MCALISTER'S DELI, 9140 ROCKVILLE RD, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: MCALISTER'S DELI
Type: Restaurant
Address: 9140 ROCKVILLE RD, Indianapolis, IN 46234
County: Marion
License #: 106119
Smoking: Smoke Free
Total inspections: 20
Last inspection: 04/24/2014
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Inspection findings

Inspection Date

Type
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Hand sanitizer on prep table. Remove. CORRECTED
  • 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: Dumping in front hand sink. Discontinue. Use only for hand washing.
  • 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: Jacket on box of wraps. Store in separate area.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Corner molding loose by hand sink by three bay sink. Secure to wall. Note: finish repairing corner molding
 04/24/2014Recheck
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Hand sanitizer on prep table. Remove. CORRECTED
  • 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: Dumping in front hand sink. Discontinue. Use only for hand washing.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Jacket on box of wraps. Store in separate area.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Corner molding loose by hand sink by three bay sink. Secure to wall.
 04/17/2014Routine
  • 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: Shredded cheese on ice at 62 deg F. Disposed of at time of inspeciton. Keep at 41 deg F or below. CORRECTED
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in facility. Exterminate.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Make sure dish machine is sanitizing before running dishes through. Re-wash dishes sent through while on delime cycle. CORRECTED
    Location: Kitchen
    Equipment: Dishmachine
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Blocking cooks line hand sink with boxes. Discontinue. Make sure hand sink can be accessed at all times. CORRECTED
    Location: Cook line
    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: Clean ceiling around air ducts.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. STore in approved strength sanitizer solution.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cooked onions in prep top cooler at 48 deg F. Cool to 41 deg F or below before placing in prep top cooler. Hold at 41 deg F or below. Note: On follow up inspection 11-15-2013 cooked onions in prep top cooler at 51 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.Note: Cooler icing over. No foods in cooler at this time. Called for repairs.
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Utensil stored between prep table and prep top cooler. Discontinue. Store on cleaned and sanitized surface.
 12/10/2013Recheck
  • 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: Shredded cheese on ice at 62 deg F. Disposed of at time of inspeciton. Keep at 41 deg F or below. CORRECTED
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in facility. Exterminate.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Make sure dish machine is sanitizing before running dishes through. Re-wash dishes sent through while on delime cycle. CORRECTED
    Location: Kitchen
    Equipment: Dishmachine
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Blocking cooks line hand sink with boxes. Discontinue. Make sure hand sink can be accessed at all times. CORRECTED
    Location: Cook line
    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: Clean ceiling around air ducts.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. STore in approved strength sanitizer solution.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cooked onions in prep top cooler at 48 deg F. Cool to 41 deg F or below before placing in prep top cooler. Hold at 41 deg F or below. Note: On follow up inspection 11-15-2013 cooked onions in prep top cooler at 51 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.Note: Cooler icing over. No foods in cooler at this time. Called for repairs.
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Utensil stored between prep table and prep top cooler. Discontinue. Store on cleaned and sanitized surface.
 11/25/2013Recheck
  • 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. Cooked onions in prep top cooler at 48 deg F. Cool to 41 deg F or below before placing in prep top cooler. Hold at 41 deg F or below. Note: On follow up inspection 11-15-2013 cooked onions in prep top cooler at 51 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.2. Shredded cheese on ice at 62 deg F. Disposed of at time of inspeciton. Keep at 41 deg F or below. CORRECTED
  • 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. Cooked onions in prep top cooler at 48 deg F. Cool to 41 deg F or below before placing in prep top cooler. Hold at 41 deg F or below. Note: On follow up inspection 11-15-2013 cooked onions in prep top cooler at 51 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.2. Shredded cheese on ice at 62 deg F. Disposed of at time of inspeciton. Keep at 41 deg F or below. CORRECTED
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in facility. Exterminate.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Make sure dish machine is sanitizing before running dishes through. Re-wash dishes sent through while on delime cycle. CORRECTED
    Location: Kitchen
    Equipment: Dishmachine
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Blocking cooks line hand sink with boxes. Discontinue. Make sure hand sink can be accessed at all times. CORRECTED
    Location: Cook line
    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: Clean ceiling around air ducts.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. STore in approved strength sanitizer solution.
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Utensil stored between prep table and prep top cooler. Discontinue. Store on cleaned and sanitized surface.
 11/22/2013Recheck
  • 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. Cooked onions in prep top cooler at 48 deg F. Cool to 41 deg F or below before placing in prep top cooler. Hold at 41 deg F or below. Note: On follow up inspection 11-15-2013 cooked onions in prep top cooler at 51 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.2. Shredded cheese on ice at 62 deg F. Disposed of at time of inspeciton. Keep at 41 deg F or below. CORRECTED
  • 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. Cooked onions in prep top cooler at 48 deg F. Cool to 41 deg F or below before placing in prep top cooler. Hold at 41 deg F or below. Note: On follow up inspection 11-15-2013 cooked onions in prep top cooler at 51 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.2. Shredded cheese on ice at 62 deg F. Disposed of at time of inspeciton. Keep at 41 deg F or below. CORRECTED
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in facility. Exterminate.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Make sure dish machine is sanitizing before running dishes through. Re-wash dishes sent through while on delime cycle. CORRECTED
    Location: Kitchen
    Equipment: Dishmachine
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Blocking cooks line hand sink with boxes. Discontinue. Make sure hand sink can be accessed at all times. CORRECTED
    Location: Cook line
    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: Clean ceiling around air ducts.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. STore in approved strength sanitizer solution.
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Utensil stored between prep table and prep top cooler. Discontinue. Store on cleaned and sanitized surface.
 11/15/2013Recheck
  • 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. Cooked onions in prep top cooler at 48 deg F. Cool to 41 deg F or below before placing in prep top cooler. Hold at 41 deg F or below.2. Shredded cheese on ice at 62 deg F. Disposed of at time of inspeciton. Keep at 41 deg F or below.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in facility. Exterminate.
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Make sure dish machine is sanitizing before running dishes through. Re-wash dishes sent through while on delime cycle. CORRECTED
    Location: Kitchen
    Equipment: Dishmachine
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Blocking cooks line hand sink with boxes. Discontinue. Make sure hand sink can be accessed at all times. CORRECTED
    Location: Cook line
    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: Clean ceiling around air ducts.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. STore in approved strength sanitizer solution.
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Utensil stored between prep table and prep top cooler. Discontinue. Store on cleaned and sanitized surface.
 11/08/2013Routine
  • Smoking distance signage (corrected)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Provide no smoking within 8ft of entrance signs per state law.
  • 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: Coleslaw at 51 deg F in plastic lexon in cold top. Hold at 41 deg F or below.Dispose of coleslaw.
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in front counter area at end of counter by trash can and in women's bathroom. Exterminate.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Molded strawberries in walk in cooler. Dispose of molded strawberries.
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Not using front counter hand sink as a hand sink. Discontinue use only for hand washing. Can not wash hands in back and go through doorway to handle foods.
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Employees not washing their hands before putting on gloves. Please wash hands before putting on gloves.
    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: One in place sanitizer not reading. Maintain at proper concentration.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Cutting board soiled. Clean, resurface or replace.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Cardboard box holding to go soup containers and lids is wet. .Remove.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walls and ceiling soiled back by oven and walk in cooler. Clean.
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Thawing 3 bags of pulled pork at room temperature. Discontinue. Do not thaw foods at room temperature.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Ice build up in walk in freezer over boxes of food. Remove ice and repair,
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at front counter hand sink. Provide.
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: CO2 tanks restrained with cloth rope. Discontinue. use easily cleanable chain or cord.
 07/30/2013Recheck
  • Smoking distance signage
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Provide no smoking within 8ft of entrance signs per state law.
  • 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: Coleslaw at 51 deg F in plastic lexon in cold top. Hold at 41 deg F or below.Dispose of coleslaw.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in front counter arera at end of counter by trash can and in women's bathroom. Exterminate.
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Molded strawberries in walk in cooler. Dispose of molded strawberries.
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Not using front counter hand sink as a hand sink. Discontinue use only for hand washing. Can not wash hands in back and go through doorway to handle foods.
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Employees not washing their hands before putting on gloves. Please wash hands before putting on gloves.
    Location: Kitchen
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: One in place sanitizer not reading. Maintain at proper concentration.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Cutting board soiled. Clean, resurface or replace.
    Location: Kitchen
  • Improper storage location
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Cardboard box holding to go soup containers and lids is wet. .Remove.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walls and ceiling soiled back by oven and walk in cooler. Clean.
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Thawing 3 bags of pulled pork at room temperature. Discontinue. Do not thaw foods at room temperature.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Ice build up in walk in freezer over boxes of food. Remove ice and repair,
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at front counter hand sink. Provide.
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: CO2 tanks restrained with cloth rope. Discontinue. use easily cleanable chain or cord.
 07/23/2013Routine
  • 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. Pot roast in pan on top of prep top cooler - not in cooling area at 45 deg F. Hold in cooling unit and keep at 41 deg F or below. 2. Shredded cheese on ice at 47.5 deg F. Hold at 41 deg F or below.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Metal trays on the floor by back hand sink. Discontinue. Clean and sanitize and store 6 inches off the floor.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Dumping tea in front counter hand sink. Discontinue. Clean sink and use only for hand washing.
    Location: Kitchen
    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: No reading at 4 of the in place sanitizer buckets. Change frequently enough to maintain chemical at proper strength. Maintain quat at 150-400 ppm.
    Location: Kitchen
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Soiled cutting boards. Clean, resurface or replace.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Straws stored by hand sink drain line and with chemicals at front hand sink. Discontinue. CORRECTED
    Location: Kitchen (front)
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Broken cove molding by back kitchen hand sink near three bay sink. Replace.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean walls by Merry Chef oven. CORRECTED2. Clean wall above wire shelving. Note: finish cleaning wall areas.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth below tea urns at front counter. Store in approved strength sanitizer solution.2. Wet cloth on counter on package of tortilla wraps. Discontinue. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Plastic wrap on back of shelves and on bread rack. Remove.2. Plastic wrap on walk in freezer door. Remove.3. Card board on Merry Chef oven, Remove.4. Milk crates in walk in freezer and by one bay prep sink. Remove. Provide easy to clean shelving or dunage racks.
    Location: Kitchen
 04/08/2013Recheck
  • 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. Pot roast in pan on top of prep top cooler - not in cooling area at 45 deg F. Hold in cooling unit and keep at 41 deg F or below. 2. Shredded cheese on ice at 47.5 deg F. Hold at 41 deg F or below.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Metal trays on the floor by back hand sink. Discontinue. Clean and sanitize and store 6 inches off the floor.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Dumping tea in front counter hand sink. Discontinue. Clean sink and use only for hand washing.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No reading at 4 of the in place sanitizer buckets. Change frequently enough to maintain chemical at proper strength. Maintain quat at 150-400 ppm.
    Location: Kitchen
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Soiled cutting boards. Clean, resurface or replace.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Straws stored by hand sink drain line and with chemicals at front hand sink. Discontinue. CORRECTED
    Location: Kitchen (front)
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Broken cove molding by back kitchen hand sink near three bay sink. Replace.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean walls by Merry Chef oven. CORRECTED2. Clean wall above wire shelving. Note: finish cleaning wall areas.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth below tea urns at front counter. Store in approved strength sanitizer solution.2. Wet cloth on counter on package of tortilla wraps. Discontinue. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Plastic wrap on back of shelves and on bread rack. Remove.2. Plastic wrap on walk in freezer door. Remove.3. Card board on Merry Chef oven, Remove.4. Milk crates in walk in freezer and by one bay prep sink. Remove. Provide easy to clean shelving or dunage racks.
    Location: Kitchen
 03/29/2013Recheck
  • 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. Pot roast in pan on top of prep top cooler - not in cooling area at 45 deg F. Hold in cooling unit and keep at 41 deg F or below. 2. Shredded cheese on ice at 47.5 deg F. Hold at 41 deg F or below.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Metal trays on the floor by back hand sink. Discontinue. Clean and sanitize and store 6 inches off the floor.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Dumping tea in front counter hand sink. Discontinue. Clean sink and use only for hand washing.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No reading at 4 of the in place sanitizer buckets. Change frequently enough to maintain chemical at proper strength. Maintain quat at 150-400 ppm.
    Location: Kitchen
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Soiled cutting boards. Clean, resurface or replace.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Straws stored by hand sink drain line and with chemicals at front hand sink. Discontinue. CORRECTED
    Location: Kitchen (front)
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Broken cove molding by back kitchen hand sink near three bay sink. Replace.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean walls by Merry Chef oven. CORRECTED2. Clean wall above wire shelving. Note: finish cleaning wall areas.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean walls by Merry Chef oven. CORRECTED2. Clean wall above wire shelving. Note: finish cleaning wall areas.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth below tea urns at front counter. Store in approved strength sanitizer solution.2. Wet cloth on counter on package of tortilla wraps. Discontinue. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Plastic wrap on back of shelves and on bread rack. Remove.2. Plastic wrap on walk in freezer door. Remove.3. Card board on Merry Chef oven, Remove.4. Milk crates in walk in freezer and by one bay prep sink. Remove. Provide easy to clean shelving or dunage racks.
    Location: Kitchen
 03/22/2013Recheck
  • 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. Pot roast in pan on top of prep top cooler - not in cooling area at 45 deg F. Hold in cooling unit and keep at 41 deg F or below. 2. Shredded cheese on ice at 47.5 deg F. Hold at 41 deg F or below.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Metal trays on the floor by back hand sink. Discontinue. Clean and sanitize and store 6 inches off the floor.
    Location: Kitchen
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Dumping tea in front counter hand sink. Discontinue. Clean sink and use only for hand washing.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No reading at 4 of the in place sanitizer buckets. Change frequently enough to maintain chemical at proper strength.
    Location: Kitchen
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Soiled cutting boards. Clean, resurface or replace.
    Location: Kitchen
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Straws stored by hand sink drain line and with chemicals at front hand sink. Discontinue. CORRECTED
    Location: Kitchen (front)
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Broken cove molding by back kitchen hand sink near three bay sink. Replace.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean walls by Merry Chef oven.2. Clean wall above wire shelving.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth below tea urns at front counter. Store in approved strength sanitizer solution.2. Wet cloth on counter on package of tortilla wraps. Discontinue. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Plastic wrap on back of shelves and on bread rack. Remove.2. Plastic wrap on walk in freezer door. Remove.3. Card board on Merry Chef oven, Remove.4. Milk crates in walk in freezer and by one bay prep sink. Remove. Provide easy to clean shelving or dunage racks.
    Location: Kitchen
 03/15/2013Routine
  • 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. Prep top cooler at 46 deg F. Repair to hold foods at 41 deg F or below. Use metal pans to hold potentially hazardous foods. 2. Prep top cooler at 50 deg F below. Holding foods on top at 51.5 deg F. Remove all foods. Do not use to hold potentially hazardous foods until repaired to hold foods at 41 deg F or below. 3. Foods being prepared (luncheon meat) at room temperature on ice at 49 deg F - 51.5 deg F. Discontinue. Make sure to cool all foods to 41 deg F before stacking and wrapping. Use metal pans to conduct cold. Do not place stacks of food on layer of ice for cooling. If using ice as coolant must surround product.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Prep top cooler at 46 deg F. Repair to hold foods at 41 deg F or below. Use metal pans to hold potentially hazardous foods. 2. Prep top cooler at 50 deg F below. Holding foods on top at 51.5 deg F. Remove all foods. Do not use to hold potentially hazardous foods until repaired to hold foods at 41 deg F or below. 3. Foods being prepared (luncheon meat) at room temperature on ice at 49 deg F - 51.5 deg F. Discontinue. Make sure to cool all foods to 41 deg F before stacking and wrapping. Use metal pans to conduct cold. Do not place stacks of food on layer of ice for cooling. If using ice as coolant must surround product.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Prep top cooler at 46 deg F. Repair to hold foods at 41 deg F or below. Use metal pans to hold potentially hazardous foods. 2. Prep top cooler at 50 deg F below. Holding foods on top at 51.5 deg F. Remove all foods. Do not use to hold potentially hazardous foods until repaired to hold foods at 41 deg F or below. 3. Foods being prepared (luncheon meat) at room temperature on ice at 49 deg F - 51.5 deg F. Discontinue. Make sure to cool all foods to 41 deg F before stacking and wrapping. Use metal pans to conduct cold. Do not place stacks of food on layer of ice for cooling. If using ice as coolant must surround product.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in kitchen. Extermonate.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drink on wire shelf without lid and straw. Please provide lids and straws for employee drinks.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Using trash cans as prep tables. Putting boxes of single service items and food on trash cans. Discontinue.
    Location: Kitchen
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Kitchen line hand sink blocked by trash can and boxes. Discontinue. Make sure hand sink is accessible at all times. CORRECTED
    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: Dumping ice in kicthen cooks line hand sink. Discontinue. Use hand sinks for hand washing only.
    Location: Kitchen
    Equipment: Hand sink
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Potato salad thawed in walk in cooler at 46 deg F. Do not thaw foods at room temperature.
    Location: Kitchen
    Equipment: Walk in cooler
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: Plastic wrap on walk in freezer door. Remove.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Water pooling in prep top cooler. Repair and remove standing water.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Bags of ice on floor of walk in cooler. Please store 6 inches off the floor.
    Location: Kitchen
    Equipment: Walk in freezer
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Sink at kitchen entrance is being used as a hand sink and a dump sink. Discontinue. Employee washed hands at sink. Discontinue. Use hand sinks for hand washing. Remove soap from dump sink.
    Location: Kitchen
    Equipment: Dump sink
 10/09/2012Recheck
  • 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. Prep top cooler at 46 deg F. Repair to hold foods at 41 deg F or below. Use metal pans to hold potentially hazardous foods. 2. Prep top cooler at 50 deg F below. Holding foods on top at 51.5 deg F. Remove all foods. Do not use to hold potentially hazardous foods until repaired to hold foods at 41 deg F or below. 3. Foods being prepared (luncheon meat) at room temperature on ice at 49 deg F - 51.5 deg F. Discontinue. Make sure to cool all foods to 41 deg F before stacking and wrapping. Use metal pans to conduct cold. Do not place stacks of food on layer of ice for cooling. If using ice as coolant must surround product.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Prep top cooler at 46 deg F. Repair to hold foods at 41 deg F or below. Use metal pans to hold potentially hazardous foods. 2. Prep top cooler at 50 deg F below. Holding foods on top at 51.5 deg F. Remove all foods. Do not use to hold potentially hazardous foods until repaired to hold foods at 41 deg F or below. 3. Foods being prepared (luncheon meat) at room temperature on ice at 49 deg F - 51.5 deg F. Discontinue. Make sure to cool all foods to 41 deg F before stacking and wrapping. Use metal pans to conduct cold. Do not place stacks of food on layer of ice for cooling. If using ice as coolant must surround product.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Prep top cooler at 46 deg F. Repair to hold foods at 41 deg F or below. Use metal pans to hold potentially hazardous foods. 2. Prep top cooler at 50 deg F below. Holding foods on top at 51.5 deg F. Remove all foods. Do not use to hold potentially hazardous foods until repaired to hold foods at 41 deg F or below. 3. Foods being prepared (luncheon meat) at room temperature on ice at 49 deg F - 51.5 deg F. Discontinue. Make sure to cool all foods to 41 deg F before stacking and wrapping. Use metal pans to conduct cold. Do not place stacks of food on layer of ice for cooling. If using ice as coolant must surround product.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in kitchen. Extermonate.
    Location: Kitchen
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drink on wire shelf without lid and straw. Please provide lids and straws for employee drinks.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Using trash cans as prep tables. Putting boxes of single service items and food on trash cans. Discontinue.
    Location: Kitchen
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Kitchen line hand sink blocked by trash can and boxes. Discontinue. Make sure hand sink is accessible at all times. CORRECTED
    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: Dumping ice in kicthen cooks line hand sink. Discontinue. Use hand sinks for hand washing only.
    Location: Kitchen
    Equipment: Hand sink
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Potato salad thawed in walk in cooler at 46 deg F. Do not thaw foods at room temperature.
    Location: Kitchen
    Equipment: Walk in cooler
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: Plastic wrap on walk in freezer door. Remove.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Water pooling in prep top cooler. Repair and remove standing water.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Bags of ice on floor of walk in cooler. Please store 6 inches off the floor.
    Location: Kitchen
    Equipment: Walk in freezer
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Sink at kitchen entrance is being used as a hand sink and a dump sink. Discontinue. Employee washed hands at sink. Discontinue. Use hand sinks for hand washing. Remove soap from dump sink.
    Location: Kitchen
    Equipment: Dump sink
 10/02/2012Routine
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL FOOD AND DRINK STORED IN DESSERT STORAGE COOLER ON SANDWICH PREP LINE--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Reach in cooler
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS AT KITCHEN AND FRONT CASHIER LOCATON CEILING WHERE NEEDED.IN PROGRESS: NEW CEILING VENTS ARE ON ORDER TO REPLACE RUSTED CEILING VENTS IN KITCHEN.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS AT KITCHEN AND FRONT CASHIER LOCATON CEILING WHERE NEEDED.IN PROGRESS: NEW CEILING VENTS ARE ON ORDER TO REPLACE RUSTED CEILING VENTS IN KITCHEN.
    Location: Service counter
  • Hand sink temperature (corrected on site)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Location: Mens restroom
    Equipment: Hand sink
  • Hand sink temperature (corrected on site)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Location: Womens restroom
    Equipment: Hand sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT REACH-IN-COOLER AND AT DRY STORAGE LOCATIONS.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT REACH-IN-COOLER AND AT DRY STORAGE LOCATIONS.
    Location: Dry storage
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: IN PROGRESS/PART ON ORDER:REPAIR CONDENSATION LEAKS AT CASHIER LOCATION EXTERIOR BEVERAGE-AIR COOLER LEAKS.
    Location: Service counter
    Equipment: Reach in cooler
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: IN PROGRESS/PART ON ORDER:REPAIR CONDENSATION LEAKS AT CASHIER LOCATION EXTERIOR BEVERAGE-AIR COOLER LEAKS.
    Location: Kitchen
    Equipment: Mini-fridge
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE THE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE CREAM STORAGE FREEZER AND FRONT SERVING LINE BEVERAGE AIR COOLER (INCLUDING DOOR GASKETS/SEALS).
    Location: Service counter
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE THE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE CREAM STORAGE FREEZER AND FRONT SERVING LINE BEVERAGE AIR COOLER (INCLUDING DOOR GASKETS/SEALS).
    Location: Kitchen
    Equipment: Ice cream freezer
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: ENSURE COLD WATER AT ESTABLISHMENT SINKS--REPAIR AND/OR ADJUST AS NEEDED.
    Location: Kitchen
    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: ENSURE COLD WATER AT ESTABLISHMENT SINKS--REPAIR AND/OR ADJUST AS NEEDED.
    Location: Kitchen
    Equipment: Prep 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: ENSURE COLD WATER AT ESTABLISHMENT SINKS--REPAIR AND/OR ADJUST AS NEEDED.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: ENSURE COLD WATER AT ESTABLISHMENT SINKS--REPAIR AND/OR ADJUST AS NEEDED.
    Location: Restroom
    Equipment: Hand sink
 06/06/2012Recheck
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL FOOD AND DRINK STORED IN DESSERT STORAGE COOLER ON SANDWICH PREP LINE--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Reach in cooler
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS AT KITCHEN AND FRONT CASHIER LOCATON CEILING WHERE NEEDED.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS AT KITCHEN AND FRONT CASHIER LOCATON CEILING WHERE NEEDED.
    Location: Service counter
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT REACH-IN-COOLER AND AT DRY STORAGE LOCATIONS.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT REACH-IN-COOLER AND AT DRY STORAGE LOCATIONS.
    Location: Dry storage
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: IN PROGRESS/WORK ORDER AND SERVICE REPAIR CALLED ON-SITE DURING INSPECTION:REPAIR CONDENSATION LEAKS AT INTERIOR OF KITCHEN REACH-IN-MINI COOLER NEAR SALAD PREP COLD-TOP AND CASHIER LOCATION EXTERIOR BEVERAGE-AIR COOLER LEAKS.DO NOT STORE ANY ITEMS IN REFRIGERATION UNIT WITH INTERIOR LEAKS.
    Location: Service counter
    Equipment: Reach in cooler
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: IN PROGRESS/WORK ORDER AND SERVICE REPAIR CALLED ON-SITE DURING INSPECTION:REPAIR CONDENSATION LEAKS AT INTERIOR OF KITCHEN REACH-IN-MINI COOLER NEAR SALAD PREP COLD-TOP AND CASHIER LOCATION EXTERIOR BEVERAGE-AIR COOLER LEAKS.DO NOT STORE ANY ITEMS IN REFRIGERATION UNIT WITH INTERIOR LEAKS.
    Location: Kitchen
    Equipment: Mini-fridge
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE THE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE CREAM STORAGE FREEZER AND FRONT SERVING LINE BEVERAGE AIR COOLER (INCLUDING DOOR GASKETS/SEALS).
    Location: Service counter
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE THE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE CREAM STORAGE FREEZER AND FRONT SERVING LINE BEVERAGE AIR COOLER (INCLUDING DOOR GASKETS/SEALS).
    Location: Kitchen
    Equipment: Ice cream freezer
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: ENSURE COLD WATER AT ESTABLISHMENT SINKS--REPAIR AND/OR ADJUST AS NEEDED.
    Location: Kitchen
    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: ENSURE COLD WATER AT ESTABLISHMENT SINKS--REPAIR AND/OR ADJUST AS NEEDED.
    Location: Kitchen
    Equipment: Prep sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: ENSURE COLD WATER AT ESTABLISHMENT SINKS--REPAIR AND/OR ADJUST AS NEEDED.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: ENSURE COLD WATER AT ESTABLISHMENT SINKS--REPAIR AND/OR ADJUST AS NEEDED.
    Location: Restroom
    Equipment: Hand sink
 05/30/2012Routine
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO-IN PLACE SANITIZER BUCKET SET-UP ON FOOD PREP-LINE. MAINTAIN AT ALL TIMES DURING OPERATION HOURS.
    Location: Kitchen
 03/13/2012Illness Complaint
  • 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: NO IN-PLACE SANITIZER BUCKETS SET-UP AT THE START OF INSPECTION; MAINTAIN IN-PLACE SANITIZER BUCKETS SET-UP AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET WAS NOT SET-UP AT PREP FRUIT STATIONS WHERE FOOD HANDLER WAS WORKING AT BACK KITCHEN--SANITIZER BUCKETS MUST BE SET-UP AT PREP STATIONS WHEN FOOD HANDLERS ARE PREPPING AT FOOD PREP LOCATIONS.IN-PLACE SANITIZER IS TOO STRONG FOR QUAT (CURRENTLY AT 400 PPM); MAINTAIN SANITIZER CONCENTRATION FOR QUAT AT 200 PPM.
    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: NO IN-PLACE SANITIZER BUCKETS SET-UP AT THE START OF INSPECTION; MAINTAIN IN-PLACE SANITIZER BUCKETS SET-UP AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET WAS NOT SET-UP AT PREP FRUIT STATIONS WHERE FOOD HANDLER WAS WORKING AT BACK KITCHEN--SANITIZER BUCKETS MUST BE SET-UP AT PREP STATIONS WHEN FOOD HANDLERS ARE PREPPING AT FOOD PREP LOCATIONS.IN-PLACE SANITIZER IS TOO STRONG FOR QUAT (CURRENTLY AT 400 PPM); MAINTAIN SANITIZER CONCENTRATION FOR QUAT AT 200 PPM.
    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: NO IN-PLACE SANITIZER BUCKETS SET-UP AT THE START OF INSPECTION; MAINTAIN IN-PLACE SANITIZER BUCKETS SET-UP AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET WAS NOT SET-UP AT PREP FRUIT STATIONS WHERE FOOD HANDLER WAS WORKING AT BACK KITCHEN--SANITIZER BUCKETS MUST BE SET-UP AT PREP STATIONS WHEN FOOD HANDLERS ARE PREPPING AT FOOD PREP LOCATIONS.IN-PLACE SANITIZER IS TOO STRONG FOR QUAT (CURRENTLY AT 400 PPM); MAINTAIN SANITIZER CONCENTRATION FOR QUAT AT 200 PPM.
    Location: Service counter
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: JACKETS, PURSES, ETC STORED ON STORAGE SHELVING WITH EQUIPMENT AND DRY FOOD STORAGE (EX. MICROWAVE, JACKET ON TOP OF SHEET TRAY, PURSES STORED ON DRY STORAGE SHELVING)--DISCONTINUE THIS BEHAVIOR AND STORE ALL PERSONAL EMPLOYEE ITEMS AT DESIGNATED EMPLOYEE STORAGE LOCATION.
    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: JACKETS, PURSES, ETC STORED ON STORAGE SHELVING WITH EQUIPMENT AND DRY FOOD STORAGE (EX. MICROWAVE, JACKET ON TOP OF SHEET TRAY, PURSES STORED ON DRY STORAGE SHELVING)--DISCONTINUE THIS BEHAVIOR AND STORE ALL PERSONAL EMPLOYEE ITEMS AT DESIGNATED EMPLOYEE STORAGE LOCATION.
    Location: Service counter
  • 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: JACKETS, PURSES, ETC STORED ON STORAGE SHELVING WITH EQUIPMENT AND DRY FOOD STORAGE (EX. MICROWAVE, JACKET ON TOP OF SHEET TRAY, PURSES STORED ON DRY STORAGE SHELVING)--DISCONTINUE THIS BEHAVIOR AND STORE ALL PERSONAL EMPLOYEE ITEMS AT DESIGNATED EMPLOYEE STORAGE LOCATION.
    Location: Kitchen (back)
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: KEEP COLD-TOP REFRIGERATION LIDS STORED OFF FLOOR AT LEAST 6 INCHES WHEN REMOVED OFF COLD-TOP REFRIGERATION UNITS--DO NOT STORE ON FLOOR.
    Location: Kitchen (front)
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD LINERS OFF FOOD STORAGE SHELVING--DISCONTINUE AND ONLY USE CLEAN SHELVING OR LINERS THAT ARE EASILY CLEANABLE.
    Location: Kitchen (back)
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD LINERS OFF FOOD STORAGE SHELVING--DISCONTINUE AND ONLY USE CLEAN SHELVING OR LINERS THAT ARE EASILY CLEANABLE.
    Location: Dry storage
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CLEAN AND SANITIZE INTERIOR VENT AT HOOD SYSTEM ROUTINELY (MORE THAN ONCE A MONTH).
    Location: Kitchen (front)
  • 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: CLEAN AND SANITIZE INTERIOR VENT AT HOOD SYSTEM ROUTINELY (MORE THAN ONCE A MONTH).
    Location: Service counter
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS.
    Location: Walk-in freezer
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: ESTABLISHMENT IS ORDERING 2 NEW SHELVES PER MONTH UNTIL ALL RUSTED/DAMAGED SHELVING HAS BEEN COMPLETELY REPLACED.REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN AND DRY STORAGE LOCATIONS WHERE NEEDED.ENSURE THAT WALK-IN-FREEZER LIGHT GUARD IS SECURED PROPERLY AT UNIT (LOOSE).
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: ESTABLISHMENT IS ORDERING 2 NEW SHELVES PER MONTH UNTIL ALL RUSTED/DAMAGED SHELVING HAS BEEN COMPLETELY REPLACED.REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN AND DRY STORAGE LOCATIONS WHERE NEEDED.ENSURE THAT WALK-IN-FREEZER LIGHT GUARD IS SECURED PROPERLY AT UNIT (LOOSE).
    Location: Walk-in freezer
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR CONDENSATION LEAKS AT INTERIOR OF MINI BEVERAGE-AIR REFRIGERATION UNIT ON FRONT SANDWICH PREP LINE--REMOVE ALL FOOD ITEMS OUT OF REFRIGERATION UNIT UNTIL REPAIRS HAVE BEEN COMPLETED.REPAIR HEAVY ICE BUILD-UP LEAKS AT WALK-IN-FREEZER AND REMOVE ICE OFF SHELVING AND FLOORS. ALSO ENSURE THAT NO FOOD STORAGE IS STORED UNDER OR NEAR ANY POTENTIAL LEAKS.
    Location: Cook line
    Equipment: Mini-fridge
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR CONDENSATION LEAKS AT INTERIOR OF MINI BEVERAGE-AIR REFRIGERATION UNIT ON FRONT SANDWICH PREP LINE--REMOVE ALL FOOD ITEMS OUT OF REFRIGERATION UNIT UNTIL REPAIRS HAVE BEEN COMPLETED.REPAIR HEAVY ICE BUILD-UP LEAKS AT WALK-IN-FREEZER AND REMOVE ICE OFF SHELVING AND FLOORS. ALSO ENSURE THAT NO FOOD STORAGE IS STORED UNDER OR NEAR ANY POTENTIAL LEAKS.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN, DRY FOOD, DISH STORAGE, AND WALK-IN-COOLER SHELVING WHERE NEEDED.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN, DRY FOOD, DISH STORAGE, AND WALK-IN-COOLER SHELVING WHERE NEEDED.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • 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 INTERIOR DETAILED SURFACE CLEANING AND SANITIZING AT KITCHEN ICE MACHINE.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen (back)
    Equipment: Hand sink
 01/12/2012Recheck
  • 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: NO IN-PLACE SANITIZER BUCKETS SET-UP AT THE START OF INSPECTION; MAINTAIN IN-PLACE SANITIZER BUCKETS SET-UP AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET WAS NOT SET-UP AT PREP FRUIT STATIONS WHERE FOOD HANDLER WAS WORKING AT BACK KITCHEN--SANITIZER BUCKETS MUST BE SET-UP AT PREP STATIONS WHEN FOOD HANDLERS ARE PREPPING AT FOOD PREP LOCATIONS.IN-PLACE SANITIZER IS TOO STRONG FOR QUAT (CURRENTLY AT 400 PPM); MAINTAIN SANITIZER CONCENTRATION FOR QUAT AT 200 PPM.
    Location: Kitchen
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKETS SET-UP AT THE START OF INSPECTION; MAINTAIN IN-PLACE SANITIZER BUCKETS SET-UP AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET WAS NOT SET-UP AT PREP FRUIT STATIONS WHERE FOOD HANDLER WAS WORKING AT BACK KITCHEN--SANITIZER BUCKETS MUST BE SET-UP AT PREP STATIONS WHEN FOOD HANDLERS ARE PREPPING AT FOOD PREP LOCATIONS.IN-PLACE SANITIZER IS TOO STRONG FOR QUAT (CURRENTLY AT 400 PPM); MAINTAIN SANITIZER CONCENTRATION FOR QUAT AT 200 PPM.
    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: NO IN-PLACE SANITIZER BUCKETS SET-UP AT THE START OF INSPECTION; MAINTAIN IN-PLACE SANITIZER BUCKETS SET-UP AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET WAS NOT SET-UP AT PREP FRUIT STATIONS WHERE FOOD HANDLER WAS WORKING AT BACK KITCHEN--SANITIZER BUCKETS MUST BE SET-UP AT PREP STATIONS WHEN FOOD HANDLERS ARE PREPPING AT FOOD PREP LOCATIONS.IN-PLACE SANITIZER IS TOO STRONG FOR QUAT (CURRENTLY AT 400 PPM); MAINTAIN SANITIZER CONCENTRATION FOR QUAT AT 200 PPM.
    Location: Service counter
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Storage of Personal Items (corrected 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: JACKETS, PURSES, ETC STORED ON STORAGE SHELVING WITH EQUIPMENT AND DRY FOOD STORAGE (EX. MICROWAVE, JACKET ON TOP OF SHEET TRAY, PURSES STORED ON DRY STORAGE SHELVING)--DISCONTINUE THIS BEHAVIOR AND STORE ALL PERSONAL EMPLOYEE ITEMS AT DESIGNATED EMPLOYEE STORAGE LOCATION.
    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: JACKETS, PURSES, ETC STORED ON STORAGE SHELVING WITH EQUIPMENT AND DRY FOOD STORAGE (EX. MICROWAVE, JACKET ON TOP OF SHEET TRAY, PURSES STORED ON DRY STORAGE SHELVING)--DISCONTINUE THIS BEHAVIOR AND STORE ALL PERSONAL EMPLOYEE ITEMS AT DESIGNATED EMPLOYEE STORAGE LOCATION.
    Location: Service counter
  • 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: JACKETS, PURSES, ETC STORED ON STORAGE SHELVING WITH EQUIPMENT AND DRY FOOD STORAGE (EX. MICROWAVE, JACKET ON TOP OF SHEET TRAY, PURSES STORED ON DRY STORAGE SHELVING)--DISCONTINUE THIS BEHAVIOR AND STORE ALL PERSONAL EMPLOYEE ITEMS AT DESIGNATED EMPLOYEE STORAGE LOCATION.
    Location: Kitchen (back)
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: KEEP COLD-TOP REFRIGERATION LIDS STORED OFF FLOOR AT LEAST 6 INCHES WHEN REMOVED OFF COLD-TOP REFRIGERATION UNITS--DO NOT STORE ON FLOOR.
    Location: Kitchen (front)
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD LINERS OFF FOOD STORAGE SHELVING--DISCONTINUE AND ONLY USE CLEAN SHELVING OR LINERS THAT ARE EASILY CLEANABLE.
    Location: Kitchen (back)
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD LINERS OFF FOOD STORAGE SHELVING--DISCONTINUE AND ONLY USE CLEAN SHELVING OR LINERS THAT ARE EASILY CLEANABLE.
    Location: Dry storage
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CLEAN AND SANITIZE INTERIOR VENT AT HOOD SYSTEM AND FRONT CASHIER LOCATION CEILING VENTS ROUTINELY.
    Location: Kitchen (front)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CLEAN AND SANITIZE INTERIOR VENT AT HOOD SYSTEM AND FRONT CASHIER LOCATION CEILING VENTS ROUTINELY.
    Location: Service counter
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS.
    Location: Walk-in freezer
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN AND DRY STORAGE LOCATIONS WHERE NEEDED.ENSURE THAT WALK-IN-FREEZER LIGHT GUARD IS SECURED PROPERLY AT UNIT (LOOSE).
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN AND DRY STORAGE LOCATIONS WHERE NEEDED.ENSURE THAT WALK-IN-FREEZER LIGHT GUARD IS SECURED PROPERLY AT UNIT (LOOSE).
    Location: Walk-in freezer
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR CONDENSATION LEAKS AT INTERIOR OF MINI BEVERAGE-AIR REFRIGERATION UNIT ON FRONT SANDWICH PREP LINE--REMOVE ALL FOOD ITEMS OUT OF REFRIGERATION UNIT UNTIL REPAIRS HAVE BEEN COMPLETED.REPAIR HEAVY ICE BUILD-UP LEAKS AT WALK-IN-FREEZER AND REMOVE ICE OFF SHELVING AND FLOORS. ALSO ENSURE THAT NO FOOD STORAGE IS STORED UNDER OR NEAR ANY POTENTIAL LEAKS.
    Location: Cook line
    Equipment: Mini-fridge
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR CONDENSATION LEAKS AT INTERIOR OF MINI BEVERAGE-AIR REFRIGERATION UNIT ON FRONT SANDWICH PREP LINE--REMOVE ALL FOOD ITEMS OUT OF REFRIGERATION UNIT UNTIL REPAIRS HAVE BEEN COMPLETED.REPAIR HEAVY ICE BUILD-UP LEAKS AT WALK-IN-FREEZER AND REMOVE ICE OFF SHELVING AND FLOORS. ALSO ENSURE THAT NO FOOD STORAGE IS STORED UNDER OR NEAR ANY POTENTIAL LEAKS.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN, DRY FOOD, DISH STORAGE, AND WALK-IN-COOLER SHELVING WHERE NEEDED.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN, DRY FOOD, DISH STORAGE, AND WALK-IN-COOLER SHELVING WHERE NEEDED.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE INTERIOR DETAILED SURFACE CLEANING AND SANITIZING AT KITCHEN ICE MACHINE.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen (back)
    Equipment: Hand sink
 01/05/2012Routine

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COLD STONE CREAMERY

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