| No violation noted during this evaluation. | 08/22/2014 | Illness Complaint |
| No violation noted during this evaluation. | 05/14/2014 | Routine |
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Pizza oven closet : Dead bugs on sticky trap - replace to monitor active pest activity
Location: Kitchen (front)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Handles are duct taped and are not food approved - not smooth and cleanable, food debris catching inside duct tape. Replace handles or provide new smooth, cleanable, non-porous handles
Location: Kitchen (front)
Equipment: Pizza make table
|
10/14/2013 | Recheck |
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Pizza oven closet : Dead bugs on sticky trap - replace to monitor active pest activity
Location: Kitchen (front)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Handles are duct taped and are not food approved - not smooth and cleanable, food debris catching inside duct tape. Replace handles or provide new smooth, cleanable, non-porous handles
Location: Kitchen (front)
Equipment: Pizza make table
|
10/07/2013 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: THERE IS A BOTTLE OF CHEMICAL THAT DOES NOT HAVE A LABEL .PLEASE LABEL ALL BOTTLES.ALL BOTTLES ARE LABELED.
Location: Back room
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: THERE ARE CHOPPED EGGS IN THE WALK-IN COOLER WITH NO DATE MARK. PLEASE DATE MARK ANY PHF's STORED OVER 24 HOURS.THE CHOPPED EGGS ARE DATE MARKED.
Location: Walk-in cooler
Equipment: Walk in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THE IN-PLACE SANATIZER CONCENTRATION IS READING 200 PPM. PLEASE MAKE SURE CONCENTRATION IS BETWEEN 50 - 100 PPM.THE SANATIZER IS AT A PROPER CONCENTRATION.
Location: Three bay area
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: THERE ARE BOXES OF CUPS STORED ON THE FLOOR IN THE MEN'S EMPLOYEE RESTROOM. PLEASE STORE ELSEWHERE AND STORE 6 INCHES ABOVE THE FLOOR.THERE IS NOTHING STORED IN THE EMPLOYEE MEN'S RESTROOM.
Location: Emp restroom mens
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE COLD TOP COOLER DOOR SEALS ARE RIPPED. PLEASE REPLACE.THE DOOR SEALS HAVE BEEN REPLACED.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE COLD TOP COOLER DOOR SEALS ARE SOILED. PLEASE CLEAN.THEY ARE NEW SEALS, STILL CLEAN.
Location: Kitchen
Equipment: Cold top
|
02/05/2013 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: THERE IS A BOTTLE OF CHEMICAL THAT DOES NOT HAVE A LABEL .PLEASE LABEL ALL BOTTLES.
Location: Back room
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: THERE ARE CHOPPED EGGS IN THE WALK-IN COOLER WITH NO DATE MARK. PLEASE DATE MARK ANY PHF's STORED OVER 24 HOURS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THE IN-PLACE SANATIZER CONCENTRATION IS READING 200 PPM. PLEASE MAKE SURE CONCENTRATION IS BETWEEN 50 - 100 PPM.
Location: Three bay area
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: THERE ARE BOXES OF CUPS STORED ON THE FLOOR IN THE MEN'S EMPLOYEE RESTROOM. PLEASE STORE ELSEWHERE AND STORE 6 INCHES ABOVE THE FLOOR.
Location: Emp restroom mens
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE COLD TOP COOLER DOOR SEALS ARE RIPPED. PLEASE REPLACE.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE COLD TOP COOLER DOOR SEALS ARE SOILED. PLEASE CLEAN.
Location: Kitchen
Equipment: Cold top
|
01/29/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: MINI KITCHEN COOLER AT 50 F--REPAIR.COTTAGE CHEESE AT 48 F AT SALAD BUFFET; ENSURE PROPER ICE BATH OR REFRIGERATION OF 41 F OR BELOW--REPAIR.
Location: Kitchen
Equipment: Mini-fridge
- 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: MINI KITCHEN COOLER AT 50 F--REPAIR.COTTAGE CHEESE AT 48 F AT SALAD BUFFET; ENSURE PROPER ICE BATH OR REFRIGERATION OF 41 F OR BELOW--REPAIR.
Location: Dining room
Equipment: Buffet
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: KEEP ALL CHEMICAL SPRAY BOTTLES LABELED PROPERLY.
Location: Kitchen
- 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).
Location: Expo line
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: KITCHEN DISHMACHINE FINAL RINSE TEMPERATURE MUST REACH 180 F--REPAIR.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-IMPROVE INTERIOR AND EXTERIOR CLEANING AND SANITIZING OF TRUE PIZZA COOLERS.-SOILED WALK-IN-COOLER SHELVING.-SOILED EXPO-LINE TRUE COOLER INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND FANGUARDS.
Location: Kitchen
Equipment: True cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-IMPROVE INTERIOR AND EXTERIOR CLEANING AND SANITIZING OF TRUE PIZZA COOLERS.-SOILED WALK-IN-COOLER SHELVING.-SOILED EXPO-LINE TRUE COOLER INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND FANGUARDS.
Location: Walk-in cooler
Equipment: Metal shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-IMPROVE INTERIOR AND EXTERIOR CLEANING AND SANITIZING OF TRUE PIZZA COOLERS.-SOILED WALK-IN-COOLER SHELVING.-SOILED EXPO-LINE TRUE COOLER INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND FANGUARDS.
Location: Expo line
Equipment: True cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD-GRADE CAN INSERTS FOR CHEESE/MARINARA SAUCE WARMERS; DISCONTINUE USE OF ORIGINAL FOOD CANS BEING PLACE IN WARMERS. REMOVE PRODUCT OUT OF CANS AND TRANSFER FOOD INTO PROPER CAN INSERTS TO KEEP PRODUCT HEATED.
Location: Kitchen (front)
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD-GRADE CAN INSERTS FOR CHEESE/MARINARA SAUCE WARMERS; DISCONTINUE USE OF ORIGINAL FOOD CANS BEING PLACE IN WARMERS. REMOVE PRODUCT OUT OF CANS AND TRANSFER FOOD INTO PROPER CAN INSERTS TO KEEP PRODUCT HEATED.
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: PERSONAL EMPLOYEE DRINKS AND KEYS STORED WITH SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS/PURSE AND OTHER EMPLOYEE PERSONAL ITEMS STORED AT EXPO-LINE LOCATION.
Location: Kitchen
- 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: PERSONAL EMPLOYEE DRINKS AND KEYS STORED WITH SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS/PURSE AND OTHER EMPLOYEE PERSONAL ITEMS STORED AT EXPO-LINE LOCATION.
Location: Expo line
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP UTENSILS STORED INVERTED WITH HANDLES UP AND NOT HEADS OF UTENSILS TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP UTENSILS STORED INVERTED WITH HANDLES UP AND NOT HEADS OF UTENSILS TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Expo line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE MORE LIGHTING AT EXPO LOCATION CEILING (LOCATION TOO DARK).
Location: Expo line
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINING FROM EXPO LOCATION.
Location: Expo line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS AND EMPLOYEE WOMENS RESTROOM CEILING VENTS.
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 CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS AND EMPLOYEE WOMENS RESTROOM CEILING VENTS.
Location: Emp restroom women
- 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 KITCHEN AND EXPO-LINE LOCATION FLOORS.
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 KITCHEN AND EXPO-LINE LOCATION FLOORS.
Location: Expo line
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: KITCHEN DISHMACHINE WASH TEMPERATURE MUST BE MAINTAINED AT 160 F AND FINAL RINSE AT 180 F--REPAIR.
Location: Kitchen
Equipment: Dishmachine
- 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 KENMORE FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN DISHMACHINE RINSE GAUGE SO THAT IT MEASURES TEMPEATURES AND READS CORRECTLY.
Location: Kitchen
Equipment: Dishmachine
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: DO NOT STACK FOODS ON TOP OF OTHER FOODS IF FOODS FOODS ARE NOT COVERED PROPERLY TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Expo line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING AND INTERIOR CABINET SURFACES AND SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED INTERIOR AND EXTERIOR SURFACES OF KEG COOLER.-SOILED SHELVING AND COUNTER-TOPS AT EXPO-LINE LOCATION.-SOILED EXTERIOR VENTS OF SODA MACHINE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING AND INTERIOR CABINET SURFACES AND SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED INTERIOR AND EXTERIOR SURFACES OF KEG COOLER.-SOILED SHELVING AND COUNTER-TOPS AT EXPO-LINE LOCATION.-SOILED EXTERIOR VENTS OF SODA MACHINE.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING AND INTERIOR CABINET SURFACES AND SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED INTERIOR AND EXTERIOR SURFACES OF KEG COOLER.-SOILED SHELVING AND COUNTER-TOPS AT EXPO-LINE LOCATION.-SOILED EXTERIOR VENTS OF SODA MACHINE.
Location: Expo line
Equipment: Keg cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING AND INTERIOR CABINET SURFACES AND SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED INTERIOR AND EXTERIOR SURFACES OF KEG COOLER.-SOILED SHELVING AND COUNTER-TOPS AT EXPO-LINE LOCATION.-SOILED EXTERIOR VENTS OF SODA MACHINE.
Location: Expo line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING AND INTERIOR CABINET SURFACES AND SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED INTERIOR AND EXTERIOR SURFACES OF KEG COOLER.-SOILED SHELVING AND COUNTER-TOPS AT EXPO-LINE LOCATION.-SOILED EXTERIOR VENTS OF SODA MACHINE.
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 DINING ROOM SODA MACHINE ATTACHED ICE DISPENSER (INTERIOR AND EXTERIOR SURFACES).
Location: Dining room
Equipment: Soda machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom mens
Equipment: Hand sink
|
08/07/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: MINI KITCHEN COOLER AT 50 F--REPAIR.COTTAGE CHEESE AT 48 F AT SALAD BUFFET; ENSURE PROPER ICE BATH OR REFRIGERATION OF 41 F OR BELOW--REPAIR.
Location: Kitchen
Equipment: Mini-fridge
- 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: MINI KITCHEN COOLER AT 50 F--REPAIR.COTTAGE CHEESE AT 48 F AT SALAD BUFFET; ENSURE PROPER ICE BATH OR REFRIGERATION OF 41 F OR BELOW--REPAIR.
Location: Dining room
Equipment: Buffet
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: KEEP ALL CHEMICAL SPRAY BOTTLES LABELED PROPERLY.
Location: Kitchen
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Expo line
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: KITCHEN DISHMACHINE FINAL RINSE TEMPERATURE MUST REACH 180 F--REPAIR.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-IMPROVE INTERIOR AND EXTERIOR CLEANING AND SANITIZING OF TRUE PIZZA COOLERS.-SOILED WALK-IN-COOLER SHELVING.-SOILED EXPO-LINE TRUE COOLER INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND FANGUARDS.
Location: Kitchen
Equipment: True cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-IMPROVE INTERIOR AND EXTERIOR CLEANING AND SANITIZING OF TRUE PIZZA COOLERS.-SOILED WALK-IN-COOLER SHELVING.-SOILED EXPO-LINE TRUE COOLER INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND FANGUARDS.
Location: Walk-in cooler
Equipment: Metal shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-IMPROVE INTERIOR AND EXTERIOR CLEANING AND SANITIZING OF TRUE PIZZA COOLERS.-SOILED WALK-IN-COOLER SHELVING.-SOILED EXPO-LINE TRUE COOLER INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND FANGUARDS.
Location: Expo line
Equipment: True cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD-GRADE CAN INSERTS FOR CHEESE/MARINARA SAUCE WARMERS; DISCONTINUE USE OF ORIGINAL FOOD CANS BEING PLACE IN WARMERS. REMOVE PRODUCT OUT OF CANS AND TRANSFER FOOD INTO PROPER CAN INSERTS TO KEEP PRODUCT HEATED.
Location: Kitchen (front)
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD-GRADE CAN INSERTS FOR CHEESE/MARINARA SAUCE WARMERS; DISCONTINUE USE OF ORIGINAL FOOD CANS BEING PLACE IN WARMERS. REMOVE PRODUCT OUT OF CANS AND TRANSFER FOOD INTO PROPER CAN INSERTS TO KEEP PRODUCT HEATED.
Location: Service counter
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE DRINKS AND KEYS STORED WITH SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS/PURSE AND OTHER EMPLOYEE PERSONAL ITEMS STORED AT EXPO-LINE LOCATION.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE DRINKS AND KEYS STORED WITH SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS/PURSE AND OTHER EMPLOYEE PERSONAL ITEMS STORED AT EXPO-LINE LOCATION.
Location: Expo line
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP UTENSILS STORED INVERTED WITH HANDLES UP AND NOT HEADS OF UTENSILS TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP UTENSILS STORED INVERTED WITH HANDLES UP AND NOT HEADS OF UTENSILS TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Expo line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE MORE LIGHTING AT EXPO LOCATION CEILING (LOCATION TOO DARK).
Location: Expo line
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINING FROM EXPO LOCATION.
Location: Expo line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS AND EMPLOYEE WOMENS RESTROOM CEILING VENTS.
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 CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS AND EMPLOYEE WOMENS RESTROOM CEILING VENTS.
Location: Emp restroom women
- 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 KITCHEN AND EXPO-LINE LOCATION FLOORS.
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 KITCHEN AND EXPO-LINE LOCATION FLOORS.
Location: Expo line
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: KITCHEN DISHMACHINE WASH TEMPERATURE MUST BE MAINTAINED AT 160 F AND FINAL RINSE AT 180 F--REPAIR.
Location: Kitchen
Equipment: Dishmachine
- 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 KENMORE FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN DISHMACHINE RINSE GAUGE SO THAT IT MEASURES TEMPEATURES AND READS CORRECTLY.
Location: Kitchen
Equipment: Dishmachine
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: DO NOT STACK FOODS ON TOP OF OTHER FOODS IF FOODS FOODS ARE NOT COVERED PROPERLY TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Expo line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING AND INTERIOR CABINET SURFACES AND SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED INTERIOR AND EXTERIOR SURFACES OF KEG COOLER.-SOILED SHELVING AND COUNTER-TOPS AT EXPO-LINE LOCATION.-SOILED EXTERIOR VENTS OF SODA MACHINE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING AND INTERIOR CABINET SURFACES AND SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED INTERIOR AND EXTERIOR SURFACES OF KEG COOLER.-SOILED SHELVING AND COUNTER-TOPS AT EXPO-LINE LOCATION.-SOILED EXTERIOR VENTS OF SODA MACHINE.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING AND INTERIOR CABINET SURFACES AND SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED INTERIOR AND EXTERIOR SURFACES OF KEG COOLER.-SOILED SHELVING AND COUNTER-TOPS AT EXPO-LINE LOCATION.-SOILED EXTERIOR VENTS OF SODA MACHINE.
Location: Expo line
Equipment: Keg cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING AND INTERIOR CABINET SURFACES AND SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED INTERIOR AND EXTERIOR SURFACES OF KEG COOLER.-SOILED SHELVING AND COUNTER-TOPS AT EXPO-LINE LOCATION.-SOILED EXTERIOR VENTS OF SODA MACHINE.
Location: Expo line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING AND INTERIOR CABINET SURFACES AND SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED INTERIOR AND EXTERIOR SURFACES OF KEG COOLER.-SOILED SHELVING AND COUNTER-TOPS AT EXPO-LINE LOCATION.-SOILED EXTERIOR VENTS OF SODA MACHINE.
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 DINING ROOM SODA MACHINE ATTACHED ICE DISPENSER (INTERIOR AND EXTERIOR SURFACES).
Location: Dining room
Equipment: Soda machine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom mens
Equipment: Hand sink
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07/14/2012 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Chemical bottles stored hanging next to clean equipment.
Location: Three bay area
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Bleach water over 400 ppm bleach. Please use between 50-100 ppm. The test strips will ensure you use the correct amount.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Please provide more lighting in your walk-in cooler. It is not light enough.
Location: Walk-in cooler
- Dumpster drain plugs (corrected)
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: Trash is shoved into the drain as a plug. Please contact your trash company and have them provide you proper drain plugs.
Location: Dumpster area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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: The ventilatin system in the walk-in cooler is soiled and needs to be cleaned.
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: 1. The ice machine is soiled, mostly in the slots where the covers glide open and shut. Please clean and sanitize.2. The containers for the bulk salt and sugar are soiled and sticky. Please clean and sanitize/place food in new containers and clean the soiled ones.
Location: Wait staff area
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: 1. The ice machine is soiled, mostly in the slots where the covers glide open and shut. Please clean and sanitize.2. The containers for the bulk salt and sugar are soiled and sticky. Please clean and sanitize/place food in new containers and clean the soiled ones.
Location: Kitchen (back)
Equipment: Bulk food containers
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Bare light bulb in storage with tomatos.
Location: Dry storage
- 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: Please provide chlorine test strips to test your bleach water concentration. They are white and will turn purple when exposed to bleach.12/5 - Miscommunication; You must provide your own test strips.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: knife stored stuck between the shelf and the shelf's liner.
Location: Prep area
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12/05/2011 | 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: Chemical bottles stored hanging next to clean equipment.
Location: Three bay area
- Sanitizer criteria (corrected on site)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Bleach water over 400 ppm bleach. Please use between 50-100 ppm. The test strips will ensure you use the correct amount.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Please provide more lighting in your walk-in cooler. It is not light enough.
Location: Walk-in cooler
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: Trash is shoved into the drain as a plug. Please contact your trash company and have them provide you proper drain plugs.
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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: The ventilatin system in the walk-in cooler is soiled and needs to be cleaned.
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: 1. The ice machine is soiled, mostly in the slots where the covers glide open and shut. Please clean and sanitize.2. The containers for the bulk salt and sugar are soiled and sticky. Please clean and sanitize/place food in new containers and clean the soiled ones.
Location: Wait staff area
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: 1. The ice machine is soiled, mostly in the slots where the covers glide open and shut. Please clean and sanitize.2. The containers for the bulk salt and sugar are soiled and sticky. Please clean and sanitize/place food in new containers and clean the soiled ones.
Location: Kitchen (back)
Equipment: Bulk food containers
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Bare light bulb in storage with tomatos.
Location: Dry storage
- 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: Please provide chlorine test strips to test your bleach water concentration. They are white and will turn purple when exposed to bleach.
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: knife stored stuck between the shelf and the shelf's liner.
Location: Prep area
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11/28/2011 | Routine |
Restaurant representatives - add corrected or new information about NOBLE ROMAN'S, 7201 W 10TH ST, Indianapolis, IN »