
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT KITCHEN AND SANITIZER TEST STRIPS FOR QUAT AT BAR.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT KITCHEN AND SANITIZER TEST STRIPS FOR QUAT AT BAR.
Location: Bar
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02/07/2012 | Routine |
Restaurant representatives - add corrected or new information about LOYAL ORDER OF MOOSE LODGE #500, 4917 W VERMONT ST, Indianapolis, IN »