- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NO DUMP ICE DOWN BAR HANDSINK AND USE IT AS A DUMPSINK; USE HANDSINK FOR HANDWASHING ONLY.
Location: Bar
Equipment: Hand sink
- 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.
Location: Restroom
|
02/10/2014 | Routine |
- 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 ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- 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 ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM AND AT WALK-IN-COOLER.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM AND AT WALK-IN-COOLER.
Location: Walk-in cooler
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: KEEP DUMPSTER LIDS AND DUMPSTER SLIDING DOORS CLOSED.***CONTACT REPUBLIC DUMPSTER SERVICE PROVIDER TO INFORM STAFF TO ENSURE ALL DUMPSTER LIDS/DOORS ARE CLOSED WHEN DUMPSTER IS EMPTIED BY REPUBLIC STAFF WEEKLY.***
Location: Dumpster area
- 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: PROVIDE PROPER CEILING TILES AND/OR CEILING COVERINGS FOR BACK DRY STORGE ROOM AND AT LIQUOR STORAGE ROOM CEILING LOCATED BY WALK-IN-COOLER.
Location: Dry storage
- 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: PROVIDE PROPER CEILING TILES AND/OR CEILING COVERINGS FOR BACK DRY STORGE ROOM AND AT LIQUOR STORAGE ROOM CEILING LOCATED BY WALK-IN-COOLER.
Location: Walk-in cooler
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: IN PROGRESS:CURRENT KITCHEN STOVE AND REFRIGERATION/FREEZER UNIT IS NOT COMMERCIAL. ALL KITCHEN EQUPMENT AND UTENSILS MUST BE FOOD-GRADE/COMMERCIAL EQUIPMENT. ENSURE THAT THESES STANDARDS ARE INCORPORATED IN THE REMODLE OF THE KITCHEN. REMOVE NON-COMMERCIAL STOVE AND REFRIGERATION/FREEZER UNIT FROM ESTABLISHMENT.
Location: Kitchen
Equipment: Stove
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: IN PROGRESS:CURRENT KITCHEN STOVE AND REFRIGERATION/FREEZER UNIT IS NOT COMMERCIAL. ALL KITCHEN EQUPMENT AND UTENSILS MUST BE FOOD-GRADE/COMMERCIAL EQUIPMENT. ENSURE THAT THESES STANDARDS ARE INCORPORATED IN THE REMODLE OF THE KITCHEN. REMOVE NON-COMMERCIAL STOVE AND REFRIGERATION/FREEZER UNIT FROM ESTABLISHMENT.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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: KEEP FOOD BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back 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: KEEP FOOD BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXTERIOR SURFACES INCLUDING VENTS OF ICE MACHINE.
Location: Back room
Equipment: Ice machine
|
09/25/2013 | Recheck |
- 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 ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- 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 ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM AND AT WALK-IN-COOLER.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM AND AT WALK-IN-COOLER.
Location: Walk-in cooler
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: KEEP DUMPSTER LIDS AND DUMPSTER SLIDING DOORS CLOSED.***CONTACT REPUBLIC DUMPSTER SERVICE PROVIDER TO INFORM STAFF TO ENSURE ALL DUMPSTER LIDS/DOORS ARE CLOSED WHEN DUMPSTER IS EMPTIED BY REPUBLIC STAFF WEEKLY.***
Location: Dumpster area
- 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: PROVIDE PROPER CEILING TILES AND/OR CEILING COVERINGS FOR BACK DRY STORGE ROOM AND AT LIQUOR STORAGE ROOM CEILING LOCATED BY WALK-IN-COOLER.
Location: Dry storage
- 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: PROVIDE PROPER CEILING TILES AND/OR CEILING COVERINGS FOR BACK DRY STORGE ROOM AND AT LIQUOR STORAGE ROOM CEILING LOCATED BY WALK-IN-COOLER.
Location: Walk-in cooler
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: CURRENT KITCHEN STOVE AND REFRIGERATION/FREEZER UNIT IS NOT COMMERCIAL. ALL KITCHEN EQUPMENT AND UTENSILS MUST BE FOOD-GRADE/COMMERCIAL EQUIPMENT. ENSURE THAT THESES STANDARDS ARE INCORPORATED IN THE REMODLE OF THE KITCHEN. REMOVE NON-COMMERCIAL STOVE AND REFRIGERATION/FREEZER UNIT FROM ESTABLISHMENT.
Location: Kitchen
Equipment: Stove
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: CURRENT KITCHEN STOVE AND REFRIGERATION/FREEZER UNIT IS NOT COMMERCIAL. ALL KITCHEN EQUPMENT AND UTENSILS MUST BE FOOD-GRADE/COMMERCIAL EQUIPMENT. ENSURE THAT THESES STANDARDS ARE INCORPORATED IN THE REMODLE OF THE KITCHEN. REMOVE NON-COMMERCIAL STOVE AND REFRIGERATION/FREEZER UNIT FROM ESTABLISHMENT.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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: KEEP FOOD BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- 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: KEEP FOOD BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXTERIOR SURFACES INCLUDING VENTS OF ICE MACHINE.
Location: Back room
Equipment: Ice machine
|
08/19/2013 | Routine |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND/OR ANCHOR BAR HANDSINK SO THAT IT IS NOT MOVABLE.
Location: Bar
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Womens restroom
Equipment: Hand sink
|
02/04/2013 | Routine |
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: RESIDENTAL PEST SPRAY STORED IN DRY STORAGE ROOM--REMOVE OFF PREMISES; USE ONLY COMMERICALLY APPROVED PEST SPRAYS OR CONSULT PROFESSIONAL PEST CONTROL PROVIDER.
Location: Back room
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PASTA NOT DATE-MARKED IN WALK-IN-COOLER; ENSURE CONSISTENT DATE-MARKING.
Location: Walk-in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: ENSURE PROPER WASH (DETERGENT AND HOT WATER OF 110 F)/RINSE (WATER 110 F)/SANITIZER (WATER AND SANITIZER AT 75 F) SET-UP AT KITCHEN 3-BAY SINK WHEN WASHING DISHES.USE QUAT (200 PPM) OR CHLORINE (50 - 100 PPM) CHEMICAL SANITIZING; USE TEST STRIPS.
Location: Kitchen
Equipment: 3-bay
- 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: PROVIDE IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN AT 50 - 100 PPM FOR CHLORINE OR 200 PPM FOR QUAT.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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: IMPROVE INTERIOR AND EXTERIOR CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM AND FILTERS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES OF BAR KEG COOLER.
Location: Bar
Equipment: Keg cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
07/31/2012 | Recheck |
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: RESIDENTAL PEST SPRAY STORED IN DRY STORAGE ROOM--REMOVE OFF PREMISES; USE ONLY COMMERICALLY APPROVED PEST SPRAYS OR CONSULT PROFESSIONAL PEST CONTROL PROVIDER.
Location: Back room
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PASTA NOT DATE-MARKED IN WALK-IN-COOLER; ENSURE CONSISTENT DATE-MARKING.
Location: Walk-in cooler
- 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.
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: ENSURE PROPER WASH (DETERGENT AND HOT WATER OF 110 F)/RINSE (WATER 110 F)/SANITIZER (WATER AND SANITIZER AT 75 F) SET-UP AT KITCHEN 3-BAY SINK WHEN WASHING DISHES.USE QUAT (200 PPM) OR CHLORINE (50 - 100 PPM) CHEMICAL SANITIZING; USE TEST STRIPS.
Location: Kitchen
Equipment: 3-bay
- 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: PROVIDE IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN AT 50 - 100 PPM FOR CHLORINE OR 200 PPM FOR QUAT.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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: IMPROVE INTERIOR AND EXTERIOR CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM AND FILTERS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES OF BAR KEG COOLER.
Location: Bar
Equipment: Keg 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
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
07/24/2012 | Routine |
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINK AT BAR.
Location: Bar
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: SANITIZER FOR QUAT TOO STRONG AT BAR 4-BAY SINK; MAINTAIN AT 200 PPM FOR QUAT--USE TEST STRIPS.WATER TEMPERATURE TOO HOT (CURRENTLY AT 110 F), MAINTAIN COOL OR LUKEWARM WATER TEMPERATURE OF 75 F OR BELOW.SANITIZER FOR CHLORINE TOO STRONG AT KITCHEN 3-BAY SINK; MAINTAIN AT 50 - 100 PPM--USE TEST STRIPS.
Location: Bar
Equipment: 4-bay
- 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: SANITIZER FOR QUAT TOO STRONG AT BAR 4-BAY SINK; MAINTAIN AT 200 PPM FOR QUAT--USE TEST STRIPS.WATER TEMPERATURE TOO HOT (CURRENTLY AT 110 F), MAINTAIN COOL OR LUKEWARM WATER TEMPERATURE OF 75 F OR BELOW.SANITIZER FOR CHLORINE TOO STRONG AT KITCHEN 3-BAY SINK; MAINTAIN AT 50 - 100 PPM--USE TEST STRIPS.
Location: Kitchen
Equipment: 3-bay
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT OPEN/EXPOSED CLEAN DISHES/UTENSILS IN KITCHEN.ENSURE PLASTICWARE OR SILVERWARE IS INVERTED PROPERLY WITH HANDLES STORED UP AND OUT AND NOT THE HEADS TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: EX. OLD SLICER.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM FILTERS.
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: IMPROVE DETAILED FLOOR CLEANING AND SANITIZING AT KITCHEN.
Location: Kitchen
- 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: Bar
Equipment: 4-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: 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: 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: Womens restroom
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: Mens restroom
Equipment: Hand 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 NEW COOLER AT BAR.B
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER FANGUARDS.-SOILED BAR SPEED RAILS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER FANGUARDS.-SOILED BAR SPEED RAILS.
Location: Bar
- 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: Bar
Equipment: Soda gun & holster
|
01/04/2012 | Recheck |
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINK AT BAR.
Location: Bar
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: SANITIZER FOR QUAT TOO STRONG AT BAR 4-BAY SINK; MAINTAIN AT 200 PPM FOR QUAT--USE TEST STRIPS.WATER TEMPERATURE TOO HOT (CURRENTLY AT 110 F), MAINTAIN COOL OR LUKEWARM WATER TEMPERATURE OF 75 F OR BELOW.SANITIZER FOR CHLORINE TOO STRONG AT KITCHEN 3-BAY SINK; MAINTAIN AT 50 - 100 PPM--USE TEST STRIPS.
Location: Bar
Equipment: 4-bay
- 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: SANITIZER FOR QUAT TOO STRONG AT BAR 4-BAY SINK; MAINTAIN AT 200 PPM FOR QUAT--USE TEST STRIPS.WATER TEMPERATURE TOO HOT (CURRENTLY AT 110 F), MAINTAIN COOL OR LUKEWARM WATER TEMPERATURE OF 75 F OR BELOW.SANITIZER FOR CHLORINE TOO STRONG AT KITCHEN 3-BAY SINK; MAINTAIN AT 50 - 100 PPM--USE TEST STRIPS.
Location: Kitchen
Equipment: 3-bay
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT OPEN/EXPOSED CLEAN DISHES/UTENSILS IN KITCHEN.ENSURE PLASTICWARE OR SILVERWARE IS INVERTED PROPERLY WITH HANDLES STORED UP AND OUT AND NOT THE HEADS TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: EX. OLD SLICER.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM FILTERS.
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 FLOOR CLEANING AND SANITIZING AT KITCHEN.
Location: Kitchen
- 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: Bar
Equipment: 4-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: 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: 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: Womens restroom
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: Mens restroom
Equipment: Hand 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 NEW COOLER AT BAR.B
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER FANGUARDS.-SOILED BAR SPEED RAILS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER FANGUARDS.-SOILED BAR SPEED RAILS.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: Bar
Equipment: Soda gun & holster
|
12/27/2011 | Routine |
Restaurant representatives - add corrected or new information about VFW POST #1587, 5139 W 10TH ST, Speedway, IN »