- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large pan of cheese held between 45 and 47 deg. F Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Large white cutting board on top of cold top prep cooler soiled. Clean. CORRECTED 2. Vegetable chopper soiled. Clean and sanitize. Do not allow to sit soiled.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Large white cutting board on top of cold top prep cooler soiled. Clean. CORRECTED 2. Vegetable chopper soiled. Clean and sanitize. Do not allow to sit soiled.
Location: Kitchen
- 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: 1. Hand sink access blocked by mop buckets etc. Remove all items away from hand sink to provide easy access for hand washing.
Location: Kitchen
Equipment: Hand sink
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. Deep fry unit not under approved exahaust hood and fire suppression system. Place deep fry unint completely under hood and fire suppression system. NOTE > REPEAT VIOLATION.
Location: Cook line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Clean filters and hood including vents on front of exhaust hood.
Location: Cook line
- 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: 1. Wall soiled behind cooking equipment. Clean.
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Metal pan of Scallops thawing out inside of prep sink in standing water. Use approved methods to thaw all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Metal pan of Imitation crab meat thawing out in standing water at prep sink. Use approved methods to thaw all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in freezer door in poor repair including door hinge on top of door. Repair door to a sound working condition so that door completely closes. NOTE >> DO NOT PLACE BOXES OF FOOD BY DOOR PREVENTING DOOR FROM BEING OPENED.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bags of onions on floor in back kitchen area. Remove and store on approved shelving.
Location: Back room
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shiled broken by three bay sink area. Repair or replace.
Location: Kitchen
|
10/03/2014 | Recheck |
- Dumpster drain plugs (corrected)
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: TRASH DUMPSTER APPEARS TO BE MISSING DRAIN PLUG. PLEASE PROVIDE DUMPSTER PLUG.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: ONE DUMPSTER LID APPEARS TO BE BROKEN ON TRASH DUMPSTER. PLEASE REPLACE UNIT.
- 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: GREASE SPILL AROUND GREASE DUMPSTER. NO SIGNS ON GREASE ON THE GROUND BY THE POND. NO SIGNS OF GREASE IN THE POND AT THIS TIME. CLEAN GREASE SPILL. USE CAT LITTER TO ABSORB GREASE AND THEN SHOVEL INTO TRASH BAG AND PLACE IN TRASH DUMPSTER. CAN SCRUB STAINED SPOT WITH SOAPY WATER AND A METAL BRUSH. THEN USE SAME PROCEDURE AND PLACE CAT LITTER ON SOAPY GREASY WATER AND SHOVEL INTO TRASH BAG AND PLACE IN TRASH DUMPSTER FOR REMOVAL.DO NOT USE A HOSE OR POWER WASH GREASE INTO POND. IF GREASE IS WASHED INTO POND FACILITY WILL RECEIVE A FINE OF UP TO $500.00 AND WILL HAVE TO HAVE POND CLEANED OF GREASE.
|
10/03/2014 | Non-Illness Complaint Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large pan of cheese held between 45 and 47 deg. F Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Large white cutting board on top of cold top prep cooler soiled. Clean. CORRECTED 2. Vegetable chopper soiled. Clean and sanitize. Do not allow to sit soiled.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Large white cutting board on top of cold top prep cooler soiled. Clean. CORRECTED 2. Vegetable chopper soiled. Clean and sanitize. Do not allow to sit soiled.
Location: Kitchen
- 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: 1. Hand sink access blocked by mop buckets etc. Remove all items away from hand sink to provide easy access for hand washing.
Location: Kitchen
Equipment: Hand sink
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. Deep fry unit not under approved exahaust hood and fire suppression system. Place deep fry unint completely under hood and fire suppression system. NOTE > REPEAT VIOLATION.
Location: Cook line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Clean filters and hood including vents on front of exhaust hood.
Location: Cook line
- 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: 1. Wall soiled behind cooking equipment. Clean.
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Metal pan of Scallops thawing out inside of prep sink in standing water. Use approved methods to thaw all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Metal pan of Imitation crab meat thawing out in standing water at prep sink. Use approved methods to thaw all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in freezer door in poor repair including door hinge on top of door. Repair door to a sound working condition so that door completely closes. NOTE >> DO NOT PLACE BOXES OF FOOD BY DOOR PREVENTING DOOR FROM BEING OPENED.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bags of onions on floor in back kitchen area. Remove and store on approved shelving.
Location: Back room
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shiled broken by three bay sink area. Repair or replace.
Location: Kitchen
|
09/18/2014 | Recheck |
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: TRASH DUMPSTER APPEARS TO BE MISSING DRAIN PLUG. PLEASE PROVIDE DUMPSTER PLUG.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: ONE DUMPSTER LID APPEARS TO BE BROKEN ON TRASH DUMPSTER. PLEASE REPLACE UNIT.
- 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: GREASE SPILL AROUND GREASE DUMPSTER. NO SIGNS ON GREASE ON THE GROUND BY THE POND. NO SIGNS OF GREASE IN THE POND AT THIS TIME. CLEAN GREASE SPILL. USE CAT LITTER TO ABSORB GREASE AND THEN SHOVEL INTO TRASH BAG AND PLACE IN TRASH DUMPSTER. CAN SCRUB STAINED SPOT WITH SOAPY WATER AND A METAL BRUSH. THEN USE SAME PROCEDURE AND PLACE CAT LITTER ON SOAPY GREASY WATER AND SHOVEL INTO TRASH BAG AND PLACE IN TRASH DUMPSTER FOR REMOVAL.DO NOT USE A HOSE OR POWER WASH GREASE INTO POND. IF GREASE IS WASHED INTO POND FACILITY WILL RECEIVE A FINE OF UP TO $500.00 AND WILL HAVE TO HAVE POND CLEANED OF GREASE.
|
09/18/2014 | Non-Illness Complaint Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large pan of cheese held between 45 and 47 deg. F Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Large white cutting board on top of cold top prep cooler soiled. Clean. CORRECTED 2. Vegetable chopper soiled. Clean and sanitize. Do not allow to sit soiled.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Large white cutting board on top of cold top prep cooler soiled. Clean. CORRECTED 2. Vegetable chopper soiled. Clean and sanitize. Do not allow to sit soiled.
Location: Kitchen
- 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: 1. Hand sink access blocked by mop buckets etc. Remove all items away from hand sink to provide easy access for hand washing.
Location: Kitchen
Equipment: Hand sink
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. Deep fry unit not under approved exahaust hood and fire suppression system. Place deep fry unint completely under hood and fire suppression system. NOTE > REPEAT VIOLATION.
Location: Cook line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Clean filters and hood including vents on front of exhaust hood.
Location: Cook line
- 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: 1. Wall soiled behind cooking equipment. Clean.
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Metal pan of Scallops thawing out inside of prep sink in standing water. Use approved methods to thaw all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Metal pan of Imitation crab meat thawing out in standing water at prep sink. Use approved methods to thaw all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in freezer door in poor repair including door hinge on top of door. Repair door to a sound working condition so that door completely closes. NOTE >> DO NOT PLACE BOXES OF FOOD BY DOOR PREVENTING DOOR FROM BEING OPENED.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bags of onions on floor in back kitchen area. Remove and store on approved shelving.
Location: Back room
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shiled broken by three bay sink area. Repair or replace.
Location: Kitchen
|
09/11/2014 | Recheck |
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: TRASH DUMPSTER APPEARS TO BE MISSING DRAIN PLUG. PLEASE PROVIDE DUMPSTER PLUG.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: ONE DUMPSTER LID APPEARS TO BE BROKEN ON TRASH DUMPSTER. PLEASE REPLACE UNIT.
- 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: GREASE SPILL AROUND GREASE DUMPSTER. NO SIGNS ON GREASE ON THE GROUND BY THE POND. NO SIGNS OF GREASE IN THE POND AT THIS TIME. CLEAN GREASE SPILL. USE CAT LITTER TO ABSORB GREASE AND THEN SHOVEL INTO TRASH BAG AND PLACE IN TRASH DUMPSTER. CAN SCRUB STAINED SPOT WITH SOAPY WATER AND A METAL BRUSH. THEN USE SAME PROCEDURE AND PLACE CAT LITTER ON SOAPY GREASY WATER AND SHOVEL INTO TRASH BAG AND PLACE IN TRASH DUMPSTER FOR REMOVAL.DO NOT USE A HOSE OR POWER WASH GREASE INTO POND. IF GREASE IS WASHED INTO POND FACILITY WILL RECEIVE A FINE OF UP TO $500.00 AND WILL HAVE TO HAVE POND CLEANED OF GREASE.
|
09/11/2014 | Non-Illness Complaint Recheck |
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: TRASH DUMPSTER APPEARS TO BE MISSING DRAIN PLUG. PLEASE PROVIDE DUMPSTER PLUG.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: ONE DUMPSTER LID APPEARS TO BE BROKEN ON TRASH DUMPSTER. PLEASE REPLACE UNIT.
- 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: GREASE SPILL AROUND GREASE DUMPSTER. NO SIGNS ON GREASE ON THE GROUND BY THE POND. NO SIGNS OF GREASE IN THE POND AT THIS TIME. CLEAN GREASE SPILL. USE CAT LITTER TO ABSORB GREASE AND THEN SHOVEL INTO TRASH BAG AND PLACE IN TRASH DUMPSTER. CAN SCRUB STAINED SPOT WITH SOAPY WATER AND A METAL BRUSH. THEN USE SAME PROCEDURE AND PLACE CAT LITTER ON SOAPY GREASY WATER AND SHOVEL INTO TRASH BAG AND PLACE IN TRASH DUMPSTER FOR REMOVAL.DO NOT USE A HOSE OR POWER WASH GREASE INTO POND. IF GREASE IS WASHED INTO POND FACILITY WILL RECEIVE A FINE OF UP TO $500.00 AND WILL HAVE TO HAVE POND CLEANED OF GREASE.
|
09/05/2014 | Non-Illness Complaint |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large pan of cheese held between 45 and 47 deg. F Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Large white cutting board on top of cold top prep cooler soiled. Clean. CORRECTED 2. Vegetable chopper soiled. Clean and sanitize. Do not allow to sit soiled.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Large white cutting board on top of cold top prep cooler soiled. Clean. CORRECTED 2. Vegetable chopper soiled. Clean and sanitize. Do not allow to sit soiled.
Location: Kitchen
- 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: 1. Hand sink access blocked by mop buckets etc. Remove all items away from hand sink to provide easy access for hand washing.
Location: Kitchen
Equipment: Hand sink
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. Deep fry unit not under approved exahaust hood and fire suppression system. Place deep fry unint completely under hood and fire suppression system. NOTE > REPEAT VIOLATION.
Location: Cook line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Clean filters and hood including vents on front of exhaust hood.
Location: Cook line
- 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: 1. Wall soiled behind cooking equipment. Clean.
Location: Cook line
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Metal pan of Scallops thawing out inside of prep sink in standing water. Use approved methods to thaw all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Metal pan of Imitation crab meat thawing out in standing water at prep sink. Use approved methods to thaw all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in freezer door in poor repair including door hinge on top of door. Repair door to a sound working condition so that door completely closes. NOTE >> DO NOT PLACE BOXES OF FOOD BY DOOR PREVENTING DOOR FROM BEING OPENED.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bags of onions on floor in back kitchen area. Remove and store on approved shelving.
Location: Back room
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shiled broken by three bay sink area. Repair or replace.
Location: Kitchen
|
09/04/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large pan of cheese held between 45 and 47 deg. F Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Large white cutting board on top of cold top prep cooler soiled. Clean. 2. Vegetable chopper soiled. Clean and sanitize. Do not allow to sit soiled.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Large white cutting board on top of cold top prep cooler soiled. Clean. 2. Vegetable chopper soiled. Clean and sanitize. Do not allow to sit soiled.
Location: Kitchen
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Hand sink access blocked by mop buckets etc. Remove all items away from hand sink to provide easy access for hand washing.
Location: Kitchen
Equipment: Hand sink
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. Deep fry unit not under approved exahaust hood and fire suppression system. Place deep fry unint completely under hood and fire suppression system. NOTE > REPEAT VIOLATION.
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. Exhaust hood and filters soiled. Clean filters and hood including vents on front of exhaust hood.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall soiled behind cooking equipment. Clean.
Location: Cook line
- 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: 1. Bags of onions on floor in back kitchen area. Remove and store on approved shelving.
Location: Back room
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shiled broken by three bay sink area. Repair or replace.
Location: Kitchen
|
08/27/2014 | 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: 1. Hydrogen peroxide and rubbing alcohol stored above prep table in kitchen area. Remove and store away from all food and stock items.
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse due to machine being set up incorrectley. Rinse agent was connected to sanitizer and sanitizer was connected to rinse agent hose. NOTE > CORRECTED AT TIME OF INSPECTION, YOU WIL NEED TO PRIME MACHINE TO RUN WRONG PRODUCT OUT OF EACH LINE THEN CHECK TO SEE IF MACHINE IS SANIITZING AT FINAL RINSE.
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. Access to hand sink blocked by mop buckets. Move all items away from hand sink so as to provide easy access for hand washing.
Location: Kitchen
Equipment: Hand sink
- 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: 1. To go plastic bags used to store tortillas in on steam table on cooks lline. To go plastc bags area not approved for direct contact with food. Use only food grade bags.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice wand for cooling hot foods stored on floor of walk in freezer. Remove from floor and clean and sanitize and store on approved shlevng between use. 2. White plastic contaniners for food stored on floor in kitchen area by hand sink. Remove and store on apporved shelving.
Location: Walk-in freezer
- 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: 1. Ice wand for cooling hot foods stored on floor of walk in freezer. Remove from floor and clean and sanitize and store on approved shlevng between use. 2. White plastic contaniners for food stored on floor in kitchen area by hand sink. Remove and store on apporved shelving.
Location: Kitchen
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. Fly strips in kitchen area. Remove. 2. Fly strips in wait staff drink area. Remove.
Location: Kitchen
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. Fly strips in kitchen area. Remove. 2. Fly strips in wait staff drink area. Remove.
Location: Wait staff area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Boiled chicken cooling at room temperature at 100 deg. F. on prep table in kitchen area. Do not cool at room temperature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > WENT OVER PROPER COOLING AT TIME OF INSPECTION.
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.
Comments: 1. No thermometer inside of silver reach in cooler in wait staff area. Provide.
Location: Wait staff area
Equipment: Reach in cooler
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. No chemical test strips for checking sanitizer at dish machine. Provide.
Location: Dish machine area
Equipment: Dishmachine
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxe of food on floor of walk in freezer. Remove and store on approved shelving. 2. Several food items not covered inside of walk in cooler. Cover all food items except when cooling hot foods. Cover hot foods after they have cooled.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxe of food on floor of walk in freezer. Remove and store on approved shelving. 2. Several food items not covered inside of walk in cooler. Cover all food items except when cooling hot foods. Cover hot foods after they have cooled.
Location: Walk-in cooler
|
03/14/2014 | Recheck |
- 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: 1. Hydrogen peroxide and rubbing alcohol stored above prep table in kitchen area. Remove and store away from all food and stock items.
Location: Kitchen
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse due to machine being set up incorrectley. Rinse agent was connected to sanitizer and sanitizer was connected to rinse agent hose. NOTE > CORRECTED AT TIME OF INSPECTION, YOU WIL NEED TO PRIME MACHINE TO RUN WRONG PRODUCT OUT OF EACH LINE THEN CHECK TO SEE IF MACHINE IS SANIITZING AT FINAL RINSE.
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. Access to hand sink blocked by mop buckets. Move all items away from hand sink so as to provide easy access for hand washing.
Location: Kitchen
Equipment: Hand sink
- 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: 1. To go plastic bags used to store tortillas in on steam table on cooks lline. To go plastc bags area not approved for direct contact with food. Use only food grade bags.
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: 1. Ice wand for cooling hot foods stored on floor of walk in freezer. Remove from floor and clean and sanitize and store on approved shlevng between use. 2. White plastic contaniners for food stored on floor in kitchen area by hand sink. Remove and store on apporved shelving.
Location: Walk-in freezer
- 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: 1. Ice wand for cooling hot foods stored on floor of walk in freezer. Remove from floor and clean and sanitize and store on approved shlevng between use. 2. White plastic contaniners for food stored on floor in kitchen area by hand sink. Remove and store on apporved shelving.
Location: Kitchen
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. Fly strips in kitchen area. Remove. 2. Fly strips in wait staff drink area. Remove.
Location: Kitchen
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. Fly strips in kitchen area. Remove. 2. Fly strips in wait staff drink area. Remove.
Location: Wait staff area
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Boiled chicken cooling at room temperature at 100 deg. F. on prep table in kitchen area. Do not cool at room temperature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > WENT OVER PROPER COOLING AT TIME OF INSPECTION.
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.
Comments: 1. No thermometer inside of silver reach in cooler in wait staff area. Provide.
Location: Wait staff area
Equipment: Reach in cooler
- 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: 1. No chemical test strips for checking sanitizer at dish machine. Provide.
Location: Dish machine area
Equipment: Dishmachine
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxe of food on floor of walk in freezer. Remove and store on approved shelving. 2. Several food items not covered inside of walk in cooler. Cover all food items except when cooling hot foods. Cover hot foods after they have cooled.
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxe of food on floor of walk in freezer. Remove and store on approved shelving. 2. Several food items not covered inside of walk in cooler. Cover all food items except when cooling hot foods. Cover hot foods after they have cooled.
Location: Walk-in cooler
|
03/05/2014 | 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 ...
Comments: CO2 tank is not restrained near dishmachine area. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Rice in steam table at 102 degrees F . Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Location: Cook line
Equipment: Steam table
- 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: 1. Food handlers not washing hands before handling food in kitchen area. You must wash hands at approved hand sink before handling food items.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. White cutting board is soiled. Clean and sanitized cutting board, if unable to clean replace with an approved cutting board.2. Can opener is soiled and has build up. Clean and sanitized can opener regularly to prevent build up.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. White cutting board is soiled. Clean and sanitized cutting board, if unable to clean replace with an approved cutting board.2. Can opener is soiled and has build up. Clean and sanitized can opener regularly to prevent build up.
Location: Prep area
Equipment: Can opener
- 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: 1. Food handlers not washing hands before putting on gloves to handle food items. Wash hands at approved hand sink with soap and water before putting on gloves to handle food items.
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. Fly strips used throughout the kitchen, hanging over food. Remove and place fly strips away from food.
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: 1. Door screen is not tight fitting to prevent rodent entry. Repair door so it is tight fitting to prevent rodent and pest entry. 2. Wall space by back door has large space between floor and wall. Repair wall so that there is no space to allow rodent entry. 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.
Location: Back room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lids were open. Keep lids to dumpster closed.
Location: Dumpster area
- 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: Ventilation over cookline soiled with grease. Clean ventilation regularly and throughly to prevent build up
Location: Cook line
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Ceiling vents and ceiling tiles soiled in kitchen areas. Clean vents and ceilings throughly and regularly to prevent build up.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Large pan of chicken in walk in cooler was cooling improperly. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Do not place large amounts of hot foods in walk in cooler to cool. Place in shallow pans uncoverd until cool.
Location: Walk-in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Missing thermometer in reach in cooler in wait staff area. Provide theremometers in all coolers.
Location: Wait staff area
Equipment: Reach in cooler
- 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: 1. Rope used as a divider on shelving near dishmachine. Remove. Divider must me smooth, easily cleanable and non absorbant.2. Balled up plastic used as drain stopper in 2 bay sink. Remove and do not use. Please use an approved easily cleanable, smooth, and non absorban drain stopper.
Location: Dish machine area
Equipment: Wire shelving
- 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: Box of vegetables stored on the floor of the walk in freezer. Keep food off of floor stored 6 inches above the floor.
Location: Walk-in freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Open containers of vegetables in walk in cooler with no covering. Store food in packages, covered containers or wrappings.
Location: Walk-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: Back of stove soiled. Clean and sanitze regularly and throughly to prevent build up.
Location: Cook line
Equipment: Stove
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: No light gaurd covering light bulb in walk in cooler. Light bulbs must be sheilded with a light gaurd.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cold water is leaking from faucet at two bay vegetable prep sink when in off position. Repair so there are no leaks.
Location: Dish machine area
Equipment: 2-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 machine scoop stored improperly on top of ice machine. Store scoop in approved manner.
Location: Wait staff area
Equipment: Ice machine
|
09/23/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 tank is not restrained near dishmachine area. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Rice in steam table at 102 degrees F . Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Location: Cook line
Equipment: Steam table
- 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: 1. Food handlers not washing hands before handling food in kitchen area. You must wash hands at approved hand sink before handling food items.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. White cutting board is soiled. Clean and sanitized cutting board, if unable to clean replace with an approved cutting board.2. Can opener is soiled and has build up. Clean and sanitized can opener regularly to prevent build up.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. White cutting board is soiled. Clean and sanitized cutting board, if unable to clean replace with an approved cutting board.2. Can opener is soiled and has build up. Clean and sanitized can opener regularly to prevent build up.
Location: Prep area
Equipment: Can opener
- 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: 1. Food handlers not washing hands before putting on gloves to handle food items. Wash hands at approved hand sink with soap and water before putting on gloves to handle food items.
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. Fly strips used throughout the kitchen, hanging over food. Remove and place fly strips away from food.
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: 1. Door screen is not tight fitting to prevent rodent entry. Repair door so it is tight fitting to prevent rodent and pest entry. 2. Wall space by back door has large space between floor and wall. Repair wall so that there is no space to allow rodent entry. 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.
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lids were open. Keep lids to dumpster closed.
Location: Dumpster area
- 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: Ventilation over cookline soiled with grease. Clean ventilation regularly and throughly to prevent build up
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Ceiling vents and ceiling tiles soiled in kitchen areas. Clean vents and ceilings throughly and regularly to prevent build up.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Large pan of chicken in walk in cooler was cooling improperly. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Do not place large amounts of hot foods in walk in cooler to cool. Place in shallow pans uncoverd until cool.
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Missing thermometer in reach in cooler in wait staff area. Provide theremometers in all coolers.
Location: Wait staff area
Equipment: Reach in cooler
- 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: 1. Rope used as a divider on shelving near dishmachine. Remove. Divider must me smooth, easily cleanable and non absorbant.2. Balled up plastic used as drain stopper in 2 bay sink. Remove and do not use. Please use an approved easily cleanable, smooth, and non absorban drain stopper.
Location: Dish machine area
Equipment: Wire shelving
- 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: Box of vegetables stored on the floor of the walk in freezer. Keep food off of floor stored 6 inches above the floor.
Location: Walk-in freezer
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Open containers of vegetables in walk in cooler with no covering. Store food in packages, covered containers or wrappings.
Location: Walk-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: Back of stove soiled. Clean and sanitze regularly and throughly to prevent build up.
Location: Cook line
Equipment: Stove
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: No light gaurd covering light bulb in walk in cooler. Light bulbs must be sheilded with a light gaurd.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cold water is leaking from faucet at two bay vegetable prep sink when in off position. Repair so there are no leaks.
Location: Dish machine area
Equipment: 2-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 machine scoop stored improperly on top of ice machine. Store scoop in approved manner.
Location: Wait staff area
Equipment: Ice machine
|
09/20/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 tank is not restrained near dishmachine area. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Rice in steam table at 102 degrees F . Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Location: Cook line
Equipment: Steam table
- 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: 1. Food handlers not washing hands before handling food in kitchen area. You must wash hands at approved hand sink before handling food items.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. White cutting board is soiled. Clean and sanitized cutting board, if unable to clean replace with an approved cutting board.2. Can opener is soiled and has build up. Clean and sanitized can opener regularly to prevent build up.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. White cutting board is soiled. Clean and sanitized cutting board, if unable to clean replace with an approved cutting board.2. Can opener is soiled and has build up. Clean and sanitized can opener regularly to prevent build up.
Location: Prep area
Equipment: Can opener
- 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: 1. Food handlers not washing hands before putting on gloves to handle food items. Wash hands at approved hand sink with soap and water before putting on gloves to handle food items.
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. Fly strips used throughout the kitchen, hanging over food. Remove and place fly strips away from food.
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: 1. Door screen is not tight fitting to prevent rodent entry. Repair door so it is tight fitting to prevent rodent and pest entry. 2. Wall space by back door has large space between floor and wall. Repair wall so that there is no space to allow rodent entry. 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.
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lids were open. Keep lids to dumpster closed.
Location: Dumpster area
- 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: Ventilation over cookline soiled with grease. Clean ventilation regularly and throughly to prevent build up
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Ceiling vents and ceiling tiles soiled in kitchen areas. Clean vents and ceilings throughly and regularly to prevent build up.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Large pan of chicken in walk in cooler was cooling improperly. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Do not place large amounts of hot foods in walk in cooler to cool. Place in shallow pans uncoverd until cool.
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Missing thermometer in reach in cooler in wait staff area. Provide theremometers in all coolers.
Location: Wait staff area
Equipment: Reach in cooler
- 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: 1. Rope used as a divider on shelving near dishmachine. Remove. Divider must me smooth, easily cleanable and non absorbant.2. Balled up plastic used as drain stopper in 2 bay sink. Remove and do not use. Please use an approved easily cleanable, smooth, and non absorban drain stopper.
Location: Dish machine area
Equipment: Wire shelving
- 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: Box of vegetables stored on the floor of the walk in freezer. Keep food off of floor stored 6 inches above the floor.
Location: Walk-in freezer
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Open containers of vegetables in walk in cooler with no covering. Store food in packages, covered containers or wrappings.
Location: Walk-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: Back of stove soiled. Clean and sanitze regularly and throughly to prevent build up.
Location: Cook line
Equipment: Stove
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: No light gaurd covering light bulb in walk in cooler. Light bulbs must be sheilded with a light gaurd.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cold water is leaking from faucet at two bay vegetable prep sink when in off position. Repair so there are no leaks.
Location: Dish machine area
Equipment: 2-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 machine scoop stored improperly on top of ice machine. Store scoop in approved manner.
Location: Wait staff area
Equipment: Ice machine
|
09/19/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 tank is not restrained near dishmachine area. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Rice in steam table at 102 degrees F . Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Location: Cook line
Equipment: Steam table
- 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: 1. Food handlers not washing hands before handling food in kitchen area. You must wash hands at approved hand sink before handling food items.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. White cutting board is soiled. Clean and sanitized cutting board, if unable to clean replace with an approved cutting board.2. Can opener is soiled and has build up. Clean and sanitized can opener regularly to prevent build up.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. White cutting board is soiled. Clean and sanitized cutting board, if unable to clean replace with an approved cutting board.2. Can opener is soiled and has build up. Clean and sanitized can opener regularly to prevent build up.
Location: Prep area
Equipment: Can opener
- 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: 1. Food handlers not washing hands before putting on gloves to handle food items. Wash hands at approved hand sink with soap and water before putting on gloves to handle food items.
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. Fly strips used throughout the kitchen, hanging over food. Remove and place fly strips away from food.
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: 1. Door screen is not tight fitting to prevent rodent entry. Repair door so it is tight fitting to prevent rodent and pest entry. 2. Wall space by back door has large space between floor and wall. Repair wall so that there is no space to allow rodent entry. 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.
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lids were open. Keep lids to dumpster closed.
Location: Dumpster area
- 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: Ventilation over cookline soiled with grease. Clean ventilation regularly and throughly to prevent build up
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Ceiling vents and ceiling tiles soiled in kitchen areas. Clean vents and ceilings throughly and regularly to prevent build up.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Large pan of chicken in walk in cooler was cooling improperly. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Do not place large amounts of hot foods in walk in cooler to cool. Place in shallow pans uncoverd until cool.
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Missing thermometer in reach in cooler in wait staff area. Provide theremometers in all coolers.
Location: Wait staff area
Equipment: Reach in cooler
- 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: 1. Rope used as a divider on shelving near dishmachine. Remove. Divider must me smooth, easily cleanable and non absorbant.2. Balled up plastic used as drain stopper in 2 bay sink. Remove and do not use. Please use an approved easily cleanable, smooth, and non absorban drain stopper.
Location: Dish machine area
Equipment: Wire shelving
- 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: Box of vegetables stored on the floor of the walk in freezer. Keep food off of floor stored 6 inches above the floor.
Location: Walk-in freezer
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Open containers of vegetables in walk in cooler with no covering. Store food in packages, covered containers or wrappings.
Location: Walk-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: Back of stove soiled. Clean and sanitze regularly and throughly to prevent build up.
Location: Cook line
Equipment: Stove
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: No light gaurd covering light bulb in walk in cooler. Light bulbs must be sheilded with a light gaurd.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cold water is leaking from faucet at two bay vegetable prep sink when in off position. Repair so there are no leaks.
Location: Dish machine area
Equipment: 2-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 machine scoop stored improperly on top of ice machine. Store scoop in approved manner.
Location: Wait staff area
Equipment: Ice machine
|
09/12/2013 | 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 ...
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Large pan of cooked beef inside of walk in cooler was at 55 deg. F due to improper cooling. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.Use approved cooling methods to cool all hot foods.
Location: Walk-in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large pan of cooked beef that was placed inside of walk in cooler to cool was at 55 deg. F. due to improper cooling. Use approved cooling methods to cool all hot foods. NOTE > FOOD WAS DISCARDED AT TIME OF INSPECTION.
Location: Walk-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: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small white cutting board on top of make table cooler soield. Clean and sanitize.
Location: Cook line
- 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: 1. Access to hand sink in kitchen area blocked by mop buckets. Keep area around hand sink free of items so as to provide easy access for hand washing.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Large plastic tub of salsa containers stored next to hand sink. Move away from hand sink so as to prevent contamination from employees washing hands at hand sink. 2. Ice scoop on top of ice machine. Remove and store in approved manner.
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: 1. Large plastic tub of salsa containers stored next to hand sink. Move away from hand sink so as to prevent contamination from employees washing hands at hand sink. 2. Ice scoop on top of ice machine. Remove and store in approved manner.
Location: Wait staff 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: 1. There is a gap around screen door frame and between bottom of door and floor. Repair so that there are no gaps between bottom of door and around sides of door to prevent rodent entry.
Location: Back room
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. Deep fry unit not under hood and fire suppression system on cooks line. Place under hood and fire suppression.
Location: Cook line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Clean.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled behind cooking equipment. Clean.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in kitchen area. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large pan of cooked beef that was placed in walk in cooler on 4-16-13 was at 55 deg. F. Due to improper cooling method. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Walk-in cooler
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen meat thawing out in standing water. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
- 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: 1. Roap being used to seperate pans etc. on metal shelving in dish machine area. Roap is not approved for use. Remove. 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.
Location: Dish machine area
Equipment: Wire shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in freezer door is not closing. Repair door to a sound working conditon so that door will close all the way.
Location: Walk-in freezer
|
04/24/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Large pan of cooked beef inside of walk in cooler was at 55 deg. F due to improper cooling. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.Use approved cooling methods to cool all hot foods.
Location: Walk-in cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large pan of cooked beef that was placed inside of walk in cooler to cool was at 55 deg. F. due to improper cooling. Use approved cooling methods to cool all hot foods. NOTE > FOOD WAS DISCARDED AT TIME OF INSPECTION.
Location: Walk-in cooler
- 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: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small white cutting board on top of make table cooler soield. Clean and sanitize.
Location: Cook line
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Access to hand sink in kitchen area blocked by mop buckets. Keep area around hand sink free of items so as to provide easy access for hand washing.
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: 1. Large plastic tub of salsa containers stored next to hand sink. Move away from hand sink so as to prevent contamination from employees washing hands at hand sink. 2. Ice scoop on top of ice machine. Remove and store in approved manner.
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: 1. Large plastic tub of salsa containers stored next to hand sink. Move away from hand sink so as to prevent contamination from employees washing hands at hand sink. 2. Ice scoop on top of ice machine. Remove and store in approved manner.
Location: Wait staff 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: 1. There is a gap around screen door frame and between bottom of door and floor. Repair so that there are no gaps between bottom of door and around sides of door to prevent rodent entry.
Location: Back room
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. Deep fry unit not under hood and fire suppression system on cooks line. Place under hood and fire suppression.
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. Exhaust hood and filters soiled. Clean.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled behind cooking equipment. Clean.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in kitchen area. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large pan of cooked beef that was placed in walk in cooler on 4-16-13 was at 55 deg. F. Due to improper cooling method. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Walk-in cooler
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen meat thawing out in standing water. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
- 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: 1. Roap being used to seperate pans etc. on metal shelving in dish machine area. Roap is not approved for use. Remove. 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.
Location: Dish machine area
Equipment: Wire shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in freezer door is not closing. Repair door to a sound working conditon so that door will close all the way.
Location: Walk-in freezer
|
04/17/2013 | 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 ...
- 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: 1. Cooked rice held at 125 deg. F on top of steam table on cooks line. Hold all hot foods at 135 deg. F or above.
Location: Cook line
Equipment: Steam table
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Combination cold top / reach in cooler in kitchen area holding food items at 57 deg. F on top of unit and 49 deg. F in bottom section of unit. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: Make table cooler
- 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: 1. Raw shrimp stored above ready to eat food items in walk in cooler. Store all raw shrimp, meats, chicken below and away from all other food items.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. White cutting board soiled on top of cold top on cooks line. Clean and sanitize.
Location: Cook line
Equipment: Cold top
- 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: 1. Tortillas stored in to go plastic bag at steam table. To go plastic bags are not approved for direct contact with food itmes. Use only food grade bags. Wraps etc. to store tortillas in.
Location: Cook line
- 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: 1. Employee coats stored on dry stock shelving. Remove and store in approved manner.
Location: Back room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor tile missing under deep fry unit on cooks line. Replace missing tile.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled and attached equipment.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Fan guards soiled inside of walk in cooler. Clean fan guards. 2. Vent covers on front of exhaust hood soiled. Clean.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large pan of cooked chicken cooling at room temperature in kitchen area. Use approved methods to cool all hot food items. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
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.
Comments: 1. Thermometer missing inside of bottom section of prep top / reach in cooler. Provide a working thermometer.
Location: Kitchen
Equipment: Make table cooler
- 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: 1. Cardboard box used to store small metal bowls on shelving in back stock area. Cardboard is not approved for use. Provide corrosion-resistant, nonabsorbent, and smooth material to store items in 2. Foil used to line sheving in wait staff area. Remove, Do not use foil to line shelving . 3. Plates stored on sheving that is lined with foil. Do not line shelves with foil
Location: Back room
- 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: 1. Cardboard box used to store small metal bowls on shelving in back stock area. Cardboard is not approved for use. Provide corrosion-resistant, nonabsorbent, and smooth material to store items in 2. Foil used to line sheving in wait staff area. Remove, Do not use foil to line shelving . 3. Plates stored on sheving that is lined with foil. Do not line shelves with foil
Location: Wait staff area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in freezer door not closing. Repair door to a sound working condition.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of food on floor of walk in freezer. Remove and store in approved manner
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of dish machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard missing inside of walk in cooler. Provide.
Location: Walk-in cooler
|
12/06/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked rice held at 125 deg. F on top of steam table on cooks line. Hold all hot foods at 135 deg. F or above.
Location: Cook line
Equipment: Steam table
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Combination cold top / reach in cooler in kitchen area holding food items at 57 deg. F on top of unit and 49 deg. F in bottom section of unit. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: Make table cooler
- 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: 1. Raw shrimp stored above ready to eat food items in walk in cooler. Store all raw shrimp, meats, chicken below and away from all other food items.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. White cutting board soiled on top of cold top on cooks line. Clean and sanitize.
Location: Cook line
Equipment: Cold top
- 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: 1. Tortillas stored in to go plastic bag at steam table. To go plastic bags are not approved for direct contact with food itmes. Use only food grade bags. Wraps etc. to store tortillas in.
Location: Cook line
- 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: 1. Employee coats stored on dry stock shelving. Remove and store in approved manner.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor tile missing under deep fry unit on cooks line. Replace missing tile.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled and attached equipment.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Fan guards soiled inside of walk in cooler. Clean fan guards. 2. Vent covers on front of exhaust hood soiled. Clean.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large pan of cooked chicken cooling at room temperature in kitchen area. Use approved methods to cool all hot food items. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
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.
Comments: 1. Thermometer missing inside of bottom section of prep top / reach in cooler. Provide a working thermometer.
Location: Kitchen
Equipment: Make table cooler
- 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: 1. Cardboard box used to store small metal bowls on shelving in back stock area. Cardboard is not approved for use. Provide corrosion-resistant, nonabsorbent, and smooth material to store items in 2. Foil used to line sheving in wait staff area. Remove, Do not use foil to line shelving . 3. Plates stored on sheving that is lined with foil. Do not line shelves with foil
Location: Back room
- 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: 1. Cardboard box used to store small metal bowls on shelving in back stock area. Cardboard is not approved for use. Provide corrosion-resistant, nonabsorbent, and smooth material to store items in 2. Foil used to line sheving in wait staff area. Remove, Do not use foil to line shelving . 3. Plates stored on sheving that is lined with foil. Do not line shelves with foil
Location: Wait staff area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on walk in freezer door. Remove ice and repair door to a sound working condition.
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of food on floor of walk in freezer. Remove and store in approved manner
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of dish machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard missing inside of walk in cooler. Provide.
Location: Walk-in cooler
|
11/28/2012 | 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: The reach in cooler is 50F. Move foods.
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: There are gnats & an excessive amount of flies in the kitchen.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There are soiled knives on the holder. Only cleaned & sanitized utensils should be on the holders.
Location: Kitchen (front)
- 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: There are numerous items in front of the hand sink. Keep the hand sink completely accessible.
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: There were utensils in the hand sink. Never store anything in a hand sink.
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: There was no sanitizer in the wet towel bucket. Provide at 50-100 ppm chlorine.
Location: Kitchen
- 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.
Comments: There was no sanitizer detected in the dish machine. Provide at 50-100 ppm chlorine.
Location: Dish machine area
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: There is fly paper hanging over alcohol bottles & the ice machine. Do not hang strips of food or drink storage/ prep areas.
Location: Kitchen (front)
- 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: The exhaust hood filters are soiled.
Location: Cook line
- 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 chlorine test strips.
Location: Kitchen
|
08/13/2012 | Recheck |
- 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: The reach in cooler is 50F. Move foods.
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: There are gnats & an excessive amount of flies in the kitchen.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There are soiled knives on the holder. Only cleaned & sanitized utensils should be on the holders.
Location: Kitchen (front)
- 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: There are numerous items in front of the hand sink. Keep the hand sink completely accessible.
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: There were utensils in the hand sink. Never store anything in a hand sink.
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: There was no sanitizer in the wet towel bucket. Provide at 50-100 ppm chlorine.
Location: Kitchen
- 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.
Comments: There was no sanitizer detected in the dish machine. Provide at 50-100 ppm chlorine.
Location: Dish machine area
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: There is fly paper hanging over alcohol bottles & the ice machine. Do not hang strips of food or drink storage/ prep areas.
Location: Kitchen (front)
- 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: The exhaust hood filters are soiled.
Location: Cook line
- 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 chlorine test strips.
Location: Kitchen
|
08/06/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: The reach in cooler is 50F. Move foods.
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: There are gnats & on excessive amount of flies in the kitchen.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There are soiled knives on the holder. Only cleaned & sanitized utensils should be on the holders.
Location: Kitchen (front)
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: There are numerous items in front of the hand sink. Keep the hand sink completely accessible.
Location: Kitchen
- 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: There were utensils in the hand sink. Never store anything in a hand sink.
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: There was no sanitizer in the wet towel bucket. Provide at 50-100 ppm chlorine.
Location: Kitchen
- 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.
Comments: There was no sanitizer detected in the dish machine. Provide at 50-100 ppm chlorine.
Location: Dish machine area
- 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: The exhaust hood filters are soiled.
Location: Cook line
- 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 chlorine test strips.
Location: Kitchen
|
07/30/2012 | 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: A pan of cooked chicken was on the prep table at 100-113 F. Maintain at 135 or more or 41 F or less by use of steam table or refrigerator.
Location: Kitchen
- 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: Medicines & rubbing alcohol are stored over the prep table in the kitchen.
Location: Kitchen
- 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: Gnats were observed in the dish machine area.
Location: Dish machine area
- 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: Employee in the dish machine area was eating. Do not eat in the kitchen.
Location: Dish machine area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The lids to the sugar & flour containers are soiled.
Location: Dry storage
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace cracked floor tiles in the dish machine area.
Location: Kitchen
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: The Continental freezer by the back door is 28-29 F. Foods inside are soft.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The walk in freezer door does not stay closed on its own. Repair the door.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: There is a drill on the sugar container. Store drill away from food or single service items.
Location: Dry storage
|
03/21/2012 | 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: A pan of cooked chicken was on the prep table at 100-113 F. Maintain at 135 or more or 41 F or less by use of steam table or refrigerator.
Location: Kitchen
- 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: Medicines & rubbing alcohol are stored over the prep table in the kitchen.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats were observed in the dish machine area.
Location: Dish machine area
- 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: Employee in the dish machine area was eating. Do not eat in the kitchen.
Location: Dish machine area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The lids to the sugar & flour containers are soiled.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace cracked floor tiles in the dish machine area.
Location: Kitchen
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: The Continental freezer by the back door is 28-29 F. Foods inside are soft.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The walk in freezer door does not stay closed on its own. Repair the door.
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: There is a drill on the sugar container. Store drill away from food or single service items.
Location: Dry storage
|
03/15/2012 | Routine |
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