BRAVO! Cucina Italiana, 2658 LAKE CIRCLE DR, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: BRAVO! Cucina Italiana
Type: Restaurant
Address: 2658 LAKE CIRCLE DR, Indianapolis, IN 46268
County: Marion
License #: 92272
Smoking: Smoke Free
Total inspections: 24
Last inspection: 10/28/2014
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Inspection findings

Inspection Date

Type
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: UNLABELED PUMP SPRAYER IN BACK ROOM. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.BOTTLE LABELED CORRECTED ON SITE.
    Location: Back room
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: DEAD FRUIT FLY INSIDE BRANDY BOTTLE. DO NOT SERVE BEVERAGES CONTAMINATED WITH DEAD INSECTS.1/4 BOTTLE OF BRANDY DISCARDED. CORRECTED ON SITE.
    Location: Bar
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MEAT SLICER SOILED. CLEAN AND SANITIZE EVERY 4 HOURS OR IN BETWEEN EACH USE.SLICER CLEANED CORRECTED ON SITE.
    Location: Kitchen
    Equipment: Slicer
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: UNUSED COOLER AND GRIDDLE AT OUTDOR STORAGE/HALLWAY AREA..REMOVE UNUSED EQUIPMENT.
    Location: Outdoor storage
  • 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 BENEATH COOKING EQUIPMENT SOILED. CLEAN2. SHELF AND WALL BY PREP SINK SOILED. CLEAN.3. DISH MACHINE AREA WALLS AND FLOOR 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 BENEATH COOKING EQUIPMENT SOILED. CLEAN2. SHELF AND WALL BY PREP SINK SOILED. CLEAN.3. DISH MACHINE AREA WALLS AND FLOOR SOILED. CLEAN.
    Location: Prep area
  • 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 BENEATH COOKING EQUIPMENT SOILED. CLEAN2. SHELF AND WALL BY PREP SINK SOILED. CLEAN.3. DISH MACHINE AREA WALLS AND FLOOR SOILED. CLEAN.
    Location: Dish machine area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: DISHMACHINE IS SOILED. CLEAN MACHINE INCLUDING EXTERIOR.
    Equipment: Dishmachine
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: SIDES OF ICE DISPENSING PLATFORM SOILED. CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Ice machine
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: TOP OF OVEN/BROILER SOILED. CLEAN
    Location: Cook line
    Equipment: Oven
 10/28/2014Routine
  • 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. CREAM GLAZE IN DESSERT PREP TOP COOLER MEASURE 51 DEGREES IN ICE BATH.2. COOKED ONIONS AND COOKED MUSHROOMS IN PREP TOP COOLER ACROSS FROM DESSERT PREP TOP COOLER BOTH MEASURED 46 DEGREES F.3. BAGS OF INDIVIDUAL PORTIONS OF SLICED COOKED CHICKEN IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 55 DEGREES F.4. LOBSTER RAVIOLI IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 43-50 DEGREES F.5. COOKED SAUSAGE IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 54 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
    Location: Kitchen (front)
    Equipment: Prep Top Cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. CREAM GLAZE IN DESSERT PREP TOP COOLER MEASURE 51 DEGREES IN ICE BATH.2. COOKED ONIONS AND COOKED MUSHROOMS IN PREP TOP COOLER ACROSS FROM DESSERT PREP TOP COOLER BOTH MEASURED 46 DEGREES F.3. BAGS OF INDIVIDUAL PORTIONS OF SLICED COOKED CHICKEN IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 55 DEGREES F.4. LOBSTER RAVIOLI IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 43-50 DEGREES F.5. COOKED SAUSAGE IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 54 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
    Location: Kitchen (front)
    Equipment: Prep Top Cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. CREAM GLAZE IN DESSERT PREP TOP COOLER MEASURE 51 DEGREES IN ICE BATH.2. COOKED ONIONS AND COOKED MUSHROOMS IN PREP TOP COOLER ACROSS FROM DESSERT PREP TOP COOLER BOTH MEASURED 46 DEGREES F.3. BAGS OF INDIVIDUAL PORTIONS OF SLICED COOKED CHICKEN IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 55 DEGREES F.4. LOBSTER RAVIOLI IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 43-50 DEGREES F.5. COOKED SAUSAGE IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 54 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. CREAM GLAZE IN DESSERT PREP TOP COOLER MEASURE 51 DEGREES IN ICE BATH.2. COOKED ONIONS AND COOKED MUSHROOMS IN PREP TOP COOLER ACROSS FROM DESSERT PREP TOP COOLER BOTH MEASURED 46 DEGREES F.3. BAGS OF INDIVIDUAL PORTIONS OF SLICED COOKED CHICKEN IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 55 DEGREES F.4. LOBSTER RAVIOLI IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 43-50 DEGREES F.5. COOKED SAUSAGE IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 54 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. CREAM GLAZE IN DESSERT PREP TOP COOLER MEASURE 51 DEGREES IN ICE BATH.2. COOKED ONIONS AND COOKED MUSHROOMS IN PREP TOP COOLER ACROSS FROM DESSERT PREP TOP COOLER BOTH MEASURED 46 DEGREES F.3. BAGS OF INDIVIDUAL PORTIONS OF SLICED COOKED CHICKEN IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 55 DEGREES F.4. LOBSTER RAVIOLI IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 43-50 DEGREES F.5. COOKED SAUSAGE IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 54 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1. CHLORINE SANITIZER AT DISHAMCHINE IS MEASURING 0 PPM. DISHMACHINE LABELED AS A CHEMICAL SANITIZING MACHINE. WATER TEMPERATURE MEASURED OVER 180 DEGREES F PLATE LEVEL.ENSURE A PROPER CHLORINE SANITIZER CONCENTRATION OF 50-100 PPM.
    Location: Dish machine area
    Equipment: Dishmachine
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 1. FIRE SUPPRESSION LAST INSPECTED AND TAGGED IN DECEMBER 2013.DUE THIS MONTH FOR INSPECTION AND RETAGGING. SCHEDULE.JUNE 11: SCHEDULED TO HAVE KOORSEN INSPECT AND RETAG.
  • Dumpster enclosure condition
    Storage areas, enclosures and dumpster in poor condition.
    Correction: Maintain storage areas, enclosures and dumpster in good repair.
    Comments: 1. BACK OF DUMPSTER IS RUSTED OUT. REPLACE DUMPSTER.JUNE 11: ORDERED A NEW DUMPSTER FROM RAYS.
    Location: Dumpster area
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. DUMPSTER LIDS OPEN.KEEP CLOSED.
    Location: Dumpster area
  • 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 NOT PROVIDED IN BOTH PREP TOP COOLER ACROSS FROM DESSERT PREP TOP COOLER.PROVIDE.
    Location: Kitchen (front)
    Equipment: Prep Top Cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. DESSERT PREP TOP COOLER IS NOT FUNCTIONING PROPERLY TO HOLD FOODS AT 41 DEGREES F OR BELOW. USING ICE WATER BATH TO MAINTAIN TEMPERATURE OF FOODS IN COLD TOP.REPAIR ACCORDINGLY TO HOLD FOODS AT 41 DEGREES F OR BELOW.
    Location: Kitchen (front)
    Equipment: Prep Top Cooler
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN BAR AREA.PROVIDE.
    Location: Bar
    Equipment: Hand sink
 06/11/2014Recheck
  • 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. CREAM GLAZE IN DESSERT PREP TOP COOLER MEASURE 51 DEGREES IN ICE BATH.2. COOKED ONIONS AND COOKED MUSHROOMS IN PREP TOP COOLER ACROSS FROM DESSERT PREP TOP COOLER BOTH MEASURED 46 DEGREES F.3. BAGS OF INDIVIDUAL PORTIONS OF SLICED COOKED CHICKEN IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 55 DEGREES F.4. LOBSTER RAVIOLI IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 43-50 DEGREES F.5. COOKED SAUSAGE IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 54 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
    Location: Kitchen (front)
    Equipment: Prep Top Cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. CREAM GLAZE IN DESSERT PREP TOP COOLER MEASURE 51 DEGREES IN ICE BATH.2. COOKED ONIONS AND COOKED MUSHROOMS IN PREP TOP COOLER ACROSS FROM DESSERT PREP TOP COOLER BOTH MEASURED 46 DEGREES F.3. BAGS OF INDIVIDUAL PORTIONS OF SLICED COOKED CHICKEN IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 55 DEGREES F.4. LOBSTER RAVIOLI IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 43-50 DEGREES F.5. COOKED SAUSAGE IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 54 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
    Location: Kitchen (front)
    Equipment: Prep Top Cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. CREAM GLAZE IN DESSERT PREP TOP COOLER MEASURE 51 DEGREES IN ICE BATH.2. COOKED ONIONS AND COOKED MUSHROOMS IN PREP TOP COOLER ACROSS FROM DESSERT PREP TOP COOLER BOTH MEASURED 46 DEGREES F.3. BAGS OF INDIVIDUAL PORTIONS OF SLICED COOKED CHICKEN IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 55 DEGREES F.4. LOBSTER RAVIOLI IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 43-50 DEGREES F.5. COOKED SAUSAGE IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 54 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. CREAM GLAZE IN DESSERT PREP TOP COOLER MEASURE 51 DEGREES IN ICE BATH.2. COOKED ONIONS AND COOKED MUSHROOMS IN PREP TOP COOLER ACROSS FROM DESSERT PREP TOP COOLER BOTH MEASURED 46 DEGREES F.3. BAGS OF INDIVIDUAL PORTIONS OF SLICED COOKED CHICKEN IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 55 DEGREES F.4. LOBSTER RAVIOLI IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 43-50 DEGREES F.5. COOKED SAUSAGE IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 54 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. CREAM GLAZE IN DESSERT PREP TOP COOLER MEASURE 51 DEGREES IN ICE BATH.2. COOKED ONIONS AND COOKED MUSHROOMS IN PREP TOP COOLER ACROSS FROM DESSERT PREP TOP COOLER BOTH MEASURED 46 DEGREES F.3. BAGS OF INDIVIDUAL PORTIONS OF SLICED COOKED CHICKEN IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 55 DEGREES F.4. LOBSTER RAVIOLI IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 43-50 DEGREES F.5. COOKED SAUSAGE IN PREP TOP COOLER ACROSS FROM COOK LINE MEASURED 54 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1. CHLORINE SANITIZER AT DISHAMCHINE IS MEASURING 0 PPM. DISHMACHINE LABELED AS A CHEMICAL SANITIZING MACHINE. WATER TEMPERATURE MEASURED OVER 180 DEGREES F PLATE LEVEL.ENSURE A PROPER CHLORINE SANITIZER CONCENTRATION OF 50-100 PPM.
    Location: Dish machine area
    Equipment: Dishmachine
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 1. FIRE SUPPRESSION LAST INSPECTED AND TAGGED IN DECEMBER 2013.DUE THIS MONTH FOR INSPECTION AND RETAGGING. SCHEDULE.
  • Dumpster enclosure condition
    Storage areas, enclosures and dumpster in poor condition.
    Correction: Maintain storage areas, enclosures and dumpster in good repair.
    Comments: 1. BACK OF DUMPSTER IS RUSTED OUT. REPLACE DUMPSTER.
    Location: Dumpster area
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. DUMPSTER LIDS OPEN.KEEP CLOSED.
    Location: Dumpster area
  • 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 NOT PROVIDED IN BOTH PREP TOP COOLER ACROSS FROM DESSERT PREP TOP COOLER.PROVIDE.
    Location: Kitchen (front)
    Equipment: Prep Top Cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. DESSERT PREP TOP COOLER IS NOT FUNCTIONING PROPERLY TO HOLD FOODS AT 41 DEGREES F OR BELOW. USING ICE WATER BATH TO MAINTAIN TEMPERATURE OF FOODS IN COLD TOP.REPAIR ACCORDINGLY TO HOLD FOODS AT 41 DEGREES F OR BELOW.
    Location: Kitchen (front)
    Equipment: Prep Top Cooler
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN BAR AREA.PROVIDE.
    Location: Bar
    Equipment: Hand sink
 06/04/2014Routine
  • 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. RAW CHICKEN IN COLD TOP ON COOK LINE MEASURED 48 DEGREES F.2. RAW CHICKEN IN COLD TOP ON COOK LINE MEASURED 50 DEGREES F.3. COOKED CARROTS IN COLD TOP ON COOK LINE MEASURED 47 DEGREES F.4. COOKED ONIONS IN COLD TOP ON COOK LINE MEASURED 46 DEGREES F.5. RAW SHRIMP IN COLD TOP ON COOK LINE MEASURED 45 DEGREES F. ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
    Location: Cook line
    Equipment: Cold top
  • 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. EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS.ENSURE HANDS ARE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. EMPLOYEE BEVERAGE WITHOUT LID OR STRAW.ENSURE ALL EMPLOYEE BEVERAGES HAVE A LID AND STRAW AND ARE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW EGGS STORED OVER READY TO EAT FOODS IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION.
    Location: Walk-in cooler
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. TONGS IN HAND SINK.2. ICE IN HAND SINK IN WAITSTAFF AREA FOR BANQUET ROOM.DO NOT STORE ANYTHING IN HAND SINK OR DUMP ANYTHING IN HAND SINK. USE FOR HANDWASHING ONLY.
    Location: Kitchen
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. TONGS IN HAND SINK.2. ICE IN HAND SINK IN WAITSTAFF AREA FOR BANQUET ROOM.DO NOT STORE ANYTHING IN HAND SINK OR DUMP ANYTHING IN HAND SINK. USE FOR HANDWASHING ONLY.
    Location: Wait staff area
    Equipment: Hand sink
  • Hood system design and/or installation
    Heating air conditioning and/or ventilating systems improperly designed or installed.
    Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
    Comments: 1. FIRE SUPPRESSION SYSTEM LAST TAGGED IN MARCH 2013.SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS. SCHEDULE.
  • 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. CHICKEN BLOOD ON FLOOR AROUND BOXES OF RAW CHICKEN IN WALK IN COOLER.CLEAN AND SANITIZE FREQUENTLY.
    Location: Walk-in cooler
  • 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 RAW CHICKEN STORED ON THE FLOOR IN WALK IN COOLER.2. BOXES OF FOOD STORED ON FLOOR IN WALK IN FREEZER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
    Location: Walk-in cooler
  • 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 RAW CHICKEN STORED ON THE FLOOR IN WALK IN COOLER.2. BOXES OF FOOD STORED ON FLOOR IN WALK IN FREEZER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
    Location: Walk-in freezer
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. BAG OF ICE STORED IN ICE MACHINE WITH CONSUMER ICE.DISCONTINUE BEHAVIOR.
    Location: Kitchen
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. SODA GUN NOZZEL HAS EXCESSIVE SLIME MOLD BUILD UP.CLEAN AND SANITIZE.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. PROVIDE HAND SOAP FOR HAND SINK IN BAR.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK ON COOK LINE.
    Location: Cook line
    Equipment: Hand sink
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. UTENSILS STORED IN CUP WITH WATER ON COOK LINE.STORED IN HOT OR AGGITATED WATER.
    Location: Cook line
 11/27/2013Recheck
No violation noted during this evaluation. 11/27/2013Non-Illness Complaint Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. RAW CHICKEN IN COLD TOP ON COOK LINE MEASURED 48 DEGREES F.2. RAW CHICKEN IN COLD TOP ON COOK LINE MEASURED 50 DEGREES F.3. COOKED CARROTS IN COLD TOP ON COOK LINE MEASURED 47 DEGREES F.4. COOKED ONIONS IN COLD TOP ON COOK LINE MEASURED 46 DEGREES F.5. RAW SHRIMP IN COLD TOP ON COOK LINE MEASURED 45 DEGREES F. ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
    Location: Cook line
    Equipment: Cold top
  • 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. EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS.ENSURE HANDS ARE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. EMPLOYEE BEVERAGE WITHOUT LID OR STRAW.ENSURE ALL EMPLOYEE BEVERAGES HAVE A LID AND STRAW AND ARE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
    Location: Kitchen
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW EGGS STORED OVER READY TO EAT FOODS IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION.
    Location: Walk-in cooler
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. TONGS IN HAND SINK.2. ICE IN HAND SINK IN WAITSTAFF AREA FOR BANQUET ROOM.DO NOT STORE ANYTHING IN HAND SINK OR DUMP ANYTHING IN HAND SINK. USE FOR HANDWASHING ONLY.
    Location: Kitchen
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. TONGS IN HAND SINK.2. ICE IN HAND SINK IN WAITSTAFF AREA FOR BANQUET ROOM.DO NOT STORE ANYTHING IN HAND SINK OR DUMP ANYTHING IN HAND SINK. USE FOR HANDWASHING ONLY.
    Location: Wait staff area
    Equipment: Hand sink
  • Hood system design and/or installation
    Heating air conditioning and/or ventilating systems improperly designed or installed.
    Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
    Comments: 1. FIRE SUPPRESSION SYSTEM LAST TAGGED IN MARCH 2013.SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS. SCHEDULE.
  • 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. CHICKEN BLOOD ON FLOOR AROUND BOXES OF RAW CHICKEN IN WALK IN COOLER.CLEAN AND SANITIZE FREQUENTLY.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. BOXES OF RAW CHICKEN STORED ON THE FLOOR IN WALK IN COOLER.2. BOXES OF FOOD STORED ON FLOOR IN WALK IN FREEZER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. BOXES OF RAW CHICKEN STORED ON THE FLOOR IN WALK IN COOLER.2. BOXES OF FOOD STORED ON FLOOR IN WALK IN FREEZER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
    Location: Walk-in freezer
  • Miscellaneous contamination of food (Non-Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. BAG OF ICE STORED IN ICE MACHINE WITH CONSUMER ICE.DISCONTINUE BEHAVIOR.
    Location: Kitchen
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. SODA GUN NOZZEL HAS EXCESSIVE SLIME MOLD BUILD UP.CLEAN AND SANITIZE.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. PROVIDE HAND SOAP FOR HAND SINK IN BAR.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK ON COOK LINE.
    Location: Cook line
    Equipment: Hand sink
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. UTENSILS STORED IN CUP WITH WATER ON COOK LINE.STORED IN HOT OR AGGITATED WATER.
    Location: Cook line
 11/19/2013Routine
No violation noted during this evaluation. 11/19/2013Non-Illness Complaint
  • 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. CONTAINER OF RAW SHRIMP IN COLD TOP ON COOK LINE ACROSS FROM GRILL MEASURED 44 DEGREES F.2. CONTAINERS OF RAW CHICKEN IN COLD TOP ON COOK LINE ACROSS FROM GRILL MEASURED 49-51 DEGREES F. 3. COOKED PORTOBELLO MUSHROOMS IN COLD TOP ON COOK LINE ACROSS FROM GRILL MEASURED 49 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
    Location: Cook line
    Equipment: Cold top
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. OBSERVED ONE GNAT/FRUIT FLY IN COOK LINE AREA.2. OBSERVED SEVERAL GNATS/FRUIT FLIES IN WAITSTAFF AREA.PLEASE LOCATE SOURCE OF INFESTATION AND ELIMINATE.APRIL 23: ECOLAB CAME OUT AND INSTRUCTED ESTABLISHMENT TO CLEAN DRAINS DAILY AND PROVIDED CHEMICAL TO ELIMINATE INFESTATION. STILL OBSERVED SEVERAL PESTS IN ESTABLISHMENT. CONTINUE PROCEDURE DISCUSSED WITH ECOLAB UNTIL INFESTATION IS COMPLETELY ELIMINATED.MAY 1:ECOLAB CAME OUT TODAY TO ASSIST WITH PEST ISSUE. STILL OBSERVED SOME FRUIT FLIES/GNATS IN ESTABLISHMENT. HAS A PLAN OF ACTION THAT ESTABLISHMENT IS FOLLOWING TO ELIMINATE PESTS. MAY 20:ECOLAB HAS BEEN COMING OUT. DETERMINED SOURCE OF INFESTATION IS A GAP IN THE FLOOR WALL JUNCTION WHERE WATER IS ABLE TO ACCUMULATE IN THE WALL. IN THE PROCESS OF CORRECTING THE PROBLEM TO ELIMINATE HARBORAGE. CONTINUE TO FOLLOW PEST CONTROL PROCEDURES TO ELIMINATE PESTS. NONE OBSERVED ON COOK LINE AT TIME OF INSPECTION. SEVERAL OBSERVED IN WAITSTAFF AREA NEAR BANQUET ROOM.
    Location: Cook line
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. OBSERVED ONE GNAT/FRUIT FLY IN COOK LINE AREA.2. OBSERVED SEVERAL GNATS/FRUIT FLIES IN WAITSTAFF AREA.PLEASE LOCATE SOURCE OF INFESTATION AND ELIMINATE.APRIL 23: ECOLAB CAME OUT AND INSTRUCTED ESTABLISHMENT TO CLEAN DRAINS DAILY AND PROVIDED CHEMICAL TO ELIMINATE INFESTATION. STILL OBSERVED SEVERAL PESTS IN ESTABLISHMENT. CONTINUE PROCEDURE DISCUSSED WITH ECOLAB UNTIL INFESTATION IS COMPLETELY ELIMINATED.MAY 1:ECOLAB CAME OUT TODAY TO ASSIST WITH PEST ISSUE. STILL OBSERVED SOME FRUIT FLIES/GNATS IN ESTABLISHMENT. HAS A PLAN OF ACTION THAT ESTABLISHMENT IS FOLLOWING TO ELIMINATE PESTS. MAY 20:ECOLAB HAS BEEN COMING OUT. DETERMINED SOURCE OF INFESTATION IS A GAP IN THE FLOOR WALL JUNCTION WHERE WATER IS ABLE TO ACCUMULATE IN THE WALL. IN THE PROCESS OF CORRECTING THE PROBLEM TO ELIMINATE HARBORAGE. CONTINUE TO FOLLOW PEST CONTROL PROCEDURES TO ELIMINATE PESTS. NONE OBSERVED ON COOK LINE AT TIME OF INSPECTION. SEVERAL OBSERVED IN WAITSTAFF AREA NEAR BANQUET ROOM.
    Location: Wait staff area
  • 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. OBSERVED SEVERAL EMPLOYEES NOT WASHING HANDS BEFORE PUTTING ON GLOVES.MUST WASH HANDS WHEN PUTTING ON GLOVES AND WHENEVER CHANGING TASKS/CHANGING PAIR OF GLOVES.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SODA GUN NOZZEL HAS HEAVY SLIME MOLD BUILD UP.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. TOWEL STORED IN HAND SINK IN BACK KITCHEN PREP AREA.2. HOTEL PAN AND TOWELS STORED IN HAND SINK IN COOK LINE AREA NEAR GRILL.3. PIZZA CUTTER STORED IN HAND SINK IN COOK LINE AREA NEAR PIZZA OVEN.4. BREAD AND FOOD DEBRIS IN HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.PLEASE DO NOT STORE OR DUMP ANYTHING IN HAND SINKS. USE FOR HAND WASHING ONLY.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. TOWEL STORED IN HAND SINK IN BACK KITCHEN PREP AREA.2. HOTEL PAN AND TOWELS STORED IN HAND SINK IN COOK LINE AREA NEAR GRILL.3. PIZZA CUTTER STORED IN HAND SINK IN COOK LINE AREA NEAR PIZZA OVEN.4. BREAD AND FOOD DEBRIS IN HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.PLEASE DO NOT STORE OR DUMP ANYTHING IN HAND SINKS. USE FOR HAND WASHING ONLY.
    Location: Cook line
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. TOWEL STORED IN HAND SINK IN BACK KITCHEN PREP AREA.2. HOTEL PAN AND TOWELS STORED IN HAND SINK IN COOK LINE AREA NEAR GRILL.3. PIZZA CUTTER STORED IN HAND SINK IN COOK LINE AREA NEAR PIZZA OVEN.4. BREAD AND FOOD DEBRIS IN HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.PLEASE DO NOT STORE OR DUMP ANYTHING IN HAND SINKS. USE FOR HAND WASHING ONLY.
    Location: Wait staff area
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. TOWEL WRAPPED AROUND FAUCET AT THREE BAY SINK.REMOVE TOWEL. PLEASE REPAIR ACCORDINGLY.APRIL 23: PART IS ON ORDER TO REPAIR FAUCET AT THREE BAY.
    Location: Dish machine area
    Equipment: 3-bay
  • 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. BROKEN GLASS ON FLOOR TO THE SIDE OF 4 BAY SINK IN BAR AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Bar
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. DUMP SINK ACROSS FROM DISH MACHINE AREA IN KITCHEN NOT PROPERLY SEALED TO WALL.PLEASE SEAL/CAULK TO SECURE TO WALL.
    Location: Kitchen
    Equipment: Dump sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.2. PAPER TOWEL DISPENSER JAMMED/NOT FUNCTIONS IN COOK LINE AREA NEAR PIZZA OVEN.PLEASE PROVIDE PAPER TOWELS AT EVERY HAND SINK.
    Location: Wait staff area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.2. PAPER TOWEL DISPENSER JAMMED/NOT FUNCTIONS IN COOK LINE AREA NEAR PIZZA OVEN.PLEASE PROVIDE PAPER TOWELS AT EVERY HAND SINK.
    Location: Cook line
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HAND SINK NEAR PIZZA OVEN ON COOK LINE IS CONTINUALLY RUNNING.PLEASE REPAIR ACCORDINGLY SO THAT YOU CAN FULLY TURN OFF WATER AND SINK IS NOT RUNNING.
    Location: Cook line
    Equipment: Hand sink
 06/03/2013Recheck
  • 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. CONTAINER OF RAW SHRIMP IN COLD TOP ON COOK LINE ACROSS FROM GRILL MEASURED 44 DEGREES F.2. CONTAINERS OF RAW CHICKEN IN COLD TOP ON COOK LINE ACROSS FROM GRILL MEASURED 49-51 DEGREES F. 3. COOKED PORTOBELLO MUSHROOMS IN COLD TOP ON COOK LINE ACROSS FROM GRILL MEASURED 49 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
    Location: Cook line
    Equipment: Cold top
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. OBSERVED ONE GNAT/FRUIT FLY IN COOK LINE AREA.2. OBSERVED SEVERAL GNATS/FRUIT FLIES IN WAITSTAFF AREA.PLEASE LOCATE SOURCE OF INFESTATION AND ELIMINATE.APRIL 23: ECOLAB CAME OUT AND INSTRUCTED ESTABLISHMENT TO CLEAN DRAINS DAILY AND PROVIDED CHEMICAL TO ELIMINATE INFESTATION. STILL OBSERVED SEVERAL PESTS IN ESTABLISHMENT. CONTINUE PROCEDURE DISCUSSED WITH ECOLAB UNTIL INFESTATION IS COMPLETELY ELIMINATED.MAY 1:ECOLAB CAME OUT TODAY TO ASSIST WITH PEST ISSUE. STILL OBSERVED SOME FRUIT FLIES/GNATS IN ESTABLISHMENT. HAS A PLAN OF ACTION THAT ESTABLISHMENT IS FOLLOWING TO ELIMINATE PESTS. MAY 20:ECOLAB HAS BEEN COMING OUT. DETERMINED SOURCE OF INFESTATION IS A GAP IN THE FLOOR WALL JUNCTION WHERE WATER IS ABLE TO ACCUMULATE IN THE WALL. IN THE PROCESS OF CORRECTING THE PROBLEM TO ELIMINATE HARBORAGE. CONTINUE TO FOLLOW PEST CONTROL PROCEDURES TO ELIMINATE PESTS. NONE OBSERVED ON COOK LINE AT TIME OF INSPECTION. SEVERAL OBSERVED IN WAITSTAFF AREA NEAR BANQUET ROOM.
    Location: Cook line
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. OBSERVED ONE GNAT/FRUIT FLY IN COOK LINE AREA.2. OBSERVED SEVERAL GNATS/FRUIT FLIES IN WAITSTAFF AREA.PLEASE LOCATE SOURCE OF INFESTATION AND ELIMINATE.APRIL 23: ECOLAB CAME OUT AND INSTRUCTED ESTABLISHMENT TO CLEAN DRAINS DAILY AND PROVIDED CHEMICAL TO ELIMINATE INFESTATION. STILL OBSERVED SEVERAL PESTS IN ESTABLISHMENT. CONTINUE PROCEDURE DISCUSSED WITH ECOLAB UNTIL INFESTATION IS COMPLETELY ELIMINATED.MAY 1:ECOLAB CAME OUT TODAY TO ASSIST WITH PEST ISSUE. STILL OBSERVED SOME FRUIT FLIES/GNATS IN ESTABLISHMENT. HAS A PLAN OF ACTION THAT ESTABLISHMENT IS FOLLOWING TO ELIMINATE PESTS. MAY 20:ECOLAB HAS BEEN COMING OUT. DETERMINED SOURCE OF INFESTATION IS A GAP IN THE FLOOR WALL JUNCTION WHERE WATER IS ABLE TO ACCUMULATE IN THE WALL. IN THE PROCESS OF CORRECTING THE PROBLEM TO ELIMINATE HARBORAGE. CONTINUE TO FOLLOW PEST CONTROL PROCEDURES TO ELIMINATE PESTS. NONE OBSERVED ON COOK LINE AT TIME OF INSPECTION. SEVERAL OBSERVED IN WAITSTAFF AREA NEAR BANQUET ROOM.
    Location: Wait staff area
  • 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. OBSERVED SEVERAL EMPLOYEES NOT WASHING HANDS BEFORE PUTTING ON GLOVES.MUST WASH HANDS WHEN PUTTING ON GLOVES AND WHENEVER CHANGING TASKS/CHANGING PAIR OF GLOVES.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SODA GUN NOZZEL HAS HEAVY SLIME MOLD BUILD UP.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. TOWEL STORED IN HAND SINK IN BACK KITCHEN PREP AREA.2. HOTEL PAN AND TOWELS STORED IN HAND SINK IN COOK LINE AREA NEAR GRILL.3. PIZZA CUTTER STORED IN HAND SINK IN COOK LINE AREA NEAR PIZZA OVEN.4. BREAD AND FOOD DEBRIS IN HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.PLEASE DO NOT STORE OR DUMP ANYTHING IN HAND SINKS. USE FOR HAND WASHING ONLY.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. TOWEL STORED IN HAND SINK IN BACK KITCHEN PREP AREA.2. HOTEL PAN AND TOWELS STORED IN HAND SINK IN COOK LINE AREA NEAR GRILL.3. PIZZA CUTTER STORED IN HAND SINK IN COOK LINE AREA NEAR PIZZA OVEN.4. BREAD AND FOOD DEBRIS IN HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.PLEASE DO NOT STORE OR DUMP ANYTHING IN HAND SINKS. USE FOR HAND WASHING ONLY.
    Location: Cook line
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. TOWEL STORED IN HAND SINK IN BACK KITCHEN PREP AREA.2. HOTEL PAN AND TOWELS STORED IN HAND SINK IN COOK LINE AREA NEAR GRILL.3. PIZZA CUTTER STORED IN HAND SINK IN COOK LINE AREA NEAR PIZZA OVEN.4. BREAD AND FOOD DEBRIS IN HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.PLEASE DO NOT STORE OR DUMP ANYTHING IN HAND SINKS. USE FOR HAND WASHING ONLY.
    Location: Wait staff area
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. TOWEL WRAPPED AROUND FAUCET AT THREE BAY SINK.REMOVE TOWEL. PLEASE REPAIR ACCORDINGLY.APRIL 23: PART IS ON ORDER TO REPAIR FAUCET AT THREE BAY.
    Location: Dish machine area
    Equipment: 3-bay
  • 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. BROKEN GLASS ON FLOOR TO THE SIDE OF 4 BAY SINK IN BAR AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Bar
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. DUMP SINK ACROSS FROM DISH MACHINE AREA IN KITCHEN NOT PROPERLY SEALED TO WALL.PLEASE SEAL/CAULK TO SECURE TO WALL.
    Location: Kitchen
    Equipment: Dump sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.2. PAPER TOWEL DISPENSER JAMMED/NOT FUNCTIONS IN COOK LINE AREA NEAR PIZZA OVEN.PLEASE PROVIDE PAPER TOWELS AT EVERY HAND SINK.
    Location: Wait staff area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.2. PAPER TOWEL DISPENSER JAMMED/NOT FUNCTIONS IN COOK LINE AREA NEAR PIZZA OVEN.PLEASE PROVIDE PAPER TOWELS AT EVERY HAND SINK.
    Location: Cook line
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HAND SINK NEAR PIZZA OVEN ON COOK LINE IS CONTINUALLY RUNNING.PLEASE REPAIR ACCORDINGLY SO THAT YOU CAN FULLY TURN OFF WATER AND SINK IS NOT RUNNING.
    Location: Cook line
    Equipment: Hand sink
 05/20/2013Recheck
  • 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. CONTAINER OF RAW SHRIMP IN COLD TOP ON COOK LINE ACROSS FROM GRILL MEASURED 44 DEGREES F.2. CONTAINERS OF RAW CHICKEN IN COLD TOP ON COOK LINE ACROSS FROM GRILL MEASURED 49-51 DEGREES F. 3. COOKED PORTOBELLO MUSHROOMS IN COLD TOP ON COOK LINE ACROSS FROM GRILL MEASURED 49 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
    Location: Cook line
    Equipment: Cold top
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. OBSERVED ONE GNAT/FRUIT FLY IN COOK LINE AREA.2. OBSERVED SEVERAL GNATS/FRUIT FLIES IN WAITSTAFF AREA.PLEASE LOCATE SOURCE OF INFESTATION AND ELIMINATE.APRIL 23: ECOLAB CAME OUT AND INSTRUCTED ESTABLISHMENT TO CLEAN DRAINS DAILY AND PROVIDED CHEMICAL TO ELIMINATE INFESTATION. STILL OBSERVED SEVERAL PESTS IN ESTABLISHMENT. CONTINUE PROCEDURE DISCUSSED WITH ECOLAB UNTIL INFESTATION IS COMPLETELY ELIMINATED.MAY 1:ECOLAB CAME OUT TODAY TO ASSIST WITH PEST ISSUE. STILL OBSERVED SOME FRUIT FLIES/GNATS IN ESTABLISHMENT. HAS A PLAN OF ACTION THAT ESTABLISHMENT IS FOLLOWING TO ELIMINATE PESTS.
    Location: Cook line
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. OBSERVED ONE GNAT/FRUIT FLY IN COOK LINE AREA.2. OBSERVED SEVERAL GNATS/FRUIT FLIES IN WAITSTAFF AREA.PLEASE LOCATE SOURCE OF INFESTATION AND ELIMINATE.APRIL 23: ECOLAB CAME OUT AND INSTRUCTED ESTABLISHMENT TO CLEAN DRAINS DAILY AND PROVIDED CHEMICAL TO ELIMINATE INFESTATION. STILL OBSERVED SEVERAL PESTS IN ESTABLISHMENT. CONTINUE PROCEDURE DISCUSSED WITH ECOLAB UNTIL INFESTATION IS COMPLETELY ELIMINATED.MAY 1:ECOLAB CAME OUT TODAY TO ASSIST WITH PEST ISSUE. STILL OBSERVED SOME FRUIT FLIES/GNATS IN ESTABLISHMENT. HAS A PLAN OF ACTION THAT ESTABLISHMENT IS FOLLOWING TO ELIMINATE PESTS.
    Location: Wait staff area
  • 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. OBSERVED SEVERAL EMPLOYEES NOT WASHING HANDS BEFORE PUTTING ON GLOVES.MUST WASH HANDS WHEN PUTTING ON GLOVES AND WHENEVER CHANGING TASKS/CHANGING PAIR OF GLOVES.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SODA GUN NOZZEL HAS HEAVY SLIME MOLD BUILD UP.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. TOWEL STORED IN HAND SINK IN BACK KITCHEN PREP AREA.2. HOTEL PAN AND TOWELS STORED IN HAND SINK IN COOK LINE AREA NEAR GRILL.3. PIZZA CUTTER STORED IN HAND SINK IN COOK LINE AREA NEAR PIZZA OVEN.4. BREAD AND FOOD DEBRIS IN HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.PLEASE DO NOT STORE OR DUMP ANYTHING IN HAND SINKS. USE FOR HAND WASHING ONLY.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. TOWEL STORED IN HAND SINK IN BACK KITCHEN PREP AREA.2. HOTEL PAN AND TOWELS STORED IN HAND SINK IN COOK LINE AREA NEAR GRILL.3. PIZZA CUTTER STORED IN HAND SINK IN COOK LINE AREA NEAR PIZZA OVEN.4. BREAD AND FOOD DEBRIS IN HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.PLEASE DO NOT STORE OR DUMP ANYTHING IN HAND SINKS. USE FOR HAND WASHING ONLY.
    Location: Cook line
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. TOWEL STORED IN HAND SINK IN BACK KITCHEN PREP AREA.2. HOTEL PAN AND TOWELS STORED IN HAND SINK IN COOK LINE AREA NEAR GRILL.3. PIZZA CUTTER STORED IN HAND SINK IN COOK LINE AREA NEAR PIZZA OVEN.4. BREAD AND FOOD DEBRIS IN HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.PLEASE DO NOT STORE OR DUMP ANYTHING IN HAND SINKS. USE FOR HAND WASHING ONLY.
    Location: Wait staff area
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. TOWEL WRAPPED AROUND FAUCET AT THREE BAY SINK.REMOVE TOWEL. PLEASE REPAIR ACCORDINGLY.APRIL 23: PART IS ON ORDER TO REPAIR FAUCET AT THREE BAY.
    Location: Dish machine area
    Equipment: 3-bay
  • 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. BROKEN GLASS ON FLOOR TO THE SIDE OF 4 BAY SINK IN BAR AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Bar
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. DUMP SINK ACROSS FROM DISH MACHINE AREA IN KITCHEN NOT PROPERLY SEALED TO WALL.PLEASE SEAL/CAULK TO SECURE TO WALL.
    Location: Kitchen
    Equipment: Dump sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.2. PAPER TOWEL DISPENSER JAMMED/NOT FUNCTIONS IN COOK LINE AREA NEAR PIZZA OVEN.PLEASE PROVIDE PAPER TOWELS AT EVERY HAND SINK.
    Location: Wait staff area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.2. PAPER TOWEL DISPENSER JAMMED/NOT FUNCTIONS IN COOK LINE AREA NEAR PIZZA OVEN.PLEASE PROVIDE PAPER TOWELS AT EVERY HAND SINK.
    Location: Cook line
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HAND SINK NEAR PIZZA OVEN ON COOK LINE IS CONTINUALLY RUNNING.PLEASE REPAIR ACCORDINGLY SO THAT YOU CAN FULLY TURN OFF WATER AND SINK IS NOT RUNNING.
    Location: Cook line
    Equipment: Hand sink
 05/01/2013Recheck
  • 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. CONTAINER OF RAW SHRIMP IN COLD TOP ON COOK LINE ACROSS FROM GRILL MEASURED 44 DEGREES F.2. CONTAINERS OF RAW CHICKEN IN COLD TOP ON COOK LINE ACROSS FROM GRILL MEASURED 49-51 DEGREES F. 3. COOKED PORTOBELLO MUSHROOMS IN COLD TOP ON COOK LINE ACROSS FROM GRILL MEASURED 49 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
    Location: Cook line
    Equipment: Cold top
  • 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. OBSERVED SEVERAL EMPLOYEES NOT WASHING HANDS BEFORE PUTTING ON GLOVES.MUST WASH HANDS WHEN PUTTING ON GLOVES AND WHENEVER CHANGING TASKS/CHANGING PAIR OF GLOVES.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SODA GUN NOZZEL HAS HEAVY SLIME MOLD BUILD UP.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. TOWEL STORED IN HAND SINK IN BACK KITCHEN PREP AREA.2. HOTEL PAN AND TOWELS STORED IN HAND SINK IN COOK LINE AREA NEAR GRILL.3. PIZZA CUTTER STORED IN HAND SINK IN COOK LINE AREA NEAR PIZZA OVEN.4. BREAD AND FOOD DEBRIS IN HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.PLEASE DO NOT STORE OR DUMP ANYTHING IN HAND SINKS. USE FOR HAND WASHING ONLY.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. TOWEL STORED IN HAND SINK IN BACK KITCHEN PREP AREA.2. HOTEL PAN AND TOWELS STORED IN HAND SINK IN COOK LINE AREA NEAR GRILL.3. PIZZA CUTTER STORED IN HAND SINK IN COOK LINE AREA NEAR PIZZA OVEN.4. BREAD AND FOOD DEBRIS IN HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.PLEASE DO NOT STORE OR DUMP ANYTHING IN HAND SINKS. USE FOR HAND WASHING ONLY.
    Location: Cook line
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. TOWEL STORED IN HAND SINK IN BACK KITCHEN PREP AREA.2. HOTEL PAN AND TOWELS STORED IN HAND SINK IN COOK LINE AREA NEAR GRILL.3. PIZZA CUTTER STORED IN HAND SINK IN COOK LINE AREA NEAR PIZZA OVEN.4. BREAD AND FOOD DEBRIS IN HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.PLEASE DO NOT STORE OR DUMP ANYTHING IN HAND SINKS. USE FOR HAND WASHING ONLY.
    Location: Wait staff area
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. TOWEL WRAPPED AROUND FAUCET AT THREE BAY SINK.REMOVE TOWEL. PLEASE REPAIR ACCORDINGLY.APRIL 23: PART IS ON ORDER TO REPAIR FAUCET AT THREE BAY.
    Location: Dish machine area
    Equipment: 3-bay
  • 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. BROKEN GLASS ON FLOOR TO THE SIDE OF 4 BAY SINK IN BAR AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Bar
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. DUMP SINK ACROSS FROM DISH MACHINE AREA IN KITCHEN NOT PROPERLY SEALED TO WALL.PLEASE SEAL/CAULK TO SECURE TO WALL.
    Location: Kitchen
    Equipment: Dump sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.2. PAPER TOWEL DISPENSER JAMMED/NOT FUNCTIONS IN COOK LINE AREA NEAR PIZZA OVEN.PLEASE PROVIDE PAPER TOWELS AT EVERY HAND SINK.
    Location: Wait staff area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.2. PAPER TOWEL DISPENSER JAMMED/NOT FUNCTIONS IN COOK LINE AREA NEAR PIZZA OVEN.PLEASE PROVIDE PAPER TOWELS AT EVERY HAND SINK.
    Location: Cook line
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HAND SINK NEAR PIZZA OVEN ON COOK LINE IS CONTINUALLY RUNNING.PLEASE REPAIR ACCORDINGLY SO THAT YOU CAN FULLY TURN OFF WATER AND SINK IS NOT RUNNING.
    Location: Cook line
    Equipment: Hand sink
 04/23/2013Recheck
  • 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. CONTAINER OF RAW SHRIMP IN COLD TOP ON COOK LINE ACROSS FROM GRILL MEASURED 44 DEGREES F.2. CONTAINERS OF RAW CHICKEN IN COLD TOP ON COOK LINE ACROSS FROM GRILL MEASURED 49-51 DEGREES F. 3. COOKED PORTOBELLO MUSHROOMS IN COLD TOP ON COOK LINE ACROSS FROM GRILL MEASURED 49 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
    Location: Cook line
    Equipment: Cold top
  • 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. OBSERVED SEVERAL EMPLOYEES NOT WASHING HANDS BEFORE PUTTING ON GLOVES.MUST WASH HANDS WHEN PUTTING ON GLOVES AND WHENEVER CHANGING TASKS/CHANGING PAIR OF GLOVES.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SODA GUN NOZZEL HAS HEAVY SLIME MOLD BUILD UP.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. TOWEL STORED IN HAND SINK IN BACK KITCHEN PREP AREA.2. HOTEL PAN AND TOWELS STORED IN HAND SINK IN COOK LINE AREA NEAR GRILL.3. PIZZA CUTTER STORED IN HAND SINK IN COOK LINE AREA NEAR PIZZA OVEN.4. BREAD AND FOOD DEBRIS IN HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.PLEASE DO NOT STORE OR DUMP ANYTHING IN HAND SINKS. USE FOR HAND WASHING ONLY.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. TOWEL STORED IN HAND SINK IN BACK KITCHEN PREP AREA.2. HOTEL PAN AND TOWELS STORED IN HAND SINK IN COOK LINE AREA NEAR GRILL.3. PIZZA CUTTER STORED IN HAND SINK IN COOK LINE AREA NEAR PIZZA OVEN.4. BREAD AND FOOD DEBRIS IN HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.PLEASE DO NOT STORE OR DUMP ANYTHING IN HAND SINKS. USE FOR HAND WASHING ONLY.
    Location: Cook line
    Equipment: Hand sink
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. TOWEL STORED IN HAND SINK IN BACK KITCHEN PREP AREA.2. HOTEL PAN AND TOWELS STORED IN HAND SINK IN COOK LINE AREA NEAR GRILL.3. PIZZA CUTTER STORED IN HAND SINK IN COOK LINE AREA NEAR PIZZA OVEN.4. BREAD AND FOOD DEBRIS IN HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.PLEASE DO NOT STORE OR DUMP ANYTHING IN HAND SINKS. USE FOR HAND WASHING ONLY.
    Location: Wait staff area
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. TOWEL WRAPPED AROUND FAUCET AT THREE BAY SINK.REMOVE TOWEL. PLEASE REPAIR ACCORDINGLY.
    Location: Dish machine area
    Equipment: 3-bay
  • 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. BROKEN GLASS ON FLOOR TO THE SIDE OF 4 BAY SINK IN BAR AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Bar
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. DUMP SINK ACROSS FROM DISH MACHINE AREA IN KITCHEN NOT PROPERLY SEALED TO WALL.PLEASE SEAL/CAULK TO SECURE TO WALL.
    Location: Kitchen
    Equipment: Dump sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.2. PAPER TOWEL DISPENSER JAMMED/NOT FUNCTIONS IN COOK LINE AREA NEAR PIZZA OVEN.PLEASE PROVIDE PAPER TOWELS AT EVERY HAND SINK.
    Location: Wait staff area
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN WAITSTAFF AREA NEAR BANQUET ROOMS.2. PAPER TOWEL DISPENSER JAMMED/NOT FUNCTIONS IN COOK LINE AREA NEAR PIZZA OVEN.PLEASE PROVIDE PAPER TOWELS AT EVERY HAND SINK.
    Location: Cook line
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HAND SINK NEAR PIZZA OVEN ON COOK LINE IS CONTINUALLY RUNNING.PLEASE REPAIR ACCORDINGLY SO THAT YOU CAN FULLY TURN OFF WATER AND SINK IS NOT RUNNING.
    Location: Cook line
    Equipment: Hand sink
 04/16/2013Routine
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: WATER SEEPING UNDER WALL INTO DINING ROOM OF NEIGHBORING RESTAURANT.IDENTIFY THE SOURCE OF THE PROBLEM AND REPAIR ACCORDINGLY.
    Location: Kitchen
    Equipment: Dishmachine
 02/07/2013Non-Illness Complaint Recheck
No violation noted during this evaluation. 01/30/2013Illness Complaint
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: WATER SEEPING UNDER WALL INTO DINING ROOM OF NEIGHBORING RESTAURANT.IDENTIFY THE SOURCE OF THE PROBLEM AND REPAIR ACCORDINGLY.
    Location: Kitchen
    Equipment: Dishmachine
 01/29/2013Non-Illness Complaint Recheck
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: WATER SEEPING UNDER WALL INTO DINING ROOM OF NEIGHBORING RESTAURANT.IDENTIFY THE SOURCE OF THE PROBLEM AND REPAIR ACCORDINGLY.
    Location: Kitchen
    Equipment: Dishmachine
 01/23/2013Non-Illness Complaint
No violation noted during this evaluation. 01/18/2013Non-Illness Complaint
  • 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. EX. COOKED RICE ON LEFT END OF LARGE MIDDLE MAKE TABLE COOLER. STEAM TABLE MAY INFLUENCE TEMPERATURES ON THIS SIDE. FOOD MOVED.
    Location: Kitchen (front)
    Equipment: Make table cooler
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. OPEN EMPLOYEE DRINKS AND EMPLOYEE DRINKS ON FOOD PREP SURFACES AND FOOD CONTAINER. PLEASE REMOVE.
    Location: Kitchen
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen (back)
    Equipment: Can opener
  • 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. COOKED ONIONS ON TOP OF MAKE TABLE COOLER. COOL INSIDE OF COOLER.
    Location: Kitchen (front)
    Equipment: Make table cooler
  • 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.
    Location: Wait staff area
    Equipment: Reach in cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RE-SEAL 3-BAY SINK TO WALL WITH SILICONE SEALER.
    Location: Dish machine area
    Equipment: 3-bay
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN PIPE BELOW SINK.
    Location: Kitchen (back)
    Equipment: Dump sink
  • 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.
    Location: Dish machine area
    Equipment: Dishmachine
 10/12/2012Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. EX. COOKED RICE ON LEFT END OF LARGE MIDDLE MAKE TABLE COOLER. STEAM TABLE MAY INFLUENCE TEMPERATURES ON THIS SIDE. FOOD MOVED.
    Location: Kitchen (front)
    Equipment: Make table cooler
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. OPEN EMPLOYEE DRINKS AND EMPLOYEE DRINKS ON FOOD PREP SURFACES AND FOOD CONTAINER. PLEASE REMOVE.
    Location: Kitchen
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen (back)
    Equipment: Can opener
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. COOKED ONIONS ON TOP OF MAKE TABLE COOLER. COOL INSIDE OF COOLER.
    Location: Kitchen (front)
    Equipment: Make table cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Wait staff area
    Equipment: Reach in cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RE-SEAL 3-BAY SINK TO WALL WITH SILICONE SEALER.
    Location: Dish machine area
    Equipment: 3-bay
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN PIPE BELOW SINK.
    Location: Kitchen (back)
    Equipment: Dump sink
  • 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.
    Location: Dish machine area
    Equipment: Dishmachine
 10/05/2012Routine
  • 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 sheet pans of cooked vegetables and peppers sitting out at room temperature on metal rack in back kitchen area. Do not allow cooked potentially hazardous vegegetables to sti out or cool at room temperature. Use approved methods to cool hot foods and hold at 41 deg. F. or below. 2. Cooked pasta in plastic bags held at 59 deg. F on top of cold top cooler., All other food items on top of same unit were being held at 49 deg. F Hold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS OF COOKED PASTA TO AID IN COOLING. REPEAT VIOLATION 3. Samon on top of small cold top cooler held at 52 deg. F due to pan being overfilled. Do not over fill pans to aid in cooling. Hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. 4. Pizza prep top cooler holding food items at 45 deg. F. Hold all cold foods at 41 deg. F. or below.
    Location: Kitchen (back)
  • 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 sheet pans of cooked vegetables and peppers sitting out at room temperature on metal rack in back kitchen area. Do not allow cooked potentially hazardous vegegetables to sti out or cool at room temperature. Use approved methods to cool hot foods and hold at 41 deg. F. or below. 2. Cooked pasta in plastic bags held at 59 deg. F on top of cold top cooler., All other food items on top of same unit were being held at 49 deg. F Hold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS OF COOKED PASTA TO AID IN COOLING. REPEAT VIOLATION 3. Samon on top of small cold top cooler held at 52 deg. F due to pan being overfilled. Do not over fill pans to aid in cooling. Hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. 4. Pizza prep top cooler holding food items at 45 deg. F. Hold all cold foods at 41 deg. F. or below.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Metal sheet pans of cooked vegetables and peppers sitting out at room temperature on metal rack in back kitchen area. Do not allow cooked potentially hazardous vegegetables to sti out or cool at room temperature. Use approved methods to cool hot foods and hold at 41 deg. F. or below. 2. Cooked pasta in plastic bags held at 59 deg. F on top of cold top cooler., All other food items on top of same unit were being held at 49 deg. F Hold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS OF COOKED PASTA TO AID IN COOLING. REPEAT VIOLATION 3. Samon on top of small cold top cooler held at 52 deg. F due to pan being overfilled. Do not over fill pans to aid in cooling. Hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. 4. Pizza prep top cooler holding food items at 45 deg. F. Hold all cold foods at 41 deg. F. or below.
    Location: Cook line
    Equipment: Prep Top Cooler
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. No hand washing on cooks line, both hand sinks missing hand towels and drain backed up at one sink. Keep hand sinks supplied with both soap and towels and in proper working condition. 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.. Cook on main cooks lne used trash can to bang pot on to remove food from pot. Do not contact pans with trash cans. Clean and sanitize pasta pot.
    Location: Cook line
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Hand sink drain is slow at hand sink by pizza prep area. Repair to a sound working condition.
    Location: Cook line
    Equipment: Hand sink
  • 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 handlers on cooks line putitng on gloves to handle ready to eat food itmes with out washin hands at hand sink with soap and water. Wash hands with soap and water before using gloves in food prep.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Work table in pizza prep area with clean plates on top is too close to hand sink. Move table away from hand sink to prevent contamination. NOTE > REPEAT VIOLATON.
    Location: Cook line
  • 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 on cooks line by main prep area. Provide hand towels at all times. 2. No hand towels at hand sink on cooks line ( hand towels dispencer not working ) by pizza prep area. Provide towels.
    Location: Cook line
    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 on cooks line by main prep area. Provide hand towels at all times. 2. No hand towels at hand sink on cooks line ( hand towels dispencer not working ) by pizza prep area. Provide towels.
    Location: Cook line
    Equipment: Hand sink
 07/13/2012Illness Complaint Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Metal sheet pans of cooked vegetables and peppers sitting out at room temperature on metal rack in back kitchen area. Do not allow cooked potentially hazardous vegegetables to sti out or cool at room temperature. Use approved methods to cool hot foods and hold at 41 deg. F. or below. 2. Cooked pasta in plastic bags held at 59 deg. F on top of cold top cooler., All other food items on top of same unit were being held at 49 deg. F Hold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS OF COOKED PASTA TO AID IN COOLING. REPEAT VIOLATION 3. Samon on top of small cold top cooler held at 52 deg. F due to pan being overfilled. Do not over fill pans to aid in cooling. Hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. 4. Pizza prep top cooler holding food items at 45 deg. F. Hold all cold foods at 41 deg. F. or below.
    Location: Kitchen (back)
  • 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 sheet pans of cooked vegetables and peppers sitting out at room temperature on metal rack in back kitchen area. Do not allow cooked potentially hazardous vegegetables to sti out or cool at room temperature. Use approved methods to cool hot foods and hold at 41 deg. F. or below. 2. Cooked pasta in plastic bags held at 59 deg. F on top of cold top cooler., All other food items on top of same unit were being held at 49 deg. F Hold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS OF COOKED PASTA TO AID IN COOLING. REPEAT VIOLATION 3. Samon on top of small cold top cooler held at 52 deg. F due to pan being overfilled. Do not over fill pans to aid in cooling. Hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. 4. Pizza prep top cooler holding food items at 45 deg. F. Hold all cold foods at 41 deg. F. or below.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Metal sheet pans of cooked vegetables and peppers sitting out at room temperature on metal rack in back kitchen area. Do not allow cooked potentially hazardous vegegetables to sti out or cool at room temperature. Use approved methods to cool hot foods and hold at 41 deg. F. or below. 2. Cooked pasta in plastic bags held at 59 deg. F on top of cold top cooler., All other food items on top of same unit were being held at 49 deg. F Hold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS OF COOKED PASTA TO AID IN COOLING. REPEAT VIOLATION 3. Samon on top of small cold top cooler held at 52 deg. F due to pan being overfilled. Do not over fill pans to aid in cooling. Hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. 4. Pizza prep top cooler holding food items at 45 deg. F. Hold all cold foods at 41 deg. F. or below.
    Location: Cook line
    Equipment: Prep Top Cooler
  • 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 on cooks line, both hand sinks missing hand towels and drain backed up at one sink. Keep hand sinks supplied with both soap and towels and in proper working condition. 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.. Cook on main cooks lne used trash can to bang pot on to remove food from pot. Do not contact pans with trash cans. Clean and sanitize pasta pot.
    Location: Cook line
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Hand sink drain is slow at hand sink by pizza prep area. Repair to a sound working condition.
    Location: Cook line
    Equipment: Hand sink
  • 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 handlers on cooks line putitng on gloves to handle ready to eat food itmes with out washin hands at hand sink with soap and water. Wash hands with soap and water before using gloves in food prep.
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Work table in pizza prep area with clean plates on top is too close to hand sink. Move table away from hand sink to prevent contamination. NOTE > REPEAT VIOLATON.
    Location: Cook line
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink on cooks line by main prep area. Provide hand towels at all times. 2. No hand towels at hand sink on cooks line ( hand towels dispencer not working ) by pizza prep area. Provide towels.
    Location: Cook line
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink on cooks line by main prep area. Provide hand towels at all times. 2. No hand towels at hand sink on cooks line ( hand towels dispencer not working ) by pizza prep area. Provide towels.
    Location: Cook line
    Equipment: Hand sink
 07/06/2012Illness Complaint
  • 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 bags of sausage on far end cold top on cooks line held at 48 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 2. Bag of raw shrimp on top of cold top on cooks ilne held at 46 deg. F Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 3. Cut up shrimp in bag on top of cold top on cooks line held at 55 deg. F Cooked pasta in bags held at 53 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 4. Small bag of cooked rice on top of cold top held at 65 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 5. Baged Chicken on top of cold top accross from pizza prep top cooler held at 47 to 49 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 6. Large pizza prep top cooler hold food items at 47 to 55 deg. F Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING.
    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. Small bags of sausage on far end cold top on cooks line held at 48 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 2. Bag of raw shrimp on top of cold top on cooks ilne held at 46 deg. F Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 3. Cut up shrimp in bag on top of cold top on cooks line held at 55 deg. F Cooked pasta in bags held at 53 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 4. Small bag of cooked rice on top of cold top held at 65 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 5. Baged Chicken on top of cold top accross from pizza prep top cooler held at 47 to 49 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 6. Large pizza prep top cooler hold food items at 47 to 55 deg. F Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Slecer soiled with dried on food in back kitchen arae. Clean and sanitizer slicer, Do not allow to sit soiled.
    Location: Kitchen (back)
    Equipment: Slicer
  • 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 bags of sausage on far end cold top on cooks line held at 48 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 2. Bag of raw shrimp on top of cold top on cooks ilne held at 46 deg. F Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 3. Cut up shrimp in bag on top of cold top on cooks line held at 55 deg. F Cooked pasta in bags held at 53 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 4. Small bag of cooked rice on top of cold top held at 65 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 5. Baged Chicken on top of cold top accross from pizza prep top cooler held at 47 to 49 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 6. Large pizza prep top cooler hold food items at 47 to 55 deg. F Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING.
    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. Small bags of sausage on far end cold top on cooks line held at 48 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 2. Bag of raw shrimp on top of cold top on cooks ilne held at 46 deg. F Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 3. Cut up shrimp in bag on top of cold top on cooks line held at 55 deg. F Cooked pasta in bags held at 53 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 4. Small bag of cooked rice on top of cold top held at 65 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 5. Baged Chicken on top of cold top accross from pizza prep top cooler held at 47 to 49 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 6. Large pizza prep top cooler hold food items at 47 to 55 deg. F Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING.
    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. Small bags of sausage on far end cold top on cooks line held at 48 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 2. Bag of raw shrimp on top of cold top on cooks ilne held at 46 deg. F Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 3. Cut up shrimp in bag on top of cold top on cooks line held at 55 deg. F Cooked pasta in bags held at 53 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 4. Small bag of cooked rice on top of cold top held at 65 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 5. Baged Chicken on top of cold top accross from pizza prep top cooler held at 47 to 49 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 6. Large pizza prep top cooler hold food items at 47 to 55 deg. F Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING.
    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. Small bags of sausage on far end cold top on cooks line held at 48 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 2. Bag of raw shrimp on top of cold top on cooks ilne held at 46 deg. F Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 3. Cut up shrimp in bag on top of cold top on cooks line held at 55 deg. F Cooked pasta in bags held at 53 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 4. Small bag of cooked rice on top of cold top held at 65 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 5. Baged Chicken on top of cold top accross from pizza prep top cooler held at 47 to 49 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 6. Large pizza prep top cooler hold food items at 47 to 55 deg. F Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING.
    Location: Cook line
    Equipment: Cold top
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Tabel next to hand sink is to close. Move table away from hand sink so as to prevent contamination from hand sink use. 2. Clean knives stored insidie of red sanitizer buckent in back kitchen area. Do not store knives in sanitizer water when not in use. CORRECTED 3. Cutting boards on floor in back kitchen area. Remove and stoer in approved manner. CORRECTED
    Location: Cook line
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Tabel next to hand sink is to close. Move table away from hand sink so as to prevent contamination from hand sink use. 2. Clean knives stored insidie of red sanitizer buckent in back kitchen area. Do not store knives in sanitizer water when not in use. CORRECTED 3. Cutting boards on floor in back kitchen area. Remove and stoer in approved manner. CORRECTED
    Location: Kitchen (back)
  • 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 on cooks line. Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • 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 beef cooling inside of walk in cooler Use approved methods to cool all hot foods. 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.NOTE > CORRECTED AT TIME OF INSPECTION.
    Location: Walk-in cooler
  • 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 missing insdie of " true " reach in cooler on cooks line. Provide.
    Location: Cook line
    Equipment: Reach in cooler
  • 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 ovens have build up of food inside of units. Clean.
    Location: Kitchen (back)
    Equipment: Oven
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: 1. Top of dish machne soiled. Clean.
    Location: Kitchen
    Equipment: Dishmachine
  • 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. Faucet leaking at work sink in dish machine area. Repair. 2. Drain pipe leaking below work sink in dish machine area. Repair.
    Location: Dish machine area
 06/05/2012Recheck
  • 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 bags of sausage on far end cold top on cooks line held at 48 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 2. Bag of raw shrimp on top of cold top on cooks ilne held at 46 deg. F Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 3. Cut up shrimp in bag on top of cold top on cooks line held at 55 deg. F Cooked pasta in bags held at 53 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 4. Small bag of cooked rice on top of cold top held at 65 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 5. Baged Chicken on top of cold top accross from pizza prep top cooler held at 47 to 49 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 6. Large pizza prep top cooler hold food items at 47 to 55 deg. F Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING.
    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. Small bags of sausage on far end cold top on cooks line held at 48 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 2. Bag of raw shrimp on top of cold top on cooks ilne held at 46 deg. F Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 3. Cut up shrimp in bag on top of cold top on cooks line held at 55 deg. F Cooked pasta in bags held at 53 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 4. Small bag of cooked rice on top of cold top held at 65 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 5. Baged Chicken on top of cold top accross from pizza prep top cooler held at 47 to 49 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 6. Large pizza prep top cooler hold food items at 47 to 55 deg. F Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING.
    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. Small bags of sausage on far end cold top on cooks line held at 48 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 2. Bag of raw shrimp on top of cold top on cooks ilne held at 46 deg. F Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 3. Cut up shrimp in bag on top of cold top on cooks line held at 55 deg. F Cooked pasta in bags held at 53 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 4. Small bag of cooked rice on top of cold top held at 65 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 5. Baged Chicken on top of cold top accross from pizza prep top cooler held at 47 to 49 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 6. Large pizza prep top cooler hold food items at 47 to 55 deg. F Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING.
    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. Small bags of sausage on far end cold top on cooks line held at 48 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 2. Bag of raw shrimp on top of cold top on cooks ilne held at 46 deg. F Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 3. Cut up shrimp in bag on top of cold top on cooks line held at 55 deg. F Cooked pasta in bags held at 53 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 4. Small bag of cooked rice on top of cold top held at 65 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 5. Baged Chicken on top of cold top accross from pizza prep top cooler held at 47 to 49 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 6. Large pizza prep top cooler hold food items at 47 to 55 deg. F Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING.
    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. Small bags of sausage on far end cold top on cooks line held at 48 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 2. Bag of raw shrimp on top of cold top on cooks ilne held at 46 deg. F Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 3. Cut up shrimp in bag on top of cold top on cooks line held at 55 deg. F Cooked pasta in bags held at 53 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 4. Small bag of cooked rice on top of cold top held at 65 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 5. Baged Chicken on top of cold top accross from pizza prep top cooler held at 47 to 49 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 6. Large pizza prep top cooler hold food items at 47 to 55 deg. F Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING.
    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. Small bags of sausage on far end cold top on cooks line held at 48 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 2. Bag of raw shrimp on top of cold top on cooks ilne held at 46 deg. F Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 3. Cut up shrimp in bag on top of cold top on cooks line held at 55 deg. F Cooked pasta in bags held at 53 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 4. Small bag of cooked rice on top of cold top held at 65 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 5. Baged Chicken on top of cold top accross from pizza prep top cooler held at 47 to 49 deg. F. Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING. 6. Large pizza prep top cooler hold food items at 47 to 55 deg. F Hlold all cold foods at 41 deg. F or below. NOTE > DO NOT OVERFILL PANS TO AID IN COOLING.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Slecer soiled with dried on food in back kitchen arae. Clean and sanitizer slicer, Do not allow to sit soiled.
    Location: Kitchen (back)
    Equipment: Slicer
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Tabel next to hand sink is to close. Move table away from hand sink so as to prevent contamination from hand sink use. 2. Clean knives stored insidie of red sanitizer buckent in back kitchen area. Do not store knives in sanitizer water when not in use. 3. Cutting boards on floor in back kitchen area. Remove and stoer in approved manner.
    Location: Cook line
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Tabel next to hand sink is to close. Move table away from hand sink so as to prevent contamination from hand sink use. 2. Clean knives stored insidie of red sanitizer buckent in back kitchen area. Do not store knives in sanitizer water when not in use. 3. Cutting boards on floor in back kitchen area. Remove and stoer in approved manner.
    Location: Kitchen (back)
  • 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 on cooks line. Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Large pan of cooked beef cooling inside of walk in cooler Use approved methods to cool all hot foods. 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.NOTE > CORRECTED AT TIME OF INSPECTION.
    Location: Walk-in cooler
  • 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 missing insdie of " true " reach in cooler on cooks line. Provide.
    Location: Cook line
    Equipment: Reach in cooler
  • 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 ovens have build up of food inside of units. Clean.
    Location: Kitchen (back)
    Equipment: Oven
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: 1. Top of dish machne soiled. Clean.
    Location: Kitchen
    Equipment: Dishmachine
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Faucet leaking at work sink in dish machine area. Repair. 2. Drain pipe leaking below work sink in dish machine area. Repair.
    Location: Dish machine area
 05/29/2012Routine
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Pantry cold table holding at 45 degrees F. Manager adjusted temperature inside of cooler.
    Location: Kitchen (front)
    Equipment: Prep Top Cooler
 01/05/2012Routine

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