- 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. THE REACH IN COOLER AND COLD TOP IN THE FRONT KITCHEN WAS COLD HOLDING AT 46 DEGREES F. MANAGEMENT HAS CONTACTED FACILITIES TO REPAIR ISSUE (TODAY).2. MEATS, MAYO, AND CHEESE WAS COLD HOLDING ON THE COLD TOP AT A TEMPERATURE RANGE OF 50-60 DEGREES F. MAYO WAS DISCARDED COLD HOLDING AT 60 F.TRANSFER ALL POTENTIALLY HAZARDOUS FOODS TO WALK IN COOLER TO MAINTAIN APPROPRIATE TEMP. OF 41 DEGREES OR BELOW, UNTIL READY TO USE.
Location: Kitchen (front)
Equipment: Reach in cooler (3 door)
- 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. THE REACH IN COOLER AND COLD TOP IN THE FRONT KITCHEN WAS COLD HOLDING AT 46 DEGREES F. MANAGEMENT HAS CONTACTED FACILITIES TO REPAIR ISSUE (TODAY).2. MEATS, MAYO, AND CHEESE WAS COLD HOLDING ON THE COLD TOP AT A TEMPERATURE RANGE OF 50-60 DEGREES F. MAYO WAS DISCARDED COLD HOLDING AT 60 F.TRANSFER ALL POTENTIALLY HAZARDOUS FOODS TO WALK IN COOLER TO MAINTAIN APPROPRIATE TEMP. OF 41 DEGREES OR BELOW, UNTIL READY TO USE.
Equipment: Cold top
- 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. THE REACH IN COOLER AND COLD TOP IN THE FRONT KITCHEN WAS COLD HOLDING AT 46 DEGREES F. MANAGEMENT HAS CONTACTED FACILITIES TO REPAIR ISSUE (TODAY).2. MEATS, MAYO, AND CHEESE WAS COLD HOLDING ON THE COLD TOP AT A TEMPERATURE RANGE OF 50-60 DEGREES F. MAYO WAS DISCARDED COLD HOLDING AT 60 F.TRANSFER ALL POTENTIALLY HAZARDOUS FOODS TO WALK IN COOLER TO MAINTAIN APPROPRIATE TEMP. OF 41 DEGREES OR BELOW, UNTIL READY TO USE.
Location: Kitchen (front)
Equipment: Reach in cooler (3 door)
- 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. THE REACH IN COOLER AND COLD TOP IN THE FRONT KITCHEN WAS COLD HOLDING AT 46 DEGREES F. MANAGEMENT HAS CONTACTED FACILITIES TO REPAIR ISSUE (TODAY).2. MEATS, MAYO, AND CHEESE WAS COLD HOLDING ON THE COLD TOP AT A TEMPERATURE RANGE OF 50-60 DEGREES F. MAYO WAS DISCARDED COLD HOLDING AT 60 F.TRANSFER ALL POTENTIALLY HAZARDOUS FOODS TO WALK IN COOLER TO MAINTAIN APPROPRIATE TEMP. OF 41 DEGREES OR BELOW, UNTIL READY TO USE.
Equipment: Cold top
- 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 PRESENT THROUGHOUT THE PREP AREA AND KITCHEN. ELIMINATE PESTS AND HARBOROUS CONDITIONS. CONTACT PROFESSIONAL PEST CONTROL IF ISSUE GETS WORSE.
Location: Prep area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED KNIVES WERE STORED ON THE KNIFE RACK. CLEAN AND SANITIZE ALL UTENSILS THOROUGHLY BEFORE USE.
Location: Prep area
Equipment: Knife/utensil rack
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: EATING UTENSILS STORED IN THE DISHMACHINE AREA AND THE SERVICE COUNTER AREA WERE NOT STORED PROPERLY. STORE UTENSILS WITH THE HANDLES UP SO EMPLOYEES ONLY TOUCH HANDLES.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CULKING SEALING ON THE HANDSINK IS FALLING OFF. REPAIR.9/22 RECHECK:MANAGEMENT STATED THAT HANDSINKS WILL BE REPLACED ENTIRELY SOON.
Location: Prep area
Equipment: Hand sink
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: THE SLICED MEAT STORED IN THE REACH IN COOLER (3 DOOR) WAS UNCOVERED. CORRECTED ON SITE.
Location: Kitchen (front)
Equipment: Reach in cooler (3 door)
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: ICE MACHINE SOILED WITH MOLD/BUILD UP. CLEAN AND SANITIZE THOROUGHLY AND MORE FREQUENTLY TO ENSURE CLEANLINESS.
Location: Back room
Equipment: Ice machine
|
09/22/2014 | 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. THE REACH IN COOLER AND COLD TOP IN THE FRONT KITCHEN WAS COLD HOLDING AT 46 DEGREES F. MANAGEMENT HAS CONTACTED FACILITIES TO REPAIR ISSUE (TODAY).2. MEATS, MAYO, AND CHEESE WAS COLD HOLDING ON THE COLD TOP AT A TEMPERATURE RANGE OF 50-60 DEGREES F. MAYO WAS DISCARDED COLD HOLDING AT 60 F.TRANSFER ALL POTENTIALLY HAZARDOUS FOODS TO WALK IN COOLER TO MAINTAIN APPROPRIATE TEMP. OF 41 DEGREES OR BELOW, UNTIL READY TO USE.
Location: Kitchen (front)
Equipment: Reach in cooler (3 door)
- 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. THE REACH IN COOLER AND COLD TOP IN THE FRONT KITCHEN WAS COLD HOLDING AT 46 DEGREES F. MANAGEMENT HAS CONTACTED FACILITIES TO REPAIR ISSUE (TODAY).2. MEATS, MAYO, AND CHEESE WAS COLD HOLDING ON THE COLD TOP AT A TEMPERATURE RANGE OF 50-60 DEGREES F. MAYO WAS DISCARDED COLD HOLDING AT 60 F.TRANSFER ALL POTENTIALLY HAZARDOUS FOODS TO WALK IN COOLER TO MAINTAIN APPROPRIATE TEMP. OF 41 DEGREES OR BELOW, UNTIL READY TO USE.
Equipment: Cold top
- 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. THE REACH IN COOLER AND COLD TOP IN THE FRONT KITCHEN WAS COLD HOLDING AT 46 DEGREES F. MANAGEMENT HAS CONTACTED FACILITIES TO REPAIR ISSUE (TODAY).2. MEATS, MAYO, AND CHEESE WAS COLD HOLDING ON THE COLD TOP AT A TEMPERATURE RANGE OF 50-60 DEGREES F. MAYO WAS DISCARDED COLD HOLDING AT 60 F.TRANSFER ALL POTENTIALLY HAZARDOUS FOODS TO WALK IN COOLER TO MAINTAIN APPROPRIATE TEMP. OF 41 DEGREES OR BELOW, UNTIL READY TO USE.
Location: Kitchen (front)
Equipment: Reach in cooler (3 door)
- 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. THE REACH IN COOLER AND COLD TOP IN THE FRONT KITCHEN WAS COLD HOLDING AT 46 DEGREES F. MANAGEMENT HAS CONTACTED FACILITIES TO REPAIR ISSUE (TODAY).2. MEATS, MAYO, AND CHEESE WAS COLD HOLDING ON THE COLD TOP AT A TEMPERATURE RANGE OF 50-60 DEGREES F. MAYO WAS DISCARDED COLD HOLDING AT 60 F.TRANSFER ALL POTENTIALLY HAZARDOUS FOODS TO WALK IN COOLER TO MAINTAIN APPROPRIATE TEMP. OF 41 DEGREES OR BELOW, UNTIL READY TO USE.
Equipment: Cold top
- 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 PRESENT THROUGHOUT THE PREP AREA AND KITCHEN. ELIMINATE PESTS AND HARBOROUS CONDITIONS. CONTACT PROFESSIONAL PEST CONTROL IF ISSUE GETS WORSE.
Location: Prep area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED KNIVES WERE STORED ON THE KNIFE RACK. CLEAN AND SANITIZE ALL UTENSILS THOROUGHLY BEFORE USE.
Location: Prep area
Equipment: Knife/utensil rack
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: EATING UTENSILS STORED IN THE DISHMACHINE AREA AND THE SERVICE COUNTER AREA WERE NOT STORED PROPERLY. STORE UTENSILS WITH THE HANDLES UP SO EMPLOYEES ONLY TOUCH HANDLES.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CULKING SEALING ON THE HANDSINK IS FALLING OFF. REPAIR.
Location: Prep area
Equipment: Hand sink
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: THE SLICED MEAT STORED IN THE REACH IN COOLER (3 DOOR) WAS UNCOVERED. CORRECTED ON SITE.
Location: Kitchen (front)
Equipment: Reach in cooler (3 door)
- 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: ICE MACHINE SOILED WITH MOLD/BUILD UP. CLEAN AND SANITIZE THOROUGHLY AND MORE FREQUENTLY TO ENSURE CLEANLINESS.
Location: Back room
Equipment: Ice machine
|
09/12/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Prep top cooler for sandwiches: right side of this prep top temping OK, reach-in cooler uinderneath temping OK, however middle and left sides holding sliced ham at 50, mayo at 51, sliced turkey at 48, sliced Gouda at 44. 2. Salad prep-top cooler: Feta at 52, parmesan at 54, hard-boiled eggs at 54 (discarded at time of inspection), fruit salad with cut melon at 55 (discarded), pasta salad at 55 (discarded); however, cooked chicken in front bay was holding OK at 41. Management reports previous difficulties and repair attempts with both coolers. States that both are slated to be replaced as part of an upcoming remodel. Inspector recommends replacement, given documented history of difficulties with both units. Manager will attempt to control temps in the meantime by changing overhead lighting and only keeping small amounts of food in prep tops at one time with back-up product stored in functioning coolers. RECHECK 12/5: SANDWICH PREP TOP: HAM AND TURKEY WITHIN MARGIN OF ERROR AT 42 F, HOWEVER CHIX SALAD AND SMOKED GOUDA ARE HOLDING AT 45, MAYO AND SWISS AT 49.SALAD PREP TOP: TEMPS SLIGHTLY BETTER AS ICE IS NOW BEING USED TO SUPPLEMENT COOLING, HOWEVER STILL NOT AT CODE STANDARD OF 41 OR BELOW. FETA OK AT 39, HOWEVER HARDBOILED EGGS AND FRUIT SALAD HOLDING AT 46, PASTA SALAD AND SLICED TURKEY AT 47. GM CONTACTED DM DURING RECHECK. STATES FACILITIES MANAGEMENT WILL BE OUT MONDAY 12/9 TO ATTEMPT REPAIR; IF UNSUCCESSFUL BOTH SALAD AND SANDWICH UNITS WILL BE REPLACED. PER GM, THEY WILL BE KEEPING ALL BACK-UP PRODUCT IN WALK-IN RATHER THAN REACH-IN UNDER SANDWICH PREP IN THE INTERIM, IN HOPES KEEPING THOSE DOORS CLOSED WILL HELP TEMPS SOMEWHAT.
Location: Service counter
Equipment: Prep Top 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. Prep top cooler for sandwiches: right side of this prep top temping OK, reach-in cooler uinderneath temping OK, however middle and left sides holding sliced ham at 50, mayo at 51, sliced turkey at 48, sliced Gouda at 44. 2. Salad prep-top cooler: Feta at 52, parmesan at 54, hard-boiled eggs at 54 (discarded at time of inspection), fruit salad with cut melon at 55 (discarded), pasta salad at 55 (discarded); however, cooked chicken in front bay was holding OK at 41. Management reports previous difficulties and repair attempts with both coolers. States that both are slated to be replaced as part of an upcoming remodel. Inspector recommends replacement, given documented history of difficulties with both units. Manager will attempt to control temps in the meantime by changing overhead lighting and only keeping small amounts of food in prep tops at one time with back-up product stored in functioning coolers. RECHECK 12/5: SANDWICH PREP TOP: HAM AND TURKEY WITHIN MARGIN OF ERROR AT 42 F, HOWEVER CHIX SALAD AND SMOKED GOUDA ARE HOLDING AT 45, MAYO AND SWISS AT 49.SALAD PREP TOP: TEMPS SLIGHTLY BETTER AS ICE IS NOW BEING USED TO SUPPLEMENT COOLING, HOWEVER STILL NOT AT CODE STANDARD OF 41 OR BELOW. FETA OK AT 39, HOWEVER HARDBOILED EGGS AND FRUIT SALAD HOLDING AT 46, PASTA SALAD AND SLICED TURKEY AT 47. GM CONTACTED DM DURING RECHECK. STATES FACILITIES MANAGEMENT WILL BE OUT MONDAY 12/9 TO ATTEMPT REPAIR; IF UNSUCCESSFUL BOTH SALAD AND SANDWICH UNITS WILL BE REPLACED. PER GM, THEY WILL BE KEEPING ALL BACK-UP PRODUCT IN WALK-IN RATHER THAN REACH-IN UNDER SANDWICH PREP IN THE INTERIM, IN HOPES KEEPING THOSE DOORS CLOSED WILL HELP TEMPS SOMEWHAT.
Location: Service counter
Equipment: Prep Top Cooler
|
12/17/2013 | 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. Prep top cooler for sandwiches: right side of this prep top temping OK, reach-in cooler uinderneath temping OK, however middle and left sides holding sliced ham at 50, mayo at 51, sliced turkey at 48, sliced Gouda at 44. 2. Salad prep-top cooler: Feta at 52, parmesan at 54, hard-boiled eggs at 54 (discarded at time of inspection), fruit salad with cut melon at 55 (discarded), pasta salad at 55 (discarded); however, cooked chicken in front bay was holding OK at 41. Management reports previous difficulties and repair attempts with both coolers. States that both are slated to be replaced as part of an upcoming remodel. Inspector recommends replacement, given documented history of difficulties with both units. Manager will attempt to control temps in the meantime by changing overhead lighting and only keeping small amounts of food in prep tops at one time with back-up product stored in functioning coolers. RECHECK 12/5: SANDWICH PREP TOP: HAM AND TURKEY WITHIN MARGIN OF ERROR AT 42 F, HOWEVER CHIX SALAD AND SMOKED GOUDA ARE HOLDING AT 45, MAYO AND SWISS AT 49.SALAD PREP TOP: TEMPS SLIGHTLY BETTER AS ICE IS NOW BEING USED TO SUPPLEMENT COOLING, HOWEVER STILL NOT AT CODE STANDARD OF 41 OR BELOW. FETA OK AT 39, HOWEVER HARDBOILED EGGS AND FRUIT SALAD HOLDING AT 46, PASTA SALAD AND SLICED TURKEY AT 47. GM CONTACTED DM DURING RECHECK. STATES FACILITIES MANAGEMENT WILL BE OUT MONDAY 12/9 TO ATTEMPT REPAIR; IF UNSUCCESSFUL BOTH SALAD AND SANDWICH UNITS WILL BE REPLACED. PER GM, THEY WILL BE KEEPING ALL BACK-UP PRODUCT IN WALK-IN RATHER THAN REACH-IN UNDER SANDWICH PREP IN THE INTERIM, IN HOPES KEEPING THOSE DOORS CLOSED WILL HELP TEMPS SOMEWHAT.
Location: Service counter
Equipment: Prep Top 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. Prep top cooler for sandwiches: right side of this prep top temping OK, reach-in cooler uinderneath temping OK, however middle and left sides holding sliced ham at 50, mayo at 51, sliced turkey at 48, sliced Gouda at 44. 2. Salad prep-top cooler: Feta at 52, parmesan at 54, hard-boiled eggs at 54 (discarded at time of inspection), fruit salad with cut melon at 55 (discarded), pasta salad at 55 (discarded); however, cooked chicken in front bay was holding OK at 41. Management reports previous difficulties and repair attempts with both coolers. States that both are slated to be replaced as part of an upcoming remodel. Inspector recommends replacement, given documented history of difficulties with both units. Manager will attempt to control temps in the meantime by changing overhead lighting and only keeping small amounts of food in prep tops at one time with back-up product stored in functioning coolers. RECHECK 12/5: SANDWICH PREP TOP: HAM AND TURKEY WITHIN MARGIN OF ERROR AT 42 F, HOWEVER CHIX SALAD AND SMOKED GOUDA ARE HOLDING AT 45, MAYO AND SWISS AT 49.SALAD PREP TOP: TEMPS SLIGHTLY BETTER AS ICE IS NOW BEING USED TO SUPPLEMENT COOLING, HOWEVER STILL NOT AT CODE STANDARD OF 41 OR BELOW. FETA OK AT 39, HOWEVER HARDBOILED EGGS AND FRUIT SALAD HOLDING AT 46, PASTA SALAD AND SLICED TURKEY AT 47. GM CONTACTED DM DURING RECHECK. STATES FACILITIES MANAGEMENT WILL BE OUT MONDAY 12/9 TO ATTEMPT REPAIR; IF UNSUCCESSFUL BOTH SALAD AND SANDWICH UNITS WILL BE REPLACED. PER GM, THEY WILL BE KEEPING ALL BACK-UP PRODUCT IN WALK-IN RATHER THAN REACH-IN UNDER SANDWICH PREP IN THE INTERIM, IN HOPES KEEPING THOSE DOORS CLOSED WILL HELP TEMPS SOMEWHAT.
Location: Service counter
Equipment: Prep Top Cooler
|
12/05/2013 | 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. Prep top cooler for sandwiches: right side of this prep top temping OK, reach-in cooler uinderneath temping OK, however middle and left sides holding sliced ham at 50, mayo at 51, sliced turkey at 48, sliced Gouda at 44. 2. Salad prep-top cooler: Feta at 52, parmesan at 54, hard-boiled eggs at 54 (discarded at time of inspection), fruit salad with cut melon at 55 (discarded), pasta salad at 55 (discarded); however, cooked chicken in front bay was holding OK at 41. Management reports previous difficulties and repair attempts with both coolers. States that both are slated to be replaced as part of an upcoming remodel. Inspector recommends replacement, given documented history of difficulties with both units. Manager will attempt to control temps in the meantime by changing overhead lighting and only keeping small amounts of food in prep tops at one time with back-up product stored in functioning coolers.
Location: Service counter
Equipment: Prep Top 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. Prep top cooler for sandwiches: right side of this prep top temping OK, reach-in cooler uinderneath temping OK, however middle and left sides holding sliced ham at 50, mayo at 51, sliced turkey at 48, sliced Gouda at 44. 2. Salad prep-top cooler: Feta at 52, parmesan at 54, hard-boiled eggs at 54 (discarded at time of inspection), fruit salad with cut melon at 55 (discarded), pasta salad at 55 (discarded); however, cooked chicken in front bay was holding OK at 41. Management reports previous difficulties and repair attempts with both coolers. States that both are slated to be replaced as part of an upcoming remodel. Inspector recommends replacement, given documented history of difficulties with both units. Manager will attempt to control temps in the meantime by changing overhead lighting and only keeping small amounts of food in prep tops at one time with back-up product stored in functioning coolers.
Location: Service counter
Equipment: Prep Top Cooler
|
11/22/2013 | Routine |
| No violation noted during this evaluation. | 06/07/2013 | Routine |
| No violation noted during this evaluation. | 04/11/2013 | Non-Illness Complaint |
- 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. CART IN FRONT OF HAND SINK. PLEASE KEEP FREE AND CLEAR.
Location: Dish machine area
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REAR MAKE TABLE COOLER IN RIGHT CORNER - 50 DEGREES. ENSURE NO POTENTIALLY HAZARDOUS FOOD IS STORED INSIDE AND REPAIR AS NEEDED. 2/19 COOLER NOT IN USE.
Location: Kitchen (back)
Equipment: Make table cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. CONTINUOUS LEAK IN MOP SINK FAUCET. PLEASE REPAIR.
Location: Kitchen (back)
Equipment: Mop sink
|
02/19/2013 | Recheck |
- 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. CART IN FRONT OF HAND SINK. PLEASE KEEP FREE AND CLEAR.
Location: Dish machine area
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REAR MAKE TABLE COOLER IN RIGHT CORNER - 50 DEGREES. ENSURE NO POTENTIALLY HAZARDOUS FOOD IS STORED INSIDE AND REPAIR AS NEEDED.
Location: Kitchen (back)
Equipment: Make table cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. CONTINUOUS LEAK IN MOP SINK FAUCET. PLEASE REPAIR.
Location: Kitchen (back)
Equipment: Mop sink
|
02/06/2013 | Routine |
- 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. IN PLACE SANITIZER. PROVIDE PROPER CONCENTRATION AND MONITOR WITH TEST STRIPS.
Location: Kitchen (front)
- 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. PROVIDE CLEARLY VISIBLE THERMOMETERS WHERE MISSING EX. VICTORY 2-DOOR COOLERS IN FRONT AND BACK; 3-DOOR VICTORY COOLER IN FRONT.
Location: Kitchen (back)
Equipment: ----------------- Coolers ----------------
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. PROVIDE CLEARLY VISIBLE THERMOMETERS WHERE MISSING EX. VICTORY 2-DOOR COOLERS IN FRONT AND BACK; 3-DOOR VICTORY COOLER IN FRONT.
Location: Kitchen (front)
Equipment: ----------------- Coolers ----------------
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (front)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. SEWER SMELL IN DISHROOM. ENSURE GREASE TRAP IS CLEANED OUT REGULARLY.
Location: Dish machine area
|
10/10/2012 | Recheck |
- 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. IN PLACE SANITIZER. PROVIDE PROPER CONCENTRATION AND MONITOR WITH TEST STRIPS.
Location: Kitchen (front)
- 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. PROVIDE CLEARLY VISIBLE THERMOMETERS WHERE MISSING EX. VICTORY 2-DOOR COOLERS IN FRONT AND BACK; 3-DOOR VICTORY COOLER IN FRONT.
Location: Kitchen (back)
Equipment: ----------------- Coolers ----------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. PROVIDE CLEARLY VISIBLE THERMOMETERS WHERE MISSING EX. VICTORY 2-DOOR COOLERS IN FRONT AND BACK; 3-DOOR VICTORY COOLER IN FRONT.
Location: Kitchen (front)
Equipment: ----------------- Coolers ----------------
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (front)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. SEWER SMELL IN DISHROOM. ENSURE GREASE TRAP IS CLEANED OUT REGULARLY.
Location: Dish machine area
|
10/02/2012 | Routine |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing. (Stuff in hand sinks)
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Corrected during inspection
Location: Dish machine area
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing. (Stuff in hand sinks)
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Corrected during inspection
Location: Prep area
Equipment: Hand sink
- Improper hand washing (corrected on site)
Improper hand washing procedures at one hand sink... (No soap at hand sink).
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity. (Light bulb in walk in cooler)
Correction: Provide adequate lighting. Replace light bulb as needed
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. Repair broken door on ice machine.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Hand sink
|
05/22/2012 | 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 back prep cooler and food was at 48F. (Also the cooler below the salads).
Location: Kitchen (back)
- 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 are not washing their hands at glove changes.
- 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 was a knife in the handsink.
Location: Kitchen
|
02/01/2012 | Super Bowl 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 back prep cooler and food was at 48F. (Also the cooler below the salads).
Location: Kitchen (back)
- 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 are not washing their hands at glove changes.
- 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 was a knife in the handsink.
Location: Kitchen
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01/31/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about PARADISE BAKERY & CAFE, 111 MONUMENT CIR, Indianapolis, IN »