- 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 ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE. FOODS BEING HELD BETWEEN 43-49 DEGREES F.RANCH DRESSING MEASURED 43 DEGREES F.SOUR CREAM MEASURED 49 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. PLUMBING UNDERNEATH THREE BAY SINK IS LEAKING HEAVILY ONTO FLOOR.REPAIR ACCORDINGLY TO PREVENT LEAKING.
Location: Kitchen
Equipment: 3-bay
- 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. UPPER INTERIOR OF BOTH ICE MACHINES SOILED WITH MOLD.CLEAN AND SANITIZE.SEPTEMBER 12: ONE ICE MACHINE THOROUGHLY CLEANED. ONE ICE MACHINE STILL SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. PROVIDE SOAP AT HAND SINK IM BAR.SEPTEMBER 12: DISPENSER FOR HAND SOAP ORDERED. PROVIDE A PUMP HAND SOAP/DISPOSABLE HAND SOAP UNTIL DISPENSER ARRIVES.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE HAND DRYING PROVISIONS AT HAND SINK IN BAR.
Location: Bar
Equipment: Hand sink
|
09/12/2014 | 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. COLD TOP ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE. FOODS BEING HELD BETWEEN 43-49 DEGREES F.RANCH DRESSING MEASURED 43 DEGREES F.SOUR CREAM MEASURED 49 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. PLUMBING UNDERNEATH THREE BAY SINK IS LEAKING HEAVILY ONTO FLOOR.REPAIR ACCORDINGLY TO PREVENT LEAKING.
Location: Kitchen
Equipment: 3-bay
- 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. UPPER INTERIOR OF BOTH ICE MACHINES SOILED WITH MOLD.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. PROVIDE SOAP AT HAND SINK IM BAR.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE HAND DRYING PROVISIONS AT HAND SINK IN BAR.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET AT WASH STATION FOR DISHMACHINE IS LEAKING CONTINUALLY.2. FAUCET AT DUMP SINK IN BAR AREA IS LEAKING CONTINUALLY.REPAIR ACCORDINGLY TO PREVENT LEAKING.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET AT WASH STATION FOR DISHMACHINE IS LEAKING CONTINUALLY.2. FAUCET AT DUMP SINK IN BAR AREA IS LEAKING CONTINUALLY.REPAIR ACCORDINGLY TO PREVENT LEAKING.
Location: Bar
Equipment: Hand sink
|
09/05/2014 | 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: MINI CONTAINERS OF PRE COOKED CORN AND BLACK BEANS WERE NOT AT TEMPERATURE ON THE COLD WELL. PLEASE STORE THE CONTAINER IN THE REACH IN COOLER UNTIL NEEDED. COS
Location: Kitchen
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Wait staff area
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HAND SINK LEAKING. PLEASE REPAIR AS SOON AS POSSIBLE.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SECTION OF WAREWASH EQUIPMENT FROM THE DISHMACHINE TO THE CORNER OF THE WALL IS NOT CAULKED. PLEASE CLEAN AN CAULK AREA TO WALL.
Location: Dish machine area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: THE SHAAM HEATING UNIT IS SOILED. PLEASE CLEAN AFTER USE AT LEAST EVERY 24 HOURS.
Location: Kitchen (back)
Equipment: Conveyer oven
- Durability / utensils and equipment (corrected on site)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. SUBSTANCE ON THE TONG AND SPOON HANDLES IS DETERIORTING. COS2. REMOVE DUCK TAPE FROM THE FRIE BASKET HANDLES..
Location: Cook line
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. SUBSTANCE ON THE TONG AND SPOON HANDLES IS DETERIORTING. COS2. REMOVE DUCK TAPE FROM THE FRIE BASKET HANDLES..
Location: Cook line
Equipment: Deep fryer
|
03/17/2014 | 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: DELFIELD SALAD COOLER IS NOT KEEPING TEMPERATURE.EQUIPMENT WILL BE REPLACED. OBSEVED COPY OF INVOICE FOR NEW EQUIPMENT.
Location: Kitchen
Equipment: Delfield cooler
- 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: WALL ATTACHED METAL SHELVES ARE DETERIORATING. PLEASE SPRAY PAINT OR REPLACE.
Location: Dish machine area
Equipment: Wire shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE DOOR HANDLE AND OUTER SURFACE ON THE DELFIELD REACH IN COOLER WERE SOILED. ALSO CLEAN THE INTERIOR SURFACE.PLEASE CLEAN AREA AS FREQUENTLY AS NECESSARY TO PREVENT ACCUMULATION.
Location: Cook line
Equipment: Delfield cooler
- 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: 1. HOOD VENTS AT THE COOK LINE ARE SOILED.2.. THE HOOD VENT AT THE GRILL ARE SOILED.
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: 1. HOOD VENTS AT THE COOK LINE ARE SOILED.2.. THE HOOD VENT AT THE GRILL ARE SOILED.
Location: Kitchen (front)
- 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: 1. FLOOR NEAR COOKLINE IS SOILED. PULL EQUIPMENT AND CLEAN FLOOR.2. FLOOR DRAINS ARE HEAVILY SOILED. CLEAN DRAINS
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR NEAR COOKLINE IS SOILED. PULL EQUIPMENT AND CLEAN FLOOR.2. FLOOR DRAINS ARE HEAVILY SOILED. CLEAN DRAINS
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DELFIELD COOLER WITH COLD TOP IS NOT WORKING 2. DELFIELD SALAD COOLER IS NOT KEEPING TEMPERATURE.EQUIPMENT IS NOT BE USED NOW AND IS SCHEDULED FOR REPAIR.
Location: Kitchen
Equipment: Delfield cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DELFIELD COOLER WITH COLD TOP IS NOT WORKING 2. DELFIELD SALAD COOLER IS NOT KEEPING TEMPERATURE.EQUIPMENT IS NOT BE USED NOW AND IS SCHEDULED FOR REPAIR.
Location: Kitchen
Equipment: Delfield cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL THE GAP WHERE THE HOT AND COLD PLUMBING EXTENDS FROM THE WALL.
Location: Dish machine area
Equipment: Hand sink
|
11/06/2013 | 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: DELFIELD SALAD COOLER IS NOT KEEPING TEMPERATURE.
Location: Kitchen
Equipment: Delfield cooler
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: WALL ATTACHED METAL SHELVES ARE DETERIORATING. PLEASE SPRAY PAINT OR REPLACE.
Location: Dish machine area
Equipment: Wire shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE DOOR HANDLE AND OUTER SURFACE ON THE DELFIELD REACH IN COOLER WERE SOILED. ALSO CLEAN THE INTERIOR SURFACE.PLEASE CLEAN AREA AS FREQUENTLY AS NECESSARY TO PREVENT ACCUMULATION.
Location: Cook line
Equipment: Delfield cooler
- 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: 1. HOOD VENTS AT THE COOK LINE ARE SOILED.2.. THE HOOD VENT AT THE GRILL ARE SOILED.
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: 1. HOOD VENTS AT THE COOK LINE ARE SOILED.2.. THE HOOD VENT AT THE GRILL ARE SOILED.
Location: Kitchen (front)
- 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: 1. FLOOR NEAR COOKLINE IS SOILED. PULL EQUIPMENT AND CLEAN FLOOR.2. FLOOR DRAINS ARE HEAVILY SOILED. CLEAN DRAINS
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR NEAR COOKLINE IS SOILED. PULL EQUIPMENT AND CLEAN FLOOR.2. FLOOR DRAINS ARE HEAVILY SOILED. CLEAN DRAINS
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DELFIELD COOLER WITH COLD TOP IS NOT WORKING 2. DELFIELD SALAD COOLER IS NOT KEEPING TEMPERATURE.
Location: Kitchen
Equipment: Delfield cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DELFIELD COOLER WITH COLD TOP IS NOT WORKING 2. DELFIELD SALAD COOLER IS NOT KEEPING TEMPERATURE.
Location: Kitchen
Equipment: Delfield cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL THE GAP WHERE THE HOT AND COLD PLUMBING EXTENDS FROM THE WALL.
Location: Dish machine area
Equipment: Hand sink
|
10/29/2013 | Routine |
- 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: PLATE DISPENSER SOILED NEAR GRILL PLEASE CLEAN MORE FREUQENTLY
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: 1. WATER LEAKING FROM 2 BAY SINK . 2. STANDING WATER THROUGHTOUT KITCHENREPAIR ALL LEAKY EQUIPMENT AND PROVIDE AN INDUSTRAIL FAN TO HELP DRY KITCHEN TILE.
Location: Kitchen
Equipment: 2-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING FROM 2 BAY SINK . 2. STANDING WATER THROUGHTOUT KITCHENREPAIR ALL LEAKY EQUIPMENT AND PROVIDE AN INDUSTRAIL FAN TO HELP DRY KITCHEN TILE.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLD MISSING UNDER THE 3 BAY SINK.REPAIR
Location: Three bay area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: DAMAGED FLOOR TILE THROUGHTOUT THE FACILITY. STANDING WATER PROVIDE A INDUSTRIAL FAN TO DRY FLOOR TILE 1. DISH MACHINE AREA2. WALK IN COOLER3. WALK IN FREEZER 4. BAR
Location: Dish machine area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: DAMAGED FLOOR TILE THROUGHTOUT THE FACILITY. STANDING WATER PROVIDE A INDUSTRIAL FAN TO DRY FLOOR TILE 1. DISH MACHINE AREA2. WALK IN COOLER3. WALK IN FREEZER 4. BAR
Location: Walk-in cooler
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: DAMAGED FLOOR TILE THROUGHTOUT THE FACILITY. STANDING WATER PROVIDE A INDUSTRIAL FAN TO DRY FLOOR TILE 1. DISH MACHINE AREA2. WALK IN COOLER3. WALK IN FREEZER 4. BAR
Location: Walk-in freezer
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: DAMAGED FLOOR TILE THROUGHTOUT THE FACILITY. STANDING WATER PROVIDE A INDUSTRIAL FAN TO DRY FLOOR TILE 1. DISH MACHINE AREA2. WALK IN COOLER3. WALK IN FREEZER 4. BAR
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DELFIELD COOLER HAS A WATER LEAK . PLEASE HAVE REPAIRED .
Location: Kitchen (front)
Equipment: Delfield cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DOOR AND DOOR GASKETS WERE HEAVILY SOILED . CLEAN ALONG THE DOOR
Location: Wait staff area
Equipment: Cold top
|
07/09/2013 | Recheck |
- 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: PLATE DISPENSER SOILED NEAR GRILL PLEASE CLEAN MORE FREUQENTLY
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING FROM 2 BAY SINK . 2. STANDING WATER THROUGHTOUT KITCHENREPAIR ALL LEAKY EQUIPMENT AND PROVIDE AN INDUSTRAIL FAN TO HELP DRY KITCHEN TILE.
Location: Kitchen
Equipment: 2-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING FROM 2 BAY SINK . 2. STANDING WATER THROUGHTOUT KITCHENREPAIR ALL LEAKY EQUIPMENT AND PROVIDE AN INDUSTRAIL FAN TO HELP DRY KITCHEN TILE.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLD MISSING UNDER THE 3 BAY SINK.REPAIR
Location: Three bay area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: DAMAGED FLOOR TILE THROUGHTOUT THE FACILITY. STANDING WATER PROVIDE A INDUSTRIAL FAN TO DRY FLOOR TILE 1. DISH MACHINE AREA2. WALK IN COOLER3. WALK IN FREEZER 4. BAR
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: DAMAGED FLOOR TILE THROUGHTOUT THE FACILITY. STANDING WATER PROVIDE A INDUSTRIAL FAN TO DRY FLOOR TILE 1. DISH MACHINE AREA2. WALK IN COOLER3. WALK IN FREEZER 4. BAR
Location: Walk-in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: DAMAGED FLOOR TILE THROUGHTOUT THE FACILITY. STANDING WATER PROVIDE A INDUSTRIAL FAN TO DRY FLOOR TILE 1. DISH MACHINE AREA2. WALK IN COOLER3. WALK IN FREEZER 4. BAR
Location: Walk-in freezer
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: DAMAGED FLOOR TILE THROUGHTOUT THE FACILITY. STANDING WATER PROVIDE A INDUSTRIAL FAN TO DRY FLOOR TILE 1. DISH MACHINE AREA2. WALK IN COOLER3. WALK IN FREEZER 4. BAR
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DELFIELD COOLER HAS A WATER LEAK . PLEASE HAVE REPAIRED .
Location: Kitchen (front)
Equipment: Delfield cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DOOR AND DOOR GASKETS WERE HEAVILY SOILED . CLEAN ALONG THE DOOR
Location: Wait staff area
Equipment: Cold top
|
06/24/2013 | 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: Appetizer cooler holding at 48 degreesfacility has had problems with this coolerensure 41 or below
Location: Cook line
Equipment: Delfield cooler
- 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: liquid in generic spray bottle unlabeledensure all chemicals are identified with content name
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.
Comments: Open employee drinks on ice machineice machines are considered food contact areasdo not use for employee drinks2-8Open employee drink on ice machinediscontinue to avoid citation
Location: Prep area
Equipment: Ice machine
- 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: Some cutting board with deep dark mold areas resurface or replace
Location: Prep area
- 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: Bagges rice temping at 78-82rice was bagged while still hot and did not cool to70 degrees within two hoursrice discardedensure hot foods are cooled prior to bagginghot-70 degrees within 2 hours and70 degrees to 41 or below in an additional 4 hours
Location: Cook line
Equipment: Delfield cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Prep area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Meat room
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at plumbing under two bay sink in back near walk in coolerrepair
Location: Prep area
Equipment: Veg. Sink
|
02/08/2013 | 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: Appetizer cooler holding at 48 degreesfacility has had problems with this coolerensure 41 or below
Location: Cook line
Equipment: Delfield cooler
- Toxic labeling (corrected on site)
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: liquid in generic spray bottle unlabeledensure all chemicals are identified with content name
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.
Comments: Open employee drinks on ice machineice machines are considered food contact areasdo not use for employee drinks
Location: Prep area
Equipment: Ice machine
- 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: Some cutting board with deep dark mold areas resurface or replace
Location: Prep area
- Cooling methods
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: Bagges rice temping at 78-82rice was bagged while still hot and did not cool to70 degrees within two hoursrice discardedensure hot foods are cooled prior to bagginghot-70 degrees within 2 hours and70 degrees to 41 or below in an additional 4 hours
Location: Cook line
Equipment: Delfield cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Prep area
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Meat room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at plumbing under two bay sink in back near walk in coolerrepair
Location: Prep area
Equipment: Veg. Sink
|
02/01/2013 | Routine |
| No violation noted during this evaluation. | 11/27/2012 | Non-Illness Complaint |
- 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: P otentially hazardous foods held in the cold top cooler was not at the proper temperature of 41 degrees.Ensure equipment is working properly and potentially hazardous foods are held at 41 degrees.
Location: Cook line
Equipment: Cold top
- 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: P otentially hazardous foods held in the cold top cooler was not at the proper temperature of 41 degrees.Ensure equipment is working properly and potentially hazardous foods are held at 41 degrees.
Location: Wait staff area
Equipment: Cold top
- 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: Observed a soiled plate stored in the hand sink. Cos
Location: Meat room
Equipment: Hand sink
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: Manager called plumber. Repaired while here. COS
Location: Kitchen
Equipment: Hand sink
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: Manager called plumber. Repaired while here. COS
Location: Bar
Equipment: Hand sink
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: Manager called plumber. Repaired while here. COS
Location: Restroom
Equipment: Hand sink
- 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 from grease and food debris accumulation behide the grill and friers on the cook line.
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.
Comments: No hot water at hand sink
Location: Dish machine area
Equipment: Hand sink
- 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.
Comments: No hot water at hand sink
Location: Cook line
Equipment: Hand sink
- 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.
Comments: No hot water at hand sink
Location: Kitchen
Equipment: Hand sink
- 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.
Comments: No hot water at hand sink
Location: Bar
Equipment: Hand sink
- 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.
Comments: No hot water at hand sink
Location: Restroom
Equipment: Hand sink
- Sanitizer alarm (corrected)
No sanitizer alarm on the ware washing machine.
Correction: Provide alarm.
Comments: Sanitizer dispensing equipment not working.
Location: Three bay area
- 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.
Location: Kitchen
Equipment: 3-bay
|
09/17/2012 | 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: P otentially hazardous foods held in the cold top cooler was not at the proper temperature of 41 degrees.Ensure equipment is working properly and potentially hazardous foods are held at 41 degrees.
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: P otentially hazardous foods held in the cold top cooler was not at the proper temperature of 41 degrees.Ensure equipment is working properly and potentially hazardous foods are held at 41 degrees.
Location: Wait staff area
Equipment: Cold top
- 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: Observed a soiled plate stored in the hand sink. Cos
Location: Meat room
Equipment: Hand sink
- Hot water/capacity (corrected on site)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: Manager called plumber. Repaired while here. COS
Location: Kitchen
Equipment: Hand sink
- Hot water/capacity (corrected on site)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: Manager called plumber. Repaired while here. COS
Location: Bar
Equipment: Hand sink
- Hot water/capacity (corrected on site)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: Manager called plumber. Repaired while here. COS
Location: Restroom
Equipment: Hand sink
- 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 from grease and food debris accumulation behide the grill and friers on the cook line.
Location: Kitchen
- Hand sink temperature (corrected on site)
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.
Comments: No hot water at hand sink
Location: Dish machine area
Equipment: Hand sink
- Hand sink temperature (corrected on site)
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.
Comments: No hot water at hand sink
Location: Cook line
Equipment: Hand sink
- Hand sink temperature (corrected on site)
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.
Comments: No hot water at hand sink
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature (corrected on site)
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.
Comments: No hot water at hand sink
Location: Bar
Equipment: Hand sink
- Hand sink temperature (corrected on site)
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.
Comments: No hot water at hand sink
Location: Restroom
Equipment: Hand sink
- Sanitizer alarm
No sanitizer alarm on the ware washing machine.
Correction: Provide alarm.
Comments: Sanitizer dispensing equipment not working.
Location: Three bay area
- 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.
Location: Kitchen
Equipment: 3-bay
|
09/07/2012 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood light out. Replace lighting.
Location: Kitchen (front)
- 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: Vents are soiled above the oven on the cooks line.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gap along the back entrance of the restaurant. Please repair.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor tile missing or damaged on the cooks line and near the dish machine. Please repair or replace tile.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair or replace removable doors on the Meat freezer.2. Repair the panasonic microwave on the cooks line.3. Provide lids covers for the make table expo cooler on the ccoks line and for all cold top cooler that are missing. Missing lid covers are needed to maintain cold held food at 41 degrees during lunch and dinner rush.
Location: Kitchen (front)
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair or replace removable doors on the Meat freezer.2. Repair the panasonic microwave on the cooks line.3. Provide lids covers for the make table expo cooler on the ccoks line and for all cold top cooler that are missing. Missing lid covers are needed to maintain cold held food at 41 degrees during lunch and dinner rush.
Location: Cook line
Equipment: Microwave oven
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair or replace removable doors on the Meat freezer.2. Repair the panasonic microwave on the cooks line.3. Provide lids covers for the make table expo cooler on the ccoks line and for all cold top cooler that are missing. Missing lid covers are needed to maintain cold held food at 41 degrees during lunch and dinner rush.
Location: Cook line
Equipment: Make table cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Box of butter stored on the floor. COS
Location: Kitchen (back)
|
04/17/2012 | Routine |
| No violation noted during this evaluation. | 04/17/2012 | Non-Illness Complaint |
- 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: Grilling sauces stored on the grill in an ice bath were not at the proper temperature . BBQ ,Pepper corn etc Provide more ice.
Location: Kitchen (front)
Equipment: Char-grill
- 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: Employee's using the hand sink as a dump sink.
Location: Kitchen (front)
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: Employee's using the hand sink as a dump sink.
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Corrected during inspection... Booster heater at dishmachine reset.... Temperature of 170 F at dish level obtained.
Location: Dish machine area
Equipment: Dishmachine
- 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: Frier, oven and front grill vents were heavily soiled.
Location: Cook line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Frier, oven and front grill vents were heavily soiled.
Location: Kitchen (front)
- 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: Dish machine area
Equipment: Hand sink
- 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: Prep area
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.Front surface of the cold top near cookline was heavily soiled with food debris. Vented area 2. Dispenser used to store skillet plates for grilled steaks was heavily soiled.
Location: Kitchen
Equipment: Make table cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.Front surface of the cold top near cookline was heavily soiled with food debris. Vented area 2. Dispenser used to store skillet plates for grilled steaks was heavily soiled.
Location: Kitchen (front)
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Hot box on the cook line was heavily soiled.
Location: Cook line
|
03/08/2012 | Illness Complaint Recheck |
- Sanitizing exposure time or 160 degrees (corrected on site)
Hot water sanitizing exposure temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Corrected during inspection... Booster heater at dishmachine reset.... Temperature of 170 F at dish level obtained.
Location: Dish machine area
Equipment: Dishmachine
- 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: Employee's using the hand sink as a dump sink.
Location: Kitchen (front)
Equipment: Hand sink
- 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: Grilling sauces stored on the grill in an ice bath were not at the proper temperature . BBQ ,Pepper corn etc Provide more ice.
Location: Kitchen (front)
Equipment: Char-grill
- 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: Frier, oven and front grill vents were heavily soiled.
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: Frier, oven and front grill vents were heavily soiled.
Location: Kitchen (front)
- Hand sink temperature
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: Dish machine area
Equipment: Hand sink
- Hand sink temperature
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: Prep area
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.Front surface of the cold top near cookline was heavily soiled with food debris. Vented area 2. Dispenser used to store skillet plates for grilled steaks was heavily soiled.
Location: Kitchen
Equipment: Make table cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.Front surface of the cold top near cookline was heavily soiled with food debris. Vented area 2. Dispenser used to store skillet plates for grilled steaks was heavily soiled.
Location: Kitchen (front)
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Hot box on the cook line was heavily soiled.
Location: Cook line
|
03/01/2012 | Illness Complaint |
- 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: POTENTIALLY HAZARDOUS COLD HELD FOOD WERE NOT AT THE PROPER TEMPERATURE OF 41 DEGREES OR BELOW. ENSURE POTENTIALLY HAZARDOUS FOOD ARE MAINTAINED AT 41 DEGREES OR DISCONTINUE ICING PRACTICESCOLD SLAW, STEAKS ETC.
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: POTENTIALLY HAZARDOUS COLD HELD FOOD WERE NOT AT THE PROPER TEMPERATURE OF 41 DEGREES OR BELOW. ENSURE POTENTIALLY HAZARDOUS FOOD ARE MAINTAINED AT 41 DEGREES OR DISCONTINUE ICING PRACTICESCOLD SLAW, STEAKS ETC.
Location: Cook line
Equipment: Make table 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: POTENTIALLY HAZARDOUS COLD HELD FOOD WERE NOT AT THE PROPER TEMPERATURE OF 41 DEGREES OR BELOW. ENSURE POTENTIALLY HAZARDOUS FOOD ARE MAINTAINED AT 41 DEGREES OR DISCONTINUE ICING PRACTICESCOLD SLAW, STEAKS ETC.
Location: Kitchen (front)
Equipment: Chest freezer
- 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'S MUST WASH THEIRS HANDS FIRST BEFORE PLACES A NEW PAIR 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: EMPLOYEES DRINKS MUST HAVE A LID AND STRAW.
Location: Cook line
Equipment: Prep table
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANK SINKS WERE SOILED. HAND SINK SHALL BE MAINTAINED CLEAN AT ALLTIMES
Location: Dish machine area
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANK SINKS WERE SOILED. HAND SINK SHALL BE MAINTAINED CLEAN AT ALLTIMES
Location: Cook line
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANK SINKS WERE SOILED. HAND SINK SHALL BE MAINTAINED CLEAN AT ALLTIMES
Location: Kitchen (front)
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: 1. OBSERVED BRUSH IN THE HAND SINK.2. HAND SINK USED AS A DUMP SINK
Location: Kitchen (front)
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: 1. OBSERVED BRUSH IN THE HAND SINK.2. HAND SINK USED AS A DUMP SINK
Location: Dish machine area
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: STANDING WATER ON THE FLOOR TROUGHTOUT THE KITCHEN AREA.
Location: Kitchen
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: OPENING ALONG THE BASE OF THE BACK DOOR . HAVE REPAIR
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR MISSING AND DAMAGED TILE
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: FLOOR HEAVILY SOILED THROUGHT OUT THE KITCHEN 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: FLOOR HEAVILY SOILED THROUGHT OUT THE KITCHEN AREA.
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: FLOOR HEAVILY SOILED THROUGHT OUT THE KITCHEN AREA.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GREASE LEAKING FROM DEEP FRIER. REPAIR 2. REPLACE DAMAGED DOOR GASKITS ON THE MEAT DISPLAY CASE COOLER. REPLACE
Location: Cook line
Equipment: Deep fryer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GREASE LEAKING FROM DEEP FRIER. REPAIR 2. REPLACE DAMAGED DOOR GASKITS ON THE MEAT DISPLAY CASE COOLER. REPLACE
Location: Kitchen (front)
Equipment: Display freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
Equipment: Hand sink
|
12/19/2011 | 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: POTENTIALLY HAZARDOUS COLD HELD FOOD WERE NOT AT THE PROPER TEMPERATURE OF 41 DEGREES OR BELOW. ENSURE POTENTIALLY HAZARDOUS FOOD ARE MAINTAINED AT 41 DEGREES OR DISCONTINUE ICING PRACTICESCOLD SLAW, STEAKS ETC.
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: POTENTIALLY HAZARDOUS COLD HELD FOOD WERE NOT AT THE PROPER TEMPERATURE OF 41 DEGREES OR BELOW. ENSURE POTENTIALLY HAZARDOUS FOOD ARE MAINTAINED AT 41 DEGREES OR DISCONTINUE ICING PRACTICESCOLD SLAW, STEAKS ETC.
Location: Cook line
Equipment: Make table 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: POTENTIALLY HAZARDOUS COLD HELD FOOD WERE NOT AT THE PROPER TEMPERATURE OF 41 DEGREES OR BELOW. ENSURE POTENTIALLY HAZARDOUS FOOD ARE MAINTAINED AT 41 DEGREES OR DISCONTINUE ICING PRACTICESCOLD SLAW, STEAKS ETC.
Location: Kitchen (front)
Equipment: Chest freezer
- 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'S MUST WASH THEIRS HANDS FIRST BEFORE PLACES A NEW PAIR ON.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEES DRINKS MUST HAVE A LID AND STRAW.
Location: Cook line
Equipment: Prep table
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANK SINKS WERE SOILED. HAND SINK SHALL BE MAINTAINED CLEAN AT ALLTIMES
Location: Dish machine area
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANK SINKS WERE SOILED. HAND SINK SHALL BE MAINTAINED CLEAN AT ALLTIMES
Location: Cook line
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANK SINKS WERE SOILED. HAND SINK SHALL BE MAINTAINED CLEAN AT ALLTIMES
Location: Kitchen (front)
Equipment: Hand sink
- 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. OBSERVED BRUSH IN THE HAND SINK.2. HAND SINK USED AS A DUMP SINK
Location: Kitchen (front)
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: 1. OBSERVED BRUSH IN THE HAND SINK.2. HAND SINK USED AS A DUMP SINK
Location: Dish machine area
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: STANDING WATER ON THE FLOOR TROUGHTOUT THE KITCHEN AREA.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: OPENING ALONG THE BASE OF THE BACK DOOR . HAVE REPAIR
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR MISSING AND DAMAGED TILE
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: FLOOR HEAVILY SOILED THROUGHT OUT THE KITCHEN AREA.
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 HEAVILY SOILED THROUGHT OUT THE KITCHEN AREA.
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: FLOOR HEAVILY SOILED THROUGHT OUT THE KITCHEN AREA.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GREASE LEAKING FROM DEEP FRIER. REPAIR 2. REPLACE DAMAGED DOOR GASKITS ON THE MEAT DISPLAY CASE COOLER. REPLACE
Location: Cook line
Equipment: Deep fryer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GREASE LEAKING FROM DEEP FRIER. REPAIR 2. REPLACE DAMAGED DOOR GASKITS ON THE MEAT DISPLAY CASE COOLER. REPLACE
Location: Kitchen (front)
Equipment: Display freezer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
Equipment: Hand sink
|
12/12/2011 | Routine |
Restaurant representatives - add corrected or new information about LOGAN'S ROADHOUSE, 4825 E 82ND ST, Indianapolis, IN »