- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: HAM STORED OVER COOKIE DOUGH IN COOLER.
Location: Kitchen
Equipment: -
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: SOUR CREAM WITH AN EXPIRATION DATE OF MARCH 8, 2014 IN WALK-IN COOLER. EMPLOYEE DISCARDED.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PREP TOP COUNTERS AND TABLES SOILED THROUGH THE ENTIRE KITCHEN. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANDSINK IS SOILED. PLEASE CLEAN.
Location: Kitchen (back)
Equipment: Hand sink
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. BOXES OF FOOD CONTAINERS STORED DIRECTLY ON THE FLOOR2. A BOX WITH CONTAINERS AND LIDS STORED DIRECTLY ON THE FLOOR3. BOX OF CUPS STORED DIRECTLY ON THE FLOOR4. BOX OF COFFEE FILTERS STORED DIRECTLY ON THE FLOOR.
Location: Kitchen
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: DISH RACK LOADED WITH DRINKING GLASSES STORED DIRECTLY ON THE FLOOR
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: FLOORS THROUGHT THE KITCHEN ARE SOILED. PLEASE SWEEP AND MOP.
Location: Kitchen (front)
- 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: FLOORS THROUGHT THE KITCHEN ARE SOILED. PLEASE SWEEP AND MOP.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOORS THROUGHT THE KITCHEN ARE SOILED. PLEASE SWEEP AND MOP.
Location: Back room
- 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: CASE OF MUSHROOM SOUP STORED DIRECTLY ON THE FLOOR.CANOLA OIL STORED DIRECTLY ON THE FLOOR.
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: MICROWAVE OVEN IS HEAVILY SOILED. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.
Location: Kitchen
Equipment: Microwave oven
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 3-BAY SINK HEAVILY SOILED AND DUSTY. PLEASE CLEAN.
Location: Kitchen (back)
|
06/10/2014 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: HAM STORED OVER COOKIE DOUGH IN COOLER.
Location: Kitchen
Equipment: -
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: SOUR CREAM WITH AN EXPIRATION DATE OF MARCH 8, 2014 IN WALK-IN COOLER. EMPLOYEE DISCARDED.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PREP TOP COUNTERS AND TABLES SOILED THROUGH THE ENTIRE KITCHEN. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANDSINK IS SOILED. PLEASE CLEAN.
Location: Kitchen (back)
Equipment: Hand sink
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. BOXES OF FOOD CONTAINERS STORED DIRECTLY ON THE FLOOR2. A BOX WITH CONTAINERS AND LIDS STORED DIRECTLY ON THE FLOOR3. BOX OF CUPS STORED DIRECTLY ON THE FLOOR4. BOX OF COFFEE FILTERS STORED DIRECTLY ON THE FLOOR.
Location: Kitchen
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: DISH RACK LOADED WITH DRINKING GLASSES STORED DIRECTLY ON THE FLOOR
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: FLOORS THROUGHT THE KITCHEN ARE SOILED. PLEASE SWEEP AND MOP.
Location: Kitchen (front)
- 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: FLOORS THROUGHT THE KITCHEN ARE SOILED. PLEASE SWEEP AND MOP.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOORS THROUGHT THE KITCHEN ARE SOILED. PLEASE SWEEP AND MOP.
Location: Back room
- 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: CASE OF MUSHROOM SOUP STORED DIRECTLY ON THE FLOOR.CANOLA OIL STORED DIRECTLY ON THE FLOOR.
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: MICROWAVE OVEN IS HEAVILY SOILED. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.
Location: Kitchen
Equipment: Microwave oven
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 3-BAY SINK HEAVILY SOILED AND DUSTY. PLEASE CLEAN.
Location: Kitchen (back)
|
06/03/2014 | Routine |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled chemical spray bottle stored in the kitchen. Label all spray bottle with the correct contents.
Location: Kitchen
- 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: No chemical sanitizer was set up for use. Have a sanitizer bucket available for use while cooking or handling food.
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: Floors beneath the fryer are soiled with grease and other food debris.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door seal on the chest freezer is detached. Repair or replace freezer door seal.
Location: Kitchen (back)
Equipment: Chest freezer
|
12/05/2013 | Routine |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Stainless steel cleaner observed stored with food contact utensils on the cook line prep table.
Location: Cook line
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Socks stored in the kitchen cabinets with food items.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Chest freezer lid has exposed insulation. Replace lid surface to be smooth and easily cleanable.
Location: Back room
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) Chest freezer lid has a deteriorated door gasket. Repair or replace door gasket.2) Cabinet door hinge is damaged. Replace door hinge.
Location: Back room
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) Chest freezer lid has a deteriorated door gasket. Repair or replace door gasket.2) Cabinet door hinge is damaged. Replace door hinge.
Location: Kitchen
Equipment: -
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Inside surface of the microwave oven is soiled.
Location: Kitchen
Equipment: Microwave oven
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop observed stored on top of the ice machine. Store Ice scoops in a smooth and easily cleanable container.
Location: Kitchen
Equipment: Ice machine
|
07/30/2013 | Routine |
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: (1) CASES OF CUPS AND FOOD CONTAINERS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREAS THROUGHOUT THE KITCHEN. STORE ALL SINGLE-SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(2) BAGS OF CLEAN LINENS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE LINEN CLOSET. STORE LAUNDERED LINENS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Dry storage
- 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: BLACK BUILD-UP OBSERVED ON THE FLOOR AREAS UNDER/BETWEEN THE COOK LINE EQUIPMENT. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: LID TO THE CHEST FREEZER OBSERVED UNATTACHED AND THE INTERIOR PANEL IS LOOSE, EXPOSING THE INSULATION. REPAIR LID TO PROPER WORKING CONDITION.
Location: Three bay area
Equipment: Chest freezer
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: NO SELF-CLOSING DEVICE OBSERVED ON THE UNISEX RESTROOM DOOR. PROVIDE.
Location: Restroom
|
03/19/2013 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Floor in bad repair. Please repair damaged floor and install new floor tile.
Location: Kitchen
|
10/09/2012 | Routine |
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: SEVIN BRAND EXTERIOR PEST CONTROL SPRAY OBSERVED ON THE SHELVING IN THE THREE BAY AREA. THIS PRODUCT IS NOT APPROVED TO BE UTILIZED INSIDE A FOOD ESTABLISHMENT.
Location: Three bay area
- Toxic storage (Critical) (corrected on site)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED BETWEEN THE COFFEE MAKER AND THE RACK OF CLEAN GLASSES AT THE SERVER STATION.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS OBSERVED STORED ABOVE READY-TO-EAT CHEESECAKE IN THE WALK-IN COOLER.
Location: Walk-in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: WOODEN SPOON OBSERVED IN THE DISH SRAY SINK IN THE DISH MACHINE AREA. THIS IS NOT AN APPROVED MATERIAL FOR FOOD UTENSILS.
Location: Dish machine area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: SEVERAL LIGHTS OBSERVED NOT WORKING THROUGHOUT THE KITCHEN AREA.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE UNUSED AND UNNEEDED ITEMS AND EQUIPMENT FROM THE KITCHEN AREA.
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: CLEAN AND SANITIZE WALLS AND FLOORS. MAINTAIN.
Location: Kitchen
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: SIGNIFICANT RUST OBSERVED ON THE SIDE LEDGES OF THE FLOOR IN THE WALK-IN COOLER.
Location: Wait staff area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CONDENSATION OBSERVED ON THE FLOORS IN THE CORNERS OF THE WALK-IN COOLER. REPAIR UNIT AS NECESSARY.
Location: Walk-in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE OBSERVED SCOOPING ICE FROM THE ICE MACHINE WITH A PLASTIC CUP. UTILIZE APPROPRIATE SCOOP WITH A HANDLE TO PREVENT POSSIBLE ICE CONTAMINATION.
Location: Kitchen
Equipment: Ice bin
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THREE BAY SINK IN THE BACK AREA OBSERVED EXCESSIVELY SOILED.
Location: Three bay area
Equipment: True freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED AT THE HAND SINK IN THE BACK THREE BAY AREA.
Location: Three bay area
Equipment: Hand sink
|
07/03/2012 | Recheck |
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: SEVIN BRAND EXTERIOR PEST CONTROL SPRAY OBSERVED ON THE SHELVING IN THE THREE BAY AREA. THIS PRODUCT IS NOT APPROVED TO BE UTILIZED INSIDE A FOOD ESTABLISHMENT.
Location: Three bay area
- Toxic storage (Critical) (corrected on site)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED BETWEEN THE COFFEE MAKER AND THE RACK OF CLEAN GLASSES AT THE SERVER STATION.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS OBSERVED STORED ABOVE READY-TO-EAT CHEESECAKE IN THE WALK-IN COOLER.
Location: Walk-in cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: WOODEN SPOON OBSERVED IN THE DISH SRAY SINK IN THE DISH MACHINE AREA. THIS IS NOT AN APPROVED MATERIAL FOR FOOD UTENSILS.
Location: Dish machine area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: SEVERAL LIGHTS OBSERVED NOT WORKING THROUGHOUT THE KITCHEN AREA.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE UNUSED AND UNNEEDED ITEMS AND EQUIPMENT FROM THE KITCHEN AREA.
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: CLEAN AND SANITIZE WALLS AND FLOORS. MAINTAIN.
Location: Kitchen
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: SIGNIFICANT RUST OBSERVED ON THE SIDE LEDGES OF THE FLOOR IN THE WALK-IN COOLER.
Location: Wait staff area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CONDENSATION OBSERVED ON THE FLOORS IN THE CORNERS OF THE WALK-IN COOLER. REPAIR UNIT AS NECESSARY.
Location: Walk-in cooler
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE OBSERVED SCOOPING ICE FROM THE ICE MACHINE WITH A PLASTIC CUP. UTILIZE APPROPRIATE SCOOP WITH A HANDLE TO PREVENT POSSIBLE ICE CONTAMINATION.
Location: Kitchen
Equipment: Ice bin
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THREE BAY SINK IN THE BACK AREA OBSERVED EXCESSIVELY SOILED.
Location: Three bay area
Equipment: True freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED AT THE HAND SINK IN THE BACK THREE BAY AREA.
Location: Three bay area
Equipment: Hand sink
|
06/26/2012 | Routine |
- 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.
Equipment: Can opener
- 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: Sanitizer out at dishmachine. Do not use to sanitize. (due to arrive today according to manager)
Location: Dish machine area
Equipment: Dishmachine
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Use 3-bay sink to sanitize until dishmachine has chemical.
Location: Kitchen
Equipment: 3-bay
- 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: Floor areas beneath equipment and next to walls. 3/2 Beneath fryer remains.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Dish machine area
Equipment: Plastic shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: ----- Cooking Equip/Holding -----
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: steamer, fryer, oven, etc..., as applicable. 3/2 Fryer remains.
Location: Cook line
Equipment: ------------ Miscellaneous -----------
|
03/02/2012 | Recheck |
- Food contact cleaning frequency (corrected on site)
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.
Equipment: Can opener
- 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: Sanitizer out at dishmachine. Do not use to sanitize. (due to arrive today according to manager)
Location: Dish machine area
Equipment: Dishmachine
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Use 3-bay sink to sanitize until dishmachine has chemical.
Location: Kitchen
Equipment: 3-bay
- 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: Floor areas beneath equipment and next to walls.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Dish machine area
Equipment: Plastic shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: ----- Cooking Equip/Holding -----
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: steamer, fryer, oven, etc..., as applicable.
Location: Cook line
Equipment: ------------ Miscellaneous -----------
|
02/28/2012 | Recheck |
- Food contact cleaning frequency (corrected on site)
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.
Equipment: Can opener
- 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: Sanitizer out at dishmachine. Do not use to sanitize. (due to arrive today according to manager)
Location: Dish machine area
Equipment: Dishmachine
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Use 3-bay sink to sanitize until dishmachine has chemical.
Location: Kitchen
Equipment: 3-bay
- 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: Floor areas beneath equipment and next to walls.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Dish machine area
Equipment: Plastic shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: ----- Cooking Equip/Holding -----
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: steamer, fryer, oven, etc..., as applicable.
Location: Cook line
Equipment: ------------ Miscellaneous -----------
|
02/22/2012 | Routine |
Restaurant representatives - add corrected or new information about RIVIERA CLUB KITCHEN, 5640 N ILLINOIS ST, Indianapolis, IN »