- 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: NO " NO SMOKING SIGN WITH IN 8 FEET OF DOOR" AS REQUIRED BY LAW. SIGN GIVEN TO OWNER AND CORRECTED ON SITE.
- 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: 1 COOLER IN BACK ROOM IS HOLDING AT 50 DEGREES AND PRODUCT MEASURED AT 50 DEGREES. KEEP ALL COOLERS IN GOOD REPAIR TO HOLD ALL FOODS AT 41 DEGREES OR BELOW.FOOD MOVED TO ANOTHER COOLER CORRECTED ON SITE.
Location: Back room
Equipment: Reach in cooler
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: NO CONSUMER ADVISORY POSTED OR ON MENU MENU ABOUT CONSUMING RAW OR UNDERCOOKED FOODS. ESTABLISHMENT SERVES EGGS COOKED TO ORDER.PLEASE POST A SIGN OR INCLUDE ADVISORY ON MENU STATING THAT CONSUMING UNDERCOOKED EGGS CAN INCREASE YOUR RISK OF CONTRACTING FOODBORNE ILLNESS.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS OVER ONIONS IN BACK ROOM REACH IN COOLER. STORE RAW ANIMAL FOODS BELOW PRODUCE. CORRECTED ON SITE.
Location: Back room
Equipment: Reach in cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: COOK IS NOT WEARING HAIR RESTRAINT WHILE PREPARING FOOD. PLEASE WEAR A HAIR RESTRAINT OR A HAT WHILE PREPARIONG FOOD.
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP IN MOP BUCKET IN BACK ROOM, ALLOW MOPS TO AIR DRY WHEN NOT IN USE. CORRECTED ON SITE.
Location: Back room
- 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: VENT HOOD OVER COOK LINE IS SOILED AND CLEANING TAGS ARE EXPIRED. PLEAE CLEAN VENT HOOD AND SEEK PROFESSIONAL SERVICE IF NEEDED.
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: MOP SINK IN BACK ROOM SOILED WITH FOOD DEBRIS. PLEASE CLEAN
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOORS FALLING OFF OF TRACK ON REACH IN COOLER IN BACK ROOM. REPAIR COOLER DOORS TO PROVIDE A TIGHT FITTING SEAL.
Location: Back room
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.REACH IN COOLER IN KITCHEN HAS LIQUID AND FOOD DEBRIS AT BOTTOM OF COOLER. PLEASE CLEAN.2. OVENS AND STOVE TOPS SOILED WITH GREASE. PLEASE CLEAN.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.REACH IN COOLER IN KITCHEN HAS LIQUID AND FOOD DEBRIS AT BOTTOM OF COOLER. PLEASE CLEAN.2. OVENS AND STOVE TOPS SOILED WITH GREASE. PLEASE CLEAN.
Location: Kitchen
Equipment: Oven
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE AT HAND SINKS FOR KITCHEN AND WAIT STAFF AREA. PROVIDE PAPER TOWELS AT ALL TIMES AT ALL HAND SINKS. CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE AT HAND SINKS FOR KITCHEN AND WAIT STAFF AREA. PROVIDE PAPER TOWELS AT ALL TIMES AT ALL HAND SINKS. CORRECTED ON SITE.
Location: Wait staff area
Equipment: Hand sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED TRASH CAN PROVIDED IN WOMEN'S RESTROOM. PROVIDE A COVERED TRASH CAN.
Location: Womens restroom
|
06/13/2014 | 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: NO " NO SMOKING SIGN WITH IN 8 FEET OF DOOR" AS REQUIRED BY LAW. SIGN GIVEN TO OWNER AND CORRECTED ON SITE.
- 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: 1 COOLER IN BACK ROOM IS HOLDING AT 50 DEGREES AND PRODUCT MEASURED AT 50 DEGREES. KEEP ALL COOLERS IN GOOD REPAIR TO HOLD ALL FOODS AT 41 DEGREES OR BELOW.FOOD MOVED TO ANOTHER COOLER CORRECTED ON SITE.
Location: Back room
Equipment: Reach in cooler
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: NO CONSUMER ADVISORY POSTED OR ON MENU MENU ABOUT CONSUMING RAW OR UNDERCOOKED FOODS. ESTABLISHMENT SERVES EGGS COOKED TO ORDER.PLEASE POST A SIGN OR INCLUDE ADVISORY ON MENU STATING THAT CONSUMING UNDERCOOKED EGGS CAN INCREASE YOUR RISK OF CONTRACTING FOODBORNE ILLNESS.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS OVER ONIONS IN BACK ROOM REACH IN COOLER. STORE RAW ANIMAL FOODS BELOW PRODUCE. CORRECTED ON SITE.
Location: Back room
Equipment: Reach in cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: COOK IS NOT WEARING HAIR RESTRAINT WHILE PREPARING FOOD. PLEASE WEAR A HAIR RESTRAINT OR A HAT WHILE PREPARIONG FOOD.
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP IN MOP BUCKET IN BACK ROOM, ALLOW MOPS TO AIR DRY WHEN NOT IN USE. CORRECTED ON SITE.
Location: Back room
- 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: VENT HOOD OVER COOK LINE IS SOILED AND CLEANING TAGS ARE EXPIRED. PLEAE CLEAN VENT HOOD AND SEEK PROFESSIONAL SERVICE IF NEEDED.
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: MOP SINK IN BACK ROOM SOILED WITH FOOD DEBRIS. PLEASE CLEAN
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOORS FALLING OFF OF TRACK ON REACH IN COOLER IN BACK ROOM. REPAIR COOLER DOORS TO PROVIDE A TIGHT FITTING SEAL.
Location: Back room
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.REACH IN COOLER IN KITCHEN HAS LIQUID AND FOOD DEBRIS AT BOTTOM OF COOLER. PLEASE CLEAN.2. OVENS AND STOVE TOPS SOILED WITH GREASE. PLEASE CLEAN.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.REACH IN COOLER IN KITCHEN HAS LIQUID AND FOOD DEBRIS AT BOTTOM OF COOLER. PLEASE CLEAN.2. OVENS AND STOVE TOPS SOILED WITH GREASE. PLEASE CLEAN.
Location: Kitchen
Equipment: Oven
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE AT HAND SINKS FOR KITCHEN AND WAIT STAFF AREA. PROVIDE PAPER TOWELS AT ALL TIMES AT ALL HAND SINKS. CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE AT HAND SINKS FOR KITCHEN AND WAIT STAFF AREA. PROVIDE PAPER TOWELS AT ALL TIMES AT ALL HAND SINKS. CORRECTED ON SITE.
Location: Wait staff area
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED TRASH CAN PROVIDED IN WOMEN'S RESTROOM. PROVIDE A COVERED TRASH CAN.
Location: Womens restroom
|
06/06/2014 | Routine |
- 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: Ceiling and walls on cookline around and over pass thru window are very soiledclean more regularly
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Doors of glass door cooler #2 are brokenrepair to ensure cooler stays below 41
Location: Back room
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Please clean all of dish machine - debris is building up from inconsistent cleaning2. Clean plate racks as there is build up on machine plate racks
Location: Kitchen
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: There appears to be a leak behind ice machine and near mop sinkfind source of leak and repair
Location: Back room
Equipment: Ice machine
|
01/13/2014 | 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: Dial had been moved - resetensure 41 or below
Location: Kitchen
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knives returned to rack soiledclean and sanitize prior to storage
Location: Kitchen
Equipment: Knife/utensil rack
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Provide a sweep to back door
Location: Back room
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Wipe down / scub if neededFRP in kitchen8-29Focus on wall closer to prep cooler
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: Please provide a thermometer to the glass door cooler in the back and reach in in the kitchen
Location: Back room
- 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: Soda gun and holster very soiledclean and sanitizer
Location: Service counter
|
08/29/2013 | 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: Dial had been moved - resetensure 41 or below
Location: Kitchen
Equipment: Prep Top Cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knives returned to rack soiledclean and sanitize prior to storage
Location: Kitchen
Equipment: Knife/utensil rack
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Provide a sweep to back door
Location: Back room
- 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: Wipe down / scub if neededFRP in kitchen
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: Please provide a thermometer to the glass door cooler in the back and reach in in the kitchen
Location: Back room
- 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: Soda gun and holster very soiledclean and sanitizer
Location: Service counter
|
08/21/2013 | Routine |
- 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.
Comments: Soda gun and holster soiled clean more regularly
Location: Service counter
Equipment: Soda gun & holster
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Light covers in kitchen dustyclean
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towel on bucketplease store in bucket when not in use
Location: Service counter
- 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 a thermometer to new cooler4-11Not Done
Location: Kitchen
- 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: 1. Clean dishwasher top and surrounding wall2. Clean sides and front of cook equipment
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: 1. Clean dishwasher top and surrounding wall2. Clean sides and front of cook equipment
Location: Kitchen
|
04/11/2013 | Recheck |
- 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.
Comments: Soda gun and holster soiled clean more regularly
Location: Service counter
Equipment: Soda gun & holster
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Light covers in kitchen dustyclean
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towel on bucketplease store in bucket when not in use
Location: Service counter
- 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 a thermometer to new cooler
Location: Kitchen
- 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: 1. Clean dishwasher top and surrounding wall2. Clean sides and front of cook equipment
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: 1. Clean dishwasher top and surrounding wall2. Clean sides and front of cook equipment
Location: Kitchen
|
04/04/2013 | 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: Both coolers holding prep top with icethis is only a temporay method that must be repaired or replaced12-6Continue to use ice til new cooler is installed
Location: Kitchen
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: Both coolers holding prep top with icethis is only a temporay method that must be repaired or replaced12-6Continue to use ice til new cooler is installed
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken over eggs and cheese containerkeep raw chicken below all other foods
Location: Back room
- 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.
Comments: Reach in cooler soiled inside and gasketsgaskets are tearing off repalce11-21Not done
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: Ice dumped in kitchen hand sinkuse hand sink for hand wash onlyuse three bay or mop sink to dump items
Location: Kitchen
Equipment: Hand sink
- 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: Clean wall near stove it is greasy
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide new gaskets11-21Not done12-6Owner indicated he has ordered new cooler
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Hood soiled and greasyschedule cleaning
Location: Kitchen
- 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: Clean dish machine and area surrounding
Location: Kitchen
Equipment: Dishmachine
|
12/18/2012 | 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: Both coolers holding prep top with icethis is only a temporay method that must be repaired or replaced12-6Continue to use ice til new cooler is installed
Location: Kitchen
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: Both coolers holding prep top with icethis is only a temporay method that must be repaired or replaced12-6Continue to use ice til new cooler is installed
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken over eggs and cheese containerkeep raw chicken below all other foods
Location: Back room
- 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.
Comments: Reach in cooler soiled inside and gasketsgaskets are tearing off repalce11-21Not done
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: Ice dumped in kitchen hand sinkuse hand sink for hand wash onlyuse three bay or mop sink to dump items
Location: Kitchen
Equipment: Hand sink
- 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: Clean wall near stove it is greasy
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide new gaskets11-21Not done12-6Owner indicated he has ordered new cooler
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Hood soiled and greasyschedule cleaning
Location: Kitchen
- 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: Clean dish machine and area surrounding
Location: Kitchen
Equipment: Dishmachine
|
12/06/2012 | 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: Both coolers holding prep top with icethis is only a temporay method that must be repaired or replaced
Location: Kitchen
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: Both coolers holding prep top with icethis is only a temporay method that must be repaired or replaced
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken over eggs and cheese containerkeep raw chicken below all other foods
Location: Back room
- 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.
Comments: Reach in cooler soiled inside and gasketsgaskets are tearing off repalce11-21Not done
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: Ice dumped in kitchen hand sinkuse hand sink for hand wash onlyuse three bay or mop sink to dump items
Location: Kitchen
Equipment: Hand sink
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall near stove it is greasy
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide new gaskets11-21Not done
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Hood soiled and greasyschedule cleaning
Location: Kitchen
- 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: Clean dish machine and area surrounding
Location: Kitchen
Equipment: Dishmachine
|
11/21/2012 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken over eggs and cheese containerkeep raw chicken below all other foods
Location: Back room
- 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.
Comments: Reach in cooler soiled inside and gasketsgaskets are tearing off repalce
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: Ice dumped in kitchen hand sinkuse hand sink for hand wash onlyuse three bay or mop sink to dump items
Location: Kitchen
Equipment: Hand sink
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall near stove it is greasy
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide new gaskets
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Hood soiled and greasyschedule cleaning
Location: Kitchen
- 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: Clean dish machine and area surrounding
Location: Kitchen
Equipment: Dishmachine
|
11/12/2012 | Routine |
- Food contact cleaning frequency (corrected on site)
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.
Comments: Soiled knives returned to rackclean knives and rackclean ans sanitize prior to storage
Location: Kitchen
Equipment: Knife/utensil rack
- 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: ensure thermometers are visiable in all coolers
Location: Kitchen
- 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: Kick plate soiled inside ice machineclean
Location: Back room
Equipment: Ice machine
|
07/11/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Restrain CO2 tanks
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked chicken out on prep surface at room temperatureItems on stove with no heat:Raw chickenCooked potatoe (homefries)Food must be kept below 41 or above 135 at all times
Location: Cook line
- 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: Items on prep top cooler top by expo window at 52 degreeskeep below 41repair
Location: Cook line
Equipment: Prep Top Cooler
- 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: Bottle of windex on three bay next to cutting board on food items
Location: Kitchen
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Gloves applied with no hand washing
- 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: No handwashing at any timeno hand washing before applying gloves
- 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: coffee cup on cart over clean dishes
Location: Kitchen
- 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: No items held in coolers, while obviously made more than a day ago , are identified or datemarked
Location: Back room
- 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 sanitizer set for wet/soiled towels anywhere2-21Chlorine level too lowuse correct ph strips for testingfacility has quat ph strips which do not work to test bleach levels
Location: Service counter
- 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 sanitizer set for wet/soiled towels anywhere2-21Chlorine level too lowuse correct ph strips for testingfacility has quat ph strips which do not work to test bleach levels
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.
Comments: Provide cook hairnet or cap
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: Employee wiping just washed silverware with cloth toweldiscontinue
- 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: Wall behind expo cooler under windo soiledcleanFloor in mop sink room scattered with debris/soiledcleanKitchen ceiling dusty clean
Location: Cook line
- 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: Wall behind expo cooler under windo soiledcleanFloor in mop sink room scattered with debris/soiledcleanKitchen ceiling dusty clean
Location: Back room
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: Do not use old/stained/soiled towels to wipe silverwarediscontinue completely and allow to airdry
Location: Service counter
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet and soiled towels out throughoutkeep in sanibucket when not in useno sanitizer setmost towels appear very soiled
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet and soiled towels out throughoutkeep in sanibucket when not in useno sanitizer setmost towels appear very soiled
Location: Service counter
- 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: Service counter area had a box of candy on floorKitchen had box of potaoes on floorkeep up 6" or on a shelf
Location: Service counter
- 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: Service counter area had a box of candy on floorKitchen had box of potaoes on floorkeep up 6" or on a shelf
Location: Kitchen
- 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: Soda holsters soiled and gathering slime on botttom of holster shelf
Location: Service counter
Equipment: Soda gun & holster
|
02/21/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Restrain CO2 tanks
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked chicken out on prep surface at room temperatureItems on stove with no heat:Raw chickenCooked potatoe (homefries)Food must be kept below 41 or above 135 at all times
Location: Cook line
- 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: Items on prep top cooler top by expo window at 52 degreeskeep below 41repair
Location: Cook line
Equipment: Prep Top Cooler
- 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: Bottle of windex on three bay next to cutting board on food items
Location: Kitchen
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Gloves applied with no hand washing
- No hand washing (when)
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: No handwashing at any timeno hand washing before applying gloves
- 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: coffee cup on cart over clean dishes
Location: Kitchen
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: No items held in coolers, while obviously made more than a day ago , are identified or datemarked
- 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 sanitizer set for wet/soiled towels anywhere
Location: Service counter
- 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 sanitizer set for wet/soiled towels anywhere
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Provide cook hairnet or cap
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: Employee wiping just washed silverware with cloth toweldiscontinue
- 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: Wall behind expo cooler under windo soiledcleanFloor in mop sink room scattered with debris/soiledcleanKitchen ceiling dusty clean
Location: Cook line
- 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: Wall behind expo cooler under windo soiledcleanFloor in mop sink room scattered with debris/soiledcleanKitchen ceiling dusty clean
Location: Back room
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: Do not use old/stained/soiled towels to wipe silverwarediscontinue completely and allow to airdry
Location: Service counter
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet and soiled towels out throughoutkeep in sanibucket when not in useno sanitizer setmost towels appear very soiled
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet and soiled towels out throughoutkeep in sanibucket when not in useno sanitizer setmost towels appear very soiled
Location: Service counter
- 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: Service counter area had a box of candy on floorKitchen had box of potaoes on floorkeep up 6" or on a shelf
Location: Service counter
- 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: Service counter area had a box of candy on floorKitchen had box of potaoes on floorkeep up 6" or on a shelf
Location: Kitchen
- 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: Soda holsters soiled and gathering slime on botttom of holster shelf
Location: Service counter
Equipment: Soda gun & holster
|
02/14/2012 | Routine |
Restaurant representatives - add corrected or new information about A 2 Z CAFE, 4705 E 96TH ST, Indianapolis, IN »