- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: BIN OF LETTUCE HAD CLOTH TOWEL ON TOP. PAPER TOWELS MAY BE USED TO HELP WITH MOISTURE.
Location: Kitchen
Equipment: Cold top
- 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: HANDSINK USED AS STORAGE. HANDSINK IS USED FOR HAND WASHING ONLY.
Location: Bar
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP STORED INSIDE OF EMPTY BUCKET. SEE CORRECTIVE ACTION ABOVE.
Location: Back room
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: BAG OF PARTIALLY FROZEN FRIES ON BOTTOM SHELF OF STEAM TABLE. FRIES WERE MOVED TO THE FREEZER.
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: WET TOWEL ON 2 BAY SINK.
Location: Kitchen
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISH MACHINE SAYS THE WASH AND RINSE CYCLE NEEDS TO BE 120 DEGREES F. PLEASE TURN THE HEAT TO A HIGHER SETTING OR HAVE SERVICED.
Location: Dish machine area
Equipment: Dishmachine
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: EACH COOLER HAD A THERMOMETER BUT THEY WERE NOT EASILY LOCATED.
Location: Kitchen
|
11/06/2014 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw fish stored over ready to eat food in the prep cooler.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the slicer in the dry storage area.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Provide a sanitary container for the storage of the ice scoop.
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: Clean the pavement around the grease bin.
- 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: Replace the missing floor tiles around the fllor drain at the cooks line.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the shelving in the dry storage area.
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Cook line
|
06/27/2014 | Recheck |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw fish stored over ready to eat food in the prep cooler.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the slicer in the dry storage area.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Provide a sanitary container for the storage of the ice scoop.
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: Clean the pavement around the grease bin.
- 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: Replace the missing floor tiles around the fllor drain at the cooks line.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the shelving in the dry storage area.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Cook line
|
06/13/2014 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw fish stored over ready to eat food in the prep cooler.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the slicer in the dry storage area.
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Provide a sanitary container for the storage of the ice scoop.
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: Clean the pavement around the grease bin.
- 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: Replace the missing floor tiles around the fllor drain at the cooks line.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the shelving in the dry storage area.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Cook line
|
06/06/2014 | Routine |
- Ceasing operations (corrected)
Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
Correction: Facility shall cease operations during emergency as outlined in section 109.
Comments: 1. ESTABLISHMENT DOES NOT HAVE RUNNING HOT WATER AVAILABLE THROUGHOUT ESTABLISHMENT. MUST CEASE OPERATION UNTIL HOT WATER IS RESTORED.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HOT WATER HEATER IS BROKEN AND IS IN THE PROCESS OF BEING REPLACED. HOT WATER IS NOT AVAILABLE THROUGHOUT THE ESTABLISHMENT. WATER AND HAND SINK MEASURED A MAXIMUM OF 64 DEGREES F.REPAIR ACCORDINGLY TO PROVIDE RUNNING HOT WATER.
|
03/31/2014 | Non-Illness Complaint Recheck |
- Ceasing operations
Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
Correction: Facility shall cease operations during emergency as outlined in section 109.
Comments: 1. ESTABLISHMENT DOES NOT HAVE RUNNING HOT WATER AVAILABLE THROUGHOUT ESTABLISHMENT. MUST CEASE OPERATION UNTIL HOT WATER IS RESTORED.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HOT WATER HEATER IS BROKEN AND IS IN THE PROCESS OF BEING REPLACED. HOT WATER IS NOT AVAILABLE THROUGHOUT THE ESTABLISHMENT. WATER AND HAND SINK MEASURED A MAXIMUM OF 64 DEGREES F.REPAIR ACCORDINGLY TO PROVIDE RUNNING HOT WATER.
|
03/31/2014 | Non-Illness Complaint |
- 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: Pizza cold top is not holding foods at 41 degrees F or below. 1) Shredded cheese holding at 55 degrees F2) Pepperoni holding at 56 degrees FKeep lid closed on the cold top when not in use.
Location: Cook line
Equipment: Cold top
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Spray bottle of Home defense pesticide stored on the wire rack in the kitchen. Do not use home based pesticides.
Location: Kitchen
- 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: Floor tiles missing from the drain near the cook line. Replace floor tiles to create a smooth and easily cleanable surface.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometer provided in the pizza cold top. Replace thermometer.
Location: Cook line
Equipment: Cold top
|
01/15/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Raw chicken stored at 46 degrees F in the cold top cooler on the cook line2) Raw fish stored at 45 degrees F in the cold top cooler on the cook line. Service cooler to hold food at 41 degrees F or below.
Location: Cook line
Equipment: Cold top
- 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: Cracked and missing floor tiles around the floor drain on the cook line.
Location: Cook line
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: Soiled wiping cloths stored on the the cold top cutting boards.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cook line cold top not functioning properly. Repair or replace cold top to good working condition.
Location: Cook line
Equipment: Cold top
- 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: Soiled knife observed stored with clean knives on the utensil rack. Do not store soiled utensils for reuse.
Location: Kitchen (back)
Equipment: Knife/utensil rack
|
10/01/2013 | 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) Raw chicken stored at 46 degrees F in the cold top cooler on the cook line2) Raw fish stored at 45 degrees F in the cold top cooler on the cook line. Service cooler to hold food at 41 degrees F or below.
Location: Cook line
Equipment: Cold top
- 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: Cracked and missing floor tiles around the floor drain on the cook line.
Location: Cook line
- Wiping cloths / clean (corrected on site)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: Soiled wiping cloths stored on the the cold top cutting boards.
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: Soiled knife observed stored with clean knives on the utensil rack. Do not store soiled utensils for reuse.
Location: Kitchen (back)
Equipment: Knife/utensil rack
|
09/23/2013 | Routine |
| No violation noted during this evaluation. | 06/24/2013 | Illness Complaint |
- 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: SPRAY BOTTLES OF CHEMICALS (GLASS CLEANER, SOAP, BLEACH) OBSERVED UNLABELED ON THE STORAGE RACK NEAR THE ICE MACHINE AND AT THE DISH SPRAY SINK. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Prep area
- 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: SPRAY BOTTLES OF CHEMICALS (GLASS CLEANER, SOAP, BLEACH) OBSERVED UNLABELED ON THE STORAGE RACK NEAR THE ICE MACHINE AND AT THE DISH SPRAY SINK. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Dish machine area
- 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: EMPLOYEE OBSERVED BREADING RAW CHICKEN WITH GLOVED HANDS THEN REMOVED GLOVES AND PUT NEW GLOVES ON WITHOUT FIRST WASHING HIS HANDS. FOOD EMPLOYEES MUST PROPERLY WASH THEIR HANDS WHEN THEY HAVE BECOME CONTAMINATED AND BEFORE DONNING 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: OPEN EMPLOYEE DRINK CUP OBSERVED ON THE SHELVING HOLDING CLEAN DISHWARE NEXT TO THE THREE-COMPARTMENT SINK. DRINKS MUST BE FROM A CLOSED BEVERAGE CONTAINER/HAVE LIDS AND STRAWS AND BE STORED TO PREVENT CONTAMINATION OF FOOD AND EQUIPMENT.
Location: Prep area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW GROUND BEEF OBSERVED STORED ABOVE RAW STEAKS AND RAW PORK IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW GROUND MEATS ABOVE RAW POULTRY AND BELOW ALL OTHER RAW MEATS.
Location: Cook line
Equipment: Reach in cooler
- 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: SOILED DISHWARE (CUP, STIR SPOON, MUTTLE) OBSERVED STORED INSIDE THE HAND SINK AT THE BAR. HAND SINKS MUST BE USED FOR HAND WASHING ONLY. DISCONTINUE STORING ANY ITEMS INSIDE THE HAND SINK.
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: FLOOR AREA UNDER THE LARGE CO2 TANK OBSERVED SOILED. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD DEBRIS BUILD-UP OBSERVED INSIDE THE BREADING COOLER ON THE COOK LINE. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SLIME BUILD-UP OBSERVED IN THE DIFFUSERS OF THE SODA MACHINE IN THE SERVER AREA. CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Soda machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: BULB GLOBE OBSERVED MISSING FROM THE LIGHT BULB INSIDE THE EXHAUST HOOD SYSTEM. PROVIDE. NOTE: NEW GLOBE HAS BEEN ORDERED PER KITCHEN MANAGER.
Location: Cook line
|
05/15/2013 | Recheck |
- 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: SPRAY BOTTLES OF CHEMICALS (GLASS CLEANER, SOAP, BLEACH) OBSERVED UNLABELED ON THE STORAGE RACK NEAR THE ICE MACHINE AND AT THE DISH SPRAY SINK. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Prep area
- 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: SPRAY BOTTLES OF CHEMICALS (GLASS CLEANER, SOAP, BLEACH) OBSERVED UNLABELED ON THE STORAGE RACK NEAR THE ICE MACHINE AND AT THE DISH SPRAY SINK. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Dish machine area
- 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: EMPLOYEE OBSERVED BREADING RAW CHICKEN WITH GLOVED HANDS THEN REMOVED GLOVES AND PUT NEW GLOVES ON WITHOUT FIRST WASHING HIS HANDS. FOOD EMPLOYEES MUST PROPERLY WASH THEIR HANDS WHEN THEY HAVE BECOME CONTAMINATED AND BEFORE DONNING 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: OPEN EMPLOYEE DRINK CUP OBSERVED ON THE SHELVING HOLDING CLEAN DISHWARE NEXT TO THE THREE-COMPARTMENT SINK. DRINKS MUST BE FROM A CLOSED BEVERAGE CONTAINER/HAVE LIDS AND STRAWS AND BE STORED TO PREVENT CONTAMINATION OF FOOD AND EQUIPMENT.
Location: Prep area
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW GROUND BEEF OBSERVED STORED ABOVE RAW STEAKS AND RAW PORK IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW GROUND MEATS ABOVE RAW POULTRY AND BELOW ALL OTHER RAW MEATS.
Location: Cook line
Equipment: Reach in cooler
- 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: SOILED DISHWARE (CUP, STIR SPOON, MUTTLE) OBSERVED STORED INSIDE THE HAND SINK AT THE BAR. HAND SINKS MUST BE USED FOR HAND WASHING ONLY. DISCONTINUE STORING ANY ITEMS INSIDE THE HAND SINK.
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: FLOOR AREA UNDER THE LARGE CO2 TANK OBSERVED SOILED. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD DEBRIS BUILD-UP OBSERVED INSIDE THE BREADING COOLER ON THE COOK LINE. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: SLIME BUILD-UP OBSERVED IN THE DIFFUSERS OF THE SODA MACHINE IN THE SERVER AREA. CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Soda machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: BULB GLOBE OBSERVED MISSING FROM THE LIGHT BULB INSIDE THE EXHAUST HOOD SYSTEM. PROVIDE. NOTE: NEW GLOBE HAS BEEN ORDERED PER KITCHEN MANAGER.
Location: Cook line
|
05/08/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CONTAINERS OF CLARIFIED BUTTER SITTING OUT AT ROOM TEMPERATURE UNDER THE GRILL MEASURED BETWEEN 68-76 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. KITCHEN MANAGER DISCARDED PRODUCTS.
Location: Cook line
- 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) SEVERAL SPRAY BOTTLES OF CHEMICALS OBSERVED STORED WITH TO-GO FOOD CONTAINERS ON THE SHELVING ACROSS FROM THE EXPO LINE. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE ITEMS.(2) GRILL CLEANER OBSERVED STORED WITH OLIVE OIL UNDER THE GRILL ON THE COOK LINE. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE ITEMS.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW GROUND BEEF OBSERVED STORED ABOVE RAW STEAKS AND RAW PORK IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW POULTRY BELOW ALL OTHER RAW MEATS, RAW GROUND MEATS ABOVE RAW POULTRY, THEN ALL OTHER RAW ANIMAL PRODUCTS ABOVE RAW GROUND MEATS TO PREVENT CROSS-CONTAMINATION.(2) RAW BACON OBSERVED STORED ON THE TOP SHELF ABOVE SHREDDED CHEESE IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(3) RAW GROUND BEEF AND RAW SALMON OBSERVED STORED ABOVE COOKED CHICKEN ON THE ROLLING RACK INSIDE THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW GROUND BEEF OBSERVED STORED ABOVE RAW STEAKS AND RAW PORK IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW POULTRY BELOW ALL OTHER RAW MEATS, RAW GROUND MEATS ABOVE RAW POULTRY, THEN ALL OTHER RAW ANIMAL PRODUCTS ABOVE RAW GROUND MEATS TO PREVENT CROSS-CONTAMINATION.(2) RAW BACON OBSERVED STORED ON THE TOP SHELF ABOVE SHREDDED CHEESE IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(3) RAW GROUND BEEF AND RAW SALMON OBSERVED STORED ABOVE COOKED CHICKEN ON THE ROLLING RACK INSIDE THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZER SOLUTION MEASURED 0 PPM FROM THE DISPENSER AND IN THE SANITIZER BUCKETS. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM. CONTACT CHEMICAL TECHNICIAN TO REPAIR DISPENSER IMMEDIATELY. ADJUST WATER TEMPERATURE ACCORDINGLY.
Location: Three bay area
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: PAPER CUP OBSERVED BEING USED AS A SCOOP FOR THE BULK SALT. PROVIDE AN APPROVED SCOOP WITH A HANDLE TO DISPENSE PRODUCT.
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: INDIVIDUALLY PACKAGED PORK TENDERLOINS OBSERVED THAWING IN THE PREP SINK WITHOUT BEING COMPLETELY SUBMERGED UNDER THE RUNNING WATER. PLACE PRODUCTS INSIDE A CONTAINER TO ENSURE THEY ARE COMPLETELY SUBMERGED UNDER THE RUNNING WATER.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE BUILD-UP OBSERVED INSIDE THE FRY COOLER ON THE COOK LINE. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Reach in cooler
- 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: ICE SCOOPS (2) OBSERVED STORED ON THE SIDE LEDGE OF THE ICE MACHINE. STORE ICE SCOOPS IN/ON A CLEAN AND SANITARY CONTAINER/SURFACE BETWEEN USES.
|
01/31/2013 | 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: CONTAINERS OF CLARIFIED BUTTER SITTING OUT AT ROOM TEMPERATURE UNDER THE GRILL MEASURED BETWEEN 68-76 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. KITCHEN MANAGER DISCARDED PRODUCTS.
Location: Cook line
- 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) SEVERAL SPRAY BOTTLES OF CHEMICALS OBSERVED STORED WITH TO-GO FOOD CONTAINERS ON THE SHELVING ACROSS FROM THE EXPO LINE. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE ITEMS.(2) GRILL CLEANER OBSERVED STORED WITH OLIVE OIL UNDER THE GRILL ON THE COOK LINE. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE ITEMS.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW GROUND BEEF OBSERVED STORED ABOVE RAW STEAKS AND RAW PORK IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW POULTRY BELOW ALL OTHER RAW MEATS, RAW GROUND MEATS ABOVE RAW POULTRY, THEN ALL OTHER RAW ANIMAL PRODUCTS ABOVE RAW GROUND MEATS TO PREVENT CROSS-CONTAMINATION.(2) RAW BACON OBSERVED STORED ON THE TOP SHELF ABOVE SHREDDED CHEESE IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(3) RAW GROUND BEEF AND RAW SALMON OBSERVED STORED ABOVE COOKED CHICKEN ON THE ROLLING RACK INSIDE THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Reach in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW GROUND BEEF OBSERVED STORED ABOVE RAW STEAKS AND RAW PORK IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW POULTRY BELOW ALL OTHER RAW MEATS, RAW GROUND MEATS ABOVE RAW POULTRY, THEN ALL OTHER RAW ANIMAL PRODUCTS ABOVE RAW GROUND MEATS TO PREVENT CROSS-CONTAMINATION.(2) RAW BACON OBSERVED STORED ON THE TOP SHELF ABOVE SHREDDED CHEESE IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(3) RAW GROUND BEEF AND RAW SALMON OBSERVED STORED ABOVE COOKED CHICKEN ON THE ROLLING RACK INSIDE THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZER SOLUTION MEASURED 0 PPM FROM THE DISPENSER AND IN THE SANITIZER BUCKETS. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM. CONTACT CHEMICAL TECHNICIAN TO REPAIR DISPENSER IMMEDIATELY. ADJUST WATER TEMPERATURE ACCORDINGLY.
Location: Three bay area
- Minimize contact (Non-Critical) (corrected on site)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: PAPER CUP OBSERVED BEING USED AS A SCOOP FOR THE BULK SALT. PROVIDE AN APPROVED SCOOP WITH A HANDLE TO DISPENSE PRODUCT.
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: INDIVIDUALLY PACKAGED PORK TENDERLOINS OBSERVED THAWING IN THE PREP SINK WITHOUT BEING COMPLETELY SUBMERGED UNDER THE RUNNING WATER. PLACE PRODUCTS INSIDE A CONTAINER TO ENSURE THEY ARE COMPLETELY SUBMERGED UNDER THE RUNNING WATER.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE BUILD-UP OBSERVED INSIDE THE FRY COOLER ON THE COOK LINE. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Reach 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 SCOOPS (2) OBSERVED STORED ON THE SIDE LEDGE OF THE ICE MACHINE. STORE ICE SCOOPS IN/ON A CLEAN AND SANITARY CONTAINER/SURFACE BETWEEN USES.
|
01/24/2013 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: AZTEC SOUP COOLING IN AN ICE BATH ON THE BACK AREA PREP TABLE MEASURED 95 DEGREES F WHEN THE TEMPERATURE WAS TAKEN AT 3:20 PM. EMPLOYEE STATES SOUP WAS PLACED IN THE ICE BATH AT 1:00 PM. REHEAT SOUP TO 165 DEGREES F FOR AT LEAST 15 SECONDS WITHIN 2 HOURS AND RESTART THE COOLING PROCESS.
Location: Prep area
- 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: (1) TWO OPEN CANS OF RED BULL OBSERVED ON THE CUTTING BOARD AND INSIDE THE MAKE TABLE COOLER WITH SOUR DOUGH BREAD ON THE COOK LINE. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) UNCOVERED DRINK CUP OBSERVED STORED ON THE EXPO LINE. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW SHELL EGGS OBSERVED STORED ABOVE READY-TO-EAT PICKLES, ONIONS, AND PICKLE RELISH IN THE REACH-IN COOLER ON THE COOK LINE.(2) RAW GROUND BEEF OBSERVED STORED ABOVE COOKED CHICKEN WINGS ON THE ROLLING CART IN THE WALK-IN COOLER.
Location: Cook line
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW SHELL EGGS OBSERVED STORED ABOVE READY-TO-EAT PICKLES, ONIONS, AND PICKLE RELISH IN THE REACH-IN COOLER ON THE COOK LINE.(2) RAW GROUND BEEF OBSERVED STORED ABOVE COOKED CHICKEN WINGS ON THE ROLLING CART IN THE WALK-IN COOLER.
Location: Walk-in cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE OBSERVED PREPARING FOOD ON THE COOK LINE WITHOUT A HAIR RESTRAINT.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: SEVERE DAMAGE AND BURNS OBSERVED ON ALL CUTTING BOARDS ON THE COOK LINE MAKING THEM NO LONGER EASILY CLEANABLE. REPLACE CUTTING BOARDS.
Location: Cook line
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: (1) STORE AND POUR BOTTLE OF SALT OBSERVED IN THE SERVER AREA WITH NO LABEL.(1) SQUEEZE BOTTLE OF COOKING OIL OBSERVED ON THE COOK LINE WITH NO LABEL.
Location: Wait staff area
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: (1) STORE AND POUR BOTTLE OF SALT OBSERVED IN THE SERVER AREA WITH NO LABEL.(1) SQUEEZE BOTTLE OF COOKING OIL OBSERVED ON THE COOK LINE WITH NO LABEL.
Location: Cook line
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DRAIN PLUG OBSERVED MISSING FROM THE WASTE DUMPSTER. PROVIDE.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXCESSIVE DUST BUILD-UP OBSERVED ON CEILING VENT ABOVE THE DRY STORAGE SHELVING NEXT TO THE ICE MACHINE.
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.
Comments: MOLD BUILD-UP OBSERVED ON THE WALL BEHIND AND UNDER THE DISH SPRAY SINK. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
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: MOLD BUILD-UP OBSERVED AROUND THE INTERIOR CHUTE OF THE ICE MACHINE IN THE BACK PREP AREA.
Location: Prep area
Equipment: Ice machine
- 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: SPOON OBSERVED STORED INSIDE A CLOSED CONTAINER OF COTTAGE CHEESE IN THE EXPO COOLER. UTENSILS USED FOR POTENTIALLY HAZARDOUS FOODS MUST BE STORED WITH THE HANDLE STORED ABOVE THE TOP OF THE FOOD AND THE CONTAINER.
Location: Expo line
Equipment: Reach in cooler
|
07/18/2012 | Recheck |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: AZTEC SOUP COOLING IN AN ICE BATH ON THE BACK AREA PREP TABLE MEASURED 95 DEGREES F WHEN THE TEMPERATURE WAS TAKEN AT 3:20 PM. EMPLOYEE STATES SOUP WAS PLACED IN THE ICE BATH AT 1:00 PM. REHEAT SOUP TO 165 DEGREES F FOR AT LEAST 15 SECONDS WITHIN 2 HOURS AND RESTART THE COOLING PROCESS.
Location: Prep area
- 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: (1) TWO OPEN CANS OF RED BULL OBSERVED ON THE CUTTING BOARD AND INSIDE THE MAKE TABLE COOLER WITH SOUR DOUGH BREAD ON THE COOK LINE. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) UNCOVERED DRINK CUP OBSERVED STORED ON THE EXPO LINE. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW SHELL EGGS OBSERVED STORED ABOVE READY-TO-EAT PICKLES, ONIONS, AND PICKLE RELISH IN THE REACH-IN COOLER ON THE COOK LINE.(2) RAW GROUND BEEF OBSERVED STORED ABOVE COOKED CHICKEN WINGS ON THE ROLLING CART IN THE WALK-IN COOLER.
Location: Cook line
Equipment: Reach in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW SHELL EGGS OBSERVED STORED ABOVE READY-TO-EAT PICKLES, ONIONS, AND PICKLE RELISH IN THE REACH-IN COOLER ON THE COOK LINE.(2) RAW GROUND BEEF OBSERVED STORED ABOVE COOKED CHICKEN WINGS ON THE ROLLING CART IN THE WALK-IN COOLER.
Location: Walk-in cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE OBSERVED PREPARING FOOD ON THE COOK LINE WITHOUT A HAIR RESTRAINT.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: SEVERE DAMAGE AND BURNS OBSERVED ON ALL CUTTING BOARDS ON THE COOK LINE MAKING THEM NO LONGER EASILY CLEANABLE. REPLACE CUTTING BOARDS.
Location: Cook line
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: (1) STORE AND POUR BOTTLE OF SALT OBSERVED IN THE SERVER AREA WITH NO LABEL.(1) SQUEEZE BOTTLE OF COOKING OIL OBSERVED ON THE COOK LINE WITH NO LABEL.
Location: Wait staff area
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: (1) STORE AND POUR BOTTLE OF SALT OBSERVED IN THE SERVER AREA WITH NO LABEL.(1) SQUEEZE BOTTLE OF COOKING OIL OBSERVED ON THE COOK LINE WITH NO LABEL.
Location: Cook line
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DRAIN PLUG OBSERVED MISSING FROM THE WASTE DUMPSTER. PROVIDE.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXCESSIVE DUST BUILD-UP OBSERVED ON CEILING VENT ABOVE THE DRY STORAGE SHELVING NEXT TO THE ICE MACHINE.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: MOLD BUILD-UP OBSERVED ON THE WALL BEHIND AND UNDER THE DISH SPRAY SINK. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
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: MOLD BUILD-UP OBSERVED AROUND THE INTERIOR CHUTE OF THE ICE MACHINE IN THE BACK PREP AREA.
Location: Prep area
Equipment: Ice machine
- 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: SPOON OBSERVED STORED INSIDE A CLOSED CONTAINER OF COTTAGE CHEESE IN THE EXPO COOLER. UTENSILS USED FOR POTENTIALLY HAZARDOUS FOODS MUST BE STORED WITH THE HANDLE STORED ABOVE THE TOP OF THE FOOD AND THE CONTAINER.
Location: Expo line
Equipment: Reach in cooler
|
07/11/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Salad cooler.
Equipment: Make table cooler
- 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: Chemical spray bottles stored with cups, etc..
Location: Wait staff area
- 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.
Location: Cook line
Equipment: Prep table
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Store raw meat and other food according designated cooking temperature per code.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Bucket from floor placed on prep table. Discontinue practice.
Location: Kitchen
Equipment: Prep table
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 3/6 currently icing product.
Location: Wait staff area
Equipment: Make table cooler
|
03/13/2012 | 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: Salad cooler.
Equipment: Make table cooler
- 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: Chemical spray bottles stored with cups, etc..
Location: Wait staff area
- 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.
Location: Cook line
Equipment: Prep table
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Store raw meat and other food according designated cooking temperature per code.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Bucket from floor placed on prep table. Discontinue practice.
Location: Kitchen
Equipment: Prep table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 3/6 currently icing product.
Location: Wait staff area
Equipment: Make table cooler
|
03/06/2012 | 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: Salad cooler.
Equipment: Make table cooler
- 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: Chemical spray bottles stored with cups, etc..
Location: Wait staff area
- 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.
Location: Cook line
Equipment: Prep table
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Store raw meat and other food according designated cooking temperature per code.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Bucket from floor placed on prep table. Discontinue practice.
Location: Kitchen
Equipment: Prep table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Wait staff area
Equipment: Make table cooler
|
02/24/2012 | Routine |
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