- 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 BACON STORED ABOVE READY-TO-EAT FOODS AND PLATES AT KITCHEN WALK-IN-COOLER.STORE ALL RAW FOODS BELOW READY-TO- EAT FOODS AND UTENSILS/PLATES, ETC.
Location: Kitchen
Equipment: Walk in cooler
- Thermometer, provided (corrected on site)
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: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE AREA SHELVES; ENSURE THAT CLEAN DISHES ARE STORED ON CLEAN SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE EXTERIOR VENTS WHERE NEEDED.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE AREA SHELVES; ENSURE THAT CLEAN DISHES ARE STORED ON CLEAN SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE EXTERIOR VENTS WHERE NEEDED.
Location: Kitchen
Equipment: Ice machine
|
04/21/2014 | Routine |
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: FOOD HANDLER ON FRONT COOK-LINE USING BARE-HAND CONTACT TO PLACE READY-TO-EAT BROCOLLI IN STEAMER AND PAN ON RANGE FOR FURTHER COOKING PROCEDURES; IN ADDITION, FOOD HANDLER IS ADDING TOPPINGS/INGREDIENT WITH BARE-HAND CONTACT--DISCONTINUE THIS BEHAVIOR.
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: SOILED INTERIOR SURFACES OF SALAD SPINNER AND ALSO BEING USED TO STORE ITEMS INSIDE SALAD SPINNER BIN--DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION.CLEAN AND SANITIZER SALAD SPINNER EACH TIME AFTER USE AND DO NOT USE AS A STORAGE BIN.
Location: Kitchen (front)
Equipment: Mixer
|
02/06/2014 | Illness Complaint Recheck |
- Minimize contact (Critical) (corrected on site)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: FOOD HANDLER ON FRONT COOK-LINE USING BARE-HAND CONTACT TO PLACE READY-TO-EAT BROCOLLI IN STEAMER AND PAN ON RANGE FOR FURTHER COOKING PROCEDURES; IN ADDITION, FOOD HANDLER IS ADDING TOPPINGS/INGREDIENT WITH BARE-HAND CONTACT--DISCONTINUE THIS BEHAVIOR.
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: SOILED INTERIOR SURFACES OF SALAD SPINNER AND ALSO BEING USED TO STORE ITEMS INSIDE SALAD SPINNER BIN--DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION.CLEAN AND SANITIZER SALAD SPINNER EACH TIME AFTER USE AND DO NOT USE AS A STORAGE BIN.
Location: Kitchen (front)
Equipment: Mixer
|
01/29/2014 | Illness Complaint |
- 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: KEEP ALL CUT POTENTIALLY HAZARDOUS FRUIT STORED ON ICE BATH OR UNDER REFRIGERATION OF 41 F OR BELOW AT BAR.
Location: Bar
- 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: OPEN EMPLOYEE DRINK STORED AT BAR HANDSINK (GLASS OF TEA)--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN STRAW AND STORED AWAY FROM FOOD/DRINK PREP LOCATIONS.
Location: Bar
- 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 MARSH SHELL EGGS STORED ABOVE READY-TO-EAT CHEESES AT WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
Location: Walk-in cooler
- Food contact cleaning frequency (corrected)
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.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency (corrected)
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.
Location: Kitchen
Equipment: Mixer
- 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.
Location: Service counter
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: CONTAINER OF RAW PACKAGED MEAT STORED INSIDE SERVICE MEAT COUNTER HANDSINK THAWING UNDER RUNNING WATER--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
Equipment: Hand sink
- 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 PERSONAL BOOK BAG STORED ON TOP OF CLEAN DISHWARE AT DISHMACHINE ROOM DISH STORAGE SHELVING--DISCONTINUE THIS BEHAVIOR.
Location: Dish machine area
- 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: EQUIPMENT LID STORED ON GROUND AT KITCHEN; KEEP ALL KITCHEN EQUIPMENT/LIDS ETC STORED OFF GROUND AT LEAST 6 INCHES.
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: ESTABLISHMENT HAS RECEIVED QUOTES FROM TWO DIFFERENT COMPANIES.ESTABLISHMENT FIRE-SUPPRESSION SYSTEM CURRENTLY RED TAGGED AS A DEFICIENCY THROUGH KOORSEN--REPAIR.(LAST INSPECTED MAY OF2013)
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: ESTABLISHMENT HAS RECEIVED QUOTES FROM TWO DIFFERENT COMPANIES.ESTABLISHMENT FIRE-SUPPRESSION SYSTEM CURRENTLY RED TAGGED AS A DEFICIENCY THROUGH KOORSEN--REPAIR.(LAST INSPECTED MAY OF2013)
Location: Service counter
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: ESTABLISHMENT HAS RECEIVED QUOTES FROM TWO DIFFERENT COMPANIES.ESTABLISHMENT FIRE-SUPPRESSION SYSTEM CURRENTLY RED TAGGED AS A DEFICIENCY THROUGH KOORSEN--REPAIR.(LAST INSPECTED MAY OF2013)
Location: Cook line
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING/VENTS TILES WHERE NEEDED.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: KITCHEN HANDSINK PAPERTOWEL DISPENSER NOT FUNCTIONING (BATTERIES???)--REPAIR.
Location: Kitchen
Equipment: Hand sink
- 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: BAR ICE SCOOP STORED ON SPEED RAILS WITH LIQUOR BOTTLES--DISCONTINUE THIS BEHAVIOR AND STORE ALL ICE SCOOPS IN APPROVED ICE SCOOP HOLDER, IN ICE WITH HANDLE UP OR ON CLEAN SANITARY SURFACES.
Location: Bar
|
10/31/2013 | 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: KEEP ALL CUT POTENTIALLY HAZARDOUS FRUIT STORED ON ICE BATH OR UNDER REFRIGERATION OF 41 F OR BELOW AT BAR.
Location: Bar
- 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: OPEN EMPLOYEE DRINK STORED AT BAR HANDSINK (GLASS OF TEA)--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN STRAW AND STORED AWAY FROM FOOD/DRINK PREP LOCATIONS.
Location: Bar
- 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 MARSH SHELL EGGS STORED ABOVE READY-TO-EAT CHEESES AT WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
Location: Walk-in cooler
- Food contact cleaning frequency (corrected)
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.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency (corrected)
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.
Location: Kitchen
Equipment: Mixer
- 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.
Location: Service counter
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: CONTAINER OF RAW PACKAGED MEAT STORED INSIDE SERVICE MEAT COUNTER HANDSINK THAWING UNDER RUNNING WATER--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
Equipment: Hand sink
- 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 PERSONAL BOOK BAG STORED ON TOP OF CLEAN DISHWARE AT DISHMACHINE ROOM DISH STORAGE SHELVING--DISCONTINUE THIS BEHAVIOR.
Location: Dish machine area
- 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: EQUIPMENT LID STORED ON GROUND AT KITCHEN; KEEP ALL KITCHEN EQUIPMENT/LIDS ETC STORED OFF GROUND AT LEAST 6 INCHES.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: ESTABLISHMENT HAS RECEIVED QUOTES FROM TWO DIFFERENT COMPANIES.ESTABLISHMENT FIRE-SUPPRESSION SYSTEM CURRENTLY RED TAGGED AS A DEFICIENCY THROUGH KOORSEN--REPAIR.(LAST INSPECTED MAY OF2013)
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: ESTABLISHMENT HAS RECEIVED QUOTES FROM TWO DIFFERENT COMPANIES.ESTABLISHMENT FIRE-SUPPRESSION SYSTEM CURRENTLY RED TAGGED AS A DEFICIENCY THROUGH KOORSEN--REPAIR.(LAST INSPECTED MAY OF2013)
Location: Service counter
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: ESTABLISHMENT HAS RECEIVED QUOTES FROM TWO DIFFERENT COMPANIES.ESTABLISHMENT FIRE-SUPPRESSION SYSTEM CURRENTLY RED TAGGED AS A DEFICIENCY THROUGH KOORSEN--REPAIR.(LAST INSPECTED MAY OF2013)
Location: Cook line
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING/VENTS TILES WHERE NEEDED.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: KITCHEN HANDSINK PAPERTOWEL DISPENSER NOT FUNCTIONING (BATTERIES???)--REPAIR.
Location: Kitchen
Equipment: Hand sink
- 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: BAR ICE SCOOP STORED ON SPEED RAILS WITH LIQUOR BOTTLES--DISCONTINUE THIS BEHAVIOR AND STORE ALL ICE SCOOPS IN APPROVED ICE SCOOP HOLDER, IN ICE WITH HANDLE UP OR ON CLEAN SANITARY SURFACES.
Location: Bar
|
10/17/2013 | 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: KEEP ALL CUT POTENTIALLY HAZARDOUS FRUIT STORED ON ICE BATH OR UNDER REFRIGERATION OF 41 F OR BELOW AT BAR.
Location: Bar
- 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: OPEN EMPLOYEE DRINK STORED AT BAR HANDSINK (GLASS OF TEA)--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN STRAW AND STORED AWAY FROM FOOD/DRINK PREP LOCATIONS.
Location: Bar
- 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 MARSH SHELL EGGS STORED ABOVE READY-TO-EAT CHEESES AT WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
Location: Walk-in cooler
- 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.
Location: Kitchen
Equipment: Can opener
- 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.
Location: Kitchen
Equipment: Mixer
- 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.
Location: Service counter
Equipment: Hand sink
- 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 PERSONAL BOOK BAG STORED ON TOP OF CLEAN DISHWARE AT DISHMACHINE ROOM DISH STORAGE SHELVING--DISCONTINUE THIS BEHAVIOR.
Location: Dish machine area
- 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: EQUIPMENT LID STORED ON GROUND AT KITCHEN; KEEP ALL KITCHEN EQUIPMENT/LIDS ETC STORED OFF GROUND AT LEAST 6 INCHES.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: ESTABLISHMENT FIRE-SUPPRESSION SYSTEM CURRENTLY RED TAGGED AS A DEFICIENCY THROUGH KOORSEN--REPAIR.(LAST INSPECTED MAY OF2013)
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: ESTABLISHMENT FIRE-SUPPRESSION SYSTEM CURRENTLY RED TAGGED AS A DEFICIENCY THROUGH KOORSEN--REPAIR.(LAST INSPECTED MAY OF2013)
Location: Service counter
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: ESTABLISHMENT FIRE-SUPPRESSION SYSTEM CURRENTLY RED TAGGED AS A DEFICIENCY THROUGH KOORSEN--REPAIR.(LAST INSPECTED MAY OF2013)
Location: Cook line
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING/VENTS TILES WHERE NEEDED.
Location: Kitchen
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: KITCHEN HANDSINK PAPERTOWEL DISPENSER NOT FUNCTIONING (BATTERIES???)--REPAIR.
Location: Kitchen
Equipment: Hand sink
- 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: BAR ICE SCOOP STORED ON SPEED RAILS WITH LIQUOR BOTTLES--DISCONTINUE THIS BEHAVIOR AND STORE ALL ICE SCOOPS IN APPROVED ICE SCOOP HOLDER, IN ICE WITH HANDLE UP OR ON CLEAN SANITARY SURFACES.
Location: Bar
|
10/09/2013 | Routine |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: LIQUOR STORAGE 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: CUT FRUIT MUST BE STORED ON PROPER ICE BATH OR IN REFRIGERATION UNIT OF 41 F OR BELOW AT BAR LOCATION.
Location: Service counter
- 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: CUT FRUIT MUST BE STORED ON PROPER ICE BATH OR IN REFRIGERATION UNIT OF 41 F OR BELOW AT BAR LOCATION.
Location: Cook line
- 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: CUT FRUIT MUST BE STORED ON PROPER ICE BATH OR IN REFRIGERATION UNIT OF 41 F OR BELOW AT BAR LOCATION.
Location: Service counter
Equipment: Reach in 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: CUT FRUIT MUST BE STORED ON PROPER ICE BATH OR IN REFRIGERATION UNIT OF 41 F OR BELOW AT BAR LOCATION.
Location: Kitchen
- 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: CUT FRUIT MUST BE STORED ON PROPER ICE BATH OR IN REFRIGERATION UNIT OF 41 F OR BELOW AT BAR LOCATION.
Location: Bar
- 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: OPEN EMPLOYEE DRINK LOCATED ON PREP TABLE.EMPLOYEE BOTTLED DRINKS LOCATED AT KITCHEN FOOD PREP LOCATION SHELVING NEAR MIXER AND GLASS STORAGE RACKS.***DISCONTINUE THIS BEHAVIOR. EMPLOYEES MUST ONLY DRINK FROM BEVERAGE WITH LID AND STRAW.***
Location: Kitchen
Equipment: Prep table
- 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: OPEN EMPLOYEE DRINK LOCATED ON PREP TABLE.EMPLOYEE BOTTLED DRINKS LOCATED AT KITCHEN FOOD PREP LOCATION SHELVING NEAR MIXER AND GLASS STORAGE RACKS.***DISCONTINUE THIS BEHAVIOR. EMPLOYEES MUST ONLY DRINK FROM BEVERAGE WITH LID AND STRAW.***
Location: Prep area
Equipment: Prep table
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SEVERAL GNATS STORED AT INTERIOR OF "DEL DUENO TEQUILA" BOTTLE AT BAR--DISCARDED.
Location: Bar
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: SOILED KNIFE WITH DRIED FOOD AND RAW MEAT RESIDUE STORED ON MAGNETIC KNIFE HOLDER AT FRONT SERVING COOK-LINE.
Location: Service counter
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: SOILED KNIFE WITH DRIED FOOD AND RAW MEAT RESIDUE STORED ON MAGNETIC KNIFE HOLDER AT FRONT SERVING COOK-LINE.
Location: Cook line
- 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: IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT AT KITCHEN PREP LOCATION; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- 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: IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT AT KITCHEN PREP LOCATION; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Prep area
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS ON FRONT COOK-LINE WEARING WATCH AND BRACELETS--REMOVE.
- 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: KEEP BOXES OF GLASSES STORED OFF FLOOR AT LEAST 6 INCHES AT LIQUOR STORAGE ROOM.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE INTERIOR HOOD SYSTEM LIGHT WHERE OUT AT FRONT SERVING COOK-LINE LOCATION.
Location: Service counter
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE INTERIOR HOOD SYSTEM LIGHT WHERE OUT AT FRONT SERVING COOK-LINE LOCATION.
Location: Cook line
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM CEILING VENTS.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF LIQUOR STORAGE ROOM FLOORS.
Location: Dry storage
- 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: Kitchen
Equipment: Ice cream freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PAPER TOWEL DISPENSER AT FRONT SERVING COOK-LINE NOT FUNCTIONING.
Location: Service counter
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PAPER TOWEL DISPENSER AT FRONT SERVING COOK-LINE NOT FUNCTIONING.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISH MACHINE LOCATION AND WALK-IN-COOLER SHELVING.
Location: Dish machine area
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISH MACHINE LOCATION AND WALK-IN-COOLER SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- 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: ICE SCOOPS MUST BE STORED PROPERLY IN BAR/SERVERS LOCATIONS ICE BINS: STORE WITH HANDLE UP IN ICE BIN, IN ICE SCOOP HOLDER, AND/OR ON SANITARY SURFACES.
Location: Bar
Equipment: Ice bin
|
03/25/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: LIQUOR STORAGE 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: MAYO AT 59 F IN ICE BATH ON FRONT COOK-LINE LOCATION.BLUE CHEESE AT 48 F AT KITCHEN ICE BATH.***CONDUCT PROPER ICE BATHS TO ENSURE THAT FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE AND NOT JUST ON BOTTOM OF FOOD CONTAINER***TRAULSEN REFRIGERATION UNIT AT 45 F ON FRONT COOK-LINE LOCATION.CUT FRUIT MUST BE STORED ON PROPER ICE BATH OR IN REFRIGERATION UNIT OF 41 F OR BELOW AT BAR LOCATION.
Location: Service counter
- 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: MAYO AT 59 F IN ICE BATH ON FRONT COOK-LINE LOCATION.BLUE CHEESE AT 48 F AT KITCHEN ICE BATH.***CONDUCT PROPER ICE BATHS TO ENSURE THAT FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE AND NOT JUST ON BOTTOM OF FOOD CONTAINER***TRAULSEN REFRIGERATION UNIT AT 45 F ON FRONT COOK-LINE LOCATION.CUT FRUIT MUST BE STORED ON PROPER ICE BATH OR IN REFRIGERATION UNIT OF 41 F OR BELOW AT BAR LOCATION.
Location: Cook line
- 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: MAYO AT 59 F IN ICE BATH ON FRONT COOK-LINE LOCATION.BLUE CHEESE AT 48 F AT KITCHEN ICE BATH.***CONDUCT PROPER ICE BATHS TO ENSURE THAT FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE AND NOT JUST ON BOTTOM OF FOOD CONTAINER***TRAULSEN REFRIGERATION UNIT AT 45 F ON FRONT COOK-LINE LOCATION.CUT FRUIT MUST BE STORED ON PROPER ICE BATH OR IN REFRIGERATION UNIT OF 41 F OR BELOW AT BAR LOCATION.
Location: Service counter
Equipment: Reach in 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: MAYO AT 59 F IN ICE BATH ON FRONT COOK-LINE LOCATION.BLUE CHEESE AT 48 F AT KITCHEN ICE BATH.***CONDUCT PROPER ICE BATHS TO ENSURE THAT FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE AND NOT JUST ON BOTTOM OF FOOD CONTAINER***TRAULSEN REFRIGERATION UNIT AT 45 F ON FRONT COOK-LINE LOCATION.CUT FRUIT MUST BE STORED ON PROPER ICE BATH OR IN REFRIGERATION UNIT OF 41 F OR BELOW AT BAR LOCATION.
Location: Kitchen
- 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: MAYO AT 59 F IN ICE BATH ON FRONT COOK-LINE LOCATION.BLUE CHEESE AT 48 F AT KITCHEN ICE BATH.***CONDUCT PROPER ICE BATHS TO ENSURE THAT FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE AND NOT JUST ON BOTTOM OF FOOD CONTAINER***TRAULSEN REFRIGERATION UNIT AT 45 F ON FRONT COOK-LINE LOCATION.CUT FRUIT MUST BE STORED ON PROPER ICE BATH OR IN REFRIGERATION UNIT OF 41 F OR BELOW AT BAR LOCATION.
Location: Bar
- 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: OPEN EMPLOYEE DRINK LOCATED ON PREP TABLE.EMPLOYEE BOTTLED DRINKS LOCATED AT KITCHEN FOOD PREP LOCATION SHELVING NEAR MIXER AND GLASS STORAGE RACKS.***DISCONTINUE THIS BEHAVIOR. EMPLOYEES MUST ONLY DRINK FROM BEVERAGE WITH LID AND STRAW.***
Location: Kitchen
Equipment: Prep table
- 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: OPEN EMPLOYEE DRINK LOCATED ON PREP TABLE.EMPLOYEE BOTTLED DRINKS LOCATED AT KITCHEN FOOD PREP LOCATION SHELVING NEAR MIXER AND GLASS STORAGE RACKS.***DISCONTINUE THIS BEHAVIOR. EMPLOYEES MUST ONLY DRINK FROM BEVERAGE WITH LID AND STRAW.***
Location: Prep area
Equipment: Prep table
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SEVERAL GNATS STORED AT INTERIOR OF "DEL DUENO TEQUILA" BOTTLE AT BAR--DISCARDED.
Location: Bar
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: SOILED KNIFE WITH DRIED FOOD AND RAW MEAT RESIDUE STORED ON MAGNETIC KNIFE HOLDER AT FRONT SERVING COOK-LINE.
Location: Service counter
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: SOILED KNIFE WITH DRIED FOOD AND RAW MEAT RESIDUE STORED ON MAGNETIC KNIFE HOLDER AT FRONT SERVING COOK-LINE.
Location: Cook line
- 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: IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT AT KITCHEN PREP LOCATION; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- 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: IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT AT KITCHEN PREP LOCATION; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Prep area
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS ON FRONT COOK-LINE WEARING WATCH AND BRACELETS--REMOVE.
- 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: KEEP BOXES OF GLASSES STORED OFF FLOOR AT LEAST 6 INCHES AT LIQUOR STORAGE ROOM.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE INTERIOR HOOD SYSTEM LIGHT WHERE OUT AT FRONT SERVING COOK-LINE LOCATION.
Location: Service counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE INTERIOR HOOD SYSTEM LIGHT WHERE OUT AT FRONT SERVING COOK-LINE LOCATION.
Location: Cook line
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM CEILING VENTS.
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF LIQUOR STORAGE ROOM FLOORS.
Location: Dry storage
- 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: Kitchen
Equipment: Ice cream freezer
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PAPER TOWEL DISPENSER AT FRONT SERVING COOK-LINE NOT FUNCTIONING.
Location: Service counter
Equipment: Hand sink
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PAPER TOWEL DISPENSER AT FRONT SERVING COOK-LINE NOT FUNCTIONING.
Location: Cook line
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISH MACHINE LOCATION AND WALK-IN-COOLER SHELVING.
Location: Dish machine area
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISH MACHINE LOCATION AND WALK-IN-COOLER SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- 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: ICE SCOOPS MUST BE STORED PROPERLY IN BAR/SERVERS LOCATIONS ICE BINS: STORE WITH HANDLE UP IN ICE BIN, IN ICE SCOOP HOLDER, AND/OR ON SANITARY SURFACES.
Location: Bar
Equipment: Ice bin
|
03/13/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CUT FRUIT STORED ON ICE OR IN REFRIGERATION UNIT OF 41 F OR BELOW.ENSURE THAT FOODS STORED ON ICE ARE SUBMERGED PROPERLY IN ICE TO ENSURE THAT ENTIRE FOOD CONTAINERS ARE MAINTAINED AT 41 F OR BELOW ON BOTH KITCHEN AND STEAK COOK-LINES.
Location: Bar
- 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: KEEP CUT FRUIT STORED ON ICE OR IN REFRIGERATION UNIT OF 41 F OR BELOW.ENSURE THAT FOODS STORED ON ICE ARE SUBMERGED PROPERLY IN ICE TO ENSURE THAT ENTIRE FOOD CONTAINERS ARE MAINTAINED AT 41 F OR BELOW ON BOTH KITCHEN AND STEAK COOK-LINES.
Location: Cook line
- 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: CHEMICAL SPRAY BOTTLE NOT LABELED.
Location: Dish machine area
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL SPRAY BOTTLES STORED WITH CLEAN DISHES IN DISH MACHINE ROOM.
Location: Dish machine area
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL SPRAY BOTTLES STORED WITH CLEAN DISHES IN DISH MACHINE ROOM.
Location: Kitchen
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD HANDLER OBSERVED NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES AT KITCHEN COOK-LINE; DISCONTINUE THIS BEHAVIOR.
- Food contact cleaning frequency (corrected)
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.
Location: Kitchen
Equipment: Can opener
- 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 PERSONAL FOOD STORED IN WALK-IN-COOLER (EX. HOME CONTAINER WITH RICE DISH)--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL DRINK STORED ON TOP OF CLEAN DISHES IN DISHMACHINE ROOM--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL CELL PHONES STORED ON STEAK COOK-LINE COUNTER-TOP AND AT BAR COUNTER-TOPS--DISCONTINUE THIS BEHAVIOR.
Location: Walk-in cooler
- 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 PERSONAL FOOD STORED IN WALK-IN-COOLER (EX. HOME CONTAINER WITH RICE DISH)--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL DRINK STORED ON TOP OF CLEAN DISHES IN DISHMACHINE ROOM--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL CELL PHONES STORED ON STEAK COOK-LINE COUNTER-TOP AND AT BAR COUNTER-TOPS--DISCONTINUE THIS BEHAVIOR.
Location: Dish machine area
- 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 PERSONAL FOOD STORED IN WALK-IN-COOLER (EX. HOME CONTAINER WITH RICE DISH)--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL DRINK STORED ON TOP OF CLEAN DISHES IN DISHMACHINE ROOM--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL CELL PHONES STORED ON STEAK COOK-LINE COUNTER-TOP AND AT BAR COUNTER-TOPS--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- 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 PERSONAL FOOD STORED IN WALK-IN-COOLER (EX. HOME CONTAINER WITH RICE DISH)--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL DRINK STORED ON TOP OF CLEAN DISHES IN DISHMACHINE ROOM--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL CELL PHONES STORED ON STEAK COOK-LINE COUNTER-TOP AND AT BAR COUNTER-TOPS--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: ENSURE THAT UTENSILS (EX. SPOONS) ARE INVERTED PROPERLY WITH HEADS DOWN ON STEAK COOK-LINE.
Location: Cook line
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE BOTH KITCHEN AND FRONT STEAK COOK-LINES SERVICED, INSPECTED, AND RE-TAGGED PROPERLY DUE TO DEFICIENCY WITH THE FIRE SUPPRESSION SYSTEMS.
Location: Cook line
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPAIR OR REPLACE DAMAGED COVE MOLDING AT EMPLOYEE RESTROOM WHERE NEEDED.
Location: Emp restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DISH STORAGE SHELVING (EX. WHERE CLEAN PLATES ARE STORED) AND AT DRY STORAGE ROOM SHELVING.IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR REACH-IN-COOLER SHELVING AND SURFACES.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DISH STORAGE SHELVING (EX. WHERE CLEAN PLATES ARE STORED) AND AT DRY STORAGE ROOM SHELVING.IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR REACH-IN-COOLER SHELVING AND SURFACES.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DISH STORAGE SHELVING (EX. WHERE CLEAN PLATES ARE STORED) AND AT DRY STORAGE ROOM SHELVING.IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR REACH-IN-COOLER SHELVING AND SURFACES.
Location: Bar
Equipment: Reach 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.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS AT KITCHEN CEILING TILES WHERE NEEDED.
Location: Kitchen
- 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: UTENSIL (EX. SPATULA) STORED IN BETWEEN EQUIPMENT AND PREP TABLE AT KITCHEN COOK-LINE--DISCONTINUE THIS BEHAVIOR TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Cook line
|
06/27/2012 | 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: KEEP CUT FRUIT STORED ON ICE OR IN REFRIGERATION UNIT OF 41 F OR BELOW.ENSURE THAT FOODS STORED ON ICE ARE SUBMERGED PROPERLY IN ICE TO ENSURE THAT ENTIRE FOOD CONTAINERS ARE MAINTAINED AT 41 F OR BELOW ON BOTH KITCHEN AND STEAK COOK-LINES.
Location: Bar
- 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: KEEP CUT FRUIT STORED ON ICE OR IN REFRIGERATION UNIT OF 41 F OR BELOW.ENSURE THAT FOODS STORED ON ICE ARE SUBMERGED PROPERLY IN ICE TO ENSURE THAT ENTIRE FOOD CONTAINERS ARE MAINTAINED AT 41 F OR BELOW ON BOTH KITCHEN AND STEAK COOK-LINES.
Location: Cook line
- Toxic labeling
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: CHEMICAL SPRAY BOTTLE NOT LABELED.
Location: Dish machine area
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL SPRAY BOTTLES STORED WITH CLEAN DISHES IN DISH MACHINE ROOM.
Location: Dish machine area
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL SPRAY BOTTLES STORED WITH CLEAN DISHES IN DISH MACHINE ROOM.
Location: Kitchen
- 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: FOOD HANDLER OBSERVED NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES AT KITCHEN COOK-LINE; DISCONTINUE THIS BEHAVIOR.
- 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.
Location: Kitchen
Equipment: Can opener
- Storage of Personal Items
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 PERSONAL FOOD STORED IN WALK-IN-COOLER (EX. HOME CONTAINER WITH RICE DISH)--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL DRINK STORED ON TOP OF CLEAN DISHES IN DISHMACHINE ROOM--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL CELL PHONES STORED ON STEAK COOK-LINE COUNTER-TOP AND AT BAR COUNTER-TOPS--DISCONTINUE THIS BEHAVIOR.
Location: Walk-in cooler
- 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 PERSONAL FOOD STORED IN WALK-IN-COOLER (EX. HOME CONTAINER WITH RICE DISH)--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL DRINK STORED ON TOP OF CLEAN DISHES IN DISHMACHINE ROOM--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL CELL PHONES STORED ON STEAK COOK-LINE COUNTER-TOP AND AT BAR COUNTER-TOPS--DISCONTINUE THIS BEHAVIOR.
Location: Dish machine area
- Storage of Personal Items
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 PERSONAL FOOD STORED IN WALK-IN-COOLER (EX. HOME CONTAINER WITH RICE DISH)--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL DRINK STORED ON TOP OF CLEAN DISHES IN DISHMACHINE ROOM--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL CELL PHONES STORED ON STEAK COOK-LINE COUNTER-TOP AND AT BAR COUNTER-TOPS--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- Storage of Personal Items
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 PERSONAL FOOD STORED IN WALK-IN-COOLER (EX. HOME CONTAINER WITH RICE DISH)--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL DRINK STORED ON TOP OF CLEAN DISHES IN DISHMACHINE ROOM--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL CELL PHONES STORED ON STEAK COOK-LINE COUNTER-TOP AND AT BAR COUNTER-TOPS--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- 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: ENSURE THAT UTENSILS (EX. SPOONS) ARE INVERTED PROPERLY WITH HEADS DOWN ON STEAK COOK-LINE.
Location: Cook line
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE BOTH KITCHEN AND FRONT STEAK COOK-LINES SERVICED, INSPECTED, AND RE-TAGGED PROPERLY DUE TO DEFICIENCY WITH THE FIRE SUPPRESSION SYSTEMS.
Location: Cook line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPAIR OR REPLACE DAMAGED COVE MOLDING AT EMPLOYEE RESTROOM WHERE NEEDED.
Location: Emp restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DISH STORAGE SHELVING (EX. WHERE CLEAN PLATES ARE STORED) AND AT DRY STORAGE ROOM SHELVING.IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR REACH-IN-COOLER SHELVING AND SURFACES.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DISH STORAGE SHELVING (EX. WHERE CLEAN PLATES ARE STORED) AND AT DRY STORAGE ROOM SHELVING.IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR REACH-IN-COOLER SHELVING AND SURFACES.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DISH STORAGE SHELVING (EX. WHERE CLEAN PLATES ARE STORED) AND AT DRY STORAGE ROOM SHELVING.IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR REACH-IN-COOLER SHELVING AND SURFACES.
Location: Bar
Equipment: Reach 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.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS AT KITCHEN CEILING TILES WHERE NEEDED.
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSIL (EX. SPATULA) STORED IN BETWEEN EQUIPMENT AND PREP TABLE AT KITCHEN COOK-LINE--DISCONTINUE THIS BEHAVIOR TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Cook line
|
06/13/2012 | Routine |
| No violation noted during this evaluation. | 02/01/2012 | Super Bowl 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.
Comments: CONTINUE TO MONITOR AND DO NOT OVERSTOCK SAUCES AT FRONT SERVICE COUNTER HOT-HOLDING UNIT.SAUCE AT FRONT MEAT PREP SERVICE LINE IN HOT-HOLDING UNIT AT 105 F.
Location: Service counter
Equipment: ----- Cooking Equip/Holding -----
- 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: RINSE TEMPERTURE AT KITCHEN DISHMACHINE AT 158 F; CONTACT SERVICE PROVIDER TO ENSURE THAT FINAL RINSE TEMEPERATURE REACHES AT LEAST 180 F.SANITIZER AT KITCHEN 3-BAY SINK UNDER 200 PPM FOR QUAT; ENSURE THAT CHEMICAL SANITIZER IS MAINTAINED AT 200 PPM FOR QUAT AND USE TEST STRIPS.
Location: Dish machine area
Equipment: Dishmachine
- 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: RINSE TEMPERTURE AT KITCHEN DISHMACHINE AT 158 F; CONTACT SERVICE PROVIDER TO ENSURE THAT FINAL RINSE TEMEPERATURE REACHES AT LEAST 180 F.SANITIZER AT KITCHEN 3-BAY SINK UNDER 200 PPM FOR QUAT; ENSURE THAT CHEMICAL SANITIZER IS MAINTAINED AT 200 PPM FOR QUAT AND USE TEST STRIPS.
Location: Dish machine area
Equipment: 3-bay
- 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: CONTINUE TO MONITOR AND WORK ON.
Location: Kitchen
Equipment: Can opener
- 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: CONTINUE TO MONITOR AND WORK ON.
Location: Kitchen
Equipment: Mixer
- 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: HOT WATER AT BAR HANDSINK TOO HOT (CURRENTLY AT 126 F); MAINTAIN AT 100 F - 120 F. AJDUST AND/OR REPAIR PROPERLY.
Location: Bar
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: BAR HANDSINK BEING USED AS A DUMPSINK (EX. ICE)--DISCONTINUE THIS BEHAVIOR.
Location: Bar
Equipment: Hand sink
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF DRY STORAGE ROOM FLOORS.
Location: Dry storage
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND/OR ADJUST THE ABOVE HANDSINK TO ENSURE A TEMPERATURE OF 100 F OR ABOVE IS MAINTAINED.HANDSINK TEMPERATURES FOR HOT WATER MUST BE AT 100 F - 120 F.
Location: Dish machine area
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND/OR ADJUST THE ABOVE HANDSINK TO ENSURE A TEMPERATURE OF 100 F OR ABOVE IS MAINTAINED.HANDSINK TEMPERATURES FOR HOT WATER MUST BE AT 100 F - 120 F.
Location: Service counter
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND/OR ADJUST THE ABOVE HANDSINK TO ENSURE A TEMPERATURE OF 100 F OR ABOVE IS MAINTAINED.HANDSINK TEMPERATURES FOR HOT WATER MUST BE AT 100 F - 120 F.
Location: Mens restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND/OR ADJUST THE ABOVE HANDSINK TO ENSURE A TEMPERATURE OF 100 F OR ABOVE IS MAINTAINED.HANDSINK TEMPERATURES FOR HOT WATER MUST BE AT 100 F - 120 F.
Location: Womens restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO MONITOR AND WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING WHERE NEEDED.-SOILED BAR MATS AND SURFACES UNDERNEATH BAR MATS.-SOILED BAR SPEED RAILS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO MONITOR AND WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING WHERE NEEDED.-SOILED BAR MATS AND SURFACES UNDERNEATH BAR MATS.-SOILED BAR SPEED RAILS.
Location: Bar
- 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: KNIVES STORED IN BETWEEN PREP TABLES-DISCONTINUE TO PREVENT POTENTIAL CROSS-CONTAMINATION--NEW KNIFE MAGNETIC HOLDER ON ORDER.BAR ICE SCOOP AT ICE BIN LAYING IN ICE IMPROPERLY; STORE ICE SCOOPS PROPERLY WITH HANDLES UP AND OUT IN ICE BIN, IN A PROPER FOOD-GRADE ICE SCOOP HOLDER, AND/OR ON A CLEAN SANITARY SURFACE--RECOMMEND PROVIDING ICE SCOOP HOLDER FOR SERVICE AREA LOCATION ICE BIN.
Location: Prep area
Equipment: Knife/utensil rack
- 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: KNIVES STORED IN BETWEEN PREP TABLES-DISCONTINUE TO PREVENT POTENTIAL CROSS-CONTAMINATION--NEW KNIFE MAGNETIC HOLDER ON ORDER.BAR ICE SCOOP AT ICE BIN LAYING IN ICE IMPROPERLY; STORE ICE SCOOPS PROPERLY WITH HANDLES UP AND OUT IN ICE BIN, IN A PROPER FOOD-GRADE ICE SCOOP HOLDER, AND/OR ON A CLEAN SANITARY SURFACE--RECOMMEND PROVIDING ICE SCOOP HOLDER FOR SERVICE AREA LOCATION ICE BIN.
Location: Bar
Equipment: Ice bin
|
12/20/2011 | 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.
Comments: SAUCE AT FRONT MEAT PREP SERVICE LINE IN HOT-HOLDING UNIT AT 105 F.
Location: Service counter
Equipment: ----- Cooking Equip/Holding -----
- 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: RINSE TEMPERTURE AT KITCHEN DISHMACHINE AT 158 F; CONTACT SERVICE PROVIDER TO ENSURE THAT FINAL RINSE TEMEPERATURE REACHES AT LEAST 180 F.SANITIZER AT KITCHEN 3-BAY SINK UNDER 200 PPM FOR QUAT; ENSURE THAT CHEMICAL SANITIZER IS MAINTAINED AT 200 PPM FOR QUAT AND USE TEST STRIPS.
Location: Dish machine area
Equipment: Dishmachine
- 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: RINSE TEMPERTURE AT KITCHEN DISHMACHINE AT 158 F; CONTACT SERVICE PROVIDER TO ENSURE THAT FINAL RINSE TEMEPERATURE REACHES AT LEAST 180 F.SANITIZER AT KITCHEN 3-BAY SINK UNDER 200 PPM FOR QUAT; ENSURE THAT CHEMICAL SANITIZER IS MAINTAINED AT 200 PPM FOR QUAT AND USE TEST STRIPS.
Location: Dish machine area
Equipment: 3-bay
- Food contact cleaning frequency
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.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency
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.
Location: Kitchen
Equipment: Mixer
- 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: HOT WATER AT BAR HANDSINK TOO HOT (CURRENTLY AT 126 F); MAINTAIN AT 100 F - 120 F. AJDUST AND/OR REPAIR PROPERLY.
Location: Bar
Equipment: Hand sink
- Hand sink improper usage
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: BAR HANDSINK BEING USED AS A DUMPSINK (EX. ICE)--DISCONTINUE THIS BEHAVIOR.
Location: Bar
Equipment: Hand sink
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF DRY STORAGE ROOM FLOORS.
Location: Dry storage
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND/OR ADJUST THE ABOVE HANDSINK TO ENSURE A TEMPERATURE OF 100 F OR ABOVE IS MAINTAINED.HANDSINK TEMPERATURES FOR HOT WATER MUST BE AT 100 F - 120 F.
Location: Dish machine area
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND/OR ADJUST THE ABOVE HANDSINK TO ENSURE A TEMPERATURE OF 100 F OR ABOVE IS MAINTAINED.HANDSINK TEMPERATURES FOR HOT WATER MUST BE AT 100 F - 120 F.
Location: Service counter
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND/OR ADJUST THE ABOVE HANDSINK TO ENSURE A TEMPERATURE OF 100 F OR ABOVE IS MAINTAINED.HANDSINK TEMPERATURES FOR HOT WATER MUST BE AT 100 F - 120 F.
Location: Mens restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND/OR ADJUST THE ABOVE HANDSINK TO ENSURE A TEMPERATURE OF 100 F OR ABOVE IS MAINTAINED.HANDSINK TEMPERATURES FOR HOT WATER MUST BE AT 100 F - 120 F.
Location: Womens restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING WHERE NEEDED.-SOILED BAR MATS AND SURFACES UNDERNEATH BAR MATS.-SOILED BAR SPEED RAILS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING WHERE NEEDED.-SOILED BAR MATS AND SURFACES UNDERNEATH BAR MATS.-SOILED BAR SPEED RAILS.
Location: Bar
- 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: KNIVES STORED IN BETWEEN PREP TABLES-DISCONTINUE TO PREVENT POTENTIAL CROSS-CONTAMINATION.BAR ICE SCOOP AT ICE BIN LAYING IN ICE IMPROPERLY; STORE ICE SCOOPS PROPERLY WITH HANDLES UP AND OUT IN ICE BIN, IN A PROPER FOOD-GRADE ICE SCOOP HOLDER, AND/OR ON A CLEAN SANITARY SURFACE.
Location: Prep area
Equipment: Knife/utensil rack
- 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: KNIVES STORED IN BETWEEN PREP TABLES-DISCONTINUE TO PREVENT POTENTIAL CROSS-CONTAMINATION.BAR ICE SCOOP AT ICE BIN LAYING IN ICE IMPROPERLY; STORE ICE SCOOPS PROPERLY WITH HANDLES UP AND OUT IN ICE BIN, IN A PROPER FOOD-GRADE ICE SCOOP HOLDER, AND/OR ON A CLEAN SANITARY SURFACE.
Location: Bar
Equipment: Ice bin
|
12/13/2011 | Routine |
Restaurant representatives - add corrected or new information about MORTON'S OF CHICAGO/INDPLS., 41 E WASHINGTON ST, Indianapolis, IN »