- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Please provide no smoking within 8 ft of entrance signs per state law.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked potatoes at room temperature at 87.7 deg F. Hold at 135 deg F or above. Note: reheating to 165 deg F and holding at 135 deg F or above.
- 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. Cheese cake filling in topping cooler at 52.1 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.2. Main prep top cooler on cooks line is holding foods on top and below at 46.9 deg F to 47 deg F. (gyro meat, feta cheese, raw chicken, raw pork). Foods moved to upright cooler at time of inspection. Repair to hold at 41 deg F or below.3. Butter at room temperature on tables. Hold at 41 deg F or below.
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Mouse trap on wire shelf. Remove. CORRECTED
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Remove WD 40 from kitchen.
- 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: Employee eating and drinking from open containers while preparing food in kitchen. Discontinue. Provide lids and straws for drinks. Do not eat in the kitchen. Note: repeat violation.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Provide more light for walk in freezer.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean fan guards in walk in cooler.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on the counters. Store in approved strength sanitizer solution.
- Slacking (corrected)
Slacked potentially hazardous food not maintained frozen or below 41degrees F.
Correction: Slacked potentially hazardous food shall be maintained frozen at or below 41degrees F.
Comments: Potatoes slacking at room temperature. Discontinue. Must slack at 41 deg F or below.
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Duct tape on door handle of white stand freezer. Remove. Repair with easily cleanable substance.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Chest freezer rusting at the bottom. Repair or replace. 2. Two lights out in exhaust hood. Provide. 3. Ice on walk in freezer floor. Remove ice and repair.
|
05/28/2014 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Please provide no smoking within 8 ft of entrance signs per state law.
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked potatoes at room temperature at 87.7 deg F. Hold at 135 deg F or above. Note: reheating to 165 deg F and holding at 135 deg F or above.
- 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. Cheese cake filling in topping cooler at 52.1 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.2. Main prep top cooler on cooks line is holding foods on top and below at 46.9 deg F to 47 deg F. (gyro meat, feta cheese, raw chicken, raw pork). Foods moved to upright cooler at time of inspection. Repair to hold at 41 deg F or below.3. Butter at room temperature on tables. Hold at 41 deg F or below.
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Mouse trap on wire shelf. Remove. CORRECTED
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Remove WD 40 from kitchen.
- 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: Employee eating and drinking from open containers while preparing food in kitchen. Discontinue. Provide lids and straws for drinks. Do not eat in the kitchen. Note: repeat violation.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Provide more light for walk in freezer.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean fan guards in walk in cooler.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on the counters. Store in approved strength sanitizer solution.
- Slacking
Slacked potentially hazardous food not maintained frozen or below 41degrees F.
Correction: Slacked potentially hazardous food shall be maintained frozen at or below 41degrees F.
Comments: Potatoes slacking at room temperature. Discontinue. Must slack at 41 deg F or below.
- 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: Duct tape on door handle of white stand freezer. Remove. Repair with easily cleanable substance.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Chest freezer rusting at the bottom. Repair or replace. 2. Two lights out in exhaust hood. Provide. 3. Ice on walk in freezer floor. Remove ice and repair.
|
05/20/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Salad prep top cooler at 49-50 deg F. Repair to hold at 41 deg F or below.Note: on follow up inspection 10-8-2013 Prep top salad cooler holding at 48-52 deg F. Disposed of sour cream, taski sauce, cream cheese, shredded cheese, apple sauce and coleslaw at time of inspection. Repair to hold at 41 deg F or below. Note: on follow up inspection 10-22-2013 Prep top cooler for salads not working. No food in the cooler. Individual scheduled to repair cooler today 10-22-2013.
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Corn beef in hot well at 38 deg F. Reheat on stove to 165 deg F in 2 hours and hold at 135 deg F or above. Or can keep in cooler in heat portions as needed.
- Medicines (corrected)
Medicines not necessary to the health of employees in food establishment.
Correction: Only those medicines that are necessary for the health of employee shall be allowed.
Comments: Ibuprofen on prep top cooler on cooks line. Remove. CORRECTED
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Bare hand contact with ready to eat cooked bacon and heated toast. Discontinue. Use utensil when handling ready to eat foods.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee wearing gloves for all tasks. Discontinue. Use utensils for ready to eat foods.
- 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. Two employee drinks on cooks line without lids. Provide lids and straws for employee drinks.2. One employee eating on cooks line. Discontinue. Eat in approved area.
Location: Cook line
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Employee handled cooked bacon and cooked toast after handling raw eggs. Disocntinue.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Large kitchen spoon in cooks line hand sink. Remove. Wash, rinse, sanitize and air dry the spoon.
- 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: Large kitchen spoon in cooks line hand sink. Remove. Do not store anything in or on hand sinks. CORRECTED
Location: Cook line
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Reusing cold containers (sour cream, cottage cheese, etc) for hot foods. Discontinue.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on counter. Store in approved strength sanitizer solution.
- 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: Box of turkey sausage on counter thawing. Discontinue. Thaw in refrigeration or below cold running water.
- 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: Please provide a clearly visible thermometer for salad prep top cooler,
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Water pooling in 2 door coke cooler. Remove water and repair.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Make sure containers in walk in freezer (sterilite) are food grade.
|
10/29/2013 | 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: Salad prep top cooler at 49-50 deg F. Repair to hold at 41 deg F or below.Note: on follow up inspection 10-8-2013 Prep top salad cooler holding at 48-52 deg F. Disposed of sour cream, taski sauce, cream cheese, shredded cheese, apple sauce and coleslaw at time of inspection. Repair to hold at 41 deg F or below. Note: on follow up inspection 10-22-2013 Prep top cooler for salads not working. No food in the cooler. Individual scheduled to repair cooler today 10-22-2013.
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Corn beef in hot well at 38 deg F. Reheat on stove to 165 deg F in 2 hours and hold at 135 deg F or above. Or can keep in cooler in heat portions as needed.
- Medicines (corrected)
Medicines not necessary to the health of employees in food establishment.
Correction: Only those medicines that are necessary for the health of employee shall be allowed.
Comments: Ibuprofen on prep top cooler on cooks line. Remove. CORRECTED
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Bare hand contact with ready to eat cooked bacon and heated toast. Discontinue. Use utensil when handling ready to eat foods.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee wearing gloves for all tasks. Discontinue. Use utensils for ready to eat foods.
- 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. Two employee drinks on cooks line without lids. Provide lids and straws for employee drinks.2. One employee eating on cooks line. Discontinue. Eat in approved area.
Location: Cook line
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Employee handled cooked bacon and cooked toast after handling raw eggs. Disocntinue.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Large kitchen spoon in cooks line hand sink. Remove. Wash, rinse, sanitize and air dry the spoon.
- 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: Large kitchen spoon in cooks line hand sink. Remove. Do not store anything in or on hand sinks. CORRECTED
Location: Cook line
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Reusing cold containers (sour cream, cottage cheese, etc) for hot foods. Discontinue.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on counter. Store in approved strength sanitizer solution.
- 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: Box of turkey sausage on counter thawing. Discontinue. Thaw in refrigeration or below cold running water.
- 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: Please provide a clearly visible thermometer for salad prep top cooler,
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Water pooling in 2 door coke cooler. Remove water and repair.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Make sure containers in walk in freezer (sterilite) are food grade.
|
10/22/2013 | 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: Salad prep top cooler at 49-50 deg F. Repair to hold at 41 deg F or below.Note: on follow up inspection 10-8-2013 Prep top salad cooler holding at 48-52 deg F. Disposed of sour cream, taski sauce, cream cheese, shredded cheese, apple sauce and coleslaw at time of inspection. Repair to hold at 41 deg F or below.
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Corn beef in hot well at 38 deg F. Reheat on stove to 165 deg F in 2 hours and hold at 135 deg F or above. Or can keep in cooler in heat portions as needed.
- Medicines (corrected)
Medicines not necessary to the health of employees in food establishment.
Correction: Only those medicines that are necessary for the health of employee shall be allowed.
Comments: Ibuprofen on prep top cooler on cooks line. Remove. CORRECTED
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Bare hand contact with ready to eat cooked bacon and heated toast. Discontinue. Use utensil when handling ready to eat foods.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee wearing gloves for all tasks. Discontinue. Use utensils for ready to eat foods.
- 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. Two employee drinks on cooks line without lids. Provide lids and straws for employee drinks.2. One employee eating on cooks line. Discontinue. Eat in approved area.
Location: Cook line
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Employee handled cooked bacon and cooked toast after handling raw eggs. Disocntinue.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Large kitchen spoon in cooks line hand sink. Remove. Wash, rinse, sanitize and air dry the spoon.
- 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: Large kitchen spoon in cooks line hand sink. Remove. Do not store anything in or on hand sinks. CORRECTED
Location: Cook line
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Reusing cold containers (sour cream, cottage cheese, etc) for hot foods. Discontinue.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on counter. Store in approved strength sanitizer solution.
- 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: Box of turkey sausage on counter thawing. Discontinue. Thaw in refrigeration or below cold running water.
- 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: Please provide a clearly visible thermometer for salad prep top cooler,
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Water pooling in 2 door coke cooler. Remove water and repair.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Make sure containers in walk in freezer (sterilite) are food grade.
|
10/15/2013 | 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: Salad prep top cooler at 49-50 deg F. Repair to hold at 41 deg F or below.Note: on follow up inspection 10-8-2013 Prep top salad cooler holding at 48-52 deg F. Disposed of sour cream, taski sauce, cream cheese, shredded cheese, apple sauce and coleslaw at time of inspection. Repair to hold at 41 deg F or below.
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Corn beef in hot well at 38 deg F. Reheat on stove to 165 deg F in 2 hours and hold at 135 deg F or above. Or can keep in cooler in heat portions as needed.
- Medicines (corrected)
Medicines not necessary to the health of employees in food establishment.
Correction: Only those medicines that are necessary for the health of employee shall be allowed.
Comments: Ibuprofen on prep top cooler on cooks line. Remove. CORRECTED
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Bare hand contact with ready to eat cooked bacon and heated toast. Discontinue. Use utensil when handling ready to eat foods.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee wearing gloves for all tasks. Discontinue. Use utensils for ready to eat foods.
- 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. Two employee drinks on cooks line without lids. Provide lids and straws for employee drinks.2. One employee eating on cooks line. Discontinue. Eat in approved area.
Location: Cook line
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Employee handled cooked bacon and cooked toast after handling raw eggs. Disocntinue.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Large kitchen spoon in cooks line hand sink. Remove. Wash, rinse, sanitize and air dry the spoon.
- 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: Large kitchen spoon in cooks line hand sink. Remove. Do not store anything in or on hand sinks. CORRECTED
Location: Cook line
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Reusing cold containers (sour cream, cottage cheese, etc) for hot foods. Discontinue.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on counter. Store in approved strength sanitizer solution.
- 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: Box of turkey sausage on counter thawing. Discontinue. Thaw in refrigeration or below cold running water.
- 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: Please provide a clearly visible thermometer for salad prep top cooler,
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Water pooling in 2 door coke cooler. Remove water and repair.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Make sure containers in walk in freezer (sterilite) are food grade.
|
10/08/2013 | 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: Salad prep top cooler at 49-50 deg F. Repair to hold at 41 deg F or below.
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Corn beef in hot well at 38 deg F. Reheat on stove to 165 deg F in 2 hours and hold at 135 deg F or above. Or can keep in cooler in heat portions as needed.
- Medicines (corrected on site)
Medicines not necessary to the health of employees in food establishment.
Correction: Only those medicines that are necessary for the health of employee shall be allowed.
Comments: Ibuprofen on prep top cooler on cooks line. Remove. CORRECTED
- Minimize contact (Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Bare hand contact with ready to eat cooked bacon and heated toast. Discontinue. Use utensil when handling ready to eat foods.
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee wearing gloves for all tasks. Discontinue. Use utensils for ready to eat foods.
- 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. Two employee drinks on cooks line without lids. Provide lids and straws for employee drinks.2. One employee eating on cooks line. Discontinue. Eat in approved area.
Location: Cook line
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Employee handled cooked bacon and cooked toast after handling raw eggs. Disocntinue.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Large kitchen spoon in cooks line hand sink. Remove. Wash, rinse, sanitize and air dry the spoon.
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Large kitchen spoon in cooks line hand sink. Remove. Do not store anything in or on hand sinks. CORRECTED
Location: Cook line
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Reusing cold containers (sour cream, cottage cheese, etc) for hot foods. Discontinue.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on counter. Store in approved strength sanitizer solution.
- 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: Box of turkey sausage on counter thawing. Discontinue. Thaw in refrigeration or below cold running water.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Please provide a clearly visible thermometer for salad prep top cooler,
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Water pooling in 2 door coke cooler. Remove water and repair.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Make sure containers in walk in freezer (sterilite) are food grade.
|
10/01/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Hot foods pulled before closing on counter at 104-115 deg F (oat meal, suasage, grits, etc) Disposed of at time of inspection. Do not keep hot foods at room temperature.2. Bowl of chili and 3 link sausages on plate on counter. Store in steam well. Do not eat in the kitchen.
Location: Kitchen
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Cooked sausage in 2 door cooler from 3-7-2013 at 59 deg F. Disposed of at time of inspection. Cool foods in approved manner.
Location: Kitchen
- 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: Bowl of chili and 3 link sausages on plate on counter. Do not eat in the kitchen.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Wiping kitchen counters with water. Clean counter and kitchen areas with sanitizer.
Location: Kitchen
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting boards on the floor. Clean and sanitize and store 6 inches off the floor.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Label bulk food containers.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in exhaust hood. Provide.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on the counter. Store in approves strength sanitizer solution.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice drips in the walk in freezer. Repair. Do not store food under ice drips .
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of food on the floor of the walk in freezer. Store 6 inches off the floor.
Location: Kitchen
Equipment: Walk in freezer
- Durability / utensils and equipment (corrected on site)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Re-using old egg crates. Discontinue. Dipose of after using eggs. CORRECTED AT TIME OF INSPECTION2. Re-using cold food containers for hot foods. Discontinue. CORRECTED3. Using plastic wrap to hang bananas. Discontinue. Use easily cleanable material to hand bananas. CORRECTED
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Re-using old egg crates. Discontinue. Dipose of after using eggs. CORRECTED AT TIME OF INSPECTION2. Re-using cold food containers for hot foods. Discontinue. CORRECTED3. Using plastic wrap to hang bananas. Discontinue. Use easily cleanable material to hand bananas. CORRECTED
Location: Kitchen
|
03/15/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Hot foods pulled before closing on counter at 104-115 deg F (oat meal, suasage, grits, etc) Disposed of at time of inspection. Do not keep hot foods at room temperature.2. Bowl of chili and 3 link sausages on plate on counter. Store in steam well. Do not eat in the kitchen.
Location: Kitchen
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Cooked sausage in 2 door cooler from 3-7-2013 at 59 deg F. Disposed of at time of inspection. Cool foods in approved manner.
Location: Kitchen
- 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: Bowl of chili and 3 link sausages on plate on counter. Do not eat in the kitchen.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Wiping kitchen counters with water. Clean counter and kitchen areas with sanitizer.
Location: Kitchen
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting boards on the floor. Clean and sanitize and store 6 inches off the floor.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Label bulk food containers.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in exhaust hood. Provide.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on the counter. Store in approves strength sanitizer solution.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice drips in the walk in freezer. Repair. Do not store food under ice drips .
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of food on the floor of the walk in freezer. Store 6 inches off the floor.
Location: Kitchen
Equipment: Walk in freezer
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Re-using old egg crates. Discontinue. Dipose of after using eggs.2. Re-using cold food containers for hot foods. Discontinue.3. Using plastic wrap to hang bananas. Discontinue. Use easily cleanable material to hand bananas.
Location: Kitchen
|
03/08/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cutting too much steak, steak warms up in the kitchen. Meats went to the freezer2. Egg mixture for french toast sitting out, discarded
Location: Kitchen
Equipment: Prep table
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing before new gloves put on
- 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 steaks and deli turkey sitting on same surface. 2. Raw fish over ready to eat foods
Location: Kitchen
Equipment: Prep table
- 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 steaks and deli turkey sitting on same surface. 2. Raw fish over ready to eat foods
Equipment: Prep Top 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: Washing dishes in the hand sink. must wash at 3-bay/dishmachine for washing, rinsing, and sanitizing
Location: Kitchen
Equipment: Hand sink
- Hoods inadequate or unapproved (corrected)
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: ANSUL system (fire extinguishers) needs updated. Initial inspection stamped June 2011.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Butters and ketchup
Location: Dining room
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Flour, sugar, clear gel
Location: Kitchen
|
08/13/2012 | 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: 1. Cutting too much steak, steak warms up in the kitchen. Meats went to the freezer2. Egg mixture for french toast sitting out, discarded
Location: Kitchen
Equipment: Prep table
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing before new gloves put on
- 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: 1. Raw steaks and deli turkey sitting on same surface. 2. Raw fish over ready to eat foods
Location: Kitchen
Equipment: Prep table
- 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: 1. Raw steaks and deli turkey sitting on same surface. 2. Raw fish over ready to eat foods
Equipment: Prep Top Cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Washing dishes in the hand sink. must wash at 3-bay/dishmachine for washing, rinsing, and sanitizing
Location: Kitchen
Equipment: Hand sink
- 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: ANSUL system (fire extinguishers) needs updated. Initial inspection stamped June 2011.
- 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: Butters and ketchup
Location: Dining room
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Flour, sugar, clear gel
Location: Kitchen
|
08/01/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICALS (EX. PEST SPRAY) STORED ON SAME SHELVING AS FOOD STORAGE--REMOVE.
Location: Kitchen
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: UNAPPROVED PEST SPRAY STORED IN BAG ON DRY FOOD STORAGE SHELVING--REMOVE FROM ESTABLISHMENT.ONLY COMMERICALLY APPROVED SPRAYS CAN BE USED IN ESTABLISHMENT OR CONSULT PROFESSIONAL PEST CONTROL PROVIDER.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT COOK-LINE AND FRONT SERVICE COUNTER HANDSINK TOO HOT (CURRENTLY AT 142 F AND 133 F RESPECTIVELY); MAINTAIN HOT WATER AT HANDSINKS AT 100 F- 120 F--ADJUST OR REPAIR PROPERLY.
Location: Cook line
Equipment: Hand sink
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT COOK-LINE AND FRONT SERVICE COUNTER HANDSINK TOO HOT (CURRENTLY AT 142 F AND 133 F RESPECTIVELY); MAINTAIN HOT WATER AT HANDSINKS AT 100 F- 120 F--ADJUST OR REPAIR PROPERLY.
Location: Service counter
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: FOOD HANDLER ON COOK-LINE OBSERVED RINSING BOWL AT COOK-LINE HANDSINK--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKETS ON COOK-LINE AT THE START OF INSPECTION; MAINTAIN 2 SANITIZER BUCKETS ON COOK-LINE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
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: KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS INVERTED PROPERLY AT FRONT SERVICE COUNTER LOCATION WHERE NEEDED (EX. CARRY OUT CONTAINERS).
Location: Service counter
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Cook line
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: SLIDING DOOR ON OUTSIDE TRASH DUMPSTER OPEN--KEEP CLOSED.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN AND SANITIZE KITCHEN INTERIOR HOOD SYSTEM FILTERS AND RESTROOM CEILING VENTS ROUTINELY.
Location: Cook line
- 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: CLEAN AND SANITIZE KITCHEN INTERIOR HOOD SYSTEM FILTERS AND RESTROOM CEILING VENTS ROUTINELY.
Location: Restroom
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGE CEILING TILES WHERE NEEDED AT BOTH MEN AND WOMEN RESTROOMS.
Location: Mens restroom
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGE CEILING TILES WHERE NEEDED AT BOTH MEN AND WOMEN RESTROOMS.
Location: Womens restroom
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE FLOOR DRAIN CLEANING AND SANITIZING.
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: CONTINUE TO WORK ON:IMPROVE ROUTINE FLOOR DRAIN CLEANING AND SANITIZING.
Location: Walk-in freezer
- 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: ALSO PROVIDE THERMOMETER AT INTERIOR OF MILK COOLER AT FRONT SERVICE COUNTER.
Location: Cook line
Equipment: Reach in cooler (3 door)
- 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: ALSO PROVIDE THERMOMETER AT INTERIOR OF MILK COOLER AT FRONT SERVICE COUNTER.
Location: Cook line
Equipment: Chest freezer
- 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: ALSO PROVIDE THERMOMETER AT INTERIOR OF MILK COOLER AT FRONT SERVICE COUNTER.
Location: Service counter
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: IN PROGRESS: REMOVE OLD MOLDED SEALS AT DISHMACHINE LOCATION SINK SEALS AND RE-INSTALL WITH FRESH NEW SEAL WHERE NEEDED.
Location: Dish machine area
Equipment: -------- Sinks / Warewash ---------
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT KITCHEN SEE-THRU COCA-COLA REFRIGERATION UNIT.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.KEEP SOUP TOPPINGS (EX. TORTILLA CHIPS) COVERED PROPERLY AT FRONT SERVICE COUNTER WHERE SOUP IS STORED.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT KITCHEN SEE-THRU COCA-COLA REFRIGERATION UNIT.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.KEEP SOUP TOPPINGS (EX. TORTILLA CHIPS) COVERED PROPERLY AT FRONT SERVICE COUNTER WHERE SOUP IS STORED.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT KITCHEN SEE-THRU COCA-COLA REFRIGERATION UNIT.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.KEEP SOUP TOPPINGS (EX. TORTILLA CHIPS) COVERED PROPERLY AT FRONT SERVICE COUNTER WHERE SOUP IS STORED.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR SURFACES OF COOK-LINE REACH-IN COOLERS (EX. DOOR GASKET/SEALS).
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR SURFACES OF COOK-LINE REACH-IN COOLERS (EX. DOOR GASKET/SEALS).
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR SURFACES OF COOK-LINE REACH-IN COOLERS (EX. DOOR GASKET/SEALS).
Location: Dish machine area
Equipment: Metal shelving
|
12/14/2011 | 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 ...
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICALS (EX. PEST SPRAY) STORED ON SAME SHELVING AS FOOD STORAGE--REMOVE.
Location: Kitchen
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: UNAPPROVED PEST SPRAY STORED IN BAG ON DRY FOOD STORAGE SHELVING--REMOVE FROM ESTABLISHMENT.ONLY COMMERICALLY APPROVED SPRAYS CAN BE USED IN ESTABLISHMENT OR CONSULT PROFESSIONAL PEST CONTROL PROVIDER.
Location: Kitchen
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT COOK-LINE AND FRONT SERVICE COUNTER HANDSINK TOO HOT (CURRENTLY AT 142 F AND 133 F RESPECTIVELY); MAINTAIN HOT WATER AT HANDSINKS AT 100 F- 120 F--ADJUST OR REPAIR PROPERLY.
Location: Cook line
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT COOK-LINE AND FRONT SERVICE COUNTER HANDSINK TOO HOT (CURRENTLY AT 142 F AND 133 F RESPECTIVELY); MAINTAIN HOT WATER AT HANDSINKS AT 100 F- 120 F--ADJUST OR REPAIR PROPERLY.
Location: Service counter
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: FOOD HANDLER ON COOK-LINE OBSERVED RINSING BOWL AT COOK-LINE HANDSINK--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKETS ON COOK-LINE AT THE START OF INSPECTION; MAINTAIN 2 SANITIZER BUCKETS ON COOK-LINE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
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: KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS INVERTED PROPERLY AT FRONT SERVICE COUNTER LOCATION WHERE NEEDED (EX. CARRY OUT CONTAINERS).
Location: Service counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Cook line
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: SLIDING DOOR ON OUTSIDE TRASH DUMPSTER OPEN--KEEP CLOSED.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN AND SANITIZE KITCHEN INTERIOR HOOD SYSTEM FILTERS AND RESTROOM CEILING VENTS ROUTINELY.
Location: Cook line
- 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: CLEAN AND SANITIZE KITCHEN INTERIOR HOOD SYSTEM FILTERS AND RESTROOM CEILING VENTS ROUTINELY.
Location: Restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGE CEILING TILES WHERE NEEDED AT BOTH MEN AND WOMEN RESTROOMS.
Location: Mens restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGE CEILING TILES WHERE NEEDED AT BOTH MEN AND WOMEN RESTROOMS.
Location: Womens restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE FLOOR DRAIN AND WALK-IN-FREEZER FLOOR CLEANING AND SANITIZING.
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: IMPROVE ROUTINE FLOOR DRAIN AND WALK-IN-FREEZER FLOOR CLEANING AND SANITIZING.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE FLOOR DRAIN AND WALK-IN-FREEZER FLOOR CLEANING AND SANITIZING.
Location: Walk-in freezer
- Thermometer, provided (corrected on site)
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: ALSO PROVIDE THERMOMETER AT INTERIOR OF MILK COOLER AT FRONT SERVICE COUNTER.
Location: Cook line
Equipment: Reach in cooler (3 door)
- 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: ALSO PROVIDE THERMOMETER AT INTERIOR OF MILK COOLER AT FRONT SERVICE COUNTER.
Location: Cook line
Equipment: Chest freezer
- 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: ALSO PROVIDE THERMOMETER AT INTERIOR OF MILK COOLER AT FRONT SERVICE COUNTER.
Location: Service counter
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE OLD MOLDED SEALS AT DISHMACHINE LOCATION SINK SEALS AND RE-INSTALL WITH FRESH NEW SEAL WHERE NEEDED.
Location: Dish machine area
Equipment: -------- Sinks / Warewash ---------
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT KITCHEN SEE-THRU COCA-COLA REFRIGERATION UNIT.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.KEEP SOUP TOPPINGS (EX. TORTILLA CHIPS) COVERED PROPERLY AT FRONT SERVICE COUNTER WHERE SOUP IS STORED.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT KITCHEN SEE-THRU COCA-COLA REFRIGERATION UNIT.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.KEEP SOUP TOPPINGS (EX. TORTILLA CHIPS) COVERED PROPERLY AT FRONT SERVICE COUNTER WHERE SOUP IS STORED.
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT KITCHEN SEE-THRU COCA-COLA REFRIGERATION UNIT.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.KEEP SOUP TOPPINGS (EX. TORTILLA CHIPS) COVERED PROPERLY AT FRONT SERVICE COUNTER WHERE SOUP IS STORED.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR SURFACES OF COOK-LINE REACH-IN COOLERS (EX. DOOR GASKET/SEALS).-SOILED KITCHEN STORAGE SHELVING (DRY FOOD STORAGE) NEAR COOK-LINE AND AT DISHMACHINE LOCATION.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR SURFACES OF COOK-LINE REACH-IN COOLERS (EX. DOOR GASKET/SEALS).-SOILED KITCHEN STORAGE SHELVING (DRY FOOD STORAGE) NEAR COOK-LINE AND AT DISHMACHINE LOCATION.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR SURFACES OF COOK-LINE REACH-IN COOLERS (EX. DOOR GASKET/SEALS).-SOILED KITCHEN STORAGE SHELVING (DRY FOOD STORAGE) NEAR COOK-LINE AND AT DISHMACHINE LOCATION.
Location: Dish machine area
Equipment: Metal shelving
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12/07/2011 | Routine |
Restaurant representatives - add corrected or new information about Flap Jacks, 7435 W 10TH ST, Indianapolis, IN »