- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: SAUTED MUSHROOMS AND PEPPERS BELOW 135 F, KITCHEN MANAGER REHEATED ON FLAT GRILL
Location: Cook line
Equipment: Flat grill
- 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: 1. SLICER LUBRICANT INSIDE A WINDEX SPRAY BOTTLE, DO NOT RE-USE A CHEMICAL BOTTLE THAT IS NOT THE SAME2. SLICER LUBRICANT WAS NOT PROPERLY LABELED, WINDEX LABEL PRESENT
Location: Kitchen
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: DID NOT SEE A CONSUMER ADVISORY ON CURRENT MENU, ESTABLISHMENT SERVICES "MADE TO ORDER BURGERS"
- 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: TEMPERATURE GAUGE FOR DISHMACHINE ONLY FINAL RINSE AT 150 F, MUST SANITIZE AT 160 F.RE-WASH AND SANITIZE DISHWARE CHEMICALLY UNTIL TEMPERATURE OF 160 F IS MET
Location: Kitchen
Equipment: Dishmachine
- 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: COOKED FRENCH FRIES STORED BELOW RAW EGGS
Location: Kitchen
Equipment: Walk in cooler
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: TOWELS NOT FULLY SUBMERGED IN SANITIZER, KEEP ALL WET TOWELS SUBMERGED IN SANITIZER WHEN NOT IN USE
Location: Wait staff area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: TOWELS NOT FULLY SUBMERGED IN SANITIZER, KEEP ALL WET TOWELS SUBMERGED IN SANITIZER WHEN NOT IN USE
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: TOWELS NOT FULLY SUBMERGED IN SANITIZER, KEEP ALL WET TOWELS SUBMERGED IN SANITIZER WHEN NOT IN USE
Location: Bar
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. OPEN CONTAINER OF BREAD STORED NEXT TO TRASH CAN, MANAGER MOVED DURING INSPECTION2. TWO CLOSED CONTAINERS OF BREAD STORED ON THE FLOOR BELOW EXPO, MANAGER MOVED DURING INSPECTION3. BAG OF ONIONS ON THE FLOOR NEXT TO REAR EXIT, WAS PICKED UP
Location: Cook line
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. OPEN CONTAINER OF BREAD STORED NEXT TO TRASH CAN, MANAGER MOVED DURING INSPECTION2. TWO CLOSED CONTAINERS OF BREAD STORED ON THE FLOOR BELOW EXPO, MANAGER MOVED DURING INSPECTION3. BAG OF ONIONS ON THE FLOOR NEXT TO REAR EXIT, WAS PICKED UP
Location: Expo line
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. OPEN CONTAINER OF BREAD STORED NEXT TO TRASH CAN, MANAGER MOVED DURING INSPECTION2. TWO CLOSED CONTAINERS OF BREAD STORED ON THE FLOOR BELOW EXPO, MANAGER MOVED DURING INSPECTION3. BAG OF ONIONS ON THE FLOOR NEXT TO REAR EXIT, WAS PICKED UP
Location: Kitchen (back)
- 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.
Location: Kitchen
Equipment: Can opener
- 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 SCOOP FOUND INSIDE THE ICE, MANAGER WASHED ICE SCOOP AND STORED IN 5-GALLON BUCKET DURING INSPECTION
Location: Kitchen (back)
Equipment: Ice machine
|
11/10/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: SAUTED MUSHROOMS AND PEPPERS BELOW 135 F, KITCHEN MANAGER REHEATED ON FLAT GRILL
Location: Cook line
Equipment: Flat grill
- 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: 1. SLICER LUBRICANT INSIDE A WINDEX SPRAY BOTTLE, DO NOT RE-USE A CHEMICAL BOTTLE THAT IS NOT THE SAME2. SLICER LUBRICANT WAS NOT PROPERLY LABELED, WINDEX LABEL PRESENT
Location: Kitchen
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: DID NOT SEE A CONSUMER ADVISORY ON CURRENT MENU, ESTABLISHMENT SERVIES "MADE TO ORDER BURGERS"
- 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: TEMPERATURE GAUGE FOR DISHMACHINE ONLY FINAL RINSE AT 150 F, MUST SANITIZE AT 160 F.RE-WASH AND SANITIZE DISHWARE CHEMICALLY UNTIL TEMPERATURE OF 160 F IS MET
Location: Kitchen
Equipment: Dishmachine
- 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: COOKED FRENCH FRIES STORED BELOW RAW EGGS
Location: Kitchen
Equipment: Walk in cooler
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: TOWELS NOT FULLY SUBMERGED IN SANITIZER, KEEP ALL WET TOWELS SUBMERGED IN SANITIZER WHEN NOT IN USE
Location: Wait staff area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: TOWELS NOT FULLY SUBMERGED IN SANITIZER, KEEP ALL WET TOWELS SUBMERGED IN SANITIZER WHEN NOT IN USE
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: TOWELS NOT FULLY SUBMERGED IN SANITIZER, KEEP ALL WET TOWELS SUBMERGED IN SANITIZER WHEN NOT IN USE
Location: Bar
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. OPEN CONTAINER OF BREAD STORED NEXT TO TRASH CAN, MANAGER MOVED DURING INSPECTION2. TWO CLOSED CONTAINERS OF BREAD STORED ON THE FLOOR BELOW EXPO, MANAGER MOVED DURING INSPECTION3. BAG OF ONIONS ON THE FLOOR NEXT TO REAR EXIT, WAS PICKED UP
Location: Cook line
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. OPEN CONTAINER OF BREAD STORED NEXT TO TRASH CAN, MANAGER MOVED DURING INSPECTION2. TWO CLOSED CONTAINERS OF BREAD STORED ON THE FLOOR BELOW EXPO, MANAGER MOVED DURING INSPECTION3. BAG OF ONIONS ON THE FLOOR NEXT TO REAR EXIT, WAS PICKED UP
Location: Expo line
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. OPEN CONTAINER OF BREAD STORED NEXT TO TRASH CAN, MANAGER MOVED DURING INSPECTION2. TWO CLOSED CONTAINERS OF BREAD STORED ON THE FLOOR BELOW EXPO, MANAGER MOVED DURING INSPECTION3. BAG OF ONIONS ON THE FLOOR NEXT TO REAR EXIT, WAS PICKED UP
Location: Kitchen (back)
- 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.
Location: Kitchen
Equipment: Can opener
- 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 FOUND INSIDE THE ICE, MANAGER WASHED ICE SCOOP AND STORED IN 5-GALLON BUCKET DURING INSPECTION
Location: Kitchen (back)
Equipment: Ice machine
|
11/07/2014 | Routine |
- Smoking Distance
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: OWNER WILL MOVE THE BENCH FURTHER AWAY FROM THE ENTERANCE.
- 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.
|
04/10/2014 | Non-Illness Complaint Recheck |
- Smoking Distance
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: OWNER WILL MOVE THE BENCH FURTHER AWAY FROM THE ENTERANCE.
- 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.
|
04/07/2014 | Non-Illness Complaint |
- Food contacting soiled utensils/equipment (corrected on site)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: EMPLOYEE STORED IN USE STRAINER AND TONGS ON THE TRASH CAN. COS
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: HOOD LIGHT OUT. REPLACE LIGHT.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE 2 MISSING FLOOR TILE IN THE COOK LINE AREA.
Location: Cook line
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BAG OF AVOCADO'S WERE STORED ON THE FLOOR IN THE WALK IN
Location: Kitchen
Equipment: Walk in cooler
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE TESTING STRIPS FOR THE DISH MACHINE IN BAR AREA AND DON'T USE UNTIL STRIPS ARE PROVIDED.
Location: Bar
|
04/04/2014 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS IN THE BAR AND BACK KITCHEN AREA ARE UNRESTAINED.
- 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: POTENTIALLY HAZARDOUS FOODS STORED ON THE COLD TOP TEMPED BETWEEN 48 - 52 DEGREES. DISCARD FOOD 1. DICED HAM AND EGG 2. SLICED HAM3. PASTA4. BLACK BEAN AND SALSA WITH CORN 5. CUT FRUIT6. CHICKEN SALAD7. COTTAGE CHEESE
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUS FOODS STORED ON THE COLD TOP TEMPED BETWEEN 48 - 52 DEGREES. DISCARD FOOD 1. DICED HAM AND EGG 2. SLICED HAM3. PASTA4. BLACK BEAN AND SALSA WITH CORN 5. CUT FRUIT6. CHICKEN SALAD7. COTTAGE CHEESE
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUS FOODS STORED ON THE COLD TOP TEMPED BETWEEN 48 - 52 DEGREES. DISCARD FOOD 1. DICED HAM AND EGG 2. SLICED HAM3. PASTA4. BLACK BEAN AND SALSA WITH CORN 5. CUT FRUIT6. CHICKEN SALAD7. COTTAGE CHEESE
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUS FOODS STORED ON THE COLD TOP TEMPED BETWEEN 48 - 52 DEGREES. DISCARD FOOD 1. DICED HAM AND EGG 2. SLICED HAM3. PASTA4. BLACK BEAN AND SALSA WITH CORN 5. CUT FRUIT6. CHICKEN SALAD7. COTTAGE CHEESE
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUS FOODS STORED ON THE COLD TOP TEMPED BETWEEN 48 - 52 DEGREES. DISCARD FOOD 1. DICED HAM AND EGG 2. SLICED HAM3. PASTA4. BLACK BEAN AND SALSA WITH CORN 5. CUT FRUIT6. CHICKEN SALAD7. COTTAGE CHEESE
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUS FOODS STORED ON THE COLD TOP TEMPED BETWEEN 48 - 52 DEGREES. DISCARD FOOD 1. DICED HAM AND EGG 2. SLICED HAM3. PASTA4. BLACK BEAN AND SALSA WITH CORN 5. CUT FRUIT6. CHICKEN SALAD7. COTTAGE CHEESE
Location: Wait staff area
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BRAKE DOWN THE EQUIPMENT AND CLEAN AND SANITIZE. REPAIR CAN OPENER BASE
Location: Kitchen (back)
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BRAKE DOWN THE EQUIPMENT AND CLEAN AND SANITIZE. REPAIR CAN OPENER BASE
Location: Kitchen (back)
Equipment: Slicer
- Heating and cooling capacity (corrected)
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: MAY NEED TO ADDED MORE COOLER EQUIPMENT OR REPLACE CURRENT WITH NEW MORE EFFICIENT COOLER. ONGOING CURRENT COOLER EQUIPMENT HOLDING AT 45 DEGREE. EQUIPMENT MUST BE ABLE TO MAINTAIN A TEMPERATURE OF 41 DEGREES DURING PEAK HOURS OF OPERATION.
- 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: GLASS COFFEE POTS SOILED.
Location: Kitchen
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: CLOSED THE GAP BETWEEN THE DOOR AND FLOOR.
Location: Kitchen (back)
- 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: HAMBURGER STORED IN THE PREP SINK WAS IMPROPERLY THAWING . FOLLOW ONE OF THE ABOVE CORRECTIVE ACTIONS.
Location: Kitchen
Equipment: Prep sink
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: 1. BEER KEG COOLER HAS STANDING WATER AT THE BOTTOM OF THE EQUIPMENT.2. WATER FROM EQUIPMENT IS PUDDLING ON THE FLOOR AND AROUND THE DRAIN IN THE BAR AREA. PLEASE HAVE EQUIPMENT REPAIRED AND DRAINING PROPERLY.PLEASE CONTINUE TO DRAIN WATER WITH THE SHOP VAC AND KEEP THE INSIDE OF THE BEER KEG COOLER CLEAN AT THE BOTTOM UNTIL REMODEL OF THE BAR IS COMPLETED.
Location: Bar
Equipment: Keg cooler
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: 1. BEER KEG COOLER HAS STANDING WATER AT THE BOTTOM OF THE EQUIPMENT.2. WATER FROM EQUIPMENT IS PUDDLING ON THE FLOOR AND AROUND THE DRAIN IN THE BAR AREA. PLEASE HAVE EQUIPMENT REPAIRED AND DRAINING PROPERLY.PLEASE CONTINUE TO DRAIN WATER WITH THE SHOP VAC AND KEEP THE INSIDE OF THE BEER KEG COOLER CLEAN AT THE BOTTOM UNTIL REMODEL OF THE BAR IS COMPLETED.
Location: Bar
Equipment: -
- 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. THE ICE DISPENSING LEVER AND PLASTIC INCASTING ARE SOILED. 2. THE COLD AIR VENT ARE CLOGGED FROM ACCUMULATED FOOD DEBRIS. 3. 2 DOOR TRUE FREEZER IS SOILED FROM ANIMAL BLOOD AND FOOD DEBRIS AT THE BOTTOM. PLEASE CLEAN AND SANITIZE MORE FREQUENTLY.
Location: Kitchen
Equipment: Soda machine
- 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. THE ICE DISPENSING LEVER AND PLASTIC INCASTING ARE SOILED. 2. THE COLD AIR VENT ARE CLOGGED FROM ACCUMULATED FOOD DEBRIS. 3. 2 DOOR TRUE FREEZER IS SOILED FROM ANIMAL BLOOD AND FOOD DEBRIS AT THE BOTTOM. PLEASE CLEAN AND SANITIZE MORE FREQUENTLY.
Location: Kitchen
Equipment: Cold top
- 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. THE ICE DISPENSING LEVER AND PLASTIC INCASTING ARE SOILED. 2. THE COLD AIR VENT ARE CLOGGED FROM ACCUMULATED FOOD DEBRIS. 3. 2 DOOR TRUE FREEZER IS SOILED FROM ANIMAL BLOOD AND FOOD DEBRIS AT THE BOTTOM. PLEASE CLEAN AND SANITIZE MORE FREQUENTLY.
Location: Kitchen
Equipment: True freezer
- 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 SCOOP HANDLE WAS STORED IN THE ICE. PLEASE STORE HANDLE NOT CONTAMINATING THE ICE .COS
Location: Bar
Equipment: Ice bin
|
12/03/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS IN THE BAR AND BACK KITCHEN AREA ARE UNRESTAINED.
- 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: POTENTIALLY HAZARDOUS FOODS STORED ON THE COLD TOP TEMPED BETWEEN 48 - 52 DEGREES. DISCARD FOOD 1. DICED HAM AND EGG 2. SLICED HAM3. PASTA4. BLACK BEAN AND SALSA WITH CORN 5. CUT FRUIT6. CHICKEN SALAD7. COTTAGE CHEESE
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUS FOODS STORED ON THE COLD TOP TEMPED BETWEEN 48 - 52 DEGREES. DISCARD FOOD 1. DICED HAM AND EGG 2. SLICED HAM3. PASTA4. BLACK BEAN AND SALSA WITH CORN 5. CUT FRUIT6. CHICKEN SALAD7. COTTAGE CHEESE
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUS FOODS STORED ON THE COLD TOP TEMPED BETWEEN 48 - 52 DEGREES. DISCARD FOOD 1. DICED HAM AND EGG 2. SLICED HAM3. PASTA4. BLACK BEAN AND SALSA WITH CORN 5. CUT FRUIT6. CHICKEN SALAD7. COTTAGE CHEESE
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUS FOODS STORED ON THE COLD TOP TEMPED BETWEEN 48 - 52 DEGREES. DISCARD FOOD 1. DICED HAM AND EGG 2. SLICED HAM3. PASTA4. BLACK BEAN AND SALSA WITH CORN 5. CUT FRUIT6. CHICKEN SALAD7. COTTAGE CHEESE
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUS FOODS STORED ON THE COLD TOP TEMPED BETWEEN 48 - 52 DEGREES. DISCARD FOOD 1. DICED HAM AND EGG 2. SLICED HAM3. PASTA4. BLACK BEAN AND SALSA WITH CORN 5. CUT FRUIT6. CHICKEN SALAD7. COTTAGE CHEESE
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUS FOODS STORED ON THE COLD TOP TEMPED BETWEEN 48 - 52 DEGREES. DISCARD FOOD 1. DICED HAM AND EGG 2. SLICED HAM3. PASTA4. BLACK BEAN AND SALSA WITH CORN 5. CUT FRUIT6. CHICKEN SALAD7. COTTAGE CHEESE
Location: Wait staff area
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BRAKE DOWN THE EQUIPMENT AND CLEAN AND SANITIZE. REPAIR CAN OPENER BASE
Location: Kitchen (back)
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BRAKE DOWN THE EQUIPMENT AND CLEAN AND SANITIZE. REPAIR CAN OPENER BASE
Location: Kitchen (back)
Equipment: Slicer
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: MAY NEED TO ADDED MORE COOLER EQUIPMENT OR REPLACE CURRENT WITH NEW MORE EFFICIENT COOLER.CURRENT COOLER EQUIPMENT HOLDING AT 45 DEGREE. EQUIPMENT MUST BE ABLE TO MAINTAIN A TEMPERATURE OF 41 DEGREES DURING PEAK HOURS OF OPERATION.
- 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: GLASS COFFEE POTS SOILED.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: CLOSED THE GAP BETWEEN THE DOOR AND FLOOR.
Location: Kitchen (back)
- 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: HAMBURGER STORED IN THE PREP SINK WAS IMPROPERLY THAWING . FOLLOW ONE OF THE ABOVE CORRECTIVE ACTIONS.
Location: Kitchen
Equipment: Prep sink
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: 1. BEER KEG COOLER HAS STANDING WATER AT THE BOTTOM OF THE EQUIPMENT.2. WATER FROM EQUIPMENT IS PUDDLING ON THE FLOOR AND AROUND THE DRAIN IN THE BAR AREA. PLEASE HAVE EQUIPMENT REPAIRED AND DRAINING PROPERLY.
Location: Bar
Equipment: Keg cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: 1. BEER KEG COOLER HAS STANDING WATER AT THE BOTTOM OF THE EQUIPMENT.2. WATER FROM EQUIPMENT IS PUDDLING ON THE FLOOR AND AROUND THE DRAIN IN THE BAR AREA. PLEASE HAVE EQUIPMENT REPAIRED AND DRAINING PROPERLY.
Location: Bar
Equipment: -
- 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. THE ICE DISPENSING LEVER AND PLASTIC INCASTING ARE SOILED. 2. THE COLD AIR VENT ARE CLOGGED FROM ACCUMULATED FOOD DEBRIS. 3. 2 DOOR TRUE FREEZER IS SOILED FROM ANIMAL BLOOD AND FOOD DEBRIS AT THE BOTTOM. PLEASE CLEAN AND SANITIZE MORE FREQUENTLY.
Location: Kitchen
Equipment: Soda machine
- 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. THE ICE DISPENSING LEVER AND PLASTIC INCASTING ARE SOILED. 2. THE COLD AIR VENT ARE CLOGGED FROM ACCUMULATED FOOD DEBRIS. 3. 2 DOOR TRUE FREEZER IS SOILED FROM ANIMAL BLOOD AND FOOD DEBRIS AT THE BOTTOM. PLEASE CLEAN AND SANITIZE MORE FREQUENTLY.
Location: Kitchen
Equipment: Cold top
- 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. THE ICE DISPENSING LEVER AND PLASTIC INCASTING ARE SOILED. 2. THE COLD AIR VENT ARE CLOGGED FROM ACCUMULATED FOOD DEBRIS. 3. 2 DOOR TRUE FREEZER IS SOILED FROM ANIMAL BLOOD AND FOOD DEBRIS AT THE BOTTOM. PLEASE CLEAN AND SANITIZE MORE FREQUENTLY.
Location: Kitchen
Equipment: True freezer
- 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 SCOOP HANDLE WAS STORED IN THE ICE. PLEASE STORE HANDLE NOT CONTAMINATING THE ICE .COS
Location: Bar
Equipment: Ice bin
|
11/18/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS IN THE BAR AND BACK KITCHEN AREA ARE UNRESTAINED.
- 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: POTENTIALLY HAZARDOUS FOODS STORED ON THE COLD TOP TEMPED BETWEEN 48 - 52 DEGREES. DISCARD FOOD 1. DICED HAM AND EGG 2. SLICED HAM3. PASTA4. BLACK BEAN AND SALSA WITH CORN 5. CUT FRUIT6. CHICKEN SALAD7. COTTAGE CHEESE
Location: Cook line
Equipment: Cold top
- 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: POTENTIALLY HAZARDOUS FOODS STORED ON THE COLD TOP TEMPED BETWEEN 48 - 52 DEGREES. DISCARD FOOD 1. DICED HAM AND EGG 2. SLICED HAM3. PASTA4. BLACK BEAN AND SALSA WITH CORN 5. CUT FRUIT6. CHICKEN SALAD7. COTTAGE CHEESE
Location: Cook line
Equipment: Cold top
- 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: POTENTIALLY HAZARDOUS FOODS STORED ON THE COLD TOP TEMPED BETWEEN 48 - 52 DEGREES. DISCARD FOOD 1. DICED HAM AND EGG 2. SLICED HAM3. PASTA4. BLACK BEAN AND SALSA WITH CORN 5. CUT FRUIT6. CHICKEN SALAD7. COTTAGE CHEESE
Location: Cook line
Equipment: Cold top
- 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: POTENTIALLY HAZARDOUS FOODS STORED ON THE COLD TOP TEMPED BETWEEN 48 - 52 DEGREES. DISCARD FOOD 1. DICED HAM AND EGG 2. SLICED HAM3. PASTA4. BLACK BEAN AND SALSA WITH CORN 5. CUT FRUIT6. CHICKEN SALAD7. COTTAGE CHEESE
Location: Cook line
Equipment: Cold top
- 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: POTENTIALLY HAZARDOUS FOODS STORED ON THE COLD TOP TEMPED BETWEEN 48 - 52 DEGREES. DISCARD FOOD 1. DICED HAM AND EGG 2. SLICED HAM3. PASTA4. BLACK BEAN AND SALSA WITH CORN 5. CUT FRUIT6. CHICKEN SALAD7. COTTAGE CHEESE
Location: Cook line
Equipment: Cold top
- 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: POTENTIALLY HAZARDOUS FOODS STORED ON THE COLD TOP TEMPED BETWEEN 48 - 52 DEGREES. DISCARD FOOD 1. DICED HAM AND EGG 2. SLICED HAM3. PASTA4. BLACK BEAN AND SALSA WITH CORN 5. CUT FRUIT6. CHICKEN SALAD7. COTTAGE CHEESE
Location: Wait staff area
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BRAKE DOWN THE EQUIPMENT AND CLEAN AND SANITIZE. REPAIR CAN OPENER BASE
Location: Kitchen (back)
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BRAKE DOWN THE EQUIPMENT AND CLEAN AND SANITIZE. REPAIR CAN OPENER BASE
Location: Kitchen (back)
Equipment: Slicer
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: MAY NEED TO ADDED MORE COOLER EQUIPMENT OR REPLACE CURRENT WITH NEW MORE EFFICIENT COOLER.CURRENT COOLER EQUIPMENT HOLDING AT 45 DEGREE. EQUIPMENT MUST BE ABLE TO MAINTAIN A TEMPERATURE OF 41 DEGREES DURING PEAK HOURS OF OPERATION.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: GLASS COFFEE POTS SOILED.
Location: Kitchen
- 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: HAMBURGER STORED IN THE PREP SINK WAS IMPROPERLY THAWING . FOLLOW ONE OF THE ABOVE CORRECTIVE ACTIONS.
Location: Kitchen
Equipment: Prep sink
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: 1. BEER KEG COOLER HAS STANDING WATER AT THE BOTTOM OF THE EQUIPMENT.2. WATER FROM EQUIPMENT IS PUDDLING ON THE FLOOR AND AROUND THE DRAIN IN THE BAR AREA. PLEASE HAVE EQUIPMENT REPAIRED AND DRAINING PROPERLY.
Location: Bar
Equipment: Keg cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: 1. BEER KEG COOLER HAS STANDING WATER AT THE BOTTOM OF THE EQUIPMENT.2. WATER FROM EQUIPMENT IS PUDDLING ON THE FLOOR AND AROUND THE DRAIN IN THE BAR AREA. PLEASE HAVE EQUIPMENT REPAIRED AND DRAINING PROPERLY.
Location: Bar
Equipment: -
- 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. THE ICE DISPENSING LEVER AND PLASTIC INCASTING ARE SOILED. 2. THE COLD AIR VENT ARE CLOGGED FROM ACCUMULATED FOOD DEBRIS. 3. 2 DOOR TRUE FREEZER IS SOILED FROM ANIMAL BLOOD AND FOOD DEBRIS AT THE BOTTOM. PLEASE CLEAN AND SANITIZE MORE FREQUENTLY.
Location: Kitchen
Equipment: Soda machine
- 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. THE ICE DISPENSING LEVER AND PLASTIC INCASTING ARE SOILED. 2. THE COLD AIR VENT ARE CLOGGED FROM ACCUMULATED FOOD DEBRIS. 3. 2 DOOR TRUE FREEZER IS SOILED FROM ANIMAL BLOOD AND FOOD DEBRIS AT THE BOTTOM. PLEASE CLEAN AND SANITIZE MORE FREQUENTLY.
Location: Kitchen
Equipment: Cold top
- 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. THE ICE DISPENSING LEVER AND PLASTIC INCASTING ARE SOILED. 2. THE COLD AIR VENT ARE CLOGGED FROM ACCUMULATED FOOD DEBRIS. 3. 2 DOOR TRUE FREEZER IS SOILED FROM ANIMAL BLOOD AND FOOD DEBRIS AT THE BOTTOM. PLEASE CLEAN AND SANITIZE MORE FREQUENTLY.
Location: Kitchen
Equipment: True freezer
- 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 HANDLE WAS STORED IN THE ICE. PLEASE STORE HANDLE NOT CONTAMINATING THE ICE .COS
Location: Bar
Equipment: Ice bin
|
10/30/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. 3 DOOR DELFIELD COOLER WAS AT 62DISCARDED COOKED FOOD ITEMS TEMPED BETWEEN 53.9- 62 DEGREES.1. CHILE 2. BROCOLI SOUP3. CREAM OF MUSHROOM SOUP4. CLAM CHOWER5. DILL SAUSE6. MILK7. GARLIC 8. SPINICH DIP 9. RANCH DRESSING
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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. 3 DOOR DELFIELD COOLER WAS AT 62DISCARDED COOKED FOOD ITEMS TEMPED BETWEEN 53.9- 62 DEGREES.1. CHILE 2. BROCOLI SOUP3. CREAM OF MUSHROOM SOUP4. CLAM CHOWER5. DILL SAUSE6. MILK7. GARLIC 8. SPINICH DIP 9. RANCH DRESSING
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. 3 DOOR DELFIELD COOLER WAS AT 62DISCARDED COOKED FOOD ITEMS TEMPED BETWEEN 53.9- 62 DEGREES.1. CHILE 2. BROCOLI SOUP3. CREAM OF MUSHROOM SOUP4. CLAM CHOWER5. DILL SAUSE6. MILK7. GARLIC 8. SPINICH DIP 9. RANCH DRESSING
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. 3 DOOR DELFIELD COOLER WAS AT 62DISCARDED COOKED FOOD ITEMS TEMPED BETWEEN 53.9- 62 DEGREES.1. CHILE 2. BROCOLI SOUP3. CREAM OF MUSHROOM SOUP4. CLAM CHOWER5. DILL SAUSE6. MILK7. GARLIC 8. SPINICH DIP 9. RANCH DRESSING
Location: Cook line
Equipment: Cooler drawers
- 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: THE COOK WAS USING SAME GLOVES TO COOK RAW MEATS AND HANDLING READY TO EAT FOODS.
- 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: AFTER SOILED GLOVES ARE REMOVED YOU MUST WASH YOU HANDS BEFORE GRABBING A NEW PAIR OF GLOVES.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: A EMPLOYEE WAS FILLING A CONTAINER OF FISH WITH ICE AT THE ICE MACHINE ,SAT THE CONTAINER ON THE FLOOR. DO NOT USE THE FLOOR
Location: Kitchen
- 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. BAR HAND SINK IS NOT BEING USED. PLEASE DON'T USE THE BAR HAND SINK FOR ANY OTHER PURPOSE OTHER THAN HAND WASHING. PLEASE DONT WASH YOU HAND IN THE RESTROOM. PLEASE WASH YOUR HANDS AT THE BAR WHEN BARTENDING.
Location: Bar
Equipment: Hand sink
- 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: UTENSILS WERE STORED IN CONTAINERS OF FOOD. SPAULA STORED IN THE PIE CONTAINER PIE.
Location: Kitchen
Equipment: Reach in cooler
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: PLEASE DONT WASH YOU HAND IN THE RESTROOM. PLEASE WASH YOUR HANDS AT THE BAR WHEN BARTENDING.
Location: Restroom
Equipment: Hand sink
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: CONTAINERS OF ICE CREAM STORED IN THE CHEST FREEZER WERE NOT COVERED.
Location: Kitchen
Equipment: Chest freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE 3 DOOR REACH IN COOLER WAS NOT WORKING PROPERLY. TEMPERATURE 62 DEGREES PLEASE HAVE EQUIPMENT REPAIRED. DONT STOCK UNTIL EQUIPMENT IS WORKING PROPER . REPEATED VIOLATION .,2. WALK IN COOLER WAS AT 47 DEGREES. 3. BOTH COLD TOP COOLERS WAS AT 45 DEGREES. 7/9 PLEASE ENSURE FUNCTIONAL WITHOUT THE USE OF ICE.4. COOLER DRAWER WAS AT 45 DEGREES.PLEASE HAVE EQUIPMENT REPAIRED. PLEASE DON'TR USE THIS EQUIPMENT UNTIL REPAIED AND WORK PROPERLY. REPEATED EQUIMENT VIOLATIONS WILL RESULTS IN FINES.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE 3 DOOR REACH IN COOLER WAS NOT WORKING PROPERLY. TEMPERATURE 62 DEGREES PLEASE HAVE EQUIPMENT REPAIRED. DONT STOCK UNTIL EQUIPMENT IS WORKING PROPER . REPEATED VIOLATION .,2. WALK IN COOLER WAS AT 47 DEGREES. 3. BOTH COLD TOP COOLERS WAS AT 45 DEGREES. 7/9 PLEASE ENSURE FUNCTIONAL WITHOUT THE USE OF ICE.4. COOLER DRAWER WAS AT 45 DEGREES.PLEASE HAVE EQUIPMENT REPAIRED. PLEASE DON'TR USE THIS EQUIPMENT UNTIL REPAIED AND WORK PROPERLY. REPEATED EQUIMENT VIOLATIONS WILL RESULTS IN FINES.
Location: Cook line
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE 3 DOOR REACH IN COOLER WAS NOT WORKING PROPERLY. TEMPERATURE 62 DEGREES PLEASE HAVE EQUIPMENT REPAIRED. DONT STOCK UNTIL EQUIPMENT IS WORKING PROPER . REPEATED VIOLATION .,2. WALK IN COOLER WAS AT 47 DEGREES. 3. BOTH COLD TOP COOLERS WAS AT 45 DEGREES. 7/9 PLEASE ENSURE FUNCTIONAL WITHOUT THE USE OF ICE.4. COOLER DRAWER WAS AT 45 DEGREES.PLEASE HAVE EQUIPMENT REPAIRED. PLEASE DON'TR USE THIS EQUIPMENT UNTIL REPAIED AND WORK PROPERLY. REPEATED EQUIMENT VIOLATIONS WILL RESULTS IN FINES.
Location: Cook line
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE 3 DOOR REACH IN COOLER WAS NOT WORKING PROPERLY. TEMPERATURE 62 DEGREES PLEASE HAVE EQUIPMENT REPAIRED. DONT STOCK UNTIL EQUIPMENT IS WORKING PROPER . REPEATED VIOLATION .,2. WALK IN COOLER WAS AT 47 DEGREES. 3. BOTH COLD TOP COOLERS WAS AT 45 DEGREES. 7/9 PLEASE ENSURE FUNCTIONAL WITHOUT THE USE OF ICE.4. COOLER DRAWER WAS AT 45 DEGREES.PLEASE HAVE EQUIPMENT REPAIRED. PLEASE DON'TR USE THIS EQUIPMENT UNTIL REPAIED AND WORK PROPERLY. REPEATED EQUIMENT VIOLATIONS WILL RESULTS IN FINES.
Location: Kitchen
Equipment: Walk in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE 3 DOOR REACH IN COOLER WAS NOT WORKING PROPERLY. TEMPERATURE 62 DEGREES PLEASE HAVE EQUIPMENT REPAIRED. DONT STOCK UNTIL EQUIPMENT IS WORKING PROPER . REPEATED VIOLATION .,2. WALK IN COOLER WAS AT 47 DEGREES. 3. BOTH COLD TOP COOLERS WAS AT 45 DEGREES. 7/9 PLEASE ENSURE FUNCTIONAL WITHOUT THE USE OF ICE.4. COOLER DRAWER WAS AT 45 DEGREES.PLEASE HAVE EQUIPMENT REPAIRED. PLEASE DON'TR USE THIS EQUIPMENT UNTIL REPAIED AND WORK PROPERLY. REPEATED EQUIMENT VIOLATIONS WILL RESULTS IN FINES.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. FLOOR TILE MISSING IN THE BAR AREA
Location: Bar
- 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: THE COOK WAS NOT WEARING HAIR RESTAINTS.
|
07/16/2013 | 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. 3 DOOR DELFIELD COOLER WAS AT 62DISCARDED COOKED FOOD ITEMS TEMPED BETWEEN 53.9- 62 DEGREES.1. CHILE 2. BROCOLI SOUP3. CREAM OF MUSHROOM SOUP4. CLAM CHOWER5. DILL SAUSE6. MILK7. GARLIC 8. SPINICH DIP 9. RANCH DRESSING
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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. 3 DOOR DELFIELD COOLER WAS AT 62DISCARDED COOKED FOOD ITEMS TEMPED BETWEEN 53.9- 62 DEGREES.1. CHILE 2. BROCOLI SOUP3. CREAM OF MUSHROOM SOUP4. CLAM CHOWER5. DILL SAUSE6. MILK7. GARLIC 8. SPINICH DIP 9. RANCH DRESSING
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. 3 DOOR DELFIELD COOLER WAS AT 62DISCARDED COOKED FOOD ITEMS TEMPED BETWEEN 53.9- 62 DEGREES.1. CHILE 2. BROCOLI SOUP3. CREAM OF MUSHROOM SOUP4. CLAM CHOWER5. DILL SAUSE6. MILK7. GARLIC 8. SPINICH DIP 9. RANCH DRESSING
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. 3 DOOR DELFIELD COOLER WAS AT 62DISCARDED COOKED FOOD ITEMS TEMPED BETWEEN 53.9- 62 DEGREES.1. CHILE 2. BROCOLI SOUP3. CREAM OF MUSHROOM SOUP4. CLAM CHOWER5. DILL SAUSE6. MILK7. GARLIC 8. SPINICH DIP 9. RANCH DRESSING
Location: Cook line
Equipment: Cooler drawers
- 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: THE COOK WAS USING SAME GLOVES TO COOK RAW MEATS AND HANDLING READY TO EAT FOODS.
- 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: AFTER SOILED GLOVES ARE REMOVED YOU MUST WASH YOU HANDS BEFORE GRABBING A NEW PAIR OF GLOVES.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: A EMPLOYEE WAS FILLING A CONTAINER OF FISH WITH ICE AT THE ICE MACHINE ,SAT THE CONTAINER ON THE FLOOR. DO NOT USE THE FLOOR
Location: Kitchen
- 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. BAR HAND SINK IS NOT BEING USED. PLEASE DON'T USE THE BAR HAND SINK FOR ANY OTHER PURPOSE OTHER THAN HAND WASHING. PLEASE DONT WASH YOU HAND IN THE RESTROOM. PLEASE WASH YOUR HANDS AT THE BAR WHEN BARTENDING.
Location: Bar
Equipment: Hand sink
- 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: THE COOK WAS NOT WEARING HAIR RESTAINTS.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. FLOOR TILE MISSING IN THE BAR AREA
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE 3 DOOR REACH IN COOLER WAS NOT WORKING PROPERLY. TEMPERATURE 62 DEGREES PLEASE HAVE EQUIPMENT REPAIRED. DONT STOCK UNTIL EQUIPMENT IS WORKING PROPER . REPEATED VIOLATION .,2. WALK IN COOLER WAS AT 47 DEGREES. 3. BOTH COLD TOP COOLERS WAS AT 45 DEGREES. 7/9 PLEASE ENSURE FUNCTIONAL WITHOUT THE USE OF ICE.4. COOLER DRAWER WAS AT 45 DEGREES.PLEASE HAVE EQUIPMENT REPAIRED. PLEASE DON'TR USE THIS EQUIPMENT UNTIL REPAIED AND WORK PROPERLY. REPEATED EQUIMENT VIOLATIONS WILL RESULTS IN FINES.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE 3 DOOR REACH IN COOLER WAS NOT WORKING PROPERLY. TEMPERATURE 62 DEGREES PLEASE HAVE EQUIPMENT REPAIRED. DONT STOCK UNTIL EQUIPMENT IS WORKING PROPER . REPEATED VIOLATION .,2. WALK IN COOLER WAS AT 47 DEGREES. 3. BOTH COLD TOP COOLERS WAS AT 45 DEGREES. 7/9 PLEASE ENSURE FUNCTIONAL WITHOUT THE USE OF ICE.4. COOLER DRAWER WAS AT 45 DEGREES.PLEASE HAVE EQUIPMENT REPAIRED. PLEASE DON'TR USE THIS EQUIPMENT UNTIL REPAIED AND WORK PROPERLY. REPEATED EQUIMENT VIOLATIONS WILL RESULTS IN FINES.
Location: Kitchen
Equipment: Walk in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE 3 DOOR REACH IN COOLER WAS NOT WORKING PROPERLY. TEMPERATURE 62 DEGREES PLEASE HAVE EQUIPMENT REPAIRED. DONT STOCK UNTIL EQUIPMENT IS WORKING PROPER . REPEATED VIOLATION .,2. WALK IN COOLER WAS AT 47 DEGREES. 3. BOTH COLD TOP COOLERS WAS AT 45 DEGREES. 7/9 PLEASE ENSURE FUNCTIONAL WITHOUT THE USE OF ICE.4. COOLER DRAWER WAS AT 45 DEGREES.PLEASE HAVE EQUIPMENT REPAIRED. PLEASE DON'TR USE THIS EQUIPMENT UNTIL REPAIED AND WORK PROPERLY. REPEATED EQUIMENT VIOLATIONS WILL RESULTS IN FINES.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE 3 DOOR REACH IN COOLER WAS NOT WORKING PROPERLY. TEMPERATURE 62 DEGREES PLEASE HAVE EQUIPMENT REPAIRED. DONT STOCK UNTIL EQUIPMENT IS WORKING PROPER . REPEATED VIOLATION .,2. WALK IN COOLER WAS AT 47 DEGREES. 3. BOTH COLD TOP COOLERS WAS AT 45 DEGREES. 7/9 PLEASE ENSURE FUNCTIONAL WITHOUT THE USE OF ICE.4. COOLER DRAWER WAS AT 45 DEGREES.PLEASE HAVE EQUIPMENT REPAIRED. PLEASE DON'TR USE THIS EQUIPMENT UNTIL REPAIED AND WORK PROPERLY. REPEATED EQUIMENT VIOLATIONS WILL RESULTS IN FINES.
Location: Cook line
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE 3 DOOR REACH IN COOLER WAS NOT WORKING PROPERLY. TEMPERATURE 62 DEGREES PLEASE HAVE EQUIPMENT REPAIRED. DONT STOCK UNTIL EQUIPMENT IS WORKING PROPER . REPEATED VIOLATION .,2. WALK IN COOLER WAS AT 47 DEGREES. 3. BOTH COLD TOP COOLERS WAS AT 45 DEGREES. 7/9 PLEASE ENSURE FUNCTIONAL WITHOUT THE USE OF ICE.4. COOLER DRAWER WAS AT 45 DEGREES.PLEASE HAVE EQUIPMENT REPAIRED. PLEASE DON'TR USE THIS EQUIPMENT UNTIL REPAIED AND WORK PROPERLY. REPEATED EQUIMENT VIOLATIONS WILL RESULTS IN FINES.
Location: Cook line
Equipment: Cooler drawers
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: CONTAINERS OF ICE CREAM STORED IN THE CHEST FREEZER WERE NOT COVERED.
Location: Kitchen
Equipment: Chest freezer
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: PLEASE DONT WASH YOU HAND IN THE RESTROOM. PLEASE WASH YOUR HANDS AT THE BAR WHEN BARTENDING.
Location: Restroom
Equipment: Hand sink
- 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: UTENSILS WERE STORED IN CONTAINERS OF FOOD. SPAULA STORED IN THE PIE CONTAINER PIE.
Location: Kitchen
Equipment: Reach in cooler
|
07/09/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. 3 DOOR DELFIELD COOLER WAS AT 62DISCARDED COOKED FOOD ITEMS TEMPED BETWEEN 53.9- 62 DEGREES.1. CHILE 2. BROCOLI SOUP3. CREAM OF MUSHROOM SOUP4. CLAM CHOWER5. DILL SAUSE6. MILK7. GARLIC 8. SPINICH DIP 9. RANCH DRESSING
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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. 3 DOOR DELFIELD COOLER WAS AT 62DISCARDED COOKED FOOD ITEMS TEMPED BETWEEN 53.9- 62 DEGREES.1. CHILE 2. BROCOLI SOUP3. CREAM OF MUSHROOM SOUP4. CLAM CHOWER5. DILL SAUSE6. MILK7. GARLIC 8. SPINICH DIP 9. RANCH DRESSING
Location: Cook line
Equipment: Cold top
- 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. 3 DOOR DELFIELD COOLER WAS AT 62DISCARDED COOKED FOOD ITEMS TEMPED BETWEEN 53.9- 62 DEGREES.1. CHILE 2. BROCOLI SOUP3. CREAM OF MUSHROOM SOUP4. CLAM CHOWER5. DILL SAUSE6. MILK7. GARLIC 8. SPINICH DIP 9. RANCH DRESSING
Location: Cook line
Equipment: Cold top
- 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. 3 DOOR DELFIELD COOLER WAS AT 62DISCARDED COOKED FOOD ITEMS TEMPED BETWEEN 53.9- 62 DEGREES.1. CHILE 2. BROCOLI SOUP3. CREAM OF MUSHROOM SOUP4. CLAM CHOWER5. DILL SAUSE6. MILK7. GARLIC 8. SPINICH DIP 9. RANCH DRESSING
Location: Cook line
Equipment: Cooler drawers
- 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: THE COOK WAS USING SAME GLOVES TO COOK RAW MEATS AND HANDLING READY TO EAT FOODS.
- 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: AFTER SOILED GLOVES ARE REMOVED YOU MUST WASH YOU HANDS BEFORE GRABBING A NEW PAIR OF GLOVES.
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: A EMPLOYEE WAS FILLING A CONTAINER OF FISH WITH ICE AT THE ICE MACHINE ,SAT THE CONTAINER ON THE FLOOR. DO NOT USE THE FLOOR
Location: Kitchen
- 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. BAR HAND SINK IS NOT BEING USED. PLEASE DON'T USE THE BAR HAND SINK FOR ANY OTHER PURPOSE OTHER THAN HAND WASHING. PLEASE DONT WASH YOU HAND IN THE RESTROOM. PLEASE WASH YOUR HANDS AT THE BAR WHEN BARTENDING.
Location: Bar
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: THE COOK WAS NOT WEARING HAIR RESTAINTS.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. FLOOR TILE MISSING IN THE BAR AREA
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE 3 DOOR REACH IN COOLER WAS NOT WORKING PROPERLY. TEMPERATURE 62 DEGREES PLEASE HAVE EQUIPMENT REPAIRED. DONT STOCK UNTIL EQUIPMENT IS WORKING PROPER . REPEATED VIOLATION .,2. WALK IN COOLER WAS AT 47 DEGREES. 3. BOTH COLD TOP COOLERS WAS AT 45 DEGREES.4. COOLER DRAWER WAS AT 45 DEGREES.PLEASE HAVE EQUIPMENT REPAIRED. PLEASE DON'TR USE THIS EQUIPMENT UNTIL REPAIED AND WORK PROPERLY. REPEATED EQUIMENT VIOLATIONS WILL RESULTS IN FINES.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE 3 DOOR REACH IN COOLER WAS NOT WORKING PROPERLY. TEMPERATURE 62 DEGREES PLEASE HAVE EQUIPMENT REPAIRED. DONT STOCK UNTIL EQUIPMENT IS WORKING PROPER . REPEATED VIOLATION .,2. WALK IN COOLER WAS AT 47 DEGREES. 3. BOTH COLD TOP COOLERS WAS AT 45 DEGREES.4. COOLER DRAWER WAS AT 45 DEGREES.PLEASE HAVE EQUIPMENT REPAIRED. PLEASE DON'TR USE THIS EQUIPMENT UNTIL REPAIED AND WORK PROPERLY. REPEATED EQUIMENT VIOLATIONS WILL RESULTS IN FINES.
Location: Kitchen
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE 3 DOOR REACH IN COOLER WAS NOT WORKING PROPERLY. TEMPERATURE 62 DEGREES PLEASE HAVE EQUIPMENT REPAIRED. DONT STOCK UNTIL EQUIPMENT IS WORKING PROPER . REPEATED VIOLATION .,2. WALK IN COOLER WAS AT 47 DEGREES. 3. BOTH COLD TOP COOLERS WAS AT 45 DEGREES.4. COOLER DRAWER WAS AT 45 DEGREES.PLEASE HAVE EQUIPMENT REPAIRED. PLEASE DON'TR USE THIS EQUIPMENT UNTIL REPAIED AND WORK PROPERLY. REPEATED EQUIMENT VIOLATIONS WILL RESULTS IN FINES.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE 3 DOOR REACH IN COOLER WAS NOT WORKING PROPERLY. TEMPERATURE 62 DEGREES PLEASE HAVE EQUIPMENT REPAIRED. DONT STOCK UNTIL EQUIPMENT IS WORKING PROPER . REPEATED VIOLATION .,2. WALK IN COOLER WAS AT 47 DEGREES. 3. BOTH COLD TOP COOLERS WAS AT 45 DEGREES.4. COOLER DRAWER WAS AT 45 DEGREES.PLEASE HAVE EQUIPMENT REPAIRED. PLEASE DON'TR USE THIS EQUIPMENT UNTIL REPAIED AND WORK PROPERLY. REPEATED EQUIMENT VIOLATIONS WILL RESULTS IN FINES.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. THE 3 DOOR REACH IN COOLER WAS NOT WORKING PROPERLY. TEMPERATURE 62 DEGREES PLEASE HAVE EQUIPMENT REPAIRED. DONT STOCK UNTIL EQUIPMENT IS WORKING PROPER . REPEATED VIOLATION .,2. WALK IN COOLER WAS AT 47 DEGREES. 3. BOTH COLD TOP COOLERS WAS AT 45 DEGREES.4. COOLER DRAWER WAS AT 45 DEGREES.PLEASE HAVE EQUIPMENT REPAIRED. PLEASE DON'TR USE THIS EQUIPMENT UNTIL REPAIED AND WORK PROPERLY. REPEATED EQUIMENT VIOLATIONS WILL RESULTS IN FINES.
Location: Cook line
Equipment: Cooler drawers
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: CONTAINERS OF ICE CREAM STORED IN THE CHEST FREEZER WERE NOT COVERED.
Location: Kitchen
Equipment: Chest freezer
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: PLEASE DONT WASH YOU HAND IN THE RESTROOM. PLEASE WASH YOUR HANDS AT THE BAR WHEN BARTENDING.
Location: Restroom
Equipment: Hand sink
- 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: UTENSILS WERE STORED IN CONTAINERS OF FOOD. SPAULA STORED IN THE PIE CONTAINER PIE.
Location: Kitchen
Equipment: Reach in cooler
|
06/28/2013 | 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: DISCARD HAVE EQUIPMENT REPAIRED
Location: Cook line
Equipment: Cooler drawers
- 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: DISCARD HAVE EQUIPMENT REPAIRED
Location: Kitchen
Equipment: Cooler drawers
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: MUSHROOMS STORED IN BATTER AT ROOM TEMPERATURE. DISCARD DISCONTINUE THIS PRACTICE KEEP MUSHROOM ON THE COLD TOP UNTIL READY TO COOK.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. DISCARD DAMAMGED WOOD BOWL USED TO MIX SALAD WITH DRESSING2. REMOVE BREAD CRUMS FROM THE 2 GO SACKS. STORE FOOD IN EQUIPMENT DESIGNED FOR FOOD STORAGE .
Location: Kitchen
Equipment: Cold top
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. DISCARD DAMAMGED WOOD BOWL USED TO MIX SALAD WITH DRESSING2. REMOVE BREAD CRUMS FROM THE 2 GO SACKS. STORE FOOD IN EQUIPMENT DESIGNED FOR FOOD STORAGE .
Location: Kitchen
- 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: CHICKEN THAWING IN A PAN ON THE COUNTER . THE PAN IS SITTING IN A POOLE OF LIQUID SUBSTANCE, 2 CONTAINERS OF BROCCOLI AND VEGETABLE SOUP ARE COOLING IN ONE OF THE BAYS, ANOTHER PAN OF CHICKEN IS THAWING IN THE MIDDLE BAY AND A PAN OF FISH THAWING IN THE 3 BAY.
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DRAINS SOILED. BAD ODOR
Location: Kitchen
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: RAW CHICKEN THAWING IN A BUCKET STORED ON THE FLOOR UNDER THE DISHMACINE.
Location: Dish machine area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE HOOD LIGHT
Location: Cook line
- 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: PLEASE CLEAN VENT FILTER AND HOOD
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: COVE MOLDING MISSING ONGOING REMODEL
Location: Bar
- 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: RAW CHICKEN THAWING IN A BUCKET STORED ON THE FLOOR UNDER THE DISHMACINE.RAW MEAT IMPROPERLY THAWING IN SINK
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DELFIELD COOLER DRAWER WERE NOT WORKING PROPERLY.2. DEFROST THE CHEST AND CLEAN . REPLACE DOOR GASKITS3. COOLER DRAWER EQUIPMENT ON COOKILINE WAS NOT AT THE PROPER TEMPERATUREREPAIR EQUIPMENT
Location: Kitchen
Equipment: Cooler drawers
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DELFIELD COOLER DRAWER WERE NOT WORKING PROPERLY.2. DEFROST THE CHEST AND CLEAN . REPLACE DOOR GASKITS3. COOLER DRAWER EQUIPMENT ON COOKILINE WAS NOT AT THE PROPER TEMPERATUREREPAIR EQUIPMENT
Location: Kitchen
Equipment: Chest freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DELFIELD COOLER DRAWER WERE NOT WORKING PROPERLY.2. DEFROST THE CHEST AND CLEAN . REPLACE DOOR GASKITS3. COOLER DRAWER EQUIPMENT ON COOKILINE WAS NOT AT THE PROPER TEMPERATUREREPAIR EQUIPMENT
Location: Cook line
Equipment: Cooler drawers
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE SIDE SURFACES OF DEEP FRIER, STOVE, AND FLAT GRILL
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE SIDE SURFACES OF DEEP FRIER, STOVE, AND FLAT GRILL
Location: Cook line
Equipment: Flat grill
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Stove
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Deep fryer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Flat grill
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO PAPER TOWELS AT THE HAND SINK NEXT TO THE MOP SINK.
Location: Kitchen
Equipment: Hand sink
- 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: IN USE KNIFE STORED IMPROPERLY IN COLD TOP.
Location: Kitchen
Equipment: Cold top
|
03/29/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: DISCARD HAVE EQUIPMENT REPAIRED
Location: Cook line
Equipment: Cooler drawers
- 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: DISCARD HAVE EQUIPMENT REPAIRED
Location: Kitchen
Equipment: Cooler drawers
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: MUSHROOMS STORED IN BATTER AT ROOM TEMPERATURE. DISCARD DISCONTINUE THIS PRACTICE KEEP MUSHROOM ON THE COLD TOP UNTIL READY TO COOK.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. DISCARD DAMAMGED WOOD BOWL USED TO MIX SALAD WITH DRESSING2. REMOVE BREAD CRUMS FROM THE 2 GO SACKS. STORE FOOD IN EQUIPMENT DESIGNED FOR FOOD STORAGE .
Location: Kitchen
Equipment: Cold top
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. DISCARD DAMAMGED WOOD BOWL USED TO MIX SALAD WITH DRESSING2. REMOVE BREAD CRUMS FROM THE 2 GO SACKS. STORE FOOD IN EQUIPMENT DESIGNED FOR FOOD STORAGE .
Location: Kitchen
- 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: CHICKEN THAWING IN A PAN ON THE COUNTER . THE PAN IS SITTING IN A POOLE OF LIQUID SUBSTANCE, 2 CONTAINERS OF BROCCOLI AND VEGETABLE SOUP ARE COOLING IN ONE OF THE BAYS, ANOTHER PAN OF CHICKEN IS THAWING IN THE MIDDLE BAY AND A PAN OF FISH THAWING IN THE 3 BAY.
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DRAINS SOILED. BAD ODOR
Location: Kitchen
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: RAW CHICKEN THAWING IN A BUCKET STORED ON THE FLOOR UNDER THE DISHMACINE.
Location: Dish machine area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE HOOD LIGHT
Location: Cook line
- 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: PLEASE CLEAN VENT FILTER AND HOOD
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: COVE MOLDING MISSING ONGOING REMODEL
Location: Bar
- 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: RAW CHICKEN THAWING IN A BUCKET STORED ON THE FLOOR UNDER THE DISHMACINE.RAW MEAT IMPROPERLY THAWING IN SINK
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DELFIELD COOLER DRAWER WERE NOT WORKING PROPERLY.2. DEFROST THE CHEST AND CLEAN . REPLACE DOOR GASKITS3. COOLER DRAWER EQUIPMENT ON COOKILINE WAS NOT AT THE PROPER TEMPERATUREREPAIR EQUIPMENT
Location: Kitchen
Equipment: Cooler drawers
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DELFIELD COOLER DRAWER WERE NOT WORKING PROPERLY.2. DEFROST THE CHEST AND CLEAN . REPLACE DOOR GASKITS3. COOLER DRAWER EQUIPMENT ON COOKILINE WAS NOT AT THE PROPER TEMPERATUREREPAIR EQUIPMENT
Location: Kitchen
Equipment: Chest freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DELFIELD COOLER DRAWER WERE NOT WORKING PROPERLY.2. DEFROST THE CHEST AND CLEAN . REPLACE DOOR GASKITS3. COOLER DRAWER EQUIPMENT ON COOKILINE WAS NOT AT THE PROPER TEMPERATUREREPAIR EQUIPMENT
Location: Cook line
Equipment: Cooler drawers
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE SIDE SURFACES OF DEEP FRIER, STOVE, AND FLAT GRILL
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE SIDE SURFACES OF DEEP FRIER, STOVE, AND FLAT GRILL
Location: Cook line
Equipment: Flat grill
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Stove
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Deep fryer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Flat grill
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO PAPER TOWELS AT THE HAND SINK NEXT TO THE MOP SINK.
Location: Kitchen
Equipment: Hand sink
- 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: IN USE KNIFE STORED IMPROPERLY IN COLD TOP.
Location: Kitchen
Equipment: Cold top
|
03/07/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: DISCARD
Location: Cook line
Equipment: Cooler drawers
- 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: DISCARD
Location: Deli area
Equipment: Cooler drawers
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: MUSHROOMS STORED IN BATTER AT ROOM TEMPERATURE. DISCARD DISCONTINUE THIS PRACTICE KEEP MUSHROOM ON THE COLD TOP UNTIL READY TO COOK.
Location: Kitchen
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. DISCARD DAMAMGED WOOD BOWL USED TO MIX SALAD WITH DRESSING2. REMOVE BREAD CRUMS FROM THE 2 GO SACKS. STORE FOOD IN EQUIPMENT DESIGNED FOR FOOD STORAGE .
Location: Kitchen
Equipment: Cold top
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. DISCARD DAMAMGED WOOD BOWL USED TO MIX SALAD WITH DRESSING2. REMOVE BREAD CRUMS FROM THE 2 GO SACKS. STORE FOOD IN EQUIPMENT DESIGNED FOR FOOD STORAGE .
Location: Kitchen
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CHICKEN THAWING IN A PAN ON THE COUNTER . THE PAN IS SITTING IN A POOLE OF LIQUID SUBSTANCE, 2 CONTAINERS OF BROCCOLI AND VEGETABLE SOUP ARE COOLING IN ONE OF THE BAYS, ANOTHER PAN OF CHICKEN IS THAWING IN THE MIDDLE BAY AND A PAN OF FISH THAWING IN THE 3 BAY.
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DRAINS SOILED. BAD ODOR
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE HOOD LIGHT
Location: Cook line
- 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: PLEASE CLEAN VENT FILTER AND HOOD
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: COVE MOLDING MISSING
Location: Bar
- 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: RAW MEAT IMPROPERLY THAWING IN SINK
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DELFIELD COOLER DRAWER WERE NOT WORKING PROPERLY.2. DEFROST THE CHEST AND CLEAN . REPLACE DOOR GASKITS3. COOLER DRAWER EQUIPMENT ON COOKILINE WAS NOT AT THE PROPER TEMPERATUREREPAIR EQUIPMENT
Location: Kitchen
Equipment: Cooler drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DELFIELD COOLER DRAWER WERE NOT WORKING PROPERLY.2. DEFROST THE CHEST AND CLEAN . REPLACE DOOR GASKITS3. COOLER DRAWER EQUIPMENT ON COOKILINE WAS NOT AT THE PROPER TEMPERATUREREPAIR EQUIPMENT
Location: Kitchen
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DELFIELD COOLER DRAWER WERE NOT WORKING PROPERLY.2. DEFROST THE CHEST AND CLEAN . REPLACE DOOR GASKITS3. COOLER DRAWER EQUIPMENT ON COOKILINE WAS NOT AT THE PROPER TEMPERATUREREPAIR EQUIPMENT
Location: Cook line
Equipment: Cooler drawers
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE SIDE SURFACES OF DEEP FRIER, STOVE, AND FLAT GRILL
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE SIDE SURFACES OF DEEP FRIER, STOVE, AND FLAT GRILL
Location: Cook line
Equipment: Flat grill
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Stove
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Deep fryer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Flat grill
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO PAPER TOWELS AT THE HAND SINK NEXT TO THE MOP SINK.
Location: Kitchen
Equipment: Hand sink
- 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: IN USE KNIFE STORED IMPROPERLY IN COLD TOP.
Location: Kitchen
Equipment: Cold top
|
02/28/2013 | 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: POTENIALLY HAZARDOUS FOOD HELD IN COLD TOP COOLERS AND THE COOLER DRAWERS WERE NOT AT THE PROPER TEMPERATURES
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENIALLY HAZARDOUS FOOD HELD IN COLD TOP COOLERS AND THE COOLER DRAWERS WERE NOT AT THE PROPER TEMPERATURES
Location: Cook line
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENIALLY HAZARDOUS FOOD HELD IN COLD TOP COOLERS AND THE COOLER DRAWERS WERE NOT AT THE PROPER TEMPERATURES
Location: Cook line
Equipment: Cooler drawers
- 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: POTENIALLY HAZARDOUS FOOD HELD IN COLD TOP COOLERS AND THE COOLER DRAWERS WERE NOT AT THE PROPER TEMPERATURES
Location: Cook line
Equipment: Cooler drawers
- 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 SAUSAGE STORED OVER DESSERT CAKE IN THE 3 DOOR TRUE FREEZER.
Location: Kitchen
Equipment: True freezer
- 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: 1. MEAT STORED IN TO GO SACKS IN THE TRUE FREEZER 2. BREAD STORED IN TO GO SACKS SINGLE SERVICE TO GO PLASTIC SACK ARE NOT DESIGNED FOR FOOD STORAGE.
Location: Kitchen
Equipment: True freezer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. MEAT STORED IN TO GO SACKS IN THE TRUE FREEZER 2. BREAD STORED IN TO GO SACKS SINGLE SERVICE TO GO PLASTIC SACK ARE NOT DESIGNED FOR FOOD STORAGE.
Location: Kitchen
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: EMPLOYEE HANDLING PLASTIC STIR STICKS WITH HIS BARE HANDS
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood Light
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- 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: STRAINER STORED OVER THE TRASH CAN.
Location: Cook line
|
10/01/2012 | 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: POTENIALLY HAZARDOUS FOOD HELD IN COLD TOP COOLERS AND THE COOLER DRAWERS WERE NOT AT THE PROPER TEMPERATURES
Location: Cook line
Equipment: Cold top
- 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: POTENIALLY HAZARDOUS FOOD HELD IN COLD TOP COOLERS AND THE COOLER DRAWERS WERE NOT AT THE PROPER TEMPERATURES
Location: Cook line
Equipment: Cold top
- 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: POTENIALLY HAZARDOUS FOOD HELD IN COLD TOP COOLERS AND THE COOLER DRAWERS WERE NOT AT THE PROPER TEMPERATURES
Location: Cook line
Equipment: Cooler drawers
- 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: POTENIALLY HAZARDOUS FOOD HELD IN COLD TOP COOLERS AND THE COOLER DRAWERS WERE NOT AT THE PROPER TEMPERATURES
Location: Cook line
Equipment: Cooler drawers
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SAUSAGE STORED OVER DESSERT CAKE IN THE 3 DOOR TRUE FREEZER.
Location: Kitchen
Equipment: True freezer
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. MEAT STORED IN TO GO SACKS IN THE TRUE FREEZER 2. BREAD STORED IN TO GO SACKS SINGLE SERVICE TO GO PLASTIC SACK ARE NOT DESIGNED FOR FOOD STORAGE.
Location: Kitchen
Equipment: True freezer
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. MEAT STORED IN TO GO SACKS IN THE TRUE FREEZER 2. BREAD STORED IN TO GO SACKS SINGLE SERVICE TO GO PLASTIC SACK ARE NOT DESIGNED FOR FOOD STORAGE.
Location: Kitchen
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: EMPLOYEE HANDLING PLASTIC STIR STICKS WITH HIS BARE HANDS
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood Light
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- 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: STRAINER STORED OVER THE TRASH CAN.
Location: Cook line
|
09/20/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Receiving temperature(s) 41 (corrected)
Refrigerated food was not received at proper temperature.
Correction: Refrigerated potentially hazardous foods shall be received at proper temperature(s).
Comments: Delfield cooler drawer equipment not holding temperature.
- 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.
Location: Kitchen
Equipment: Can opener
- 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.
Location: Bar
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood light was out.
Location: Cook line
- 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: Vents in the walk way were soiled.
Location: Three bay area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The wall is damaged in back room where the hot water tank is located. on going
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor throughout out the kitchen is soiled and wet. Please keep floor clean when contamination occurs especially under the equipment. Also after clean ensure floor is completely dryes.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Delfield cooler drawer equipment door gaskit are in bad repair. Please have gaskits replaced.
Location: Cook line
Equipment: Cooler drawers
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Recaulk moldy seal in corner near dish machine.
Location: Dish machine area
- 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 on the side of the cold top.
Location: Kitchen
Equipment: Cold top
|
06/07/2012 | Recheck |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Receiving temperature(s) 41 (corrected on site)
Refrigerated food was not received at proper temperature.
Correction: Refrigerated potentially hazardous foods shall be received at proper temperature(s).
Comments: Delfield cooler drawer equipment not holding temperature.
- 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.
Location: Kitchen
Equipment: Can opener
- 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.
Location: Bar
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood light was out.
Location: Cook line
- 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: Vents in the walk way were soiled.
Location: Three bay area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The wall is damaged in back room where the hot water tank is located.
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 throughout out the kitchen is soiled and wet. Please keep floor clean when contamination occurs especially under the equipment. Also after clean ensure floor is completely dryes.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Delfield cooler drawer equipment door gaskit are in bad repair. Please have gaskits replaced.
Location: Cook line
Equipment: Cooler drawers
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Recaulk moldy seal in corner near dish machine.
Location: Dish machine area
- 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: Knife stored on the side of the cold top.
Location: Kitchen
Equipment: Cold top
|
05/30/2012 | 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.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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.
Location: Cook line
Equipment: Cold top
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler
- 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.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Damaged and missing floor tile. Replace floor tile.
Location: Kitchen (back)
- 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.
Location: Kitchen (back)
Equipment: Prep table
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Dishmachine
|
01/04/2012 | Routine |
Restaurant representatives - add corrected or new information about SAHM'S PLACE, 2411 E 65TH ST, Indianapolis, IN »