- 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: LABEL CHEMICAL SPRAY BOTTLES.
Location: Service counter
- Bait stations (corrected on site)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: REMOVE FLY STRIP AT KITCHEN CEILING; USE ONLY APPROVED COMMERICAL PEST CONTROL TRAPPING DEVICES AND/OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE PURSE STORED ON SHELVING WITH CONTAINER OF BREAD AND LINEN TOWELS; STORE AWAY AT DESIGNATED LOCATION.
Location: Service counter
|
08/22/2014 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS STORED AT FRONT SANDWICH PREP COUNTER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS MUST BE STORED AWAY FROM FOOD PREP LOCATIONS/AREAS AND CONTAIN A STRAW WITH A LID.
Location: Service counter
- 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: IN-PLACE SANITIZER BUCKET BELOW 50PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANINIG AND SANITIZING OF INTERIOR DINING ROOM COOLER (WOODEN) DOOR TRACKS, SHELVING, ETC.
Location: Dining room
Equipment: Reach in cooler
|
02/11/2014 | 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: CUT TOMATOES AND MAYO STORED OUT AT ROOM TEMPERATURES; MAINTAIN ON ICE BATH OR STORE IN REFRIGERATION OF 41 F OR BELOW.
Location: Service counter
- 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 TOMATOES AND MAYO STORED OUT AT ROOM TEMPERATURES; MAINTAIN ON ICE BATH OR STORE IN REFRIGERATION OF 41 F OR BELOW.
Location: Cook line
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: GENERAL PURPOSE SRAY CAN CLEANER STORED ON TOP OF REACH-IN-FREEZER AT FRONT SERVICE COUNTER--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- 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: FOOD HANDLER OBSERVED NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES ON COOK-LINE. ENSURE THAT ALL EMPLOYEES ARE WASHING HANDS PROPERLY BEFORE APPLYING NEW SETS OF GLOVES.
- 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: READY-TO-EAT TORTILLAS STORED ON TOP OF RAW SHELL EGGS AT REACH-IN-COOLER--DISCONTINUE TO PREVENT CROSS CONTAMINATION.
Location: Sales floor
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTEIROR SURFACES, SHELVING AND DOOR TRACKS OF SALES FLOOR WOODEN COOLER.
Location: Sales floor
Equipment: Reach 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.
Location: Service counter
Equipment: Knife/utensil rack
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR COLD WATER AT SERVICE COUNTER HANDSINK.
Location: Service counter
Equipment: Hand sink
- 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: IN-PLACE SANITIZER BUCKET FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Service counter
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE WEARING WATCH--REMOVE.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALUMINUM FOIL CUP LINERS AT SERVICE COUNTER LOCATION; ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF SHELVING AT FRONT SERVICE COUNTER COOK-LINE LOCATION.
Location: Service counter
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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: DO NOT STORED KNIVES UNDER OR IN BETWEEN CUTTING BOARDS OR EQUIPMENT TO PREVENT CROSS-CONTAMINATION.
Location: Service counter
|
10/25/2013 | 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: CUT TOMATOES AND MAYO STORED OUT AT ROOM TEMPERATURES; MAINTAIN ON ICE BATH OR STORE IN REFRIGERATION OF 41 F OR BELOW.
Location: Service counter
- 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 TOMATOES AND MAYO STORED OUT AT ROOM TEMPERATURES; MAINTAIN ON ICE BATH OR STORE IN REFRIGERATION OF 41 F OR BELOW.
Location: Cook line
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: GENERAL PURPOSE SRAY CAN CLEANER STORED ON TOP OF REACH-IN-FREEZER AT FRONT SERVICE COUNTER--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- 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: FOOD HANDLER OBSERVED NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES ON COOK-LINE. ENSURE THAT ALL EMPLOYEES ARE WASHING HANDS PROPERLY BEFORE APPLYING NEW SETS OF GLOVES.
- 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: READY-TO-EAT TORTILLAS STORED ON TOP OF RAW SHELL EGGS AT REACH-IN-COOLER--DISCONTINUE TO PREVENT CROSS CONTAMINATION.
Location: Sales floor
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTEIROR SURFACES, SHELVING AND DOOR TRACKS OF SALES FLOOR WOODEN COOLER.
Location: Sales floor
Equipment: Reach 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.
Location: Service counter
Equipment: Knife/utensil rack
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR COLD WATER AT SERVICE COUNTER HANDSINK.
Location: Service counter
Equipment: Hand sink
- 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: IN-PLACE SANITIZER BUCKET FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Service counter
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALUMINUM FOIL CUP LINERS AT SERVICE COUNTER LOCATION; ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF SHELVING AT FRONT SERVICE COUNTER COOK-LINE LOCATION.
Location: Service counter
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
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: DO NOT STORED KNIVES UNDER OR IN BETWEEN CUTTING BOARDS OR EQUIPMENT TO PREVENT CROSS-CONTAMINATION.
Location: Service counter
|
10/17/2013 | 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: MAYO AND TOMATOES OUT AT ROOM TEMP--COS.COLD-TOP UNIT ON COOK-LINE AT 45 F - 50 F.
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: MAYO AND TOMATOES OUT AT ROOM TEMP--COS.COLD-TOP UNIT ON COOK-LINE AT 45 F - 50 F.
Location: Cook line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE COVER LID WITH STRAW.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE COVER LID WITH STRAW.
Location: Cook line
- 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: DO NOT DUMP ICE/DRINKS DOWN HANDSINK.
Location: Cook line
Equipment: Hand sink
- 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: NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN WHERE FOOD HANDLER IS PREPARING FOOD; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT DOOR OPEN.
Location: Dining room
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
Location: Dining room
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Cook line
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: 3-bay
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: Mop sink
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE COLD-TOP COOLER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE FRIGIDAIRE FREEZER--CORRECTED.
Location: Cook line
Equipment: reach in freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE COLD-TOP COOLER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE FRIGIDAIRE FREEZER--CORRECTED.
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM WOODEN COOLER (INTERIOR SURFACES) DOOR TRACKS, ETC AND COOK-LINE INTERIOR SURFACES OF HOOD SYSTEM.
Location: Dining room
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM WOODEN COOLER (INTERIOR SURFACES) DOOR TRACKS, ETC AND COOK-LINE INTERIOR SURFACES OF HOOD SYSTEM.
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
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR KITCHEN LEAKS AT SINKS WHERE NEEDED.
Location: Kitchen
|
07/08/2013 | 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: MAYO AND TOMATOES OUT AT ROOM TEMP--COS.COLD-TOP UNIT ON COOK-LINE AT 45 F - 50 F.
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: MAYO AND TOMATOES OUT AT ROOM TEMP--COS.COLD-TOP UNIT ON COOK-LINE AT 45 F - 50 F.
Location: Cook line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE COVER LID WITH STRAW.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE COVER LID WITH STRAW.
Location: Cook line
- 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: DO NOT DUMP ICE/DRINKS DOWN HANDSINK.
Location: Cook line
Equipment: Hand sink
- 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: NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN WHERE FOOD HANDLER IS PREPARING FOOD; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT DOOR OPEN.
Location: Dining room
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
Location: Dining room
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Cook line
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: 3-bay
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: Mop sink
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE COLD-TOP COOLER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE FRIGIDAIRE FREEZER--CORRECTED.
Location: Cook line
Equipment: reach in freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE COLD-TOP COOLER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE FRIGIDAIRE FREEZER--CORRECTED.
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM WOODEN COOLER (INTERIOR SURFACES) DOOR TRACKS, ETC AND COOK-LINE INTERIOR SURFACES OF HOOD SYSTEM.
Location: Dining room
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM WOODEN COOLER (INTERIOR SURFACES) DOOR TRACKS, ETC AND COOK-LINE INTERIOR SURFACES OF HOOD SYSTEM.
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
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR KITCHEN LEAKS AT SINKS WHERE NEEDED.
Location: Kitchen
|
06/24/2013 | 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: MAYO AND TOMATOES OUT AT ROOM TEMP.COLD-TOP UNIT ON COOK-LINE AT 45 F - 50 F.
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: MAYO AND TOMATOES OUT AT ROOM TEMP.COLD-TOP UNIT ON COOK-LINE AT 45 F - 50 F.
Location: Cook line
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE COVER LID WITH STRAW.
Location: Kitchen
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE COVER LID WITH STRAW.
Location: Cook line
- 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: DO NOT DUMP ICE/DRINKS DOWN HANDSINK.
Location: Cook line
Equipment: Hand sink
- 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: NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN WHERE FOOD HANDLER IS PREPARING FOOD; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT DOOR OPEN.
Location: Dining room
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
Location: Dining room
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Cook line
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: 3-bay
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: Mop sink
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT COOK-LINE FRIGIDAIRE FREEZER.
Location: Cook line
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM WOODEN COOLER (INTERIOR SURFACES) DOOR TRACKS, ETC AND COOK-LINE INTERIOR SURFACES OF HOOD SYSTEM.
Location: Dining room
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM WOODEN COOLER (INTERIOR SURFACES) DOOR TRACKS, ETC AND COOK-LINE INTERIOR SURFACES OF HOOD SYSTEM.
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
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR KITCHEN LEAKS AT SINKS WHERE NEEDED.
Location: Kitchen
|
06/17/2013 | 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: MAYO STORED OUT AT ROOM TEMPERATURE; STORE UNDER REFRIGERATION ON 41 F, ICE BATH, OR CHILL BOXES.
Location: Cook line
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZER DINING ROOM/COOK-LINE REACH IN FREEZER.
Location: Dining room
Equipment: reach in freezer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
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: REPAIR MOP SINK LEAKS AT FAUCET HEAD WHEN WATER IS RUNNING.
Location: Kitchen
Equipment: Mop sink
- 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: MAINTAIN IN-PLACE SANITIZER BUCKET IN KITCHEN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD STORED ON KITCHEN PREP TABLE--REMOVE.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD STORED ON KITCHEN PREP TABLE--REMOVE.
Location: Prep area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CLEAN AND ORGANIZE KITCHEN. REMOVE TOOLS AND UNNECESSARY ITEMS, EQUIPMENT, ETC OUT OF KITCHEN.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL OR ANCHOR KITCHEN MOP SINK SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: Mop sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DINING ROOM FANGUARDS AT INTERIOR OF COCA-COLA COOLER.
Location: Dining room
Equipment: Reach in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING.
Location: Kitchen
|
02/20/2013 | 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: MAYO STORED OUT AT ROOM TEMPERATURE; STORE UNDER REFRIGERATION ON 41 F, ICE BATH, OR CHILL BOXES.
Location: Cook line
- Bait stations
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BREAD/FOOD STORAGE CRATES AT COOK-LINE.-SOILED INTERIOR AND EXTERIOR SURFACES OF DINING ROOM WOODEN COOLER (INCLUDING DOOR TRACKS, SHELVING AND FANGUARDS).-DEFROST, CLEAN AND SANITIZER DINING ROOM/COOK-LINE REACH IN FREEZER.
Location: Service counter
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BREAD/FOOD STORAGE CRATES AT COOK-LINE.-SOILED INTERIOR AND EXTERIOR SURFACES OF DINING ROOM WOODEN COOLER (INCLUDING DOOR TRACKS, SHELVING AND FANGUARDS).-DEFROST, CLEAN AND SANITIZER DINING ROOM/COOK-LINE REACH IN FREEZER.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BREAD/FOOD STORAGE CRATES AT COOK-LINE.-SOILED INTERIOR AND EXTERIOR SURFACES OF DINING ROOM WOODEN COOLER (INCLUDING DOOR TRACKS, SHELVING AND FANGUARDS).-DEFROST, CLEAN AND SANITIZER DINING ROOM/COOK-LINE REACH IN FREEZER.
Location: Dining room
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BREAD/FOOD STORAGE CRATES AT COOK-LINE.-SOILED INTERIOR AND EXTERIOR SURFACES OF DINING ROOM WOODEN COOLER (INCLUDING DOOR TRACKS, SHELVING AND FANGUARDS).-DEFROST, CLEAN AND SANITIZER DINING ROOM/COOK-LINE REACH IN FREEZER.
Location: Dining room
Equipment: reach in freezer
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
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: REPAIR COLD WATER AT COOK-LINE HANDSINK.REPAIR HOT WATER AT KITCHEN 3-BAY SINK.REPAIR MOP SINK LEAKS AT FAUCET HEAD WHEN WATER IS RUNNING.
Location: Cook line
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: REPAIR COLD WATER AT COOK-LINE HANDSINK.REPAIR HOT WATER AT KITCHEN 3-BAY SINK.REPAIR MOP SINK LEAKS AT FAUCET HEAD WHEN WATER IS RUNNING.
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: REPAIR COLD WATER AT COOK-LINE HANDSINK.REPAIR HOT WATER AT KITCHEN 3-BAY SINK.REPAIR MOP SINK LEAKS AT FAUCET HEAD WHEN WATER IS RUNNING.
Location: Kitchen
Equipment: Mop sink
- 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: MAINTAIN IN-PLACE SANITIZER BUCKET IN KITCHEN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD STORED ON KITCHEN PREP TABLE--REMOVE.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD STORED ON KITCHEN PREP TABLE--REMOVE.
Location: Prep area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CLEAN AND ORGANIZE KITCHEN. REMOVE TOOLS AND UNNECESSARY ITEMS, EQUIPMENT, ETC OUT OF KITCHEN.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL OR ANCHOR KITCHEN MOP SINK SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: Mop sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN STORAGE CRATES AND SHELVING-CLEAN AND ORGANIZE KITCHEN-SOILED COOK-LINE SHELVING-REMOVE COOKING PLATE AND ITEMS OFF KITCHEN MOP SINK
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN STORAGE CRATES AND SHELVING-CLEAN AND ORGANIZE KITCHEN-SOILED COOK-LINE SHELVING-REMOVE COOKING PLATE AND ITEMS OFF KITCHEN MOP SINK
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN STORAGE CRATES AND SHELVING-CLEAN AND ORGANIZE KITCHEN-SOILED COOK-LINE SHELVING-REMOVE COOKING PLATE AND ITEMS OFF KITCHEN MOP SINK
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN STORAGE CRATES AND SHELVING-CLEAN AND ORGANIZE KITCHEN-SOILED COOK-LINE SHELVING-REMOVE COOKING PLATE AND ITEMS OFF KITCHEN MOP SINK
Location: Kitchen
Equipment: Mop sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING.
Location: Kitchen
|
02/11/2013 | 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: MAYO STORED OUT AT ROOM TEMPERATURE AT FRONT SERVICE COOK-LINE; STORE MAYO ON ICE OR IN COLD-TOP UNIT OR ALTERNATE REFRIGERATION OF 41 F OR BELOW.
Location: Service counter
- 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: MAYO STORED OUT AT ROOM TEMPERATURE AT FRONT SERVICE COOK-LINE; STORE MAYO ON ICE OR IN COLD-TOP UNIT OR ALTERNATE REFRIGERATION OF 41 F OR BELOW.
Location: Cook line
- 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: LABEL CHEMICAL SPRAY BOTTLES AT KITCHEN.
Location: Kitchen
- 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: FOOD HANDLER TOUCHING READY-TO-EAT FOODS WITH BARE HANDS--DISCONTINUE THIS BEHAVIOR.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AND FOOD STORED ON FRONT SERVING COOK-LINE AND AT BACK KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AND FOOD STORED ON FRONT SERVING COOK-LINE AND AT BACK KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AND FOOD STORED ON FRONT SERVING COOK-LINE AND AT BACK KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING (INTERIOR AND EXTERIOR SURFACES) OF DINING ROOM WOODEN AND COCA-COLA REFRIGERATION UNITS (INCLUDING FANGUARDS, DOOR TRACKS AND SHELVING).
Location: Dining room
Equipment: Reach 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.
Location: Cook line
Equipment: Knife/utensil rack
- 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: Knife/utensil rack
- 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: DO NOT DUMP ICE DOWN HANDSINK; USE HANDSINKS FOR HANDWASHING ONLY.
Location: Service counter
Equipment: Hand sink
- 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: TOWEL LINER BEING USED AT FRONT SERVICE COUNTER LOCATION TO STORE UTENSILS ON--REMOVE AND USE ONLY EASILY CLEANABLE LINERS.DISCONTINUE USING NON-FOOD GRADE CONTAINERS AT KITCHEN FOR BULK INGREDIENT CONTAINERS AND USE ONLY FOOD-GRADE (EX. NSF APPROVED) FOOD STORAGE CONTAINERS AND/OR WRAPPINGS.
Location: Service counter
- 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: TOWEL LINER BEING USED AT FRONT SERVICE COUNTER LOCATION TO STORE UTENSILS ON--REMOVE AND USE ONLY EASILY CLEANABLE LINERS.DISCONTINUE USING NON-FOOD GRADE CONTAINERS AT KITCHEN FOR BULK INGREDIENT CONTAINERS AND USE ONLY FOOD-GRADE (EX. NSF APPROVED) FOOD STORAGE CONTAINERS AND/OR WRAPPINGS.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Service counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DINING ROOM CEILING.
Location: Dining room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DINING ROOM CEILING.
Location: Kitchen
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE AND/OR REPAIR DAMAGED CEILING TILES WHERE NEEDED AT KITCHEN CEILING.
Location: Kitchen
- 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: IMPROVEMENTS SEEN. CONTINUE TO WORK ON AND MONITOR:IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF OF FRONT COOK-LINE AND KITCHEN FLOORS.
Location: Service counter
- 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: IMPROVEMENTS SEEN. CONTINUE TO WORK ON AND MONITOR:IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF OF FRONT COOK-LINE AND KITCHEN FLOORS.
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: IMPROVEMENTS SEEN. CONTINUE TO WORK ON AND MONITOR:IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF OF FRONT COOK-LINE AND KITCHEN FLOORS.
Location: -
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT DINING ROOM FRIGIDAIRE FREEZER.
Location: Dining room
Equipment: reach in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE KITCHEN AND SHELVING ETC.
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: KNIFES BEING STORED UNDER CUTTING BOARD AT FRONT SERVING COOK-LINE--DISCONTINUE THIS BEHAVIOR TO ELIMINATE POTENTIAL CROSS-CONTAMINATION.
Location: Service counter
- 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: KNIFES BEING STORED UNDER CUTTING BOARD AT FRONT SERVING COOK-LINE--DISCONTINUE THIS BEHAVIOR TO ELIMINATE POTENTIAL CROSS-CONTAMINATION.
Location: Cook line
|
11/05/2012 | 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: MAYO STORED OUT AT ROOM TEMPERATURE AT FRONT SERVICE COOK-LINE; STORE MAYO ON ICE OR IN COLD-TOP UNIT OR ALTERNATE REFRIGERATION OF 41 F OR BELOW.
Location: Service counter
- 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: MAYO STORED OUT AT ROOM TEMPERATURE AT FRONT SERVICE COOK-LINE; STORE MAYO ON ICE OR IN COLD-TOP UNIT OR ALTERNATE REFRIGERATION OF 41 F OR BELOW.
Location: Cook line
- 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: LABEL CHEMICAL SPRAY BOTTLES AT KITCHEN.
Location: Kitchen
- 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: FOOD HANDLER TOUCHING READY-TO-EAT FOODS WITH BARE HANDS--DISCONTINUE THIS BEHAVIOR.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AND FOOD STORED ON FRONT SERVING COOK-LINE AND AT BACK KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AND FOOD STORED ON FRONT SERVING COOK-LINE AND AT BACK KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AND FOOD STORED ON FRONT SERVING COOK-LINE AND AT BACK KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING (INTERIOR AND EXTERIOR SURFACES) OF DINING ROOM WOODEN AND COCA-COLA REFRIGERATION UNITS (INCLUDING FANGUARDS, DOOR TRACKS AND SHELVING).
Location: Dining room
Equipment: Reach 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.
Location: Cook line
Equipment: Knife/utensil rack
- 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: Knife/utensil rack
- 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: DO NOT DUMP ICE DOWN HANDSINK; USE HANDSINKS FOR HANDWASHING ONLY.
Location: Service counter
Equipment: Hand sink
- 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: TOWEL LINER BEING USED AT FRONT SERVICE COUNTER LOCATION TO STORE UTENSILS ON--REMOVE AND USE ONLY EASILY CLEANABLE LINERS.DISCONTINUE USING NON-FOOD GRADE CONTAINERS AT KITCHEN FOR BULK INGREDIENT CONTAINERS AND USE ONLY FOOD-GRADE (EX. NSF APPROVED) FOOD STORAGE CONTAINERS AND/OR WRAPPINGS.
Location: Service counter
- 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: TOWEL LINER BEING USED AT FRONT SERVICE COUNTER LOCATION TO STORE UTENSILS ON--REMOVE AND USE ONLY EASILY CLEANABLE LINERS.DISCONTINUE USING NON-FOOD GRADE CONTAINERS AT KITCHEN FOR BULK INGREDIENT CONTAINERS AND USE ONLY FOOD-GRADE (EX. NSF APPROVED) FOOD STORAGE CONTAINERS AND/OR WRAPPINGS.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Service counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DINING ROOM AND KITCHEN CEILING.
Location: Dining room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DINING ROOM AND KITCHEN CEILING.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE AND/OR REPAIR DAMAGED CEILING TILES WHERE NEEDED AT KITCHEN CEILING.
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: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF OF FRONT COOK-LINE AND KITCHEN FLOORS.
Location: Service counter
- 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: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF OF FRONT COOK-LINE AND KITCHEN FLOORS.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT DINING ROOM FRIGIDAIRE FREEZER.
Location: Dining room
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE KITCHEN AND SHELVING ETC.
Location: Kitchen
- 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: KNIFES BEING STORED UNDER CUTTING BOARD AT FRONT SERVING COOK-LINE--DISCONTINUE THIS BEHAVIOR TO ELIMINATE POTENTIAL CROSS-CONTAMINATION.
Location: Service counter
- 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: KNIFES BEING STORED UNDER CUTTING BOARD AT FRONT SERVING COOK-LINE--DISCONTINUE THIS BEHAVIOR TO ELIMINATE POTENTIAL CROSS-CONTAMINATION.
Location: Cook line
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10/29/2012 | Routine |
- 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: Beef over queso cheese
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: Too strong
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Prep Top Cooler
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04/06/2012 | Routine |
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Label container with blue lids.
Location: Kitchen (back)
- 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: Cooked pork in container with lid on cooling. Cooling since 11:00. Cool foods without lids, can store in freezer and stir food to cool. Use "Cooling Temperature" guide.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- 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: Sweetened condensed milk stored on floor under prep table.
Location: Kitchen (back)
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12/19/2011 | Routine |
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