- Plumbing & water systems (corrected)
Plumbing not properly installed and/or maintained.
Correction: Water systems and plumbing shall be properly installed and maintained in good working condition, free from defects, leaks, and obstructions.
Comments: COOK LINE HOT AND WATER FAUCET KNOBS INSTALLED IMPROPERLY ON HAND SINK FIXTURE.
- 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. SHREDDED CHEESE, RANCH DRESSINGS, AND OTHER DAIRY PRODUCTS HOLDING AT 60 DEGREES ON COLD TOP COOLER. CORRECTED.2. SHREDDED CHEESE HOLDING AT 50 DEGREES F IN ICE BATH ON FRONT LINE.MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR LOWER. DAIRY PRODUCTS VOLUNTARILY DISCARDED AND REPLACED.RECHECK: POTENTIALLY HAZARDOUS FOODS HOLDING AT 47 ON COLD TOP ON COOK LINE. MAINTAIN FOODS AT 41 DEGREES F OR LOWER. PROVIDE SERVICE TO HAVE COOLER REPAIRED.
Location: Cook line
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE NOT RELEASING SANITIZER AFTER CYCLING. CONCENTRATED SANITIZER LOW. BUCKET CHANGED AND MACHINE DID NOT SANITIZE.ENSURE MACHINE SANITIZES AT 50 TO 100 PPM CHLORINE. ECOLAB TECHNICIAN CALLED IMMEDIATELY. THREE BAY SINK SET UP WITH QUAT SANITIZER 200 PPM TO SANITIZE DISHES AND EQUIPMENT UNTIL MACHINE REPAIRED.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE BLADES STORED ON SOILED MAGNETIC KNIFE BLOCKS INSTALLED DIRECTLY ABOVE COLD TOP COOLERS ON COOK LINE. ENSURE KNIFE BLOCKS ARE MAINTAINED IN A CLEAN AND SANITARY CONDITION AT ALL TIMES TO PREVENT CROSS CONTAMINATION.NOTE; SURFACE OF MAGNETIC STRIP NOT VISIBLE. REMOVE MAGNETICS SRIPS AND INSTALL TO WHERE SURFACE IS IN PLAIN VIEW. 2. FOOD SOIL LEFT ON BACK SIDE OF SLICER. FOOD DEBRIS ON SURFACE OF DICER AND CAN OPENER.CLEAN AND SANITIZE EQUIPMENT AFTER EACH USE.
Location: Cook line
Equipment: Knife/utensil rack
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS, SOAP, AND TOWEL DISPENSERS SOILED AT HAND SINKS ON COOK LINE AND PREP AREA.MAINTAIN HAND SINKS IN CLEAN CONDITION TO PREVENT SPREAD OF BACTERIA.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS, SOAP, AND TOWEL DISPENSERS SOILED AT HAND SINKS ON COOK LINE AND PREP AREA.MAINTAIN HAND SINKS IN CLEAN CONDITION TO PREVENT SPREAD OF BACTERIA.
Location: Prep area
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STANDING WATER AT THE BOTTOM INSIDE COLD TOP COOLER ON FAR END OF COOK LINE.RECHECK: NOT CORRECTED. WATER CONTINUES TO POOL AT THE BOTTOM OF COOLER ON COOK LINE. PROVIDE REPAIR.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS MISSING IN DIPSENSER AT HAND SINK LOCATED IN BACK PREP AREA.
Location: Prep area
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS WHERE NEEDED AT ALL HAND SINKS DESIGNATED FOR HAND WASHING.
Location: Kitchen
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.
Location: Cook line
|
11/13/2014 | Recheck |
- Plumbing & water systems (corrected)
Plumbing not properly installed and/or maintained.
Correction: Water systems and plumbing shall be properly installed and maintained in good working condition, free from defects, leaks, and obstructions.
Comments: COOK LINE HOT AND WATER FAUCET KNOBS INSTALLED IMPROPERLY ON HAND SINK FIXTURE.
- 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. SHREDDED CHEESE, RANCH DRESSINGS, AND OTHER DAIRY PRODUCTS HOLDING AT 60 DEGREES ON COLD TOP COOLER. CORRECTED.2. SHREDDED CHEESE HOLDING AT 50 DEGREES F IN ICE BATH ON FRONT LINE.MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR LOWER. DAIRY PRODUCTS VOLUNTARILY DISCARDED AND REPLACED.RECHECK: POTENTIALLY HAZARDOUS FOODS HOLDING AT 47 ON COLD TOP ON COOK LINE. MAINTAIN FOODS AT 41 DEGREES F OR LOWER. PROVIDE SERVICE TO HAVE COOLER REPAIRED.
Location: Cook line
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE NOT RELEASING SANITIZER AFTER CYCLING. CONCENTRATED SANITIZER LOW. BUCKET CHANGED AND MACHINE DID NOT SANITIZE.ENSURE MACHINE SANITIZES AT 50 TO 100 PPM CHLORINE. ECOLAB TECHNICIAN CALLED IMMEDIATELY. THREE BAY SINK SET UP WITH QUAT SANITIZER 200 PPM TO SANITIZE DISHES AND EQUIPMENT UNTIL MACHINE REPAIRED.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE BLADES STORED ON SOILED MAGNETIC KNIFE BLOCKS INSTALLED DIRECTLY ABOVE COLD TOP COOLERS ON COOK LINE. ENSURE KNIFE BLOCKS ARE MAINTAINED IN A CLEAN AND SANITARY CONDITION AT ALL TIMES TO PREVENT CROSS CONTAMINATION.NOTE; SURFACE OF MAGNETIC STRIP NOT VISIBLE. REMOVE MAGNETICS SRIPS AND INSTALL TO WHERE SURFACE IS IN PLAIN VIEW. 2. FOOD SOIL LEFT ON BACK SIDE OF SLICER. FOOD DEBRIS ON SURFACE OF DICER AND CAN OPENER.CLEAN AND SANITIZE EQUIPMENT AFTER EACH USE.
Location: Cook line
Equipment: Knife/utensil rack
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS, SOAP, AND TOWEL DISPENSERS SOILED AT HAND SINKS ON COOK LINE AND PREP AREA.MAINTAIN HAND SINKS IN CLEAN CONDITION TO PREVENT SPREAD OF BACTERIA.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS, SOAP, AND TOWEL DISPENSERS SOILED AT HAND SINKS ON COOK LINE AND PREP AREA.MAINTAIN HAND SINKS IN CLEAN CONDITION TO PREVENT SPREAD OF BACTERIA.
Location: Prep area
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STANDING WATER AT THE BOTTOM INSIDE COLD TOP COOLER ON FAR END OF COOK LINE.RECHECK: NOT CORRECTED. WATER CONTINUES TO POOL AT THE BOTTOM OF COOLER ON COOK LINE. PROVIDE REPAIR.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS MISSING IN DIPSENSER AT HAND SINK LOCATED IN BACK PREP AREA.
Location: Prep area
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS WHERE NEEDED AT ALL HAND SINKS DESIGNATED FOR HAND WASHING.
Location: Kitchen
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.
Location: Cook line
|
11/06/2014 | Recheck |
- Plumbing & water systems
Plumbing not properly installed and/or maintained.
Correction: Water systems and plumbing shall be properly installed and maintained in good working condition, free from defects, leaks, and obstructions.
Comments: COOK LINE HOT AND WATER FAUCET KNOBS INSTALLED IMPROPERLY ON HAND SINK FIXTURE.
- 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: 1. SHREDDED CHEESE, RANCH DRESSINGS, AND OTHER DAIRY PRODUCTS HOLDING AT 60 DEGREES ON COLD TOP COOLER.2. SHREDDED CHEESE HOLDING AT 50 DEGREES F IN ICE BATH ON FRONT LINE.MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR LOWER. DAIRY PRODUCTS VOLUNTARILY DISCARDED AND REPLACED.
Location: Cook line
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE NOT RELEASING SANITIZER AFTER CYCLING. CONCENTRATED SANITIZER LOW. BUCKET CHANGED AND MACHINE DID NOT SANITIZE.ENSURE MACHINE SANITIZES AT 50 TO 100 PPM CHLORINE. ECOLAB TECHNICIAN CALLED IMMEDIATELY. THREE BAY SINK SET UP WITH QUAT SANITIZER 200 PPM TO SANITIZE DISHES AND EQUIPMENT UNTIL MACHINE REPAIRED.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE BLADES STORED ON SOILED MAGNETIC KNIFE BLOCKS INSTALLED DIRECTLY ABOVE COLD TOP COOLERS ON COOK LINE. ENSURE KNIFE BLOCKS ARE MAINTAINED IN A CLEAN AND SANITARY CONDITION AT ALL TIMES TO PREVENT CROSS CONTAMINATION.NOTE; SURFACE OF MAGNETIC STRIP NOT VISIBLE. REMOVE MAGNETICS SRIPS AND INSTALL TO WHERE SURFACE IS IN PLAIN VIEW. 2. FOOD SOIL LEFT ON BACK SIDE OF SLICER. FOOD DEBRIS ON SURFACE OF DICER AND CAN OPENER.CLEAN AND SANITIZE EQUIPMENT AFTER EACH USE.
Location: Cook line
Equipment: Knife/utensil rack
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS, SOAP, AND TOWEL DISPENSERS SOILED AT HAND SINKS ON COOK LINE AND PREP AREA.MAINTAIN HAND SINKS IN CLEAN CONDITION TO PREVENT SPREAD OF BACTERIA.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS, SOAP, AND TOWEL DISPENSERS SOILED AT HAND SINKS ON COOK LINE AND PREP AREA.MAINTAIN HAND SINKS IN CLEAN CONDITION TO PREVENT SPREAD OF BACTERIA.
Location: Prep area
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STANDING WATER AT THE BOTTOM INSIDE COLD TOP COOLER ON FAR END OF COOK LINE.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS MISSING IN DIPSENSER AT HAND SINK LOCATED IN BACK PREP AREA.
Location: Prep area
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS WHERE NEEDED AT ALL HAND SINKS DESIGNATED FOR HAND WASHING.
Location: Kitchen
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.
Location: Cook line
|
10/30/2014 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE SANITIZING LESS THAN 50 PPM. SERVICE PROVIDED ON MAY 20TH, BY ECOLAB MEASURED CONCENTRATION AT 65 PPM.REPAIR MACHINE TO SANITIZE BETWEEN 50 AND 100 PPM CHLORINE. ECOLAB SCHEDULED TO SERVICE MACHINE AT 6:00 P,M. TODAY.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACK SIDE OF SLICER SOILED WITH DRIED FOOD SOIL. CLEAN AND SANITIZE THOROUGHLY TO PREVENT GROWTH OF BACTERIA.2. FOOD SOIL ON SURFACE OF KNIVES STORED ON KNIFE BLOCK.ENSURE ONLY CLEAN AND SANITIZED KNIVES ARE STORED ON BLOCK TO PREVENT CROSS CONTAMINATION.
Location: Prep area
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACK SIDE OF SLICER SOILED WITH DRIED FOOD SOIL. CLEAN AND SANITIZE THOROUGHLY TO PREVENT GROWTH OF BACTERIA.2. FOOD SOIL ON SURFACE OF KNIVES STORED ON KNIFE BLOCK.ENSURE ONLY CLEAN AND SANITIZED KNIVES ARE STORED ON BLOCK TO PREVENT CROSS CONTAMINATION.
Location: Sales floor
Equipment: Slicer
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: 1. BEVERAGE LIDS STORED OPEN FACED ON FRONT LINE.2. SPOONS STORED IMPROPER IN CONTAINER ON FRONT LINE.STORE INVERTED TO PROTECT FROM CONTAMINATION.
- 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: WALL SOILED WITH MILDEW AND MOLD ABOVE ICE MACHINE IN THE BAR. CLEAN AND SANITIZE ENTIRE WALL.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELF POSTS SOILED WITH RUST LOCATED INSIDE WALK IN COOLER.CLEAN THOROUGHLY OR RESURFACE.
Location: Walk-in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT SHIELD COVER OVER EXPOSED BULBS IN DRY STORAGE.
Location: Dry storage
|
05/29/2014 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE SANITIZING LESS THAN 50 PPM. SERVICE PROVIDED ON MAY 20TH, BY ECOLAB MEASURED CONCENTRATION AT 65 PPM.REPAIR MACHINE TO SANITIZE BETWEEN 50 AND 100 PPM CHLORINE. ECOLAB SCHEDULED TO SERVICE MACHINE AT 6:00 P,M. TODAY.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACK SIDE OF SLICER SOILED WITH DRIED FOOD SOIL. CLEAN AND SANITIZE THOROUGHLY TO PREVENT GROWTH OF BACTERIA.2. FOOD SOIL ON SURFACE OF KNIVES STORED ON KNIFE BLOCK.ENSURE ONLY CLEAN AND SANITIZED KNIVES ARE STORED ON BLOCK TO PREVENT CROSS CONTAMINATION.
Location: Prep area
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACK SIDE OF SLICER SOILED WITH DRIED FOOD SOIL. CLEAN AND SANITIZE THOROUGHLY TO PREVENT GROWTH OF BACTERIA.2. FOOD SOIL ON SURFACE OF KNIVES STORED ON KNIFE BLOCK.ENSURE ONLY CLEAN AND SANITIZED KNIVES ARE STORED ON BLOCK TO PREVENT CROSS CONTAMINATION.
Location: Sales floor
Equipment: Slicer
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: 1. BEVERAGE LIDS STORED OPEN FACED ON FRONT LINE.2. SPOONS STORED IMPROPER IN CONTAINER ON FRONT LINE.STORE INVERTED TO PROTECT FROM CONTAMINATION.
- 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: WALL SOILED WITH MILDEW AND MOLD ABOVE ICE MACHINE IN THE BAR. CLEAN AND SANITIZE ENTIRE WALL.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELF POSTS SOILED WITH RUST LOCATED INSIDE WALK IN COOLER.CLEAN THOROUGHLY OR RESURFACE.
Location: Walk-in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT SHIELD COVER OVER EXPOSED BULBS IN DRY STORAGE.
Location: Dry storage
|
05/22/2014 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER NOT AT THE PROPER CONCENTRATION AFTER CYCLING DISH MACHINE (0 PPM). CANISTER CONTAINING CHLORINATED SANITIZER HOOKED TO DISH MACHINE EMPTY.MONITOR LEVEL OF SANITIZER CONCENTRATION BEFORE BEGINNING OF SHIFT TO ENSURE MACHINE IS SANITIZING AT THE PROPER CONCENTRATION OF 50 PPM CHLORINE.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD STORED ON SHELVING SOILED WITH MOLD GROWTH INSIDE WALK IN PRODUCE AND MEAT COOLERS.INCREASE FREQUENCY OF SHELVING INSIDE BOTH COOLERS TO PREVENT MOLD GROWTH.
Location: Walk-in cooler
Equipment: Walk in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZING SOLUTION WEAK (lLESS THAN 100 PPM) IN BUCKETS LOCATED ON COOK LINE AND BACK PREP AREA. CONTAINER OF QUAT SANITIZER CONNECTED TO THREE COMPARTMENT SINK WHERE BUCKETS ARE FILLED WAS EMPTY. ENSURE SANITIZING SOLUTION MEASURES 200 PPM BEFORE BEGINNING OF SHIFT TO ENSURE FOOD CONTACT SURFACES ARE SANITIZED PROPERLY.
Location: Cook line
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZING SOLUTION WEAK (lLESS THAN 100 PPM) IN BUCKETS LOCATED ON COOK LINE AND BACK PREP AREA. CONTAINER OF QUAT SANITIZER CONNECTED TO THREE COMPARTMENT SINK WHERE BUCKETS ARE FILLED WAS EMPTY. ENSURE SANITIZING SOLUTION MEASURES 200 PPM BEFORE BEGINNING OF SHIFT TO ENSURE FOOD CONTACT SURFACES ARE SANITIZED PROPERLY.
Location: Prep area
- 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: RUBBER SEALS ON REACH IN DESSERT COOLER SOILED WITH BUILD UP ON SURFACE AND CREVICES.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Kitchen (front)
|
12/30/2013 | Recheck |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER NOT AT THE PROPER CONCENTRATION AFTER CYCLING DISH MACHINE (0 PPM). CANISTER CONTAINING CHLORINATED SANITIZER HOOKED TO DISH MACHINE EMPTY.MONITOR LEVEL OF SANITIZER CONCENTRATION BEFORE BEGINNING OF SHIFT TO ENSURE MACHINE IS SANITIZING AT THE PROPER CONCENTRATION OF 50 PPM CHLORINE.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD STORED ON SHELVING SOILED WITH MOLD GROWTH INSIDE WALK IN PRODUCE AND MEAT COOLERS.INCREASE FREQUENCY OF SHELVING INSIDE BOTH COOLERS TO PREVENT MOLD GROWTH.
Location: Walk-in cooler
Equipment: Walk in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZING SOLUTION WEAK (lLESS THAN 100 PPM) IN BUCKETS LOCATED ON COOK LINE AND BACK PREP AREA. CONTAINER OF QUAT SANITIZER CONNECTED TO THREE COMPARTMENT SINK WHERE BUCKETS ARE FILLED WAS EMPTY. ENSURE SANITIZING SOLUTION MEASURES 200 PPM BEFORE BEGINNING OF SHIFT TO ENSURE FOOD CONTACT SURFACES ARE SANITIZED PROPERLY.
Location: Cook line
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZING SOLUTION WEAK (lLESS THAN 100 PPM) IN BUCKETS LOCATED ON COOK LINE AND BACK PREP AREA. CONTAINER OF QUAT SANITIZER CONNECTED TO THREE COMPARTMENT SINK WHERE BUCKETS ARE FILLED WAS EMPTY. ENSURE SANITIZING SOLUTION MEASURES 200 PPM BEFORE BEGINNING OF SHIFT TO ENSURE FOOD CONTACT SURFACES ARE SANITIZED PROPERLY.
Location: Prep area
- 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: RUBBER SEALS ON REACH IN DESSERT COOLER SOILED WITH BUILD UP ON SURFACE AND CREVICES.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Kitchen (front)
|
12/20/2013 | Routine |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: GRILL LINE COOK (WORKING IN THE MIDDLE) TOUCHING READY TO EAT FOODS WITH BARE HANDS.ENSURE UTENSILS, GLOVES, OR DELI TISSUE IS UTILIZED TO PREVENT BARE HAND CONTACT WITH THE FOOD. CITATION ISSUED.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: GRILL LINE AND KITCHEN DID NOT WASH HANDS BEFORE PUTTING ON FOOD SERVICE GLOVES.ENSURE HANDS ARE WASHED BEFORE PUTTING ON GLOVES AND IN BETWEEN CHANGES.
- 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: GNATS FLOATING AT THE BOTTOM OF A BOTTLE OF WHISKEY STORED ON LIQUOR WELL LOCATED IN THE BAR.DISCARD CONTAMINATED ALCOHOL. CONTROL GNAT POPULATION TO PREVENT CONTAMINATION.
Location: Bar
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LIPSTICK ON THE RIM OF A WINE GLASS HANGING ON RACK LOCATED IN THE BAR.ENSURE GLASS WARE HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE.
Location: Bar
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: WET SLICER, DICER, SHEET TRAYS STORED IMPROPERLY, PREVENTING AIR DRYING LOCATED IN BACK PREP AREA.STORE DICING EQUIPMENT AND SHEET TRAYS PROPERLY THAT ALLOWS FOR AIR DRYING.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SOILED SHEET TRAYS STACKED IN BACK KITCHEN NOT CLEANED ON A DAILY BASIS.CLEAN TRAYS ON A DAILY BASIS. FOOD SHOULD ALWAYS BE STORED ON A SURFACE THAT HAS BEEN THOROUGHLY CLEANED.
Location: Kitchen (back)
|
07/31/2013 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: GRILL LINE COOK (WORKING IN THE MIDDLE) TOUCHING READY TO EAT FOODS WITH BARE HANDS.ENSURE UTENSILS, GLOVES, OR DELI TISSUE IS UTILIZED TO PREVENT BARE HAND CONTACT WITH THE FOOD. CITATION ISSUED.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: GRILL LINE AND KITCHEN DID NOT WASH HANDS BEFORE PUTTING ON FOOD SERVICE GLOVES.ENSURE HANDS ARE WASHED BEFORE PUTTING ON GLOVES AND IN BETWEEN CHANGES.
- 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: GNATS FLOATING AT THE BOTTOM OF A BOTTLE OF WHISKEY STORED ON LIQUOR WELL LOCATED IN THE BAR.DISCARD CONTAMINATED ALCOHOL. CONTROL GNAT POPULATION TO PREVENT CONTAMINATION.
Location: Bar
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LIPSTICK ON THE RIM OF A WINE GLASS HANGING ON RACK LOCATED IN THE BAR.ENSURE GLASS WARE HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE.
Location: Bar
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: WET SLICER, DICER, SHEET TRAYS STORED IMPROPERLY, PREVENTING AIR DRYING LOCATED IN BACK PREP AREA.STORE DICING EQUIPMENT AND SHEET TRAYS PROPERLY THAT ALLOWS FOR AIR DRYING.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SOILED SHEET TRAYS STACKED IN BACK KITCHEN NOT CLEANED ON A DAILY BASIS.CLEAN TRAYS ON A DAILY BASIS. FOOD SHOULD ALWAYS BE STORED ON A SURFACE THAT HAS BEEN THOROUGHLY CLEANED.
Location: Kitchen (back)
|
07/24/2013 | Routine |
- 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: 1. PLATED SALADS WERE STORED INSIDE A NON FUNCTIONING REACH IN COOLER. AN INOPERABLE COOLER SHOULD NEVER BE USED! STORE NOTHING INSIDE THIS COOLER. DISCONTINUE USE OF THIS COOLER UNTIL REPAIRED ON REPLACED.2. POTENTIALLY HAZARDOUS FOOD STORED INSIDE COOLER DRAWERS BELOW SAUTE STATION WERE HOLDING AT 48 DEGREES F.REPAIR COOLER TO HOLD PHF AT 41 DEGREES F OR LOWER.3. SHREDDED CHEESE HOLDING AT 51 DEGREES STORED ON TOP OF ICE IN EXPO AREA.ENSURE CHEESE IS SUBMERGED IN AN ICE WATER BATH TO ENSURE A UNIFORM TEMPERATURE OF 41 DEGREES IS MAINTAINED.
Location: Cook line
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: GRILL LINE COOKS APPLYING GLOVES TO HANDS WITHOUT WASHING HANDS IN BETWEEN. ADDITIONALLY, LINE COOK DID NOT WASH HANDS FOR A MINIMUM OF 20 SECONDS. HANDS SHOULD BE WASHED BEFORE APPLYING FOOD SERVICE GLOVES. TRAIN LINE COOKS ON PROPER GLOVE USE AND PROPER HAND WASHING.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. BEVERAGE WITH OUT A LID AND STRAW ON FRONT LINE. ENSURE ALL EMPLOYEE BEVERAGE CONTAINERS ARE STORED IN CUPS WITH LIDS AND STRAWS.
Location: Expo line
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: BOX OF TOMATOES WERE TOUCHING A LARGE LEXAN CONTAINING RAW FISH LOCATED ON BOTTOM SHELF INSIDE WALK IN COOLER.ENSURE READY TO EAT FOODS ARE STORED ABOVE RAW TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DIPPER WELLS SCOOPS SOILED WITH A BUILD UP OF FOOD RESIDUE ON SURFACES. 2. VEGETABLE SLICER STORED UNDER PREP TABLE SOILED WITH DRIED FOOD RESIDUE ON SURFACE OF BLADES IN BACK PREP AREA..3. CLEAN AND SANITIZED KNIVES STORED ON MAGNETIC STRIP SOILED WITH FOOD RESIDUE.4. TWO WINE GLASSES SOILED WITH LIPSTICK HANGING ON RACK ABOVE THE BAR.ENSURE DICERS AND MAGNETIC STRIPS ARE CLEANED AND SANITZED IN BETWEEN USE TO PREVENT THE GROWTH OF DISEASE CAUSING BACTERIA. IMPROVE CLEANING AND SANITIZING ON ALL OTHER EQUIPMENT AS WELL.
Location: Prep area
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK NON FUNCTIONING LOCATED IN THE BAR.PROVIDE REPAIR TO ENSURE HANDS CAN BE WASHED IN THE APPROPRIATE SINK.RECHECK: NOT COMPLETED. PLEASE REPAIR BY FOLLOW UP DATE.
Location: Bar
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: OBSERVED A SERVER ORGANIZING CLEAN AND SANITIZED TABLE WARE IN RACK AND TOUCHING LIP CONTACT SURFACE WITH BARE HANDS.ENSURE HANDLES ARE STORED "UP" IN DISH MACHINE RACKS TO ENSURE THE LIP CONTACT SURFACE HAS NOT BEEN CONTAMINATED.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: DAMAGED FLOOR TILES LOCATED NEXT TO GREASE RECYCLER IN BACK KITCHEN AREA.PROVIDE REPAIR.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. CE SCOOP CRACKED ON SURFACE STORED IN HOLDER LOCATED ON SIDE OF ICE MACHINE.REPLACE DAMAGED SCOOP.2. THE SURFACE OF THE RACK LOCATED ON SODA MACHINE ICE BIN IN THE BAR IS PEELING.REPLACE RACK
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. CE SCOOP CRACKED ON SURFACE STORED IN HOLDER LOCATED ON SIDE OF ICE MACHINE.REPLACE DAMAGED SCOOP.2. THE SURFACE OF THE RACK LOCATED ON SODA MACHINE ICE BIN IN THE BAR IS PEELING.REPLACE RACK
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PIECES OF BLUE TAPE ON THE HANDLES OF UTENSILS STORED IN CONTAINERS OF FOOD ON COOK LINE.TAPE CANNOT BE EFFECTIVELY CLEANED AND SANITIZED AND SHOULD BE REMOVED FROM HANDLES.2. MOLD GROWTH ON BEVERAGE LINES LOCATED IN KEG COOLER.CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
- 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. SODA GUN HOLSTER SOILED WITH SLIME BUILD UP ON THE INTERIOR NEAR HAND SINK LOCATED IN THE BAR.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.2. CANNED FOODS STORED ON A DIRTY RACK IN BACK PREP AREA. TOP SURFACES OF CANS SOILED AS WELL.CLEAN AND SANITZE RACK AND CANNED FOODS.
Location: Cook line
|
04/12/2013 | Recheck |
- 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: 1. PLATED SALADS WERE STORED INSIDE A NON FUNCTIONING REACH IN COOLER. AN INOPERABLE COOLER SHOULD NEVER BE USED! STORE NOTHING INSIDE THIS COOLER. DISCONTINUE USE OF THIS COOLER UNTIL REPAIRED ON REPLACED.2. POTENTIALLY HAZARDOUS FOOD STORED INSIDE COOLER DRAWERS BELOW SAUTE STATION WERE HOLDING AT 48 DEGREES F.REPAIR COOLER TO HOLD PHF AT 41 DEGREES F OR LOWER.3. SHREDDED CHEESE HOLDING AT 51 DEGREES STORED ON TOP OF ICE IN EXPO AREA.ENSURE CHEESE IS SUBMERGED IN AN ICE WATER BATH TO ENSURE A UNIFORM TEMPERATURE OF 41 DEGREES IS MAINTAINED.
Location: Cook line
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: GRILL LINE COOKS APPLYING GLOVES TO HANDS WITHOUT WASHING HANDS IN BETWEEN. ADDITIONALLY, LINE COOK DID NOT WASH HANDS FOR A MINIMUM OF 20 SECONDS. HANDS SHOULD BE WASHED BEFORE APPLYING FOOD SERVICE GLOVES. TRAIN LINE COOKS ON PROPER GLOVE USE AND PROPER HAND WASHING.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. BEVERAGE WITH OUT A LID AND STRAW ON FRONT LINE. ENSURE ALL EMPLOYEE BEVERAGE CONTAINERS ARE STORED IN CUPS WITH LIDS AND STRAWS.
Location: Expo line
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: BOX OF TOMATOES WERE TOUCHING A LARGE LEXAN CONTAINING RAW FISH LOCATED ON BOTTOM SHELF INSIDE WALK IN COOLER.ENSURE READY TO EAT FOODS ARE STORED ABOVE RAW TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DIPPER WELLS SCOOPS SOILED WITH A BUILD UP OF FOOD RESIDUE ON SURFACES. 2. VEGETABLE SLICER STORED UNDER PREP TABLE SOILED WITH DRIED FOOD RESIDUE ON SURFACE OF BLADES IN BACK PREP AREA..3. CLEAN AND SANITIZED KNIVES STORED ON MAGNETIC STRIP SOILED WITH FOOD RESIDUE.4. TWO WINE GLASSES SOILED WITH LIPSTICK HANGING ON RACK ABOVE THE BAR.ENSURE DICERS AND MAGNETIC STRIPS ARE CLEANED AND SANITZED IN BETWEEN USE TO PREVENT THE GROWTH OF DISEASE CAUSING BACTERIA. IMPROVE CLEANING AND SANITIZING ON ALL OTHER EQUIPMENT AS WELL.
Location: Prep area
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK NON FUNCTIONING LOCATED IN THE BAR.PROVIDE REPAIR TO ENSURE HANDS CAN BE WASHED IN THE APPROPRIATE SINK.RECHECK: NOT COMPLETED. PLEASE REPAIR BY FOLLOW UP DATE.
Location: Bar
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: OBSERVED A SERVER ORGANIZING CLEAN AND SANITIZED TABLE WARE IN RACK AND TOUCHING LIP CONTACT SURFACE WITH BARE HANDS.ENSURE HANDLES ARE STORED "UP" IN DISH MACHINE RACKS TO ENSURE THE LIP CONTACT SURFACE HAS NOT BEEN CONTAMINATED.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: DAMAGED FLOOR TILES LOCATED NEXT TO GREASE RECYCLER IN BACK KITCHEN AREA.PROVIDE REPAIR.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. CE SCOOP CRACKED ON SURFACE STORED IN HOLDER LOCATED ON SIDE OF ICE MACHINE.REPLACE DAMAGED SCOOP.2. THE SURFACE OF THE RACK LOCATED ON SODA MACHINE ICE BIN IN THE BAR IS PEELING.REPLACE RACK
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. CE SCOOP CRACKED ON SURFACE STORED IN HOLDER LOCATED ON SIDE OF ICE MACHINE.REPLACE DAMAGED SCOOP.2. THE SURFACE OF THE RACK LOCATED ON SODA MACHINE ICE BIN IN THE BAR IS PEELING.REPLACE RACK
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PIECES OF BLUE TAPE ON THE HANDLES OF UTENSILS STORED IN CONTAINERS OF FOOD ON COOK LINE.TAPE CANNOT BE EFFECTIVELY CLEANED AND SANITIZED AND SHOULD BE REMOVED FROM HANDLES.2. MOLD GROWTH ON BEVERAGE LINES LOCATED IN KEG COOLER.CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
- 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. SODA GUN HOLSTER SOILED WITH SLIME BUILD UP ON THE INTERIOR NEAR HAND SINK LOCATED IN THE BAR.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.2. CANNED FOODS STORED ON A DIRTY RACK IN BACK PREP AREA. TOP SURFACES OF CANS SOILED AS WELL.CLEAN AND SANITZE RACK AND CANNED FOODS.
Location: Cook line
|
04/03/2013 | Recheck |
- 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: 1. PLATED SALADS WERE STORED INSIDE A NON FUNCTIONING REACH IN COOLER. AN INOPERABLE COOLER SHOULD NEVER BE USED! STORE NOTHING INSIDE THIS COOLER. DISCONTINUE USE OF THIS COOLER UNTIL REPAIRED ON REPLACED.2. POTENTIALLY HAZARDOUS FOOD STORED INSIDE COOLER DRAWERS BELOW SAUTE STATION WERE HOLDING AT 48 DEGREES F.REPAIR COOLER TO HOLD PHF AT 41 DEGREES F OR LOWER.3. SHREDDED CHEESE HOLDING AT 51 DEGREES STORED ON TOP OF ICE IN EXPO AREA.ENSURE CHEESE IS SUBMERGED IN AN ICE WATER BATH TO ENSURE A UNIFORM TEMPERATURE OF 41 DEGREES IS MAINTAINED.
Location: Cook line
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: GRILL LINE COOKS APPLYING GLOVES TO HANDS WITHOUT WASHING HANDS IN BETWEEN. ADDITIONALLY, LINE COOK DID NOT WASH HANDS FOR A MINIMUM OF 20 SECONDS. HANDS SHOULD BE WASHED BEFORE APPLYING FOOD SERVICE GLOVES. TRAIN LINE COOKS ON PROPER GLOVE USE AND PROPER HAND WASHING.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. BEVERAGE WITH OUT A LID AND STRAW ON FRONT LINE. ENSURE ALL EMPLOYEE BEVERAGE CONTAINERS ARE STORED IN CUPS WITH LIDS AND STRAWS.
Location: Expo line
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: BOX OF TOMATOES WERE TOUCHING A LARGE LEXAN CONTAINING RAW FISH LOCATED ON BOTTOM SHELF INSIDE WALK IN COOLER.ENSURE READY TO EAT FOODS ARE STORED ABOVE RAW TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DIPPER WELLS SCOOPS SOILED WITH A BUILD UP OF FOOD RESIDUE ON SURFACES. 2. VEGETABLE SLICER STORED UNDER PREP TABLE SOILED WITH DRIED FOOD RESIDUE ON SURFACE OF BLADES IN BACK PREP AREA..3. CLEAN AND SANITIZED KNIVES STORED ON MAGNETIC STRIP SOILED WITH FOOD RESIDUE.4. TWO WINE GLASSES SOILED WITH LIPSTICK HANGING ON RACK ABOVE THE BAR.ENSURE DICERS AND MAGNETIC STRIPS ARE CLEANED AND SANITZED IN BETWEEN USE TO PREVENT THE GROWTH OF DISEASE CAUSING BACTERIA. IMPROVE CLEANING AND SANITIZING ON ALL OTHER EQUIPMENT AS WELL.
Location: Prep area
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK NON FUNCTIONING LOCATED IN THE BAR.PROVIDE REPAIR TO ENSURE HANDS CAN BE WASHED IN THE APPROPRIATE SINK.
Location: Bar
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: OBSERVED A SERVER ORGANIZING CLEAN AND SANITIZED TABLE WARE IN RACK AND TOUCHING LIP CONTACT SURFACE WITH BARE HANDS.ENSURE HANDLES ARE STORED "UP" IN DISH MACHINE RACKS TO ENSURE THE LIP CONTACT SURFACE HAS NOT BEEN CONTAMINATED.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: DAMAGED FLOOR TILES LOCATED NEXT TO GREASE RECYCLER IN BACK KITCHEN AREA.PROVIDE REPAIR.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. CE SCOOP CRACKED ON SURFACE STORED IN HOLDER LOCATED ON SIDE OF ICE MACHINE.REPLACE DAMAGED SCOOP.2. THE SURFACE OF THE RACK LOCATED ON SODA MACHINE ICE BIN IN THE BAR IS PEELING.REPLACE RACK
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PIECES OF BLUE TAPE ON THE HANDLES OF UTENSILS STORED IN CONTAINERS OF FOOD ON COOK LINE.TAPE CANNOT BE EFFECTIVELY CLEANED AND SANITIZED AND SHOULD BE REMOVED FROM HANDLES.2. MOLD GROWTH ON BEVERAGE LINES LOCATED IN KEG COOLER.CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
- 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. SODA GUN HOLSTER SOILED WITH SLIME BUILD UP ON THE INTERIOR NEAR HAND SINK LOCATED IN THE BAR.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.2. CANNED FOODS STORED ON A DIRTY RACK IN BACK PREP AREA. TOP SURFACES OF CANS SOILED AS WELL.CLEAN AND SANITZE RACK AND CANNED FOODS.
Location: Cook line
|
03/28/2013 | 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: PASTA AND PREPORTIONED CHICKEN HOLDING BETWEEN 47 AND 50 DEGREES F ON GRILL LINE COOLER DRAWERS. REPAIR COOLER TO HOLD FOODS PROPERLY AT 41 DEGREES F OR LOWER.
Location: Cook line
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: FOOD EMPLOYEE ON COOK HANDLED RAW GROUND BEEF AND THEN IMMEDIATELY REMOVED A POTATO FROM STEAM WELL WITH THE SAME GLOVED HANDS WITHOUT CHANGING GLOVES. ENSURE GLOVES ARE REMOVED FROM HANDS AND DISCARDED AFTER HANDLING RAW THEN READY TO EAT FOODS.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEES HANDLING/PREPARING FOOD ON COOK LINE NOT WASHING HANDS IN BETWEEN GLOVE CHANGE. ENSURE HANDS ARE WASHED THOROUGHLY IN BETWEEN GLOVE CHANGE.
- 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: EMPLOYEE BEVERAGE STORED IN CUP WITHOUT A STRAW LOCATED ON CUTTING BOARD IN BACK PREP AREA. EMPLOYEE BOTTLE BEVERAGE STORED INSIDE REACH IN FREEZER ON COOK LINE. ALL EMPLOYEE BEVERAGES MUST BE STORED IN CUPS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: FOOD EMPLOYEE REMOVED RAW BEEF PATTY FROM GRILL LINE COOLER AND PUT ON GRILL AND THEN REMOVED A COOKED BAKED POTATO FROM STEAM WELL AND PUT IN SERVING DISH IN EXPOD WINDOW. ENSURE GLOVES ARE CHANGED OR UTENSILS ARE UTILIZED WHEN HANDLING RAW THEN READY TO EAT FOODS TO PROTECT FOOD FROM CROSS CONTAMINATION. NOTE: ALL GRILL LINE COOKS SHOULD BE PROPERLY TRAINED ON PROPER FOOD HANDLING TECHNIQUES WHEN HANDLING RAW AND READY TO EAT FOODS TO PREVENT FOOD FROM BEING CONTAMINATED.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DICER STORED WITH DRIED FOOD SOIL ON BLADES IN BACK PREP AREA.2. SLICER SOILED WITH FOOD SOIL BEHIND BLADE GUARD. DISMANTLE SLICER DAILY TO ENSURE ALL AREAS ARE THOROUGHLY CLEANED.3. CAN OPENER HANDLE AND BLADE STORED WITH FOOD SOIL ON SURFACE. 4. WAFFLE IRON STORED SOILED WITH DRIED BATTER RESIDUE ON SURFACE.5. SHELVING SOILED WITH RUST LOCATED INSIDE REACH IN COOLER BELOW COUNTER TOP ON COOK LINE CONTAINING PORTIONED ROAST BEEF. RESURFACE OR REPLACE SHELVING.ENSURE EQUIPMENT HAS BEEN THOROUGHLY CLEANED FROM ALL FOOD SOIL AND SANITIZED BEFORE STORAGE.
Location: Kitchen
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: CONTAINER AND LIDS STORED INSIDE HAND SINK LOCATED IN THE BAR. STORE NOTHING INSIDE HAND SINK. KEEP CLEAR OF DEBRIS AT ALL TIMES.
Location: Bar
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: SMALL CUTTING BOARD HEAVILY WORN AND SCRATCHED ON THE SURFACE LOCATED IN THE BAR. REPLACE OR RESURFACE.
Location: Bar
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: BROKEN FLOOR TILE ON COOK LINE. PROVIDE REPAIR.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLING AT THE BOTTOM OF THE LARGE REACH IN SALAD COOLER ON COOK LINE. CLEAR DRAIN LINE.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR DISH MACHINE AND SURROUNDING WALLS SOILED WITH BUILD UP, ESPECIALLY BEHIND AND BELOW MACHINE. CLEAN ENTIRE AREA THOROUGHLY.2. FAN GUARDS SOILED COVERING COMPRESSOR INSIDE WALK IN COOLER.
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: TOWEL WRAPPED AROUND DIPPER WELL DRAIN LINE TO CONTAIN LEAK. REPAIR LEAK
Location: Cook line
|
11/28/2012 | 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: PASTA AND PREPORTIONED CHICKEN HOLDING BETWEEN 47 AND 50 DEGREES F ON GRILL LINE COOLER DRAWERS. REPAIR COOLER TO HOLD FOODS PROPERLY AT 41 DEGREES F OR LOWER.
Location: Cook line
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: FOOD EMPLOYEE ON COOK HANDLED RAW GROUND BEEF AND THEN IMMEDIATELY REMOVED A POTATO FROM STEAM WELL WITH THE SAME GLOVED HANDS WITHOUT CHANGING GLOVES. ENSURE GLOVES ARE REMOVED FROM HANDS AND DISCARDED AFTER HANDLING RAW THEN READY TO EAT FOODS.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEES HANDLING/PREPARING FOOD ON COOK LINE NOT WASHING HANDS IN BETWEEN GLOVE CHANGE. ENSURE HANDS ARE WASHED THOROUGHLY IN BETWEEN GLOVE CHANGE.
- 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: EMPLOYEE BEVERAGE STORED IN CUP WITHOUT A STRAW LOCATED ON CUTTING BOARD IN BACK PREP AREA. EMPLOYEE BOTTLE BEVERAGE STORED INSIDE REACH IN FREEZER ON COOK LINE. ALL EMPLOYEE BEVERAGES MUST BE STORED IN CUPS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: FOOD EMPLOYEE REMOVED RAW BEEF PATTY FROM GRILL LINE COOLER AND PUT ON GRILL AND THEN REMOVED A COOKED BAKED POTATO FROM STEAM WELL AND PUT IN SERVING DISH IN EXPOD WINDOW. ENSURE GLOVES ARE CHANGED OR UTENSILS ARE UTILIZED WHEN HANDLING RAW THEN READY TO EAT FOODS TO PROTECT FOOD FROM CROSS CONTAMINATION. NOTE: ALL GRILL LINE COOKS SHOULD BE PROPERLY TRAINED ON PROPER FOOD HANDLING TECHNIQUES WHEN HANDLING RAW AND READY TO EAT FOODS TO PREVENT FOOD FROM BEING CONTAMINATED.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DICER STORED WITH DRIED FOOD SOIL ON BLADES IN BACK PREP AREA.2. SLICER SOILED WITH FOOD SOIL BEHIND BLADE GUARD. DISMANTLE SLICER DAILY TO ENSURE ALL AREAS ARE THOROUGHLY CLEANED.3. CAN OPENER HANDLE AND BLADE STORED WITH FOOD SOIL ON SURFACE. 4. WAFFLE IRON STORED SOILED WITH DRIED BATTER RESIDUE ON SURFACE.5. SHELVING SOILED WITH RUST LOCATED INSIDE REACH IN COOLER BELOW COUNTER TOP ON COOK LINE CONTAINING PORTIONED ROAST BEEF. RESURFACE OR REPLACE SHELVING.ENSURE EQUIPMENT HAS BEEN THOROUGHLY CLEANED FROM ALL FOOD SOIL AND SANITIZED BEFORE STORAGE.
Location: Kitchen
- 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: CONTAINER AND LIDS STORED INSIDE HAND SINK LOCATED IN THE BAR. STORE NOTHING INSIDE HAND SINK. KEEP CLEAR OF DEBRIS AT ALL TIMES.
Location: Bar
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: SMALL CUTTING BOARD HEAVILY WORN AND SCRATCHED ON THE SURFACE LOCATED IN THE BAR. REPLACE OR RESURFACE.
Location: Bar
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: BROKEN FLOOR TILE ON COOK LINE. PROVIDE REPAIR.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLING AT THE BOTTOM OF THE LARGE REACH IN SALAD COOLER ON COOK LINE. CLEAR DRAIN LINE.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR DISH MACHINE AND SURROUNDING WALLS SOILED WITH BUILD UP, ESPECIALLY BEHIND AND BELOW MACHINE. CLEAN ENTIRE AREA THOROUGHLY.2. FAN GUARDS SOILED COVERING COMPRESSOR INSIDE WALK IN COOLER.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: TOWEL WRAPPED AROUND DIPPER WELL DRAIN LINE TO CONTAIN LEAK. REPAIR LEAK
Location: Cook line
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11/20/2012 | Routine |
- 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: SLICED HAM AND BAGGED FAJITA MEAT/VEGGIES WERE HOLDING AT 55 AND 48 DEGREES RESPECTIVELY ON COOK LINE. ENSURE ALL FOOD MAINTAINS 41 DEGREES F OR LOWER.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN CUP WITHOUT A LID AND STRAW ON COOK LINE. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS ON COOK LINE.
Location: Cook line
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LIPSTICK RESIDUE ON RIM OF WINE GLASS STORED IN RACK LOCATED IN THE BAR. ENSURE GLASS WARE HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE.
Location: Bar
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: STORAGE CART STORED IN FRONT OF HAND SINK IN BACK KITCHEN. STORE NOTHING IN FRONT OF HAND SINK. KEEP PATH WAY CLEAR AT ALL TIMES.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK/TOWEL DISPENSER SOILED ON COOK LINE. ENSURE HAND SINKS REMAIN IN A CLEAN CONDITION.
Location: Cook line
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD ON FRY SIDE SOILED ON SURFACE AND IN CREVICES. RESURFACE OR REPLACE IF SOIL CANNOT BE REMOVED.
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: WALL BEHIND THREE COMPARTMENT SINK SOILED. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (back)
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER REACHING A MAXIMUM OF 81 DEGREES IN WOMENS RESTROOM AND 86.9 AT HAND SINK NEAR DISH MACHINE. ENSURE HOT WATER IS AVAILABLE AT A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS IN RESTROOM AND KITCHEN AREAS.
Location: Womens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ICE SCOOP DAMAGED STORED AT THE ICE MACHINE. REPAIR OR REPLACE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LOCK COVERED WITH RUST LOCATED ON DOOR AT ENTRANCE TO MEAT COOLER. REMOVE RUST BUILD UP.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: BUILD UP ON POUR SPOUTS LOCATED ON LIQUOR BOTTLES IN THE BAR. CLEAN SPOUTS ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Bar
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIVES AND FOOD SCOOP STORED IN DIPPER WELL (NOT TURNED ON). ENSURE DIPPER WELL IS RUNNING DURING UTENSIL USE. THE BLADE OF KNIVES ARE TOO LARGE TO STORE INSIDE DIPPER WELL FOR PROPER RINSING AND SHOULD BE STORED IN ANOTHER LOCATION.
Location: Cook line
|
07/31/2012 | Recheck |
- 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: SLICED HAM AND BAGGED FAJITA MEAT/VEGGIES WERE HOLDING AT 55 AND 48 DEGREES RESPECTIVELY ON COOK LINE. ENSURE ALL FOOD MAINTAINS 41 DEGREES F OR LOWER.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN CUP WITHOUT A LID AND STRAW ON COOK LINE. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS ON COOK LINE.
Location: Cook line
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LIPSTICK RESIDUE ON RIM OF WINE GLASS STORED IN RACK LOCATED IN THE BAR. ENSURE GLASS WARE HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE.
Location: Bar
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: STORAGE CART STORED IN FRONT OF HAND SINK IN BACK KITCHEN. STORE NOTHING IN FRONT OF HAND SINK. KEEP PATH WAY CLEAR AT ALL TIMES.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK/TOWEL DISPENSER SOILED ON COOK LINE. ENSURE HAND SINKS REMAIN IN A CLEAN CONDITION.
Location: Cook line
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD ON FRY SIDE SOILED ON SURFACE AND IN CREVICES. RESURFACE OR REPLACE IF SOIL CANNOT BE REMOVED.
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: WALL BEHIND THREE COMPARTMENT SINK SOILED. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (back)
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER REACHING A MAXIMUM OF 81 DEGREES IN WOMENS RESTROOM AND 86.9 AT HAND SINK NEAR DISH MACHINE. ENSURE HOT WATER IS AVAILABLE AT A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS IN RESTROOM AND KITCHEN AREAS.
Location: Womens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ICE SCOOP DAMAGED STORED AT THE ICE MACHINE. REPAIR OR REPLACE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LOCK COVERED WITH RUST LOCATED ON DOOR AT ENTRANCE TO MEAT COOLER. REMOVE RUST BUILD UP.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: BUILD UP ON POUR SPOUTS LOCATED ON LIQUOR BOTTLES IN THE BAR. CLEAN SPOUTS ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Bar
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIVES AND FOOD SCOOP STORED IN DIPPER WELL (NOT TURNED ON). ENSURE DIPPER WELL IS RUNNING DURING UTENSIL USE. THE BLADE OF KNIVES ARE TOO LARGE TO STORE INSIDE DIPPER WELL FOR PROPER RINSING AND SHOULD BE STORED IN ANOTHER LOCATION.
Location: Cook line
|
07/25/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Take measures to ensure potentially hazardous food on the salad prep. refrigerator are maintained at a proper internal temperature. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Take measures to ensure potentially hazardous food on the salad prep. refrigerator are maintained at a proper internal temperature. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Take measures to ensure potentially hazardous food on the salad prep. refrigerator are maintained at a proper internal temperature. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
|
04/13/2012 | Illness Complaint Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DICER STORED UNDER COUNTER TOP WITH BLADES SOILED WITH FOOD RESIDUE. CLEAN EQUIPMENT THOROUGHLY BEFORE STORAGE TO PREVENT CROSS CONTAMINATION.
Location: Cook line
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: MARGARITA GLASS STORED INSIDE HAND SINK LOCATED IN THE BAR. STORE NOTHING INSIDE HAND SINK. KEEP CLEAR AT ALL TIMES.
Location: Basement
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD STAINED ON THE SURFACE LOCATED IN THE BAR. CLEAN THOROUGHLY. RESURFACE OR REPLACE BOARD IF STAIN CANNOT BE REMOVED.
Location: Bar
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PRE PORTIONED CHICKEN HOLDING AT 70 DEGREES F INSIDE COOLER DRAWER ON COOK LINE. ENSURE HOT FOODS ARE COOLED TO 41 DEGREES BEFORE PORTIONED AND BAGGED.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: RUST PRESENT ON SURFACE OF SHELVING LOCATED INSIDE REACH IN COOLER LOCATED ON COOK LINE AND BAR. RESURFACE OR REPLACE SHELVING.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: RUST PRESENT ON SURFACE OF SHELVING LOCATED INSIDE REACH IN COOLER LOCATED ON COOK LINE AND BAR. RESURFACE OR REPLACE SHELVING.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIOR GLASS CHILLER SOILED LOCATED IN THE BAR. CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
|
03/06/2012 | Routine |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Take measures to ensure potentially hazardous food on the salad prep. refrigerator are maintained at a proper internal temperature. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Take measures to ensure potentially hazardous food on the salad prep. refrigerator are maintained at a proper internal temperature. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Take measures to ensure potentially hazardous food on the salad prep. refrigerator are maintained at a proper internal temperature. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
|
03/06/2012 | Illness Complaint |
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