- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean all walls and floor areas on the cooks line.
|
11/11/2014 | Non-Illness Complaint |
- 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: Several roaches seen on cooks line below prep top cooler. Exterminate.Note: Action pest was at facility onTuesday 10/7/2014 for additional treatment. Continue treatments as needed to eliminate pests.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean shelves and remove any food debris at least daily.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Remove any standing water and repair any leaks.
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Several dead roaches seen by front equipment. Remove.Note: Action pest was at facility onTuesday 10/7/2014 for additional treatment. Continue treatments as needed to eliminate pests.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floors below and around equipment on cooks line. Note: continue cleaning.Note: clean after lunch rush
|
10/24/2014 | Non-Illness Complaint Recheck |
- 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: Several roaches seen on cooks line below prep top cooler. Exterminate.Note: Action pest was at facility onTuesday 10/7/2014 for additional treatment. Continue treatments as needed to eliminate pests.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean shelves and remove any food debris at least daily.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Remove any standing water and repair any leaks.
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Several dead roaches seen by front equipment. Remove.Note: Action pest was at facility onTuesday 10/7/2014 for additional treatment. Continue treatments as needed to eliminate pests.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floors below and around equipment on cooks line. Note: continue cleaning
|
10/10/2014 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Several roaches seen on cooks line below prep top cooler. Exterminate.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean shelves and remove any food debris at least daily.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Remove any standing water and repair any leaks.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floors below and around equipment on cooks line.
|
10/03/2014 | Non-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: Cheese in prep top cooler is at 48.1 deg F. Please hold at 41 deg F or below.
- 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: New employee did not wash hands before putting on gloves. Please always wash hands before putting on gloves.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Gap to outside at door in server area. Secure to prevent pest entry. 2. Gap to outside at door by mop sink. Secure to prevent pest entry. Note: door sweeps ordered for doors.
- 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: Exhaust hood soiled. Please clean. Note: scheduled in 2 weeks
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on counters. Please store in approved strength sanitizer solution.
- 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.
Comments: Potatoes in walk in cooler at 45.6 deg F cooling covered. Please keep uncovered until product reaches 41 deg F or below.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Coke cooler at register has a worn door gasket. Please replace. Note: gasket ordered
|
07/18/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cheese in prep top cooler is at 48.1 deg F. Please hold at 41 deg F or below.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: New employee did not wash hands before putting on gloves. Please always wash hands before putting on gloves.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Gap to outside at door in server area. Secure to prevent pest entry. 2. Gap to outside at door by mop sink. Secure to prevent pest entry.
- 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: Exhaust hood soiled. Please clean.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on counters. Please store in approved strength sanitizer solution.
- Cooling methods
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.
Comments: Potatoes in walk in cooler at 45.6 deg F cooling covered. Please keep uncovered until product reaches 41 deg F or below.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Coke cooler at register has a worn door gasket. Please replace.
|
07/11/2014 | Routine |
| No violation noted during this evaluation. | 03/04/2014 | Non-Illness Complaint |
- CO2 tanks unrestrained (corrected)
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 ...
- 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: KEEP RAW SHELL EGGS AND EGG MIX STORED BELOW READY-TO-EAT FOODS AT COOK-LINE REACH-IN-COOLER.
Location: Cook line
Equipment: Reach in cooler
- 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.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.2) BACK ROOM AMANA 16 FREEZER--DEFROST, CLEAN AND SANITIZE.3) SOILED INTERIOR SURFACES SUCH AS FANGUARDS AT CASHIER LOCATION DESSERT COOLER.4) BACK DINING ROOM LOCATION INTERIOR SURFACE OF MILK COOLER---DEFROST, CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Metal shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.2) BACK ROOM AMANA 16 FREEZER--DEFROST, CLEAN AND SANITIZE.3) SOILED INTERIOR SURFACES SUCH AS FANGUARDS AT CASHIER LOCATION DESSERT COOLER.4) BACK DINING ROOM LOCATION INTERIOR SURFACE OF MILK COOLER---DEFROST, CLEAN AND SANITIZE.
Location: Back room
Equipment: reach in freezer
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.2) BACK ROOM AMANA 16 FREEZER--DEFROST, CLEAN AND SANITIZE.3) SOILED INTERIOR SURFACES SUCH AS FANGUARDS AT CASHIER LOCATION DESSERT COOLER.4) BACK DINING ROOM LOCATION INTERIOR SURFACE OF MILK COOLER---DEFROST, CLEAN AND SANITIZE.
Location: Dining room
Equipment: Reach 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: Back room
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: Back room
Equipment: Mixer
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE HOT WATER AT MENS RESTROOM HANDSINK.
Location: Mens restroom
Equipment: Hand sink
- 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 HANDLER WEARING BRACELET--REMOVE.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: EX. CELL PHONE, EMPLOYEE DRINKS, ETC.
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: EX. CELL PHONE, EMPLOYEE DRINKS, ETC.
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: EX. CELL PHONE, EMPLOYEE DRINKS, ETC.
Location: Kitchen
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Back room
- Lighting intensity (corrected on site)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN AND DRY STORAGE ROOM.
Location: Kitchen
- Lighting intensity (corrected on site)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN AND DRY STORAGE ROOM.
Location: Dry storage
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1) REMOVE CARDBOARD LINING OUT OF COOK-LINE REACH-IN-COOLER SHELVING WHERE RAW EGGS ARE STORED.2) REMOVE CARDBOARD OFF FLOORS.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1) REMOVE CARDBOARD LINING OUT OF COOK-LINE REACH-IN-COOLER SHELVING WHERE RAW EGGS ARE STORED.2) REMOVE CARDBOARD OFF FLOORS.
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CONTINUE TO WORK ON; INCLUDING AT WALK-IN-COOLER AND WALK-IN-FREEZER.CARPET RUGS OUT OF KITCHEN/COOK-LINE AND FOOD PREP AREAS; YOU CAN REPLACE WITH RUBBER MATS. ALL FOOD PREP AREAS FLOORS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CONTINUE TO WORK ON; INCLUDING AT WALK-IN-COOLER AND WALK-IN-FREEZER.CARPET RUGS OUT OF KITCHEN/COOK-LINE AND FOOD PREP AREAS; YOU CAN REPLACE WITH RUBBER MATS. ALL FOOD PREP AREAS FLOORS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CONTINUE TO WORK ON; INCLUDING AT WALK-IN-COOLER AND WALK-IN-FREEZER.CARPET RUGS OUT OF KITCHEN/COOK-LINE AND FOOD PREP AREAS; YOU CAN REPLACE WITH RUBBER MATS. ALL FOOD PREP AREAS FLOORS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Back room
- 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: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Walk-in freezer
- 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: Back room
- 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: Dry storage
- 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.
Comments: RAW FISH STORED AT BACK ROOM PREP SINK AT ROOM TEMPERATURE--DISCONTINUE THIS BEHAVIOR.***CORRECTIVE ACTION*** COLD RUNNING WATER
Location: Back room
Equipment: Prep sink
- 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.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT WALK-IN-FREEZER.
Location: Back room
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT PREP TABLES, SHELVING, DRY STORAGE SHELVING, ETC--CORRECTED.2) PROVIDE PROPER KNOBS FOR COOK-LINE GRILLS WHERE MISSING--IN PROGRESS.3) PROVIDE PROPER STOPPERS FOR 3-BAY SINK--CORRECTED.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT PREP TABLES, SHELVING, DRY STORAGE SHELVING, ETC--CORRECTED.2) PROVIDE PROPER KNOBS FOR COOK-LINE GRILLS WHERE MISSING--IN PROGRESS.3) PROVIDE PROPER STOPPERS FOR 3-BAY SINK--CORRECTED.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT PREP TABLES, SHELVING, DRY STORAGE SHELVING, ETC--CORRECTED.2) PROVIDE PROPER KNOBS FOR COOK-LINE GRILLS WHERE MISSING--IN PROGRESS.3) PROVIDE PROPER STOPPERS FOR 3-BAY SINK--CORRECTED.
Location: Back room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT PREP TABLES, SHELVING, DRY STORAGE SHELVING, ETC--CORRECTED.2) PROVIDE PROPER KNOBS FOR COOK-LINE GRILLS WHERE MISSING--IN PROGRESS.3) PROVIDE PROPER STOPPERS FOR 3-BAY SINK--CORRECTED.
Location: Dry storage
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT PREP TABLES, SHELVING, DRY STORAGE SHELVING, ETC--CORRECTED.2) PROVIDE PROPER KNOBS FOR COOK-LINE GRILLS WHERE MISSING--IN PROGRESS.3) PROVIDE PROPER STOPPERS FOR 3-BAY SINK--CORRECTED.
Location: Kitchen
Equipment: 3-bay
- 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED FOOD STORAGE CURTAIN COVERS WHERE NEEDED.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF INTERIOR SURFACES OF BOTH ICE MACHINES AND SUFACES/TRAY & ATTACHED ICE DISPENSER OF COOK-LINE AND BACK DINING ROOM LOCATION SODA MACHINE SURFACES WHERE NEEDED.
Location: Cook line
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF INTERIOR SURFACES OF BOTH ICE MACHINES AND SUFACES/TRAY & ATTACHED ICE DISPENSER OF COOK-LINE AND BACK DINING ROOM LOCATION SODA MACHINE SURFACES WHERE NEEDED.
Location: Cook line
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF INTERIOR SURFACES OF BOTH ICE MACHINES AND SUFACES/TRAY & ATTACHED ICE DISPENSER OF COOK-LINE AND BACK DINING ROOM LOCATION SODA MACHINE SURFACES WHERE NEEDED.
Location: Dining room
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF INTERIOR SURFACES OF BOTH ICE MACHINES AND SUFACES/TRAY & ATTACHED ICE DISPENSER OF COOK-LINE AND BACK DINING ROOM LOCATION SODA MACHINE SURFACES WHERE NEEDED.
Location: Dining room
Equipment: Soda machine
- Light shields (corrected on site)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT DRY STORAGE ROOM CEILING.
Location: Dry storage
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR BOTTOM PIPING LEAKS AT KITCHEN 3-BAY SINK AND BACK ROOM MOP SINK.2) REPAIR ALL FAUCET KNOBS LEAKS AT ESTABLISHMENT SINKS WHERE NEEDED.3) REPAIR LEAKING SPRAY HEAD AT KITCHEN PREP SINK.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR BOTTOM PIPING LEAKS AT KITCHEN 3-BAY SINK AND BACK ROOM MOP SINK.2) REPAIR ALL FAUCET KNOBS LEAKS AT ESTABLISHMENT SINKS WHERE NEEDED.3) REPAIR LEAKING SPRAY HEAD AT KITCHEN PREP SINK.
Location: Kitchen
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR BOTTOM PIPING LEAKS AT KITCHEN 3-BAY SINK AND BACK ROOM MOP SINK.2) REPAIR ALL FAUCET KNOBS LEAKS AT ESTABLISHMENT SINKS WHERE NEEDED.3) REPAIR LEAKING SPRAY HEAD AT KITCHEN PREP SINK.
Location: Back room
Equipment: Mop sink
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Mens restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Cook line
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Dining room
|
02/18/2014 | Recheck |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: KEEP RAW SHELL EGGS AND EGG MIX STORED BELOW READY-TO-EAT FOODS AT COOK-LINE REACH-IN-COOLER.
Location: Cook line
Equipment: Reach in cooler
- 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.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.2) BACK ROOM AMANA 16 FREEZER--DEFROST, CLEAN AND SANITIZE.3) SOILED INTERIOR SURFACES SUCH AS FANGUARDS AT CASHIER LOCATION DESSERT COOLER.4) BACK DINING ROOM LOCATION INTERIOR SURFACE OF MILK COOLER---DEFROST, CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Metal shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.2) BACK ROOM AMANA 16 FREEZER--DEFROST, CLEAN AND SANITIZE.3) SOILED INTERIOR SURFACES SUCH AS FANGUARDS AT CASHIER LOCATION DESSERT COOLER.4) BACK DINING ROOM LOCATION INTERIOR SURFACE OF MILK COOLER---DEFROST, CLEAN AND SANITIZE.
Location: Back room
Equipment: reach in freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.2) BACK ROOM AMANA 16 FREEZER--DEFROST, CLEAN AND SANITIZE.3) SOILED INTERIOR SURFACES SUCH AS FANGUARDS AT CASHIER LOCATION DESSERT COOLER.4) BACK DINING ROOM LOCATION INTERIOR SURFACE OF MILK COOLER---DEFROST, CLEAN AND SANITIZE.
Location: Dining room
Equipment: Reach 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: Back room
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: Back room
Equipment: Mixer
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE HOT WATER AT MENS RESTROOM HANDSINK.
Location: Mens restroom
Equipment: Hand sink
- 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 HANDLER WEARING BRACELET--REMOVE.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: EX. CELL PHONE, EMPLOYEE DRINKS, ETC.
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: EX. CELL PHONE, EMPLOYEE DRINKS, ETC.
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: EX. CELL PHONE, EMPLOYEE DRINKS, ETC.
Location: Kitchen
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN AND DRY STORAGE ROOM.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN AND DRY STORAGE ROOM.
Location: Dry storage
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1) REMOVE CARDBOARD LINING OUT OF COOK-LINE REACH-IN-COOLER SHELVING WHERE RAW EGGS ARE STORED.2) REMOVE CARDBOARD OFF FLOORS.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1) REMOVE CARDBOARD LINING OUT OF COOK-LINE REACH-IN-COOLER SHELVING WHERE RAW EGGS ARE STORED.2) REMOVE CARDBOARD OFF FLOORS.
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REMOVE CARPET RUGS OUT OF KITCHEN/COOK-LINE AND FOOD PREP AREAS; YOU CAN REPLACE WITH RUBBER MATS. ALL FOOD PREP AREAS FLOORS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REMOVE CARPET RUGS OUT OF KITCHEN/COOK-LINE AND FOOD PREP AREAS; YOU CAN REPLACE WITH RUBBER MATS. ALL FOOD PREP AREAS FLOORS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REMOVE CARPET RUGS OUT OF KITCHEN/COOK-LINE AND FOOD PREP AREAS; YOU CAN REPLACE WITH RUBBER MATS. ALL FOOD PREP AREAS FLOORS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Back room
- 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: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Walk-in freezer
- 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: Back room
- 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: Dry storage
- 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.
Comments: RAW FISH STORED AT BACK ROOM PREP SINK AT ROOM TEMPERATURE--DISCONTINUE THIS BEHAVIOR.***CORRECTIVE ACTION*** COLD RUNNING WATER
Location: Back room
Equipment: Prep sink
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT WALK-IN-FREEZER.
Location: Back room
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT PREP TABLES, SHELVING, DRY STORAGE SHELVING, ETC.2) PROVIDE PROPER KNOBS FOR COOK-LINE GRILLS WHERE MISSING.3) PROVIDE PROPER STOPPERS FOR 3-BAY SINK.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT PREP TABLES, SHELVING, DRY STORAGE SHELVING, ETC.2) PROVIDE PROPER KNOBS FOR COOK-LINE GRILLS WHERE MISSING.3) PROVIDE PROPER STOPPERS FOR 3-BAY SINK.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT PREP TABLES, SHELVING, DRY STORAGE SHELVING, ETC.2) PROVIDE PROPER KNOBS FOR COOK-LINE GRILLS WHERE MISSING.3) PROVIDE PROPER STOPPERS FOR 3-BAY SINK.
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT PREP TABLES, SHELVING, DRY STORAGE SHELVING, ETC.2) PROVIDE PROPER KNOBS FOR COOK-LINE GRILLS WHERE MISSING.3) PROVIDE PROPER STOPPERS FOR 3-BAY SINK.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT PREP TABLES, SHELVING, DRY STORAGE SHELVING, ETC.2) PROVIDE PROPER KNOBS FOR COOK-LINE GRILLS WHERE MISSING.3) PROVIDE PROPER STOPPERS FOR 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED FOOD STORAGE CURTAIN COVERS WHERE NEEDED.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF INTERIOR SURFACES OF BOTH ICE MACHINES AND SUFACES/TRAY & ATTACHED ICE DISPENSER OF COOK-LINE AND BACK DINING ROOM LOCATION SODA MACHINE SURFACES WHERE NEEDED.
Location: Cook line
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF INTERIOR SURFACES OF BOTH ICE MACHINES AND SUFACES/TRAY & ATTACHED ICE DISPENSER OF COOK-LINE AND BACK DINING ROOM LOCATION SODA MACHINE SURFACES WHERE NEEDED.
Location: Cook line
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF INTERIOR SURFACES OF BOTH ICE MACHINES AND SUFACES/TRAY & ATTACHED ICE DISPENSER OF COOK-LINE AND BACK DINING ROOM LOCATION SODA MACHINE SURFACES WHERE NEEDED.
Location: Dining room
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF INTERIOR SURFACES OF BOTH ICE MACHINES AND SUFACES/TRAY & ATTACHED ICE DISPENSER OF COOK-LINE AND BACK DINING ROOM LOCATION SODA MACHINE SURFACES WHERE NEEDED.
Location: Dining room
Equipment: Soda machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR BOTTOM PIPING LEAKS AT KITCHEN 3-BAY SINK AND BACK ROOM MOP SINK.2) REPAIR ALL FAUCET KNOBS LEAKS AT ESTABLISHMENT SINKS WHERE NEEDED.3) REPAIR LEAKING SPRAY HEAD AT KITCHEN PREP SINK.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR BOTTOM PIPING LEAKS AT KITCHEN 3-BAY SINK AND BACK ROOM MOP SINK.2) REPAIR ALL FAUCET KNOBS LEAKS AT ESTABLISHMENT SINKS WHERE NEEDED.3) REPAIR LEAKING SPRAY HEAD AT KITCHEN PREP SINK.
Location: Kitchen
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR BOTTOM PIPING LEAKS AT KITCHEN 3-BAY SINK AND BACK ROOM MOP SINK.2) REPAIR ALL FAUCET KNOBS LEAKS AT ESTABLISHMENT SINKS WHERE NEEDED.3) REPAIR LEAKING SPRAY HEAD AT KITCHEN PREP SINK.
Location: Back room
Equipment: Mop sink
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Mens restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Cook line
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Dining room
|
02/11/2014 | Recheck |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: KEEP RAW SHELL EGGS AND EGG MIX STORED BELOW READY-TO-EAT FOODS AT COOK-LINE REACH-IN-COOLER.
Location: Cook line
Equipment: Reach in cooler
- 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.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.2) BACK ROOM AMANA 16 FREEZER--DEFROST, CLEAN AND SANITIZE.3) SOILED INTERIOR SURFACES SUCH AS FANGUARDS AT CASHIER LOCATION DESSERT COOLER.4) BACK DINING ROOM LOCATION INTERIOR SURFACE OF MILK COOLER---DEFROST, CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Metal shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.2) BACK ROOM AMANA 16 FREEZER--DEFROST, CLEAN AND SANITIZE.3) SOILED INTERIOR SURFACES SUCH AS FANGUARDS AT CASHIER LOCATION DESSERT COOLER.4) BACK DINING ROOM LOCATION INTERIOR SURFACE OF MILK COOLER---DEFROST, CLEAN AND SANITIZE.
Location: Back room
Equipment: reach in freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.2) BACK ROOM AMANA 16 FREEZER--DEFROST, CLEAN AND SANITIZE.3) SOILED INTERIOR SURFACES SUCH AS FANGUARDS AT CASHIER LOCATION DESSERT COOLER.4) BACK DINING ROOM LOCATION INTERIOR SURFACE OF MILK COOLER---DEFROST, CLEAN AND SANITIZE.
Location: Dining room
Equipment: Reach in cooler
- 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: Back room
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: Back room
Equipment: Mixer
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE HOT WATER AT MENS RESTROOM HANDSINK.
Location: Mens restroom
Equipment: Hand sink
- Jewelry prohibition (corrected on site)
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 HANDLER WEARING BRACELET--REMOVE.
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: EX. CELL PHONE, EMPLOYEE DRINKS, ETC.
Location: Service counter
- 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: EX. CELL PHONE, EMPLOYEE DRINKS, ETC.
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: EX. CELL PHONE, EMPLOYEE DRINKS, ETC.
Location: Kitchen
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN AND DRY STORAGE ROOM.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN AND DRY STORAGE ROOM.
Location: Dry storage
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1) REMOVE CARDBOARD LINING OUT OF COOK-LINE REACH-IN-COOLER SHELVING WHERE RAW EGGS ARE STORED.2) REMOVE CARDBOARD OFF FLOORS.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1) REMOVE CARDBOARD LINING OUT OF COOK-LINE REACH-IN-COOLER SHELVING WHERE RAW EGGS ARE STORED.2) REMOVE CARDBOARD OFF FLOORS.
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REMOVE CARPET RUGS OUT OF KITCHEN/COOK-LINE AND FOOD PREP AREAS; YOU CAN REPLACE WITH RUBBER MATS. ALL FOOD PREP AREAS FLOORS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REMOVE CARPET RUGS OUT OF KITCHEN/COOK-LINE AND FOOD PREP AREAS; YOU CAN REPLACE WITH RUBBER MATS. ALL FOOD PREP AREAS FLOORS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REMOVE CARPET RUGS OUT OF KITCHEN/COOK-LINE AND FOOD PREP AREAS; YOU CAN REPLACE WITH RUBBER MATS. ALL FOOD PREP AREAS FLOORS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Back room
- 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: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Walk-in freezer
- 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: Back room
- 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: Dry storage
- 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.
Comments: RAW FISH STORED AT BACK ROOM PREP SINK AT ROOM TEMPERATURE--DISCONTINUE THIS BEHAVIOR.***CORRECTIVE ACTION*** COLD RUNNING WATER
Location: Back room
Equipment: Prep sink
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT WALK-IN-FREEZER AND AT BACK ROOM AMANA 16 FREEZER.
Location: Walk-in freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT WALK-IN-FREEZER AND AT BACK ROOM AMANA 16 FREEZER.
Location: Back room
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT PREP TABLES, SHELVING, DRY STORAGE SHELVING, ETC.2) PROVIDE PROPER KNOBS FOR COOK-LINE GRILLS WHERE MISSING.3) PROVIDE PROPER STOPPERS FOR 3-BAY SINK.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT PREP TABLES, SHELVING, DRY STORAGE SHELVING, ETC.2) PROVIDE PROPER KNOBS FOR COOK-LINE GRILLS WHERE MISSING.3) PROVIDE PROPER STOPPERS FOR 3-BAY SINK.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT PREP TABLES, SHELVING, DRY STORAGE SHELVING, ETC.2) PROVIDE PROPER KNOBS FOR COOK-LINE GRILLS WHERE MISSING.3) PROVIDE PROPER STOPPERS FOR 3-BAY SINK.
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT PREP TABLES, SHELVING, DRY STORAGE SHELVING, ETC.2) PROVIDE PROPER KNOBS FOR COOK-LINE GRILLS WHERE MISSING.3) PROVIDE PROPER STOPPERS FOR 3-BAY SINK.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT PREP TABLES, SHELVING, DRY STORAGE SHELVING, ETC.2) PROVIDE PROPER KNOBS FOR COOK-LINE GRILLS WHERE MISSING.3) PROVIDE PROPER STOPPERS FOR 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED FOOD STORAGE CURTAIN COVERS WHERE NEEDED.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF INTERIOR SURFACES OF BOTH ICE MACHINES AND SUFACES/TRAY & ATTACHED ICE DISPENSER OF COOK-LINE AND BACK DINING ROOM LOCATION SODA MACHINE SURFACES WHERE NEEDED.
Location: Cook line
Equipment: Ice machine
- 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: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF INTERIOR SURFACES OF BOTH ICE MACHINES AND SUFACES/TRAY & ATTACHED ICE DISPENSER OF COOK-LINE AND BACK DINING ROOM LOCATION SODA MACHINE SURFACES WHERE NEEDED.
Location: Cook line
Equipment: Soda machine
- 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: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF INTERIOR SURFACES OF BOTH ICE MACHINES AND SUFACES/TRAY & ATTACHED ICE DISPENSER OF COOK-LINE AND BACK DINING ROOM LOCATION SODA MACHINE SURFACES WHERE NEEDED.
Location: Dining room
Equipment: Ice machine
- 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: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF INTERIOR SURFACES OF BOTH ICE MACHINES AND SUFACES/TRAY & ATTACHED ICE DISPENSER OF COOK-LINE AND BACK DINING ROOM LOCATION SODA MACHINE SURFACES WHERE NEEDED.
Location: Dining room
Equipment: Soda machine
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR BOTTOM PIPING LEAKS AT KITCHEN 3-BAY SINK AND BACK ROOM MOP SINK.2) REPAIR ALL FAUCET KNOBS LEAKS AT ESTABLISHMENT SINKS WHERE NEEDED.3) REPAIR LEAKING SPRAY HEAD AT KITCHEN PREP SINK.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR BOTTOM PIPING LEAKS AT KITCHEN 3-BAY SINK AND BACK ROOM MOP SINK.2) REPAIR ALL FAUCET KNOBS LEAKS AT ESTABLISHMENT SINKS WHERE NEEDED.3) REPAIR LEAKING SPRAY HEAD AT KITCHEN PREP SINK.
Location: Kitchen
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR BOTTOM PIPING LEAKS AT KITCHEN 3-BAY SINK AND BACK ROOM MOP SINK.2) REPAIR ALL FAUCET KNOBS LEAKS AT ESTABLISHMENT SINKS WHERE NEEDED.3) REPAIR LEAKING SPRAY HEAD AT KITCHEN PREP SINK.
Location: Back room
Equipment: Mop sink
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Mens restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Cook line
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Dining room
|
02/04/2014 | Routine |
| No violation noted during this evaluation. | 02/04/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 12/12/2013 | Non-Illness Complaint |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation. EMPLOYEE NOT CHANGING GLOVES BETWEEN CHANGES IN ACTIVITY.
- 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. EMPLOYEE NOT WASHING HANDS AFTER WIPING GLOVES ON CLOTHING. CHANGE GLOVES AND WASH HANDS.
- 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. OPEN DRINK.
Location: Kitchen (back)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 7/2 SECOND SET OF 3-BAY SINKS DO NOT DRAIN, USE 1ST SET AND CLEAR LINES. ESTABLISHMENT MAY NOT OPERATE IF LINES ARE BACKING UP. 7/5 GREASE TRAP HAS BEEN REPLACED.
Location: Kitchen (back)
Equipment: 3-bay
- 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. SPRAY BOTTLE AT ZERO PERCENT. CHANGE OUT MORE FREQUENTLY.
Location: Kitchen
- 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.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in cooler
- 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. FLOOR AROUND 3-BAY SINK.
Location: Kitchen (back)
- 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. ROAST BEEF AND CHICKEN - STACKED IN WALK IN COOLER. PLEASE COOL PROPERLY.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen (back)
Equipment: Can opener
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. PLEASE CLEAN THE GREASE TRAP AND REPAIR THE LEAK IN THE 3-BAY SINK PIPE.
Location: Kitchen (back)
Equipment: 3-bay
|
07/05/2013 | Recheck |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation. EMPLOYEE NOT CHANGING GLOVES BETWEEN CHANGES IN ACTIVITY.
- 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. EMPLOYEE NOT WASHING HANDS AFTER WIPING GLOVES ON CLOTHING. CHANGE GLOVES AND WASH HANDS.
- 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. OPEN DRINK.
Location: Kitchen (back)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 7/2 SECOND SET OF 3-BAY SINKS DO NOT DRAIN, USE 1ST SET AND CLEAR LINES. ESTABLISHMENT MAY NOT OPERATE IF LINES ARE BACKING UP.
Location: Kitchen (back)
Equipment: 3-bay
- 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. SPRAY BOTTLE AT ZERO PERCENT. CHANGE OUT MORE FREQUENTLY.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in cooler
- 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. FLOOR AROUND 3-BAY SINK.
Location: Kitchen (back)
- 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. ROAST BEEF AND CHICKEN - STACKED IN WALK IN COOLER. PLEASE COOL PROPERLY.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen (back)
Equipment: Can opener
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. PLEASE CLEAN THE GREASE TRAP AND REPAIR THE LEAK IN THE 3-BAY SINK PIPE.
Location: Kitchen (back)
Equipment: 3-bay
|
07/02/2013 | Recheck |
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation. EMPLOYEE NOT CHANGING GLOVES BETWEEN CHANGES IN ACTIVITY.
- 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. EMPLOYEE NOT WASHING HANDS AFTER WIPING GLOVES ON CLOTHING. CHANGE GLOVES AND WASH HANDS.
- 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. OPEN DRINK.
Location: Kitchen (back)
- 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. SPRAY BOTTLE AT ZERO PERCENT. CHANGE OUT MORE FREQUENTLY.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. FLOOR AROUND 3-BAY SINK.
Location: Kitchen (back)
- 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. ROAST BEEF AND CHICKEN - STACKED IN WALK IN COOLER. PLEASE COOL PROPERLY.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen (back)
Equipment: Can opener
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. PLEASE CLEAN THE GREASE TRAP AND REPAIR THE LEAK IN THE 3-BAY SINK PIPE.
Location: Kitchen (back)
Equipment: 3-bay
|
06/25/2013 | Routine |
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
|
05/20/2013 | Non-Illness Complaint |
- 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: KEEP CHEMICALS SEPERATED PROPERLY AT HALLWAY WHERE HANDSINK IS LOCATED.
Location: Service counter
- 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: OBSERVED FOOD HANDLER ON COOK-LINE NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES. ENSURE PROPER HANDWASHING FOR 20 SECONDS WITH WARM WATER AND SOAP BEFORE APPLYING NEW SETS OF GLOVES.
- 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: KEEP ALL RAW FOODS (EX. RAW EGGS AND RAW MEAT) STORED BELOW AND AWAY FROM READY-TO-EAT FOODS AT COOK-LINE TRUE COLD-TOP REFRIGERATION UNIT AND AT COOK-LINE TRUE REACH-IN-FREEZER.
Location: Cook line
Equipment: True freezer
- 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: KEEP ALL RAW FOODS (EX. RAW EGGS AND RAW MEAT) STORED BELOW AND AWAY FROM READY-TO-EAT FOODS AT COOK-LINE TRUE COLD-TOP REFRIGERATION UNIT AND AT COOK-LINE TRUE REACH-IN-FREEZER.
Location: Cook line
Equipment: True cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED CASHIER LOCATION INTERIOR AND EXTERIOR SURFACES OF COCA-COLA DESSERT COOLER.
Location: Dining room
Equipment: Chest freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED CASHIER LOCATION INTERIOR AND EXTERIOR SURFACES OF COCA-COLA DESSERT COOLER.
Location: Back room
Equipment: Chest freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED CASHIER LOCATION INTERIOR AND EXTERIOR SURFACES OF COCA-COLA DESSERT COOLER.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED CASHIER LOCATION INTERIOR AND EXTERIOR SURFACES OF COCA-COLA DESSERT COOLER.
Location: Kitchen
Equipment: Flat grill
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED CASHIER LOCATION INTERIOR AND EXTERIOR SURFACES OF COCA-COLA DESSERT COOLER.
Location: Kitchen
Equipment: Flat grill
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED CASHIER LOCATION INTERIOR AND EXTERIOR SURFACES OF COCA-COLA DESSERT COOLER.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED CASHIER LOCATION INTERIOR AND EXTERIOR SURFACES OF COCA-COLA DESSERT COOLER.
Location: Cook line
Equipment: True freezer
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINK ON COOK-LINE/FOOD PREP LOCATION.
Location: Kitchen
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: OBSERVED EMPLOYEE DUMPING SANITIZER BUCKET SOLUTION IN DINING ROOM HALLWAY HANDSINK--DISCONTINUE THIS BEHAVIOR AND USE HANDSINKS FOR HANDWASHING ONLY.
Location: Dining room
Equipment: Hand sink
- 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 ABOVE 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT IN ESTABLISHMENT.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT IN ESTABLISHMENT.
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT IN ESTABLISHMENT.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT IN ESTABLISHMENT.
Location: Cook line
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE PROPER DOOR SWEEP FOR BACK DOOR; ENSURE ALL GAPS ARE SEALED PROPERLY AT BOTTOM OF DOOR.
Location: Back room
- Perimeter walls and/or roof (corrected)
No protective barriers on exterior walls and/or roof.
Correction: Perimeter walls and roof shall effectively protect the establishment from the weather and entry of insects and rodents.
Comments: SEAL HOLE IN WALL THAT LEADS TO OUTSIDE AT SIDE BACK ROOM LOCATED BY WALK-IN-COOLER.
Location: Back room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CONTINUE TO WORK ON:GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC THAT YOU DON'T WANT, NEED OR USE INSIDE ESTABLISHMENT AND AT OUTSIDE STORAGE GROUNDS.CLEAN AND ORGANIZE OUTSIDE STORAGE GROUNDS AND SHEDS.REMOVE CARPETED RUGS AWAY FROM KITCHEN, GRILL/COOK-LINE AND FOOD PREP LOCATIONS; INCLUDING WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CONTINUE TO WORK ON:GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC THAT YOU DON'T WANT, NEED OR USE INSIDE ESTABLISHMENT AND AT OUTSIDE STORAGE GROUNDS.CLEAN AND ORGANIZE OUTSIDE STORAGE GROUNDS AND SHEDS.REMOVE CARPETED RUGS AWAY FROM KITCHEN, GRILL/COOK-LINE AND FOOD PREP LOCATIONS; INCLUDING WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Outdoor storage
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CONTINUE TO WORK ON:GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC THAT YOU DON'T WANT, NEED OR USE INSIDE ESTABLISHMENT AND AT OUTSIDE STORAGE GROUNDS.CLEAN AND ORGANIZE OUTSIDE STORAGE GROUNDS AND SHEDS.REMOVE CARPETED RUGS AWAY FROM KITCHEN, GRILL/COOK-LINE AND FOOD PREP LOCATIONS; INCLUDING WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CONTINUE TO WORK ON:GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC THAT YOU DON'T WANT, NEED OR USE INSIDE ESTABLISHMENT AND AT OUTSIDE STORAGE GROUNDS.CLEAN AND ORGANIZE OUTSIDE STORAGE GROUNDS AND SHEDS.REMOVE CARPETED RUGS AWAY FROM KITCHEN, GRILL/COOK-LINE AND FOOD PREP LOCATIONS; INCLUDING WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Cook line
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CONTINUE TO WORK ON:GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC THAT YOU DON'T WANT, NEED OR USE INSIDE ESTABLISHMENT AND AT OUTSIDE STORAGE GROUNDS.CLEAN AND ORGANIZE OUTSIDE STORAGE GROUNDS AND SHEDS.REMOVE CARPETED RUGS AWAY FROM KITCHEN, GRILL/COOK-LINE AND FOOD PREP LOCATIONS; INCLUDING WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in cooler
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CONTINUE TO WORK ON:GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC THAT YOU DON'T WANT, NEED OR USE INSIDE ESTABLISHMENT AND AT OUTSIDE STORAGE GROUNDS.CLEAN AND ORGANIZE OUTSIDE STORAGE GROUNDS AND SHEDS.REMOVE CARPETED RUGS AWAY FROM KITCHEN, GRILL/COOK-LINE AND FOOD PREP LOCATIONS; INCLUDING WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in freezer
- 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 RESTROOM CEILING VENTS AND INTERIOR SURFACES OF KITCHEN HOOD SYSTEMS.
Location: Restroom
- 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 RESTROOM CEILING VENTS AND INTERIOR SURFACES OF KITCHEN HOOD SYSTEMS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS AND INTERIOR SURFACES OF KITCHEN HOOD SYSTEMS.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS; ESPECIALLY AT GRILL/COOK-LINE LOCATIONS (HEAVY GREASE BUILD-UP),INCLUDING WALK-IN-FREEZER AND DINING ROOM BEVEAGE SERVERS STATION FLOORS. ALSO ENSURE THAT ALL DRY STORAGE ROOMS AND UTILITY CLOSET FLOORS ARE CLEANED AND SANITIZED ROUTINELY AND ALSO UNDERNEATH SHELVING.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS; ESPECIALLY AT GRILL/COOK-LINE LOCATIONS (HEAVY GREASE BUILD-UP),INCLUDING WALK-IN-FREEZER AND DINING ROOM BEVEAGE SERVERS STATION FLOORS. ALSO ENSURE THAT ALL DRY STORAGE ROOMS AND UTILITY CLOSET FLOORS ARE CLEANED AND SANITIZED ROUTINELY AND ALSO UNDERNEATH SHELVING.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS; ESPECIALLY AT GRILL/COOK-LINE LOCATIONS (HEAVY GREASE BUILD-UP),INCLUDING WALK-IN-FREEZER AND DINING ROOM BEVEAGE SERVERS STATION FLOORS. ALSO ENSURE THAT ALL DRY STORAGE ROOMS AND UTILITY CLOSET FLOORS ARE CLEANED AND SANITIZED ROUTINELY AND ALSO UNDERNEATH SHELVING.
Location: Back room
- 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 ESTABLISHMENT FLOORS; ESPECIALLY AT GRILL/COOK-LINE LOCATIONS (HEAVY GREASE BUILD-UP),INCLUDING WALK-IN-FREEZER AND DINING ROOM BEVEAGE SERVERS STATION FLOORS. ALSO ENSURE THAT ALL DRY STORAGE ROOMS AND UTILITY CLOSET FLOORS ARE CLEANED AND SANITIZED ROUTINELY AND ALSO UNDERNEATH SHELVING.
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 ESTABLISHMENT FLOORS; ESPECIALLY AT GRILL/COOK-LINE LOCATIONS (HEAVY GREASE BUILD-UP),INCLUDING WALK-IN-FREEZER AND DINING ROOM BEVEAGE SERVERS STATION FLOORS. ALSO ENSURE THAT ALL DRY STORAGE ROOMS AND UTILITY CLOSET FLOORS ARE CLEANED AND SANITIZED ROUTINELY AND ALSO UNDERNEATH SHELVING.
Location: Dining room
- 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 ESTABLISHMENT FLOORS; ESPECIALLY AT GRILL/COOK-LINE LOCATIONS (HEAVY GREASE BUILD-UP),INCLUDING WALK-IN-FREEZER AND DINING ROOM BEVEAGE SERVERS STATION FLOORS. ALSO ENSURE THAT ALL DRY STORAGE ROOMS AND UTILITY CLOSET FLOORS ARE CLEANED AND SANITIZED ROUTINELY AND ALSO UNDERNEATH SHELVING.
Location: Utility room
- 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 ESTABLISHMENT FLOORS; ESPECIALLY AT GRILL/COOK-LINE LOCATIONS (HEAVY GREASE BUILD-UP),INCLUDING WALK-IN-FREEZER AND DINING ROOM BEVEAGE SERVERS STATION FLOORS. ALSO ENSURE THAT ALL DRY STORAGE ROOMS AND UTILITY CLOSET FLOORS ARE CLEANED AND SANITIZED ROUTINELY AND ALSO UNDERNEATH SHELVING.
Location: Walk-in freezer
- 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.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT CHEST FREEZERS AND AT AMANA REACH-IN-FREEZER LOCATED BY WALK-IN-FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE TRUE COOLER COLD-TOP UNIT.
Location: Back room
Equipment: Chest freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT CHEST FREEZERS AND AT AMANA REACH-IN-FREEZER LOCATED BY WALK-IN-FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE TRUE COOLER COLD-TOP UNIT.
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.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT CHEST FREEZERS AND AT AMANA REACH-IN-FREEZER LOCATED BY WALK-IN-FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE TRUE COOLER COLD-TOP UNIT.
Location: Cook line
Equipment: Cold top
- 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.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT CHEST FREEZERS AND AT AMANA REACH-IN-FREEZER LOCATED BY WALK-IN-FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE TRUE COOLER COLD-TOP UNIT.
Location: Back room
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: MONITOR:REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: MONITOR:REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: MONITOR:REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: MONITOR:REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: MONITOR:REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
Location: Cook line
Equipment: reach in freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL LOOSE FAUCET HEAD AT BACK ROOM PREP SINK.
Location: Back room
Equipment: Prep sink
- 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 THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED KITCHEN AND DRY STORAGE SHELVING.
Location: Walk-in cooler
- 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 THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED KITCHEN AND DRY STORAGE SHELVING.
Location: Walk-in cooler
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 THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED KITCHEN AND DRY STORAGE SHELVING.
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 DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED KITCHEN AND DRY STORAGE SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SIDE DINING ROOM BEVERAGE SERVERS STATION INTERIOR AND EXTERIOR SURFACES OF SODA MACHINE AND ATTACHED ICE DISPENSER AND ICE MACHINE.
Location: Dining room
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SIDE DINING ROOM BEVERAGE SERVERS STATION INTERIOR AND EXTERIOR SURFACES OF SODA MACHINE AND ATTACHED ICE DISPENSER AND ICE MACHINE.
Location: Dining room
Equipment: Ice machine
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: 3-bay
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR ANY EXPOSED LIGHT BULBS IN ESTABLISHMENT.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR ANY EXPOSED LIGHT BULBS IN ESTABLISHMENT.
Location: Back room
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR ANY EXPOSED LIGHT BULBS IN ESTABLISHMENT.
Location: Dry storage
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR ANY EXPOSED LIGHT BULBS IN ESTABLISHMENT.
Location: Cook line
|
04/04/2013 | Recheck |
- 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: KEEP CHEMICALS SEPERATED PROPERLY AT HALLWAY WHERE HANDSINK IS LOCATED.
Location: Service counter
- 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: OBSERVED FOOD HANDLER ON COOK-LINE NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES. ENSURE PROPER HANDWASHING FOR 20 SECONDS WITH WARM WATER AND SOAP BEFORE APPLYING NEW SETS OF GLOVES.
- 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: KEEP ALL RAW FOODS (EX. RAW EGGS AND RAW MEAT) STORED BELOW AND AWAY FROM READY-TO-EAT FOODS AT COOK-LINE TRUE COLD-TOP REFRIGERATION UNIT AND AT COOK-LINE TRUE REACH-IN-FREEZER.
Location: Cook line
Equipment: True freezer
- 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: KEEP ALL RAW FOODS (EX. RAW EGGS AND RAW MEAT) STORED BELOW AND AWAY FROM READY-TO-EAT FOODS AT COOK-LINE TRUE COLD-TOP REFRIGERATION UNIT AND AT COOK-LINE TRUE REACH-IN-FREEZER.
Location: Cook line
Equipment: True cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED CASHIER LOCATION INTERIOR AND EXTERIOR SURFACES OF COCA-COLA DESSERT COOLER.
Location: Dining room
Equipment: Chest freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED CASHIER LOCATION INTERIOR AND EXTERIOR SURFACES OF COCA-COLA DESSERT COOLER.
Location: Back room
Equipment: Chest freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED CASHIER LOCATION INTERIOR AND EXTERIOR SURFACES OF COCA-COLA DESSERT COOLER.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED CASHIER LOCATION INTERIOR AND EXTERIOR SURFACES OF COCA-COLA DESSERT COOLER.
Location: Kitchen
Equipment: Flat grill
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED CASHIER LOCATION INTERIOR AND EXTERIOR SURFACES OF COCA-COLA DESSERT COOLER.
Location: Kitchen
Equipment: Flat grill
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED CASHIER LOCATION INTERIOR AND EXTERIOR SURFACES OF COCA-COLA DESSERT COOLER.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED CASHIER LOCATION INTERIOR AND EXTERIOR SURFACES OF COCA-COLA DESSERT COOLER.
Location: Cook line
Equipment: True freezer
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINK ON COOK-LINE/FOOD PREP LOCATION.
Location: Kitchen
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: OBSERVED EMPLOYEE DUMPING SANITIZER BUCKET SOLUTION IN DINING ROOM HALLWAY HANDSINK--DISCONTINUE THIS BEHAVIOR AND USE HANDSINKS FOR HANDWASHING ONLY.
Location: Dining room
Equipment: Hand sink
- 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 ABOVE 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT IN ESTABLISHMENT.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT IN ESTABLISHMENT.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT IN ESTABLISHMENT.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT IN ESTABLISHMENT.
Location: Cook line
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE PROPER DOOR SWEEP FOR BACK DOOR; ENSURE ALL GAPS ARE SEALED PROPERLY AT BOTTOM OF DOOR.
Location: Back room
- Perimeter walls and/or roof (corrected)
No protective barriers on exterior walls and/or roof.
Correction: Perimeter walls and roof shall effectively protect the establishment from the weather and entry of insects and rodents.
Comments: SEAL HOLE IN WALL THAT LEADS TO OUTSIDE AT SIDE BACK ROOM LOCATED BY WALK-IN-COOLER.
Location: Back room
- 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
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC THAT YOU DON'T WANT, NEED OR USE INSIDE ESTABLISHMENT AND AT OUTSIDE STORAGE GROUNDS.CLEAN AND ORGANIZE OUTSIDE STORAGE GROUNDS AND SHEDS.REMOVE CARPETED RUGS AWAY FROM KITCHEN, GRILL/COOK-LINE AND FOOD PREP LOCATIONS; INCLUDING WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC THAT YOU DON'T WANT, NEED OR USE INSIDE ESTABLISHMENT AND AT OUTSIDE STORAGE GROUNDS.CLEAN AND ORGANIZE OUTSIDE STORAGE GROUNDS AND SHEDS.REMOVE CARPETED RUGS AWAY FROM KITCHEN, GRILL/COOK-LINE AND FOOD PREP LOCATIONS; INCLUDING WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Outdoor storage
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC THAT YOU DON'T WANT, NEED OR USE INSIDE ESTABLISHMENT AND AT OUTSIDE STORAGE GROUNDS.CLEAN AND ORGANIZE OUTSIDE STORAGE GROUNDS AND SHEDS.REMOVE CARPETED RUGS AWAY FROM KITCHEN, GRILL/COOK-LINE AND FOOD PREP LOCATIONS; INCLUDING WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC THAT YOU DON'T WANT, NEED OR USE INSIDE ESTABLISHMENT AND AT OUTSIDE STORAGE GROUNDS.CLEAN AND ORGANIZE OUTSIDE STORAGE GROUNDS AND SHEDS.REMOVE CARPETED RUGS AWAY FROM KITCHEN, GRILL/COOK-LINE AND FOOD PREP LOCATIONS; INCLUDING WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Cook line
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC THAT YOU DON'T WANT, NEED OR USE INSIDE ESTABLISHMENT AND AT OUTSIDE STORAGE GROUNDS.CLEAN AND ORGANIZE OUTSIDE STORAGE GROUNDS AND SHEDS.REMOVE CARPETED RUGS AWAY FROM KITCHEN, GRILL/COOK-LINE AND FOOD PREP LOCATIONS; INCLUDING WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in cooler
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC THAT YOU DON'T WANT, NEED OR USE INSIDE ESTABLISHMENT AND AT OUTSIDE STORAGE GROUNDS.CLEAN AND ORGANIZE OUTSIDE STORAGE GROUNDS AND SHEDS.REMOVE CARPETED RUGS AWAY FROM KITCHEN, GRILL/COOK-LINE AND FOOD PREP LOCATIONS; INCLUDING WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in freezer
- 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 RESTROOM CEILING VENTS AND INTERIOR SURFACES OF KITCHEN HOOD SYSTEMS.
Location: Restroom
- 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 RESTROOM CEILING VENTS AND INTERIOR SURFACES OF KITCHEN HOOD SYSTEMS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS AND INTERIOR SURFACES OF KITCHEN HOOD SYSTEMS.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS; ESPECIALLY AT GRILL/COOK-LINE LOCATIONS (HEAVY GREASE BUILD-UP),INCLUDING WALK-IN-FREEZER AND DINING ROOM BEVEAGE SERVERS STATION FLOORS. ALSO ENSURE THAT ALL DRY STORAGE ROOMS AND UTILITY CLOSET FLOORS ARE CLEANED AND SANITIZED ROUTINELY AND ALSO UNDERNEATH SHELVING.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS; ESPECIALLY AT GRILL/COOK-LINE LOCATIONS (HEAVY GREASE BUILD-UP),INCLUDING WALK-IN-FREEZER AND DINING ROOM BEVEAGE SERVERS STATION FLOORS. ALSO ENSURE THAT ALL DRY STORAGE ROOMS AND UTILITY CLOSET FLOORS ARE CLEANED AND SANITIZED ROUTINELY AND ALSO UNDERNEATH SHELVING.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS; ESPECIALLY AT GRILL/COOK-LINE LOCATIONS (HEAVY GREASE BUILD-UP),INCLUDING WALK-IN-FREEZER AND DINING ROOM BEVEAGE SERVERS STATION FLOORS. ALSO ENSURE THAT ALL DRY STORAGE ROOMS AND UTILITY CLOSET FLOORS ARE CLEANED AND SANITIZED ROUTINELY AND ALSO UNDERNEATH SHELVING.
Location: Back room
- 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 ESTABLISHMENT FLOORS; ESPECIALLY AT GRILL/COOK-LINE LOCATIONS (HEAVY GREASE BUILD-UP),INCLUDING WALK-IN-FREEZER AND DINING ROOM BEVEAGE SERVERS STATION FLOORS. ALSO ENSURE THAT ALL DRY STORAGE ROOMS AND UTILITY CLOSET FLOORS ARE CLEANED AND SANITIZED ROUTINELY AND ALSO UNDERNEATH SHELVING.
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 ESTABLISHMENT FLOORS; ESPECIALLY AT GRILL/COOK-LINE LOCATIONS (HEAVY GREASE BUILD-UP),INCLUDING WALK-IN-FREEZER AND DINING ROOM BEVEAGE SERVERS STATION FLOORS. ALSO ENSURE THAT ALL DRY STORAGE ROOMS AND UTILITY CLOSET FLOORS ARE CLEANED AND SANITIZED ROUTINELY AND ALSO UNDERNEATH SHELVING.
Location: Dining room
- 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 ESTABLISHMENT FLOORS; ESPECIALLY AT GRILL/COOK-LINE LOCATIONS (HEAVY GREASE BUILD-UP),INCLUDING WALK-IN-FREEZER AND DINING ROOM BEVEAGE SERVERS STATION FLOORS. ALSO ENSURE THAT ALL DRY STORAGE ROOMS AND UTILITY CLOSET FLOORS ARE CLEANED AND SANITIZED ROUTINELY AND ALSO UNDERNEATH SHELVING.
Location: Utility room
- 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 ESTABLISHMENT FLOORS; ESPECIALLY AT GRILL/COOK-LINE LOCATIONS (HEAVY GREASE BUILD-UP),INCLUDING WALK-IN-FREEZER AND DINING ROOM BEVEAGE SERVERS STATION FLOORS. ALSO ENSURE THAT ALL DRY STORAGE ROOMS AND UTILITY CLOSET FLOORS ARE CLEANED AND SANITIZED ROUTINELY AND ALSO UNDERNEATH SHELVING.
Location: Walk-in freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT CHEST FREEZERS AND AT AMANA REACH-IN-FREEZER LOCATED BY WALK-IN-FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE TRUE COOLER COLD-TOP UNIT.
Location: Dining room
Equipment: Chest freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT CHEST FREEZERS AND AT AMANA REACH-IN-FREEZER LOCATED BY WALK-IN-FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE TRUE COOLER COLD-TOP UNIT.
Location: Back room
Equipment: Chest freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT CHEST FREEZERS AND AT AMANA REACH-IN-FREEZER LOCATED BY WALK-IN-FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE TRUE COOLER COLD-TOP UNIT.
Location: Back room
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.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT CHEST FREEZERS AND AT AMANA REACH-IN-FREEZER LOCATED BY WALK-IN-FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE TRUE COOLER COLD-TOP UNIT.
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.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT CHEST FREEZERS AND AT AMANA REACH-IN-FREEZER LOCATED BY WALK-IN-FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE TRUE COOLER COLD-TOP UNIT.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
Location: Cook line
Equipment: reach in freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL LOOSE FAUCET HEAD AT BACK ROOM PREP SINK.
Location: Back room
Equipment: Prep sink
- 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 THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED KITCHEN AND DRY STORAGE SHELVING.
Location: Walk-in cooler
- 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 THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED KITCHEN AND DRY STORAGE SHELVING.
Location: Walk-in cooler
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 THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED KITCHEN AND DRY STORAGE SHELVING.
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 DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED KITCHEN AND DRY STORAGE SHELVING.
Location: Kitchen
Equipment: Metal shelving
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SIDE DINING ROOM BEVERAGE SERVERS STATION INTERIOR AND EXTERIOR SURFACES OF SODA MACHINE AND ATTACHED ICE DISPENSER AND ICE MACHINE.
Location: Dining room
Equipment: Soda machine
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SIDE DINING ROOM BEVERAGE SERVERS STATION INTERIOR AND EXTERIOR SURFACES OF SODA MACHINE AND ATTACHED ICE DISPENSER AND ICE MACHINE.
Location: Dining room
Equipment: Ice machine
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: 3-bay
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR ANY EXPOSED LIGHT BULBS IN ESTABLISHMENT.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR ANY EXPOSED LIGHT BULBS IN ESTABLISHMENT.
Location: Back room
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR ANY EXPOSED LIGHT BULBS IN ESTABLISHMENT.
Location: Dry storage
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR ANY EXPOSED LIGHT BULBS IN ESTABLISHMENT.
Location: Cook line
|
03/04/2013 | Recheck |
- 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: KEEP CHEMICALS SEPERATED PROPERLY AT HALLWAY WHERE HANDSINK IS LOCATED.
Location: Service counter
- 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: OBSERVED FOOD HANDLER ON COOK-LINE NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES. ENSURE PROPER HANDWASHING FOR 20 SECONDS WITH WARM WATER AND SOAP BEFORE APPLYING NEW SETS OF GLOVES.
- 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: KEEP ALL RAW FOODS (EX. RAW EGGS AND RAW MEAT) STORED BELOW AND AWAY FROM READY-TO-EAT FOODS AT COOK-LINE TRUE COLD-TOP REFRIGERATION UNIT AND AT COOK-LINE TRUE REACH-IN-FREEZER.
Location: Cook line
Equipment: True freezer
- 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: KEEP ALL RAW FOODS (EX. RAW EGGS AND RAW MEAT) STORED BELOW AND AWAY FROM READY-TO-EAT FOODS AT COOK-LINE TRUE COLD-TOP REFRIGERATION UNIT AND AT COOK-LINE TRUE REACH-IN-FREEZER.
Location: Cook line
Equipment: True cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE CHEST FREEZERS.-SOILED KITCHEN EQUIPMENT AND WARMER BOX UNITS.-SOILED CASHIER LOCATION INTERIOR AND EXTERIOR SURFACES OF COCA-COLA DESSERT COOLER.-SOILED COOK-LINE TRUE FREEZER INTERIOR AND EXTERIOR SURFACES.
Location: Dining room
Equipment: Chest freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE CHEST FREEZERS.-SOILED KITCHEN EQUIPMENT AND WARMER BOX UNITS.-SOILED CASHIER LOCATION INTERIOR AND EXTERIOR SURFACES OF COCA-COLA DESSERT COOLER.-SOILED COOK-LINE TRUE FREEZER INTERIOR AND EXTERIOR SURFACES.
Location: Back room
Equipment: Chest freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE CHEST FREEZERS.-SOILED KITCHEN EQUIPMENT AND WARMER BOX UNITS.-SOILED CASHIER LOCATION INTERIOR AND EXTERIOR SURFACES OF COCA-COLA DESSERT COOLER.-SOILED COOK-LINE TRUE FREEZER INTERIOR AND EXTERIOR SURFACES.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE CHEST FREEZERS.-SOILED KITCHEN EQUIPMENT AND WARMER BOX UNITS.-SOILED CASHIER LOCATION INTERIOR AND EXTERIOR SURFACES OF COCA-COLA DESSERT COOLER.-SOILED COOK-LINE TRUE FREEZER INTERIOR AND EXTERIOR SURFACES.
Location: Kitchen
Equipment: Flat grill
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE CHEST FREEZERS.-SOILED KITCHEN EQUIPMENT AND WARMER BOX UNITS.-SOILED CASHIER LOCATION INTERIOR AND EXTERIOR SURFACES OF COCA-COLA DESSERT COOLER.-SOILED COOK-LINE TRUE FREEZER INTERIOR AND EXTERIOR SURFACES.
Location: Kitchen
Equipment: Flat grill
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE CHEST FREEZERS.-SOILED KITCHEN EQUIPMENT AND WARMER BOX UNITS.-SOILED CASHIER LOCATION INTERIOR AND EXTERIOR SURFACES OF COCA-COLA DESSERT COOLER.-SOILED COOK-LINE TRUE FREEZER INTERIOR AND EXTERIOR SURFACES.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE CHEST FREEZERS.-SOILED KITCHEN EQUIPMENT AND WARMER BOX UNITS.-SOILED CASHIER LOCATION INTERIOR AND EXTERIOR SURFACES OF COCA-COLA DESSERT COOLER.-SOILED COOK-LINE TRUE FREEZER INTERIOR AND EXTERIOR SURFACES.
Location: Cook line
Equipment: True freezer
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINK ON COOK-LINE/FOOD PREP LOCATION.
Location: Kitchen
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: OBSERVED EMPLOYEE DUMPING SANITIZER BUCKET SOLUTION IN DINING ROOM HALLWAY HANDSINK--DISCONTINUE THIS BEHAVIOR AND USE HANDSINKS FOR HANDWASHING ONLY.
Location: Dining room
Equipment: Hand sink
- 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: IN-PLACE SANITIZER BUCKET ABOVE 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT IN ESTABLISHMENT.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT IN ESTABLISHMENT.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT IN ESTABLISHMENT.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT IN ESTABLISHMENT.
Location: Cook line
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE PROPER DOOR SWEEP FOR BACK DOOR; ENSURE ALL GAPS ARE SEALED PROPERLY AT BOTTOM OF DOOR.
Location: Back room
- Perimeter walls and/or roof
No protective barriers on exterior walls and/or roof.
Correction: Perimeter walls and roof shall effectively protect the establishment from the weather and entry of insects and rodents.
Comments: SEAL HOLE IN WALL THAT LEADS TO OUTSIDE AT SIDE BACK ROOM LOCATED BY WALK-IN-COOLER.
Location: Back room
- 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
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC THAT YOU DON'T WANT, NEED OR USE INSIDE ESTABLISHMENT AND AT OUTSIDE STORAGE GROUNDS.CLEAN AND ORGANIZE OUTSIDE STORAGE GROUNDS AND SHEDS.REMOVE CARPETED RUGS AWAY FROM KITCHEN, GRILL/COOK-LINE AND FOOD PREP LOCATIONS; INCLUDING WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC THAT YOU DON'T WANT, NEED OR USE INSIDE ESTABLISHMENT AND AT OUTSIDE STORAGE GROUNDS.CLEAN AND ORGANIZE OUTSIDE STORAGE GROUNDS AND SHEDS.REMOVE CARPETED RUGS AWAY FROM KITCHEN, GRILL/COOK-LINE AND FOOD PREP LOCATIONS; INCLUDING WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Outdoor storage
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC THAT YOU DON'T WANT, NEED OR USE INSIDE ESTABLISHMENT AND AT OUTSIDE STORAGE GROUNDS.CLEAN AND ORGANIZE OUTSIDE STORAGE GROUNDS AND SHEDS.REMOVE CARPETED RUGS AWAY FROM KITCHEN, GRILL/COOK-LINE AND FOOD PREP LOCATIONS; INCLUDING WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC THAT YOU DON'T WANT, NEED OR USE INSIDE ESTABLISHMENT AND AT OUTSIDE STORAGE GROUNDS.CLEAN AND ORGANIZE OUTSIDE STORAGE GROUNDS AND SHEDS.REMOVE CARPETED RUGS AWAY FROM KITCHEN, GRILL/COOK-LINE AND FOOD PREP LOCATIONS; INCLUDING WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Cook line
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC THAT YOU DON'T WANT, NEED OR USE INSIDE ESTABLISHMENT AND AT OUTSIDE STORAGE GROUNDS.CLEAN AND ORGANIZE OUTSIDE STORAGE GROUNDS AND SHEDS.REMOVE CARPETED RUGS AWAY FROM KITCHEN, GRILL/COOK-LINE AND FOOD PREP LOCATIONS; INCLUDING WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in cooler
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC THAT YOU DON'T WANT, NEED OR USE INSIDE ESTABLISHMENT AND AT OUTSIDE STORAGE GROUNDS.CLEAN AND ORGANIZE OUTSIDE STORAGE GROUNDS AND SHEDS.REMOVE CARPETED RUGS AWAY FROM KITCHEN, GRILL/COOK-LINE AND FOOD PREP LOCATIONS; INCLUDING WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in freezer
- 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 RESTROOM CEILING VENTS AND INTERIOR SURFACES OF KITCHEN HOOD SYSTEMS.
Location: Restroom
- 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 RESTROOM CEILING VENTS AND INTERIOR SURFACES OF KITCHEN HOOD SYSTEMS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS AND INTERIOR SURFACES OF KITCHEN HOOD SYSTEMS.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS; ESPECIALLY AT GRILL/COOK-LINE LOCATIONS (HEAVY GREASE BUILD-UP),INCLUDING WALK-IN-FREEZER AND DINING ROOM BEVEAGE SERVERS STATION FLOORS. ALSO ENSURE THAT ALL DRY STORAGE ROOMS AND UTILITY CLOSET FLOORS ARE CLEANED AND SANITIZED ROUTINELY AND ALSO UNDERNEATH SHELVING.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS; ESPECIALLY AT GRILL/COOK-LINE LOCATIONS (HEAVY GREASE BUILD-UP),INCLUDING WALK-IN-FREEZER AND DINING ROOM BEVEAGE SERVERS STATION FLOORS. ALSO ENSURE THAT ALL DRY STORAGE ROOMS AND UTILITY CLOSET FLOORS ARE CLEANED AND SANITIZED ROUTINELY AND ALSO UNDERNEATH SHELVING.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS; ESPECIALLY AT GRILL/COOK-LINE LOCATIONS (HEAVY GREASE BUILD-UP),INCLUDING WALK-IN-FREEZER AND DINING ROOM BEVEAGE SERVERS STATION FLOORS. ALSO ENSURE THAT ALL DRY STORAGE ROOMS AND UTILITY CLOSET FLOORS ARE CLEANED AND SANITIZED ROUTINELY AND ALSO UNDERNEATH SHELVING.
Location: Back room
- 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 ESTABLISHMENT FLOORS; ESPECIALLY AT GRILL/COOK-LINE LOCATIONS (HEAVY GREASE BUILD-UP),INCLUDING WALK-IN-FREEZER AND DINING ROOM BEVEAGE SERVERS STATION FLOORS. ALSO ENSURE THAT ALL DRY STORAGE ROOMS AND UTILITY CLOSET FLOORS ARE CLEANED AND SANITIZED ROUTINELY AND ALSO UNDERNEATH SHELVING.
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 ESTABLISHMENT FLOORS; ESPECIALLY AT GRILL/COOK-LINE LOCATIONS (HEAVY GREASE BUILD-UP),INCLUDING WALK-IN-FREEZER AND DINING ROOM BEVEAGE SERVERS STATION FLOORS. ALSO ENSURE THAT ALL DRY STORAGE ROOMS AND UTILITY CLOSET FLOORS ARE CLEANED AND SANITIZED ROUTINELY AND ALSO UNDERNEATH SHELVING.
Location: Dining room
- 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 ESTABLISHMENT FLOORS; ESPECIALLY AT GRILL/COOK-LINE LOCATIONS (HEAVY GREASE BUILD-UP),INCLUDING WALK-IN-FREEZER AND DINING ROOM BEVEAGE SERVERS STATION FLOORS. ALSO ENSURE THAT ALL DRY STORAGE ROOMS AND UTILITY CLOSET FLOORS ARE CLEANED AND SANITIZED ROUTINELY AND ALSO UNDERNEATH SHELVING.
Location: Utility room
- 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 ESTABLISHMENT FLOORS; ESPECIALLY AT GRILL/COOK-LINE LOCATIONS (HEAVY GREASE BUILD-UP),INCLUDING WALK-IN-FREEZER AND DINING ROOM BEVEAGE SERVERS STATION FLOORS. ALSO ENSURE THAT ALL DRY STORAGE ROOMS AND UTILITY CLOSET FLOORS ARE CLEANED AND SANITIZED ROUTINELY AND ALSO UNDERNEATH SHELVING.
Location: Walk-in freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT CHEST FREEZERS AND AT AMANA REACH-IN-FREEZER LOCATED BY WALK-IN-FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT CASHIER LOCATION INTERIOR COCA-COLA DESSERT COOLER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE TRUE COOLER COLD-TOP UNIT.
Location: Dining room
Equipment: Chest freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT CHEST FREEZERS AND AT AMANA REACH-IN-FREEZER LOCATED BY WALK-IN-FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT CASHIER LOCATION INTERIOR COCA-COLA DESSERT COOLER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE TRUE COOLER COLD-TOP UNIT.
Location: Back room
Equipment: Chest freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT CHEST FREEZERS AND AT AMANA REACH-IN-FREEZER LOCATED BY WALK-IN-FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT CASHIER LOCATION INTERIOR COCA-COLA DESSERT COOLER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE TRUE COOLER COLD-TOP UNIT.
Location: Back room
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.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT CHEST FREEZERS AND AT AMANA REACH-IN-FREEZER LOCATED BY WALK-IN-FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT CASHIER LOCATION INTERIOR COCA-COLA DESSERT COOLER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE TRUE COOLER COLD-TOP UNIT.
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.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT CHEST FREEZERS AND AT AMANA REACH-IN-FREEZER LOCATED BY WALK-IN-FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT CASHIER LOCATION INTERIOR COCA-COLA DESSERT COOLER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE TRUE COOLER COLD-TOP UNIT.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.PROVIDE CORRECT SIZE HOOD SYSTEM FILTER AT SMALL KITCHEN HOOD SYSTEM.REPAIR AND/OR REPLACE DAMAGED DOOR GASKETS/SEALS WHERE NEEDED ON HOT-HOLDING WARMER BOX UNITS; ALSO REPAIR DAMAGED DOOR LATCH/HANDLE WHERE NEEDED AT WARMER BOX UNIT IN KITCHEN.PROVIDE PROPER FANGUARD COVER FOR EXPOSED FAN BLADES AT COOK-LINE CONTINENTAL FREEZER,
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.PROVIDE CORRECT SIZE HOOD SYSTEM FILTER AT SMALL KITCHEN HOOD SYSTEM.REPAIR AND/OR REPLACE DAMAGED DOOR GASKETS/SEALS WHERE NEEDED ON HOT-HOLDING WARMER BOX UNITS; ALSO REPAIR DAMAGED DOOR LATCH/HANDLE WHERE NEEDED AT WARMER BOX UNIT IN KITCHEN.PROVIDE PROPER FANGUARD COVER FOR EXPOSED FAN BLADES AT COOK-LINE CONTINENTAL FREEZER,
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.PROVIDE CORRECT SIZE HOOD SYSTEM FILTER AT SMALL KITCHEN HOOD SYSTEM.REPAIR AND/OR REPLACE DAMAGED DOOR GASKETS/SEALS WHERE NEEDED ON HOT-HOLDING WARMER BOX UNITS; ALSO REPAIR DAMAGED DOOR LATCH/HANDLE WHERE NEEDED AT WARMER BOX UNIT IN KITCHEN.PROVIDE PROPER FANGUARD COVER FOR EXPOSED FAN BLADES AT COOK-LINE CONTINENTAL FREEZER,
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.PROVIDE CORRECT SIZE HOOD SYSTEM FILTER AT SMALL KITCHEN HOOD SYSTEM.REPAIR AND/OR REPLACE DAMAGED DOOR GASKETS/SEALS WHERE NEEDED ON HOT-HOLDING WARMER BOX UNITS; ALSO REPAIR DAMAGED DOOR LATCH/HANDLE WHERE NEEDED AT WARMER BOX UNIT IN KITCHEN.PROVIDE PROPER FANGUARD COVER FOR EXPOSED FAN BLADES AT COOK-LINE CONTINENTAL FREEZER,
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.PROVIDE CORRECT SIZE HOOD SYSTEM FILTER AT SMALL KITCHEN HOOD SYSTEM.REPAIR AND/OR REPLACE DAMAGED DOOR GASKETS/SEALS WHERE NEEDED ON HOT-HOLDING WARMER BOX UNITS; ALSO REPAIR DAMAGED DOOR LATCH/HANDLE WHERE NEEDED AT WARMER BOX UNIT IN KITCHEN.PROVIDE PROPER FANGUARD COVER FOR EXPOSED FAN BLADES AT COOK-LINE CONTINENTAL FREEZER,
Location: Cook line
Equipment: reach in freezer
- Fixed equipment spacing/sealing (corrected on site)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL LOOSE FAUCET HEAD AT BACK ROOM PREP SINK.
Location: Back room
Equipment: Prep sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED KITCHEN AND DRY STORAGE SHELVING.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED KITCHEN AND DRY STORAGE SHELVING.
Location: Walk-in cooler
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 THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED KITCHEN AND DRY STORAGE SHELVING.
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 DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED KITCHEN AND DRY STORAGE SHELVING.
Location: Kitchen
Equipment: Metal shelving
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SIDE DINING ROOM BEVERAGE SERVERS STATION INTERIOR AND EXTERIOR SURFACES OF SODA MACHINE AND ATTACHED ICE DISPENSER AND ICE MACHINE.
Location: Dining room
Equipment: Soda machine
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SIDE DINING ROOM BEVERAGE SERVERS STATION INTERIOR AND EXTERIOR SURFACES OF SODA MACHINE AND ATTACHED ICE DISPENSER AND ICE MACHINE.
Location: Dining room
Equipment: Ice machine
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: 3-bay
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR ANY EXPOSED LIGHT BULBS IN ESTABLISHMENT.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR ANY EXPOSED LIGHT BULBS IN ESTABLISHMENT.
Location: Back room
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR ANY EXPOSED LIGHT BULBS IN ESTABLISHMENT.
Location: Dry storage
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR ANY EXPOSED LIGHT BULBS IN ESTABLISHMENT.
Location: Cook line
|
02/05/2013 | Routine |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: IN PROGRESS WITH ARAB PEST CONTROL SERVICES. PROVIDE INVOICE AND INSPECTION REPORTS. PLEASE FAX OR EMAIL ME REPORTS. IF FAX--FAX TO MY ATTENTION WITH COVER-SHEET AT (317) 221-3070.FLIES ARE PRESENT IN ESTABLISHMENT--GREAT IMPROVEMENTS!CONSULT PROFESSIONAL PEST CONTROL PROVIDER TO HAVE ESTABLISHMENT INSPECTED AND SERVICED. PROVIDE INVOICE DOCUMENTATION ON RECHECK INSPECTION DATE. PEST CONTROL AND SANITATION WORK HAND AND HAND!
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Dry storage
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Walk-in cooler
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Dry storage
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR ANY EXPOSED LIGHT BULBS AT KITCHEN AND FOOD STORAGE CEILING WHERE MISSING.
Location: Kitchen
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: IMPROVE DOOR SWEEPS AT BOTTOM OF ALL DOOR ENTRANCES/EXITS. YOU SHOULD NOT BE ABLE TO SEE OUTSIDE WHEN DOORS ARE COMPLETELY CLOSED. CLOSE UP ALL EXPOSED DOOR GAPS THAT ARE PRESENT AT BOTTOM OR DOORS AND SIDES/TOP IF NEEDED.
- 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 WHERE NEEDED:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOOR, WALL, DOOR AND CEILING SURFACES OF ENTIRE ESTABLISHMENT.SOILED CARPETED RUGS MUST BE REMOVED AT KITCHEN FOOD PREP LOCATIONS. CARPETED RUGS CAN BE REPLACED WITH RUBBER FOOD GRADE FLOOR MATS THAT ARE SOUND, SMOOTH AND EASILY CLEANABLE. ESTABLISHMENT MAY CHOOSE TO JUST USE ONLY TILED FLOORS.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON WHERE NEEDED:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOOR, WALL, DOOR AND CEILING SURFACES OF ENTIRE ESTABLISHMENT.SOILED CARPETED RUGS MUST BE REMOVED AT KITCHEN FOOD PREP LOCATIONS. CARPETED RUGS CAN BE REPLACED WITH RUBBER FOOD GRADE FLOOR MATS THAT ARE SOUND, SMOOTH AND EASILY CLEANABLE. ESTABLISHMENT MAY CHOOSE TO JUST USE ONLY TILED FLOORS.
Location: Walk-in freezer
- 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 WHERE NEEDED:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOOR, WALL, DOOR AND CEILING SURFACES OF ENTIRE ESTABLISHMENT.SOILED CARPETED RUGS MUST BE REMOVED AT KITCHEN FOOD PREP LOCATIONS. CARPETED RUGS CAN BE REPLACED WITH RUBBER FOOD GRADE FLOOR MATS THAT ARE SOUND, SMOOTH AND EASILY CLEANABLE. ESTABLISHMENT MAY CHOOSE TO JUST USE ONLY TILED FLOORS.
Location: Kitchen
|
09/10/2012 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES ARE PRESENT IN ESTABLISHMENT.CONSULT PROFESSIONAL PEST CONTROL PROVIDER TO HAVE ESTABLISHMENT INSPECTED AND SERVICED. PROVIDE INVOICE DOCUMENTATION ON RECHECK INSPECTION DATE. PEST CONTROL AND SANITATION WORK HAND AND HAND!
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Prep area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Dry storage
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Walk-in cooler
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Dry storage
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR ANY EXPOSED LIGHT BULBS AT KITCHEN AND FOOD STORAGE CEILING WHERE MISSING.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: IMPROVE DOOR SWEEPS AT BOTTOM OF ALL DOOR ENTRANCES/EXITS. YOU SHOULD NOT BE ABLE TO SEE OUTSIDE WHEN DOORS ARE COMPLETELY CLOSED. CLOSE UP ALL EXPOSED DOOR GAPS THAT ARE PRESENT AT BOTTOM OR DOORS AND SIDES/TOP IF NEEDED.
- 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 ALL FLOOR, WALL, DOOR AND CEILING SURFACES OF ENTIRE ESTABLISHMENT.SOILED CARPETED RUGS MUST BE REMOVED AT KITCHEN FOOD PREP LOCATIONS. CARPETED RUGS CAN BE REPLACED WITH RUBBER FOOD GRADE FLOOR MATS THAT ARE SOUND, SMOOTH AND EASILY CLEANABLE. ESTABLISHMENT MAY CHOOSE TO JUST USE ONLY TILED FLOORS.
|
08/31/2012 | Non-Illness Complaint |
| No violation noted during this evaluation. | 07/13/2012 | Non-Illness Complaint |
- 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: Warmer holding meat loaf at 127 deg F and pork at 117 deg F. Reheat to 165 deg F and hold at 135 deg F or above. Moved foods to new warmer.
Location: Kitchen
Equipment: -
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Rue with bacon grease at room temperature at 92 deg F. Keep refrigerated. 2. Raw chicken at room temerpature at 66.5 deg F. Hold at 41 deg F or below. Add ice as needed. Cooking now.
Location: Kitchen
- 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: Provide lids and straws for all employee drinks.
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Three bay sink set up to Wash-sanitize-rinse. Discontinue. Set up to Wash-Rinse- Sanitize - Air Dry. CORRECTED
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair grease trap.
Location: Kitchen
Equipment: 3-bay
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please provide a copy of certified food handler.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counter. Store in sanitizer solution.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build up in walk in freezer. Remove ice and provide drain line where missing.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean stand fan in soda area.
Location: Kitchen
|
06/18/2012 | Recheck |
- 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: Warmer holding meat loaf at 127 deg F and pork at 117 deg F. Reheat to 165 deg F and hold at 135 deg F or above. Moved foods to new warmer.
Location: Kitchen
Equipment: -
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Rue with bacon grease at room temperature at 92 deg F. Keep refrigerated. 2. Raw chicken at room temerpature at 66.5 deg F. Hold at 41 deg F or below. Add ice as needed. Cooking now.
Location: Kitchen
- 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: Provide lids and straws for all employee drinks.
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Three bay sink set up to Wash-sanitize-rinse. Discontinue. Set up to Wash-Rinse- Sanitize - Air Dry. CORRECTED
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair grease trap.
Location: Kitchen
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please provide a copy of certified food handler.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counter. Store in sanitizer solution.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build up in walk in freezer. Remove ice and provide drain line where missing.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean stand fan in soda area.
Location: Kitchen
|
05/21/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Warmer holding meat loaf at 127 deg F and pork at 117 deg F. Reheat to 165 deg F and hold at 135 deg F or above. Moved foods to new warmer.
Location: Kitchen
Equipment: -
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Rue with bacon grease at room temperature at 92 deg F. Keep refrigerated. 2. Raw chicken at room temerpature at 66.5 deg F. Hold at 41 deg F or below. Add ice as needed. Cooking now.
Location: Kitchen
- Eating, drinking, smoking
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: Provide lids and straws for all employee drinks.
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Three bay sink set up to Wash-sanitize-rinse. Discontinue. Set up to Wash-Rinse- Sanitize - Air Dry. CORRECTED
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair grease trap.
Location: Kitchen
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please provide a copy of certified food handler.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counter. Store in sanitizer solution.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build up in walk in freezer. Remove ice and provide drain line where missing.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean stand fan in soda area.
Location: Kitchen
|
05/18/2012 | Routine |
| No violation noted during this evaluation. | 03/05/2012 | Non-Illness Complaint |
| No violation noted during this evaluation. | 03/01/2012 | Non-Illness Complaint |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drinks without lids and straws. Please provide lids and straws. CORRECTED
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean soda caps by cash register.
|
01/12/2012 | Routine |
| No violation noted during this evaluation. | 12/07/2011 | Non-Illness Complaint |
Restaurant representatives - add corrected or new information about Mann's Grille, 1214 S TIBBS AVE, Indianapolis, IN »