- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Milk for breading on top of cold top on cooks line held at 54 deg. F. Hold all cold foods at 41 deg. F. or below CORRECTED NOTE > METAL PAN WILL AID IN HOLDING MILK AT 41 DEG. F. OR BELOW. 2. Salad cold top holding potentially hazardous foods between 46 and 50 deg. F . Hold all cold foods at 41 deg. F. or below. CORRECTED 3. Sour cream held at 56 deg. F on cooks line due to lack of ice. Hold all cold foods at 41 deg. F. or below. CORRECTED 4. Pull out cooler drawers on cooks line holding potentially hazardous hamburgers between 45 and 49 deg. f. Repair so as to hold all cold foods at 41 deg. F or below NOTE > INSURE THAT DRAWERS ARE CLOSED COMPLETELY TO AID IN COOLING.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Milk for breading on top of cold top on cooks line held at 54 deg. F. Hold all cold foods at 41 deg. F. or below CORRECTED NOTE > METAL PAN WILL AID IN HOLDING MILK AT 41 DEG. F. OR BELOW. 2. Salad cold top holding potentially hazardous foods between 46 and 50 deg. F . Hold all cold foods at 41 deg. F. or below. CORRECTED 3. Sour cream held at 56 deg. F on cooks line due to lack of ice. Hold all cold foods at 41 deg. F. or below. CORRECTED 4. Pull out cooler drawers on cooks line holding potentially hazardous hamburgers between 45 and 49 deg. f. Repair so as to hold all cold foods at 41 deg. F or below NOTE > INSURE THAT DRAWERS ARE CLOSED COMPLETELY TO AID IN COOLING.
Location: Cook line
Equipment: Make table cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Milk for breading on top of cold top on cooks line held at 54 deg. F. Hold all cold foods at 41 deg. F. or below CORRECTED NOTE > METAL PAN WILL AID IN HOLDING MILK AT 41 DEG. F. OR BELOW. 2. Salad cold top holding potentially hazardous foods between 46 and 50 deg. F . Hold all cold foods at 41 deg. F. or below. CORRECTED 3. Sour cream held at 56 deg. F on cooks line due to lack of ice. Hold all cold foods at 41 deg. F. or below. CORRECTED 4. Pull out cooler drawers on cooks line holding potentially hazardous hamburgers between 45 and 49 deg. f. Repair so as to hold all cold foods at 41 deg. F or below NOTE > INSURE THAT DRAWERS ARE CLOSED COMPLETELY TO AID IN COOLING.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Milk for breading on top of cold top on cooks line held at 54 deg. F. Hold all cold foods at 41 deg. F. or below CORRECTED NOTE > METAL PAN WILL AID IN HOLDING MILK AT 41 DEG. F. OR BELOW. 2. Salad cold top holding potentially hazardous foods between 46 and 50 deg. F . Hold all cold foods at 41 deg. F. or below. CORRECTED 3. Sour cream held at 56 deg. F on cooks line due to lack of ice. Hold all cold foods at 41 deg. F. or below. CORRECTED 4. Pull out cooler drawers on cooks line holding potentially hazardous hamburgers between 45 and 49 deg. f. Repair so as to hold all cold foods at 41 deg. F or below NOTE > INSURE THAT DRAWERS ARE CLOSED COMPLETELY TO AID IN COOLING.
Location: Cook line
Equipment: Cooler drawers
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats obsrved in bar area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Bar
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Metal sheet pans soiled and in poor repair inside of glass door reach in cooler on cooks line. Replace damaged pans and clean and sanitize all non damaged pans.
Location: Cook line
Equipment: Reach in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall soiled behind dish machine work sink. Clean all soiled wall space.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of prep table slicer sits on soiled. Clean.
Location: Kitchen
Equipment: Prep table
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Water preasure low at back hand sink by three bay sink. Repair to a sound working condition.
Location: Kitchen (back)
Equipment: Hand sink
|
08/13/2014 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Milk for breading on top of cold top on cooks line held at 54 deg. F. Hold all cold foods at 41 deg. F. or below CORRECTED NOTE > METAL PAN WILL AID IN HOLDING MILK AT 41 DEG. F. OR BELOW. 2. Salad cold top holding potentially hazardous foods between 46 and 50 deg. F . Hold all cold foods at 41 deg. F. or below. CORRECTED 3. Sour cream held at 56 deg. F on cooks line due to lack of ice. Hold all cold foods at 41 deg. F. or below. CORRECTED 4. Pull out cooler drawers on cooks line holding potentially hazardous hamburgers between 45 and 49 deg. f. Repair so as to hold all cold foods at 41 deg. F or below NOTE > INSURE THAT DRAWERS ARE CLOSED COMPLETELY TO AID IN COOLING.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Milk for breading on top of cold top on cooks line held at 54 deg. F. Hold all cold foods at 41 deg. F. or below CORRECTED NOTE > METAL PAN WILL AID IN HOLDING MILK AT 41 DEG. F. OR BELOW. 2. Salad cold top holding potentially hazardous foods between 46 and 50 deg. F . Hold all cold foods at 41 deg. F. or below. CORRECTED 3. Sour cream held at 56 deg. F on cooks line due to lack of ice. Hold all cold foods at 41 deg. F. or below. CORRECTED 4. Pull out cooler drawers on cooks line holding potentially hazardous hamburgers between 45 and 49 deg. f. Repair so as to hold all cold foods at 41 deg. F or below NOTE > INSURE THAT DRAWERS ARE CLOSED COMPLETELY TO AID IN COOLING.
Location: Cook line
Equipment: Make table cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Milk for breading on top of cold top on cooks line held at 54 deg. F. Hold all cold foods at 41 deg. F. or below CORRECTED NOTE > METAL PAN WILL AID IN HOLDING MILK AT 41 DEG. F. OR BELOW. 2. Salad cold top holding potentially hazardous foods between 46 and 50 deg. F . Hold all cold foods at 41 deg. F. or below. CORRECTED 3. Sour cream held at 56 deg. F on cooks line due to lack of ice. Hold all cold foods at 41 deg. F. or below. CORRECTED 4. Pull out cooler drawers on cooks line holding potentially hazardous hamburgers between 45 and 49 deg. f. Repair so as to hold all cold foods at 41 deg. F or below NOTE > INSURE THAT DRAWERS ARE CLOSED COMPLETELY TO AID IN COOLING.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Milk for breading on top of cold top on cooks line held at 54 deg. F. Hold all cold foods at 41 deg. F. or below CORRECTED NOTE > METAL PAN WILL AID IN HOLDING MILK AT 41 DEG. F. OR BELOW. 2. Salad cold top holding potentially hazardous foods between 46 and 50 deg. F . Hold all cold foods at 41 deg. F. or below. CORRECTED 3. Sour cream held at 56 deg. F on cooks line due to lack of ice. Hold all cold foods at 41 deg. F. or below. CORRECTED 4. Pull out cooler drawers on cooks line holding potentially hazardous hamburgers between 45 and 49 deg. f. Repair so as to hold all cold foods at 41 deg. F or below NOTE > INSURE THAT DRAWERS ARE CLOSED COMPLETELY TO AID IN COOLING.
Location: Cook line
Equipment: Cooler drawers
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats obsrved in bar area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Bar
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Metal sheet pans soiled and in poor repair inside of glass door reach in cooler on cooks line. Replace damaged pans and clean and sanitize all non damaged pans.
Location: Cook line
Equipment: Reach in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall soiled behind dish machine work sink. Clean all soiled wall space.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of prep table slicer sits on soiled. Clean.
Location: Kitchen
Equipment: Prep table
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Water preasure low at back hand sink by three bay sink. Repair to a sound working condition.
Location: Kitchen (back)
Equipment: Hand sink
|
08/06/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Milk for breading on top of cold top on cooks line held at 54 deg. F. Hold all cold foods at 41 deg. F. or below NOTE > METAL PAN WILL AID IN HOLDING MILK AT 41 DEG. F. OR BELOW. 2. Salad cold top holding potentially hazardous foods between 46 and 50 deg. F . Hold all cold foods at 41 deg. F. or below. 3. Sour cream held at 56 deg. F on cooks line due to lack of ice. Hold all cold foods at 41 deg. F. or below. 4. Pull out cooler drawers on cooks line holding potentially hazardous hamburgers between 44 and 50 deg. f. Repair so as to hold all cold foods at 41 deg. F or below NOTE > INSURE THAT DRAWERS ARE CLOSED COMPLETELY TO AID IN COOLING.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Milk for breading on top of cold top on cooks line held at 54 deg. F. Hold all cold foods at 41 deg. F. or below NOTE > METAL PAN WILL AID IN HOLDING MILK AT 41 DEG. F. OR BELOW. 2. Salad cold top holding potentially hazardous foods between 46 and 50 deg. F . Hold all cold foods at 41 deg. F. or below. 3. Sour cream held at 56 deg. F on cooks line due to lack of ice. Hold all cold foods at 41 deg. F. or below. 4. Pull out cooler drawers on cooks line holding potentially hazardous hamburgers between 44 and 50 deg. f. Repair so as to hold all cold foods at 41 deg. F or below NOTE > INSURE THAT DRAWERS ARE CLOSED COMPLETELY TO AID IN COOLING.
Location: Cook line
Equipment: Make table cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Milk for breading on top of cold top on cooks line held at 54 deg. F. Hold all cold foods at 41 deg. F. or below NOTE > METAL PAN WILL AID IN HOLDING MILK AT 41 DEG. F. OR BELOW. 2. Salad cold top holding potentially hazardous foods between 46 and 50 deg. F . Hold all cold foods at 41 deg. F. or below. 3. Sour cream held at 56 deg. F on cooks line due to lack of ice. Hold all cold foods at 41 deg. F. or below. 4. Pull out cooler drawers on cooks line holding potentially hazardous hamburgers between 44 and 50 deg. f. Repair so as to hold all cold foods at 41 deg. F or below NOTE > INSURE THAT DRAWERS ARE CLOSED COMPLETELY TO AID IN COOLING.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Milk for breading on top of cold top on cooks line held at 54 deg. F. Hold all cold foods at 41 deg. F. or below NOTE > METAL PAN WILL AID IN HOLDING MILK AT 41 DEG. F. OR BELOW. 2. Salad cold top holding potentially hazardous foods between 46 and 50 deg. F . Hold all cold foods at 41 deg. F. or below. 3. Sour cream held at 56 deg. F on cooks line due to lack of ice. Hold all cold foods at 41 deg. F. or below. 4. Pull out cooler drawers on cooks line holding potentially hazardous hamburgers between 44 and 50 deg. f. Repair so as to hold all cold foods at 41 deg. F or below NOTE > INSURE THAT DRAWERS ARE CLOSED COMPLETELY TO AID IN COOLING.
Location: Cook line
Equipment: Cooler drawers
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats obsrved in bar area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Bar
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Metal sheet pans soiled and in poor repair inside of glass door reach in cooler on cooks line. Replace damaged pans and clean and sanitize all non damaged pans.
Location: Cook line
Equipment: Reach in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall soiled behind dish machine work sink. Clean all soiled wall space.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of prep table slicer sits on soiled. Clean.
Location: Kitchen
Equipment: Prep table
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Water preasure low at back hand sink by three bay sink. Repair to a sound working condition.
Location: Kitchen (back)
Equipment: Hand sink
|
07/30/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Milk for breading on top of cold top on cooks line held at 54 deg. F. Hold all cold foods at 41 deg. F. or below NOTE > METAL PAN WILL AID IN HOLDING MILK AT 41 DEG. F. OR BELOW. 2. Salad cold top holding potentially hazardous foods between 46 and 50 deg. F . Hold all cold foods at 41 deg. F. or below. 3. Sour cream held at 56 deg. F on cooks line due to lack of ice. Hold all cold foods at 41 deg. F. or below. 4. Pull out cooler drawers on cooks line holding potentially hazardous hamburgers between 44 and 45 deg. f. Repair so as to hold all cold foods at 41 deg. F or below NOTE > INSURE THAT DRAWERS ARE CLOSED COMPLETELY TO AID IN COOLING.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Milk for breading on top of cold top on cooks line held at 54 deg. F. Hold all cold foods at 41 deg. F. or below NOTE > METAL PAN WILL AID IN HOLDING MILK AT 41 DEG. F. OR BELOW. 2. Salad cold top holding potentially hazardous foods between 46 and 50 deg. F . Hold all cold foods at 41 deg. F. or below. 3. Sour cream held at 56 deg. F on cooks line due to lack of ice. Hold all cold foods at 41 deg. F. or below. 4. Pull out cooler drawers on cooks line holding potentially hazardous hamburgers between 44 and 45 deg. f. Repair so as to hold all cold foods at 41 deg. F or below NOTE > INSURE THAT DRAWERS ARE CLOSED COMPLETELY TO AID IN COOLING.
Location: Cook line
Equipment: Make table cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Milk for breading on top of cold top on cooks line held at 54 deg. F. Hold all cold foods at 41 deg. F. or below NOTE > METAL PAN WILL AID IN HOLDING MILK AT 41 DEG. F. OR BELOW. 2. Salad cold top holding potentially hazardous foods between 46 and 50 deg. F . Hold all cold foods at 41 deg. F. or below. 3. Sour cream held at 56 deg. F on cooks line due to lack of ice. Hold all cold foods at 41 deg. F. or below. 4. Pull out cooler drawers on cooks line holding potentially hazardous hamburgers between 44 and 45 deg. f. Repair so as to hold all cold foods at 41 deg. F or below NOTE > INSURE THAT DRAWERS ARE CLOSED COMPLETELY TO AID IN COOLING.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Milk for breading on top of cold top on cooks line held at 54 deg. F. Hold all cold foods at 41 deg. F. or below NOTE > METAL PAN WILL AID IN HOLDING MILK AT 41 DEG. F. OR BELOW. 2. Salad cold top holding potentially hazardous foods between 46 and 50 deg. F . Hold all cold foods at 41 deg. F. or below. 3. Sour cream held at 56 deg. F on cooks line due to lack of ice. Hold all cold foods at 41 deg. F. or below. 4. Pull out cooler drawers on cooks line holding potentially hazardous hamburgers between 44 and 45 deg. f. Repair so as to hold all cold foods at 41 deg. F or below NOTE > INSURE THAT DRAWERS ARE CLOSED COMPLETELY TO AID IN COOLING.
Location: Cook line
Equipment: Cooler drawers
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats obsrved in bar area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Bar
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Metal sheet pans soiled and in poor repair inside of glass door reach in cooler on cooks line. Replace damaged pans and clean and sanitize all non damaged pans.
Location: Cook line
Equipment: Reach in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall soiled behind dish machine work sink. Clean all soiled wall space.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of prep table slicer sits on soiled. Clean.
Location: Kitchen
Equipment: Prep table
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Water preasure low at back hand sink by three bay sink. Repair to a sound working condition.
Location: Kitchen (back)
Equipment: Hand sink
|
07/23/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Milk for breading on top of cold top on cooks line held at 52 deg. F. Hold all cold foods at 41 deg. F. or below NOTE > METAL PAN WILL AID IN HOLDING MILK AT 41 DEG. F. OR BELOW. 2. Salad cold top holding potentially hazardous foods between 46 and 50 deg. F . Hold all cold foods at 41 deg. F. or below. 3. Sour cream held at 56 deg. F on cooks line due to lack of ice. Hold all cold foods at 41 deg. F. or below. 4. Pull out cooler drawers on cooks line holding potentially hazardous foods between 44 and 45 deg. f. Repair so as to hold all cold foods at 41 deg. F or below NOTE > INSURE THAT DRAWERS ARE CLOSED COMPLETELY TO AID IN COOLING.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Milk for breading on top of cold top on cooks line held at 52 deg. F. Hold all cold foods at 41 deg. F. or below NOTE > METAL PAN WILL AID IN HOLDING MILK AT 41 DEG. F. OR BELOW. 2. Salad cold top holding potentially hazardous foods between 46 and 50 deg. F . Hold all cold foods at 41 deg. F. or below. 3. Sour cream held at 56 deg. F on cooks line due to lack of ice. Hold all cold foods at 41 deg. F. or below. 4. Pull out cooler drawers on cooks line holding potentially hazardous foods between 44 and 45 deg. f. Repair so as to hold all cold foods at 41 deg. F or below NOTE > INSURE THAT DRAWERS ARE CLOSED COMPLETELY TO AID IN COOLING.
Location: Cook line
Equipment: Make table cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Milk for breading on top of cold top on cooks line held at 52 deg. F. Hold all cold foods at 41 deg. F. or below NOTE > METAL PAN WILL AID IN HOLDING MILK AT 41 DEG. F. OR BELOW. 2. Salad cold top holding potentially hazardous foods between 46 and 50 deg. F . Hold all cold foods at 41 deg. F. or below. 3. Sour cream held at 56 deg. F on cooks line due to lack of ice. Hold all cold foods at 41 deg. F. or below. 4. Pull out cooler drawers on cooks line holding potentially hazardous foods between 44 and 45 deg. f. Repair so as to hold all cold foods at 41 deg. F or below NOTE > INSURE THAT DRAWERS ARE CLOSED COMPLETELY TO AID IN COOLING.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Milk for breading on top of cold top on cooks line held at 52 deg. F. Hold all cold foods at 41 deg. F. or below NOTE > METAL PAN WILL AID IN HOLDING MILK AT 41 DEG. F. OR BELOW. 2. Salad cold top holding potentially hazardous foods between 46 and 50 deg. F . Hold all cold foods at 41 deg. F. or below. 3. Sour cream held at 56 deg. F on cooks line due to lack of ice. Hold all cold foods at 41 deg. F. or below. 4. Pull out cooler drawers on cooks line holding potentially hazardous foods between 44 and 45 deg. f. Repair so as to hold all cold foods at 41 deg. F or below NOTE > INSURE THAT DRAWERS ARE CLOSED COMPLETELY TO AID IN COOLING.
Location: Cook line
Equipment: Cooler drawers
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats obsrved in bar area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Bar
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Metal sheet pans soiled and in poor repair inside of glass door reach in cooler on cooks line. Replace damaged pans and clean and sanitize all non damaged pans.
Location: Cook line
Equipment: Reach in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall soiled behind dish machine work sink. Clean all soiled wall space.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of prep table slicer sits on soiled. Clean.
Location: Kitchen
Equipment: Prep table
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Water preasure low at back hand sink by three bay sink. Repair to a sound working condition.
Location: Kitchen (back)
Equipment: Hand sink
|
07/15/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Baged cooked peppers on top of cold top held at 56 deg. F . due to pan being overfilled. Do not overfill pan so as to hold all peppers at 41 deg. F. or below. 2. Firecracker wraps held on top of cold top held at 51 deg. F. due to pan being overfilled. Do not overfill pan so as to hold wraps at 41 deg. F or below. NOTE > REPEAT VIOLATION.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below shelving in dry stock room. Clean all soiled floor space. 2. Floor soiled below and behind tall glass door reach in cooler in bar area. Clean all soiled floor space.
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: 1. Floor soiled below shelving in dry stock room. Clean all soiled floor space. 2. Floor soiled below and behind tall glass door reach in cooler in bar area. Clean all soiled floor space.
Location: Bar
- 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: 1. Bag of onions on floor in dry stock room. Remove and store in approved manner. 2. Boxes of potatoes stored below hand soap dispencer at back area hand sink. Move potatoes from under hand soap or move hand soap dispencer so that it is not above potatoes.
Location: Dry storage
- 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: 1. Bag of onions on floor in dry stock room. Remove and store in approved manner. 2. Boxes of potatoes stored below hand soap dispencer at back area hand sink. Move potatoes from under hand soap or move hand soap dispencer so that it is not above potatoes.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic push cart soiled in kitchen area. Clean.
Location: Kitchen
|
02/19/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Baged cooked peppers on top of cold top held at 56 deg. F . due to pan being overfilled. Do not overfill pan so as to hold all peppers at 41 deg. F. or below. 2. Firecracker wraps held on top of cold top held at 51 deg. F. due to pan being overfilled. Do not overfill pan so as to hold wraps at 41 deg. F or below. NOTE > REPEAT VIOLATION.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below shelving in dry stock room. Clean all soiled floor space. 2. Floor soiled below and behind tall glass door reach in cooler in bar area. Clean all soiled floor space.
Location: Dry storage
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of onions on floor in dry stock room. Remove and store in approved manner. 2. Boxes of potatoes stored below hand soap dispencer at back area hand sink. Move potatoes from under hand soap or move hand soap dispencer so that it is not above potatoes.
Location: Dry storage
- 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: 1. Bag of onions on floor in dry stock room. Remove and store in approved manner. 2. Boxes of potatoes stored below hand soap dispencer at back area hand sink. Move potatoes from under hand soap or move hand soap dispencer so that it is not above potatoes.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic push cart soiled in kitchen area. Clean.
Location: Kitchen
|
02/12/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pull out cooler drawers below cooking equipment holding foods between 43 and 49 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Baged rice inside of pull out cooler drawer held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 3. Chicken wraps held at 53 deg. F on top of small cold top unit on end of cooks line. Hold at 41 deg. F. or below. NOTE > DO NOT PLACE WRAPS ON END INSIDE OF PAN TO AID IN COOLING. ONLY FILL PAN 1/2 WAY FULL TO HELP.
Location: Cook line
Equipment: Cooler drawers
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pull out cooler drawers below cooking equipment holding foods between 43 and 49 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Baged rice inside of pull out cooler drawer held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 3. Chicken wraps held at 53 deg. F on top of small cold top unit on end of cooks line. Hold at 41 deg. F. or below. NOTE > DO NOT PLACE WRAPS ON END INSIDE OF PAN TO AID IN COOLING. ONLY FILL PAN 1/2 WAY FULL TO HELP.
Location: Cook line
Equipment: Cooler drawers
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pull out cooler drawers below cooking equipment holding foods between 43 and 49 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Baged rice inside of pull out cooler drawer held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 3. Chicken wraps held at 53 deg. F on top of small cold top unit on end of cooks line. Hold at 41 deg. F. or below. NOTE > DO NOT PLACE WRAPS ON END INSIDE OF PAN TO AID IN COOLING. ONLY FILL PAN 1/2 WAY FULL TO HELP.
Location: Cook line
Equipment: Cold top
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Mold on seal for work tables in dish machine area. Remove mold and clean. 2. Floor soiled below large ice station in bar area. Clean.
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: 1. Mold on seal for work tables in dish machine area. Remove mold and clean. 2. Floor soiled below large ice station in bar area. Clean.
Location: Bar
- 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: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of dish machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
|
10/08/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pull out cooler drawers below cooking equipment holding foods between 43 and 49 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Baged rice inside of pull out cooler drawer held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 3. Chicken wraps held at 53 deg. F on top of small cold top unit on end of cooks line. Hold at 41 deg. F. or below. NOTE > DO NOT PLACE WRAPS ON END INSIDE OF PAN TO AID IN COOLING. ONLY FILL PAN 1/2 WAY FULL TO HELP.
Location: Cook line
Equipment: Cooler drawers
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pull out cooler drawers below cooking equipment holding foods between 43 and 49 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Baged rice inside of pull out cooler drawer held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 3. Chicken wraps held at 53 deg. F on top of small cold top unit on end of cooks line. Hold at 41 deg. F. or below. NOTE > DO NOT PLACE WRAPS ON END INSIDE OF PAN TO AID IN COOLING. ONLY FILL PAN 1/2 WAY FULL TO HELP.
Location: Cook line
Equipment: Cooler drawers
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pull out cooler drawers below cooking equipment holding foods between 43 and 49 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Baged rice inside of pull out cooler drawer held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 3. Chicken wraps held at 53 deg. F on top of small cold top unit on end of cooks line. Hold at 41 deg. F. or below. NOTE > DO NOT PLACE WRAPS ON END INSIDE OF PAN TO AID IN COOLING. ONLY FILL PAN 1/2 WAY FULL TO HELP.
Location: Cook line
Equipment: Cold top
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Mold on seal for work tables in dish machine area. Remove mold and clean. 2. Floor soiled below large ice station in bar area. Clean.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Mold on seal for work tables in dish machine area. Remove mold and clean. 2. Floor soiled below large ice station in bar area. Clean.
Location: Bar
- 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: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of dish machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
|
09/30/2013 | Routine |
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
|
05/15/2013 | Recheck |
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
|
05/08/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats observed in bar area by drink gun and sink areas. Exterminate gnats using approved methods. 2. Gnats observed by bulk container of onions. Exterminate gnats using approved methods.
Location: 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: 1. Gnats observed in bar area by drink gun and sink areas. Exterminate gnats using approved methods. 2. Gnats observed by bulk container of onions. Exterminate gnats using approved methods.
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: 1. Metal sheet pans on floor in kitchen area. Remove, Do not store on floor.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipe leaking at hand sink by ice machine. Repair.
Location: Kitchen
|
12/24/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats observed in bar area by drink gun and sink areas. Exterminate gnats using approved methods. 2. Gnats observed by bulk container of onions. Exterminate gnats using approved methods.
Location: 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: 1. Gnats observed in bar area by drink gun and sink areas. Exterminate gnats using approved methods. 2. Gnats observed by bulk container of onions. Exterminate gnats using approved methods.
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: 1. Metal sheet pans on floor in kitchen area. Remove, Do not store on floor.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipe leaking at hand sink by ice machine. Repair.
Location: Kitchen
|
12/13/2012 | Routine |
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Two bottles of alcohol had gnats. Discard. Alcohol was discarded.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There is water in the bottom of the keg cooler in the bar.
Location: Bar
Equipment: Keg cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The sink at the end of the bar is leaking.
Location: Bar
|
07/16/2012 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Bare hand contact was observed with a toasted bun on the cook line. Eliminate bare hand contact by use of gloves or utensils.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: There is no sanitizer dispensing on the final rinse of the dish machine. Discontinue using until the machine dispenses 50 ppm chorine. Test the sanitizer at least once per day & after changing the sanitizer.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: The trash can was used to hold a pan of bagged vegetables. Do not use the trash canto sit pans of food.
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: The mop sink is heavily soiled.
Location: Kitchen (back)
|
02/20/2012 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Bare hand contact was observed with a toasted bun on the cook line. Eliminate bare hand contact by use of gloves or utensils.
- 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: There is no sanitizer dispensing on the final rinse of the dish machine. Discontinue using until the machine dispenses 50 ppm chorine. Test the sanitizer at least once per day & after changing the sanitizer.
Location: Kitchen
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: The trash can was used to hold a pan of bagged vegetables. Do not use the trash canto sit pans of food.
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: The mop sink is heavily soiled.
Location: Kitchen (back)
|
02/13/2012 | Routine |
Restaurant representatives - add corrected or new information about Longhorn Steakhouse, 4820 E SOUTHPORT RD, Indianapolis, IN »