- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Prep top with pasta ingredients: raw link sausage at 46, Bolognese sauce at 45. Adjust/repair as needed to hold at 41 or below.2. Pizza station: Left side of prep top OK, however sliced cheese on right side at 47, chick peas at 49. Adjust/repair as needed to maintain 41 or below.
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.
Comments: 1. Prep top with pasta ingredients: raw link sausage at 46, Bolognese sauce at 45. Adjust/repair as needed to hold at 41 or below.2. Pizza station: Left side of prep top OK, however sliced cheese on right side at 47, chick peas at 49. Adjust/repair as needed to maintain 41 or below.
Location: Cook line
Equipment: Pizza make table
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No chlorine reading on test strips after repeated attempts; pump is attempting to draw but liquid in line is not really moving. Tech called, he will be out this afternoon. Sanitize in three bay after washing in dishmachine until sani situation is fixed.
Location: Dish machine area
Equipment: Dishmachine
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Large can imported roasted peppers extremely dented; small can Roundy's tomato paste has rusted. Botulism risk. Discard or return for credit any cans that are dented, rusted, or otherwise compromised; do not allow them to remain in kitchen.
Location: Dry storage
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can opener blade soiled. Clean; schedule frequent (daily) cleaning to orevent build-up.
Location: Prep area
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Dish machine hand sink has food residue (pasta) and some soil around faucet. Clean; schedule regular cleaning; remind all employees that hand sink is only for hand washing, not dumping etc.
Location: Dish machine area
Equipment: Hand sink
- Improper labeling of packaged food (Critical) (corrected)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: Several cans in dry storage area without labels. All packaged goods used in commercial kitchen need to have all the original labeling intact. Discontinue use of unlabeled cans.
Location: Dry storage
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink in prep area is missing faucet and is thus unusable at this time. Repair.
Location: Prep area
Equipment: Hand sink
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: To-go plastic utensils at server station mixed up; please store them so that handles are always out.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Two unattached cutting boards sitting on pizza reach-in; excessively scored and scratched. Resurface or replace these.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dust build-up on fan guards in both walk-in coolers; clean. Schedule routine cleaning.
Location: Walk-in 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: Soak/clean soda gun; nozzle shows accumulated soil. Schedule regular cleaning to prevent build-up.
Location: Bar
Equipment: Soda gun & holster
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. In-use knives for pizza station stored on top of adjacent cookie oven. Provide clean container for storage. 2. Provide clean container for ice scoop at bar.3. Provide clean container for ice scoop at wait station.
Location: Cook line
Equipment: Pizza make table
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. In-use knives for pizza station stored on top of adjacent cookie oven. Provide clean container for storage. 2. Provide clean container for ice scoop at bar.3. Provide clean container for ice scoop at wait station.
Location: Bar
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. In-use knives for pizza station stored on top of adjacent cookie oven. Provide clean container for storage. 2. Provide clean container for ice scoop at bar.3. Provide clean container for ice scoop at wait station.
Location: Wait staff area
|
05/20/2014 | 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.
Comments: 1. Prep top with pasta ingredients: raw link sausage at 46, Bolognese sauce at 45. Adjust/repair as needed to hold at 41 or below.2. Pizza station: Left side of prep top OK, however sliced cheese on right side at 47, chick peas at 49. Adjust/repair as needed to maintain 41 or below.
Location: Cook line
Equipment: Prep Top Cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Prep top with pasta ingredients: raw link sausage at 46, Bolognese sauce at 45. Adjust/repair as needed to hold at 41 or below.2. Pizza station: Left side of prep top OK, however sliced cheese on right side at 47, chick peas at 49. Adjust/repair as needed to maintain 41 or below.
Location: Cook line
Equipment: Pizza make table
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No chlorine reading on test strips after repeated attempts; pump is attempting to draw but liquid in line is not really moving. Tech called, he will be out this afternoon. Sanitize in three bay after washing in dishmachine until sani situation is fixed.
Location: Dish machine area
Equipment: Dishmachine
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Large can imported roasted peppers extremely dented; small can Roundy's tomato paste has rusted. Botulism risk. Discard or return for credit any cans that are dented, rusted, or otherwise compromised; do not allow them to remain in kitchen.
Location: Dry storage
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can opener blade soiled. Clean; schedule frequent (daily) cleaning to orevent build-up.
Location: Prep area
Equipment: Can opener
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Dish machine hand sink has food residue (pasta) and some soil around faucet. Clean; schedule regular cleaning; remind all employees that hand sink is only for hand washing, not dumping etc.
Location: Dish machine area
Equipment: Hand sink
- Improper labeling of packaged food (Critical)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: Several cans in dry storage area without labels. All packaged goods used in commercial kitchen need to have all the original labeling intact. Discontinue use of unlabeled cans.
Location: Dry storage
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink in prep area is missing faucet and is thus unusable at this time. Repair.
Location: Prep area
Equipment: Hand sink
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: To-go plastic utensils at server station mixed up; please store them so that handles are always out.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Two unattached cutting boards sitting on pizza reach-in; excessively scored and scratched. Resurface or replace these.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dust build-up on fan guards in both walk-in coolers; clean. Schedule routine cleaning.
Location: Walk-in 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: Soak/clean soda gun; nozzle shows accumulated soil. Schedule regular cleaning to prevent build-up.
Location: Bar
Equipment: Soda gun & holster
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. In-use knives for pizza station stored on top of adjacent cookie oven. Provide clean container for storage. 2. Provide clean container for ice scoop at bar.3. Provide clean container for ice scoop at wait station.
Location: Cook line
Equipment: Pizza make table
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. In-use knives for pizza station stored on top of adjacent cookie oven. Provide clean container for storage. 2. Provide clean container for ice scoop at bar.3. Provide clean container for ice scoop at wait station.
Location: Bar
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. In-use knives for pizza station stored on top of adjacent cookie oven. Provide clean container for storage. 2. Provide clean container for ice scoop at bar.3. Provide clean container for ice scoop at wait station.
Location: Wait staff area
|
05/13/2014 | 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: 1) Raw itailian sausage stored on the cold top cooler at 58 degrees. Service cooler to good working condition. 2) Container of heavy cream stored on the stove top with other spices and oils. Cream was discarded. 3) Display cooler holding salads and cheese cake observed not holding food at the proper temperature. Cheesecake holding at 59 Tartar sauce holding at 55Ensure cooler is holding potentially hazardous food at 41 degrees or below.
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) Raw itailian sausage stored on the cold top cooler at 58 degrees. Service cooler to good working condition. 2) Container of heavy cream stored on the stove top with other spices and oils. Cream was discarded. 3) Display cooler holding salads and cheese cake observed not holding food at the proper temperature. Cheesecake holding at 59 Tartar sauce holding at 55Ensure cooler is holding potentially hazardous food at 41 degrees or below.
Location: Cook line
Equipment: Stove
- 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) Raw itailian sausage stored on the cold top cooler at 58 degrees. Service cooler to good working condition. 2) Container of heavy cream stored on the stove top with other spices and oils. Cream was discarded. 3) Display cooler holding salads and cheese cake observed not holding food at the proper temperature. Cheesecake holding at 59 Tartar sauce holding at 55Ensure cooler is holding potentially hazardous food at 41 degrees or below.
Location: Prep area
Equipment: Reach in cooler
- 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: Chemical sanitizer in the dishmachine is not at the proper concentration. Contact a service professional for repair and sanitize all dishes in the 3-bay sink until machine is serviced.
Location: Dish machine area
Equipment: Dishmachine
- 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 beverage with no lid on the the ice machine. All employee beverages must have lids and be stored away from food items.
Location: Kitchen (back)
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 3 cans of yams in the dry storage area observed dented and rusted.
Location: Dry storage
- 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: 1) Hand sink in the back kitchen observed blocked by a rolling cart. 2) Hand sink in the dish area observed blocked by an iced tea dispenser.
Location: Kitchen (back)
Equipment: Hand sink
- 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: 1) Hand sink in the back kitchen observed blocked by a rolling cart. 2) Hand sink in the dish area observed blocked by an iced tea dispenser.
Location: Dish machine area
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.
Comments: No thermometer provided in the cook line cold top cooler.
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: Cold top cooler hold food in the lower section at 52 degrees F. Repair cooler to good working condition,
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Lower shelf of the prep table holding plates observed soiled. Clean shelf every 24 hours.
Location: Kitchen
Equipment: Prep table
- 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 and yeast growth observed on the upper side of the ice bin on the ice machine.
Location: Kitchen (back)
Equipment: Ice machine
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: No soap provided at the employee restroom, back kitchen, and dish area hand sinks.
Location: Restroom
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: No soap provided at the employee restroom, back kitchen, and dish area hand sinks.
Location: Kitchen (back)
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: No soap provided at the employee restroom, back kitchen, and dish area hand sinks.
Location: Dish machine area
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Used ice cream dipper stored in a cold top pan on a shelf above the ice cream freezer for reuse. Either install a dipper well with running water or use a new scoop each time and wash rinse a sanitize between uses.
Location: Kitchen (front)
Equipment: Ice cream freezer
|
10/09/2013 | 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.
Comments: 1) Raw itailian sausage stored on the cold top cooler at 58 degrees. Service cooler to good working condition. 2) Container of heavy cream stored on the stove top with other spices and oils. Cream was discarded. 3) Display cooler holding salads and cheese cake observed not holding food at the proper temperature. Cheesecake holding at 59 Tartar sauce holding at 55Ensure cooler is holding potentially hazardous food at 41 degrees or below.
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: 1) Raw itailian sausage stored on the cold top cooler at 58 degrees. Service cooler to good working condition. 2) Container of heavy cream stored on the stove top with other spices and oils. Cream was discarded. 3) Display cooler holding salads and cheese cake observed not holding food at the proper temperature. Cheesecake holding at 59 Tartar sauce holding at 55Ensure cooler is holding potentially hazardous food at 41 degrees or below.
Location: Cook line
Equipment: Stove
- 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) Raw itailian sausage stored on the cold top cooler at 58 degrees. Service cooler to good working condition. 2) Container of heavy cream stored on the stove top with other spices and oils. Cream was discarded. 3) Display cooler holding salads and cheese cake observed not holding food at the proper temperature. Cheesecake holding at 59 Tartar sauce holding at 55Ensure cooler is holding potentially hazardous food at 41 degrees or below.
Location: Prep area
Equipment: Reach in cooler
- 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: Chemical sanitizer in the dishmachine is not at the proper concentration. Contact a service professional for repair and sanitize all dishes in the 3-bay sink until machine is serviced.
Location: Dish machine area
Equipment: Dishmachine
- 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 with no lid on the the ice machine. All employee beverages must have lids and be stored away from food items.
Location: Kitchen (back)
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 3 cans of yams in the dry storage area observed dented and rusted.
Location: Dry storage
- 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: 1) Hand sink in the back kitchen observed blocked by a rolling cart. 2) Hand sink in the dish area observed blocked by an iced tea dispenser.
Location: Kitchen (back)
Equipment: Hand sink
- 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: 1) Hand sink in the back kitchen observed blocked by a rolling cart. 2) Hand sink in the dish area observed blocked by an iced tea dispenser.
Location: Dish machine area
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.
Comments: No thermometer provided in the cook line cold top cooler.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cold top cooler hold food in the lower section at 52 degrees F. Repair cooler to good working condition,
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Lower shelf of the prep table holding plates observed soiled. Clean shelf every 24 hours.
Location: Kitchen
Equipment: Prep table
- 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 and yeast growth observed on the upper side of the ice bin on the ice machine.
Location: Kitchen (back)
Equipment: Ice machine
- Soap and towels at wrong sink (corrected on site)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: No soap provided at the employee restroom, back kitchen, and dish area hand sinks.
Location: Restroom
- Soap and towels at wrong sink (corrected on site)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: No soap provided at the employee restroom, back kitchen, and dish area hand sinks.
Location: Kitchen (back)
- Soap and towels at wrong sink (corrected on site)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: No soap provided at the employee restroom, back kitchen, and dish area hand sinks.
Location: Dish machine area
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Used ice cream dipper stored in a cold top pan on a shelf above the ice cream freezer for reuse. Either install a dipper well with running water or use a new scoop each time and wash rinse a sanitize between uses.
Location: Kitchen (front)
Equipment: Ice cream freezer
|
10/02/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, for in-place sanitizer container in prep area of kitchen.
Location: Prep area
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Location: Three bay area
- Walls, floors, etc/soiled (corrected)
Physical structure, floors, soiled.
Location: Dish machine area
- Thermometer, provided (corrected)
Cold 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.
Location: Wait staff area
Equipment: Upright cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Prep area
Equipment: Warming drawers
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Location: Prep area
Equipment: 3-bay
|
05/29/2013 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Distance signs provided, please post at entrances to building and at the patio exit door at side of building.
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, for in-place sanitizer container in prep area of kitchen.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Corrected during inspection
Location: Prep area
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mops on floor in corner of kitchen near 3 bay sink area.
Location: Three bay area
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Dish machine area
- Thermometer, provided
Cold 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 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: Reach in upright cooler located in 2nd floor wait staff set up kitchen area.
Location: Wait staff area
Equipment: Upright cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Some flat metal cooking trays on storage rack in kitchen in need of cleaning... cooking grease build up; and clean interior of bread/bun toastmaster warming drawers..
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Some flat metal cooking trays on storage rack in kitchen in need of cleaning... cooking grease build up; and clean interior of bread/bun toastmaster warming drawers..
Location: Prep area
Equipment: Warming drawers
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at faucet of 3 bay sink in prep area of kitchen.
Location: Prep area
Equipment: 3-bay
|
05/15/2013 | Routine |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Location: Kitchen
Equipment: Warming drawers
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Location: Bar
Equipment: Hand sink
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Location: Prep area
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Location: Dish machine area
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Location: Kitchen
Equipment: Walk in freezer
|
02/14/2013 | Recheck |
- 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: Clean interior area of toastmaster warming drawers in kitchen. Corrected during inspection
Location: Kitchen
Equipment: Warming drawers
- 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: Several bar glasses in the hand sink at bar. Corrected during inspection.
Location: Bar
Equipment: Hand sink
- 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: Some large pots and bowls on shelving under prep table.
Location: Prep area
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mops on the floor next to mop sink.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Large clear plastic container on table top near can storage rack in kitchen.
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: Clean dust from wall and ceiling in the walk in produce cooler; and clean up floor area in dish machine area of kitchen.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean dust from wall and ceiling in the walk in produce cooler; and clean up floor area in dish machine area of kitchen.
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.
Location: Kitchen
Equipment: Walk in freezer
|
01/31/2013 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Location: Kitchen
Equipment: Walk in cooler
- Lighting intensity (corrected)
Inadequate lighting intensity.
Location: Walk-in cooler
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Location: Dish machine area
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Location: Bar
Equipment: Wood shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Wait staff area
Equipment: Wood shelving
- Improper labeling of packaged food (Non-Critical) (corrected)
Food package improperly labeled.
Location: Kitchen
Equipment: Wire shelving
|
10/01/2012 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw meat moved to suitable location in walk in cooler with other raw food items. Corrected during inspection
Location: Kitchen
Equipment: Walk in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace burned out light bulb in walk in cooler.
Location: Walk-in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. Re-install ceiling tiles as needed above dish machine.
Location: Dish machine area
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Paint or seal wood shelving in bar corner area.
Location: Bar
Equipment: Wood shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize reach in cooler door gaskets. Mostly cooler units along cook line area of kitchen.
Comments: Clean interior of white wood storage cabinet in wait staff area behind bar fish tank.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize reach in cooler door gaskets. Mostly cooler units along cook line area of kitchen.
Comments: Clean interior of white wood storage cabinet in wait staff area behind bar fish tank.
Location: Wait staff area
Equipment: Wood shelving
- Improper labeling of packaged food (Non-Critical)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: Several #10 cans on wire rack shelving near kitchen back door... no labeling info on cans... Label cans as needed...
Location: Kitchen
Equipment: Wire shelving
|
09/19/2012 | Routine |
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Location: Cook line
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Location: Bar
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not at proper concentration, for in-place sanitizer.
Location: Prep area
- Walls, floors, etc/soiled (corrected)
Physical structure, ceilings soiled.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Location: Emp restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Three bay area
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Cook line
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Wait staff area
Equipment: Reach in cooler
|
05/30/2012 | Recheck |
- 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: Utensils stored in designated hand sink... Corrected during inspection
Location: Cook line
Equipment: Hand sink
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Need single use hand towels for bar hand sink and cook line hand sink. Corrected during inspection
Location: Bar
Equipment: Hand sink
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Need single use hand towels for bar hand sink and cook line hand sink. Corrected during inspection
Location: Cook line
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not at proper concentration, for in-place sanitizer.
Correction: Maintain sanitizer at proper concentration according to manufacturer instructions.
Comments: Bleach water in place sanitizer container at over 200ppm chlorine concentration. Corrected during inspection
Location: Prep area
- Walls, floors, etc/soiled
Physical structure, ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean ceiling tiles around ceiling vents in cook line area of the kitchen.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. Reseal hand sink to the wall....
Location: Emp restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize metal storage shelf located above 3 bay sink; Clean drainboard area of dish machine soiled utensil side; Remove surface rust and old aluminum foil from metal storage shelf of storage table located near cook line area; Clean door gaskets of the reach in cooler located in the wait staff area of 2nd floor set up kitchen..
Location: Three bay area
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize metal storage shelf located above 3 bay sink; Clean drainboard area of dish machine soiled utensil side; Remove surface rust and old aluminum foil from metal storage shelf of storage table located near cook line area; Clean door gaskets of the reach in cooler located in the wait staff area of 2nd floor set up kitchen..
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize metal storage shelf located above 3 bay sink; Clean drainboard area of dish machine soiled utensil side; Remove surface rust and old aluminum foil from metal storage shelf of storage table located near cook line area; Clean door gaskets of the reach in cooler located in the wait staff area of 2nd floor set up kitchen..
Location: Cook line
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize metal storage shelf located above 3 bay sink; Clean drainboard area of dish machine soiled utensil side; Remove surface rust and old aluminum foil from metal storage shelf of storage table located near cook line area; Clean door gaskets of the reach in cooler located in the wait staff area of 2nd floor set up kitchen..
Location: Wait staff area
Equipment: Reach in cooler
|
05/15/2012 | 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: EMPLOYEE WORKING IN THE DISHMACHINE AREA HANDLED SOILED DISHES, THEN HANDLED CLEAN & SANITIZED DISHES WITHOUT WASHING HIS HANDS
- 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: ITEMS STORED IN BAR HANDSINK
Location: Bar
Equipment: Hand sink
|
02/02/2012 | Super Bowl Recheck |
- 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 WORKING IN THE DISHMACHINE AREA HANDLED SOILED DISHES, THEN HANDLED CLEAN & SANITIZED DISHES WITHOUT WASHING HIS HANDS
- 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: ITEMS STORED IN BAR HANDSINK
Location: Bar
Equipment: Hand sink
|
02/01/2012 | Super Bowl Routine |
- Cross-contamination (corrected on site)
Raw animal food prep taking place at prep table where other containers of prepared food are setting on the prep table.
Correction: Food shall be protected from cross contamination.
Comments: Containers of food moved to a suitable location phsically away from raw chicken prep activities. Corrected during inspection
Location: Kitchen
Equipment: Prep table
- 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: Containers of chemical items setting in hand sink. Corrected during inspection Containers moved to a suitable location... hand sink cleared for use as needed.
Location: Prep area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Restore hot water service to hand sink in salad prep area of kitchen.
Location: Prep area
Equipment: Hand sink
|
12/02/2011 | Illness Complaint |
Restaurant representatives - add corrected or new information about MILANO INN, 231 S COLLEGE AVE, Indianapolis, IN »