- Consumer advisory (corrected)
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: ESTABLISHMENT SERVES HAMBURGERS COOKED TO ORDER WITH NO CONSUMER ADVISORY.ESTABLISHMENT NEEDS TO POST ON IT'S MENU THAT 'CONSUMING RAW OR UNDERCOOKED HAMBURGER CAN INCREASE YOUR RISK OF CONTRACTING A FOOD BOURNE ILLNESS"
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: FOOD HANDLERS EATING IN KITCHEN. DO NOT EAT IN FOOD PREP AREAS. DISCUSSED WITH FOOD HANDLER AND MANAGER. CORRECTED ON SITE.
Location: Kitchen
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DEAD FRUIT FLIES FOUND IN LIQUOR BOTTLES. PROTECT FOOD FROM CONTAMINATION. 1/2 BOTTLE OF CANADIAN MIST, 1/4 BOTTLE OF JOHNNY WALKER, 1/4 BOTTLE OF MARTINI AND ROSSI DISCARDED. CORRECTED ON SITE.
Location: Bar
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS ON TOP OF CHEESE AND LUNCH MEAT. STORE RAW ANIMAL FOOD BELOW READY TO EAT FOODS.EGGS MOVED, CORRECTED ON SITE.
Location: Walk-in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: LEXAN PAN IN HAND SINK. UTILIZE HAND SINK FOR HAND WASHING ONLY.PROPER HAND SINK USAGE DISCUSSED WITH MANAGER. PAN REMOVED CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER SUPPLIED TO WAIT STAFF AREA HAND SINK. PROVIDE HOT WATER OF AT LEAST 110 DEGREES F TO HAND SINK.
Location: Wait staff area
Equipment: Hand sink
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: LARGE COVERED TUB OF MASH POTATOES COOLING IN WALK IN COOLER AT 98 DEGREES. PROPER COOLING METHODS DISCUSSED WITH MANAGER. POTATOES PUT IN ICE BATH CORRECTED ON SITE. MANAGER STATED POTATOES MADE LESS THAN 2 HOURS AGO.
Location: Walk-in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: HAND SINK NEEDS TO BE RE-SEALED TO THE WALL.
Location: Kitchen
Equipment: Hand sink
- 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: FOOD BOXES ON FLOOR IN WALK IN COOLER AND WALK IN FREEZER. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.BOXES MOVED CORRECTED ON SITE.
Location: Walk-in cooler
- 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: FOOD BOXES ON FLOOR IN WALK IN COOLER AND WALK IN FREEZER. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.BOXES MOVED CORRECTED ON SITE.
Location: Walk-in freezer
- 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: ICE DISPENSING PLATFORM SOILED. CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Ice bin
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1.SOAP DISPENSER NOT WORKING AT KITCHEN HAND SINK. PROVIDE SOAP TO HAND SINK.2. NO SOAP DISPENSER AT WAIT STAFF AREA HAND SINK. PROVIDE A WORKING SOAP DISPENSER.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1.SOAP DISPENSER NOT WORKING AT KITCHEN HAND SINK. PROVIDE SOAP TO HAND SINK.2. NO SOAP DISPENSER AT WAIT STAFF AREA HAND SINK. PROVIDE A WORKING SOAP DISPENSER.
Location: Wait staff area
Equipment: Hand sink
|
09/30/2014 | Recheck |
- 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: ESTABLISHMENT SERVES HAMBURGERS COOKED TO ORDER WITH NO CONSUMER ADVISORY.ESTABLISHMENT NEEDS TO POST ON IT'S MENU THAT 'CONSUMING RAW OR UNDERCOOKED HAMBURGER CAN INCREASE YOUR RISK OF CONTRACTING A FOOD BOURNE ILLNESS"
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: FOOD HANDLERS EATING IN KITCHEN. DO NOT EAT IN FOOD PREP AREAS. DISCUSSED WITH FOOD HANDLER AND MANAGER. CORRECTED ON SITE.
Location: Kitchen
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DEAD FRUIT FLIES FOUND IN LIQUOR BOTTLES. PROTECT FOOD FROM CONTAMINATION. 1/2 BOTTLE OF CANADIAN MIST, 1/4 BOTTLE OF JOHNNY WALKER, 1/4 BOTTLE OF MARTINI AND ROSSI DISCARDED. CORRECTED ON SITE.
Location: Bar
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS ON TOP OF CHEESE AND LUNCH MEAT. STORE RAW ANIMAL FOOD BELOW READY TO EAT FOODS.EGGS MOVED, CORRECTED ON SITE.
Location: Walk-in cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: LEXAN PAN IN HAND SINK. UTILIZE HAND SINK FOR HAND WASHING ONLY.PROPER HAND SINK USAGE DISCUSSED WITH MANAGER. PAN REMOVED CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER SUPPLIED TO WAIT STAFF AREA HAND SINK. PROVIDE HOT WATER OF AT LEAST 110 DEGREES F TO HAND SINK.
Location: Wait staff area
Equipment: Hand sink
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: LARGE COVERED TUB OF MASH POTATOES COOLING IN WALK IN COOLER AT 98 DEGREES. PROPER COOLING METHODS DISCUSSED WITH MANAGER. POTATOES PUT IN ICE BATH CORRECTED ON SITE. MANAGER STATED POTATOES MADE LESS THAN 2 HOURS AGO.
Location: Walk-in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: HAND SINK NEEDS TO BE RE-SEALED TO THE WALL.
Location: Kitchen
Equipment: Hand sink
- 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: FOOD BOXES ON FLOOR IN WALK IN COOLER AND WALK IN FREEZER. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.BOXES MOVED CORRECTED ON SITE.
Location: Walk-in cooler
- 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: FOOD BOXES ON FLOOR IN WALK IN COOLER AND WALK IN FREEZER. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.BOXES MOVED CORRECTED ON SITE.
Location: Walk-in freezer
- 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: ICE DISPENSING PLATFORM SOILED. CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Ice bin
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1.SOAP DISPENSER NOT WORKING AT KITCHEN HAND SINK. PROVIDE SOAP TO HAND SINK.2. NO SOAP DISPENSER AT WAIT STAFF AREA HAND SINK. PROVIDE A WORKING SOAP DISPENSER.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1.SOAP DISPENSER NOT WORKING AT KITCHEN HAND SINK. PROVIDE SOAP TO HAND SINK.2. NO SOAP DISPENSER AT WAIT STAFF AREA HAND SINK. PROVIDE A WORKING SOAP DISPENSER.
Location: Wait staff area
Equipment: Hand sink
|
09/23/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Raw chicken in reach-in under prep top that holds raw burgers: marinated holding at 45, plain at 46. Ensure cooler is holding all potentially hazardous food at 41 or below.
Location: Cook line
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw fish stored on bottom shelf of walk-in, in front of raw chicken. Due to lower safe cooking temp for the fish, please store fish above chicken.2. Ready to eat tuna salad in prep top across from cook line was placed next to raw burgers and in front of raw meat (pork tenderloin?). Please store ready-to-eat foods behind raw ones in prep top to prevent cross contamination. 3. Raw fish filet on plate, stored above ready to eat salad greens, in reach-in under prep top with salad ingredients. Please store raw fish under ready-to-eat food.
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw fish stored on bottom shelf of walk-in, in front of raw chicken. Due to lower safe cooking temp for the fish, please store fish above chicken.2. Ready to eat tuna salad in prep top across from cook line was placed next to raw burgers and in front of raw meat (pork tenderloin?). Please store ready-to-eat foods behind raw ones in prep top to prevent cross contamination. 3. Raw fish filet on plate, stored above ready to eat salad greens, in reach-in under prep top with salad ingredients. Please store raw fish under ready-to-eat food.
Location: Cook line
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw fish stored on bottom shelf of walk-in, in front of raw chicken. Due to lower safe cooking temp for the fish, please store fish above chicken.2. Ready to eat tuna salad in prep top across from cook line was placed next to raw burgers and in front of raw meat (pork tenderloin?). Please store ready-to-eat foods behind raw ones in prep top to prevent cross contamination. 3. Raw fish filet on plate, stored above ready to eat salad greens, in reach-in under prep top with salad ingredients. Please store raw fish under ready-to-eat food.
Location: Cook line
Equipment: Reach in cooler
- 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.
Comments: 1. Some sauces, dressings, etc,, in walk-in, are properly date marked, while others are not. Please ensure all prepared items in cooler are uniformly marked with the date prepared.2. Cooked ribs in freezer not date marked, please ensure all prepared food is date marked. *** RECHECK 11/1: SOME PREPARED FOODS IN WALK-IN STILL NOT DATE MARKED: TOMATO SAUCE, DRESSINGS, CORN SALSA, ETC. PLEASE ENSURE CONSISTANT DATE MARKING THROUGHOUT WALK-IN.
Location: Walk-in cooler
- 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.
Comments: 1. Some sauces, dressings, etc,, in walk-in, are properly date marked, while others are not. Please ensure all prepared items in cooler are uniformly marked with the date prepared.2. Cooked ribs in freezer not date marked, please ensure all prepared food is date marked. *** RECHECK 11/1: SOME PREPARED FOODS IN WALK-IN STILL NOT DATE MARKED: TOMATO SAUCE, DRESSINGS, CORN SALSA, ETC. PLEASE ENSURE CONSISTANT DATE MARKING THROUGHOUT WALK-IN.
Location: Walk-in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Some build-up of soil on both exterior and cutting surfaces of deli slicer, please clean thoroughly and sanitize.
Location: Produce room
Equipment: Slicer
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Towels being stored on sink in bar and sprayed with sanitizer before use. Please store towels in tub of sanitizer solution instead.
Location: Bar
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Broccoli soup in walk-in freezer in deep pan, still at 170. Tomato/meat sauce in walk-in in deep pan, at 123. Please use shallower pans for cooling to ensure all of product cools evenly down to 41 or below in 4 hours or less.
Location: Walk-in freezer
- 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: Ground beef and other raw meat thawing partially submerged in still water in wash compartment of three bay sink. Either thaw under refrigeration in cooler, or thaw completely submerged under running cold water. Since a prep sink is located nearby, please thaw in prep sink instead, and wash and sanitize after use to prevent cross-contamination.
Location: Prep area
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soil accumulating on top of dish machine, please clean and sanitize.
Location: Kitchen
Equipment: Dishmachine
|
11/13/2013 | 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. Raw chicken in reach-in under prep top that holds raw burgers: marinated holding at 45, plain at 46. Ensure cooler is holding all potentially hazardous food at 41 or below.
Location: Cook line
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw fish stored on bottom shelf of walk-in, in front of raw chicken. Due to lower safe cooking temp for the fish, please store fish above chicken.2. Ready to eat tuna salad in prep top across from cook line was placed next to raw burgers and in front of raw meat (pork tenderloin?). Please store ready-to-eat foods behind raw ones in prep top to prevent cross contamination. 3. Raw fish filet on plate, stored above ready to eat salad greens, in reach-in under prep top with salad ingredients. Please store raw fish under ready-to-eat food.
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw fish stored on bottom shelf of walk-in, in front of raw chicken. Due to lower safe cooking temp for the fish, please store fish above chicken.2. Ready to eat tuna salad in prep top across from cook line was placed next to raw burgers and in front of raw meat (pork tenderloin?). Please store ready-to-eat foods behind raw ones in prep top to prevent cross contamination. 3. Raw fish filet on plate, stored above ready to eat salad greens, in reach-in under prep top with salad ingredients. Please store raw fish under ready-to-eat food.
Location: Cook line
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw fish stored on bottom shelf of walk-in, in front of raw chicken. Due to lower safe cooking temp for the fish, please store fish above chicken.2. Ready to eat tuna salad in prep top across from cook line was placed next to raw burgers and in front of raw meat (pork tenderloin?). Please store ready-to-eat foods behind raw ones in prep top to prevent cross contamination. 3. Raw fish filet on plate, stored above ready to eat salad greens, in reach-in under prep top with salad ingredients. Please store raw fish under ready-to-eat food.
Location: Cook line
Equipment: Reach in cooler
- Date marking
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.
Comments: 1. Some sauces, dressings, etc,, in walk-in, are properly date marked, while others are not. Please ensure all prepared items in cooler are uniformly marked with the date prepared.2. Cooked ribs in freezer not date marked, please ensure all prepared food is date marked. *** RECHECK 11/1: SOME PREPARED FOODS IN WALK-IN STILL NOT DATE MARKED: TOMATO SAUCE, DRESSINGS, CORN SALSA, ETC. PLEASE ENSURE CONSISTANT DATE MARKING THROUGHOUT WALK-IN.
Location: Walk-in cooler
- 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.
Comments: 1. Some sauces, dressings, etc,, in walk-in, are properly date marked, while others are not. Please ensure all prepared items in cooler are uniformly marked with the date prepared.2. Cooked ribs in freezer not date marked, please ensure all prepared food is date marked. *** RECHECK 11/1: SOME PREPARED FOODS IN WALK-IN STILL NOT DATE MARKED: TOMATO SAUCE, DRESSINGS, CORN SALSA, ETC. PLEASE ENSURE CONSISTANT DATE MARKING THROUGHOUT WALK-IN.
Location: Walk-in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Some build-up of soil on both exterior and cutting surfaces of deli slicer, please clean thoroughly and sanitize.
Location: Produce room
Equipment: Slicer
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Towels being stored on sink in bar and sprayed with sanitizer before use. Please store towels in tub of sanitizer solution instead.
Location: Bar
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Broccoli soup in walk-in freezer in deep pan, still at 170. Tomato/meat sauce in walk-in in deep pan, at 123. Please use shallower pans for cooling to ensure all of product cools evenly down to 41 or below in 4 hours or less.
Location: Walk-in freezer
- 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: Ground beef and other raw meat thawing partially submerged in still water in wash compartment of three bay sink. Either thaw under refrigeration in cooler, or thaw completely submerged under running cold water. Since a prep sink is located nearby, please thaw in prep sink instead, and wash and sanitize after use to prevent cross-contamination.
Location: Prep area
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soil accumulating on top of dish machine, please clean and sanitize.
Location: Kitchen
Equipment: Dishmachine
|
11/01/2013 | 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. Raw chicken in reach-in under prep top that holds raw burgers: marinated holding at 45, plain at 46. Ensure cooler is holding all potentially hazardous food at 41 or below.
Location: Cook line
Equipment: Reach in cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Raw chicken in reach-in under prep top that holds raw burgers: marinated holding at 45, plain at 46. Ensure cooler is holding all potentially hazardous food at 41 or below.
Location: -
Equipment: -
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw fish stored on bottom shelf of walk-in, in front of raw chicken. Due to lower safe cooking temp for the fish, please store fish above chicken.2. Ready to eat tuna salad in prep top across from cook line was placed next to raw burgers and in front of raw meat (pork tenderloin?). Please store ready-to-eat foods behind raw ones in prep top to prevent cross contamination. 3. Raw fish filet on plate, stored above ready to eat salad greens, in reach-in under prep top with salad ingredients. Please store raw fish under ready-to-eat food.
Location: Walk-in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw fish stored on bottom shelf of walk-in, in front of raw chicken. Due to lower safe cooking temp for the fish, please store fish above chicken.2. Ready to eat tuna salad in prep top across from cook line was placed next to raw burgers and in front of raw meat (pork tenderloin?). Please store ready-to-eat foods behind raw ones in prep top to prevent cross contamination. 3. Raw fish filet on plate, stored above ready to eat salad greens, in reach-in under prep top with salad ingredients. Please store raw fish under ready-to-eat food.
Location: Cook line
Equipment: Prep Top Cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw fish stored on bottom shelf of walk-in, in front of raw chicken. Due to lower safe cooking temp for the fish, please store fish above chicken.2. Ready to eat tuna salad in prep top across from cook line was placed next to raw burgers and in front of raw meat (pork tenderloin?). Please store ready-to-eat foods behind raw ones in prep top to prevent cross contamination. 3. Raw fish filet on plate, stored above ready to eat salad greens, in reach-in under prep top with salad ingredients. Please store raw fish under ready-to-eat food.
Location: Cook line
Equipment: Reach in cooler
- Date marking
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.
Comments: 1. Some sauces, dressings, etc,, in walk-in, are properly date marked, while others are not. Please ensure all prepared items in cooler are uniformly marked with the date prepared.2. Cooked ribs in freezer not date marked, please ensure all prepared food is date marked.
Location: Walk-in cooler
- Date marking
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.
Comments: 1. Some sauces, dressings, etc,, in walk-in, are properly date marked, while others are not. Please ensure all prepared items in cooler are uniformly marked with the date prepared.2. Cooked ribs in freezer not date marked, please ensure all prepared food is date marked.
Location: Walk-in freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Some build-up of soil on both exterior and cutting surfaces of deli slicer, please clean thoroughly and sanitize.
Location: Produce room
Equipment: Slicer
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Towels being stored on sink in bar and sprayed with sanitizer before use. Please store towels in tub of sanitizer solution instead.
Location: Bar
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Broccoli soup in walk-in freezer in deep pan, still at 170. Tomato/meat sauce in walk-in in deep pan, at 123. Please use shallower pans for cooling to ensure all of product cools evenly down to 41 or below in 4 hours or less.
Location: Walk-in freezer
- Thawing
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: Ground beef and other raw meat thawing partially submerged in still water in wash compartment of three bay sink. Either thaw under refrigeration in cooler, or thaw completely submerged under running cold water. Since a prep sink is located nearby, please thaw in prep sink instead, and wash and sanitize after use to prevent cross-contamination.
Location: Prep area
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soil accumulating on top of dish machine, please clean and sanitize.
Location: Kitchen
Equipment: Dishmachine
|
10/24/2013 | 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. RAW MEAT CONTAINER STORED ON CHEESE. DISCONTINUE PRACTICE.
Location: Walk-in cooler
Equipment: -
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. STACKING LETTUCE CONTAINERS ON FLOOR OF WALK IN COOLER. CONTAINERS HAVE NO LIDS. PLEASE DISCONTINUE.
Location: Walk-in cooler
- 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. PLEASE CLEAN KNIFE/UNTENSIL RACK, UTENSIL CONTAINERS ON CLEAN EQUIPMENT SHELVING.
Location: Kitchen
Equipment: Knife/utensil rack
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services. SERVICING DUE AUG 2012 PER TAG. 3/1 SCHEDULED MID-MARCH PER MANAGER.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting. LIGHTS OUT IN HOOD. PLEASE REPLACE.
Location: Cook line
- 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. THAWING MEAT IN CONTAINER OF WATER.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL ALL SINKS TO WALL WITH SILICONE SEALER, AS APPLICABLE.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL ALL SINKS TO WALL WITH SILICONE SEALER, AS APPLICABLE.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. SPEEDRACKS IN BAR.
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. CLEAN AND LABEL BULK CONTAINERS.
Location: Kitchen
Equipment: -
- 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. KNIVES STORED BETWEEN PREP TABLE AND COUNTER. DISCONTINUE. 3/1 DISCUSSED ALTERNATIVE
Location: Cook line
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03/01/2013 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW MEAT CONTAINER STORED ON CHEESE. DISCONTINUE PRACTICE.
Location: Walk-in cooler
Equipment: -
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. STACKING LETTUCE CONTAINERS ON FLOOR OF WALK IN COOLER. CONTAINERS HAVE NO LIDS. PLEASE DISCONTINUE.
Location: Walk-in cooler
- 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. PLEASE CLEAN KNIFE/UNTENSIL RACK, UTENSIL CONTAINERS ON CLEAN EQUIPMENT SHELVING.
Location: Kitchen
Equipment: Knife/utensil rack
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services. SERVICING DUE AUG 2012 PER TAG.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting. LIGHTS OUT IN HOOD. PLEASE REPLACE.
Location: Cook line
- 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. THAWING MEAT IN CONTAINER OF WATER.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL ALL SINKS TO WALL WITH SILICONE SEALER, AS APPLICABLE.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL ALL SINKS TO WALL WITH SILICONE SEALER, AS APPLICABLE.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. SPEEDRACKS IN BAR.
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. CLEAN AND LABEL BULK CONTAINERS.
Location: Kitchen
Equipment: -
- 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. KNIVES STORED BETWEEN PREP TABLE AND COUNTER. DISCONTINUE.
Location: Cook line
|
02/22/2013 | Routine |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Location: Kitchen
Equipment: Walk in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Location: Prep area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner. (Raw ground beef stored next to pastry item)
Location: Prep area
Equipment: Prep table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Prep area
Equipment: Can opener
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Bar
Equipment: Keg cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Location: Bar
Equipment: Hand sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Location: Womens restroom
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Location: -
Equipment: Prep table
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Equipment: Ice bin
|
08/22/2012 | Recheck |
- Date marking
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.
Comments: Some containers in the walk in cooler need to be date marked.
Location: Kitchen
Equipment: Walk in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area where mop is stored at mop sink unit in kitchen; Clean ceiling around ceiling vent in prep area of kitchen; Clean floor area of walk in freezer.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area where mop is stored at mop sink unit in kitchen; Clean ceiling around ceiling vent in prep area of kitchen; Clean floor area of walk in freezer.
Location: Prep area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area where mop is stored at mop sink unit in kitchen; Clean ceiling around ceiling vent in prep area of kitchen; Clean floor area of walk in freezer.
Location: Walk-in freezer
- Food storage (corrected on site)
Food stored in unprotected manner. (Raw ground beef stored next to pastry item)
Correction: Food shall be protected from contamination. Do not store raw meat items next to other food items on prep table... keep good separation between food items.
Comments: Corrected during inspection
Location: Prep area
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Interior floor area and interior door area of draft beer cooler at bar.
Location: Prep area
Equipment: Can opener
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Interior floor area and interior door area of draft beer cooler at bar.
Location: Bar
Equipment: Keg cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Corrected during inspection
Location: Bar
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can or lids for existing trash cans in toilet stall area of restroom..
Location: Womens restroom
- 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: Keep handle of ice scoop out of contact with drink ice at soft drink ice bin in breakfast counter area; Do not store soiled knives in between table and reach in cooler in prep area of kitchen.
Location: -
Equipment: Prep table
- 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: Keep handle of ice scoop out of contact with drink ice at soft drink ice bin in breakfast counter area; Do not store soiled knives in between table and reach in cooler in prep area of kitchen.
Equipment: Ice bin
|
08/14/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Location: Main kitchen
Equipment: Walk in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Location: Wait staff area
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Location: Wait staff area
Equipment: Hand sink
- Thermometer location
Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
Comments: A few reach in coolers do not have thermometers.
Location: Kitchen
Equipment: Reach in cooler
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements. (Walk in cooler)
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Digital read out thermometer on the walk in cooler is not operating in the correct manner. Repair as needed.
|
02/02/2012 | Super Bowl 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: Air temperature of walk in cooler at 47 F per digital thermometer of walk in cooler. (Manager states door to cooler was wide open for some time for delivery of food items)... Foods in storage in the walk in cooler at 42 F; 44 F
Location: Main kitchen
Equipment: Walk in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Breakfast side of restaurant... before opening for breakfast in the morning
Location: Wait staff area
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Breakfast side of restaurant... before opening for business in the morning
Location: Wait staff area
Equipment: Hand sink
- Thermometer location
Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
Comments: A few reach in coolers do not have thermometers.
Location: Kitchen
Equipment: Reach in cooler
|
02/01/2012 | Super Bowl Routine |
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