- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Cook line
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Cook line
Equipment: Steam table
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: CATERING KITCHEN WALK-IN-COOLER.
Location: Walk-in cooler
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: JOHNSON CONTROL HAS RECEIVED QUOTES FOR KOORSEN. PLEASE CONTACT ME ONCE DEFICIENT HOOD SYSTEMS HAVE BEEN CORRECTED.CONTACT PROFESSIONAL SERVICE PROVIDER TO CORRECT ALL DEFICIENCIES (RED TAG) AT ESTABLISHMENT ANSUL SYSTEMS AT HOOD SYSTEMS.(LAST INSPECTED IN NOVEMBER OF 2013)
Location: Dining room
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: JOHNSON CONTROL HAS RECEIVED QUOTES FOR KOORSEN. PLEASE CONTACT ME ONCE DEFICIENT HOOD SYSTEMS HAVE BEEN CORRECTED.CONTACT PROFESSIONAL SERVICE PROVIDER TO CORRECT ALL DEFICIENCIES (RED TAG) AT ESTABLISHMENT ANSUL SYSTEMS AT HOOD SYSTEMS.(LAST INSPECTED IN NOVEMBER OF 2013)
Location: Cook line
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO MONITOR AND WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS WHERE NEEDED (EX. ICE MACHINE LOCATION).
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IN PROGRESS: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES INTERIOR CABINET SURFACES LOCATED UNDERNEATH BEVERAGE STATION NEAR CASHIER LOCATION.
Location: Sales floor
|
04/24/2014 | Recheck |
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Cook line
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Cook line
Equipment: Steam table
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: CATERING KITCHEN WALK-IN-COOLER.
Location: Walk-in cooler
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: CONTACT PROFESSIONAL SERVICE PROVIDER TO CORRECT ALL DEFICIENCIES (RED TAG) AT ESTABLISHMENT ANSUL SYSTEMS AT HOOD SYSTEMS.(LAST INSPECTED IN NOVEMBER OF 2013)
Location: Dining room
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: CONTACT PROFESSIONAL SERVICE PROVIDER TO CORRECT ALL DEFICIENCIES (RED TAG) AT ESTABLISHMENT ANSUL SYSTEMS AT HOOD SYSTEMS.(LAST INSPECTED IN NOVEMBER OF 2013)
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS WHERE NEEDED (EX. ICE MACHINE LOCATION).
Location: Kitchen
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IN PROGRESS: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES INTERIOR CABINET SURFACES LOCATED UNDERNEATH BEVERAGE STATION NEAR CASHIER LOCATION.
Location: Sales floor
|
04/17/2014 | 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) BUTTERS AND CREAM CHEESE STORED OUT AT ROOM TEMPERATURES AT BREAD/BAGEL STATION.MAINTAIN AT 41 F OR BELOW UNDER REFRIGERATION OR ICE BATH.2) RED CACTUS: IMPROPER ICE BATH FOR SOUR CREAM.
Location: Sales floor
- 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) BUTTERS AND CREAM CHEESE STORED OUT AT ROOM TEMPERATURES AT BREAD/BAGEL STATION.MAINTAIN AT 41 F OR BELOW UNDER REFRIGERATION OR ICE BATH.2) RED CACTUS: IMPROPER ICE BATH FOR SOUR CREAM.
Location: Service counter
- 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) BUTTERS AND CREAM CHEESE STORED OUT AT ROOM TEMPERATURES AT BREAD/BAGEL STATION.MAINTAIN AT 41 F OR BELOW UNDER REFRIGERATION OR ICE BATH.2) RED CACTUS: IMPROPER ICE BATH FOR SOUR CREAM.
Location: Sales floor
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) KITCHEN: SOILED BULK INGREDIENT BINS.2) SALES FLOOR: DEFROST, CLEAN AND SANITIZE BEN & JERRY'S ICE CREAM FREEZER.3) BLACK KETTLE GRILL: SOILED INTERIOR COOLER DRAWERS/UTENSIL DRAWERS.4) BLACK KETTLE GRILL: SOILED DEEP FRYERS (INTERIOR/EXTERIOR SURFACES).5) RED CACTUS: INTERIOR AND EXTERIOR SURFACE OF REACH-IN-COOLERS.6) GRECCOS OVEN: INTERIOR AND EXTERIOR SURFACE OF PIZZA PREP COLD-TOP COOLER (MOLD/GRIME BUILD-UP).
Location: Kitchen
Equipment: Bulk food containers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) KITCHEN: SOILED BULK INGREDIENT BINS.2) SALES FLOOR: DEFROST, CLEAN AND SANITIZE BEN & JERRY'S ICE CREAM FREEZER.3) BLACK KETTLE GRILL: SOILED INTERIOR COOLER DRAWERS/UTENSIL DRAWERS.4) BLACK KETTLE GRILL: SOILED DEEP FRYERS (INTERIOR/EXTERIOR SURFACES).5) RED CACTUS: INTERIOR AND EXTERIOR SURFACE OF REACH-IN-COOLERS.6) GRECCOS OVEN: INTERIOR AND EXTERIOR SURFACE OF PIZZA PREP COLD-TOP COOLER (MOLD/GRIME BUILD-UP).
Location: Sales floor
Equipment: Ice cream freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) KITCHEN: SOILED BULK INGREDIENT BINS.2) SALES FLOOR: DEFROST, CLEAN AND SANITIZE BEN & JERRY'S ICE CREAM FREEZER.3) BLACK KETTLE GRILL: SOILED INTERIOR COOLER DRAWERS/UTENSIL DRAWERS.4) BLACK KETTLE GRILL: SOILED DEEP FRYERS (INTERIOR/EXTERIOR SURFACES).5) RED CACTUS: INTERIOR AND EXTERIOR SURFACE OF REACH-IN-COOLERS.6) GRECCOS OVEN: INTERIOR AND EXTERIOR SURFACE OF PIZZA PREP COLD-TOP COOLER (MOLD/GRIME BUILD-UP).
Location: Sales floor
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) KITCHEN: SOILED BULK INGREDIENT BINS.2) SALES FLOOR: DEFROST, CLEAN AND SANITIZE BEN & JERRY'S ICE CREAM FREEZER.3) BLACK KETTLE GRILL: SOILED INTERIOR COOLER DRAWERS/UTENSIL DRAWERS.4) BLACK KETTLE GRILL: SOILED DEEP FRYERS (INTERIOR/EXTERIOR SURFACES).5) RED CACTUS: INTERIOR AND EXTERIOR SURFACE OF REACH-IN-COOLERS.6) GRECCOS OVEN: INTERIOR AND EXTERIOR SURFACE OF PIZZA PREP COLD-TOP COOLER (MOLD/GRIME BUILD-UP).
Location: Service counter
Equipment: Cooler drawers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) KITCHEN: SOILED BULK INGREDIENT BINS.2) SALES FLOOR: DEFROST, CLEAN AND SANITIZE BEN & JERRY'S ICE CREAM FREEZER.3) BLACK KETTLE GRILL: SOILED INTERIOR COOLER DRAWERS/UTENSIL DRAWERS.4) BLACK KETTLE GRILL: SOILED DEEP FRYERS (INTERIOR/EXTERIOR SURFACES).5) RED CACTUS: INTERIOR AND EXTERIOR SURFACE OF REACH-IN-COOLERS.6) GRECCOS OVEN: INTERIOR AND EXTERIOR SURFACE OF PIZZA PREP COLD-TOP COOLER (MOLD/GRIME BUILD-UP).
Location: Service counter
Equipment: Deep fryer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) KITCHEN: SOILED BULK INGREDIENT BINS.2) SALES FLOOR: DEFROST, CLEAN AND SANITIZE BEN & JERRY'S ICE CREAM FREEZER.3) BLACK KETTLE GRILL: SOILED INTERIOR COOLER DRAWERS/UTENSIL DRAWERS.4) BLACK KETTLE GRILL: SOILED DEEP FRYERS (INTERIOR/EXTERIOR SURFACES).5) RED CACTUS: INTERIOR AND EXTERIOR SURFACE OF REACH-IN-COOLERS.6) GRECCOS OVEN: INTERIOR AND EXTERIOR SURFACE OF PIZZA PREP COLD-TOP COOLER (MOLD/GRIME BUILD-UP).
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) KITCHEN: SOILED BULK INGREDIENT BINS.2) SALES FLOOR: DEFROST, CLEAN AND SANITIZE BEN & JERRY'S ICE CREAM FREEZER.3) BLACK KETTLE GRILL: SOILED INTERIOR COOLER DRAWERS/UTENSIL DRAWERS.4) BLACK KETTLE GRILL: SOILED DEEP FRYERS (INTERIOR/EXTERIOR SURFACES).5) RED CACTUS: INTERIOR AND EXTERIOR SURFACE OF REACH-IN-COOLERS.6) GRECCOS OVEN: INTERIOR AND EXTERIOR SURFACE OF PIZZA PREP COLD-TOP COOLER (MOLD/GRIME BUILD-UP).
Location: Service counter
Equipment: Pizza make table
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Slicer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Prep table
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Prep area
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND ALL FOOD SERVICE/SALES FLOOR STATION HANDSINKS; INCLUDING PAPERTOWEL AND SOAP DISPENSERS.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND ALL FOOD SERVICE/SALES FLOOR STATION HANDSINKS; INCLUDING PAPERTOWEL AND SOAP DISPENSERS.
Location: Service counter
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND ALL FOOD SERVICE/SALES FLOOR STATION HANDSINKS; INCLUDING PAPERTOWEL AND SOAP DISPENSERS.
Location: Buffet
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND ALL FOOD SERVICE/SALES FLOOR STATION HANDSINKS; INCLUDING PAPERTOWEL AND SOAP DISPENSERS.
Location: Sales floor
Equipment: Hand sink
- 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: GRECCOS OVEN:IN-PLACE SANITIZER BUCKET FOR QUAT AT 0 PPM; MAINTAIN AT 200 PPM FOR QUAT AND ENSURE CHANGED AT LEAST EVERY 2 HOURS.
Location: Service counter
- 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: GRECCOS OVEN:IN-PLACE SANITIZER BUCKET FOR QUAT AT 0 PPM; MAINTAIN AT 200 PPM FOR QUAT AND ENSURE CHANGED AT LEAST EVERY 2 HOURS.
Location: Sales floor
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY AT BULK INGREDIENT BINS.
Location: Kitchen
Equipment: Bulk food containers
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: GRECCOS OVEN:EMPLOYEE PERSONAL SNAPPLE KIWI DRINK STORED AT INTERIOR CABINET SHELVING--DISCARDED.DISCONTINUE THIS BEHAVIOR.CATERING ROOM:EMPLOYEE DRINK STORED ON PREP TABLE DURING BOXED LUNCHES PREP--DISCONTINUE THIS BEHAVIOR. DRINK WAS DISCARDED.COOKING LIGHT:PERSONAL EMPLOYEE ITEMS (EX. GLASSES).
Location: Sales floor
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: GRECCOS OVEN:EMPLOYEE PERSONAL SNAPPLE KIWI DRINK STORED AT INTERIOR CABINET SHELVING--DISCARDED.DISCONTINUE THIS BEHAVIOR.CATERING ROOM:EMPLOYEE DRINK STORED ON PREP TABLE DURING BOXED LUNCHES PREP--DISCONTINUE THIS BEHAVIOR. DRINK WAS DISCARDED.COOKING LIGHT:PERSONAL EMPLOYEE ITEMS (EX. GLASSES).
Location: Service counter
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: GRECCOS OVEN:EMPLOYEE PERSONAL SNAPPLE KIWI DRINK STORED AT INTERIOR CABINET SHELVING--DISCARDED.DISCONTINUE THIS BEHAVIOR.CATERING ROOM:EMPLOYEE DRINK STORED ON PREP TABLE DURING BOXED LUNCHES PREP--DISCONTINUE THIS BEHAVIOR. DRINK WAS DISCARDED.COOKING LIGHT:PERSONAL EMPLOYEE ITEMS (EX. GLASSES).
Location: Back room
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: GRECCOS OVEN:EMPLOYEE PERSONAL SNAPPLE KIWI DRINK STORED AT INTERIOR CABINET SHELVING--DISCARDED.DISCONTINUE THIS BEHAVIOR.CATERING ROOM:EMPLOYEE DRINK STORED ON PREP TABLE DURING BOXED LUNCHES PREP--DISCONTINUE THIS BEHAVIOR. DRINK WAS DISCARDED.COOKING LIGHT:PERSONAL EMPLOYEE ITEMS (EX. GLASSES).
Location: Dry storage
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: MANAGEMENT PROVIDED PROPOSAL/BID DOCUMENTATION FOR PROPER UPDATE.CATERING ROOM:RE-ACTIVATE HOOD SYSTEM IF OVENS ARE IN USE UNDER HOOD SYSTEM. HAVE FIRE SUPPRESSION SYSTEM UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN 2005).FOODSERVICE/SALES FLOOR LOCATIONS:HAVE ALL FIRE SUPPRESSION SYSTEMS UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN FEB 2013--SEMI-ANNUALLY).
Location: Back room
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: MANAGEMENT PROVIDED PROPOSAL/BID DOCUMENTATION FOR PROPER UPDATE.CATERING ROOM:RE-ACTIVATE HOOD SYSTEM IF OVENS ARE IN USE UNDER HOOD SYSTEM. HAVE FIRE SUPPRESSION SYSTEM UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN 2005).FOODSERVICE/SALES FLOOR LOCATIONS:HAVE ALL FIRE SUPPRESSION SYSTEMS UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN FEB 2013--SEMI-ANNUALLY).
Location: Dry storage
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: MANAGEMENT PROVIDED PROPOSAL/BID DOCUMENTATION FOR PROPER UPDATE.CATERING ROOM:RE-ACTIVATE HOOD SYSTEM IF OVENS ARE IN USE UNDER HOOD SYSTEM. HAVE FIRE SUPPRESSION SYSTEM UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN 2005).FOODSERVICE/SALES FLOOR LOCATIONS:HAVE ALL FIRE SUPPRESSION SYSTEMS UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN FEB 2013--SEMI-ANNUALLY).
Location: Sales floor
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: MANAGEMENT PROVIDED PROPOSAL/BID DOCUMENTATION FOR PROPER UPDATE.CATERING ROOM:RE-ACTIVATE HOOD SYSTEM IF OVENS ARE IN USE UNDER HOOD SYSTEM. HAVE FIRE SUPPRESSION SYSTEM UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN 2005).FOODSERVICE/SALES FLOOR LOCATIONS:HAVE ALL FIRE SUPPRESSION SYSTEMS UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN FEB 2013--SEMI-ANNUALLY).
Location: Service counter
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: 1) COOKING LIGHT/BLACK KETTLE GRILL/GRECCOS OVEN: SOILED HOOD SYSTEMS (INTERIOR/EXTERIOR SURFACES); INCLUDING FILTERS.
Location: Service counter
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: 1) COOKING LIGHT/BLACK KETTLE GRILL/GRECCOS OVEN: SOILED HOOD SYSTEMS (INTERIOR/EXTERIOR SURFACES); INCLUDING FILTERS.
Location: Sales floor
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CATERING ROOM:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS--CORRECTED.KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN FLOORS WHERE NEEDED; ESPECIALLY FLOORS LOCATED UNDER, BEHIND AND AROUND KITCHEN ICE MACHINES AND PREP AREAS--IN PROGRESS.RED CACTUS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOOR AT THIS LOCATION--CORRECTED.
Location: Back room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CATERING ROOM:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS--CORRECTED.KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN FLOORS WHERE NEEDED; ESPECIALLY FLOORS LOCATED UNDER, BEHIND AND AROUND KITCHEN ICE MACHINES AND PREP AREAS--IN PROGRESS.RED CACTUS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOOR AT THIS LOCATION--CORRECTED.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CATERING ROOM:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS--CORRECTED.KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN FLOORS WHERE NEEDED; ESPECIALLY FLOORS LOCATED UNDER, BEHIND AND AROUND KITCHEN ICE MACHINES AND PREP AREAS--IN PROGRESS.RED CACTUS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOOR AT THIS LOCATION--CORRECTED.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CATERING ROOM:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS--CORRECTED.KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN FLOORS WHERE NEEDED; ESPECIALLY FLOORS LOCATED UNDER, BEHIND AND AROUND KITCHEN ICE MACHINES AND PREP AREAS--IN PROGRESS.RED CACTUS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOOR AT THIS LOCATION--CORRECTED.
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CATERING ROOM:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS--CORRECTED.KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN FLOORS WHERE NEEDED; ESPECIALLY FLOORS LOCATED UNDER, BEHIND AND AROUND KITCHEN ICE MACHINES AND PREP AREAS--IN PROGRESS.RED CACTUS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOOR AT THIS LOCATION--CORRECTED.
Location: Sales floor
- 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: CATERING ROOM:1) KEEP ALL BOXES OF TEA STORED OFF FLOOR AT LEAST INCHES.2) KEEP ALL FOOD STORED OFF FLOOR AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Back room
- 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: CATERING ROOM:1) KEEP ALL BOXES OF TEA STORED OFF FLOOR AT LEAST INCHES.2) KEEP ALL FOOD STORED OFF FLOOR AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Dry storage
- 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: CATERING ROOM:1) KEEP ALL BOXES OF TEA STORED OFF FLOOR AT LEAST INCHES.2) KEEP ALL FOOD STORED OFF FLOOR AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in cooler
- 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: CATERING ROOM:1) KEEP ALL BOXES OF TEA STORED OFF FLOOR AT LEAST INCHES.2) KEEP ALL FOOD STORED OFF FLOOR AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) KITCHEN: SOILED WALK-IN-COOLER SHELVING AND FANGUARDS.2) COOKING LIGHT: CLEAN AND ORGANIZE LOCATION.3) ALL FOOD SERVICE/SALES FLOOR LOCATION: SOILED INTERIOR STORAGE CABINETS/SHELVING. CLEAN AND ORGANIZE.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) KITCHEN: SOILED WALK-IN-COOLER SHELVING AND FANGUARDS.2) COOKING LIGHT: CLEAN AND ORGANIZE LOCATION.3) ALL FOOD SERVICE/SALES FLOOR LOCATION: SOILED INTERIOR STORAGE CABINETS/SHELVING. CLEAN AND ORGANIZE.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) KITCHEN: SOILED WALK-IN-COOLER SHELVING AND FANGUARDS.2) COOKING LIGHT: CLEAN AND ORGANIZE LOCATION.3) ALL FOOD SERVICE/SALES FLOOR LOCATION: SOILED INTERIOR STORAGE CABINETS/SHELVING. CLEAN AND ORGANIZE.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) KITCHEN: SOILED WALK-IN-COOLER SHELVING AND FANGUARDS.2) COOKING LIGHT: CLEAN AND ORGANIZE LOCATION.3) ALL FOOD SERVICE/SALES FLOOR LOCATION: SOILED INTERIOR STORAGE CABINETS/SHELVING. CLEAN AND ORGANIZE.
Location: Sales floor
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) KITCHEN: INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINES.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Emp restroom mens
Equipment: Hand sink
- Bulk food improperly labeled
Bulk unpackaged foods are not properly labeled.
Correction: Bulk unpackaged food for self service or portioned to the customer specifications shall have the manufacturer or processor's label.
Location: Kitchen
Equipment: Bulk food containers
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELD AT DISHMACHINE LOCATION CEILING.
Location: Kitchen
Equipment: Dishmachine
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11/05/2013 | 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) BUTTERS AND CREAM CHEESE STORED OUT AT ROOM TEMPERATURES AT BREAD/BAGEL STATION.MAINTAIN AT 41 F OR BELOW UNDER REFRIGERATION OR ICE BATH.2) RED CACTUS: IMPROPER ICE BATH FOR SOUR CREAM.
Location: Sales floor
- 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) BUTTERS AND CREAM CHEESE STORED OUT AT ROOM TEMPERATURES AT BREAD/BAGEL STATION.MAINTAIN AT 41 F OR BELOW UNDER REFRIGERATION OR ICE BATH.2) RED CACTUS: IMPROPER ICE BATH FOR SOUR CREAM.
Location: Service counter
- 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) BUTTERS AND CREAM CHEESE STORED OUT AT ROOM TEMPERATURES AT BREAD/BAGEL STATION.MAINTAIN AT 41 F OR BELOW UNDER REFRIGERATION OR ICE BATH.2) RED CACTUS: IMPROPER ICE BATH FOR SOUR CREAM.
Location: Sales floor
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) KITCHEN: SOILED BULK INGREDIENT BINS.2) SALES FLOOR: DEFROST, CLEAN AND SANITIZE BEN & JERRY'S ICE CREAM FREEZER.3) BLACK KETTLE GRILL: SOILED INTERIOR COOLER DRAWERS/UTENSIL DRAWERS.4) BLACK KETTLE GRILL: SOILED DEEP FRYERS (INTERIOR/EXTERIOR SURFACES).5) RED CACTUS: INTERIOR AND EXTERIOR SURFACE OF REACH-IN-COOLERS.6) GRECCOS OVEN: INTERIOR AND EXTERIOR SURFACE OF PIZZA PREP COLD-TOP COOLER (MOLD/GRIME BUILD-UP).
Location: Kitchen
Equipment: Bulk food containers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) KITCHEN: SOILED BULK INGREDIENT BINS.2) SALES FLOOR: DEFROST, CLEAN AND SANITIZE BEN & JERRY'S ICE CREAM FREEZER.3) BLACK KETTLE GRILL: SOILED INTERIOR COOLER DRAWERS/UTENSIL DRAWERS.4) BLACK KETTLE GRILL: SOILED DEEP FRYERS (INTERIOR/EXTERIOR SURFACES).5) RED CACTUS: INTERIOR AND EXTERIOR SURFACE OF REACH-IN-COOLERS.6) GRECCOS OVEN: INTERIOR AND EXTERIOR SURFACE OF PIZZA PREP COLD-TOP COOLER (MOLD/GRIME BUILD-UP).
Location: Sales floor
Equipment: Ice cream freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) KITCHEN: SOILED BULK INGREDIENT BINS.2) SALES FLOOR: DEFROST, CLEAN AND SANITIZE BEN & JERRY'S ICE CREAM FREEZER.3) BLACK KETTLE GRILL: SOILED INTERIOR COOLER DRAWERS/UTENSIL DRAWERS.4) BLACK KETTLE GRILL: SOILED DEEP FRYERS (INTERIOR/EXTERIOR SURFACES).5) RED CACTUS: INTERIOR AND EXTERIOR SURFACE OF REACH-IN-COOLERS.6) GRECCOS OVEN: INTERIOR AND EXTERIOR SURFACE OF PIZZA PREP COLD-TOP COOLER (MOLD/GRIME BUILD-UP).
Location: Sales floor
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) KITCHEN: SOILED BULK INGREDIENT BINS.2) SALES FLOOR: DEFROST, CLEAN AND SANITIZE BEN & JERRY'S ICE CREAM FREEZER.3) BLACK KETTLE GRILL: SOILED INTERIOR COOLER DRAWERS/UTENSIL DRAWERS.4) BLACK KETTLE GRILL: SOILED DEEP FRYERS (INTERIOR/EXTERIOR SURFACES).5) RED CACTUS: INTERIOR AND EXTERIOR SURFACE OF REACH-IN-COOLERS.6) GRECCOS OVEN: INTERIOR AND EXTERIOR SURFACE OF PIZZA PREP COLD-TOP COOLER (MOLD/GRIME BUILD-UP).
Location: Service counter
Equipment: Cooler drawers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) KITCHEN: SOILED BULK INGREDIENT BINS.2) SALES FLOOR: DEFROST, CLEAN AND SANITIZE BEN & JERRY'S ICE CREAM FREEZER.3) BLACK KETTLE GRILL: SOILED INTERIOR COOLER DRAWERS/UTENSIL DRAWERS.4) BLACK KETTLE GRILL: SOILED DEEP FRYERS (INTERIOR/EXTERIOR SURFACES).5) RED CACTUS: INTERIOR AND EXTERIOR SURFACE OF REACH-IN-COOLERS.6) GRECCOS OVEN: INTERIOR AND EXTERIOR SURFACE OF PIZZA PREP COLD-TOP COOLER (MOLD/GRIME BUILD-UP).
Location: Service counter
Equipment: Deep fryer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) KITCHEN: SOILED BULK INGREDIENT BINS.2) SALES FLOOR: DEFROST, CLEAN AND SANITIZE BEN & JERRY'S ICE CREAM FREEZER.3) BLACK KETTLE GRILL: SOILED INTERIOR COOLER DRAWERS/UTENSIL DRAWERS.4) BLACK KETTLE GRILL: SOILED DEEP FRYERS (INTERIOR/EXTERIOR SURFACES).5) RED CACTUS: INTERIOR AND EXTERIOR SURFACE OF REACH-IN-COOLERS.6) GRECCOS OVEN: INTERIOR AND EXTERIOR SURFACE OF PIZZA PREP COLD-TOP COOLER (MOLD/GRIME BUILD-UP).
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) KITCHEN: SOILED BULK INGREDIENT BINS.2) SALES FLOOR: DEFROST, CLEAN AND SANITIZE BEN & JERRY'S ICE CREAM FREEZER.3) BLACK KETTLE GRILL: SOILED INTERIOR COOLER DRAWERS/UTENSIL DRAWERS.4) BLACK KETTLE GRILL: SOILED DEEP FRYERS (INTERIOR/EXTERIOR SURFACES).5) RED CACTUS: INTERIOR AND EXTERIOR SURFACE OF REACH-IN-COOLERS.6) GRECCOS OVEN: INTERIOR AND EXTERIOR SURFACE OF PIZZA PREP COLD-TOP COOLER (MOLD/GRIME BUILD-UP).
Location: Service counter
Equipment: Pizza make table
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Slicer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Prep table
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Prep area
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Metal shelving
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND ALL FOOD SERVICE/SALES FLOOR STATION HANDSINKS; INCLUDING PAPERTOWEL AND SOAP DISPENSERS.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND ALL FOOD SERVICE/SALES FLOOR STATION HANDSINKS; INCLUDING PAPERTOWEL AND SOAP DISPENSERS.
Location: Service counter
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND ALL FOOD SERVICE/SALES FLOOR STATION HANDSINKS; INCLUDING PAPERTOWEL AND SOAP DISPENSERS.
Location: Buffet
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND ALL FOOD SERVICE/SALES FLOOR STATION HANDSINKS; INCLUDING PAPERTOWEL AND SOAP DISPENSERS.
Location: Sales floor
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: GRECCOS OVEN:IN-PLACE SANITIZER BUCKET FOR QUAT AT 0 PPM; MAINTAIN AT 200 PPM FOR QUAT AND ENSURE CHANGED AT LEAST EVERY 2 HOURS.
Location: Service counter
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: GRECCOS OVEN:IN-PLACE SANITIZER BUCKET FOR QUAT AT 0 PPM; MAINTAIN AT 200 PPM FOR QUAT AND ENSURE CHANGED AT LEAST EVERY 2 HOURS.
Location: Sales floor
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY AT BULK INGREDIENT BINS.
Location: Kitchen
Equipment: Bulk food containers
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: GRECCOS OVEN:EMPLOYEE PERSONAL SNAPPLE KIWI DRINK STORED AT INTERIOR CABINET SHELVING--DISCARDED.DISCONTINUE THIS BEHAVIOR.CATERING ROOM:EMPLOYEE DRINK STORED ON PREP TABLE DURING BOXED LUNCHES PREP--DISCONTINUE THIS BEHAVIOR. DRINK WAS DISCARDED.COOKING LIGHT:PERSONAL EMPLOYEE ITEMS (EX. GLASSES).
Location: Sales floor
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: GRECCOS OVEN:EMPLOYEE PERSONAL SNAPPLE KIWI DRINK STORED AT INTERIOR CABINET SHELVING--DISCARDED.DISCONTINUE THIS BEHAVIOR.CATERING ROOM:EMPLOYEE DRINK STORED ON PREP TABLE DURING BOXED LUNCHES PREP--DISCONTINUE THIS BEHAVIOR. DRINK WAS DISCARDED.COOKING LIGHT:PERSONAL EMPLOYEE ITEMS (EX. GLASSES).
Location: Service counter
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: GRECCOS OVEN:EMPLOYEE PERSONAL SNAPPLE KIWI DRINK STORED AT INTERIOR CABINET SHELVING--DISCARDED.DISCONTINUE THIS BEHAVIOR.CATERING ROOM:EMPLOYEE DRINK STORED ON PREP TABLE DURING BOXED LUNCHES PREP--DISCONTINUE THIS BEHAVIOR. DRINK WAS DISCARDED.COOKING LIGHT:PERSONAL EMPLOYEE ITEMS (EX. GLASSES).
Location: Back room
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: GRECCOS OVEN:EMPLOYEE PERSONAL SNAPPLE KIWI DRINK STORED AT INTERIOR CABINET SHELVING--DISCARDED.DISCONTINUE THIS BEHAVIOR.CATERING ROOM:EMPLOYEE DRINK STORED ON PREP TABLE DURING BOXED LUNCHES PREP--DISCONTINUE THIS BEHAVIOR. DRINK WAS DISCARDED.COOKING LIGHT:PERSONAL EMPLOYEE ITEMS (EX. GLASSES).
Location: Dry storage
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: CATERING ROOM:RE-ACTIVATE HOOD SYSTEM IF OVENS ARE IN USE UNDER HOOD SYSTEM. HAVE FIRE SUPPRESSION SYSTEM UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN 2005).FOODSERVICE/SALES FLOOR LOCATIONS:HAVE ALL FIRE SUPPRESSION SYSTEMS UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN FEB 2013--SEMI-ANNUALLY).
Location: Back room
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: CATERING ROOM:RE-ACTIVATE HOOD SYSTEM IF OVENS ARE IN USE UNDER HOOD SYSTEM. HAVE FIRE SUPPRESSION SYSTEM UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN 2005).FOODSERVICE/SALES FLOOR LOCATIONS:HAVE ALL FIRE SUPPRESSION SYSTEMS UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN FEB 2013--SEMI-ANNUALLY).
Location: Dry storage
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: CATERING ROOM:RE-ACTIVATE HOOD SYSTEM IF OVENS ARE IN USE UNDER HOOD SYSTEM. HAVE FIRE SUPPRESSION SYSTEM UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN 2005).FOODSERVICE/SALES FLOOR LOCATIONS:HAVE ALL FIRE SUPPRESSION SYSTEMS UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN FEB 2013--SEMI-ANNUALLY).
Location: Sales floor
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: CATERING ROOM:RE-ACTIVATE HOOD SYSTEM IF OVENS ARE IN USE UNDER HOOD SYSTEM. HAVE FIRE SUPPRESSION SYSTEM UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN 2005).FOODSERVICE/SALES FLOOR LOCATIONS:HAVE ALL FIRE SUPPRESSION SYSTEMS UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN FEB 2013--SEMI-ANNUALLY).
Location: Service counter
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: 1) COOKING LIGHT/BLACK KETTLE GRILL/GRECCOS OVEN: SOILED HOOD SYSTEMS (INTERIOR/EXTERIOR SURFACES); INCLUDING FILTERS.
Location: Service counter
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: 1) COOKING LIGHT/BLACK KETTLE GRILL/GRECCOS OVEN: SOILED HOOD SYSTEMS (INTERIOR/EXTERIOR SURFACES); INCLUDING FILTERS.
Location: Sales floor
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CATERING ROOM:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS.KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN FLOORS WHERE NEEDED; ESPECIALLY FLOORS LOCATED UNDER, BEHIND AND AROUND KITCHEN ICE MACHINES AND PREP AREAS.RED CACTUS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOOR AT THIS LOCATION.
Location: Back room
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CATERING ROOM:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS.KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN FLOORS WHERE NEEDED; ESPECIALLY FLOORS LOCATED UNDER, BEHIND AND AROUND KITCHEN ICE MACHINES AND PREP AREAS.RED CACTUS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOOR AT THIS LOCATION.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CATERING ROOM:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS.KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN FLOORS WHERE NEEDED; ESPECIALLY FLOORS LOCATED UNDER, BEHIND AND AROUND KITCHEN ICE MACHINES AND PREP AREAS.RED CACTUS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOOR AT THIS LOCATION.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CATERING ROOM:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS.KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN FLOORS WHERE NEEDED; ESPECIALLY FLOORS LOCATED UNDER, BEHIND AND AROUND KITCHEN ICE MACHINES AND PREP AREAS.RED CACTUS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOOR AT THIS LOCATION.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CATERING ROOM:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS.KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN FLOORS WHERE NEEDED; ESPECIALLY FLOORS LOCATED UNDER, BEHIND AND AROUND KITCHEN ICE MACHINES AND PREP AREAS.RED CACTUS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOOR AT THIS LOCATION.
Location: Sales floor
- 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: CATERING ROOM:1) KEEP ALL BOXES OF TEA STORED OFF FLOOR AT LEAST INCHES.2) KEEP ALL FOOD STORED OFF FLOOR AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Back room
- 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: CATERING ROOM:1) KEEP ALL BOXES OF TEA STORED OFF FLOOR AT LEAST INCHES.2) KEEP ALL FOOD STORED OFF FLOOR AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Dry storage
- 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: CATERING ROOM:1) KEEP ALL BOXES OF TEA STORED OFF FLOOR AT LEAST INCHES.2) KEEP ALL FOOD STORED OFF FLOOR AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in cooler
- 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: CATERING ROOM:1) KEEP ALL BOXES OF TEA STORED OFF FLOOR AT LEAST INCHES.2) KEEP ALL FOOD STORED OFF FLOOR AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) KITCHEN: SOILED WALK-IN-COOLER SHELVING AND FANGUARDS.2) COOKING LIGHT: CLEAN AND ORGANIZE LOCATION.3) ALL FOOD SERVICE/SALES FLOOR LOCATION: SOILED INTERIOR STORAGE CABINETS/SHELVING. CLEAN AND ORGANIZE.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) KITCHEN: SOILED WALK-IN-COOLER SHELVING AND FANGUARDS.2) COOKING LIGHT: CLEAN AND ORGANIZE LOCATION.3) ALL FOOD SERVICE/SALES FLOOR LOCATION: SOILED INTERIOR STORAGE CABINETS/SHELVING. CLEAN AND ORGANIZE.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) KITCHEN: SOILED WALK-IN-COOLER SHELVING AND FANGUARDS.2) COOKING LIGHT: CLEAN AND ORGANIZE LOCATION.3) ALL FOOD SERVICE/SALES FLOOR LOCATION: SOILED INTERIOR STORAGE CABINETS/SHELVING. CLEAN AND ORGANIZE.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) KITCHEN: SOILED WALK-IN-COOLER SHELVING AND FANGUARDS.2) COOKING LIGHT: CLEAN AND ORGANIZE LOCATION.3) ALL FOOD SERVICE/SALES FLOOR LOCATION: SOILED INTERIOR STORAGE CABINETS/SHELVING. CLEAN AND ORGANIZE.
Location: Sales floor
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) KITCHEN: INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINES.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Emp restroom mens
Equipment: Hand sink
- Bulk food improperly labeled
Bulk unpackaged foods are not properly labeled.
Correction: Bulk unpackaged food for self service or portioned to the customer specifications shall have the manufacturer or processor's label.
Location: Kitchen
Equipment: Bulk food containers
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELD AT DISHMACHINE LOCATION CEILING.
Location: Kitchen
Equipment: Dishmachine
|
10/29/2013 | 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) GRILLED CHICKEN AT SALAD BAR AT 60 F--COS (FOOD WAS DISCARDED)2) SALMON & STEAK AT ENTREE SALAD BAR 58 F - 60 F--COS (STATION WAS SHUT DOWN)3) CHICKEN IN WALK-IN-COOLER 79 F--COS (FOOD WAS DISCARDED)
Location: Buffet
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) GRILLED CHICKEN AT SALAD BAR AT 60 F--COS (FOOD WAS DISCARDED)2) SALMON & STEAK AT ENTREE SALAD BAR 58 F - 60 F--COS (STATION WAS SHUT DOWN)3) CHICKEN IN WALK-IN-COOLER 79 F--COS (FOOD WAS DISCARDED)
Location: Walk-in cooler
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: GRILLED CHICKEN COOKED AT 9:30 AM NOT COOLED PROPERLY WITHIN 2 HOURS TO 70 F. TEMPED AT 12:30 PM.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED ENTREE SALAD BAR 3-DOOR REACH-IN-COOLER (INTERIOR AND EXTERIOR SURFACES)-SOILED DISH STORAGE SHELVING WHERE NEEDED IN KITCHEN.
Location: Buffet
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED ENTREE SALAD BAR 3-DOOR REACH-IN-COOLER (INTERIOR AND EXTERIOR SURFACES)-SOILED DISH STORAGE SHELVING WHERE NEEDED IN KITCHEN.
Location: Kitchen
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: GRILL LOCATION HANDSINK SLOW DRAINAGE--REPAIR TO ENSURE PROPER DRAINAGE AT HANDSINK.
Location: Buffet
Equipment: Hand sink
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: LOW COLD WATER PRESSURE AT KITCHEN HANDSINK LOCATED NEAR STARBUCKS ENTRANCE--REPAIR.
Location: Kitchen
Equipment: Hand sink
|
03/08/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) GRILLED CHICKEN AT SALAD BAR AT 60 F--COS (FOOD WAS DISCARDED)2) SALMON & STEAK AT ENTREE SALAD BAR 58 F - 60 F--COS (STATION WAS SHUT DOWN)3) CHICKEN IN WALK-IN-COOLER 79 F--COS (FOOD WAS DISCARDED)
Location: Buffet
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) GRILLED CHICKEN AT SALAD BAR AT 60 F--COS (FOOD WAS DISCARDED)2) SALMON & STEAK AT ENTREE SALAD BAR 58 F - 60 F--COS (STATION WAS SHUT DOWN)3) CHICKEN IN WALK-IN-COOLER 79 F--COS (FOOD WAS DISCARDED)
Location: Walk-in cooler
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: GRILLED CHICKEN COOKED AT 9:30 AM NOT COOLED PROPERLY WITHIN 2 HOURS TO 70 F. TEMPED AT 12:30 PM.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED ENTREE SALAD BAR 3-DOOR REACH-IN-COOLER (INTERIOR AND EXTERIOR SURFACES)-SOILED DISH STORAGE SHELVING WHERE NEEDED IN KITCHEN.
Location: Buffet
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED ENTREE SALAD BAR 3-DOOR REACH-IN-COOLER (INTERIOR AND EXTERIOR SURFACES)-SOILED DISH STORAGE SHELVING WHERE NEEDED IN KITCHEN.
Location: Kitchen
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: GRILL LOCATION HANDSINK SLOW DRAINAGE--REPAIR TO ENSURE PROPER DRAINAGE AT HANDSINK.
Location: Buffet
Equipment: Hand sink
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: LOW COLD WATER PRESSURE AT KITCHEN HANDSINK LOCATED NEAR STARBUCKS ENTRANCE--REPAIR.
Location: Kitchen
Equipment: Hand sink
|
03/01/2013 | 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: IN PROGRESS:5 NEW ELEMENTS ON ORDER FOR HOT-HOLDING UNIT. HOT-HOLDING UNIT NOT IN SERVICE ON RECHECK INSPECTION.RED CACTUS LOCATION:HOT-HOLDING DISPLAY WARMER: STEAK, PULL PORK AND CHEESE AT 122 F - 130 F--*CORRECTIVE ACTION* FOOD WAS TAKEN FROM HOT-HOLDING UNIT AND PUT INTO STEAMER TO REHEAT PROPERLY AT 165 F.REPAIR AND/OR ADJUST HOT-HOLDING WARMER UNIT PROPERLY OR PROVIDE ALTERNATE UNIT OR METHOD TO MAINTAIN HOT-HOLDING FOODS AT 135 F OR ABOVE.
Location: Service counter
Equipment: ----- Cooking Equip/Holding -----
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CONTINUE TO WORK ON:SALAD BAR & DELI SANDWICH PREP:KEEP ALL SALAD DRESSING STORED ON ICE SUBMERGED PROPERLY IN ICE BATH AND JUST NOT BOTTOM OF FOOD CONTAINER TO ENSURE ALL OF FOOD PRODUCT IN FOOD STORAGE CONTAINER IS BEING MAINTAINED AT 41 F OR BELOW.
Location: Sales floor
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CONTINUE TO WORK ON:SALAD BAR & DELI SANDWICH PREP:KEEP ALL SALAD DRESSING STORED ON ICE SUBMERGED PROPERLY IN ICE BATH AND JUST NOT BOTTOM OF FOOD CONTAINER TO ENSURE ALL OF FOOD PRODUCT IN FOOD STORAGE CONTAINER IS BEING MAINTAINED AT 41 F OR BELOW.
Location: Service counter
- 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: CONTINUE TO WORK ON:SALAD BAR & DELI SANDWICH PREP:KEEP ALL SALAD DRESSING STORED ON ICE SUBMERGED PROPERLY IN ICE BATH AND JUST NOT BOTTOM OF FOOD CONTAINER TO ENSURE ALL OF FOOD PRODUCT IN FOOD STORAGE CONTAINER IS BEING MAINTAINED AT 41 F OR BELOW.
Location: Buffet
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: PASTA AT 55 F THAT WAS PREPARED AT 8 AM--FOOD WAS DISCARDED. ENSURE PROPER EDUCATION FOR EMPLOYEES ON PROPER COOLING PROCEDURES.
Location: Main kitchen
Equipment: Walk in cooler
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CATERING KITCHEN:CHEMICAL SPRAY BOTTLE STORED IN DRY STORAGE ROOM WITH FOOD AND SINGLE-SERVICE ITEMS.
Location: Kitchen (back)
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CATERING KITCHEN:CHEMICAL SPRAY BOTTLE STORED IN DRY STORAGE ROOM WITH FOOD AND SINGLE-SERVICE ITEMS.
Location: Dry storage
- 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: FLIES/GNATS PRESENT AT MAIN KITCHEN CHEMICAL STORAGE ROOM MOP SINK LOCATION--IMPROVMENT SEEN; HOWEVER THERE WAS FLY ACTIVITY SEEN ON RECHECK INSPECTION.
Location: Main kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES/GNATS PRESENT AT MAIN KITCHEN CHEMICAL STORAGE ROOM MOP SINK LOCATION--IMPROVMENT SEEN; HOWEVER THERE WAS FLY ACTIVITY SEEN ON RECHECK INSPECTION.
Location: Chemical room
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: RED CACTUS, STARBUCKS & HALLWAY (NEAR CATERING KITCHEN) LOCATION:OPEN MOUSE TRAPS AND BLACK BAIT PATCHS STORED ON FLOOR LOCATED BY RED CACTUS HANDSINK, HALLWAYS AND AT STARBUCKS (NEAR REACH-IN-BEVERAGE COOLER)--DISCONTINUE THIS BEHAVIOR AND CONSULT PROFESSIONAL SERVICE PROVIDER FOR PROPER RODENT/INSECT BAIT STATION SET-UP AND STORAGE.
Location: Service counter
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: RED CACTUS, STARBUCKS & HALLWAY (NEAR CATERING KITCHEN) LOCATION:OPEN MOUSE TRAPS AND BLACK BAIT PATCHS STORED ON FLOOR LOCATED BY RED CACTUS HANDSINK, HALLWAYS AND AT STARBUCKS (NEAR REACH-IN-BEVERAGE COOLER)--DISCONTINUE THIS BEHAVIOR AND CONSULT PROFESSIONAL SERVICE PROVIDER FOR PROPER RODENT/INSECT BAIT STATION SET-UP AND STORAGE.
Location: Dry storage
- 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: CONTINUE TO MONITOR AND WORK ON:DELI SANDWICH PREP LOCATION:ALL EMPLOYEES MUST WASH HANDS PROPERLY BEFORE APPLYING NEW SETS OF GLOVES.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NEW INDIA LOCATION:GRAVY STORED IN REACH-IN- TRAULSEN COOLER NOT DATE MARKED--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RED CACTUS LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL REACH-IN-COOLERS (INCLUDING NON-WORKING UNITS) INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).NEW INDIA LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF TRAULSEN REACH-IN-COOLER (ALL COOLERS IN THIS AREA) AND WARMER BOX UNITS INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).BLACK KETTLE GRILL:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL REACH-IN-COOLERS (INCLUDING NON-WORKING UNITS) INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).ALSO INCLUDING NON-WORKING COOLER DRAWERS UNDER GRILL.STARBUCKS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF REACH-IN-BEVERAGE COOLER (INCLUDING INTERIOR VENTS) INTERIOR AND EXTERIOR SURFACES.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RED CACTUS LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL REACH-IN-COOLERS (INCLUDING NON-WORKING UNITS) INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).NEW INDIA LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF TRAULSEN REACH-IN-COOLER (ALL COOLERS IN THIS AREA) AND WARMER BOX UNITS INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).BLACK KETTLE GRILL:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL REACH-IN-COOLERS (INCLUDING NON-WORKING UNITS) INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).ALSO INCLUDING NON-WORKING COOLER DRAWERS UNDER GRILL.STARBUCKS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF REACH-IN-BEVERAGE COOLER (INCLUDING INTERIOR VENTS) INTERIOR AND EXTERIOR SURFACES.
Location: Service counter
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RED CACTUS LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL REACH-IN-COOLERS (INCLUDING NON-WORKING UNITS) INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).NEW INDIA LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF TRAULSEN REACH-IN-COOLER (ALL COOLERS IN THIS AREA) AND WARMER BOX UNITS INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).BLACK KETTLE GRILL:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL REACH-IN-COOLERS (INCLUDING NON-WORKING UNITS) INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).ALSO INCLUDING NON-WORKING COOLER DRAWERS UNDER GRILL.STARBUCKS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF REACH-IN-BEVERAGE COOLER (INCLUDING INTERIOR VENTS) INTERIOR AND EXTERIOR SURFACES.
Location: Service counter
Equipment: Cooler drawers
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Main kitchen
Equipment: Knife/utensil rack
- 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: MAIN KITCHEN DISH MACHINE AREA LOCATION HANDSINK IS NOT ACCESSIBLE DUE TO MOVING FOOD TRAY STORAGE UNIT--CORRECT.YOU HAVE OPTIONS: YOU MAY MOVE HANDSINK TO ANOTHER LOCATION IN THE DISHMACHINE AREA OR ADJUST MOVING FOOD TRAY STORAGE UNIT.
Location: Main kitchen
Equipment: Hand sink
- 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: MAIN KITCHEN DISH MACHINE AREA LOCATION HANDSINK IS NOT ACCESSIBLE DUE TO MOVING FOOD TRAY STORAGE UNIT--CORRECT.YOU HAVE OPTIONS: YOU MAY MOVE HANDSINK TO ANOTHER LOCATION IN THE DISHMACHINE AREA OR ADJUST MOVING FOOD TRAY STORAGE UNIT.
Location: Dish machine area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: RED CACTUS LOCATION
Location: Service counter
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ICE BEING DUMPED DOWN RED CACTUS HANDSINK--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
Equipment: Hand sink
- 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: DELI LOCATION FOOD HANDLER NOT WEARING HAIR RESTRAINT.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PIZZA STATION:PERSONAL EMPLOYEE FOOD (EX. OPEN BAG OF CHIPS) STORED IN INTERIOR CABINETS--DISCONTINUE THIS BEHAVIOR.RED CACTUS LOCATION:PERSONAL EMPLOYEE DRINKS STORED IN REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.BLACK KETTLE GRILL:PERSONAL EMPLOYEE DRINKS STORED IN NON-WORKING SOILED REACH-IN-COOLERS WITH CLEAN LINEN TOWELS--DISCONTINUE THIS BEHAVIOR.NEW INDIAEMPLOYEE PERSONAL JACKET STORED ON WARMER BOXES--DISCONTINUE THIS BEHAVIOR.STARBUCKS:EMPLOYEE PERSONAL JACKETS STORED IN INTERIOR CABINETS WITH FOOD/SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP REACH-IN COOLER SLIDING DOOR LIDS STORED OFF FLOOR AT LEAST 6 INCHES BEHIND REFRIGERATION UNITS AT SALES FLOOR NEAR CASHIER LOCATION AND AT STARBUCKS LOCATION FOR REACH-IN-BEVERAGE COOLER.BLACK KETTLE GRILL:CLEAN LINEN TOWELS STORED IN SOILED NON-WORKING REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.CATERING KITCHEN:KEEP SINGLE-SERVICE ITEMS/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Sales floor
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP REACH-IN COOLER SLIDING DOOR LIDS STORED OFF FLOOR AT LEAST 6 INCHES BEHIND REFRIGERATION UNITS AT SALES FLOOR NEAR CASHIER LOCATION AND AT STARBUCKS LOCATION FOR REACH-IN-BEVERAGE COOLER.BLACK KETTLE GRILL:CLEAN LINEN TOWELS STORED IN SOILED NON-WORKING REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.CATERING KITCHEN:KEEP SINGLE-SERVICE ITEMS/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Service counter
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP REACH-IN COOLER SLIDING DOOR LIDS STORED OFF FLOOR AT LEAST 6 INCHES BEHIND REFRIGERATION UNITS AT SALES FLOOR NEAR CASHIER LOCATION AND AT STARBUCKS LOCATION FOR REACH-IN-BEVERAGE COOLER.BLACK KETTLE GRILL:CLEAN LINEN TOWELS STORED IN SOILED NON-WORKING REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.CATERING KITCHEN:KEEP SINGLE-SERVICE ITEMS/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen (back)
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP REACH-IN COOLER SLIDING DOOR LIDS STORED OFF FLOOR AT LEAST 6 INCHES BEHIND REFRIGERATION UNITS AT SALES FLOOR NEAR CASHIER LOCATION AND AT STARBUCKS LOCATION FOR REACH-IN-BEVERAGE COOLER.BLACK KETTLE GRILL:CLEAN LINEN TOWELS STORED IN SOILED NON-WORKING REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.CATERING KITCHEN:KEEP SINGLE-SERVICE ITEMS/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT AT DRY STORAGE AREA CEILING WHERE OUT LOCATED NEAR MAIN KITCHEN PENN WALK-IN-COOLER.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT AT DRY STORAGE AREA CEILING WHERE OUT LOCATED NEAR MAIN KITCHEN PENN WALK-IN-COOLER.
Location: Dry storage
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: MAIN KITCHEN:IMPROVE ROUTINE CLEANNIG AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Service counter
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: MAIN KITCHEN:IMPROVE ROUTINE CLEANNIG AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Main kitchen
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: CATERING KITCHEN:REPAIR CEILING DAMAGE AT BEVERAGE STORAGE ROOM.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:RED CACTUS & BLACK KETTLE GRILL LOCATION & MAIN KITCHEN (VEGETABLE/PRODUCE & ICE MACHINE AREA LOCATION):IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS; INCLUDING FLOOR DRAINS.
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:RED CACTUS & BLACK KETTLE GRILL LOCATION & MAIN KITCHEN (VEGETABLE/PRODUCE & ICE MACHINE AREA LOCATION):IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS; INCLUDING FLOOR DRAINS.
Location: Main kitchen
- Three bay wash temperature (corrected)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Location: Kitchen
Equipment: 3-bay
- 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: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT REACH-IN BEVERAGE STORAGE PEPSI COOLER AT CASHIER LOCATION.
Location: Sales floor
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN DISHMACHINE LOCATION WHERE CLEAN DISHES ARE BEING STORED ON.*NEW PAPER TOWEL DISPENSER HAS BEEN ORDERED FOR DISHMACHINE AREA HANDSINK.*
Location: Dish machine area
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN DISHMACHINE LOCATION WHERE CLEAN DISHES ARE BEING STORED ON.*NEW PAPER TOWEL DISPENSER HAS BEEN ORDERED FOR DISHMACHINE AREA HANDSINK.*
Location: Main kitchen
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN DISHMACHINE LOCATION WHERE CLEAN DISHES ARE BEING STORED ON.*NEW PAPER TOWEL DISPENSER HAS BEEN ORDERED FOR DISHMACHINE AREA HANDSINK.*
Location: Dish machine area
Equipment: Hand sink
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: IN PROGRESS: BIDS/WORK ORDERSRED CACTUS, PIZZA AND DELI STATION HANDSINKS: REPAIR OR PURCHASE NEW HANDSINKS THAT DRAIN PROPERLY.WATER IS NOT SLOPING DOWN PROPERLY AT HANDSINK DRAINS TO ALLOW WATER TO FLOW DOWN DRAINS PROPERLY (WATER IS SETTLING IN HANDSINKS)--REPAIR.
Location: Service counter
Equipment: Hand sink
- 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: CATERING KITCHEN:KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
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: CATERING KITCHEN:KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: NEW INDIA LOCATION:RELISH NOT STORED UNDER SNEEZE GUARD--DISCONTINUE THIS BEHAVIOR. KEEP OPEN EXPOSED FOODS UNDER SNEEZE GUARD OR PROVIDE PROPER FOOD COVERING.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CATERING KITCHEN:SOILED WALK-IN-COOLER FANGAURDS (EX. MOLDED).
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CATERING KITCHEN:SOILED WALK-IN-COOLER FANGAURDS (EX. MOLDED).
Location: Kitchen (back)
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CATERING KITCHEN:SOILED WALK-IN-COOLER FANGAURDS (EX. MOLDED).
Location: Main kitchen
Equipment: Mop sink
- 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: CONTINUE TO WORK ON:IMPROVE DETAILED ROUTINE CLEANNIG AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF MAIN KITCHEN ICE MACHINE.
Location: Main kitchen
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: STARBUCKS AND MAIN KITCHEN DISHMACHINE AREA. PLEASE GET CORRECT PAPERTOWELS FOR DISHMACHINE AREA HANDSINK PAPERTOWEL DISPENSER.
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: STARBUCKS AND MAIN KITCHEN DISHMACHINE AREA. PLEASE GET CORRECT PAPERTOWELS FOR DISHMACHINE AREA HANDSINK PAPERTOWEL DISPENSER.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ESTABLISHMENT HANDSINKS WHERE NEEDED; ESPECIALLY AT FOOD STATION HANDSINKS AT EMPLOYEE CAFETERIA LOCATINO.
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ESTABLISHMENT HANDSINKS WHERE NEEDED; ESPECIALLY AT FOOD STATION HANDSINKS AT EMPLOYEE CAFETERIA LOCATINO.
Location: Service counter
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ESTABLISHMENT HANDSINKS WHERE NEEDED; ESPECIALLY AT FOOD STATION HANDSINKS AT EMPLOYEE CAFETERIA LOCATINO.
Location: Dish machine area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MAIN KITCHEN:REPAIR ALL LEAKS AT MOP SINK HOSE AT CHEMICAL STORAGE ROOM.
Location: Main kitchen
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MAIN KITCHEN:REPAIR ALL LEAKS AT MOP SINK HOSE AT CHEMICAL STORAGE ROOM.
Location: Prep area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MAIN KITCHEN:REPAIR ALL LEAKS AT MOP SINK HOSE AT CHEMICAL STORAGE ROOM.
Location: Main kitchen
Equipment: Mop sink
|
11/26/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: IN PROGRESS:5 NEW ELEMENTS ON ORDER FOR HOT-HOLDING UNIT. HOT-HOLDING UNIT NOT IN SERVICE ON RECHECK INSPECTION.RED CACTUS LOCATION:HOT-HOLDING DISPLAY WARMER: STEAK, PULL PORK AND CHEESE AT 122 F - 130 F--*CORRECTIVE ACTION* FOOD WAS TAKEN FROM HOT-HOLDING UNIT AND PUT INTO STEAMER TO REHEAT PROPERLY AT 165 F.REPAIR AND/OR ADJUST HOT-HOLDING WARMER UNIT PROPERLY OR PROVIDE ALTERNATE UNIT OR METHOD TO MAINTAIN HOT-HOLDING FOODS AT 135 F OR ABOVE.
Location: Service counter
Equipment: ----- Cooking Equip/Holding -----
- 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: CONTINUE TO WORK ON:SALAD BAR & DELI SANDWICH PREP:KEEP ALL SALAD DRESSING STORED ON ICE SUBMERGED PROPERLY IN ICE BATH AND JUST NOT BOTTOM OF FOOD CONTAINER TO ENSURE ALL OF FOOD PRODUCT IN FOOD STORAGE CONTAINER IS BEING MAINTAINED AT 41 F OR BELOW.
Location: Sales floor
- 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: CONTINUE TO WORK ON:SALAD BAR & DELI SANDWICH PREP:KEEP ALL SALAD DRESSING STORED ON ICE SUBMERGED PROPERLY IN ICE BATH AND JUST NOT BOTTOM OF FOOD CONTAINER TO ENSURE ALL OF FOOD PRODUCT IN FOOD STORAGE CONTAINER IS BEING MAINTAINED AT 41 F OR BELOW.
Location: Service counter
- 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: CONTINUE TO WORK ON:SALAD BAR & DELI SANDWICH PREP:KEEP ALL SALAD DRESSING STORED ON ICE SUBMERGED PROPERLY IN ICE BATH AND JUST NOT BOTTOM OF FOOD CONTAINER TO ENSURE ALL OF FOOD PRODUCT IN FOOD STORAGE CONTAINER IS BEING MAINTAINED AT 41 F OR BELOW.
Location: Buffet
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: PASTA AT 55 F THAT WAS PREPARED AT 8 AM--FOOD WAS DISCARDED. ENSURE PROPER EDUCATION FOR EMPLOYEES ON PROPER COOLING PROCEDURES.
Location: Main kitchen
Equipment: Walk in cooler
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CATERING KITCHEN:CHEMICAL SPRAY BOTTLE STORED IN DRY STORAGE ROOM WITH FOOD AND SINGLE-SERVICE ITEMS.
Location: Kitchen (back)
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CATERING KITCHEN:CHEMICAL SPRAY BOTTLE STORED IN DRY STORAGE ROOM WITH FOOD AND SINGLE-SERVICE ITEMS.
Location: Dry storage
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES/GNATS PRESENT AT MAIN KITCHEN CHEMICAL STORAGE ROOM MOP SINK LOCATION--IMPROVMENT SEEN; HOWEVER THERE WAS FLY ACTIVITY SEEN ON RECHECK INSPECTION.
Location: Main kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES/GNATS PRESENT AT MAIN KITCHEN CHEMICAL STORAGE ROOM MOP SINK LOCATION--IMPROVMENT SEEN; HOWEVER THERE WAS FLY ACTIVITY SEEN ON RECHECK INSPECTION.
Location: Chemical room
- Bait stations (corrected on site)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: RED CACTUS, STARBUCKS & HALLWAY (NEAR CATERING KITCHEN) LOCATION:OPEN MOUSE TRAPS AND BLACK BAIT PATCHS STORED ON FLOOR LOCATED BY RED CACTUS HANDSINK, HALLWAYS AND AT STARBUCKS (NEAR REACH-IN-BEVERAGE COOLER)--DISCONTINUE THIS BEHAVIOR AND CONSULT PROFESSIONAL SERVICE PROVIDER FOR PROPER RODENT/INSECT BAIT STATION SET-UP AND STORAGE.
Location: Service counter
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: RED CACTUS, STARBUCKS & HALLWAY (NEAR CATERING KITCHEN) LOCATION:OPEN MOUSE TRAPS AND BLACK BAIT PATCHS STORED ON FLOOR LOCATED BY RED CACTUS HANDSINK, HALLWAYS AND AT STARBUCKS (NEAR REACH-IN-BEVERAGE COOLER)--DISCONTINUE THIS BEHAVIOR AND CONSULT PROFESSIONAL SERVICE PROVIDER FOR PROPER RODENT/INSECT BAIT STATION SET-UP AND STORAGE.
Location: Dry storage
- 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: CONTINUE TO MONITOR AND WORK ON:DELI SANDWICH PREP LOCATION:ALL EMPLOYEES MUST WASH HANDS PROPERLY BEFORE APPLYING NEW SETS OF GLOVES.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NEW INDIA LOCATION:GRAVY STORED IN REACH-IN- TRAULSEN COOLER NOT DATE MARKED--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RED CACTUS LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL REACH-IN-COOLERS (INCLUDING NON-WORKING UNITS) INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).NEW INDIA LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF TRAULSEN REACH-IN-COOLER (ALL COOLERS IN THIS AREA) AND WARMER BOX UNITS INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).BLACK KETTLE GRILL:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL REACH-IN-COOLERS (INCLUDING NON-WORKING UNITS) INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).ALSO INCLUDING NON-WORKING COOLER DRAWERS UNDER GRILL.STARBUCKS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF REACH-IN-BEVERAGE COOLER (INCLUDING INTERIOR VENTS) INTERIOR AND EXTERIOR SURFACES.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RED CACTUS LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL REACH-IN-COOLERS (INCLUDING NON-WORKING UNITS) INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).NEW INDIA LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF TRAULSEN REACH-IN-COOLER (ALL COOLERS IN THIS AREA) AND WARMER BOX UNITS INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).BLACK KETTLE GRILL:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL REACH-IN-COOLERS (INCLUDING NON-WORKING UNITS) INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).ALSO INCLUDING NON-WORKING COOLER DRAWERS UNDER GRILL.STARBUCKS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF REACH-IN-BEVERAGE COOLER (INCLUDING INTERIOR VENTS) INTERIOR AND EXTERIOR SURFACES.
Location: Service counter
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RED CACTUS LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL REACH-IN-COOLERS (INCLUDING NON-WORKING UNITS) INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).NEW INDIA LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF TRAULSEN REACH-IN-COOLER (ALL COOLERS IN THIS AREA) AND WARMER BOX UNITS INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).BLACK KETTLE GRILL:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL REACH-IN-COOLERS (INCLUDING NON-WORKING UNITS) INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).ALSO INCLUDING NON-WORKING COOLER DRAWERS UNDER GRILL.STARBUCKS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF REACH-IN-BEVERAGE COOLER (INCLUDING INTERIOR VENTS) INTERIOR AND EXTERIOR SURFACES.
Location: Service counter
Equipment: Cooler drawers
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Main kitchen
Equipment: Knife/utensil rack
- 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: MAIN KITCHEN DISH MACHINE AREA LOCATION HANDSINK IS NOT ACCESSIBLE DUE TO MOVING FOOD TRAY STORAGE UNIT--CORRECT.YOU HAVE OPTIONS: YOU MAY MOVE HANDSINK TO ANOTHER LOCATION IN THE DISHMACHINE AREA OR ADJUST MOVING FOOD TRAY STORAGE UNIT.
Location: Main kitchen
Equipment: Hand sink
- 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: MAIN KITCHEN DISH MACHINE AREA LOCATION HANDSINK IS NOT ACCESSIBLE DUE TO MOVING FOOD TRAY STORAGE UNIT--CORRECT.YOU HAVE OPTIONS: YOU MAY MOVE HANDSINK TO ANOTHER LOCATION IN THE DISHMACHINE AREA OR ADJUST MOVING FOOD TRAY STORAGE UNIT.
Location: Dish machine area
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: RED CACTUS LOCATION
Location: Service counter
Equipment: Hand sink
- Hand sink improper usage
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: ICE BEING DUMPED DOWN RED CACTUS HANDSINK--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
Equipment: Hand sink
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: DELI LOCATION FOOD HANDLER NOT WEARING HAIR RESTRAINT.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PIZZA STATION:PERSONAL EMPLOYEE FOOD (EX. OPEN BAG OF CHIPS) STORED IN INTERIOR CABINETS--DISCONTINUE THIS BEHAVIOR.RED CACTUS LOCATION:PERSONAL EMPLOYEE DRINKS STORED IN REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.BLACK KETTLE GRILL:PERSONAL EMPLOYEE DRINKS STORED IN NON-WORKING SOILED REACH-IN-COOLERS WITH CLEAN LINEN TOWELS--DISCONTINUE THIS BEHAVIOR.NEW INDIAEMPLOYEE PERSONAL JACKET STORED ON WARMER BOXES--DISCONTINUE THIS BEHAVIOR.STARBUCKS:EMPLOYEE PERSONAL JACKETS STORED IN INTERIOR CABINETS WITH FOOD/SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP REACH-IN COOLER SLIDING DOOR LIDS STORED OFF FLOOR AT LEAST 6 INCHES BEHIND REFRIGERATION UNITS AT SALES FLOOR NEAR CASHIER LOCATION AND AT STARBUCKS LOCATION FOR REACH-IN-BEVERAGE COOLER.BLACK KETTLE GRILL:CLEAN LINEN TOWELS STORED IN SOILED NON-WORKING REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.CATERING KITCHEN:KEEP SINGLE-SERVICE ITEMS/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Sales floor
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP REACH-IN COOLER SLIDING DOOR LIDS STORED OFF FLOOR AT LEAST 6 INCHES BEHIND REFRIGERATION UNITS AT SALES FLOOR NEAR CASHIER LOCATION AND AT STARBUCKS LOCATION FOR REACH-IN-BEVERAGE COOLER.BLACK KETTLE GRILL:CLEAN LINEN TOWELS STORED IN SOILED NON-WORKING REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.CATERING KITCHEN:KEEP SINGLE-SERVICE ITEMS/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Service counter
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP REACH-IN COOLER SLIDING DOOR LIDS STORED OFF FLOOR AT LEAST 6 INCHES BEHIND REFRIGERATION UNITS AT SALES FLOOR NEAR CASHIER LOCATION AND AT STARBUCKS LOCATION FOR REACH-IN-BEVERAGE COOLER.BLACK KETTLE GRILL:CLEAN LINEN TOWELS STORED IN SOILED NON-WORKING REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.CATERING KITCHEN:KEEP SINGLE-SERVICE ITEMS/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen (back)
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP REACH-IN COOLER SLIDING DOOR LIDS STORED OFF FLOOR AT LEAST 6 INCHES BEHIND REFRIGERATION UNITS AT SALES FLOOR NEAR CASHIER LOCATION AND AT STARBUCKS LOCATION FOR REACH-IN-BEVERAGE COOLER.BLACK KETTLE GRILL:CLEAN LINEN TOWELS STORED IN SOILED NON-WORKING REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.CATERING KITCHEN:KEEP SINGLE-SERVICE ITEMS/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT AT DRY STORAGE AREA CEILING WHERE OUT LOCATED NEAR MAIN KITCHEN PENN WALK-IN-COOLER.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT AT DRY STORAGE AREA CEILING WHERE OUT LOCATED NEAR MAIN KITCHEN PENN WALK-IN-COOLER.
Location: Dry storage
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: MAIN KITCHEN:IMPROVE ROUTINE CLEANNIG AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Service counter
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: MAIN KITCHEN:IMPROVE ROUTINE CLEANNIG AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Main kitchen
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: CATERING KITCHEN:REPAIR CEILING DAMAGE AT BEVERAGE STORAGE ROOM.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:RED CACTUS & BLACK KETTLE GRILL LOCATION & MAIN KITCHEN (VEGETABLE/PRODUCE & ICE MACHINE AREA LOCATION):IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS; INCLUDING FLOOR DRAINS.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:RED CACTUS & BLACK KETTLE GRILL LOCATION & MAIN KITCHEN (VEGETABLE/PRODUCE & ICE MACHINE AREA LOCATION):IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS; INCLUDING FLOOR DRAINS.
Location: Main kitchen
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Location: Kitchen
Equipment: 3-bay
- 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: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT REACH-IN BEVERAGE STORAGE PEPSI COOLER AT CASHIER LOCATION.
Location: Sales floor
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN DISHMACHINE LOCATION WHERE CLEAN DISHES ARE BEING STORED ON.REPAIR SELF-CLOSING DEVICE AT TOP OF MAIN KITCHEN PENN WALK-IN-COOLER DOOR SO THAT DOOR CLOSES COMPLETELY WHEN ENTERING AND EXITING UNIT.
Location: Dish machine area
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN DISHMACHINE LOCATION WHERE CLEAN DISHES ARE BEING STORED ON.REPAIR SELF-CLOSING DEVICE AT TOP OF MAIN KITCHEN PENN WALK-IN-COOLER DOOR SO THAT DOOR CLOSES COMPLETELY WHEN ENTERING AND EXITING UNIT.
Location: Main kitchen
Equipment: Walk in cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: RED CACTUS AND PIZZA STATION HANDSINKS: REPAIR OR PURCHASE NEW HANDSINKS THAT DRAIN PROPERLY.WATER IS NOT SLOPING DOWN PROPERLY AT HANDSINK DRAINS TO ALLOW WATER TO FLOW DOWN DRAINS PROPERLY (WATER IS SETTLING IN HANDSINKS)--REPAIR.
Location: Service counter
Equipment: Hand sink
- 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: CATERING KITCHEN:KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
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: CATERING KITCHEN:KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: NEW INDIA LOCATION:RELISH NOT STORED UNDER SNEEZE GUARD--DISCONTINUE THIS BEHAVIOR. KEEP OPEN EXPOSED FOODS UNDER SNEEZE GUARD OR PROVIDE PROPER FOOD COVERING.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CATERING KITCHEN:SOILED WALK-IN-COOLER FANGAURDS (EX. MOLDED).
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CATERING KITCHEN:SOILED WALK-IN-COOLER FANGAURDS (EX. MOLDED).
Location: Kitchen (back)
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CATERING KITCHEN:SOILED WALK-IN-COOLER FANGAURDS (EX. MOLDED).
Location: Main kitchen
Equipment: Mop sink
- 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: CONTINUE TO WORK ON:IMPROVE DETAILED ROUTINE CLEANNIG AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF MAIN KITCHEN ICE MACHINE.
Location: Main kitchen
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: STARBUCKS AND MAIN KITCHEN DISHMACHINE AREA. PLEASE GET CORRECT PAPERTOWELS FOR DISHMACHINE AREA HANDSINK PAPERTOWEL DISPENSER.
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: STARBUCKS AND MAIN KITCHEN DISHMACHINE AREA. PLEASE GET CORRECT PAPERTOWELS FOR DISHMACHINE AREA HANDSINK PAPERTOWEL DISPENSER.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: STARBUCKS AND MAIN KITCHEN DISHMACHINE AREA. PLEASE GET CORRECT PAPERTOWELS FOR DISHMACHINE AREA HANDSINK PAPERTOWEL DISPENSER.
Location: -
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ESTABLISHMENT HANDSINKS WHERE NEEDED; ESPECIALLY AT FOOD STATION HANDSINKS AT EMPLOYEE CAFETERIA LOCATINO.
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ESTABLISHMENT HANDSINKS WHERE NEEDED; ESPECIALLY AT FOOD STATION HANDSINKS AT EMPLOYEE CAFETERIA LOCATINO.
Location: Service counter
Equipment: Hand sink
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ESTABLISHMENT HANDSINKS WHERE NEEDED; ESPECIALLY AT FOOD STATION HANDSINKS AT EMPLOYEE CAFETERIA LOCATINO.
Location: Dish machine area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MAIN KITCHEN:REPAIR MAIN KITCHEN SALAD PREP FAUCET LEAKS WHEN WATER IS TURNED ON.REPAIR ALL LEAKS AT MOP SINK HOSE AT CHEMICAL STORAGE ROOM.
Location: Main kitchen
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MAIN KITCHEN:REPAIR MAIN KITCHEN SALAD PREP FAUCET LEAKS WHEN WATER IS TURNED ON.REPAIR ALL LEAKS AT MOP SINK HOSE AT CHEMICAL STORAGE ROOM.
Location: Prep area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MAIN KITCHEN:REPAIR MAIN KITCHEN SALAD PREP FAUCET LEAKS WHEN WATER IS TURNED ON.REPAIR ALL LEAKS AT MOP SINK HOSE AT CHEMICAL STORAGE ROOM.
Location: Main kitchen
Equipment: Mop sink
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11/21/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: RED CACTUS LOCATION:HOT-HOLDING DISPLAY WARMER: STEAK, PULL PORK AND CHEESE AT 122 F - 130 F--*CORRECTIVE ACTION* FOOD WAS TAKEN FROM HOT-HOLDING UNIT AND PUT INTO STEAMER TO REHEAT PROPERLY AT 165 F.REPAIR AND/OR ADJUST HOT-HOLDING WARMER UNIT PROPERLY OR PROVIDE ALTERNATE UNIT OR METHOD TO MAINTAIN HOT-HOLDING FOODS AT 135 F OR ABOVE.
Location: Service counter
Equipment: ----- Cooking Equip/Holding -----
- 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: SALAD BAR & DELI SANDWICH PREP:KEEP ALL SALAD DRESSING STORED ON ICE SUBMERGED PROPERLY IN ICE BATH AND JUST NOT BOTTOM OF FOOD CONTAINER TO ENSURE ALL OF FOOD PRODUCT IN FOOD STORAGE CONTAINER IS BEING MAINTAINED AT 41 F OR BELOW.
Location: Sales floor
- 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: SALAD BAR & DELI SANDWICH PREP:KEEP ALL SALAD DRESSING STORED ON ICE SUBMERGED PROPERLY IN ICE BATH AND JUST NOT BOTTOM OF FOOD CONTAINER TO ENSURE ALL OF FOOD PRODUCT IN FOOD STORAGE CONTAINER IS BEING MAINTAINED AT 41 F OR BELOW.
Location: Service counter
- 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: SALAD BAR & DELI SANDWICH PREP:KEEP ALL SALAD DRESSING STORED ON ICE SUBMERGED PROPERLY IN ICE BATH AND JUST NOT BOTTOM OF FOOD CONTAINER TO ENSURE ALL OF FOOD PRODUCT IN FOOD STORAGE CONTAINER IS BEING MAINTAINED AT 41 F OR BELOW.
Location: Buffet
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: PASTA AT 55 F THAT WAS PREPARED AT 8 AM--FOOD WAS DISCARDED. ENSURE PROPER EDUCATION FOR EMPLOYEES ON PROPER COOLING PROCEDURES.
Location: Main kitchen
Equipment: Walk in cooler
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CATERING KITCHEN:CHEMICAL SPRAY BOTTLE STORED IN DRY STORAGE ROOM WITH FOOD AND SINGLE-SERVICE ITEMS.
Location: Kitchen (back)
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CATERING KITCHEN:CHEMICAL SPRAY BOTTLE STORED IN DRY STORAGE ROOM WITH FOOD AND SINGLE-SERVICE ITEMS.
Location: Dry storage
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES/GNATS PRESENT AT MAIN KITCHEN CHEMICAL STORAGE ROOM MOP SINK LOCATION.
Location: Main kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES/GNATS PRESENT AT MAIN KITCHEN CHEMICAL STORAGE ROOM MOP SINK LOCATION.
Location: Chemical room
- Bait stations
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: RED CACTUS, STARBUCKS & HALLWAY (NEAR CATERING KITCHEN) LOCATION:OPEN MOUSE TRAPS AND BLACK BAIT PATCHS STORED ON FLOOR LOCATED BY RED CACTUS HANDSINK, HALLWAYS AND AT STARBUCKS (NEAR REACH-IN-BEVERAGE COOLER)--DISCONTINUE THIS BEHAVIOR AND CONSULT PROFESSIONAL SERVICE PROVIDER FOR PROPER RODENT/INSECT BAIT STATION SET-UP AND STORAGE.
Location: Service counter
- Bait stations
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: RED CACTUS, STARBUCKS & HALLWAY (NEAR CATERING KITCHEN) LOCATION:OPEN MOUSE TRAPS AND BLACK BAIT PATCHS STORED ON FLOOR LOCATED BY RED CACTUS HANDSINK, HALLWAYS AND AT STARBUCKS (NEAR REACH-IN-BEVERAGE COOLER)--DISCONTINUE THIS BEHAVIOR AND CONSULT PROFESSIONAL SERVICE PROVIDER FOR PROPER RODENT/INSECT BAIT STATION SET-UP AND STORAGE.
Location: Dry storage
- 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: DELI SANDWICH PREP LOCATION:ALL EMPLOYEES MUST WASH HANDS PROPERLY BEFORE APPLYING NEW SETS OF GLOVES.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NEW INDIA LOCATION:GRAVY STORED IN REACH-IN- TRAULSEN COOLER NOT DATE MARKED--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RED CACTUS LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL REACH-IN-COOLERS (INCLUDING NON-WORKING UNITS) INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).NEW INDIA LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF TRAULSEN REACH-IN-COOLER (ALL COOLERS IN THIS AREA) AND WARMER BOX UNITS INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).BLACK KETTLE GRILL:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL REACH-IN-COOLERS (INCLUDING NON-WORKING UNITS) INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).ALSO INCLUDING NON-WORKING COOLER DRAWERS UNDER GRILL.STARBUCKS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF REACH-IN-BEVERAGE COOLER (INCLUDING INTERIOR VENTS) INTERIOR AND EXTERIOR SURFACES.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RED CACTUS LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL REACH-IN-COOLERS (INCLUDING NON-WORKING UNITS) INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).NEW INDIA LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF TRAULSEN REACH-IN-COOLER (ALL COOLERS IN THIS AREA) AND WARMER BOX UNITS INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).BLACK KETTLE GRILL:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL REACH-IN-COOLERS (INCLUDING NON-WORKING UNITS) INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).ALSO INCLUDING NON-WORKING COOLER DRAWERS UNDER GRILL.STARBUCKS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF REACH-IN-BEVERAGE COOLER (INCLUDING INTERIOR VENTS) INTERIOR AND EXTERIOR SURFACES.
Location: Service counter
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RED CACTUS LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL REACH-IN-COOLERS (INCLUDING NON-WORKING UNITS) INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).NEW INDIA LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF TRAULSEN REACH-IN-COOLER (ALL COOLERS IN THIS AREA) AND WARMER BOX UNITS INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).BLACK KETTLE GRILL:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL REACH-IN-COOLERS (INCLUDING NON-WORKING UNITS) INTERIOR AND EXTERIOR SURFACES (ALSO DOOR GASKETS/SEALS).ALSO INCLUDING NON-WORKING COOLER DRAWERS UNDER GRILL.STARBUCKS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF REACH-IN-BEVERAGE COOLER (INCLUDING INTERIOR VENTS) INTERIOR AND EXTERIOR SURFACES.
Location: Service counter
Equipment: Cooler drawers
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Main kitchen
Equipment: Knife/utensil rack
- 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: MAIN KITCHEN DISH MACHINE AREA LOCATION HANDSINK IS NOT ACCESSIBLE DUE TO MOVING FOOD TRAY STORAGE UNIT--CORRECT.YOU HAVE OPTIONS: YOU MAY MOVE HANDSINK TO ANOTHER LOCATION IN THE DISHMACHINE AREA OR ADJUST MOVING FOOD TRAY STORAGE UNIT.
Location: Main kitchen
Equipment: Hand sink
- 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: MAIN KITCHEN DISH MACHINE AREA LOCATION HANDSINK IS NOT ACCESSIBLE DUE TO MOVING FOOD TRAY STORAGE UNIT--CORRECT.YOU HAVE OPTIONS: YOU MAY MOVE HANDSINK TO ANOTHER LOCATION IN THE DISHMACHINE AREA OR ADJUST MOVING FOOD TRAY STORAGE UNIT.
Location: Dish machine area
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: RED CACTUS LOCATION
Location: Service counter
Equipment: Hand sink
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PIZZA STATION:PERSONAL EMPLOYEE FOOD (EX. OPEN BAG OF CHIPS) STORED IN INTERIOR CABINETS--DISCONTINUE THIS BEHAVIOR.RED CACTUS LOCATION:PERSONAL EMPLOYEE DRINKS STORED IN REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.BLACK KETTLE GRILL:PERSONAL EMPLOYEE DRINKS STORED IN NON-WORKING SOILED REACH-IN-COOLERS WITH CLEAN LINEN TOWELS--DISCONTINUE THIS BEHAVIOR.NEW INDIAEMPLOYEE PERSONAL JACKET STORED ON WARMER BOXES--DISCONTINUE THIS BEHAVIOR.STARBUCKS:EMPLOYEE PERSONAL JACKETS STORED IN INTERIOR CABINETS WITH FOOD/SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP REACH-IN COOLER SLIDING DOOR LIDS STORED OFF FLOOR AT LEAST 6 INCHES BEHIND REFRIGERATION UNITS AT SALES FLOOR NEAR CASHIER LOCATION.BLACK KETTLE GRILL:CLEAN LINEN TOWELS STORED IN SOILED NON-WORKING REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.CATERING KITCHEN:KEEP SINGLE-SERVICE ITEMS/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Sales floor
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP REACH-IN COOLER SLIDING DOOR LIDS STORED OFF FLOOR AT LEAST 6 INCHES BEHIND REFRIGERATION UNITS AT SALES FLOOR NEAR CASHIER LOCATION.BLACK KETTLE GRILL:CLEAN LINEN TOWELS STORED IN SOILED NON-WORKING REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.CATERING KITCHEN:KEEP SINGLE-SERVICE ITEMS/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Service counter
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP REACH-IN COOLER SLIDING DOOR LIDS STORED OFF FLOOR AT LEAST 6 INCHES BEHIND REFRIGERATION UNITS AT SALES FLOOR NEAR CASHIER LOCATION.BLACK KETTLE GRILL:CLEAN LINEN TOWELS STORED IN SOILED NON-WORKING REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.CATERING KITCHEN:KEEP SINGLE-SERVICE ITEMS/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen (back)
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP REACH-IN COOLER SLIDING DOOR LIDS STORED OFF FLOOR AT LEAST 6 INCHES BEHIND REFRIGERATION UNITS AT SALES FLOOR NEAR CASHIER LOCATION.BLACK KETTLE GRILL:CLEAN LINEN TOWELS STORED IN SOILED NON-WORKING REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.CATERING KITCHEN:KEEP SINGLE-SERVICE ITEMS/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT AT DRY STORAGE AREA CEILING WHERE OUT LOCATED NEAR MAIN KITCHEN PENN WALK-IN-COOLER.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT AT DRY STORAGE AREA CEILING WHERE OUT LOCATED NEAR MAIN KITCHEN PENN WALK-IN-COOLER.
Location: Dry storage
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: PIZZA STATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXTERIOR AND INTERIOR SURFACES (INCLUDING FILTERS) OF HOOD SYSTEM.BLACK KETTLE GRILL:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXTERIOR AND INTERIOR SURFACES (INCLUDING FILTERS) OF HOOD SYSTEM.MAIN KITCHEN:IMPROVE ROUTINE CLEANNIG AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Service counter
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: PIZZA STATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXTERIOR AND INTERIOR SURFACES (INCLUDING FILTERS) OF HOOD SYSTEM.BLACK KETTLE GRILL:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXTERIOR AND INTERIOR SURFACES (INCLUDING FILTERS) OF HOOD SYSTEM.MAIN KITCHEN:IMPROVE ROUTINE CLEANNIG AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Main kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: CATERING KITCHEN:REPAIR CEILING DAMAGE AT BEVERAGE STORAGE ROOM.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: RED CACTUS & BLACK KETTLE GRILL LOCATION & MAIN KITCHEN (VEGETABLE/PRODUCE & ICE MACHINE AREA LOCATION):IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS; INCLUDING FLOOR DRAINS.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: RED CACTUS & BLACK KETTLE GRILL LOCATION & MAIN KITCHEN (VEGETABLE/PRODUCE & ICE MACHINE AREA LOCATION):IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS; INCLUDING FLOOR DRAINS.
Location: Main kitchen
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Location: Kitchen
Equipment: 3-bay
- Thermometer, provided (corrected on site)
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: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT REACH-IN BEVERAGE STORAGE PEPSI COOLER AT CASHIER LOCATION.
Location: Sales floor
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN DISHMACHINE LOCATION WHERE CLEAN DISHES ARE BEING STORED ON.REPAIR SELF-CLOSING DEVICE AT TOP OF MAIN KITCHEN PENN WALK-IN-COOLER DOOR SO THAT DOOR CLOSES COMPLETELY WHEN ENTERING AND EXITING UNIT.
Location: Dish machine area
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN DISHMACHINE LOCATION WHERE CLEAN DISHES ARE BEING STORED ON.REPAIR SELF-CLOSING DEVICE AT TOP OF MAIN KITCHEN PENN WALK-IN-COOLER DOOR SO THAT DOOR CLOSES COMPLETELY WHEN ENTERING AND EXITING UNIT.
Location: Main kitchen
Equipment: Walk in cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: RED CACTUS AND PIZZA STATION HANDSINKS:WATER IS NOT SLOPING DOWN PROPERLY AT HANDSINK DRAINS TO ALLOW WATER TO FLOW DOWN DRAINS PROPERLY (WATER IS SETTLING IN HANDSINKS)--REPAIR.
Location: Service counter
Equipment: Hand sink
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CATERING KITCHEN:KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen (back)
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CATERING KITCHEN:KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: NEW INDIA LOCATION:RELISH NOT STORED UNDER SNEEZE GUARD--DISCONTINUE THIS BEHAVIOR. KEEP OPEN EXPOSED FOODS UNDER SNEEZE GUARD OR PROVIDE PROPER FOOD COVERING.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BLACK KETTLE GRILL:IMPROVE ROUTINE CLEANING AND SANITIZING OF SHELVING BELOW GRILL AND ABOVE NON-WORKING COOLER DRAWERS.STARBUCKS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR CABINETS SURFACES AND SHELVING.CATERING KITCHEN:SOILED WALK-IN-COOLER FANGAURDS (EX. MOLDED).MAIN KITCHEN:IMPROVE ROUTINE CLEANING AND SANITIZING OF MAIN KITCHEN CHEMICAL ROOM MOP SNIK.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BLACK KETTLE GRILL:IMPROVE ROUTINE CLEANING AND SANITIZING OF SHELVING BELOW GRILL AND ABOVE NON-WORKING COOLER DRAWERS.STARBUCKS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR CABINETS SURFACES AND SHELVING.CATERING KITCHEN:SOILED WALK-IN-COOLER FANGAURDS (EX. MOLDED).MAIN KITCHEN:IMPROVE ROUTINE CLEANING AND SANITIZING OF MAIN KITCHEN CHEMICAL ROOM MOP SNIK.
Location: Kitchen (back)
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BLACK KETTLE GRILL:IMPROVE ROUTINE CLEANING AND SANITIZING OF SHELVING BELOW GRILL AND ABOVE NON-WORKING COOLER DRAWERS.STARBUCKS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR CABINETS SURFACES AND SHELVING.CATERING KITCHEN:SOILED WALK-IN-COOLER FANGAURDS (EX. MOLDED).MAIN KITCHEN:IMPROVE ROUTINE CLEANING AND SANITIZING OF MAIN KITCHEN CHEMICAL ROOM MOP SNIK.
Location: Main kitchen
Equipment: Mop sink
- 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: IMPROVE DETAILED ROUTINE CLEANNIG AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF MAIN KITCHEN ICE MACHINE.
Location: Main kitchen
Equipment: Ice machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: STARBUCKS AND MAIN KITCHEN DISHMACHINE AREA.
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: STARBUCKS AND MAIN KITCHEN DISHMACHINE AREA.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ESTABLISHMENT HANDSINKS WHERE NEEDED.
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ESTABLISHMENT HANDSINKS WHERE NEEDED.
Location: Service counter
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ESTABLISHMENT HANDSINKS WHERE NEEDED.
Location: Dish machine area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MAIN KITCHEN:REPAIR MAIN KITCHEN SALAD PREP FAUCET LEAKS WHEN WATER IS TURNED ON.REPAIR ALL LEAKS AT MOP SINK HOSE AT CHEMICAL STORAGE ROOM.
Location: Main kitchen
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MAIN KITCHEN:REPAIR MAIN KITCHEN SALAD PREP FAUCET LEAKS WHEN WATER IS TURNED ON.REPAIR ALL LEAKS AT MOP SINK HOSE AT CHEMICAL STORAGE ROOM.
Location: Prep area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MAIN KITCHEN:REPAIR MAIN KITCHEN SALAD PREP FAUCET LEAKS WHEN WATER IS TURNED ON.REPAIR ALL LEAKS AT MOP SINK HOSE AT CHEMICAL STORAGE ROOM.
Location: Main kitchen
Equipment: Mop sink
|
11/13/2012 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: KEEP ALL CHEMICAL SPRAY BOTTLES LABELED PROPERLY AT CHEMICAL ROOM AND AT 2ND KITCHEN.
Location: Kitchen
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: KEEP ALL CHEMICAL SPRAY BOTTLES LABELED PROPERLY AT CHEMICAL ROOM AND AT 2ND KITCHEN.
Location: Chemical room
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: KEEP ALL CHEMICAL SPRAY BOTTLES LABELED PROPERLY AT CHEMICAL ROOM AND AT 2ND KITCHEN.
Location: 2nd bar
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KLEEN CHEMICAL CONTAINER STORED NEXT TO SINGLE-SERVICE ITEMS AT KITCHEN PAPER GOODS DRY STORAGE LOCATION.
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KLEEN CHEMICAL CONTAINER STORED NEXT TO SINGLE-SERVICE ITEMS AT KITCHEN PAPER GOODS DRY STORAGE LOCATION.
Location: Dry storage
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: REPAIR KITCHEN DISHMACHINE TO ENSURE FINAL RINSE TEMPERATURE REACHES AT LEAST 180 F ACCORDING TO DATE PLATE FOR PROPER FINAL RINSE TEMPERATURE.CONTACT PROFESSIONAL SERVICE PROVIDER IF NEEDED.
Location: Dish machine area
Equipment: Dishmachine
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: TORTILLA SOUP DATE-MARKED FOR 1/31/11 STORED IN WALK-IN-COOLER--SOUP WAS DISCARDED.MUST IMPROVE MONITORING DATES AND ROTATION OF POTENTIALLY HAZARDOUS FOODS WITHIN THE 7-DAY DISCARD DATE.
Location: Kitchen
Equipment: Walk in cooler
- 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: HOT WATER TEMPERATURES AT KITCHEN HANDSINKS ARE TOO HOT; MAINTAIN AT 100 F -120 F (CURRENTLY AT 135 F). ALSO CHECK STARBUCKS HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Service counter
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR KITCHEN 2-BAY VEGETABLE SINK. NO COLD WATER. REPAIR SINK SO THAT SINK IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER.REPAIR KITCHEN DISHMACHINE LOCATION HANDSINK SO THAT IT FUNCTIONS PROPER WITH RUNNING WATER REACHING AT LEAST 100 F; MAINTAIN WATER AT 100 F - 120 F.
Location: Kitchen
Equipment: 2-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR KITCHEN 2-BAY VEGETABLE SINK. NO COLD WATER. REPAIR SINK SO THAT SINK IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER.REPAIR KITCHEN DISHMACHINE LOCATION HANDSINK SO THAT IT FUNCTIONS PROPER WITH RUNNING WATER REACHING AT LEAST 100 F; MAINTAIN WATER AT 100 F - 120 F.
Location: Dish machine area
Equipment: Hand sink
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS AND EQUIPMENT STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN PAPER-GOODS DRY STORAGE LOCATION AND AT 2ND KITCHEN EQUIPMENT STORAGE ROOM.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS AND EQUIPMENT STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN PAPER-GOODS DRY STORAGE LOCATION AND AT 2ND KITCHEN EQUIPMENT STORAGE ROOM.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS AND EQUIPMENT STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN PAPER-GOODS DRY STORAGE LOCATION AND AT 2ND KITCHEN EQUIPMENT STORAGE ROOM.
Location: Second kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT 2ND KITCHEN WALK-IN-COOLERS.
Location: Second kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT 2ND KITCHEN WALK-IN-COOLERS.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: ESTABLISHMENT'S PROGRESS REPORT ON THIS VIOLATION IS AS FOLLOWS: we have an update on the follow up inspection the countertop had been approved and just been measured for final fabrication and install. Feel free to come by we have a 2-3 week time frame possibly less for its completion and as we reiterated this area has not been in use as we are still serving customers out of the internet cafe.REPAIR/RESURFACE OR REPLACE COOKING LIGHT STATION COUNTER-TOPS WHERE DAMAGED/CRACKED; ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
Location: Second kitchen
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-COOLER AND WALK-IN-FREEZER WHERE NEEDED.
Location: Kitchen
Equipment: Walk in cooler
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-COOLER AND WALK-IN-FREEZER WHERE NEEDED.
Location: Kitchen
Equipment: Walk in freezer
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: PROVIDE PROPER COVERING ON SNEEZE GUARDS FOR ANY UNPROTECTED FOODS AT EMPLOYEE SELF-SERVICE BUFFET LOCATION.ANY FRUITS WITH EDIBLE SKINS (SUCH AS APPLES) MUST BE PROTECTED PROPERLY FROM POTENTIAL CROSS-CONTAMINATION FOR EMPLOYEES, ENVIRONMENT, AND/OR EMPLOYESS AT STARBUCKS LOCATION.(EX. INDIVIDUAL WRAPPINGS)
Location: Dining room
Equipment: Buffet
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: PROVIDE PROPER COVERING ON SNEEZE GUARDS FOR ANY UNPROTECTED FOODS AT EMPLOYEE SELF-SERVICE BUFFET LOCATION.ANY FRUITS WITH EDIBLE SKINS (SUCH AS APPLES) MUST BE PROTECTED PROPERLY FROM POTENTIAL CROSS-CONTAMINATION FOR EMPLOYEES, ENVIRONMENT, AND/OR EMPLOYESS AT STARBUCKS LOCATION.(EX. INDIVIDUAL WRAPPINGS)
Location: Service counter
- 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.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Dish machine area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS WHEN WATER IS TURNED ON AT KITCHEN VEGETABLE PREP SINK AND 1-BAY SINK LOCATED NEXT TO 2-BAY VEGEATABLE PREP SINK.
Location: Kitchen
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS WHEN WATER IS TURNED ON AT KITCHEN VEGETABLE PREP SINK AND 1-BAY SINK LOCATED NEXT TO 2-BAY VEGEATABLE PREP SINK.
Location: Kitchen
Equipment: Dump sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DO NOT STORE UTENSILS IN STAGNANT WATER AT STARBUCKS LOCATION.STORE UTENSILS ON OR IN CLEAN SANITARY SURFACES OR CONTAINER (DRY), IN FREE-FLOWING DIP-WELL, OR IN WATER THAT IS MAINTAINED AT 135 F OR ABOVE.
Location: Service counter
|
05/02/2012 | Recheck |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: KEEP ALL CHEMICAL SPRAY BOTTLES LABELED PROPERLY AT CHEMICAL ROOM AND AT 2ND KITCHEN.
Location: Kitchen
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: KEEP ALL CHEMICAL SPRAY BOTTLES LABELED PROPERLY AT CHEMICAL ROOM AND AT 2ND KITCHEN.
Location: Chemical room
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: KEEP ALL CHEMICAL SPRAY BOTTLES LABELED PROPERLY AT CHEMICAL ROOM AND AT 2ND KITCHEN.
Location: 2nd bar
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KLEEN CHEMICAL CONTAINER STORED NEXT TO SINGLE-SERVICE ITEMS AT KITCHEN PAPER GOODS DRY STORAGE LOCATION.
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KLEEN CHEMICAL CONTAINER STORED NEXT TO SINGLE-SERVICE ITEMS AT KITCHEN PAPER GOODS DRY STORAGE LOCATION.
Location: Dry storage
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: REPAIR KITCHEN DISHMACHINE TO ENSURE FINAL RINSE TEMPERATURE REACHES AT LEAST 180 F ACCORDING TO DATE PLATE FOR PROPER FINAL RINSE TEMPERATURE.CONTACT PROFESSIONAL SERVICE PROVIDER IF NEEDED.
Location: Dish machine area
Equipment: Dishmachine
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: TORTILLA SOUP DATE-MARKED FOR 1/31/11 STORED IN WALK-IN-COOLER--SOUP WAS DISCARDED.MUST IMPROVE MONITORING DATES AND ROTATION OF POTENTIALLY HAZARDOUS FOODS WITHIN THE 7-DAY DISCARD DATE.
Location: Kitchen
Equipment: Walk in cooler
- 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: HOT WATER TEMPERATURES AT KITCHEN HANDSINKS ARE TOO HOT; MAINTAIN AT 100 F -120 F (CURRENTLY AT 135 F). ALSO CHECK STARBUCKS HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Service counter
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR KITCHEN 2-BAY VEGETABLE SINK. NO COLD WATER. REPAIR SINK SO THAT SINK IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER.REPAIR KITCHEN DISHMACHINE LOCATION HANDSINK SO THAT IT FUNCTIONS PROPER WITH RUNNING WATER REACHING AT LEAST 100 F; MAINTAIN WATER AT 100 F - 120 F.
Location: Kitchen
Equipment: 2-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR KITCHEN 2-BAY VEGETABLE SINK. NO COLD WATER. REPAIR SINK SO THAT SINK IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER.REPAIR KITCHEN DISHMACHINE LOCATION HANDSINK SO THAT IT FUNCTIONS PROPER WITH RUNNING WATER REACHING AT LEAST 100 F; MAINTAIN WATER AT 100 F - 120 F.
Location: Dish machine area
Equipment: Hand sink
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS AND EQUIPMENT STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN PAPER-GOODS DRY STORAGE LOCATION AND AT 2ND KITCHEN EQUIPMENT STORAGE ROOM.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS AND EQUIPMENT STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN PAPER-GOODS DRY STORAGE LOCATION AND AT 2ND KITCHEN EQUIPMENT STORAGE ROOM.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS AND EQUIPMENT STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN PAPER-GOODS DRY STORAGE LOCATION AND AT 2ND KITCHEN EQUIPMENT STORAGE ROOM.
Location: Second kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT 2ND KITCHEN WALK-IN-COOLERS.
Location: Second kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT 2ND KITCHEN WALK-IN-COOLERS.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR/RESURFACE OR REPLACE COOKING LIGHT STATION COUNTER-TOPS WHERE DAMAGED/CRACKED; ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
Location: Second kitchen
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-COOLER AND WALK-IN-FREEZER WHERE NEEDED.
Location: Kitchen
Equipment: Walk in cooler
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-COOLER AND WALK-IN-FREEZER WHERE NEEDED.
Location: Kitchen
Equipment: Walk in freezer
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: PROVIDE PROPER COVERING ON SNEEZE GUARDS FOR ANY UNPROTECTED FOODS AT EMPLOYEE SELF-SERVICE BUFFET LOCATION.ANY FRUITS WITH EDIBLE SKINS (SUCH AS APPLES) MUST BE PROTECTED PROPERLY FROM POTENTIAL CROSS-CONTAMINATION FOR EMPLOYEES, ENVIRONMENT, AND/OR EMPLOYESS AT STARBUCKS LOCATION.(EX. INDIVIDUAL WRAPPINGS)
Location: Dining room
Equipment: Buffet
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: PROVIDE PROPER COVERING ON SNEEZE GUARDS FOR ANY UNPROTECTED FOODS AT EMPLOYEE SELF-SERVICE BUFFET LOCATION.ANY FRUITS WITH EDIBLE SKINS (SUCH AS APPLES) MUST BE PROTECTED PROPERLY FROM POTENTIAL CROSS-CONTAMINATION FOR EMPLOYEES, ENVIRONMENT, AND/OR EMPLOYESS AT STARBUCKS LOCATION.(EX. INDIVIDUAL WRAPPINGS)
Location: Service counter
- 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.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Dish machine area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS WHEN WATER IS TURNED ON AT KITCHEN VEGETABLE PREP SINK AND 1-BAY SINK LOCATED NEXT TO 2-BAY VEGEATABLE PREP SINK.
Location: Kitchen
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS WHEN WATER IS TURNED ON AT KITCHEN VEGETABLE PREP SINK AND 1-BAY SINK LOCATED NEXT TO 2-BAY VEGEATABLE PREP SINK.
Location: Kitchen
Equipment: Dump sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DO NOT STORE UTENSILS IN STAGNANT WATER AT STARBUCKS LOCATION.STORE UTENSILS ON OR IN CLEAN SANITARY SURFACES OR CONTAINER (DRY), IN FREE-FLOWING DIP-WELL, OR IN WATER THAT IS MAINTAINED AT 135 F OR ABOVE.
Location: Service counter
|
03/23/2012 | Recheck |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: KEEP ALL CHEMICAL SPRAY BOTTLES LABELED PROPERLY AT CHEMICAL ROOM AND AT 2ND KITCHEN.
Location: Kitchen
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: KEEP ALL CHEMICAL SPRAY BOTTLES LABELED PROPERLY AT CHEMICAL ROOM AND AT 2ND KITCHEN.
Location: Chemical room
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: KEEP ALL CHEMICAL SPRAY BOTTLES LABELED PROPERLY AT CHEMICAL ROOM AND AT 2ND KITCHEN.
Location: 2nd bar
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KLEEN CHEMICAL CONTAINER STORED NEXT TO SINGLE-SERVICE ITEMS AT KITCHEN PAPER GOODS DRY STORAGE LOCATION.
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KLEEN CHEMICAL CONTAINER STORED NEXT TO SINGLE-SERVICE ITEMS AT KITCHEN PAPER GOODS DRY STORAGE LOCATION.
Location: Dry storage
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: REPAIR KITCHEN DISHMACHINE TO ENSURE FINAL RINSE TEMPERATURE REACHES AT LEAST 180 F ACCORDING TO DATE PLATE FOR PROPER FINAL RINSE TEMPERATURE.CONTACT PROFESSIONAL SERVICE PROVIDER IF NEEDED.
Location: Dish machine area
Equipment: Dishmachine
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: TORTILLA SOUP DATE-MARKED FOR 1/31/11 STORED IN WALK-IN-COOLER--SOUP WAS DISCARDED.MUST IMPROVE MONITORING DATES AND ROTATION OF POTENTIALLY HAZARDOUS FOODS WITHIN THE 7-DAY DISCARD DATE.
Location: Kitchen
Equipment: Walk in cooler
- 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: HOT WATER TEMPERATURES AT KITCHEN HANDSINKS ARE TOO HOT; MAINTAIN AT 100 F -120 F (CURRENTLY AT 135 F). ALSO CHECK STARBUCKS HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Service counter
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR KITCHEN 2-BAY VEGETABLE SINK. NO COLD WATER. REPAIR SINK SO THAT SINK IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER.REPAIR KITCHEN DISHMACHINE LOCATION HANDSINK SO THAT IT FUNCTIONS PROPER WITH RUNNING WATER REACHING AT LEAST 100 F; MAINTAIN WATER AT 100 F - 120 F.
Location: Kitchen
Equipment: 2-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR KITCHEN 2-BAY VEGETABLE SINK. NO COLD WATER. REPAIR SINK SO THAT SINK IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER.REPAIR KITCHEN DISHMACHINE LOCATION HANDSINK SO THAT IT FUNCTIONS PROPER WITH RUNNING WATER REACHING AT LEAST 100 F; MAINTAIN WATER AT 100 F - 120 F.
Location: Dish machine area
Equipment: Hand sink
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS AND EQUIPMENT STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN PAPER-GOODS DRY STORAGE LOCATION AND AT 2ND KITCHEN EQUIPMENT STORAGE ROOM.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS AND EQUIPMENT STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN PAPER-GOODS DRY STORAGE LOCATION AND AT 2ND KITCHEN EQUIPMENT STORAGE ROOM.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS AND EQUIPMENT STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN PAPER-GOODS DRY STORAGE LOCATION AND AT 2ND KITCHEN EQUIPMENT STORAGE ROOM.
Location: Second kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT 2ND KITCHEN WALK-IN-COOLERS.
Location: Second kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT 2ND KITCHEN WALK-IN-COOLERS.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR/RESURFACE OR REPLACE COOKING LIGHT STATION COUNTER-TOPS WHERE DAMAGED/CRACKED; ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
Location: Second kitchen
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-COOLER AND WALK-IN-FREEZER WHERE NEEDED.
Location: Kitchen
Equipment: Walk in cooler
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-COOLER AND WALK-IN-FREEZER WHERE NEEDED.
Location: Kitchen
Equipment: Walk in freezer
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: PROVIDE PROPER COVERING ON SNEEZE GUARDS FOR ANY UNPROTECTED FOODS AT EMPLOYEE SELF-SERVICE BUFFET LOCATION.ANY FRUITS WITH EDIBLE SKINS (SUCH AS APPLES) MUST BE PROTECTED PROPERLY FROM POTENTIAL CROSS-CONTAMINATION FOR EMPLOYEES, ENVIRONMENT, AND/OR EMPLOYESS AT STARBUCKS LOCATION.(EX. INDIVIDUAL WRAPPINGS)
Location: Dining room
Equipment: Buffet
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: PROVIDE PROPER COVERING ON SNEEZE GUARDS FOR ANY UNPROTECTED FOODS AT EMPLOYEE SELF-SERVICE BUFFET LOCATION.ANY FRUITS WITH EDIBLE SKINS (SUCH AS APPLES) MUST BE PROTECTED PROPERLY FROM POTENTIAL CROSS-CONTAMINATION FOR EMPLOYEES, ENVIRONMENT, AND/OR EMPLOYESS AT STARBUCKS LOCATION.(EX. INDIVIDUAL WRAPPINGS)
Location: Service counter
- 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.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Dish machine area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS WHEN WATER IS TURNED ON AT KITCHEN VEGETABLE PREP SINK AND 1-BAY SINK LOCATED NEXT TO 2-BAY VEGEATABLE PREP SINK.
Location: Kitchen
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS WHEN WATER IS TURNED ON AT KITCHEN VEGETABLE PREP SINK AND 1-BAY SINK LOCATED NEXT TO 2-BAY VEGEATABLE PREP SINK.
Location: Kitchen
Equipment: Dump sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DO NOT STORE UTENSILS IN STAGNANT WATER AT STARBUCKS LOCATION.STORE UTENSILS ON OR IN CLEAN SANITARY SURFACES OR CONTAINER (DRY), IN FREE-FLOWING DIP-WELL, OR IN WATER THAT IS MAINTAINED AT 135 F OR ABOVE.
Location: Service counter
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02/16/2012 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: KEEP ALL CHEMICAL SPRAY BOTTLES LABELED PROPERLY AT CHEMICAL ROOM AND AT 2ND KITCHEN.
Location: Kitchen
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: KEEP ALL CHEMICAL SPRAY BOTTLES LABELED PROPERLY AT CHEMICAL ROOM AND AT 2ND KITCHEN.
Location: Chemical room
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: KEEP ALL CHEMICAL SPRAY BOTTLES LABELED PROPERLY AT CHEMICAL ROOM AND AT 2ND KITCHEN.
Location: 2nd bar
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KLEEN CHEMICAL CONTAINER STORED NEXT TO SINGLE-SERVICE ITEMS AT KITCHEN PAPER GOODS DRY STORAGE LOCATION.
Location: Kitchen
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KLEEN CHEMICAL CONTAINER STORED NEXT TO SINGLE-SERVICE ITEMS AT KITCHEN PAPER GOODS DRY STORAGE LOCATION.
Location: Dry storage
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: REPAIR KITCHEN DISHMACHINE TO ENSURE FINAL RINSE TEMPERATURE REACHES AT LEAST 180 F ACCORDING TO DATE PLATE FOR PROPER FINAL RINSE TEMPERATURE.CONTACT PROFESSIONAL SERVICE PROVIDER IF NEEDED.
Location: Dish machine area
Equipment: Dishmachine
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: TORTILLA SOUP DATE-MARKED FOR 1/31/11 STORED IN WALK-IN-COOLER--SOUP WAS DISCARDED.MUST IMPROVE MONITORING DATES AND ROTATION OF POTENTIALLY HAZARDOUS FOODS WITHIN THE 7-DAY DISCARD DATE.
Location: Kitchen
Equipment: Walk in cooler
- 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: HOT WATER TEMPERATURES AT KITCHEN HANDSINKS ARE TOO HOT; MAINTAIN AT 100 F -120 F (CURRENTLY AT 135 F). ALSO CHECK STARBUCKS HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Service counter
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR KITCHEN 2-BAY VEGETABLE SINK. NO COLD WATER. REPAIR SINK SO THAT SINK IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER.REPAIR KITCHEN DISHMACHINE LOCATION HANDSINK SO THAT IT FUNCTIONS PROPER WITH RUNNING WATER REACHING AT LEAST 100 F; MAINTAIN WATER AT 100 F - 120 F.
Location: Kitchen
Equipment: 2-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR KITCHEN 2-BAY VEGETABLE SINK. NO COLD WATER. REPAIR SINK SO THAT SINK IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER.REPAIR KITCHEN DISHMACHINE LOCATION HANDSINK SO THAT IT FUNCTIONS PROPER WITH RUNNING WATER REACHING AT LEAST 100 F; MAINTAIN WATER AT 100 F - 120 F.
Location: Dish machine area
Equipment: Hand sink
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS AND EQUIPMENT STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN PAPER-GOODS DRY STORAGE LOCATION AND AT 2ND KITCHEN EQUIPMENT STORAGE ROOM.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS AND EQUIPMENT STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN PAPER-GOODS DRY STORAGE LOCATION AND AT 2ND KITCHEN EQUIPMENT STORAGE ROOM.
Location: Dry storage
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS AND EQUIPMENT STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN PAPER-GOODS DRY STORAGE LOCATION AND AT 2ND KITCHEN EQUIPMENT STORAGE ROOM.
Location: Second kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT 2ND KITCHEN WALK-IN-COOLERS.
Location: Second kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT 2ND KITCHEN WALK-IN-COOLERS.
Location: Walk-in cooler
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-COOLER AND WALK-IN-FREEZER WHERE NEEDED.
Location: Kitchen
Equipment: Walk in cooler
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-COOLER AND WALK-IN-FREEZER WHERE NEEDED.
Location: Kitchen
Equipment: Walk in freezer
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: PROVIDE PROPER COVERING ON SNEEZE GUARDS FOR ANY UNPROTECTED FOODS AT EMPLOYEE SELF-SERVICE BUFFET LOCATION.ANY FRUITS WITH EDIBLE SKINS (SUCH AS APPLES) MUST BE PROTECTED PROPERLY FROM POTENTIAL CROSS-CONTAMINATION FOR EMPLOYEES, ENVIRONMENT, AND/OR EMPLOYESS AT STARBUCKS LOCATION.(EX. INDIVIDUAL WRAPPINGS)
Location: Dining room
Equipment: Buffet
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: PROVIDE PROPER COVERING ON SNEEZE GUARDS FOR ANY UNPROTECTED FOODS AT EMPLOYEE SELF-SERVICE BUFFET LOCATION.ANY FRUITS WITH EDIBLE SKINS (SUCH AS APPLES) MUST BE PROTECTED PROPERLY FROM POTENTIAL CROSS-CONTAMINATION FOR EMPLOYEES, ENVIRONMENT, AND/OR EMPLOYESS AT STARBUCKS LOCATION.(EX. INDIVIDUAL WRAPPINGS)
Location: Service counter
- 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.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Dish machine area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS WHEN WATER IS TURNED ON AT KITCHEN VEGETABLE PREP SINK AND 1-BAY SINK LOCATED NEXT TO 2-BAY VEGEATABLE PREP SINK.
Location: Kitchen
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS WHEN WATER IS TURNED ON AT KITCHEN VEGETABLE PREP SINK AND 1-BAY SINK LOCATED NEXT TO 2-BAY VEGEATABLE PREP SINK.
Location: Kitchen
Equipment: Dump sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DO NOT STORE UTENSILS IN STAGNANT WATER AT STARBUCKS LOCATION.STORE UTENSILS ON OR IN CLEAN SANITARY SURFACES OR CONTAINER (DRY), IN FREE-FLOWING DIP-WELL, OR IN WATER THAT IS MAINTAINED AT 135 F OR ABOVE.
Location: Service counter
|
02/09/2012 | Routine |
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the top of the ice machines and inside the ice machine doors.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water for the womens customer restroom, lobby.
- Floors, walls, ceilings design (corrected)
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: Secure the ramp to the floor in the walk in cooler.
|
01/11/2012 | Pre-Licensing Recheck |
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the top of the ice machines and inside the ice machine doors.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water for the womens customer restroom, lobby.
- Floors, walls, ceilings design (corrected)
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: Secure the ramp to the floor in the walk in cooler.
|
01/04/2012 | Pre-Licensing Recheck |
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the top of the ice machines and inside the ice machine doors.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water for the womens customer restroom, lobby.
- Floors, walls, ceilings design (corrected)
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: Secure the ramp to the floor in the walk in cooler.
|
12/19/2011 | Pre-Licensing Recheck |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the top of the ice machines and inside the ice machine doors.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Silicone seal the ice machines.2. Repair the leaking faucet at the dump sink across from the walk in cooler.3. Repair the leak at the garbage disposal.4. Repair the hand valves to work properly in both employee restrooms.5. Provide hot water for both employee and customer restrooms.
- Floors, walls, ceilings design
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: Secure the ramp to the floor in the walk in cooler.
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12/14/2011 | Pre-Licensing |
Restaurant representatives - add corrected or new information about ROLLS ROYCE MERIDIAN CAFE, 546 S MERIDIAN ST, Indianapolis, IN »