- 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. FOOD HOLDING AT 45 DEGREES F ON COLD TOP COOLER ON COOK LINE.2. COLD TOP COOLER HOLDING SALAD DRESSINGS AT 53 DEGREES F ON TOP AND 47 BELOW.FOOD SHOULD BE HELD AT 41 DEGREES F OR LOWER. PROVIDE REPAIR.RECHECK 10/7: NOT CORRECTED. FOOD ITEMS ON BOTH COOLERS HOLDING ABOVE 45-53 DEGREES F ON TOP. BELOW HOLDING AT 41 DEGREES. STORE FOOD ON ICE OR UNDER REFRIGERATION TO MAINTAIN THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Reach 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: 1. FOOD HOLDING AT 45 DEGREES F ON COLD TOP COOLER ON COOK LINE.2. COLD TOP COOLER HOLDING SALAD DRESSINGS AT 53 DEGREES F ON TOP AND 47 BELOW.FOOD SHOULD BE HELD AT 41 DEGREES F OR LOWER. PROVIDE REPAIR.RECHECK 10/7: NOT CORRECTED. FOOD ITEMS ON BOTH COOLERS HOLDING ABOVE 45-53 DEGREES F ON TOP. BELOW HOLDING AT 41 DEGREES. STORE FOOD ON ICE OR UNDER REFRIGERATION TO MAINTAIN THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.
Location: Expo line
Equipment: Cold top
- 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: BOTTLES OF ALL PURPOSE CLEANER OTHER CLEANING CHEMICALS STORED IN LIQUOR WELLS LOCATED IN THE BAR.STORE CLEANING CHEMICALS AWAY FROM ALCOHOL IN APPROPRIATE AREA.
Location: Bar
- 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: LINE COOK NOT WASHING HANDS BEFORE APPLYING FOOD SERVICE GLOVES.ENSURE HANDSA ARE WASHED THOROUGHLY BEFORE APPLYING AND IN BETWEEN GLOVE CHANGE.
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISH MACHINE FINAL RINSE TEMPERATURE REACHED A MAXIMUM OF 149 DEGREES F. REPAIR MACHINE TO SANITIZE AT A FINAL RINSE TEMPERATUARE OF 160 DEGREES F. SANTIZE EQUIPMENT IN QUAT OR CHLORINE SANITIZER IN THREE COMPARTMENT SINK UNTIL MACHINE HAS BEEN REPAIRED.RECHECK: NOT CORRECTED. A PART IS ON ORDER TO CORRECT DEFECT. CONTINUE TO SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK UNTIL REPAIR HAS BEEN MADE.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL AND RUST ON SURFACE OF KNIFE BLADES STORED ON SOILED MAGNETIC STRIPS ON COOK LINE, PREP AREA AND DISH MACHINE AREA.MAGNETIC STRIPS SHOULD BE MAINTAINED IN A CLEAN AND SANITARY CONDITION AT ALL TIMES TO PREVENT CONTAMINATION OF KNIFE BLADES. FUTHERMORE, ONLY CLEAN AND SANITIZED KNIVES SHOULD BE STORED ON STRIP. IN USE KNIVES SHOULD BE STORED ON A SANITARY SURFACES SUCH AS CUTTING BOARD AND CLEANED AND SANITIZED EVERY FOUR HOURS.2. REACH IN DESSERT COOLER SOILED ON THE INTERIOR LOCATED ON THE END OF COOK LINE. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL AND RUST ON SURFACE OF KNIFE BLADES STORED ON SOILED MAGNETIC STRIPS ON COOK LINE, PREP AREA AND DISH MACHINE AREA.MAGNETIC STRIPS SHOULD BE MAINTAINED IN A CLEAN AND SANITARY CONDITION AT ALL TIMES TO PREVENT CONTAMINATION OF KNIFE BLADES. FUTHERMORE, ONLY CLEAN AND SANITIZED KNIVES SHOULD BE STORED ON STRIP. IN USE KNIVES SHOULD BE STORED ON A SANITARY SURFACES SUCH AS CUTTING BOARD AND CLEANED AND SANITIZED EVERY FOUR HOURS.2. REACH IN DESSERT COOLER SOILED ON THE INTERIOR LOCATED ON THE END OF COOK LINE. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL AND RUST ON SURFACE OF KNIFE BLADES STORED ON SOILED MAGNETIC STRIPS ON COOK LINE, PREP AREA AND DISH MACHINE AREA.MAGNETIC STRIPS SHOULD BE MAINTAINED IN A CLEAN AND SANITARY CONDITION AT ALL TIMES TO PREVENT CONTAMINATION OF KNIFE BLADES. FUTHERMORE, ONLY CLEAN AND SANITIZED KNIVES SHOULD BE STORED ON STRIP. IN USE KNIVES SHOULD BE STORED ON A SANITARY SURFACES SUCH AS CUTTING BOARD AND CLEANED AND SANITIZED EVERY FOUR HOURS.2. REACH IN DESSERT COOLER SOILED ON THE INTERIOR LOCATED ON THE END OF COOK LINE. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Dish machine area
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DRIED FOOD SOIL ON FRONT AND BACK SIDE OF SLICER BLADE AND BEHIND GUARD.CLEAN AND SANITIZE SLICER IN BETWEEN USE TO PREVENT CROSS CONTAMINATION.
Location: Prep area
Equipment: Slicer
- 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: COFFEE POT SPRAYERS INSTALLED AT THE BOTTOM OF HAND SINKS ON EXPO LINE AND COOK LINE.UNINSTALL SPRAYERS. HAND SINKS MAY NOT USED FOR PURPOSES OTHER THAN HAND WASHING.
Location: Expo line
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: COFFEE POT SPRAYERS INSTALLED AT THE BOTTOM OF HAND SINKS ON EXPO LINE AND COOK LINE.UNINSTALL SPRAYERS. HAND SINKS MAY NOT USED FOR PURPOSES OTHER THAN HAND WASHING.
Location: Cook line
Equipment: Hand sink
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: DOOR MISSING ON RIGHT SIDE OF DUMPSTER.PROVIDE DOOR.RECHECK 10/7: NOT CORRECTED. DOOR IS ON ORDER FROM WASTE HANDLING COMPANY.
Location: Dumpster area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN.KEEP DUMPSTER LIDS CLOSED WHEN NOT IN USE.
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: ACCUMULATION OF DUST ON SURFACE OF AIR VENTS LOCATED IN WAIT STAFF AREA.CLEAN THOROUGHLY.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: HOLE IN CEILING NEAR DISH MACHINE AREA.SEAL HOLE.
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 SOILED WITH BUILD UP LOCATED IN FRONT OF KEG COOLER UPSTAIRS AND UNDER SHELVING UNITS.CLEAN THOROUGHLY.
- 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: THERMOMETER NOT AVAILABLE IN DESSERT COOLER LOCATED IN ROOM ON END OF COOK LINE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEXI GLASS ON SLIDING DOOR SALAD COOLER WARPED AND NOT PROVIDING A TIGHT SEAL ON EXPO LINE.PROVIDE REPAIR.RECHECK 10/7: NOT CORRECTED. DOOR ON ORDER AND WILL BE INSTALLED UPON RECEIPT.
Location: Expo line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING CONTAINING PRODUCE AND BOTTLED DRESSINGS SOILED INSIDE WALK IN COOLER.2. MOP SINK HEAVILY SOILED WITH BUILD UP.3. RUST COVERING STORAGE SHELF CONTAINING FOOD IN DRY STORAGE ROOM.4. CONDIMENT SHELF SOILED WITH BUILD UP LOCATED IN ROOM ON THE END OF THE COOK LINE.5. BEER TAP LINES SOILED WITH BUILD UP LOCATED IN UPSTAIRS KEG COOLER.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY.
Location: Walk-in cooler
Equipment: -
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: WALLS INSIDE ICE MACHINE SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Ice machine
|
10/14/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. FOOD HOLDING AT 45 DEGREES F ON COLD TOP COOLER ON COOK LINE.2. COLD TOP COOLER HOLDING SALAD DRESSINGS AT 53 DEGREES F ON TOP AND 47 BELOW.FOOD SHOULD BE HELD AT 41 DEGREES F OR LOWER. PROVIDE REPAIR.RECHECK 10/7: NOT CORRECTED. FOOD ITEMS ON BOTH COOLERS HOLDING ABOVE 45-53 DEGREES F ON TOP. BELOW HOLDING AT 41 DEGREES. STORE FOOD ON ICE OR UNDER REFRIGERATION TO MAINTAIN THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Reach 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: 1. FOOD HOLDING AT 45 DEGREES F ON COLD TOP COOLER ON COOK LINE.2. COLD TOP COOLER HOLDING SALAD DRESSINGS AT 53 DEGREES F ON TOP AND 47 BELOW.FOOD SHOULD BE HELD AT 41 DEGREES F OR LOWER. PROVIDE REPAIR.RECHECK 10/7: NOT CORRECTED. FOOD ITEMS ON BOTH COOLERS HOLDING ABOVE 45-53 DEGREES F ON TOP. BELOW HOLDING AT 41 DEGREES. STORE FOOD ON ICE OR UNDER REFRIGERATION TO MAINTAIN THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.
Location: Expo line
Equipment: Cold top
- 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: BOTTLES OF ALL PURPOSE CLEANER OTHER CLEANING CHEMICALS STORED IN LIQUOR WELLS LOCATED IN THE BAR.STORE CLEANING CHEMICALS AWAY FROM ALCOHOL IN APPROPRIATE AREA.
Location: Bar
- 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: LINE COOK NOT WASHING HANDS BEFORE APPLYING FOOD SERVICE GLOVES.ENSURE HANDSA ARE WASHED THOROUGHLY BEFORE APPLYING AND IN BETWEEN GLOVE CHANGE.
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISH MACHINE FINAL RINSE TEMPERATURE REACHED A MAXIMUM OF 149 DEGREES F. REPAIR MACHINE TO SANITIZE AT A FINAL RINSE TEMPERATUARE OF 160 DEGREES F. SANTIZE EQUIPMENT IN QUAT OR CHLORINE SANITIZER IN THREE COMPARTMENT SINK UNTIL MACHINE HAS BEEN REPAIRED.RECHECK: NOT CORRECTED. A PART IS ON ORDER TO CORRECT DEFECT. CONTINUE TO SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK UNTIL REPAIR HAS BEEN MADE.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL AND RUST ON SURFACE OF KNIFE BLADES STORED ON SOILED MAGNETIC STRIPS ON COOK LINE, PREP AREA AND DISH MACHINE AREA.MAGNETIC STRIPS SHOULD BE MAINTAINED IN A CLEAN AND SANITARY CONDITION AT ALL TIMES TO PREVENT CONTAMINATION OF KNIFE BLADES. FUTHERMORE, ONLY CLEAN AND SANITIZED KNIVES SHOULD BE STORED ON STRIP. IN USE KNIVES SHOULD BE STORED ON A SANITARY SURFACES SUCH AS CUTTING BOARD AND CLEANED AND SANITIZED EVERY FOUR HOURS.2. REACH IN DESSERT COOLER SOILED ON THE INTERIOR LOCATED ON THE END OF COOK LINE. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL AND RUST ON SURFACE OF KNIFE BLADES STORED ON SOILED MAGNETIC STRIPS ON COOK LINE, PREP AREA AND DISH MACHINE AREA.MAGNETIC STRIPS SHOULD BE MAINTAINED IN A CLEAN AND SANITARY CONDITION AT ALL TIMES TO PREVENT CONTAMINATION OF KNIFE BLADES. FUTHERMORE, ONLY CLEAN AND SANITIZED KNIVES SHOULD BE STORED ON STRIP. IN USE KNIVES SHOULD BE STORED ON A SANITARY SURFACES SUCH AS CUTTING BOARD AND CLEANED AND SANITIZED EVERY FOUR HOURS.2. REACH IN DESSERT COOLER SOILED ON THE INTERIOR LOCATED ON THE END OF COOK LINE. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL AND RUST ON SURFACE OF KNIFE BLADES STORED ON SOILED MAGNETIC STRIPS ON COOK LINE, PREP AREA AND DISH MACHINE AREA.MAGNETIC STRIPS SHOULD BE MAINTAINED IN A CLEAN AND SANITARY CONDITION AT ALL TIMES TO PREVENT CONTAMINATION OF KNIFE BLADES. FUTHERMORE, ONLY CLEAN AND SANITIZED KNIVES SHOULD BE STORED ON STRIP. IN USE KNIVES SHOULD BE STORED ON A SANITARY SURFACES SUCH AS CUTTING BOARD AND CLEANED AND SANITIZED EVERY FOUR HOURS.2. REACH IN DESSERT COOLER SOILED ON THE INTERIOR LOCATED ON THE END OF COOK LINE. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Dish machine area
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DRIED FOOD SOIL ON FRONT AND BACK SIDE OF SLICER BLADE AND BEHIND GUARD.CLEAN AND SANITIZE SLICER IN BETWEEN USE TO PREVENT CROSS CONTAMINATION.
Location: Prep area
Equipment: Slicer
- 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: COFFEE POT SPRAYERS INSTALLED AT THE BOTTOM OF HAND SINKS ON EXPO LINE AND COOK LINE.UNINSTALL SPRAYERS. HAND SINKS MAY NOT USED FOR PURPOSES OTHER THAN HAND WASHING.
Location: Expo line
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: COFFEE POT SPRAYERS INSTALLED AT THE BOTTOM OF HAND SINKS ON EXPO LINE AND COOK LINE.UNINSTALL SPRAYERS. HAND SINKS MAY NOT USED FOR PURPOSES OTHER THAN HAND WASHING.
Location: Cook line
Equipment: Hand sink
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: DOOR MISSING ON RIGHT SIDE OF DUMPSTER.PROVIDE DOOR.RECHECK 10/7: NOT CORRECTED. DOOR IS ON ORDER FROM WASTE HANDLING COMPANY.
Location: Dumpster area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN.KEEP DUMPSTER LIDS CLOSED WHEN NOT IN USE.
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: ACCUMULATION OF DUST ON SURFACE OF AIR VENTS LOCATED IN WAIT STAFF AREA.CLEAN THOROUGHLY.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: HOLE IN CEILING NEAR DISH MACHINE AREA.SEAL HOLE.
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 SOILED WITH BUILD UP LOCATED IN FRONT OF KEG COOLER UPSTAIRS AND UNDER SHELVING UNITS.CLEAN THOROUGHLY.
- 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: THERMOMETER NOT AVAILABLE IN DESSERT COOLER LOCATED IN ROOM ON END OF COOK LINE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEXI GLASS ON SLIDING DOOR SALAD COOLER WARPED AND NOT PROVIDING A TIGHT SEAL ON EXPO LINE.PROVIDE REPAIR.RECHECK 10/7: NOT CORRECTED. DOOR ON ORDER AND WILL BE INSTALLED UPON RECEIPT.
Location: Expo line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING CONTAINING PRODUCE AND BOTTLED DRESSINGS SOILED INSIDE WALK IN COOLER.2. MOP SINK HEAVILY SOILED WITH BUILD UP.3. RUST COVERING STORAGE SHELF CONTAINING FOOD IN DRY STORAGE ROOM.4. CONDIMENT SHELF SOILED WITH BUILD UP LOCATED IN ROOM ON THE END OF THE COOK LINE.5. BEER TAP LINES SOILED WITH BUILD UP LOCATED IN UPSTAIRS KEG COOLER.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY.
Location: Walk-in cooler
Equipment: -
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: WALLS INSIDE ICE MACHINE SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Ice machine
|
10/07/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. FOOD HOLDING AT 45 DEGREES F ON COLD TOP COOLER ON COOK LINE.2. COLD TOP COOLER HOLDING SALAD DRESSINGS AT 53 DEGREES F ON TOP AND 47 BELOW.FOOD SHOULD BE HELD AT 41 DEGREES F OR LOWER. PROVIDE REPAIR.
Location: Cook line
Equipment: Reach 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: 1. FOOD HOLDING AT 45 DEGREES F ON COLD TOP COOLER ON COOK LINE.2. COLD TOP COOLER HOLDING SALAD DRESSINGS AT 53 DEGREES F ON TOP AND 47 BELOW.FOOD SHOULD BE HELD AT 41 DEGREES F OR LOWER. PROVIDE REPAIR.
Location: Expo line
Equipment: Cold top
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOTTLES OF ALL PURPOSE CLEANER OTHER CLEANING CHEMICALS STORED IN LIQUOR WELLS LOCATED IN THE BAR.STORE CLEANING CHEMICALS AWAY FROM ALCOHOL IN APPROPRIATE AREA.
Location: Bar
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: LINE COOK NOT WASHING HANDS BEFORE APPLYING FOOD SERVICE GLOVES.ENSURE HANDSA ARE WASHED THOROUGHLY BEFORE APPLYING AND IN BETWEEN GLOVE CHANGE.
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISH MACHINE FINAL RINSE TEMPERATURE REACHED A MAXIMUM OF 149 DEGREES F. REPAIR MACHINE TO SANITIZE AT A FINAL RINSE TEMPERATUARE OF 160 DEGREES F. SANTIZE EQUIPMENT IN QUAT OR CHLORINE SANITIZER IN THREE COMPARTMENT SINK UNTIL MACHINE HAS BEEN REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL AND RUST ON SURFACE OF KNIFE BLADES STORED ON SOILED MAGNETIC STRIPS ON COOK LINE, PREP AREA AND DISH MACHINE AREA.MAGNETIC STRIPS SHOULD BE MAINTAINED IN A CLEAN AND SANITARY CONDITION AT ALL TIMES TO PREVENT CONTAMINATION OF KNIFE BLADES. FUTHERMORE, ONLY CLEAN AND SANITIZED KNIVES SHOULD BE STORED ON STRIP. IN USE KNIVES SHOULD BE STORED ON A SANITARY SURFACES SUCH AS CUTTING BOARD AND CLEANED AND SANITIZED EVERY FOUR HOURS.2. REACH IN DESSERT COOLER SOILED ON THE INTERIOR LOCATED ON THE END OF COOK LINE. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL AND RUST ON SURFACE OF KNIFE BLADES STORED ON SOILED MAGNETIC STRIPS ON COOK LINE, PREP AREA AND DISH MACHINE AREA.MAGNETIC STRIPS SHOULD BE MAINTAINED IN A CLEAN AND SANITARY CONDITION AT ALL TIMES TO PREVENT CONTAMINATION OF KNIFE BLADES. FUTHERMORE, ONLY CLEAN AND SANITIZED KNIVES SHOULD BE STORED ON STRIP. IN USE KNIVES SHOULD BE STORED ON A SANITARY SURFACES SUCH AS CUTTING BOARD AND CLEANED AND SANITIZED EVERY FOUR HOURS.2. REACH IN DESSERT COOLER SOILED ON THE INTERIOR LOCATED ON THE END OF COOK LINE. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Prep area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL AND RUST ON SURFACE OF KNIFE BLADES STORED ON SOILED MAGNETIC STRIPS ON COOK LINE, PREP AREA AND DISH MACHINE AREA.MAGNETIC STRIPS SHOULD BE MAINTAINED IN A CLEAN AND SANITARY CONDITION AT ALL TIMES TO PREVENT CONTAMINATION OF KNIFE BLADES. FUTHERMORE, ONLY CLEAN AND SANITIZED KNIVES SHOULD BE STORED ON STRIP. IN USE KNIVES SHOULD BE STORED ON A SANITARY SURFACES SUCH AS CUTTING BOARD AND CLEANED AND SANITIZED EVERY FOUR HOURS.2. REACH IN DESSERT COOLER SOILED ON THE INTERIOR LOCATED ON THE END OF COOK LINE. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Dish machine area
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DRIED FOOD SOIL ON FRONT AND BACK SIDE OF SLICER BLADE AND BEHIND GUARD.CLEAN AND SANITIZE SLICER IN BETWEEN USE TO PREVENT CROSS CONTAMINATION.
Location: Prep area
Equipment: Slicer
- 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: COFFEE POT SPRAYERS INSTALLED AT THE BOTTOM OF HAND SINKS ON EXPO LINE AND COOK LINE.UNINSTALL SPRAYERS. HAND SINKS MAY NOT USED FOR PURPOSES OTHER THAN HAND WASHING.
Location: Expo line
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: COFFEE POT SPRAYERS INSTALLED AT THE BOTTOM OF HAND SINKS ON EXPO LINE AND COOK LINE.UNINSTALL SPRAYERS. HAND SINKS MAY NOT USED FOR PURPOSES OTHER THAN HAND WASHING.
Location: Cook line
Equipment: Hand sink
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: DOOR MISSING ON RIGHT SIDE OF DUMPSTER.PROVIDE DOOR.
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN.KEEP DUMPSTER LIDS CLOSED WHEN NOT IN USE.
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: ACCUMULATION OF DUST ON SURFACE OF AIR VENTS LOCATED IN WAIT STAFF AREA.CLEAN THOROUGHLY.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: HOLE IN CEILING NEAR DISH MACHINE AREA.SEAL HOLE.
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 SOILED WITH BUILD UP LOCATED IN FRONT OF KEG COOLER UPSTAIRS AND UNDER SHELVING UNITS.CLEAN THOROUGHLY.
- 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: THERMOMETER NOT AVAILABLE IN DESSERT COOLER LOCATED IN ROOM ON END OF COOK LINE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEXI GLASS ON SLIDING DOOR SALAD COOLER WARPED AND NOT PROVIDING A TIGHT SEAL ON EXPO LINE.PROVIDE REPAIR.
Location: Expo line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING CONTAINING PRODUCE AND BOTTLED DRESSINGS SOILED INSIDE WALK IN COOLER.2. MOP SINK HEAVILY SOILED WITH BUILD UP.3. RUST COVERING STORAGE SHELF CONTAINING FOOD IN DRY STORAGE ROOM.4. CONDIMENT SHELF SOILED WITH BUILD UP LOCATED IN ROOM ON THE END OF THE COOK LINE.5. BEER TAP LINES SOILED WITH BUILD UP LOCATED IN UPSTAIRS KEG COOLER.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY.
Location: Walk-in cooler
Equipment: -
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: WALLS INSIDE ICE MACHINE SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Ice machine
|
09/30/2014 | 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: FOOD STORED ON TOP OF TWO COLD TOP COOLERS ON COOK LINE HOLDING FOOD BETWEEN 46 AND 57 DEGREES F.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS. RECHECK: THREE CONTAINERS OF RAW FISH HOLDING BETWEEN 61 AND 68 DEGREES F ON BOTTOM COLD TOP SALAD COOLER ALTHOUGH OTHER FOOD ITEMS WERE HOLDING AT 41 DEGREES. FISH WAS LEFT OVER NIGHT IN COOLER THAT HAD BEEN TURNED OFF. DISCARDED. ENSURE ALL FOOD HAS BEEN REMOVED AFTER COOLER IS SHUT DOWN.CEASAR DRESSING AND CHEESE TOPPINGS HOLDING BETWEEN 51 AND 60 DEGREES ON SAME COLD TOP COOLER. DEGREES. CEASAR DRESSING DISCARDED. MAINTAIN FOOD AT 41 DEGREES OR LOWER.RECHECK 5/07: FOOD STORED ON ICE TO MAINTAIN FOOD AT 41 DEGREES F. A WORK ORDER IS IN PROGRESS TO HAVE COOLER REPAIRED.RECHECK 5/14: FOOD ON BOTTOM HOLDING AT 41 DEGREES. FOOD ON TOP 47 TO 50 DEGREES F. ICE COVERING COMPRESSOR. TECHNICIAN ON SITE REPLACED COILS LAST WEEK AND WILL CONTINUE TO WORK ON COOLER TO MAINTAIN PROPER TEMPERATURE.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FOOD STORED ON TOP OF TWO COLD TOP COOLERS ON COOK LINE HOLDING FOOD BETWEEN 46 AND 57 DEGREES F.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS. RECHECK: THREE CONTAINERS OF RAW FISH HOLDING BETWEEN 61 AND 68 DEGREES F ON BOTTOM COLD TOP SALAD COOLER ALTHOUGH OTHER FOOD ITEMS WERE HOLDING AT 41 DEGREES. FISH WAS LEFT OVER NIGHT IN COOLER THAT HAD BEEN TURNED OFF. DISCARDED. ENSURE ALL FOOD HAS BEEN REMOVED AFTER COOLER IS SHUT DOWN.CEASAR DRESSING AND CHEESE TOPPINGS HOLDING BETWEEN 51 AND 60 DEGREES ON SAME COLD TOP COOLER. DEGREES. CEASAR DRESSING DISCARDED. MAINTAIN FOOD AT 41 DEGREES OR LOWER.RECHECK 5/07: FOOD STORED ON ICE TO MAINTAIN FOOD AT 41 DEGREES F. A WORK ORDER IS IN PROGRESS TO HAVE COOLER REPAIRED.RECHECK 5/14: FOOD ON BOTTOM HOLDING AT 41 DEGREES. FOOD ON TOP 47 TO 50 DEGREES F. ICE COVERING COMPRESSOR. TECHNICIAN ON SITE REPLACED COILS LAST WEEK AND WILL CONTINUE TO WORK ON COOLER TO MAINTAIN PROPER TEMPERATURE.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FOOD STORED ON TOP OF TWO COLD TOP COOLERS ON COOK LINE HOLDING FOOD BETWEEN 46 AND 57 DEGREES F.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS. RECHECK: THREE CONTAINERS OF RAW FISH HOLDING BETWEEN 61 AND 68 DEGREES F ON BOTTOM COLD TOP SALAD COOLER ALTHOUGH OTHER FOOD ITEMS WERE HOLDING AT 41 DEGREES. FISH WAS LEFT OVER NIGHT IN COOLER THAT HAD BEEN TURNED OFF. DISCARDED. ENSURE ALL FOOD HAS BEEN REMOVED AFTER COOLER IS SHUT DOWN.CEASAR DRESSING AND CHEESE TOPPINGS HOLDING BETWEEN 51 AND 60 DEGREES ON SAME COLD TOP COOLER. DEGREES. CEASAR DRESSING DISCARDED. MAINTAIN FOOD AT 41 DEGREES OR LOWER.RECHECK 5/07: FOOD STORED ON ICE TO MAINTAIN FOOD AT 41 DEGREES F. A WORK ORDER IS IN PROGRESS TO HAVE COOLER REPAIRED.RECHECK 5/14: FOOD ON BOTTOM HOLDING AT 41 DEGREES. FOOD ON TOP 47 TO 50 DEGREES F. ICE COVERING COMPRESSOR. TECHNICIAN ON SITE REPLACED COILS LAST WEEK AND WILL CONTINUE TO WORK ON COOLER TO MAINTAIN PROPER TEMPERATURE.
Location: Cook line
Equipment: Cold top
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEES WORKING ON COOK LINE AND IN KITCHEN PREP AREAS HANDLING READY TO EAT FOOD WITH BARE HANDS. ENSURE GLOVES, TONGS, UTENSILS, OR DELI TISSUE TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS. CITATION ISSUED.
- 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: FOOD EMPLOYEES PUT ON FOOD SERVICE GLOVES WITHOUT WASHING HANDS PRIOR.HANDS SHOULD BE WASHED BEFORE APPLYING GLOVES AND IN BETWEEN GLOVE CHANGE.
- 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: DATE DOTS LOCATED ON PREPARED FOODS MISSING SEVEN DAY EXPIRATION DATE INSIDE WALK IN COOLER.ENSURE THE EXPIRATION DATE IS DOCUMENTED ON ALL PREPARED FOODS HELD MORE THAN 24 HOURS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RUST RESIDUE ON SURFACE OF KNIFE BLADE STORED ON MAGNETIC STRIP.CLEAN AND SANITIZE THOROUGHLY.2. FOOD STORED ON SHELVING SOILED WITH MOLD LOCATED INSIDE WALK IN COOLER. CLEAN SHELVING ON A MORE FREQUENT BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RUST RESIDUE ON SURFACE OF KNIFE BLADE STORED ON MAGNETIC STRIP.CLEAN AND SANITIZE THOROUGHLY.2. FOOD STORED ON SHELVING SOILED WITH MOLD LOCATED INSIDE WALK IN COOLER. CLEAN SHELVING ON A MORE FREQUENT BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD.
Location: Walk-in cooler
- 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 ON FIRE HOOD MOST RECENT INSPECTION OCCURRED ON 2012.PROVIDE SERVICE TO HAVE HOOD SYSTEM CLEANED ON A BIANNUAL BASIS.RECHECK: A SERVICE ORDER HAS BEEN SCHEDULED TO HAVE ANSUL SYSTEM INSPECTED.
- 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 IN DRY STORAGE ROOM.RECHECK: NOT CORRECTED.
Location: Dry storage
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: DOOR MISSING ON SIDE OF DUMPSTER.RECHECK: NOT CORRECTED. A DUMPSTER DOOR IS ON ORDER.
Location: Dumpster area
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN.KEEP LIDS CLOSED WHEN NOT IN USE.
Location: Dumpster area
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: WALK IN FREEZER HOLDING FOOD AT 40 DEGREES F.REPAIR TO HOLD FOOD AT 0 DEGREES F. TECHNICIAN ON SITE PROVIDING REPAIR.
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: PROVIDE A THERMOMETER INSIDE DESSERT COOLER ON END OF COOK LINE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE REPAIR TO COLD TOP COOLER ON COOK LINE TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELVING SOILED ON DRY STORAGE SHELF.CLEAN SHELVING THOROUGHLY.
Location: Dry storage
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: TABLE TOP MIXER HEAD HEAVILY SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY ON A DAILY BASIS.
Location: Prep area
Equipment: Mixer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENER AT HAND SINK IN DESSERT PREP AREA NEAR COOK LINE.
Location: Cook line
|
05/29/2014 | 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: FOOD STORED ON TOP OF TWO COLD TOP COOLERS ON COOK LINE HOLDING FOOD BETWEEN 46 AND 57 DEGREES F.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS. RECHECK: THREE CONTAINERS OF RAW FISH HOLDING BETWEEN 61 AND 68 DEGREES F ON BOTTOM COLD TOP SALAD COOLER ALTHOUGH OTHER FOOD ITEMS WERE HOLDING AT 41 DEGREES. FISH WAS LEFT OVER NIGHT IN COOLER THAT HAD BEEN TURNED OFF. DISCARDED. ENSURE ALL FOOD HAS BEEN REMOVED AFTER COOLER IS SHUT DOWN.CEASAR DRESSING AND CHEESE TOPPINGS HOLDING BETWEEN 51 AND 60 DEGREES ON SAME COLD TOP COOLER. DEGREES. CEASAR DRESSING DISCARDED. MAINTAIN FOOD AT 41 DEGREES OR LOWER.RECHECK 5/07: FOOD STORED ON ICE TO MAINTAIN FOOD AT 41 DEGREES F. A WORK ORDER IS IN PROGRESS TO HAVE COOLER REPAIRED.RECHECK 5/14: FOOD ON BOTTOM HOLDING AT 41 DEGREES. FOOD ON TOP 47 TO 50 DEGREES F. ICE COVERING COMPRESSOR. TECHNICIAN ON SITE REPLACED COILS LAST WEEK AND WILL CONTINUE TO WORK ON COOLER TO MAINTAIN PROPER TEMPERATURE.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FOOD STORED ON TOP OF TWO COLD TOP COOLERS ON COOK LINE HOLDING FOOD BETWEEN 46 AND 57 DEGREES F.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS. RECHECK: THREE CONTAINERS OF RAW FISH HOLDING BETWEEN 61 AND 68 DEGREES F ON BOTTOM COLD TOP SALAD COOLER ALTHOUGH OTHER FOOD ITEMS WERE HOLDING AT 41 DEGREES. FISH WAS LEFT OVER NIGHT IN COOLER THAT HAD BEEN TURNED OFF. DISCARDED. ENSURE ALL FOOD HAS BEEN REMOVED AFTER COOLER IS SHUT DOWN.CEASAR DRESSING AND CHEESE TOPPINGS HOLDING BETWEEN 51 AND 60 DEGREES ON SAME COLD TOP COOLER. DEGREES. CEASAR DRESSING DISCARDED. MAINTAIN FOOD AT 41 DEGREES OR LOWER.RECHECK 5/07: FOOD STORED ON ICE TO MAINTAIN FOOD AT 41 DEGREES F. A WORK ORDER IS IN PROGRESS TO HAVE COOLER REPAIRED.RECHECK 5/14: FOOD ON BOTTOM HOLDING AT 41 DEGREES. FOOD ON TOP 47 TO 50 DEGREES F. ICE COVERING COMPRESSOR. TECHNICIAN ON SITE REPLACED COILS LAST WEEK AND WILL CONTINUE TO WORK ON COOLER TO MAINTAIN PROPER TEMPERATURE.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FOOD STORED ON TOP OF TWO COLD TOP COOLERS ON COOK LINE HOLDING FOOD BETWEEN 46 AND 57 DEGREES F.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS. RECHECK: THREE CONTAINERS OF RAW FISH HOLDING BETWEEN 61 AND 68 DEGREES F ON BOTTOM COLD TOP SALAD COOLER ALTHOUGH OTHER FOOD ITEMS WERE HOLDING AT 41 DEGREES. FISH WAS LEFT OVER NIGHT IN COOLER THAT HAD BEEN TURNED OFF. DISCARDED. ENSURE ALL FOOD HAS BEEN REMOVED AFTER COOLER IS SHUT DOWN.CEASAR DRESSING AND CHEESE TOPPINGS HOLDING BETWEEN 51 AND 60 DEGREES ON SAME COLD TOP COOLER. DEGREES. CEASAR DRESSING DISCARDED. MAINTAIN FOOD AT 41 DEGREES OR LOWER.RECHECK 5/07: FOOD STORED ON ICE TO MAINTAIN FOOD AT 41 DEGREES F. A WORK ORDER IS IN PROGRESS TO HAVE COOLER REPAIRED.RECHECK 5/14: FOOD ON BOTTOM HOLDING AT 41 DEGREES. FOOD ON TOP 47 TO 50 DEGREES F. ICE COVERING COMPRESSOR. TECHNICIAN ON SITE REPLACED COILS LAST WEEK AND WILL CONTINUE TO WORK ON COOLER TO MAINTAIN PROPER TEMPERATURE.
Location: Cook line
Equipment: Cold top
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEES WORKING ON COOK LINE AND IN KITCHEN PREP AREAS HANDLING READY TO EAT FOOD WITH BARE HANDS. ENSURE GLOVES, TONGS, UTENSILS, OR DELI TISSUE TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS. CITATION ISSUED.
- 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: FOOD EMPLOYEES PUT ON FOOD SERVICE GLOVES WITHOUT WASHING HANDS PRIOR.HANDS SHOULD BE WASHED BEFORE APPLYING GLOVES AND IN BETWEEN GLOVE CHANGE.
- 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: DATE DOTS LOCATED ON PREPARED FOODS MISSING SEVEN DAY EXPIRATION DATE INSIDE WALK IN COOLER.ENSURE THE EXPIRATION DATE IS DOCUMENTED ON ALL PREPARED FOODS HELD MORE THAN 24 HOURS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RUST RESIDUE ON SURFACE OF KNIFE BLADE STORED ON MAGNETIC STRIP.CLEAN AND SANITIZE THOROUGHLY.2. FOOD STORED ON SHELVING SOILED WITH MOLD LOCATED INSIDE WALK IN COOLER. CLEAN SHELVING ON A MORE FREQUENT BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RUST RESIDUE ON SURFACE OF KNIFE BLADE STORED ON MAGNETIC STRIP.CLEAN AND SANITIZE THOROUGHLY.2. FOOD STORED ON SHELVING SOILED WITH MOLD LOCATED INSIDE WALK IN COOLER. CLEAN SHELVING ON A MORE FREQUENT BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD.
Location: Walk-in cooler
- 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 ON FIRE HOOD MOST RECENT INSPECTION OCCURRED ON 2012.PROVIDE SERVICE TO HAVE HOOD SYSTEM CLEANED ON A BIANNUAL BASIS.RECHECK: A SERVICE ORDER HAS BEEN SCHEDULED TO HAVE ANSUL SYSTEM INSPECTED.
- 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 IN DRY STORAGE ROOM.RECHECK: NOT CORRECTED.
Location: Dry storage
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: DOOR MISSING ON SIDE OF DUMPSTER.RECHECK: NOT CORRECTED. A DUMPSTER DOOR IS ON ORDER.
Location: Dumpster area
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN.KEEP LIDS CLOSED WHEN NOT IN USE.
Location: Dumpster area
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: WALK IN FREEZER HOLDING FOOD AT 40 DEGREES F.REPAIR TO HOLD FOOD AT 0 DEGREES F. TECHNICIAN ON SITE PROVIDING REPAIR.
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: PROVIDE A THERMOMETER INSIDE DESSERT COOLER ON END OF COOK LINE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE REPAIR TO COLD TOP COOLER ON COOK LINE TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELVING SOILED ON DRY STORAGE SHELF.CLEAN SHELVING THOROUGHLY.
Location: Dry storage
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: TABLE TOP MIXER HEAD HEAVILY SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY ON A DAILY BASIS.
Location: Prep area
Equipment: Mixer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENER AT HAND SINK IN DESSERT PREP AREA NEAR COOK LINE.
Location: Cook line
|
05/21/2014 | 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: FOOD STORED ON TOP OF TWO COLD TOP COOLERS ON COOK LINE HOLDING FOOD BETWEEN 46 AND 57 DEGREES F.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS. RECHECK: THREE CONTAINERS OF RAW FISH HOLDING BETWEEN 61 AND 68 DEGREES F ON BOTTOM COLD TOP SALAD COOLER ALTHOUGH OTHER FOOD ITEMS WERE HOLDING AT 41 DEGREES. FISH WAS LEFT OVER NIGHT IN COOLER THAT HAD BEEN TURNED OFF. DISCARDED. ENSURE ALL FOOD HAS BEEN REMOVED AFTER COOLER IS SHUT DOWN.CEASAR DRESSING AND CHEESE TOPPINGS HOLDING BETWEEN 51 AND 60 DEGREES ON SAME COLD TOP COOLER. DEGREES. CEASAR DRESSING DISCARDED. MAINTAIN FOOD AT 41 DEGREES OR LOWER.RECHECK 5/07: FOOD STORED ON ICE TO MAINTAIN FOOD AT 41 DEGREES F. A WORK ORDER IS IN PROGRESS TO HAVE COOLER REPAIRED.RECHECK 5/14: FOOD ON BOTTOM HOLDING AT 41 DEGREES. FOOD ON TOP 47 TO 50 DEGREES F. ICE COVERING COMPRESSOR. TECHNICIAN ON SITE REPLACED COILS LAST WEEK AND WILL CONTINUE TO WORK ON COOLER TO MAINTAIN PROPER TEMPERATURE.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FOOD STORED ON TOP OF TWO COLD TOP COOLERS ON COOK LINE HOLDING FOOD BETWEEN 46 AND 57 DEGREES F.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS. RECHECK: THREE CONTAINERS OF RAW FISH HOLDING BETWEEN 61 AND 68 DEGREES F ON BOTTOM COLD TOP SALAD COOLER ALTHOUGH OTHER FOOD ITEMS WERE HOLDING AT 41 DEGREES. FISH WAS LEFT OVER NIGHT IN COOLER THAT HAD BEEN TURNED OFF. DISCARDED. ENSURE ALL FOOD HAS BEEN REMOVED AFTER COOLER IS SHUT DOWN.CEASAR DRESSING AND CHEESE TOPPINGS HOLDING BETWEEN 51 AND 60 DEGREES ON SAME COLD TOP COOLER. DEGREES. CEASAR DRESSING DISCARDED. MAINTAIN FOOD AT 41 DEGREES OR LOWER.RECHECK 5/07: FOOD STORED ON ICE TO MAINTAIN FOOD AT 41 DEGREES F. A WORK ORDER IS IN PROGRESS TO HAVE COOLER REPAIRED.RECHECK 5/14: FOOD ON BOTTOM HOLDING AT 41 DEGREES. FOOD ON TOP 47 TO 50 DEGREES F. ICE COVERING COMPRESSOR. TECHNICIAN ON SITE REPLACED COILS LAST WEEK AND WILL CONTINUE TO WORK ON COOLER TO MAINTAIN PROPER TEMPERATURE.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FOOD STORED ON TOP OF TWO COLD TOP COOLERS ON COOK LINE HOLDING FOOD BETWEEN 46 AND 57 DEGREES F.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS. RECHECK: THREE CONTAINERS OF RAW FISH HOLDING BETWEEN 61 AND 68 DEGREES F ON BOTTOM COLD TOP SALAD COOLER ALTHOUGH OTHER FOOD ITEMS WERE HOLDING AT 41 DEGREES. FISH WAS LEFT OVER NIGHT IN COOLER THAT HAD BEEN TURNED OFF. DISCARDED. ENSURE ALL FOOD HAS BEEN REMOVED AFTER COOLER IS SHUT DOWN.CEASAR DRESSING AND CHEESE TOPPINGS HOLDING BETWEEN 51 AND 60 DEGREES ON SAME COLD TOP COOLER. DEGREES. CEASAR DRESSING DISCARDED. MAINTAIN FOOD AT 41 DEGREES OR LOWER.RECHECK 5/07: FOOD STORED ON ICE TO MAINTAIN FOOD AT 41 DEGREES F. A WORK ORDER IS IN PROGRESS TO HAVE COOLER REPAIRED.RECHECK 5/14: FOOD ON BOTTOM HOLDING AT 41 DEGREES. FOOD ON TOP 47 TO 50 DEGREES F. ICE COVERING COMPRESSOR. TECHNICIAN ON SITE REPLACED COILS LAST WEEK AND WILL CONTINUE TO WORK ON COOLER TO MAINTAIN PROPER TEMPERATURE.
Location: Cook line
Equipment: Cold top
- 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: DATE DOTS LOCATED ON PREPARED FOODS MISSING SEVEN DAY EXPIRATION DATE INSIDE WALK IN COOLER.ENSURE THE EXPIRATION DATE IS DOCUMENTED ON ALL PREPARED FOODS HELD MORE THAN 24 HOURS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RUST RESIDUE ON SURFACE OF KNIFE BLADE STORED ON MAGNETIC STRIP.CLEAN AND SANITIZE THOROUGHLY.2. FOOD STORED ON SHELVING SOILED WITH MOLD LOCATED INSIDE WALK IN COOLER. CLEAN SHELVING ON A MORE FREQUENT BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RUST RESIDUE ON SURFACE OF KNIFE BLADE STORED ON MAGNETIC STRIP.CLEAN AND SANITIZE THOROUGHLY.2. FOOD STORED ON SHELVING SOILED WITH MOLD LOCATED INSIDE WALK IN COOLER. CLEAN SHELVING ON A MORE FREQUENT BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD.
Location: Walk-in cooler
- 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 ON FIRE HOOD MOST RECENT INSPECTION OCCURRED ON 2012.PROVIDE SERVICE TO HAVE HOOD SYSTEM CLEANED ON A BIANNUAL BASIS.RECHECK: A SERVICE ORDER HAS BEEN SCHEDULED TO HAVE ANSUL SYSTEM INSPECTED.
- 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 IN DRY STORAGE ROOM.RECHECK: NOT CORRECTED.
Location: Dry storage
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: DOOR MISSING ON SIDE OF DUMPSTER.RECHECK: NOT CORRECTED. A DUMPSTER DOOR IS ON ORDER.
Location: Dumpster area
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN.KEEP LIDS CLOSED WHEN NOT IN USE.
Location: Dumpster area
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: WALK IN FREEZER HOLDING FOOD AT 40 DEGREES F.REPAIR TO HOLD FOOD AT 0 DEGREES F. TECHNICIAN ON SITE PROVIDING REPAIR.
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: PROVIDE A THERMOMETER INSIDE DESSERT COOLER ON END OF COOK LINE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE REPAIR TO COLD TOP COOLER ON COOK LINE TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELVING SOILED ON DRY STORAGE SHELF.CLEAN SHELVING THOROUGHLY.
Location: Dry storage
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: TABLE TOP MIXER HEAD HEAVILY SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY ON A DAILY BASIS.
Location: Prep area
Equipment: Mixer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENER AT HAND SINK IN DESSERT PREP AREA NEAR COOK LINE.
Location: Cook line
|
05/14/2014 | 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: FOOD STORED ON TOP OF TWO COLD TOP COOLERS ON COOK LINE HOLDING FOOD BETWEEN 46 AND 57 DEGREES F.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS. RECHECK: THREE CONTAINERS OF RAW FISH HOLDING BETWEEN 61 AND 68 DEGREES F ON BOTTOM COLD TOP SALAD COOLER ALTHOUGH OTHER FOOD ITEMS WERE HOLDING AT 41 DEGREES. FISH WAS LEFT OVER NIGHT IN COOLER THAT HAD BEEN TURNED OFF. DISCARDED. ENSURE ALL FOOD HAS BEEN REMOVED AFTER COOLER IS SHUT DOWN.CEASAR DRESSING AND CHEESE TOPPINGS HOLDING BETWEEN 51 AND 60 DEGREES ON SAME COLD TOP COOLER. DEGREES. CEASAR DRESSING DISCARDED. MAINTAIN FOOD AT 41 DEGREES OR LOWER.RECHECK 5/07: FOOD STORED ON ICE TO MAINTAIN FOOD AT 41 DEGREES F. A WORK ORDER IS IN PROGRESS TO HAVE COOLER REPAIRED.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FOOD STORED ON TOP OF TWO COLD TOP COOLERS ON COOK LINE HOLDING FOOD BETWEEN 46 AND 57 DEGREES F.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS. RECHECK: THREE CONTAINERS OF RAW FISH HOLDING BETWEEN 61 AND 68 DEGREES F ON BOTTOM COLD TOP SALAD COOLER ALTHOUGH OTHER FOOD ITEMS WERE HOLDING AT 41 DEGREES. FISH WAS LEFT OVER NIGHT IN COOLER THAT HAD BEEN TURNED OFF. DISCARDED. ENSURE ALL FOOD HAS BEEN REMOVED AFTER COOLER IS SHUT DOWN.CEASAR DRESSING AND CHEESE TOPPINGS HOLDING BETWEEN 51 AND 60 DEGREES ON SAME COLD TOP COOLER. DEGREES. CEASAR DRESSING DISCARDED. MAINTAIN FOOD AT 41 DEGREES OR LOWER.RECHECK 5/07: FOOD STORED ON ICE TO MAINTAIN FOOD AT 41 DEGREES F. A WORK ORDER IS IN PROGRESS TO HAVE COOLER REPAIRED.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FOOD STORED ON TOP OF TWO COLD TOP COOLERS ON COOK LINE HOLDING FOOD BETWEEN 46 AND 57 DEGREES F.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS. RECHECK: THREE CONTAINERS OF RAW FISH HOLDING BETWEEN 61 AND 68 DEGREES F ON BOTTOM COLD TOP SALAD COOLER ALTHOUGH OTHER FOOD ITEMS WERE HOLDING AT 41 DEGREES. FISH WAS LEFT OVER NIGHT IN COOLER THAT HAD BEEN TURNED OFF. DISCARDED. ENSURE ALL FOOD HAS BEEN REMOVED AFTER COOLER IS SHUT DOWN.CEASAR DRESSING AND CHEESE TOPPINGS HOLDING BETWEEN 51 AND 60 DEGREES ON SAME COLD TOP COOLER. DEGREES. CEASAR DRESSING DISCARDED. MAINTAIN FOOD AT 41 DEGREES OR LOWER.RECHECK 5/07: FOOD STORED ON ICE TO MAINTAIN FOOD AT 41 DEGREES F. A WORK ORDER IS IN PROGRESS TO HAVE COOLER REPAIRED.
Location: Cook line
Equipment: Cold top
- 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: DATE DOTS LOCATED ON PREPARED FOODS MISSING SEVEN DAY EXPIRATION DATE INSIDE WALK IN COOLER.ENSURE THE EXPIRATION DATE IS DOCUMENTED ON ALL PREPARED FOODS HELD MORE THAN 24 HOURS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RUST RESIDUE ON SURFACE OF KNIFE BLADE STORED ON MAGNETIC STRIP.CLEAN AND SANITIZE THOROUGHLY.2. FOOD STORED ON SHELVING SOILED WITH MOLD LOCATED INSIDE WALK IN COOLER. CLEAN SHELVING ON A MORE FREQUENT BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RUST RESIDUE ON SURFACE OF KNIFE BLADE STORED ON MAGNETIC STRIP.CLEAN AND SANITIZE THOROUGHLY.2. FOOD STORED ON SHELVING SOILED WITH MOLD LOCATED INSIDE WALK IN COOLER. CLEAN SHELVING ON A MORE FREQUENT BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD.
Location: Walk-in cooler
- 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 ON FIRE HOOD MOST RECENT INSPECTION OCCURRED ON 2012.PROVIDE SERVICE TO HAVE HOOD SYSTEM CLEANED ON A BIANNUAL BASIS.RECHECK: A SERVICE ORDER HAS BEEN SCHEDULED TO HAVE ANSUL SYSTEM INSPECTED.
- 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 IN DRY STORAGE ROOM.RECHECK: NOT CORRECTED.
Location: Dry storage
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: DOOR MISSING ON SIDE OF DUMPSTER.RECHECK: NOT CORRECTED. A DUMPSTER DOOR IS ON ORDER.
Location: Dumpster area
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN.KEEP LIDS CLOSED WHEN NOT IN USE.
Location: Dumpster area
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: WALK IN FREEZER HOLDING FOOD AT 40 DEGREES F.REPAIR TO HOLD FOOD AT 0 DEGREES F. TECHNICIAN ON SITE PROVIDING REPAIR.
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: PROVIDE A THERMOMETER INSIDE DESSERT COOLER ON END OF COOK LINE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE REPAIR TO COLD TOP COOLER ON COOK LINE TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELVING SOILED ON DRY STORAGE SHELF.CLEAN SHELVING THOROUGHLY.
Location: Dry storage
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: TABLE TOP MIXER HEAD HEAVILY SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY ON A DAILY BASIS.
Location: Prep area
Equipment: Mixer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENER AT HAND SINK IN DESSERT PREP AREA NEAR COOK LINE.
Location: Cook line
|
05/07/2014 | 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: FOOD STORED ON TOP OF TWO COLD TOP COOLERS ON COOK LINE HOLDING FOOD BETWEEN 46 AND 57 DEGREES F.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS. RECHECK: THREE CONTAINERS OF RAW FISH HOLDING BETWEEN 61 AND 68 DEGREES F ON BOTTOM COLD TOP SALAD COOLER ALTHOUGH OTHER FOOD ITEMS WERE HOLDING AT 41 DEGREES. FISH WAS LEFT OVER NIGHT IN COOLER THAT HAD BEEN TURNED OFF. DISCARDED. ENSURE ALL FOOD HAS BEEN REMOVED AFTER COOLER IS SHUT DOWN.CEASAR DRESSING AND CHEESE TOPPINGS HOLDING BETWEEN 51 AND 60 DEGREES ON SAME COLD TOP COOLER. DEGREES. CEASAR DRESSING DISCARDED. MAINTAIN FOOD AT 41 DEGREES OR LOWER.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FOOD STORED ON TOP OF TWO COLD TOP COOLERS ON COOK LINE HOLDING FOOD BETWEEN 46 AND 57 DEGREES F.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS. RECHECK: THREE CONTAINERS OF RAW FISH HOLDING BETWEEN 61 AND 68 DEGREES F ON BOTTOM COLD TOP SALAD COOLER ALTHOUGH OTHER FOOD ITEMS WERE HOLDING AT 41 DEGREES. FISH WAS LEFT OVER NIGHT IN COOLER THAT HAD BEEN TURNED OFF. DISCARDED. ENSURE ALL FOOD HAS BEEN REMOVED AFTER COOLER IS SHUT DOWN.CEASAR DRESSING AND CHEESE TOPPINGS HOLDING BETWEEN 51 AND 60 DEGREES ON SAME COLD TOP COOLER. DEGREES. CEASAR DRESSING DISCARDED. MAINTAIN FOOD AT 41 DEGREES OR LOWER.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FOOD STORED ON TOP OF TWO COLD TOP COOLERS ON COOK LINE HOLDING FOOD BETWEEN 46 AND 57 DEGREES F.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS. RECHECK: THREE CONTAINERS OF RAW FISH HOLDING BETWEEN 61 AND 68 DEGREES F ON BOTTOM COLD TOP SALAD COOLER ALTHOUGH OTHER FOOD ITEMS WERE HOLDING AT 41 DEGREES. FISH WAS LEFT OVER NIGHT IN COOLER THAT HAD BEEN TURNED OFF. DISCARDED. ENSURE ALL FOOD HAS BEEN REMOVED AFTER COOLER IS SHUT DOWN.CEASAR DRESSING AND CHEESE TOPPINGS HOLDING BETWEEN 51 AND 60 DEGREES ON SAME COLD TOP COOLER. DEGREES. CEASAR DRESSING DISCARDED. MAINTAIN FOOD AT 41 DEGREES OR LOWER.
Location: Cook line
Equipment: Cold top
- 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: DATE DOTS LOCATED ON PREPARED FOODS MISSING SEVEN DAY EXPIRATION DATE INSIDE WALK IN COOLER.ENSURE THE EXPIRATION DATE IS DOCUMENTED ON ALL PREPARED FOODS HELD MORE THAN 24 HOURS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RUST RESIDUE ON SURFACE OF KNIFE BLADE STORED ON MAGNETIC STRIP.CLEAN AND SANITIZE THOROUGHLY.2. FOOD STORED ON SHELVING SOILED WITH MOLD LOCATED INSIDE WALK IN COOLER. CLEAN SHELVING ON A MORE FREQUENT BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RUST RESIDUE ON SURFACE OF KNIFE BLADE STORED ON MAGNETIC STRIP.CLEAN AND SANITIZE THOROUGHLY.2. FOOD STORED ON SHELVING SOILED WITH MOLD LOCATED INSIDE WALK IN COOLER. CLEAN SHELVING ON A MORE FREQUENT BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD.
Location: Walk-in cooler
- 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 ON FIRE HOOD MOST RECENT INSPECTION OCCURRED ON 2012.PROVIDE SERVICE TO HAVE HOOD SYSTEM CLEANED ON A BIANNUAL BASIS.RECHECK: A SERVICE ORDER HAS BEEN SCHEDULED TO HAVE ANSUL SYSTEM INSPECTED.
- 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 IN DRY STORAGE ROOM.RECHECK: NOT CORRECTED.
Location: Dry storage
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: DOOR MISSING ON SIDE OF DUMPSTER.RECHECK: NOT CORRECTED. A DUMPSTER DOOR IS ON ORDER.
Location: Dumpster area
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN.KEEP LIDS CLOSED WHEN NOT IN USE.
Location: Dumpster area
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: WALK IN FREEZER HOLDING FOOD AT 40 DEGREES F.REPAIR TO HOLD FOOD AT 0 DEGREES F. TECHNICIAN ON SITE PROVIDING REPAIR.
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: PROVIDE A THERMOMETER INSIDE DESSERT COOLER ON END OF COOK LINE.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELVING SOILED ON DRY STORAGE SHELF.CLEAN SHELVING THOROUGHLY.
Location: Dry storage
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: TABLE TOP MIXER HEAD HEAVILY SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY ON A DAILY BASIS.
Location: Prep area
Equipment: Mixer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENER AT HAND SINK IN DESSERT PREP AREA NEAR COOK LINE.
Location: Cook line
|
05/01/2014 | 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: FOOD STORED ON TOP OF TWO COLD TOP COOLERS ON COOK LINE HOLDING FOOD BETWEEN 46 AND 57 DEGREES F.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FOOD STORED ON TOP OF TWO COLD TOP COOLERS ON COOK LINE HOLDING FOOD BETWEEN 46 AND 57 DEGREES F.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS.
Location: Cook line
Equipment: Cold top
- 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: DATE DOTS LOCATED ON PREPARED FOODS MISSING SEVEN DAY EXPIRATION DATE INSIDE WALK IN COOLER.ENSURE THE EXPIRATION DATE IS DOCUMENTED ON ALL PREPARED FOODS HELD MORE THAN 24 HOURS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RUST RESIDUE ON SURFACE OF KNIFE BLADE STORED ON MAGNETIC STRIP.CLEAN AND SANITIZE THOROUGHLY.2. FOOD STORED ON SHELVING SOILED WITH MOLD LOCATED INSIDE WALK IN COOLER. CLEAN SHELVING ON A MORE FREQUENT BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RUST RESIDUE ON SURFACE OF KNIFE BLADE STORED ON MAGNETIC STRIP.CLEAN AND SANITIZE THOROUGHLY.2. FOOD STORED ON SHELVING SOILED WITH MOLD LOCATED INSIDE WALK IN COOLER. CLEAN SHELVING ON A MORE FREQUENT BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD.
Location: Walk-in cooler
- 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 ON FIRE HOOD MOST RECENT INSPECTION OCCURRED ON 2012.PROVIDE SERVICE TO HAVE HOOD SYSTEM CLEANED ON A BIANNUAL BASIS.
- 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 IN DRY STORAGE ROOM.
Location: Dry storage
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: DOOR MISSING ON SIDE OF DUMPSTER.
Location: Dumpster area
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN.KEEP LIDS CLOSED WHEN NOT IN USE.
Location: Dumpster area
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: WALK IN FREEZER HOLDING FOOD AT 40 DEGREES F.REPAIR TO HOLD FOOD AT 0 DEGREES F. TECHNICIAN ON SITE PROVIDING REPAIR.
Location: Walk-in 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: PROVIDE A THERMOMETER INSIDE DESSERT COOLER ON END OF COOK LINE.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELVING SOILED ON DRY STORAGE SHELF.CLEAN SHELVING THOROUGHLY.
Location: Dry storage
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: TABLE TOP MIXER HEAD HEAVILY SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY ON A DAILY BASIS.
Location: Prep area
Equipment: Mixer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENER AT HAND SINK IN DESSERT PREP AREA NEAR COOK LINE.
Location: Cook line
|
04/23/2014 | 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: 1. GRILL LINE SAUTE COOLER HOLDING FOOD ON TOP AND BOTTOM 47 DEGREES F.2. FOOD ITEMS ON COLD TOP COOLER DIRECTLY ACROSS FROM RANGE HOLDING BETWEEN 47-52 DEGREES F.3. WALK IN COOLER HOLDING FOOD BETWEEN 45 AND 47 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.RECHECK: WALK IN COOLER HOLDING FOOD AT 48 DEGREES F. REPAIR TO HOLD PRODUCT AT 41 DEGREES F OR LOWER. TECHNICIAN ON SITE TO PROVIDE REPAIR.
Location: Cook line
Equipment: Reach in cooler
- 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. GRILL LINE SAUTE COOLER HOLDING FOOD ON TOP AND BOTTOM 47 DEGREES F.2. FOOD ITEMS ON COLD TOP COOLER DIRECTLY ACROSS FROM RANGE HOLDING BETWEEN 47-52 DEGREES F.3. WALK IN COOLER HOLDING FOOD BETWEEN 45 AND 47 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.RECHECK: WALK IN COOLER HOLDING FOOD AT 48 DEGREES F. REPAIR TO HOLD PRODUCT AT 41 DEGREES F OR LOWER. TECHNICIAN ON SITE TO PROVIDE REPAIR.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. GRILL LINE SAUTE COOLER HOLDING FOOD ON TOP AND BOTTOM 47 DEGREES F.2. FOOD ITEMS ON COLD TOP COOLER DIRECTLY ACROSS FROM RANGE HOLDING BETWEEN 47-52 DEGREES F.3. WALK IN COOLER HOLDING FOOD BETWEEN 45 AND 47 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.RECHECK: WALK IN COOLER HOLDING FOOD AT 48 DEGREES F. REPAIR TO HOLD PRODUCT AT 41 DEGREES F OR LOWER. TECHNICIAN ON SITE TO PROVIDE REPAIR.
Location: Walk-in cooler
Equipment: Walk in cooler
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISH MACHINE MEASURED A FINAL RINSE TEMPERATURE OF 135 DEGREES F.REPAIR MACHINE TO SANITIZE AT THE PROPER FINAL RINSE TEMPERATURE OF 180 DEGREES F.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON A MAGNETIC STRIP SOILED WITH RUST. CLEAN MAGNETIC STRIP THOROUGHLY. REPLACE IF RUST CANNOT BE REMOVED. 2. RUST STAINS ON SHELVING INSIDE GLASS CHILLER LOCATED IN THE BAR. CLEAN AND SANITZE THOROUGHLY TO REMOVE ALL RUST STAINS. REPLACE OR RESURFACE IF STAINS CANNOT BE REMOVED.
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON A MAGNETIC STRIP SOILED WITH RUST. CLEAN MAGNETIC STRIP THOROUGHLY. REPLACE IF RUST CANNOT BE REMOVED. 2. RUST STAINS ON SHELVING INSIDE GLASS CHILLER LOCATED IN THE BAR. CLEAN AND SANITZE THOROUGHLY TO REMOVE ALL RUST STAINS. REPLACE OR RESURFACE IF STAINS CANNOT BE REMOVED.
Location: Bar
- 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: FLOORS, PIPES, DRAINS, ETC... SOILED LOCATED BELOW SINKS AND COUNTER TOPS LOCATED IN THE BAR.CLEAN ALL AREAS THOROUGHLY.
Location: Bar
- 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: COOLER CONTAINING PRE-PORTIONED COLE SLAW MISSING A THERMOMETER ON THE INTERIOR.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DISHMACHINE GUAGE NOT DISPLAYING THE CORRECT FINAL RINSE TEMPERATURE.2. COATING ON THE ENDS OF RACKS STORED IN REACH IN COOLERS PEELING ON THE ENDS. RESURFACE OR REPLACE SHELVING.PROVIDE REPAIR.
Location: Dish machine area
Equipment: Dishmachine
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: OPENED BOTTLE OF WINE STORED IN DRINK ICE LOCATED IN THE BAR.DISCONTINUE THIS PRACTICE TO PREVENT CONTAMINATION OF THE ICE USED FOR CONSUMPTION.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SODA GUN HOLSTER SOILED WITH BUILD UP LOCATED IN THE BAR.CLEAN AND SANITIZE HOLSTER ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SMOKER RACKS HEAVILY SOILED WITH GREASE, CARBON, AND MEAT RESIDUES.CLEAN RACKS ON A DAILY BASIS.
Location: Kitchen
- 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 LYING DOWN IN ICE BIN.STORE HANDLE ABOVE ICE TO PREVENT POSSIBLE CONTAMINATION OF ICE USED FOR CONSUMPTION.
Location: Bar
|
12/18/2013 | 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: 1. GRILL LINE SAUTE COOLER HOLDING FOOD ON TOP AND BOTTOM 47 DEGREES F.2. FOOD ITEMS ON COLD TOP COOLER DIRECTLY ACROSS FROM RANGE HOLDING BETWEEN 47-52 DEGREES F.3. WALK IN COOLER HOLDING FOOD BETWEEN 45 AND 47 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.RECHECK: WALK IN COOLER HOLDING FOOD AT 48 DEGREES F. REPAIR TO HOLD PRODUCT AT 41 DEGREES F OR LOWER. TECHNICIAN ON SITE TO PROVIDE REPAIR.
Location: Cook line
Equipment: Reach in cooler
- 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. GRILL LINE SAUTE COOLER HOLDING FOOD ON TOP AND BOTTOM 47 DEGREES F.2. FOOD ITEMS ON COLD TOP COOLER DIRECTLY ACROSS FROM RANGE HOLDING BETWEEN 47-52 DEGREES F.3. WALK IN COOLER HOLDING FOOD BETWEEN 45 AND 47 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.RECHECK: WALK IN COOLER HOLDING FOOD AT 48 DEGREES F. REPAIR TO HOLD PRODUCT AT 41 DEGREES F OR LOWER. TECHNICIAN ON SITE TO PROVIDE REPAIR.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. GRILL LINE SAUTE COOLER HOLDING FOOD ON TOP AND BOTTOM 47 DEGREES F.2. FOOD ITEMS ON COLD TOP COOLER DIRECTLY ACROSS FROM RANGE HOLDING BETWEEN 47-52 DEGREES F.3. WALK IN COOLER HOLDING FOOD BETWEEN 45 AND 47 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.RECHECK: WALK IN COOLER HOLDING FOOD AT 48 DEGREES F. REPAIR TO HOLD PRODUCT AT 41 DEGREES F OR LOWER. TECHNICIAN ON SITE TO PROVIDE REPAIR.
Location: Walk-in cooler
Equipment: Walk in cooler
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISH MACHINE MEASURED A FINAL RINSE TEMPERATURE OF 135 DEGREES F.REPAIR MACHINE TO SANITIZE AT THE PROPER FINAL RINSE TEMPERATURE OF 180 DEGREES F.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON A MAGNETIC STRIP SOILED WITH RUST. CLEAN MAGNETIC STRIP THOROUGHLY. REPLACE IF RUST CANNOT BE REMOVED. 2. RUST STAINS ON SHELVING INSIDE GLASS CHILLER LOCATED IN THE BAR. CLEAN AND SANITZE THOROUGHLY TO REMOVE ALL RUST STAINS. REPLACE OR RESURFACE IF STAINS CANNOT BE REMOVED.
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON A MAGNETIC STRIP SOILED WITH RUST. CLEAN MAGNETIC STRIP THOROUGHLY. REPLACE IF RUST CANNOT BE REMOVED. 2. RUST STAINS ON SHELVING INSIDE GLASS CHILLER LOCATED IN THE BAR. CLEAN AND SANITZE THOROUGHLY TO REMOVE ALL RUST STAINS. REPLACE OR RESURFACE IF STAINS CANNOT BE REMOVED.
Location: Bar
- 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: FLOORS, PIPES, DRAINS, ETC... SOILED LOCATED BELOW SINKS AND COUNTER TOPS LOCATED IN THE BAR.CLEAN ALL AREAS THOROUGHLY.
Location: Bar
- 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: COOLER CONTAINING PRE-PORTIONED COLE SLAW MISSING A THERMOMETER ON THE INTERIOR.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DISHMACHINE GUAGE NOT DISPLAYING THE CORRECT FINAL RINSE TEMPERATURE.2. COATING ON THE ENDS OF RACKS STORED IN REACH IN COOLERS PEELING ON THE ENDS. RESURFACE OR REPLACE SHELVING.PROVIDE REPAIR.
Location: Dish machine area
Equipment: Dishmachine
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: OPENED BOTTLE OF WINE STORED IN DRINK ICE LOCATED IN THE BAR.DISCONTINUE THIS PRACTICE TO PREVENT CONTAMINATION OF THE ICE USED FOR CONSUMPTION.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SODA GUN HOLSTER SOILED WITH BUILD UP LOCATED IN THE BAR.CLEAN AND SANITIZE HOLSTER ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SMOKER RACKS HEAVILY SOILED WITH GREASE, CARBON, AND MEAT RESIDUES.CLEAN RACKS ON A DAILY BASIS.
Location: Kitchen
- 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 LYING DOWN IN ICE BIN.STORE HANDLE ABOVE ICE TO PREVENT POSSIBLE CONTAMINATION OF ICE USED FOR CONSUMPTION.
Location: Bar
|
12/11/2013 | 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: 1. GRILL LINE SAUTE COOLER HOLDING FOOD ON TOP AND BOTTOM 47 DEGREES F.2. FOOD ITEMS ON COLD TOP COOLER DIRECTLY ACROSS FROM RANGE HOLDING BETWEEN 47-52 DEGREES F.3. WALK IN COOLER HOLDING FOOD BETWEEN 45 AND 47 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Reach in cooler
- 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. GRILL LINE SAUTE COOLER HOLDING FOOD ON TOP AND BOTTOM 47 DEGREES F.2. FOOD ITEMS ON COLD TOP COOLER DIRECTLY ACROSS FROM RANGE HOLDING BETWEEN 47-52 DEGREES F.3. WALK IN COOLER HOLDING FOOD BETWEEN 45 AND 47 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. GRILL LINE SAUTE COOLER HOLDING FOOD ON TOP AND BOTTOM 47 DEGREES F.2. FOOD ITEMS ON COLD TOP COOLER DIRECTLY ACROSS FROM RANGE HOLDING BETWEEN 47-52 DEGREES F.3. WALK IN COOLER HOLDING FOOD BETWEEN 45 AND 47 DEGREES F.REPAIR COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Walk-in cooler
Equipment: Walk in cooler
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISH MACHINE MEASURED A FINAL RINSE TEMPERATURE OF 135 DEGREES F.REPAIR MACHINE TO SANITIZE AT THE PROPER FINAL RINSE TEMPERATURE OF 180 DEGREES F.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON A MAGNETIC STRIP SOILED WITH RUST. CLEAN MAGNETIC STRIP THOROUGHLY. REPLACE IF RUST CANNOT BE REMOVED. 2. RUST STAINS ON SHELVING INSIDE GLASS CHILLER LOCATED IN THE BAR. CLEAN AND SANITZE THOROUGHLY TO REMOVE ALL RUST STAINS. REPLACE OR RESURFACE IF STAINS CANNOT BE REMOVED.
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZED KNIFE BLADES STORED ON A MAGNETIC STRIP SOILED WITH RUST. CLEAN MAGNETIC STRIP THOROUGHLY. REPLACE IF RUST CANNOT BE REMOVED. 2. RUST STAINS ON SHELVING INSIDE GLASS CHILLER LOCATED IN THE BAR. CLEAN AND SANITZE THOROUGHLY TO REMOVE ALL RUST STAINS. REPLACE OR RESURFACE IF STAINS CANNOT BE REMOVED.
Location: Bar
- 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: FLOORS, PIPES, DRAINS, ETC... SOILED LOCATED BELOW SINKS AND COUNTER TOPS LOCATED IN THE BAR.CLEAN ALL AREAS THOROUGHLY.
Location: Bar
- 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: COOLER CONTAINING PRE-PORTIONED COLE SLAW MISSING A THERMOMETER ON THE INTERIOR.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DISHMACHINE GUAGE NOT DISPLAYING THE CORRECT FINAL RINSE TEMPERATURE.2. COATING ON THE ENDS OF RACKS STORED IN REACH IN COOLERS PEELING ON THE ENDS. RESURFACE OR REPLACE SHELVING.PROVIDE REPAIR.
Location: Dish machine area
Equipment: Dishmachine
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: OPENED BOTTLE OF WINE STORED IN DRINK ICE LOCATED IN THE BAR.DISCONTINUE THIS PRACTICE TO PREVENT CONTAMINATION OF THE ICE USED FOR CONSUMPTION.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SODA GUN HOLSTER SOILED WITH BUILD UP LOCATED IN THE BAR.CLEAN AND SANITIZE HOLSTER ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SMOKER RACKS HEAVILY SOILED WITH GREASE, CARBON, AND MEAT RESIDUES.CLEAN RACKS ON A DAILY BASIS.
Location: Kitchen
- 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 LYING DOWN IN ICE BIN.STORE HANDLE ABOVE ICE TO PREVENT POSSIBLE CONTAMINATION OF ICE USED FOR CONSUMPTION.
Location: Bar
|
12/04/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RECHECK: SALAD COLD TOP COOLER HOLDING FOOD AT 50 DEGREES F ON TOP AND BELOW. REPAIR COOLER TO HOLD AT 51 DEGREES F OR LOWER. UTILIZE ICE BATHS TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES.RECHECK: COLD TOP SALAD COOLER HOLDING FOODS ON TOP BETWEEN 48 AND 60 DEGREES F. FOODS BELOW HOLDING AT 41 DEGREES.STORE PHF ON ICE TO MAINTAIN PRODUCT AT 41 DEGREES F OR HIGHER. COLD CUTS HOLDING A 60 DEGREES F DISCARDED.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RECHECK: SALAD COLD TOP COOLER HOLDING FOOD AT 50 DEGREES F ON TOP AND BELOW. REPAIR COOLER TO HOLD AT 51 DEGREES F OR LOWER. UTILIZE ICE BATHS TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES.RECHECK: COLD TOP SALAD COOLER HOLDING FOODS ON TOP BETWEEN 48 AND 60 DEGREES F. FOODS BELOW HOLDING AT 41 DEGREES.STORE PHF ON ICE TO MAINTAIN PRODUCT AT 41 DEGREES F OR HIGHER. COLD CUTS HOLDING A 60 DEGREES F DISCARDED.
Location: Expo line
- 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: LINE COOKS NOT WASHING HANDS BEFORE APPLYING GLOVES AND IN BETWEN CHANGE.ENSURE HANDS ARE WASHED BEFORE GLOVE USE AND IN BETWEEN CHANGES.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: CRACKED LIDS AND CONTAINERS STORED ON SHELF ALONG BACK WALL NEAR DISH MACHINE AREA.FOOD STORAGE EQUIPMENT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. REPLACE OR REMOVE DAMAGED ITEMS FROM FOOD SERVICE.
Location: Kitchen
- 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: CONTAINER OF FISH STORED ABOVE RED ONIONS.STORE RAW FISH IN APPROPRIATE AREA BELOW READY TO EAT FOODS.
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: DATE DOTS MISSING DISCARD DATE ON PREPARED FOODS STORED INSIDE WALK IN COOLER.DISCARD DATE MUST BE DOCUMENTED ON DATE DOT STICKERS ON CONTAINERS OF PRE-PARED POTENTIALLY HAZARDOUS FOODS NOT USED WITHIN 24 HOURS.RECHECK: DISCARD DATE MISSING ON PREPARED FOODS STORED INISDE WALK IN COOLER. FOOD ITEMS MUST BE MARKED WITH THE DISCARD DATE. DAY PRODUCT WAS MADE IS NOT SUFFICIENT.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SIX PACK OF BEER STORED DIRECTLY ON A CONTAINER OF UNCOVERED BREAD PUDDING INSIDE DESSERT COOLER.STORE BEER IN APPROPRIATE AREA TO PREVENT CONTAMINATION OF THE FOOD. BREAD PUDDING DISCARDED.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RACKS SOILED WITH RUST CONTAINING FOOD INSIDE SMALL REFRIGERATOR ON COOK LINE NEXT TO GRILL AND INSIDE BOTTOM OF COLD TOP COOLER ON OPPOSITE SIDE ON COOK LINE.RESURFACE OR REPLACE RACKS INSIDE COOLERS ON COOK LINE.2, CLEAN AND SANITIZED SHEET TRAYS AND OTHER CLEAN EQUIPMENT STORED INVERTED ON BOTTOM SHELF SOILED WITH RUST. CLEAN AND SANITIZE SHELF THOROUGHLY ON A REGULAR BASIS TO PREVENT RUST BUILD UP.3. FILM OF LIPSTICK ON WINE GLASSES STORED IN THE BAR.CLEAN AND SANITZE GLASS WARE THOROUGHLY TO REMOVE ALL LIPSTICK RESIDUE.
Location: Cook line
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: MIXER BEATERS SOILED WITH DRIED/CAKED ICE CREAM IN DESSERT PREP AREA.MIXERS SHOULD BE CLEANED AND SANITIZE EVERY FOUR HOURS.
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected on site)
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: LINE COOK CLEANED SAUTE PANS IN ONE BAY SINK WITHOUT USING DETERGENT OR SANITIZER.ENSURE EQUIPMENT IS CLEANED AND SANITIZED PROPERLY BY RUNNING THROUGH DISH MACHINE OR IN THREE COMPARTMENT SINK.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER POOLED ON FLOOR NEAR HOT WATER HEATERS IN ROOM ON FAR END OF COOK LINE. PROVIDE REPAIR
Location: Utility room
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL ITEMS SUCH AS MOUTH WASH, LOTION, ALCOHOL AND NAIL POLISH REMOVER STORED ON SHELF ON LEFT END OF EXPO LINE.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND SUPPLIES.
Location: Expo line
- 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: SURFACE/EDGES OF BROWN CUTTING BOARD SCRATCHED AND DAMAGED STORED BELOW PREP TABLE.REPLACE OR REMOVE FROM FOOD SERVICE OPERATIONS.
Location: Kitchen (back)
- Air dry (equipment and/or utensil(s)) (corrected)
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: WET SHEET TRAYS STORED STACKED BELOW PREP TABLE CONTAINING MIXER IN DISH MACHINE AREA.STORE TRAYS IN A POSITION THAT ALLOWS THEM TO AIR DRY AFTER CLEANING.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL SOILED WITH MOLD BEHIND PREP TABLE CONTAINING MIXER NEAR DISH MACHINE AREA AND NEXT TO REFRIGERATOR IN DESSERT PREP AREA.CLEAN WALLS THOROUGHLY.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON COUNTER TOP LOCATED ON COOK LINE.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
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: PROVIDE VISIBLE THERMOMETERS WHERE NEEDED INSIDE ALL REFRIGERATION UNITS ON COOK LINE AND EXPO LINE.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE VISIBLE THERMOMETERS WHERE NEEDED INSIDE ALL REFRIGERATION UNITS ON COOK LINE AND EXPO LINE.
Location: Expo line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER BACKING UP INSIDE ON THE BOTTOM OF COLD TOP COOLER CONTAINING QUICH ON GRILL LINE CLEAR DRAIN LINE TO PREVENT WATER POOL.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELF CONTAINING WHITE DESSERT REFRIGERATOR AND OTHER ITEMS SOILED WITH BUILD UP LOCATED ON THE FAR END OF COOK LINE.CLEAN AND SANITIZE SHELF THOROUGHLY.
Location: Kitchen (back)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SURFACE OF DOOR GASKETS SOILED WITH MOLD LOCATED ON ICE CREAM FREEZER, SMALL DESSERT COOLER CONTAINING CHOCOLATE CAKE.2. STORAGE SHELF CONTAINING CRISPY FRY MIX SOILED WITH MOLD GROWTH.CLEAN AND SANITIZE GASKETS ON A REGULAR BASIS TO PREVENT BUILD UP.RECHECK: DOOR GASKETS SOILED WITH MOLD LOCATED ON ICE CREAM FREEZER. CLEAN THOROUGHLY. # 2 VIOLATION COMPLETED.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HEAVY CARBON BUILD UP ON SHEET TRAYS CONTAINING BAKED POTATOES.TRAYS SHOULD BE CLEANED ON A DAILY BASIS. REMOVE CARBON BUILD UP.
Location: Kitchen
|
08/21/2013 | 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: RECHECK: SALAD COLD TOP COOLER HOLDING FOOD AT 50 DEGREES F ON TOP AND BELOW. REPAIR COOLER TO HOLD AT 51 DEGREES F OR LOWER. UTILIZE ICE BATHS TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES.RECHECK: COLD TOP SALAD COOLER HOLDING FOODS ON TOP BETWEEN 48 AND 60 DEGREES F. FOODS BELOW HOLDING AT 41 DEGREES.STORE PHF ON ICE TO MAINTAIN PRODUCT AT 41 DEGREES F OR HIGHER. COLD CUTS HOLDING A 60 DEGREES F DISCARDED.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RECHECK: SALAD COLD TOP COOLER HOLDING FOOD AT 50 DEGREES F ON TOP AND BELOW. REPAIR COOLER TO HOLD AT 51 DEGREES F OR LOWER. UTILIZE ICE BATHS TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES.RECHECK: COLD TOP SALAD COOLER HOLDING FOODS ON TOP BETWEEN 48 AND 60 DEGREES F. FOODS BELOW HOLDING AT 41 DEGREES.STORE PHF ON ICE TO MAINTAIN PRODUCT AT 41 DEGREES F OR HIGHER. COLD CUTS HOLDING A 60 DEGREES F DISCARDED.
Location: Expo line
- 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: LINE COOKS NOT WASHING HANDS BEFORE APPLYING GLOVES AND IN BETWEN CHANGE.ENSURE HANDS ARE WASHED BEFORE GLOVE USE AND IN BETWEEN CHANGES.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: CRACKED LIDS AND CONTAINERS STORED ON SHELF ALONG BACK WALL NEAR DISH MACHINE AREA.FOOD STORAGE EQUIPMENT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. REPLACE OR REMOVE DAMAGED ITEMS FROM FOOD SERVICE.
Location: Kitchen
- 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: CONTAINER OF FISH STORED ABOVE RED ONIONS.STORE RAW FISH IN APPROPRIATE AREA BELOW READY TO EAT FOODS.
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: DATE DOTS MISSING DISCARD DATE ON PREPARED FOODS STORED INSIDE WALK IN COOLER.DISCARD DATE MUST BE DOCUMENTED ON DATE DOT STICKERS ON CONTAINERS OF PRE-PARED POTENTIALLY HAZARDOUS FOODS NOT USED WITHIN 24 HOURS.RECHECK: DISCARD DATE MISSING ON PREPARED FOODS STORED INISDE WALK IN COOLER. FOOD ITEMS MUST BE MARKED WITH THE DISCARD DATE. DAY PRODUCT WAS MADE IS NOT SUFFICIENT.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SIX PACK OF BEER STORED DIRECTLY ON A CONTAINER OF UNCOVERED BREAD PUDDING INSIDE DESSERT COOLER.STORE BEER IN APPROPRIATE AREA TO PREVENT CONTAMINATION OF THE FOOD. BREAD PUDDING DISCARDED.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RACKS SOILED WITH RUST CONTAINING FOOD INSIDE SMALL REFRIGERATOR ON COOK LINE NEXT TO GRILL AND INSIDE BOTTOM OF COLD TOP COOLER ON OPPOSITE SIDE ON COOK LINE.RESURFACE OR REPLACE RACKS INSIDE COOLERS ON COOK LINE.2, CLEAN AND SANITIZED SHEET TRAYS AND OTHER CLEAN EQUIPMENT STORED INVERTED ON BOTTOM SHELF SOILED WITH RUST. CLEAN AND SANITIZE SHELF THOROUGHLY ON A REGULAR BASIS TO PREVENT RUST BUILD UP.3. FILM OF LIPSTICK ON WINE GLASSES STORED IN THE BAR.CLEAN AND SANITZE GLASS WARE THOROUGHLY TO REMOVE ALL LIPSTICK RESIDUE.
Location: Cook line
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: MIXER BEATERS SOILED WITH DRIED/CAKED ICE CREAM IN DESSERT PREP AREA.MIXERS SHOULD BE CLEANED AND SANITIZE EVERY FOUR HOURS.
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected on site)
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: LINE COOK CLEANED SAUTE PANS IN ONE BAY SINK WITHOUT USING DETERGENT OR SANITIZER.ENSURE EQUIPMENT IS CLEANED AND SANITIZED PROPERLY BY RUNNING THROUGH DISH MACHINE OR IN THREE COMPARTMENT SINK.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER POOLED ON FLOOR NEAR HOT WATER HEATERS IN ROOM ON FAR END OF COOK LINE. PROVIDE REPAIR
Location: Utility room
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL ITEMS SUCH AS MOUTH WASH, LOTION, ALCOHOL AND NAIL POLISH REMOVER STORED ON SHELF ON LEFT END OF EXPO LINE.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND SUPPLIES.
Location: Expo line
- 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: SURFACE/EDGES OF BROWN CUTTING BOARD SCRATCHED AND DAMAGED STORED BELOW PREP TABLE.REPLACE OR REMOVE FROM FOOD SERVICE OPERATIONS.
Location: Kitchen (back)
- Air dry (equipment and/or utensil(s)) (corrected)
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: WET SHEET TRAYS STORED STACKED BELOW PREP TABLE CONTAINING MIXER IN DISH MACHINE AREA.STORE TRAYS IN A POSITION THAT ALLOWS THEM TO AIR DRY AFTER CLEANING.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL SOILED WITH MOLD BEHIND PREP TABLE CONTAINING MIXER NEAR DISH MACHINE AREA AND NEXT TO REFRIGERATOR IN DESSERT PREP AREA.CLEAN WALLS THOROUGHLY.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON COUNTER TOP LOCATED ON COOK LINE.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
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: PROVIDE VISIBLE THERMOMETERS WHERE NEEDED INSIDE ALL REFRIGERATION UNITS ON COOK LINE AND EXPO LINE.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE VISIBLE THERMOMETERS WHERE NEEDED INSIDE ALL REFRIGERATION UNITS ON COOK LINE AND EXPO LINE.
Location: Expo line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER BACKING UP INSIDE ON THE BOTTOM OF COLD TOP COOLER CONTAINING QUICH ON GRILL LINE CLEAR DRAIN LINE TO PREVENT WATER POOL.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELF CONTAINING WHITE DESSERT REFRIGERATOR AND OTHER ITEMS SOILED WITH BUILD UP LOCATED ON THE FAR END OF COOK LINE.CLEAN AND SANITIZE SHELF THOROUGHLY.
Location: Kitchen (back)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SURFACE OF DOOR GASKETS SOILED WITH MOLD LOCATED ON ICE CREAM FREEZER, SMALL DESSERT COOLER CONTAINING CHOCOLATE CAKE.2. STORAGE SHELF CONTAINING CRISPY FRY MIX SOILED WITH MOLD GROWTH.CLEAN AND SANITIZE GASKETS ON A REGULAR BASIS TO PREVENT BUILD UP.RECHECK: DOOR GASKETS SOILED WITH MOLD LOCATED ON ICE CREAM FREEZER. CLEAN THOROUGHLY. # 2 VIOLATION COMPLETED.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HEAVY CARBON BUILD UP ON SHEET TRAYS CONTAINING BAKED POTATOES.TRAYS SHOULD BE CLEANED ON A DAILY BASIS. REMOVE CARBON BUILD UP.
Location: Kitchen
|
08/08/2013 | 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: RECHECK: SALAD COLD TOP COOLER HOLDING FOOD AT 50 DEGREES F ON TOP AND BELOW. REPAIR COOLER TO HOLD AT 51 DEGREES F OR LOWER. UTILIZE ICE BATHS TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RECHECK: SALAD COLD TOP COOLER HOLDING FOOD AT 50 DEGREES F ON TOP AND BELOW. REPAIR COOLER TO HOLD AT 51 DEGREES F OR LOWER. UTILIZE ICE BATHS TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES.
Location: Expo line
- 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: LINE COOKS NOT WASHING HANDS BEFORE APPLYING GLOVES AND IN BETWEN CHANGE.ENSURE HANDS ARE WASHED BEFORE GLOVE USE AND IN BETWEEN CHANGES.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: CRACKED LIDS AND CONTAINERS STORED ON SHELF ALONG BACK WALL NEAR DISH MACHINE AREA.FOOD STORAGE EQUIPMENT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. REPLACE OR REMOVE DAMAGED ITEMS FROM FOOD SERVICE.
Location: Kitchen
- 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: CONTAINER OF FISH STORED ABOVE RED ONIONS.STORE RAW FISH IN APPROPRIATE AREA BELOW READY TO EAT FOODS.
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: DATE DOTS MISSING DISCARD DATE ON PREPARED FOODS STORED INSIDE WALK IN COOLER.DISCARD DATE MUST BE DOCUMENTED ON DATE DOT STICKERS ON CONTAINERS OF PRE-PARED POTENTIALLY HAZARDOUS FOODS NOT USED WITHIN 24 HOURS.RECHECK: DISCARD DATE MISSING ON PREPARED FOODS STORED INISDE WALK IN COOLER. FOOD ITEMS MUST BE MARKED WITH THE DISCARD DATE. DAY PRODUCT WAS MADE IS NOT SUFFICIENT.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SIX PACK OF BEER STORED DIRECTLY ON A CONTAINER OF UNCOVERED BREAD PUDDING INSIDE DESSERT COOLER.STORE BEER IN APPROPRIATE AREA TO PREVENT CONTAMINATION OF THE FOOD. BREAD PUDDING DISCARDED.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RACKS SOILED WITH RUST CONTAINING FOOD INSIDE SMALL REFRIGERATOR ON COOK LINE NEXT TO GRILL AND INSIDE BOTTOM OF COLD TOP COOLER ON OPPOSITE SIDE ON COOK LINE.RESURFACE OR REPLACE RACKS INSIDE COOLERS ON COOK LINE.2, CLEAN AND SANITIZED SHEET TRAYS AND OTHER CLEAN EQUIPMENT STORED INVERTED ON BOTTOM SHELF SOILED WITH RUST. CLEAN AND SANITIZE SHELF THOROUGHLY ON A REGULAR BASIS TO PREVENT RUST BUILD UP.3. FILM OF LIPSTICK ON WINE GLASSES STORED IN THE BAR.CLEAN AND SANITZE GLASS WARE THOROUGHLY TO REMOVE ALL LIPSTICK RESIDUE.
Location: Cook line
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: MIXER BEATERS SOILED WITH DRIED/CAKED ICE CREAM IN DESSERT PREP AREA.MIXERS SHOULD BE CLEANED AND SANITIZE EVERY FOUR HOURS.
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected on site)
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: LINE COOK CLEANED SAUTE PANS IN ONE BAY SINK WITHOUT USING DETERGENT OR SANITIZER.ENSURE EQUIPMENT IS CLEANED AND SANITIZED PROPERLY BY RUNNING THROUGH DISH MACHINE OR IN THREE COMPARTMENT SINK.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER POOLED ON FLOOR NEAR HOT WATER HEATERS IN ROOM ON FAR END OF COOK LINE. PROVIDE REPAIR
Location: Utility room
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL ITEMS SUCH AS MOUTH WASH, LOTION, ALCOHOL AND NAIL POLISH REMOVER STORED ON SHELF ON LEFT END OF EXPO LINE.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND SUPPLIES.
Location: Expo line
- 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: SURFACE/EDGES OF BROWN CUTTING BOARD SCRATCHED AND DAMAGED STORED BELOW PREP TABLE.REPLACE OR REMOVE FROM FOOD SERVICE OPERATIONS.
Location: Kitchen (back)
- Air dry (equipment and/or utensil(s)) (corrected)
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: WET SHEET TRAYS STORED STACKED BELOW PREP TABLE CONTAINING MIXER IN DISH MACHINE AREA.STORE TRAYS IN A POSITION THAT ALLOWS THEM TO AIR DRY AFTER CLEANING.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL SOILED WITH MOLD BEHIND PREP TABLE CONTAINING MIXER NEAR DISH MACHINE AREA AND NEXT TO REFRIGERATOR IN DESSERT PREP AREA.CLEAN WALLS THOROUGHLY.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON COUNTER TOP LOCATED ON COOK LINE.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
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: PROVIDE VISIBLE THERMOMETERS WHERE NEEDED INSIDE ALL REFRIGERATION UNITS ON COOK LINE AND EXPO LINE.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE VISIBLE THERMOMETERS WHERE NEEDED INSIDE ALL REFRIGERATION UNITS ON COOK LINE AND EXPO LINE.
Location: Expo line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER BACKING UP INSIDE ON THE BOTTOM OF COLD TOP COOLER CONTAINING QUICH ON GRILL LINE CLEAR DRAIN LINE TO PREVENT WATER POOL.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELF CONTAINING WHITE DESSERT REFRIGERATOR AND OTHER ITEMS SOILED WITH BUILD UP LOCATED ON THE FAR END OF COOK LINE.CLEAN AND SANITIZE SHELF THOROUGHLY.
Location: Kitchen (back)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SURFACE OF DOOR GASKETS SOILED WITH MOLD LOCATED ON ICE CREAM FREEZER, SMALL DESSERT COOLER CONTAINING CHOCOLATE CAKE.2. STORAGE SHELF CONTAINING CRISPY FRY MIX SOILED WITH MOLD GROWTH.CLEAN AND SANITIZE GASKETS ON A REGULAR BASIS TO PREVENT BUILD UP.RECHECK: DOOR GASKETS SOILED WITH MOLD LOCATED ON ICE CREAM FREEZER. CLEAN THOROUGHLY. # 2 VIOLATION COMPLETED.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HEAVY CARBON BUILD UP ON SHEET TRAYS CONTAINING BAKED POTATOES.TRAYS SHOULD BE CLEANED ON A DAILY BASIS. REMOVE CARBON BUILD UP.
Location: Kitchen
|
07/31/2013 | 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: 1. COLD TOP COOLER BELOW MICROWAVES HOLDING FOOD ON TOP RANGING FROM 47 TO 58. BOTTOM HOLDING AT 41 DEGREES F. STORE PHF ON ICE TO MAINTAIN 41 DEGREES.2. CONDIMENTS HOLDING AT 57 ON COLD TOP MEAT COOLER. BOTTOM HOLDING AT 41 DEGREES F. STORE CONDIMENTS ON ICE UNTIL REPAIRED TO HOLD AT 41 DEGREES.3. SMALL GRILL LINE COOLER HOLDING FOOD AT 56 DEGREES (FREEZING UP). DISCONTINUE USE UNTIL REPAIRED.4. SALAD COLD TOP COOLER HOLDING FOOD AT 47 ON BOTTOM AND 56 DEGREES ON TOP.5. CHEESE, SOUR CREAM, ETC... HOLDING AT 47 DEGREES STORED ON TOP OF ICE LOCATED BELOW EXPO WINDOW. SUBMERGE IN ICE TO MAINTAIN PRODUCT AT 41 DEGREES.6. CONTAINER OF SLICED COOKED POTATOES STORED NEAR DEEP FRYER WITHOUT TEMPERATURE CONTROL. STORE UNDER REFRIGERATION TO MAINTAIN 41 DEGREES.EXCESSIVE HEAT IN KITCHEN. UTILIZE LIDS OR KEEP FOOD COVERED ON COLD TOPS, ESPECIALLY DURING SLOW PERIODS, COVER FOODS ON COLD TOPS TO MAINTAIN PRODUCT AT 41 DEGREES. STORE FOOD INSIDE WALK IN COOLER OVER NIGHT. RECHECK: SALAD COLD TOP COOLER HOLDING FOOD AT 50 DEGREES F ON TOP AND BELOW. REPAIR COOLER TO HOLD AT 51 DEGREES F OR LOWER. UTILIZE ICE BATHS TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COLD TOP COOLER BELOW MICROWAVES HOLDING FOOD ON TOP RANGING FROM 47 TO 58. BOTTOM HOLDING AT 41 DEGREES F. STORE PHF ON ICE TO MAINTAIN 41 DEGREES.2. CONDIMENTS HOLDING AT 57 ON COLD TOP MEAT COOLER. BOTTOM HOLDING AT 41 DEGREES F. STORE CONDIMENTS ON ICE UNTIL REPAIRED TO HOLD AT 41 DEGREES.3. SMALL GRILL LINE COOLER HOLDING FOOD AT 56 DEGREES (FREEZING UP). DISCONTINUE USE UNTIL REPAIRED.4. SALAD COLD TOP COOLER HOLDING FOOD AT 47 ON BOTTOM AND 56 DEGREES ON TOP.5. CHEESE, SOUR CREAM, ETC... HOLDING AT 47 DEGREES STORED ON TOP OF ICE LOCATED BELOW EXPO WINDOW. SUBMERGE IN ICE TO MAINTAIN PRODUCT AT 41 DEGREES.6. CONTAINER OF SLICED COOKED POTATOES STORED NEAR DEEP FRYER WITHOUT TEMPERATURE CONTROL. STORE UNDER REFRIGERATION TO MAINTAIN 41 DEGREES.EXCESSIVE HEAT IN KITCHEN. UTILIZE LIDS OR KEEP FOOD COVERED ON COLD TOPS, ESPECIALLY DURING SLOW PERIODS, COVER FOODS ON COLD TOPS TO MAINTAIN PRODUCT AT 41 DEGREES. STORE FOOD INSIDE WALK IN COOLER OVER NIGHT. RECHECK: SALAD COLD TOP COOLER HOLDING FOOD AT 50 DEGREES F ON TOP AND BELOW. REPAIR COOLER TO HOLD AT 51 DEGREES F OR LOWER. UTILIZE ICE BATHS TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES.
Location: Expo line
- 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: LINE COOKS NOT WASHING HANDS BEFORE APPLYING GLOVES AND IN BETWEN CHANGE.ENSURE HANDS ARE WASHED BEFORE GLOVE USE AND IN BETWEEN CHANGES.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: CRACKED LIDS AND CONTAINERS STORED ON SHELF ALONG BACK WALL NEAR DISH MACHINE AREA.FOOD STORAGE EQUIPMENT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. REPLACE OR REMOVE DAMAGED ITEMS FROM FOOD SERVICE.
Location: Kitchen
- 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: CONTAINER OF FISH STORED ABOVE RED ONIONS.STORE RAW FISH IN APPROPRIATE AREA BELOW READY TO EAT FOODS.
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: DATE DOTS MISSING DISCARD DATE ON PREPARED FOODS STORED INSIDE WALK IN COOLER.DISCARD DATE MUST BE DOCUMENTED ON DATE DOT STICKERS ON CONTAINERS OF PRE-PARED POTENTIALLY HAZARDOUS FOODS NOT USED WITHIN 24 HOURS.RECHECK: DISCARD DATE MISSING ON PREPARED FOODS STORED INISDE WALK IN COOLER. FOOD ITEMS MUST BE MARKED WITH THE DISCARD DATE. DAY PRODUCT WAS MADE IS NOT SUFFICIENT.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SIX PACK OF BEER STORED DIRECTLY ON A CONTAINER OF UNCOVERED BREAD PUDDING INSIDE DESSERT COOLER.STORE BEER IN APPROPRIATE AREA TO PREVENT CONTAMINATION OF THE FOOD. BREAD PUDDING DISCARDED.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RACKS SOILED WITH RUST CONTAINING FOOD INSIDE SMALL REFRIGERATOR ON COOK LINE NEXT TO GRILL AND INSIDE BOTTOM OF COLD TOP COOLER ON OPPOSITE SIDE ON COOK LINE.RESURFACE OR REPLACE RACKS INSIDE COOLERS ON COOK LINE.2, CLEAN AND SANITIZED SHEET TRAYS AND OTHER CLEAN EQUIPMENT STORED INVERTED ON BOTTOM SHELF SOILED WITH RUST. CLEAN AND SANITIZE SHELF THOROUGHLY ON A REGULAR BASIS TO PREVENT RUST BUILD UP.3. FILM OF LIPSTICK ON WINE GLASSES STORED IN THE BAR.CLEAN AND SANITZE GLASS WARE THOROUGHLY TO REMOVE ALL LIPSTICK RESIDUE.
Location: Cook line
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: MIXER BEATERS SOILED WITH DRIED/CAKED ICE CREAM IN DESSERT PREP AREA.MIXERS SHOULD BE CLEANED AND SANITIZE EVERY FOUR HOURS.
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected on site)
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: LINE COOK CLEANED SAUTE PANS IN ONE BAY SINK WITHOUT USING DETERGENT OR SANITIZER.ENSURE EQUIPMENT IS CLEANED AND SANITIZED PROPERLY BY RUNNING THROUGH DISH MACHINE OR IN THREE COMPARTMENT SINK.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER POOLED ON FLOOR NEAR HOT WATER HEATERS IN ROOM ON FAR END OF COOK LINE. PROVIDE REPAIR
Location: Utility room
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL ITEMS SUCH AS MOUTH WASH, LOTION, ALCOHOL AND NAIL POLISH REMOVER STORED ON SHELF ON LEFT END OF EXPO LINE.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND SUPPLIES.
Location: Expo line
- 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: SURFACE/EDGES OF BROWN CUTTING BOARD SCRATCHED AND DAMAGED STORED BELOW PREP TABLE.REPLACE OR REMOVE FROM FOOD SERVICE OPERATIONS.
Location: Kitchen (back)
- Air dry (equipment and/or utensil(s)) (corrected)
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: WET SHEET TRAYS STORED STACKED BELOW PREP TABLE CONTAINING MIXER IN DISH MACHINE AREA.STORE TRAYS IN A POSITION THAT ALLOWS THEM TO AIR DRY AFTER CLEANING.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL SOILED WITH MOLD BEHIND PREP TABLE CONTAINING MIXER NEAR DISH MACHINE AREA AND NEXT TO REFRIGERATOR IN DESSERT PREP AREA.CLEAN WALLS THOROUGHLY.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON COUNTER TOP LOCATED ON COOK LINE.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
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: PROVIDE VISIBLE THERMOMETERS WHERE NEEDED INSIDE ALL REFRIGERATION UNITS ON COOK LINE AND EXPO LINE.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE VISIBLE THERMOMETERS WHERE NEEDED INSIDE ALL REFRIGERATION UNITS ON COOK LINE AND EXPO LINE.
Location: Expo line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER BACKING UP INSIDE ON THE BOTTOM OF COLD TOP COOLER CONTAINING QUICH ON GRILL LINE CLEAR DRAIN LINE TO PREVENT WATER POOL.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELF CONTAINING WHITE DESSERT REFRIGERATOR AND OTHER ITEMS SOILED WITH BUILD UP LOCATED ON THE FAR END OF COOK LINE.CLEAN AND SANITIZE SHELF THOROUGHLY.
Location: Kitchen (back)
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SURFACE OF DOOR GASKETS SOILED WITH MOLD LOCATED ON ICE CREAM FREEZER, SMALL DESSERT COOLER CONTAINING CHOCOLATE CAKE.2. STORAGE SHELF CONTAINING CRISPY FRY MIX SOILED WITH MOLD GROWTH.CLEAN AND SANITIZE GASKETS ON A REGULAR BASIS TO PREVENT BUILD UP.RECHECK: DOOR GASKETS SOILED WITH MOLD LOCATED ON ICE CREAM FREEZER. CLEAN THOROUGHLY. # 2 VIOLATION COMPLETED.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HEAVY CARBON BUILD UP ON SHEET TRAYS CONTAINING BAKED POTATOES.TRAYS SHOULD BE CLEANED ON A DAILY BASIS. REMOVE CARBON BUILD UP.
Location: Kitchen
|
07/23/2013 | 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: 1. COLD TOP COOLER BELOW MICROWAVES HOLDING FOOD ON TOP RANGING FROM 47 TO 58. BOTTOM HOLDING AT 41 DEGREES F. STORE PHF ON ICE TO MAINTAIN 41 DEGREES.2. CONDIMENTS HOLDING AT 57 ON COLD TOP MEAT COOLER. BOTTOM HOLDING AT 41 DEGREES F. STORE CONDIMENTS ON ICE UNTIL REPAIRED TO HOLD AT 41 DEGREES.3. SMALL GRILL LINE COOLER HOLDING FOOD AT 56 DEGREES (FREEZING UP). DISCONTINUE USE UNTIL REPAIRED.4. SALAD COLD TOP COOLER HOLDING FOOD AT 47 ON BOTTOM AND 56 DEGREES ON TOP.5. CHEESE, SOUR CREAM, ETC... HOLDING AT 47 DEGREES STORED ON TOP OF ICE LOCATED BELOW EXPO WINDOW. SUBMERGE IN ICE TO MAINTAIN PRODUCT AT 41 DEGREES.6. CONTAINER OF SLICED COOKED POTATOES STORED NEAR DEEP FRYER WITHOUT TEMPERATURE CONTROL. STORE UNDER REFRIGERATION TO MAINTAIN 41 DEGREES.EXCESSIVE HEAT IN KITCHEN. UTILIZE LIDS OR KEEP FOOD COVERED ON COLD TOPS, ESPECIALLY DURING SLOW PERIODS TO COVER FOODS ON COLD TOPS TO MAINTAIN PRODUCT AT 41 DEGREES. STORE FOOD INSIDE WALK IN COOLER OVER NIGHT.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COLD TOP COOLER BELOW MICROWAVES HOLDING FOOD ON TOP RANGING FROM 47 TO 58. BOTTOM HOLDING AT 41 DEGREES F. STORE PHF ON ICE TO MAINTAIN 41 DEGREES.2. CONDIMENTS HOLDING AT 57 ON COLD TOP MEAT COOLER. BOTTOM HOLDING AT 41 DEGREES F. STORE CONDIMENTS ON ICE UNTIL REPAIRED TO HOLD AT 41 DEGREES.3. SMALL GRILL LINE COOLER HOLDING FOOD AT 56 DEGREES (FREEZING UP). DISCONTINUE USE UNTIL REPAIRED.4. SALAD COLD TOP COOLER HOLDING FOOD AT 47 ON BOTTOM AND 56 DEGREES ON TOP.5. CHEESE, SOUR CREAM, ETC... HOLDING AT 47 DEGREES STORED ON TOP OF ICE LOCATED BELOW EXPO WINDOW. SUBMERGE IN ICE TO MAINTAIN PRODUCT AT 41 DEGREES.6. CONTAINER OF SLICED COOKED POTATOES STORED NEAR DEEP FRYER WITHOUT TEMPERATURE CONTROL. STORE UNDER REFRIGERATION TO MAINTAIN 41 DEGREES.EXCESSIVE HEAT IN KITCHEN. UTILIZE LIDS OR KEEP FOOD COVERED ON COLD TOPS, ESPECIALLY DURING SLOW PERIODS TO COVER FOODS ON COLD TOPS TO MAINTAIN PRODUCT AT 41 DEGREES. STORE FOOD INSIDE WALK IN COOLER OVER NIGHT.
Location: Expo line
- 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: LINE COOKS NOT WASHING HANDS BEFORE APPLYING GLOVES AND IN BETWEN CHANGE.ENSURE HANDS ARE WASHED BEFORE GLOVE USE AND IN BETWEEN CHANGES.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: CRACKED LIDS AND CONTAINERS STORED ON SHELF ALONG BACK WALL NEAR DISH MACHINE AREA.FOOD STORAGE EQUIPMENT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. REPLACE OR REMOVE DAMAGED ITEMS FROM FOOD SERVICE.
Location: Kitchen
- 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: CONTAINER OF FISH STORED ABOVE RED ONIONS.STORE RAW FISH IN APPROPRIATE AREA BELOW READY TO EAT FOODS.
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: DATE DOTS MISSING DISCARD DATE ON PREPARED FOODS STORED INSIDE WALK IN COOLER.DISCARD DATE MUST BE DOCUMENTED ON DATE DOT STICKERS ON CONTAINERS OF PRE-PARED POTENTIALLY HAZARDOUS FOODS NOT USED WITHIN 24 HOURS.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SIX PACK OF BEER STORED DIRECTLY ON A CONTAINER OF UNCOVERED BREAD PUDDING INSIDE DESSERT COOLER.STORE BEER IN APPROPRIATE AREA TO PREVENT CONTAMINATION OF THE FOOD. BREAD PUDDING DISCARDED.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RACKS SOILED WITH RUST CONTAINING FOOD INSIDE SMALL REFRIGERATOR ON COOK LINE NEXT TO GRILL AND INSIDE BOTTOM OF COLD TOP COOLER ON OPPOSITE SIDE ON COOK LINE.RESURFACE OR REPLACE RACKS INSIDE COOLERS ON COOK LINE.2, CLEAN AND SANITIZED SHEET TRAYS AND OTHER CLEAN EQUIPMENT STORED INVERTED ON BOTTOM SHELF SOILED WITH RUST. CLEAN AND SANITIZE SHELF THOROUGHLY ON A REGULAR BASIS TO PREVENT RUST BUILD UP.3. FILM OF LIPSTICK ON WINE GLASSES STORED IN THE BAR.CLEAN AND SANITZE GLASS WARE THOROUGHLY TO REMOVE ALL LIPSTICK RESIDUE.
Location: Cook line
Equipment: Reach in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: MIXER BEATERS SOILED WITH DRIED/CAKED ICE CREAM IN DESSERT PREP AREA.MIXERS SHOULD BE CLEANED AND SANITIZE EVERY FOUR HOURS.
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected on site)
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: LINE COOK CLEANED SAUTE PANS IN ONE BAY SINK WITHOUT USING DETERGENT OR SANITIZER.ENSURE EQUIPMENT IS CLEANED AND SANITIZED PROPERLY BY RUNNING THROUGH DISH MACHINE OR IN THREE COMPARTMENT SINK.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER POOLED ON FLOOR NEAR HOT WATER HEATERS IN ROOM ON FAR END OF COOK LINE. PROVIDE REPAIR
Location: Utility room
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL ITEMS SUCH AS MOUTH WASH, LOTION, ALCOHOL AND NAIL POLISH REMOVER STORED ON SHELF ON LEFT END OF EXPO LINE.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND SUPPLIES.
Location: Expo line
- 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: SURFACE/EDGES OF BROWN CUTTING BOARD SCRATCHED AND DAMAGED STORED BELOW PREP TABLE.REPLACE OR REMOVE FROM FOOD SERVICE OPERATIONS.
Location: Kitchen (back)
- Air dry (equipment and/or utensil(s))
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: WET SHEET TRAYS STORED STACKED BELOW PREP TABLE CONTAINING MIXER IN DISH MACHINE AREA.STORE TRAYS IN A POSITION THAT ALLOWS THEM TO AIR DRY AFTER CLEANING.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL SOILED WITH MOLD BEHIND PREP TABLE CONTAINING MIXER NEAR DISH MACHINE AREA AND NEXT TO REFRIGERATOR IN DESSERT PREP AREA.CLEAN WALLS THOROUGHLY.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON COUNTER TOP LOCATED ON COOK LINE.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
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: PROVIDE VISIBLE THERMOMETERS WHERE NEEDED INSIDE ALL REFRIGERATION UNITS ON COOK LINE AND EXPO LINE.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE VISIBLE THERMOMETERS WHERE NEEDED INSIDE ALL REFRIGERATION UNITS ON COOK LINE AND EXPO LINE.
Location: Expo line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELF CONTAINING WHITE DESSERT REFRIGERATOR AND OTHER ITEMS SOILED WITH BUILD UP LOCATED ON THE FAR END OF COOK LINE.CLEAN AND SANITIZE SHELF THOROUGHLY.
Location: Kitchen (back)
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SURFACE OF DOOR GASKETS SOILED WITH MOLD LOCATED ON ICE CREAM FREEZER, SMALL DESSERT COOLER CONTAINING CHOCOLATE CAKE.2. STORAGE SHELF CONTAINING CRISPY FRY MIX SOILED WITH MOLD GROWTH.CLEAN AND SANITIZE GASKETS ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HEAVY CARBON BUILD UP ON SHEET TRAYS CONTAINING BAKED POTATOES.TRAYS SHOULD BE CLEANED ON A DAILY BASIS. REMOVE CARBON BUILD UP.
Location: Kitchen
|
07/15/2013 | Routine |
- Toxic labeling/original containers (corrected)
Label identifying toxic information from manufacturer missing from bottle.
Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
Comments: UNLABLED SPRAY BOTTLES CONTAINING WINDOW CLEANER STORED ON COUNTER TOP IN EXPO AREA.LABEL ALL CLEANING CHEMICALS WITH CONTENTS.
Location: Expo line
- 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: SPRAY BOTTLES CONTAINING WINDOW CLEANER STORED ON COUNTER TOP NEXT TO CLEAN PLATES AND COFFEE POTS ON EXPO LINE.ENSURE CLEANING CHEMICALS ARE STORED IN AN APPROPRIATE AREA AWAY FROM FOOD.
Location: Expo line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF INVERTED KNIFE BLOCK ABOVE COLD TOP COOLER ON COOK LINE SOILED WITH BUILD UP.2. CAN OPENER BLADE SOILED WITH BUILD UP. 3. RUST BUILD UP ON SURFACE OF MAGNETIC STRIP CONTAINING KNIVES LOCATED NEAR WALK IN COOLER.CLEAN AND SANITIZE KNIFE BLOCK AND CAN OPENER EVERY FOUR HOURS.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD CART CONTAINING ONION RINGS SOILED WITH BUILD UP.2.. STORAGE SHELF CONTAINING CLEAN AND SANITIZED PLATES, BOWLS, ETC....SOILED IN DISH MACHINE AREA.3. DEFROST AND CLEAN INTERIOR OF THE MINI DESSERT COOLER LOCATED AT THE END OF THE COOK LINE..4. GASKETS SOILED ON COOLER DRAWERS CONTAINING CHOPPED ROMAIN LETTUCE ON COOK LINE.5. DOOR HANDLES SOILED WITH BUILD UP ON REACH IN DESSERT COOLER ON FRONT LINE.CLEAN AND SANITIZE EQUIPMENT THOROUGHLY.
Location: Walk-in cooler
|
03/27/2013 | Recheck |
- Toxic labeling/original containers
Label identifying toxic information from manufacturer missing from bottle.
Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
Comments: UNLABLED SPRAY BOTTLES CONTAINING WINDOW CLEANER STORED ON COUNTER TOP IN EXPO AREA.LABEL ALL CLEANING CHEMICALS WITH CONTENTS.
Location: Expo line
- 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: SPRAY BOTTLES CONTAINING WINDOW CLEANER STORED ON COUNTER TOP NEXT TO CLEAN PLATES AND COFFEE POTS ON EXPO LINE.ENSURE CLEANING CHEMICALS ARE STORED IN AN APPROPRIATE AREA AWAY FROM FOOD.
Location: Expo line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF INVERTED KNIFE BLOCK ABOVE COLD TOP COOLER ON COOK LINE SOILED WITH BUILD UP.2. CAN OPENER BLADE SOILED WITH BUILD UP. 3. RUST BUILD UP ON SURFACE OF MAGNETIC STRIP CONTAINING KNIVES LOCATED NEAR WALK IN COOLER.CLEAN AND SANITIZE KNIFE BLOCK AND CAN OPENER EVERY FOUR HOURS.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD CART CONTAINING ONION RINGS SOILED WITH BUILD UP.2.. STORAGE SHELF CONTAINING CLEAN AND SANITIZED PLATES, BOWLS, ETC....SOILED IN DISH MACHINE AREA.3. DEFROST AND CLEAN INTERIOR OF THE MINI DESSERT COOLER LOCATED AT THE END OF THE COOK LINE..4. GASKETS SOILED ON COOLER DRAWERS CONTAINING CHOPPED ROMAIN LETTUCE ON COOK LINE.5. DOOR HANDLES SOILED WITH BUILD UP ON REACH IN DESSERT COOLER ON FRONT LINE.CLEAN AND SANITIZE EQUIPMENT THOROUGHLY.
Location: Walk-in cooler
|
03/22/2013 | 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: SLICED TURKEY AND HAM HOLDING BETWEEN 47 AND 50 DEGREES F ON COLD TOP LOCATED IN BETWEEN GRILL AND FLAT TOP. STORE MEAT INSIDE COOLER TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Cook line
- 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: PREPARED FOODS (RICE, SAUCES, SALADS) MISSING DATE MARKS ON CONTAINERS. PROVIDE DATE MARKS NO MORE THAN 7 DAYS FOR ALL PREPARED FOODS INSIDE WALK IN COOLER.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FAN GUARDS AND CEILING SOILED WITH DUST AND BUILD UP LOCATED INSIDE WALK IN COOLER. CLEAN THOROUGHLY.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Prep area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELF CONTAINING SHEET TRAYS SOILED WITH RUST AND DAMAGED ON SURFACE LOCATED NEAR DISH MACHINE AREA. RESURFACE BOTTOM SHELF.2. SHELF CONTAINING CLEAN DISH WARE SOILED WITH BUILD UP LOCATD IN DISH MACHINE AREA. CLEAN AND SANITIZE SHELF THOROUGHLY.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: GASKETS SOILED ON DESSERT COOLER LOCATED ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
|
11/26/2012 | 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: SLICED TURKEY AND HAM HOLDING BETWEEN 47 AND 50 DEGREES F ON COLD TOP LOCATED IN BETWEEN GRILL AND FLAT TOP. STORE MEAT INSIDE COOLER TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Cook line
- 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: PREPARED FOODS (RICE, SAUCES, SALADS) MISSING DATE MARKS ON CONTAINERS. PROVIDE DATE MARKS NO MORE THAN 7 DAYS FOR ALL PREPARED FOODS INSIDE WALK IN COOLER.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FAN GUARDS AND CEILING SOILED WITH DUST AND BUILD UP LOCATED INSIDE WALK IN COOLER. CLEAN THOROUGHLY.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Prep area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELF CONTAINING SHEET TRAYS SOILED WITH RUST AND DAMAGED ON SURFACE LOCATED NEAR DISH MACHINE AREA. RESURFACE BOTTOM SHELF.2. SHELF CONTAINING CLEAN DISH WARE SOILED WITH BUILD UP LOCATD IN DISH MACHINE AREA. CLEAN AND SANITIZE SHELF THOROUGHLY.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: GASKETS SOILED ON DESSERT COOLER LOCATED ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
|
11/19/2012 | 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: PROVIDE REPAIR TO REFRIGERTION UNITS WITH IMPROPER COLD HOLDING TEMPERATURES:1) COOK LINE COLD TOP COOLER 54 DEGREESF2) COLD TOP/REACH IN SALAD COOLER 49 DEGREES F3) REACH IN COOLER ON FRONT LINE 48 DEGREES F
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL MAGNETIC STRIPS SOILED WITH DRIED FOOD RESIDUE ON COOK LINE AND PREP AREA NEAR WALK IN COOLER. RUST PRESENT ON SURFACE OF STRIP NEAR WALK IN COOLER. ENSURE STRIPS ARE CLEANED AND SANITIZED ON A REGULAR BASIS TO PREVENT CROSS CONTAMINATION.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL MAGNETIC STRIPS SOILED WITH DRIED FOOD RESIDUE ON COOK LINE AND PREP AREA NEAR WALK IN COOLER. RUST PRESENT ON SURFACE OF STRIP NEAR WALK IN COOLER. ENSURE STRIPS ARE CLEANED AND SANITIZED ON A REGULAR BASIS TO PREVENT CROSS CONTAMINATION.
Location: Prep area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DISH MACHINE NOT DISPLAYING WASH AND FINAL RINSE TEMPERATURES AFTER CYCLING. PROVIDE REPAIR TO GUAGE TO DISPLAY CORRECT WASH AND FINAL RINSE TEMPERATURES.
Location: Dish machine area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. MOLD BUILD UP ON REACH IN FREEZER DOOR ON COOK LINE. CLEAN AND SANITIZE.2. CLEAN EXTERIOR ICE MACHINE IN BACK KITCHEN AREA.3. STORAGE SHELF CONTAINING CUTTING BOARDS AND OTHER EQUIPMENT SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
|
07/24/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PROVIDE REPAIR TO REFRIGERTION UNITS WITH IMPROPER COLD HOLDING TEMPERATURES:1) COOK LINE COLD TOP COOLER 54 DEGREESF2) COLD TOP/REACH IN SALAD COOLER 49 DEGREES F3) REACH IN COOLER ON FRONT LINE 48 DEGREES F
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL MAGNETIC STRIPS SOILED WITH DRIED FOOD RESIDUE ON COOK LINE AND PREP AREA NEAR WALK IN COOLER. RUST PRESENT ON SURFACE OF STRIP NEAR WALK IN COOLER. ENSURE STRIPS ARE CLEANED AND SANITIZED ON A REGULAR BASIS TO PREVENT CROSS CONTAMINATION.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL MAGNETIC STRIPS SOILED WITH DRIED FOOD RESIDUE ON COOK LINE AND PREP AREA NEAR WALK IN COOLER. RUST PRESENT ON SURFACE OF STRIP NEAR WALK IN COOLER. ENSURE STRIPS ARE CLEANED AND SANITIZED ON A REGULAR BASIS TO PREVENT CROSS CONTAMINATION.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DISH MACHINE NOT DISPLAYING WASH AND FINAL RINSE TEMPERATURES AFTER CYCLING. PROVIDE REPAIR TO GUAGE TO DISPLAY CORRECT WASH AND FINAL RINSE TEMPERATURES.
Location: Dish machine area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. MOLD BUILD UP ON REACH IN FREEZER DOOR ON COOK LINE. CLEAN AND SANITIZE.2. CLEAN EXTERIOR ICE MACHINE IN BACK KITCHEN AREA.3. STORAGE SHELF CONTAINING CUTTING BOARDS AND OTHER EQUIPMENT SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
|
07/17/2012 | 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: COOLER CONTAINING PORTIONED COLE SLAW HOLDING FOOD AT 49 DEGREES F. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE AT 41 DEGREES OR LOWER.
Location: Service counter
- 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: GAPS/SPACES ON THE HOOD SYSTEM. PROVIDE FILTERS OR SPACERS WHERE NEEDED.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FINAL RINSE TEMPERATURE GUAGE DISPLAYING FINAL RINSE TEMPERATURE OF 120 DEGREES F WITH AN ACTUAL FINAL MEASURED AT 180 DEGREES F. PROVIDE REPAIR TO GUAGE TO DISPLAY THE CORRECT FINAL RINSE TEMPERATURE.
Location: Dish machine area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT HAND SINK LOCATED ON FAR END OF COOK LINE.
Location: Cook line
|
03/28/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COOLER CONTAINING PORTIONED COLE SLAW HOLDING FOOD AT 49 DEGREES F. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE AT 41 DEGREES OR LOWER.
Location: Service counter
- 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: GAPS/SPACES ON THE HOOD SYSTEM. PROVIDE FILTERS OR SPACERS WHERE NEEDED.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FINAL RINSE TEMPERATURE GUAGE DISPLAYING FINAL RINSE TEMPERATURE OF 120 DEGREES F WITH AN ACTUAL FINAL MEASURED AT 180 DEGREES F. PROVIDE REPAIR TO GUAGE TO DISPLAY THE CORRECT FINAL RINSE TEMPERATURE.
Location: Dish machine area
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT HAND SINK LOCATED ON FAR END OF COOK LINE.
Location: Cook line
|
03/23/2012 | Routine |
| No violation noted during this evaluation. | 02/07/2012 | Illness Complaint |
- Smoking observed (corrected on site)
Smoking observed in prohibited public place.
Correction: Smoking shall be prohibited in all public places within the consolidated city.
Comments: CIGARETTE ASHES LYING OVER ENTIRE PERMETER OF HAND SINK LOCATED ON THE END OF THE COOK LINE. PACK OF OPENED MARBOLO CIGARETTES STORED ON SHELF NEXT TO HAND SINK. ENSURE EMPLOYEES REFRAIN FROM SMOKING INDOORS. SECOND INCIDENT INVOLVING SMOKING INSIDE ESTABLISHMENT. THIRD INCIDENCE WILL RESULT IN REFERAL TO COURT IN APPEARANCE BEFORE A JUDGE IN COURT.
- 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. COLD TOP COOLERS ON COOK LINE HOLDING SEVERAL FOOD ITEMS (SHREDDED CHEESE, DRESSINGS, REFIRED BEANS, ETC....) BETWEEEN 45 AND 50 DEGREES. COOLER IS HOLDING FOODS INSIDE COOLER AT 41 DEGREES.2. THE FOLLOWING FOOD ITEMS WERE STORED ON COUNTER TOP AND MAINTAINING IMPROPER COLD HOLDING TEMPERATURES:COOKED SLICED POTATOES 53 F, RAW SHRIMP 55, COOKED CORN 60 F, EGG WASH 70 F. MAINTAIN FOODS AT 41 DEGREES OR LOWER UTILIZING REFRIGERATION OR ICE BATH.
Location: Cook line
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: OWNER PREPARING FOOD ON COOK LINE TOUCHED FOOD (CHICKEN, ONION, LETTUCE, TOMATO) WITH BARE HANDS. ONLY WORE ONE GLOVE. ENSURE GLOVES ARE APPLIED ON BOTH HANDS OR USE UTENSILS TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOOD.
- Glove Use (Critical) (corrected on site)
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: COOK REMOVED RAW HAMBURGER FROM COOLER TO PUT ON GRILL WITH GLOVED HANDS AND TOUCHED COOKED CHICKEN WITH THE SAME GLOVE CONTAMINATED BY THE RAW GROUND BEEF. ENSURE CONTAMINATED GLOVES ARE DISCARDED WHEN AFTER HANDLING RAW THEN READY TO EAT FOODS.
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: EXPOSED FOOD STORED ON TOP OF COLD TOP COOLER CONTAMINATED BY WATER LEAKING FROM CEILING (CURRENTLY RAINING). DISCARD ALL FOOD LOCATED ON COLD TOP COOLER. REMOVE CONTENTS UNDERNEATH, CLEAN AND SANITIZE AND DISCONTINUE USE OF COOLER UNTIL REPAIR HAS BEEN MADE TO ROOF. ALL FOOD VOLUNTARILY DISCARDED BY KITCHEN MANAGER.'
Location: Cook line
- 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: COOK REMOVED RAW HAMBURGER FROM COOLER TO PUT ON GRILL WITH GLOVED HANDS AND TOUCHED COOKED CHICKEN WITH THE SAME GLOVE CONTAMINATED BY THE RAW GROUND BEEF. ENSURE CONTAMINATED GLOVES ARE DISCARDED WHEN AFTER HANDLING RAW THEN READY TO EAT FOODS TO PROTECT FOOD FROM CROSS CONTAMINATION. CHICKEN WAS DISCARDED.
Location: Cook line
- 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: COOK REMOVED RAW HAMBURGER FROM COOLER TO PUT ON GRILL WITH GLOVED HANDS AND TOUCHED COOKED CHICKEN WITH THE SAME GLOVE CONTAMINATED BY THE RAW GROUND BEEF. ENSURE CONTAMINATED GLOVES ARE DISCARDED WHEN AFTER HANDLING RAW THEN READY TO EAT FOODS TO PROTECT FOOD FROM CROSS CONTAMINATION. CHICKEN WAS DISCARDED.
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: BOWL OF CHICKEN SALAD AND PANS OF RICE MISSING SEVEN DAY EXPIRATION DATE STORED INSIDE WALK IN COOLER.
- Duties of Person-in-charge / Employee Knowledge (corrected)
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: FOOD EMPLOYEE WORKING ON COOK LINE DID NOT HAVE KNOWLEDGE OF FOOD SAFETY. ENSURE ALL FOOD EMPLOYEES PREPARING ON FOOD ARE PROPERLY TRAINED IN FOOD SAFETY.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE PROBE THERMOMETERS TO MEASURE FOOD TEMPERATURES.
- 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: FILTERS MISSING ON THE HOOD SYSTEM. PROVIDE FILTERS WHERE NEEDED.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WATER DRIPPING FROM CEILING ONTO EXPOSED FOOD ON COLD TOP COOLER LOCATED ON COOK LINE (CURRENTLY RAINING OUTSIDE) PROVIDE IMMEDIATE REPAIR TO ROOF. DISCONTINUE USE OF COLD TOP COOLER UNTIL LEAK HAS BEEN REPAIRED.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Womens restroom
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Mens restroom
- 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: PROVIDE VISIBLE THERMOMETERS INSIDE ALL COLD TOP COOLERS LOCATED ON COOK LINE.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN SOAP DISPENSERS THOROUGHLY AT ALL HAND WASHING SINKS.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. DIPPER WELL SOILED WITH BUILD UP LOCATED AT THE END OF THE COOK LINE. CLEAN THOROUGHLY.2. SMALL DESSERT COILER SOILED ON THE INTERIOR LOCATED ON THE END OF THE COOK LINE. CLEAN THOROUGHLY.3. GASKETS LOCATED ON REACH IN COOLER DOORS SOILED WITH MOLD AND MILDEW. CLEAN THOROUGHLY.
Location: Cook line
- 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 LYING DOWN IN THE ICE LOCATED ON FRONT LINE. STORE SCOOP WITH HANDLE ABOVE ICE OR ON A SANITARY SURFACE IN BETWEEN USE.
|
12/01/2011 | Recheck |
Restaurant representatives - add corrected or new information about Halls Castleton Grill, 6010 E 82ND ST, Indianapolis, IN »