- 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. Broken freezer with chicken and fish in it. Remove do not store food in broken freezer. CORRECTED2. Line drawer coller holding cheese at 45.5 deg F. Please repair to hold foods at 41 deg F or below. Note: on follow up inspection 3-23-2011 Cheese in drawer cooler at 47.5 deg F. Please repair to hold foods at 41 deg F or below.3. Garlic butter at 64.5 deg F in server area. Disposed of at time of inspection. Please hold at 41 deg F or below. CORRECTED4. Cooked chicken bagged in individual bags at 60 deg F. Disposed of at time of inspection. Please keep at 41 deg F or below. (25 bags of chicken disposed of at time of inspection).
Location: Kitchen
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottle in kitchen 3 bay sink. Please label.
Location: Kitchen
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee not washing hands before putting on gloves. Please wash hands before putting on gloves.
- 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: Please date mark all ready to eat potentially hazardous foods with 7 day disposal date.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Please clean slicer in kitchen.2. Knives stored between electrical conduit and wall. Discontinue.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Bleach bucket in line hand sink. Remove so hand sink can be accessed at all times. 2. Back hand sink blocked by trash can. Please move. COS
Location: Kitchen
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Towels in front hand sink. Please remove. Do not place anything in hand sink. COS
Location: Service counter
- 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: Please clean cutting boards.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in back kitchen. Please provide.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Please clean exhaust hood filters in back exhaust hood.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Missing floor tiles in back kitchen stock room. Please provide.2. Please paint raw wood by 2 door cooler in server area.
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: Please clean ceiling by light guards in walk in cooler.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Cloth towels on counters. Please store in approved strength sanitizer solution. Remove cloth towel from below fryer.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thawing soups at room temperature. Please thaw in refrigeration. Do not thaw foods at room temperature.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Light fixtures hanging over cooks line (cover plate to fixtures). Please secure.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Uncovered food in walk in freezer. Please cover.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Foil lining prep table in back. Remove and clean as needed. 2. Please clean top of dish machine.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Four light guards missing in back kitchen. Please provide.
Location: Kitchen
|
03/30/2011 | 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. Broken freezer with chicken and fish in it. Remove do not store food in broken freezer. CORRECTED2. Line drawer coller holding cheese at 45.5 deg F. Please repair to hold foods at 41 deg F or below. Note: on follow up inspection 3-23-2011 Cheese in drawer cooler at 47.5 deg F. Please repair to hold foods at 41 deg F or below.3. Garlic butter at 64.5 deg F in server area. Disposed of at time of inspection. Please hold at 41 deg F or below. CORRECTED4. Cooked chicken bagged in individual bags at 60 deg F. Disposed of at time of inspection. Please keep at 41 deg F or below. (25 bags of chicken disposed of at time of inspection).
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Broken freezer with chicken and fish in it. Remove do not store food in broken freezer. CORRECTED2. Line drawer coller holding cheese at 45.5 deg F. Please repair to hold foods at 41 deg F or below. Note: on follow up inspection 3-23-2011 Cheese in drawer cooler at 47.5 deg F. Please repair to hold foods at 41 deg F or below.3. Garlic butter at 64.5 deg F in server area. Disposed of at time of inspection. Please hold at 41 deg F or below. CORRECTED4. Cooked chicken bagged in individual bags at 60 deg F. Disposed of at time of inspection. Please keep at 41 deg F or below. (25 bags of chicken disposed of at time of inspection).
Location: Kitchen
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottle in kitchen 3 bay sink. Please label.
Location: Kitchen
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee not washing hands before putting on gloves. Please wash hands before putting on gloves.
- 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: Please date mark all ready to eat potentially hazardous foods with 7 day disposal date.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Please clean slicer in kitchen.2. Knives stored between electrical conduit and wall. Discontinue.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Bleach bucket in line hand sink. Remove so hand sink can be accessed at all times. 2. Back hand sink blocked by trash can. Please move. COS
Location: Kitchen
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Towels in front hand sink. Please remove. Do not place anything in hand sink. COS
Location: Service counter
- 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: Please clean cutting boards.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in back kitchen. Please provide.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Please clean exhaust hood filters in back exhaust hood.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Missing floor tiles in back kitchen stock room. Please provide.2. Please paint raw wood by 2 door cooler in server area.
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: Please clean ceiling by light guards in walk in cooler.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Cloth towels on counters. Please store in approved strength sanitizer solution. Remove cloth towel from below fryer.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thawing soups at room temperature. Please thaw in refrigeration. Do not thaw foods at room temperature.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Light fixtures hanging over cooks line (cover plate to fixtures). Please secure.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Uncovered food in walk in freezer. Please cover.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Foil lining prep table in back. Remove and clean as needed. 2. Please clean top of dish machine.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Four light guards missing in back kitchen. Please provide.
Location: Kitchen
|
03/23/2011 | 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. Broken freezer with chicken and fish in it. Remove do not store food in broken freezer.2. Line drawer coller holding cheese at 45.5 deg F. Please repair to hold foods at 41 deg F or below.3. Garlic butter at 64.5 deg F in server area. Disposed of at time of inspection. Please hold at 41 deg F or below.
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottle in kitchen 3 bay sink. Please label.
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee not washing hands before putting on gloves. Please wash hands before putting on gloves.
- 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: Please date mark all ready to eat potentially hazardous foods with 7 day disposal date.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Please clean slicer in kitchen.2. Knives stored between electrical conduit and wall. Discontinue.
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Bleach bucket in line hand sink. Remove so hand sink can be accessed at all times. 2. Back hand sink blocked by trash can. Please move. COS
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Bleach bucket in line hand sink. Remove so hand sink can be accessed at all times. 2. Back hand sink blocked by trash can. Please move. COS
Location: Kitchen
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Towels in front hand sink. Please remove. Do not place anything in hand sink. COS
Location: Service counter
- 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: Please clean cutting boards.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in back kitchen. Please provide.
- 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: Please clean exhaust hood filters in back exhaust hood.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Missing floor tiles in back kitchen stock room. Please provide.2. Please paint raw wood by 2 door cooler in server 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: Please clean ceiling by light guards in walk in cooler.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Cloth towels on counters. Please store in approved strength sanitizer solution. Remove cloth towel from below fryer.
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thawing soups at room temperature. Please thaw in refrigeration. Do not thaw foods at room temperature.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Light fixtures hanging over cooks line (cover plate to fixtures). Please secure.
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Uncovered food in walk in freezer. Please cover.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Foil lining prep table in back. Remove and clean as needed. 2. Please clean top of dish machine.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Four light guards missing in back kitchen. Please provide.
|
03/16/2011 | Routine |
- Pests/rodents (corrected)
Presence of pests (fruit flies) in facility. (Draft beer storage cooler area at side of kitchen)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled. (Waffle cooking units)
Location: Prep area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, soiled.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, soiled.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. (Chipped formica surface in soup bay storage area; and surface rust on storage shelf of table in dish machine area of kitchen)
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. (Chipped formica surface in soup bay storage area; and surface rust on storage shelf of table in dish machine area of kitchen)
Location: Dish machine area
Equipment: Metal shelving
- Food storage (corrected)
Food stored in unprotected manner. (Box of food on floor)
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Prep area
Equipment: Metal shelving
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Location: Kitchen
Equipment: Walk in freezer
|
10/19/2010 | Recheck |
- Pests/rodents
Presence of pests (fruit flies) in facility. (Draft beer storage cooler area at side of kitchen)
Correction: Exterminate fruit flies using approved methods and elimination harborage conditions.
Comments: Extermination measures are on going at this time.
- Food contact surface(s) soiled
Food contact surface(s) soiled. (Waffle cooking units)
Correction: Clean as needed.
Location: Prep area
- Walls, floors, etc/soiled
Physical structure, walls, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor area under boxed soft drink rack and wall area around waffle units in prep area.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor area under boxed soft drink rack and wall area around waffle units in prep area.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. (Chipped formica surface in soup bay storage area; and surface rust on storage shelf of table in dish machine area of kitchen)
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. (Chipped formica surface in soup bay storage area; and surface rust on storage shelf of table in dish machine area of kitchen)
Location: Dish machine area
Equipment: Metal shelving
- Food on floor (corrected on site)
Food stored in unprotected manner. (Box of food on floor)
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean floor of storage area under meat slicer in prep area.
Location: Prep area
Equipment: Metal shelving
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap. Corrected during inspection
Location: Kitchen (back)
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
Equipment: Walk in freezer
|
10/12/2010 | Routine |
- Walls, floors, etc/soiled (corrected on site)
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. CLEAN FLOOR. COS
Location: Kitchen
- Unsafe food (Non-Critical)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: BULK STORAGE CONTAINER FOOD ITEMS WERE NOT COVER. COVER WITH A LID.
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAIN IS SOILED. PLEASE CLEAN.
Location: Dish machine area
|
05/21/2010 | Routine |
- 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.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor drains are heavily soiled throughout kitchen. Please clean and sanitize.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cooler door doesn't close properly. Please repair or replace door.
Location: Kitchen
Equipment: Walk in cooler
|
01/19/2010 | Routine |
No violation noted during this evaluation. | 09/23/2009 | Recheck |
- Receiving temperature(s) 41 (corrected on site)
Refrigerated food was not received at proper temperature.
Correction: Refrigerated potentially hazardous foods shall be received at proper temperature(s).
Comments: 1. RAW CHICKEN HELD AT 47.8° IN THE COOLER DRAWERS. PLEASE HOLD POTENCIALLY HAZAROUS FOODS AT 41° OR BELOW. Done2. RAW HAMBURGER HELD AT 45° IN THE COOLER DRAWERS. PLEASE DICARD
- 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. # 1 COLD TOP COOLER, CUT TOMATOES HELD AT 44.7°. REMOVE POTENTIALLY HAZAROUS FOOD FROM THE COLD TOP. PLEASE HAVE REPAIR. Done 2. #2 COLD TOP COOLER, TUNA SALAD HELD AT 46° . DISCARD TUNA SALAD. REPAIR COLDTOP Done *PLEASE PROVIDE A DAILY LOG OF TEMERATURES FOR BREAKFAST,LUNCH AND DINNER FOR :1. FOOD HELD IN THE COLD TOP COOLER, 2. FOOD HELD IN THE REACH IN COOLERS. 3. FOOD HELD IN THE COOLER DRAWERS TO INSURE POTENIALLY HAZAROUS FOOD ARE MAINTAINED AT THE PROPER TEMERATURE OF 41° OR BELOW.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. # 1 COLD TOP COOLER, CUT TOMATOES HELD AT 44.7°. REMOVE POTENTIALLY HAZAROUS FOOD FROM THE COLD TOP. PLEASE HAVE REPAIR. Done 2. #2 COLD TOP COOLER, TUNA SALAD HELD AT 46° . DISCARD TUNA SALAD. REPAIR COLDTOP Done *PLEASE PROVIDE A DAILY LOG OF TEMERATURES FOR BREAKFAST,LUNCH AND DINNER FOR :1. FOOD HELD IN THE COLD TOP COOLER, 2. FOOD HELD IN THE REACH IN COOLERS. 3. FOOD HELD IN THE COOLER DRAWERS TO INSURE POTENIALLY HAZAROUS FOOD ARE MAINTAINED AT THE PROPER TEMERATURE OF 41° OR BELOW.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. # 1 COLD TOP COOLER, CUT TOMATOES HELD AT 44.7°. REMOVE POTENTIALLY HAZAROUS FOOD FROM THE COLD TOP. PLEASE HAVE REPAIR. Done 2. #2 COLD TOP COOLER, TUNA SALAD HELD AT 46° . DISCARD TUNA SALAD. REPAIR COLDTOP Done *PLEASE PROVIDE A DAILY LOG OF TEMERATURES FOR BREAKFAST,LUNCH AND DINNER FOR :1. FOOD HELD IN THE COLD TOP COOLER, 2. FOOD HELD IN THE REACH IN COOLERS. 3. FOOD HELD IN THE COOLER DRAWERS TO INSURE POTENIALLY HAZAROUS FOOD ARE MAINTAINED AT THE PROPER TEMERATURE OF 41° OR BELOW.
Location: -
Equipment: -
- Unsafe food (Critical) (corrected)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: UNCOVER BACON AND CUT POTATOES STORED IN THE WALKIN COOER. PLEASE WRAP UNCOVERD BACON AND CUT POTATOES Done
Location: Walk-in cooler
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIOR SECTION OF ICE MACHINE IS SOILED. PLEASE DRAIN ICE FROM THE MACHINE AN CLEAN AND SANITZE. Done
Location: Kitchen
Equipment: Ice machine
- 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: POTENTIALLY HAZAROUS READY TO EAT FOOD STORED THROUGHT OUT THE WALKIN COOLER AND FREEZER WITH NO DISCARD DATE. READY TO EAT FOODS HELD FOR MORE THAT 24 HOURS MUST HAVE A DATED OF DISCARD. Freezer Done
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: POTENTIALLY HAZAROUS READY TO EAT FOOD STORED THROUGHT OUT THE WALKIN COOLER AND FREEZER WITH NO DISCARD DATE. READY TO EAT FOODS HELD FOR MORE THAT 24 HOURS MUST HAVE A DATED OF DISCARD. Freezer Done
Location: Walk-in freezer
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: DRING MOP STORED IMPROPERLY. PLEASE STORE DRING MOP UPRIGHT ALLOWING MOP TO AIR DRY.
Location: Kitchen
- Food on floor (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor.
Comments: 1. BOXES OF PANCAKE MIX STORED ON THE FLOOR. PLEASE STORE 6IN ABOVE THE FLOOR. Done2. BUCKET OF PICKLES STORED ON THE FLOOR. PLEASE STORE FOOD 6 IN ABOVE THE FLOOR.
Location: Dry storage
- Food on floor
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor.
Comments: 1. BOXES OF PANCAKE MIX STORED ON THE FLOOR. PLEASE STORE 6IN ABOVE THE FLOOR. Done2. BUCKET OF PICKLES STORED ON THE FLOOR. PLEASE STORE FOOD 6 IN ABOVE THE FLOOR.
Location: Kitchen
Equipment: Walk in cooler
|
09/15/2009 | Recheck |
- Receiving temperature(s) 41 (corrected on site)
Refrigerated food was not received at proper temperature.
Correction: Refrigerated potentially hazardous foods shall be received at proper temperature(s).
Comments: 1. RAW CHICKEN HELD AT 47.8° IN THE COOLER DRAWERS. PLEASE HOLD POTENCIALLY HAZAROUS FOODS AT 41° OR BELOW.2. RAW HAMBURGER HELD AT 50° IN THE COOLER DRAWERS. PLEASE DICARD COS
- 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. # 1 COLD TOP COOLER, CUT TOMATOES HELD AT 44.7°. REMOVE POTENTIALLY HAZAROUS FOOD FROM THE COLD TOP. PLEASE HAVE REPAIR. 2. #2 COLD TOP COOLER, TUNA SALAD HELD AT 46° . DISCARD TUNA SALAD. REPAIR COLDTOP *PLEASE PROVIDE A DAILY LOG OF TEMERATURES FOR BREAKFAST,LUNCH AND DINNER FOR :1. FOOD HELD IN THE COLD TOP COOLER, 2. FOOD HELD IN THE REACH IN COOLERS. 3. FOOD HELD IN THE COOLER DRAWERS TO INSURE POTENIALLY HAZAROUS FOOD ARE MAINTAINED AT THE PROPER TEMERATURE OF 41° OR BELOW.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. # 1 COLD TOP COOLER, CUT TOMATOES HELD AT 44.7°. REMOVE POTENTIALLY HAZAROUS FOOD FROM THE COLD TOP. PLEASE HAVE REPAIR. 2. #2 COLD TOP COOLER, TUNA SALAD HELD AT 46° . DISCARD TUNA SALAD. REPAIR COLDTOP *PLEASE PROVIDE A DAILY LOG OF TEMERATURES FOR BREAKFAST,LUNCH AND DINNER FOR :1. FOOD HELD IN THE COLD TOP COOLER, 2. FOOD HELD IN THE REACH IN COOLERS. 3. FOOD HELD IN THE COOLER DRAWERS TO INSURE POTENIALLY HAZAROUS FOOD ARE MAINTAINED AT THE PROPER TEMERATURE OF 41° OR BELOW.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. # 1 COLD TOP COOLER, CUT TOMATOES HELD AT 44.7°. REMOVE POTENTIALLY HAZAROUS FOOD FROM THE COLD TOP. PLEASE HAVE REPAIR. 2. #2 COLD TOP COOLER, TUNA SALAD HELD AT 46° . DISCARD TUNA SALAD. REPAIR COLDTOP *PLEASE PROVIDE A DAILY LOG OF TEMERATURES FOR BREAKFAST,LUNCH AND DINNER FOR :1. FOOD HELD IN THE COLD TOP COOLER, 2. FOOD HELD IN THE REACH IN COOLERS. 3. FOOD HELD IN THE COOLER DRAWERS TO INSURE POTENIALLY HAZAROUS FOOD ARE MAINTAINED AT THE PROPER TEMERATURE OF 41° OR BELOW.
Location: -
Equipment: -
- Unsafe food (Critical)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: UNCOVER BACON AND CUT POTATOES STORED IN THE WALKIN COOER. PLEASE WRAP UNCOVERD BACON AND CUT POTATOES
Location: Walk-in cooler
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIOR SECTION OF ICE MACHINE IS SOILED. PLEASE DRAIN ICE FROM THE MACHINE AN CLEAN AND SANITZE.
Location: Kitchen
Equipment: Ice machine
- 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: POTENTIALLY HAZAROUS READY TO EAT FOOD STORED THROUGHT OUT THE WALKIN COOLER AND FREEZER WITH NO DISCARD DATE. READY TO EAT FOODS HELD FOR MORE THAT 24 HOURS MUST HAVE A DATED OF DISCARD.
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: POTENTIALLY HAZAROUS READY TO EAT FOOD STORED THROUGHT OUT THE WALKIN COOLER AND FREEZER WITH NO DISCARD DATE. READY TO EAT FOODS HELD FOR MORE THAT 24 HOURS MUST HAVE A DATED OF DISCARD.
Location: Walk-in freezer
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: DRING MOP STORED IMPROPERLY. PLEASE STORE DRING MOP UPRIGHT ALLOWING MOP TO AIR DRY.
Location: Kitchen
- Food on floor
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor.
Comments: BOXES OF PANCAKE MIX STORED ON THE FLOOR. PLEASE STORE 6IN ABOVE THE FLOOR.
Location: Dry storage
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09/04/2009 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Location: Cook line
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Plate storage.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Both toaster rack are soiled . Please clean.
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Both toaster rack are soiled . Please clean.
- 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: Knife storage.
Location: Kitchen
|
05/14/2009 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Location: Cook line
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Plate storage.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Both toaster rack are soiled . Please clean.
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Both toaster rack are soiled . Please clean.
- 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: Knife storage.
Location: Kitchen
|
05/07/2009 | Routine |
No violation noted during this evaluation. | 05/07/2009 | Illness Complaint |
- Receiving temperature(s) 41 (corrected on site)
Refrigerated food was not received at proper temperature.
Correction: Refrigerated potentially hazardous foods shall be received at proper temperature(s).
Comments: Turn cooler back up to the proper temperatures. COS
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Knives stored between cooking equipment. Store item in the approved manner.
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Vent soiled. Please clean.
Location: Dish machine area
|
01/21/2009 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Fruit flies present throughout the establishment. Exterminate using approved methods to eliminate pest.
Location: Kitchen (back)
- 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: Employee spreading butter on toast with bare hands. Provide and use utensils such as gloves, deli wrap, or tongs.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw meat stored over ready to eat food in the 3 door reach in cooler. Stores food in a manner to prevent cross contamination.
Location: Cook line
Equipment: Reach in cooler (3 door)
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Chemical solution not at proper concentration. Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Wait staff area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soda machine soiled. Clean and sanitize.
Location: Wait staff area
Equipment: Soda machine
|
09/17/2008 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Fruit flies present throughout the establishment. Exterminate using approved methods to eliminate pest.
Location: Kitchen (back)
- 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: Employee spreading butter on toast with bare hands. Provide and use utensils such as gloves, deli wrap, or tongs.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw meat stored over ready to eat food in the 3 door reach in cooler. Stores food in a manner to prevent cross contamination.
Location: Cook line
Equipment: Reach in cooler (3 door)
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Chemical solution not at proper concentration. Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soda machine soiled. Clean and sanitize.
Location: Wait staff area
Equipment: Soda machine
|
09/09/2008 | Routine |
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