- 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: BLUE CHEESE AND FETA CHEESE IN COOLER THAT IS NOT WORKING. CHEESES ARE ON ICE. THE TOP OF THE CHEESES WERE 47-49 DEGREES F. THE BOTTOM WERE 41-44 DEGREES F. TOP PART OF CHEESES WERE DISCARDED AND CHEESES WERE MOVED TO SMALLER CONTAINERS AND KEPT ON ICE. TEMPERATURES NEED TO BE CHECKED EVERY 2 HOURS.
Location: Cook line
Equipment: Cold top
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: BOTTLE OF SANITIZER ON COUNTER NOT LABELED
Location: Wait staff area
- Toxic storage (Critical) (corrected)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: BOTTLE OF COMET CLEANER HANGING OVER 3-BAY.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES PRESENT IN KITCHEN.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: COULD NOT GET HOT WATER. I WAS TOLD THAT THE SINK HAD A LEAK AND THAT IS WHY THE HOT WATER WAS TURNED OFF. PLEASE REPAIR SINK.
Location: Kitchen
Equipment: 2-bay
- 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: BAG OF LIDS, TO GO BAGS AND OTHER ITEMS STORED ON THE FLOOR IN BETWEN SPACE OF COUNTER AND CASH REGISTER.
Location: Service counter
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: *****REPEAT VIOLATION*****
Location: Cook line
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: SOILED CLOTH ON COUNTER.
Location: Wait staff 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.
Location: Cook line
Equipment: Cold top
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: SPATULA IS TAPED AT HANDLE. PLEASE REPLACE SPATULA.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SMALL COLD TOP ON THE END NOT WORKING.
Location: Cook line
Equipment: Cold top
- 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: 1. BOX OF MUSHROOMS STORED DIRECTLY ON THE FLOOR.2. CONTAINER OF CHICKEN THAWING DIRECTLY ON THE FLOOR OF WALK-IN COOLER.
Location: Kitchen
- 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: 1. BOX OF MUSHROOMS STORED DIRECTLY ON THE FLOOR.2. CONTAINER OF CHICKEN THAWING DIRECTLY ON THE FLOOR OF WALK-IN COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: UPRIGHT FREEZER SOILED INSIDE. PLEASE CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Upright freezer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICORWAVE OVEN SOILED INSIDE. PLEASE CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Microwave oven
|
08/26/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BLUE CHEESE AND FETA CHEESE IN COOLER THAT IS NOT WORKING. CHEESES ARE ON ICE. THE TOP OF THE CHEESES WERE 47-49 DEGREES F. THE BOTTOM WERE 41-44 DEGREES F. TOP PART OF CHEESES WERE DISCARDED AND CHEESES WERE MOVED TO SMALLER CONTAINERS AND KEPT ON ICE. TEMPERATURES NEED TO BE CHECKED EVERY 2 HOURS.
Location: Cook line
Equipment: Cold top
- 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: BOTTLE OF SANITIZER ON COUNTER NOT LABELED
Location: Wait staff area
- Toxic storage (Critical) (corrected on site)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: BOTTLE OF COMET CLEANER HANGING OVER 3-BAY.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES PRESENT IN KITCHEN.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: COULD NOT GET HOT WATER. I WAS TOLD THAT THE SINK HAD A LEAK AND THAT IS WHY THE HOT WATER WAS TURNED OFF. PLEASE REPAIR SINK.
Location: Kitchen
Equipment: 2-bay
- 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: BAG OF LIDS, TO GO BAGS AND OTHER ITEMS STORED ON THE FLOOR IN BETWEN SPACE OF COUNTER AND CASH REGISTER.
Location: Service counter
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: *****REPEAT VIOLATION*****
Location: Cook line
- Wiping cloths / clean (corrected on site)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: SOILED CLOTH ON COUNTER.
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.
Location: Cook line
Equipment: Cold top
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: SPATULA IS TAPED AT HANDLE. PLEASE REPLACE SPATULA.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SMALL COLD TOP ON THE END NOT WORKING.
Location: Cook line
Equipment: Cold top
- 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. BOX OF MUSHROOMS STORED DIRECTLY ON THE FLOOR.2. CONTAINER OF CHICKEN THAWING DIRECTLY ON THE FLOOR OF WALK-IN COOLER.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOX OF MUSHROOMS STORED DIRECTLY ON THE FLOOR.2. CONTAINER OF CHICKEN THAWING DIRECTLY ON THE FLOOR OF WALK-IN COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: UPRIGHT FREEZER SOILED INSIDE. PLEASE CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Upright freezer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICORWAVE OVEN SOILED INSIDE. PLEASE CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Microwave oven
|
08/18/2014 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Tray of raw shell eggs stored on the walk in cooler shelf above vegetables and other ready to eat foods. Store raw eggs below all ready to eat foods.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected on site)
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 chemical sanitizer bucket was set up in the kitchen. Have a chemical sanitizer bucket available for use at all times.
Location: Kitchen
- 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: Employee hat stored on a wire shelf with food items.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Container of raw fish was stored on the floor in the walk in cooler.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Wire shelf next to the flat grill is soiled with grease.
Location: Cook line
Equipment: Wire shelving
|
03/05/2014 | 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: Container of Macaroni and cheese stored on the wire shelf on the cook line at 54 degrees F. Store macaroni and cheese at 41 degrees F or below.
Location: Cook line
Equipment: Wire shelving
- Toxic storage (Non-Critical) (corrected)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: Spray bottle of all purpose cleaner stored on the wire rack next to peanut butter and spices on the cook line. Do not store chemicals near food items.
Location: Cook line
- Storage of Personal Items (corrected)
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: Employee cell phone stored on the small cold top in the kitchen.
Location: Kitchen
- 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: 1) Single service containers stored on the floor of the outdoor storage shed. Store all single service items at least 6 inches above the floor.2) Boxes of single use gloves stored in the dump sink in the kitchen. Store gloves in a location that prevents contamination.
Location: Outdoor storage
- 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: 1) Single service containers stored on the floor of the outdoor storage shed. Store all single service items at least 6 inches above the floor.2) Boxes of single use gloves stored in the dump sink in the kitchen. Store gloves in a location that prevents contamination.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Grill hood ventilation system and cover are soiled.
Location: Cook line
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Cold top cooler is not draining properly, and water is collecting on the bottom shelf.
Location: Kitchen
Equipment: Cold top
|
11/15/2013 | 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: Container of Macaroni and cheese stored on the wire shelf on the cook line at 54 degrees F. Store macaroni and cheese at 41 degrees F or below.
Location: Cook line
Equipment: Wire shelving
- Toxic storage (Non-Critical) (corrected on site)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: Spray bottle of all purpose cleaner stored on the wire rack next to peanut butter and spices on the cook line. Do not store chemicals near food items.
Location: Cook line
- 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: Employee cell phone stored on the small cold top in the kitchen.
Location: Kitchen
- 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: 1) Single service containers stored on the floor of the outdoor storage shed. Store all single service items at least 6 inches above the floor.2) Boxes of single use gloves stored in the dump sink in the kitchen. Store gloves in a location that prevents contamination.
Location: Outdoor storage
- 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: 1) Single service containers stored on the floor of the outdoor storage shed. Store all single service items at least 6 inches above the floor.2) Boxes of single use gloves stored in the dump sink in the kitchen. Store gloves in a location that prevents contamination.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Grill hood ventilation system and cover are soiled.
Location: Cook line
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Cold top cooler is not draining properly, and water is collecting on the bottom shelf.
Location: Kitchen
Equipment: Cold top
|
11/07/2013 | 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: Dishmachine sanitizer was not at the proper concentration. Prime the sanitizer line when changing buckets and use test strips to ensure sanitizer is at the proper concentration.
Location: Dish machine area
Equipment: Dishmachine
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs stored over produce in the walk in cooler. Store raw eggs below all other ready to eat foods.
Location: Walk-in cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Employees observed cooking with out hair restraints.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Grill hood vent covers observed soiled. Clean vent covers.
Location: Cook line
- 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: Tub containing boxes of raw chicked stored on the floor in the walk in cooler. Store all food items at least 6 inches above the floor.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak observed in the prep sink faucet. Repair or replace faucet.
Location: Prep area
Equipment: Prep sink
|
07/22/2013 | Recheck |
- Chemical sanitizer concentration (corrected on site)
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: Dishmachine sanitizer was not at the proper concentration. Prime the sanitizer line when changing buckets and use test strips to ensure sanitizer is at the proper concentration.
Location: Dish machine area
Equipment: Dishmachine
- 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: Raw eggs stored over produce in the walk in cooler. Store raw eggs below all other ready to eat foods.
Location: Walk-in cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Employees observed cooking with out hair restraints.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Grill hood vent covers observed soiled. Clean vent covers.
Location: Cook line
- 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: Tub containing boxes of raw chicked stored on the floor in the walk in cooler. Store all food items at least 6 inches above the floor.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak observed in the prep sink faucet. Repair or replace faucet.
Location: Prep area
Equipment: Prep sink
|
07/12/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. PERSON IN CHARGE REHEATED TO 165 DEGREES F FOOD IN PANS ON STOVE THAT HAD BEEN REMOVED EARLIER.
Location: Cook line
Equipment: Cold top
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents. CHEMICAL SPRAY BOTTLES HANGING ON FOOD EQUIPMENT
Location: Prep area
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
- 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. CLEAN THE FAN AND NEARBY CEILING AREA OF WALK IN COOLER.
Location: Walk-in cooler
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. LARGE CONTAINER OF MASHED POTATOES IN WALK IN COOLER. PROPERLY COOL.
Location: Walk-in cooler
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. SEVERAL FROZEN ITEMS ON SINK.
Location: Kitchen
Equipment: 3-bay
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: Make table cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RE-SEAL DISHMACHINE AREA TO WALL WITH SILICONE SEALER.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. REPAIR ALL LEAKS IN PIPES.
Location: Kitchen
Equipment: 2-bay
|
04/05/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. PERSON IN CHARGE REHEATED TO 165 DEGREES F FOOD IN PANS ON STOVE THAT HAD BEEN REMOVED EARLIER.
Location: Cook line
Equipment: Cold top
- 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. CHEMICAL SPRAY BOTTLES HANGING ON FOOD EQUIPMENT
Location: Prep area
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
- 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. CLEAN THE FAN AND NEARBY CEILING AREA OF WALK IN COOLER.
Location: Walk-in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. LARGE CONTAINER OF MASHED POTATOES IN WALK IN COOLER. PROPERLY COOL.
Location: Walk-in cooler
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. SEVERAL FROZEN ITEMS ON SINK.
Location: Kitchen
Equipment: 3-bay
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: Make table cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RE-SEAL DISHMACHINE AREA TO WALL WITH SILICONE SEALER.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. REPAIR ALL LEAKS IN PIPES.
Location: Kitchen
Equipment: 2-bay
|
03/29/2013 | Routine |
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood vents were soiled.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair door gaskits on the cold top coolers on cooksline
Location: Cook line
Equipment: Cold top
- 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: Box of potatoes stored on the floor. COS
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Bottom interior surface of the upright freezer was soiled from spills and food debris.2. Coke machine ice dispensing piece was soiled . Clean and sanitize more frequently
Location: Kitchen
Equipment: Upright freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Bottom interior surface of the upright freezer was soiled from spills and food debris.2. Coke machine ice dispensing piece was soiled . Clean and sanitize more frequently
Location: Wait staff area
Equipment: Soda machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair hot water knob on the hand sink.
Location: Kitchen
Equipment: Hand sink
|
10/08/2012 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. LARGE CONTAINER OF MASHED POTATOES FROM 4/12. PERSON IN CHARGE DISCARDED.
Location: Walk-in cooler
- 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. KEEP FREE FROM OBSTRUCTION.
Location: Prep area
- 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. 0% FOR DISHMACHINE. USE 3-BAY SINK TO SANITIZE UNTIL REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- 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.
Location: Dish machine area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. USE SMALL CONTAINERS.
Location: Walk-in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: Prep Top Cooler
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04/20/2012 | Recheck |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. LARGE CONTAINER OF MASHED POTATOES FROM 4/12. PERSON IN CHARGE DISCARDED.
Location: Walk-in cooler
- 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. KEEP FREE FROM OBSTRUCTION.
Location: Prep area
- 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. 0% FOR DISHMACHINE. USE 3-BAY SINK TO SANITIZE UNTIL REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- 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.
Location: Dish machine area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. USE SMALL CONTAINERS.
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: Prep Top Cooler
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04/13/2012 | Routine |
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Please measure the bleach water bottles to ensure the concentration is between 50-100 ppm bleach. The measurement is one capful per gallon of water, so it takes just a few drops to get it right in the bottle.
- 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: DATE MARK YOUR FOOD -- We talked about this last time. Noncompliance again will result in a fine.
Location: Walk-in cooler
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please seal the hand sink to the wall (caulk).
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The upright freezer in the kitchen needs to have the bottom cleaned out.
Location: Kitchen
Equipment: Upright freezer
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12/19/2011 | Recheck |
- Sanitizer criteria (corrected on site)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Please measure the bleach water bottles to ensure the concentration is between 50-100 ppm bleach. The measurement is one capful per gallon of water, so it takes just a few drops to get it right in the bottle.
- 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: DATE MARK YOUR FOOD -- We talked about this last time. Noncompliance again will result in a fine.
Location: Walk-in cooler
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please seal the hand sink to the wall (caulk).
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The upright freezer in the kitchen needs to have the bottom cleaned out.
Location: Kitchen
Equipment: Upright freezer
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12/12/2011 | Routine |
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