- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: REUSED SOUR CREAM AND BUTTER CONTAINERS THROUGHOUT. PLEASE PURCHASE FOOD GRADE CONTAINERS TO STORE FOOD.10/22/14CONTAINERS HAVE NOT BEEN ORDERED BUT THERE HAS BEEN APPROVAL TO DO SO.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: KITCHEN AND MEN'S GRILL BAR: WET TOWELS ON COUNTER. PLEASE STORE TOWELS IN SANITIZER WHEN NOT IN USE.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: KITCHEN AND MEN'S GRILL BAR: WET TOWELS ON COUNTER. PLEASE STORE TOWELS IN SANITIZER WHEN NOT IN USE.
Location: Bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: A LA CARTE : NO THERMOMETER IN COLD TOP COOLER.KITCHEN: NO THERMOMETER IN COOLER DRAWERS
Location: Cook line
Equipment: Prep Top Cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: A LA CARTE : NO THERMOMETER IN COLD TOP COOLER.KITCHEN: NO THERMOMETER IN COOLER DRAWERS
Location: Cook line
Equipment: Cooler drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: MEN'S GRILL: COCA COLA COOLER HAS A LOOSE GASKET. PLEASE REPAIR OR REPLACE.10/22/14GASKET NOT REPLACED BECAUSE COOLER IS BEING REPLACED.
Location: Bar
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: BOGEY'S BAR: CONDENSATION IN BOTTOM OF COOLER THAT IS UNDER COUNTER. PLEASE REPAIR.KITCHEN: CONDENSATION IN BOTTOM OF COOLER. PLEASE HAVE REPAIRED.
Location: Bar
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: BOGEY'S BAR: CONDENSATION IN BOTTOM OF COOLER THAT IS UNDER COUNTER. PLEASE REPAIR.KITCHEN: CONDENSATION IN BOTTOM OF COOLER. PLEASE HAVE REPAIRED.
Location: Cook line
Equipment: Cold top
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: BEVERAGE ROOM: ICED TEA MAKER WITH PREPARED TEA INSIDE HAS NO LID. PLEASE COVER TEA TO AVOID CONTAMINATION.10/22/14NO ICED TEA AVAILABLE AT THE TIME. PLEASE COVER CONTAINER WITH A LID OR PLASIC WRAP TO AVOID CONTAMINATION.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTH BARS HAVE HEAVILY SOILED DUMP SINKS. BOGEY'S BAR HAS MOLD INSIDE. PLEASE CLEAN AND SANITIZE.2. SMALL COCA COLA COOLER IN MEN'S BAR IS HEAVILY SOILED. THERE IS BLACK MOLD INSIDE ON THE SHELVES AND ALL AROUND THE LIGHT BULB INSIDE THE COOLER. PLEASE CLEAN AND SANITIZE OR REPLACE COOLER.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTH BARS HAVE HEAVILY SOILED DUMP SINKS. BOGEY'S BAR HAS MOLD INSIDE. PLEASE CLEAN AND SANITIZE.2. SMALL COCA COLA COOLER IN MEN'S BAR IS HEAVILY SOILED. THERE IS BLACK MOLD INSIDE ON THE SHELVES AND ALL AROUND THE LIGHT BULB INSIDE THE COOLER. PLEASE CLEAN AND SANITIZE OR REPLACE COOLER.
Location: Bar
|
10/22/2014 | Recheck |
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: REUSED SOUR CREAM AND BUTTER CONTAINERS THROUGHOUT. PLEASE PURCHASE FOOD GRADE CONTAINERS TO STORE FOOD.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: KITCHEN AND MEN'S GRILL BAR: WET TOWELS ON COUNTER. PLEASE STORE TOWELS IN SANITIZER WHEN NOT IN USE.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: KITCHEN AND MEN'S GRILL BAR: WET TOWELS ON COUNTER. PLEASE STORE TOWELS IN SANITIZER WHEN NOT IN USE.
Location: Bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: A LA CARTE : NO THERMOMETER IN COLD TOP COOLER.KITCHEN: NO THERMOMETER IN COOLER DRAWERS
Location: Cook line
Equipment: Prep Top Cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: A LA CARTE : NO THERMOMETER IN COLD TOP COOLER.KITCHEN: NO THERMOMETER IN COOLER DRAWERS
Location: Cook line
Equipment: Cooler drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: MEN'S GRILL: COCA COLA COOLER HAS A LOOSE GASKET. PLEASE REPAIR OR REPLACE.
Location: Bar
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: BOGEY'S BAR: CONDENSATION IN BOTTOM OF COOLER THAT IS UNDER COUNTER. PLEASE REPAIR.KITCHEN: CONDENSATION IN BOTTOM OF COOLER. PLEASE HAVE REPAIRED.
Location: Bar
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: BOGEY'S BAR: CONDENSATION IN BOTTOM OF COOLER THAT IS UNDER COUNTER. PLEASE REPAIR.KITCHEN: CONDENSATION IN BOTTOM OF COOLER. PLEASE HAVE REPAIRED.
Location: Cook line
Equipment: Cold top
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: BEVERAGE ROOM: ICED TEA MAKER WITH PREPARED TEA INSIDE HAS NO LID. PLEASE COVER TEA TO AVOID CONTAMINATION.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTH BARS HAVE HEAVILY SOILED DUMP SINKS. BOGEY'S BAR HAS MOLD INSIDE. PLEASE CLEAN AND SANITIZE.2. SMALL COCA COLA COOLER IN MEN'S BAR IS HEAVILY SOILED. THERE IS BLACK MOLD INSIDE ON THE SHELVES AND ALL AROUND THE LIGHT BULB INSIDE THE COOLER. PLEASE CLEAN AND SANITIZE OR REPLACE COOLER.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTH BARS HAVE HEAVILY SOILED DUMP SINKS. BOGEY'S BAR HAS MOLD INSIDE. PLEASE CLEAN AND SANITIZE.2. SMALL COCA COLA COOLER IN MEN'S BAR IS HEAVILY SOILED. THERE IS BLACK MOLD INSIDE ON THE SHELVES AND ALL AROUND THE LIGHT BULB INSIDE THE COOLER. PLEASE CLEAN AND SANITIZE OR REPLACE COOLER.
Location: Bar
|
10/10/2014 | Routine |
- 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: Discontinue storing butane fuel cartridges next to ice cream toppings.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Discontinue using cloth towels to drain bacon and onion strings.
- 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: Provide scoops with a handle for the bulk containers of rice and breadcrumbs.
- 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: Meat being thawed in standing water.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Rreplace the cracked plastic lids on the sandwich toppings prep cooler.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the guard on the fan above the ice cream freezer.
|
05/28/2014 | Recheck |
- 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: Discontinue storing butane fuel cartridges next to ice cream toppings.
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Discontinue using cloth towels to drain bacon and onion strings.
- 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: Provide scoops with a handle for the bulk containers of rice and breadcrumbs.
- 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: Meat being thawed in standing water.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Rreplace the cracked plastic lids on the sandwich toppings prep cooler.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the guard on the fan above the ice cream freezer.
|
05/27/2014 | Recheck |
- 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: Discontinue storing butane fuel cartridges next to ice cream toppings.
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Discontinue using cloth towels to drain bacon and onion strings.
- 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: Provide scoops with a handle for the bulk containers of rice and breadcrumbs.
- 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: Meat being thawed in standing water.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Rreplace the cracked plastic lids on the sandwich toppings prep cooler.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the guard on the fan above the ice cream freezer.
|
05/20/2014 | Routine |
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Tiles are missing from the walls behind both the kitchen mop sink and the basement mop sink. Replace tiles or cover the wall with a material that is smooth and easily cleanable.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Tiles are missing from the walls behind both the kitchen mop sink and the basement mop sink. Replace tiles or cover the wall with a material that is smooth and easily cleanable.
Location: Basement
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Dump sink and drain boards are not sealed to the wall by the dishmachine. Reseal sink and drain boards to the wall.
Location: Dish machine area
Equipment: Dump sink
|
12/12/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Peppers and sausage being held at 105 degrees F in the upright warmer box. Heat all prepared food to at least 135 degrees F before storing in the warmer box.
Location: Prep area
Equipment: -
- 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) Shrimp being held at 70 degrees F in the 2 glass door hussman cooler. Cooler door observed open, make sure employees keep both cooler doors closed. 2) Pasta salad being held at 56 degrees F in the 2 door hussman cooler. Adjust thermostat or have cooler serviced to ensure food is held at 41 degrees F. 3) Blue cheese dressing being held at 57 degrees F in ice buckets on the prep table. Refill/replace ice regularly to maintain proper temperatures.4) Mushrooms and grilled onions being held at 58 degrees F the sandwich cold top cooler. Adjust thermostat or have cooler serviced to ensure food is held at 41 degrees F. 5) Salmon being held at 47 degrees F in the cook line cooler drawers. Use a probe thermometer and adjust the cooler thermostat accordingly to keep food at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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) Shrimp being held at 70 degrees F in the 2 glass door hussman cooler. Cooler door observed open, make sure employees keep both cooler doors closed. 2) Pasta salad being held at 56 degrees F in the 2 door hussman cooler. Adjust thermostat or have cooler serviced to ensure food is held at 41 degrees F. 3) Blue cheese dressing being held at 57 degrees F in ice buckets on the prep table. Refill/replace ice regularly to maintain proper temperatures.4) Mushrooms and grilled onions being held at 58 degrees F the sandwich cold top cooler. Adjust thermostat or have cooler serviced to ensure food is held at 41 degrees F. 5) Salmon being held at 47 degrees F in the cook line cooler drawers. Use a probe thermometer and adjust the cooler thermostat accordingly to keep food at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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) Shrimp being held at 70 degrees F in the 2 glass door hussman cooler. Cooler door observed open, make sure employees keep both cooler doors closed. 2) Pasta salad being held at 56 degrees F in the 2 door hussman cooler. Adjust thermostat or have cooler serviced to ensure food is held at 41 degrees F. 3) Blue cheese dressing being held at 57 degrees F in ice buckets on the prep table. Refill/replace ice regularly to maintain proper temperatures.4) Mushrooms and grilled onions being held at 58 degrees F the sandwich cold top cooler. Adjust thermostat or have cooler serviced to ensure food is held at 41 degrees F. 5) Salmon being held at 47 degrees F in the cook line cooler drawers. Use a probe thermometer and adjust the cooler thermostat accordingly to keep food at 41 degrees F.
Location: Kitchen
Equipment: Prep table
- 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) Shrimp being held at 70 degrees F in the 2 glass door hussman cooler. Cooler door observed open, make sure employees keep both cooler doors closed. 2) Pasta salad being held at 56 degrees F in the 2 door hussman cooler. Adjust thermostat or have cooler serviced to ensure food is held at 41 degrees F. 3) Blue cheese dressing being held at 57 degrees F in ice buckets on the prep table. Refill/replace ice regularly to maintain proper temperatures.4) Mushrooms and grilled onions being held at 58 degrees F the sandwich cold top cooler. Adjust thermostat or have cooler serviced to ensure food is held at 41 degrees F. 5) Salmon being held at 47 degrees F in the cook line cooler drawers. Use a probe thermometer and adjust the cooler thermostat accordingly to keep food at 41 degrees F.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Shrimp being held at 70 degrees F in the 2 glass door hussman cooler. Cooler door observed open, make sure employees keep both cooler doors closed. 2) Pasta salad being held at 56 degrees F in the 2 door hussman cooler. Adjust thermostat or have cooler serviced to ensure food is held at 41 degrees F. 3) Blue cheese dressing being held at 57 degrees F in ice buckets on the prep table. Refill/replace ice regularly to maintain proper temperatures.4) Mushrooms and grilled onions being held at 58 degrees F the sandwich cold top cooler. Adjust thermostat or have cooler serviced to ensure food is held at 41 degrees F. 5) Salmon being held at 47 degrees F in the cook line cooler drawers. Use a probe thermometer and adjust the cooler thermostat accordingly to keep food at 41 degrees F.
Location: Cook line
Equipment: Cooler drawers
- 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 observed eating spaghetti on the prep table.
Location: Prep area
Equipment: Prep table
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: Open single service mustard can being used for long term sotrage. Do not use single use cans for long term storage. Store food in an approved reusable container.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The door gasket is deteriorated on the 2 door Hussman reach in cooler. Replace/repair cooler door gasket to good working order.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: Condensate leak observed in the top of the prep area 2 door reach in cooler. Repair cooler to prevent moisture/condensation from contaminating food.
Location: Prep area
Equipment: Reach in cooler (2 door)
- 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: Boxes of food items stored on the floor in the walk in freezer in the basement. Store all food at least 6 inches above the floor.
Location: Walk-in freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the bakery area hand sink.
Location: Bakery area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leaks observed at the base of both faucets on the prep area 2-bay sink. Repair/replace faucets to good working condition.
Location: Prep area
Equipment: 2-bay
|
07/24/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Peppers and sausage being held at 105 degrees F in the upright warmer box. Heat all prepared food to at least 135 degrees F before storing in the warmer box.
Location: Prep area
Equipment: -
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Shrimp being held at 70 degrees F in the 2 glass door hussman cooler. Cooler door observed open, make sure employees keep both cooler doors closed. 2) Pasta salad being held at 56 degrees F in the 2 door hussman cooler. Adjust thermostat or have cooler serviced to ensure food is held at 41 degrees F. 3) Blue cheese dressing being held at 57 degrees F in ice buckets on the prep table. Refill/replace ice regularly to maintain proper temperatures.4) Mushrooms and grilled onions being held at 58 degrees F the sandwich cold top cooler. Adjust thermostat or have cooler serviced to ensure food is held at 41 degrees F. 5) Salmon being held at 47 degrees F in the cook line cooler drawers. Use a probe thermometer and adjust the cooler thermostat accordingly to keep food at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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) Shrimp being held at 70 degrees F in the 2 glass door hussman cooler. Cooler door observed open, make sure employees keep both cooler doors closed. 2) Pasta salad being held at 56 degrees F in the 2 door hussman cooler. Adjust thermostat or have cooler serviced to ensure food is held at 41 degrees F. 3) Blue cheese dressing being held at 57 degrees F in ice buckets on the prep table. Refill/replace ice regularly to maintain proper temperatures.4) Mushrooms and grilled onions being held at 58 degrees F the sandwich cold top cooler. Adjust thermostat or have cooler serviced to ensure food is held at 41 degrees F. 5) Salmon being held at 47 degrees F in the cook line cooler drawers. Use a probe thermometer and adjust the cooler thermostat accordingly to keep food at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Shrimp being held at 70 degrees F in the 2 glass door hussman cooler. Cooler door observed open, make sure employees keep both cooler doors closed. 2) Pasta salad being held at 56 degrees F in the 2 door hussman cooler. Adjust thermostat or have cooler serviced to ensure food is held at 41 degrees F. 3) Blue cheese dressing being held at 57 degrees F in ice buckets on the prep table. Refill/replace ice regularly to maintain proper temperatures.4) Mushrooms and grilled onions being held at 58 degrees F the sandwich cold top cooler. Adjust thermostat or have cooler serviced to ensure food is held at 41 degrees F. 5) Salmon being held at 47 degrees F in the cook line cooler drawers. Use a probe thermometer and adjust the cooler thermostat accordingly to keep food at 41 degrees F.
Location: Kitchen
Equipment: Prep table
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Shrimp being held at 70 degrees F in the 2 glass door hussman cooler. Cooler door observed open, make sure employees keep both cooler doors closed. 2) Pasta salad being held at 56 degrees F in the 2 door hussman cooler. Adjust thermostat or have cooler serviced to ensure food is held at 41 degrees F. 3) Blue cheese dressing being held at 57 degrees F in ice buckets on the prep table. Refill/replace ice regularly to maintain proper temperatures.4) Mushrooms and grilled onions being held at 58 degrees F the sandwich cold top cooler. Adjust thermostat or have cooler serviced to ensure food is held at 41 degrees F. 5) Salmon being held at 47 degrees F in the cook line cooler drawers. Use a probe thermometer and adjust the cooler thermostat accordingly to keep food at 41 degrees F.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Shrimp being held at 70 degrees F in the 2 glass door hussman cooler. Cooler door observed open, make sure employees keep both cooler doors closed. 2) Pasta salad being held at 56 degrees F in the 2 door hussman cooler. Adjust thermostat or have cooler serviced to ensure food is held at 41 degrees F. 3) Blue cheese dressing being held at 57 degrees F in ice buckets on the prep table. Refill/replace ice regularly to maintain proper temperatures.4) Mushrooms and grilled onions being held at 58 degrees F the sandwich cold top cooler. Adjust thermostat or have cooler serviced to ensure food is held at 41 degrees F. 5) Salmon being held at 47 degrees F in the cook line cooler drawers. Use a probe thermometer and adjust the cooler thermostat accordingly to keep food at 41 degrees F.
Location: Cook line
Equipment: Cooler drawers
- 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 observed eating spaghetti on the prep table.
Location: Prep area
Equipment: Prep table
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: Open single service mustard can being used for long term sotrage. Do not use single use cans for long term storage. Store food in an approved reusable container.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The door gasket is deteriorated on the 2 door Hussman reach in cooler. Replace/repair cooler door gasket to good working order.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: Condensate leak observed in the top of the prep area 2 door reach in cooler. Repair cooler to prevent moisture/condensation from contaminating food.
Location: Prep area
Equipment: Reach in cooler (2 door)
- 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: Boxes of food items stored on the floor in the walk in freezer in the basement. Store all food at least 6 inches above the floor.
Location: Walk-in freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the bakery area hand sink.
Location: Bakery area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leaks observed at the base of both faucets on the prep area 2-bay sink. Repair/replace faucets to good working condition.
Location: Prep area
Equipment: 2-bay
|
07/17/2013 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE OF DEGREASER OBSERVED IN THE DISH AREA WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Dish machine 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: SEVERAL FRUIT FLIES STILL OBSERVED ON THE CEILING IN THE DISH MACHINE AREA. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT. KEEP AREAS CLEAN AND DRY, PARTICULARLY AROUND THE FLOOR DRAIN IN FRONT OF THE DISH MACHINE.
Location: Dish machine area
- 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 MOPS (3) OBSERVED STORED INSIDE THE MOP BUCKETS IN THE MAIN KITCHEN AND IN THE BASEMENT PASTRY KITCHEN. HANG WET MOPS TO DRIP DRY BETWEEN USES.
Location: Main 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 MOPS (3) OBSERVED STORED INSIDE THE MOP BUCKETS IN THE MAIN KITCHEN AND IN THE BASEMENT PASTRY KITCHEN. HANG WET MOPS TO DRIP DRY BETWEEN USES.
Location: Basement
- 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: EXCESSIVE DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNITS INSIDE BOTH WALK-IN COOLERS IN THE MAIN KITCHEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.
Location: Walk-in cooler
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: FOOD PRODUCTS INSIDE THE WALK-IN FREEZER IN THE MAIN KITCHEN MEASURED 40 DEGREES F DUE TO THE UNIT BEING TURNED OFF. FROZEN FOODS MUST BE MAINTAINED FROZEN AND STORED AT 0 DEGREES F.
Location: Main kitchen
Equipment: Walk in freezer
- 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: CLOTH TOWELS OBSERVED LINING THE SHELVING AND DRAWERS OF THE REACH-IN COOLER UNITS IN THE PREP AREA. REMOVE TOWELS.
Location: Prep area
- 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: MOLD BUILD-UP OBSERVED ON THE INTERIOR CHUTES AND METAL PANELS OF THE FOLLOWING ICE MACHINES:(1) MAIN KITCHEN(2) BASEMENT AREA(3) BOGEY'S BAR.CLEAN AND SANITIZE.
Location: Main 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: MOLD BUILD-UP OBSERVED ON THE INTERIOR CHUTES AND METAL PANELS OF THE FOLLOWING ICE MACHINES:(1) MAIN KITCHEN(2) BASEMENT AREA(3) BOGEY'S BAR.CLEAN AND SANITIZE.
Location: Basement
- 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: MOLD BUILD-UP OBSERVED ON THE INTERIOR CHUTES AND METAL PANELS OF THE FOLLOWING ICE MACHINES:(1) MAIN KITCHEN(2) BASEMENT AREA(3) BOGEY'S BAR.CLEAN AND SANITIZE.
Location: Bar
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO HAND SOAP OBSERVED FOR THE HAND SINK AT BOGEY'S BAR. PROVIDE.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED AT THE FOLLOWING HAND SINKS:(1) PASTRY KITCHEN(2) BOGEY'S BAR(3) MEN'S GRILL BAR.PROVIDE.
Location: Basement
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED AT THE FOLLOWING HAND SINKS:(1) PASTRY KITCHEN(2) BOGEY'S BAR(3) MEN'S GRILL BAR.PROVIDE.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED AT THE FOLLOWING HAND SINKS:(1) PASTRY KITCHEN(2) BOGEY'S BAR(3) MEN'S GRILL BAR.PROVIDE.
Location: 2nd bar
|
01/23/2013 | Recheck |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE OF DEGREASER OBSERVED IN THE DISH AREA WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Dish machine area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL FRUIT FLIES STILL OBSERVED ON THE CEILING IN THE DISH MACHINE AREA. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT. KEEP AREAS CLEAN AND DRY, PARTICULARLY AROUND THE FLOOR DRAIN IN FRONT OF THE DISH MACHINE.
Location: Dish machine area
- 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 MOPS (3) OBSERVED STORED INSIDE THE MOP BUCKETS IN THE MAIN KITCHEN AND IN THE BASEMENT PASTRY KITCHEN. HANG WET MOPS TO DRIP DRY BETWEEN USES.
Location: Main 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 MOPS (3) OBSERVED STORED INSIDE THE MOP BUCKETS IN THE MAIN KITCHEN AND IN THE BASEMENT PASTRY KITCHEN. HANG WET MOPS TO DRIP DRY BETWEEN USES.
Location: Basement
- 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: EXCESSIVE DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNITS INSIDE BOTH WALK-IN COOLERS IN THE MAIN KITCHEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.
Location: Walk-in cooler
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: FOOD PRODUCTS INSIDE THE WALK-IN FREEZER IN THE MAIN KITCHEN MEASURED 40 DEGREES F DUE TO THE UNIT BEING TURNED OFF. FROZEN FOODS MUST BE MAINTAINED FROZEN AND STORED AT 0 DEGREES F.
Location: Main kitchen
Equipment: Walk in freezer
- 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: CLOTH TOWELS OBSERVED LINING THE SHELVING AND DRAWERS OF THE REACH-IN COOLER UNITS IN THE PREP AREA. REMOVE TOWELS.
Location: Prep area
- 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: MOLD BUILD-UP OBSERVED ON THE INTERIOR CHUTES AND METAL PANELS OF THE FOLLOWING ICE MACHINES:(1) MAIN KITCHEN(2) BASEMENT AREA(3) BOGEY'S BAR.CLEAN AND SANITIZE.
Location: Main 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: MOLD BUILD-UP OBSERVED ON THE INTERIOR CHUTES AND METAL PANELS OF THE FOLLOWING ICE MACHINES:(1) MAIN KITCHEN(2) BASEMENT AREA(3) BOGEY'S BAR.CLEAN AND SANITIZE.
Location: Basement
- 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: MOLD BUILD-UP OBSERVED ON THE INTERIOR CHUTES AND METAL PANELS OF THE FOLLOWING ICE MACHINES:(1) MAIN KITCHEN(2) BASEMENT AREA(3) BOGEY'S BAR.CLEAN AND SANITIZE.
Location: Bar
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO HAND SOAP OBSERVED FOR THE HAND SINK AT BOGEY'S BAR. PROVIDE.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED AT THE FOLLOWING HAND SINKS:(1) PASTRY KITCHEN(2) BOGEY'S BAR(3) MEN'S GRILL BAR.PROVIDE.
Location: Basement
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED AT THE FOLLOWING HAND SINKS:(1) PASTRY KITCHEN(2) BOGEY'S BAR(3) MEN'S GRILL BAR.PROVIDE.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED AT THE FOLLOWING HAND SINKS:(1) PASTRY KITCHEN(2) BOGEY'S BAR(3) MEN'S GRILL BAR.PROVIDE.
Location: 2nd bar
|
01/16/2013 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE OF DEGREASER OBSERVED IN THE DISH AREA WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Dish machine area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL FRUIT FLIES OBSERVED ON THE CEILING, WALL, AND INSIDE THE FLOOR DRAIN IN THE DISH MACHINE AREA. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Dish machine area
- 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 MOPS (3) OBSERVED STORED INSIDE THE MOP BUCKETS IN THE MAIN KITCHEN AND IN THE BASEMENT PASTRY KITCHEN. HANG WET MOPS TO DRIP DRY BETWEEN USES.
Location: Main 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 MOPS (3) OBSERVED STORED INSIDE THE MOP BUCKETS IN THE MAIN KITCHEN AND IN THE BASEMENT PASTRY KITCHEN. HANG WET MOPS TO DRIP DRY BETWEEN USES.
Location: Basement
- 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: EXCESSIVE DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNITS INSIDE BOTH WALK-IN COOLERS IN THE MAIN KITCHEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.
Location: Walk-in cooler
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: FOOD PRODUCTS INSIDE THE WALK-IN FREEZER IN THE MAIN KITCHEN MEASURED 40 DEGREES F DUE TO THE UNIT BEING TURNED OFF. FROZEN FOODS MUST BE MAINTAINED FROZEN AND STORED AT 0 DEGREES F.
Location: Main kitchen
Equipment: Walk in freezer
- 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: CLOTH TOWELS OBSERVED LINING THE SHELVING AND DRAWERS OF THE REACH-IN COOLER UNITS IN THE PREP AREA. REMOVE TOWELS.
Location: Prep area
- 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: MOLD BUILD-UP OBSERVED ON THE INTERIOR CHUTES AND METAL PANELS OF THE FOLLOWING ICE MACHINES:(1) MAIN KITCHEN(2) BASEMENT AREA(3) BOGEY'S BAR.CLEAN AND SANITIZE.
Location: Main 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: MOLD BUILD-UP OBSERVED ON THE INTERIOR CHUTES AND METAL PANELS OF THE FOLLOWING ICE MACHINES:(1) MAIN KITCHEN(2) BASEMENT AREA(3) BOGEY'S BAR.CLEAN AND SANITIZE.
Location: Basement
- 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: MOLD BUILD-UP OBSERVED ON THE INTERIOR CHUTES AND METAL PANELS OF THE FOLLOWING ICE MACHINES:(1) MAIN KITCHEN(2) BASEMENT AREA(3) BOGEY'S BAR.CLEAN AND SANITIZE.
Location: Bar
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO HAND SOAP OBSERVED FOR THE HAND SINK AT BOGEY'S BAR. PROVIDE.
Location: Bar
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED AT THE FOLLOWING HAND SINKS:(1) PASTRY KITCHEN(2) BOGEY'S BAR(3) MEN'S GRILL BAR.PROVIDE.
Location: Basement
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED AT THE FOLLOWING HAND SINKS:(1) PASTRY KITCHEN(2) BOGEY'S BAR(3) MEN'S GRILL BAR.PROVIDE.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED AT THE FOLLOWING HAND SINKS:(1) PASTRY KITCHEN(2) BOGEY'S BAR(3) MEN'S GRILL BAR.PROVIDE.
Location: 2nd bar
|
01/09/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. DO NOT HOLD POTENTIALLY HAZARDOUS FOOD ON/IN COOLERS UNTIL 41 AND BELOW CAN BE MAINTAINED.
Location: Cook line
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. DO NOT HOLD POTENTIALLY HAZARDOUS FOOD ON/IN COOLERS UNTIL 41 AND BELOW CAN BE MAINTAINED.
Location: Cook line
Equipment: Prep Top Cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: ----------------- Coolers ----------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Cook line
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Cook line
Equipment: Prep Top Cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. REMOVE MOLDED CAULKING AND RE-SEAL.
Location: Dish machine area
|
08/14/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. DO NOT HOLD POTENTIALLY HAZARDOUS FOOD ON/IN COOLERS UNTIL 41 AND BELOW CAN BE MAINTAINED.
Location: Cook line
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. DO NOT HOLD POTENTIALLY HAZARDOUS FOOD ON/IN COOLERS UNTIL 41 AND BELOW CAN BE MAINTAINED.
Location: Cook line
Equipment: Prep Top Cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: ----------------- Coolers ----------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Cook line
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Cook line
Equipment: Prep Top Cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. REMOVE MOLDED CAULKING AND RE-SEAL.
Location: Dish machine area
|
08/10/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. DO NOT HOLD POTENTIALLY HAZARDOUS FOOD ON/IN COOLERS UNTIL 41 AND BELOW CAN BE MAINTAINED.
Location: Cook line
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. DO NOT HOLD POTENTIALLY HAZARDOUS FOOD ON/IN COOLERS UNTIL 41 AND BELOW CAN BE MAINTAINED.
Location: Cook line
Equipment: Prep Top Cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: ----------------- Coolers ----------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Cook line
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Cook line
Equipment: Prep Top Cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. REMOVE MOLDED CAULKING AND RE-SEAL.
Location: Dish machine area
|
08/03/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. DO NOT HOLD POTENTIALLY HAZARDOUS FOOD ON/IN COOLERS UNTIL 41 AND BELOW CAN BE MAINTAINED.
Location: Cook line
Equipment: Prep Top Cooler
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. DO NOT HOLD POTENTIALLY HAZARDOUS FOOD ON/IN COOLERS UNTIL 41 AND BELOW CAN BE MAINTAINED.
Location: Cook line
Equipment: Prep Top Cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: ----------------- Coolers ----------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Cook line
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Cook line
Equipment: Prep Top Cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. REMOVE MOLDED CAULKING AND RE-SEAL.
Location: Dish machine area
|
07/17/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. DO NOT HOLD POTENTIALLY HAZARDOUS FOOD ON/IN COOLERS UNTIL 41 AND BELOW CAN BE MAINTAINED.
Location: Cook line
Equipment: Prep Top Cooler
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. DO NOT HOLD POTENTIALLY HAZARDOUS FOOD ON/IN COOLERS UNTIL 41 AND BELOW CAN BE MAINTAINED.
Location: Cook line
Equipment: Prep Top Cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: ----------------- Coolers ----------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Cook line
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Cook line
Equipment: Prep Top Cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. REMOVE MOLDED CAULKING AND RE-SEAL.
Location: Dish machine area
|
06/27/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. DOOR WAS OPEN TO UNIT. MONITOR COOLER FOR TEMPERATURE CONTROL.
Location: Cook line
Equipment: Prep Top Cooler
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. DOOR WAS OPEN TO UNIT. MONITOR COOLER FOR TEMPERATURE CONTROL.
Location: Cook line
Equipment: Prep Top Cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: ----------------- Coolers ----------------
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. REMOVE MOLDED CAULKING AND RE-SEAL.
Location: Dish machine area
|
06/19/2012 | Routine |
- 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: A few large bowls need to be inverted... on metal storage shelving
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light bulb burned out in the walk in freezer.
Location: Walk-in freezer
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Wall tile repair by mop sink near dish machine area of kitchen.
Location: Dish machine area
|
03/14/2012 | Routine |
Restaurant representatives - add corrected or new information about MERIDIAN HILLS, 7099 SPRING MILL RD, Indianapolis, IN »