- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT STORE CHEMICALS HIGH ABOVE ON SHELVING; KEEP CHEMICALS STORED LOW AT ALL TIMES.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER LOCATION REACH-IN-COOLER INTERIOR SURACES AND MICROWAVE.
Location: Kitchen
Equipment: Microwave oven
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER LOCATION REACH-IN-COOLER INTERIOR SURACES AND MICROWAVE.
Location: Service counter
Equipment: Reach in cooler
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP ALL CLEAN/EXPOSED UTENSILS STORED INVERTED PROPERLY (EX. STORE WITH HANDLES UP AND NOT HEADS OF UTENSILS).
Location: Kitchen
- 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.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AND FLOOR DRAINS WHERE NEEDED.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AND FLOOR DRAINS WHERE NEEDED.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SHELVING AT INTERIOR OF CABINETS.
Location: Kitchen
|
11/12/2014 | Routine |
| No violation noted during this evaluation. | 11/06/2013 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: BOX OF TEXAS TOAST SITTING INSIDE HANDSINK. DISCONTINUE USING HANDSINK FOR STORING STUFF IN IT.
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.
|
01/30/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: GROUND BEEF AND NACHO CHEESE (IN CAN) SITTING OUT AT ROOM TEMPERATURE; MAINTAIN HOT-HOLDING POTENTIALLY HAZARDOUS FOODS AT TEMPERATURE OF 135 F OR ABOVE DURING OPERATION HOURS.
Location: Service counter
- 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: TOMATOES, LETTUCE, SOUR CREAM USED FOR TACO SALAD SITTING OUT AT ROOM TEMPERATURE DURING OPERATION HOURS--DISCONTINUE THIS BEHAVIOR AND STORE POTENTIALLY HAZARDOUS COLD-HOLDING FOODS ON PROPER ICE BATH OR IN REFRIGERATION UNIT THAT MAINTAINS COLD-HOLDING TEMPERATURE OF 41 F OR BELOW.
Location: Service counter
- 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: EX. EMPLOYEE DRINKS.
Location: Kitchen
- 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: EX. EMPLOYEE DRINKS.
Location: Service counter
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON INTERIOR SURFACES:IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL REFRIGERATION/FREEZER UNITS INTERIOR AND EXTERIOR SURFACES INCLUDING SHELVING, DOOR GASKETS/SEALS, AND FANGUARDS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON INTERIOR SURFACES:IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL REFRIGERATION/FREEZER UNITS INTERIOR AND EXTERIOR SURFACES INCLUDING SHELVING, DOOR GASKETS/SEALS, AND FANGUARDS.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON INTERIOR SURFACES:IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL REFRIGERATION/FREEZER UNITS INTERIOR AND EXTERIOR SURFACES INCLUDING SHELVING, DOOR GASKETS/SEALS, AND FANGUARDS.
Location: Service counter
Equipment: ----------------- Coolers ----------------
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: SEVERAL ITEMS STORED IN KITCHEN HANDSINK AND CHAIR SITTING IN FRONT OF HANDSINK--DISCONTINUE.KEEP HANDSINKS FREE AND ACCESSIBLE AND DO NOT USE AS A STORAGE.
Location: Kitchen
Equipment: Hand sink
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Location: Kitchen
Equipment: 3-bay
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Location: Service counter
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Location: Prep area
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET TOO STRONG (EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.WATER TEMPERTURE FOR IN-PLACE SANITIZER TOO HOT (130 F); MAINTAIN AT COOL/LUKEWARM WATER TEMPERATURE (70 F OR BELOW).
Location: Kitchen
- 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: IN-PLACE SANITIZER BUCKET TOO STRONG (EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.WATER TEMPERTURE FOR IN-PLACE SANITIZER TOO HOT (130 F); MAINTAIN AT COOL/LUKEWARM WATER TEMPERATURE (70 F OR BELOW).
Location: Kitchen
Equipment: 3-bay
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Location: Kitchen
Equipment: 3-bay
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD GRADE ICE SCOOP WITH HANDLE TO DISPENSE OUT CONSUMER DRINK ICE PROPERLY; DISCONTINUE USE OF SINGLE SERVICE (EX. PLASTIC CUP) WITH NO HANDLES.
Location: Service counter
Equipment: Ice bin
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: EX. BRACELETS
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP ALL OPEN/EXPOSED UTENSILS INVERTED PROPERLY DURING CLEAN STORAGE AND ENSURE THAT ALL PLASTIC SILVERWARE IS INVERTED AND STORED WITH HANDLES UP TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION AT SERVICE COUNTER, KITCHEN, AND DINING ROOM LOCATION.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP ALL OPEN/EXPOSED UTENSILS INVERTED PROPERLY DURING CLEAN STORAGE AND ENSURE THAT ALL PLASTIC SILVERWARE IS INVERTED AND STORED WITH HANDLES UP TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION AT SERVICE COUNTER, KITCHEN, AND DINING ROOM LOCATION.
Location: Service counter
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP ALL OPEN/EXPOSED UTENSILS INVERTED PROPERLY DURING CLEAN STORAGE AND ENSURE THAT ALL PLASTIC SILVERWARE IS INVERTED AND STORED WITH HANDLES UP TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION AT SERVICE COUNTER, KITCHEN, AND DINING ROOM LOCATION.
Location: Dining room
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE AND/OR PROVIDE CEILING TILES AT CAFE' KITCHEN FACILITY CEILING WHERE MISSING AND/OR DAMAGED.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Service counter
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS WHERE MISSING AT KITCHEN CAFE' FACILITY.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS WHERE MISSING AT KITCHEN CAFE' FACILITY.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS WHERE MISSING AT KITCHEN CAFE' FACILITY.
Location: Service counter
Equipment: ----------------- Coolers ----------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ECOLAB DETERGENT DISPENSER NOT DISPENSING DETERGENT OUT PROPERLY; CONTACT SERVICE PROVIDER (ECOLAB) TO REPAIR.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CAFE' COUNTER-TOPS AND SHELVING. MAINTAIN AND ORGANIZE BETTER.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CAFE' COUNTER-TOPS AND SHELVING. MAINTAIN AND ORGANIZE BETTER.
Location: Prep area
- No test kit (corrected on site)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
|
06/04/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: GROUND BEEF AND NACHO CHEESE (IN CAN) SITTING OUT AT ROOM TEMPERATURE; MAINTAIN HOT-HOLDING POTENTIALLY HAZARDOUS FOODS AT TEMPERATURE OF 135 F OR ABOVE DURING OPERATION HOURS.
Location: Service counter
- 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: TOMATOES, LETTUCE, SOUR CREAM USED FOR TACO SALAD SITTING OUT AT ROOM TEMPERATURE DURING OPERATION HOURS--DISCONTINUE THIS BEHAVIOR AND STORE POTENTIALLY HAZARDOUS COLD-HOLDING FOODS ON PROPER ICE BATH OR IN REFRIGERATION UNIT THAT MAINTAINS COLD-HOLDING TEMPERATURE OF 41 F OR BELOW.
Location: Service counter
- 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: EX. EMPLOYEE DRINKS.
Location: Kitchen
- 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: EX. EMPLOYEE DRINKS.
Location: Service counter
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON INTERIOR SURFACES:IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL REFRIGERATION/FREEZER UNITS INTERIOR AND EXTERIOR SURFACES INCLUDING SHELVING, DOOR GASKETS/SEALS, AND FANGUARDS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON INTERIOR SURFACES:IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL REFRIGERATION/FREEZER UNITS INTERIOR AND EXTERIOR SURFACES INCLUDING SHELVING, DOOR GASKETS/SEALS, AND FANGUARDS.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON INTERIOR SURFACES:IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL REFRIGERATION/FREEZER UNITS INTERIOR AND EXTERIOR SURFACES INCLUDING SHELVING, DOOR GASKETS/SEALS, AND FANGUARDS.
Location: Service counter
Equipment: ----------------- Coolers ----------------
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: SEVERAL ITEMS STORED IN KITCHEN HANDSINK AND CHAIR SITTING IN FRONT OF HANDSINK--DISCONTINUE.KEEP HANDSINKS FREE AND ACCESSIBLE AND DO NOT USE AS A STORAGE.
Location: Kitchen
Equipment: Hand sink
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Location: Kitchen
Equipment: 3-bay
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Location: Service counter
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Location: Prep area
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET TOO STRONG (EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.WATER TEMPERTURE FOR IN-PLACE SANITIZER TOO HOT (130 F); MAINTAIN AT COOL/LUKEWARM WATER TEMPERATURE (70 F OR BELOW).
Location: Kitchen
- 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: IN-PLACE SANITIZER BUCKET TOO STRONG (EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.WATER TEMPERTURE FOR IN-PLACE SANITIZER TOO HOT (130 F); MAINTAIN AT COOL/LUKEWARM WATER TEMPERATURE (70 F OR BELOW).
Location: Kitchen
Equipment: 3-bay
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Location: Kitchen
Equipment: 3-bay
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD GRADE ICE SCOOP WITH HANDLE TO DISPENSE OUT CONSUMER DRINK ICE PROPERLY; DISCONTINUE USE OF SINGLE SERVICE (EX. PLASTIC CUP) WITH NO HANDLES.
Location: Service counter
Equipment: Ice bin
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: EX. BRACELETS
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP ALL OPEN/EXPOSED UTENSILS INVERTED PROPERLY DURING CLEAN STORAGE AND ENSURE THAT ALL PLASTIC SILVERWARE IS INVERTED AND STORED WITH HANDLES UP TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION AT SERVICE COUNTER, KITCHEN, AND DINING ROOM LOCATION.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP ALL OPEN/EXPOSED UTENSILS INVERTED PROPERLY DURING CLEAN STORAGE AND ENSURE THAT ALL PLASTIC SILVERWARE IS INVERTED AND STORED WITH HANDLES UP TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION AT SERVICE COUNTER, KITCHEN, AND DINING ROOM LOCATION.
Location: Service counter
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP ALL OPEN/EXPOSED UTENSILS INVERTED PROPERLY DURING CLEAN STORAGE AND ENSURE THAT ALL PLASTIC SILVERWARE IS INVERTED AND STORED WITH HANDLES UP TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION AT SERVICE COUNTER, KITCHEN, AND DINING ROOM LOCATION.
Location: Dining room
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE AND/OR PROVIDE CEILING TILES AT CAFE' KITCHEN FACILITY CEILING WHERE MISSING AND/OR DAMAGED.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Service counter
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS WHERE MISSING AT KITCHEN CAFE' FACILITY.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS WHERE MISSING AT KITCHEN CAFE' FACILITY.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS WHERE MISSING AT KITCHEN CAFE' FACILITY.
Location: Service counter
Equipment: ----------------- Coolers ----------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ECOLAB DETERGENT DISPENSER NOT DISPENSING DETERGENT OUT PROPERLY; CONTACT SERVICE PROVIDER (ECOLAB) TO REPAIR.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CAFE' COUNTER-TOPS AND SHELVING. MAINTAIN AND ORGANIZE BETTER.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CAFE' COUNTER-TOPS AND SHELVING. MAINTAIN AND ORGANIZE BETTER.
Location: Prep area
- No test kit (corrected on site)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
|
05/23/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: GROUND BEEF AND NACHO CHEESE (IN CAN) SITTING OUT AT ROOM TEMPERATURE; MAINTAIN HOT-HOLDING POTENTIALLY HAZARDOUS FOODS AT TEMPERATURE OF 135 F OR ABOVE DURING OPERATION HOURS.
Location: Service counter
- 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: TOMATOES, LETTUCE, SOUR CREAM USED FOR TACO SALAD SITTING OUT AT ROOM TEMPERATURE DURING OPERATION HOURS--DISCONTINUE THIS BEHAVIOR AND STORE POTENTIALLY HAZARDOUS COLD-HOLDING FOODS ON PROPER ICE BATH OR IN REFRIGERATION UNIT THAT MAINTAINS COLD-HOLDING TEMPERATURE OF 41 F OR BELOW.
Location: Service counter
- 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: EX. EMPLOYEE DRINKS.
Location: Kitchen
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EX. EMPLOYEE DRINKS.
Location: Service counter
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL REFRIGERATION/FREEZER UNITS INTERIOR AND EXTERIOR SURFACES INCLUDING SHELVING, DOOR GASKETS/SEALS, AND FANGUARDS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL REFRIGERATION/FREEZER UNITS INTERIOR AND EXTERIOR SURFACES INCLUDING SHELVING, DOOR GASKETS/SEALS, AND FANGUARDS.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL REFRIGERATION/FREEZER UNITS INTERIOR AND EXTERIOR SURFACES INCLUDING SHELVING, DOOR GASKETS/SEALS, AND FANGUARDS.
Location: Service counter
Equipment: ----------------- Coolers ----------------
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: SEVERAL ITEMS STORED IN KITCHEN HANDSINK AND CHAIR SITTING IN FRONT OF HANDSINK--DISCONTINUE.KEEP HANDSINKS FREE AND ACCESSIBLE AND DO NOT USE AS A STORAGE.
Location: Kitchen
Equipment: Hand sink
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Location: Kitchen
Equipment: 3-bay
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Location: Service counter
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Location: Prep area
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKETS SET-UP DURING OPERATION HOURS; MAINTAIN IN-PLACE SANITIZER AT ALL TIMES DURING OPERATION HOURS AND MAINTAIN SANITIZER CONCENTRATION FOR QUAT AT 200 PPM. USE COOL/LUKEWARM WATER FOR WATER TEMPERATURE.SANITIZER AT KITCHEN 3-BAY SINK DISPENSER NOT PUMPING OUT SANITIZER AND MEASURE AT 0 PPM FOR QUAT; CONTACT SERVICE PROVIDER (ECOLAB) TO REPAIR.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKETS SET-UP DURING OPERATION HOURS; MAINTAIN IN-PLACE SANITIZER AT ALL TIMES DURING OPERATION HOURS AND MAINTAIN SANITIZER CONCENTRATION FOR QUAT AT 200 PPM. USE COOL/LUKEWARM WATER FOR WATER TEMPERATURE.SANITIZER AT KITCHEN 3-BAY SINK DISPENSER NOT PUMPING OUT SANITIZER AND MEASURE AT 0 PPM FOR QUAT; CONTACT SERVICE PROVIDER (ECOLAB) TO REPAIR.
Location: Kitchen
Equipment: 3-bay
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Location: Kitchen
Equipment: 3-bay
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD GRADE ICE SCOOP WITH HANDLE TO DISPENSE OUT CONSUMER DRINK ICE PROPERLY; DISCONTINUE USE OF SINGLE SERVICE (EX. PLASTIC CUP) WITH NO HANDLES.
Location: Service counter
Equipment: Ice bin
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: EX. BRACELETS
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP ALL OPEN/EXPOSED UTENSILS INVERTED PROPERLY DURING CLEAN STORAGE AND ENSURE THAT ALL PLASTIC SILVERWARE IS INVERTED AND STORED WITH HANDLES UP TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION AT SERVICE COUNTER, KITCHEN, AND DINING ROOM LOCATION.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP ALL OPEN/EXPOSED UTENSILS INVERTED PROPERLY DURING CLEAN STORAGE AND ENSURE THAT ALL PLASTIC SILVERWARE IS INVERTED AND STORED WITH HANDLES UP TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION AT SERVICE COUNTER, KITCHEN, AND DINING ROOM LOCATION.
Location: Service counter
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP ALL OPEN/EXPOSED UTENSILS INVERTED PROPERLY DURING CLEAN STORAGE AND ENSURE THAT ALL PLASTIC SILVERWARE IS INVERTED AND STORED WITH HANDLES UP TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION AT SERVICE COUNTER, KITCHEN, AND DINING ROOM LOCATION.
Location: Dining room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE AND/OR PROVIDE CEILING TILES AT CAFE' KITCHEN FACILITY CEILING WHERE MISSING AND/OR DAMAGED.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Service counter
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS WHERE MISSING AT KITCHEN CAFE' FACILITY.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS WHERE MISSING AT KITCHEN CAFE' FACILITY.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS WHERE MISSING AT KITCHEN CAFE' FACILITY.
Location: Service counter
Equipment: ----------------- Coolers ----------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ECOLAB DETERGENT DISPENSER NOT DISPENSING DETERGENT OUT PROPERLY; CONTACT SERVICE PROVIDER (ECOLAB) TO REPAIR.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CAFE' COUNTER-TOPS AND SHELVING. MAINTAIN AND ORGANIZE BETTER.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CAFE' COUNTER-TOPS AND SHELVING. MAINTAIN AND ORGANIZE BETTER.
Location: Prep 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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
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05/16/2012 | Routine |
Restaurant representatives - add corrected or new information about MAIN STREET CAFE, 47 BEACHWAY DR, Indianapolis, IN »