- CO2/Health or safety hazard (corrected)
Owner or operator allowing a health or safety hazard on premises.
Correction: Correct the health or safety hazard. Restrain CO2 tanks.
Comments: 1. Small C02 tanks not restrained. Correct the health or safety hazard. Restrain CO2 tanks.
- 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: 1. Metal pan of garlic butter at 72 deg. F at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > PAN WAS NOT MARKED WITH 4 HOUR DISCARD TIME. NOTE > REPEAT VIOLATION. 2. Plastic bags of cooked chicken held between 44 and 65 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > COOK STATED THAT CHICKEN HAD BEEN PREPED ON HOUR EARLIER TODAY. WHEN DONE PREPING CHICKEN PLACE IN WALK IN COOLER TO COOL BACK DOWN TO 41 DEG. F BEFORE PLACING ON TOP OF COLD TOP COOLER. 3. Cooked spaghetti pasta held at 48 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. NOTE > ONLY PASTA THAT WAS AT PROPER TEMPERATURE WAS BAGS THAT WHERE TOUCHING BOTTOM OF PAN. 2 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 4. Cooked rigatoni pasta held at 52 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 2 BAGS OF RIGATOINE PASTA DISCARDED AT TIME OF INSPECTION. 5. Cooked fettuccine pasta held between 51 and 61 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 3 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 6. Alfredo sauce held at 46 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 7. " Beverage Air " reach in cooler holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Kitchen
- 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: 1. Metal pan of garlic butter at 72 deg. F at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > PAN WAS NOT MARKED WITH 4 HOUR DISCARD TIME. NOTE > REPEAT VIOLATION. 2. Plastic bags of cooked chicken held between 44 and 65 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > COOK STATED THAT CHICKEN HAD BEEN PREPED ON HOUR EARLIER TODAY. WHEN DONE PREPING CHICKEN PLACE IN WALK IN COOLER TO COOL BACK DOWN TO 41 DEG. F BEFORE PLACING ON TOP OF COLD TOP COOLER. 3. Cooked spaghetti pasta held at 48 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. NOTE > ONLY PASTA THAT WAS AT PROPER TEMPERATURE WAS BAGS THAT WHERE TOUCHING BOTTOM OF PAN. 2 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 4. Cooked rigatoni pasta held at 52 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 2 BAGS OF RIGATOINE PASTA DISCARDED AT TIME OF INSPECTION. 5. Cooked fettuccine pasta held between 51 and 61 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 3 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 6. Alfredo sauce held at 46 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 7. " Beverage Air " reach in cooler holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Metal pan of garlic butter at 72 deg. F at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > PAN WAS NOT MARKED WITH 4 HOUR DISCARD TIME. NOTE > REPEAT VIOLATION. 2. Plastic bags of cooked chicken held between 44 and 65 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > COOK STATED THAT CHICKEN HAD BEEN PREPED ON HOUR EARLIER TODAY. WHEN DONE PREPING CHICKEN PLACE IN WALK IN COOLER TO COOL BACK DOWN TO 41 DEG. F BEFORE PLACING ON TOP OF COLD TOP COOLER. 3. Cooked spaghetti pasta held at 48 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. NOTE > ONLY PASTA THAT WAS AT PROPER TEMPERATURE WAS BAGS THAT WHERE TOUCHING BOTTOM OF PAN. 2 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 4. Cooked rigatoni pasta held at 52 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 2 BAGS OF RIGATOINE PASTA DISCARDED AT TIME OF INSPECTION. 5. Cooked fettuccine pasta held between 51 and 61 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 3 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 6. Alfredo sauce held at 46 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 7. " Beverage Air " reach in cooler holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Metal pan of garlic butter at 72 deg. F at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > PAN WAS NOT MARKED WITH 4 HOUR DISCARD TIME. NOTE > REPEAT VIOLATION. 2. Plastic bags of cooked chicken held between 44 and 65 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > COOK STATED THAT CHICKEN HAD BEEN PREPED ON HOUR EARLIER TODAY. WHEN DONE PREPING CHICKEN PLACE IN WALK IN COOLER TO COOL BACK DOWN TO 41 DEG. F BEFORE PLACING ON TOP OF COLD TOP COOLER. 3. Cooked spaghetti pasta held at 48 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. NOTE > ONLY PASTA THAT WAS AT PROPER TEMPERATURE WAS BAGS THAT WHERE TOUCHING BOTTOM OF PAN. 2 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 4. Cooked rigatoni pasta held at 52 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 2 BAGS OF RIGATOINE PASTA DISCARDED AT TIME OF INSPECTION. 5. Cooked fettuccine pasta held between 51 and 61 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 3 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 6. Alfredo sauce held at 46 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 7. " Beverage Air " reach in cooler holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Metal pan of garlic butter at 72 deg. F at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > PAN WAS NOT MARKED WITH 4 HOUR DISCARD TIME. NOTE > REPEAT VIOLATION. 2. Plastic bags of cooked chicken held between 44 and 65 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > COOK STATED THAT CHICKEN HAD BEEN PREPED ON HOUR EARLIER TODAY. WHEN DONE PREPING CHICKEN PLACE IN WALK IN COOLER TO COOL BACK DOWN TO 41 DEG. F BEFORE PLACING ON TOP OF COLD TOP COOLER. 3. Cooked spaghetti pasta held at 48 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. NOTE > ONLY PASTA THAT WAS AT PROPER TEMPERATURE WAS BAGS THAT WHERE TOUCHING BOTTOM OF PAN. 2 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 4. Cooked rigatoni pasta held at 52 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 2 BAGS OF RIGATOINE PASTA DISCARDED AT TIME OF INSPECTION. 5. Cooked fettuccine pasta held between 51 and 61 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 3 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 6. Alfredo sauce held at 46 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 7. " Beverage Air " reach in cooler holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Metal pan of garlic butter at 72 deg. F at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > PAN WAS NOT MARKED WITH 4 HOUR DISCARD TIME. NOTE > REPEAT VIOLATION. 2. Plastic bags of cooked chicken held between 44 and 65 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > COOK STATED THAT CHICKEN HAD BEEN PREPED ON HOUR EARLIER TODAY. WHEN DONE PREPING CHICKEN PLACE IN WALK IN COOLER TO COOL BACK DOWN TO 41 DEG. F BEFORE PLACING ON TOP OF COLD TOP COOLER. 3. Cooked spaghetti pasta held at 48 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. NOTE > ONLY PASTA THAT WAS AT PROPER TEMPERATURE WAS BAGS THAT WHERE TOUCHING BOTTOM OF PAN. 2 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 4. Cooked rigatoni pasta held at 52 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 2 BAGS OF RIGATOINE PASTA DISCARDED AT TIME OF INSPECTION. 5. Cooked fettuccine pasta held between 51 and 61 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 3 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 6. Alfredo sauce held at 46 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 7. " Beverage Air " reach in cooler holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Metal pan of garlic butter at 72 deg. F at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > PAN WAS NOT MARKED WITH 4 HOUR DISCARD TIME. NOTE > REPEAT VIOLATION. 2. Plastic bags of cooked chicken held between 44 and 65 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > COOK STATED THAT CHICKEN HAD BEEN PREPED ON HOUR EARLIER TODAY. WHEN DONE PREPING CHICKEN PLACE IN WALK IN COOLER TO COOL BACK DOWN TO 41 DEG. F BEFORE PLACING ON TOP OF COLD TOP COOLER. 3. Cooked spaghetti pasta held at 48 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. NOTE > ONLY PASTA THAT WAS AT PROPER TEMPERATURE WAS BAGS THAT WHERE TOUCHING BOTTOM OF PAN. 2 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 4. Cooked rigatoni pasta held at 52 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 2 BAGS OF RIGATOINE PASTA DISCARDED AT TIME OF INSPECTION. 5. Cooked fettuccine pasta held between 51 and 61 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 3 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 6. Alfredo sauce held at 46 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 7. " Beverage Air " reach in cooler holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: Reach in 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: 1. Bottle of Aspirin and burn spray on metal shelf above two bay food prep sink. Remove. 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).
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: 1. Food handler put on gloves to handle ready to eat food items without washing hands. You must wash hands at approved hand sink with soap and water before putting on gloves to handle food items.
- 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: 1. No hand washing. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food debris. Do not allow slicer to sit soiled. Clean and sanitize after use. CORRECTED 2. " Cleveland " tilt cooking pot soiled inside in kitchen area. Clean and sanitize. CORRECTED 3. Door seal on bottom section of cold top / reach in cooler soiled. Clean and sanitize. CORRECTED 4. White cutting boards on cooks line soiled. Clean and santiize or replace if necessary.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food debris. Do not allow slicer to sit soiled. Clean and sanitize after use. CORRECTED 2. " Cleveland " tilt cooking pot soiled inside in kitchen area. Clean and sanitize. CORRECTED 3. Door seal on bottom section of cold top / reach in cooler soiled. Clean and sanitize. CORRECTED 4. White cutting boards on cooks line soiled. Clean and santiize or replace if necessary.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food debris. Do not allow slicer to sit soiled. Clean and sanitize after use. CORRECTED 2. " Cleveland " tilt cooking pot soiled inside in kitchen area. Clean and sanitize. CORRECTED 3. Door seal on bottom section of cold top / reach in cooler soiled. Clean and sanitize. CORRECTED 4. White cutting boards on cooks line soiled. Clean and santiize or replace if necessary.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food debris. Do not allow slicer to sit soiled. Clean and sanitize after use. CORRECTED 2. " Cleveland " tilt cooking pot soiled inside in kitchen area. Clean and sanitize. CORRECTED 3. Door seal on bottom section of cold top / reach in cooler soiled. Clean and sanitize. CORRECTED 4. White cutting boards on cooks line soiled. Clean and santiize or replace if necessary.
Location: Cook line
- 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: 1. Box of single service containers on floor in kitchen. Remove.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Large amount of empty boxes and bottles in bar area. Finish removing boxes.
Location: Bar
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Dumpster lid open. keep lids closed.
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: 1. Large trash and rubbish. Wood , old equipment in dumpster area and behind building. Remove all items and dispose of in approved manner. Trash areas and enclosures shall be maintained free of unnecessary items and litter.
- 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: 1. Exhaust hood and filters soiled. Clean.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings and attachend equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Heat vents and ceiling tiles by heat vents soiled in kitchen area. Clean all soiled heat vents and ceiling tiles. 2. Floor space soiled along wall and floor junctions below work tables and equipment in dish machine area. Clean all soiled floor space. 3. Back door soiled. Clean. 4. Fan guards on cooling unit inside of walk in cooler soiled. Clean. 5. Floor soiled inside of walk in cooler. Clean all soiled floor space under all shelving and along wall and floor junctions.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings and attachend equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Heat vents and ceiling tiles by heat vents soiled in kitchen area. Clean all soiled heat vents and ceiling tiles. 2. Floor space soiled along wall and floor junctions below work tables and equipment in dish machine area. Clean all soiled floor space. 3. Back door soiled. Clean. 4. Fan guards on cooling unit inside of walk in cooler soiled. Clean. 5. Floor soiled inside of walk in cooler. Clean all soiled floor space under all shelving and along wall and floor junctions.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings and attachend equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Heat vents and ceiling tiles by heat vents soiled in kitchen area. Clean all soiled heat vents and ceiling tiles. 2. Floor space soiled along wall and floor junctions below work tables and equipment in dish machine area. Clean all soiled floor space. 3. Back door soiled. Clean. 4. Fan guards on cooling unit inside of walk in cooler soiled. Clean. 5. Floor soiled inside of walk in cooler. Clean all soiled floor space under all shelving and along wall and floor junctions.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings and attachend equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Heat vents and ceiling tiles by heat vents soiled in kitchen area. Clean all soiled heat vents and ceiling tiles. 2. Floor space soiled along wall and floor junctions below work tables and equipment in dish machine area. Clean all soiled floor space. 3. Back door soiled. Clean. 4. Fan guards on cooling unit inside of walk in cooler soiled. Clean. 5. Floor soiled inside of walk in cooler. Clean all soiled floor space under all shelving and along wall and floor junctions.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings and attachend equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Heat vents and ceiling tiles by heat vents soiled in kitchen area. Clean all soiled heat vents and ceiling tiles. 2. Floor space soiled along wall and floor junctions below work tables and equipment in dish machine area. Clean all soiled floor space. 3. Back door soiled. Clean. 4. Fan guards on cooling unit inside of walk in cooler soiled. Clean. 5. Floor soiled inside of walk in cooler. Clean all soiled floor space under all shelving and along wall and floor junctions.
Location: Walk-in cooler
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Raw frozen chicken thawing out at room temperature inside of two bay sink. Do not thaw frozen foods out at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: 2-bay
- 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: 1. Working thermometer needed for " Beverage Air " reach in cooler in kitchen area. Provide. NOTE > THERMOMETER ON UNIT AND THERMOMETER INSIDE OF UNIT NOT WORKING.
Location: Kitchen
Equipment: Reach in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on metal shelving on end of cooks line Remove. Cardbord is not approved for use. Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen area. Repair all non working lights. 2. Light guard broken by dish machine area. Replace. 3. Lights not working in exhaust hood. Repair or replace.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen area. Repair all non working lights. 2. Light guard broken by dish machine area. Replace. 3. Lights not working in exhaust hood. Repair or replace.
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen area. Repair all non working lights. 2. Light guard broken by dish machine area. Replace. 3. Lights not working in exhaust hood. Repair or replace.
Location: Cook line
- 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: 1. Box of food and bag of ice on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic bus tubs cleaning supplies stored in soield on shelving by dish machine. Clean. 2. Top of dishmachine soiled. Clean. 3. Plastic bus tubs clean utensils are stored by dish machine soiled inside. Clean. 4. Metal shelving inside of walk in cooler soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic bus tubs cleaning supplies stored in soield on shelving by dish machine. Clean. 2. Top of dishmachine soiled. Clean. 3. Plastic bus tubs clean utensils are stored by dish machine soiled inside. Clean. 4. Metal shelving inside of walk in cooler soiled. Clean.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic bus tubs cleaning supplies stored in soield on shelving by dish machine. Clean. 2. Top of dishmachine soiled. Clean. 3. Plastic bus tubs clean utensils are stored by dish machine soiled inside. Clean. 4. Metal shelving inside of walk in cooler soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic bus tubs cleaning supplies stored in soield on shelving by dish machine. Clean. 2. Top of dishmachine soiled. Clean. 3. Plastic bus tubs clean utensils are stored by dish machine soiled inside. Clean. 4. Metal shelving inside of walk in cooler soiled. Clean.
Location: Walk-in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in kitchen area. Provide soap at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. NOTE > CORRECTED AT TIME OF INSPECTION.
Location: Kitchen
Equipment: Hand sink
|
11/05/2014 | Recheck |
- CO2/Health or safety hazard (corrected)
Owner or operator allowing a health or safety hazard on premises.
Correction: Correct the health or safety hazard. Restrain CO2 tanks.
Comments: 1. Small C02 tanks not restrained. Correct the health or safety hazard. Restrain CO2 tanks.
- 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: 1. Metal pan of garlic butter at 72 deg. F at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > PAN WAS NOT MARKED WITH 4 HOUR DISCARD TIME. NOTE > REPEAT VIOLATION. 2. Plastic bags of cooked chicken held between 44 and 65 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > COOK STATED THAT CHICKEN HAD BEEN PREPED ON HOUR EARLIER TODAY. WHEN DONE PREPING CHICKEN PLACE IN WALK IN COOLER TO COOL BACK DOWN TO 41 DEG. F BEFORE PLACING ON TOP OF COLD TOP COOLER. 3. Cooked spaghetti pasta held at 48 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. NOTE > ONLY PASTA THAT WAS AT PROPER TEMPERATURE WAS BAGS THAT WHERE TOUCHING BOTTOM OF PAN. 2 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 4. Cooked rigatoni pasta held at 52 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 2 BAGS OF RIGATOINE PASTA DISCARDED AT TIME OF INSPECTION. 5. Cooked fettuccine pasta held between 51 and 61 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 3 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 6. Alfredo sauce held at 46 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 7. " Beverage Air " reach in cooler holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Kitchen
- 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: 1. Metal pan of garlic butter at 72 deg. F at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > PAN WAS NOT MARKED WITH 4 HOUR DISCARD TIME. NOTE > REPEAT VIOLATION. 2. Plastic bags of cooked chicken held between 44 and 65 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > COOK STATED THAT CHICKEN HAD BEEN PREPED ON HOUR EARLIER TODAY. WHEN DONE PREPING CHICKEN PLACE IN WALK IN COOLER TO COOL BACK DOWN TO 41 DEG. F BEFORE PLACING ON TOP OF COLD TOP COOLER. 3. Cooked spaghetti pasta held at 48 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. NOTE > ONLY PASTA THAT WAS AT PROPER TEMPERATURE WAS BAGS THAT WHERE TOUCHING BOTTOM OF PAN. 2 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 4. Cooked rigatoni pasta held at 52 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 2 BAGS OF RIGATOINE PASTA DISCARDED AT TIME OF INSPECTION. 5. Cooked fettuccine pasta held between 51 and 61 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 3 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 6. Alfredo sauce held at 46 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 7. " Beverage Air " reach in cooler holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Metal pan of garlic butter at 72 deg. F at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > PAN WAS NOT MARKED WITH 4 HOUR DISCARD TIME. NOTE > REPEAT VIOLATION. 2. Plastic bags of cooked chicken held between 44 and 65 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > COOK STATED THAT CHICKEN HAD BEEN PREPED ON HOUR EARLIER TODAY. WHEN DONE PREPING CHICKEN PLACE IN WALK IN COOLER TO COOL BACK DOWN TO 41 DEG. F BEFORE PLACING ON TOP OF COLD TOP COOLER. 3. Cooked spaghetti pasta held at 48 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. NOTE > ONLY PASTA THAT WAS AT PROPER TEMPERATURE WAS BAGS THAT WHERE TOUCHING BOTTOM OF PAN. 2 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 4. Cooked rigatoni pasta held at 52 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 2 BAGS OF RIGATOINE PASTA DISCARDED AT TIME OF INSPECTION. 5. Cooked fettuccine pasta held between 51 and 61 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 3 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 6. Alfredo sauce held at 46 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 7. " Beverage Air " reach in cooler holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Metal pan of garlic butter at 72 deg. F at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > PAN WAS NOT MARKED WITH 4 HOUR DISCARD TIME. NOTE > REPEAT VIOLATION. 2. Plastic bags of cooked chicken held between 44 and 65 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > COOK STATED THAT CHICKEN HAD BEEN PREPED ON HOUR EARLIER TODAY. WHEN DONE PREPING CHICKEN PLACE IN WALK IN COOLER TO COOL BACK DOWN TO 41 DEG. F BEFORE PLACING ON TOP OF COLD TOP COOLER. 3. Cooked spaghetti pasta held at 48 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. NOTE > ONLY PASTA THAT WAS AT PROPER TEMPERATURE WAS BAGS THAT WHERE TOUCHING BOTTOM OF PAN. 2 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 4. Cooked rigatoni pasta held at 52 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 2 BAGS OF RIGATOINE PASTA DISCARDED AT TIME OF INSPECTION. 5. Cooked fettuccine pasta held between 51 and 61 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 3 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 6. Alfredo sauce held at 46 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 7. " Beverage Air " reach in cooler holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Metal pan of garlic butter at 72 deg. F at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > PAN WAS NOT MARKED WITH 4 HOUR DISCARD TIME. NOTE > REPEAT VIOLATION. 2. Plastic bags of cooked chicken held between 44 and 65 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > COOK STATED THAT CHICKEN HAD BEEN PREPED ON HOUR EARLIER TODAY. WHEN DONE PREPING CHICKEN PLACE IN WALK IN COOLER TO COOL BACK DOWN TO 41 DEG. F BEFORE PLACING ON TOP OF COLD TOP COOLER. 3. Cooked spaghetti pasta held at 48 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. NOTE > ONLY PASTA THAT WAS AT PROPER TEMPERATURE WAS BAGS THAT WHERE TOUCHING BOTTOM OF PAN. 2 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 4. Cooked rigatoni pasta held at 52 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 2 BAGS OF RIGATOINE PASTA DISCARDED AT TIME OF INSPECTION. 5. Cooked fettuccine pasta held between 51 and 61 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 3 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 6. Alfredo sauce held at 46 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 7. " Beverage Air " reach in cooler holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Metal pan of garlic butter at 72 deg. F at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > PAN WAS NOT MARKED WITH 4 HOUR DISCARD TIME. NOTE > REPEAT VIOLATION. 2. Plastic bags of cooked chicken held between 44 and 65 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > COOK STATED THAT CHICKEN HAD BEEN PREPED ON HOUR EARLIER TODAY. WHEN DONE PREPING CHICKEN PLACE IN WALK IN COOLER TO COOL BACK DOWN TO 41 DEG. F BEFORE PLACING ON TOP OF COLD TOP COOLER. 3. Cooked spaghetti pasta held at 48 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. NOTE > ONLY PASTA THAT WAS AT PROPER TEMPERATURE WAS BAGS THAT WHERE TOUCHING BOTTOM OF PAN. 2 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 4. Cooked rigatoni pasta held at 52 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 2 BAGS OF RIGATOINE PASTA DISCARDED AT TIME OF INSPECTION. 5. Cooked fettuccine pasta held between 51 and 61 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 3 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 6. Alfredo sauce held at 46 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 7. " Beverage Air " reach in cooler holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Metal pan of garlic butter at 72 deg. F at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > PAN WAS NOT MARKED WITH 4 HOUR DISCARD TIME. NOTE > REPEAT VIOLATION. 2. Plastic bags of cooked chicken held between 44 and 65 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > COOK STATED THAT CHICKEN HAD BEEN PREPED ON HOUR EARLIER TODAY. WHEN DONE PREPING CHICKEN PLACE IN WALK IN COOLER TO COOL BACK DOWN TO 41 DEG. F BEFORE PLACING ON TOP OF COLD TOP COOLER. 3. Cooked spaghetti pasta held at 48 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. NOTE > ONLY PASTA THAT WAS AT PROPER TEMPERATURE WAS BAGS THAT WHERE TOUCHING BOTTOM OF PAN. 2 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 4. Cooked rigatoni pasta held at 52 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 2 BAGS OF RIGATOINE PASTA DISCARDED AT TIME OF INSPECTION. 5. Cooked fettuccine pasta held between 51 and 61 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 3 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 6. Alfredo sauce held at 46 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 7. " Beverage Air " reach in cooler holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: Reach in 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: 1. Bottle of Aspirin and burn spray on metal shelf above two bay food prep sink. Remove. 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).
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: 1. Food handler put on gloves to handle ready to eat food items without washing hands. You must wash hands at approved hand sink with soap and water before putting on gloves to handle food items.
- 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: 1. No hand washing. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food debris. Do not allow slicer to sit soiled. Clean and sanitize after use. CORRECTED 2. " Cleveland " tilt cooking pot soiled inside in kitchen area. Clean and sanitize. CORRECTED 3. Door seal on bottom section of cold top / reach in cooler soiled. Clean and sanitize. CORRECTED 4. White cutting boards on cooks line soiled. Clean and santiize or replace if necessary.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food debris. Do not allow slicer to sit soiled. Clean and sanitize after use. CORRECTED 2. " Cleveland " tilt cooking pot soiled inside in kitchen area. Clean and sanitize. CORRECTED 3. Door seal on bottom section of cold top / reach in cooler soiled. Clean and sanitize. CORRECTED 4. White cutting boards on cooks line soiled. Clean and santiize or replace if necessary.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food debris. Do not allow slicer to sit soiled. Clean and sanitize after use. CORRECTED 2. " Cleveland " tilt cooking pot soiled inside in kitchen area. Clean and sanitize. CORRECTED 3. Door seal on bottom section of cold top / reach in cooler soiled. Clean and sanitize. CORRECTED 4. White cutting boards on cooks line soiled. Clean and santiize or replace if necessary.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food debris. Do not allow slicer to sit soiled. Clean and sanitize after use. CORRECTED 2. " Cleveland " tilt cooking pot soiled inside in kitchen area. Clean and sanitize. CORRECTED 3. Door seal on bottom section of cold top / reach in cooler soiled. Clean and sanitize. CORRECTED 4. White cutting boards on cooks line soiled. Clean and santiize or replace if necessary.
Location: Cook line
- 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: 1. Box of single service containers on floor in kitchen. Remove.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Large amount of empty boxes and bottles in bar area. Finish removing boxes.
Location: Bar
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Dumpster lid open. keep lids closed.
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: 1. Large trash and rubbish. Wood , old equipment in dumpster area and behind building. Remove all items and dispose of in approved manner. Trash areas and enclosures shall be maintained free of unnecessary items and litter.
- 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: 1. Exhaust hood and filters soiled. Clean.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings and attachend equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Heat vents and ceiling tiles by heat vents soiled in kitchen area. Clean all soiled heat vents and ceiling tiles. 2. Floor space soiled along wall and floor junctions below work tables and equipment in dish machine area. Clean all soiled floor space. 3. Back door soiled. Clean. 4. Fan guards on cooling unit inside of walk in cooler soiled. Clean. 5. Floor soiled inside of walk in cooler. Clean all soiled floor space under all shelving and along wall and floor junctions.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings and attachend equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Heat vents and ceiling tiles by heat vents soiled in kitchen area. Clean all soiled heat vents and ceiling tiles. 2. Floor space soiled along wall and floor junctions below work tables and equipment in dish machine area. Clean all soiled floor space. 3. Back door soiled. Clean. 4. Fan guards on cooling unit inside of walk in cooler soiled. Clean. 5. Floor soiled inside of walk in cooler. Clean all soiled floor space under all shelving and along wall and floor junctions.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings and attachend equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Heat vents and ceiling tiles by heat vents soiled in kitchen area. Clean all soiled heat vents and ceiling tiles. 2. Floor space soiled along wall and floor junctions below work tables and equipment in dish machine area. Clean all soiled floor space. 3. Back door soiled. Clean. 4. Fan guards on cooling unit inside of walk in cooler soiled. Clean. 5. Floor soiled inside of walk in cooler. Clean all soiled floor space under all shelving and along wall and floor junctions.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings and attachend equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Heat vents and ceiling tiles by heat vents soiled in kitchen area. Clean all soiled heat vents and ceiling tiles. 2. Floor space soiled along wall and floor junctions below work tables and equipment in dish machine area. Clean all soiled floor space. 3. Back door soiled. Clean. 4. Fan guards on cooling unit inside of walk in cooler soiled. Clean. 5. Floor soiled inside of walk in cooler. Clean all soiled floor space under all shelving and along wall and floor junctions.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings and attachend equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Heat vents and ceiling tiles by heat vents soiled in kitchen area. Clean all soiled heat vents and ceiling tiles. 2. Floor space soiled along wall and floor junctions below work tables and equipment in dish machine area. Clean all soiled floor space. 3. Back door soiled. Clean. 4. Fan guards on cooling unit inside of walk in cooler soiled. Clean. 5. Floor soiled inside of walk in cooler. Clean all soiled floor space under all shelving and along wall and floor junctions.
Location: Walk-in cooler
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Raw frozen chicken thawing out at room temperature inside of two bay sink. Do not thaw frozen foods out at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: 2-bay
- 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: 1. Working thermometer needed for " Beverage Air " reach in cooler in kitchen area. Provide. NOTE > THERMOMETER ON UNIT AND THERMOMETER INSIDE OF UNIT NOT WORKING.
Location: Kitchen
Equipment: Reach in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on metal shelving on end of cooks line Remove. Cardbord is not approved for use. Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen area. Repair all non working lights. 2. Light guard broken by dish machine area. Replace. 3. Lights not working in exhaust hood. Repair or replace.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen area. Repair all non working lights. 2. Light guard broken by dish machine area. Replace. 3. Lights not working in exhaust hood. Repair or replace.
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen area. Repair all non working lights. 2. Light guard broken by dish machine area. Replace. 3. Lights not working in exhaust hood. Repair or replace.
Location: Cook line
- 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: 1. Box of food and bag of ice on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic bus tubs cleaning supplies stored in soield on shelving by dish machine. Clean. 2. Top of dishmachine soiled. Clean. 3. Plastic bus tubs clean utensils are stored by dish machine soiled inside. Clean. 4. Metal shelving inside of walk in cooler soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic bus tubs cleaning supplies stored in soield on shelving by dish machine. Clean. 2. Top of dishmachine soiled. Clean. 3. Plastic bus tubs clean utensils are stored by dish machine soiled inside. Clean. 4. Metal shelving inside of walk in cooler soiled. Clean.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic bus tubs cleaning supplies stored in soield on shelving by dish machine. Clean. 2. Top of dishmachine soiled. Clean. 3. Plastic bus tubs clean utensils are stored by dish machine soiled inside. Clean. 4. Metal shelving inside of walk in cooler soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic bus tubs cleaning supplies stored in soield on shelving by dish machine. Clean. 2. Top of dishmachine soiled. Clean. 3. Plastic bus tubs clean utensils are stored by dish machine soiled inside. Clean. 4. Metal shelving inside of walk in cooler soiled. Clean.
Location: Walk-in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in kitchen area. Provide soap at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. NOTE > CORRECTED AT TIME OF INSPECTION.
Location: Kitchen
Equipment: Hand sink
|
10/29/2014 | Recheck |
- CO2 tanks unrestrained
Owner or operator allowing a health or safety hazard on premises.
Correction: Correct the health or safety hazard. Restrain CO2 tanks.
Comments: 1. Small C02 tanks not restrained. Correct the health or safety hazard. Restrain CO2 tanks.
- 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: 1. Large metal pan of garlic butter at 72 deg. F at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATION. 2. Plastic bags of cooked chicken held between 44 and 65 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > COOK STATED THAT CHICKEN HAD BEEN PREPED ON HOUR EARLIER TODAY. WHEN DONE PREPING CHICKEN PLACE IN WALK IN COOLER TO COOL BACK DOWN TO 41 DEG. F BEFORE PLACING ON TOP OF COLD TOP COOLER. 3. Cooked spaghetti pasta held at 48 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. NOTE > ONLY PASTA THAT WAS AT PROPER TEMPERATURE WAS BAGS THAT WHERE TOUCHING BOTTOM OF PAN. 2 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 4. Cooked rigatoni pasta held at 52 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 2 BAGS OF RIGATOINE PASTA DISCARDED AT TIME OF INSPECTION. 5. Cooked fettuccine pasta held between 51 and 61 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 3 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 6. Alfredo sauce held at 46 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 7. " Beverage Air " reach in cooler holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Kitchen
- 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: 1. Large metal pan of garlic butter at 72 deg. F at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATION. 2. Plastic bags of cooked chicken held between 44 and 65 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > COOK STATED THAT CHICKEN HAD BEEN PREPED ON HOUR EARLIER TODAY. WHEN DONE PREPING CHICKEN PLACE IN WALK IN COOLER TO COOL BACK DOWN TO 41 DEG. F BEFORE PLACING ON TOP OF COLD TOP COOLER. 3. Cooked spaghetti pasta held at 48 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. NOTE > ONLY PASTA THAT WAS AT PROPER TEMPERATURE WAS BAGS THAT WHERE TOUCHING BOTTOM OF PAN. 2 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 4. Cooked rigatoni pasta held at 52 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 2 BAGS OF RIGATOINE PASTA DISCARDED AT TIME OF INSPECTION. 5. Cooked fettuccine pasta held between 51 and 61 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 3 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 6. Alfredo sauce held at 46 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 7. " Beverage Air " reach in cooler holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large metal pan of garlic butter at 72 deg. F at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATION. 2. Plastic bags of cooked chicken held between 44 and 65 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > COOK STATED THAT CHICKEN HAD BEEN PREPED ON HOUR EARLIER TODAY. WHEN DONE PREPING CHICKEN PLACE IN WALK IN COOLER TO COOL BACK DOWN TO 41 DEG. F BEFORE PLACING ON TOP OF COLD TOP COOLER. 3. Cooked spaghetti pasta held at 48 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. NOTE > ONLY PASTA THAT WAS AT PROPER TEMPERATURE WAS BAGS THAT WHERE TOUCHING BOTTOM OF PAN. 2 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 4. Cooked rigatoni pasta held at 52 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 2 BAGS OF RIGATOINE PASTA DISCARDED AT TIME OF INSPECTION. 5. Cooked fettuccine pasta held between 51 and 61 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 3 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 6. Alfredo sauce held at 46 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 7. " Beverage Air " reach in cooler holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large metal pan of garlic butter at 72 deg. F at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATION. 2. Plastic bags of cooked chicken held between 44 and 65 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > COOK STATED THAT CHICKEN HAD BEEN PREPED ON HOUR EARLIER TODAY. WHEN DONE PREPING CHICKEN PLACE IN WALK IN COOLER TO COOL BACK DOWN TO 41 DEG. F BEFORE PLACING ON TOP OF COLD TOP COOLER. 3. Cooked spaghetti pasta held at 48 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. NOTE > ONLY PASTA THAT WAS AT PROPER TEMPERATURE WAS BAGS THAT WHERE TOUCHING BOTTOM OF PAN. 2 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 4. Cooked rigatoni pasta held at 52 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 2 BAGS OF RIGATOINE PASTA DISCARDED AT TIME OF INSPECTION. 5. Cooked fettuccine pasta held between 51 and 61 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 3 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 6. Alfredo sauce held at 46 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 7. " Beverage Air " reach in cooler holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large metal pan of garlic butter at 72 deg. F at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATION. 2. Plastic bags of cooked chicken held between 44 and 65 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > COOK STATED THAT CHICKEN HAD BEEN PREPED ON HOUR EARLIER TODAY. WHEN DONE PREPING CHICKEN PLACE IN WALK IN COOLER TO COOL BACK DOWN TO 41 DEG. F BEFORE PLACING ON TOP OF COLD TOP COOLER. 3. Cooked spaghetti pasta held at 48 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. NOTE > ONLY PASTA THAT WAS AT PROPER TEMPERATURE WAS BAGS THAT WHERE TOUCHING BOTTOM OF PAN. 2 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 4. Cooked rigatoni pasta held at 52 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 2 BAGS OF RIGATOINE PASTA DISCARDED AT TIME OF INSPECTION. 5. Cooked fettuccine pasta held between 51 and 61 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 3 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 6. Alfredo sauce held at 46 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 7. " Beverage Air " reach in cooler holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large metal pan of garlic butter at 72 deg. F at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATION. 2. Plastic bags of cooked chicken held between 44 and 65 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > COOK STATED THAT CHICKEN HAD BEEN PREPED ON HOUR EARLIER TODAY. WHEN DONE PREPING CHICKEN PLACE IN WALK IN COOLER TO COOL BACK DOWN TO 41 DEG. F BEFORE PLACING ON TOP OF COLD TOP COOLER. 3. Cooked spaghetti pasta held at 48 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. NOTE > ONLY PASTA THAT WAS AT PROPER TEMPERATURE WAS BAGS THAT WHERE TOUCHING BOTTOM OF PAN. 2 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 4. Cooked rigatoni pasta held at 52 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 2 BAGS OF RIGATOINE PASTA DISCARDED AT TIME OF INSPECTION. 5. Cooked fettuccine pasta held between 51 and 61 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 3 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 6. Alfredo sauce held at 46 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 7. " Beverage Air " reach in cooler holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large metal pan of garlic butter at 72 deg. F at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATION. 2. Plastic bags of cooked chicken held between 44 and 65 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > COOK STATED THAT CHICKEN HAD BEEN PREPED ON HOUR EARLIER TODAY. WHEN DONE PREPING CHICKEN PLACE IN WALK IN COOLER TO COOL BACK DOWN TO 41 DEG. F BEFORE PLACING ON TOP OF COLD TOP COOLER. 3. Cooked spaghetti pasta held at 48 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. NOTE > ONLY PASTA THAT WAS AT PROPER TEMPERATURE WAS BAGS THAT WHERE TOUCHING BOTTOM OF PAN. 2 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 4. Cooked rigatoni pasta held at 52 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 2 BAGS OF RIGATOINE PASTA DISCARDED AT TIME OF INSPECTION. 5. Cooked fettuccine pasta held between 51 and 61 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 3 BAGS OF PASTA DISCARDED AT TIME OF INSPECTION. 6. Alfredo sauce held at 46 deg. F on top of cold top. Hold all cold foods at 41 deg. F or below. 7. " Beverage Air " reach in cooler holding potentially hazardous foods at 48 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: Reach in 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: 1. Bottle of Aspirin and burn spray on metal shelf above two bay food prep sink. Remove. 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).
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: 1. Food handler put on gloves to handle ready to eat food items without washing hands. You must wash hands at approved hand sink with soap and water before putting on gloves to handle food items.
- 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: 1. No hand washing. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food debris. Do not allow slicer to sit soiled. Clean and sanitize after use. 2. " Cleveland " tilt cooking pot soiled inside in kitchen area. Clean and sanitize. 3. Door seal on bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. White cutting boards on cooks line soiled. Clean and santiize or replace if necessary.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food debris. Do not allow slicer to sit soiled. Clean and sanitize after use. 2. " Cleveland " tilt cooking pot soiled inside in kitchen area. Clean and sanitize. 3. Door seal on bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. White cutting boards on cooks line soiled. Clean and santiize or replace if necessary.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food debris. Do not allow slicer to sit soiled. Clean and sanitize after use. 2. " Cleveland " tilt cooking pot soiled inside in kitchen area. Clean and sanitize. 3. Door seal on bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. White cutting boards on cooks line soiled. Clean and santiize or replace if necessary.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food debris. Do not allow slicer to sit soiled. Clean and sanitize after use. 2. " Cleveland " tilt cooking pot soiled inside in kitchen area. Clean and sanitize. 3. Door seal on bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. White cutting boards on cooks line soiled. Clean and santiize or replace if necessary.
Location: Cook line
- 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: 1. Box of single service containers on floor in kitchen. Remove.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Large amount of empty boxes and bottles in bar area. Remove.
Location: Bar
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Dumpster lid open. keep lids closed.
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: 1. Large trash and rubbish. Wood , old equipment, large amount of empty bottles and boxes in dumpster area and behind building. Remove all items and dispose of in approved manner. Trash areas and enclosures shall be maintained free of unnecessary items and litter.
- 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: 1. Exhaust hood and filters soiled. Clean.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings and attachend equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Heat vents and ceiling tiles by heat vents soiled in kitchen area. Clean all soiled heat vents and ceiling tiles. 2. Floor space soiled along wall and floor junctions below work tables and equipment in dish machine area. Clean all soiled floor space. 3. Back door soiled. Clean. 4. Fan guards on cooling unit inside of walk in cooler soiled. Clean. 5. Floor soiled inside of walk in cooler. Clean all soiled floor space under all shelving and along wall and floor junctions.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings and attachend equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Heat vents and ceiling tiles by heat vents soiled in kitchen area. Clean all soiled heat vents and ceiling tiles. 2. Floor space soiled along wall and floor junctions below work tables and equipment in dish machine area. Clean all soiled floor space. 3. Back door soiled. Clean. 4. Fan guards on cooling unit inside of walk in cooler soiled. Clean. 5. Floor soiled inside of walk in cooler. Clean all soiled floor space under all shelving and along wall and floor junctions.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings and attachend equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Heat vents and ceiling tiles by heat vents soiled in kitchen area. Clean all soiled heat vents and ceiling tiles. 2. Floor space soiled along wall and floor junctions below work tables and equipment in dish machine area. Clean all soiled floor space. 3. Back door soiled. Clean. 4. Fan guards on cooling unit inside of walk in cooler soiled. Clean. 5. Floor soiled inside of walk in cooler. Clean all soiled floor space under all shelving and along wall and floor junctions.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings and attachend equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Heat vents and ceiling tiles by heat vents soiled in kitchen area. Clean all soiled heat vents and ceiling tiles. 2. Floor space soiled along wall and floor junctions below work tables and equipment in dish machine area. Clean all soiled floor space. 3. Back door soiled. Clean. 4. Fan guards on cooling unit inside of walk in cooler soiled. Clean. 5. Floor soiled inside of walk in cooler. Clean all soiled floor space under all shelving and along wall and floor junctions.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings and attachend equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Heat vents and ceiling tiles by heat vents soiled in kitchen area. Clean all soiled heat vents and ceiling tiles. 2. Floor space soiled along wall and floor junctions below work tables and equipment in dish machine area. Clean all soiled floor space. 3. Back door soiled. Clean. 4. Fan guards on cooling unit inside of walk in cooler soiled. Clean. 5. Floor soiled inside of walk in cooler. Clean all soiled floor space under all shelving and along wall and floor junctions.
Location: Walk-in cooler
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Raw frozen chicken thawing out at room temperature inside of two bay sink. Do not thaw frozen foods out at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: 2-bay
- 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: 1. Working thermometer needed for " Beverage Air " reach in cooler in kitchen area. Provide.
Location: Kitchen
Equipment: Reach in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on metal shelving on end of cooks line Remove. Cardbord is not approved for use. Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen area. Repair all non working lights. 2. Light guard broken by dish machine area. Replace. 3. Lights not working in exhaust hood. Repair or replace.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen area. Repair all non working lights. 2. Light guard broken by dish machine area. Replace. 3. Lights not working in exhaust hood. Repair or replace.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen area. Repair all non working lights. 2. Light guard broken by dish machine area. Replace. 3. Lights not working in exhaust hood. Repair or replace.
Location: Cook line
- 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: 1. Box of food and bag of ice on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic bus tubs cleaning supplies stored in soield on shelving by dish machine. Clean. 2. Top of dishmachine soiled. Clean. 3. Plastic bus tubs clean utensils are stored by dish machine soiled inside. Clean. 4. Metal shelving inside of walk in cooler soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic bus tubs cleaning supplies stored in soield on shelving by dish machine. Clean. 2. Top of dishmachine soiled. Clean. 3. Plastic bus tubs clean utensils are stored by dish machine soiled inside. Clean. 4. Metal shelving inside of walk in cooler soiled. Clean.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic bus tubs cleaning supplies stored in soield on shelving by dish machine. Clean. 2. Top of dishmachine soiled. Clean. 3. Plastic bus tubs clean utensils are stored by dish machine soiled inside. Clean. 4. Metal shelving inside of walk in cooler soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic bus tubs cleaning supplies stored in soield on shelving by dish machine. Clean. 2. Top of dishmachine soiled. Clean. 3. Plastic bus tubs clean utensils are stored by dish machine soiled inside. Clean. 4. Metal shelving inside of walk in cooler soiled. Clean.
Location: Walk-in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in kitchen area. Provide soap at all times.
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: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. NOTE > CORRECTED AT TIME OF INSPECTION.
Location: Kitchen
Equipment: Hand sink
|
10/22/2014 | Routine |
- 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: 1. Plate of cooked lasagna on top of steam table held at 122 deg. F Hold all hot foods at 135 deg. F. or above.
Location: Cook line
Equipment: Steam table
- 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: 1. Egg wash sitting out on cooks line. Do not sit egg wash out at room temperature. You must hold raw eggs at 41 deg. F. or below. 2. Baged linguine pasta on top of cold top held at 49 deg. F. Hold all cold food items at 41 deg. F or below. 3. Small containers of garlic butter sitting out at room temperature. Hold at 41 deg. F or below.
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: 1. Egg wash sitting out on cooks line. Do not sit egg wash out at room temperature. You must hold raw eggs at 41 deg. F. or below. 2. Baged linguine pasta on top of cold top held at 49 deg. F. Hold all cold food items at 41 deg. F or below. 3. Small containers of garlic butter sitting out at room temperature. Hold at 41 deg. F or below.
Location: Cook line
Equipment: Make table 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: 1. Egg wash sitting out on cooks line. Do not sit egg wash out at room temperature. You must hold raw eggs at 41 deg. F. or below. 2. Baged linguine pasta on top of cold top held at 49 deg. F. Hold all cold food items at 41 deg. F or below. 3. Small containers of garlic butter sitting out at room temperature. Hold at 41 deg. F or below.
Location: Wait staff area
- 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: 1. Employee drink in kitchen area missing a lid and straw. Provide lid and straw or remove all drinks from kitchen and prep areas.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Reach in cooler below cold top on cooks line soiled inside including door and door seal of unit. Clean and sanitize.
Location: Cook line
Equipment: Cold top
- Plan approval (corrected)
Establishment did not submit plans and specifications prior to construction or remodel.
Correction: Submit plans and specifications as required.
Comments: 1. Bar is not approved for use. Plans were not submitted prior to use or construction of bar. Discontinue use of bar, Remove drink gun system from bar, Remove all open bottles of liquor from bar. Remove all glass ware from bar. You may not have any serve any open drinks until you have gone through plan review and been approved to use by Marion County Health dept. You must submit plans to Suzanne Mouser at 221-2262 before you can use bar. NOTE > THIS VIOLATION WAS WRITTEN ON LAST ROUTINE REPORT ON OCT. 2 2013 AND AGAIN ON OCT. 9TH. VIOLATION WAS REVIEWD WITH OWNER ON OCT 9TH AND EXPAINED THAT BAR COULD NOT BE USE UNTIL APPROVED BY SUZANNE MOUSER. INFORMATION ON HOW TO CONTACT SUZANNE MOUSER WAS GIVEN ON OCT 2 nd AND OCT. 9 th REPORTS.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Items stored inside of mop sink in kitchen area. Remove all items from mop sink. 2. Construction materials, tools, boxes, empty bottles. etc. in bar area. Remove all unnecessary items. 3. Old equipment in kitchen area. Remove all old equipment from kitchen area.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Items stored inside of mop sink in kitchen area. Remove all items from mop sink. 2. Construction materials, tools, boxes, empty bottles. etc. in bar area. Remove all unnecessary items. 3. Old equipment in kitchen area. Remove all old equipment from kitchen area.
Location: Bar
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Items stored inside of mop sink in kitchen area. Remove all items from mop sink. 2. Construction materials, tools, boxes, empty bottles. etc. in bar area. Remove all unnecessary items. 3. Old equipment in kitchen area. Remove all old equipment from kitchen area.
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: 1. Exhaust hood and filters above cooking equipment soiled. 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: 1. Ceiling tiles and heat vents soiled in kitchen area. Clean all soiled ceiling tiles and heat vents.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in exhaust hood. Repair light. 2. Light not working in dish machine area. Repair light. 3. Cloth towel under leg of small prep table on cooks line. Remove, Do not use cloth towel to repair prep table leg. Repair using approved materials.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in exhaust hood. Repair light. 2. Light not working in dish machine area. Repair light. 3. Cloth towel under leg of small prep table on cooks line. Remove, Do not use cloth towel to repair prep table leg. Repair using approved materials.
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in exhaust hood. Repair light. 2. Light not working in dish machine area. Repair light. 3. Cloth towel under leg of small prep table on cooks line. Remove, Do not use cloth towel to repair prep table leg. Repair using approved materials.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Baking oven soiled inside. Clean.
Location: Kitchen
Equipment: Oven
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times.
Location: Kitchen
Equipment: Hand sink
|
04/23/2014 | Recheck |
- 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: 1. Plate of cooked lasagna on top of steam table held at 122 deg. F Hold all hot foods at 135 deg. F. or above.
Location: Cook line
Equipment: Steam table
- 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: 1. Egg wash sitting out on cooks line. Do not sit egg wash out at room temperature. You must hold raw eggs at 41 deg. F. or below. 2. Baged linguine pasta on top of cold top held at 49 deg. F. Hold all cold food items at 41 deg. F or below. 3. Small containers of garlic butter sitting out at room temperature. Hold at 41 deg. F or below.
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: 1. Egg wash sitting out on cooks line. Do not sit egg wash out at room temperature. You must hold raw eggs at 41 deg. F. or below. 2. Baged linguine pasta on top of cold top held at 49 deg. F. Hold all cold food items at 41 deg. F or below. 3. Small containers of garlic butter sitting out at room temperature. Hold at 41 deg. F or below.
Location: Cook line
Equipment: Make table 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: 1. Egg wash sitting out on cooks line. Do not sit egg wash out at room temperature. You must hold raw eggs at 41 deg. F. or below. 2. Baged linguine pasta on top of cold top held at 49 deg. F. Hold all cold food items at 41 deg. F or below. 3. Small containers of garlic butter sitting out at room temperature. Hold at 41 deg. F or below.
Location: Wait staff area
- 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: 1. Employee drink in kitchen area missing a lid and straw. Provide lid and straw or remove all drinks from kitchen and prep areas.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Reach in cooler below cold top on cooks line soiled inside including door and door seal of unit. Clean and sanitize.
Location: Cook line
Equipment: Cold top
- Plan approval
Establishment did not submit plans and specifications prior to construction or remodel.
Correction: Submit plans and specifications as required.
Comments: 1. Bar is not approved for use. Plans were not submitted prior to use or construction of bar. Discontinue use of bar, Remove drink gun system from bar, Remove all open bottles of liquor from bar. Remove all glass ware from bar. You may not have any serve any open drinks until you have gone through plan review and been approved to use by Marion County Health dept. You must submit plans to Suzanne Mouser at 221-2262 before you can use bar. NOTE > THIS VIOLATION WAS WRITTEN ON LAST ROUTINE REPORT ON OCT. 2 2013 AND AGAIN ON OCT. 9TH. VIOLATION WAS REVIEWD WITH OWNER ON OCT 9TH AND EXPAINED THAT BAR COULD NOT BE USE UNTIL APPROVED BY SUZANNE MOUSER. INFORMATION ON HOW TO CONTACT SUZANNE MOUSER WAS GIVEN ON OCT 2 nd AND OCT. 9 th REPORTS.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Items stored inside of mop sink in kitchen area. Remove all items from mop sink. 2. Construction materials, tools, boxes, empty bottles. etc. in bar area. Remove all unnecessary items. 3. Old equipment in kitchen area. Remove all old equipment from kitchen area.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Items stored inside of mop sink in kitchen area. Remove all items from mop sink. 2. Construction materials, tools, boxes, empty bottles. etc. in bar area. Remove all unnecessary items. 3. Old equipment in kitchen area. Remove all old equipment from kitchen area.
Location: Bar
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Items stored inside of mop sink in kitchen area. Remove all items from mop sink. 2. Construction materials, tools, boxes, empty bottles. etc. in bar area. Remove all unnecessary items. 3. Old equipment in kitchen area. Remove all old equipment from kitchen area.
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: 1. Exhaust hood and filters above cooking equipment soiled. 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: 1. Ceiling tiles and heat vents soiled in kitchen area. Clean all soiled ceiling tiles and heat vents.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in exhaust hood. Repair light. 2. Light not working in dish machine area. Repair light. 3. Cloth towel under leg of small prep table on cooks line. Remove, Do not use cloth towel to repair prep table leg. Repair using approved materials.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in exhaust hood. Repair light. 2. Light not working in dish machine area. Repair light. 3. Cloth towel under leg of small prep table on cooks line. Remove, Do not use cloth towel to repair prep table leg. Repair using approved materials.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in exhaust hood. Repair light. 2. Light not working in dish machine area. Repair light. 3. Cloth towel under leg of small prep table on cooks line. Remove, Do not use cloth towel to repair prep table leg. Repair using approved materials.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Baking oven soiled inside. Clean.
Location: Kitchen
Equipment: Oven
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times.
Location: Kitchen
Equipment: Hand sink
|
04/15/2014 | 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: 1. Small C02 tank not restrained. Restrain all C02 tanks. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: 1. Lazanga held at 129 deg. F at steam table on cooks line. Hold hot at 135 deg. F. or above.
Location: Cook line
Equipment: Steam table
- 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: 1. Cooked pasta at room temperature at 79 deg. F . Do not sit cooked pasta out at room temperature. Either hold hot at 135 deg. F. or above or 41 deg. F. or below. NOTE > DISCARDED AT TIME OF INSPECTION. 2. Cooked ligunie pasta at 52 deg, F. Sausage at 47 deg. F. on top of large cold top unit on cooks line. Repair unit if need so as to hold all potentially hazardous food items at 41 deg. F or below. 3. Pan of Alfredo sauce on ice held at 52 deg. F. due to lack of ice. Hold all cold foods at 41 deg. F. or below. NOTE > IF NOTED AT TIME OF FUTURE INSPECTIONS YOU WILL NOT BE ALLOWED TO USE ICE TO HOLD SAUCE. 4. Large pan and serveral small containers of garlic butter and butter sitting out at room temperature. Hold at 41 deg. F or below, Do not allow to sit out at room temperature.
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: 1. Cooked pasta at room temperature at 79 deg. F . Do not sit cooked pasta out at room temperature. Either hold hot at 135 deg. F. or above or 41 deg. F. or below. NOTE > DISCARDED AT TIME OF INSPECTION. 2. Cooked ligunie pasta at 52 deg, F. Sausage at 47 deg. F. on top of large cold top unit on cooks line. Repair unit if need so as to hold all potentially hazardous food items at 41 deg. F or below. 3. Pan of Alfredo sauce on ice held at 52 deg. F. due to lack of ice. Hold all cold foods at 41 deg. F. or below. NOTE > IF NOTED AT TIME OF FUTURE INSPECTIONS YOU WILL NOT BE ALLOWED TO USE ICE TO HOLD SAUCE. 4. Large pan and serveral small containers of garlic butter and butter sitting out at room temperature. Hold at 41 deg. F or below, Do not allow to sit out at room temperature.
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: 1. Cooked pasta at room temperature at 79 deg. F . Do not sit cooked pasta out at room temperature. Either hold hot at 135 deg. F. or above or 41 deg. F. or below. NOTE > DISCARDED AT TIME OF INSPECTION. 2. Cooked ligunie pasta at 52 deg, F. Sausage at 47 deg. F. on top of large cold top unit on cooks line. Repair unit if need so as to hold all potentially hazardous food items at 41 deg. F or below. 3. Pan of Alfredo sauce on ice held at 52 deg. F. due to lack of ice. Hold all cold foods at 41 deg. F. or below. NOTE > IF NOTED AT TIME OF FUTURE INSPECTIONS YOU WILL NOT BE ALLOWED TO USE ICE TO HOLD SAUCE. 4. Large pan and serveral small containers of garlic butter and butter sitting out at room temperature. Hold at 41 deg. F or below, Do not allow to sit out at room temperature.
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: 1. Cooked pasta at room temperature at 79 deg. F . Do not sit cooked pasta out at room temperature. Either hold hot at 135 deg. F. or above or 41 deg. F. or below. NOTE > DISCARDED AT TIME OF INSPECTION. 2. Cooked ligunie pasta at 52 deg, F. Sausage at 47 deg. F. on top of large cold top unit on cooks line. Repair unit if need so as to hold all potentially hazardous food items at 41 deg. F or below. 3. Pan of Alfredo sauce on ice held at 52 deg. F. due to lack of ice. Hold all cold foods at 41 deg. F. or below. NOTE > IF NOTED AT TIME OF FUTURE INSPECTIONS YOU WILL NOT BE ALLOWED TO USE ICE TO HOLD SAUCE. 4. Large pan and serveral small containers of garlic butter and butter sitting out at room temperature. Hold at 41 deg. F or below, Do not allow to sit out at room temperature.
Location: Kitchen
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. Toxic spray bottles not labeled. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handler touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items. Provide and use utensils such as gloves, deli wrap, or tongs.
- 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: 1. Food handler not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled. Clean and sanitize. 2. Large stand mixer soiled. Clean and sanitize. 3. Soiled pan inside of oven. Remove, clean and sanititze. 4. Inside of all Cambro containers soiled. Clean and sanitize after use.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled. Clean and sanitize. 2. Large stand mixer soiled. Clean and sanitize. 3. Soiled pan inside of oven. Remove, clean and sanititze. 4. Inside of all Cambro containers soiled. Clean and sanitize after use.
Location: Kitchen
Equipment: Mixer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled. Clean and sanitize. 2. Large stand mixer soiled. Clean and sanitize. 3. Soiled pan inside of oven. Remove, clean and sanititze. 4. Inside of all Cambro containers soiled. Clean and sanitize after use.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled. Clean hand sink including faucet and handles.
Location: Kitchen
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. No certified food handler. Provide.
- Glove use (Non-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: 1. Food handler put on gloves to handle ready to eat food items without washing hands. You must wash hands at approved hand sink with soap and water before handling any ready to eat food items.
- Plan approval
Establishment did not submit plans and specifications prior to construction or remodel.
Correction: Submit plans and specifications as required.
Comments: 1. Large bar being constructed without submitting plans to healt dept. You must stop all construction of bar until you submit pans and they are approved by health dept. Contact Suzanne Mouser at 221-2261 for information on submitting plans and requirements. Submit plans and specifications as required.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Items stored inside of mop sink. Remove all items from mop sink. 2. Old cold top unit in kitchen area. Either repair or remove from store.
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: 1. Exhaust hood and filters soiled. 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: 1. Floor space soiled in following areas. a. Floor space by mop sink and C02 tanks and coke in box system. b. Floor space by small reach in cooler and freezer in kitchen area. c. Floor space below all cooking equipment including along wall and floor junctions. d. Floor space throughout dish machine, three bay sink area including under all shelving / work tables and along wall and floor junctions. e. Floor space inside of walk in cooler including under all shelving and along wall and floor junctions. NOTE > CLEAN ALL SOILED FLOOR SPACE NOTED ABOVE. 2. Ceiling tiles and HVAC vents soiled throughout kitchen area. Clean.
- 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: 1. Large pan of cooked speghetti pasta cooling in large pan coverd with plastic wrap at 57 deg. F Small pan of of large roung pasta cooling covered with plastic wrap at 48 deg. F. Use approved methods to cool all hot foods, do not cover until cooled. You must cool all potentially hazardous foods from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. 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.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light in kitchen not working by reach in freezer area. Repair.
Location: Kitchen
- 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: 1. Boxes of food on floor of walk in freezer. Remove and store in approved manner.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of small steam unit soiled. Clean. 2. Top shelf above steam table soiled. Clean. 3. Work table slicer on soiled top + bottom shelf. Clean. 4. Table steamer on soiled + bottom shelf. Clean. 5. Bottom shelf of small table in front of table steamer on soiled. Clean. 6. Prep table with utensil drawers soiled including drawers inside. Clean. 7. Metal wire shelving soiled insideof walk in cooler. Clean.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of small steam unit soiled. Clean. 2. Top shelf above steam table soiled. Clean. 3. Work table slicer on soiled top + bottom shelf. Clean. 4. Table steamer on soiled + bottom shelf. Clean. 5. Bottom shelf of small table in front of table steamer on soiled. Clean. 6. Prep table with utensil drawers soiled including drawers inside. Clean. 7. Metal wire shelving soiled insideof walk in cooler. Clean.
Location: Walk-in cooler
Equipment: Wire shelving
- No test kit (corrected)
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: 1. No chemical test strips for checking sanitizer at three by sink and dish machine operation. Provide Chlorine and Quat test strips.
Location: Kitchen
|
10/09/2013 | 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: 1. Small C02 tank not restrained. Restrain all C02 tanks. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: 1. Lazanga held at 129 deg. F at steam table on cooks line. Hold hot at 135 deg. F. or above.
Location: Cook line
Equipment: Steam table
- 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: 1. Cooked pasta at room temperature at 79 deg. F . Do not sit cooked pasta out at room temperature. Either hold hot at 135 deg. F. or above or 41 deg. F. or below. NOTE > DISCARDED AT TIME OF INSPECTION. 2. Cooked ligunie pasta at 52 deg, F. Sausage at 47 deg. F. on top of large cold top unit on cooks line. Repair unit if need so as to hold all potentially hazardous food items at 41 deg. F or below. 3. Pan of Alfredo sauce on ice held at 52 deg. F. due to lack of ice. Hold all cold foods at 41 deg. F. or below. NOTE > IF NOTED AT TIME OF FUTURE INSPECTIONS YOU WILL NOT BE ALLOWED TO USE ICE TO HOLD SAUCE. 4. Large pan and serveral small containers of garlic butter and butter sitting out at room temperature. Hold at 41 deg. F or below, Do not allow to sit out at room temperature.
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: 1. Cooked pasta at room temperature at 79 deg. F . Do not sit cooked pasta out at room temperature. Either hold hot at 135 deg. F. or above or 41 deg. F. or below. NOTE > DISCARDED AT TIME OF INSPECTION. 2. Cooked ligunie pasta at 52 deg, F. Sausage at 47 deg. F. on top of large cold top unit on cooks line. Repair unit if need so as to hold all potentially hazardous food items at 41 deg. F or below. 3. Pan of Alfredo sauce on ice held at 52 deg. F. due to lack of ice. Hold all cold foods at 41 deg. F. or below. NOTE > IF NOTED AT TIME OF FUTURE INSPECTIONS YOU WILL NOT BE ALLOWED TO USE ICE TO HOLD SAUCE. 4. Large pan and serveral small containers of garlic butter and butter sitting out at room temperature. Hold at 41 deg. F or below, Do not allow to sit out at room temperature.
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: 1. Cooked pasta at room temperature at 79 deg. F . Do not sit cooked pasta out at room temperature. Either hold hot at 135 deg. F. or above or 41 deg. F. or below. NOTE > DISCARDED AT TIME OF INSPECTION. 2. Cooked ligunie pasta at 52 deg, F. Sausage at 47 deg. F. on top of large cold top unit on cooks line. Repair unit if need so as to hold all potentially hazardous food items at 41 deg. F or below. 3. Pan of Alfredo sauce on ice held at 52 deg. F. due to lack of ice. Hold all cold foods at 41 deg. F. or below. NOTE > IF NOTED AT TIME OF FUTURE INSPECTIONS YOU WILL NOT BE ALLOWED TO USE ICE TO HOLD SAUCE. 4. Large pan and serveral small containers of garlic butter and butter sitting out at room temperature. Hold at 41 deg. F or below, Do not allow to sit out at room temperature.
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: 1. Cooked pasta at room temperature at 79 deg. F . Do not sit cooked pasta out at room temperature. Either hold hot at 135 deg. F. or above or 41 deg. F. or below. NOTE > DISCARDED AT TIME OF INSPECTION. 2. Cooked ligunie pasta at 52 deg, F. Sausage at 47 deg. F. on top of large cold top unit on cooks line. Repair unit if need so as to hold all potentially hazardous food items at 41 deg. F or below. 3. Pan of Alfredo sauce on ice held at 52 deg. F. due to lack of ice. Hold all cold foods at 41 deg. F. or below. NOTE > IF NOTED AT TIME OF FUTURE INSPECTIONS YOU WILL NOT BE ALLOWED TO USE ICE TO HOLD SAUCE. 4. Large pan and serveral small containers of garlic butter and butter sitting out at room temperature. Hold at 41 deg. F or below, Do not allow to sit out at room temperature.
Location: Kitchen
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. Toxic spray bottles not labeled. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Location: Kitchen
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handler touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items. Provide and use utensils such as gloves, deli wrap, or tongs.
- 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: 1. Food handler not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled. Clean and sanitize. 2. Large stand mixer soiled. Clean and sanitize. 3. Soiled pan inside of oven. Remove, clean and sanititze. 4. Inside of all Cambro containers soiled. Clean and sanitize after use.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled. Clean and sanitize. 2. Large stand mixer soiled. Clean and sanitize. 3. Soiled pan inside of oven. Remove, clean and sanititze. 4. Inside of all Cambro containers soiled. Clean and sanitize after use.
Location: Kitchen
Equipment: Mixer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled. Clean and sanitize. 2. Large stand mixer soiled. Clean and sanitize. 3. Soiled pan inside of oven. Remove, clean and sanititze. 4. Inside of all Cambro containers soiled. Clean and sanitize after use.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled. Clean hand sink including faucet and handles.
Location: Kitchen
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. No certified food handler. Provide.
- Glove use (Non-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: 1. Food handler put on gloves to handle ready to eat food items without washing hands. You must wash hands at approved hand sink with soap and water before handling any ready to eat food items.
- Plan approval
Establishment did not submit plans and specifications prior to construction or remodel.
Correction: Submit plans and specifications as required.
Comments: 1. Large bar being constructed without submitting plans to healt dept. You must stop all construction of bar until you submit pans and they are approved by health dept. Contact Suzanne Mouser at 221-2261 for information on submitting plans and requirements. Submit plans and specifications as required.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Items stored inside of mop sink. Remove all items from mop sink. 2. Old cold top unit in kitchen area. Either repair or remove from store.
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: 1. Exhaust hood and filters soiled. 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: 1. Floor space soiled in following areas. a. Floor space by mop sink and C02 tanks and coke in box system. b. Floor space by small reach in cooler and freezer in kitchen area. c. Floor space below all cooking equipment including along wall and floor junctions. d. Floor space throughout dish machine, three bay sink area including under all shelving / work tables and along wall and floor junctions. e. Floor space inside of walk in cooler including under all shelving and along wall and floor junctions. NOTE > CLEAN ALL SOILED FLOOR SPACE NOTED ABOVE. 2. Ceiling tiles and HVAC vents soiled throughout kitchen area. Clean.
- Cooling methods
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: 1. Large pan of cooked speghetti pasta cooling in large pan coverd with plastic wrap at 57 deg. F Small pan of of large roung pasta cooling covered with plastic wrap at 48 deg. F. Use approved methods to cool all hot foods, do not cover until cooled. You must cool all potentially hazardous foods from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. 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.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light in kitchen not working by reach in freezer area. Repair.
Location: Kitchen
- 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: 1. Boxes of food on floor of walk in freezer. Remove and store in approved manner.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of small steam unit soiled. Clean. 2. Top shelf above steam table soiled. Clean. 3. Work table slicer on soiled top + bottom shelf. Clean. 4. Table steamer on soiled + bottom shelf. Clean. 5. Bottom shelf of small table in front of table steamer on soiled. Clean. 6. Prep table with utensil drawers soiled including drawers inside. Clean. 7. Metal wire shelving soiled insideof walk in cooler. Clean.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of small steam unit soiled. Clean. 2. Top shelf above steam table soiled. Clean. 3. Work table slicer on soiled top + bottom shelf. Clean. 4. Table steamer on soiled + bottom shelf. Clean. 5. Bottom shelf of small table in front of table steamer on soiled. Clean. 6. Prep table with utensil drawers soiled including drawers inside. Clean. 7. Metal wire shelving soiled insideof walk in cooler. Clean.
Location: Walk-in cooler
Equipment: Wire shelving
- No test kit
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: 1. No chemical test strips for checking sanitizer at three by sink and dish machine operation. Provide Chlorine and Quat test strips.
Location: Kitchen
|
10/02/2013 | Routine |
- 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: 1. Lasagna held at 117 deg. F on steam table on cooks line. Hold all hot foods at 135 deg. F. or above.
Location: Cook line
Equipment: Steam table
- 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: 1. Small cold top cooler for salad prep holding potentially hazardous foods at 63 deg. F. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F or below NOTE > ALL POTENTIALLY HAZARDOUS FOODS WERE DISCARDED AT TIME OF INSPECTION.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small white cutting board soiled on cooks line. Clean and sanitize or replace. 2. Bottom of " Beverage Air " reach in cooler soiled inside. Clean and sanitize. 3. Slicer soiled with built up dried on food. Do not allow to sit soield. Clean and sanitize after use. 4. Door seals and frame on small reach in cooler below cold top soiled. Clean. and sanitize.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small white cutting board soiled on cooks line. Clean and sanitize or replace. 2. Bottom of " Beverage Air " reach in cooler soiled inside. Clean and sanitize. 3. Slicer soiled with built up dried on food. Do not allow to sit soield. Clean and sanitize after use. 4. Door seals and frame on small reach in cooler below cold top soiled. Clean. and sanitize.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small white cutting board soiled on cooks line. Clean and sanitize or replace. 2. Bottom of " Beverage Air " reach in cooler soiled inside. Clean and sanitize. 3. Slicer soiled with built up dried on food. Do not allow to sit soield. Clean and sanitize after use. 4. Door seals and frame on small reach in cooler below cold top soiled. Clean. and sanitize.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small white cutting board soiled on cooks line. Clean and sanitize or replace. 2. Bottom of " Beverage Air " reach in cooler soiled inside. Clean and sanitize. 3. Slicer soiled with built up dried on food. Do not allow to sit soield. Clean and sanitize after use. 4. Door seals and frame on small reach in cooler below cold top soiled. Clean. and sanitize.
Location: Cook line
Equipment: Reach in cooler
- 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: 1. Floor space soiled below deep fry units on cooks line. Clean floor.
Location: Cook line
- 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: 1. Thermometer misisng inside of " Beverage Air " one door reach in cooler in kitchen area. Provide a working thermometer.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of Dish Machine soiled. Clean. 2. Top shelf above steam table soiled. Clean and sanitize. 3. Bottom shelves of following prep tables soiled a. prep table slicer on b. prep table soup hot holding units on. c prep table on cooks line small white cutitng board on. NOTE > CLEAN BOTTOM SHELVES OF PREP TABLES NOTED ABOVE.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of Dish Machine soiled. Clean. 2. Top shelf above steam table soiled. Clean and sanitize. 3. Bottom shelves of following prep tables soiled a. prep table slicer on b. prep table soup hot holding units on. c prep table on cooks line small white cutitng board on. NOTE > CLEAN BOTTOM SHELVES OF PREP TABLES NOTED ABOVE.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of Dish Machine soiled. Clean. 2. Top shelf above steam table soiled. Clean and sanitize. 3. Bottom shelves of following prep tables soiled a. prep table slicer on b. prep table soup hot holding units on. c prep table on cooks line small white cutitng board on. NOTE > CLEAN BOTTOM SHELVES OF PREP TABLES NOTED ABOVE.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Top of small steamer on cooks line soiled. Clean. 2. Drip pans on gas burner unit on cooks line soiled. Clean drip pans.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Top of small steamer on cooks line soiled. Clean. 2. Drip pans on gas burner unit on cooks line soiled. Clean drip pans.
Location: Cook line
Equipment: Stove
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water will not turn off at two bay sink. Repair to a sound working condition.
Location: Kitchen
Equipment: 2-bay
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05/01/2013 | Recheck |
- 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: 1. Lasagna held at 117 deg. F on steam table on cooks line. Hold all hot foods at 135 deg. F. or above.
Location: Cook line
Equipment: Steam table
- 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: 1. Small cold top cooler for salad prep holding potentially hazardous foods at 63 deg. F. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F or below NOTE > ALL POTENTIALLY HAZARDOUS FOODS WERE DISCARDED AT TIME OF INSPECTION.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small white cutting board soiled on cooks line. Clean and sanitize or replace. 2. Bottom of " Beverage Air " reach in cooler soiled inside. Clean and sanitize. 3. Slicer soiled with built up dried on food. Do not allow to sit soield. Clean and sanitize after use. 4. Door seals and frame on small reach in cooler below cold top soiled. Clean. and sanitize.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small white cutting board soiled on cooks line. Clean and sanitize or replace. 2. Bottom of " Beverage Air " reach in cooler soiled inside. Clean and sanitize. 3. Slicer soiled with built up dried on food. Do not allow to sit soield. Clean and sanitize after use. 4. Door seals and frame on small reach in cooler below cold top soiled. Clean. and sanitize.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small white cutting board soiled on cooks line. Clean and sanitize or replace. 2. Bottom of " Beverage Air " reach in cooler soiled inside. Clean and sanitize. 3. Slicer soiled with built up dried on food. Do not allow to sit soield. Clean and sanitize after use. 4. Door seals and frame on small reach in cooler below cold top soiled. Clean. and sanitize.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small white cutting board soiled on cooks line. Clean and sanitize or replace. 2. Bottom of " Beverage Air " reach in cooler soiled inside. Clean and sanitize. 3. Slicer soiled with built up dried on food. Do not allow to sit soield. Clean and sanitize after use. 4. Door seals and frame on small reach in cooler below cold top soiled. Clean. and sanitize.
Location: Cook line
Equipment: Reach in cooler
- 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: 1. Floor space soiled below deep fry units on cooks line. Clean floor.
Location: Cook line
- 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: 1. Thermometer misisng inside of " Beverage Air " one door reach in cooler in kitchen area. Provide a working thermometer.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of Dish Machine soiled. Clean. 2. Top shelf above steam table soiled. Clean and sanitize. 3. Bottom shelves of following prep tables soiled a. prep table slicer on b. prep table soup hot holding units on. c prep table on cooks line small white cutitng board on. NOTE > CLEAN BOTTOM SHELVES OF PREP TABLES NOTED ABOVE.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of Dish Machine soiled. Clean. 2. Top shelf above steam table soiled. Clean and sanitize. 3. Bottom shelves of following prep tables soiled a. prep table slicer on b. prep table soup hot holding units on. c prep table on cooks line small white cutitng board on. NOTE > CLEAN BOTTOM SHELVES OF PREP TABLES NOTED ABOVE.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of Dish Machine soiled. Clean. 2. Top shelf above steam table soiled. Clean and sanitize. 3. Bottom shelves of following prep tables soiled a. prep table slicer on b. prep table soup hot holding units on. c prep table on cooks line small white cutitng board on. NOTE > CLEAN BOTTOM SHELVES OF PREP TABLES NOTED ABOVE.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Top of small steamer on cooks line soiled. Clean. 2. Drip pans on gas burner unit on cooks line soiled. Clean drip pans.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Top of small steamer on cooks line soiled. Clean. 2. Drip pans on gas burner unit on cooks line soiled. Clean drip pans.
Location: Cook line
Equipment: Stove
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water will not turn off at two bay sink. Repair to a sound working condition.
Location: Kitchen
Equipment: 2-bay
|
04/24/2013 | 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: 1. C02 tanks not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: 1. Packs of sanusage held at 52 deg. F. Cooked fettuccine held at 55 deg. F on top of cold top due to pans being overfilled. Hold all cold foods at 41 deg. F or below. NOTE > ONLY FILL PANS 1/2 FULL APROX TO AID IN COOLING . METAL PANS WITH LIDS WILL AID IN COOLING.
Location: Kitchen
Equipment: Cold top
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. " Menards " five gallon plastic buckets being used to store food items. Either provide written proof that buckets are food grade or replace with food grade containers.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in freezer. Remove ice and repair unit if needed.
Location: Walk-in freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Attach and seal dish machine work tables to wall. Fixed equipment shall be installed and sealed.
Location: Dish machine area
|
02/19/2013 | Pre-Licensing Recheck |
- 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: 1. C02 tanks not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: 1. Packs of sanusage held at 52 deg. F. Cooked fettuccine held at 55 deg. F on top of cold top due to pans being overfilled. Hold all cold foods at 41 deg. F or below. NOTE > ONLY FILL PANS 1/2 FULL APROX TO AID IN COOLING . METAL PANS WITH LIDS WILL AID IN COOLING.
Location: Kitchen
Equipment: Cold top
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. " Menards " five gallon plastic buckets being used to store food items. Either provide written proof that buckets are food grade or replace with food grade containers.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in freezer. Remove ice and repair unit if needed.
Location: Walk-in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Attach and seal dish machine work tables to wall. Fixed equipment shall be installed and sealed.
Location: Dish machine area
|
02/12/2013 | Pre-Licensing 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: 1. C02 tanks not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: 1. Packs of sanusage held at 52 deg. F. Cooked fettuccine held at 55 deg. F on top of cold top due to pans being overfilled. Hold all cold foods at 41 deg. F or below. NOTE > ONLY FILL PANS 1/2 FULL APROX TO AID IN COOLING . METAL PANS WITH LIDS WILL AID IN COOLING.
Location: Kitchen
Equipment: Cold top
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. " Menards " five gallon plastic buckets being used to store food items. Either provide written proof that buckets are food grade or replace with food grade containers.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in freezer. Remove ice and repair unit if needed.
Location: Walk-in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Attach and seal dish machine work tables to wall. Fixed equipment shall be installed and sealed.
Location: Dish machine area
|
02/05/2013 | Pre-Licensing |
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