- 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: BAGS OF COOKED MEAT, CHEESE, BEANS, ETC.. STORED INSIDE WALK IN COOLER WITHOUT DATE MARKS.ENSURE FOOD IS PROPERLY DATE MARKED WITH A SEVEN DAY EXPIRATION DATE IF NOT USED WITHIN 24 HOURS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: OWNER'S CHILDREN'S MEALS STORED INSIDE REACH REFRIGERATOR IN WAIT STAFF AREA.STORE EMPLOYEE FOOD IN A MARKED CONTAINER, BOX, BAG, ETC.... ON LOWEST SHELF INSIDE AN ALTERNATE COOLER TO PREVENT CONTAMINATION. CLEAN AND SANITIZE ALL SHELVING INSIDE WAIT STAFF REFRIGERATOR.
Location: Kitchen
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: CLEAN AND SANITIZED LADELS SOILED WITH FOOD DEBRIS LOCATED ON SHELF NEAR THREE COMPARTMENT SINK.ENSURE LADELS HAVE BEEN THOROUGHLY WASHED BEFORE STORAGE.
Location: Kitchen (back)
- 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: PAPER TOWEL ROLL STORED ON TOP OF COLD TOP COOLER LOCATED ON COOK LINE. STORE PAPER TOWEL INSIDE ROOL TO PREVENT CONTAMINATION FROM WET HANDS AND DRIPS ONTO COLD TOP COOLER LID.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FLOOR TILES DAMAGED AT THE BOTTOM OF BACK DOOR EXIT. WATER POOLING IN CREVICES.SEAL ALL GAPS. REPLACE DAMAGED TILES IF NECESSARY.RECHECK: NOT CORRECTED. A WORK ORDER IS IN PROGRESS TO HAVE TILES REPAIRED.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1, WATER POOLING AT THE BOTTOM OF COLD TOP COOLER ON COOK LINE AND REACH IN COOLER LOCATED IN THE BAR.CLEAR DRAIN LINES TO PREVENT WATER POOLS.2, WATER POOLED ON FLOOR IN THE VICINITY OF THE HOT WATER HEATER. WATER DRIPPING FROM THE BOTTOM.PROVIDE REPAIR. SEAL ALL LEAKS. REPLACE IF LEAK CANNOT BE REPAIRED.RECHECK: COLD TOP COOLER CONDESATE LEAK REPAIRED. LEAK STILL PRESENT ON HOT WATER HEATER AND IS BEYOND REPAIR AND WILL HAVE TO BE REPLACED. DUE TO HIGH COST, OWNER IN THE PROCESS OF OBTAINING LOWEST BID.
Location: Cook line
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1, WATER POOLING AT THE BOTTOM OF COLD TOP COOLER ON COOK LINE AND REACH IN COOLER LOCATED IN THE BAR.CLEAR DRAIN LINES TO PREVENT WATER POOLS.2, WATER POOLED ON FLOOR IN THE VICINITY OF THE HOT WATER HEATER. WATER DRIPPING FROM THE BOTTOM.PROVIDE REPAIR. SEAL ALL LEAKS. REPLACE IF LEAK CANNOT BE REPAIRED.RECHECK: COLD TOP COOLER CONDESATE LEAK REPAIRED. LEAK STILL PRESENT ON HOT WATER HEATER AND IS BEYOND REPAIR AND WILL HAVE TO BE REPLACED. DUE TO HIGH COST, OWNER IN THE PROCESS OF OBTAINING LOWEST BID.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BROKEN GLASS IN BOTTOM OF GLASS CHILLER LOCATED IN THE BAR.CLEAN THOROUGHLY TO REMOVE ALL BROKEN GLASS.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: RECHECK: LIGHT DRIP FROM BOTTOM OF HOT WATER TANK. PROVIDE REPAIR.OWNER IN THE PROCESS OF HAVING UNIT REPLACED.
Location: Kitchen (back)
|
07/21/2014 | Recheck |
- 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: BAGS OF COOKED MEAT, CHEESE, BEANS, ETC.. STORED INSIDE WALK IN COOLER WITHOUT DATE MARKS.ENSURE FOOD IS PROPERLY DATE MARKED WITH A SEVEN DAY EXPIRATION DATE IF NOT USED WITHIN 24 HOURS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: OWNER'S CHILDREN'S MEALS STORED INSIDE REACH REFRIGERATOR IN WAIT STAFF AREA.STORE EMPLOYEE FOOD IN A MARKED CONTAINER, BOX, BAG, ETC.... ON LOWEST SHELF INSIDE AN ALTERNATE COOLER TO PREVENT CONTAMINATION. CLEAN AND SANITIZE ALL SHELVING INSIDE WAIT STAFF REFRIGERATOR.
Location: Kitchen
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: CLEAN AND SANITIZED LADELS SOILED WITH FOOD DEBRIS LOCATED ON SHELF NEAR THREE COMPARTMENT SINK.ENSURE LADELS HAVE BEEN THOROUGHLY WASHED BEFORE STORAGE.
Location: Kitchen (back)
- 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: PAPER TOWEL ROLL STORED ON TOP OF COLD TOP COOLER LOCATED ON COOK LINE. STORE PAPER TOWEL INSIDE ROOL TO PREVENT CONTAMINATION FROM WET HANDS AND DRIPS ONTO COLD TOP COOLER LID.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FLOOR TILES DAMAGED AT THE BOTTOM OF BACK DOOR EXIT. WATER POOLING IN CREVICES.SEAL ALL GAPS. REPLACE DAMAGED TILES IF NECESSARY.RECHECK: NOT CORRECTED. A WORK ORDER IS IN PROGRESS TO HAVE TILES REPAIRED.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1, WATER POOLING AT THE BOTTOM OF COLD TOP COOLER ON COOK LINE AND REACH IN COOLER LOCATED IN THE BAR.CLEAR DRAIN LINES TO PREVENT WATER POOLS.2, WATER POOLED ON FLOOR IN THE VICINITY OF THE HOT WATER HEATER. WATER DRIPPING FROM THE BOTTOM.PROVIDE REPAIR. SEAL ALL LEAKS. REPLACE IF LEAK CANNOT BE REPAIRED.RECHECK: COLD TOP COOLER CONDESATE LEAK REPAIRED. LEAK STILL PRESENT ON HOT WATER HEATER AND IS BEYOND REPAIR AND WILL HAVE TO BE REPLACED. DUE TO HIGH COST, OWNER IN THE PROCESS OF OBTAINING LOWEST BID.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1, WATER POOLING AT THE BOTTOM OF COLD TOP COOLER ON COOK LINE AND REACH IN COOLER LOCATED IN THE BAR.CLEAR DRAIN LINES TO PREVENT WATER POOLS.2, WATER POOLED ON FLOOR IN THE VICINITY OF THE HOT WATER HEATER. WATER DRIPPING FROM THE BOTTOM.PROVIDE REPAIR. SEAL ALL LEAKS. REPLACE IF LEAK CANNOT BE REPAIRED.RECHECK: COLD TOP COOLER CONDESATE LEAK REPAIRED. LEAK STILL PRESENT ON HOT WATER HEATER AND IS BEYOND REPAIR AND WILL HAVE TO BE REPLACED. DUE TO HIGH COST, OWNER IN THE PROCESS OF OBTAINING LOWEST BID.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BROKEN GLASS IN BOTTOM OF GLASS CHILLER LOCATED IN THE BAR.CLEAN THOROUGHLY TO REMOVE ALL BROKEN GLASS.
Location: Bar
|
06/30/2014 | Recheck |
- 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: BAGS OF COOKED MEAT, CHEESE, BEANS, ETC.. STORED INSIDE WALK IN COOLER WITHOUT DATE MARKS.ENSURE FOOD IS PROPERLY DATE MARKED WITH A SEVEN DAY EXPIRATION DATE IF NOT USED WITHIN 24 HOURS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: OWNER'S CHILDREN'S MEALS STORED INSIDE REACH REFRIGERATOR IN WAIT STAFF AREA.STORE EMPLOYEE FOOD IN A MARKED CONTAINER, BOX, BAG, ETC.... ON LOWEST SHELF INSIDE AN ALTERNATE COOLER TO PREVENT CONTAMINATION. CLEAN AND SANITIZE ALL SHELVING INSIDE WAIT STAFF REFRIGERATOR.
Location: Kitchen
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: CLEAN AND SANITIZED LADELS SOILED WITH FOOD DEBRIS LOCATED ON SHELF NEAR THREE COMPARTMENT SINK.ENSURE LADELS HAVE BEEN THOROUGHLY WASHED BEFORE STORAGE.
Location: Kitchen (back)
- 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: PAPER TOWEL ROLL STORED ON TOP OF COLD TOP COOLER LOCATED ON COOK LINE. STORE PAPER TOWEL INSIDE ROOL TO PREVENT CONTAMINATION FROM WET HANDS AND DRIPS ONTO COLD TOP COOLER LID.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FLOOR TILES DAMAGED AT THE BOTTOM OF BACK DOOR EXIT. WATER POOLING IN CREVICES.SEAL ALL GAPS. REPLACE DAMAGED TILES IF NECESSARY.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1, WATER POOLING AT THE BOTTOM OF COLD TOP COOLER ON COOK LINE AND REACH IN COOLER LOCATED IN THE BAR.CLEAR DRAIN LINES TO PREVENT WATER POOLS.2, WATER POOLED ON FLOOR IN THE VICINITY OF THE HOT WATER HEATER. WATER DRIPPING FROM THE BOTTOM.PROVIDE REPAIR. SEAL ALL LEAKS. REPLACE IF LEAK CANNOT BE REPAIRED.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1, WATER POOLING AT THE BOTTOM OF COLD TOP COOLER ON COOK LINE AND REACH IN COOLER LOCATED IN THE BAR.CLEAR DRAIN LINES TO PREVENT WATER POOLS.2, WATER POOLED ON FLOOR IN THE VICINITY OF THE HOT WATER HEATER. WATER DRIPPING FROM THE BOTTOM.PROVIDE REPAIR. SEAL ALL LEAKS. REPLACE IF LEAK CANNOT BE REPAIRED.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BROKEN GLASS IN BOTTOM OF GLASS CHILLER LOCATED IN THE BAR.CLEAN THOROUGHLY TO REMOVE ALL BROKEN GLASS.
Location: Bar
|
06/23/2014 | Routine |
- 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 NOT RESTRAINED IN BACK KITCHEN AREA.
- 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: TWO BAGS OF QUESO CHEESE STORED IN NON FUNCTIONING COOLER DRAWERS ON COOK LINE.CHEESE DISCARDED. DISCONTINUE STORING FOOD ITEMS INSIDE COOLERS UNTIL REPAIRED TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cooler drawers
- 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: FOOD EMPLOYEES NOT WASHING HANDS BEFORE GLOVE USE.ENSURE HANDS ARE WASHED THOROUGHLY IN BETWEEN GLOVE USE AND BEFORE PUTTING ON A FRESH PAIR.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BULK FOOD CONTAINERS OF RICE AND BEANS SOILED. CLEAN THOROUGLY.
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: CELL PHONE CHARGER USB CORDS DRAPED ACROSS AND IN FRONT OF KITCHEN LINE HAND SINK.STORE NOTHING AT HAND SINK TO ALLOW PROPER HAND WASHING.
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: PAINT PEELING ON SURFACE OF WALL NEXT TO NEXT TO DISH MACINE.RESURFACE.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: BACK DOOR EXIT HEAVILY SOILED.CLEAN THOROUGHLY.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COOLER DRAWERS ON COOK LINE NON FUNCTIONING. PROVIDE REPAIR.
Location: Cook line
Equipment: Cooler drawers
- 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. TOP RIM OF KICKTRAY SOILED LOCATED INSIDE ICE MACHINE BIN.2, SODA GUN INTERIOR AND HOLSTER SOILED LOCATED IN THE BAR.3. MIXER BASE SOILED LOCATED IN THE BAR.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP NOT AVAILABE AT KITCHEN HAND SINK.
Location: Kitchen (back)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT KITCHEN HAND SINK.
Location: Kitchen
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT KITCHEN AND FRONT HAND SINKS.
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT KITCHEN AND FRONT HAND SINKS.
Location: Expo 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: 4-BAY SINK HOT WATER FAUCET LEAK.PROVIDE REPAIR.
Location: Bar
Equipment: 4-bay
|
02/24/2014 | 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 NOT RESTRAINED IN BACK KITCHEN AREA.
- 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: TWO BAGS OF QUESO CHEESE STORED IN NON FUNCTIONING COOLER DRAWERS ON COOK LINE.CHEESE DISCARDED. DISCONTINUE STORING FOOD ITEMS INSIDE COOLERS UNTIL REPAIRED TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cooler drawers
- 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: FOOD EMPLOYEES NOT WASHING HANDS BEFORE GLOVE USE.ENSURE HANDS ARE WASHED THOROUGHLY IN BETWEEN GLOVE USE AND BEFORE PUTTING ON A FRESH PAIR.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BULK FOOD CONTAINERS OF RICE AND BEANS SOILED. CLEAN THOROUGLY.
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: CELL PHONE CHARGER USB CORDS DRAPED ACROSS AND IN FRONT OF KITCHEN LINE HAND SINK.STORE NOTHING AT HAND SINK TO ALLOW PROPER HAND WASHING.
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: PAINT PEELING ON SURFACE OF WALL NEXT TO NEXT TO DISH MACINE.RESURFACE.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: BACK DOOR EXIT HEAVILY SOILED.CLEAN THOROUGHLY.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COOLER DRAWERS ON COOK LINE NON FUNCTIONING. PROVIDE REPAIR.
Location: Cook line
Equipment: Cooler drawers
- 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. TOP RIM OF KICKTRAY SOILED LOCATED INSIDE ICE MACHINE BIN.2, SODA GUN INTERIOR AND HOLSTER SOILED LOCATED IN THE BAR.3. MIXER BASE SOILED LOCATED IN THE BAR.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP NOT AVAILABE AT KITCHEN HAND SINK.
Location: Kitchen (back)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT KITCHEN HAND SINK.
Location: Kitchen
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT KITCHEN AND FRONT HAND SINKS.
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT KITCHEN AND FRONT HAND SINKS.
Location: Expo 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: 4-BAY SINK HOT WATER FAUCET LEAK.PROVIDE REPAIR.
Location: Bar
Equipment: 4-bay
|
02/17/2014 | 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: BUTTER CHUNKS INSIDE PRE-PACKEGED CUT VEGETABLES AND CUPS OF QUESO WERE STORED INSIDE COOLER DRAWERS HOLDING AT 64 DEGREES F.MAINTAIN FOOD AT 41 DEGREES OR LOWER. DISCONTINUE USE OF STORING FOOD IN DRAWERS UNTIL REPAIRED TO HOLD AT 41 DEGREES F OR LOWER.
Location: Cook line
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: OWNER HANDLING READY TO EAT FOOD (LETTUCE, TOMATOES, TORTILLAS) WITH BARE HANDS.USE GLOVES, UTENSILS, OR DELI TISSUE TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED INSIDE CUP WITHOUT LID AND STRAW LOCATED ON SHELF CONTAINING CLEAN AND SANITIZED EQUIPMENT.PROVIDE LIDS AND STRAWS TO EMPLOYEE BEVERAGE CUPS TO PREVENT CONTAMINATION EQUIPMENT, FOOD AND SUPPLIES.
Location: Kitchen (back)
- 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: PREPARED BAGS OF COOKED FOODS, BEANS, QUESO, CHICKEN, BEEF, ETC... MISSING SEVEN DAY EXPIRATION DATES.PROVIDE EXPIRATION DATES ON ALL PREPARED FOODS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CANNED FOOD STORED ON SOILED STORAGE RACK,BOTOM OF PREP TABLE AT END OF COOK LINE SOILED WITH RUST. CLEAN AND SANITIZE SURFACES THOROUGHLY.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COOLER DRAWERS NOT CAPAPBLE OF HOLDING FOOD AT 41 DEGREES F.PROVIDE REPAIR.
Location: Kitchen
- 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: SMALL PITCHER STORED INSIDE WAIT STAFF HAND SINK.STORE PITCHER OUTSIDE HAND SINK IN BETWEEN USE.
Location: Wait staff area
|
09/30/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BUTTER CHUNKS INSIDE PRE-PACKEGED CUT VEGETABLES AND CUPS OF QUESO WERE STORED INSIDE COOLER DRAWERS HOLDING AT 64 DEGREES F.MAINTAIN FOOD AT 41 DEGREES OR LOWER. DISCONTINUE USE OF STORING FOOD IN DRAWERS UNTIL REPAIRED TO HOLD AT 41 DEGREES F OR LOWER.
Location: Cook line
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: OWNER HANDLING READY TO EAT FOOD (LETTUCE, TOMATOES, TORTILLAS) WITH BARE HANDS.USE GLOVES, UTENSILS, OR DELI TISSUE TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED INSIDE CUP WITHOUT LID AND STRAW LOCATED ON SHELF CONTAINING CLEAN AND SANITIZED EQUIPMENT.PROVIDE LIDS AND STRAWS TO EMPLOYEE BEVERAGE CUPS TO PREVENT CONTAMINATION EQUIPMENT, FOOD AND SUPPLIES.
Location: Kitchen (back)
- 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: PREPARED BAGS OF COOKED FOODS, BEANS, QUESO, CHICKEN, BEEF, ETC... MISSING SEVEN DAY EXPIRATION DATES.PROVIDE EXPIRATION DATES ON ALL PREPARED FOODS.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CANNED FOOD STORED ON SOILED STORAGE RACK,BOTOM OF PREP TABLE AT END OF COOK LINE SOILED WITH RUST. CLEAN AND SANITIZE SURFACES THOROUGHLY.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COOLER DRAWERS NOT CAPAPBLE OF HOLDING FOOD AT 41 DEGREES F.PROVIDE REPAIR.
Location: Kitchen
- 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: SMALL PITCHER STORED INSIDE WAIT STAFF HAND SINK.STORE PITCHER OUTSIDE HAND SINK IN BETWEEN USE.
Location: Wait staff area
|
09/23/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BUTTER CHUNKS INSIDE PRE-PACKEGED CUT VEGETABLES AND CUPS OF QUESO WERE STORED INSIDE COOLER DRAWERS HOLDING AT 64 DEGREES F.MAINTAIN FOOD AT 41 DEGREES OR LOWER. DISCONTINUE USE OF STORING FOOD IN DRAWERS UNTIL REPAIRED TO HOLD AT 41 DEGREES F OR LOWER.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED INSIDE CUP WITHOUT LID AND STRAW LOCATED ON SHELF CONTAINING CLEAN AND SANITIZED EQUIPMENT.PROVIDE LIDS AND STRAWS TO EMPLOYEE BEVERAGE CUPS TO PREVENT CONTAMINATION EQUIPMENT, FOOD AND SUPPLIES.
Location: Kitchen (back)
- 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: PREPARED BAGS OF COOKED FOODS, BEANS, QUESO, CHICKEN, BEEF, ETC... MISSING SEVEN DAY EXPIRATION DATES.PROVIDE EXPIRATION DATES ON ALL PREPARED FOODS.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1, KNIFE BLADE SOILED WITH FOOD RESIDUE STORED INSIDE KNIFE BLOCK.2. BLENDER BASE SOILED WITH DRIED FOOD RESIDUE.3. TOP AND BOTTOM SHELF OF PREP TABLE CONTAINING BLENDER SOILED WITH DRIED FOOD RESIDUE.4. CANNED FOOD STORED ON SOILED STORAGE RACK,5. BULK FOOD CONTAINER OF RICE AND BEANS SOILED WITH BUILD UP. 6. BOTTOM OF PREP TABLE AT END OF COOK LINE SOILED WITH RUST.CLEAN AND SANITIZE SURFACES THOROUGHLY.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COOLER DRAWERS NOT CAPAPBLE OF HOLDING FOOD AT 41 DEGREES F.PROVIDE REPAIR.
Location: Kitchen
- 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: SMALL PITCHER STORED INSIDE WAIT STAFF HAND SINK.STORE PITCHER OUTSIDE HAND SINK IN BETWEEN USE.
Location: Wait staff area
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09/16/2013 | Routine |
- Premises not clean (corrected on site)
Premise(s) not maintained in clean and sanitary condition – weeds and/or rubbish.
Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
Comments: PROVIDE AN EFFECTIVE RESTRAINT FOR SMALL CO2 TANK IN BACK KITCHEN.
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: SMALL WATER POOL IN THE BOTTOM OF CLEAN POT STORED INCORRECTLY ON STORAGE SHELF.STORE POTS INVERTED TO SELF DRAIN.
Location: Kitchen (back)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PROVIDE FRESH SEALANT BETWEEN ICE MACHINE COMPRESSOR AND BIN LOCATED IN KITCHEN AREA.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT AVAILABLE AT HAND SINK ON COOK LINE.PROVIDE SOAP.
Location: Kitchen
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05/08/2013 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE NOT SANITIZING DISH WARE. NO CHLORINE SANITIZER AVAILABLE IN BUCKET. ENSURE MACHINE RELEASES SANITZER BETWEEN 50 AND 100 PPM CHLORINE.
Location: Kitchen
- 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: CONTAINER OF RAW SHRIMP STORED ABOVE READY TO EAT FOODS INSIDE COOLER ON COOK LINE. STORE RAW PRODUCT BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Cook line
Equipment: Reach 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: CONTAINER OF RAW SHRIMP STORED ABOVE READY TO EAT FOODS INSIDE COOLER ON COOK LINE. STORE RAW PRODUCT BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TWO KNIVES STORED IN KNIFE HOLDER SOILED WITH FOOD RESIDUE ON BLADES. ENSURE KNIVES HAVE BEEN CLEANED THOROUGHLY BEFORE STORAGE.
Location: Prep area
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: TRASH CAN STORED IN FRONT OF HAND SINK LOCATEDO N COOK LINE. ENSURE NOTHING IS STORED IN FRONT OF THE HAND SINK. KEEP ACCESSIBLE AT ALL TIMES.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PLASTIC GROCERY BAGS USED TO COVER TORTILLAS ON COOK LINE. THESE BAGS ARE NOT SANITIARY AND NOT APPROVED FOOD CONTACT MATERIAL. PROVIDE AN APPROVED FOOD SAFE PRODUCT TO COVER FOOD.
Location: Cook line
- 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: WALL IN DISH MACHINE AREA SOILED HEAVILY WITH A BLACK RESIDUE. CLEAN THOROUGHLY.
Location: Kitchen
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED CAN OF GREEN CHILIS STORED ON DRY STORAGE RACK. REMOVE DENTED CAN FROM FOOD SERVICE. INSPECT CANS THOROUGHLY FOR INDENTATIONS BEFORE USE.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELF CONTAINING ONION AND POTATOES SOILED WITH BUILD UP. CLEAN THOROUGHLY.
Location: Dry storage
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01/25/2013 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE NOT SANITIZING DISH WARE. NO CHLORINE SANITIZER AVAILABLE IN BUCKET. ENSURE MACHINE RELEASES SANITZER BETWEEN 50 AND 100 PPM CHLORINE.
Location: Kitchen
- 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: CONTAINER OF RAW SHRIMP STORED ABOVE READY TO EAT FOODS INSIDE COOLER ON COOK LINE. STORE RAW PRODUCT BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Cook line
Equipment: Reach 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: CONTAINER OF RAW SHRIMP STORED ABOVE READY TO EAT FOODS INSIDE COOLER ON COOK LINE. STORE RAW PRODUCT BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TWO KNIVES STORED IN KNIFE HOLDER SOILED WITH FOOD RESIDUE ON BLADES. ENSURE KNIVES HAVE BEEN CLEANED THOROUGHLY BEFORE STORAGE.
Location: Prep area
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: TRASH CAN STORED IN FRONT OF HAND SINK LOCATEDO N COOK LINE. ENSURE NOTHING IS STORED IN FRONT OF THE HAND SINK. KEEP ACCESSIBLE AT ALL TIMES.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PLASTIC GROCERY BAGS USED TO COVER TORTILLAS ON COOK LINE. THESE BAGS ARE NOT SANITIARY AND NOT APPROVED FOOD CONTACT MATERIAL. PROVIDE AN APPROVED FOOD SAFE PRODUCT TO COVER FOOD.
Location: Cook line
- 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: WALL IN DISH MACHINE AREA SOILED HEAVILY WITH A BLACK RESIDUE. CLEAN THOROUGHLY.
Location: Kitchen
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED CAN OF GREEN CHILIS STORED ON DRY STORAGE RACK. REMOVE DENTED CAN FROM FOOD SERVICE. INSPECT CANS THOROUGHLY FOR INDENTATIONS BEFORE USE.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELF CONTAINING ONION AND POTATOES SOILED WITH BUILD UP. CLEAN THOROUGHLY.
Location: Dry storage
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01/18/2013 | Routine |
- 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: SEALED FOOD STORAGE BAGS CONTAINING COOKED BEANS, QUESO, RICE, CHICKEN, GROUND BEEF AND MASHED POTATOES MISSING DATE MARKS STORED INSIDE WALK IN COOLER. ENSURE ALL PREPARED FOODS ARE PROPERLY DATE MARKED WITH A SEVEN DAY EXPIRATION DATE IF NOT USED WITHIN 24 HOURS.
Location: Walk-in cooler
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12/18/2012 | Non-Illness Complaint Recheck |
- 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: SEALED FOOD STORAGE BAGS CONTAINING COOKED BEANS, QUESO, RICE, CHICKEN, GROUND BEEF AND MASHED POTATOES MISSING DATE MARKS STORED INSIDE WALK IN COOLER. ENSURE ALL PREPARED FOODS ARE PROPERLY DATE MARKED WITH A SEVEN DAY EXPIRATION DATE IF NOT USED WITHIN 24 HOURS.
Location: Walk-in cooler
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12/11/2012 | Non-Illness Complaint |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: BARE HAND CONTACT WITH BREAD DURING SANDWICH TRANSFER FROM CUTTING BOARD TO PLATE. PROVIDE GLOVES OR DELI TISSUE TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOOD.
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: SOILED KNIFE STORED IN KNIFE HOLDER. ENSURE KNIVES ARE THOROUGHLY CLEANED BEFORE STORAGE.
Location: Kitchen
- 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: FOOD STORED ON EXPOSED COLD TOP COOLER STORED TOO CLOSE TO HAND SINK. PROVIDE A SPLASH GUARD ON SIDE OF HAND SINK TO PROTECT FOOD FROM POSSIBLE CONTAMINATION.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: BOTTLE OF DRINK MIX AND ORANGE JUICE STORED INSIDE DRINK ICE LOCATED IN THE BAR. ENSURE NOTHING IS STORED INSIDE ICE TO PROTECT FROM CONTAMINATION. ICE REPLACED IN BIN.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KICK TRAY SOILED INSIDE ICE MACHINE AND VENTS SOILED WITH DUST BUILD UP ON THE EXTERIOR. CLEAN THOROUGHLY.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP DISPENSERS NOT INSTALLED AT HAND SINKS ON COOK LINE AND WAIT STAFF AREA. PROVIDE SOAP AT BOTH HAND SINKS.
Location: Cook line
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP DISPENSERS NOT INSTALLED AT HAND SINKS ON COOK LINE AND WAIT STAFF AREA. PROVIDE SOAP AT BOTH HAND SINKS.
Location: Wait staff area
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09/20/2012 | Routine |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE CONTAINING CLEANING AGENT NOT LABELED IN THE BAR. LABEL BOTTLE WITH CONTENTS.
Location: Bar
- 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.
Comments: CHEF PREPARING FOOD ON COOK LINE WITHOUT WEARING AN EFFECTIVE HAIR RESTAINT. ENSURE ALL FOOD HANDLERS ARE WEARING A HAIR RESTRAINT WHEN PREPARING FOOD.
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: HANDLES OF FORKS AND SPOONS STORED IN DIFFERENT DIRECTIONS LOCATED IN WAIT STAFF AREA. STORE TABLE WARE WITH HANDLES IN SAME DIRECTION WITH PREVENTION OF CONTAMINATING LIP CONTACT SURFACE.
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: RACKS CONTAINING CLEAN AND SANITIZED FORKS STORED IN BETWEEN BOTTLES OF CONCENTRATED BLEACH LOCATED IN DISH MACHINE AREA. STORE CLEAN TABLE WARE AND OTHER EQUIPMENT IN A SEPARATE AREA AWAY FROM CLEANING CHEMICALS.
Location: Dish machine area
- 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: PROVIDE A THERMOMETER INSIDE MINI FRIDGE LOCATED IN WAIT STAFF AREA.
Location: Wait staff area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FOOD ITEMS ON COLD TOP COOLER STORED ON ICE. COOLER INOPERABLE. PROVIDE REPAIR..
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM INTERIOR REACH IN FREEZER SOILED WITH BUILD UP LOCATED IN KITCHEN AREA. CLEAN AND SANITIZE THOROUGHLY.2. FLOOR DRAIN SOILED WITH BUILD UP LOCATED IN THE BAR AREA. CLEAN THOROUGHLY.
Location: Kitchen
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK LOCATED ON COOK LINE.
Location: Kitchen
- 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: TWO KNIVES STORED IN A SANITIZING SOLUTION IN BETWEEN USE ON COOK LINE. STORE KNIVES IN AN EMPTY CONTAINER OR IN WATER HOLDING AT 135 DEGREES OR HIGHER IN BETWEEN USE.
Location: Cook line
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05/22/2012 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE CONTAINING CLEANING AGENT NOT LABELED IN THE BAR. LABEL BOTTLE WITH CONTENTS.
Location: Bar
- 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.
Comments: CHEF PREPARING FOOD ON COOK LINE WITHOUT WEARING AN EFFECTIVE HAIR RESTAINT. ENSURE ALL FOOD HANDLERS ARE WEARING A HAIR RESTRAINT WHEN PREPARING FOOD.
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: HANDLES OF FORKS AND SPOONS STORED IN DIFFERENT DIRECTIONS LOCATED IN WAIT STAFF AREA. STORE TABLE WARE WITH HANDLES IN SAME DIRECTION WITH PREVENTION OF CONTAMINATING LIP CONTACT SURFACE.
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: RACKS CONTAINING CLEAN AND SANITIZED FORKS STORED IN BETWEEN BOTTLES OF CONCENTRATED BLEACH LOCATED IN DISH MACHINE AREA. STORE CLEAN TABLE WARE AND OTHER EQUIPMENT IN A SEPARATE AREA AWAY FROM CLEANING CHEMICALS.
Location: Dish machine area
- 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: PROVIDE A THERMOMETER INSIDE MINI FRIDGE LOCATED IN WAIT STAFF AREA.
Location: Wait staff area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FOOD ITEMS ON COLD TOP COOLER STORED ON ICE. COOLER INOPERABLE. PROVIDE REPAIR..
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM INTERIOR REACH IN FREEZER SOILED WITH BUILD UP LOCATED IN KITCHEN AREA. CLEAN AND SANITIZE THOROUGHLY.2. FLOOR DRAIN SOILED WITH BUILD UP LOCATED IN THE BAR AREA. CLEAN THOROUGHLY.
Location: Kitchen
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK LOCATED ON COOK LINE.
Location: Kitchen
- 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: TWO KNIVES STORED IN A SANITIZING SOLUTION IN BETWEEN USE ON COOK LINE. STORE KNIVES IN AN EMPTY CONTAINER OR IN WATER HOLDING AT 135 DEGREES OR HIGHER IN BETWEEN USE.
Location: Cook line
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05/15/2012 | Routine |
- 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: TWO CO2 TANKS STORED WITHOUT A RESTRAINT IN BACK KITCHEN. PROVIDE AN EFFECTIV RESTRAINT FOR "FULL" CO2 TANKS.
- 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: EMPLOYEES DRINKING FROM BEVERAGE CUPS ON COOK LINE WITHOUT LIDS AND STRAWS. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Cook line
- Date marking (corrected on site)
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: REFRIED BEANS AND OTHER PREPARED FOOD ITEMS MISSING 7 DAY EXPIRATION DATE LOCATED INSIDE WALK IN COOLER. ENSURE ALL PREPARED FOODS ARE MARKED WITH A 7 DAY EXPIRATION DATE IF NOT USED WITHIN TWENTY FOUR HOURS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED DISHES REMOVED FROM TABLE TOPS IN DINING ROOM STORED ON PREP TABLE NEXT TO FOOD BEING PREPPED FOR CUSTOMERS. STORE DIRTY DISHES ON DRAIN BOARD TO PREVENT CONTAMINATION OF PREP SURFACE. DISHES REMOVED. COUNTER TOP SANITIZED THOROUGHLY.
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: POWER CORD HANGING IN FRONT OF HAND SINK LOCATED ON COOK LINE. STORE POWER CORD AWAY FROM HAND SINK.
Location: Kitchen
- 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.
Comments: FOOD EMPLOYEES WORKING ON COOK LINE WITHOUT WEARING A HAIR RESTRAINT. PROVIDE HAIR RESTRAINT FOR ALL FOOD HANDLERS,
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: CLEAN AND SANITIZED FORKS AND SPOONS STORED WITH LIP CONTACT SURFACE "UP" INSIDE CONTAINERS ON FRONT LINE. STORE UTENSILS WITH HANDLES "DOWN" TO PROTECT LIP CONTACT SURFACE.
- 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: PURSE AND JACKET STORED UNDER COUNTER TOP IN WAIT STAFF AREA. STORE PERSONAL ITEMS AWAY FROM FOOD SERVICE.
- 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: PROVIDE A VISIBLE THERMOMETER INSIDE REACH IN COOLER ON EXPO LINE.
- 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 PH TEST STRIPS AVAILABLE TO MEASURE SANITIZER CONCENTRATION IN BUCKETS AND DISH MACHINE.
Location: Dish machine area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE A LIGHT SHIELD OVER EXPOSED BULBS IN THE DRY STORAGE AREA.
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01/23/2012 | Routine |
Restaurant representatives - add corrected or new information about MI TENAMPA, 11915 PENDLETON PIKE, Lawrence, IN »