- 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: Container of rice and grits stored in the cold top cooler were not held at 41 degrees. Discard
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: Container of rice and grits stored in the cold top cooler were not held at 41 degrees. Discard
Equipment: Cold top
- 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: Received a copy of pest control reciept dated 9/5/14 Ongoing Please continue to keep upstair store clean.Observed several dry storage container lids with mice dropping on them. Observed a copy of pest control invoice dated 8/14/14Done 1. Remove container lid and clean and sanitize them. Done Call pest control asap.2. Keep upstrairs dry storage area clean and free of food debris.3. Keep food containers clean.
Location: Dry storage
- 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: Employee did not wash their hands before getting a pair of gloves from the container.
- 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: True freezer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink soiled. Keep hand sink clean at all times.
Location: Bar
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Bottle opener stored on the hand sink. Dont' store any thing at the hand sink. Please use the hand sink for hand washing only, no dumping, no filling a pitcher. no rinsing etc.
Location: Bar
Equipment: Hand sink
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: A plastic bag with an avocado mixture stored in it, is not labeled. Discard.
Location: Cook line
Equipment: True cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The true freezer is soiled in the interior at the bottom from animal blood . 2. Metal storage shelves are soiled with a white power substance. Please clean more frequently when contamination occurrs.
Location: Cook line
Equipment: True freezer
- 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. The true freezer is soiled in the interior at the bottom from animal blood . 2. Metal storage shelves are soiled with a white power substance. Please clean more frequently when contamination occurrs.
Location: Dry storage
Equipment: Metal shelving
|
09/10/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Container of rice and grits stored in the cold top cooler were not held at 41 degrees. Discard
Location: Cook line
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Container of rice and grits stored in the cold top cooler were not held at 41 degrees. Discard
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Observed several dry storage container lids with mice dropping on them. Observed a copy of pest control invoice dated 8/14/141. Remove container lid and clean and sanitize them. Done Call pest control asap.2. Keep upstrairs dry storage area clean and free of food debris.3. Keep food containers clean.
Location: Dry storage
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee did not wash their hands before getting a pair of gloves from the container.
- 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: True freezer
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink soiled. Keep hand sink clean at all times.
Location: Bar
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Bottle opener stored on the hand sink. Dont' store any thing at the hand sink. Please use the hand sink for hand washing only, no dumping, no filling a pitcher. no rinsing etc.
Location: Bar
Equipment: Hand sink
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: A plastic bag with an avocado mixture stored in it, is not labeled. Discard.
Location: Cook line
Equipment: True cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The true freezer is soiled in the interior at the bottom from animal blood . 2. Metal storage shelves are soiled with a white power substance. Please clean more frequently when contamination occurrs.
Location: Cook line
Equipment: True freezer
- 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. The true freezer is soiled in the interior at the bottom from animal blood . 2. Metal storage shelves are soiled with a white power substance. Please clean more frequently when contamination occurrs.
Location: Dry storage
Equipment: Metal shelving
|
09/03/2014 | Routine |
- 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 ground beef stored above whole muscle beef in the walk in cooler. Store raw ground beef below raw whole muscle non-poultry meats.
Location: Walk-in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Bags of potatoes and flour stored on the floor in the upstairs dry storage area. Store all food items at least 6 inches above the floor.
Location: Dry storage
|
03/13/2014 | Routine |
- 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: Sausage holding at 49 degrees F on the cook liine cold top cooler. Do not store potentially hazardous food items in the cooler pan closest to the stove.
Location: Cook line
Equipment: Cold top
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Hole in the wall located above the 2-bay sink. Repair hole by covering with a surface that is smooth and easily cleanable.
Location: Kitchen
|
10/29/2013 | Routine |
- 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: 07/02/13:No handwashing observed after eating cheese with gloved hands - change gloves after touching body parts- wash hands after eating
- 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: 07/02/13:Eating cheese inside kitchen with gloves on
Location: Kitchen
- 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: 07/02/13; Using handsink for paper cupUse for hand washing only
Location: Kitchen
Equipment: Hand sink
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Bar
Equipment: Reach in cooler
- 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: Wiring made to be a handle for the walk in cooler door - provide a smooth, cleanable door handle
Location: Kitchen
Equipment: 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: 07/02/13:Light guard missing
Location: Kitchen
Equipment: Walk in cooler
- 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: Provide quat test kit
Location: Kitchen
Equipment: 3-bay
|
07/03/2013 | Recheck |
- 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: 07/02/13:No handwashing observed after eating cheese with gloved hands - change gloves after touching body parts- wash hands after eating
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 07/02/13:Eating cheese inside kitchen with gloves on
Location: Kitchen
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 07/02/13; Using handsink for paper cupUse for hand washing only
Location: Kitchen
Equipment: Hand sink
- 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: Bar
Equipment: Reach in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Wiring made to be a handle for the walk in cooler door - provide a smooth, cleanable door handle
Location: Kitchen
Equipment: Walk in cooler
- Light shields (corrected on site)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 07/02/13:Light guard missing
Location: Kitchen
Equipment: Walk in cooler
- 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: Provide quat test kit
Location: Kitchen
Equipment: 3-bay
|
07/02/2013 | Recheck |
- 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: Bar
Equipment: Reach in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Wiring made to be a handle for the walk in cooler door - provide a smooth, cleanable door handle
Location: Kitchen
Equipment: Walk in cooler
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide quat test kit
Location: Kitchen
Equipment: 3-bay
|
06/26/2013 | 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: THE FOLLOWING UNITS HAVE FOOD STORED IMPROPERLY:(1) WALK-IN COOLER GROUND BEEF OVER WHOLE MEATS(2) DESERT REACH-IN COOLER RAW QUAIL EGG OVER READY TO EATPLEASE STORE GROUND MEAT UNDER WHOLE MEATS AND RAW UNNDER READY TO EAT PRODUCT.ALL RAW MEAT STORED PROPERLY.
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: THE FOLLOWING UNITS HAVE FOOD STORED IMPROPERLY:(1) WALK-IN COOLER GROUND BEEF OVER WHOLE MEATS(2) DESERT REACH-IN COOLER RAW QUAIL EGG OVER READY TO EATPLEASE STORE GROUND MEAT UNDER WHOLE MEATS AND RAW UNNDER READY TO EAT PRODUCT.ALL RAW MEAT STORED PROPERLY.
Location: Kitchen
Equipment: Reach in cooler
- 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: THERE IS PHF's WITH NO DATE MARKING IN THE WALK-IN COOLER. PLEASE DATE MARK.ALL FOOD IS PROPERLY DATE MARKED.
Location: Walk-in cooler
- Unapproved employee eating/smoking area (corrected)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: THERE IS AN EMPLOYEE DRINK STORED ON SHELVING ABOVE THE 3-BAY. PLEASE STORE DRINK BELOW 3-BAY.CHEF STATES POLICY IS ALL EMPLOYEE DRINKS ARE TO BE STORED ON LOWER SHELVING.
Location: Three bay 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: THERE ARE BULK CONTAINERS IN THE DRY STOCK ROOM WITHOUT LABELS. PLEASE LABEL ALL BULK CONTAINERS.ALL BULK CONTAINERS HAVE BEEN LABELED.
Location: Dry storage
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE 3-BAY SINK AT THE BAR HAS A DRIP AT THE FAUCET. PLEASE HAVE A PROFESSIONAL REPAIR.THE DRIP HAS BEEN REPAIRED.
Location: Bar
Equipment: 3-bay
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: THERE IS FOOD PRODUCT STORED ON THE FLOOR IN THE FOLLOWING AREAS:(1) DRY STOCK ROOM(2) WALK-IN COOLERPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.ALL FOOD IS STORED UP OFF OF THE FLOOR.
Location: Dry storage
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: THERE IS FOOD PRODUCT STORED ON THE FLOOR IN THE FOLLOWING AREAS:(1) DRY STOCK ROOM(2) WALK-IN COOLERPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.ALL FOOD IS STORED UP OFF OF THE FLOOR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE ICE BIN AT THE 3-BAY AREA IS SOILED ON THE INSIDE. PLEASE CLEAN.THE ICE MACHINE HAS BEEN CLEANED AND SANATIZED.
Location: Three bay area
Equipment: Ice bin
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ALL OF THE PAPER TOWEL DISPENSERS (MOTION ACTIVATED) DO NOT WORK CONSISTENTLY. PLEASE ADVISE WITH VENDOR, SO THAT EMPLOYEES DO NOT HAVE TO FIX DISPENSER EVERYTIME THEY WASH THEIR HANDS.THE PAPER TOWEL DISPENSERS HAVE BEEN FIXED.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ALL OF THE PAPER TOWEL DISPENSERS (MOTION ACTIVATED) DO NOT WORK CONSISTENTLY. PLEASE ADVISE WITH VENDOR, SO THAT EMPLOYEES DO NOT HAVE TO FIX DISPENSER EVERYTIME THEY WASH THEIR HANDS.THE PAPER TOWEL DISPENSERS HAVE BEEN FIXED.
Location: Kitchen
Equipment: Hand sink
- 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: THERE ARE NO SANATIZER TEST STRIPS PROVIDED. PLEASE PROVIDE TEST STRIPS TO ENSURE PROPER CONCENTRATIONS ARE BEING MET.TEST STRIPS HAVE BEEN PROVIDED.
Location: Three bay area
|
01/17/2013 | 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: THE FOLLOWING UNITS HAVE FOOD STORED IMPROPERLY:(1) WALK-IN COOLER GROUND BEEF OVER WHOLE MEATS(2) DESERT REACH-IN COOLER RAW QUAIL EGG OVER READY TO EATPLEASE STORE GROUND MEAT UNDER WHOLE MEATS AND RAW UNNDER READY TO EAT PRODUCT.
Location: Walk-in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: THE FOLLOWING UNITS HAVE FOOD STORED IMPROPERLY:(1) WALK-IN COOLER GROUND BEEF OVER WHOLE MEATS(2) DESERT REACH-IN COOLER RAW QUAIL EGG OVER READY TO EATPLEASE STORE GROUND MEAT UNDER WHOLE MEATS AND RAW UNNDER READY TO EAT PRODUCT.
Location: Kitchen
Equipment: Reach in cooler
- 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: THERE IS PHF's WITH NO DATE MARKING IN THE WALK-IN COOLER. PLEASE DATE MARK.
Location: Walk-in cooler
- Unapproved employee eating/smoking area (corrected on site)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: THERE IS AN EMPLOYEE DRINK STORED ON SHELVING ABOVE THE 3-BAY. PLEASE STORE DRINK BELOW 3-BAY.
Location: Three bay area
- 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: THERE ARE BULK CONTAINERS IN THE DRY STOCK ROOM WITHOUT LABELS. PLEASE LABEL ALL BULK CONTAINERS.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE 3-BAY SINK AT THE BAR HAS A DRIP AT THE FAUCET. PLEASE HAVE A PROFESSIONAL REPAIR.
Location: Bar
Equipment: 3-bay
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: THERE IS FOOD PRODUCT STORED ON THE FLOOR IN THE FOLLOWING AREAS:(1) DRY STOCK ROOM(2) WALK-IN COOLERPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.
Location: Dry storage
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: THERE IS FOOD PRODUCT STORED ON THE FLOOR IN THE FOLLOWING AREAS:(1) DRY STOCK ROOM(2) WALK-IN COOLERPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE ICE BIN AT THE 3-BAY AREA IS SOILED ON THE INSIDE. PLEASE CLEAN.
Location: Three bay area
Equipment: Ice bin
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ALL OF THE PAPER TOWEL DISPENSERS (MOTION ACTIVATED) DO NOT WORK CONSISTENTLY. PLEASE ADVISE WITH VENDOR, SO THAT EMPLOYEES DO NOT HAVE TO FIX DISPENSER EVERYTIME THEY WASH THEIR HANDS.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ALL OF THE PAPER TOWEL DISPENSERS (MOTION ACTIVATED) DO NOT WORK CONSISTENTLY. PLEASE ADVISE WITH VENDOR, SO THAT EMPLOYEES DO NOT HAVE TO FIX DISPENSER EVERYTIME THEY WASH THEIR HANDS.
Location: Kitchen
Equipment: Hand sink
- 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: THERE ARE NO SANATIZER TEST STRIPS PROVIDED. PLEASE PROVIDE TEST STRIPS TO ENSURE PROPER CONCENTRATIONS ARE BEING MET.
Location: Three bay area
|
01/10/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Sesame rice sitting in an ice water bath that melted and no contact with ice water. DISCARDED.
Location: Cook line
- 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: Raid for hornets. Commercial products
Location: Basement
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness""Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions"
- 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: No handwashing when changing gloves
- 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 eggs over vegetables
Location: Cook line
Equipment: Prep Top 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.
- Self service utensils (corrected)
Utensil(s) for ready to eat food(s) at self service operation not provided.
Correction: Provide suitable utensil(s) or other effective dispensing method(s).
Comments: Lemons/garnishes for drinks
Location: Wait staff 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.
Location: Kitchen
Equipment: Can opener
|
04/26/2012 | 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.
Comments: Sesame rice sitting in an ice water bath that melted and no contact with ice water. DISCARDED.
Location: Cook line
- 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: Raid for hornets. Commercial products
Location: Basement
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness""Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions"
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing when changing gloves
- 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 eggs over vegetables
Location: Cook line
Equipment: Prep Top Cooler
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Self service utensils
Utensil(s) for ready to eat food(s) at self service operation not provided.
Correction: Provide suitable utensil(s) or other effective dispensing method(s).
Comments: Lemons/garnishes for drinks
Location: Wait staff area
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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.
Location: Kitchen
Equipment: Can opener
|
04/19/2012 | Routine |
- 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: Please keep the lid of the prep top cooler shut when not in use so that the heat from all of the cook line does not raise the temperature of the food.
Location: Cook line
Equipment: Prep Top Cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
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12/06/2011 | Routine |
Restaurant representatives - add corrected or new information about MERIDIAN, 5694 N MERIDIAN ST, Indianapolis, IN »