- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: RECENTLY PREPARED SOUPS COOLING IN DEEP CONTAINERS LOCATED INSIDE WALK IN COOLER.UTILIZE PROPER METHODS TO COOL FOODS SUCH AS SHALLLOW PANS, ICE BATHS, OR ICE STICKS TO ENSURE HOT FOODS COOL FROM 135 TO 70 DEGREES F WITHING 2 HOURS AND REACH 41 DEGREES WITHIN FOUR MORE HOURS. CORRECTED ON SITE.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CONDENSATION POOLING AT THE BOTTOM INTERIOR REACH IN COOLER. SPONGES UTILIZED TO ABSORB WATER.CLEAR CONDESATE DRAIN LINE TO PREVENT WATER BACKING UP INSIDE COOLER.
Location: Kitchen
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: LINE COOK RINSED HANDS AT TWO BAY SINK.ENSURE HANDS ARE WASHED AT DESIGNATED HAND SINKS ONLY.
Location: Kitchen
Equipment: 2-bay
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: LINE COOK RINSED HANDS AT TWO BAY SINK.ENSURE HANDS ARE WASHED AT DESIGNATED HAND SINKS ONLY.
Equipment: 2-bay
|
08/05/2014 | Routine |
- Jewelry prohibition (corrected on site)
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 WATCH--REMOVE.
- 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.
Location: Kitchen
Equipment: Dishmachine
|
02/20/2014 | 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: CHEMICAL SPRAY BOTTLE STORE ON KITCHEN SHELVING NEAR EQUIPMENT AND FOOD AND STORED HIGH.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINK STORED AT EXPO-LINE PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Expo line
Equipment: Prep table
- 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.
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: IN PROGRESS: LANDLORDREPLACE DAMAGED CEILING TILES WHERE NEEDED AT BACK DRY STORAGE ROOM.
Location: Back room
- Walls, floors, etc/soiled (corrected on site)
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 BAR FLOORS (EX. BOTTLE CAPS).
Location: Bar
- Thermometer, provided (corrected on site)
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.
Location: Back room
Equipment: reach in freezer
|
07/15/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CUT FRUIT STORED ON PROPER ICE BATH OR IN REFRIGERATION UNIT OF 41 F OR BELOW AT BAR.KITCHEN COLD-TOP UNIT AT 44 F - 47 F.TUNA DATE-MARKED 3/13/12 TEMPING AT 60 F--DISCARDED.
Location: Bar
- 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: KEEP CUT FRUIT STORED ON PROPER ICE BATH OR IN REFRIGERATION UNIT OF 41 F OR BELOW AT BAR.KITCHEN COLD-TOP UNIT AT 44 F - 47 F.TUNA DATE-MARKED 3/13/12 TEMPING AT 60 F--DISCARDED.
Location: Kitchen
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: KEEP CUT FRUIT STORED ON PROPER ICE BATH OR IN REFRIGERATION UNIT OF 41 F OR BELOW AT BAR.KITCHEN COLD-TOP UNIT AT 44 F - 47 F.TUNA DATE-MARKED 3/13/12 TEMPING AT 60 F--DISCARDED.
Location: Kitchen
Equipment: Cold top
- 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: STORE RAW FOODS PROPERLY IN TRUE REFRIGERATION UNIT ON COOK-LINE (EX. PROPER RAW MEAT STORAGE OF CHICKEN/BEEF/FISH/READY-TO-EAT). KEEP READY-TO-EAT FOODS STORED AWAY AND ABOVE RAW FOODS.
Location: Kitchen
Equipment: True cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: STORE RAW FOODS PROPERLY IN TRUE REFRIGERATION UNIT ON COOK-LINE (EX. PROPER RAW MEAT STORAGE OF CHICKEN/BEEF/FISH/READY-TO-EAT). KEEP READY-TO-EAT FOODS STORED AWAY AND ABOVE RAW FOODS.
Location: Cook line
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ENSURE CONSISTENT DATE-MAKRING OF POTENTIALLY HAZARDOUS FOODS AT KITCHEN COLD-TOP UNIT.
Location: Kitchen
Equipment: Cold top
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ICE BEING DUMPED AT BAR HANDSINK--DISCONTINUE THIS BEHAVIOR.
Location: Bar
Equipment: Hand sink
- 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 PROPER DOOR SWEEP AT BOTTOM OF BACK DOOR TO SEAL OFF PROPERLY.
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 DAMAGED CEILING TILES WHERE NEEDED AT KTICHEN, BACK STORAGE ROOM AND RESTROOMS.
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 KTICHEN, BACK STORAGE ROOM AND RESTROOMS.
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 DAMAGED CEILING TILES WHERE NEEDED AT KTICHEN, BACK STORAGE ROOM AND RESTROOMS.
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 DAMAGED CEILING TILES WHERE NEEDED AT KTICHEN, BACK STORAGE ROOM AND RESTROOMS.
Location: Dry storage
- Thermometer, provided (corrected)
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.
Location: Kitchen
Equipment: Chest freezer
- Thermometer, provided (corrected)
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.
Location: Kitchen
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR HEAVY ICE BUILD-UP AT BAR MINI COOLER WHERE OLIVES ARE STORED.
Location: Bar
Equipment: Mini-fridge
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: IN PROGRESS:HOSE IN BUCKET--REPAIR.
Location: Bar
Equipment: Keg cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
|
03/29/2013 | 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: KEEP CUT FRUIT STORED ON PROPER ICE BATH OR IN REFRIGERATION UNIT OF 41 F OR BELOW AT BAR.KITCHEN COLD-TOP UNIT AT 44 F - 47 F.TUNA DATE-MARKED 3/13/12 TEMPING AT 60 F--DISCARDED.
Location: Bar
- 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: KEEP CUT FRUIT STORED ON PROPER ICE BATH OR IN REFRIGERATION UNIT OF 41 F OR BELOW AT BAR.KITCHEN COLD-TOP UNIT AT 44 F - 47 F.TUNA DATE-MARKED 3/13/12 TEMPING AT 60 F--DISCARDED.
Location: Kitchen
Equipment: Cold top
- 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: KEEP CUT FRUIT STORED ON PROPER ICE BATH OR IN REFRIGERATION UNIT OF 41 F OR BELOW AT BAR.KITCHEN COLD-TOP UNIT AT 44 F - 47 F.TUNA DATE-MARKED 3/13/12 TEMPING AT 60 F--DISCARDED.
Location: Kitchen
Equipment: Cold top
- 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: STORE RAW FOODS PROPERLY IN TRUE REFRIGERATION UNIT ON COOK-LINE (EX. PROPER RAW MEAT STORAGE OF CHICKEN/BEEF/FISH/READY-TO-EAT). KEEP READY-TO-EAT FOODS STORED AWAY AND ABOVE RAW FOODS.
Location: Kitchen
Equipment: True cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: STORE RAW FOODS PROPERLY IN TRUE REFRIGERATION UNIT ON COOK-LINE (EX. PROPER RAW MEAT STORAGE OF CHICKEN/BEEF/FISH/READY-TO-EAT). KEEP READY-TO-EAT FOODS STORED AWAY AND ABOVE RAW FOODS.
Location: Cook line
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ENSURE CONSISTENT DATE-MAKRING OF POTENTIALLY HAZARDOUS FOODS AT KITCHEN COLD-TOP UNIT.
Location: Kitchen
Equipment: Cold top
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ICE BEING DUMPED AT BAR HANDSINK--DISCONTINUE THIS BEHAVIOR.
Location: Bar
Equipment: Hand sink
- 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 PROPER DOOR SWEEP AT BOTTOM OF BACK DOOR TO SEAL OFF PROPERLY.
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 DAMAGED CEILING TILES WHERE NEEDED AT KTICHEN, BACK STORAGE ROOM AND RESTROOMS.
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 KTICHEN, BACK STORAGE ROOM AND RESTROOMS.
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 DAMAGED CEILING TILES WHERE NEEDED AT KTICHEN, BACK STORAGE ROOM AND RESTROOMS.
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 DAMAGED CEILING TILES WHERE NEEDED AT KTICHEN, BACK STORAGE ROOM AND RESTROOMS.
Location: Dry storage
- Thermometer, provided (corrected on site)
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.
Location: Kitchen
Equipment: Chest freezer
- Thermometer, provided (corrected on site)
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.
Location: Kitchen
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR HEAVY ICE BUILD-UP AT BAR MINI COOLER WHERE OLIVES ARE STORED.
Location: Bar
Equipment: Mini-fridge
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: IN PROGRESS:HOSE IN BUCKET--REPAIR.
Location: Bar
Equipment: Keg cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
|
03/14/2013 | Routine |
- 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: EMPLOYEE DRINKS STORED IMPROPERLY IN KITCHEN; KEEP OUT OF COLD-TOP COOLER AND AT EXPO-LINE LOCATION NEXT TO FOOD AND SINGLE-SERVICE USE ITEMS/UTENSIL STORAGE.
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: EMPLOYEE DRINKS STORED IMPROPERLY IN KITCHEN; KEEP OUT OF COLD-TOP COOLER AND AT EXPO-LINE LOCATION NEXT TO FOOD AND SINGLE-SERVICE USE ITEMS/UTENSIL STORAGE.
Location: Cook line
- 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: EMPLOYEE DRINKS STORED IMPROPERLY IN KITCHEN; KEEP OUT OF COLD-TOP COOLER AND AT EXPO-LINE LOCATION NEXT TO FOOD AND SINGLE-SERVICE USE ITEMS/UTENSIL STORAGE.
Location: Expo line
- 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: Knife/utensil rack
- 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: Cook line
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET AT EXPO LINE BELOW 50 PPM FOR CHLORINE.NO SANITIZER BUCKET ON COOK-LINE; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. CONTINUE TO MONITOR SANITIZER CONCENTRATION ON THE COOK LINE.
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.
- Ventilation soiled (corrected on site)
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 CLEANING AND SANITIZING OF KITCHEN CEILING VENTS WHERE NEEDED AND KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS.
Location: Kitchen
- Ventilation soiled (corrected on site)
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 CLEANING AND SANITIZING OF KITCHEN CEILING VENTS WHERE NEEDED AND KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS.
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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING AT KITCHEN EXPO-LINE LOCATION BEHIND CO2 TANKS AND AT BAR LOCATION WHERE NEEDED.
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 DETAILED FLOOR CLEANING AND SANITIZING AT KITCHEN EXPO-LINE LOCATION BEHIND CO2 TANKS AND AT BAR LOCATION WHERE NEEDED.
Location: Expo 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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING AT KITCHEN EXPO-LINE LOCATION BEHIND CO2 TANKS AND AT BAR LOCATION WHERE NEEDED.
Location: Bar
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Thermometer, provided (corrected)
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.
Location: Cook line
Equipment: Cold top
- Thermometer, provided (corrected)
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.
Location: Bar
Equipment: Reach in cooler
- Thermometer, provided (corrected)
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.
Location: Kitchen
Equipment: Chest freezer
- Thermometer, provided (corrected)
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.
Location: Kitchen
Equipment: reach in freezer
- Thermometer, provided (corrected)
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.
Location: Back room
Equipment: reach in freezer
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: KEEP CONSUMER DRINKING ICE AND ICE THAT IS USED AS A COOLING MEDIUM STORED SEPERATELY AT BAR LOCATION ICE BINS (EX. BEVERAGE CONTAINER STORED IN ICE BIN WITH SAME ICE THAT IS USED FOR CONSUMER DRINKING ICE)--DISCONTINUE THIS BEHAVIOR.
Location: Bar
Equipment: Ice bin
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN STOCK STORAGE SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN STOCK STORAGE SHELVING.
Location: Bar
Equipment: Keg cooler
|
11/15/2012 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS STORED IMPROPERLY IN KITCHEN; KEEP OUT OF COLD-TOP COOLER AND AT EXPO-LINE LOCATION NEXT TO FOOD AND SINGLE-SERVICE USE ITEMS/UTENSIL STORAGE.
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: EMPLOYEE DRINKS STORED IMPROPERLY IN KITCHEN; KEEP OUT OF COLD-TOP COOLER AND AT EXPO-LINE LOCATION NEXT TO FOOD AND SINGLE-SERVICE USE ITEMS/UTENSIL STORAGE.
Location: Cook line
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS STORED IMPROPERLY IN KITCHEN; KEEP OUT OF COLD-TOP COOLER AND AT EXPO-LINE LOCATION NEXT TO FOOD AND SINGLE-SERVICE USE ITEMS/UTENSIL STORAGE.
Location: Expo line
- 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: Knife/utensil rack
- 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: Cook line
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET AT EXPO LINE BELOW 50 PPM FOR CHLORINE.NO SANITIZER BUCKET ON COOK-LINE; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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 CLEANING AND SANITIZING OF KITCHEN CEILING VENTS WHERE NEEDED AND KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS.
Location: Kitchen
- 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 CLEANING AND SANITIZING OF KITCHEN CEILING VENTS WHERE NEEDED AND KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS.
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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING AT KITCHEN EXPO-LINE LOCATION BEHIND CO2 TANKS AND AT BAR LOCATION WHERE NEEDED.
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 AT KITCHEN EXPO-LINE LOCATION BEHIND CO2 TANKS AND AT BAR LOCATION WHERE NEEDED.
Location: Expo 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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING AT KITCHEN EXPO-LINE LOCATION BEHIND CO2 TANKS AND AT BAR LOCATION WHERE NEEDED.
Location: Bar
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Thermometer, provided (corrected on site)
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.
Location: Cook line
Equipment: Cold top
- Thermometer, provided (corrected on site)
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.
Location: Bar
Equipment: Reach in cooler
- Thermometer, provided (corrected on site)
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.
Location: Kitchen
Equipment: Chest freezer
- Thermometer, provided (corrected on site)
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.
Location: Kitchen
Equipment: reach in freezer
- Thermometer, provided (corrected on site)
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.
Location: Back room
Equipment: reach in freezer
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: KEEP CONSUMER DRINKING ICE AND ICE THAT IS USED AS A COOLING MEDIUM STORED SEPERATELY AT BAR LOCATION ICE BINS (EX. BEVERAGE CONTAINER STORED IN ICE BIN WITH SAME ICE THAT IS USED FOR CONSUMER DRINKING ICE)--DISCONTINUE THIS BEHAVIOR.
Location: Bar
Equipment: Ice bin
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN STOCK STORAGE SHELVING.-SOILED BAR KEG COOLER INTERIOR SURFACES AND SHELVING AND EXTERIOR SOILED VENTS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN STOCK STORAGE SHELVING.-SOILED BAR KEG COOLER INTERIOR SURFACES AND SHELVING AND EXTERIOR SOILED VENTS.
Location: Bar
Equipment: Keg cooler
|
11/08/2012 | 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: EX. BACK ROOM HAS EXPOSED ELECTRICAL OUTLETS.
- Toxic material(s) separation (corrected)
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).
Location: Kitchen
- Toxic material(s) separation (corrected)
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).
Location: Bar
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: ENSURE THAT ALL EMPLOYEES ARE WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES (EX. COOKS ON COOK-LINE).
- 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: Knife/utensil rack
- 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: HOT WATER AT KITCHEN HANDSINK IS TOO HOT (CURRENTLY AT 133 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES. REPAIR AND/OR ADJUST AS NEEDED AND CHECK RESTROOM AND BAR HANDSINKS ALSO.
Location: Kitchen
Equipment: Hand sink
- Hair restraints (corrected on site)
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.
Comments: EX. EMPLOYEE PERSONAL BAG STORED ON DRY FOOD STORAGE SHELVING.
Location: Kitchen
- 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: EX. EMPLOYEE PERSONAL BAG STORED ON DRY FOOD STORAGE SHELVING.
Location: Dry storage
- 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 PROPER DOOR SWEEP FOR BACK DOOR IN KITCHEN TO ENSURE ALL GAPS/OPENINGS AT THE BOTTOM OF DOOR ARE SEALED PROPERLY.(YOU SHOULD NOT BE ABLE TO SEE OUTSIDE WHEN DOOR IS COMPLETELY CLOSED)
Location: Back room
- 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 CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND INTERIOR FILTERS.
Location: Kitchen
- 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 CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND INTERIOR FILTERS.
Location: Cook line
- 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 AT KITCHEN WHERE NEEDED.
Location: Kitchen
- Thermometer, provided (corrected)
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.
Location: Kitchen
Equipment: Chest freezer
- Thermometer, provided (corrected on site)
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.
Location: Back room
Equipment: reach in freezer
- Warewashing equipment cleaning (corrected on site)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDE IN KITCHEN--MANAGEMENT STATED THAT NEW SHELVING IS IN PROCESS OF BEING PURCHASED.
Location: Expo line
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDE IN KITCHEN--MANAGEMENT STATED THAT NEW SHELVING IS IN PROCESS OF BEING PURCHASED.
Location: Kitchen
Equipment: Metal shelving
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
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:-SOILED BAR REACH-IN-COOLER INTERIOR SURFACES, DOOR SEALS/GASKETS.-SOILED KITCHEN COOK-LINE LOCATION INTERIOR FANGUARDS.
Location: Bar
Equipment: Reach 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:-SOILED BAR REACH-IN-COOLER INTERIOR SURFACES, DOOR SEALS/GASKETS.-SOILED KITCHEN COOK-LINE LOCATION INTERIOR FANGUARDS.
Location: Kitchen
Equipment: True cooler
|
05/09/2012 | 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: EX. BACK ROOM HAS EXPOSED ELECTRICAL OUTLETS.
- 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).
Location: Kitchen
- 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).
Location: Bar
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: ENSURE THAT ALL EMPLOYEES ARE WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES (EX. COOKS ON COOK-LINE).
- 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: Knife/utensil rack
- 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: HOT WATER AT KITCHEN HANDSINK IS TOO HOT (CURRENTLY AT 133 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES. REPAIR AND/OR ADJUST AS NEEDED AND CHECK RESTROOM AND BAR HANDSINKS ALSO.
Location: Kitchen
Equipment: Hand sink
- 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 (corrected on site)
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: EX. EMPLOYEE PERSONAL BAG STORED ON DRY FOOD STORAGE SHELVING.
Location: Kitchen
- Storage of Personal Items (corrected on site)
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: EX. EMPLOYEE PERSONAL BAG STORED ON DRY FOOD STORAGE SHELVING.
Location: Dry storage
- 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 PROPER DOOR SWEEP FOR BACK DOOR IN KITCHEN TO ENSURE ALL GAPS/OPENINGS AT THE BOTTOM OF DOOR ARE SEALED PROPERLY.(YOU SHOULD NOT BE ABLE TO SEE OUTSIDE WHEN DOOR IS COMPLETELY CLOSED)
Location: Back room
- 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 CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND INTERIOR FILTERS.
Location: Kitchen
- 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 CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND INTERIOR FILTERS.
Location: Cook line
- 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 AT KITCHEN WHERE NEEDED.
Location: Kitchen
- Thermometer, provided (corrected on site)
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.
Location: Kitchen
Equipment: Chest freezer
- Thermometer, provided (corrected on site)
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.
Location: Back room
Equipment: reach in freezer
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDE IN KITCHEN--MANAGEMENT STATED THAT NEW SHELVING IS IN PROCESS OF BEING PURCHASED.
Location: Expo line
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDE IN KITCHEN--MANAGEMENT STATED THAT NEW SHELVING IS IN PROCESS OF BEING PURCHASED.
Location: Kitchen
Equipment: Metal shelving
- 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 BAR REACH-IN-COOLER INTERIOR SURFACES, DOOR SEALS/GASKETS.-SOILED KITCHEN COOK-LINE LOCATION INTERIOR FANGUARDS.
Location: Bar
Equipment: Reach 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 BAR REACH-IN-COOLER INTERIOR SURFACES, DOOR SEALS/GASKETS.-SOILED KITCHEN COOK-LINE LOCATION INTERIOR FANGUARDS.
Location: Kitchen
Equipment: True cooler
|
05/02/2012 | Routine |
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTAINER OF CHICKEN SALAD PREPARED ON 1/29/12 MISSING DATE MARK. ENSURE ALL PREPARED ARE PROPERLY DATEMARKED WITH A SEVEN DAY EXPIRATION IF NOT USED WITHIN 24 HOURS.
Location: Kitchen
- 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: SANITIZER SOLUTION IN BUCKETS TOO HIGH AND LOW. MAINTAIN SOLUTION AT100 PPM CHLORINE.
Location: Kitchen
|
01/30/2012 | Super Bowl Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE PERSONAL DRINK STORED AT INTERIOR OF COLD-TOP REFRIGERATION UNIT-DISCONTINUE.
Location: Kitchen
Equipment: Cold top
- 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 BUCKETS AT KITCHEN TOO STRONG FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE BUCKETS AT LEAST EVERY 2 HOURS.USE TEST STRIPS.
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 BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES WHEN SCOOPING ICE INTO ICE BUCKETS AND ALSO DURING STORAGE.
Location: Kitchen
- 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: CLEAN AND SANITIZE INTERIOR OF HOOD SYSTEM SURFACES AND FILTERS ROUTINELY.
Location: Kitchen
- 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: CLEAN AND SANITIZE INTERIOR OF HOOD SYSTEM SURFACES AND FILTERS ROUTINELY.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR FLOORS.
Location: Bar
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: SOUP WAS PLACED IN WALK-IN-COOLER BY FOOD HANDLER AT 156 F.CORRECTIVE ACTION: SOUP WAS TAKEN OUT OF WALK-IN-COOLER AND PUT INTO MORE SHALLOW CONTAINERS AND PUT IN A PROPER ICE BATH.ENSURE PROPER COOLING PROCEDURES EDUCATION WITH ALL FOOD HANDLER EMPLOYEES; POTENTIALLY HAZARDOUS FOODS MUST BE COOLED DOWN TO 70 F WITHIN 2 HOURS AND THEN COOLED DOWN TO AT LEAST 41 F OR BELOW WITHIN AN ADDITIONAL 4 HOURS IF NEEDED (TOTAL COOLING TIME = 6 HOURS).
Location: Kitchen
Equipment: Walk in cooler
- 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 AT KITCHEN CHEST FREEZERS WHERE MISSING.
Location: Kitchen
Equipment: Chest freezer
- 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 KITCHEN REACH-IN-COOLERS WHERE NEEDED ON COOK-LINE (EX. FANGUARDS/DOOR GASKETS SEALS).-DRY AND FOOD STORAGE SHELVING WHERE NEEDED (ESTABLISHMENT IS IN THE PROCESS OF REPLACING OLD RUSTED SHELVING).
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN REACH-IN-COOLERS WHERE NEEDED ON COOK-LINE (EX. FANGUARDS/DOOR GASKETS SEALS).-DRY AND FOOD STORAGE SHELVING WHERE NEEDED (ESTABLISHMENT IS IN THE PROCESS OF REPLACING OLD RUSTED SHELVING).
Location: Kitchen
Equipment: Reach in cooler
|
12/13/2011 | Routine |
Restaurant representatives - add corrected or new information about Loughmiller's Pub & Eatery, 301 W WASHINGTON ST, Indianapolis, IN »