- Toxic restrictions (corrected on site)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CAN OF RAID UNDER SINK AT SERVICE COUNTER. DO NOT USE HOUSE HOLD PESTICIDES IN A FOOD ESTABLISHMENT. UTILIZE APPROVED FOOD GRADE PESTICIDES IF NEEDED. CAN DISCARDED CORRECTED ON SITE.
Location: Wait staff area
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP IN MOP BUCKET. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS OUT ON COUNTERS IN KITCHEN AND SERVICE COUNTER. STORE WIPING CLOTHS IN SANITIZER BUCKETS OR USE SPRAY BOTTLE AND PAPER TOWELS.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS OUT ON COUNTERS IN KITCHEN AND SERVICE COUNTER. STORE WIPING CLOTHS IN SANITIZER BUCKETS OR USE SPRAY BOTTLE AND PAPER TOWELS.
Location: Wait staff 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: NO THERMOMETER IN REACH IN FREEZER IN KITCHEN. PROVIDE THERMOMETERS FOR ALL FREEZERS AND COOLERS.
Location: Kitchen
Equipment: reach in freezer
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06/13/2014 | 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: Display cooler on the service counter is holding potentially hazardous food items at 51 degrees F. Either repair/replace cooler to good working condition or establish written guidelines for not storing potentially hazardous food in the cooler. 10/21/13Cooler still holding food at 51 degrees F. Cream cheese, chicken salad sandwiches, pretzel hot dogs, and whipped cream cannot be stored in this cooler until it is repaired.
Location: Service counter
Equipment: Reach in cooler
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10/28/2013 | 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: Display cooler on the service counter is holding potentially hazardous food items at 51 degrees F. Either repair/replace cooler to good working condition or establish written guidelines for not storing potentially hazardous food in the cooler. 10/21/13Cooler still holding food at 51 degrees F. Cream cheese, chicken salad sandwiches, pretzel hot dogs, and whipped cream cannot be stored in this cooler until it is repaired.
Location: Service counter
Equipment: Reach in cooler
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10/21/2013 | 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: Display cooler on the service counter is holding potentially hazardous food items at 51 degrees F. Either repair/replace cooler to good working condition or establish written guidelines for not storing potentially hazardous food in the cooler.
Location: Service counter
Equipment: Reach in cooler
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10/14/2013 | Routine |
- 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: EMPLOYEE OBSERVED PREPARING FRUITS AND VEGETABLES FOR THE JUICER WITH HIS BARE HANDS. PROVIDE AND USE UTENSILS (GLOVES, DELI WRAP, ETC.) TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS.
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLYING INSECT TRAP OBSERVED ON THE SHELVING ABOVE THE JUICER MACHINE. INSECT CONTROL DEVICES MUST BE INSTALLED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE DEBRIS OBSERVED IN THE SLIDING DOOR TRACKS OF THE UPRIGHT COOLER IN THE BACK PREP AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
Equipment: Upright cooler
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE INTERIOR TOP OF THE MICROWAVE OVEN. CLEAN AND SANITIZE.
Location: Service counter
Equipment: Microwave oven
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (1) STANDING WATER OBSERVED IN THE CABINET UNDER THE ESPRESSO MACHINE. REMOVE STANDING WATER AND REPAIR PIPES AS NECESSARY.(2) LEAK OBSERVED AT THE DRAIN PIPE UNDER THE THREE-COMPARTMENT SINK. REPAIR.
Location: Service counter
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (1) STANDING WATER OBSERVED IN THE CABINET UNDER THE ESPRESSO MACHINE. REMOVE STANDING WATER AND REPAIR PIPES AS NECESSARY.(2) LEAK OBSERVED AT THE DRAIN PIPE UNDER THE THREE-COMPARTMENT SINK. REPAIR.
Location: Three bay area
Equipment: 3-bay
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04/17/2013 | Recheck |
- 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: EMPLOYEE OBSERVED PREPARING FRUITS AND VEGETABLES FOR THE JUICER WITH HIS BARE HANDS. PROVIDE AND USE UTENSILS (GLOVES, DELI WRAP, ETC.) TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS.
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLYING INSECT TRAP OBSERVED ON THE SHELVING ABOVE THE JUICER MACHINE. INSECT CONTROL DEVICES MUST BE INSTALLED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE DEBRIS OBSERVED IN THE SLIDING DOOR TRACKS OF THE UPRIGHT COOLER IN THE BACK PREP AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
Equipment: Upright cooler
- Baking/cooking equipment soiled (corrected on site)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE INTERIOR TOP OF THE MICROWAVE OVEN. CLEAN AND SANITIZE.
Location: Service counter
Equipment: Microwave oven
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (1) STANDING WATER OBSERVED IN THE CABINET UNDER THE ESPRESSO MACHINE. REMOVE STANDING WATER AND REPAIR PIPES AS NECESSARY.(2) LEAK OBSERVED AT THE DRAIN PIPE UNDER THE THREE-COMPARTMENT SINK. REPAIR.
Location: Service counter
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (1) STANDING WATER OBSERVED IN THE CABINET UNDER THE ESPRESSO MACHINE. REMOVE STANDING WATER AND REPAIR PIPES AS NECESSARY.(2) LEAK OBSERVED AT THE DRAIN PIPE UNDER THE THREE-COMPARTMENT SINK. REPAIR.
Location: Three bay area
Equipment: 3-bay
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04/10/2013 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: CONTAINERS OF SOY MILK, DAIRY HALF AND HALF, AND SKIM MILK OBSERVED AT THE SELF-SERVICE TABLE WITH NO TIME MARKING INDICATING WHEN PRODUCTS WERE TAKEN OUT OF TEMPERATURE CONTROL. INTERNAL TEMPERATURES MEASURED BETWEEN 65-75 DEGREES F. CONTAINERS MUST BE CLEARLY MARKED TO IDENTIFY A 4 HOUR DISCARD TIME.
Location: Dining room
- 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: AMBIENT AIR TEMPERATURE OF THE DISPLAY COOLER AT THE FRONT SERVICE COUNTER MEASURED 48 DEGREES F. EMPLOYEE ON DUTY STATES DEFROST CYCLE HAS BEEN ADJUSTED. MOVE POTENTIALLY HAZARDOUS FOOD PRODUCTS (DAIRY, SANDWICHES, ETC.) TO A WORKING COOLER UNTIL THE UNIT IS REPAIRED---PRODUCTS WERE MOVED DURING INSPECTION. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW.
Location: Service counter
- 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 SANDWICHES OBSERVED IN THE DISPLAY COOLER AT THE FRONT COUNTER WITH NO DATES. 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 OR BELOW.
Location: Service counter
Equipment: Reach in cooler
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK INGREDIENT CONTAINERS (SUGAR, POWDERED SUGAR, ETC.) OBSERVED IN THE CABINET UNDER THE FRONT SERVICE COUNTER WITH NO LABELS.
Location: Service counter
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CONTAINER OF NON-DAIRY CREAMER OBSERVED AT THE SELF-SERVICE AREA OF THE DINING ROOM UNCOVERED. PROVIDE A LID OR COVERING TO PREVENT CONTAMINATION.
Location: Dining room
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CONTAINER OF NON-DAIRY CREAMER OBSERVED AT THE SELF-SERVICE AREA OF THE DINING ROOM UNCOVERED. PROVIDE A LID OR COVERING TO PREVENT CONTAMINATION.
Location: Kitchen
Equipment: reach in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: DUST BUILD-UP OBSERVED ON THE INSIDE OF THE ICE MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND ICE CONTAMINATION.
Location: Prep area
Equipment: Ice machine
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: FLUORESCENT LIGHT BULB PLASTIC TUBING IN THE KITCHEN OBSERVED MISSING THE END CAPS TO HOLD TUBING IN PLACE. PROVIDE.
Location: Kitchen
|
10/04/2012 | Recheck |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: CONTAINERS OF SOY MILK, DAIRY HALF AND HALF, AND SKIM MILK OBSERVED AT THE SELF-SERVICE TABLE WITH NO TIME MARKING INDICATING WHEN PRODUCTS WERE TAKEN OUT OF TEMPERATURE CONTROL. INTERNAL TEMPERATURES MEASURED BETWEEN 65-75 DEGREES F. CONTAINERS MUST BE CLEARLY MARKED TO IDENTIFY A 4 HOUR DISCARD TIME.
Location: Dining room
- 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: AMBIENT AIR TEMPERATURE OF THE DISPLAY COOLER AT THE FRONT SERVICE COUNTER MEASURED 48 DEGREES F. EMPLOYEE ON DUTY STATES DEFROST CYCLE HAS BEEN ADJUSTED. MOVE POTENTIALLY HAZARDOUS FOOD PRODUCTS (DAIRY, SANDWICHES, ETC.) TO A WORKING COOLER UNTIL THE UNIT IS REPAIRED---PRODUCTS WERE MOVED DURING INSPECTION. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW.
Location: Service counter
- 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 SANDWICHES OBSERVED IN THE DISPLAY COOLER AT THE FRONT COUNTER WITH NO DATES. 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 OR BELOW.
Location: Service counter
Equipment: Reach in cooler
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK INGREDIENT CONTAINERS (SUGAR, POWDERED SUGAR, ETC.) OBSERVED IN THE CABINET UNDER THE FRONT SERVICE COUNTER WITH NO LABELS.
Location: Service counter
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CONTAINER OF NON-DAIRY CREAMER OBSERVED AT THE SELF-SERVICE AREA OF THE DINING ROOM UNCOVERED. PROVIDE A LID OR COVERING TO PREVENT CONTAMINATION.
Location: Dining room
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CONTAINER OF NON-DAIRY CREAMER OBSERVED AT THE SELF-SERVICE AREA OF THE DINING ROOM UNCOVERED. PROVIDE A LID OR COVERING TO PREVENT CONTAMINATION.
Location: Kitchen
Equipment: reach in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: DUST BUILD-UP OBSERVED ON THE INSIDE OF THE ICE MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND ICE CONTAMINATION.
Location: Prep area
Equipment: Ice machine
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: FLUORESCENT LIGHT BULB PLASTIC TUBING IN THE KITCHEN OBSERVED MISSING THE END CAPS TO HOLD TUBING IN PLACE. PROVIDE.
Location: Kitchen
|
09/27/2012 | Recheck |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: CONTAINERS OF SOY MILK, DAIRY HALF AND HALF, AND SKIM MILK OBSERVED AT THE SELF-SERVICE TABLE WITH NO TIME MARKING INDICATING WHEN PRODUCTS WERE TAKEN OUT OF TEMPERATURE CONTROL. INTERNAL TEMPERATURES MEASURED BETWEEN 65-75 DEGREES F. CONTAINERS MUST BE CLEARLY MARKED TO IDENTIFY A 4 HOUR DISCARD TIME.
Location: Dining room
- 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: AMBIENT AIR TEMPERATURE OF THE DISPLAY COOLER AT THE FRONT SERVICE COUNTER MEASURED 59 DEGREES F. IF UNIT DOES NOT RECOVER AND MAINTAIN INTERNAL TEMPERATURE OF 41 DEGREES F OR BELOW WITHIN AN HOUR AFTER THE DEFROST CYCLE, FOOD PRODUCTS MUST BE MOVED TO A WORKING COOLER UNTIL THE UNIT IS REPAIRED.
Location: Service counter
- 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 SANDWICHES OBSERVED IN THE DISPLAY COOLER AT THE FRONT COUNTER WITH NO DATES. 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 OR BELOW.
Location: Service counter
Equipment: Reach in cooler
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK INGREDIENT CONTAINERS (SUGAR, POWDERED SUGAR, ETC.) OBSERVED IN THE CABINET UNDER THE FRONT SERVICE COUNTER WITH NO LABELS.
Location: Service counter
- 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: CONTAINER OF NON-DAIRY CREAMER OBSERVED AT THE SELF-SERVICE AREA OF THE DINING ROOM UNCOVERED. PROVIDE A LID OR COVERING TO PREVENT CONTAMINATION.
Location: Dining room
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CONTAINER OF NON-DAIRY CREAMER OBSERVED AT THE SELF-SERVICE AREA OF THE DINING ROOM UNCOVERED. PROVIDE A LID OR COVERING TO PREVENT CONTAMINATION.
Location: Kitchen
Equipment: reach in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: DUST BUILD-UP OBSERVED ON THE INSIDE OF THE ICE MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND ICE CONTAMINATION.
Location: Prep area
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: FLUORESCENT LIGHT BULB PLASTIC TUBING IN THE KITCHEN OBSERVED MISSING THE END CAPS TO HOLD TUBING IN PLACE. PROVIDE.
Location: Kitchen
|
09/20/2012 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: CONTAINERS OF SOY MILK, DAIRY HALF AND HALF, AND SKIM MILK OBSERVED AT THE SELF-SERVICE TABLE WITH NO TIME MARKING INDICATING WHEN PRODUCTS WERE TAKEN OUT OF TEMPERATURE CONTROL. INTERNAL TEMPERATURES MEASURED BETWEEN 65-75 DEGREES F. CONTAINERS MUST BE CLEARLY MARKED TO IDENTIFY A 4 HOUR DISCARD TIME.
Location: Dining room
- 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: AMBIENT AIR TEMPERATURE OF THE DISPLAY COOLER AT THE FRONT SERVICE COUNTER MEASURED 57 DEGREES F. OWNER STATES UNIT IS GOING THROUGH A DEFROST CYCLE. IF UNIT DOES NOT RECOVER AND MAINTAIN INTERNAL TEMPERATURE OF 41 DEGREES F OR BELOW WITHIN AN HOUR, FOOD PRODUCTS MUST BE MOVED TO A WORKING COOLER UNTIL THE UNIT IS REPAIRED.
Location: Service counter
- 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 SANDWICHES OBSERVED IN THE DISPLAY COOLER AT THE FRONT COUNTER WITH NO DATES. 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 OR BELOW.
Location: Service counter
Equipment: Reach in cooler
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK INGREDIENT CONTAINERS (SUGAR, POWDERED SUGAR, ETC.) OBSERVED IN THE CABINET UNDER THE FRONT SERVICE COUNTER WITH NO LABELS.
Location: Service counter
- 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: (1) CONTAINER OF NON-DAIRY CREAMER OBSERVED AT THE SELF-SERVICE AREA OF THE DINING ROOM UNCOVERED. PROVIDE A LID OR COVERING TO PREVENT CONTAMINATION.(2) CONTAINERS OF FROZEN FRUIT OBSERVED IN THE REACH-IN FREEZER IN THE KITCHEN UNCOVERED. PROVIDE LIDS TO PREVENT CONTAMINATION.
Location: Dining room
- 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: (1) CONTAINER OF NON-DAIRY CREAMER OBSERVED AT THE SELF-SERVICE AREA OF THE DINING ROOM UNCOVERED. PROVIDE A LID OR COVERING TO PREVENT CONTAMINATION.(2) CONTAINERS OF FROZEN FRUIT OBSERVED IN THE REACH-IN FREEZER IN THE KITCHEN UNCOVERED. PROVIDE LIDS TO PREVENT CONTAMINATION.
Location: Kitchen
Equipment: reach in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: DUST BUILD-UP OBSERVED ON THE INSIDE OF THE ICE MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND ICE CONTAMINATION.
Location: Prep area
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: FLUORESCENT LIGHT BULB PLASTIC TUBING IN THE KITCHEN OBSERVED MISSING THE END CAPS TO HOLD TUBING IN PLACE. PROVIDE.
Location: Kitchen
|
09/13/2012 | Routine |
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the ceiling and attached equipment above front service area of soil. The physical facilities shall be cleaned as often as necessary to keep clean.
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03/19/2012 | Routine |
Restaurant representatives - add corrected or new information about MONON COFFEE CO, 920 E WESTFIELD BLVD, Indianapolis, IN »