- 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: CONTINUE TO TREAT FOR FRUT FLIES (ABOUT 8 TO 10 WERE SEEN DURING INSPECTION).
Location: Bar
- 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: CONTINUE TO TREAT FOR FRUT FLIES (ABOUT 8 TO 10 WERE SEEN DURING INSPECTION).
Location: Kitchen (front)
|
09/17/2014 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CONTINUE TO TREAT FOR FRUT FLIES (ABOUT 8 TO 10 WERE SEEN DURING INSPECTION).
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CONTINUE TO TREAT FOR FRUT FLIES (ABOUT 8 TO 10 WERE SEEN DURING INSPECTION).
Location: Kitchen (front)
|
09/09/2014 | Non-Illness Complaint |
- 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: SAUERKRAUT CAN DENTED AND COMPROMISED. REMOVED OFF SHELVING
Location: Kitchen (back)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 05/08/14:5-GALLON BUCKET UNDER SINK TO CATCH LEAK
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: BLEACH TEST STRIP SHOWED 0 PPM (WHITE). HOLE INSIDE SANITIZER TUBING
Location: Dish machine area
Equipment: Dishmachine
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PIZZA OVEN HOODS X 2
Location: Kitchen (back)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CEILING FANS DUSTY X 2 - COULD BLOW DUST ONTO OPEN FOODS
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. UNDER GRILL, PULL OUT COOLERS AT 45-55.STEAKS INTERNAL TEMPERATURE AT 45 FALL FOOD IS PUT AWAY IN THE WALK IN COOLER WHEN ESTABLISHMENT CLOSES2. SANITIZER TUBE HAS A HOLE AND NOT SANITIZING DISHES. TEMPORARILY FIXED WITH SOME TAPE TO COVER THE HOLE.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. UNDER GRILL, PULL OUT COOLERS AT 45-55.STEAKS INTERNAL TEMPERATURE AT 45 FALL FOOD IS PUT AWAY IN THE WALK IN COOLER WHEN ESTABLISHMENT CLOSES2. SANITIZER TUBE HAS A HOLE AND NOT SANITIZING DISHES. TEMPORARILY FIXED WITH SOME TAPE TO COVER THE HOLE.
Location: Dish machine area
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: MOLD GROWING ON THE INSIDE OF THE LID. CLEAN AND SANITIZE
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: BARE BULB ABOVE THE DOOR INSIDE THE COOLER
Location: Walk-in cooler
|
05/15/2014 | Recheck |
- 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: SAUERKRAUT CAN DENTED AND COMPROMISED. REMOVED OFF SHELVING
Location: Kitchen (back)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 05/08/14:5-GALLON BUCKET UNDER SINK TO CATCH LEAK
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: BLEACH TEST STRIP SHOWED 0 PPM (WHITE). HOLE INSIDE SANITIZER TUBING
Location: Dish machine area
Equipment: Dishmachine
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PIZZA OVEN HOODS X 2
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CEILING FANS DUSTY X 2 - COULD BLOW DUST ONTO OPEN FOODS
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. UNDER GRILL, PULL OUT COOLERS AT 45-55.STEAKS INTERNAL TEMPERATURE AT 45 FALL FOOD IS PUT AWAY IN THE WALK IN COOLER WHEN ESTABLISHMENT CLOSES2. SANITIZER TUBE HAS A HOLE AND NOT SANITIZING DISHES. TEMPORARILY FIXED WITH SOME TAPE TO COVER THE HOLE.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. UNDER GRILL, PULL OUT COOLERS AT 45-55.STEAKS INTERNAL TEMPERATURE AT 45 FALL FOOD IS PUT AWAY IN THE WALK IN COOLER WHEN ESTABLISHMENT CLOSES2. SANITIZER TUBE HAS A HOLE AND NOT SANITIZING DISHES. TEMPORARILY FIXED WITH SOME TAPE TO COVER THE HOLE.
Location: Dish machine area
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: MOLD GROWING ON THE INSIDE OF THE LID. CLEAN AND SANITIZE
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: BARE BULB ABOVE THE DOOR INSIDE THE COOLER
Location: Walk-in cooler
|
05/08/2014 | Recheck |
- 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: SAUERKRAUT CAN DENTED AND COMPROMISED. REMOVED OFF SHELVING
Location: Kitchen (back)
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: BLEACH TEST STRIP SHOWED 0 PPM (WHITE). HOLE INSIDE SANITIZER TUBING
Location: Dish machine area
Equipment: Dishmachine
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PIZZA OVEN HOODS X 2
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CEILING FANS DUSTY X 2 - COULD BLOW DUST ONTO OPEN FOODS
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. UNDER GRILL, PULL OUT COOLERS AT 45-55.STEAKS INTERNAL TEMPERATURE AT 45 FALL FOOD IS PUT AWAY IN THE WALK IN COOLER WHEN ESTABLISHMENT CLOSES2. SANITIZER TUBE HAS A HOLE AND NOT SANITIZING DISHES. TEMPORARILY FIXED WITH SOME TAPE TO COVER THE HOLE.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. UNDER GRILL, PULL OUT COOLERS AT 45-55.STEAKS INTERNAL TEMPERATURE AT 45 FALL FOOD IS PUT AWAY IN THE WALK IN COOLER WHEN ESTABLISHMENT CLOSES2. SANITIZER TUBE HAS A HOLE AND NOT SANITIZING DISHES. TEMPORARILY FIXED WITH SOME TAPE TO COVER THE HOLE.
Location: Dish machine area
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: MOLD GROWING ON THE INSIDE OF THE LID. CLEAN AND SANITIZE
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: BARE BULB ABOVE THE DOOR INSIDE THE COOLER
Location: Walk-in cooler
|
05/02/2014 | Routine |
- 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: Gnats observed in kitchen and bar area
Location: Bar
- 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: Gnats observed in kitchen and bar area
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw tenderloin stored on top of pre-cooked chicken wings
Location: Kitchen
Equipment: Prep Top Cooler
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Gnats found inside alcohol containers - bartender removed and discarded bottles
Location: Bar
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light cover broken - replace
Location: Dish machine area
|
11/22/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats observed in kitchen and bar area
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats observed in kitchen and bar area
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw tenderloin stored on top of pre-cooked chicken wings
Location: Kitchen
Equipment: Prep Top Cooler
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Gnats found inside alcohol containers - bartender removed and discarded bottles
Location: Bar
- Light shields (corrected on site)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light cover broken - replace
Location: Dish machine area
|
11/15/2013 | 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: Provided two (2) signs
- 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: 1. Observed one fruit fly in bar area.Continue with established pest control procedures.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leaking / water turned offEmployees washing hands in employee RR2. Bar 4-bay leaks on left faucet3. Kitchen 3-bay faucet leaks -------------------------------------------------05/08.13:Handsink has been corrected for handwashing-------------------------------------------------05/15/13:Bar 4 bay sink corrected.------------------------------------------------05/29/13:Parts on order for two bay veg prep sink.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leaking / water turned offEmployees washing hands in employee RR2. Bar 4-bay leaks on left faucet3. Kitchen 3-bay faucet leaks -------------------------------------------------05/08.13:Handsink has been corrected for handwashing-------------------------------------------------05/15/13:Bar 4 bay sink corrected.------------------------------------------------05/29/13:Parts on order for two bay veg prep sink.
Location: Bar
Equipment: 4-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leaking / water turned offEmployees washing hands in employee RR2. Bar 4-bay leaks on left faucet3. Kitchen 3-bay faucet leaks -------------------------------------------------05/08.13:Handsink has been corrected for handwashing-------------------------------------------------05/15/13:Bar 4 bay sink corrected.------------------------------------------------05/29/13:Parts on order for two bay veg prep sink.
Location: Dish machine area
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: 1. Leaking / water turned offEmployees washing hands in employee RR2. Bar 4-bay leaks on left faucet3. Kitchen 3-bay faucet leaks -------------------------------------------------05/08.13:Handsink has been corrected for handwashing-------------------------------------------------05/15/13:Bar 4 bay sink corrected.------------------------------------------------05/29/13:Parts on order for two bay veg prep sink.
Location: Kitchen
Equipment: Veg. Sink
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Large soup in large container with lid on, building condensation on lidSoup put in ice bath in 2-bay during inspection, stir frequently to release heat
Location: Kitchen
Equipment: Walk in cooler
|
05/29/2013 | 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: Provided two (2) signs
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Observed one fruit fly in bar area.Continue with established pest control procedures.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leaking / water turned offEmployees washing hands in employee RR2. Bar 4-bay leaks on left faucet3. Kitchen 3-bay faucet leaks -------------------------------------------------05/08.13:Handsink has been corrected for handwashing-------------------------------------------------05/15/13:Bar 4 bay sink corrected.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leaking / water turned offEmployees washing hands in employee RR2. Bar 4-bay leaks on left faucet3. Kitchen 3-bay faucet leaks -------------------------------------------------05/08.13:Handsink has been corrected for handwashing-------------------------------------------------05/15/13:Bar 4 bay sink corrected.
Location: Bar
Equipment: 4-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leaking / water turned offEmployees washing hands in employee RR2. Bar 4-bay leaks on left faucet3. Kitchen 3-bay faucet leaks -------------------------------------------------05/08.13:Handsink has been corrected for handwashing-------------------------------------------------05/15/13:Bar 4 bay sink corrected.
Location: Dish machine area
Equipment: 3-bay
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Large soup in large container with lid on, building condensation on lidSoup put in ice bath in 2-bay during inspection, stir frequently to release heat
Location: Kitchen
Equipment: Walk in cooler
|
05/15/2013 | 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: Provided two (2) signs
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leaking / water turned offEmployees washing hands in employee RR2. Bar 4-bay leaks on left faucet3. Kitchen 3-bay faucet leaks -------------------------------------------------05/08.13:Handsink has been corrected for handwashing
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: 1. Leaking / water turned offEmployees washing hands in employee RR2. Bar 4-bay leaks on left faucet3. Kitchen 3-bay faucet leaks -------------------------------------------------05/08.13:Handsink has been corrected for handwashing
Location: Bar
Equipment: 4-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leaking / water turned offEmployees washing hands in employee RR2. Bar 4-bay leaks on left faucet3. Kitchen 3-bay faucet leaks -------------------------------------------------05/08.13:Handsink has been corrected for handwashing
Location: Dish machine area
Equipment: 3-bay
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Large soup in large container with lid on, building condensation on lidSoup put in ice bath in 2-bay during inspection, stir frequently to release heat
Location: Kitchen
Equipment: Walk in cooler
|
05/08/2013 | Recheck |
- Smoking distance signage (corrected on site)
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: Provided two (2) signs
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leaking / water turned offEmployees washing hands in employee RR2. Bar 4-bay leaks on left faucet3. Kitchen 3-bay faucet leaks
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: 1. Leaking / water turned offEmployees washing hands in employee RR2. Bar 4-bay leaks on left faucet3. Kitchen 3-bay faucet leaks
Location: Bar
Equipment: 4-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leaking / water turned offEmployees washing hands in employee RR2. Bar 4-bay leaks on left faucet3. Kitchen 3-bay faucet leaks
Location: Dish machine area
Equipment: 3-bay
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Large soup in large container with lid on, building condensation on lidSoup put in ice bath in 2-bay during inspection, stir frequently to release heat
Location: Kitchen
Equipment: Walk in cooler
|
05/07/2013 | 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: Fry station -Raw chicken stored over pre-cooked chicken wings/drumsRaw eggs stored over pre-cooked potato shells
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Gaskets falling off. Gaskets are scheduled and ordered. Not arrived yet.
Location: Kitchen
Equipment: Prep Top Cooler
|
01/14/2013 | 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: Salad dressing stationBreading station
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Salad dressing stationBreading station
Location: Kitchen (back)
Equipment: Prep Top Cooler
- 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: Must wash hands before gloves x 2
- 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: Handsink used to fill a pot, use 2-bay
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Both sanitizer buckets too strong - add more water
Location: Kitchen
Equipment: Prep Top Cooler
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Both sanitizer buckets too strong - add more water
Location: Wait staff area
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Hats x 2
- Thermometer not calibrated (corrected)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: 10 degrees off
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Flour?
Location: Walk-in freezer
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Under bar 4-bay sink, replace
Location: Bar
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Wait staff area
|
08/24/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Salad dressing stationBreading station
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Salad dressing stationBreading station
Location: Kitchen (back)
Equipment: Prep Top Cooler
- 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: Must wash hands before gloves x 2
- 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: Handsink used to fill a pot, use 2-bay
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Both sanitizer buckets too strong - add more water
Location: Kitchen
Equipment: Prep Top Cooler
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Both sanitizer buckets too strong - add more water
Location: Wait staff area
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Hats x 2
- Thermometer not calibrated (corrected on site)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: 10 degrees off
- Bulk labeling (corrected on site)
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: Flour?
Location: Walk-in freezer
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Under bar 4-bay sink, replace
Location: Bar
|
08/16/2012 | 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: Different sani buckets have different PPM. Too low and too high. Be consistent. Use test strips to check ppm concentration
Location: Dining room
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Dining room
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: LettuceOnionsBread
Location: Kitchen (back)
Equipment: Walk in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
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.
Location: Bar
Equipment: 4-bay
- No test kit (corrected on site)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: QT 40 (orange)
Location: Kitchen
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04/12/2012 | Recheck |
- 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: Different sani buckets have different PPM. Too low and too high. Be consistent. Use test strips to check ppm concentration
Location: Dining room
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Dining room
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: LettuceOnionsBread
Location: Kitchen (back)
Equipment: Walk in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
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.
Location: Bar
Equipment: 4-bay
- No test kit (corrected on site)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: QT 40 (orange)
Location: Kitchen
|
04/06/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Sloppy joe meat sauce in danger zone made 12/12/11. Discarded.
Location: Cook line
Equipment: Prep Top Cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Sloppy joe meats dated 12/15/11. Twelve (12) days old. Five (5) days over seven (7) day holding period. Discarded.
Location: Kitchen (back)
Equipment: Prep Top Cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen (back)
Equipment: Ice bin
|
12/27/2011 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Sloppy joe meat sauce in danger zone made 12/12/11. Discarded.
Location: Cook line
Equipment: Prep Top Cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Fungal growth in ice bin and soiled ice machine part touching ice. Clean.
Location: Kitchen (back)
Equipment: Ice bin
|
12/13/2011 | Routine |
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