- Pests/rodents (corrected)
Presence of pests.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES IN ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: PIZZA TRAYS INSIDE HAND SINK. USE HAND SINK FOR HAND WASHING ONLY. CORRECTED ON SITE.
Location: Dish machine area
Equipment: Hand sink
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. BULK CONTAINERS OF FOOD PRODUCT UNLABELED. LABEL ALL BULK CONTAINERS WITH COMMON NAME OF PRODUCT.2. UNLABELED PLASTIC BOTTLE OF WHITE WINE IN PREP AREA. BOTTLE LABELED CORRECTED ON SITE.
Location: Back room
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. BULK CONTAINERS OF FOOD PRODUCT UNLABELED. LABEL ALL BULK CONTAINERS WITH COMMON NAME OF PRODUCT.2. UNLABELED PLASTIC BOTTLE OF WHITE WINE IN PREP AREA. BOTTLE LABELED CORRECTED ON SITE.
Location: Prep area
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: DUMPSTER LIDS MISSING. PLEASE HAVE TRASH SERVICE PROVIDER SUPPLY A DUMPSTER WITH TIGHT FITTING LIDS.
Location: Dumpster area
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: GREASE BIN AND AREA AROUND GREASE BIN SOILED. CLEAN EXTERIOR OF GREASE BIN AND SURROUNDING AREA.
Location: Dumpster area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOP SINK IN UTILITY ROOM IS HEAVILY SOILED. CLEAN MOP SINK.
Location: Utility room
Equipment: Mop sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: Provide a covered trash can.
Location: Womens restroom
- 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: SINGLE SERVICE BOWL BEING USED FOR A SCOOP IN BULK CONTAINERS. USE A SCOOP WITH A HANDLE. BOWL DISCARDED CORRECTED ON SITE.
Location: Back room
Equipment: Bulk food containers
|
07/10/2014 | Recheck |
- Pests/rodents
Presence of pests.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES IN ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: PIZZA TRAYS INSIDE HAND SINK. USE HAND SINK FOR HAND WASHING ONLY. CORRECTED ON SITE.
Location: Dish machine area
Equipment: Hand sink
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. BULK CONTAINERS OF FOOD PRODUCT UNLABELED. LABEL ALL BULK CONTAINERS WITH COMMON NAME OF PRODUCT.2. UNLABELED PLASTIC BOTTLE OF WHITE WINE IN PREP AREA. BOTTLE LABELED CORRECTED ON SITE.
Location: Back room
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. BULK CONTAINERS OF FOOD PRODUCT UNLABELED. LABEL ALL BULK CONTAINERS WITH COMMON NAME OF PRODUCT.2. UNLABELED PLASTIC BOTTLE OF WHITE WINE IN PREP AREA. BOTTLE LABELED CORRECTED ON SITE.
Location: Prep area
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: DUMPSTER LIDS MISSING. PLEASE HAVE TRASH SERVICE PROVIDER SUPPLY A DUMPSTER WITH TIGHT FITTING LIDS.
Location: Dumpster area
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: GREASE BIN AND AREA AROUND GREASE BIN SOILED. CLEAN EXTERIOR OF GREASE BIN AND SURROUNDING AREA.
Location: Dumpster area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOP SINK IN UTILITY ROOM IS HEAVILY SOILED. CLEAN MOP SINK.
Location: Utility room
Equipment: Mop sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: Provide a covered trash can.
Location: Womens restroom
- 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: SINGLE SERVICE BOWL BEING USED FOR A SCOOP IN BULK CONTAINERS. USE A SCOOP WITH A HANDLE. BOWL DISCARDED CORRECTED ON SITE.
Location: Back room
Equipment: Bulk food containers
|
07/03/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED.2. WIRE RACK SHELVING IN WALK IN COOLER SOILED WITH DEBRIS BUILD UP.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED.2. WIRE RACK SHELVING IN WALK IN COOLER SOILED WITH DEBRIS BUILD UP.CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Wire shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER POOLING ON TOP OF DISHMACHINE AND RUNNING DOWN FRONT ONTO FLOOR.LOCATE SOURCE OF LEAK AND REPAIR ACCORDINGLY.NOTE: WAS TOLD WILL BE RECEIVING A NEW DISHMACHINE IN THE NEXT FEW WEEKS.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: OCTOBER 29:1. WIRE RACK SHELVING THROUGHOUT KITCHEN SOILED WITH DEBRIS BUILD UP.2. EXTERIOR AREAS OF PREP TOP COOLER SOILED.3. FAN GUARDS IN WALK IN COOLER SOILED WITH DUST.CLEAN AND SANITIZE.NOVEMBER 6:1. WIRE SHELVING IN DISHMACHINE/THREE BAY SINK ARE STILL HEAVILY SOILED. CLEAN AND SANITIZE.
Location: Dish machine area
Equipment: Wire shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: OCTOBER 29:1. WIRE RACK SHELVING THROUGHOUT KITCHEN SOILED WITH DEBRIS BUILD UP.2. EXTERIOR AREAS OF PREP TOP COOLER SOILED.3. FAN GUARDS IN WALK IN COOLER SOILED WITH DUST.CLEAN AND SANITIZE.NOVEMBER 6:1. WIRE SHELVING IN DISHMACHINE/THREE BAY SINK ARE STILL HEAVILY SOILED. CLEAN AND SANITIZE.
Location: Walk-in cooler
|
11/06/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED.2. WIRE RACK SHELVING IN WALK IN COOLER SOILED WITH DEBRIS BUILD UP.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED.2. WIRE RACK SHELVING IN WALK IN COOLER SOILED WITH DEBRIS BUILD UP.CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Wire shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER POOLING ON TOP OF DISHMACHINE AND RUNNING DOWN FRONT ONTO FLOOR.LOCATE SOURCE OF LEAK AND REPAIR ACCORDINGLY.NOTE: WAS TOLD WILL BE RECEIVING A NEW DISHMACHINE IN THE NEXT FEW WEEKS.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE RACK SHELVING THROUGHOUT KITCHEN SOILED WITH DEBRIS BUILD UP.2. EXTERIOR AREAS OF PREP TOP COOLER SOILED.3. FAN GUARDS IN WALK IN COOLER SOILED WITH DUST.CLEAN AND SANITIZE.
Location: Dish machine area
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE RACK SHELVING THROUGHOUT KITCHEN SOILED WITH DEBRIS BUILD UP.2. EXTERIOR AREAS OF PREP TOP COOLER SOILED.3. FAN GUARDS IN WALK IN COOLER SOILED WITH DUST.CLEAN AND SANITIZE.
Location: Walk-in cooler
|
10/29/2013 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 02/05/13:Some employees did not wash hands in the back before putting on gloves when handling ready to eat foods (salad)
- 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 cup x 1
Location: Kitchen
- 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 shrimp stored over noodles
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Salad station - one person makes and salad and handles carry out/cash. Must wash hands before making salad.OPTIONS:1. Install a handsink closer to the salad station2. Use tongs to handle ready to eat foods (salad) and MOVE gloves elsewhere--------------------------------02/05/13:No changes observed. Observing manager actively washing hands before putting on gloves when preparing salads, not everybody else was practicing the same personal hygiene requirement. Address with all staff (front and back of the house)
Location: Kitchen
Equipment: -
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water on the floor near the dishmachine and exit-------------------------------------02/05/13:Maintenance came out and repaired the dishmachine and looked at the ice machine. Will need to repair the ice machine
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water on the floor near the dishmachine and exit-------------------------------------02/05/13:Maintenance came out and repaired the dishmachine and looked at the ice machine. Will need to repair the ice machine
Location: Kitchen
Equipment: Ice machine
- 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: Quat sanitizer at 500 ppm. Too strong. Added water to dilute concentration.
Location: Kitchen
Equipment: 3-bay
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 02/05/13
- Ambient and water temperature accuracy (corrected)
Ambient air and water temperature measuring devices are not accurate.
Correction: Ambient air and water temperature measuring devices that are scaled in F shall be accurate to plus or -3 degrees F in the intended range of use.
Comments: Pizza/Salad PTC thermometer at 50 F. Inspector thermometer read 38 F. Replace.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: ANSUL / FIRE SUPPRESSION TAGGED 2007. UPDATE EVERY YEAR.----------------------------02/05/13:Owner notified, PIC not sure if scheduling has been made
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster open x 2Grease dumpster
Location: Dumpster area
- 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: Scraper stored inbetween non-cleanable areas. Store in a clean area. Discontinue this practice
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Saute station PTC. Provide
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Beer/Desserts RICRepair gaskets--------------------------02/05/13:Still loose, repair ; gasket has been ordered
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Soiled, old food debris. Clean
Location: Walk-in cooler
Equipment: Wire shelving
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Orange quat test kit. Appropiate concentration 200 ppm------------------------------02/05/13:PIC says its on order and will be delivered next week
Location: Kitchen
Equipment: 3-bay
|
02/08/2013 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 02/05/13:Some employees did not wash hands in the back before putting on gloves when handling ready to eat foods (salad)
- 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 cup x 1
Location: Kitchen
- 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 shrimp stored over noodles
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Salad station - one person makes and salad and handles carry out/cash. Must wash hands before making salad.OPTIONS:1. Install a handsink closer to the salad station2. Use tongs to handle ready to eat foods (salad) and MOVE gloves elsewhere--------------------------------02/05/13:No changes observed. Observing manager actively washing hands before putting on gloves when preparing salads, not everybody else was practicing the same personal hygiene requirement. Address with all staff (front and back of the house)
Location: Kitchen
Equipment: -
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water on the floor near the dishmachine and exit-------------------------------------02/05/13:Maintenance came out and repaired the dishmachine and looked at the ice machine. Will need to repair the ice machine
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water on the floor near the dishmachine and exit-------------------------------------02/05/13:Maintenance came out and repaired the dishmachine and looked at the ice machine. Will need to repair the ice machine
Location: Kitchen
Equipment: Ice machine
- 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: Quat sanitizer at 500 ppm. Too strong. Added water to dilute concentration.
Location: Kitchen
Equipment: 3-bay
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 02/05/13
- Ambient and water temperature accuracy (corrected)
Ambient air and water temperature measuring devices are not accurate.
Correction: Ambient air and water temperature measuring devices that are scaled in F shall be accurate to plus or -3 degrees F in the intended range of use.
Comments: Pizza/Salad PTC thermometer at 50 F. Inspector thermometer read 38 F. Replace.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: ANSUL / FIRE SUPPRESSION TAGGED 2007. UPDATE EVERY YEAR.----------------------------02/05/13:Owner notified, PIC not sure if scheduling has been made
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster open x 2Grease dumpster
Location: Dumpster area
- 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: Scraper stored inbetween non-cleanable areas. Store in a clean area. Discontinue this practice
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Saute station PTC. Provide
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Beer/Desserts RICRepair gaskets--------------------------02/05/13:Still loose, repair ; gasket has been ordered
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Soiled, old food debris. Clean
Location: Walk-in cooler
Equipment: Wire shelving
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Orange quat test kit. Appropiate concentration 200 ppm------------------------------02/05/13:PIC says its on order and will be delivered next week
Location: Kitchen
Equipment: 3-bay
|
02/05/2013 | Recheck |
- 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: Open cup x 1
Location: Kitchen
- 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 shrimp stored over noodles
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Salad station - one person makes and salad and handles carry out/cash. Must wash hands before making salad.OPTIONS:1. Install a handsink closer to the salad station2. Use tongs to handle ready to eat foods (salad) and MOVE gloves elsewhere
Location: Kitchen
Equipment: -
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water on the floor near the dishmachine and exit
Location: Dish machine area
Equipment: Dishmachine
- 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: Quat sanitizer at 500 ppm. Too strong. Added water to dilute concentration.
Location: Kitchen
Equipment: 3-bay
- Ambient and water temperature accuracy
Ambient air and water temperature measuring devices are not accurate.
Correction: Ambient air and water temperature measuring devices that are scaled in F shall be accurate to plus or -3 degrees F in the intended range of use.
Comments: Pizza/Salad PTC thermometer at 50 F. Inspector thermometer read 38 F. Replace.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: ANSUL / FIRE SUPPRESSION TAGGED 2007. UPDATE EVERY YEAR.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster open x 2Grease dumpster
Location: Dumpster area
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Scraper stored inbetween non-cleanable areas. Store in a clean area. Discontinue this practice
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Saute station PTC. Provide
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Beer/Desserts RICRepair gaskets
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Soiled, old food debris. Clean
Location: Walk-in cooler
Equipment: Wire shelving
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Orange quat test kit. Appropiate concentration 200 ppm
Location: Kitchen
Equipment: 3-bay
|
01/28/2013 | 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. Bags of cooked pasta held at 61 deg. F due to pans being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. CORRECTED 2. Shrimp held at 45 deg. F , chicken held at 62 deg. F meat balls held at 59 deg. F at plastic bus tubs used to hold food items on front prep area. No ice in pans to control temp. Hold all cold foods at 41 deg. F or below. Maintain ice so as to hold potentially hazardous foods at 41 deg. F or below. NOTE > REPAEAT VIOLATON. CORRECTED 3. Large cold top unit holding food items between 47 and 49 deg. F due to pans being overfilled . Do not overfill pans so as to hold cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. NOTE> METAL PANS ARE MORE AFFECTIVE IN MAINTAINING PROPER TEMPERATURE ON TOPS OF MAKE TABEL COOLERS.
Location: Kitchen
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. Bags of cooked pasta held at 61 deg. F due to pans being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. CORRECTED 2. Shrimp held at 45 deg. F , chicken held at 62 deg. F meat balls held at 59 deg. F at plastic bus tubs used to hold food items on front prep area. No ice in pans to control temp. Hold all cold foods at 41 deg. F or below. Maintain ice so as to hold potentially hazardous foods at 41 deg. F or below. NOTE > REPAEAT VIOLATON. CORRECTED 3. Large cold top unit holding food items between 47 and 49 deg. F due to pans being overfilled . Do not overfill pans so as to hold cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. NOTE> METAL PANS ARE MORE AFFECTIVE IN MAINTAINING PROPER TEMPERATURE ON TOPS OF MAKE TABEL COOLERS.
Location: Kitchen (front)
- 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. Bags of cooked pasta held at 61 deg. F due to pans being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. CORRECTED 2. Shrimp held at 45 deg. F , chicken held at 62 deg. F meat balls held at 59 deg. F at plastic bus tubs used to hold food items on front prep area. No ice in pans to control temp. Hold all cold foods at 41 deg. F or below. Maintain ice so as to hold potentially hazardous foods at 41 deg. F or below. NOTE > REPAEAT VIOLATON. CORRECTED 3. Large cold top unit holding food items between 47 and 49 deg. F due to pans being overfilled . Do not overfill pans so as to hold cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. NOTE> METAL PANS ARE MORE AFFECTIVE IN MAINTAINING PROPER TEMPERATURE ON TOPS OF MAKE TABEL COOLERS.
Location: Kitchen (front)
Equipment: Make table cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Cooked pizza sitting out at room temperature in kitchen area. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. You must have set written procedures on how to use time vs. temperature to contol pizza.
Location: Kitchen (front)
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not saniitzing at final rinse. Repair dish machine to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small white cutting board on top of large cold top cooler soiled. Clean and sanitize. 2. Can operner blade soiled. Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small white cutting board on top of large cold top cooler soiled. Clean and sanitize. 2. Can operner blade soiled. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Access to hand sink blocked by kegs of beer in kitchen area. Remove all items from hand sink area so as to provide easy access for hand washing.
Location: Kitchen
Equipment: Hand sink
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands at hand sink with soap and water before using gloves to handle food items. Wash hands with soap and water before using gloves for food prep.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lights not working in back area of store by dish machine area. Repair lilghts.
Location: Dish machine area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. No thermometer inside of walk in cooler. Privide a working thermometer.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish machine leaking water from bototm of unit. Repair to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above prep table by dish machine soiled. Clean and sanitize. 2. Metal carts on wheels soiled inside of walk in cooler Clean and sanitize. 3. Plastic dunnage rack pizza flour sits on soiled. Clean.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above prep table by dish machine soiled. Clean and sanitize. 2. Metal carts on wheels soiled inside of walk in cooler Clean and sanitize. 3. Plastic dunnage rack pizza flour sits on soiled. Clean.
Location: Walk-in cooler
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Top of dish machine soiled. Clean top of dish machine.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leaking at three bay sink. Repair to a sound working condition.
Location: Kitchen (back)
Equipment: 3-bay
|
08/16/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Bags of cooked pasta held at 61 deg. F due to pans being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. CORRECTED 2. Shrimp held at 45 deg. F , chicken held at 62 deg. F meat balls held at 59 deg. F at plastic bus tubs used to hold food items on front prep area. No ice in pans to control temp. Hold all cold foods at 41 deg. F or below. Maintain ice so as to hold potentially hazardous foods at 41 deg. F or below. NOTE > REPAEAT VIOLATON. CORRECTED 3. Large cold top unit holding food items between 47 and 49 deg. F due to pans being overfilled . Do not overfill pans so as to hold cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. NOTE> METAL PANS ARE MORE AFFECTIVE IN MAINTAINING PROPER TEMPERATURE ON TOPS OF MAKE TABEL COOLERS.
Location: Kitchen
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. Bags of cooked pasta held at 61 deg. F due to pans being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. CORRECTED 2. Shrimp held at 45 deg. F , chicken held at 62 deg. F meat balls held at 59 deg. F at plastic bus tubs used to hold food items on front prep area. No ice in pans to control temp. Hold all cold foods at 41 deg. F or below. Maintain ice so as to hold potentially hazardous foods at 41 deg. F or below. NOTE > REPAEAT VIOLATON. CORRECTED 3. Large cold top unit holding food items between 47 and 49 deg. F due to pans being overfilled . Do not overfill pans so as to hold cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. NOTE> METAL PANS ARE MORE AFFECTIVE IN MAINTAINING PROPER TEMPERATURE ON TOPS OF MAKE TABEL COOLERS.
Location: Kitchen (front)
- 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. Bags of cooked pasta held at 61 deg. F due to pans being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. CORRECTED 2. Shrimp held at 45 deg. F , chicken held at 62 deg. F meat balls held at 59 deg. F at plastic bus tubs used to hold food items on front prep area. No ice in pans to control temp. Hold all cold foods at 41 deg. F or below. Maintain ice so as to hold potentially hazardous foods at 41 deg. F or below. NOTE > REPAEAT VIOLATON. CORRECTED 3. Large cold top unit holding food items between 47 and 49 deg. F due to pans being overfilled . Do not overfill pans so as to hold cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. NOTE> METAL PANS ARE MORE AFFECTIVE IN MAINTAINING PROPER TEMPERATURE ON TOPS OF MAKE TABEL COOLERS.
Location: Kitchen (front)
Equipment: Make table cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Cooked pizza sitting out at room temperature in kitchen area. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. You must have set written procedures on how to use time vs. temperature to contol pizza.
Location: Kitchen (front)
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not saniitzing at final rinse. Repair dish machine to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small white cutting board on top of large cold top cooler soiled. Clean and sanitize. 2. Can operner blade soiled. Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small white cutting board on top of large cold top cooler soiled. Clean and sanitize. 2. Can operner blade soiled. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Access to hand sink blocked by kegs of beer in kitchen area. Remove all items from hand sink area so as to provide easy access for hand washing.
Location: Kitchen
Equipment: Hand sink
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands at hand sink with soap and water before using gloves to handle food items. Wash hands with soap and water before using gloves for food prep.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lights not working in back area of store by dish machine area. Repair lilghts.
Location: Dish machine area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. No thermometer inside of walk in cooler. Privide a working thermometer.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish machine leaking water from bototm of unit. Repair to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above prep table by dish machine soiled. Clean and sanitize. 2. Metal carts on wheels soiled inside of walk in cooler Clean and sanitize. 3. Plastic dunnage rack pizza flour sits on soiled. Clean.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above prep table by dish machine soiled. Clean and sanitize. 2. Metal carts on wheels soiled inside of walk in cooler Clean and sanitize. 3. Plastic dunnage rack pizza flour sits on soiled. Clean.
Location: Walk-in cooler
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Top of dish machine soiled. Clean top of dish machine.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leaking at three bay sink. Repair to a sound working condition.
Location: Kitchen (back)
Equipment: 3-bay
|
08/09/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Bags of cooked pasta held at 61 deg. F due to pans being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. CORRECTED 2. Shrimp held at 45 deg. F , chicken held at 62 deg. F meat balls held at 59 deg. F at plastic bus tubs used to hold food items on front prep area. No ice in pans to control temp. Hold all cold foods at 41 deg. F or below. Maintain ice so as to hold potentially hazardous foods at 41 deg. F or below. NOTE > REPAEAT VIOLATON. CORRECTED 3. Large cold top unit holding food items between 47 and 49 deg. F due to pans being overfilled . Do not overfill pans so as to hold cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. NOTE> METAL PANS ARE MORE AFFECTIVE IN MAINTAINING PROPER TEMPERATURE ON TOPS OF MAKE TABEL COOLERS.
Location: Kitchen
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. Bags of cooked pasta held at 61 deg. F due to pans being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. CORRECTED 2. Shrimp held at 45 deg. F , chicken held at 62 deg. F meat balls held at 59 deg. F at plastic bus tubs used to hold food items on front prep area. No ice in pans to control temp. Hold all cold foods at 41 deg. F or below. Maintain ice so as to hold potentially hazardous foods at 41 deg. F or below. NOTE > REPAEAT VIOLATON. CORRECTED 3. Large cold top unit holding food items between 47 and 49 deg. F due to pans being overfilled . Do not overfill pans so as to hold cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. NOTE> METAL PANS ARE MORE AFFECTIVE IN MAINTAINING PROPER TEMPERATURE ON TOPS OF MAKE TABEL COOLERS.
Location: Kitchen (front)
- 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. Bags of cooked pasta held at 61 deg. F due to pans being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. CORRECTED 2. Shrimp held at 45 deg. F , chicken held at 62 deg. F meat balls held at 59 deg. F at plastic bus tubs used to hold food items on front prep area. No ice in pans to control temp. Hold all cold foods at 41 deg. F or below. Maintain ice so as to hold potentially hazardous foods at 41 deg. F or below. NOTE > REPAEAT VIOLATON. CORRECTED 3. Large cold top unit holding food items between 47 and 49 deg. F due to pans being overfilled . Do not overfill pans so as to hold cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. NOTE> METAL PANS ARE MORE AFFECTIVE IN MAINTAINING PROPER TEMPERATURE ON TOPS OF MAKE TABEL COOLERS.
Location: Kitchen (front)
Equipment: Make table cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Cooked pizza sitting out at room temperature in kitchen area. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. You must have set written procedures on how to use time vs. temperature to contol pizza.
Location: Kitchen (front)
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not saniitzing at final rinse. Repair dish machine to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small white cutting board on top of large cold top cooler soiled. Clean and sanitize. 2. Can operner blade soiled. Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small white cutting board on top of large cold top cooler soiled. Clean and sanitize. 2. Can operner blade soiled. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Access to hand sink blocked by kegs of beer in kitchen area. Remove all items from hand sink area so as to provide easy access for hand washing.
Location: Kitchen
Equipment: Hand sink
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands at hand sink with soap and water before using gloves to handle food items. Wash hands with soap and water before using gloves for food prep.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lights not working in back area of store by dish machine area. Repair lilghts.
Location: Dish machine area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. No thermometer inside of walk in cooler. Privide a working thermometer.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish machine leaking water from bototm of unit. Repair to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above prep table by dish machine soiled. Clean and sanitize. 2. Metal carts on wheels soiled inside of walk in cooler Clean and sanitize. 3. Plastic dunnage rack pizza flour sits on soiled. Clean.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above prep table by dish machine soiled. Clean and sanitize. 2. Metal carts on wheels soiled inside of walk in cooler Clean and sanitize. 3. Plastic dunnage rack pizza flour sits on soiled. Clean.
Location: Walk-in cooler
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Top of dish machine soiled. Clean top of dish machine.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leaking at three bay sink. Repair to a sound working condition.
Location: Kitchen (back)
Equipment: 3-bay
|
08/02/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Bags of cooked pasta held at 61 deg. F due to pans being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. 2. Shrimp held at 45 deg. F , chicken held at 62 deg. F meat balls held at 59 deg. F at plastic bus tubs used to hold food items on front prep area. No ice in pans to control temp. Hold all cold foods at 41 deg. F or below. Maintain ice so as to hold potentially hazardous foods at 41 deg. F or below. NOTE > REPAEAT VIOLATON. 3. Large cold top unit holding food items between 44 and 56 deg. F due to pans being overfilled . Do not overfill pans so as to hold cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. NOTE> METAL PANS ARE MORE AFFECTIVE IN MAINTAINING PROPER TEMPERATURE ON TOPS OF MAKE TABEL COOLERS.
Location: Kitchen
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. Bags of cooked pasta held at 61 deg. F due to pans being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. 2. Shrimp held at 45 deg. F , chicken held at 62 deg. F meat balls held at 59 deg. F at plastic bus tubs used to hold food items on front prep area. No ice in pans to control temp. Hold all cold foods at 41 deg. F or below. Maintain ice so as to hold potentially hazardous foods at 41 deg. F or below. NOTE > REPAEAT VIOLATON. 3. Large cold top unit holding food items between 44 and 56 deg. F due to pans being overfilled . Do not overfill pans so as to hold cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. NOTE> METAL PANS ARE MORE AFFECTIVE IN MAINTAINING PROPER TEMPERATURE ON TOPS OF MAKE TABEL COOLERS.
Location: Kitchen (front)
- 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. Bags of cooked pasta held at 61 deg. F due to pans being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. 2. Shrimp held at 45 deg. F , chicken held at 62 deg. F meat balls held at 59 deg. F at plastic bus tubs used to hold food items on front prep area. No ice in pans to control temp. Hold all cold foods at 41 deg. F or below. Maintain ice so as to hold potentially hazardous foods at 41 deg. F or below. NOTE > REPAEAT VIOLATON. 3. Large cold top unit holding food items between 44 and 56 deg. F due to pans being overfilled . Do not overfill pans so as to hold cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. NOTE> METAL PANS ARE MORE AFFECTIVE IN MAINTAINING PROPER TEMPERATURE ON TOPS OF MAKE TABEL COOLERS.
Location: Kitchen (front)
Equipment: Make table cooler
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Cooked pizza sitting out at room temperature in kitchen area. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. You must have set written procedures on how to use time vs. temperature to contol pizza.
Location: Kitchen (front)
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not saniitzing at final rinse. Repair dish machine to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small white cutting board on top of large cold top cooler soiled. Clean and sanitize. 2. Can operner blade soiled. Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small white cutting board on top of large cold top cooler soiled. Clean and sanitize. 2. Can operner blade soiled. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Access to hand sink blocked by kegs of beer in kitchen area. Remove all items from hand sink area so as to provide easy access for hand washing.
Location: Kitchen
Equipment: Hand sink
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands at hand sink with soap and water before using gloves to handle food items. Wash hands with soap and water before using gloves for food prep.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lights not working in back area of store by dish machine area. Repair lilghts.
Location: Dish machine area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. No thermometer inside of walk in cooler. Privide a working thermometer.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish machine leaking water from bototm of unit. Repair to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above prep table by dish machine soiled. Clean and sanitize. 2. Metal carts on wheels soiled inside of walk in cooler Clean and sanitize. 3. Plastic dunnage rack pizza flour sits on soiled. Clean.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above prep table by dish machine soiled. Clean and sanitize. 2. Metal carts on wheels soiled inside of walk in cooler Clean and sanitize. 3. Plastic dunnage rack pizza flour sits on soiled. Clean.
Location: Walk-in cooler
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Top of dish machine soiled. Clean top of dish machine.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leaking at three bay sink. Repair to a sound working condition.
Location: Kitchen (back)
Equipment: 3-bay
|
07/26/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Bags of cooked pasta held at 61 deg. F due to pans being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. 2. Shrimp held at 45 deg. F , chicken held at 62 deg. F meat balls held at 59 deg. F at plastic bus tubs used to hold food items on front prep area. No ice in pans to control temp. Hold all cold foods at 41 deg. F or below. Maintain ice so as to hold potentially hazardous foods at 41 deg. F or below. NOTE > REPAEAT VIOLATON. 3. Large cold top unit holding food items between 44 and 56 deg. F due to pans being overfilled . Do not overfill pans so as to hold cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. NOTE> METAL PANS ARE MORE AFFECTIVE IN MAINTAINING PROPER TEMPERATURE ON TOPS OF MAKE TABEL COOLERS.
Location: Kitchen
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. Bags of cooked pasta held at 61 deg. F due to pans being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. 2. Shrimp held at 45 deg. F , chicken held at 62 deg. F meat balls held at 59 deg. F at plastic bus tubs used to hold food items on front prep area. No ice in pans to control temp. Hold all cold foods at 41 deg. F or below. Maintain ice so as to hold potentially hazardous foods at 41 deg. F or below. NOTE > REPAEAT VIOLATON. 3. Large cold top unit holding food items between 44 and 56 deg. F due to pans being overfilled . Do not overfill pans so as to hold cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. NOTE> METAL PANS ARE MORE AFFECTIVE IN MAINTAINING PROPER TEMPERATURE ON TOPS OF MAKE TABEL COOLERS.
Location: Kitchen (front)
- 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. Bags of cooked pasta held at 61 deg. F due to pans being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. 2. Shrimp held at 45 deg. F , chicken held at 62 deg. F meat balls held at 59 deg. F at plastic bus tubs used to hold food items on front prep area. No ice in pans to control temp. Hold all cold foods at 41 deg. F or below. Maintain ice so as to hold potentially hazardous foods at 41 deg. F or below. NOTE > REPAEAT VIOLATON. 3. Large cold top unit holding food items between 44 and 56 deg. F due to pans being overfilled . Do not overfill pans so as to hold cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATON. NOTE> METAL PANS ARE MORE AFFECTIVE IN MAINTAINING PROPER TEMPERATURE ON TOPS OF MAKE TABEL COOLERS.
Location: Kitchen (front)
Equipment: Make table cooler
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Cooked pizza sitting out at room temperature in kitchen area. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. You must have set written procedures on how to use time vs. temperature to contol pizza.
Location: Kitchen (front)
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not saniitzing at final rinse. Repair dish machine to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small white cutting board on top of large cold top cooler soiled. Clean and sanitize. 2. Can operner blade soiled. Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small white cutting board on top of large cold top cooler soiled. Clean and sanitize. 2. Can operner blade soiled. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Access to hand sink blocked by kegs of beer in kitchen area. Remove all items from hand sink area so as to provide easy access for hand washing.
Location: Kitchen
Equipment: Hand sink
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands at hand sink with soap and water before using gloves to handle food items. Wash hands with soap and water before using gloves for food prep.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lights not working in back area of store by dish machine area. Repair lilghts.
Location: Dish machine area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. No thermometer inside of walk in cooler. Privide a working thermometer.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish machine leaking water from bototm of unit. Repair to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above prep table by dish machine soiled. Clean and sanitize. 2. Metal carts on wheels soiled inside of walk in cooler Clean and sanitize. 3. Plastic dunnage rack pizza flour sits on soiled. Clean.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above prep table by dish machine soiled. Clean and sanitize. 2. Metal carts on wheels soiled inside of walk in cooler Clean and sanitize. 3. Plastic dunnage rack pizza flour sits on soiled. Clean.
Location: Walk-in cooler
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Top of dish machine soiled. Clean top of dish machine.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leaking at three bay sink. Repair to a sound working condition.
Location: Kitchen (back)
Equipment: 3-bay
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07/13/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Several pans of pizza sitting out at room temperature in kitchen area being sold by the slice. Pizza was re-heated as needed. You are not allowed to sit pizza out at room temperature. You must either hold pizza hot at 135 deg. F. or hold cold at 41 deg. F. The only other allowable way to hold pizza is to use time to control pizza. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. If pizza is found sitting out at room temperature not marked with a discard time, pizza will be discarded. You must have written procedures in place and records maintined. If yoiu are not able to maintain written records and pizza is found sitting out at room temperature you will no longer be allowed to use time insteed of temperature to contol pizza and you will have to maintain pizaa at either 135 deg. F or above or 41 deg. F. or below.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Combination cold top / reach in cooler holding potentially hazardous food items on top of unit at 49 to 50 deg. F. and 47 to 48 deg. F in bottom section of unit. Hold all cold food items at 41 deg. F. or below. 2. Small cold top cooler holding cooked pasta at 49 to 51 deg. F. due to pans being over filled. Do not over fill pans so at to hold pasta at 41 deg. F. or below.
Location: Kitchen
Equipment: Make table 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. Combination cold top / reach in cooler holding potentially hazardous food items on top of unit at 49 to 50 deg. F. and 47 to 48 deg. F in bottom section of unit. Hold all cold food items at 41 deg. F. or below. 2. Small cold top cooler holding cooked pasta at 49 to 51 deg. F. due to pans being over filled. Do not over fill pans so at to hold pasta at 41 deg. F. or below.
Location: Kitchen
Equipment: Cold top
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Several cans of home use only " Raid " pesticide in back kitchen area. Remove from establishment. Home use pesticides are not allowed for use. All pesticides must be labeled for use in a commercial food processing area. Read and follow all label directions.
Location: Back room
- 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: 1. Employee drink missing a lid and straw in kitchen area. All drink must have a lid and straw to be allowed in food prep areas. Provide or remove drinks.
Location: Cook line
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Two plastic containers of bread stored below hand sanitizer mounted to wall in kitchen area. Move bread and all food items away from hand sanitizer so as to prevent contamination.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Access to hand sink blocked by bottles of bleach and by large mixer. Move bleach and mixer away from hand sink so as to provide easy access to hand sink.
Location: Kitchen
Equipment: Hand sink
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Working thermometers missing inside of serveral cooling units. Provide.
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of bread on floor in back kitchen area. Remove. 2. Box of chicken on floor of walk in cooler. Remove.
Location: Kitchen (back)
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of bread on floor in back kitchen area. Remove. 2. Box of chicken on floor of walk in cooler. Remove.
Location: Walk-in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard missing from light in main kitchen area. Provide. 2. Light guard missing from small light inside of walk in cooler. Provide.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard missing from light in main kitchen area. Provide. 2. Light guard missing from small light inside of walk in cooler. Provide.
Location: Walk-in cooler
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12/21/2011 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Several pans of pizza sitting out at room temperature in kitchen area being sold by the slice. Pizza was re-heated as needed. You are not allowed to sit pizza out at room temperature. You must either hold pizza hot at 135 deg. F. or hold cold at 41 deg. F. The only other allowable way to hold pizza is to use time to control pizza. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. If pizza is found sitting out at room temperature not marked with a discard time, pizza will be discarded. You must have written procedures in place and records maintined. If yoiu are not able to maintain written records and pizza is found sitting out at room temperature you will no longer be allowed to use time insteed of temperature to contol pizza and you will have to maintain pizaa at either 135 deg. F or above or 41 deg. F. or below.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Combination cold top / reach in cooler holding potentially hazardous food items on top of unit at 49 to 50 deg. F. and 47 to 48 deg. F in bottom section of unit. Hold all cold food items at 41 deg. F. or below. 2. Small cold top cooler holding cooked pasta at 49 to 51 deg. F. due to pans being over filled. Do not over fill pans so at to hold pasta at 41 deg. F. or below.
Location: Kitchen
Equipment: Make table 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. Combination cold top / reach in cooler holding potentially hazardous food items on top of unit at 49 to 50 deg. F. and 47 to 48 deg. F in bottom section of unit. Hold all cold food items at 41 deg. F. or below. 2. Small cold top cooler holding cooked pasta at 49 to 51 deg. F. due to pans being over filled. Do not over fill pans so at to hold pasta at 41 deg. F. or below.
Location: Kitchen
Equipment: Cold top
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Several cans of home use only " Raid " pesticide in back kitchen area. Remove from establishment. Home use pesticides are not allowed for use. All pesticides must be labeled for use in a commercial food processing area. Read and follow all label directions.
Location: Back room
- 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: 1. Employee drink missing a lid and straw in kitchen area. All drink must have a lid and straw to be allowed in food prep areas. Provide or remove drinks.
Location: Cook line
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Two plastic containers of bread stored below hand sanitizer mounted to wall in kitchen area. Move bread and all food items away from hand sanitizer so as to prevent contamination.
Location: Kitchen
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Access to hand sink blocked by bottles of bleach and by large mixer. Move bleach and mixer away from hand sink so as to provide easy access to hand sink.
Location: Kitchen
Equipment: Hand sink
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Working thermometers missing inside of serveral cooling units. Provide.
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of bread on floor in back kitchen area. Remove. 2. Box of chicken on floor of walk in cooler. Remove.
Location: Kitchen (back)
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of bread on floor in back kitchen area. Remove. 2. Box of chicken on floor of walk in cooler. Remove.
Location: Walk-in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard missing from light in main kitchen area. Provide. 2. Light guard missing from small light inside of walk in cooler. Provide.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard missing from light in main kitchen area. Provide. 2. Light guard missing from small light inside of walk in cooler. Provide.
Location: Walk-in cooler
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12/13/2011 | Routine |
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