- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NO HANDWASHING IN BETWEEN GLOVE CHANGETALKED TO FOOD HANDLER ABOUT WASHING HANDS IN BETWEEN BEFORE PUTTING NEW GLOVES ON
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN COFFEE
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW HAMBURGER OVER RAW FISHMOVED BURGERS DURING INSPECTION
Location: Kitchen
Equipment: 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: MEATBALLS, ONION SOUP, NOODLES
Location: Kitchen
Equipment: 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: MEATBALLS, ONION SOUP, NOODLES
Location: Kitchen
Equipment: Prep Top Cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: CARDBOARD BOX FOR POTATO SKINSCHANGED CONTAINERS DURING INSPECTION
Location: Kitchen
Equipment: 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: THERMOMETERS X 2
Location: Kitchen
Equipment: Flat grill
|
04/08/2014 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NO HANDWASHING IN BETWEEN GLOVE CHANGETALKED TO FOOD HANDLER ABOUT WASHING HANDS IN BETWEEN BEFORE PUTTING NEW GLOVES ON
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN COFFEE
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: RAW HAMBURGER OVER RAW FISHMOVED BURGERS DURING INSPECTION
Location: Kitchen
Equipment: Walk in cooler
- Date marking (corrected on site)
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: MEATBALLS, ONION SOUP, NOODLES
Location: Kitchen
Equipment: Walk in cooler
- Date marking (corrected on site)
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: MEATBALLS, ONION SOUP, NOODLES
Location: Kitchen
Equipment: Prep Top Cooler
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: CARDBOARD BOX FOR POTATO SKINSCHANGED CONTAINERS DURING INSPECTION
Location: Kitchen
Equipment: 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: THERMOMETERS X 2
Location: Kitchen
Equipment: Flat grill
|
03/31/2014 | Routine |
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Sanitizing at 0 ppm.Wash, Rinse, and Sanitize in 3-bay
Location: Dish machine area
Equipment: Dishmachine
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
|
06/14/2013 | Recheck |
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Sanitizing at 0 ppm.Wash, Rinse, and Sanitize in 3-bay
Location: Dish machine area
Equipment: Dishmachine
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
|
06/07/2013 | Routine |
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: MASHED POTATOES COOLING WITH COVER ON. LEAVE UNCOVERED AND STIR TO RELEASE HOT AIR
Location: Kitchen
Equipment: Prep table
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: BARE WOOD NEEDS TO BE SEALED/PAINTED
Location: Buffet
|
11/13/2012 | Recheck |
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: MASHED POTATOES COOLING WITH COVER ON. LEAVE UNCOVERED AND STIR TO RELEASE HOT AIR
Location: Kitchen
Equipment: Prep table
- Fixed equipment spacing/sealing (corrected on site)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: BARE WOOD NEEDS TO BE SEALED/PAINTED
Location: Buffet
|
11/05/2012 | Routine |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHEESE SAUCE AT 115 F AT HOT-HOLDING UNIT IN KITCHEN.
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD HANDLER OBSERVED TOUCHING CUT LEMONS WITH BARE-HAND CONTACT AND PLACING LEMONS IN CUSTOMER DRINKS--DISCONTINUE THIS BEHAVIOR.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Location: Prep area
- 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.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BAR REACH-IN-COOLER INTERIOR SURFACES/SHELVING WHERE NEEDED.
Location: Bar
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.
Location: Kitchen
Equipment: Microwave oven
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT RESTROOM HANDSINKS TOO HOT (CURRENTLY AT 135 F); REPAIR AND/OR ADJUST PROPERLY TO MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F AT ALL TIMES.
Location: Restroom
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- 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.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP OPEN/EXPOSED UTENSILS AND/OR SINGLE-SERVICE ITEMS INVERTED PROPERLY DURING STORAGE.
Location: Kitchen
- Drying mop(s) (corrected)
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.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ANY UNWANTED EQUIPMENT, ITEMS, ETC THAT YOU DO NOT WANT, NEED, OR USE IN ESTABLISHMENT AND AT OUTSIDE STORAGE GROUNDS.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ANY UNWANTED EQUIPMENT, ITEMS, ETC THAT YOU DO NOT WANT, NEED, OR USE IN ESTABLISHMENT AND AT OUTSIDE STORAGE GROUNDS.
Location: Outdoor storage
- 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: CONTINUE TO MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS.
Location: Restroom
- 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: CONTINUE TO MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
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 INTERIOR VISIBLE WORKING THERMOMETERS AT BAR RED BULL REACH-IN-COOLER AND AT KITCHEN REFRIGERATION DRAWERS WHERE MISSING.
Location: Bar
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR RED BULL REACH-IN-COOLER AND AT KITCHEN REFRIGERATION DRAWERS WHERE MISSING.
Location: Kitchen
Equipment: Cooler drawers
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.KEEP FOODS COVERED PROPERLY IN FREEZERS WHERE NEEDED.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.KEEP FOODS COVERED PROPERLY IN FREEZERS WHERE NEEDED.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: ENSURE THAT CRUTONS ON SALAD BUFFET BAR ARE PROTECTED UNDER SNEEZE GUARD OR COVERED PROPERLY.
Location: Buffet
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BAR SPEED RAILS WHERE NEEDED.-SOILED WALK-IN-BEER COOLER SHELVING.-SOILED SHELVING WHERE LIQUOR IS STORED IN KITCHEN.
Location: Bar
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BAR SPEED RAILS WHERE NEEDED.-SOILED WALK-IN-BEER COOLER SHELVING.-SOILED SHELVING WHERE LIQUOR IS STORED IN KITCHEN.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BAR SPEED RAILS WHERE NEEDED.-SOILED WALK-IN-BEER COOLER SHELVING.-SOILED SHELVING WHERE LIQUOR IS STORED IN KITCHEN.
Location: Dry storage
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR SODA GUNS WHERE NEEDED.IMPROVE INTERIOR AND EXTERIOR SURFACE CLEANING OF KITCHEN ICE MACHINE AND ICE BIN ATTACHED TO SODA MACHINE AT FRONT KITCHEN SERVING BUFFET LINE (INTERIOR MOLD BUILD-UP).
Location: Bar
Equipment: Soda gun & holster
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR SODA GUNS WHERE NEEDED.IMPROVE INTERIOR AND EXTERIOR SURFACE CLEANING OF KITCHEN ICE MACHINE AND ICE BIN ATTACHED TO SODA MACHINE AT FRONT KITCHEN SERVING BUFFET LINE (INTERIOR MOLD BUILD-UP).
Location: Service counter
Equipment: Ice bin
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR SODA GUNS WHERE NEEDED.IMPROVE INTERIOR AND EXTERIOR SURFACE CLEANING OF KITCHEN ICE MACHINE AND ICE BIN ATTACHED TO SODA MACHINE AT FRONT KITCHEN SERVING BUFFET LINE (INTERIOR MOLD BUILD-UP).
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT WOMENS RESTROOM HANDSINK FAUCET HEAD WHEN WATER IS TURNED ON.
Location: Womens restroom
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
|
05/11/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHEESE SAUCE AT 115 F AT HOT-HOLDING UNIT IN KITCHEN.
Location: Kitchen
- 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: FOOD HANDLER OBSERVED TOUCHING CUT LEMONS WITH BARE-HAND CONTACT AND PLACING LEMONS IN CUSTOMER DRINKS--DISCONTINUE THIS BEHAVIOR.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Location: Kitchen
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Location: Prep area
- 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.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BAR REACH-IN-COOLER INTERIOR SURFACES/SHELVING WHERE NEEDED.
Location: Bar
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.
Location: Kitchen
Equipment: Microwave oven
- 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.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT RESTROOM HANDSINKS TOO HOT (CURRENTLY AT 135 F); REPAIR AND/OR ADJUST PROPERLY TO MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F AT ALL TIMES.
Location: Restroom
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- 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.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP OPEN/EXPOSED UTENSILS AND/OR SINGLE-SERVICE ITEMS INVERTED PROPERLY DURING STORAGE.
Location: Kitchen
- 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.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINING OF SHELVING IN KITCHEN WHERE NEEDED; USE ONLY SOUND, SMOOTH, AND EASILY CLEANABLE LINERS.REMOVE TOWELS OUT OF INTERIOR OF KITCHEN REACH-IN-COOLERS WHERE THEY ARE IN.REMOVE ANY UNWANTED EQUIPMENT, ITEMS, ETC THAT YOU DO NOT WANT, NEED, OR USE IN ESTABLISHMENT AND AT OUTSIDE STORAGE GROUNDS.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINING OF SHELVING IN KITCHEN WHERE NEEDED; USE ONLY SOUND, SMOOTH, AND EASILY CLEANABLE LINERS.REMOVE TOWELS OUT OF INTERIOR OF KITCHEN REACH-IN-COOLERS WHERE THEY ARE IN.REMOVE ANY UNWANTED EQUIPMENT, ITEMS, ETC THAT YOU DO NOT WANT, NEED, OR USE IN ESTABLISHMENT AND AT OUTSIDE STORAGE GROUNDS.
Location: Outdoor storage
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS.
Location: Restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
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 INTERIOR VISIBLE WORKING THERMOMETERS AT BAR RED BULL REACH-IN-COOLER AND AT KITCHEN REFRIGERATION DRAWERS WHERE MISSING.
Location: Bar
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR RED BULL REACH-IN-COOLER AND AT KITCHEN REFRIGERATION DRAWERS WHERE MISSING.
Location: Kitchen
Equipment: Cooler drawers
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.KEEP FOODS COVERED PROPERLY IN FREEZERS WHERE NEEDED.
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.KEEP FOODS COVERED PROPERLY IN FREEZERS WHERE NEEDED.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: ENSURE THAT CRUTONS ON SALAD BUFFET BAR ARE PROTECTED UNDER SNEEZE GUARD OR COVERED PROPERLY.
Location: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BAR SPEED RAILS WHERE NEEDED.-SOILED WALK-IN-BEER COOLER SHELVING.-SOILED SHELVING WHERE LIQUOR IS STORED IN KITCHEN.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BAR SPEED RAILS WHERE NEEDED.-SOILED WALK-IN-BEER COOLER SHELVING.-SOILED SHELVING WHERE LIQUOR IS STORED IN KITCHEN.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BAR SPEED RAILS WHERE NEEDED.-SOILED WALK-IN-BEER COOLER SHELVING.-SOILED SHELVING WHERE LIQUOR IS STORED IN KITCHEN.
Location: Dry storage
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR SODA GUNS WHERE NEEDED.IMPROVE INTERIOR AND EXTERIOR SURFACE CLEANING OF KITCHEN ICE MACHINE AND ICE BIN ATTACHED TO SODA MACHINE AT FRONT KITCHEN SERVING BUFFET LINE (INTERIOR MOLD BUILD-UP).
Location: Bar
Equipment: Soda gun & holster
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR SODA GUNS WHERE NEEDED.IMPROVE INTERIOR AND EXTERIOR SURFACE CLEANING OF KITCHEN ICE MACHINE AND ICE BIN ATTACHED TO SODA MACHINE AT FRONT KITCHEN SERVING BUFFET LINE (INTERIOR MOLD BUILD-UP).
Location: Service counter
Equipment: Ice bin
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR SODA GUNS WHERE NEEDED.IMPROVE INTERIOR AND EXTERIOR SURFACE CLEANING OF KITCHEN ICE MACHINE AND ICE BIN ATTACHED TO SODA MACHINE AT FRONT KITCHEN SERVING BUFFET LINE (INTERIOR MOLD BUILD-UP).
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT WOMENS RESTROOM HANDSINK FAUCET HEAD WHEN WATER IS TURNED ON.
Location: Womens restroom
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
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04/20/2012 | Routine |
Restaurant representatives - add corrected or new information about KAZABLANKA, 5801 ROCKVILLE RD, Indianapolis, IN »