- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: ONE CO2 TANK IN KITCHEN SHOULD BE RESTRAINED OR SECURED WITH A CHAIN, STRAP, OR THE LIKE.
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: RESTORE HOT AND COLD WATER TO THE KITCHEN HAND SINK.
Location: Cook line
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROBLEM WITH HOT AND/OR COLD WATER LINES --- TURNED OFF AT THIS TIME. REPAIR WATER LINES TO RESTORE HOT AND COLD WATER TO KITCHEN HAND SINK.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE FOOD HANDLER'S CERTIFICATE ON FILE EXPIRED ABOUT TWO WEEKS AGO. THIS MUST BE RENEWED (CLASS AND EXAM COMPLETED) WITHIN TWO MONTHS.
- 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: OUTSIDE THE RIGHT END OF THE EXHAUST HOOD --- AND UP ABOVE THE CEILING TILES --- EXHAUST AIR ALONG WITH OIL VAPORS HAVE LEFT OIL/GREASE DEPOSITS ON SURFACES IN THE NEARBY ATTIC AREA. REPAIR/CORRECT EXHAUST HOOD DUCT SO ALL AIR GOES UP DUCT WORK TO THE OUTSIDE.
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPLACE TWO DAMAGED CEILING TILES IN KITCHEN.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPAIR/REPLACE A FEW BASEBOARD (COVE BASE) TILES IN MEN'S RESTROOM.
Location: Mens restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
06/06/2011 | Routine |
- 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: A PAN OF RAW CHICKEN ON WALK--IN FLOOR SHOULD BE STORED AT LEAST 6" OFF THE FLOOR. -- CORRECTED -- OK.
Location: Walk-in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE WATER HEATER VENT PIPE AS IT ENTERS THE BACK WALL HAS BEEN DAMAGED (MAINLY ON THE OUTSIDE) SO THAT THERE ARE BURN MARKS ON THE INSIDE WALL SURFACE. REPAIR OR REPLACE THE VENT PIPE AS NEEDED. 1/19/11 -- THE NEW PIPE INSTALLED LEADING STRAIGHT UP FROM THE WATER HEATER SHOULD BE TIGHTER WHERE IT FITS TOGETHER.WITH OTHER PIECES.
Location: Kitchen (back)
- 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: A PAN OF RAW SHRIMP STORED ON WALK--IN SHELF SHOULD BE COVERED WITH LID OR PLASTIC WRAP, ETC.
Location: Walk-in cooler
|
01/19/2011 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: A PAN OF RAW CHICKEN ON WALK--IN FLOOR SHOULD BE STORED AT LEAST 6" OFF THE FLOOR. -- CORRECTED -- OK.
Location: Walk-in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE WATER HEATER VENT PIPE AS IT ENTERS THE BACK WALL HAS BEEN DAMAGED (MAINLY ON THE OUTSIDE) SO THAT THERE ARE BURN MARKS ON THE INSIDE WALL SURFACE. REPAIR OR REPLACE THE VENT PIPE AS NEEDED.
Location: Kitchen (back)
- 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: A PAN OF RAW SHRIMP STORED ON WALK--IN SHELF SHOULD BE COVERED WITH LID OR PLASTIC WRAP, ETC.
Location: Walk-in cooler
|
01/14/2011 | Routine |
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: A WATER LINE LEAK HAS CAUSED HOT AND COLD WATER TO BE TURNED OFF TO BOTH KITCHEN HAND SINK AND 1--BAY PREP. SINK. HAVE WATER LINE REPAIRED.
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
|
09/13/2010 | Recheck |
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: A WATER LINE LEAK HAS CAUSED HOT AND COLD WATER TO BE TURNED OFF TO BOTH KITCHEN HAND SINK AND 1--BAY PREP. SINK. HAVE WATER LINE REPAIRED.
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
|
08/27/2010 | Routine |
- Removable hood filters (corrected)
Ventilation hood filters not easily removable. (WORN AND DAMAGED)
Correction: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
Comments: AT LEAST 3 OF THE EXHAUST HOOD FILTERS SHOULD BE REPLACED.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: HAUL OFF THE SHELF UNIT AND OTHER TRASH IN THE BACK OF THE BUILDING.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE A FEW CEILING TILES ABOVE WALK--IN COOLER AREA.
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISHMACHINE WAS RUN SEVERAL TIMES BUT ONLY REACHED 110 DEGREES. IT MUST RUN BETWEEN 120 AND 140 DEGREES.
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: SOME RAW PORK WAS THAWING ON 3--BAY SINK (SHOULD HAVE BEEN UNDER COOL RUNNING WATER) AND WAS IN SAME CONTAINER AS ANOTHER COOKED MEAT. (IN PLASTIC BAG). THESE MUST BE KEPT SPERATE --- THESE WERE MOVED INTO WALK--IN COOLER (CORRECTED).
- 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.REPLACE THERMOMETER IN THE PREP. COOLER.
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN COOK--LINE/KITCHEN AREA INSTALL CEILING LIGHT GUARDS (CLEAR TUBES ARE SUGGESTED) OVER SEVERAL BULBS.
Location: Cook line
- 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) INSTALL A COVER ON THE ONE FLOOR DRAIN CLOSE TO THE REACH--IN FREEZER.
- 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) INSTALL A COVER ON THE ONE FLOOR DRAIN CLOSE TO THE REACH--IN FREEZER.
|
04/15/2010 | Recheck |
- Removable hood filters (corrected)
Ventilation hood filters not easily removable. (WORN AND DAMAGED)
Correction: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
Comments: AT LEAST 3 OF THE EXHAUST HOOD FILTERS SHOULD BE REPLACED.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: HAUL OFF THE SHELF UNIT AND OTHER TRASH IN THE BACK OF THE BUILDING.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE A FEW CEILING TILES ABOVE WALK--IN COOLER AREA.
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISHMACHINE WAS RUN SEVERAL TIMES BUT ONLY REACHED 110 DEGREES. IT MUST RUN BETWEEN 120 AND 140 DEGREES.
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: SOME RAW PORK WAS THAWING ON 3--BAY SINK (SHOULD HAVE BEEN UNDER COOL RUNNING WATER) AND WAS IN SAME CONTAINER AS ANOTHER COOKED MEAT. (IN PLASTIC BAG). THESE MUST BE KEPT SPERATE --- THESE WERE MOVED INTO WALK--IN COOLER (CORRECTED).
- 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.REPLACE THERMOMETER IN THE PREP. COOLER.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN COOK--LINE/KITCHEN AREA INSTALL CEILING LIGHT GUARDS (CLEAR TUBES ARE SUGGESTED) OVER SEVERAL BULBS.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) INSTALL A COVER ON THE ONE FLOOR DRAIN CLOSE TO THE REACH--IN FREEZER.
- 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) INSTALL A COVER ON THE ONE FLOOR DRAIN CLOSE TO THE REACH--IN FREEZER.
|
04/09/2010 | Recheck |
- Removable hood filters
Ventilation hood filters not easily removable. (WORN AND DAMAGED)
Correction: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
Comments: AT LEAST 3 OF THE EXHAUST HOOD FILTERS SHOULD BE REPLACED.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE A FEW CEILING TILES ABOVE WALK--IN COOLER AREA.
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISHMACHINE WAS RUN SEVERAL TIMES BUT ONLY REACHED 110 DEGREES. IT MUST RUN BETWEEN 120 AND 140 DEGREES.
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: SOME RAW PORK WAS THAWING ON 3--BAY SINK (SHOULD HAVE BEEN UNDER COOL RUNNING WATER) AND WAS IN SAME CONTAINER AS ANOTHER COOKED MEAT. (IN PLASTIC BAG). THESE MUST BE KEPT SPERATE --- THESE WERE MOVED INTO WALK--IN COOLER (CORRECTED).
- 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.REPLACE THERMOMETER IN THE PREP. COOLER.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN COOK--LINE/KITCHEN AREA INSTALL CEILING LIGHT GUARDS (CLEAR TUBES ARE SUGGESTED) OVER SEVERAL BULBS.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) INSTALL A COVER ON THE ONE FLOOR DRAIN CLOSE TO THE REACH--IN FREEZER.2) THE 3--BAY SINK SPRAY HOSE IS MISSING THE NOZZLE FIXTURE. CAP THIS HOSE OFF OR REPLACE THE SPRAY HANDLE (FIXTURE).
|
04/02/2010 | Recheck |
- Removable hood filters
Ventilation hood filters not easily removable. (WORN AND DAMAGED)
Correction: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
Comments: AT LEAST 3 OF THE EXHAUST HOOD FILTERS SHOULD BE REPLACED.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE A FEW CEILING TILES ABOVE WALK--IN COOLER AREA.
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISHMACHINE WAS RUN SEVERAL TIMES BUT ONLY REACHED 110 DEGREES. IT MUST RUN BETWEEN 120 AND 140 DEGREES.
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: SOME RAW PORK WAS THAWING ON 3--BAY SINK (SHOULD HAVE BEEN UNDER COOL RUNNING WATER) AND WAS IN SAME CONTAINER AS ANOTHER COOKED MEAT. (IN PLASTIC BAG). THESE MUST BE KEPT SPERATE --- THESE WERE MOVED INTO WALK--IN COOLER (CORRECTED).
- 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.REPLACE THERMOMETER IN THE PREP. COOLER.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN COOK--LINE/KITCHEN AREA INSTALL CEILING LIGHT GUARDS (CLEAR TUBES ARE SUGGESTED) OVER SEVERAL BULBS.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) INSTALL A COVER ON THE ONE FLOOR DRAIN CLOSE TO THE REACH--IN FREEZER.2) THE 3--BAY SINK SPRAY HOSE IS MISSING THE NOZZLE FIXTURE. CAP THIS HOSE OFF OR REPLACE THE SPRAY HANDLE (FIXTURE).
|
03/26/2010 | Routine |
- 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: PORK INTESTINES (CHITTERLINGS) HAD BEEN THAWING IN THE 3--BAY SINK TOO LONG. WERE PLACED IN THE WALK--IN COOLER. KEEP TRACK OF TIME AND TEMPERATURE OF FOODS WHEN THAWING (OR COOLING, REHEATING, ETC.).
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: ICE MACHINE SCOOP LAYING ON PLASTIC LID OF BULK BARRELL. SET SCOOP IN CLEAN CONTAINER BETWEEN USE. -- OK -- CORRECTED.
- 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: PLACE THERMOMETER IN THE PREP. COOLER.
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: IN BAR KEG COOLER REPLACE THE PIECE OF PLYWOOD WITH PLASTIC MATERIAL.
Location: Bar
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE MOP SINK SHOULD BE SECURED AND SUPPORTED BETTER. THEN REPAIR THE MINOR LEAK IN THE DRAIN PIPE.THE BAR SHOULD BE EQUIPPED WITH A HAND SINK, ALONG WITH SOAP AND PAPER TOWELS.
|
12/18/2009 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PORK INTESTINES (CHITTERLINGS) HAD BEEN THAWING IN THE 3--BAY SINK TOO LONG. WERE PLACED IN THE WALK--IN COOLER. KEEP TRACK OF TIME AND TEMPERATURE OF FOODS WHEN THAWING (OR COOLING, REHEATING, ETC.).
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: ICE MACHINE SCOOP LAYING ON PLASTIC LID OF BULK BARRELL. SET SCOOP IN CLEAN CONTAINER BETWEEN USE. -- OK -- CORRECTED.
- 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: PLACE THERMOMETER IN THE PREP. COOLER.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: IN BAR KEG COOLER REPLACE THE PIECE OF PLYWOOD WITH PLASTIC MATERIAL.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE MOP SINK SHOULD BE SECURED AND SUPPORTED BETTER. THEN REPAIR THE MINOR LEAK IN THE DRAIN PIPE.THE BAR SHOULD BE EQUIPPED WITH A HAND SINK, ALONG WITH SOAP AND PAPER TOWELS.
|
12/11/2009 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PORK INTESTINES (CHITTERLINGS) HAD BEEN THAWING IN THE 3--BAY SINK TOO LONG. WERE PLACED IN THE WALK--IN COOLER. KEEP TRACK OF TIME AND TEMPERATURE OF FOODS WHEN THAWING (OR COOLING, REHEATING, ETC.).
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: ICE MACHINE SCOOP LAYING ON PLASTIC LID OF BULK BARRELL. SET SCOOP IN CLEAN CONTAINER BETWEEN USE. -- OK -- CORRECTED.
- 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: PLACE THERMOMETER IN THE PREP. COOLER.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: IN BAR KEG COOLER REPLACE THE PIECE OF PLYWOOD WITH PLASTIC MATERIAL.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE MOP SINK SHOULD BE SECURED AND SUPPORTED BETTER. THEN REPAIR THE MINOR LEAK IN THE DRAIN PIPE.THE BAR SHOULD BE EQUIPPED WITH A HAND SINK, ALONG WITH SOAP AND PAPER TOWELS.
|
11/11/2009 | Routine |
| No violation noted during this evaluation. | 09/08/2009 | Non-Illness Complaint |
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: THE KITCHEN HAND SINK IS NOT WORKING -- NEEDS REPAIR. TEMPORARILY USE THE 1--BAY PREP. SINK TO WASH HANDS.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE KITCHEN HAND SINK AS NEEDED --- DRAIN LINE, WATER LINES, ETC. AND SECURE SINK TO WALL BETTER.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) THE BAR WAS REARRANGED AND NEW COUNTER TOP BUILT, HOWEVER, VERY LITTLE SPACE WAS LEFT TO ENTER AND EXIT THE BAR AREA. CUT THE MAXIMUM AMOUNT OFF OF THE CURVED END OF THE COUNTER TOP (6") TO PROVIDE MORE ROOM FOR EMPLOYEES ACCESS.2) SECURE THE SHEET METAL ALONG THE WALK--IN COOLER FLOOR THRESHOLD.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE INSIDE--BOTTOM SURFACE OF THE BEER COOLER.
|
07/20/2009 | Recheck |
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: THE KITCHEN HAND SINK IS NOT WORKING -- NEEDS REPAIR. TEMPORARILY USE THE 1--BAY PREP. SINK TO WASH HANDS.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE KITCHEN HAND SINK AS NEEDED --- DRAIN LINE, WATER LINES, ETC. AND SECURE SINK TO WALL BETTER.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) THE BAR WAS REARRANGED AND NEW COUNTER TOP BUILT, HOWEVER, VERY LITTLE SPACE WAS LEFT TO ENTER AND EXIT THE BAR AREA. CUT THE MAXIMUM AMOUNT OFF OF THE CURVED END OF THE COUNTER TOP (6") TO PROVIDE MORE ROOM FOR EMPLOYEES ACCESS.2) SECURE THE SHEET METAL ALONG THE WALK--IN COOLER FLOOR THRESHOLD.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE INSIDE--BOTTOM SURFACE OF THE BEER COOLER.
|
07/14/2009 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: SECURE/CHAIN A CO2 TANK IN FRONT OF THE CHEST FREEZER.
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: MAKE SURE THERE IS ADEQUATE HOT WATER IN THE WOMEN'S ROOM.3/13/08 -- A PLUMBER HAS BEEN SCHEDULED TO REPAIR FRONT WATER HEATER SUPPLYING WOMEN'S SINK.
Location: Womens restroom
- 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) DISHMACHINE SANITIZER SHOULD BE AT 50 TO 100PPM STRENGTH. 3/13/09 -- A REPAIR TECH HAS BEEN SCHEDULED FOR NEXT WEEK.2) WIPING CLOTH BLEACH WATER WAS TOO STRONG AND SHOULD NOT HAVE SOAP IN IT FOR IT'S PURPOSE.
Equipment: Dishmachine
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: TWO DAMP MOPS SHOULD BE HUNG UP TO AIR--DRY BETWEEN USE.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE LEFT SIDE OF THE GRILL AND RIGHT SIDE OF THE FRYER.
Location: Cook line
- 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) INSTALL A COVER OR GRATE ON THE FLOOR DRAIN LEFT OF THE REACH--IN FREEZER.2) BOLT DOWN THE LEFT SIDE OF THE MEN'S ROOM TOILET, AS IT MOVES TOO EASILY.
|
03/20/2009 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: SECURE/CHAIN A CO2 TANK IN FRONT OF THE CHEST FREEZER.
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: MAKE SURE THERE IS ADEQUATE HOT WATER IN THE WOMEN'S ROOM.3/13/08 -- A PLUMBER HAS BEEN SCHEDULED TO REPAIR FRONT WATER HEATER SUPPLYING WOMEN'S SINK.
Location: Womens restroom
- 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) DISHMACHINE SANITIZER SHOULD BE AT 50 TO 100PPM STRENGTH. 3/13/09 -- A REPAIR TECH HAS BEEN SCHEDULED FOR NEXT WEEK.2) WIPING CLOTH BLEACH WATER WAS TOO STRONG AND SHOULD NOT HAVE SOAP IN IT FOR IT'S PURPOSE.
Equipment: Dishmachine
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: TWO DAMP MOPS SHOULD BE HUNG UP TO AIR--DRY BETWEEN USE.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE LEFT SIDE OF THE GRILL AND RIGHT SIDE OF THE FRYER.
Location: Cook line
- 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) INSTALL A COVER OR GRATE ON THE FLOOR DRAIN LEFT OF THE REACH--IN FREEZER.2) BOLT DOWN THE LEFT SIDE OF THE MEN'S ROOM TOILET, AS IT MOVES TOO EASILY.
|
03/13/2009 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: SECURE/CHAIN A CO2 TANK IN FRONT OF THE CHEST FREEZER.
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: MAKE SURE THERE IS ADEQUATE HOT WATER IN THE WOMEN'S ROOM.
Location: Womens restroom
- 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) DISHMACHINE SANITIZER SHOULD BE AT 50 TO 100PPM STRENGTH.2) WIPING CLOTH BLEACH WATER WAS TOO STRONG AND SHOULD NOT HAVE SOAP IN IT FOR IT'S PURPOSE.
Equipment: Dishmachine
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: TWO DAMP MOPS SHOULD BE HUNG UP TO AIR--DRY BETWEEN USE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE LEFT SIDE OF THE GRILL AND RIGHT SIDE OF THE FRYER.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) INSTALL A COVER OR GRATE ON THE FLOOR DRAIN LEFT OF THE REACH--IN FREEZER.2) BOLT DOWN THE LEFT SIDE OF THE MEN'S ROOM TOILET, AS IT MOVES TOO EASILY.
|
03/09/2009 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: SECURE/CHAIN A CO2 TANK IN FRONT OF THE CHEST FREEZER.
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: MAKE SURE THERE IS ADEQUATE HOT WATER IN THE WOMEN'S ROOM.
Location: Womens restroom
- 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) DISHMACHINE SANITIZER SHOULD BE AT 50 TO 100PPM STRENGTH.2) WIPING CLOTH BLEACH WATER WAS TOO STRONG AND SHOULD NOT HAVE SOAP IN IT FOR IT'S PURPOSE.
Equipment: Dishmachine
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: TWO DAMP MOPS SHOULD BE HUNG UP TO AIR--DRY BETWEEN USE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE LEFT SIDE OF THE GRILL AND RIGHT SIDE OF THE FRYER.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) INSTALL A COVER OR GRATE ON THE FLOOR DRAIN LEFT OF THE REACH--IN FREEZER.2) BOLT DOWN THE LEFT SIDE OF THE MEN'S ROOM TOILET, AS IT MOVES TOO EASILY.
|
03/02/2009 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Walk in cooler as well as cook prep top holding too warmIce potentially hazardous itemsCall repair immediately10-8Cooks cooler still too warmPotentially hazardous food items on ice
Location: Walk-in 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: Walk in cooler as well as cook prep top holding too warmIce potentially hazardous itemsCall repair immediately10-8Cooks cooler still too warmPotentially hazardous food items on ice
Location: Cook line
Equipment: Reach in cooler (2 door)
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled chemical bottle under 3 bay sinkEnsure all bottles reflect Content name
Location: Three bay area
- 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: Roaches
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Cook using bare hands to access foods on cookline Gloves must be used with tortillas, onions, cilantro etc...
- 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: Open drink in Kitchenkeep all employee drinks with lid & straw10 . 8All Kitchen drinks need to have a lid
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw shell eggs over cooked items in walk in cooler'Keep craw below cooked and ready to eat
Location: Walk-in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Large pans of cooked: Chicken, beans, pork etc...Have no discard datesMark pans held for more than 24 hours with a 7 day discard from date made10-8label large pans as well as tubs
Location: Walk-in cooler
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Back door does not close properly10-8Door propped openKeep shut
Location: Back room
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: Nov l0th is scheduled date.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood system late for 6 mos. cleaning & inspection - Schedule10-8owner indicated hoods to be cleaned next week
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: floor area behind ice machine, Soda machineand three bay area is soiledtho, this area is difficult cleanAttempt to clean area
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Frozen Fish in bucket thawing at room temperaturethaw underrunning water or in walk on cooler
Location: Kitchen
- 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: No visible thermometer in Kitchen reach a cooler on cook lineRepair10-8 Provide thermometer to cooks cooler
Location: Cook line
Equipment: Reach in cooler (2 door)
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: Dish machine seems to distribute too much soaptoo much soap is still left after last cycleCheck with repair
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand Sinn Coming loose from wall in KitchenRepair immediately2. Stove door closed with use of bungee cordsRemove cords, repair stove3. Upright freezer with glassware has excessive ice10-8None of the above repairedDefrost
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand Sinn Coming loose from wall in KitchenRepair immediately2. Stove door closed with use of bungee cordsRemove cords, repair stove3. Upright freezer with glassware has excessive ice10-8None of the above repairedDefrost
Location: Cook line
Equipment: Stove
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand Sinn Coming loose from wall in KitchenRepair immediately2. Stove door closed with use of bungee cordsRemove cords, repair stove3. Upright freezer with glassware has excessive ice10-8None of the above repairedDefrost
Location: Wait staff area
Equipment: Upright freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No hand towels at Kitchen hand sinkProvide
Location: Kitchen
Equipment: Hand sink
- Detergent-sanitizer improperly used (corrected)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: Dish machine distributing excessive soap productRinse cycle is not ridding all of soap
Location: Dish machine area
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: 3 bay continually runsRepair
Location: Kitchen
Equipment: 3-bay
- 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: Ice scoop handle contacting consumer ice in kitchen ice binkeep handle out of ice
Location: Kitchen
Equipment: Ice bin
|
10/31/2008 | Recheck |
- 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: Walk in cooler as well as cook prep top holding too warmIce potentially hazardous itemsCall repair immediately10-8Cooks cooler still too warmPotentially hazardous food items on ice
Location: Walk-in 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: Walk in cooler as well as cook prep top holding too warmIce potentially hazardous itemsCall repair immediately10-8Cooks cooler still too warmPotentially hazardous food items on ice
Location: Cook line
Equipment: Reach in cooler (2 door)
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled chemical bottle under 3 bay sinkEnsure all bottles reflect Content name
Location: Three bay area
- 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: Roaches
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Cook using bare hands to access foods on cookline Gloves must be used with tortillas, onions, cilantro etc...
- 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: Open drink in Kitchenkeep all employee drinks with lid & straw10 . 8All Kitchen drinks need to have a lid
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw shell eggs over cooked items in walk in cooler'Keep craw below cooked and ready to eat
Location: Walk-in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Large pans of cooked: Chicken, beans, pork etc...Have no discard datesMark pans held for more than 24 hours with a 7 day discard from date made10-8label large pans as well as tubs
Location: Walk-in cooler
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Back door does not close properly10-8Door propped openKeep shut
Location: Back room
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood system late for 6 mos. cleaning & inspection - Schedule10-8owner indicated hoods to be cleaned next week
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: floor area behind ice machine, Soda machineand three bay area is soiledtho, this area is difficult cleanAttempt to clean area
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Frozen Fish in bucket thawing at room temperaturethaw underrunning water or in walk on cooler
Location: Kitchen
- 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: No visible thermometer in Kitchen reach a cooler on cook lineRepair10-8 Provide thermometer to cooks cooler
Location: Cook line
Equipment: Reach in cooler (2 door)
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: Dish machine seems to distribute too much soaptoo much soap is still left after last cycleCheck with repair
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand Sinn Coming loose from wall in KitchenRepair immediately2. Stove door closed with use of bungee cordsRemove cords, repair stove3. Upright freezer with glassware has excessive ice10-8None of the above repairedDefrost
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand Sinn Coming loose from wall in KitchenRepair immediately2. Stove door closed with use of bungee cordsRemove cords, repair stove3. Upright freezer with glassware has excessive ice10-8None of the above repairedDefrost
Location: Cook line
Equipment: Stove
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand Sinn Coming loose from wall in KitchenRepair immediately2. Stove door closed with use of bungee cordsRemove cords, repair stove3. Upright freezer with glassware has excessive ice10-8None of the above repairedDefrost
Location: Wait staff area
Equipment: Upright freezer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No hand towels at Kitchen hand sinkProvide
Location: Kitchen
Equipment: Hand sink
- Detergent-sanitizer improperly used (corrected)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: Dish machine distributing excessive soap productRinse cycle is not ridding all of soap
Location: Dish machine area
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: 3 bay continually runsRepair
Location: Kitchen
Equipment: 3-bay
- 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: Ice scoop handle contacting consumer ice in kitchen ice binkeep handle out of ice
Location: Kitchen
Equipment: Ice bin
|
10/29/2008 | Recheck |
- 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: Walk in cooler as well as cook prep top holding too warmIce potentially hazardous itemsCall repair immediately10-8Cooks cooler still too warmPotentially hazardous food items on ice
Location: Walk-in 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: Walk in cooler as well as cook prep top holding too warmIce potentially hazardous itemsCall repair immediately10-8Cooks cooler still too warmPotentially hazardous food items on ice
Location: Cook line
Equipment: Reach in cooler (2 door)
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled chemical bottle under 3 bay sinkEnsure all bottles reflect Content name
Location: Three bay area
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Cook using bare hands to access foods on cookline Gloves must be used with tortillas, onions, cilantro etc...
- 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: Open drink in Kitchenkeep all employee drinks with lid & straw10 . 8All Kitchen drinks need to have a lid
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw shell eggs over cooked items in walk in cooler'Keep craw below cooked and ready to eat
Location: Walk-in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Large pans of cooked: Chicken, beans, pork etc...Have no discard datesMark pans held for more than 24 hours with a 7 day discard from date made10-8label large pans as well as tubs
Location: Walk-in cooler
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Back door does not close properly10-8Door propped openKeep shut
Location: Back room
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood system late for 6 mos. cleaning & inspection - Schedule10-8owner indicated hoods to be cleaned next week
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: floor area behind ice machine, Soda machineand three bay area is soiledtho, this area is difficult cleanAttempt to clean area
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Frozen Fish in bucket thawing at room temperaturethaw underrunning water or in walk on cooler
Location: Kitchen
- 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: No visible thermometer in Kitchen reach a cooler on cook lineRepair10-8 Provide thermometer to cooks cooler
Location: Cook line
Equipment: Reach in cooler (2 door)
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: Dish machine seems to distribute too much soaptoo much soap is still left after last cycleCheck with repair
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand Sinn Coming loose from wall in KitchenRepair immediately2. Stove door closed with use of bungee cordsRemove cords, repair stove3. Upright freezer with glassware has excessive ice10-8None of the above repairedDefrost
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand Sinn Coming loose from wall in KitchenRepair immediately2. Stove door closed with use of bungee cordsRemove cords, repair stove3. Upright freezer with glassware has excessive ice10-8None of the above repairedDefrost
Location: Cook line
Equipment: Stove
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand Sinn Coming loose from wall in KitchenRepair immediately2. Stove door closed with use of bungee cordsRemove cords, repair stove3. Upright freezer with glassware has excessive ice10-8None of the above repairedDefrost
Location: Wait staff area
Equipment: Upright freezer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No hand towels at Kitchen hand sinkProvide
Location: Kitchen
Equipment: Hand sink
- Detergent-sanitizer improperly used (corrected)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: Dish machine distributing excessive soap productRinse cycle is not ridding all of soap
Location: Dish machine area
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: 3 bay continually runsRepair
Location: Kitchen
Equipment: 3-bay
- 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: Ice scoop handle contacting consumer ice in kitchen ice binkeep handle out of ice
Location: Kitchen
Equipment: Ice bin
|
10/22/2008 | Recheck |
- 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: Walk in cooler as well as cook prep top holding too warmIce potentially hazardous itemsCall repair immediately10-8Cooks cooler still too warmPotentially hazardous food items on ice
Location: Walk-in 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: Walk in cooler as well as cook prep top holding too warmIce potentially hazardous itemsCall repair immediately10-8Cooks cooler still too warmPotentially hazardous food items on ice
Location: Cook line
Equipment: Reach in cooler (2 door)
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled chemical bottle under 3 bay sinkEnsure all bottles reflect Content name
Location: Three bay area
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Cook using bare hands to access foods on cookline Gloves must be used with tortillas, onions, cilantro etc...
- 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.
Comments: Open drink in Kitchenkeep all employee drinks with lid & straw10 . 8All Kitchen drinks need to have a lid
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw shell eggs over cooked items in walk in cooler'Keep craw below cooked and ready to eat
Location: Walk-in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Large pans of cooked: Chicken, beans, pork etc...Have no discard datesMark pans held for more than 24 hours with a 7 day discard from date made10-8label large pans as well as tubs
Location: Walk-in cooler
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Back door does not close properly10-8Door propped openKeep shut
Location: Back room
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood system late for 6 mos. cleaning & inspection - Schedule10-8owner indicated hoods to be cleaned next week
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: floor area behind ice machine, Soda machineand three bay area is soiledtho, this area is difficult cleanAttempt to clean area
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Frozen Fish in bucket thawing at room temperaturethaw underrunning water or in walk on cooler
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No visible thermometer in Kitchen reach a cooler on cook lineRepair10-8 Provide thermometer to cooks cooler
Location: Cook line
Equipment: Reach in cooler (2 door)
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: Dish machine seems to distribute too much soaptoo much soap is still left after last cycleCheck with repair
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand Sinn Coming loose from wall in KitchenRepair immediately2. Stove door closed with use of bungee cordsRemove cords, repair stove3. Upright freezer with glassware has excessive ice10-8None of the above repairedDefrost
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand Sinn Coming loose from wall in KitchenRepair immediately2. Stove door closed with use of bungee cordsRemove cords, repair stove3. Upright freezer with glassware has excessive ice10-8None of the above repairedDefrost
Location: Cook line
Equipment: Stove
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand Sinn Coming loose from wall in KitchenRepair immediately2. Stove door closed with use of bungee cordsRemove cords, repair stove3. Upright freezer with glassware has excessive ice10-8None of the above repairedDefrost
Location: Wait staff area
Equipment: Upright freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No hand towels at Kitchen hand sinkProvide
Location: Kitchen
Equipment: Hand sink
- Detergent-sanitizer improperly used (corrected)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: Dish machine distributing excessive soap productRinse cycle is not ridding all of soap
Location: Dish machine area
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: 3 bay continually runsRepair
Location: Kitchen
Equipment: 3-bay
- 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: Ice scoop handle contacting consumer ice in kitchen ice binkeep handle out of ice
Location: Kitchen
Equipment: Ice bin
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10/08/2008 | 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: Walk in cooler as well as cook prep top holding too warmIce potentially hazardous itemsCall repair immediately
Location: Walk-in 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: Walk in cooler as well as cook prep top holding too warmIce potentially hazardous itemsCall repair immediately
Location: Cook line
Equipment: Reach in cooler (2 door)
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled chemical bottle under 3 bay sinkEnsure all bottles reflect Content name
Location: Three bay area
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Cook using bare hands to access foods on cookline Gloves must be used with tortillas, onions, cilantro etc...
- 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: Open drink in Kitchenkeep all employee drinks with lid & straw
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: Raw shell eggs over cooked items in walk in cooler'Keep craw below cooked and ready to eat
Location: Walk-in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Large pans of cooked: Chicken, beans, pork etc...Have no discard datesMark pans held for more than 24 hours with a 7 day discard from date made
Location: Walk-in cooler
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Back door does not close properlyRepair
Location: Back room
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood system late for 6 mos. cleaning & inspection - Schedule
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: floor area behind ice machine, Soda machineand three bay area is soiledtho, this area is difficult cleanAttempt to clean area
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Frozen Fish in bucket thawing at room temperaturethaw underrunning water or in walk on cooler
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No visible thermometer in Kitchen reach a cooler on cook lineRepair
Location: Cook line
Equipment: Reach in cooler (2 door)
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: Dish machine seems to distribute too much soaptoo much soap is still left after last cycleCheck with repair
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand Sinn Coming loose from wall in KitchenRepair immediately2. Stove door closed with use of bungee cordsRemove cords, repair stove3. Upright freezer with glassware has excessive iceDefrost
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand Sinn Coming loose from wall in KitchenRepair immediately2. Stove door closed with use of bungee cordsRemove cords, repair stove3. Upright freezer with glassware has excessive iceDefrost
Location: Cook line
Equipment: Stove
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand Sinn Coming loose from wall in KitchenRepair immediately2. Stove door closed with use of bungee cordsRemove cords, repair stove3. Upright freezer with glassware has excessive iceDefrost
Location: Wait staff area
Equipment: Upright freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No hand towels at Kitchen hand sinkProvide
Location: Kitchen
Equipment: Hand sink
- Detergent-sanitizer improperly used
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: Dish machine distributing excessive soap productRinse cycle is not ridding all of soap
Location: Dish machine area
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: 3 bay continually runsRepair
Location: Kitchen
Equipment: 3-bay
- 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: Ice scoop handle contacting consumer ice in kitchen ice binkeep handle out of ice
Location: Kitchen
Equipment: Ice bin
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10/01/2008 | Routine |
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