- 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: SLICED HAM HOLDING AT 46 DEGREES F ON SALAD COLD TOP COOLER.MAINTAIN PRODUCT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- 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.CHECK SANITIZER CONCENTRATION BEFORE EACH SHIFT TO ENSURE DISHES AND EQUIPMENT ARE SANITIZED PROPERLY.SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK USING CHLORINE OR QUAT SANITIZER UNTIL MACHINE HAS BEEN REPAIRED.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAGNETIC STRIP UTENSIL HOLDERS SOILED WITH GREASE AND BUILD UP.MAINTAIN STRIPS IN A CLEAN AND SANITIZED CONDITION AT ALL TIMES TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Knife/utensil rack
- 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: SANITIZING SOLUTION WEAK (LESS THAN 100 PPM QUAT) IN BUCKET LOCATED IN PREP AREA.MAINTAIN SOLUTION AT 200 PPM QUAT.
Location: Dish machine area
Equipment: Dishmachine
- 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: BUILD UP OF GREASE ON WALL BEHIND PREP TABLE WHERE PIZZA'S ARE PREPARED.CLEAN WALLTHOROUGHLY.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETERS NOT AVAILABLE OR VISIBLE INSIDE BOTTOM OF BOTH COLD TOP COOLERS ON COOK LINE.
Location: Cook line
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: LIGHT FIXTURE DAMAGED COVERING BULBS INSIDE WALK IN COOLER.REPLACE LIGHT FIXTURE.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TOP SURFACE OF DISH MACHINE SOILED WITH BUILD UP.2. EXTERIOR ICE MACHINE/LID SOILED LOCATED IN THE BAR.3.REACH IN FREEZER DOOR SURFACE AND FOOD SAFETY BROCHURES SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Dish machine area
Equipment: Dishmachine
- 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, FLOOR MOUNTER MIXER STAND HEAVILY SOILED WITH FLOUR RESIDUE2. SURFACES OF DOUGH MACHINE SOILED WITH FLOUR BUILD UP.3. STORAGE SHELF BELOW PREP TABLE SOILED WITH BUILD UP. (WHERE STEREO IS STORED)
Location: Kitchen
Equipment: Mixer
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: CHLORINE AND QUAT PH TEST STRIPS NOT AVAILABLE TO MEASURE SANITIZING SOLUTIONS IN BUCKETS, DISH MACHINE, AND THREE COMPARTMENT NOT CORRECTED: PROVIDE PH TEST STRIPS TO MEASURE SANITIZING SOLUTIONS.
Location: Kitchen
|
08/26/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SLICED HAM HOLDING AT 46 DEGREES F ON SALAD COLD TOP COOLER.MAINTAIN PRODUCT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Sanitizer criteria
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: SANITIZING SOLUTION WEAK (LESS THAN 100 PPM QUAT) IN BUCKET LOCATED IN PREP AREA.MAINTAIN SOLUTION AT 200 PPM QUAT.
- 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.CHECK SANITIZER CONCENTRATION BEFORE EACH SHIFT TO ENSURE DISHES AND EQUIPMENT ARE SANITIZED PROPERLY.SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK USING CHLORINE OR QUAT SANITIZER UNTIL MACHINE HAS BEEN REPAIRED.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAGNETIC STRIP UTENSIL HOLDERS SOILED WITH GREASE AND BUILD UP.MAINTAIN STRIPS IN A CLEAN AND SANITIZED CONDITION AT ALL TIMES TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Knife/utensil rack
- 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: BUILD UP OF GREASE ON WALL BEHIND PREP TABLE WHERE PIZZA'S ARE PREPARED.CLEAN WALLTHOROUGHLY.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETERS NOT AVAILABLE OR VISIBLE INSIDE BOTTOM OF BOTH COLD TOP COOLERS ON COOK LINE.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: LIGHT FIXTURE DAMAGED COVERING BULBS INSIDE WALK IN COOLER.REPLACE LIGHT FIXTURE.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TOP SURFACE OF DISH MACHINE SOILED WITH BUILD UP.2. EXTERIOR ICE MACHINE/LID SOILED LOCATED IN THE BAR.3.REACH IN FREEZER DOOR SURFACE AND FOOD SAFETY BROCHURES SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Dish machine area
Equipment: Dishmachine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1, FLOOR MOUNTER MIXER STAND HEAVILY SOILED WITH FLOUR RESIDUE2. SURFACES OF DOUGH MACHINE SOILED WITH FLOUR BUILD UP.3. STORAGE SHELF BELOW PREP TABLE SOILED WITH BUILD UP. (WHERE STEREO IS STORED)
Location: Kitchen
Equipment: Mixer
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: CHLORINE AND QUAT PH TEST STRIPS NOT AVAILABLE TO MEASURE SANITIZING SOLUTIONS IN BUCKETS, DISH MACHINE, AND THREE COMPARTMENT SINK.
Location: Kitchen
|
08/19/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. SLICED HAM STORED ABOVE LOAD LIMIT IN CONTAINER HOLDING AT 44 DEGREES ON FRONT LINE COLD TOP COOLER. 'STORE PRODUCT BELOW LOAD LIMIT TO MAINTAIN 41 DEGREES F.2. QUART CONTAINER OF HEAVY CREAM HOLDING AT 65 DEGREES F AND CONTAINER OF BUTTER STORED ON COUNTER NEXT TO STEAM TABLE AND STOVE.STORE PRODUCT UNDER REFRIGERATION AFTER USE TO MAINTAIN AT 41 DEGREES F AND PREVENT TEMPERATURE ABUSE.
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. SLICED HAM STORED ABOVE LOAD LIMIT IN CONTAINER HOLDING AT 44 DEGREES ON FRONT LINE COLD TOP COOLER. 'STORE PRODUCT BELOW LOAD LIMIT TO MAINTAIN 41 DEGREES F.2. QUART CONTAINER OF HEAVY CREAM HOLDING AT 65 DEGREES F AND CONTAINER OF BUTTER STORED ON COUNTER NEXT TO STEAM TABLE AND STOVE.STORE PRODUCT UNDER REFRIGERATION AFTER USE TO MAINTAIN AT 41 DEGREES F AND PREVENT TEMPERATURE ABUSE.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL BUILD UP INSIDE BACK WALL AND AIR VENTS LOCATED INSIDE COLD TOP COOLER.2. FOOD STORAGE CARTS AND SHELVING SOILED WITH FOOD SOIL AND OTHER BUILD UP LOCATED INSIDE WALK IN COOLER.3. BULK FOOD CONTAINER OF FLOUR SOILED.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
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: BULK CONTAINER OF FLOUR UNLABLED.LABEL CONTAINER WITH CONTENTS.
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. WALLS SOILED WITH FOOD SOIL LOCATED INSIDE WALK IN COOLER.2. FLOOR SOILED WITH BUILD UP LOCATED UNDER THREE BAY SINK NEAR DISH MACHINE AND BELOW SMALLER PREP TABLE.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELF BELOW SMALL PREP TABLE SOILED WITH BUILD UP. 2. RIGHT SIDE INTERIOR KEG COOLER SOILED.CLEAN THOROUGHLY.
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: SURFACE OF SMALLER CONVEYOR OVEN HEAVILY SOILED WITH CARBON RESIDUES.CLEAN OVEN ON A REGUALR BASIS TO PREVENT BUILD UP OF CARBON ON FOOD CONTACT SURFACE.RECHECK: NOT COMPLETED. SCHEDULED WITH CONTRACT PROVIDER TO HAVE CONVEYOR REPLACED.
Location: Cook line
Equipment: Conveyer oven
|
03/24/2014 | 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. SLICED HAM STORED ABOVE LOAD LIMIT IN CONTAINER HOLDING AT 44 DEGREES ON FRONT LINE COLD TOP COOLER. 'STORE PRODUCT BELOW LOAD LIMIT TO MAINTAIN 41 DEGREES F.2. QUART CONTAINER OF HEAVY CREAM HOLDING AT 65 DEGREES F AND CONTAINER OF BUTTER STORED ON COUNTER NEXT TO STEAM TABLE AND STOVE.STORE PRODUCT UNDER REFRIGERATION AFTER USE TO MAINTAIN AT 41 DEGREES F AND PREVENT TEMPERATURE ABUSE.
Location: Cook line
Equipment: Cold top
- 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. SLICED HAM STORED ABOVE LOAD LIMIT IN CONTAINER HOLDING AT 44 DEGREES ON FRONT LINE COLD TOP COOLER. 'STORE PRODUCT BELOW LOAD LIMIT TO MAINTAIN 41 DEGREES F.2. QUART CONTAINER OF HEAVY CREAM HOLDING AT 65 DEGREES F AND CONTAINER OF BUTTER STORED ON COUNTER NEXT TO STEAM TABLE AND STOVE.STORE PRODUCT UNDER REFRIGERATION AFTER USE TO MAINTAIN AT 41 DEGREES F AND PREVENT TEMPERATURE ABUSE.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL BUILD UP INSIDE BACK WALL AND AIR VENTS LOCATED INSIDE COLD TOP COOLER.2. FOOD STORAGE CARTS AND SHELVING SOILED WITH FOOD SOIL AND OTHER BUILD UP LOCATED INSIDE WALK IN COOLER.3. BULK FOOD CONTAINER OF FLOUR SOILED.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Cook line
Equipment: Cold top
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINER OF FLOUR UNLABLED.LABEL CONTAINER WITH CONTENTS.
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. WALLS SOILED WITH FOOD SOIL LOCATED INSIDE WALK IN COOLER.2. FLOOR SOILED WITH BUILD UP LOCATED UNDER THREE BAY SINK NEAR DISH MACHINE AND BELOW SMALLER PREP TABLE.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELF BELOW SMALL PREP TABLE SOILED WITH BUILD UP. 2. RIGHT SIDE INTERIOR KEG COOLER SOILED.CLEAN THOROUGHLY.
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: SURFACE OF SMALLER CONVEYOR OVEN HEAVILY SOILED WITH CARBON RESIDUES.CLEAN OVEN ON A REGUALR BASIS TO PREVENT BUILD UP OF CARBON ON FOOD CONTACT SURFACE.
Location: Cook line
Equipment: Conveyer oven
|
03/17/2014 | 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: RAW SAUSAGE AND OTHER FOOD ITEMS STORED ABOVE LOAD LINE HOLDING AT 50 DEGREES F ON COLD TOP COOLER.ENSURE FOOD IS STORED BELOW LOAD LIMIT TO MAINTAIN THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Kitchen
Equipment: Cold top
- 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: SOUFFLE CUP STORED INSIDE CONTAINER OF PARMEJAN CHEESE.PROVIDE A UTENSIL WITH A HANDLE TO DISPENSE CHEESE TO PREVENT HANDS TOUCHING PRODUCT.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INVERTED BEVERAGE GLASSES STORED ON SURFACE OF SHELF SOILED WITH RUST IN SOME AREAS. REPLACE OR RESURFACE SHELF.2, ICE MACHINE LIDS SOILED WITH RUST. CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.3. PIZZA PAN STANDS AND TUBS CONTAINING PIZZA SCREENS SOILED.RECHECK: RUST REMAINS ON THE INTERIOR CORNERS OF THE ICE MACHINE. RUST MUST BE REMOVED TO PREVENT CONTAMINATION OF THE ICE. ALL OTHER VIOLATIONS CORRECTED.
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: WHITE CUTTING BOARD STAINED ON SURFACE. REMOVE STAIN. RESURFACE OR REPLACE BOARD IF STAIN CANNOT BE REMOVED.RECHECK: STAIN REMAINS ON SURFACE OF CUTTING BOARDS. ACCORDING TO MANAGER, BOARDS WILL BE RESURFACED UPON RECEIPT OF RESURFACING TOOL.
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 PREP TABLE (NEAR ANSUL PULLTAG) SOILED WITH DRIED FOOD RESIDUE.CLEAN THOROUGHLY.
Location: Kitchen
|
10/28/2013 | 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: RAW SAUSAGE AND OTHER FOOD ITEMS STORED ABOVE LOAD LINE HOLDING AT 50 DEGREES F ON COLD TOP COOLER.ENSURE FOOD IS STORED BELOW LOAD LIMIT TO MAINTAIN THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Kitchen
Equipment: Cold top
- 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: SOUFFLE CUP STORED INSIDE CONTAINER OF PARMEJAN CHEESE.PROVIDE A UTENSIL WITH A HANDLE TO DISPENSE CHEESE TO PREVENT HANDS TOUCHING PRODUCT.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INVERTED BEVERAGE GLASSES STORED ON SURFACE OF SHELF SOILED WITH RUST IN SOME AREAS. REPLACE OR RESURFACE SHELF.2, ICE MACHINE LIDS SOILED WITH RUST. CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.3. PIZZA PAN STANDS AND TUBS CONTAINING PIZZA SCREENS SOILED.RECHECK: RUST REMAINS ON THE INTERIOR CORNERS OF THE ICE MACHINE. RUST MUST BE REMOVED TO PREVENT CONTAMINATION OF THE ICE. ALL OTHER VIOLATIONS CORRECTED.
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: WHITE CUTTING BOARD STAINED ON SURFACE. REMOVE STAIN. RESURFACE OR REPLACE BOARD IF STAIN CANNOT BE REMOVED.RECHECK: STAIN REMAINS ON SURFACE OF CUTTING BOARDS. ACCORDING TO MANAGER, BOARDS WILL BE RESURFACED UPON RECEIPT OF RESURFACING TOOL.
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 PREP TABLE (NEAR ANSUL PULLTAG) SOILED WITH DRIED FOOD RESIDUE.CLEAN THOROUGHLY.
Location: Kitchen
|
10/14/2013 | 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: RAW SAUSAGE AND OTHER FOOD ITEMS STORED ABOVE LOAD LINE HOLDING AT 50 DEGREES F ON COLD TOP COOLER.ENSURE FOOD IS STORED BELOW LOAD LIMIT TO MAINTAIN THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Kitchen
Equipment: Cold top
- 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: SOUFFLE CUP STORED INSIDE CONTAINER OF PARMEJAN CHEESE.PROVIDE A UTENSIL WITH A HANDLE TO DISPENSE CHEESE TO PREVENT HANDS TOUCHING PRODUCT.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INVERTED BEVERAGE GLASSES STORED ON SURFACE OF SHELF SOILED WITH RUST IN SOME AREAS. REPLACE OR RESURFACE SHELF.2, ICE MACHINE LIDS SOILED WITH RUST. CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.3. PIZZA PAN STANDS AND TUBS CONTAINING PIZZA SCREENS SOILED.
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: WHITE CUTTING BOARD STAINED ON SURFACE. REMOVE STAIN. RESURFACE OR REPLACE BOARD IF STAIN 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 PREP TABLE (NEAR ANSUL PULLTAG) SOILED WITH DRIED FOOD RESIDUE.CLEAN THOROUGHLY.
Location: Kitchen
|
10/07/2013 | Routine |
- 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: COOK ON LINE DID NOT WASH HANDS BEFORE APPLYING GLOVES TO HANDS.ENSURE HANDS ARE WASHED THOROUGHLY BEFORE APPLY GLOVES AND IN BETWEEN CHANGES.
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: TWO HALF FULL CONTAINERS OF EXPIRED SPAGHETTI SAUCE PREPARED 4/21 AND 4/22 STORED INSIDE WALK IN COOLER.PREPARED FOODS SHOULD BE DISCARDED AFTER SEVEN DAYS. SAUCE DISCARDED.
Location: Walk-in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CAN OPENER BLADE SOILED WITH DRIED FOOD RESIDUE.CLEAN AND SANITIZE BLADE EVERY FOUR HOURS.
Location: Kitchen
Equipment: Can opener
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELF CONTAINING CLEAN EQUIPMENT SOILED WITH RUST LOCATED AGAINST BACK WALL NEAR DISH MACHINE.REMOVE RUST. CORRECTED2. SHELF CONTAINING SODA FOUNTAIN STICKY, INCLUDING HOSES AND AREA ON ENTIRE LEFT SIDE.CLEAN AND SANITIZE ENTIRE SHELF THOROUGHLY. A SHELF IS ON ORDER. INVOICE PROVIDED.
Location: Dry storage
- 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. SURFACE SURROUNDING AIR VENTS INSIDE COLD TOP SALAD/PIZZA COOLER SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK LOCATED NEAR COOK LINE.
Location: Cook line
|
06/06/2013 | Recheck |
- 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: COOK ON LINE DID NOT WASH HANDS BEFORE APPLYING GLOVES TO HANDS.ENSURE HANDS ARE WASHED THOROUGHLY BEFORE APPLY GLOVES AND IN BETWEEN CHANGES.
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: TWO HALF FULL CONTAINERS OF EXPIRED SPAGHETTI SAUCE PREPARED 4/21 AND 4/22 STORED INSIDE WALK IN COOLER.PREPARED FOODS SHOULD BE DISCARDED AFTER SEVEN DAYS. SAUCE DISCARDED.
Location: Walk-in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CAN OPENER BLADE SOILED WITH DRIED FOOD RESIDUE.CLEAN AND SANITIZE BLADE EVERY FOUR HOURS.
Location: Kitchen
Equipment: Can opener
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELF CONTAINING CLEAN EQUIPMENT SOILED WITH RUST LOCATED AGAINST BACK WALL NEAR DISH MACHINE.REMOVE RUST.2. SHELF CONTAINING SODA FOUNTAIN STICKY, INCLUDING HOSES AND AREA ON ENTIRE LEFT SIDE.CLEAN AND SANITIZE ENTIRE SHELF THOROUGHLY.
Location: Dry storage
- 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. SURFACE SURROUNDING AIR VENTS INSIDE COLD TOP SALAD/PIZZA COOLER SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK LOCATED NEAR COOK LINE.
Location: Cook line
|
05/30/2013 | 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: COLD TOP COOLER HOLDING FOOD AT 45 DEGREES F ON THE BOTTOM INTERIOR AND 47 DEGREES F ON TOP. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F AND LOWER. STORE FOOD ITEMS IN AN ALTERNATE COOLER OR ON ICE TO MAINTAIN 41 DEGREES F.NOTE: COLD TOP COOLER HAS BEEN NOT HOLDING THE PROPER TEMPERATURES ON NUMEROUS INSPECTIONS. UNIT WILL HAVE TO BE REPLACED IF NOT CAPABLE OF HOLDING FOOD AT THE PROPER TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Service counter
Equipment: Cold top
- 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: SERVER DID NOT WASH HANDS BEFORE APPLING GLOVES TO THEIR HANDS. ENSURE HANDS ARE WASHED THOROUGHLY BEFORE APPLYING A SET OF GLOVES TO HANDS.
- 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 HANGING ON RACK LOCATED IN THE BAR. ENSURE ALL GLASS WARE HAS BEEN THOROUGHLY CLEANED BEFORE STORAGE.
Location: Bar
|
02/12/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP COOLER HOLDING FOOD AT 45 DEGREES F ON THE BOTTOM INTERIOR AND 47 DEGREES F ON TOP. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F AND LOWER. STORE FOOD ITEMS IN AN ALTERNATE COOLER OR ON ICE TO MAINTAIN 41 DEGREES F.NOTE: COLD TOP COOLER HAS BEEN NOT HOLDING THE PROPER TEMPERATURES ON NUMEROUS INSPECTIONS. UNIT WILL HAVE TO BE REPLACED IF NOT CAPABLE OF HOLDING FOOD AT THE PROPER TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Service counter
Equipment: Cold top
- 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: SERVER DID NOT WASH HANDS BEFORE APPLING GLOVES TO THEIR HANDS. ENSURE HANDS ARE WASHED THOROUGHLY BEFORE APPLYING A SET OF GLOVES TO HANDS.
- 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 HANGING ON RACK LOCATED IN THE BAR. ENSURE ALL GLASS WARE HAS BEEN THOROUGHLY CLEANED BEFORE STORAGE.
Location: Bar
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02/05/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. TOP PORTION OF PRE-COOKED SAUSAGE AND OTHER FOODS HOLDING AT 50 DEGREES F ON COLD TOP COOLER. FOODS ARE STORED OVER THE LOAD LIMIT. DECREASE PORTION SIZE TO MAINTAIN FOOD AT 41 DEGREES.2. FOOD ITEMS HOLDING AT 45 DEGREES INSIDE AND 47 DEGREES ON TOP LOCATED ON COLD TOP COOLER MAKE LINE. ADJUST/REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL EMBEDDED ON CAN OPENER AND BLADE. CLEAN AND SANITIZE CAN OPENER EVERY FOUR HOURS THROUGH OUT THE DAY TO PREVENT POSSIBLE CROSS CONTAMINATION.2, BULK FOOD CONTAINER SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.3. INTERIOR BOTTOM REACH IN FREEZER SOILED WITH FOOD DEBRIS. CLEAN THOROUGHLY.
Location: Kitchen
- Hand sanitizers (corrected)
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: HAND SANITIZER DISPENSER MOUNTED ON WALL NEXT TO MAKE TABLE. MOUNT SANITIZER AT HAND SINK IN KITCHEN AREA.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. EXTERIOR WALK IN COOLER DOOR AND INTERIOR FRAME SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.2. REMOVE HEAVY BUILD UP ON FLOOR BEHIND/BELOW EQUIPMENT IN THE BAR INCLUDING, KEG AND BOTTLED BEER COOLER, ICE AND SODA MACHINE.
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. EXTERIOR WALK IN COOLER DOOR AND INTERIOR FRAME SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.2. REMOVE HEAVY BUILD UP ON FLOOR BEHIND/BELOW EQUIPMENT IN THE BAR INCLUDING, KEG AND BOTTLED BEER COOLER, ICE AND SODA MACHINE.
Location: Bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE VISIBLE THERMOMETERS INSIDE KEG COOLER AND BOTTLED BEER/DESSERT COOLER.
Location: Bar
- 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: PIZZA PREP TABLE STORED TOO CLOSE TO THE HAND SINK. STORE TABLE WITH ADEQUATE DISTANCE FROM HAND SINK TO PROTECT FOOD FROM SPLASH.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE SHELF CONTAINING SHEET TRAYS AND LIDS SOILED WITH RUST. RESURFACE OR REPLACE SHELVING.2. REMOVE BUILD UP ON BOTH SANITIZER DISPENERS (BAR AND KITCHEN)3. REMOVE HEAVY BUILD UP ON SODA FOUNTAIN COMPRESSOR LOCATED IN THE BAR.
Location: Kitchen
- 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. SURFACES OF ICE MACHINE AND ICE BIN SOILED WITH BUILD UP. CLEAN AND SANITIZE EQUIPMENT THOROUGHLY.2. REMOVE BUILD UP ON SODA MACHINE WELL AND EXTERIOR SURFACES.3. REMOVE BUILD UP UNDER TEA DISPENSER AND ON THE BASE OF THE BEER TAPS.
Location: Bar
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SOME PIZZA SCREENS STORED SOILED WITH BAKED FOOD RESIDUE ON SURFACE. CLEAN SCREENS EVERY TWENTY FOUR HOURS THOROUGHLY.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: SURFACE OF STORAGE SHELVING ABOVE PREP TABLE WORN AND DAMAGED IN SOME AREAS. REPLACE DAMAGED SHELVING.RECHECK: A WORK ORDER PRESENTED DURING INSPECTION AND ARE ON BACK ORDER AND SHOULD ARRIVE WITHIN 30 DAYS.
Location: Kitchen
|
10/31/2012 | 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. TOP PORTION OF PRE-COOKED SAUSAGE AND OTHER FOODS HOLDING AT 50 DEGREES F ON COLD TOP COOLER. FOODS ARE STORED OVER THE LOAD LIMIT. DECREASE PORTION SIZE TO MAINTAIN FOOD AT 41 DEGREES.2. FOOD ITEMS HOLDING AT 45 DEGREES INSIDE AND 47 DEGREES ON TOP LOCATED ON COLD TOP COOLER MAKE LINE. ADJUST/REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL EMBEDDED ON CAN OPENER AND BLADE. CLEAN AND SANITIZE CAN OPENER EVERY FOUR HOURS THROUGH OUT THE DAY TO PREVENT POSSIBLE CROSS CONTAMINATION.2, BULK FOOD CONTAINER SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.3. INTERIOR BOTTOM REACH IN FREEZER SOILED WITH FOOD DEBRIS. CLEAN THOROUGHLY.
Location: Kitchen
- Hand sanitizers
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: HAND SANITIZER DISPENSER MOUNTED ON WALL NEXT TO MAKE TABLE. MOUNT SANITIZER AT HAND SINK IN KITCHEN AREA.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. EXTERIOR WALK IN COOLER DOOR AND INTERIOR FRAME SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.2. REMOVE HEAVY BUILD UP ON FLOOR BEHIND/BELOW EQUIPMENT IN THE BAR INCLUDING, KEG AND BOTTLED BEER COOLER, ICE AND SODA MACHINE.
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. EXTERIOR WALK IN COOLER DOOR AND INTERIOR FRAME SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.2. REMOVE HEAVY BUILD UP ON FLOOR BEHIND/BELOW EQUIPMENT IN THE BAR INCLUDING, KEG AND BOTTLED BEER COOLER, ICE AND SODA MACHINE.
Location: Bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE VISIBLE THERMOMETERS INSIDE KEG COOLER AND BOTTLED BEER/DESSERT COOLER.
Location: Bar
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: PIZZA PREP TABLE STORED TOO CLOSE TO THE HAND SINK. STORE TABLE WITH ADEQUATE DISTANCE FROM HAND SINK TO PROTECT FOOD FROM SPLASH.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE SHELF CONTAINING SHEET TRAYS AND LIDS SOILED WITH RUST. RESURFACE OR REPLACE SHELVING.2. REMOVE BUILD UP ON BOTH SANITIZER DISPENERS (BAR AND KITCHEN)3. REMOVE HEAVY BUILD UP ON SODA FOUNTAIN COMPRESSOR LOCATED IN THE BAR.
Location: Kitchen
- 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. SURFACES OF ICE MACHINE AND ICE BIN SOILED WITH BUILD UP. CLEAN AND SANITIZE EQUIPMENT THOROUGHLY.2. REMOVE BUILD UP ON SODA MACHINE WELL AND EXTERIOR SURFACES.3. REMOVE BUILD UP UNDER TEA DISPENSER AND ON THE BASE OF THE BEER TAPS.
Location: Bar
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SOME PIZZA SCREENS STORED SOILED WITH BAKED FOOD RESIDUE ON SURFACE. CLEAN SCREENS EVERY TWENTY FOUR HOURS THOROUGHLY.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: SURFACE OF STORAGE SHELVING ABOVE PREP TABLE WORN AND DAMAGED IN SOME AREAS. REPLACE DAMAGED SHELVING.
Location: Kitchen
|
10/23/2012 | Routine |
- 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: CONTAINER OF RAW SAUSAGE FILLED OVER LOAD LIMIT ON COLD TOP COOLER WAS STORED NEXT TO TOMATOES AND MUSHROOMS USED TO PREPARE SALADS. STORE RAW SAUSAGE IN AREA OF COLD TOP WHERE ONLY INGREDIENTS FOR PIZZA TOPPINGS ARE STORED TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE PREPARING FOOD IN BACK PREP AREA WITHOUT WEARING A HAIR RESTRAINT. ENSURE ALL EMPLOYEES WEAR HAIR RESTRAINTS SUCH AS A HAT,V ISOR, SCARF, ETC..... WHEN PREPARING FOOD.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAULK ALONG WALL AND BAY IN DISH MACHINE SOILED WITH MILDEW. REPLACE CAULK.2. PIPES SOILED WITH BUILD UP BELOW THREE COMPARTMENT SINK. CLEAN THOROUGHLY.3. REMOVE RUST BUILD UP ON EXTERIOR LID OF ICE MACHINE LOCATED IN ROOM WHERE WINE IS STORED.4. CLEAN EXTERIOR DISH MACHINE, ESPECIALLY ON TOP.
Location: Dish machine area
|
06/29/2012 | Routine |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or
Comments: FOOD ITEMS ON COLD TOP SALAD COOLER WERE MAINTAINING THE FOLLOWING TEMPERTURES:BARBECUE CHICKEN: 47 F, PIZZA SAUCE 50 F, PROSCURITO 47.9, FETTA CHEESE 51.3 F, CEASAR DRESSING 57 F, AND RANCH DRESSING 44 F.OTHER FOOD ITEMS WERE HOLDING AT 41 DEGREES OR LOWER. ENSURE ALL FOODS MAINTAIN THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.SUGGEST STORING BULK DRESSINGS IN COOLER INSTEAD OF DRY STORAGE AND DECREASING LOADS IN CONTAINERS.RECHECK : POTENTIALLY HAZARDOUS FOOD ITEMS HOLDING AT 47-52 DEGREES F ON COLD TOP COOLER. MAINTAIN FOOD ITEMS AT 41 DEGREES F OR LOWER.
Location: Kitchen
|
03/23/2012 | 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
Comments: FOOD ITEMS ON COLD TOP SALAD COOLER WERE MAINTAINING THE FOLLOWING TEMPERTURES:BARBECUE CHICKEN: 47 F, PIZZA SAUCE 50 F, PROSCURITO 47.9, FETTA CHEESE 51.3 F, CEASAR DRESSING 57 F, AND RANCH DRESSING 44 F.OTHER FOOD ITEMS WERE HOLDING AT 41 DEGREES OR LOWER. ENSURE ALL FOODS MAINTAIN THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.SUGGEST STORING BULK DRESSINGS IN COOLER INSTEAD OF DRY STORAGE AND DECREASING LOADS IN CONTAINERS.
Location: Kitchen
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03/16/2012 | Routine |
Restaurant representatives - add corrected or new information about PUCCINI'S SMILING TEETH PIZZA & PASTA, 7829 SUNNYSIDE RD, Lawrence, IN »