- 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: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- 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: PLEASE CLEAN WIRE SHELVES NEXT TO THE COOK LINE
Location: Cook line
|
05/01/2014 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- 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: PLEASE CLEAN WIRE SHELVES NEXT TO THE COOK LINE
Location: Cook line
|
04/28/2014 | Routine |
- 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: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- 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: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: WIRE SHELF BY COOK LINE2: EXTERIOR OF REACH IN COOLER AND UNDERNEATH LID OF COLD TOP
Location: Kitchen
|
02/04/2014 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- 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: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: WIRE SHELF BY COOK LINE2: EXTERIOR OF REACH IN COOLER AND UNDERNEATH LID OF COLD TOP
Location: Kitchen
|
01/29/2014 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL SANITIZER BOTTLES
Location: Kitchen
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: PLEASE REMOVE AND DISCARD GLOVES WHEN THEY BECOME SOILED. DO NOT WIPE GLOVED HANDS ON APRON
- 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: PLEASE LABEL ALL BULK FOOD CONTAINERS
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
- 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: Kitchen
Equipment: Reach in cooler
- 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: PLEASE CLEAN SODA NOZZLE
Location: Bar
Equipment: Soda gun & holster
|
10/25/2013 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL SANITIZER BOTTLES
Location: Kitchen
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: PLEASE REMOVE AND DISCARD GLOVES WHEN THEY BECOME SOILED. DO NOT WIPE GLOVED HANDS ON APRON
- 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: PLEASE LABEL ALL BULK FOOD CONTAINERS
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: Kitchen
Equipment: Reach in cooler
- 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: PLEASE CLEAN SODA NOZZLE
Location: Bar
Equipment: Soda gun & holster
|
10/18/2013 | Routine |
- 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: EMPLOYEES MUST WASH HANDS BEFOR EPUTTING ON A NEW PAIR OF GLOVES
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEVERAL CONTAINERS OF DELI MEAT THAT HAD BEEN REMOVED FROM ITS ORIGINAL PACKAGING WERE MISSING A DATE MARK.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KITCHEN HANDSINK SOILED. PLEASE CLEAN.
Location: Kitchen
Equipment: Hand sink
- Storage of Personal Items (corrected on site)
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: PLEASE KEEP EMPLOYEE BEVERAGES OFF OF PREP TABLES AND FOOD STORAGE AREAS, AND USE A CONTAINER WITH A LID AND A STRAW
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: PLEASE STORE TOOLS AND EQUIPMENT IN A WAY THAT ALLOWS FOR EASY CLEANING OF FLOORS, AND REMOVE ANY UNNECESSARY ITEMS
Location: Back room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: PLEASE ENSURE THAT DUMPSTER LIDS AND SIDE PANELS ARE KEPT CLOSED
Location: Dumpster area
- 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 UNDERNEATH BACK DOOR. PLEASE INSTALL A DOOR SWEEP
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN WALL BY COOK LINE
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN FAN NEXT TO COOK LINE
Location: Cook line
|
06/11/2013 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH HANDS BEFOR EPUTTING ON A NEW PAIR OF GLOVES
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEVERAL CONTAINERS OF DELI MEAT THAT HAD BEEN REMOVED FROM ITS ORIGINAL PACKAGING WERE MISSING A DATE MARK.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KITCHEN HANDSINK SOILED. PLEASE CLEAN.
Location: Kitchen
Equipment: Hand sink
- 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: PLEASE KEEP EMPLOYEE BEVERAGES OFF OF PREP TABLES AND FOOD STORAGE AREAS, AND USE A CONTAINER WITH A LID AND A STRAW
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: PLEASE STORE TOOLS AND EQUIPMENT IN A WAY THAT ALLOWS FOR EASY CLEANING OF FLOORS, AND REMOVE ANY UNNECESSARY ITEMS
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: PLEASE ENSURE THAT DUMPSTER LIDS AND SIDE PANELS ARE KEPT CLOSED
Location: Dumpster area
- 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 UNDERNEATH BACK DOOR. PLEASE INSTALL A DOOR SWEEP
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN WALL BY COOK LINE
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN FAN NEXT TO COOK LINE
Location: Cook line
|
06/04/2013 | Routine |
- 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: STORE CHEMICALS BELOW OR SEPARATE FROM RACKS USED FOR STORING FOOD OR FOOD CONTAINERS
Location: Kitchen
- 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: DELI MEAT IN WALK-IN COOLER WITHOUT A DATE MARK.
Location: Walk-in cooler
- 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: PLEASE DO NOT HANG PERSONAL ITEMS LIKE COATS FROM RACKS WITH FOOD OR FOOD CONTAINERS
Location: Kitchen
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: KITCHEN TRASH CAN SOILED. PLEASE CLEAN.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PLEASE SEAL KITCHEN HANDSINK
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN EXTERIOR OF MAKE TABLE COOLER
Location: Kitchen
- 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: PLEASE DO NOT STORE KNIVES OR OTHER UTENSILS IN SPACE BETWEEN COOLERS AND PREP TABLES
Location: Kitchen
|
01/10/2013 | Recheck |
- 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: STORE CHEMICALS BELOW OR SEPARATE FROM RACKS USED FOR STORING FOOD OR FOOD CONTAINERS
Location: Kitchen
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DELI MEAT IN WALK-IN COOLER WITHOUT A DATE MARK.
Location: Walk-in cooler
- Storage of Personal Items (corrected on site)
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: PLEASE DO NOT HANG PERSONAL ITEMS LIKE COATS FROM RACKS WITH FOOD OR FOOD CONTAINERS
Location: Kitchen
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: KITCHEN TRASH CAN SOILED. PLEASE CLEAN.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PLEASE SEAL KITCHEN HANDSINK
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN EXTERIOR OF MAKE TABLE COOLER
Location: Kitchen
- 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: PLEASE DO NOT STORE KNIVES OR OTHER UTENSILS IN SPACE BETWEEN COOLERS AND PREP TABLES
Location: Kitchen
|
01/03/2013 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL SPRAY BOTTLES
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DRAINS APPEARED VERY CLOGGED AND SOILED. PLEASE REPAIR BY FOLLOW-UP INSPECTION
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 CONCENTRATION TOO LOW
Location: Wait staff area
- 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: PLEASE STORE EMPLOYEES DRINKS SEPARATE OR BELOW FOOD AND FOOD PREP SURFACES
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE STORE EMPLOYEES DRINKS SEPARATE OR BELOW FOOD AND FOOD PREP SURFACES
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: BACK DOORS (MAIN DOOR AND SCREEN DOOR) PROPPED OPEN. PLEASE CLOSE DOOR. IT'S OKAY TO LEAVE THE DOOR OPEN IF THE SCREEN DOOR IS CLOSED
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: SHELVES BELOW COOK LINE2: WIRE SHELVES NEXT TO COOK LINE
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: SHELVES BELOW COOK LINE2: WIRE SHELVES NEXT TO COOK LINE
Location: Kitchen
|
09/19/2012 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL SPRAY BOTTLES
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DRAINS APPEARED VERY CLOGGED AND SOILED. PLEASE REPAIR BY FOLLOW-UP INSPECTION
Location: Kitchen
- 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: IN-PLACE SANITIZER CONCENTRATION TOO LOW
Location: Wait staff area
- Storage of Personal Items (corrected on site)
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: PLEASE STORE EMPLOYEES DRINKS SEPARATE OR BELOW FOOD AND FOOD PREP SURFACES
Location: Kitchen
- Storage of Personal Items (corrected on site)
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: PLEASE STORE EMPLOYEES DRINKS SEPARATE OR BELOW FOOD AND FOOD PREP SURFACES
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: BACK DOORS (MAIN DOOR AND SCREEN DOOR) PROPPED OPEN. PLEASE CLOSE DOOR. IT'S OKAY TO LEAVE THE DOOR OPEN IF THE SCREEN DOOR IS CLOSED
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: SHELVES BELOW COOK LINE2: WIRE SHELVES NEXT TO COOK LINE
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: SHELVES BELOW COOK LINE2: WIRE SHELVES NEXT TO COOK LINE
Location: Kitchen
|
09/06/2012 | Routine |
- 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: EMPLOYEES MUST WASH THEIR HANDS BEFORE PUTTING ON GLOVES
- 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: DISH IN BAR HANDSINK. PLESE USE HANDSINKS ONLY FOR HANDWASHING.
Location: Bar
Equipment: Hand sink
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: PLEASE DO NOT WIPE GLOVES ON APRONS. WHEN GLOVES BECOME SOILED, PLEASE CHANGE GLOVES
- 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: PERSONAL ITEMS IN KITCHEN ON PREP TABLE, MAKE TABLE, AND STORAGE SHELF WITH TABLEWARE.PLEASE STORE PERSONAL ITEMS (INCLUDING CELL PHONES, BEVERAGES) BELOW OR SEPARATE FROM FOOD, FOOD PREP AREAS, AND EQUIPMENT
Location: Kitchen
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: LARGE GAPS AROUND BACK DOOR THAT COULD POTENTIALLY ALLOW FOR THE ENTRY OF PESTS.PLEASE INSTALL A DOOR SWEEP
Location: Kitchen
- 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: PLEASE USE A SCOOP WITH A HANDLE FOR ICE
Location: Bar
|
05/10/2012 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH THEIR HANDS BEFORE PUTTING ON GLOVES
- 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: DISH IN BAR HANDSINK. PLESE USE HANDSINKS ONLY FOR HANDWASHING.
Location: Bar
Equipment: Hand sink
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: PLEASE DO NOT WIPE GLOVES ON APRONS. WHEN GLOVES BECOME SOILED, PLEASE CHANGE GLOVES
- 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: PERSONAL ITEMS IN KITCHEN ON PREP TABLE, MAKE TABLE, AND STORAGE SHELF WITH TABLEWARE.PLEASE STORE PERSONAL ITEMS (INCLUDING CELL PHONES, BEVERAGES) BELOW OR SEPARATE FROM FOOD, FOOD PREP AREAS, AND EQUIPMENT
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: LARGE GAPS AROUND BACK DOOR THAT COULD POTENTIALLY ALLOW FOR THE ENTRY OF PESTS.PLEASE INSTALL A DOOR SWEEP
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE A SCOOP WITH A HANDLE FOR ICE
Location: Bar
|
05/03/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: DELI MEAT AND RAW HAMBURGER IN COLD TOP AT 48-50 DEGREES F. PLEASE MAKE SURE THE LEVEL OF ICE IS SUFFICIENT TO KEEP POTENTIALLY HAZARDOUS FOOD AT 41 DEGREES F OR BELOW*2/6: Deli meat in make table cooler at 45 degrees F.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN WALL TO THE RIGHT OF THE FRYERS
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: MAKE TABLE COOLER NOT MAINTAINING FOOD AT 41 DEGREES F OR BELOW. PLEASE REPAIR OR REPLACE**2/6: Cooler is being replaced in March 2012
Location: Kitchen
Equipment: Make table cooler
|
02/13/2012 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: DELI MEAT AND RAW HAMBURGER IN COLD TOP AT 48-50 DEGREES F. PLEASE MAKE SURE THE LEVEL OF ICE IS SUFFICIENT TO KEEP POTENTIALLY HAZARDOUS FOOD AT 41 DEGREES F OR BELOW*2/6: Deli meat in make table cooler at 45 degrees F.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN WALL TO THE RIGHT OF THE FRYERS
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: MAKE TABLE COOLER NOT MAINTAINING FOOD AT 41 DEGREES F OR BELOW. PLEASE REPAIR OR REPLACE**2/6: Cooler is being replaced in March 2012
Location: Kitchen
Equipment: Make table cooler
|
02/06/2012 | Recheck |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: DELI MEAT AND RAW HAMBURGER IN COLD TOP AT 48-50 DEGREES F. PLEASE MAKE SURE THE LEVEL OF ICE IS SUFFICIENT TO KEEP POTENTIALLY HAZARDOUS FOOD AT 41 DEGREES F OR BELOW
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN WALL TO THE RIGHT OF THE FRYERS
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: MAKE TABLE COOLER NOT MAINTAINING FOOD AT 41 DEGREES F OR BELOW. PLEASE REPAIR OR REPLACE
Location: Kitchen
Equipment: Make table cooler
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01/30/2012 | Routine |
Restaurant representatives - add corrected or new information about MANLEY'S IRISH MUTT, 7041 E 10TH ST, Indianapolis, IN »