- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: ESTABLISHMENT MISSING NO SMOKING WITH IN 8 FT OF ENTRANCE SIGNS AS REQUIRED BY LAW.SIGNS GIVEN TO MANAGER AND CORRECTED ON SITE.
- 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: COLD TOP 3 AND 4 AT COOK LLINE HOLDING THE FOLLOWING FOODS AT: SOUR CREAM 49, COLE SLAW 52, WHIPPED BUTTER 48, HARD BOILED AGGS AT 52 AND CEASAR DRESSING AT 46.9 DEGREES F. SERVICE AND/OR ADJUST COOLER TO MAINTAIN FOODS AT 41 DEGREES OR BELOW.
Location: Cook line
Equipment: Cold top
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: UNLABELED BULK CONTAINERS. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.CONTAINERS LABELED CORRECTED ON SITE.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN. KEEP LIDS CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.LIDS CLOSED CORRECTED ON SITE.
Location: Dumpster 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: FLOR BENEATH COOK LINE SOILED. CLEAN
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: FRYERS, GRILLS AND PREP TABLES ARE SOILED. CLEAN
Location: Cook line
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT GUARDS MISSING FROM DISH MACHINE AREA LIGHTS.INSTALL LIGHT GUARDS.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAKING TOILET IN MENS RESTROOM. REPAIR LEAK.
Location: Mens restroom
|
11/12/2014 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: ESTABLISHMENT MISSING NO SMOKING WITH IN 8 FT OF ENTRANCE SIGNS AS REQUIRED BY LAW.SIGNS GIVEN TO MANAGER AND CORRECTED ON SITE.
- 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: COLD TOP 3 AND 4 AT COOK LLINE HOLDING THE FOLLOWING FOODS AT: SOUR CREAM 49, COLE SLAW 52, WHIPPED BUTTER 48, HARD BOILED AGGS AT 52 AND CEASAR DRESSING AT 46.9 DEGREES F. SERVICE AND/OR ADJUST COOLER TO MAINTAIN FOODS AT 41 DEGREES OR BELOW.
Location: Cook line
Equipment: Cold top
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: UNLABELED BULK CONTAINERS. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.CONTAINERS LABELED CORRECTED ON SITE.
Location: Kitchen
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN. KEEP LIDS CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.LIDS CLOSED CORRECTED ON SITE.
Location: Dumpster 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: FLOR BENEATH COOK LINE SOILED. CLEAN
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: FRYERS, GRILLS AND PREP TABLES ARE SOILED. CLEAN
Location: Cook line
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT GUARDS MISSING FROM DISH MACHINE AREA LIGHTS.INSTALL LIGHT GUARDS.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAKING TOILET IN MENS RESTROOM. REPAIR LEAK.
Location: Mens restroom
|
11/05/2014 | Routine |
| No violation noted during this evaluation. | 06/12/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACKSIDE OF SLICER SOILED WITH FOOD DEBRIS NEAR BLADE GUARD.CLEAN AND SANITIZE. 2. EXCESSIVE ICE BUILD UP AT PREP TOP COOLER IN PASTA STATION ON COOK LINE.REMOVE ICE. MONITOR. REPAIR IF NEEDED.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACKSIDE OF SLICER SOILED WITH FOOD DEBRIS NEAR BLADE GUARD.CLEAN AND SANITIZE. 2. EXCESSIVE ICE BUILD UP AT PREP TOP COOLER IN PASTA STATION ON COOK LINE.REMOVE ICE. MONITOR. REPAIR IF NEEDED.
Location: Cook line
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LEFT DOOR OF REACH IN COOLER ON COOK LINE DOES NOT CLOSE AND SEAL COMPLETELY. REPAIR ACCORDINGLY SO DOOR WILL CLOSE AND SEAL TO ENSURE FOODS CONTINUE TO BE HELD AT THE PROPER TEMPERATURE.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK DISHMACHINE TO THE WALL.
Location: Dish machine area
Equipment: Dishmachine
|
10/09/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACKSIDE OF SLICER SOILED WITH FOOD DEBRIS NEAR BLADE GUARD.CLEAN AND SANITIZE. 2. EXCESSIVE ICE BUILD UP AT PREP TOP COOLER IN PASTA STATION ON COOK LINE.REMOVE ICE. MONITOR. REPAIR IF NEEDED.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACKSIDE OF SLICER SOILED WITH FOOD DEBRIS NEAR BLADE GUARD.CLEAN AND SANITIZE. 2. EXCESSIVE ICE BUILD UP AT PREP TOP COOLER IN PASTA STATION ON COOK LINE.REMOVE ICE. MONITOR. REPAIR IF NEEDED.
Location: Cook line
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LEFT DOOR OF REACH IN COOLER ON COOK LINE DOES NOT CLOSE AND SEAL COMPLETELY. REPAIR ACCORDINGLY SO DOOR WILL CLOSE AND SEAL TO ENSURE FOODS CONTINUE TO BE HELD AT THE PROPER TEMPERATURE.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK DISHMACHINE TO THE WALL.
Location: Dish machine area
Equipment: Dishmachine
|
10/02/2013 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE OVER PREP TABLE SOILED WITH FOOD DEBRIS.PLEASE ENSURE ALL FOOD CONTACT ITEMS ARE THOROUGHLY CLEANED AND SANITIZED BEFORE STORING AS CLEAN.
Location: Prep area
|
02/19/2013 | Routine |
| No violation noted during this evaluation. | 02/19/2013 | Non-Illness Complaint |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Large Co2 tank not restrained in back area of kitchen. Restrain tank.
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 1. Electrical coard for bar glass cleaner running across hand sink faucets. Remove coard away from hand sink and water.
- 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: PANS OF RAW CHICKEN IN FRONT OF THE FRYER UNITS MEASURED 72 DEGREES F DUE TO MELTED ICE INSIDE THE PAN. MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. ENSURE ICE SURROUNDS THE BOTTOM AND SIDES OF PANS.
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: PANS OF RAW CHICKEN IN FRONT OF THE FRYER UNITS MEASURED 72 DEGREES F DUE TO MELTED ICE INSIDE THE PAN. MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. ENSURE ICE SURROUNDS THE BOTTOM AND SIDES OF PANS.
Location: Cook line
Equipment: Cooler drawers
- 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: PANS OF RAW CHICKEN IN FRONT OF THE FRYER UNITS MEASURED 72 DEGREES F DUE TO MELTED ICE INSIDE THE PAN. MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. ENSURE ICE SURROUNDS THE BOTTOM AND SIDES OF PANS.
Location: Cook line
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Food handler touched raw chicken with glove to put in deep fry unit then removed gloves and put on new gloves without washing hands. Wash hands at hand sink with soap and water before putting on new gloves to handle food itmes.
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: Wait staff area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STANDING WATER OBSERVED INSIDE THE REACH-IN COOLER UNIT ACROSS FROM THE FRYERS ON THE COOK LINE. REPAIR UNIT TO ENSURE PROPER CONDENSATE DRAINAGE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STANDING WATER OBSERVED INSIDE THE REACH-IN COOLER UNIT ACROSS FROM THE FRYERS ON THE COOK LINE. REPAIR UNIT TO ENSURE PROPER CONDENSATE DRAINAGE.
Location: Cook line
|
10/05/2012 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Large Co2 tank not restrained in back area of kitchen. Restrain tank.
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 1. Electrical coard for bar glass cleaner running across hand sink faucets. Remove coard away from hand sink and water.
- 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: PANS OF RAW CHICKEN IN FRONT OF THE FRYER UNITS MEASURED 72 DEGREES F DUE TO MELTED ICE INSIDE THE PAN. MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. ENSURE ICE SURROUNDS THE BOTTOM AND SIDES OF PANS.
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: PANS OF RAW CHICKEN IN FRONT OF THE FRYER UNITS MEASURED 72 DEGREES F DUE TO MELTED ICE INSIDE THE PAN. MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. ENSURE ICE SURROUNDS THE BOTTOM AND SIDES OF PANS.
Location: Cook line
Equipment: Cooler drawers
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PANS OF RAW CHICKEN IN FRONT OF THE FRYER UNITS MEASURED 72 DEGREES F DUE TO MELTED ICE INSIDE THE PAN. MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. ENSURE ICE SURROUNDS THE BOTTOM AND SIDES OF PANS.
Location: Cook line
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Food handler touched raw chicken with glove to put in deep fry unit then removed gloves and put on new gloves without washing hands. Wash hands at hand sink with soap and water before putting on new gloves to handle food itmes.
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: Wait staff area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (1) DRAWER COOLER UNIT AT THE END OF THE COOK LINE OBSERVED HOLDING BAGS OF ICE TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. REPAIR UNIT TO MAINTAIN 41 DEGREES F OR BELOW WITHOUT ICE.(2) STANDING WATER OBSERVED INSIDE THE REACH-IN COOLER UNIT ACROSS FROM THE FRYERS ON THE COOK LINE. REPAIR UNIT TO ENSURE PROPER CONDENSATE DRAINAGE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (1) DRAWER COOLER UNIT AT THE END OF THE COOK LINE OBSERVED HOLDING BAGS OF ICE TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. REPAIR UNIT TO MAINTAIN 41 DEGREES F OR BELOW WITHOUT ICE.(2) STANDING WATER OBSERVED INSIDE THE REACH-IN COOLER UNIT ACROSS FROM THE FRYERS ON THE COOK LINE. REPAIR UNIT TO ENSURE PROPER CONDENSATE DRAINAGE.
Location: Cook line
|
09/27/2012 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Large Co2 tank not restrained in back area of kitchen. Restrain tank.
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 1. Electrical coard for bar glass cleaner running across hand sink faucets. Remove coard away from hand sink and water.
- 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. Salad cold top on end of cooks line holding cold foods between 49 and 50 deg. F Repair unit so as to hold all cold foods at 41 deg.F or below. CORRECTED 2. Pull out cooler drawers on end of cooks line across from salad cold top unit holding potentially hazardous foods between 51 deg. F. and 56 deg. F.Potentially hazardous cold foods shall be held at 41 degrees F or lower. 3. Pan of chicken in front of deep fry units held at 62 deg. F due to lack of ice in pan, Hold chicken 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. Salad cold top on end of cooks line holding cold foods between 49 and 50 deg. F Repair unit so as to hold all cold foods at 41 deg.F or below. CORRECTED 2. Pull out cooler drawers on end of cooks line across from salad cold top unit holding potentially hazardous foods between 51 deg. F. and 56 deg. F.Potentially hazardous cold foods shall be held at 41 degrees F or lower. 3. Pan of chicken in front of deep fry units held at 62 deg. F due to lack of ice in pan, Hold chicken at 41 deg, F. or below
Location: Cook line
Equipment: Cooler drawers
- 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. Salad cold top on end of cooks line holding cold foods between 49 and 50 deg. F Repair unit so as to hold all cold foods at 41 deg.F or below. CORRECTED 2. Pull out cooler drawers on end of cooks line across from salad cold top unit holding potentially hazardous foods between 51 deg. F. and 56 deg. F.Potentially hazardous cold foods shall be held at 41 degrees F or lower. 3. Pan of chicken in front of deep fry units held at 62 deg. F due to lack of ice in pan, Hold chicken at 41 deg, F. or below
Location: Cook line
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Food handler touched raw chicken with glove to put in deep fry unit then removed gloves and put on new gloves without washing hands. Wash hands at hand sink with soap and water before putting on new gloves to handle food itmes.
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: Wait staff area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom of reach in cooler across from deep fry units on cooks line. Repair unit. Remove and clean and sanitize inside of unit. 2. Wahter in bottom of reach in cooler across from meat grill on cooks line. Repair unit. Remove and clean and sanitize inside of unit.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom of reach in cooler across from deep fry units on cooks line. Repair unit. Remove and clean and sanitize inside of unit. 2. Wahter in bottom of reach in cooler across from meat grill on cooks line. Repair unit. Remove and clean and sanitize inside of unit.
Location: Cook line
|
09/20/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Large Co2 tank not restrained in back area of kitchen. Restrain tank.
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 1. Electrical coard for bar glass cleaner running across hand sink faucets. Remove coard away from hand sink and water.
- 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. Salad cold top on end of cooks line holding cold foods between 49 and 50 deg. F Repair unit so as to hold all cold foods at 41 deg.F or below. 2. Pull out cooler drawers on end of cooks line across from salad cold top unit holding potentially hazardous foods between 51 deg. F. and 56 deg. F.Potentially hazardous cold foods shall be held at 41 degrees F or lower. NOTE > FOLLOWING ITEMS WERE DISCARDED BY MANAGER AT TIME OF INSPECTION DUE TO TEMPERATURE ABUSE. 1. 27 BAGS OF CHICKEN. 2. 15 BAGS OF BEEF 3. 2.5 CHEESE 4 .5 LBS COOKED VEGGIES 5. 1.5 LBS CHEESE 6. 5,25 COOKED PASTA 3. Pan of chicken in front of deep fry units held at 56 deg. F due to lack of ice in pan, Hold chicken 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. Salad cold top on end of cooks line holding cold foods between 49 and 50 deg. F Repair unit so as to hold all cold foods at 41 deg.F or below. 2. Pull out cooler drawers on end of cooks line across from salad cold top unit holding potentially hazardous foods between 51 deg. F. and 56 deg. F.Potentially hazardous cold foods shall be held at 41 degrees F or lower. NOTE > FOLLOWING ITEMS WERE DISCARDED BY MANAGER AT TIME OF INSPECTION DUE TO TEMPERATURE ABUSE. 1. 27 BAGS OF CHICKEN. 2. 15 BAGS OF BEEF 3. 2.5 CHEESE 4 .5 LBS COOKED VEGGIES 5. 1.5 LBS CHEESE 6. 5,25 COOKED PASTA 3. Pan of chicken in front of deep fry units held at 56 deg. F due to lack of ice in pan, Hold chicken at 41 deg, F. or below
Location: Cook line
Equipment: Cooler drawers
- 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. Salad cold top on end of cooks line holding cold foods between 49 and 50 deg. F Repair unit so as to hold all cold foods at 41 deg.F or below. 2. Pull out cooler drawers on end of cooks line across from salad cold top unit holding potentially hazardous foods between 51 deg. F. and 56 deg. F.Potentially hazardous cold foods shall be held at 41 degrees F or lower. NOTE > FOLLOWING ITEMS WERE DISCARDED BY MANAGER AT TIME OF INSPECTION DUE TO TEMPERATURE ABUSE. 1. 27 BAGS OF CHICKEN. 2. 15 BAGS OF BEEF 3. 2.5 CHEESE 4 .5 LBS COOKED VEGGIES 5. 1.5 LBS CHEESE 6. 5,25 COOKED PASTA 3. Pan of chicken in front of deep fry units held at 56 deg. F due to lack of ice in pan, Hold chicken at 41 deg, F. or below
Location: Cook line
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Food handler touched raw chicken with glove to put in deep fry unit then removed gloves and put on new gloves without washing hands. Wash hands at hand sink with soap and water before putting on new gloves to handle food itmes.
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 in wait staff area in kitcen area. Wet towels shall be stored in sanitizer when not in use.
Location: Wait staff area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom of reach in cooler across from deep fry units on cooks line. Repair unit. Remove and clean and sanitize inside of unit. 2. Wahter in bottom of reach in cooler across from meat grill on cooks line. Repair unit. Remove and clean and sanitize inside of unit.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom of reach in cooler across from deep fry units on cooks line. Repair unit. Remove and clean and sanitize inside of unit. 2. Wahter in bottom of reach in cooler across from meat grill on cooks line. Repair unit. Remove and clean and sanitize inside of unit.
Location: Cook line
|
09/13/2012 | 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: 1. Baged meat on top of cold top unit for skillet dishes held at 56 deg. F due to pans being overfilled. Hold all cold foods at 41 deg. F. or below. 2. Pull out cooler drawers on cooks lilne holding cooked pasta at 49 deg. F. Repair unit 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. Baged meat on top of cold top unit for skillet dishes held at 56 deg. F due to pans being overfilled. Hold all cold foods at 41 deg. F. or below. 2. Pull out cooler drawers on cooks lilne holding cooked pasta at 49 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cooler drawers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Inside of ice cream freezer soiled. Clean and sanitize. 2. Can opener soiled. Clean and sanitize.
Location: Kitchen
Equipment: Ice cream freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Inside of ice cream freezer soiled. Clean and sanitize. 2. Can opener soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Can opener
- 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: 1. Utensils stored in bucket of sanitizer water on floor of cooks line. Do not store utensils in sanitizer water between use.
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 handler used gloves to prep raw fish on cooks line then removed gloves and put on new gloves with out washing hands. You must wash hands before using gloves to handle food items and between glove changes.
- 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. LIds to cold top units and tea dispencer stored on floor in back kitchen area. Remove from floor and store in approved manner.
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. Floor tiles missing / poor repair on cooks line by floor drain. Repair. 2. Floor tile missing by floor drain by baking ovens. Repair. 3. Floor tile in poor repair by three bay sink. Repair.
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: 1. Floor space soiled below all equipment on cooks line. Clean all soiled floor space. 2. Floor soiled below racks potatoes are stored. Clean floor.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Bottom section of salad prep cooler has water inside of unit. Repair unit to a sound working conditon. 2. Dish machine leaking water, apron being used to devert water from spray out onto workers. Repair dish machine. Remove apron.
Location: Cook line
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Bottom section of salad prep cooler has water inside of unit. Repair unit to a sound working conditon. 2. Dish machine leaking water, apron being used to devert water from spray out onto workers. Repair dish machine. Remove apron.
Location: Dish machine area
Equipment: Dishmachine
- 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. Dish machine work tables and shelving soiled. Clean.
Location: Dish machine area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Baking ovens soiled inside. Clean.
Location: Kitchen
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Dish machine soiled inside / out. Clean.
Location: Dish machine area
Equipment: Dishmachine
- 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. Faucet at hand sink leaking water. Repair.
Location: Bar
Equipment: Hand sink
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04/10/2012 | 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. Baged meat on top of cold top unit for skillet dishes held at 56 deg. F due to pans being overfilled. Hold all cold foods at 41 deg. F. or below. 2. Pull out cooler drawers on cooks lilne holding cooked pasta at 49 deg. F. Repair unit 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. Baged meat on top of cold top unit for skillet dishes held at 56 deg. F due to pans being overfilled. Hold all cold foods at 41 deg. F. or below. 2. Pull out cooler drawers on cooks lilne holding cooked pasta at 49 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cooler drawers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Inside of ice cream freezer soiled. Clean and sanitize. 2. Can opener soiled. Clean and sanitize.
Location: Kitchen
Equipment: Ice cream freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Inside of ice cream freezer soiled. Clean and sanitize. 2. Can opener soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Can opener
- 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: 1. Utensils stored in bucket of sanitizer water on floor of cooks line. Do not store utensils in sanitizer water between use.
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 handler used gloves to prep raw fish on cooks line then removed gloves and put on new gloves with out washing hands. You must wash hands before using gloves to handle food items and between glove changes.
- 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. LIds to cold top units and tea dispencer stored on floor in back kitchen area. Remove from floor and store in approved manner.
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. Floor tiles missing / poor repair on cooks line by floor drain. Repair. 2. Floor tile missing by floor drain by baking ovens. Repair. 3. Floor tile in poor repair by three bay sink. Repair.
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: 1. Floor space soiled below all equipment on cooks line. Clean all soiled floor space. 2. Floor soiled below racks potatoes are stored. Clean floor.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Bottom section of salad prep cooler has water inside of unit. Repair unit to a sound working conditon. 2. Dish machine leaking water, apron being used to devert water from spray out onto workers. Repair dish machine. Remove apron.
Location: Cook line
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Bottom section of salad prep cooler has water inside of unit. Repair unit to a sound working conditon. 2. Dish machine leaking water, apron being used to devert water from spray out onto workers. Repair dish machine. Remove apron.
Location: Dish machine area
Equipment: Dishmachine
- 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. Dish machine work tables and shelving soiled. Clean.
Location: Dish machine area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Baking ovens soiled inside. Clean.
Location: Kitchen
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Dish machine soiled inside / out. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet at hand sink leaking water. Repair.
Location: Bar
Equipment: Hand sink
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04/03/2012 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Cooked pasta that was cooked in morning was at 75 deg. inside of walk in cooler. Use approved methods to cool hot foods so as to cool hot foods from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Walk-in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Plastic bags of meat on top of cold top held at 49 deg. F. due to pans being overfilled Small containers of sauce held at 51 deg. . Hold all cold foods at 41 deg. F. or below. 2. Plastic bags of meat in cooler drawer cooling unit held at 47 to 56 deg. F. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below. CORRECTED
Location: Cook line
Equipment: Cold top
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handlers touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items. NOTE > THIS IS A REPEAT VIOLATION. IF NOTED AT ANY FUTURE INSPECTION A $ 100.00 CITATION WILL BE GIVEN.
- 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 put on gloves to handle ready to eat foods without washing hands at approved hand sink with soap and water before using gloves. Wash hands before using gloves to handle any ready to eat foods.
- 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. Cooked pasta at 75 deg. F. inside of walk in cooler in large lexon pan with lid. Use approved methods as noted in corrective actiion to cool hot foods. Do not place lids on foods that are cooling unitl food has reached 41 deg. f. or below. Place foods that are cooling on top shelf to prevent cross contamination while cooling.
Location: Walk-in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is locaBoted to allow for easy viewing.
Comments: 1. Thermometers misisng in following. units. ( a ) Bottom section of cold top unit below micro wave ovens. CORRECTED ( B ) Bottom section of cold top unit that is left of steam table on cooks line. ( b ) Inside of small reach in cooler for milk in kitchen area. NOTE > Provide working thermometers for units listed above.
- 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.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Gray plastic push cart soiled in kitchen area. Clean. 2. Water in bottom section of beer cooler used for glases. Remove water and clean inside of unit.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Gray plastic push cart soiled in kitchen area. Clean. 2. Water in bottom section of beer cooler used for glases. Remove water and clean inside of unit.
Location: Bar
- 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 missing above pepsi drink tower in kitchen area. Replace. 2. Light guard missing in exhausust hood above soup cookers. Replace.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard missing above pepsi drink tower in kitchen area. Replace. 2. Light guard missing in exhausust hood above soup cookers. Replace.
Location: Kitchen
- 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. Hot water faucet leaking at vegetable prep sink. Repair to a sound working condition. 2. Hot water faucet leaking at hand sink by ice machine. Repair to a soound working condition.
Location: Kitchen (back)
Equipment: Veg. Sink
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11/29/2011 | Recheck |
Restaurant representatives - add corrected or new information about O'Charley's, 3851 VINCENNES RD, Indianapolis, IN »