- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw shell eggs stored over jars of olives and other ready to eat foods. Store raw eggs below ready to eat foods.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Multiple leaks observed in the ceiling of the outdoor walk in cooler. Rain water observed driping onto food stored inside the walk in cooler causing contamination of food and mold growth. Seal the walk in cooler and clean and sanitize all surfaces.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Hinge is broken on the chest freezer in the kitchen. Repair hinge to good working condition.
Location: Kitchen
Equipment: Chest freezer
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: soiled string being used to secure the ice scoop to the ice machine was being stored inside the ice bin with beverage ice. Remove the string so that it does not come into contact with beverage ice.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at both of the kitchen hand sinks. Keep hand sinks stocked with soap at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at both of the kitchen hand sinks. Keep hand sinks stocked with soap at all times.
Location: Bar
Equipment: Hand sink
- 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: Knives stored between the cold top cooler and the steam well. Do not store clean utensils where they can become contaminated.
Location: Kitchen
|
03/12/2014 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw shell eggs stored over jars of olives and other ready to eat foods. Store raw eggs below ready to eat foods.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Multiple leaks observed in the ceiling of the outdoor walk in cooler. Rain water observed driping onto food stored inside the walk in cooler causing contamination of food and mold growth. Seal the walk in cooler and clean and sanitize all surfaces.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Hinge is broken on the chest freezer in the kitchen. Repair hinge to good working condition.
Location: Kitchen
Equipment: Chest freezer
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: soiled string being used to secure the ice scoop to the ice machine was being stored inside the ice bin with beverage ice. Remove the string so that it does not come into contact with beverage ice.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at both of the kitchen hand sinks. Keep hand sinks stocked with soap at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at both of the kitchen hand sinks. Keep hand sinks stocked with soap at all times.
Location: Bar
Equipment: Hand 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: Knives stored between the cold top cooler and the steam well. Do not store clean utensils where they can become contaminated.
Location: Kitchen
|
03/05/2014 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw breaded chicken stored over rice and other cooked vegetables in the true reach in cooler. Store raw chicken below all ready to eat foods.
Location: Kitchen
Equipment: True cooler
- 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: Tan cutting board in the prep area is stained, scored and warped beyond the capability to resurface or clean it properly. Discard cutting board.
Location: Prep area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Broken bottle of pomegranate molasses left spilled on the floor from the previous night.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at the back kitchen hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Paper towel dispensers not functioning at both the front kitchen hand sink and the back kitchen hand sink. Repair dispensers or provide paper towels at both hand sinks.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Paper towel dispensers not functioning at both the front kitchen hand sink and the back kitchen hand sink. Repair dispensers or provide paper towels at both hand sinks.
Location: Kitchen (back)
Equipment: Hand sink
|
12/04/2013 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw breaded chicken stored over rice and other cooked vegetables in the true reach in cooler. Store raw chicken below all ready to eat foods.
Location: Kitchen
Equipment: True cooler
- 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: Tan cutting board in the prep area is stained, scored and warped beyond the capability to resurface or clean it properly. Discard cutting board.
Location: Prep area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Broken bottle of pomegranate molasses left spilled on the floor from the previous night.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at the back kitchen hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Paper towel dispensers not functioning at both the front kitchen hand sink and the back kitchen hand sink. Repair dispensers or provide paper towels at both hand sinks.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Paper towel dispensers not functioning at both the front kitchen hand sink and the back kitchen hand sink. Repair dispensers or provide paper towels at both hand sinks.
Location: Kitchen (back)
Equipment: Hand sink
|
11/21/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Evidence of fruit flies at the back bar. Cap all liquor bottles at closing time or when not in use.
Location: 2nd bar
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Spray cans of home use Raid and Black Flag observed in the kitchen near the dish machine. Do not use pesticides only approved for home use.
Location: Kitchen (back)
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw fish observed stored over mushrooms in the reach in cooler. Store raw fish below all ready to eat foods.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Linens soiled (corrected)
Linen(s) are soiled.
Correction: Linens shall be free from food residues and other soiling matter.
Comments: Soiled rags observed on the prep table. Soiled linens must be kept in clean, nonabsorbent receptacles or clean, washable laundry bags.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
Comments: Single use can of dijon mustard observed stored in the walk in cooler. Do not use single use cans for long term storage.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Bulk containers of flour and sugar observed without labels.
Location: Prep area
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Glue traps with an accumulation of dead roaches, etc. Replace traps regularly.
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: Ice scoop observed stored on top of the ice machine. Store ice scoop in a cleanable container to prevent contamination.
Location: Kitchen
- 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: Raw pork observed thawing on the 2-bay sink drain board. Thaw frozen meat using an approved method.
Location: Kitchen
- 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: All soda guns and holsters at the back and front bars observed soiled.
Location: 2nd bar
Equipment: Soda gun & holster
- 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: All soda guns and holsters at the back and front bars observed soiled.
Location: Bar
Equipment: Soda gun & holster
- 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: 1) Soiled tongs observed hanging from the char-grill for reuse. 2) Soiled knives stored between the cold top and the prep table. Store utensils in a manner that prevents contamination. Clean and sanitize utensils between uses.
Location: Cook line
Equipment: Char-grill
- 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: 1) Soiled tongs observed hanging from the char-grill for reuse. 2) Soiled knives stored between the cold top and the prep table. Store utensils in a manner that prevents contamination. Clean and sanitize utensils between uses.
Location: Cook line
Equipment: Cold top
|
07/17/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Evidence of fruit flies at the back bar. Cap all liquor bottles at closing time or when not in use.
Location: 2nd bar
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Spray cans of home use Raid and Black Flag observed in the kitchen near the dish machine. Do not use pesticides only approved for home use.
Location: Kitchen (back)
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw fish observed stored over mushrooms in the reach in cooler. Store raw fish below all ready to eat foods.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Linens soiled
Linen(s) are soiled.
Correction: Linens shall be free from food residues and other soiling matter.
Comments: Soiled rags observed on the prep table. Soiled linens must be kept in clean, nonabsorbent receptacles or clean, washable laundry bags.
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
Comments: Single use can of dijon mustard observed stored in the walk in cooler. Do not use single use cans for long term storage.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Bulk containers of flour and sugar observed without labels.
Location: Prep area
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Glue traps with an accumulation of dead roaches, etc. Replace traps regularly.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Ice scoop observed stored on top of the ice machine. Store ice scoop in a cleanable container to prevent contamination.
Location: Kitchen
- Thawing (corrected on site)
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: Raw pork observed thawing on the 2-bay sink drain board. Thaw frozen meat using an approved method.
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: All soda guns and holsters at the back and front bars observed soiled.
Location: 2nd bar
Equipment: Soda gun & holster
- 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: All soda guns and holsters at the back and front bars observed soiled.
Location: Bar
Equipment: Soda gun & holster
- 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: 1) Soiled tongs observed hanging from the char-grill for reuse. 2) Soiled knives stored between the cold top and the prep table. Store utensils in a manner that prevents contamination. Clean and sanitize utensils between uses.
Location: Cook line
Equipment: Char-grill
- 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: 1) Soiled tongs observed hanging from the char-grill for reuse. 2) Soiled knives stored between the cold top and the prep table. Store utensils in a manner that prevents contamination. Clean and sanitize utensils between uses.
Location: Cook line
Equipment: Cold top
|
07/10/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS IN THE STORAGE CLOSET OBSERVED UNRESTRAINED. SECURE TANKS TO A PERMANENT STRUCTURE WITH A CHAIN, BUNGEE CORD, ETC.
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: (1) CAN OF RAID BRAND ANT AND ROACH KILLER OBSERVED IN THE DISH AREA. THIS PRODUCT IS APPROVED FOR HOUSEHOLD USE ONLY. REMOVE PRODUCT FROM THE PREMISES.(2) MIRACLE GROW PLANT FOOD OBSERVED ON THE SIDE LEDGE OF THE ICE MACHINE. REMOVE PRODUCT FROM THE PREMISES.
Location: Dish machine area
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: (1) CAN OF RAID BRAND ANT AND ROACH KILLER OBSERVED IN THE DISH AREA. THIS PRODUCT IS APPROVED FOR HOUSEHOLD USE ONLY. REMOVE PRODUCT FROM THE PREMISES.(2) MIRACLE GROW PLANT FOOD OBSERVED ON THE SIDE LEDGE OF THE ICE MACHINE. REMOVE PRODUCT FROM THE PREMISES.
Location: Prep area
- 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: LIVE GERMAN COCKROACH OBSERVED ON THE DISH MACHINE. TAKE CONTROL MEASURE TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Dish machine area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHRIMP AND RAW SCALLOPS OBSERVED STORED BEHIND READY-TO-EAT FOODS ON THE COLD TOP OF THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS AT THE FRONT OF THE COLD TOP TO PREVENT CROSS-CONTAMINATION OF READY-TO-EAT FOODS WHEN REMOVING PRODUCTS FROM THE UNIT.
Location: Cook line
Equipment: Cold top
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: SPOONS AND SCOURING PAD OBSERVED STORED INSIDE THE HAND SINK AT THE RESTAURANT BAR. DISCONTINUE STORING ANY ITEMS INSIDE THE HAND SINK.
Location: Main bar
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATE MARKING OBSERVED FOR COOKED AND READY-TO-EAT PRODUCTS INSIDE THE REACH-IN COOLERS IN THE KITCHEN (COOKED PASTAS, ARTICHOKE DIP, ETC.). CLEARLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Kitchen
Equipment: Reach in cooler
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: THERMOMETER INSIDE THE APPETIZER COOLER ON THE COOK LINE OBSERVED NOT FUNCTIONING PROPERLY. PROVIDE ACCURATE THERMOMETER.
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: PLUNGER OBSERVED ON THE SIDE LEDGE OF THE ICE MACHINE. REMOVE PLUNGER AND CLEAN AND SANITIZE LEDGE.
Location: Prep area
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: NO LABELS OBSERVED ON CONTAINERS OF FLOUR AND SUGAR AT THE EXPO LINE.
Location: Expo line
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: LARGE GAPS OBSERVED UNDER THE FRONT ENTRANCE DOORS. PROVIDE DOOR SWEEPS TO PREVENT PEST ENTRY.
Location: Dining room
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD COCKROACHES OBSERVED ON THE FLOOR BESIDE THE COOLER ON THE COOK LINE. REMOVE DEAD PESTS TO AVOID ACCUMULATION.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: DAMAGED AND STAINED CEILING TILE OBSERVED ABOVE CLEAN HOTEL PANS IN THE CORNER OF THE KITCHEN AREA. REPLACE TILE.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: LID FOR CHEST FREEZER OBSERVED UNATTACHED FROM THE UNIT. REATTACH LID.
Location: Dish machine area
Equipment: Chest freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: (1) DISH SPRAY SINK OBSERVED LOOSE FROM THE WALL. RESECURE AND RESEAL.(2) TWO-COMPARTMENT SINK OBSERVED LOOSE FROM THE WALL. RESECURE AND RESEAL.
Location: Dish machine area
Equipment: Dump sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: (1) DISH SPRAY SINK OBSERVED LOOSE FROM THE WALL. RESECURE AND RESEAL.(2) TWO-COMPARTMENT SINK OBSERVED LOOSE FROM THE WALL. RESECURE AND RESEAL.
Location: Prep area
Equipment: 2-bay
- 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: (1) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE. CLEAN AND SANITIZE.(2) EXCESSIVE DEBRIS BUILD-UP OBSERVED INSIDE ALL SODA GUN HOLSTERS AT THE LOUNGE BAR. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: (1) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE. CLEAN AND SANITIZE.(2) EXCESSIVE DEBRIS BUILD-UP OBSERVED INSIDE ALL SODA GUN HOLSTERS AT THE LOUNGE BAR. CLEAN AND SANITIZE.
Location: 2nd bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED FOR THE HAND SINKS AT BOTH THE LOUNGE BAR AND THE RESTAURANT BAR. PROVIDE.
Location: Main bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED FOR THE HAND SINKS AT BOTH THE LOUNGE BAR AND THE RESTAURANT BAR. PROVIDE.
Location: 2nd bar
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: LEAK OBSERVED AT THE HOT WATER HANDLE OF THE DISH SPRAY SINK FAUCET. REPAIR. NOTE: PART ON ORDER PER MANAGER.
Location: Dish machine area
Equipment: Dump 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: LEAK OBSERVED AT THE HOT WATER HANDLE OF THE DISH SPRAY SINK FAUCET. REPAIR. NOTE: PART ON ORDER PER MANAGER.
Location: Cook line
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: LEAK OBSERVED AT THE HOT WATER HANDLE OF THE DISH SPRAY SINK FAUCET. REPAIR. NOTE: PART ON ORDER PER MANAGER.
Location: Main bar
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: LEAK OBSERVED AT THE HOT WATER HANDLE OF THE DISH SPRAY SINK FAUCET. REPAIR. NOTE: PART ON ORDER PER MANAGER.
Location: 2nd bar
Equipment: Hand sink
|
02/27/2013 | Recheck |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS IN THE STORAGE CLOSET OBSERVED UNRESTRAINED. SECURE TANKS TO A PERMANENT STRUCTURE WITH A CHAIN, BUNGEE CORD, ETC.
- Toxic restrictions (corrected on site)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: (1) CAN OF RAID BRAND ANT AND ROACH KILLER OBSERVED IN THE DISH AREA. THIS PRODUCT IS APPROVED FOR HOUSEHOLD USE ONLY. REMOVE PRODUCT FROM THE PREMISES.(2) MIRACLE GROW PLANT FOOD OBSERVED ON THE SIDE LEDGE OF THE ICE MACHINE. REMOVE PRODUCT FROM THE PREMISES.
Location: Dish machine area
- Toxic restrictions (corrected on site)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: (1) CAN OF RAID BRAND ANT AND ROACH KILLER OBSERVED IN THE DISH AREA. THIS PRODUCT IS APPROVED FOR HOUSEHOLD USE ONLY. REMOVE PRODUCT FROM THE PREMISES.(2) MIRACLE GROW PLANT FOOD OBSERVED ON THE SIDE LEDGE OF THE ICE MACHINE. REMOVE PRODUCT FROM THE PREMISES.
Location: Prep area
- Pests/rodents (corrected on site)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE GERMAN COCKROACH OBSERVED ON THE DISH MACHINE. TAKE CONTROL MEASURE TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Dish machine area
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHRIMP AND RAW SCALLOPS OBSERVED STORED BEHIND READY-TO-EAT FOODS ON THE COLD TOP OF THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS AT THE FRONT OF THE COLD TOP TO PREVENT CROSS-CONTAMINATION OF READY-TO-EAT FOODS WHEN REMOVING PRODUCTS FROM THE UNIT.
Location: Cook line
Equipment: Cold top
- 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: SPOONS AND SCOURING PAD OBSERVED STORED INSIDE THE HAND SINK AT THE RESTAURANT BAR. DISCONTINUE STORING ANY ITEMS INSIDE THE HAND SINK.
Location: Main bar
Equipment: Hand sink
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATE MARKING OBSERVED FOR COOKED AND READY-TO-EAT PRODUCTS INSIDE THE REACH-IN COOLERS IN THE KITCHEN (COOKED PASTAS, ARTICHOKE DIP, ETC.). CLEARLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Kitchen
Equipment: Reach in cooler
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: THERMOMETER INSIDE THE APPETIZER COOLER ON THE COOK LINE OBSERVED NOT FUNCTIONING PROPERLY. PROVIDE ACCURATE THERMOMETER.
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: PLUNGER OBSERVED ON THE SIDE LEDGE OF THE ICE MACHINE. REMOVE PLUNGER AND CLEAN AND SANITIZE LEDGE.
Location: Prep area
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: NO LABELS OBSERVED ON CONTAINERS OF FLOUR AND SUGAR AT THE EXPO LINE.
Location: Expo line
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: LARGE GAPS OBSERVED UNDER THE FRONT ENTRANCE DOORS. PROVIDE DOOR SWEEPS TO PREVENT PEST ENTRY.
Location: Dining room
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD COCKROACHES OBSERVED ON THE FLOOR BESIDE THE COOLER ON THE COOK LINE. REMOVE DEAD PESTS TO AVOID ACCUMULATION.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: DAMAGED AND STAINED CEILING TILE OBSERVED ABOVE CLEAN HOTEL PANS IN THE CORNER OF THE KITCHEN AREA. REPLACE TILE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: LID FOR CHEST FREEZER OBSERVED UNATTACHED FROM THE UNIT. REATTACH LID.
Location: Dish machine area
Equipment: Chest freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: (1) DISH SPRAY SINK OBSERVED LOOSE FROM THE WALL. RESECURE AND RESEAL.(2) TWO-COMPARTMENT SINK OBSERVED LOOSE FROM THE WALL. RESECURE AND RESEAL.
Location: Dish machine area
Equipment: Dump sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: (1) DISH SPRAY SINK OBSERVED LOOSE FROM THE WALL. RESECURE AND RESEAL.(2) TWO-COMPARTMENT SINK OBSERVED LOOSE FROM THE WALL. RESECURE AND RESEAL.
Location: Prep area
Equipment: 2-bay
- 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: (1) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE. CLEAN AND SANITIZE.(2) EXCESSIVE DEBRIS BUILD-UP OBSERVED INSIDE ALL SODA GUN HOLSTERS AT THE LOUNGE BAR. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: (1) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE. CLEAN AND SANITIZE.(2) EXCESSIVE DEBRIS BUILD-UP OBSERVED INSIDE ALL SODA GUN HOLSTERS AT THE LOUNGE BAR. CLEAN AND SANITIZE.
Location: 2nd bar
Equipment: Soda gun & holster
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED FOR THE HAND SINKS AT BOTH THE LOUNGE BAR AND THE RESTAURANT BAR. PROVIDE.
Location: Main bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED FOR THE HAND SINKS AT BOTH THE LOUNGE BAR AND THE RESTAURANT BAR. PROVIDE.
Location: 2nd bar
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: (1) LEAK OBSERVED AT THE HOT WATER HANDLE OF THE DISH SPRAY SINK FAUCET. REPAIR.(2) FAUCET AT THE HAND SINK ON THE COOK LINE OBSERVED CONTINUOUSLY RUNNING. REPAIR TO SHUT OFF COMPLETELY.(3) COLD WATER OBSERVED SHUT OFF AT THE HAND SINK IN THE RESTAURANT BAR. RESTORE/REPAIR.(4) HOT WATER OBSERVED SHUT OFF AT THE HAND SINK IN THE LOUNGE BAR. RESTORE/REPAIR.
Location: Dish machine area
Equipment: Dump sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (1) LEAK OBSERVED AT THE HOT WATER HANDLE OF THE DISH SPRAY SINK FAUCET. REPAIR.(2) FAUCET AT THE HAND SINK ON THE COOK LINE OBSERVED CONTINUOUSLY RUNNING. REPAIR TO SHUT OFF COMPLETELY.(3) COLD WATER OBSERVED SHUT OFF AT THE HAND SINK IN THE RESTAURANT BAR. RESTORE/REPAIR.(4) HOT WATER OBSERVED SHUT OFF AT THE HAND SINK IN THE LOUNGE BAR. RESTORE/REPAIR.
Location: Cook line
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: (1) LEAK OBSERVED AT THE HOT WATER HANDLE OF THE DISH SPRAY SINK FAUCET. REPAIR.(2) FAUCET AT THE HAND SINK ON THE COOK LINE OBSERVED CONTINUOUSLY RUNNING. REPAIR TO SHUT OFF COMPLETELY.(3) COLD WATER OBSERVED SHUT OFF AT THE HAND SINK IN THE RESTAURANT BAR. RESTORE/REPAIR.(4) HOT WATER OBSERVED SHUT OFF AT THE HAND SINK IN THE LOUNGE BAR. RESTORE/REPAIR.
Location: Main bar
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: (1) LEAK OBSERVED AT THE HOT WATER HANDLE OF THE DISH SPRAY SINK FAUCET. REPAIR.(2) FAUCET AT THE HAND SINK ON THE COOK LINE OBSERVED CONTINUOUSLY RUNNING. REPAIR TO SHUT OFF COMPLETELY.(3) COLD WATER OBSERVED SHUT OFF AT THE HAND SINK IN THE RESTAURANT BAR. RESTORE/REPAIR.(4) HOT WATER OBSERVED SHUT OFF AT THE HAND SINK IN THE LOUNGE BAR. RESTORE/REPAIR.
Location: 2nd bar
Equipment: Hand sink
|
02/20/2013 | Routine |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: CIGARETTE BUTT OBSERVED IN THE CABINET OF THE LOUNGE BAR. ENSURE SMOKING IS CONFINED TO OUTSIDE AREA ONLY.NOTE: ASH TRAYS FOR OUTSIDE DINING TABLES OBSERVED IN THE DISH AREA TO BE CLEANED. REMOVE ASH TRAYS FROM INSIDE THE FACILITY ONCE THEY ARE CLEANED.
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS OBSERVED IN THE STORAGE CLOSET UNRESTRAINED. SECURE TANKS TO A PERMANENT STRUCTURE BY MEANS OF A CHAIN, BUNGEE CORDS, ETC.
- 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: MANAGER OBSERVED USING A BROOM AND DUST PAN, THEN REMOVING AN INSECT TRAP FROM THE FLOOR BEHIND THE FRYER, THEN REMOVING FOOD FROM THE UPRIGHT COOLER WITHOUT FIRST WASHING HIS HANDS.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTAINERS OF COOKED PASTAS AND COOKED MASHED POTATOES OBSERVED IN THE COOLER UNITS ON THE COOK LINE AND IN THE PREP AREA WITHOUT DATES.
Location: Cook line
Equipment: Cold top
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTAINERS OF COOKED PASTAS AND COOKED MASHED POTATOES OBSERVED IN THE COOLER UNITS ON THE COOK LINE AND IN THE PREP AREA WITHOUT DATES.
Location: Prep area
Equipment: Upright cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR APPROVED HAIR RESTRAINTS.
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: METAL RAMEKIN AND PLATE OBSERVED BEING USED AS SCOOPS FOR THE BULK FLOUR AND SUGAR CONTAINERS. PROVIDE APPROVED UTENSILS WITH HANDLES TO DISPENSE PRODUCTS.
- 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: CELL PHONE OBSERVED STORED ON THE PREP TABLE AT THE EXPO LINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Expo line
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: WET MOP HEAD OBSERVED SITTING ON LEDGE OF THE MOP SINK. HANG WET MOPS AND MOP HEADS TO DRIP DRY TO PREVENT PEST HARBORAGE CONDITIONS.
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP OBSERVED STORED INVERTED AGAINST THE WALL NEXT TO THE WATER HEATER. INSTALL A MOP RACK TO PROPERLY HANG WET MOPS TO DRY BETWEEN USES.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINERS OF FLOUR AND SUGAR OBSERVED UNDER THE PREP TABLE AT THE EXPO LINE WITH NO LABELS.
Location: Expo line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT FIXTURE IN THE STORAGE CLOSET HOLDING SODA SYRUPS AND CO2 TANKS OBSERVED NOT FUNCTIONING PROPERLY. REPAIR.
Location: Dry storage
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: A GAP GREATER THAN 1/2 INCH OBSERVED UNDER THE FRONT ENTRANCE DOOR. PROVIDE DOOR SWEEP TO PREVENT PEST ENTRY.
Location: Kitchen
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: A GAP GREATER THAN 1/2 INCH OBSERVED UNDER THE FRONT ENTRANCE DOOR. PROVIDE DOOR SWEEP TO PREVENT PEST ENTRY.
Location: Dining room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OBSERVED OPEN WHILE NOT IN USE. KEEP LIDS CLOSED TO PREVENT PEST ATTRACTION.
Location: Dumpster area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: TWO BAGS OF CLEAN LINENS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE CLEAN LINENS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Outdoor 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: EXCESSIVE DUST BUILD-UP OBSERVED ON AND AROUND THE CEILING VENT ABOVE THE DISH AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Dish machine area
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: (1) COVE BASE MOLDING OBSERVED MISSING AT THE FLOOR/WALL JUNCTURE BEHIND THE WATER HEATER. INSTALL COVE MOLDING.(2) COVE BASE MOLDING OBSERVED PEELING FROM THE WALL BEHIND THE FRYER ON THE COOK LINE. REPAIR.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: (1) COVE BASE MOLDING OBSERVED MISSING AT THE FLOOR/WALL JUNCTURE BEHIND THE WATER HEATER. INSTALL COVE MOLDING.(2) COVE BASE MOLDING OBSERVED PEELING FROM THE WALL BEHIND THE FRYER ON THE COOK LINE. REPAIR.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WALL TILES OBSERVED MISSING BEHIND THE SHELVING HOLDING THE STRAINERS IN THE BACK DISH AREA. REPAIR TO A SMOOTH AND EASILY CLEANABLE CONDITION.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER MEASURED BETWEEN 80-83 DEGREES F AT THE FOLLOWING HAND SINKS AFTER RUNNING FOR MORE THAN 60 SECONDS:(1) COOK LINE HAND SINK - 83 DEGREES F(2) BOTH PUBLIC RESTROOM HAND SINKS - 82-83 DEGREES F(3) RESTAURANT BAR HAND SINK - 80 DEGREES F.HOT WATER MUST BE MAINTAINED AT A MINIMUM OF 100 DEGREES F.
Location: Cook line
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER MEASURED BETWEEN 80-83 DEGREES F AT THE FOLLOWING HAND SINKS AFTER RUNNING FOR MORE THAN 60 SECONDS:(1) COOK LINE HAND SINK - 83 DEGREES F(2) BOTH PUBLIC RESTROOM HAND SINKS - 82-83 DEGREES F(3) RESTAURANT BAR HAND SINK - 80 DEGREES F.HOT WATER MUST BE MAINTAINED AT A MINIMUM OF 100 DEGREES F.
Location: Restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER MEASURED BETWEEN 80-83 DEGREES F AT THE FOLLOWING HAND SINKS AFTER RUNNING FOR MORE THAN 60 SECONDS:(1) COOK LINE HAND SINK - 83 DEGREES F(2) BOTH PUBLIC RESTROOM HAND SINKS - 82-83 DEGREES F(3) RESTAURANT BAR HAND SINK - 80 DEGREES F.HOT WATER MUST BE MAINTAINED AT A MINIMUM OF 100 DEGREES F.
Location: Main bar
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COLD TOP COOLER DOOR GASKETS (2) ON THE COOK LINE OBSERVED SEVERELY TORN. THESE ITEMS ARE NO LONGER EASILY CLEANABLE AND NEED TO BE REPLACED.
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE MOLD OBSERVED ON THE INSIDE RIM OF THE MOP SINK. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
Location: Kitchen
Equipment: Mop sink
- 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: EXCESSIVE SLIME AND MOLD BUILD-UP OBSERVED IN THE SODA GUN HOLSTERS AT THE LOUNGE BAR. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: EXCESSIVE SLIME AND MOLD BUILD-UP OBSERVED IN THE SODA GUN HOLSTERS AT THE LOUNGE BAR. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: Main bar
Equipment: Soda gun & holster
- 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: EXCESSIVE SLIME AND MOLD BUILD-UP OBSERVED IN THE SODA GUN HOLSTERS AT THE LOUNGE BAR. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: 2nd bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE FOR THE HAND SINKS AT BOTH BARS. PROVIDE.
Location: Main bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE FOR THE HAND SINKS AT BOTH BARS. PROVIDE.
Location: 2nd bar
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: (1) LIGHT SHIELD OBSERVED MISSING FROM THE LIGHT BULB IN THE WALK-IN COOLER. PROVIDE LIGHT GLOBE OR SHATTER-RESISTANT BULB.(2) LIGHT SHIELD OBSERVED MISSING FROM THE LIGHT FIXTURE ABOVE THE EXPO LINE. PROVIDE.
Location: Walk-in cooler
- 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) LIGHT SHIELD OBSERVED MISSING FROM THE LIGHT BULB IN THE WALK-IN COOLER. PROVIDE LIGHT GLOBE OR SHATTER-RESISTANT BULB.(2) LIGHT SHIELD OBSERVED MISSING FROM THE LIGHT FIXTURE ABOVE THE EXPO LINE. PROVIDE.
Location: Expo line
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (1) COLD WATER AT THE HAND SINK NEAR THE DISH MACHINE AREA/BACK DOOR OBSERVED CONTINUOUSLY RUNNING. REPAIR FAUCET TO SHUT OFF COMPLETELY.(2) HOT WATER HANDLE OF THE RIGHT-MOST BAR SINK FAUCET IN THE LOUNGE BAR OBSERVED LEAKING. REPAIR.
Location: Dish machine area
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: (1) COLD WATER AT THE HAND SINK NEAR THE DISH MACHINE AREA/BACK DOOR OBSERVED CONTINUOUSLY RUNNING. REPAIR FAUCET TO SHUT OFF COMPLETELY.(2) HOT WATER HANDLE OF THE RIGHT-MOST BAR SINK FAUCET IN THE LOUNGE BAR OBSERVED LEAKING. REPAIR.
Location: Prep area
Equipment: 2-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: (1) COLD WATER AT THE HAND SINK NEAR THE DISH MACHINE AREA/BACK DOOR OBSERVED CONTINUOUSLY RUNNING. REPAIR FAUCET TO SHUT OFF COMPLETELY.(2) HOT WATER HANDLE OF THE RIGHT-MOST BAR SINK FAUCET IN THE LOUNGE BAR OBSERVED LEAKING. REPAIR.
Location: 2nd bar
Equipment: 4-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO QUAT SANITIZER TEST KITS AVAILABE FOR USE. PROVIDE.
Location: Kitchen
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO QUAT SANITIZER TEST KITS AVAILABE FOR USE. PROVIDE.
Location: Bar
|
09/13/2012 | Recheck |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: CIGARETTE BUTT OBSERVED IN THE CABINET OF THE LOUNGE BAR. ENSURE SMOKING IS CONFINED TO OUTSIDE AREA ONLY.NOTE: ASH TRAYS FOR OUTSIDE DINING TABLES OBSERVED IN THE DISH AREA TO BE CLEANED. REMOVE ASH TRAYS FROM INSIDE THE FACILITY ONCE THEY ARE CLEANED.
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS OBSERVED IN THE STORAGE CLOSET UNRESTRAINED. SECURE TANKS TO A PERMANENT STRUCTURE BY MEANS OF A CHAIN, BUNGEE CORDS, ETC.
- 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: MANAGER OBSERVED USING A BROOM AND DUST PAN, THEN REMOVING AN INSECT TRAP FROM THE FLOOR BEHIND THE FRYER, THEN REMOVING FOOD FROM THE UPRIGHT COOLER WITHOUT FIRST WASHING HIS HANDS.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTAINERS OF COOKED PASTAS AND COOKED MASHED POTATOES OBSERVED IN THE COOLER UNITS ON THE COOK LINE AND IN THE PREP AREA WITHOUT DATES.
Location: Cook line
Equipment: Cold top
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTAINERS OF COOKED PASTAS AND COOKED MASHED POTATOES OBSERVED IN THE COOLER UNITS ON THE COOK LINE AND IN THE PREP AREA WITHOUT DATES.
Location: Prep area
Equipment: Upright cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR APPROVED HAIR RESTRAINTS.
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: METAL RAMEKIN AND PLATE OBSERVED BEING USED AS SCOOPS FOR THE BULK FLOUR AND SUGAR CONTAINERS. PROVIDE APPROVED UTENSILS WITH HANDLES TO DISPENSE PRODUCTS.
- 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: CELL PHONE OBSERVED STORED ON THE PREP TABLE AT THE EXPO LINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Expo line
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: WET MOP HEAD OBSERVED SITTING ON LEDGE OF THE MOP SINK. HANG WET MOPS AND MOP HEADS TO DRIP DRY TO PREVENT PEST HARBORAGE CONDITIONS.
Location: Kitchen
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP OBSERVED STORED INVERTED AGAINST THE WALL NEXT TO THE WATER HEATER. INSTALL A MOP RACK TO PROPERLY HANG WET MOPS TO DRY BETWEEN USES.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINERS OF FLOUR AND SUGAR OBSERVED UNDER THE PREP TABLE AT THE EXPO LINE WITH NO LABELS.
Location: Expo line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT FIXTURE IN THE STORAGE CLOSET HOLDING SODA SYRUPS AND CO2 TANKS OBSERVED NOT FUNCTIONING PROPERLY. REPAIR.
Location: Dry storage
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: A GAP GREATER THAN 1/2 INCH OBSERVED UNDER THE FRONT ENTRANCE DOOR. PROVIDE DOOR SWEEP TO PREVENT PEST ENTRY.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: A GAP GREATER THAN 1/2 INCH OBSERVED UNDER THE FRONT ENTRANCE DOOR. PROVIDE DOOR SWEEP TO PREVENT PEST ENTRY.
Location: Dining room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OBSERVED OPEN WHILE NOT IN USE. KEEP LIDS CLOSED TO PREVENT PEST ATTRACTION.
Location: Dumpster area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: TWO BAGS OF CLEAN LINENS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE CLEAN LINENS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Outdoor 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: EXCESSIVE DUST BUILD-UP OBSERVED ON AND AROUND THE CEILING VENT ABOVE THE DISH AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Dish machine area
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: (1) COVE BASE MOLDING OBSERVED MISSING AT THE FLOOR/WALL JUNCTURE BEHIND THE WATER HEATER. INSTALL COVE MOLDING.(2) COVE BASE MOLDING OBSERVED PEELING FROM THE WALL BEHIND THE FRYER ON THE COOK LINE. REPAIR.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: (1) COVE BASE MOLDING OBSERVED MISSING AT THE FLOOR/WALL JUNCTURE BEHIND THE WATER HEATER. INSTALL COVE MOLDING.(2) COVE BASE MOLDING OBSERVED PEELING FROM THE WALL BEHIND THE FRYER ON THE COOK LINE. REPAIR.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WALL TILES OBSERVED MISSING BEHIND THE SHELVING HOLDING THE STRAINERS IN THE BACK DISH AREA. REPAIR TO A SMOOTH AND EASILY CLEANABLE CONDITION.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER MEASURED BETWEEN 80-83 DEGREES F AT THE FOLLOWING HAND SINKS AFTER RUNNING FOR MORE THAN 60 SECONDS:(1) COOK LINE HAND SINK - 83 DEGREES F(2) BOTH PUBLIC RESTROOM HAND SINKS - 82-83 DEGREES F(3) RESTAURANT BAR HAND SINK - 80 DEGREES F.HOT WATER MUST BE MAINTAINED AT A MINIMUM OF 100 DEGREES F.
Location: Cook line
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER MEASURED BETWEEN 80-83 DEGREES F AT THE FOLLOWING HAND SINKS AFTER RUNNING FOR MORE THAN 60 SECONDS:(1) COOK LINE HAND SINK - 83 DEGREES F(2) BOTH PUBLIC RESTROOM HAND SINKS - 82-83 DEGREES F(3) RESTAURANT BAR HAND SINK - 80 DEGREES F.HOT WATER MUST BE MAINTAINED AT A MINIMUM OF 100 DEGREES F.
Location: Restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER MEASURED BETWEEN 80-83 DEGREES F AT THE FOLLOWING HAND SINKS AFTER RUNNING FOR MORE THAN 60 SECONDS:(1) COOK LINE HAND SINK - 83 DEGREES F(2) BOTH PUBLIC RESTROOM HAND SINKS - 82-83 DEGREES F(3) RESTAURANT BAR HAND SINK - 80 DEGREES F.HOT WATER MUST BE MAINTAINED AT A MINIMUM OF 100 DEGREES F.
Location: Main bar
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR SEALS (2) OF THE COLD TOP COOLER ON THE COOK LINE OBSERVED SEVERELY TORN. THESE ITEMS ARE NO LONGER EASILY CLEANABLE AND NEED TO BE REPLACED.
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE MOLD OBSERVED ON THE INSIDE RIM OF THE MOP SINK. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
Location: Kitchen
Equipment: Mop sink
- 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: EXCESSIVE SLIME AND MOLD BUILD-UP OBSERVED IN THE SODA GUN HOLSTERS AT THE LOUNGE BAR. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: EXCESSIVE SLIME AND MOLD BUILD-UP OBSERVED IN THE SODA GUN HOLSTERS AT THE LOUNGE BAR. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: Main bar
Equipment: Soda gun & holster
- 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: EXCESSIVE SLIME AND MOLD BUILD-UP OBSERVED IN THE SODA GUN HOLSTERS AT THE LOUNGE BAR. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: 2nd bar
Equipment: Soda gun & holster
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE FOR THE HAND SINKS AT BOTH BARS. PROVIDE.
Location: Main bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE FOR THE HAND SINKS AT BOTH BARS. PROVIDE.
Location: 2nd bar
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: (1) LIGHT SHIELD OBSERVED MISSING FROM THE LIGHT BULB IN THE WALK-IN COOLER. PROVIDE LIGHT GLOBE OR SHATTER-RESISTANT BULB.(2) LIGHT SHIELD OBSERVED MISSING FROM THE LIGHT FIXTURE ABOVE THE EXPO LINE. PROVIDE.
Location: Walk-in cooler
- 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) LIGHT SHIELD OBSERVED MISSING FROM THE LIGHT BULB IN THE WALK-IN COOLER. PROVIDE LIGHT GLOBE OR SHATTER-RESISTANT BULB.(2) LIGHT SHIELD OBSERVED MISSING FROM THE LIGHT FIXTURE ABOVE THE EXPO LINE. PROVIDE.
Location: Expo line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (1) COLD WATER AT THE HAND SINK NEAR THE DISH MACHINE AREA/BACK DOOR OBSERVED CONTINUOUSLY RUNNING. REPAIR FAUCET TO SHUT OFF COMPLETELY.(2) HOT WATER HANDLE OF THE RIGHT-MOST BAR SINK FAUCET IN THE LOUNGE BAR OBSERVED LEAKING. REPAIR.
Location: Dish machine area
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: (1) COLD WATER AT THE HAND SINK NEAR THE DISH MACHINE AREA/BACK DOOR OBSERVED CONTINUOUSLY RUNNING. REPAIR FAUCET TO SHUT OFF COMPLETELY.(2) HOT WATER HANDLE OF THE RIGHT-MOST BAR SINK FAUCET IN THE LOUNGE BAR OBSERVED LEAKING. REPAIR.
Location: Prep area
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (1) COLD WATER AT THE HAND SINK NEAR THE DISH MACHINE AREA/BACK DOOR OBSERVED CONTINUOUSLY RUNNING. REPAIR FAUCET TO SHUT OFF COMPLETELY.(2) HOT WATER HANDLE OF THE RIGHT-MOST BAR SINK FAUCET IN THE LOUNGE BAR OBSERVED LEAKING. REPAIR.
Location: 2nd bar
Equipment: 4-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO QUAT SANITIZER TEST KITS AVAILABE FOR USE. PROVIDE.
Location: Kitchen
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO QUAT SANITIZER TEST KITS AVAILABE FOR USE. PROVIDE.
Location: Bar
|
09/06/2012 | Recheck |
- Smoking Paraphernalia
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: CIGARETTE BUTT OBSERVED IN THE CABINET OF THE LOUNGE BAR. ENSURE SMOKING IS CONFINED TO OUTSIDE AREA ONLY.NOTE: ASH TRAYS FOR OUTSIDE DINING TABLES OBSERVED IN THE DISH AREA TO BE CLEANED. REMOVE ASH TRAYS FROM INSIDE THE FACILITY ONCE THEY ARE CLEANED.
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS OBSERVED IN THE STORAGE CLOSET UNRESTRAINED. SECURE TANKS TO A PERMANENT STRUCTURE BY MEANS OF A CHAIN, BUNGEE CORDS, ETC.
- 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: MANAGER OBSERVED USING A BROOM AND DUST PAN, THEN REMOVING AN INSECT TRAP FROM THE FLOOR BEHIND THE FRYER, THEN REMOVING FOOD FROM THE UPRIGHT COOLER WITHOUT FIRST WASHING HIS HANDS.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTAINERS OF COOKED PASTAS AND COOKED MASHED POTATOES OBSERVED IN THE COOLER UNITS ON THE COOK LINE AND IN THE PREP AREA WITHOUT DATES.
Location: Cook line
Equipment: Cold top
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTAINERS OF COOKED PASTAS AND COOKED MASHED POTATOES OBSERVED IN THE COOLER UNITS ON THE COOK LINE AND IN THE PREP AREA WITHOUT DATES.
Location: Prep area
Equipment: Upright cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR APPROVED HAIR RESTRAINTS.
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: METAL RAMEKIN AND PLATE OBSERVED BEING USED AS SCOOPS FOR THE BULK FLOUR AND SUGAR CONTAINERS. PROVIDE APPROVED UTENSILS WITH HANDLES TO DISPENSE PRODUCTS.
- 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: CELL PHONE OBSERVED STORED ON THE PREP TABLE AT THE EXPO LINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Expo line
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: WET MOP HEAD OBSERVED SITTING ON LEDGE OF THE MOP SINK. HANG WET MOPS AND MOP HEADS TO DRIP DRY TO PREVENT PEST HARBORAGE CONDITIONS.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINERS OF FLOUR AND SUGAR OBSERVED UNDER THE PREP TABLE AT THE EXPO LINE WITH NO LABELS.
Location: Expo line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT FIXTURE IN THE STORAGE CLOSET HOLDING SODA SYRUPS AND CO2 TANKS OBSERVED NOT FUNCTIONING PROPERLY. REPAIR.
Location: Dry storage
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: (1) GAPS AND HOLES OBSERVED AROUND THE PLEXIGLASS ON THE BACK EXIT DOOR. SECURE/SEAL GAPS AND HOLES TO PREVENT PEST ENTRY.(2) GAPS GREATER THAN 1/2 INCH OBSERVED UNDER THE FRONT ENTRANCE DOORS. PROVIDE DOOR SWEEPS TO PREVENT PEST ENTRY.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: (1) GAPS AND HOLES OBSERVED AROUND THE PLEXIGLASS ON THE BACK EXIT DOOR. SECURE/SEAL GAPS AND HOLES TO PREVENT PEST ENTRY.(2) GAPS GREATER THAN 1/2 INCH OBSERVED UNDER THE FRONT ENTRANCE DOORS. PROVIDE DOOR SWEEPS TO PREVENT PEST ENTRY.
Location: Dining room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OBSERVED OPEN WHILE NOT IN USE. KEEP LIDS CLOSED TO PREVENT PEST ATTRACTION.
Location: Dumpster area
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: TWO BAGS OF CLEAN LINENS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE CLEAN LINENS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Outdoor 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: EXCESSIVE DUST BUILD-UP OBSERVED ON AND AROUND THE CEILING VENT ABOVE THE DISH AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Dish machine area
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: (1) COVE BASE MOLDING OBSERVED MISSING AT THE FLOOR/WALL JUNCTURE BEHIND THE WATER HEATER. INSTALL COVE MOLDING.(2) COVE BASE MOLDING OBSERVED PEELING FROM THE WALL BEHIND THE FRYER ON THE COOK LINE. REPAIR.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: (1) COVE BASE MOLDING OBSERVED MISSING AT THE FLOOR/WALL JUNCTURE BEHIND THE WATER HEATER. INSTALL COVE MOLDING.(2) COVE BASE MOLDING OBSERVED PEELING FROM THE WALL BEHIND THE FRYER ON THE COOK LINE. REPAIR.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WALL TILES OBSERVED MISSING AND HOLE OBSERVED NEAR THE FLOOR/WALL JUNCTURE BEHIND THE SHELVING HOLDING THE STRAINERS IN THE BACK DISH AREA. REPAIR TO A SMOOTH AND EASILY CLEANABLE CONDITION.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER MEASURED BETWEEN 80-83 DEGREES F AT THE FOLLOWING HAND SINKS AFTER RUNNING FOR MORE THAN 60 SECONDS:(1) COOK LINE HAND SINK - 83 DEGREES F(2) BOTH PUBLIC RESTROOM HAND SINKS - 82-83 DEGREES F(3) RESTAURANT BAR HAND SINK - 80 DEGREES F.HOT WATER MUST BE MAINTAINED AT A MINIMUM OF 100 DEGREES F.
Location: Cook line
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER MEASURED BETWEEN 80-83 DEGREES F AT THE FOLLOWING HAND SINKS AFTER RUNNING FOR MORE THAN 60 SECONDS:(1) COOK LINE HAND SINK - 83 DEGREES F(2) BOTH PUBLIC RESTROOM HAND SINKS - 82-83 DEGREES F(3) RESTAURANT BAR HAND SINK - 80 DEGREES F.HOT WATER MUST BE MAINTAINED AT A MINIMUM OF 100 DEGREES F.
Location: Restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER MEASURED BETWEEN 80-83 DEGREES F AT THE FOLLOWING HAND SINKS AFTER RUNNING FOR MORE THAN 60 SECONDS:(1) COOK LINE HAND SINK - 83 DEGREES F(2) BOTH PUBLIC RESTROOM HAND SINKS - 82-83 DEGREES F(3) RESTAURANT BAR HAND SINK - 80 DEGREES F.HOT WATER MUST BE MAINTAINED AT A MINIMUM OF 100 DEGREES F.
Location: Main bar
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR SEALS (2) OF THE COLD TOP COOLER ON THE COOK LINE OBSERVED SEVERELY TORN. THESE ITEMS ARE NO LONGER EASILY CLEANABLE AND NEED TO BE REPLACED.
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE MOLD OBSERVED ON THE INSIDE RIM OF THE MOP SINK. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
Location: Kitchen
Equipment: Mop sink
- 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: (1) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE KITCHEN. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.(2) EXCESSIVE SLIME AND MOLD BUILD-UP OBSERVED IN ALL THE SODA GUN HOLSTERS AT BOTH BARS. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: (1) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE KITCHEN. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.(2) EXCESSIVE SLIME AND MOLD BUILD-UP OBSERVED IN ALL THE SODA GUN HOLSTERS AT BOTH BARS. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: Main bar
Equipment: Soda gun & holster
- 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: (1) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE KITCHEN. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.(2) EXCESSIVE SLIME AND MOLD BUILD-UP OBSERVED IN ALL THE SODA GUN HOLSTERS AT BOTH BARS. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: 2nd bar
Equipment: Soda gun & holster
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE FOR THE HAND SINKS AT BOTH BARS. PROVIDE.
Location: Main bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE FOR THE HAND SINKS AT BOTH BARS. PROVIDE.
Location: 2nd bar
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: (1) LIGHT SHIELD OBSERVED MISSING FROM THE LIGHT BULB IN THE WALK-IN COOLER. PROVIDE LIGHT GLOBE OR SHATTER-RESISTANT BULB.(2) LIGHT SHIELD OBSERVED MISSING FROM THE LIGHT FIXTURE ABOVE THE EXPO LINE. PROVIDE.
Location: Walk-in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: (1) LIGHT SHIELD OBSERVED MISSING FROM THE LIGHT BULB IN THE WALK-IN COOLER. PROVIDE LIGHT GLOBE OR SHATTER-RESISTANT BULB.(2) LIGHT SHIELD OBSERVED MISSING FROM THE LIGHT FIXTURE ABOVE THE EXPO LINE. PROVIDE.
Location: Expo line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (1) COLD WATER AT THE HAND SINK NEAR THE DISH MACHINE AREA/BACK DOOR OBSERVED CONTINUOUSLY RUNNING. REPAIR FAUCET TO SHUT OFF COMPLETELY.(2) DRAIN PIPE OBSERVED LEAKING UNDER THE TWO-COMPARTMENT PREP SINK. REPAIR.(3) HOT WATER HANDLE OF THE RIGHT-MOST BAR SINK FAUCET IN THE LOUNGE BAR OBSERVED LEAKING. REPAIR.
Location: Dish machine area
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: (1) COLD WATER AT THE HAND SINK NEAR THE DISH MACHINE AREA/BACK DOOR OBSERVED CONTINUOUSLY RUNNING. REPAIR FAUCET TO SHUT OFF COMPLETELY.(2) DRAIN PIPE OBSERVED LEAKING UNDER THE TWO-COMPARTMENT PREP SINK. REPAIR.(3) HOT WATER HANDLE OF THE RIGHT-MOST BAR SINK FAUCET IN THE LOUNGE BAR OBSERVED LEAKING. REPAIR.
Location: Prep area
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (1) COLD WATER AT THE HAND SINK NEAR THE DISH MACHINE AREA/BACK DOOR OBSERVED CONTINUOUSLY RUNNING. REPAIR FAUCET TO SHUT OFF COMPLETELY.(2) DRAIN PIPE OBSERVED LEAKING UNDER THE TWO-COMPARTMENT PREP SINK. REPAIR.(3) HOT WATER HANDLE OF THE RIGHT-MOST BAR SINK FAUCET IN THE LOUNGE BAR OBSERVED LEAKING. REPAIR.
Location: 2nd bar
Equipment: 4-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO QUAT SANITIZER TEST KITS AVAILABE FOR USE. PROVIDE.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO QUAT SANITIZER TEST KITS AVAILABE FOR USE. PROVIDE.
Location: Bar
|
08/30/2012 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Location: Kitchen
Equipment: True cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Location: Kitchen
Equipment: Upright freezer
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Location: Kitchen
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Bar
Equipment: Soda gun & holster
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: 2nd bar
Equipment: Soda gun & holster
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: 2nd bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Location: Kitchen
Equipment: 3-bay
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02/23/2012 | Pre-Licensing Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Location: Kitchen
Equipment: True cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Location: Kitchen
Equipment: Upright freezer
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Location: Kitchen
Equipment: Reach in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Bar
Equipment: Soda gun & holster
- 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: 2nd bar
Equipment: Soda gun & holster
- 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: 2nd bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Location: Kitchen
Equipment: 3-bay
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02/16/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about MEDITERRA, 815 E WESTFIELD BLVD, Indianapolis, IN »