- 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 #1 HOLDING THE FOLLOWING ITEMS BLUE CHEESE DRESSING 55, COOKED MAC AND CHEESE 41, BUTTER 46, SPINACH DIP 41, COOKED CHICKEN WINGS 58, COOKED PORK RIBS 61, COOKED SHRIMP 52. SHREDDED CHHESE 55, ALL FOOD ITEMS IN THIS COOLER WERE DISCARDED. SERVICE TECH ON SITE.2. PREP TOP COOLER #2 HOLDING SOUR CREAM AT 46, COOKED SAUSAGE AT 50. SAUSAGE DISCARDED.SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW. ESTABLISHMENT ENCOURAGED TO USE METAL PANS INSTEAD OF LEXAN.
Location: Cook line
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 #1 HOLDING THE FOLLOWING ITEMS BLUE CHEESE DRESSING 55, COOKED MAC AND CHEESE 41, BUTTER 46, SPINACH DIP 41, COOKED CHICKEN WINGS 58, COOKED PORK RIBS 61, COOKED SHRIMP 52. SHREDDED CHHESE 55, ALL FOOD ITEMS IN THIS COOLER WERE DISCARDED. SERVICE TECH ON SITE.2. PREP TOP COOLER #2 HOLDING SOUR CREAM AT 46, COOKED SAUSAGE AT 50. SAUSAGE DISCARDED.SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW. ESTABLISHMENT ENCOURAGED TO USE METAL PANS INSTEAD OF LEXAN.
Location: Cook line
Equipment: Prep Top Cooler
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
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: ACCUMULATION OF GREASE ON TOP OF GREASE DUMPSTER. CLEAN EXTERIOR OF DUMPSTER.
Location: Dumpster area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: UNDERSIDE OF SODA DISPENSER IS SOILED. CLEAN EVERY 4 HOURS OR AS NEEDED. MACHINE CLEANED CORRECTED ON SITE.
Location: Wait staff area
Equipment: Soda machine
|
09/10/2014 | 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 #1 HOLDING THE FOLLOWING ITEMS BLUE CHEESE DRESSING 55, COOKED MAC AND CHEESE 41, BUTTER 46, SPINACH DIP 41, COOKED CHICKEN WINGS 58, COOKED PORK RIBS 61, COOKED SHRIMP 52. SHREDDED CHHESE 55, ALL FOOD ITEMS IN THIS COOLER WERE DISCARDED. SERVICE TECH ON SITE.2. PREP TOP COOLER #2 HOLDING SOUR CREAM AT 46, COOKED SAUSAGE AT 50. SAUSAGE DISCARDED.SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW. ESTABLISHMENT ENCOURAGED TO USE METAL PANS INSTEAD OF LEXAN.
Location: Cook line
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 #1 HOLDING THE FOLLOWING ITEMS BLUE CHEESE DRESSING 55, COOKED MAC AND CHEESE 41, BUTTER 46, SPINACH DIP 41, COOKED CHICKEN WINGS 58, COOKED PORK RIBS 61, COOKED SHRIMP 52. SHREDDED CHHESE 55, ALL FOOD ITEMS IN THIS COOLER WERE DISCARDED. SERVICE TECH ON SITE.2. PREP TOP COOLER #2 HOLDING SOUR CREAM AT 46, COOKED SAUSAGE AT 50. SAUSAGE DISCARDED.SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW. ESTABLISHMENT ENCOURAGED TO USE METAL PANS INSTEAD OF LEXAN.
Location: Cook line
Equipment: Prep Top Cooler
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
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: ACCUMULATION OF GREASE ON TOP OF GREASE DUMPSTER. CLEAN EXTERIOR OF DUMPSTER.
Location: Dumpster area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: UNDERSIDE OF SODA DISPENSER IS SOILED. CLEAN EVERY 4 HOURS OR AS NEEDED. MACHINE CLEANED CORRECTED ON SITE.
Location: Wait staff area
Equipment: Soda machine
|
08/27/2014 | 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 #1 HOLDING THE FOLLOWING ITEMS BLUE CHEESE DRESSING 55, COOKED MAC AND CHEESE 41, BUTTER 46, SPINACH DIP 41, COOKED CHICKEN WINGS 58, COOKED PORK RIBS 61, COOKED SHRIMP 52. SHREDDED CHHESE 55, ALL FOOD ITEMS IN THIS COOLER WERE DISCARDED. SERVICE TECH ON SITE.2. PREP TOP COOLER #2 HOLDING SOUR CREAM AT 46, COOKED SAUSAGE AT 50. SAUSAGE DISCARDED.SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW. ESTABLISHMENT ENCOURAGED TO USE METAL PANS INSTEAD OF LEXAN.
Location: Cook line
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 #1 HOLDING THE FOLLOWING ITEMS BLUE CHEESE DRESSING 55, COOKED MAC AND CHEESE 41, BUTTER 46, SPINACH DIP 41, COOKED CHICKEN WINGS 58, COOKED PORK RIBS 61, COOKED SHRIMP 52. SHREDDED CHHESE 55, ALL FOOD ITEMS IN THIS COOLER WERE DISCARDED. SERVICE TECH ON SITE.2. PREP TOP COOLER #2 HOLDING SOUR CREAM AT 46, COOKED SAUSAGE AT 50. SAUSAGE DISCARDED.SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW. ESTABLISHMENT ENCOURAGED TO USE METAL PANS INSTEAD OF LEXAN.
Location: Cook line
Equipment: Prep Top Cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
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: ACCUMULATION OF GREASE ON TOP OF GREASE DUMPSTER. CLEAN EXTERIOR OF DUMPSTER.
Location: Dumpster area
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: UNDERSIDE OF SODA DISPENSER IS SOILED. CLEAN EVERY 4 HOURS OR AS NEEDED. MACHINE CLEANED CORRECTED ON SITE.
Location: Wait staff area
Equipment: Soda machine
|
08/21/2014 | Routine |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING FROM PLUMBING UNDERNEATH HAND SINK IN COOK LINE AREA.REPAIR ACCORDINGLY.
Location: Cook line
Equipment: Hand sink
|
04/16/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SEVERAL KNIVES IN KNIFE RACK AT FAR END OF COOK LINE WERE SOILED WITH FOOD DEBRIS. KNIFE RACK SOILED WITH FOOD DEBRIS.DO NOT STORE SOILED KNIVES IN KNIFE RACK. CLEAN AND SANITIZE KNIVES AND RACK.
Location: Cook line
Equipment: Knife/utensil rack
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. CERTIFIED FOOD HANDLER CERTIFICATE ON FILE EXPIRED IN MAY.PROVIDE PROOF OF UPDATED CERTIFICATE OR ENROLLMENT IN CLASS/EXAM. CAN EMAIL, FAX, OR SHOW AT NEXT INSPECTION.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. SPRAYER ARM IN DISHMACHINE AREA WRAPPED IN PLASTIC WRAP AND IN NEED OF REPAIR. REMOVE PLASTIC WRAP. REPAIR ACCORDINGLY.AUGUST 28: PART IS ON ORDER. REPLACE WHEN RECEIVED.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAULKING ALONG EDGE OF HAND SINK AT FAR END OF COOK LINE IS BLACK AND HEAVILY SOILED.THOROUGHLY CLEAN OR REPLACE CAULKING.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET DOES NOT SHUT OFF COMPLETELY AT THREE BAY IN DISHMACHINE AREA.REPAIR ACCORDINGLY SO FAUCET CAN BE SHUT OFF.
Location: Dish machine area
Equipment: 3-bay
|
09/05/2013 | Recheck |
- 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. SEVERAL ITEMS ON BUFFET LINE IN DINING ROOM (EX. SHREDDED CHEESE, POTATO SALAD, ETC.) MEASURED BETWEEN 44-46 DEGREES F.2. AIR TEMPERATURE IN WALK IN COOLER MEASURED 44-45 DEGREES F. STEAK IN WALK IN COOLER MEASURED 44 DEGREES F. (MOST OTHER FOODS IN WALK IN COOLER MEASURED PROPER TEMPERATURE)3. BAGGED CUT, COOKED CHICKEN IN COLD HOLDING DRAWER IN PREP TOP MEASURED 51 DEGREEES F. (OTHER FOODS IN PREP TOP COOLER MEASURED PROPER TEMPERATURE)ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Dining room
Equipment: Buffet
- 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. SEVERAL ITEMS ON BUFFET LINE IN DINING ROOM (EX. SHREDDED CHEESE, POTATO SALAD, ETC.) MEASURED BETWEEN 44-46 DEGREES F.2. AIR TEMPERATURE IN WALK IN COOLER MEASURED 44-45 DEGREES F. STEAK IN WALK IN COOLER MEASURED 44 DEGREES F. (MOST OTHER FOODS IN WALK IN COOLER MEASURED PROPER TEMPERATURE)3. BAGGED CUT, COOKED CHICKEN IN COLD HOLDING DRAWER IN PREP TOP MEASURED 51 DEGREEES F. (OTHER FOODS IN PREP TOP COOLER MEASURED PROPER TEMPERATURE)ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Walk-in cooler
Equipment: Walk in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. SEVERAL ITEMS ON BUFFET LINE IN DINING ROOM (EX. SHREDDED CHEESE, POTATO SALAD, ETC.) MEASURED BETWEEN 44-46 DEGREES F.2. AIR TEMPERATURE IN WALK IN COOLER MEASURED 44-45 DEGREES F. STEAK IN WALK IN COOLER MEASURED 44 DEGREES F. (MOST OTHER FOODS IN WALK IN COOLER MEASURED PROPER TEMPERATURE)3. BAGGED CUT, COOKED CHICKEN IN COLD HOLDING DRAWER IN PREP TOP MEASURED 51 DEGREEES F. (OTHER FOODS IN PREP TOP COOLER MEASURED PROPER TEMPERATURE)ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Prep Top Cooler
|
09/05/2013 | Illness Complaint 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. SEVERAL ITEMS ON BUFFET LINE IN DINING ROOM (EX. SHREDDED CHEESE, POTATO SALAD, ETC.) MEASURED BETWEEN 44-46 DEGREES F.2. AIR TEMPERATURE IN WALK IN COOLER MEASURED 44-45 DEGREES F. STEAK IN WALK IN COOLER MEASURED 44 DEGREES F. (MOST OTHER FOODS IN WALK IN COOLER MEASURED PROPER TEMPERATURE)3. BAGGED CUT, COOKED CHICKEN IN COLD HOLDING DRAWER IN PREP TOP MEASURED 51 DEGREEES F. (OTHER FOODS IN PREP TOP COOLER MEASURED PROPER TEMPERATURE)ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Dining room
Equipment: Buffet
- 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. SEVERAL ITEMS ON BUFFET LINE IN DINING ROOM (EX. SHREDDED CHEESE, POTATO SALAD, ETC.) MEASURED BETWEEN 44-46 DEGREES F.2. AIR TEMPERATURE IN WALK IN COOLER MEASURED 44-45 DEGREES F. STEAK IN WALK IN COOLER MEASURED 44 DEGREES F. (MOST OTHER FOODS IN WALK IN COOLER MEASURED PROPER TEMPERATURE)3. BAGGED CUT, COOKED CHICKEN IN COLD HOLDING DRAWER IN PREP TOP MEASURED 51 DEGREEES F. (OTHER FOODS IN PREP TOP COOLER MEASURED PROPER TEMPERATURE)ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Walk-in cooler
Equipment: Walk in 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. SEVERAL ITEMS ON BUFFET LINE IN DINING ROOM (EX. SHREDDED CHEESE, POTATO SALAD, ETC.) MEASURED BETWEEN 44-46 DEGREES F.2. AIR TEMPERATURE IN WALK IN COOLER MEASURED 44-45 DEGREES F. STEAK IN WALK IN COOLER MEASURED 44 DEGREES F. (MOST OTHER FOODS IN WALK IN COOLER MEASURED PROPER TEMPERATURE)3. BAGGED CUT, COOKED CHICKEN IN COLD HOLDING DRAWER IN PREP TOP MEASURED 51 DEGREEES F. (OTHER FOODS IN PREP TOP COOLER MEASURED PROPER TEMPERATURE)ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Prep Top Cooler
|
08/28/2013 | Illness Complaint |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SEVERAL KNIVES IN KNIFE RACK AT FAR END OF COOK LINE WERE SOILED WITH FOOD DEBRIS. KNIFE RACK SOILED WITH FOOD DEBRIS.DO NOT STORE SOILED KNIVES IN KNIFE RACK. CLEAN AND SANITIZE KNIVES AND RACK.
Location: Cook line
Equipment: Knife/utensil rack
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. CERTIFIED FOOD HANDLER CERTIFICATE ON FILE EXPIRED IN MAY.PROVIDE PROOF OF UPDATED CERTIFICATE OR ENROLLMENT IN CLASS/EXAM. CAN EMAIL, FAX, OR SHOW AT NEXT INSPECTION.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. SPRAYER ARM IN DISHMACHINE AREA WRAPPED IN PLASTIC WRAP AND IN NEED OF REPAIR. REMOVE PLASTIC WRAP. REPAIR ACCORDINGLY.AUGUST 28: PART IS ON ORDER. REPLACE WHEN RECEIVED.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAULKING ALONG EDGE OF HAND SINK AT FAR END OF COOK LINE IS BLACK AND HEAVILY SOILED.THOROUGHLY CLEAN OR REPLACE CAULKING.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET DOES NOT SHUT OFF COMPLETELY AT THREE BAY IN DISHMACHINE AREA.REPAIR ACCORDINGLY SO FAUCET CAN BE SHUT OFF.
Location: Dish machine area
Equipment: 3-bay
|
08/28/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SEVERAL KNIVES IN KNIFE RACK AT FAR END OF COOK LINE WERE SOILED WITH FOOD DEBRIS. KNIFE RACK SOILED WITH FOOD DEBRIS.DO NOT STORE SOILED KNIVES IN KNIFE RACK. CLEAN AND SANITIZE KNIVES AND RACK.
Location: Cook line
Equipment: Knife/utensil rack
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. CERTIFIED FOOD HANDLER CERTIFICATE ON FILE EXPIRED IN MAY.PROVIDE PROOF OF UPDATED CERTIFICATE OR ENROLLMENT IN CLASS/EXAM. CAN EMAIL, FAX, OR SHOW AT NEXT INSPECTION.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. SPRAYER ARM IN DISHMACHINE AREA WRAPPED IN PLASTIC WRAP AND IN NEED OF REPAIR. REMOVE PLASTIC WRAP. REPAIR ACCORDINGLY.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAULKING ALONG EDGE OF HAND SINK AT FAR END OF COOK LINE IS BLACK AND HEAVILY SOILED.THOROUGHLY CLEAN OR REPLACE CAULKING.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET DOES NOT SHUT OFF COMPLETELY AT THREE BAY IN DISHMACHINE AREA.REPAIR ACCORDINGLY SO FAUCET CAN BE SHUT OFF.
Location: Dish machine area
Equipment: 3-bay
|
08/22/2013 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. REACH IN PREP TOP COOLER NEAR COOK LINE WAS HOLDING FOOD ON TOP AND BOTTOM AT 46 DEGREES F.2. SALAD DRESSING STORED IN CROCKS LOCATED ON BUFFET WERE HOLDING AT 48 DEGREES F.ALL POTENTIALLY HAZARDOUS FOODS SHOULD BE HELD AT 41 DEGREES F OR LOWER. ALL FOOD WAS REMOVED FROM COLD TOP COOLER AND KEPT EMPTY UNTIL REPAIR HAS BEEN MADE. SALAD DRESSINGS WERE REPLACED ON BUFFET.
Location: Cook line
- 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. REACH IN PREP TOP COOLER NEAR COOK LINE WAS HOLDING FOOD ON TOP AND BOTTOM AT 46 DEGREES F.2. SALAD DRESSING STORED IN CROCKS LOCATED ON BUFFET WERE HOLDING AT 48 DEGREES F.ALL POTENTIALLY HAZARDOUS FOODS SHOULD BE HELD AT 41 DEGREES F OR LOWER. ALL FOOD WAS REMOVED FROM COLD TOP COOLER AND KEPT EMPTY UNTIL REPAIR HAS BEEN MADE. SALAD DRESSINGS WERE REPLACED ON BUFFET.
Location: Buffet
- Pests/rodents (corrected on site)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT FLOATING AT THE BOTTOM OF A BOTTLE OF WHISKEY LOCATED IN THE BAR.ALCOHOL DISCARDED
Location: Bar
- 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: SMALL BLACK BOWLS WERE STORED IN LARGE CONTAINERS OF SUNFLOWER SEEDS AND OTHER SEASONING ON DRY STORAGE SHELF.ENSURE UTENSILS WITH HANDLES ARE UTILIZED TO DISPENSE PRODUCT TO PREVENT POSSIBLE BARE HAND WITH THE FOOD.
- 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: 1, COOKING SHEARS SOILED WITH DRIED FOOD RESIDUE STORED INSIDE KNIFE HOLDER ON END OF COOK LINE.2. KNIFE BLOCK SOILED WITH BUILD UP/FOOD RESIDUE ON EXTERIOR AND INTERIOR LOCATED ON WALL AT END OF COOK LINE.3. COOKING DICING AND SLICING EQUIPMENT STORED UNDER COUNTER TOP SOILED WITH DRIED FOOD RESIDUE ON BLADES AND OTHER FOOD CONTACT SURFACES.4. FOOD SCALES STORED UNDER COUNTER TOP SOILED WITH DRIED FOOD RESIDUE ON FOOD CONTACT SURFACES.ENSURE ALL UTENSILS HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE, INCLUDING KNIFE BLOCK. FURTHERMORE, ALL EQUIPMENT SHOULD BE CLEANED AND SANITIZED BEFORE STORAGE AND IN BETWEEN USE TO PREVENT CROSS CONTAMINATION.
Location: Cook line
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: LINE COOK RINSED KNIVES IN THE HAND SINK LOCATED ON COOK LINE. HAND SINK SHOULD BE USED FOR SPECIFICALLY WASHING HANDS ONLY. ENSURE EQUIPMENT IS RINSED AT THREE COMPARTMENT SINK.
Location: Cook line
- 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: LINE COOK DIPPED KNIVES IN SANITIZING STORED IN RED BUCKETS ON COOK LINE. ENSURE KNIVES ARE SANITIZED AT THREE COMARTMENT SINK. SANITIZING SOLUTION IN BUCKETS SHOULD BE USED TO STORE WET TOWELS TO SANITIZE FOOD CONTACT SURFACES.
Location: Cook line
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. POTATOES STORED ON GREEN DAMAGED SHEET TRAY.2. DAMAGED GREEN LID USED TO COVER CONTAINER OF BUTTER DAMAGED. ENSURE ALL STORAGE EQUIPMENT IS MAINTAINED IN GOOD REPAIR. DAMAGED EQUIPMENT DISCARDED.
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: GASKET SOILED ON THE TOP END OF THE LID LOCATED ON THE ICE MACHINE IN BACK KITCHEN. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (back)
Equipment: Ice machine
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: LINE COOK REMOVED GLOVES FROM HANDS AFTER HANDLING RAW PRODUCT AND WASHED HANDS LESS THAN 10 SECONDS BEFORE PUTTING ON A FRESH SET OF GLOVES. ENSURE HANDS ARE WASHED AT A MINIMUM OF TWENTY SECONDS TO HELP REMOVE POTENTIAL HARMUFUL BACTERIA FROM HANDS.
Location: Cook line
- Warewashing No detergent (corrected on site)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: LINE COOK USED ONLY HOT WATER FORM SPRAYER ARM AT DISH MACHINE TO REMOVE SOIL FROM KNIVES REMOVED FROM COOK LINE.ENSURE SOAP IS UTILIZED TO EFFECTIVELY REMOVE SOIL FROM SURFACES OF UTENSILS AND EQUIPMENT.
Location: Kitchen
|
02/27/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. REACH IN PREP TOP COOLER NEAR COOK LINE WAS HOLDING FOOD ON TOP AND BOTTOM AT 46 DEGREES F.2. SALAD DRESSING STORED IN CROCKS LOCATED ON BUFFET WERE HOLDING AT 48 DEGREES F.ALL POTENTIALLY HAZARDOUS FOODS SHOULD BE HELD AT 41 DEGREES F OR LOWER. ALL FOOD WAS REMOVED FROM COLD TOP COOLER AND KEPT EMPTY UNTIL REPAIR HAS BEEN MADE. SALAD DRESSINGS WERE REPLACED ON BUFFET.
Location: Cook line
- 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. REACH IN PREP TOP COOLER NEAR COOK LINE WAS HOLDING FOOD ON TOP AND BOTTOM AT 46 DEGREES F.2. SALAD DRESSING STORED IN CROCKS LOCATED ON BUFFET WERE HOLDING AT 48 DEGREES F.ALL POTENTIALLY HAZARDOUS FOODS SHOULD BE HELD AT 41 DEGREES F OR LOWER. ALL FOOD WAS REMOVED FROM COLD TOP COOLER AND KEPT EMPTY UNTIL REPAIR HAS BEEN MADE. SALAD DRESSINGS WERE REPLACED ON BUFFET.
Location: Buffet
- Pests/rodents (corrected on site)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT FLOATING AT THE BOTTOM OF A BOTTLE OF WHISKEY LOCATED IN THE BAR.ALCOHOL DISCARDED
Location: Bar
- 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: SMALL BLACK BOWLS WERE STORED IN LARGE CONTAINERS OF SUNFLOWER SEEDS AND OTHER SEASONING ON DRY STORAGE SHELF.ENSURE UTENSILS WITH HANDLES ARE UTILIZED TO DISPENSE PRODUCT TO PREVENT POSSIBLE BARE HAND WITH THE FOOD.
- 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: 1, COOKING SHEARS SOILED WITH DRIED FOOD RESIDUE STORED INSIDE KNIFE HOLDER ON END OF COOK LINE.2. KNIFE BLOCK SOILED WITH BUILD UP/FOOD RESIDUE ON EXTERIOR AND INTERIOR LOCATED ON WALL AT END OF COOK LINE.3. COOKING DICING AND SLICING EQUIPMENT STORED UNDER COUNTER TOP SOILED WITH DRIED FOOD RESIDUE ON BLADES AND OTHER FOOD CONTACT SURFACES.4. FOOD SCALES STORED UNDER COUNTER TOP SOILED WITH DRIED FOOD RESIDUE ON FOOD CONTACT SURFACES.ENSURE ALL UTENSILS HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE, INCLUDING KNIFE BLOCK. FURTHERMORE, ALL EQUIPMENT SHOULD BE CLEANED AND SANITIZED BEFORE STORAGE AND IN BETWEEN USE TO PREVENT CROSS CONTAMINATION.
Location: Cook line
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: LINE COOK RINSED KNIVES IN THE HAND SINK LOCATED ON COOK LINE. HAND SINK SHOULD BE USED FOR SPECIFICALLY WASHING HANDS ONLY. ENSURE EQUIPMENT IS RINSED AT THREE COMPARTMENT SINK.
Location: Cook line
- 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: LINE COOK DIPPED KNIVES IN SANITIZING STORED IN RED BUCKETS ON COOK LINE. ENSURE KNIVES ARE SANITIZED AT THREE COMARTMENT SINK. SANITIZING SOLUTION IN BUCKETS SHOULD BE USED TO STORE WET TOWELS TO SANITIZE FOOD CONTACT SURFACES.
Location: Cook line
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. POTATOES STORED ON GREEN DAMAGED SHEET TRAY.2. DAMAGED GREEN LID USED TO COVER CONTAINER OF BUTTER DAMAGED. ENSURE ALL STORAGE EQUIPMENT IS MAINTAINED IN GOOD REPAIR. DAMAGED EQUIPMENT DISCARDED.
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: GASKET SOILED ON THE TOP END OF THE LID LOCATED ON THE ICE MACHINE IN BACK KITCHEN. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (back)
Equipment: Ice machine
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: LINE COOK REMOVED GLOVES FROM HANDS AFTER HANDLING RAW PRODUCT AND WASHED HANDS LESS THAN 10 SECONDS BEFORE PUTTING ON A FRESH SET OF GLOVES. ENSURE HANDS ARE WASHED AT A MINIMUM OF TWENTY SECONDS TO HELP REMOVE POTENTIAL HARMUFUL BACTERIA FROM HANDS.
Location: Cook line
- Warewashing No detergent (corrected on site)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: LINE COOK USED ONLY HOT WATER FORM SPRAYER ARM AT DISH MACHINE TO REMOVE SOIL FROM KNIVES REMOVED FROM COOK LINE.ENSURE SOAP IS UTILIZED TO EFFECTIVELY REMOVE SOIL FROM SURFACES OF UTENSILS AND EQUIPMENT.
Location: Kitchen
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02/19/2013 | Routine |
- 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.
Location: Dry storage
- 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. CLEAN SOILED WALL AREAS NEAR HAND SINK.
Location: Dish machine area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. FOOD PLACED IN COOLER DRAWERS WITHOUT BEING COMPLETELY COOLED.
Location: Cook line
Equipment: Reach in cooler
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve. REPAIR RIGHT END HAND SINK TO DISPENSE HOT WATER.
Location: Cook line
Equipment: Hand sink
- Thermometer, provided (corrected on site)
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. EX RIGHT END 2-DOOR ON COOK'S LINE.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL TO WALL WITH SILICONE SEALER..
Location: Dish machine area
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10/12/2012 | Recheck |
- 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.
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. CLEAN SOILED WALL AREAS NEAR HAND SINK.
Location: Dish machine area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. FOOD PLACED IN COOLER DRAWERS WITHOUT BEING COMPLETELY COOLED.
Location: Cook line
Equipment: Reach in cooler
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve. REPAIR RIGHT END HAND SINK TO DISPENSE HOT WATER.
Location: Cook line
Equipment: Hand sink
- 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. EX REACH IN COOLER IN BAR, REACH IN WAITER AREA, RIGHT END 2-DOOR ON COOK'S LINE.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL TO WALL WITH SILICONE SEALER..
Location: Dish machine area
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10/09/2012 | Routine |
- Toxic material(s) separation (corrected)
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: 1. Red sanitizer bucket on top of ice cream freezer on end of cooks line. Remove. Do not store on top of freezer.
Location: Cook line
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: 1. Dish machine only reacing 138 deg. F at final rinse at plate level. Repair machine so as to provide at least 160 deg. F at plate level.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two door reach in cooler in bar area soiled inside. Clean.
Location: Bar
Equipment: Reach in cooler (2 door)
- 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: 1. Items stored inside of hand sink in bar area. Remove all items form inside of hand sink. Do not use hand sink to dump or store items inside. Hand sink should only be used for hand washing.
Location: Bar
Equipment: Hand sink
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use. 2. Wet wipinmg towel sitting out in wait staff area. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use. 2. Wet wipinmg towel sitting out in wait staff area. Wet towels shall be stored in sanitizer when not in use.
Location: Wait staff area
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. Hot water at hand sinks in kitchen and dish machine areas was between 91 and 94 deg. F. Provide water having a temperature of at least 100 degrees F
Location: Kitchen
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Top of dish machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
|
05/24/2012 | Recheck |
- 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: 1. Red sanitizer bucket on top of ice cream freezer on end of cooks line. Remove. Do not store on top of freezer.
Location: Cook line
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: 1. Dish machine only reacing 138 deg. F at final rinse at plate level. Repair machine so as to provide at least 160 deg. F at plate level.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two door reach in cooler in bar area soiled inside. Clean.
Location: Bar
Equipment: Reach in cooler (2 door)
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Items stored inside of hand sink in bar area. Remove all items form inside of hand sink. Do not use hand sink to dump or store items inside. Hand sink should only be used for hand washing.
Location: Bar
Equipment: Hand sink
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use. 2. Wet wipinmg towel sitting out in wait staff area. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use. 2. Wet wipinmg towel sitting out in wait staff area. Wet towels shall be stored in sanitizer when not in use.
Location: Wait staff area
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. Hot water at hand sinks in kitchen and dish machine areas was between 91 and 94 deg. F. Provide water having a temperature of at least 100 degrees F
Location: Kitchen
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Top of dish machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
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05/17/2012 | Routine |
| No violation noted during this evaluation. | 03/05/2012 | Illness Complaint |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knife in knife rack. make sure knives are clean and sanitized before placed back into the knife rack. Knife rack was cleaned on site, along with knives.
Location: Kitchen
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: Employee cell phone on cold table.
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: Ensure employees are cleaning perimeter of walk-in freezer, including under shelving. The floor is soiled.
Location: Walk-in freezer
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light shield broken and cracked. Please replace.
Location: Walk-in cooler
- 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 stored on soiled ice machine top.
Location: Kitchen (back)
Equipment: Ice machine
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01/04/2012 | Routine |
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