- 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.PREP TOP COOLER IN KITCHEN HOLDING CHICKEN AT 45 DEGREES F, SHREDED CHEESE AT 48 DEGREES F, THERMOMETER READING AT 55 DEGREES F. SERVICE COOLER SO ALL FOODS WILL BE HELD AT 41 DEGREES OR LOWER.2. POTATO SALAD ON BUFFET HOLDING AT 46 DEGREES F, HAM HOLDING AT 44 DEGREES F. ENSURE ALL ITEMS COLD HOLDING ON BUFFET LINE AT 41 DEGREES F.
Location: Kitchen
Equipment: Prep Top Cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1.PREP TOP COOLER IN KITCHEN HOLDING CHICKEN AT 45 DEGREES F, SHREDED CHEESE AT 48 DEGREES F, THERMOMETER READING AT 55 DEGREES F. SERVICE COOLER SO ALL FOODS WILL BE HELD AT 41 DEGREES OR LOWER.2. POTATO SALAD ON BUFFET HOLDING AT 46 DEGREES F, HAM HOLDING AT 44 DEGREES F. ENSURE ALL ITEMS COLD HOLDING ON BUFFET LINE AT 41 DEGREES F.
Location: Buffet
- Pests/rodents (corrected)
GNATS NOTED INSIDE ESTABLISHMENT
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS NOTED IN BACK ROOM BY MOP SINK. CONTACT PEST CONTROL PROVIDER FOR EXTERMINATION. CLEAN AREA.
Location: Back room
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1.FOOD BEING PREPED IN LEXAN PAN ON TOP OF TRASH CONTAINER. DO NOT PREP FOOD ON TOP OF TRASH CONTAINERS. PREP FOOD IN CLEAN AREAS ONLY.2. GNAT INSIDE LIQUOR BOTTLE AT BAR. SEEK PEST CONTROL SERVICE TO ELIMINATE GNATS. BOTTLE DISCARDED
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1.FOOD BEING PREPED IN LEXAN PAN ON TOP OF TRASH CONTAINER. DO NOT PREP FOOD ON TOP OF TRASH CONTAINERS. PREP FOOD IN CLEAN AREAS ONLY.2. GNAT INSIDE LIQUOR BOTTLE AT BAR. SEEK PEST CONTROL SERVICE TO ELIMINATE GNATS. BOTTLE DISCARDED
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: HAND SINK BLOCKED BY CLEAN UTENSIL IN DISH MACHINE AREA. KEEP HAND SINK ACCESSABLE AT ALL TIMES. CORRECTED ON SITE.
Location: Dish machine area
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: WASHED CUTTING BOARDS DRIPPING ONTO HAND SINK IN KITCHEN. KEEP HAND SINK AREA CLEAR AND USE FOR HAND WASHING ONLY. CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: PEST CONTROL DEVICE ABOVE SINGLE SERVICE ITEMS. PLEASE MOVE DEVICE AWAY FROM FOOD AND SINGLE SERVICE ITEMS.
Location: Back room
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: 1.TRASH RECEPTACLES ARE SOILED. PLEASE CLEAN.2. GREASE BIN IS FULL, PLEASE HAVE GREASE BIN EMPTIED. AREA AROUND GREASE BIN IS SOILED, PLEASE CLEAN AND POWER WASH AREA.
Location: Kitchen
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: 1.TRASH RECEPTACLES ARE SOILED. PLEASE CLEAN.2. GREASE BIN IS FULL, PLEASE HAVE GREASE BIN EMPTIED. AREA AROUND GREASE BIN IS SOILED, PLEASE CLEAN AND POWER WASH AREA.
Location: Dumpster area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: TOILET LEAKING AT BASE IN MEN'S RESTROOM. REPAIR TOILET TO PREVENT LEAKS.
Location: Mens restroom
|
06/05/2014 | 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: 1.PREP TOP COOLER IN KITCHEN HOLDING CHICKEN AT 45 DEGREES F, SHREDED CHEESE AT 48 DEGREES F, THERMOMETER READING AT 55 DEGREES F. SERVICE COOLER SO ALL FOODS WILL BE HELD AT 41 DEGREES OR LOWER.2. POTATO SALAD ON BUFFET HOLDING AT 46 DEGREES F, HAM HOLDING AT 44 DEGREES F. ENSURE ALL ITEMS COLD HOLDING ON BUFFET LINE AT 41 DEGREES F.
Location: Kitchen
Equipment: Prep Top Cooler
- 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.PREP TOP COOLER IN KITCHEN HOLDING CHICKEN AT 45 DEGREES F, SHREDED CHEESE AT 48 DEGREES F, THERMOMETER READING AT 55 DEGREES F. SERVICE COOLER SO ALL FOODS WILL BE HELD AT 41 DEGREES OR LOWER.2. POTATO SALAD ON BUFFET HOLDING AT 46 DEGREES F, HAM HOLDING AT 44 DEGREES F. ENSURE ALL ITEMS COLD HOLDING ON BUFFET LINE AT 41 DEGREES F.
Location: Buffet
- Pests/rodents
GNATS NOTED INSIDE ESTABLISHMENT
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS NOTED IN BACK ROOM BY MOP SINK. CONTACT PEST CONTROL PROVIDER FOR EXTERMINATION. CLEAN AREA.
Location: Back room
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1.FOOD BEING PREPED IN LEXAN PAN ON TOP OF TRASH CONTAINER. DO NOT PREP FOOD ON TOP OF TRASH CONTAINERS. PREP FOOD IN CLEAN AREAS ONLY.2. GNAT INSIDE LIQUOR BOTTLE AT BAR. SEEK PEST CONTROL SERVICE TO ELIMINATE GNATS. BOTTLE DISCARDED
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1.FOOD BEING PREPED IN LEXAN PAN ON TOP OF TRASH CONTAINER. DO NOT PREP FOOD ON TOP OF TRASH CONTAINERS. PREP FOOD IN CLEAN AREAS ONLY.2. GNAT INSIDE LIQUOR BOTTLE AT BAR. SEEK PEST CONTROL SERVICE TO ELIMINATE GNATS. BOTTLE DISCARDED
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: HAND SINK BLOCKED BY CLEAN UTENSIL IN DISH MACHINE AREA. KEEP HAND SINK ACCESSABLE AT ALL TIMES. CORRECTED ON SITE.
Location: Dish machine area
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: WASHED CUTTING BOARDS DRIPPING ONTO HAND SINK IN KITCHEN. KEEP HAND SINK AREA CLEAR AND USE FOR HAND WASHING ONLY. CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: PEST CONTROL DEVICE ABOVE SINGLE SERVICE ITEMS. PLEASE MOVE DEVICE AWAY FROM FOOD AND SINGLE SERVICE ITEMS.
Location: Back room
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: 1.TRASH RECEPTACLES ARE SOILED. PLEASE CLEAN.2. GREASE BIN IS FULL, PLEASE HAVE GREASE BIN EMPTIED. AREA AROUND GREASE BIN IS SOILED, PLEASE CLEAN AND POWER WASH AREA.
Location: Kitchen
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: 1.TRASH RECEPTACLES ARE SOILED. PLEASE CLEAN.2. GREASE BIN IS FULL, PLEASE HAVE GREASE BIN EMPTIED. AREA AROUND GREASE BIN IS SOILED, PLEASE CLEAN AND POWER WASH AREA.
Location: Dumpster area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: TOILET LEAKING AT BASE IN MEN'S RESTROOM. REPAIR TOILET TO PREVENT LEAKS.
Location: Mens restroom
|
05/29/2014 | 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: FOOD HANDLER PREPARING TACOS WITH BARE HANDS ON COOK LINE--DISCONTINUE THIS BEHAVIOR.***CORRECTIVE ACTION*** FOOD WAS DISCARDED. FOOD HANDLER WAS TOLD TO RE-DO ORDER.ENSURE GLOVES OR TONGS, OR DELI TISSUE IS UTILIZED TO PREVENT POSSIBLE CONTAMINATION OF THE FOOD.RECHECK: ALL COOK LINE AND FOOD SERVICE WORKERS WERE WEARING GLOVES TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: LINE COOK REMOVED MINIATURE SLICED CHEESE TO PUT ON BURGERS WITH THE SAME GLOVED HANDS USED TO REMOVE RAW HAMBURGER PATTIES FROM COOLER DRAWER.ENSURE GLOVES ARE REMOVED AND DISCARDED WHEN HANDLING RAW ANIMAL PRODUCTS AND THEN READY TO EAT FOODS TO PROTECT FOOD FROM CROSS CONTAMINATION.CONTAMINATED CHEESE DISCARDED. TRAIN ALL INDIVIDUALS WORKING ON COOK LINE PROPER GLOVE USE.
- 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: LINE COOK CHANGED GLOVES WITHOUT WASHING BEFORE PUTTING ON A PAIR OF FOOD SERVICE GLOVES.ENSURE HANDS ARE WASHED BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- 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 BEVERAGES STORED ON COOK-LINE (EX. STARBUCKS) AND EXPO-LINE (EX. DRINK WITH LID & STRAW STORED IN INAPPROPRIATE LOCATION).ENSURE ALL EMPLOYEE BEVERAGES ARE STORED INSIDE CONTAINERS WITH LIDS AND STRAWS IN PREP AREAS.
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 BEVERAGES STORED ON COOK-LINE (EX. STARBUCKS) AND EXPO-LINE (EX. DRINK WITH LID & STRAW STORED IN INAPPROPRIATE LOCATION).ENSURE ALL EMPLOYEE BEVERAGES ARE STORED INSIDE CONTAINERS WITH LIDS AND STRAWS IN PREP AREAS.
Location: Prep area
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CHEESE SLICES CONTAMINATED BY RAW GROUND BEEF RESIDUE ON COOK LINE. CHEESE DISCARDED
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SCOOPS STORED INSIDE DIPPER WELL SOILED WITH DRIED FOOD RESIDUE.CLEAN DIPPER WELL ON A REGULAR BASIS TO PRVENT BUILD UP.2. TOP SURFACE OF TWO FOOD SCALES SOILED WITH RUST RESUDE.CLEAN THOROUGHLY TO REMOVE ALL RUST RESIDUE.3. DUCT TAPE COVERING SURFACE OF JUICE TO SEAL CRACK.DISCONTINUE USE OF DUCT TAPE. DISCARD BOTTLE.
Location: Cook line
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: LINE COOK PREPARING FOOD NOT WEARING A HAIR RESTRAINT.ENSURE ALL FOOD HANDLERS WEAR A PROPER HAIR RESTRAINT TO PREVENT POSSIBLE CONTAMINATION OF THE FOOD.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PURSES AND CLOTHING STORED ON SHELVES WITH CLEAN BAR GLASSES.STORE PERSONAL ITEMS AWAY FROM CLEAN GLASS WARE.
Location: Bar
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: LIP STICK ON THE RIM OF WINE GLASSES STORED ON RACK LOCATED IN THE BAR.ENSURE GLASS WARE IS CLEANED THOROUGHLY BEFORE STORAGE.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COAT ON SURFACE OF SHELVING PEELING/CHIPPING LOCATED INSIDE REACH IN DELFIELD COOLER ON COOK LINE AND REACH IN COOLER LOCATED IN THE BAR.RESURFACE OR REPLACE SHELVING--CORRECTED.2, GASKET DOES NOT PROVIDE A TIGHT SEAL LOCATED ON TWO DELFIED REACH IN COOLER ON COOK LINE. PROVIDE REPAIR--CORRECTED.3. CRACKED LEXAN STORED IN DISH AREA. FINISH REMOVED ON SEVERAL LADELS. REPLACE OR DISCARD DAMAGED EQUIPMENT--COS.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COAT ON SURFACE OF SHELVING PEELING/CHIPPING LOCATED INSIDE REACH IN DELFIELD COOLER ON COOK LINE AND REACH IN COOLER LOCATED IN THE BAR.RESURFACE OR REPLACE SHELVING--CORRECTED.2, GASKET DOES NOT PROVIDE A TIGHT SEAL LOCATED ON TWO DELFIED REACH IN COOLER ON COOK LINE. PROVIDE REPAIR--CORRECTED.3. CRACKED LEXAN STORED IN DISH AREA. FINISH REMOVED ON SEVERAL LADELS. REPLACE OR DISCARD DAMAGED EQUIPMENT--COS.
Location: Bar
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COAT ON SURFACE OF SHELVING PEELING/CHIPPING LOCATED INSIDE REACH IN DELFIELD COOLER ON COOK LINE AND REACH IN COOLER LOCATED IN THE BAR.RESURFACE OR REPLACE SHELVING--CORRECTED.2, GASKET DOES NOT PROVIDE A TIGHT SEAL LOCATED ON TWO DELFIED REACH IN COOLER ON COOK LINE. PROVIDE REPAIR--CORRECTED.3. CRACKED LEXAN STORED IN DISH AREA. FINISH REMOVED ON SEVERAL LADELS. REPLACE OR DISCARD DAMAGED EQUIPMENT--COS.
Location: Dish machine 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: 1. NOZZLE RIMS SOILED WITH BUILD UP LCOATED ON BOTH SODA MACHINES.2, LIP SOILED WITH RUST AND OTHER BUILD UP LOCATED BEHIND ICE MACHINE LID.CLEAN ON A REGUAR BASIS TO PREVENT BUILD UP.
Location: Wait staff area
Equipment: Soda machine
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL DESIGNATED HAND SINKS.
Location: Kitchen
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL DESIGNATED HAND SINKS.
Location: Bar
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MOP SINK FAUCET LEAKING NEAR CONNECTION SITE.PROVIDE REPAIR.
Location: Kitchen
|
03/06/2014 | 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: FOOD HANDLER PREPARING TACOS WITH BARE HANDS ON COOK LINE--DISCONTINUE THIS BEHAVIOR.***CORRECTIVE ACTION*** FOOD WAS DISCARDED. FOOD HANDLER WAS TOLD TO RE-DO ORDER.ENSURE GLOVES OR TONGS, OR DELI TISSUE IS UTILIZED TO PREVENT POSSIBLE CONTAMINATION OF THE FOOD.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: LINE COOK REMOVED MINIATURE SLICED CHEESE TO PUT ON BURGERS WITH THE SAME GLOVED HANDS USED TO REMOVE RAW HAMBURGER PATTIES FROM COOLER DRAWER.ENSURE GLOVES ARE REMOVED AND DISCARDED WHEN HANDLING RAW ANIMAL PRODUCTS AND THEN READY TO EAT FOODS TO PROTECT FOOD FROM CROSS CONTAMINATION.CONTAMINATED CHEESE DISCARDED. TRAIN ALL INDIVIDUALS WORKING ON COOK LINE PROPER GLOVE USE.
- 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: LINE COOK CHANGED GLOVES WITHOUT WASHING BEFORE PUTTING ON A PAIR OF FOOD SERVICE GLOVES.ENSURE HANDS ARE WASHED BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- 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 BEVERAGES STORED ON COOK-LINE (EX. STARBUCKS) AND EXPO-LINE (EX. DRINK WITH LID & STRAW STORED IN INAPPROPRIATE LOCATION).ENSURE ALL EMPLOYEE BEVERAGES ARE STORED INSIDE CONTAINERS WITH LIDS AND STRAWS IN PREP AREAS.
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 BEVERAGES STORED ON COOK-LINE (EX. STARBUCKS) AND EXPO-LINE (EX. DRINK WITH LID & STRAW STORED IN INAPPROPRIATE LOCATION).ENSURE ALL EMPLOYEE BEVERAGES ARE STORED INSIDE CONTAINERS WITH LIDS AND STRAWS IN PREP AREAS.
Location: Prep area
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CHEESE SLICES CONTAMINATED BY RAW GROUND BEEF RESIDUE ON COOK LINE. CHEESE DISCARDED
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SCOOPS STORED INSIDE DIPPER WELL SOILED WITH DRIED FOOD RESIDUE.CLEAN DIPPER WELL ON A REGULAR BASIS TO PRVENT BUILD UP.2. TOP SURFACE OF TWO FOOD SCALES SOILED WITH RUST RESUDE.CLEAN THOROUGHLY TO REMOVE ALL RUST RESIDUE.3. DUCT TAPE COVERING SURFACE OF JUICE TO SEAL CRACK.DISCONTINUE USE OF DUCT TAPE. DISCARD BOTTLE.
Location: Cook line
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: LINE COOK PREPARING FOOD NOT WEARING A HAIR RESTRAINT.ENSURE ALL FOOD HANDLERS WEAR A PROPER HAIR RESTRAINT TO PREVENT POSSIBLE CONTAMINATION OF THE FOOD.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PURSES AND CLOTHING STORED ON SHELVES WITH CLEAN BAR GLASSES.STORE PERSONAL ITEMS AWAY FROM CLEAN GLASS WARE.
Location: Bar
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: LIP STICK ON THE RIM OF WINE GLASSES STORED ON RACK LOCATED IN THE BAR.ENSURE GLASS WARE IS CLEANED THOROUGHLY BEFORE STORAGE.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COAT ON SURFACE OF SHELVING PEELING/CHIPPING LOCATED INSIDE REACH IN DELFIELD COOLER ON COOK LINE AND REACH IN COOLER LOCATED IN THE BAR.RESURFACE OR REPLACE SHELVING--CORRECTED.2, GASKET DOES NOT PROVIDE A TIGHT SEAL LOCATED ON TWO DELFIED REACH IN COOLER ON COOK LINE. PROVIDE REPAIR--CORRECTED.3. CRACKED LEXAN STORED IN DISH AREA. FINISH REMOVED ON SEVERAL LADELS. REPLACE OR DISCARD DAMAGED EQUIPMENT--COS.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COAT ON SURFACE OF SHELVING PEELING/CHIPPING LOCATED INSIDE REACH IN DELFIELD COOLER ON COOK LINE AND REACH IN COOLER LOCATED IN THE BAR.RESURFACE OR REPLACE SHELVING--CORRECTED.2, GASKET DOES NOT PROVIDE A TIGHT SEAL LOCATED ON TWO DELFIED REACH IN COOLER ON COOK LINE. PROVIDE REPAIR--CORRECTED.3. CRACKED LEXAN STORED IN DISH AREA. FINISH REMOVED ON SEVERAL LADELS. REPLACE OR DISCARD DAMAGED EQUIPMENT--COS.
Location: Bar
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COAT ON SURFACE OF SHELVING PEELING/CHIPPING LOCATED INSIDE REACH IN DELFIELD COOLER ON COOK LINE AND REACH IN COOLER LOCATED IN THE BAR.RESURFACE OR REPLACE SHELVING--CORRECTED.2, GASKET DOES NOT PROVIDE A TIGHT SEAL LOCATED ON TWO DELFIED REACH IN COOLER ON COOK LINE. PROVIDE REPAIR--CORRECTED.3. CRACKED LEXAN STORED IN DISH AREA. FINISH REMOVED ON SEVERAL LADELS. REPLACE OR DISCARD DAMAGED EQUIPMENT--COS.
Location: Dish machine 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: 1. NOZZLE RIMS SOILED WITH BUILD UP LCOATED ON BOTH SODA MACHINES.2, LIP SOILED WITH RUST AND OTHER BUILD UP LOCATED BEHIND ICE MACHINE LID.CLEAN ON A REGUAR BASIS TO PREVENT BUILD UP.
Location: Wait staff area
Equipment: Soda machine
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL DESIGNATED HAND SINKS.
Location: Kitchen
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL DESIGNATED HAND SINKS.
Location: Bar
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MOP SINK FAUCET LEAKING NEAR CONNECTION SITE.PROVIDE REPAIR.
Location: Kitchen
|
02/21/2014 | 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: SOUS CHEF HANDLING READY TO EAT FOOD WITH BARE HANDS ON COOK LINE.ENSURE GLOVES OR TONGS, OR DELI TISSUE IS UTILIZED TO PREVENT POSSIBLE CONTAMINATION OF THE FOOD.
- 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: LINE COOK REMOVED MINIATURE SLICED CHEESE TO PUT ON BURGERS WITH THE SAME GLOVED HANDS USED TO REMOVE RAW HAMBURGER PATTIES FROM COOLER DRAWER.ENSURE GLOVES ARE REMOVED AND DISCARDED WHEN HANDLING RAW ANIMAL PRODUCTS AND THEN READY TO EAT FOODS TO PROTECT FOOD FROM CROSS CONTAMINATION.CONTAMINATED CHEESE DISCARDED. TRAIN ALL INDIVIDUALS WORKING ON COOK LINE PROPER GLOVE USE.
- 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: LINE COOK CHANGED GLOVES WITHOUT WASHING BEFORE PUTTING ON A PAIR OF FOOD SERVICE GLOVES.ENSURE HANDS ARE WASHED BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- 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 BEVERAGES STORED IN THERMOS AND SPORT BOTTLES ON COOK LINE AND PREP AREA.ENSURE ALL EMPLOYEE BEVERAGES ARE STORED INSIDE CONTAINERS WITH LIDS AND STRAWS IN PREP AREAS.
Location: Cook line
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGES STORED IN THERMOS AND SPORT BOTTLES ON COOK LINE AND PREP AREA.ENSURE ALL EMPLOYEE BEVERAGES ARE STORED INSIDE CONTAINERS WITH LIDS AND STRAWS IN PREP AREAS.
Location: Prep area
- 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: CHEESE SLICES CONTAMINATED BY RAW GROUND BEEF RESIDUE ON COOK LINE. CHEESE DISCARDED
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SCOOPS STORED INSIDE DIPPER WELL SOILED WITH DRIED FOOD RESIDUE.CLEAN DIPPER WELL ON A REGULAR BASIS TO PRVENT BUILD UP.2. TOP SURFACE OF TWO FOOD SCALES SOILED WITH RUST RESUDE.CLEAN THOROUGHLY TO REMOVE ALL RUST RESIDUE.3. DUCT TAPE COVERING SURFACE OF JUICE TO SEAL CRACK.DISCONTINUE USE OF DUCT TAPE. DISCARD BOTTLE.
Location: Cook line
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: LINE COOK PREPARING BURGERS NOT WEARING A HAIR RESTRAINT.ENSURE ALL FOOD HANDLERS WEAR A PROPER HAIR RESTRAINT TO PREVENT POSSIBLE CONTAMINATION OF THE FOOD.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PURSES AND CLOTHING STORED ON SHELVES WITH CLEAN BAR GLASSES.STORE PERSONAL ITEMS AWAY FROM CLEAN GLASS WARE.
Location: Bar
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: LIP STICK ON THE RIM OF WINE GLASSES STORED ON RACK LOCATED IN THE BAR.ENSURE GLASS WARE IS CLEANED THOROUGHLY BEFORE STORAGE.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COAT ON SURFACE OF SHELVING PEELING/CHIPPING LOCATED INSIDE REACH IN DELFIELD COOLER ON COOK LINE AND REACH IN COOLER LOCATED IN THE BAR.RESURFACE OR REPLACE SHELVING.2, GASKET DOES NOT PROVIDE A TIGHT SEAL LOCATED ON TWO DELFIED REACH IN COOLER ON COOK LINE. PROVIDE REPAIR.3. CRACKED LEXAN STORED IN DISH AREA. FINISH REMOVED ON SEVERAL LADELS. REPLACE OR DISCARD DAMAGED EQUIPMENT.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COAT ON SURFACE OF SHELVING PEELING/CHIPPING LOCATED INSIDE REACH IN DELFIELD COOLER ON COOK LINE AND REACH IN COOLER LOCATED IN THE BAR.RESURFACE OR REPLACE SHELVING.2, GASKET DOES NOT PROVIDE A TIGHT SEAL LOCATED ON TWO DELFIED REACH IN COOLER ON COOK LINE. PROVIDE REPAIR.3. CRACKED LEXAN STORED IN DISH AREA. FINISH REMOVED ON SEVERAL LADELS. REPLACE OR DISCARD DAMAGED EQUIPMENT.
Location: Bar
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COAT ON SURFACE OF SHELVING PEELING/CHIPPING LOCATED INSIDE REACH IN DELFIELD COOLER ON COOK LINE AND REACH IN COOLER LOCATED IN THE BAR.RESURFACE OR REPLACE SHELVING.2, GASKET DOES NOT PROVIDE A TIGHT SEAL LOCATED ON TWO DELFIED REACH IN COOLER ON COOK LINE. PROVIDE REPAIR.3. CRACKED LEXAN STORED IN DISH AREA. FINISH REMOVED ON SEVERAL LADELS. REPLACE OR DISCARD DAMAGED EQUIPMENT.
Location: Dish machine 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: 1. NOZZLE RIMS SOILED WITH BUILD UP LCOATED ON BOTH SODA MACHINES.2, LIP SOILED WITH RUST AND OTHER BUILD UP LOCATED BEHIND ICE MACHINE LID.CLEAN ON A REGUAR BASIS TO PREVENT BUILD UP.
Location: Wait staff area
Equipment: Soda machine
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL DESIGNATED HAND SINKS.
Location: Kitchen
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL DESIGNATED HAND SINKS.
Location: Bar
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MOP SINK FAUCET LEAKING NEAR CONNECTION SITE.PROVIDE REPAIR.
Location: Kitchen
|
01/29/2014 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide correct signage indicating the 8 feet State law
- 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: Items were stored on salad bar before it was turned onfoods holding at about 60 degreesdiscardManager replaced with new items
Location: Buffet
- Toxic labeling (corrected)
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: Toxins put in wrongly labeled bottlesensure name on bottle reflects contentsREPEAT
Location: Prep area
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Cook using same gloves to clean and wipe down area with hands going in and out of buckets and then to access food itemsremove gloves while cleaning then wash hands before applying new gloves
- 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 put drink in glassware on prep tableensure non-breakable cups with lid and straw
Location: Expo line
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Pans sitting on dishmachine area hand sinkstore nothing in or on a hand sink
Location: Dish machine area
Equipment: Hand sink
- 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: Cook used a wet towel that was sitting on counter to wipe down a soiled knifeutensils must be washed, rinsed and sanitized
Location: Cook line
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Soiled employee hat sinnting with food items over sunflower seeds bin and touching cleaned utensils
Location: Expo line
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Tile coving near mop sink has broken awayreplace
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: Floor around ice machine area is soiled especially at wall/floor juncturesFan guards in walk in cooler dusty - COS
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor around ice machine area is soiled especially at wall/floor juncturesFan guards in walk in cooler dusty - COS
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: cooler Drawer missing at end of cooklineManager indicated it was on order8-5New drawer not received
Location: Cook line
Equipment: Cooler drawers
- 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: 1. Spoons stored in warm water that did not exceed 135 degrees - keep in hot well utensil holder 2. Using cup with no handle to access salad - provide scooop with handle COS
Location: Cook line
- 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: 1. Spoons stored in warm water that did not exceed 135 degrees - keep in hot well utensil holder 2. Using cup with no handle to access salad - provide scooop with handle COS
|
08/05/2013 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide correct signage indicating the 8 feet State law
- 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: Items were stored on salad bar before it was turned onfoods holding at about 60 degreesdiscardManager replaced with new items
Location: Buffet
- 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: Toxins put in wrongly labeled bottlesensure name on bottle reflects contentsREPEAT
Location: Prep area
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Cook using same gloves to clean and wipe down area with hands going in and out of buckets and then to access food itemsremove gloves while cleaning then wash hands before applying new gloves
- 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 put drink in glassware on prep tableensure non-breakable cups with lid and straw
Location: Expo line
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Pans sitting on dishmachine area hand sinkstore nothing in or on a hand sink
Location: Dish machine area
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Cook used a wet towel that was sitting on counter to wipe down a soiled knifeutensils must be washed, rinsed and sanitized
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: Soiled employee hat sinnting with food items over sunflower seeds bin and touching cleaned utensils
Location: Expo line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Tile coving near mop sink has broken awayreplace
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: Floor around ice machine area is soiled especially at wall/floor juncturesFan guards in walk in cooler dusty
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: Floor around ice machine area is soiled especially at wall/floor juncturesFan guards in walk in cooler dusty
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: cooler Drawer missing at end of cooklineManager indicated it was on order
Location: Cook line
Equipment: Cooler drawers
- 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: 1. Spoons stored in warm water that did not exceed 135 degrees - keep in hot well utensil holder2. Using cup with no handle to access salad - provide scooop with handle
Location: Cook line
|
07/29/2013 | Routine |
- Toxic labeling (corrected)
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: Liquid in generic spray bottlebottle is not labeled to identify toxin
Location: Cook line
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Cook setting plate for customers accessing all foods with bare handsAppears to be condoned or not monitored by management staff as managers walk back to kitchen and employeedoes not apply gloves until my presence is notedFood was disposed of as I would not let it go to the table
- 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: Employees applying gloves without washing hands until told to stop and wash hands by me.Hands must be washed with each glove change
- 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: Wheeled stand for Margarita machine is soiledclean more frequently
Location: Bar
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Soiled whisk in prep hand sinkstore nothing in or on a hand sinkclean and santize sink
Location: Prep area
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Soda holster drainline in hand sink - do not soil hand sink in this mannernothing should drain into a hand sinkcorrected
Location: Bar
Equipment: Hand sink
- 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. Walk in cooler fan covers dusty3-19In process
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: One door handle missing/broken on 2 door delfield coolerreplace3-19On order
Location: Cook line
Equipment: Delfield cooler
- Durability / utensils and equipment (corrected)
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: Rusted grates used for washing souffle cupsDo not use rusted out equipment for anything in the kitchendisposed of
Location: Kitchen
- 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: 1. Scoop with handle lying on parmesan cheese on cook line prep topensure handle does not touch food2. Scoop in bar ice bin had no handleensure handle on all scoops
Location: Cook line
- 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: 1. Scoop with handle lying on parmesan cheese on cook line prep topensure handle does not touch food2. Scoop in bar ice bin had no handleensure handle on all scoops
Location: Bar
|
03/19/2013 | Recheck |
- Toxic labeling
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: Liquid in generic spray bottlebottle is not labeled to identify toxin
Location: Cook line
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Cook setting plate for customers accessing all foods with bare handsAppears to be condoned or not monitored by management staff as managers walk back to kitchen and employeedoes not apply gloves until my presence is notedFood was disposed of as I would not let it go to the table
- 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: Employees applying gloves without washing hands until told to stop and wash hands by me.Hands must be washed with each glove change
- 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: Wheeled stand for Margarita machine is soiledclean more frequently
Location: Bar
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Soiled whisk in prep hand sinkstore nothing in or on a hand sinkclean and santize sink
Location: Prep area
Equipment: Hand sink
- 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: Soda holster drainline in hand sink - do not soil hand sink in this mannernothing should drain into a hand sinkcorrected
Location: Bar
Equipment: Hand sink
- 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. Walk in cooler fan covers dusty
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: One door handle missing/broken on 2 door delfield coolerreplace
Location: Cook line
Equipment: Delfield cooler
- Durability / utensils and equipment (corrected on site)
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: Rusted grates used for washing souffle cupsDo not use rusted out equipment for anything in the kitchendisposed of
Location: Kitchen
- 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: 1. Scoop with handle lying on parmesan cheese on cook line prep topensure handle does not touch food2. Scoop in bar ice bin had no handleensure handle on all scoops
Location: Cook line
- 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: 1. Scoop with handle lying on parmesan cheese on cook line prep topensure handle does not touch food2. Scoop in bar ice bin had no handleensure handle on all scoops
Location: Bar
|
03/12/2013 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Cook touching ready to eat foods with bare handsif food will not go through another kill step it is considered "ready to eat"lettuce, buns etc...gloves. deli wrap or utensil must be usedA citation will be given at next observance
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knives returned to knive rackKnives must be cleaned and sanitized prior to storage
Location: Prep area
Equipment: Knife/utensil rack
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Personal clothing hanging from both storage racks for food and for single service
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Used wiping cloth wrapped around a sani spray bottletowels must be stored in sanitizer buckets when not in use
Location: Wait staff 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: Both utensil drawers soiled withinclean more regularly12-7Items removed - drawer still soiledclean
Location: Prep area
Equipment: Knife/utensil rack
- 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: Knife stored in sanibucket on cooklinediscontinuedo not store any utensils in saniwater
Location: Cook line
|
12/17/2012 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Cook touching ready to eat foods with bare handsif food will not go through another kill step it is considered "ready to eat"lettuce, buns etc...gloves. deli wrap or utensil must be usedA citation will be given at next observance
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knives returned to knive rackKnives must be cleaned and sanitized prior to storage
Location: Prep area
Equipment: Knife/utensil rack
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Personal clothing hanging from both storage racks for food and for single service
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Used wiping cloth wrapped around a sani spray bottletowels must be stored in sanitizer buckets when not in use
Location: Wait staff 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: Both utensil drawers soiled withinclean more regularly12-7Items removed - drawer still soiledclean
Location: Prep area
Equipment: Knife/utensil rack
- 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: Knife stored in sanibucket on cooklinediscontinuedo not store any utensils in saniwater
Location: Cook line
|
12/07/2012 | Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knives returned to knive rackKnives must be cleaned and sanitized prior to storage
Location: Prep area
Equipment: Knife/utensil rack
- 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: Personal clothing hanging from both storage racks for food and for single service
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Used wiping cloth wrapped around a sani spray bottletowels must be stored in sanitizer buckets when not in use
Location: Wait staff 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: Both utensil drawers soiled withinclean more regularly
Location: Prep area
Equipment: Knife/utensil rack
- 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: Knife stored in sanibucket on cooklinediscontinuedo not store any utensils in saniwater
Location: Cook line
|
11/30/2012 | Routine |
- 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: CEILING TILES MISSING IN BACK KITCHEN AREA. PROVIDE TILES WHERE NEEDED.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SURFACE OF GRATES LOCATED ON SODA MACHINES PEELING AND CHIPPING. REPLACE GRATES
Location: Wait staff area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. GROUPED BEER SUPPLY LINES BELOW BEER TAP OOZING SLIMY SUBSTANCE AND CABINET FLOOR HEAVILY SOILED WITH GRIME LOCATED IN THE BAR. CLEAN AND SANITIZE THOROUGHLY.2. INSIDE CABINETS BELOW SODA FOUNTAINS HEAVILY SOILED WITH TRASH, DEBRI, GRIME, AND BUILD UP. CLEAN ENTIRE AREA THOROUGHLY TO PREVENT BREEDING GROUNDS FOR GNATS.3. CART HOLDING MARGARITA MIX MACHINES LOCATED IN THE BAR SOILED.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CLEAN AND SANITIZE THE FOLLOWING AREAS SOILED WITH BUILD UP IN KITCHEN AREA:1. COOLER DRAWER COMPARTMENTS ON COOK LINE. 2. LIP INSIDE ICE MACHINE. 3. RUST SPOTS ON CUTTING BOARD HOLDER 4. UTENSIL DRAWERS IN PREP AREA. 5. FOOD STORAGE CART ON COOK LINEBAR:1. GROWTH ON INTERIOR AND EXTERIOR OF BEER TAPS. CLEAN TAPS ON A REGULAR BASIS TO PREVENT BUILD UP.2. SMALL REACH IN COOLER CONTAINING FRUIT SOILED ON INTERIOR AND DOOR SEALS. CLEAN AND SANITIZE.3. BEVERAGE COOLERS SOILED WITH SYRUP AND OTHER BUILD UP ON THE INTEIROR. CLEAN AND SANITZE.
Location: Cook line
|
08/02/2012 | Recheck |
- 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: CEILING TILES MISSING IN BACK KITCHEN AREA. PROVIDE TILES WHERE NEEDED.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SURFACE OF GRATES LOCATED ON SODA MACHINES PEELING AND CHIPPING. REPLACE GRATES
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. GROUPED BEER SUPPLY LINES BELOW BEER TAP OOZING SLIMY SUBSTANCE AND CABINET FLOOR HEAVILY SOILED WITH GRIME LOCATED IN THE BAR. CLEAN AND SANITIZE THOROUGHLY.2. INSIDE CABINETS BELOW SODA FOUNTAINS HEAVILY SOILED WITH TRASH, DEBRI, GRIME, AND BUILD UP. CLEAN ENTIRE AREA THOROUGHLY TO PREVENT BREEDING GROUNDS FOR GNATS.3. CART HOLDING MARGARITA MIX MACHINES LOCATED IN THE BAR SOILED.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CLEAN AND SANITIZE THE FOLLOWING AREAS SOILED WITH BUILD UP IN KITCHEN AREA:1. COOLER DRAWER COMPARTMENTS ON COOK LINE. 2. LIP INSIDE ICE MACHINE. 3. RUST SPOTS ON CUTTING BOARD HOLDER 4. UTENSIL DRAWERS IN PREP AREA. 5. FOOD STORAGE CART ON COOK LINEBAR:1. GROWTH ON INTERIOR AND EXTERIOR OF BEER TAPS. CLEAN TAPS ON A REGULAR BASIS TO PREVENT BUILD UP.2. SMALL REACH IN COOLER CONTAINING FRUIT SOILED ON INTERIOR AND DOOR SEALS. CLEAN AND SANITIZE.3. BEVERAGE COOLERS SOILED WITH SYRUP AND OTHER BUILD UP ON THE INTEIROR. CLEAN AND SANITZE.
Location: Cook line
|
07/26/2012 | Routine |
| No violation noted during this evaluation. | 03/28/2012 | Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP GRILL COOLER HOLDING FOOD RANGING FROM 39 TO 49 DEGREES F. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES OR LOWER.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD SCALES SOILED WITH RUST BUILD UP ON SURFACE. REMOVE RUST ON ALL SURFACES.
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEES PREPARING FOOD ON COOK LINE WITHOUT WEARING A HAIR RESTRAINT. ENSURE ALL FOOD EMPLOYEES ARE WEARING AN EFFECTIVE HAIR RESTRAINT DURING FOOD PREPARATION.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER FAUCET KNOB INOBERABLE LOCATED AT HAND SINK IN THE BAR. HOT WATER TURNED ON AND OFF BELOW HAND SINK. PROVIDE REPAIR.
Location: Bar
|
03/22/2012 | 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: COLD TOP GRILL COOLER HOLDING FOOD RANGING FROM 39 TO 49 DEGREES F. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES OR LOWER.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD SCALES SOILED WITH RUST BUILD UP ON SURFACE. REMOVE RUST ON ALL SURFACES.
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEES PREPARING FOOD ON COOK LINE WITHOUT WEARING A HAIR RESTRAINT. ENSURE ALL FOOD EMPLOYEES ARE WEARING AN EFFECTIVE HAIR RESTRAINT DURING FOOD PREPARATION.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER FAUCET KNOB INOBERABLE LOCATED AT HAND SINK IN THE BAR. HOT WATER TURNED ON AND OFF BELOW HAND SINK. PROVIDE REPAIR.
Location: Bar
|
03/15/2012 | Routine |
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