- 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: No date marking on the foods that are not used within 24 hours. Ensure food are clearly date marked.
- 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 in the handsink. Handsink will not properly drain. Repair to allow drain to drain freely. REPEATED VIOLATION
- 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: Bags of sugar, beans and beverage in a box were all stored on the floor. REPEAT VIOLATIONFrozen Chicken stored on the floor in front of the hansink. Discontinue this practice. Done
Location: Dry storage
- 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: Bags of sugar, beans and beverage in a box were all stored on the floor. REPEAT VIOLATIONFrozen Chicken stored on the floor in front of the hansink. Discontinue this practice. Done
|
08/11/2014 | Recheck |
- 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: No date marking on the foods that are not used within 24 hours. Ensure food are clearly date marked.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Standing water in the handsink. Handsink will not properly drain. Repair to allow drain to drain freely. REPEATED VIOLATION
- 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: Bags of sugar, beans and beverage in a box were all stored on the floor. REPEAT VIOLATIONFrozen Chicken stored on the floor in front of the hansink. Discontinue this practice. Done
Location: Dry storage
- 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: Bags of sugar, beans and beverage in a box were all stored on the floor. REPEAT VIOLATIONFrozen Chicken stored on the floor in front of the hansink. Discontinue this practice. Done
|
07/29/2014 | Recheck |
- 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: No date marking on the foods that are not used within 24 hours. Ensure food are clearly date marked.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Standing water in the handsink. Handsink will not properly drain. Repair to allow drain to drain freely.
- 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: Frozen Chicken stored on the floor in front of the hansink. Discontinue this practice.
|
07/19/2014 | 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: Gyro meat on the vertical broiler being held at 70 degrees in the center. Ensure that gyro meat is held at 41 degrees F or lower, 135 degrees F or higher, or clearly record a 4 hour discard time using a method that is approved by MCPHD.
Location: Cook line
- 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: Chemical sanitizer in the dish machine was not at the proper concentration. Use test strips and prime the sanitizer line regularly to ensure sanitizer is at the proper concentration.
Location: Dish machine area
Equipment: Dishmachine
- 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 employee beverage can stored on the wire shelving with canned goods and other dry storage food items. All employee beverages must have lids and be stored away from food and food contact surfaces.
Location: Kitchen (back)
Equipment: Wire shelving
- 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 chemical sanitizer provided in the kitchen. Maintain a chemical sanitizer bucket at the proper concentration at all times when operating.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at kitchen hand sink.
Location: Kitchen
Equipment: Hand sink
|
02/25/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Gyro meat on the vertical broiler being held at 70 degrees in the center. Ensure that gyro meat is held at 41 degrees F or lower, 135 degrees F or higher, or clearly record a 4 hour discard time using a method that is approved by MCPHD.
Location: Cook line
- 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 sanitizer in the dish machine was not at the proper concentration. Use test strips and prime the sanitizer line regularly to ensure sanitizer is at the proper concentration.
Location: Dish machine area
Equipment: Dishmachine
- 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 beverage can stored on the wire shelving with canned goods and other dry storage food items. All employee beverages must have lids and be stored away from food and food contact surfaces.
Location: Kitchen (back)
Equipment: Wire shelving
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No in place chemical sanitizer provided in the kitchen. Maintain a chemical sanitizer bucket at the proper concentration at all times when operating.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at kitchen hand sink.
Location: Kitchen
Equipment: Hand sink
|
02/11/2014 | 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: Gyro meat being held at 83 degrees on the upright broiler. Do not leave gyro meat on the broiler when not in use. Sotre gyro meat in the freezer between uses.
Location: Cook line
- 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: Significant number of fruit flies present throughout the kitchen. Contact a licensed pest control operator for treatment.
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: Hand sink being used a dump sink for draining rice prior to cooking. Use hand sinks for hand washing only.
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 chemical sanitizer present in the kitchen. Keep a sanitizer bucket mixed to the proper concentration available at all times.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Employee observed cooking with no hair restraint. When handling food employee must wear hair restraints.
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Back door to the kitchen was propped open.
Location: Kitchen
- Extension cords/utility lines exposed (corrected)
Utility service line(s) and pipe(s) exposed.
Correction: Utility lines and pipes may not be exposed.
Comments: Missing ceiling tile above the prep area that is exposing various utility lines. Replace missing ceiling tile.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the flat grill and the deep fryer observed soiled with food debris and grease.
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the flat grill and the deep fryer observed soiled with food debris and grease.
Location: Cook line
Equipment: Flat grill
|
10/14/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Gyro meat being held at 83 degrees on the upright broiler. Do not leave gyro meat on the broiler when not in use. Sotre gyro meat in the freezer between uses.
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Significant number of fruit flies present throughout the kitchen. Contact a licensed pest control operator for treatment.
Location: Kitchen
- 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: Hand sink being used a dump sink for draining rice prior to cooking. Use hand sinks for hand washing only.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No chemical sanitizer present in the kitchen. Keep a sanitizer bucket mixed to the proper concentration available at all times.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Employee observed cooking with no hair restraint. When handling food employee must wear hair restraints.
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Back door to the kitchen was propped open.
Location: Kitchen
- Extension cords/utility lines exposed
Utility service line(s) and pipe(s) exposed.
Correction: Utility lines and pipes may not be exposed.
Comments: Missing ceiling tile above the prep area that is exposing various utility lines. Replace missing ceiling tile.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the flat grill and the deep fryer observed soiled with food debris and grease.
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the flat grill and the deep fryer observed soiled with food debris and grease.
Location: Cook line
Equipment: Flat grill
|
10/03/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SEE ABOVE.
|
06/24/2013 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SEE ABOVE.
|
06/15/2013 | Routine |
- Warning Signs
Warning signs not posted at each door.
Correction: PROVIDE AND POST WARNING SIGNS ON EACH ENTRANCE TO FACILITY STATING "THIS IS A SMOKING ESTABLISHMENT".
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: AN OWNER, OPERATOR, MANAGER, OR OFFICIAL IN CHARGE OF A PUBLIC PLACE OR PLACE OF EMPLOYMENT SHALL POST CONSPICUOUS SIGNS AT EACH PUBLIC ENTRANCE THAT READ "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS ENTRANCE" OR OTHER SIMILAR LANGUAGE.
- 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: TZATZIKI SAUCE ON THE COLD TOP OF THE REACH-IN COOLER ON THE COOK LINE MEASURED 57 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 53 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. ADJUST THERMOSTAT AS NECESSARY.
Location: Kitchen
Equipment: Reach in cooler
- 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: FOOD HANDLER OBSERVED REMOVING GLOVE THEN PLACING NEW GLOVE ON HIS HAND WITHOUT FIRST WASHING HIS HANDS. FOOD HANDLERS MUST PROPERLY WASH THEIR HANDS WHEN THEY HAVE BECOME CONTAMINATED AND PRIOR TO DONNING NEW GLOVES.
- 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 SHELL EGGS OBSERVED STORED ON TOP OF DOUGH AND ABOVE VEGETABLES IN THE THREE-DOOR UPRIGHT COOLER IN THE KITCHEN. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT AND COOKED FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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: SPOONS OBSERVED INSIDE THE HAND SINK IN THE KITCHEN. HAND SINKS MAY NOT BE USED FOR PURPOSES OTHER THAN HAND WASHING. DISCONTINUE STORING ANY ITEMS INSIDE HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR APPROVED HAIR RESTRAINTS.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: SEVERAL CONTAINERS HOLDING DIFFERENT FLAVORS OF BUBBLE TEA OBSERVED UNLABELED AT THE BAR. PROPERLY LABEL ALL FOOD CONTAINERS.
Location: Bar
- 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: LARGE GAP OBSERVED UNDER THE BACK RECEIVING DOOR. PROVIDE DOOR SWEEP TO PREVENT PEST ENTRY.
- 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: EXCESSIVE DUST BUILD-UP OBSERVED ON AND AROUND THE CEILING VENTS IN THE KITCHEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
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: EXCESSIVE DUST BUILD-UP OBSERVED ON AND AROUND THE CEILING VENTS IN THE KITCHEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
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: EXCESSIVE DEBRIS OBSERVED ON THE FLOOR UNDER THE SHELVING IN THE DRY STORAGE AREA. CLEAN.
Location: Dry storage
- 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: SODA SYRUP BOXES OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREA. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
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: EXCESSIVE BLACK BUILD-UP OBSERVED IN THE NOZZLES OF THE SODA MACHINE. CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Soda machine
- First aid storage (Non-Critical) (corrected)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: PACKAGES OF BANDAGES AND FIRST AID KITS OBSERVED ON TOP OF THE DISH MACHINE. STORE FIRST AID SUPPLIES IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
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: HANDLE OBSERVED MISSING FROM THE FAUCET OF THE THREE-COMPARTMENT SINK. PROVIDE. NOTE: PART TO BE INSTALLED TODAY.
Location: Three bay area
Equipment: 3-bay
|
03/26/2013 | Recheck |
- Warning Signs
Warning signs not posted at each door.
Correction: PROVIDE AND POST WARNING SIGNS ON EACH ENTRANCE TO FACILITY STATING "THIS IS A SMOKING ESTABLISHMENT".
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: AN OWNER, OPERATOR, MANAGER, OR OFFICIAL IN CHARGE OF A PUBLIC PLACE OR PLACE OF EMPLOYMENT SHALL POST CONSPICUOUS SIGNS AT EACH PUBLIC ENTRANCE THAT READ "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS ENTRANCE" OR OTHER SIMILAR LANGUAGE.
- 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: TZATZIKI SAUCE ON THE COLD TOP OF THE REACH-IN COOLER ON THE COOK LINE MEASURED 57 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 53 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. ADJUST THERMOSTAT AS NECESSARY.
Location: Kitchen
Equipment: Reach in cooler
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD HANDLER OBSERVED REMOVING GLOVE THEN PLACING NEW GLOVE ON HIS HAND WITHOUT FIRST WASHING HIS HANDS. FOOD HANDLERS MUST PROPERLY WASH THEIR HANDS WHEN THEY HAVE BECOME CONTAMINATED AND PRIOR TO DONNING NEW GLOVES.
- 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 SHELL EGGS OBSERVED STORED ON TOP OF DOUGH AND ABOVE VEGETABLES IN THE THREE-DOOR UPRIGHT COOLER IN THE KITCHEN. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT AND COOKED FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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: SPOONS OBSERVED INSIDE THE HAND SINK IN THE KITCHEN. HAND SINKS MAY NOT BE USED FOR PURPOSES OTHER THAN HAND WASHING. DISCONTINUE STORING ANY ITEMS INSIDE HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR APPROVED HAIR RESTRAINTS.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: SEVERAL CONTAINERS HOLDING DIFFERENT FLAVORS OF BUBBLE TEA OBSERVED UNLABELED AT THE BAR. PROPERLY LABEL ALL FOOD CONTAINERS.
Location: Bar
- 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: LARGE GAP OBSERVED UNDER THE BACK RECEIVING DOOR. PROVIDE DOOR SWEEP TO PREVENT PEST ENTRY.
- 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) EXCESSIVE BLACK BUILD-UP OBSERVED IN THE EXHAUST HOOD FILTERS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE DUST BUILD-UP OBSERVED ON AND AROUND THE CEILING VENTS IN THE KITCHEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
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) EXCESSIVE BLACK BUILD-UP OBSERVED IN THE EXHAUST HOOD FILTERS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE DUST BUILD-UP OBSERVED ON AND AROUND THE CEILING VENTS IN THE KITCHEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
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: EXCESSIVE DEBRIS OBSERVED ON THE FLOOR UNDER THE SHELVING IN THE DRY STORAGE AREA. CLEAN.
Location: Dry storage
- 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: SODA SYRUP BOXES OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREA. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
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: EXCESSIVE BLACK BUILD-UP OBSERVED IN THE NOZZLES OF THE SODA MACHINE. CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Soda machine
- First aid storage (Non-Critical) (corrected on site)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: PACKAGES OF BANDAGES AND FIRST AID KITS OBSERVED ON TOP OF THE DISH MACHINE. STORE FIRST AID SUPPLIES IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
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: HANDLE OBSERVED MISSING FROM THE FAUCET OF THE THREE-COMPARTMENT SINK. PROVIDE.
Location: Three bay area
Equipment: 3-bay
|
03/19/2013 | Routine |
- Warning Signs (corrected)
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
Comments: PROVIDE AND POST A WARNING SIGN AT THE ENTRANCE TO THE FACILITY INDICATING THIS IS A SMOKING ESTABLISHMENT.
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SEVERAL CONTAINERS OF CLEANING CHEMICALS OBSERVED ON TOP OF THE DISH MACHINE. REMOVE PRODUCTS AND PROPERLY STORE SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Dish machine area
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CANS OF RAID BRAND ANT AND ROACH KILLER (3) OBSERVED UNDER THE DISH MACHINE AND IN THE DRY STORAGE AREA. THIS PRODUCT IS APPROVED FOR HOUSEHOLD USE ONLY. REMOVE PRODUCT FROM PREMISES.
Location: Dish machine area
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CANS OF RAID BRAND ANT AND ROACH KILLER (3) OBSERVED UNDER THE DISH MACHINE AND IN THE DRY STORAGE AREA. THIS PRODUCT IS APPROVED FOR HOUSEHOLD USE ONLY. REMOVE PRODUCT FROM PREMISES.
Location: Dry storage
- 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 OBSERVED AROUND THE TRASH CAN UNDER THE COUNTER AT THE BAR. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Bar
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE OBSERVED WASHING STRAINER THAT CONTAINED RAW CHICKEN, THEN HANDLING CLEAN DISHWARE FROM THE DISH MACHINE, THEN PLACING GLOVES ON HANDS WITHOUT FIRST WASHING HIS HANDS. FOOD EMPLOYEES MUST PROPERLY WASH HANDS BETWEEN TASKS AND BEFORE PLACING GLOVES ON HANDS.
- 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 SHELL EGGS OBSERVED STORED ON TOP OF PACKAGES OF FLOUR TORTILLAS IN THE THREE-DOOR COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.---REPEAT VIOLATION
Location: Cook line
Equipment: Reach in cooler (3 door)
- 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: COOKED BEEF, CHICKEN, AND NOODLES OBSERVED IN THE REACH-IN COOLER ON THE COOK LINE WITH NO DATES.
Location: Cook line
Equipment: Reach in cooler
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: PROVIDE A CERTIFIED FOOD HANDLER.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE EXTINGUISHERS OBSERVED TO HAVE BEEN LAST SERVICED IN FEBRUARY 2011; NO TAG OBSERVED ON THE ANSUL SYSTEM FOR THE EXHAUST HOOD SYSTEM. FIRE EXTINGUISHERS MUST BE SERVICED EVERY YEAR AND ANSUL SYSTEMS MUST BE SERVICED TWICE A YEAR. NOTE: BID FOR SERVICE COMPANY (360) HAS BEEN MADE PER MANAGER ON DUTY.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PURSE OBSERVED STORED ON PLASTIC LIDS AND CUPS ON THE WIRE SHELVING IN THE KITCHEN AREA. PERSONAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Kitchen
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: WET MOPS (2) OBSERVED STORED INSIDE THE MOP BUCKETS. HANG WET MOPS TO DRIP DRY BETWEEN USES TO PREVENT PESTS FROM BREEDING IN THE MOP HEADS.
Location: Back room
- 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: A GAP OF APPROXIMATELY 1/2 INCH OBSERVED UNDER THE BACK EXIT DOOR. PROVIDE A DOOR SWEEP TO PREVENT PESTS FROM ENTERING THE FACILITY.
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: SLIDING WINDOW AT THE FRONT OF THE DINING ROOM OBSERVED OPEN. IF THE WINDOWS ARE TO BE KEPT OPEN THEY MUST BE PROTECTED FROM INSECT AND RODENT ENTRY (SCREENS, ETC.).
Location: Dining room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: (1) STYROFOAM FOOD CONTAINERS OBSERVED STORED FACE UP ON THE WIRE SHELVING ON THE COOK LINE. STORE SINGLE-USE ITEMS INVERTED TO PREVENT CONTAMINATION.(2) CLEAN LEXAN FOOD CONTAINERS AND PLASTIC PITCHERS OBSERVED STORED FACE UP ON THE WIRE SHELVING IN THE DISH AREA. STORE CLEAN CONTAINERS INVERTED TO PREVENT CONTAMINATION.
Location: Cook line
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: (1) STYROFOAM FOOD CONTAINERS OBSERVED STORED FACE UP ON THE WIRE SHELVING ON THE COOK LINE. STORE SINGLE-USE ITEMS INVERTED TO PREVENT CONTAMINATION.(2) CLEAN LEXAN FOOD CONTAINERS AND PLASTIC PITCHERS OBSERVED STORED FACE UP ON THE WIRE SHELVING IN THE DISH AREA. STORE CLEAN CONTAINERS INVERTED TO PREVENT CONTAMINATION.
Location: Dish machine area
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLASTIC WRAP OBSERVED COVERING THE WIRE SHELVING LOCATED AT THE END OF THE THREE-COMPARTMENT SINK. REMOVE PLASTIC WRAP.
Location: Three bay area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TRASH CAN UNDER THE COUNTER AT THE BAR OBSERVED EXCESSIVELY SOILED. THOROUGHLY CLEAN TRASH CAN TO PREVENT PEST ATTRACTION.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: BLACK BUILD-UP OBSERVED INSIDE THE NOZZLES OF THE SODA MACHINE AT THE BAR. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND BEVERAGE CONTAMINATION.
Location: Wait staff area
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE AT THE HAND SINK IN THE KITCHEN. PROVIDE.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DISH SPRAY HOSE OBSERVED WITH ALUMINUM FOIL WRAPPED AROUND THE END OF THE HOSE. REPLACE MISSING END PIECE TO ENSURE PROPER WORKING CONDITION. NOTE: NEW HANDLE HAS BEEN ORDERED PER INVOICE VIEWED ON PREMISES.
Location: Three bay area
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP OBSERVED STORED ON TOP OF THE ICE MACHINE. THIS IS NOT A SANITARY LOCATION. STORE SCOOP IN/ON A CLEAN AND SANITARY CONTAINER/SURFACE BETWEEN USES.
Location: Back room
|
10/03/2012 | Recheck |
- Warning Signs
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
Comments: PROVIDE AND POST A WARNING SIGN AT THE ENTRANCE TO THE FACILITY INDICATING THIS IS A SMOKING ESTABLISHMENT.
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SEVERAL CONTAINERS OF CLEANING CHEMICALS OBSERVED ON TOP OF THE DISH MACHINE. REMOVE PRODUCTS AND PROPERLY STORE SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Dish machine area
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CANS OF RAID BRAND ANT AND ROACH KILLER (3) OBSERVED UNDER THE DISH MACHINE AND IN THE DRY STORAGE AREA. THIS PRODUCT IS APPROVED FOR HOUSEHOLD USE ONLY. REMOVE PRODUCT FROM PREMISES.
Location: Dish machine area
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CANS OF RAID BRAND ANT AND ROACH KILLER (3) OBSERVED UNDER THE DISH MACHINE AND IN THE DRY STORAGE AREA. THIS PRODUCT IS APPROVED FOR HOUSEHOLD USE ONLY. REMOVE PRODUCT FROM PREMISES.
Location: Dry storage
- 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 OBSERVED AROUND THE TRASH CAN UNDER THE COUNTER AT THE BAR. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Bar
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE OBSERVED WASHING STRAINER THAT CONTAINED RAW CHICKEN, THEN HANDLING CLEAN DISHWARE FROM THE DISH MACHINE, THEN PLACING GLOVES ON HANDS WITHOUT FIRST WASHING HIS HANDS. FOOD EMPLOYEES MUST PROPERLY WASH HANDS BETWEEN TASKS AND BEFORE PLACING GLOVES ON HANDS.
- 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 SHELL EGGS OBSERVED STORED ON TOP OF PACKAGES OF FLOUR TORTILLAS IN THE THREE-DOOR COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.---REPEAT VIOLATION
Location: Cook line
Equipment: Reach in cooler (3 door)
- 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: COOKED BEEF, CHICKEN, AND NOODLES OBSERVED IN THE REACH-IN COOLER ON THE COOK LINE WITH NO DATES.
Location: Cook line
Equipment: Reach in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: PROVIDE A CERTIFIED FOOD HANDLER.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE EXTINGUISHERS OBSERVED TO HAVE BEEN LAST SERVICED IN FEBRUARY 2011; NO TAG OBSERVED ON THE ANSUL SYSTEM FOR THE EXHAUST HOOD SYSTEM. FIRE EXTINGUISHERS MUST BE SERVICED EVERY YEAR AND ANSUL SYSTEMS MUST BE SERVICED TWICE A YEAR.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PURSE OBSERVED STORED ON PLASTIC LIDS AND CUPS ON THE WIRE SHELVING IN THE KITCHEN AREA. PERSONAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Kitchen
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: WET MOPS (2) OBSERVED STORED INSIDE THE MOP BUCKETS. HANG WET MOPS TO DRIP DRY BETWEEN USES TO PREVENT PESTS FROM BREEDING IN THE MOP HEADS.
Location: Back room
- 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: A GAP OF APPROXIMATELY 1/2 INCH OBSERVED UNDER THE BACK EXIT DOOR. PROVIDE A DOOR SWEEP TO PREVENT PESTS FROM ENTERING THE FACILITY.
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: SLIDING WINDOW AT THE FRONT OF THE DINING ROOM OBSERVED OPEN. IF THE WINDOWS ARE TO BE KEPT OPEN THEY MUST BE PROTECTED FROM INSECT AND RODENT ENTRY (SCREENS, ETC.).
Location: Dining room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: (1) STYROFOAM FOOD CONTAINERS OBSERVED STORED FACE UP ON THE WIRE SHELVING ON THE COOK LINE. STORE SINGLE-USE ITEMS INVERTED TO PREVENT CONTAMINATION.(2) CLEAN LEXAN FOOD CONTAINERS AND PLASTIC PITCHERS OBSERVED STORED FACE UP ON THE WIRE SHELVING IN THE DISH AREA. STORE CLEAN CONTAINERS INVERTED TO PREVENT CONTAMINATION.
Location: Cook line
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: (1) STYROFOAM FOOD CONTAINERS OBSERVED STORED FACE UP ON THE WIRE SHELVING ON THE COOK LINE. STORE SINGLE-USE ITEMS INVERTED TO PREVENT CONTAMINATION.(2) CLEAN LEXAN FOOD CONTAINERS AND PLASTIC PITCHERS OBSERVED STORED FACE UP ON THE WIRE SHELVING IN THE DISH AREA. STORE CLEAN CONTAINERS INVERTED TO PREVENT CONTAMINATION.
Location: Dish machine area
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLASTIC WRAP OBSERVED COVERING THE WIRE SHELVING LOCATED AT THE END OF THE THREE-COMPARTMENT SINK. REMOVE PLASTIC WRAP.
Location: Three bay area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TRASH CAN UNDER THE COUNTER AT THE BAR OBSERVED EXCESSIVELY SOILED. THOROUGHLY CLEAN TRASH CAN TO PREVENT PEST ATTRACTION.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: BLACK BUILD-UP OBSERVED INSIDE THE NOZZLES OF THE SODA MACHINE AT THE BAR. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND BEVERAGE CONTAMINATION.
Location: Wait staff area
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE AT THE HAND SINK IN THE KITCHEN. PROVIDE.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DISH SPRAY HOSE OBSERVED WITH ALUMINUM FOIL WRAPPED AROUND THE END OF THE HOSE. REPLACE MISSING END PIECE TO ENSURE PROPER WORKING CONDITION.
Location: Three bay area
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP OBSERVED STORED ON TOP OF THE ICE MACHINE. THIS IS NOT A SANITARY LOCATION. STORE SCOOP IN/ON A CLEAN AND SANITARY CONTAINER/SURFACE BETWEEN USES.
Location: Back room
|
09/26/2012 | Recheck |
- Warning Signs
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
Comments: PROVIDE AND POST A WARNING SIGN AT THE ENTRANCE TO THE FACILITY INDICATING THIS IS A SMOKING ESTABLISHMENT.
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SEVERAL CONTAINERS OF CLEANING CHEMICALS OBSERVED ON TOP OF THE DISH MACHINE. REMOVE PRODUCTS AND PROPERLY STORE SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Dish machine area
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CANS OF RAID BRAND ANT AND ROACH KILLER (3) OBSERVED UNDER THE DISH MACHINE AND IN THE DRY STORAGE AREA. THIS PRODUCT IS APPROVED FOR HOUSEHOLD USE ONLY. REMOVE PRODUCT FROM PREMISES.
Location: Dish machine area
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CANS OF RAID BRAND ANT AND ROACH KILLER (3) OBSERVED UNDER THE DISH MACHINE AND IN THE DRY STORAGE AREA. THIS PRODUCT IS APPROVED FOR HOUSEHOLD USE ONLY. REMOVE PRODUCT FROM PREMISES.
Location: Dry storage
- 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: SEVERAL FRUIT FLIES (MORE THAN 20) OBSERVED NEAR THE COFFEE STATION AT THE BAR. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT. NOTE: ROTTEN BANANA PEEL OBSERVED INSIDE BUCKET NEAR THE COFFEE STATION WHERE FRUIT FLIES WERE OBSERVED--REMOVE.
Location: Bar
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE OBSERVED WASHING STRAINER THAT CONTAINED RAW CHICKEN, THEN HANDLING CLEAN DISHWARE FROM THE DISH MACHINE, THEN PLACING GLOVES ON HANDS WITHOUT FIRST WASHING HIS HANDS. FOOD EMPLOYEES MUST PROPERLY WASH HANDS BETWEEN TASKS AND BEFORE PLACING GLOVES ON HANDS.
- 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 SHELL EGGS OBSERVED STORED ON TOP OF CONTAINER OF MAYONNAISE IN THE THREE-DOOR COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Reach in cooler (3 door)
- 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: COOKED BEEF, CHICKEN, AND NOODLES OBSERVED IN THE REACH-IN COOLER ON THE COOK LINE WITH NO DATES.
Location: Cook line
Equipment: Reach in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: PROVIDE A CERTIFIED FOOD HANDLER. NOTE: COOK ON DUTY STATES HE TOOK THE SERVSAFE EXAM ON 09/18/2012. CERTIFICATION NUMBER TO BE VERIFIED AT FOLLOW-UP INSPECTION.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE EXTINGUISHERS OBSERVED TO HAVE BEEN LAST SERVICED IN FEBRUARY 2011; NO TAG OBSERVED ON THE ANSUL SYSTEM FOR THE EXHAUST HOOD SYSTEM. FIRE EXTINGUISHERS MUST BE SERVICED EVERY YEAR AND ANSUL SYSTEMS MUST BE SERVICED TWICE A YEAR.
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: WET MOPS (2) OBSERVED STORED INSIDE THE MOP BUCKETS. HANG WET MOPS TO DRIP DRY BETWEEN USES TO PREVENT PESTS FROM BREEDING IN THE MOP HEADS.
Location: Back room
- 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: A GAP OF APPROXIMATELY 1/2 INCH OBSERVED UNDER THE BACK EXIT DOOR. PROVIDE A DOOR SWEEP TO PREVENT PESTS FROM ENTERING THE FACILITY.
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: SLIDING WINDOW AT THE FRONT OF THE DINING ROOM OBSERVED OPEN. IF THE WINDOWS ARE TO BE KEPT OPEN THEY MUST BE PROTECTED FROM INSECT AND RODENT ENTRY (SCREENS, ETC.).
Location: Dining room
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: (1) STYROFOAM FOOD CONTAINERS OBSERVED STORED FACE UP ON THE WIRE SHELVING ON THE COOK LINE. STORE SINGLE-USE ITEMS INVERTED TO PREVENT CONTAMINATION.(2) CLEAN LEXAN FOOD CONTAINERS AND PLASTIC PITCHERS OBSERVED STORED FACE UP ON THE WIRE SHELVING IN THE DISH AREA. STORE CLEAN CONTAINERS INVERTED TO PREVENT CONTAMINATION.
Location: Cook line
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: (1) STYROFOAM FOOD CONTAINERS OBSERVED STORED FACE UP ON THE WIRE SHELVING ON THE COOK LINE. STORE SINGLE-USE ITEMS INVERTED TO PREVENT CONTAMINATION.(2) CLEAN LEXAN FOOD CONTAINERS AND PLASTIC PITCHERS OBSERVED STORED FACE UP ON THE WIRE SHELVING IN THE DISH AREA. STORE CLEAN CONTAINERS INVERTED TO PREVENT CONTAMINATION.
Location: Dish machine area
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLASTIC WRAP OBSERVED COVERING THE WIRE SHELVING LOCATED AT THE END OF THE THREE-COMPARTMENT SINK. REMOVE PLASTIC WRAP.
Location: Three bay area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: BLACK BUILD-UP OBSERVED INSIDE THE NOZZLES OF THE SODA MACHINE AT THE BAR. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND BEVERAGE CONTAMINATION.
Location: Wait staff area
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE AT THE HAND SINK IN THE KITCHEN. PROVIDE.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DISH SPRAY HOSE OBSERVED WITH ALUMINUM FOIL WRAPPED AROUND THE END OF THE HOSE. REPLACE MISSING END PIECE TO ENSURE PROPER WORKING CONDITION.
Location: Three bay area
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP OBSERVED STORED ON TOP OF THE ICE MACHINE. THIS IS NOT A SANITARY LOCATION. STORE SCOOP IN/ON A CLEAN AND SANITARY CONTAINER/SURFACE BETWEEN USES.
Location: Back room
|
09/19/2012 | Recheck |
- Warning Signs
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
Comments: PROVIDE AND POST A WARNING SIGN AT THE ENTRANCE TO THE FACILITY INDICATING THIS IS A SMOKING ESTABLISHMENT.
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SEVERAL CONTAINERS OF CLEANING CHEMICALS OBSERVED ON TOP OF THE DISH MACHINE. REMOVE PRODUCTS AND PROPERLY STORE SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Dish machine area
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CANS OF RAID BRAND ANT AND ROACH KILLER (3) OBSERVED UNDER THE DISH MACHINE AND IN THE DRY STORAGE AREA. THIS PRODUCT IS APPROVED FOR HOUSEHOLD USE ONLY. REMOVE PRODUCT FROM PREMISES.
Location: Dish machine area
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CANS OF RAID BRAND ANT AND ROACH KILLER (3) OBSERVED UNDER THE DISH MACHINE AND IN THE DRY STORAGE AREA. THIS PRODUCT IS APPROVED FOR HOUSEHOLD USE ONLY. REMOVE PRODUCT FROM PREMISES.
Location: Dry storage
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL FRUIT FLIES (MORE THAN 20) OBSERVED NEAR THE COFFEE STATION AT THE BAR. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT. NOTE: ROTTEN BANANA PEEL OBSERVED INSIDE BUCKET NEAR THE COFFEE STATION WHERE FRUIT FLIES WERE OBSERVED--REMOVE.
Location: Bar
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE OBSERVED WASHING STRAINER THAT CONTAINED RAW CHICKEN, THEN HANDLING CLEAN DISHWARE FROM THE DISH MACHINE, THEN PLACING GLOVES ON HANDS WITHOUT FIRST WASHING HIS HANDS. FOOD EMPLOYEES MUST PROPERLY WASH HANDS BETWEEN TASKS AND BEFORE PLACING GLOVES ON HANDS.
- 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 BEEF FOR KEBOBS OBSERVED STORED ABOVE PINEAPPLES IN THE THREE-DOOR COOLER UNIT ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Reach in cooler (3 door)
- 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: COOKED BEEF, CHICKEN, AND NOODLES OBSERVED IN THE REACH-IN COOLER ON THE COOK LINE WITH NO DATES.
Location: Cook line
Equipment: Reach in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: PROVIDE A CERTIFIED FOOD HANDLER.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE EXTINGUISHERS OBSERVED TO HAVE BEEN LAST SERVICED IN FEBRUARY 2011; NO TAG OBSERVED ON THE ANSUL SYSTEM FOR THE EXHAUST HOOD SYSTEM. FIRE EXTINGUISHERS MUST BE SERVICED EVERY YEAR AND ANSUL SYSTEMS MUST BE SERVICED TWICE A YEAR.
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: WET MOPS (2) OBSERVED STORED INSIDE THE MOP BUCKETS. HANG WET MOPS TO DRIP DRY BETWEEN USES TO PREVENT PESTS FROM BREEDING IN THE MOP HEADS.
Location: Back room
- 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: A GAP OF APPROXIMATELY 1/2 INCH OBSERVED UNDER THE BACK EXIT DOOR. PROVIDE A DOOR SWEEP TO PREVENT PESTS FROM ENTERING THE FACILITY.
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: SLIDING WINDOWS AT THE FRONT OF THE DINING ROOM OBSERVED OPEN. IF THE WINDOWS ARE TO BE KEPT OPEN THEY MUST BE PROTECTED FROM INSECT AND RODENT ENTRY (SCREENS, ETC.).
Location: Dining room
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: (1) STYROFOAM FOOD CONTAINERS OBSERVED STORED FACE UP ON THE WIRE SHELVING ON THE COOK LINE. STORE SINGLE-USE ITEMS INVERTED TO PREVENT CONTAMINATION.(2) CLEAN LEXAN FOOD CONTAINERS AND PLASTIC PITCHERS OBSERVED STORED FACE UP ON THE WIRE SHELVING IN THE DISH AREA. STORE CLEAN CONTAINERS INVERTED TO PREVENT CONTAMINATION.(3) CLEAN UTENSILS, LIDS, AND FOOD WRAP OBSERVED STORED ON THE LOWER SHELVING IN THE DISH AREA AND ON THE COOK LINE POSITIONED APPROXIMATELY 3 INCHES FROM THE FLOOR. CLEAN EQUIPMENT AND SINGLE-USE ITEMS MUST BE STORED AT LEAST 6 INCHES FROM THE FLOOR. ADJUST THE SHELVING IN BOTH AREAS.
Location: Cook line
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: (1) STYROFOAM FOOD CONTAINERS OBSERVED STORED FACE UP ON THE WIRE SHELVING ON THE COOK LINE. STORE SINGLE-USE ITEMS INVERTED TO PREVENT CONTAMINATION.(2) CLEAN LEXAN FOOD CONTAINERS AND PLASTIC PITCHERS OBSERVED STORED FACE UP ON THE WIRE SHELVING IN THE DISH AREA. STORE CLEAN CONTAINERS INVERTED TO PREVENT CONTAMINATION.(3) CLEAN UTENSILS, LIDS, AND FOOD WRAP OBSERVED STORED ON THE LOWER SHELVING IN THE DISH AREA AND ON THE COOK LINE POSITIONED APPROXIMATELY 3 INCHES FROM THE FLOOR. CLEAN EQUIPMENT AND SINGLE-USE ITEMS MUST BE STORED AT LEAST 6 INCHES FROM THE FLOOR. ADJUST THE SHELVING IN BOTH AREAS.
Location: Dish machine area
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLASTIC WRAP OBSERVED COVERING THE WIRE SHELVING LOCATED AT THE END OF THE THREE-COMPARTMENT SINK. REMOVE PLASTIC WRAP.
Location: Three bay area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: BLACK BUILD-UP OBSERVED INSIDE THE NOZZLES OF THE SODA MACHINE AT THE BAR. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND BEVERAGE CONTAMINATION.
Location: Wait staff area
Equipment: Soda gun & holster
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE AT THE HAND SINK IN THE KITCHEN. PROVIDE.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DISH SPRAY HOSE OBSERVED WITH ALUMINUM FOIL WRAPPED AROUND THE END OF THE HOSE. REPLACE MISSING END PIECE TO ENSURE PROPER WORKING CONDITION.
Location: Three bay area
Equipment: 3-bay
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP OBSERVED STORED ON TOP OF THE ICE MACHINE. THIS IS NOT A SANITARY LOCATION. STORE SCOOP IN/ON A CLEAN AND SANITARY CONTAINER/SURFACE BETWEEN USES.
Location: Back room
|
09/12/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
Equipment: Make table cooler
- 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. OPEN DRINK. PROVIDE LID AND STRAW AND STORE BELOW.
Location: Cook line
Equipment: Prep table
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. EX. RAW MEAT STORED ABOVE/ON VEGETABLES. REMOVE. STORE BELOW. 3/27 mayo container
Location: Cook line
Equipment: Reach in cooler (2 door)
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. THAWING CHICKEN IN VEGETABLE SINK. DISCONTINUE.
Location: Cook line
Equipment: Veg. Sink
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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. EMPLOYEE CLOTHING.
Location: Kitchen (back)
- 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. HANG MOPS TO DRY WHEN NOT IN USE.
- 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: Restroom
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Bar
Equipment: Reach in cooler (2 door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. COOLER FOOD AT IMPROPER TEMPERATURE. REPAIR.
Location: Cook line
Equipment: Make table cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
03/27/2012 | 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.
Location: Cook line
Equipment: Make table cooler
- 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. OPEN DRINK. PROVIDE LID AND STRAW AND STORE BELOW.
Location: Cook line
Equipment: Prep table
- 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. EX. RAW MEAT STORED ABOVE/ON VEGETABLES. REMOVE. STORE BELOW.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. THAWING CHICKEN IN VEGETABLE SINK. DISCONTINUE.
Location: Cook line
Equipment: Veg. Sink
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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. EMPLOYEE CLOTHING.
Location: Kitchen (back)
- 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. HANG MOPS TO DRY WHEN NOT IN USE.
- 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.
Location: Restroom
- 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.
Location: Bar
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. COOLER FOOD AT IMPROPER TEMPERATURE. REPAIR.
Location: Cook line
Equipment: Make table cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
03/20/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: coolers not onensure below 41
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: clean and sanitize all equipment prior to open
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal mop sink back and floor
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Sloped drain boards (corrected)
Warewashing sinks and drainboards not self draining.
Correction: Sinks and drainboards of warewashing sinks and machines shall be self-draining.
Comments: add clean and dirty side drainboards to dish machine
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: provide wet mop rack
- 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: provide sweep to outer doors
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: fix tile by mop sink
Location: Three bay area
|
01/26/2012 | Pre-Licensing 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: coolers not onensure below 41
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: clean and sanitize all equipment prior to open
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal mop sink back and floor
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Sloped drain boards
Warewashing sinks and drainboards not self draining.
Correction: Sinks and drainboards of warewashing sinks and machines shall be self-draining.
Comments: add clean and dirty side drainboards to dish machine
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: provide wet mop rack
- 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: provide sweep to outer doors
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: fix tile by mop sink
Location: Three bay area
|
01/20/2012 | Pre-Licensing |
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