- 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: 1. Metal cleaning pad inside of back hand sink by dish machine. Remvoe, Do not store or place any items on or in hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Dish machine area
Equipment: Hand sink
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. Employee coat on coke n box system. Remove. Store personal item(s) away from food and food related articles.
Location: Kitchen (back)
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Boxes of singel service items on floor in front kitchen area. Remove.
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel siting on prep table in back kitchen area. Remvoe. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drink gun holders in bar mising drain lines. Provide.
Location: Bar
- 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. Wall mounted vegetable chopper soiled with dried on food. Clean and sanitize. Do not allow to sit soiled.
Location: Kitchen (back)
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard misisng in wait staff area. Provide.
Location: Wait staff area
|
06/20/2014 | Recheck |
- 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. Pull out cooller drawers on cooks line holding fish and meats between 48 and 52 deg. F. Remove all items from unit and repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cooler drawers
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Food handler using trash can as a table for large plastic pan while preping lettuce. Do not use trash cans for food prep tables. Remove clean and sanitize container and place lettuce in clean and sanitized container.
Location: Kitchen (back)
|
06/20/2014 | Illness Complaint Recheck |
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Metal cleaning pad inside of back hand sink by dish machine. Remvoe, Do not store or place any items on or in hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Dish machine area
Equipment: Hand sink
- 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: 1. Employee coat on coke n box system. Remove. Store personal item(s) away from food and food related articles.
Location: Kitchen (back)
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Boxes of singel service items on floor in front kitchen area. Remove.
Location: Kitchen (front)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel siting on prep table in back kitchen area. Remvoe. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drink gun holders in bar mising drain lines. Provide.
Location: Bar
- 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. Wall mounted vegetable chopper soiled with dried on food. Clean and sanitize. Do not allow to sit soiled.
Location: Kitchen (back)
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard misisng in wait staff area. Provide.
Location: Wait staff area
|
06/13/2014 | Routine |
- 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. Pull out cooller drawers on cooks line holding fish and meats between 48 and 52 deg. F. Remove all items from unit and repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cooler drawers
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Food handler using trash can as a table for large plastic pan while preping lettuce. Do not use trash cans for food prep tables. Remove clean and sanitize container and place lettuce in clean and sanitized container.
Location: Kitchen (back)
|
06/13/2014 | Illness Complaint |
- 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: 1. Metal cleaning pads inside of hand sink by dish machine area. Do not place or store any items in or on hand sink. A hand washing facility may not be used for purpose(s) other than hand washing. 2. Small metal pan inside of hand sink in back kitchen area by vegetable prep sink. Do not place or store any items in or on hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Dish machine area
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: 1. Metal cleaning pads inside of hand sink by dish machine area. Do not place or store any items in or on hand sink. A hand washing facility may not be used for purpose(s) other than hand washing. 2. Small metal pan inside of hand sink in back kitchen area by vegetable prep sink. Do not place or store any items in or on hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen (back)
Equipment: Hand sink
- Glove use (Non-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.
Comments: 1. Food handlers not washing hands at hand sink with soap and water before putting on gloves to handle food itmes. You must wash hands at hand sink with soap and water before putting on gloves to handle food items.
- 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: 1. Metal racks and cutting board stored on floor by Coke n Box system in back kitchen area. Remove, Clean and sanitize and store in approved manner. 2. Metal oven racks on floor by front baking ovens. Remove , Clean and sanitize and store in approved manner.
Location: Kitchen (back)
- 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: 1. Metal racks and cutting board stored on floor by Coke n Box system in back kitchen area. Remove, Clean and sanitize and store in approved manner. 2. Metal oven racks on floor by front baking ovens. Remove , Clean and sanitize and store in approved manner.
Location: Kitchen (front)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Tile misisng inside of mop sink. Replace. 2. Trim on wall by mop sink in poor repair. Repair.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Tile misisng inside of mop sink. Replace. 2. Trim on wall by mop sink in poor repair. Repair.
Location: Kitchen (back)
- 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: 1. Floor soiled below deep fry units on cooks line. Clean.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- 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: 1. Thermometer misisng inside of reach in cooler in wait staff area used for milk. Provide a working thermometer.
Location: Wait staff area
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water line behind steam table leaking. Repair to a sound condition.
Location: Cook line
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of food on floor of walk in freezer. Remove and store in approved manner.
Location: Walk-in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Ice machine soiled inside byt kick plate area. Clean.
Location: Kitchen (back)
Equipment: Ice machine
|
05/01/2014 | Recheck |
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Metal cleaning pads inside of hand sink by dish machine area. Do not place or store any items in or on hand sink. A hand washing facility may not be used for purpose(s) other than hand washing. 2. Small metal pan inside of hand sink in back kitchen area by vegetable prep sink. Do not place or store any items in or on hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Dish machine area
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Metal cleaning pads inside of hand sink by dish machine area. Do not place or store any items in or on hand sink. A hand washing facility may not be used for purpose(s) other than hand washing. 2. Small metal pan inside of hand sink in back kitchen area by vegetable prep sink. Do not place or store any items in or on hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen (back)
Equipment: Hand sink
- Glove use (Non-Critical)
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.
Comments: 1. Food handlers not washing hands at hand sink with soap and water before putting on gloves to handle food itmes. You must wash hands at hand sink with soap and water before putting on gloves to handle food items.
- Improper storage location
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: 1. Metal racks and cutting board stored on floor by Coke n Box system in back kitchen area. Remove, Clean and sanitize and store in approved manner. 2. Metal oven racks on floor by front baking ovens. Remove , Clean and sanitize and store in approved manner.
Location: Kitchen (back)
- Improper storage location
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: 1. Metal racks and cutting board stored on floor by Coke n Box system in back kitchen area. Remove, Clean and sanitize and store in approved manner. 2. Metal oven racks on floor by front baking ovens. Remove , Clean and sanitize and store in approved manner.
Location: Kitchen (front)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Tile misisng inside of mop sink. Replace. 2. Trim on wall by mop sink in poor repair. Repair.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Tile misisng inside of mop sink. Replace. 2. Trim on wall by mop sink in poor repair. Repair.
Location: Kitchen (back)
- 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: 1. Floor soiled below deep fry units on cooks line. Clean.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- 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: 1. Thermometer misisng inside of reach in cooler in wait staff area used for milk. Provide a working thermometer.
Location: Wait staff area
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water line behind steam table leaking. Repair to a sound condition.
Location: Cook line
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of food on floor of walk in freezer. Remove and store in approved manner.
Location: Walk-in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Ice machine soiled inside byt kick plate area. Clean.
Location: Kitchen (back)
Equipment: Ice machine
|
04/24/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Small cold top unit across from flat top grill holding potentially hazardous foods between 45 and 48 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Pull out cooler drawer below induction cook units holding baged meats between 46 and 48 deg. F. Water leaking from end of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- 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. Small cold top unit across from flat top grill holding potentially hazardous foods between 45 and 48 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Pull out cooler drawer below induction cook units holding baged meats between 46 and 48 deg. F. Water leaking from end of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cooler drawers
- 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: 1. Gnats noted by front hand sink on cooks line area. Exterminate gnats using approved methods.
Location: Kitchen (front)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Yellow cutting boards soiledl at two bay sink. Clean and sanitize. 2. Large white bulk container of flour on cooks line soiled including lid. Clean and sanitize.
Location: Kitchen (back)
Equipment: -
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Yellow cutting boards soiledl at two bay sink. Clean and sanitize. 2. Large white bulk container of flour on cooks line soiled including lid. Clean and sanitize.
Location: Cook line
- Glove use (Non-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.
Comments: 1. Food handlers not washing hands before putting on gloves to handle ready to eat foods. Wash hands at hand sink with hot water before putting on gloves to handle food.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Tile missing / broken in mop dump sink area. Replace all damaged tile.
Location: Kitchen (back)
- 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: 1. Silcon caulk soiled / mold / poor repair on dish machine work table across from dish machine. Clean and repair caulk.
Location: Dish machine area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice Built up on cooling unit insideo of walk in freezer. Remove ice, Repair unit to a sound working condition. 2. Water leaking from unit above clean dish racks across from dish machine. Repair and clean line above dish racks.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice Built up on cooling unit insideo of walk in freezer. Remove ice, Repair unit to a sound working condition. 2. Water leaking from unit above clean dish racks across from dish machine. Repair and clean line above dish racks.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of dish machine work table on exit side of dsih machien soiled. Clean. 2. Top of dish machine soiled. Clean. 3. Top of reach in freezer on end cooks line soiled. Clean.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of dish machine work table on exit side of dsih machien soiled. Clean. 2. Top of dish machine soiled. Clean. 3. Top of reach in freezer on end cooks line soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of dish machine work table on exit side of dsih machien soiled. Clean. 2. Top of dish machine soiled. Clean. 3. Top of reach in freezer on end cooks line soiled. Clean.
Location: Cook line
Equipment: reach in freezer
- 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. No hot water at hand sink by two bay in kitchen area. Repair so as toProvide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen (back)
Equipment: Hand sink
|
10/16/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Small cold top unit across from flat top grill holding potentially hazardous foods between 45 and 48 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Pull out cooler drawer below induction cook units holding baged meats between 46 and 48 deg. F. Water leaking from end of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- 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. Small cold top unit across from flat top grill holding potentially hazardous foods between 45 and 48 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Pull out cooler drawer below induction cook units holding baged meats between 46 and 48 deg. F. Water leaking from end of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cooler drawers
- 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: 1. Gnats noted by front hand sink on cooks line area. Exterminate gnats using approved methods.
Location: Kitchen (front)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Yellow cutting boards soiledl at two bay sink. Clean and sanitize. 2. Large white bulk container of flour on cooks line soiled including lid. Clean and sanitize.
Location: Kitchen (back)
Equipment: -
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Yellow cutting boards soiledl at two bay sink. Clean and sanitize. 2. Large white bulk container of flour on cooks line soiled including lid. Clean and sanitize.
Location: Cook line
- Glove use (Non-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.
Comments: 1. Food handlers not washing hands before putting on gloves to handle ready to eat foods. Wash hands at hand sink with hot water before putting on gloves to handle food.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Tile missing / broken in mop dump sink area. Replace all damaged tile.
Location: Kitchen (back)
- 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: 1. Silcon caulk soiled / mold / poor repair on dish machine work table across from dish machine. Clean and repair caulk.
Location: Dish machine area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice Built up on cooling unit insideo of walk in freezer. Remove ice, Repair unit to a sound working condition. 2. Water leaking from unit above clean dish racks across from dish machine. Repair and clean line above dish racks.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice Built up on cooling unit insideo of walk in freezer. Remove ice, Repair unit to a sound working condition. 2. Water leaking from unit above clean dish racks across from dish machine. Repair and clean line above dish racks.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of dish machine work table on exit side of dsih machien soiled. Clean. 2. Top of dish machine soiled. Clean. 3. Top of reach in freezer on end cooks line soiled. Clean.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of dish machine work table on exit side of dsih machien soiled. Clean. 2. Top of dish machine soiled. Clean. 3. Top of reach in freezer on end cooks line soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of dish machine work table on exit side of dsih machien soiled. Clean. 2. Top of dish machine soiled. Clean. 3. Top of reach in freezer on end cooks line soiled. Clean.
Location: Cook line
Equipment: reach in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at hand sink by two bay in kitchen area. Repair so as toProvide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen (back)
Equipment: Hand sink
|
10/09/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Small cold top unit across from flat top grill holding potentially hazardous foods between 45 and 48 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Pull out cooler drawer below induction cook units holding baged meats between 46 and 48 deg. F. Water leaking from end of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- 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. Small cold top unit across from flat top grill holding potentially hazardous foods between 45 and 48 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Pull out cooler drawer below induction cook units holding baged meats between 46 and 48 deg. F. Water leaking from end of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cooler drawers
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats noted by front hand sink on cooks line area. Exterminate gnats using approved methods.
Location: Kitchen (front)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Yellow cutting boards soiledl at two bay sink. Clean and sanitize. 2. Large white bulk container of flour on cooks line soiled including lid. Clean and sanitize.
Location: Kitchen (back)
Equipment: -
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Yellow cutting boards soiledl at two bay sink. Clean and sanitize. 2. Large white bulk container of flour on cooks line soiled including lid. Clean and sanitize.
Location: Cook line
- Glove use (Non-Critical)
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.
Comments: 1. Food handlers not washing hands before putting on gloves to handle ready to eat foods. Wash hands at hand sink with hot water before putting on gloves to handle food.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Tile missing / broken in mop dump sink area. Replace all damaged tile.
Location: Kitchen (back)
- 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: 1. Silcon caulk soiled / mold / poor repair on dish machine work table across from dish machine. Clean and repair caulk.
Location: Dish machine area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice Built up on cooling unit insideo of walk in freezer. Remove ice, Repair unit to a sound working condition. 2. Water leaking from unit above clean dish racks across from dish machine. Repair and clean line above dish racks.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice Built up on cooling unit insideo of walk in freezer. Remove ice, Repair unit to a sound working condition. 2. Water leaking from unit above clean dish racks across from dish machine. Repair and clean line above dish racks.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of dish machine work table on exit side of dsih machien soiled. Clean. 2. Top of dish machine soiled. Clean. 3. Top of reach in freezer on end cooks line soiled. Clean.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of dish machine work table on exit side of dsih machien soiled. Clean. 2. Top of dish machine soiled. Clean. 3. Top of reach in freezer on end cooks line soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of dish machine work table on exit side of dsih machien soiled. Clean. 2. Top of dish machine soiled. Clean. 3. Top of reach in freezer on end cooks line soiled. Clean.
Location: Cook line
Equipment: reach in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at back two hand sinks in kitchen area. Repair so as toProvide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen (back)
Equipment: Hand sink
|
10/02/2013 | 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: 1. Cheese held at 49 deg. F salad dressing held at 46 deg. F. on top of salad prep cooler on cooks line. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with food scarps in back kitchen area. Clean and sanitize. Do not allow to sit soiled. Clean and sanitize after use. 2. Can opener soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with food scarps in back kitchen area. Clean and sanitize. Do not allow to sit soiled. Clean and sanitize after use. 2. Can opener soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Can opener
- 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: 1. Soiled cutting board and knife inside of hand sink in bar area. Remove, Do not use hand sink for any othre purpose other than hand washing.
Location: Bar
Equipment: Hand sink
- Glove use (Non-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.
Comments: 1. Food handler put on gloves to handle food items without washing hands first at handsink with soap and water. Wash hands at hand sink with soap and water before puting on gloves to handle food items.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Single service items stored on floor by hand sink on front cooks line area. Remove and store in approved manner.
Location: Cook line
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Knive stored in space between equipment on cooks line. Do not store knives between equipment. Clean and sanitize knife.
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: 1. Wall space soiled behind dish machine work tables. Clean. 2. Floor space soiled below deep fry units. Clean.
Location: Dish machine area
- 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: 1. Wall space soiled behind dish machine work tables. Clean. 2. Floor space soiled below deep fry units. Clean.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet towels sititng out in kitchen areas. Store all wet towels in approved manner. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in freezer. Remove ice , repair unit.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving. 2. Plastic container of lettuce on floor of walk in cooler. Remove and stoer on approved shelving.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving. 2. Plastic container of lettuce on floor of walk in cooler. Remove and stoer on approved shelving.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of dish machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard broken inside of walk in cooler. Repair.
Location: Walk-in cooler
|
04/17/2013 | Recheck |
- 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. Cheese held at 49 deg. F Salad dressing held at 46 deg. F on top of salad prep cooler on cooks line. Repair unit if needed so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- Glove use (Non-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.
Comments: 1. Food handler put on gloves without washing hands first at hand sink with soap and water. You must wash hands at approved hand sink first with soap and water before using gloves to handle food items.
|
04/17/2013 | Illness Complaint 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: 1. Cheese held at 49 deg. F salad dressing held at 46 deg. F. on top of salad prep cooler on cooks line. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with food scarps in back kitchen area. Clean and sanitize. Do not allow to sit soiled. Clean and sanitize after use. 2. Can opener soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with food scarps in back kitchen area. Clean and sanitize. Do not allow to sit soiled. Clean and sanitize after use. 2. Can opener soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Can opener
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Soiled cutting board and knife inside of hand sink in bar area. Remove, Do not use hand sink for any othre purpose other than hand washing.
Location: Bar
Equipment: Hand sink
- Glove use (Non-Critical)
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.
Comments: 1. Food handler put on gloves to handle food items without washing hands first at handsink with soap and water. Wash hands at hand sink with soap and water before puting on gloves to handle food items.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Single service items stored on floor by hand sink on front cooks line area. Remove and store in approved manner.
Location: Cook 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: 1. Knive stored in space between equipment on cooks line. Do not store knives between equipment. Clean and sanitize knife.
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: 1. Wall space soiled behind dish machine work tables. Clean. 2. Floor space soiled below deep fry units. Clean.
Location: Dish machine area
- 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: 1. Wall space soiled behind dish machine work tables. Clean. 2. Floor space soiled below deep fry units. Clean.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet towels sititng out in kitchen areas. Store all wet towels in approved manner. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in freezer. Remove ice , repair unit.
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving. 2. Plastic container of lettuce on floor of walk in cooler. Remove and stoer on approved shelving.
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving. 2. Plastic container of lettuce on floor of walk in cooler. Remove and stoer on approved shelving.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of dish machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard broken inside of walk in cooler. Repair.
Location: Walk-in cooler
|
04/10/2013 | Routine |
- 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. Cheese held at 49 deg. F Salad dressing held at 46 deg. F on top of salad prep cooler on cooks line. Repair unit if needed so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- Glove use (Non-Critical)
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.
Comments: 1. Food handler put on gloves without washing hands first at hand sink with soap and water. You must wash hands at approved hand sink first with soap and water before using gloves to handle food items.
|
04/10/2013 | 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: 1. Steaks in top pull out cooler drawer on cooks line held at 51 deg. F. due to drawer not being closed. Keep drawers closed on unit so as to maintain cold foods at 41 deg. F or below.
Location: Cook line
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Metal lids for cold top sitting on floor on cooks line. Remove and store in approved manner. 2. Tongs stored in container of sanitizer water on cooks line. Remove, Do not store in sanitizer water. All utensils on cooks line need to be washed and sanitized every four hours during hours of operation. NOTE > MANAGER CORRECTED AT TIME OF INSPECTION.
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: 1. Wall space soiled in dish machine area. Clean all soiled wall space.
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Liquid leaking from bottom of grill on cooks line. Repair to a sound working condition.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of dish machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in bar. Provide soap.
Location: Bar
Equipment: Hand 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. Hose for water leaking on cooks line. Repair.
Location: Cook line
|
10/09/2012 | 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: 1. Steaks in top pull out cooler drawer on cooks line held at 51 deg. F. due to drawer not being closed. Keep drawers closed on unit so as to maintain cold foods at 41 deg. F or below.
Location: Cook 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: 1. Metal lids for cold top sitting on floor on cooks line. Remove and store in approved manner. 2. Tongs stored in container of sanitizer water on cooks line. Remove, Do not store in sanitizer water. All utensils on cooks line need to be washed and sanitized every four hours during hours of operation.
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: 1. Wall space soiled in dish machine area. Clean all soiled wall space.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Liquid leaking from bottom of grill on cooks line. Repair to a sound working condition.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of dish machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in bar. Provide soap.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hose for water leaking on cooks line. Repair.
Location: Cook line
|
10/02/2012 | 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: The small reach in cooler in the expo line is 52-53 F.
Location: Expo line
- 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: Observed an employee drinking from an open cup. Always drink from a cup with a lid & straw.
Location: Kitchen (back)
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: There was a gnat in a bottle of alcohol. Discard.
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The Cutting board over the can rack is soiled.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The wall is damaged below the right urinal. Tiles are on order.
Location: Mens restroom
- 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: 1) Ribs in the walk in cooler were wrapped and up to 68F.2) Bagged pastas were up to 50 F.Do not wrap, cover or bag hot food until it is cooled to 41F or less.
Location: Walk-in cooler
|
04/12/2012 | 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: The small reach in cooler in the expo line is 52-53 F.
Location: Expo line
- 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: Observed an employee drinking from an open cup. Always drink from a cup with a lid & straw.
Location: Kitchen (back)
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: There was a gnat in a bottle of alcohol. Discard.
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: the Cutting board over the can rack is soiled.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The wall is damaged below the right urinal.
Location: Mens restroom
- 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: 1) Ribs in the walk in cooler were wrapped and up to 68F.2) Bagged pastas were up to 50 F.Do not wrap, cover or bag hot food until it is cooled to 41F or less.
Location: Walk-in cooler
|
04/05/2012 | 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: The bagged chicken in the drawers is 48-51 F.
Location: Cook line
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: A spatula was dropped on the floor & was placed back in the pan (in use utensils) on the grill. Always wash, rinse & sanitize utensils that fall on the floor.
Location: Cook line
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Location: Kitchen
|
12/21/2011 | 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: The bagged chicken in the drawers is 48-51 F.
Location: Cook line
- Food contacting soiled utensils/equipment (corrected on site)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: A spatula was dropped on the floor & was placed back in the pan (in use utensils) on the grill. Always wash, rinse & sanitize utensils that fall on the floor.
Location: Cook line
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Location: Kitchen
|
12/19/2011 | Routine |
Restaurant representatives - add corrected or new information about O'Charley's, 6930 S EMERSON AVE, Indianapolis, IN »