- 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. CARMELIZED ONIONS AND BUTTER IN COLD TOP ACROSS FROM COOK LINE MEASURED 47-48 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BLADE OF TABLE MOUNTED CAN OPENER IN PREP AREA SOILED.CLEAN AND SANITIZE.
Location: Prep area
Equipment: Can opener
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. PIPE UNDERNEATH THREE BAY SINK IS LEAKING HEAVILY.REPAIR TO PREVENT LEAKING.
Location: Kitchen
Equipment: 3-bay
- 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: 1. HOOD FILTERS SOILED IN BAKERY AREA.CLEAN AND SANTIZE.
Location: Bakery area
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. ONE LIGHT SHIELD MISSING FOR LIGHT IN WALK IN FREEZER.PROVIDE.
Location: Walk-in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET AT HAND SINK ON COOK LINE DOES NOT SHUT OFF COMPLETELY.REPAIR ACCORDINGLY.SEPTEMBER 3: PART IS ON ORDER FOR FAUCET.
Location: Cook line
Equipment: Hand sink
|
09/03/2014 | 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. CARMELIZED ONIONS AND BUTTER IN COLD TOP ACROSS FROM COOK LINE MEASURED 47-48 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BLADE OF TABLE MOUNTED CAN OPENER IN PREP AREA SOILED.CLEAN AND SANITIZE.
Location: Prep area
Equipment: Can opener
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. PIPE UNDERNEATH THREE BAY SINK IS LEAKING HEAVILY.REPAIR TO PREVENT LEAKING.
Location: Kitchen
Equipment: 3-bay
- 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: 1. HOOD FILTERS SOILED IN BAKERY AREA.CLEAN AND SANTIZE.
Location: Bakery area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. ONE LIGHT SHIELD MISSING FOR LIGHT IN WALK IN COOLER.PROVIDE.
Location: Walk-in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET AT HAND SINK ON COOK LINE DOES NOT SHUT OFF COMPLETELY.REPAIR ACCORDINGLY.
Location: Cook line
Equipment: Hand sink
|
08/27/2014 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1) ALFREDO SAUCE AT 60 F IN ICE BATH.2) WHITE GARLIC CHICKEN SAUCE AT 112 F - 126 F IN ICE BATH.*FOOD WAS DISCARDED*
Location: Kitchen
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1) ALFREDO SAUCE AT 60 F IN ICE BATH.2) WHITE GARLIC CHICKEN SAUCE AT 112 F - 126 F IN ICE BATH.*FOOD WAS DISCARDED*
Location: Prep area
- 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 PRIOR TO PUTTING ON NEW SETS OF GLOVES.(EX. DESSERT PREP STATION EMPLOYEE)
- 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: REMOVE EMPLOYEE DRINKS OFF COOK-LINE/PREP AREA HIGH SHELVING LOCATED ABOVE FOOD, NEAR UTENSILS AND LOCATED ON PREP TABLES/SHELVING.*ALL EMPLOYEE DRINKS MUST BE STORED AWAY FROM THE ABOVE AREAS AND CONTAIN A LID WITH A STRAW.
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: REMOVE EMPLOYEE DRINKS OFF COOK-LINE/PREP AREA HIGH SHELVING LOCATED ABOVE FOOD, NEAR UTENSILS AND LOCATED ON PREP TABLES/SHELVING.*ALL EMPLOYEE DRINKS MUST BE STORED AWAY FROM THE ABOVE AREAS AND CONTAIN A LID WITH A STRAW.
Location: Prep area
- 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: REMOVE EMPLOYEE DRINKS OFF COOK-LINE/PREP AREA HIGH SHELVING LOCATED ABOVE FOOD, NEAR UTENSILS AND LOCATED ON PREP TABLES/SHELVING.*ALL EMPLOYEE DRINKS MUST BE STORED AWAY FROM THE ABOVE AREAS AND CONTAIN A LID WITH A STRAW.
Location: 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.
Comments: *PLEASE ENSURE THAT HOT WATER IS MAINTAINED AT 135 F FOR UTENSIL STORAGE ON COOK-LINE.*
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.
Comments: *PLEASE ENSURE THAT HOT WATER IS MAINTAINED AT 135 F FOR UTENSIL STORAGE ON COOK-LINE.*
Location: 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.
Comments: *PLEASE ENSURE THAT HOT WATER IS MAINTAINED AT 135 F FOR UTENSIL STORAGE ON COOK-LINE.*
Location: Bakery area
Equipment: Metal shelving
- 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: *PLEASE ENSURE THAT HOT WATER IS MAINTAINED AT 135 F FOR UTENSIL STORAGE ON COOK-LINE.*
Location: Bakery area
Equipment: Prep table
- 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: *PLEASE ENSURE THAT HOT WATER IS MAINTAINED AT 135 F FOR UTENSIL STORAGE ON COOK-LINE.*
Location: Bakery area
Equipment: Mixer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND BAR HANDSINKS/DUMPSINKS AND HANDWASHING STATIONS PAPERTOWEL/SOAP DISPENSERS.*CONTINUE TO WORK ON BAR HANDSINKS*
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND BAR HANDSINKS/DUMPSINKS AND HANDWASHING STATIONS PAPERTOWEL/SOAP DISPENSERS.*CONTINUE TO WORK ON BAR HANDSINKS*
Location: Bar
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND BAR HANDSINKS/DUMPSINKS AND HANDWASHING STATIONS PAPERTOWEL/SOAP DISPENSERS.*CONTINUE TO WORK ON BAR HANDSINKS*
Location: Bar
Equipment: Dump sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND BAR HANDSINKS/DUMPSINKS AND HANDWASHING STATIONS PAPERTOWEL/SOAP DISPENSERS.*CONTINUE TO WORK ON BAR HANDSINKS*
Location: Cook line
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND BAR HANDSINKS/DUMPSINKS AND HANDWASHING STATIONS PAPERTOWEL/SOAP DISPENSERS.*CONTINUE TO WORK ON BAR HANDSINKS*
Location: Prep area
Equipment: Hand sink
- 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: ENSURE THAT HANDSINKS ARE USED FOR HANDWASHING ONLY (EX. DESSERT PREP LOCATION HANDSINK).
Location: Kitchen
Equipment: Hand sink
- 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: ENSURE THAT HANDSINKS ARE USED FOR HANDWASHING ONLY (EX. DESSERT PREP LOCATION HANDSINK).
Location: Prep area
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS AT BOTTOM PIPING AT KITCHEN MIDDLE PREP AREA HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS AT BOTTOM PIPING AT KITCHEN MIDDLE PREP AREA HANDSINK.
Location: Prep area
- 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: 1) NO SANITIZER PRESENT AT KITCHEN DESSERT PREP STATION SANITIZER BUCKET (WRONG CHEMICAL SOLUTION); ENSURE THAT QUAT SANITIZER IS BEING USED FOR IN-PLACE SANITIZER BUCKETS.2) SANITIZER DISPENSER AT KITCHEN 3-BAY SINK EXCEEDING 400 PPM (CURRENTLY AT 500 PPM); ADJUST PROPERLY TO ENSURE THAT QUAT SANITIZER IS BEING MAINTAINED AT 150 PPM - 400 PPM AT ALL TIMES.3) ENSURE THAT KITCHEN SMALL SILVERWARE DISHMACHINE IS CHECK BY A PROFESSIONAL SERVICE PROVIDER FOR FLUCTUATIONS OF CHLORINE SANITIZER.
Location: Kitchen
- 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: 1) NO SANITIZER PRESENT AT KITCHEN DESSERT PREP STATION SANITIZER BUCKET (WRONG CHEMICAL SOLUTION); ENSURE THAT QUAT SANITIZER IS BEING USED FOR IN-PLACE SANITIZER BUCKETS.2) SANITIZER DISPENSER AT KITCHEN 3-BAY SINK EXCEEDING 400 PPM (CURRENTLY AT 500 PPM); ADJUST PROPERLY TO ENSURE THAT QUAT SANITIZER IS BEING MAINTAINED AT 150 PPM - 400 PPM AT ALL TIMES.3) ENSURE THAT KITCHEN SMALL SILVERWARE DISHMACHINE IS CHECK BY A PROFESSIONAL SERVICE PROVIDER FOR FLUCTUATIONS OF CHLORINE SANITIZER.
Location: Prep area
- 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: 1) NO SANITIZER PRESENT AT KITCHEN DESSERT PREP STATION SANITIZER BUCKET (WRONG CHEMICAL SOLUTION); ENSURE THAT QUAT SANITIZER IS BEING USED FOR IN-PLACE SANITIZER BUCKETS.2) SANITIZER DISPENSER AT KITCHEN 3-BAY SINK EXCEEDING 400 PPM (CURRENTLY AT 500 PPM); ADJUST PROPERLY TO ENSURE THAT QUAT SANITIZER IS BEING MAINTAINED AT 150 PPM - 400 PPM AT ALL TIMES.3) ENSURE THAT KITCHEN SMALL SILVERWARE DISHMACHINE IS CHECK BY A PROFESSIONAL SERVICE PROVIDER FOR FLUCTUATIONS OF CHLORINE SANITIZER.
Location: Kitchen
Equipment: 3-bay
- 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: 1) NO SANITIZER PRESENT AT KITCHEN DESSERT PREP STATION SANITIZER BUCKET (WRONG CHEMICAL SOLUTION); ENSURE THAT QUAT SANITIZER IS BEING USED FOR IN-PLACE SANITIZER BUCKETS.2) SANITIZER DISPENSER AT KITCHEN 3-BAY SINK EXCEEDING 400 PPM (CURRENTLY AT 500 PPM); ADJUST PROPERLY TO ENSURE THAT QUAT SANITIZER IS BEING MAINTAINED AT 150 PPM - 400 PPM AT ALL TIMES.3) ENSURE THAT KITCHEN SMALL SILVERWARE DISHMACHINE IS CHECK BY A PROFESSIONAL SERVICE PROVIDER FOR FLUCTUATIONS OF CHLORINE SANITIZER.
Location: Kitchen
Equipment: Dishmachine
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS WEARING BRACELETS/WATCHES ON ARMS/WRIST--REMOVE AND DISCONTINUE THIS BEHAVIOR.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS; DISCONTINUE USE OF NON-WRAPPED DRINKING STRAWS.
- 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: PERSONAL EMPLOYEE FOOD STORED AT KITCHEN COOK-LINE ICE CREAM FREEZER--DISCONTINUE THIS BEHAVIOR (EX. GRAPES).
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: PERSONAL EMPLOYEE FOOD STORED AT KITCHEN COOK-LINE ICE CREAM FREEZER--DISCONTINUE THIS BEHAVIOR (EX. GRAPES).
Location: Cook line
- 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: PERSONAL EMPLOYEE FOOD STORED AT KITCHEN COOK-LINE ICE CREAM FREEZER--DISCONTINUE THIS BEHAVIOR (EX. GRAPES).
Location: Prep area
- 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: 1) IMPROVE KITCHEN SOILED CEILING VENTS/TILES WHERE NEEDED (EX. DRY DISH STORAGE ROOM)--CONTINUE TO WORK ON.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WOMENS RESTROOM CEILING VENTS--CORRECTED.
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: 1) IMPROVE KITCHEN SOILED CEILING VENTS/TILES WHERE NEEDED (EX. DRY DISH STORAGE ROOM)--CONTINUE TO WORK ON.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WOMENS RESTROOM CEILING VENTS--CORRECTED.
Location: Dry storage
- 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: 1) IMPROVE KITCHEN SOILED CEILING VENTS/TILES WHERE NEEDED (EX. DRY DISH STORAGE ROOM)--CONTINUE TO WORK ON.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WOMENS RESTROOM CEILING VENTS--CORRECTED.
Location: Cook line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1) IMPROVE KITCHEN SOILED CEILING VENTS/TILES WHERE NEEDED (EX. DRY DISH STORAGE ROOM)--CONTINUE TO WORK ON.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WOMENS RESTROOM CEILING VENTS--CORRECTED.
Location: Womens restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:1) WALK-IN-BEER COOLER SHELVING, WALLS, CURTAINS, CEILING, ETC.2) SOILED WALL SURFACES WHERE NEEDED IN KITCHEN (EX. ABOVE DRY FOOD STORAGE SHELVING)--CORRECTED.
Location: Walk-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: CONTINUE TO WORK ON:1) WALK-IN-BEER COOLER SHELVING, WALLS, CURTAINS, CEILING, ETC.2) SOILED WALL SURFACES WHERE NEEDED IN KITCHEN (EX. ABOVE DRY FOOD STORAGE SHELVING)--CORRECTED.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: EX. DESSERT PREP STATION.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: EX. DESSERT PREP STATION.
Location: Prep area
- Cooling methods (corrected)
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: EX. ALFREDO SAUCE BEING COOLED IN HUGE GALLON BUCKETS.
Location: Kitchen
- Cooling methods (corrected)
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: EX. ALFREDO SAUCE BEING COOLED IN HUGE GALLON BUCKETS.
Location: Prep area
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Location: Kitchen
Equipment: Ice cream freezer
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Location: Cook line
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.*DO NOT USE DISHMACHINE AS A STORAGE TO STORE ITEMS ON TOP OF UNIT*
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER SPLASH GUARD SHIELD AT KITCHEN MIDDLE PREP AREA HANDSINK--HEIGHT IN PROCESS OF BEING ADJUSTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN DISH DRY STORAGE ROOM WHERE NEEDED--IN PROGRESS. NEW SHELF BEING ORDERED.3) REPLACE DAMAGED DOOR GASKET AT KITCHEN PANTRY COOLER--CORRECTED.4) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED--CORRECTED.5) REPAIR KITCHEN DISHMACHINE PRE-WASH AND WASH TEMPERATURE GAUGES TO ENSURE PROPER READING WAS WASH TEMPS--CORRECTED.6) INSTALL NOZZEL THAT IS MISSING AT KITCHEN DISHMACHINE SPRAYER SINK--CORRECTED.
Location: Kitchen
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER SPLASH GUARD SHIELD AT KITCHEN MIDDLE PREP AREA HANDSINK--HEIGHT IN PROCESS OF BEING ADJUSTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN DISH DRY STORAGE ROOM WHERE NEEDED--IN PROGRESS. NEW SHELF BEING ORDERED.3) REPLACE DAMAGED DOOR GASKET AT KITCHEN PANTRY COOLER--CORRECTED.4) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED--CORRECTED.5) REPAIR KITCHEN DISHMACHINE PRE-WASH AND WASH TEMPERATURE GAUGES TO ENSURE PROPER READING WAS WASH TEMPS--CORRECTED.6) INSTALL NOZZEL THAT IS MISSING AT KITCHEN DISHMACHINE SPRAYER SINK--CORRECTED.
Location: Prep area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER SPLASH GUARD SHIELD AT KITCHEN MIDDLE PREP AREA HANDSINK--HEIGHT IN PROCESS OF BEING ADJUSTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN DISH DRY STORAGE ROOM WHERE NEEDED--IN PROGRESS. NEW SHELF BEING ORDERED.3) REPLACE DAMAGED DOOR GASKET AT KITCHEN PANTRY COOLER--CORRECTED.4) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED--CORRECTED.5) REPAIR KITCHEN DISHMACHINE PRE-WASH AND WASH TEMPERATURE GAUGES TO ENSURE PROPER READING WAS WASH TEMPS--CORRECTED.6) INSTALL NOZZEL THAT IS MISSING AT KITCHEN DISHMACHINE SPRAYER SINK--CORRECTED.
Location: Prep area
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER SPLASH GUARD SHIELD AT KITCHEN MIDDLE PREP AREA HANDSINK--HEIGHT IN PROCESS OF BEING ADJUSTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN DISH DRY STORAGE ROOM WHERE NEEDED--IN PROGRESS. NEW SHELF BEING ORDERED.3) REPLACE DAMAGED DOOR GASKET AT KITCHEN PANTRY COOLER--CORRECTED.4) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED--CORRECTED.5) REPAIR KITCHEN DISHMACHINE PRE-WASH AND WASH TEMPERATURE GAUGES TO ENSURE PROPER READING WAS WASH TEMPS--CORRECTED.6) INSTALL NOZZEL THAT IS MISSING AT KITCHEN DISHMACHINE SPRAYER SINK--CORRECTED.
Location: Bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER SPLASH GUARD SHIELD AT KITCHEN MIDDLE PREP AREA HANDSINK--HEIGHT IN PROCESS OF BEING ADJUSTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN DISH DRY STORAGE ROOM WHERE NEEDED--IN PROGRESS. NEW SHELF BEING ORDERED.3) REPLACE DAMAGED DOOR GASKET AT KITCHEN PANTRY COOLER--CORRECTED.4) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED--CORRECTED.5) REPAIR KITCHEN DISHMACHINE PRE-WASH AND WASH TEMPERATURE GAUGES TO ENSURE PROPER READING WAS WASH TEMPS--CORRECTED.6) INSTALL NOZZEL THAT IS MISSING AT KITCHEN DISHMACHINE SPRAYER SINK--CORRECTED.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER SPLASH GUARD SHIELD AT KITCHEN MIDDLE PREP AREA HANDSINK--HEIGHT IN PROCESS OF BEING ADJUSTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN DISH DRY STORAGE ROOM WHERE NEEDED--IN PROGRESS. NEW SHELF BEING ORDERED.3) REPLACE DAMAGED DOOR GASKET AT KITCHEN PANTRY COOLER--CORRECTED.4) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED--CORRECTED.5) REPAIR KITCHEN DISHMACHINE PRE-WASH AND WASH TEMPERATURE GAUGES TO ENSURE PROPER READING WAS WASH TEMPS--CORRECTED.6) INSTALL NOZZEL THAT IS MISSING AT KITCHEN DISHMACHINE SPRAYER SINK--CORRECTED.
Location: Dish machine area
Equipment: Dump sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER SPLASH GUARD SHIELD AT KITCHEN MIDDLE PREP AREA HANDSINK--HEIGHT IN PROCESS OF BEING ADJUSTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN DISH DRY STORAGE ROOM WHERE NEEDED--IN PROGRESS. NEW SHELF BEING ORDERED.3) REPLACE DAMAGED DOOR GASKET AT KITCHEN PANTRY COOLER--CORRECTED.4) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED--CORRECTED.5) REPAIR KITCHEN DISHMACHINE PRE-WASH AND WASH TEMPERATURE GAUGES TO ENSURE PROPER READING WAS WASH TEMPS--CORRECTED.6) INSTALL NOZZEL THAT IS MISSING AT KITCHEN DISHMACHINE SPRAYER SINK--CORRECTED.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER SPLASH GUARD SHIELD AT KITCHEN MIDDLE PREP AREA HANDSINK--HEIGHT IN PROCESS OF BEING ADJUSTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN DISH DRY STORAGE ROOM WHERE NEEDED--IN PROGRESS. NEW SHELF BEING ORDERED.3) REPLACE DAMAGED DOOR GASKET AT KITCHEN PANTRY COOLER--CORRECTED.4) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED--CORRECTED.5) REPAIR KITCHEN DISHMACHINE PRE-WASH AND WASH TEMPERATURE GAUGES TO ENSURE PROPER READING WAS WASH TEMPS--CORRECTED.6) INSTALL NOZZEL THAT IS MISSING AT KITCHEN DISHMACHINE SPRAYER SINK--CORRECTED.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM SHELVING AND KITCHEN BEVERAGE STORAGE ROLLING CAGE (EX. DUSTY/SOILED)--COS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER UNIT FANGUARDS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM SHELVING AND KITCHEN BEVERAGE STORAGE ROLLING CAGE (EX. DUSTY/SOILED)--COS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER UNIT FANGUARDS.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM SHELVING AND KITCHEN BEVERAGE STORAGE ROLLING CAGE (EX. DUSTY/SOILED)--COS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER UNIT FANGUARDS.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BEVERAGE SERVERS STATION SODA MACHINE AND ICE BINS SURFACES IN KITCHEN.
Location: Expo line
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BEVERAGE SERVERS STATION SODA MACHINE AND ICE BINS SURFACES IN KITCHEN.
Location: Expo line
Equipment: Ice bin
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS:PROVIDE LIGHT GUARD SHIELD WHERE MISSING FOR EXPOSED LIGHT BULBS AT MIDDLE KITCHEN PREP AREA--ON ORDER.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS:PROVIDE LIGHT GUARD SHIELD WHERE MISSING FOR EXPOSED LIGHT BULBS AT MIDDLE KITCHEN PREP AREA--ON ORDER.
Location: Prep area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS:1) LEFT HANDSINK AT WOMENS RESTROOM LEAKING AT FAUCET HEADS WHEN WATER IS RUNNING--REPAIR.2) PROVIDE COLD WATER AT SALAD PREP/DESSERT PREP HANDSINK.
Location: Womens restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS:1) LEFT HANDSINK AT WOMENS RESTROOM LEAKING AT FAUCET HEADS WHEN WATER IS RUNNING--REPAIR.2) PROVIDE COLD WATER AT SALAD PREP/DESSERT PREP HANDSINK.
Location: Cook line
Equipment: Hand sink
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05/02/2014 | Recheck |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1) ALFREDO SAUCE AT 60 F IN ICE BATH.2) WHITE GARLIC CHICKEN SAUCE AT 112 F - 126 F IN ICE BATH.*FOOD WAS DISCARDED*
Location: Kitchen
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1) ALFREDO SAUCE AT 60 F IN ICE BATH.2) WHITE GARLIC CHICKEN SAUCE AT 112 F - 126 F IN ICE BATH.*FOOD WAS DISCARDED*
Location: Prep area
- 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 PRIOR TO PUTTING ON NEW SETS OF GLOVES.(EX. DESSERT PREP STATION EMPLOYEE)
- 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: REMOVE EMPLOYEE DRINKS OFF COOK-LINE/PREP AREA HIGH SHELVING LOCATED ABOVE FOOD, NEAR UTENSILS AND LOCATED ON PREP TABLES/SHELVING.*ALL EMPLOYEE DRINKS MUST BE STORED AWAY FROM THE ABOVE AREAS AND CONTAIN A LID WITH A STRAW.
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: REMOVE EMPLOYEE DRINKS OFF COOK-LINE/PREP AREA HIGH SHELVING LOCATED ABOVE FOOD, NEAR UTENSILS AND LOCATED ON PREP TABLES/SHELVING.*ALL EMPLOYEE DRINKS MUST BE STORED AWAY FROM THE ABOVE AREAS AND CONTAIN A LID WITH A STRAW.
Location: Prep area
- 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: REMOVE EMPLOYEE DRINKS OFF COOK-LINE/PREP AREA HIGH SHELVING LOCATED ABOVE FOOD, NEAR UTENSILS AND LOCATED ON PREP TABLES/SHELVING.*ALL EMPLOYEE DRINKS MUST BE STORED AWAY FROM THE ABOVE AREAS AND CONTAIN A LID WITH A STRAW.
Location: Cook line
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: *PLEASE ENSURE THAT HOT WATER IS MAINTAINED AT 135 F FOR UTENSIL STORAGE ON COOK-LINE.*
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.
Comments: *PLEASE ENSURE THAT HOT WATER IS MAINTAINED AT 135 F FOR UTENSIL STORAGE ON COOK-LINE.*
Location: Cook line
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: *PLEASE ENSURE THAT HOT WATER IS MAINTAINED AT 135 F FOR UTENSIL STORAGE ON COOK-LINE.*
Location: Bakery area
Equipment: Metal shelving
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: *PLEASE ENSURE THAT HOT WATER IS MAINTAINED AT 135 F FOR UTENSIL STORAGE ON COOK-LINE.*
Location: Bakery area
Equipment: Prep table
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: *PLEASE ENSURE THAT HOT WATER IS MAINTAINED AT 135 F FOR UTENSIL STORAGE ON COOK-LINE.*
Location: Bakery area
Equipment: Mixer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND BAR HANDSINKS/DUMPSINKS AND HANDWASHING STATIONS PAPERTOWEL/SOAP DISPENSERS.*CONTINUE TO WORK ON BAR HANDSINKS*
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND BAR HANDSINKS/DUMPSINKS AND HANDWASHING STATIONS PAPERTOWEL/SOAP DISPENSERS.*CONTINUE TO WORK ON BAR HANDSINKS*
Location: Bar
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND BAR HANDSINKS/DUMPSINKS AND HANDWASHING STATIONS PAPERTOWEL/SOAP DISPENSERS.*CONTINUE TO WORK ON BAR HANDSINKS*
Location: Bar
Equipment: Dump sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND BAR HANDSINKS/DUMPSINKS AND HANDWASHING STATIONS PAPERTOWEL/SOAP DISPENSERS.*CONTINUE TO WORK ON BAR HANDSINKS*
Location: Cook line
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND BAR HANDSINKS/DUMPSINKS AND HANDWASHING STATIONS PAPERTOWEL/SOAP DISPENSERS.*CONTINUE TO WORK ON BAR HANDSINKS*
Location: Prep area
Equipment: Hand sink
- 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: ENSURE THAT HANDSINKS ARE USED FOR HANDWASHING ONLY (EX. DESSERT PREP LOCATION HANDSINK).
Location: Kitchen
Equipment: Hand sink
- 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: ENSURE THAT HANDSINKS ARE USED FOR HANDWASHING ONLY (EX. DESSERT PREP LOCATION HANDSINK).
Location: Prep area
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS AT BOTTOM PIPING AT KITCHEN MIDDLE PREP AREA HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS AT BOTTOM PIPING AT KITCHEN MIDDLE PREP AREA HANDSINK.
Location: Prep area
- 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: 1) NO SANITIZER PRESENT AT KITCHEN DESSERT PREP STATION SANITIZER BUCKET (WRONG CHEMICAL SOLUTION); ENSURE THAT QUAT SANITIZER IS BEING USED FOR IN-PLACE SANITIZER BUCKETS.2) SANITIZER DISPENSER AT KITCHEN 3-BAY SINK EXCEEDING 400 PPM (CURRENTLY AT 500 PPM); ADJUST PROPERLY TO ENSURE THAT QUAT SANITIZER IS BEING MAINTAINED AT 150 PPM - 400 PPM AT ALL TIMES.3) ENSURE THAT KITCHEN SMALL SILVERWARE DISHMACHINE IS CHECK BY A PROFESSIONAL SERVICE PROVIDER FOR FLUCTUATIONS OF CHLORINE SANITIZER.
Location: Kitchen
- 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: 1) NO SANITIZER PRESENT AT KITCHEN DESSERT PREP STATION SANITIZER BUCKET (WRONG CHEMICAL SOLUTION); ENSURE THAT QUAT SANITIZER IS BEING USED FOR IN-PLACE SANITIZER BUCKETS.2) SANITIZER DISPENSER AT KITCHEN 3-BAY SINK EXCEEDING 400 PPM (CURRENTLY AT 500 PPM); ADJUST PROPERLY TO ENSURE THAT QUAT SANITIZER IS BEING MAINTAINED AT 150 PPM - 400 PPM AT ALL TIMES.3) ENSURE THAT KITCHEN SMALL SILVERWARE DISHMACHINE IS CHECK BY A PROFESSIONAL SERVICE PROVIDER FOR FLUCTUATIONS OF CHLORINE SANITIZER.
Location: Prep area
- 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: 1) NO SANITIZER PRESENT AT KITCHEN DESSERT PREP STATION SANITIZER BUCKET (WRONG CHEMICAL SOLUTION); ENSURE THAT QUAT SANITIZER IS BEING USED FOR IN-PLACE SANITIZER BUCKETS.2) SANITIZER DISPENSER AT KITCHEN 3-BAY SINK EXCEEDING 400 PPM (CURRENTLY AT 500 PPM); ADJUST PROPERLY TO ENSURE THAT QUAT SANITIZER IS BEING MAINTAINED AT 150 PPM - 400 PPM AT ALL TIMES.3) ENSURE THAT KITCHEN SMALL SILVERWARE DISHMACHINE IS CHECK BY A PROFESSIONAL SERVICE PROVIDER FOR FLUCTUATIONS OF CHLORINE SANITIZER.
Location: Kitchen
Equipment: 3-bay
- 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: 1) NO SANITIZER PRESENT AT KITCHEN DESSERT PREP STATION SANITIZER BUCKET (WRONG CHEMICAL SOLUTION); ENSURE THAT QUAT SANITIZER IS BEING USED FOR IN-PLACE SANITIZER BUCKETS.2) SANITIZER DISPENSER AT KITCHEN 3-BAY SINK EXCEEDING 400 PPM (CURRENTLY AT 500 PPM); ADJUST PROPERLY TO ENSURE THAT QUAT SANITIZER IS BEING MAINTAINED AT 150 PPM - 400 PPM AT ALL TIMES.3) ENSURE THAT KITCHEN SMALL SILVERWARE DISHMACHINE IS CHECK BY A PROFESSIONAL SERVICE PROVIDER FOR FLUCTUATIONS OF CHLORINE SANITIZER.
Location: Kitchen
Equipment: Dishmachine
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS WEARING BRACELETS/WATCHES ON ARMS/WRIST--REMOVE AND DISCONTINUE THIS BEHAVIOR.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS; DISCONTINUE USE OF NON-WRAPPED DRINKING STRAWS.
- 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: PERSONAL EMPLOYEE FOOD STORED AT KITCHEN COOK-LINE ICE CREAM FREEZER--DISCONTINUE THIS BEHAVIOR (EX. GRAPES).
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: PERSONAL EMPLOYEE FOOD STORED AT KITCHEN COOK-LINE ICE CREAM FREEZER--DISCONTINUE THIS BEHAVIOR (EX. GRAPES).
Location: Cook line
- 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: PERSONAL EMPLOYEE FOOD STORED AT KITCHEN COOK-LINE ICE CREAM FREEZER--DISCONTINUE THIS BEHAVIOR (EX. GRAPES).
Location: Prep area
- 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: 1) IMPROVE KITCHEN SOILED CEILING VENTS/TILES WHERE NEEDED (EX. DRY DISH STORAGE ROOM)--CONTINUE TO WORK ON.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WOMENS RESTROOM CEILING VENTS--CORRECTED.
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: 1) IMPROVE KITCHEN SOILED CEILING VENTS/TILES WHERE NEEDED (EX. DRY DISH STORAGE ROOM)--CONTINUE TO WORK ON.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WOMENS RESTROOM CEILING VENTS--CORRECTED.
Location: Dry storage
- 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: 1) IMPROVE KITCHEN SOILED CEILING VENTS/TILES WHERE NEEDED (EX. DRY DISH STORAGE ROOM)--CONTINUE TO WORK ON.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WOMENS RESTROOM CEILING VENTS--CORRECTED.
Location: Cook line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1) IMPROVE KITCHEN SOILED CEILING VENTS/TILES WHERE NEEDED (EX. DRY DISH STORAGE ROOM)--CONTINUE TO WORK ON.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WOMENS RESTROOM CEILING VENTS--CORRECTED.
Location: Womens restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:1) WALK-IN-BEER COOLER SHELVING, WALLS, CURTAINS, CEILING, ETC.2) SOILED WALL SURFACES WHERE NEEDED IN KITCHEN (EX. ABOVE DRY FOOD STORAGE SHELVING).
Location: Walk-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: CONTINUE TO WORK ON:1) WALK-IN-BEER COOLER SHELVING, WALLS, CURTAINS, CEILING, ETC.2) SOILED WALL SURFACES WHERE NEEDED IN KITCHEN (EX. ABOVE DRY FOOD STORAGE SHELVING).
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: EX. DESSERT PREP STATION.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: EX. DESSERT PREP STATION.
Location: Prep area
- Cooling methods (corrected)
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: EX. ALFREDO SAUCE BEING COOLED IN HUGE GALLON BUCKETS.
Location: Kitchen
- Cooling methods (corrected)
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: EX. ALFREDO SAUCE BEING COOLED IN HUGE GALLON BUCKETS.
Location: Prep area
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Location: Kitchen
Equipment: Ice cream freezer
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Location: Cook line
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.*DO NOT USE DISHMACHINE AS A STORAGE TO STORE ITEMS ON TOP OF UNIT*
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER SPLASH GUARD SHIELD AT KITCHEN MIDDLE PREP AREA HANDSINK--HEIGHT IN PROCESS OF BEING ADJUSTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN DISH DRY STORAGE ROOM WHERE NEEDED--IN PROGRESS. NEW SHELF BEING ORDERED.3) REPLACE DAMAGED DOOR GASKET AT KITCHEN PANTRY COOLER--CORRECTED.4) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED--CORRECTED.5) REPAIR KITCHEN DISHMACHINE PRE-WASH AND WASH TEMPERATURE GAUGES TO ENSURE PROPER READING WAS WASH TEMPS--CORRECTED.6) INSTALL NOZZEL THAT IS MISSING AT KITCHEN DISHMACHINE SPRAYER SINK--CORRECTED.
Location: Kitchen
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER SPLASH GUARD SHIELD AT KITCHEN MIDDLE PREP AREA HANDSINK--HEIGHT IN PROCESS OF BEING ADJUSTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN DISH DRY STORAGE ROOM WHERE NEEDED--IN PROGRESS. NEW SHELF BEING ORDERED.3) REPLACE DAMAGED DOOR GASKET AT KITCHEN PANTRY COOLER--CORRECTED.4) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED--CORRECTED.5) REPAIR KITCHEN DISHMACHINE PRE-WASH AND WASH TEMPERATURE GAUGES TO ENSURE PROPER READING WAS WASH TEMPS--CORRECTED.6) INSTALL NOZZEL THAT IS MISSING AT KITCHEN DISHMACHINE SPRAYER SINK--CORRECTED.
Location: Prep area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER SPLASH GUARD SHIELD AT KITCHEN MIDDLE PREP AREA HANDSINK--HEIGHT IN PROCESS OF BEING ADJUSTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN DISH DRY STORAGE ROOM WHERE NEEDED--IN PROGRESS. NEW SHELF BEING ORDERED.3) REPLACE DAMAGED DOOR GASKET AT KITCHEN PANTRY COOLER--CORRECTED.4) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED--CORRECTED.5) REPAIR KITCHEN DISHMACHINE PRE-WASH AND WASH TEMPERATURE GAUGES TO ENSURE PROPER READING WAS WASH TEMPS--CORRECTED.6) INSTALL NOZZEL THAT IS MISSING AT KITCHEN DISHMACHINE SPRAYER SINK--CORRECTED.
Location: Prep area
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER SPLASH GUARD SHIELD AT KITCHEN MIDDLE PREP AREA HANDSINK--HEIGHT IN PROCESS OF BEING ADJUSTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN DISH DRY STORAGE ROOM WHERE NEEDED--IN PROGRESS. NEW SHELF BEING ORDERED.3) REPLACE DAMAGED DOOR GASKET AT KITCHEN PANTRY COOLER--CORRECTED.4) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED--CORRECTED.5) REPAIR KITCHEN DISHMACHINE PRE-WASH AND WASH TEMPERATURE GAUGES TO ENSURE PROPER READING WAS WASH TEMPS--CORRECTED.6) INSTALL NOZZEL THAT IS MISSING AT KITCHEN DISHMACHINE SPRAYER SINK--CORRECTED.
Location: Bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER SPLASH GUARD SHIELD AT KITCHEN MIDDLE PREP AREA HANDSINK--HEIGHT IN PROCESS OF BEING ADJUSTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN DISH DRY STORAGE ROOM WHERE NEEDED--IN PROGRESS. NEW SHELF BEING ORDERED.3) REPLACE DAMAGED DOOR GASKET AT KITCHEN PANTRY COOLER--CORRECTED.4) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED--CORRECTED.5) REPAIR KITCHEN DISHMACHINE PRE-WASH AND WASH TEMPERATURE GAUGES TO ENSURE PROPER READING WAS WASH TEMPS--CORRECTED.6) INSTALL NOZZEL THAT IS MISSING AT KITCHEN DISHMACHINE SPRAYER SINK--CORRECTED.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER SPLASH GUARD SHIELD AT KITCHEN MIDDLE PREP AREA HANDSINK--HEIGHT IN PROCESS OF BEING ADJUSTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN DISH DRY STORAGE ROOM WHERE NEEDED--IN PROGRESS. NEW SHELF BEING ORDERED.3) REPLACE DAMAGED DOOR GASKET AT KITCHEN PANTRY COOLER--CORRECTED.4) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED--CORRECTED.5) REPAIR KITCHEN DISHMACHINE PRE-WASH AND WASH TEMPERATURE GAUGES TO ENSURE PROPER READING WAS WASH TEMPS--CORRECTED.6) INSTALL NOZZEL THAT IS MISSING AT KITCHEN DISHMACHINE SPRAYER SINK--CORRECTED.
Location: Dish machine area
Equipment: Dump sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER SPLASH GUARD SHIELD AT KITCHEN MIDDLE PREP AREA HANDSINK--HEIGHT IN PROCESS OF BEING ADJUSTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN DISH DRY STORAGE ROOM WHERE NEEDED--IN PROGRESS. NEW SHELF BEING ORDERED.3) REPLACE DAMAGED DOOR GASKET AT KITCHEN PANTRY COOLER--CORRECTED.4) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED--CORRECTED.5) REPAIR KITCHEN DISHMACHINE PRE-WASH AND WASH TEMPERATURE GAUGES TO ENSURE PROPER READING WAS WASH TEMPS--CORRECTED.6) INSTALL NOZZEL THAT IS MISSING AT KITCHEN DISHMACHINE SPRAYER SINK--CORRECTED.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER SPLASH GUARD SHIELD AT KITCHEN MIDDLE PREP AREA HANDSINK--HEIGHT IN PROCESS OF BEING ADJUSTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN DISH DRY STORAGE ROOM WHERE NEEDED--IN PROGRESS. NEW SHELF BEING ORDERED.3) REPLACE DAMAGED DOOR GASKET AT KITCHEN PANTRY COOLER--CORRECTED.4) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED--CORRECTED.5) REPAIR KITCHEN DISHMACHINE PRE-WASH AND WASH TEMPERATURE GAUGES TO ENSURE PROPER READING WAS WASH TEMPS--CORRECTED.6) INSTALL NOZZEL THAT IS MISSING AT KITCHEN DISHMACHINE SPRAYER SINK--CORRECTED.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM SHELVING AND KITCHEN BEVERAGE STORAGE ROLLING CAGE (EX. DUSTY/SOILED)--COS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER UNIT FANGUARDS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM SHELVING AND KITCHEN BEVERAGE STORAGE ROLLING CAGE (EX. DUSTY/SOILED)--COS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER UNIT FANGUARDS.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM SHELVING AND KITCHEN BEVERAGE STORAGE ROLLING CAGE (EX. DUSTY/SOILED)--COS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER UNIT FANGUARDS.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BEVERAGE SERVERS STATION SODA MACHINE AND ICE BINS SURFACES IN KITCHEN.
Location: Expo line
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BEVERAGE SERVERS STATION SODA MACHINE AND ICE BINS SURFACES IN KITCHEN.
Location: Expo line
Equipment: Ice bin
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS:PROVIDE LIGHT GUARD SHIELD WHERE MISSING FOR EXPOSED LIGHT BULBS AT MIDDLE KITCHEN PREP AREA--ON ORDER.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS:PROVIDE LIGHT GUARD SHIELD WHERE MISSING FOR EXPOSED LIGHT BULBS AT MIDDLE KITCHEN PREP AREA--ON ORDER.
Location: Prep area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS:1) LEFT HANDSINK AT WOMENS RESTROOM LEAKING AT FAUCET HEADS WHEN WATER IS RUNNING--REPAIR.2) PROVIDE COLD WATER AT SALAD PREP/DESSERT PREP HANDSINK.
Location: Womens restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS:1) LEFT HANDSINK AT WOMENS RESTROOM LEAKING AT FAUCET HEADS WHEN WATER IS RUNNING--REPAIR.2) PROVIDE COLD WATER AT SALAD PREP/DESSERT PREP HANDSINK.
Location: Cook line
Equipment: Hand sink
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03/20/2014 | Recheck |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1) ALFREDO SAUCE AT 60 F IN ICE BATH.2) WHITE GARLIC CHICKEN SAUCE AT 112 F - 126 F IN ICE BATH.*FOOD WAS DISCARDED*
Location: Kitchen
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1) ALFREDO SAUCE AT 60 F IN ICE BATH.2) WHITE GARLIC CHICKEN SAUCE AT 112 F - 126 F IN ICE BATH.*FOOD WAS DISCARDED*
Location: Prep area
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: ENSURE THAT ALL EMPLOYEES ARE WASHING HANDS PRIOR TO PUTTING ON NEW SETS OF GLOVES.(EX. DESSERT PREP STATION EMPLOYEE)
- 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: REMOVE EMPLOYEE DRINKS OFF COOK-LINE/PREP AREA HIGH SHELVING LOCATED ABOVE FOOD, NEAR UTENSILS AND LOCATED ON PREP TABLES/SHELVING.*ALL EMPLOYEE DRINKS MUST BE STORED AWAY FROM THE ABOVE AREAS AND CONTAIN A LID WITH A STRAW.
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: REMOVE EMPLOYEE DRINKS OFF COOK-LINE/PREP AREA HIGH SHELVING LOCATED ABOVE FOOD, NEAR UTENSILS AND LOCATED ON PREP TABLES/SHELVING.*ALL EMPLOYEE DRINKS MUST BE STORED AWAY FROM THE ABOVE AREAS AND CONTAIN A LID WITH A STRAW.
Location: Prep area
- 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: REMOVE EMPLOYEE DRINKS OFF COOK-LINE/PREP AREA HIGH SHELVING LOCATED ABOVE FOOD, NEAR UTENSILS AND LOCATED ON PREP TABLES/SHELVING.*ALL EMPLOYEE DRINKS MUST BE STORED AWAY FROM THE ABOVE AREAS AND CONTAIN A LID WITH A STRAW.
Location: 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
- 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
- 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: Bakery area
Equipment: Metal shelving
- 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: Bakery area
Equipment: Prep table
- 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: Bakery area
Equipment: Mixer
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND BAR HANDSINKS/DUMPSINKS AND HANDWASHING STATIONS PAPERTOWEL/SOAP DISPENSERS.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND BAR HANDSINKS/DUMPSINKS AND HANDWASHING STATIONS PAPERTOWEL/SOAP DISPENSERS.
Location: Bar
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND BAR HANDSINKS/DUMPSINKS AND HANDWASHING STATIONS PAPERTOWEL/SOAP DISPENSERS.
Location: Bar
Equipment: Dump sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND BAR HANDSINKS/DUMPSINKS AND HANDWASHING STATIONS PAPERTOWEL/SOAP DISPENSERS.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND BAR HANDSINKS/DUMPSINKS AND HANDWASHING STATIONS PAPERTOWEL/SOAP DISPENSERS.
Location: Prep area
Equipment: Hand sink
- Hand sink improper usage
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: ENSURE THAT HANDSINKS ARE USED FOR HANDWASHING ONLY (EX. DESSERT PREP LOCATION HANDSINK).
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage
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: ENSURE THAT HANDSINKS ARE USED FOR HANDWASHING ONLY (EX. DESSERT PREP LOCATION HANDSINK).
Location: Prep area
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS AT BOTTOM PIPING AT KITCHEN MIDDLE PREP AREA HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS AT BOTTOM PIPING AT KITCHEN MIDDLE PREP AREA HANDSINK.
Location: Prep area
- 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: 1) NO SANITIZER PRESENT AT KITCHEN DESSERT PREP STATION SANITIZER BUCKET (WRONG CHEMICAL SOLUTION); ENSURE THAT QUAT SANITIZER IS BEING USED FOR IN-PLACE SANITIZER BUCKETS.2) SANITIZER DISPENSER AT KITCHEN 3-BAY SINK EXCEEDING 400 PPM (CURRENTLY AT 500 PPM); ADJUST PROPERLY TO ENSURE THAT QUAT SANITIZER IS BEING MAINTAINED AT 150 PPM - 400 PPM AT ALL TIMES.3) ENSURE THAT KITCHEN SMALL SILVERWARE DISHMACHINE IS CHECK BY A PROFESSIONAL SERVICE PROVIDER FOR FLUCTUATIONS OF CHLORINE SANITIZER.
Location: Kitchen
- 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: 1) NO SANITIZER PRESENT AT KITCHEN DESSERT PREP STATION SANITIZER BUCKET (WRONG CHEMICAL SOLUTION); ENSURE THAT QUAT SANITIZER IS BEING USED FOR IN-PLACE SANITIZER BUCKETS.2) SANITIZER DISPENSER AT KITCHEN 3-BAY SINK EXCEEDING 400 PPM (CURRENTLY AT 500 PPM); ADJUST PROPERLY TO ENSURE THAT QUAT SANITIZER IS BEING MAINTAINED AT 150 PPM - 400 PPM AT ALL TIMES.3) ENSURE THAT KITCHEN SMALL SILVERWARE DISHMACHINE IS CHECK BY A PROFESSIONAL SERVICE PROVIDER FOR FLUCTUATIONS OF CHLORINE SANITIZER.
Location: Prep area
- 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: 1) NO SANITIZER PRESENT AT KITCHEN DESSERT PREP STATION SANITIZER BUCKET (WRONG CHEMICAL SOLUTION); ENSURE THAT QUAT SANITIZER IS BEING USED FOR IN-PLACE SANITIZER BUCKETS.2) SANITIZER DISPENSER AT KITCHEN 3-BAY SINK EXCEEDING 400 PPM (CURRENTLY AT 500 PPM); ADJUST PROPERLY TO ENSURE THAT QUAT SANITIZER IS BEING MAINTAINED AT 150 PPM - 400 PPM AT ALL TIMES.3) ENSURE THAT KITCHEN SMALL SILVERWARE DISHMACHINE IS CHECK BY A PROFESSIONAL SERVICE PROVIDER FOR FLUCTUATIONS OF CHLORINE SANITIZER.
Location: Kitchen
Equipment: 3-bay
- 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: 1) NO SANITIZER PRESENT AT KITCHEN DESSERT PREP STATION SANITIZER BUCKET (WRONG CHEMICAL SOLUTION); ENSURE THAT QUAT SANITIZER IS BEING USED FOR IN-PLACE SANITIZER BUCKETS.2) SANITIZER DISPENSER AT KITCHEN 3-BAY SINK EXCEEDING 400 PPM (CURRENTLY AT 500 PPM); ADJUST PROPERLY TO ENSURE THAT QUAT SANITIZER IS BEING MAINTAINED AT 150 PPM - 400 PPM AT ALL TIMES.3) ENSURE THAT KITCHEN SMALL SILVERWARE DISHMACHINE IS CHECK BY A PROFESSIONAL SERVICE PROVIDER FOR FLUCTUATIONS OF CHLORINE SANITIZER.
Location: Kitchen
Equipment: Dishmachine
- 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 HANDLERS WEARING BRACELETS/WATCHES ON ARMS/WRIST--REMOVE AND DISCONTINUE THIS BEHAVIOR.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS; DISCONTINUE USE OF NON-WRAPPED DRINKING STRAWS.
- 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: PERSONAL EMPLOYEE FOOD STORED AT KITCHEN COOK-LINE ICE CREAM FREEZER--DISCONTINUE THIS BEHAVIOR (EX. GRAPES).
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: PERSONAL EMPLOYEE FOOD STORED AT KITCHEN COOK-LINE ICE CREAM FREEZER--DISCONTINUE THIS BEHAVIOR (EX. GRAPES).
Location: Cook line
- 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: PERSONAL EMPLOYEE FOOD STORED AT KITCHEN COOK-LINE ICE CREAM FREEZER--DISCONTINUE THIS BEHAVIOR (EX. GRAPES).
Location: Prep area
- 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WOMENS RESTROOM CEILING VENTS.
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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WOMENS RESTROOM CEILING VENTS.
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS (INTERIOR AND EXTERIOR SURFACES).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WOMENS RESTROOM CEILING VENTS.
Location: Womens restroom
- 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: WALK-IN-BEER COOLER; INCLUDING EXTERIOR SURFACES OF BEVERAGE TUBING LINES.
Location: Walk-in cooler
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: EX. DESSERT PREP STATION.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: EX. DESSERT PREP STATION.
Location: Prep area
- Cooling methods
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: EX. ALFREDO SAUCE BEING COOLED IN HUGE GALLON BUCKETS.
Location: Kitchen
- Cooling methods
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: EX. ALFREDO SAUCE BEING COOLED IN HUGE GALLON BUCKETS.
Location: Prep area
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Location: Kitchen
Equipment: Ice cream freezer
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Location: Cook line
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.*DO NOT USE DISHMACHINE AS A STORAGE TO STORE ITEMS ON TOP OF UNIT*
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER SPLASH GUARD SHIELD AT KITCHEN MIDDLE PREP AREA HANDSINK.2) REPLACE DAMAGED DOOR GASKET AT KITCHEN PANTRY COOLER.3) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED.4) REPAIR KITCHEN DISHMACHINE PRE-WASH AND WASH TEMPERATURE GAUGES TO ENSURE PROPER READING WAS WASH TEMPS.5) INSTALL NOZZEL THAT IS MISSING AT KITCHEN DISHMACHINE SPRAYER SINK.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER SPLASH GUARD SHIELD AT KITCHEN MIDDLE PREP AREA HANDSINK.2) REPLACE DAMAGED DOOR GASKET AT KITCHEN PANTRY COOLER.3) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED.4) REPAIR KITCHEN DISHMACHINE PRE-WASH AND WASH TEMPERATURE GAUGES TO ENSURE PROPER READING WAS WASH TEMPS.5) INSTALL NOZZEL THAT IS MISSING AT KITCHEN DISHMACHINE SPRAYER SINK.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER SPLASH GUARD SHIELD AT KITCHEN MIDDLE PREP AREA HANDSINK.2) REPLACE DAMAGED DOOR GASKET AT KITCHEN PANTRY COOLER.3) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED.4) REPAIR KITCHEN DISHMACHINE PRE-WASH AND WASH TEMPERATURE GAUGES TO ENSURE PROPER READING WAS WASH TEMPS.5) INSTALL NOZZEL THAT IS MISSING AT KITCHEN DISHMACHINE SPRAYER SINK.
Location: Prep area
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER SPLASH GUARD SHIELD AT KITCHEN MIDDLE PREP AREA HANDSINK.2) REPLACE DAMAGED DOOR GASKET AT KITCHEN PANTRY COOLER.3) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED.4) REPAIR KITCHEN DISHMACHINE PRE-WASH AND WASH TEMPERATURE GAUGES TO ENSURE PROPER READING WAS WASH TEMPS.5) INSTALL NOZZEL THAT IS MISSING AT KITCHEN DISHMACHINE SPRAYER SINK.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER SPLASH GUARD SHIELD AT KITCHEN MIDDLE PREP AREA HANDSINK.2) REPLACE DAMAGED DOOR GASKET AT KITCHEN PANTRY COOLER.3) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED.4) REPAIR KITCHEN DISHMACHINE PRE-WASH AND WASH TEMPERATURE GAUGES TO ENSURE PROPER READING WAS WASH TEMPS.5) INSTALL NOZZEL THAT IS MISSING AT KITCHEN DISHMACHINE SPRAYER SINK.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER SPLASH GUARD SHIELD AT KITCHEN MIDDLE PREP AREA HANDSINK.2) REPLACE DAMAGED DOOR GASKET AT KITCHEN PANTRY COOLER.3) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED.4) REPAIR KITCHEN DISHMACHINE PRE-WASH AND WASH TEMPERATURE GAUGES TO ENSURE PROPER READING WAS WASH TEMPS.5) INSTALL NOZZEL THAT IS MISSING AT KITCHEN DISHMACHINE SPRAYER SINK.
Location: Dish machine area
Equipment: Dump sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM SHELVING AND KITCHEN BEVERAGE STORAGE ROLLING CAGE (EX. DUSTY/SOILED).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER UNIT FANGUARDS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM SHELVING AND KITCHEN BEVERAGE STORAGE ROLLING CAGE (EX. DUSTY/SOILED).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER UNIT FANGUARDS.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM SHELVING AND KITCHEN BEVERAGE STORAGE ROLLING CAGE (EX. DUSTY/SOILED).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER UNIT FANGUARDS.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BEVERAGE SERVERS STATION SODA MACHINE AND ICE BINS SURFACES IN KITCHEN.
Location: Expo line
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BEVERAGE SERVERS STATION SODA MACHINE AND ICE BINS SURFACES IN KITCHEN.
Location: Expo line
Equipment: Ice bin
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS:PROVIDE LIGHT GUARD SHIELD WHERE MISSING FOR EXPOSED LIGHT BULBS AT MIDDLE KITCHEN PREP AREA--ON ORDER.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS:PROVIDE LIGHT GUARD SHIELD WHERE MISSING FOR EXPOSED LIGHT BULBS AT MIDDLE KITCHEN PREP AREA--ON ORDER.
Location: Prep area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEFT HANDSINK AT WOMENS RESTROOM LEAKING AT FAUCET HEADS WHEN WATER IS RUNNING--REPAIR.
Location: Womens restroom
Equipment: Hand sink
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03/13/2014 | 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: Cooked orzo on expo near soups held at room temperatureonce cook orzo it is potentially hazardousFacility will hold cold
Location: Expo line
- 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: New procedure requiring servers to apply gloves to put bread in basket but does not requirehandwashing Hands must be washed with each glove change.
- 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: Prep area had a towel in handsinkBar had ice in handsinkstore nothing in or on a hand sink
Location: Prep area
- 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: Prep area had a towel in handsinkBar had ice in handsinkstore nothing in or on a hand sink
Location: Bar
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water at prep handsinkrepair
Location: Prep area
Equipment: Hand sink
- 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: Fan covers in walk in cooler soiledFloors soiled in the fllowing areas: Fenced area near dumpster - single service room-co2 storage area and soda box areaClean
Location: Walk-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: Fan covers in walk in cooler soiledFloors soiled in the fllowing areas: Fenced area near dumpster - single service room-co2 storage area and soda box areaClean
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Fan covers in walk in cooler soiledFloors soiled in the fllowing areas: Fenced area near dumpster - single service room-co2 storage area and soda box areaClean
Location: Dumpster area
|
10/30/2013 | 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: Cooked orzo on expo near soups held at room temperatureonce cook orzo it is potentially hazardousFacility will hold cold
Location: Expo line
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: New procedure requiring servers to apply gloves to put bread in basket but does not requirehandwashing Hands must be washed with each glove change.
- 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: Prep area had a towel in handsinkBar had ice in handsinkstore nothing in or on a hand sink
Location: Prep area
- 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: Prep area had a towel in handsinkBar had ice in handsinkstore nothing in or on a hand sink
Location: Bar
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water at prep handsinkrepair
Location: Prep area
Equipment: Hand sink
- 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: Fan covers in walk in cooler soiledFloors soiled in the fllowing areas: Fenced area near dumpster - single service room-co2 storage area and soda box areaClean
Location: Walk-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: Fan covers in walk in cooler soiledFloors soiled in the fllowing areas: Fenced area near dumpster - single service room-co2 storage area and soda box areaClean
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: Fan covers in walk in cooler soiledFloors soiled in the fllowing areas: Fenced area near dumpster - single service room-co2 storage area and soda box areaClean
Location: Dumpster area
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10/22/2013 | 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: Open drink in salad prepOpen drink in stocker area in glass cupEnsure unbreakable cups with lid and straws
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: Open drink in salad prepOpen drink in stocker area in glass cupEnsure unbreakable cups with lid and straws
Location: Wait staff area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Stocker areaKnives returned to knife rack soiledknives should be cleaned and sanitized prior to storage
Location: Kitchen (front)
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.
Comments: SERVER SIDE OF BARsoda gun and holster soiledrepeat violationclean regularly
Location: Bar
Equipment: Soda gun & holster
- 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 AND LIME WEDGE OBSERVED INSIDE THE HAND SINK AT THE BAR. DISCONTINUE DUMPING ANY LIQUID WASTES IN THE HAND SINK. UTILIZE DESIGNATED DUMP SINK FOR LIQUID WASTE DISPOSAL.
Location: Bar
Equipment: Hand sink
- 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: Sanitizer levels at bar sanitizer bay too lowfix faucet leak to stop dillution
Location: Bar
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Please clean outside of all bulk bins in bakery prep area
Location: Bakery area
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: Remove soap and towels from coffee area and designate as a dump sinkservers use hand sink on expo
Location: Wait staff area
Equipment: Dump sink
|
06/11/2013 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drink in salad prepOpen drink in stocker area in glass cupEnsure unbreakable cups with lid and straws
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drink in salad prepOpen drink in stocker area in glass cupEnsure unbreakable cups with lid and straws
Location: Wait staff area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Stocker areaKnives returned to knife rack soiledknives should be cleaned and sanitized prior to storage
Location: Kitchen (front)
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.
Comments: SERVER SIDE OF BARsoda gun and holster soiledrepeat violationclean regularly
Location: Bar
Equipment: Soda gun & holster
- Hand sink improper usage
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 in bar hand sinkuse dumpsink for dumpingnever use hand sink
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer levels at bar sanitizer bay too lowfix faucet leak to stop dillution
Location: Bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Please clean outside of all bulk bins in bakery prep area
Location: Bakery area
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: Remove soap and towels from coffee area and designate as a dump sinkservers use hand sink on expo
Location: Wait staff area
Equipment: Dump sink
|
06/04/2013 | Routine |
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Vent over cleaned pans in pans storage room is dusty2. Bakery hood filters soiledClean regularly
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Can opener soiled with old food debrisclean base and blade
Location: Prep area
Equipment: Can opener
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Mop sinnk continually runs even when completely shut offrepair
Location: Kitchen (back)
Equipment: Mop sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Knife stored between prep tablesstore in clean location
Location: Prep area
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01/15/2013 | Routine |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Sanitizer spray in degreaser bottle - ensure all toxins are in correctly labeled bottles
Location: Chemical room
|
08/17/2012 | Routine |
| No violation noted during this evaluation. | 05/01/2012 | Non-Illness Complaint |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink in bakery prep leaks at plumbing and splash guardsrepair
Location: Prep area
Equipment: Hand sink
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03/12/2012 | Routine |
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