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OLD COUNTRY BUFFET, 4200 S EAST ST, Indianapolis, IN - Restaurant inspection findings and violations

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Restaurant: OLD COUNTRY BUFFET
Type: Restaurant
Address: 4200 S EAST ST, Indianapolis, IN 46227
County: Marion
License #: 81250
Smoking: Smoke Free
Total inspections: 23
Last inspection: 02/24/2011

Restaurant representatives - add corrected or new information about OLD COUNTRY BUFFET, 4200 S EAST ST, Indianapolis, IN »

Inspection findings

Inspection Date

Type
  • Utensils - poor repair - calibration (corrected on site)
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: ENSURE BAKERS DO NOT STORE CUTTER BETWEEN WALL AND PREP TABLE.
  • 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: HOOD FILTERS SOILED. CLEAN REGULARLY
  • 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: CLEAN VENT IN ROOM WITH ICE MACHINE
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN CAN OPENERCLEAN DOOR ON DESSERT CASECLEAN INTERIOR OF ICE MACHINE-TOP OF INSIDE WHERE DISPENSES
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN CAN OPENERCLEAN DOOR ON DESSERT CASECLEAN INTERIOR OF ICE MACHINE-TOP OF INSIDE WHERE DISPENSES
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN CAN OPENERCLEAN DOOR ON DESSERT CASECLEAN INTERIOR OF ICE MACHINE-TOP OF INSIDE WHERE DISPENSES
 02/24/2011Routine
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: ENSURE DRINKS ARE NOT PLACED WHERE CONTAMINATION OF FOOD, EQUIPMENT OR HANDS CAN OCCUR.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: LIGHTS OUT IN POTS AND PANS ROOM (MANUAL WAREWASH AREA)
  • Air dry (equipment and/or utensil(s)) (corrected)
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: IMPROPER DRYING OF PANS. DO NOT STACK PANS. ALLOW PANS TO AIR DRY.
    Location: Dish machine 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: CLEAN HOOD FILTERS
  • 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: VENT OVER PROOFER DUSTY/SOILED. CLEAN(NEAR WALK IN COOLER DOOR)
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: REPLACE CAULKING OR CLEAN, WHERE NEEDED BEHIND SPRAYER SINK, NEXT TO CHICKEN COOLER.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK IN COOKS COOLER SHELVES SOILED. CLEAN2. FAN GUARDS IN WALK IN COOKS COOLER ARE DUSTY/SOILED. CORRECTED ON SITE.3. SHEL,F WHERE SALAD IS STORED IN PANTRY COOLER, IS SOILED. CLEAN. 4. CLEAN DISH DOLLIES IN DISHMACHINE AREA. DOLLIES MUST BE CLEAN TO AVOID CONTAMINATING DISHES.5. BULK MILK DISPENSER IS SOILED ON EXTERIOR. CLEAN. CORRECTED ON SITE6. CLEAN DOUBLE SWINGING DOORS. CORRECTED ON SITE
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK IN COOKS COOLER SHELVES SOILED. CLEAN2. FAN GUARDS IN WALK IN COOKS COOLER ARE DUSTY/SOILED. CORRECTED ON SITE.3. SHEL,F WHERE SALAD IS STORED IN PANTRY COOLER, IS SOILED. CLEAN. 4. CLEAN DISH DOLLIES IN DISHMACHINE AREA. DOLLIES MUST BE CLEAN TO AVOID CONTAMINATING DISHES.5. BULK MILK DISPENSER IS SOILED ON EXTERIOR. CLEAN. CORRECTED ON SITE6. CLEAN DOUBLE SWINGING DOORS. CORRECTED ON SITE
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK IN COOKS COOLER SHELVES SOILED. CLEAN2. FAN GUARDS IN WALK IN COOKS COOLER ARE DUSTY/SOILED. CORRECTED ON SITE.3. SHEL,F WHERE SALAD IS STORED IN PANTRY COOLER, IS SOILED. CLEAN. 4. CLEAN DISH DOLLIES IN DISHMACHINE AREA. DOLLIES MUST BE CLEAN TO AVOID CONTAMINATING DISHES.5. BULK MILK DISPENSER IS SOILED ON EXTERIOR. CLEAN. CORRECTED ON SITE6. CLEAN DOUBLE SWINGING DOORS. CORRECTED ON SITE
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK IN COOKS COOLER SHELVES SOILED. CLEAN2. FAN GUARDS IN WALK IN COOKS COOLER ARE DUSTY/SOILED. CORRECTED ON SITE.3. SHEL,F WHERE SALAD IS STORED IN PANTRY COOLER, IS SOILED. CLEAN. 4. CLEAN DISH DOLLIES IN DISHMACHINE AREA. DOLLIES MUST BE CLEAN TO AVOID CONTAMINATING DISHES.5. BULK MILK DISPENSER IS SOILED ON EXTERIOR. CLEAN. CORRECTED ON SITE6. CLEAN DOUBLE SWINGING DOORS. CORRECTED ON SITE
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK IN COOKS COOLER SHELVES SOILED. CLEAN2. FAN GUARDS IN WALK IN COOKS COOLER ARE DUSTY/SOILED. CORRECTED ON SITE.3. SHEL,F WHERE SALAD IS STORED IN PANTRY COOLER, IS SOILED. CLEAN. 4. CLEAN DISH DOLLIES IN DISHMACHINE AREA. DOLLIES MUST BE CLEAN TO AVOID CONTAMINATING DISHES.5. BULK MILK DISPENSER IS SOILED ON EXTERIOR. CLEAN. CORRECTED ON SITE6. CLEAN DOUBLE SWINGING DOORS. CORRECTED ON SITE
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK IN COOKS COOLER SHELVES SOILED. CLEAN2. FAN GUARDS IN WALK IN COOKS COOLER ARE DUSTY/SOILED. CORRECTED ON SITE.3. SHEL,F WHERE SALAD IS STORED IN PANTRY COOLER, IS SOILED. CLEAN. 4. CLEAN DISH DOLLIES IN DISHMACHINE AREA. DOLLIES MUST BE CLEAN TO AVOID CONTAMINATING DISHES.5. BULK MILK DISPENSER IS SOILED ON EXTERIOR. CLEAN. CORRECTED ON SITE6. CLEAN DOUBLE SWINGING DOORS. CORRECTED ON SITE
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: BROKEN LIGHT SHIELD.
    Location: Walk-in freezer
 10/12/2010Recheck
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: ENSURE DRINKS ARE NOT PLACED WHERE CONTAMINATION OF FOOD, EQUIPMENT OR HANDS CAN OCCUR.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: LIGHTS OUT IN POTS AND PANS ROOM (MANUAL WAREWASH AREA)
  • Air dry (equipment and/or utensil(s))
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: IMPROPER DRYING OF PANS. DO NOT STACK PANS. ALLOW PANS TO AIR DRY.
    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: CLEAN HOOD FILTERS
  • 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: VENT OVER PROOFER DUSTY/SOILED. CLEAN(NEAR WALK IN COOLER DOOR)
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: REPLACE CAULKING OR CLEAN, WHERE NEEDED BEHIND SPRAYER SINK, NEXT TO CHICKEN COOLER.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK IN COOKS COOLER SHELVES SOILED. CLEAN2. FAN GUARDS IN WALK IN COOKS COOLER ARE DUSTY/SOILED. CORRECTED ON SITE.3. SHEL,F WHERE SALAD IS STORED IN PANTRY COOLER, IS SOILED. CLEAN. 4. CLEAN DISH DOLLIES IN DISHMACHINE AREA. DOLLIES MUST BE CLEAN TO AVOID CONTAMINATING DISHES.5. BULK MILK DISPENSER IS SOILED ON EXTERIOR. CLEAN. CORRECTED ON SITE6. CLEAN DOUBLE SWINGING DOORS. CORRECTED ON SITE
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: BROKEN LIGHT SHIELD.
    Location: Walk-in freezer
 10/04/2010Routine
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: CHEMICAL BOTTLE NOT LABELED.
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: DO NOT HANG CHEMICAL BOTTLE ON CLEAN EQUIPMENT SHELF.
  • Medicines storage and labeling (corrected on site)
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Comments: IBUPROFEN STORED ON SHELF NEXT TO SALAD BAR FOODS.
  • 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: ECOLAB SERVICED 6/24/2010; DISHMACHINE SANITIZER CONTAINER WAS CHANGED THIS A.M.DISHMACHINE IS NOT SANITIZING. SEE INSPECTION NOTES FOR FURTHER INFORMATION.ENSURE TO HAVE ECOLAB INSTRUCT ON HOW TO PULL SANITIZER THROUGH AFTER CONTAINER IS CHANGED.
  • 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: ECOLAB SERVICED 6/24/2010; DISHMACHINE SANITIZER CONTAINER WAS CHANGED THIS A.M.DISHMACHINE IS NOT SANITIZING. SEE INSPECTION NOTES FOR FURTHER INFORMATION.ENSURE TO HAVE ECOLAB INSTRUCT ON HOW TO PULL SANITIZER THROUGH AFTER CONTAINER IS CHANGED.
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: NEXT TO SALAD BAR FOODS, BEVERAGE WITH NO LID.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: LIGHTING ABOVE MOP SINK IS OUT. REPLACE.BALLAST TO BE REPLACED.
  • 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. CLEAN CEILING IN WALK IN COOLER (SALAD COOLER) ABOVE LIGHT FIXTURE, IN FRONT OF FAN GUARDS. LIGHT FIXTURE AND CEILING ARE SOILED. (CORRECTED)2. CLEAN TILE WALL NEXT TO DIRTY DISH SIDE, NEAR SPRAYER SINK. CLEAN BENEATH SURFACE OF STAINLESS STEEL ALSO. (CORRECTED)3. CLEAN VENT IN ROOM WITH DESSERTS AND ICE MACHINE. ( NOT CORRECTED)
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: REMOVE CAULKING AND RE-SEAL BEHIND THE SPRAYER SINK.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN BULK BINS AND LIDS. (CORRECTED ON SITE)2. CLEAN WALK IN COOLER SHELF, WHERE MILK IS STORED. CLEAN ALL OTHER SHELVES IN SAME WALK IN COOLER. SOILED. (CORRECTED)3. CLEAN BOTH DRAINS ON SODA MACHINES. REMOVE TRAY AND CLEAN REGULARLY. (CORRECTED ON SITE)4. CLEAN INTERIOR OF CAPPACINNO MACHINE. (CORRECTED)5. CLEAN AROUND 3 WOOD COOLER DOORS (ACCESS TO WALK IN COOLER). GASKETS ARE SOILED AROUND THE TOP. WOOD ON WALL IS SOILED/DUSTY DUE TO GASKETS. (CORRECTED)
 07/06/2010Recheck
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: CHEMICAL BOTTLE NOT LABELED.
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: DO NOT HANG CHEMICAL BOTTLE ON CLEAN EQUIPMENT SHELF.
  • Medicines storage and labeling (corrected on site)
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Comments: IBUPROFEN STORED ON SHELF NEXT TO SALAD BAR FOODS.
  • 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: ECOLAB SERVICED 6/24/2010; DISHMACHINE SANITIZER CONTAINER WAS CHANGED THIS A.M.DISHMACHINE IS NOT SANITIZING. SEE INSPECTION NOTES FOR FURTHER INFORMATION.ENSURE TO HAVE ECOLAB INSTRUCT ON HOW TO PULL SANITIZER THROUGH AFTER CONTAINER IS CHANGED.
  • 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: ECOLAB SERVICED 6/24/2010; DISHMACHINE SANITIZER CONTAINER WAS CHANGED THIS A.M.DISHMACHINE IS NOT SANITIZING. SEE INSPECTION NOTES FOR FURTHER INFORMATION.ENSURE TO HAVE ECOLAB INSTRUCT ON HOW TO PULL SANITIZER THROUGH AFTER CONTAINER IS CHANGED.
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: NEXT TO SALAD BAR FOODS, BEVERAGE WITH NO LID.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: LIGHTING ABOVE MOP SINK IS OUT. REPLACE.BALLAST TO BE REPLACED.
  • 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. CLEAN CEILING IN WALK IN COOLER (SALAD COOLER) ABOVE LIGHT FIXTURE, IN FRONT OF FAN GUARDS. LIGHT FIXTURE AND CEILING ARE SOILED. (CORRECTED)2. CLEAN TILE WALL NEXT TO DIRTY DISH SIDE, NEAR SPRAYER SINK. CLEAN BENEATH SURFACE OF STAINLESS STEEL ALSO. (CORRECTED)3. CLEAN VENT IN ROOM WITH DESSERTS AND ICE MACHINE. ( NOT CORRECTED)
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: REMOVE CAULKING AND RE-SEAL BEHIND THE SPRAYER SINK.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN BULK BINS AND LIDS. (CORRECTED ON SITE)2. CLEAN WALK IN COOLER SHELF, WHERE MILK IS STORED. CLEAN ALL OTHER SHELVES IN SAME WALK IN COOLER. SOILED. (CORRECTED)3. CLEAN BOTH DRAINS ON SODA MACHINES. REMOVE TRAY AND CLEAN REGULARLY. (CORRECTED ON SITE)4. CLEAN INTERIOR OF CAPPACINNO MACHINE. (CORRECTED)5. CLEAN AROUND 3 WOOD COOLER DOORS (ACCESS TO WALK IN COOLER). GASKETS ARE SOILED AROUND THE TOP. WOOD ON WALL IS SOILED/DUSTY DUE TO GASKETS. (CORRECTED)
 07/01/2010Recheck
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: CHEMICAL BOTTLE NOT LABELED.
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: DO NOT HANG CHEMICAL BOTTLE ON CLEAN EQUIPMENT SHELF.
  • Medicines storage and labeling (corrected on site)
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Comments: IBUPROFEN STORED ON SHELF NEXT TO SALAD BAR FOODS.
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: NEXT TO SALAD BAR FOODS, BEVERAGE WITH NO LID.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: LIGHTING ABOVE MOP SINK IS OUT. REPLACE.
  • 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. CLEAN CEILING IN WALK IN COOLER (SALAD COOLER) ABOVE LIGHT FIXTURE, IN FRONT OF FAN GUARDS. LIGHT FIXTURE AND CEILING ARE SOILED. 2. CLEAN TILE WALL NEXT TO DIRTY DISH SIDE, NEAR SPRAYER SINK. CLEAN BENEATH SURFACE OF STAINLESS STEEL ALSO. 3. CLEAN VENT IN ROOM WITH DESSERTS AND ICE MACHINE.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: REMOVE CAULKING AND RE-SEAL BEHIND THE SPRAYER SINK.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN BULK BINS AND LIDS. (CORRECTED ON SITE)2. CLEAN WALK IN COOLER SHELF, WHERE MILK IS STORED. CLEAN ALL OTHER SHELVES IN SAME WALK IN COOLER. SOILED. 3. CLEAN BOTH DRAINS ON SODA MACHINES. REMOVE TRAY AND CLEAN REGULARLY. (CORRECTED ON SITE)4. CLEAN INTERIOR OF CAPPACINNO MACHINE. 5. CLEAN AROUND 3 WOOD COOLER DOORS (ACCESS TO WALK IN COOLER). GASKETS ARE SOILED AROUND THE TOP. WOOD ON WALL IS SOILED/DUSTY DUE TO GASKETS.
 06/24/2010Routine
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: BANANA PUDDING. ENSURE BOWL IS NOT OUT OF REFRIGERATION OR USE ICE. CORRECTED.
    Location: Buffet
  • Air dry (equipment and/or utensil(s)) (corrected on site)
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: DO NOT STACK IMMEDIATELY AFTER SANITIZING.
  • 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: HOOD FILTERS SOILED ABOVE GRILL
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: METAL CART IS MISSING A WHEEL. REPLACE TO ENSURE CART CAN BE MOVED.
    Location: Wait staff area
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT SHIELDS WILL BE REPLACED AFTER CLOSING.
    Location: Dish machine area
 03/15/2010Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: BANANA PUDDING. ENSURE BOWL IS NOT OUT OF REFRIGERATION OR USE ICE. CORRECTED.
    Location: Buffet
  • Air dry (equipment and/or utensil(s)) (corrected on site)
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: DO NOT STACK IMMEDIATELY AFTER SANITIZING.
  • 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: HOOD FILTERS SOILED ABOVE GRILL
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: METAL CART IS MISSING A WHEEL. REPLACE TO ENSURE CART CAN BE MOVED.
    Location: Wait staff area
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT SHIELDS WILL BE REPLACED AFTER CLOSING.
    Location: Dish machine area
 03/08/2010Routine
  • 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: Prepared salads. Manager pulled items from bar. Butter, etc.. iced unit - not iced properly. CorrectedWalk in cooler air temperature at 52 degrees Ff. Door thermometer reads 60 degrees F.. Food temperatures inside cooler range from 38-52 degrees F. Manager discarded potentially hazardous food and suspected potentially hazardous food in cooler in temperature danger zone for indeterminable period of time or greater than 4 hours. Approximate value of $50. Do not store potentially hazardous food in unit until above criteria is maintained.Thank you for your cooperation.
    Location: Buffet
  • 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: Prepared salads. Manager pulled items from bar. Butter, etc.. iced unit - not iced properly. CorrectedWalk in cooler air temperature at 52 degrees Ff. Door thermometer reads 60 degrees F.. Food temperatures inside cooler range from 38-52 degrees F. Manager discarded potentially hazardous food and suspected potentially hazardous food in cooler in temperature danger zone for indeterminable period of time or greater than 4 hours. Approximate value of $50. Do not store potentially hazardous food in unit until above criteria is maintained.Thank you for your cooperation.
    Location: Walk-in cooler
  • 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: stainless steell cleaner chemical stored with clean equipment. Separate and store properly.
    Location: Dish machine area
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Employees not washing hands after contaminated. Ex. after handling raw chicken and then handling clean equipment; after drinking from container.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Open drink and inadequate container. Provide lid and straw or drink in breakroom.
    Location: Kitchen (back)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw meat stored above hot dogs. Store below.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Employee wiping nose on clean apron and arm sleeve and then handling clean towels and equipment. Prevent contamination of food and related articles; practice appropriate hygiene.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Utensil bins.Plate dollies.Soiled pan in sanitizer bay of 4-bay sink with numerous clean plans. Corrected
    Location: Dish machine area
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: walk in prep cooler by freezer - rolling carts Crescor warmer near rear prep area.2 bread warmers
    Equipment: Walk in cooler
  • 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: Salad containers stored on floor. Store on shelving.
    Location: Dry storage
  • 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.
    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: Private dining room. Corrected Dry storage - floor/wall juncturesDishmarchine area - Clean soiled wall areas.
    Location: -
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Traulson cooler - water in bottom of unit. - unit not currently in use and is scheduled to be repaired. NOT IN USE>Salad cooler food at 52 degrees F. Repair unit to maintain 41 degrees F and below. Corrected
    Location: Wait staff area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Traulson cooler - water in bottom of unit. - unit not currently in use and is scheduled to be repaired. NOT IN USE>Salad cooler food at 52 degrees F. Repair unit to maintain 41 degrees F and below. Corrected
    Location: Walk-in cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Re-caulk (mold present)
    Equipment: 4-bay
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Dish machine area
    Equipment: Dishmachine
 12/17/2009Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Prepared salads. Manager pulled items from bar. Butter, etc.. iced unit - not iced properly. CorrectedWalk in cooler air temperature at 52 degrees Ff. Door thermometer reads 60 degrees F.. Food temperatures inside cooler range from 38-52 degrees F. Manager discarded potentially hazardous food and suspected potentially hazardous food in cooler in temperature danger zone for indeterminable period of time or greater than 4 hours. Approximate value of $50. Do not store potentially hazardous food in unit until above criteria is maintained.Thank you for your cooperation.
    Location: Buffet
  • 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: Prepared salads. Manager pulled items from bar. Butter, etc.. iced unit - not iced properly. CorrectedWalk in cooler air temperature at 52 degrees Ff. Door thermometer reads 60 degrees F.. Food temperatures inside cooler range from 38-52 degrees F. Manager discarded potentially hazardous food and suspected potentially hazardous food in cooler in temperature danger zone for indeterminable period of time or greater than 4 hours. Approximate value of $50. Do not store potentially hazardous food in unit until above criteria is maintained.Thank you for your cooperation.
    Location: Walk-in cooler
  • 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: stainless steell cleaner chemical stored with clean equipment. Separate and store properly.
    Location: Dish machine area
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Employees not washing hands after contaminated. Ex. after handling raw chicken and then handling clean equipment; after drinking from container.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Open drink and inadequate container. Provide lid and straw or drink in breakroom.
    Location: Kitchen (back)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw meat stored above hot dogs. Store below.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Employee wiping nose on clean apron and arm sleeve and then handling clean towels and equipment. Prevent contamination of food and related articles; practice appropriate hygiene.
    Location: Cook line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Utensil bins.Plate dollies.Soiled pan in sanitizer bay of 4-bay sink with numerous clean plans. Corrected
    Location: Dish machine area
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: walk in prep cooler by freezer - rolling carts Crescor warmer near rear prep area.2 bread warmers
    Equipment: Walk in cooler
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Salad containers stored on floor. Store on shelving.
    Location: Dry storage
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Location: 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: Private dining room. Corrected Dry storage - floor/wall juncturesDishmarchine area - Clean soiled wall areas.
    Location: -
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Traulson cooler - water in bottom of unit. - unit not currently in use and is scheduled to be repaired.Salad cooler food at 52 degrees F. Repair unit to maintain 41 degrees F and below.
    Location: Wait staff area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Traulson cooler - water in bottom of unit. - unit not currently in use and is scheduled to be repaired.Salad cooler food at 52 degrees F. Repair unit to maintain 41 degrees F and below.
    Location: Walk-in cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Re-caulk (mold present)
    Equipment: 4-bay
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Dish machine area
    Equipment: Dishmachine
 12/15/2009Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Prepared salads. Manager pulled items from bar. Butter, etc.. iced unit - not iced properly. CorrectedWalk in cooler air temperature at 52 degrees Ff. Door thermometer reads 60 degrees F.. Food temperatures inside cooler range from 38-52 degrees F. Manager discarded potentially hazardous food and suspected potentially hazardous food in cooler in temperature danger zone for indeterminable period of time or greater than 4 hours. Approximate value of $50. Do not store potentially hazardous food in unit until above criteria is maintained.Thank you for your cooperation.
    Location: Buffet
  • 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: Prepared salads. Manager pulled items from bar. Butter, etc.. iced unit - not iced properly. CorrectedWalk in cooler air temperature at 52 degrees Ff. Door thermometer reads 60 degrees F.. Food temperatures inside cooler range from 38-52 degrees F. Manager discarded potentially hazardous food and suspected potentially hazardous food in cooler in temperature danger zone for indeterminable period of time or greater than 4 hours. Approximate value of $50. Do not store potentially hazardous food in unit until above criteria is maintained.Thank you for your cooperation.
    Location: Walk-in cooler
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: stainless steell cleaner chemical stored with clean equipment. Separate and store properly.
    Location: Dish machine area
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Employees not washing hands after contaminated. Ex. after handling raw chicken and then handling clean equipment; after drinking from container.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Open drink and inadequate container. Provide lid and straw or drink in breakroom.
    Location: Kitchen (back)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw meat stored above hot dogs. Store below.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Employee wiping nose on clean apron and arm sleeve and then handling clean towels and equipment. Prevent contamination of food and related articles; practice appropriate hygiene.
    Location: Cook line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Utensil bins.Plate dollies.Soiled pan in sanitizer bay of 4-bay sink with numerous clean plans. Corrected
    Location: Dish machine area
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: walk in prep cooler by freezer - rolling carts Crescor warmer near rear prep area.2 bread warmers
    Equipment: Walk in cooler
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Salad containers stored on floor. Store on shelving.
    Location: Dry storage
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Location: 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: Private dining room. Corrected Dry storage - floor/wall juncturesDishmarchine area - Clean soiled wall areas.
    Location: -
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Traulson cooler - water in bottom of unit. - unit not currently in use and is scheduled to be repaired.Salad cooler food at 52 degrees F. Repair unit to maintain 41 degrees F and below.
    Location: Wait staff area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Traulson cooler - water in bottom of unit. - unit not currently in use and is scheduled to be repaired.Salad cooler food at 52 degrees F. Repair unit to maintain 41 degrees F and below.
    Location: Walk-in cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Re-caulk (mold present)
    Equipment: 4-bay
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Dish machine area
    Equipment: Dishmachine
 12/11/2009Recheck
  • 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: Prepared salads. Manager pulled items from bar. Do not hold potentially hazardous food on unit if criteria cannot be maintained.Butter, etc.. iced unit - not iced properly.
    Location: Buffet
  • 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: Pesticide and other chemical stored with clean equipment. Separate and store properly.
    Location: Dish machine area
  • 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: Employees not washing hands after contaminated. Ex. after handling raw chicken and then handling clean equipment; after drinking from container.
  • 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: Open drink and inadequate container. Provide lid and straw or drink in breakroom.
    Location: Kitchen (back)
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw meat stored above hot dogs. Store below.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Employee wiping nose on clean apron and arm sleeve and then handling clean towels and equipment. Prevent contamination of food and related articles; practice appropriate hygiene.
    Location: Cook line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Utensil bins.Plate dollies.Soiled pan in sanitizer bay of 4-bay sink with numerous clean plans.
    Location: Dish machine area
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: walk in prep cooler by freezer - rolling carts Crescor warmer near rear prep area.2 bread warmers
    Equipment: Walk in cooler
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Salad containers stored on floor. Store on shelving.
    Location: Dry storage
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Location: 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: Private dining room Dry storage - floor/wall juncturesDishmarchine area - Clean soiled wall areas.
    Location: -
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Traulson cooler - water in bottom of unit.
    Location: Wait staff area
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Re-caulk (mold present)
    Equipment: 4-bay
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Dish machine area
    Equipment: Dishmachine
 12/04/2009Routine
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Location: Wait staff 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: CLEAN FILTERS IN HOOD.
  • 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: REPLACE CEILING TILES IN WAIT STAFF AREA.
    Location: Wait staff area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN EXTERIOR OF BULK BINS.2. CLEAN SHELF BELOW SEASONING SAUCE IN DRY STORAGE.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN EXTERIOR OF BULK BINS.2. CLEAN SHELF BELOW SEASONING SAUCE IN DRY STORAGE.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: SALAD COOLER. REPLACE.
    Location: Walk-in cooler
 08/13/2009Routine
  • 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: 1. Mop sink is missing grout around the floor wall juncture. Replace grout. GM called maintenance who stated grout would be complete by Friday.
  • 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. Floors are soiled beneath shelves in dry storage.2. Floors are soiled in walk in freezer.Clean.3. Vents are soiled in back of kitchen.4. Vent is soiled in dessert cubbie.
  • 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. Floors are soiled beneath shelves in dry storage.2. Floors are soiled in walk in freezer.Clean.3. Vents are soiled in back of kitchen.4. Vent is soiled in dessert cubbie.
  • 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. Floors are soiled beneath shelves in dry storage.2. Floors are soiled in walk in freezer.Clean.3. Vents are soiled in back of kitchen.4. Vent is soiled in dessert cubbie.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Pan under leg of prep table by back hand sink. Replace table leg.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Milk shelf in walk in cooler is soiled. Corrected.2. Pasta shelf in walk-in cooler is soiled. Needs cleaned more thoroughly.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Milk shelf in walk in cooler is soiled. Corrected.2. Pasta shelf in walk-in cooler is soiled. Needs cleaned more thoroughly.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Plumbing under 2-bay sink is leaking. Repair.
    Equipment: 2-bay
 06/02/2009Recheck
  • 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: 1. Mop sink is missing grout around the floor wall juncture. Replace grout.
  • 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. Floors are soiled beneath shelves in dry storage.2. Floors are soiled in walk in freezer.Clean.3. Vents are soiled in back of kitchen.4. Vent is soiled in dessert cubbie.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Pan under leg of prep table by back hand sink. Replace table leg.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Milk shelf in walk in cooler is soiled.2. Pasta shelf in walk-in cooler is soiled.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Plumbing under 2-bay sink is leaking. Repair.
    Equipment: 2-bay
 05/26/2009Routine
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Change sanitizer in 3- bay after below proper concentration of 200 ppm.
  • 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. Clean ceiling vents & panels.2. Dish room floor soiled. Clean under equipment also.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean ceiling vents & panels.2. Dish room floor soiled. Clean under equipment also.
    Location: Kitchen (front)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair lower shelf in dishroom. Corner held up by sanitizer buckets.
    Location: Dish machine area
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Caulk around stainless steel. Remove old caulking.
    Location: Dish machine area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Salad walk-in cooler shelves are soiled.2. Clean sham doors and handles.3. Sprayer sink soiled.4. Clean bottom of reach-in cooler used for salad bar.5. Clean carts used for clean dishes. Clean and sanitize.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Salad walk-in cooler shelves are soiled.2. Clean sham doors and handles.3. Sprayer sink soiled.4. Clean bottom of reach-in cooler used for salad bar.5. Clean carts used for clean dishes. Clean and sanitize.
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Salad walk-in cooler shelves are soiled.2. Clean sham doors and handles.3. Sprayer sink soiled.4. Clean bottom of reach-in cooler used for salad bar.5. Clean carts used for clean dishes. Clean and sanitize.
    Location: Dish machine area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Salad walk-in cooler shelves are soiled.2. Clean sham doors and handles.3. Sprayer sink soiled.4. Clean bottom of reach-in cooler used for salad bar.5. Clean carts used for clean dishes. Clean and sanitize.
    Location: Wait staff area
 03/19/2009Recheck
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Change sanitizer in 3- bay after below proper concentration of 200 ppm.
  • 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. Clean ceiling vents & panels.2. Dish room floor soiled. Clean under equipment also.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean ceiling vents & panels.2. Dish room floor soiled. Clean under equipment also.
    Location: Kitchen (front)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair lower shelf in dishroom. Corner held up by sanitizer buckets.
    Location: Dish machine area
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Caulk around stainless steel. Remove old caulking.
    Location: Dish machine area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Salad walk-in cooler shelves are soiled.2. Clean sham doors and handles.3. Sprayer sink soiled.4. Clean bottom of reach-in cooler used for salad bar.5. Clean carts used for clean dishes. Clean and sanitize.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Salad walk-in cooler shelves are soiled.2. Clean sham doors and handles.3. Sprayer sink soiled.4. Clean bottom of reach-in cooler used for salad bar.5. Clean carts used for clean dishes. Clean and sanitize.
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Salad walk-in cooler shelves are soiled.2. Clean sham doors and handles.3. Sprayer sink soiled.4. Clean bottom of reach-in cooler used for salad bar.5. Clean carts used for clean dishes. Clean and sanitize.
    Location: Dish machine area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Salad walk-in cooler shelves are soiled.2. Clean sham doors and handles.3. Sprayer sink soiled.4. Clean bottom of reach-in cooler used for salad bar.5. Clean carts used for clean dishes. Clean and sanitize.
    Location: Wait staff area
 03/10/2009Routine
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Potato Salad on buffet must be below 41 degrees Fahrenheit.
    Location: Buffet
  • Cooling time (corrected on site)
    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: Taco meat improperly cooling, in shallow pan, although not vented and at 118 degrees fahrenheit with 4 hours into cooling time. Placed on ice bath and stirred. Corrected on site.
    Location: Walk-in cooler
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw chicken stored over beef and pork in walk-in cooler. Provided organization for cold storage units form. Corrected immediately. Raw sausage links stored in wrong cooler (with prepared foods) above ham. Do not store raw animal foods above cooked or ready to eat foods.
    Location: Walk-in cooler
  • Date marking (corrected on site)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Several cooked foods stored in walk-in cooler without dates. Datemark all potentially hazardous foods prepared and held for more than 24 hours.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Food prep table soiled. Employee left area without cleaning food contact surface.
    Location: Kitchen (back)
    Equipment: Prep table
  • 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. Clean floor in raw meat walk-in cooler.2. Clean floor in dishroom (3-bay and dishmachine) regularly. Heavily soiled.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor in raw meat walk-in cooler.2. Clean floor in dishroom (3-bay and dishmachine) regularly. Heavily soiled.
    Location: Walk-in cooler
  • Food on floor (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor.
    Comments: Container of cranberry sauce.
    Location: Walk-in cooler
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Ensure salad tongs remain out of lettuce. Employees are supposed to have gloved hands when using tongs. For extra precaution, leave tongs on sanitary surface, out of lettuce.
    Location: Walk-in cooler
 01/30/2009Illness Complaint
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Proofer-peeling paint in top.
  • Bulk milk dispenser (corrected)
    Bulk milk dispenser tube improperly cut.
    Correction: Cut tube on the diagonal no longer than one inch.
    Location: Buffet
  • Bulk milk dispenser (corrected)
    Bulk milk dispenser tube improperly cut.
    Correction: Cut tube on the diagonal no longer than one inch.
    Location: Buffet
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Walk-in cooler
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Floor and wall tile is deteriorated /missing . Replace.On work order. Shown.
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Ceiling Vents: back of kitchen and in room with ice machine.Floor in dry storage by drain (in back) needs cleaned.Clean wall beneath sprayer.
    Location: -
  • 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: Ceiling Vents: back of kitchen and in room with ice machine.Floor in dry storage by drain (in back) needs cleaned.Clean wall beneath sprayer.
    Location: -
  • 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: Ceiling Vents: back of kitchen and in room with ice machine.Floor in dry storage by drain (in back) needs cleaned.Clean wall beneath sprayer.
  • Improperly loaded (corrected)
    Warewash machine improperly loaded.
    Correction: Soiled items in warewashing machine shall be loaded into racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray from all cycles and allows the items to drain.
    Comments: Forks not clean out of dighmachine. Overloaded.
    Location: Dish machine area
    Equipment: Dishmachine
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Caulk all around top of stainless steel.
    Location: Dish machine area
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean diamond plate on interior of walk-in cooler door.Clean metal shelving in dry storage and in cooks cooler.Clean interior of dessert cooler.
    Location: -
    Equipment: Can opener
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean diamond plate on interior of walk-in cooler door.Clean metal shelving in dry storage and in cooks cooler.Clean interior of dessert cooler.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean diamond plate on interior of walk-in cooler door.Clean metal shelving in dry storage and in cooks cooler.Clean interior of dessert cooler.
    Location: Dry storage
    Equipment: Metal shelving
 12/05/2008Recheck
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Proofer-peeling paint in top.
  • Bulk milk dispenser
    Bulk milk dispenser tube improperly cut.
    Correction: Cut tube on the diagonal no longer than one inch.
    Location: Buffet
  • Bulk milk dispenser
    Bulk milk dispenser tube improperly cut.
    Correction: Cut tube on the diagonal no longer than one inch.
    Location: Buffet
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Walk-in cooler
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Floor and wall tile is deteriorated /missing . Replace.On work order.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Ceiling Vents: back of kitchen and in room with ice machine.Floor in dry storage by drain (in back) needs cleaned.Clean wall beneath sprayer.
    Location: -
  • 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: Ceiling Vents: back of kitchen and in room with ice machine.Floor in dry storage by drain (in back) needs cleaned.Clean wall beneath sprayer.
    Location: -
  • Improperly loaded
    Warewash machine improperly loaded.
    Correction: Soiled items in warewashing machine shall be loaded into racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray from all cycles and allows the items to drain.
    Comments: Forks not clean out of dighmachine. Overloaded.
    Location: Dish machine area
    Equipment: Dishmachine
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Caulk all around top of stainless steel.
    Location: Dish machine area
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean diamond plate on interior of walk-in cooler door.Clean metal shelving in dry storage and in cooks cooler.Clean interior of dessert cooler.
    Location: -
    Equipment: Can opener
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean diamond plate on interior of walk-in cooler door.Clean metal shelving in dry storage and in cooks cooler.Clean interior of dessert cooler.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean diamond plate on interior of walk-in cooler door.Clean metal shelving in dry storage and in cooks cooler.Clean interior of dessert cooler.
    Location: Dry storage
    Equipment: Metal shelving
 11/25/2008Routine
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Meats (already cooked beef) not date marked.Inform closers, food placed in walk-in must be dated and covered
    Location: Walk-in cooler
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Dry storage
  • 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: Exhaust filters are soiled. Clean.
    Location: Kitchen (front)
  • 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: In room with ice machine vent is dusty. Clean.Clean floor behind shelves in dry storage.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: In room with ice machine vent is dusty. Clean.Clean floor behind shelves in dry storage.
    Location: -
  • 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: In room with ice machine vent is dusty. Clean.Clean floor behind shelves in dry storage.
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Door is not closing properly. Manager stated on work order. Part is not in yet.
    Equipment: Walk in freezer
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Remove old sealant, clean & replace. (Dishroom) Corrected.
    Location: Dish machine area
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Remove old sealant, clean & replace. (Dishroom) Corrected.
    Location: Dish machine area
  • Food on floor (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.
    Comments: Cover foods in walk-in cooler. (Beef)
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean exterior of bulk container (with potato pearls).
    Location: Kitchen (front)
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Shield loose. Secure.
    Location: Dry storage
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Under wash sink, plumbing leaking.
    Location: Dish machine area
    Equipment: 3-bay
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Scoops in Sanitizer.
    Location: Kitchen (front)
 07/07/2008Recheck
No violation noted during this evaluation. 06/27/2008Illness Complaint
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Meats (already cooked beef) not date marked.
    Location: Walk-in cooler
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Dry storage
  • 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: Exhaust filters are soiled. Clean.
    Location: Kitchen (front)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Vents above cooksline, outside walk-in freezer door (clean ceiling also), and in room with ice machine; dusty. clean.Clean floor behind shelves in dry storage.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Vents above cooksline, outside walk-in freezer door (clean ceiling also), and in room with ice machine; dusty. clean.Clean floor behind shelves in dry storage.
    Location: -
  • 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: Vents above cooksline, outside walk-in freezer door (clean ceiling also), and in room with ice machine; dusty. clean.Clean floor behind shelves in dry storage.
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Door is not closing properly. Manager stated on work order.
    Equipment: Walk in freezer
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Remove old sealant, clean & replace. (Dishroom)
    Location: Dish machine area
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Remove old sealant, clean & replace. (Dishroom)
    Location: Dish machine area
  • Food on floor
    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.
    Comments: Cover foods in walk-in cooler. (Beef)
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean exterior of bulk container (with potato pearls).
    Location: Kitchen (front)
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Shield loose. Secure.
    Location: Dry storage
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Under wash sink, plumbing leaking.
    Location: Dish machine area
    Equipment: 3-bay
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Scoops in Sanitizer.
    Location: Kitchen (front)
 06/27/2008Routine



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