- 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: CUT MELON ON SERVICE LINE HOLDING AT 55 DEGREES F. CUT MELON IS POTENTIALLY HAZARDOUS AND SHOULD BE MAINTAINED AT 41 DEGREES F OR BELOW.MELONS WERE ONLY OUT A SHORT TIME AND WERE RETURNED TO THE WALK IN COOLER. USE REFRIGERATION OR ICE WHEN SERVING CUT MELONS OR OTHER POTENTIALLY HAZARDOUS FOODS.
Location: Buffet
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED SPRAY BOTTLE OF CLEANER.LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.BOTTLE DISCARDED CORRECTED ON SITE.
Location: Chemical room
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Live cockroach noted in dish machine area. Seek professional assistance to exterminate pests. keep area as clean and dry as possible.
Location: Dish machine area
- 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: FINAL RINSE CYCLE OF DISH MACHINE MEASURED AT 135 DEGREES F. SERVICE AND/OR ADJUST DISH MACHINE TO DELIVER A 180 DEGREE F FINAL RINSE CYCLE OR 160 DEGREES F AT PLATE LEVEL FOR 30 SECONDS.
Location: Dish machine area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACK OF MEAT SLICER IS SOILED. CLEAN AND SANITIZE.2. CAN OPENER BLADE SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACK OF MEAT SLICER IS SOILED. CLEAN AND SANITIZE.2. CAN OPENER BLADE SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 2 #10 CANS OF OLIVES AND PIZZA SAUCE HEAVILY DENTED ON THE SEAMS. DO NOT SERVE FOOD FROM CANS THAT ARE DENTED.CANS REMOVED CORRECTED ON SITE.
Location: Dry storage
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: SPRAYER HOSES HANG DOWN INTO THE SINK TROUGH AND PROVIDES NO AIR GAP.INSTALL VACUUM BREAKERS OR SHORTEN HOSES TO PROVIDE AN AIR GAP.
Location: Dish machine area
- Dumpster drain plugs (corrected)
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG. PLEASE HAVE YOUR TRASH SERVICE PROVIDER INSTALL A DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- 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 AND RAIN WATER ACCUMULATION.LID CLOSED CORRECTED ON SITE.
Location: Dumpster area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: UNDERSIDE OF COMPRESSOR FOR WALK IN IS SOILED. PLEASE CLEAN.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAIN BY ICE BIN IS CLOGGED. CLEAR OUT DRAIN.
Location: Kitchen
Equipment: Ice bin
|
10/21/2014 | 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: CUT MELON ON SERVICE LINE HOLDING AT 55 DEGREES F. CUT MELON IS POTENTIALLY HAZARDOUS AND SHOULD BE MAINTAINED AT 41 DEGREES F OR BELOW.MELONS WERE ONLY OUT A SHORT TIME AND WERE RETURNED TO THE WALK IN COOLER. USE REFRIGERATION OR ICE WHEN SERVING CUT MELONS OR OTHER POTENTIALLY HAZARDOUS FOODS.
Location: Buffet
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED SPRAY BOTTLE OF CLEANER.LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.BOTTLE DISCARDED CORRECTED ON SITE.
Location: Chemical room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Live cockroach noted in dish machine area. Seek professional assistance to exterminate pests. keep area as clean and dry as possible.
Location: Dish machine area
- 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: FINAL RINSE CYCLE OF DISH MACHINE MEASURED AT 135 DEGREES F. SERVICE AND/OR ADJUST DISH MACHINE TO DELIVER A 180 DEGREE F FINAL RINSE CYCLE OR 160 DEGREES F AT PLATE LEVEL FOR 30 SECONDS.
Location: Dish machine area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACK OF MEAT SLICER IS SOILED. CLEAN AND SANITIZE.2. CAN OPENER BLADE SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACK OF MEAT SLICER IS SOILED. CLEAN AND SANITIZE.2. CAN OPENER BLADE SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 2 #10 CANS OF OLIVES AND PIZZA SAUCE HEAVILY DENTED ON THE SEAMS. DO NOT SERVE FOOD FROM CANS THAT ARE DENTED.CANS REMOVED CORRECTED ON SITE.
Location: Dry storage
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: SPRAYER HOSES HANG DOWN INTO THE SINK TROUGH AND PROVIDES NO AIR GAP.INSTALL VACUUM BREAKERS OR SHORTEN HOSES TO PROVIDE AN AIR GAP.
Location: Dish machine area
- Dumpster drain plugs (corrected)
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG. PLEASE HAVE YOUR TRASH SERVICE PROVIDER INSTALL A DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- 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 AND RAIN WATER ACCUMULATION.LID CLOSED CORRECTED ON SITE.
Location: Dumpster area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: UNDERSIDE OF COMPRESSOR FOR WALK IN IS SOILED. PLEASE CLEAN.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAIN BY ICE BIN IS CLOGGED. CLEAR OUT DRAIN.
Location: Kitchen
Equipment: Ice bin
|
10/14/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CUT MELON ON SERVICE LINE HOLDING AT 55 DEGREES F. CUT MELON IS POTENTIALLY HAZARDOUS AND SHOULD BE MAINTAINED AT 41 DEGREES F OR BELOW.MELONS WERE ONLY OUT A SHORT TIME AND WERE RETURNED TO THE WALK IN COOLER. USE REFRIGERATION OR ICE WHEN SERVING CUT MELONS OR OTHER POTENTIALLY HAZARDOUS FOODS.
Location: Buffet
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED SPRAY BOTTLE OF CLEANER.LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.BOTTLE DISCARDED CORRECTED ON SITE.
Location: Chemical room
- 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: FINAL RINSE CYCLE OF DISH MACHINE MEASURED AT 135 DEGREES F. SERVICE AND/OR ADJUST DISH MACHINE TO DELIVER A 180 DEGREE F FINAL RINSE CYCLE OR 160 DEGREES F AT PLATE LEVEL FOR 30 SECONDS.
Location: Dish machine area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACK OF MEAT SLICER IS SOILED. CLEAN AND SANITIZE.2. CAN OPENER BLADE SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACK OF MEAT SLICER IS SOILED. CLEAN AND SANITIZE.2. CAN OPENER BLADE SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 2 #10 CANS OF OLIVES AND PIZZA SAUCE HEAVILY DENTED ON THE SEAMS. DO NOT SERVE FOOD FROM CANS THAT ARE DENTED.CANS REMOVED CORRECTED ON SITE.
Location: Dry storage
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: SPRAYER HOSES HANG DOWN INTO THE SINK TROUGH AND PROVIDES NO AIR GAP.INSTALL VACUUM BREAKERS OR SHORTEN HOSES TO PROVIDE AN AIR GAP.
Location: Dish machine area
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG. PLEASE HAVE YOUR TRASH SERVICE PROVIDER INSTALL A DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- 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 AND RAIN WATER ACCUMULATION.LID CLOSED CORRECTED ON SITE.
Location: Dumpster area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: UNDERSIDE OF COMPRESSOR FOR WALK IN IS SOILED. PLEASE CLEAN.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAIN BY ICE BIN IS CLOGGED. CLEAR OUT DRAIN.
Location: Kitchen
Equipment: Ice bin
|
10/07/2014 | Routine |
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: HIGHEST TEMPERATURE REACHED AT 147 F
Location: Dish machine area
Equipment: Dishmachine
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in cooler
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Location: Kitchen
Equipment: Ice machine
|
03/31/2014 | Recheck |
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: HIGHEST TEMPERATURE REACHED AT 147 F
Location: Dish machine area
Equipment: Dishmachine
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in cooler
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Location: Kitchen
Equipment: Ice machine
|
03/24/2014 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide signage
- 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: 07/11/13:Wash hands before putting on new gloves
- 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: Rinse temperature reached 150 FNOTE: CONTRACTOR VASEY ONSITE WITH MAINTENANCE ABOUT BOILER NOT HEATING WATER UP TO TEMPERATURE AND WORK ORDER/BID FOR REPAIRS ALREADY PLACED DURING INSPECTION - PARTS ORDERED AND EXPECTED TO DELIVERY NEXT WEEK 07/08 - 07/09
Location: Dish machine area
Equipment: Dishmachine
- 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 chicken stored above ground beef / lettuce2. Raw chicken stored with raw veal - was stored separately
Location: Kitchen
Equipment: Walk in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1-bay sink near fan/slicer leaks, pitcher is under leak - repair to not leak
Location: Kitchen
Equipment: -------- Sinks / Warewash ---------
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: Sprayer arm needs to hang above - hanging on the hook does not help to store above sink rim - if a backup was to ever occur, could cross contaminate the clean water line with sewage/soiled water
Location: Dish machine area
Equipment: Dishmachine
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Red sanitizer bucket with bleach water was too strong - test strip was black - add more water and use test strip to check bleach
Location: Kitchen
- 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: Cooling with aluminum covers in reach in cooler - Moved to walk in cooler and removed foil
Location: Kitchen
Equipment: Walk in cooler
- Data plate
No data plate provided.
Correction: Provide data plate.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Two (2) light guards cracked near office
Location: Kitchen
- 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: Cereal scoops sitting in cereal - store handle out of food
Location: Kitchen
|
07/15/2013 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide signage
- 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: 07/11/13:Wash hands before putting on new gloves
- 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: Rinse temperature reached 150 FNOTE: CONTRACTOR VASEY ONSITE WITH MAINTENANCE ABOUT BOILER NOT HEATING WATER UP TO TEMPERATURE AND WORK ORDER/BID FOR REPAIRS ALREADY PLACED DURING INSPECTION - PARTS ORDERED AND EXPECTED TO DELIVERY NEXT WEEK 07/08 - 07/09
Location: Dish machine area
Equipment: Dishmachine
- 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 chicken stored above ground beef / lettuce2. Raw chicken stored with raw veal - was stored separately
Location: Kitchen
Equipment: Walk in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1-bay sink near fan/slicer leaks, pitcher is under leak - repair to not leak
Location: Kitchen
Equipment: -------- Sinks / Warewash ---------
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: Sprayer arm needs to hang above - hanging on the hook does not help to store above sink rim - if a backup was to ever occur, could cross contaminate the clean water line with sewage/soiled water
Location: Dish machine area
Equipment: Dishmachine
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Red sanitizer bucket with bleach water was too strong - test strip was black - add more water and use test strip to check bleach
Location: Kitchen
- 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: Cooling with aluminum covers in reach in cooler - Moved to walk in cooler and removed foil
Location: Kitchen
Equipment: Walk in cooler
- Data plate
No data plate provided.
Correction: Provide data plate.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Two (2) light guards cracked near office
Location: Kitchen
- 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: Cereal scoops sitting in cereal - store handle out of food
Location: Kitchen
|
07/11/2013 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide signage
- 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: Rinse temperature reached 150 FNOTE: CONTRACTOR VASEY ONSITE WITH MAINTENANCE ABOUT BOILER NOT HEATING WATER UP TO TEMPERATURE AND WORK ORDER/BID FOR REPAIRS ALREADY PLACED DURING INSPECTION - PARTS ORDERED AND EXPECTED TO DELIVERY NEXT WEEK 07/08 - 07/09
Location: Dish machine area
Equipment: Dishmachine
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken stored above ground beef / lettuce2. Raw chicken stored with raw veal - was stored separately
Location: Kitchen
Equipment: Walk in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1-bay sink near fan/slicer leaks, pitcher is under leak - repair to not leak
Location: Kitchen
Equipment: -------- Sinks / Warewash ---------
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: Sprayer arm needs to hang above - hanging on the hook does not help to store above sink rim - if a backup was to ever occur, could cross contaminate the clean water line with sewage/soiled water
Location: Dish machine area
Equipment: Dishmachine
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Red sanitizer bucket with bleach water was too strong - test strip was black - add more water and use test strip to check bleach
Location: Kitchen
- 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: Cooling with aluminum covers in reach in cooler - Moved to walk in cooler and removed foil
Location: Kitchen
Equipment: Walk in cooler
- Data plate
No data plate provided.
Correction: Provide data plate.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Two (2) light guards cracked near office
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Cereal scoops sitting in cereal - store handle out of food
Location: Kitchen
|
07/03/2013 | Routine |
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. Ribs/meat loaf dated 02/18/132. Cheese sauce dated 02/17/13Discarded, over 7 days
Location: Kitchen
Equipment: Walk in cooler
- 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: #10 can apple sauce used
Location: Kitchen
Equipment: Walk in cooler
|
02/27/2013 | Routine |
| No violation noted during this evaluation. | 10/31/2012 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Maximum temperature reached at 150-155 F with two different thermometers
Location: Dish machine area
Equipment: Dishmachine
|
04/18/2012 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Maximum temperature reached at 150-155 F with two different thermometers
Location: Dish machine area
Equipment: Dishmachine
|
04/09/2012 | Routine |
- 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.
Location: Kitchen (back)
Equipment: Dishmachine
|
02/08/2012 | Recheck |
- 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.
Location: Kitchen (back)
Equipment: Dishmachine
|
01/28/2012 | Recheck |
- 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.
Location: Kitchen (back)
Equipment: Dishmachine
|
01/20/2012 | Recheck |
- 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: Hamburger helper slightly below 135 on heat setting "5". Turned up heat setting up to "8" and holds temperature at 135 F and higher.
Location: Kitchen (back)
Equipment: Buffet
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Touching baked potatoes with bare hands while trying to cool. Used tongs.
- 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: Dish machine temperature got up to 122-130 F with built in dial thermometer and inspector digital thermometer. 01/12/12: Inspector thermometer shows highest reading of 147 F when run through the dishwasher three (3) times. Still not santizing at high temperature of 160 F.
Location: Dish machine area
Equipment: Dishmachine
- 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. Meats stored together in one pan (pork, chicken, and beef). Store seperately.2. Chicken over corn dogs.
Location: Walk-in freezer
- 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: Meatballs, sausage gravy, potatoes, etc...
Location: Walk-in cooler
- 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: Baked potatoes found covered with aluminum foil in a large pan found at 1:30 at 115-120 F. Potatoes were baked at 12:00. Took potatoes out of the WIC and arranged potatoes in one layer in two separate pans put in the walk in freezer. At 2:00, potatoes at 90 F. Re-heating potatoes to 165 and then cool properly in the walk in freezer uncovered, quartered.Sausage gravy made a 5am. Sausage gravy at 65.9 F at 1:30. Discarded.
Location: Kitchen (back)
Equipment: Walk in cooler
- 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: Baked potatoes found covered with aluminum foil in a large pan found at 1:30 at 115-120 F. Potatoes were baked at 12:00. Took potatoes out of the WIC and arranged potatoes in one layer in two separate pans put in the walk in freezer. At 2:00, potatoes at 90 F. Re-heating potatoes to 165 and then cool properly in the walk in freezer uncovered, quartered.Sausage gravy made a 5am. Sausage gravy at 65.9 F at 1:30. Discarded.
Location: Kitchen (back)
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen (back)
Equipment: 2-bay
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01/12/2012 | Recheck |
- 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: Hamburger helper slightly below 135 on heat setting "5". Turned up heat setting up to "8" and holds temperature at 135 F and higher.
Location: Kitchen (back)
Equipment: Buffet
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Touching baked potatoes with bare hands while trying to cool. Used tongs.
- 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: Dish machine temperature got up to 122-130 F with built in dial thermometer and inspector digital thermometer.
Location: Dish machine area
Equipment: Dishmachine
- 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. Meats stored together in one pan (pork, chicken, and beef). Store seperately.2. Chicken over corn dogs.
Location: Walk-in freezer
- 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: Meatballs, sausage gravy, potatoes, etc...
Location: Walk-in cooler
- 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: Baked potatoes found covered with aluminum foil in a large pan found at 1:30 at 115-120 F. Potatoes were baked at 12:00. Took potatoes out of the WIC and arranged potatoes in one layer in two separate pans put in the walk in freezer. At 2:00, potatoes at 90 F. Re-heating potatoes to 165 and then cool properly in the walk in freezer uncovered, quartered.Sausage gravy made a 5am. Sausage gravy at 65.9 F at 1:30. Discarded.
Location: Kitchen (back)
Equipment: Walk in cooler
- 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: Baked potatoes found covered with aluminum foil in a large pan found at 1:30 at 115-120 F. Potatoes were baked at 12:00. Took potatoes out of the WIC and arranged potatoes in one layer in two separate pans put in the walk in freezer. At 2:00, potatoes at 90 F. Re-heating potatoes to 165 and then cool properly in the walk in freezer uncovered, quartered.Sausage gravy made a 5am. Sausage gravy at 65.9 F at 1:30. Discarded.
Location: Kitchen (back)
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen (back)
Equipment: 2-bay
|
01/05/2012 | 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: Hamburger helper slightly below 135 on heat setting "5". Turned up heat setting up to "8" and holds temperature at 135 F and higher.
Location: Kitchen (back)
Equipment: Buffet
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Touching baked potatoes with bare hands while trying to cool. Used tongs.
- 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: Dish machine temperature got up to 122-130 F with built in dial thermometer and inspector digital thermometer.
Location: Dish machine area
Equipment: Dishmachine
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Meats stored together in one pan (pork, chicken, and beef). Store seperately.2. Chicken over corn dogs.
Location: Walk-in freezer
- 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: Meatballs, sausage gravy, potatoes, etc...
Location: Walk-in cooler
- 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: Baked potatoes found covered with aluminum foil in a large pan found at 1:30 at 115-120 F. Potatoes were baked at 12:00. Took potatoes out of the WIC and arranged potatoes in one layer in two separate pans put in the walk in freezer. At 2:00, potatoes at 90 F. Re-heating potatoes to 165 and then cool properly in the walk in freezer uncovered, quartered.Sausage gravy made a 5am. Sausage gravy at 65.9 F at 1:30. Discarded.
Location: Kitchen (back)
Equipment: Walk in cooler
- 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: Baked potatoes found covered with aluminum foil in a large pan found at 1:30 at 115-120 F. Potatoes were baked at 12:00. Took potatoes out of the WIC and arranged potatoes in one layer in two separate pans put in the walk in freezer. At 2:00, potatoes at 90 F. Re-heating potatoes to 165 and then cool properly in the walk in freezer uncovered, quartered.Sausage gravy made a 5am. Sausage gravy at 65.9 F at 1:30. Discarded.
Location: Kitchen (back)
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen (back)
Equipment: 2-bay
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12/29/2011 | Routine |
Restaurant representatives - add corrected or new information about SALVATION ARMY HARBOR LIGHTS, 2400 N TIBBS AVE, Indianapolis, IN »