| No violation noted during this evaluation. | 06/10/2014 | Illness Complaint |
- 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) ALL CUT FRUIT MUST BE STORED ON ICE BATH OR IN REFRIGERATION UNIT MAINTAINING FRUIT AT 41 F OR BELOW--CORRECTED.2) COOK-LINE REFRIGERATED COOLER DRAWERS AT 48 - 50 F.
Location: Bar
- 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) ALL CUT FRUIT MUST BE STORED ON ICE BATH OR IN REFRIGERATION UNIT MAINTAINING FRUIT AT 41 F OR BELOW--CORRECTED.2) COOK-LINE REFRIGERATED COOLER DRAWERS AT 48 - 50 F.
Location: Cook line
Equipment: Cooler drawers
- 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.
Location: Bar
- 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.
Location: Expo line
- 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.
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.
Location: Cook line
- 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).
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).
Location: Chemical room
- 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).
Location: Expo line
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES/GNATS PRESENT AT KITCHEN DISHMACHINE AREA; KEEP LOCATION CLEAN, SANITIZED, DRY AND MOISTURE FREE.IMPROVE LOCATION.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES/GNATS PRESENT AT KITCHEN DISHMACHINE AREA; KEEP LOCATION CLEAN, SANITIZED, DRY AND MOISTURE FREE.IMPROVE LOCATION.
Location: Dish machine area
- 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: BAR DISHMACHINE SANITIZING AT 0 PPM FOR CHLORINE; REPAIR TO MAINTAIN CHLORINE SANITIZER AT 50 - 100 PPM.*CORRECTIVE ACTION* SANITIZER CHLORINE CONTAINER IS LOW.BAR SET-UP 4-BAY SINK TO MAUNALLY WASH DISHES WITH PROPER WASH/RINSE/SANITIZE METHODS.
Location: Bar
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.ALSO STORED ALL EMPLOYEE DRINKS LOW PROPERLY AWAY FROM FOOD, FOOD PREP AREAS, SINGLE-SERVICE ITEMS, EQUIPMENT, ETC.
Location: Dining room
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.ALSO STORED ALL EMPLOYEE DRINKS LOW PROPERLY AWAY FROM FOOD, FOOD PREP AREAS, SINGLE-SERVICE ITEMS, EQUIPMENT, ETC.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.ALSO STORED ALL EMPLOYEE DRINKS LOW PROPERLY AWAY FROM FOOD, FOOD PREP AREAS, SINGLE-SERVICE ITEMS, EQUIPMENT, ETC.
Location: Expo line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.ALSO STORED ALL EMPLOYEE DRINKS LOW PROPERLY AWAY FROM FOOD, FOOD PREP AREAS, SINGLE-SERVICE ITEMS, EQUIPMENT, ETC.
Location: Cook line
- 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
- 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: Prep area
Equipment: Can opener
- 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
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: Bar
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Dish machine area
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: Prep area
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: Dining room
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: DO NOT USE DINING ROOM BEVERAGE SERVERS STATION HANDSINK AS A DUMPSINK.
Location: Dining room
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: DO NOT USE DINING ROOM BEVERAGE SERVERS STATION HANDSINK AS A DUMPSINK.
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: BAR 4-BAY SINK SANITIZER FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.*CORRECTIVE ACTION* ESTABLISHMENT PROVIDE QUAT SANITIZER AT BAR 4-BAY THAT IS ALREADY CALIBRATED PROPERLY.
Location: Bar
Equipment: 4-bay
- 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: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Bar
- 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: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
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: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Dining 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: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Expo line
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Cook line
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Kitchen
- 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: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Dish machine area
- 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 SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Basement
- 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 SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Cook line
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: IN PROGRESS: SCHEDULED FOR REPAIRS NEXT WEEK.PROVIDE BETTER DOOR SWEEP FOR BOTTOM OF DOORS AT BACK KITCHEN WHERE TRASH DUMPSTERS ARE STORED TO ELIMINATE GAPS AT BOTTOM OF DOORS.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS: AWAITING QUOTES FOR REPAIRS.EX. NON-FUNCTIONING COOLER.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS: AWAITING QUOTES FOR REPAIRS.EX. NON-FUNCTIONING COOLER.
Location: Dish machine area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- 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 KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Expo line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Dish machine area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Cook line
- 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: REPLACE DAMAGED CEILING TILE AT KITCHEN EMPLOYEE RESTROOM.
Location: 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: REPLACE DAMAGED CEILING TILE AT KITCHEN EMPLOYEE RESTROOM.
Location: Emp restroom
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: SCHEDULED FOR REPAIRS NEXT WEEK.1) REPAIR DAMAGED FLOORS/TILES AT KITCHEN DISHMACHINE LOCATION WHERE NEEDED.ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE. FOOD AND MOISTURE SHOULD NOT BE ABLE TO SETTLE ON FLOORS.2) ALL WALL/FLOOR SURFACES NEED RESUFACING SO THAT ALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE. REMOVE ALL OLD CAULK AND RESEAL PROPERLY.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: SCHEDULED FOR REPAIRS NEXT WEEK.1) REPAIR DAMAGED FLOORS/TILES AT KITCHEN DISHMACHINE LOCATION WHERE NEEDED.ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE. FOOD AND MOISTURE SHOULD NOT BE ABLE TO SETTLE ON FLOORS.2) ALL WALL/FLOOR SURFACES NEED RESUFACING SO THAT ALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE. REMOVE ALL OLD CAULK AND RESEAL PROPERLY.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, MAIN WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS; INCLUDING FLOOR DRAINS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION FLOORS (INCLUDING FLOOR DRAINS), WALLS AND CEILING SURFACES (REMOVE ALL MOLD/GRIME BUILD-UP)--IN PROGRESS--REPAIRS SCHEDULED FOR NEXT WEEK.
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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, MAIN WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS; INCLUDING FLOOR DRAINS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION FLOORS (INCLUDING FLOOR DRAINS), WALLS AND CEILING SURFACES (REMOVE ALL MOLD/GRIME BUILD-UP)--IN PROGRESS--REPAIRS SCHEDULED FOR NEXT WEEK.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, MAIN WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS; INCLUDING FLOOR DRAINS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION FLOORS (INCLUDING FLOOR DRAINS), WALLS AND CEILING SURFACES (REMOVE ALL MOLD/GRIME BUILD-UP)--IN PROGRESS--REPAIRS SCHEDULED FOR NEXT WEEK.
Location: Walk-in freezer
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, MAIN WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS; INCLUDING FLOOR DRAINS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION FLOORS (INCLUDING FLOOR DRAINS), WALLS AND CEILING SURFACES (REMOVE ALL MOLD/GRIME BUILD-UP)--IN PROGRESS--REPAIRS SCHEDULED FOR NEXT WEEK.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, MAIN WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS; INCLUDING FLOOR DRAINS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION FLOORS (INCLUDING FLOOR DRAINS), WALLS AND CEILING SURFACES (REMOVE ALL MOLD/GRIME BUILD-UP)--IN PROGRESS--REPAIRS SCHEDULED FOR NEXT WEEK.
Location: Bar
- 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 AT ABOVE LOCATION COOLERS AND FREEZERS WHERE NEEDED.
Location: Bar
Equipment: ----------------- Coolers ----------------
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT ABOVE LOCATION COOLERS AND FREEZERS WHERE NEEDED.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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 AT ABOVE LOCATION COOLERS AND FREEZERS WHERE NEEDED.
Location: Expo line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT ABOVE LOCATION COOLERS AND FREEZERS WHERE NEEDED.
Location: Cook line
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE (INTERIOR AND EXTERIOR SURFACES).DO NOT USE DISHMACHINE AS STORAGE; DO NOT STORE ITEMS ON TOP OF DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED AND AT BACK KITCHEN CLEAN DISH STORAGE SHELVING.
Location: Bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED AND AT BACK KITCHEN CLEAN DISH STORAGE SHELVING.
Location: Kitchen (back)
Equipment: Metal shelving
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
Location: Basement
- 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 FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT 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) SOILED WALK-IN-COOLER SHELVING.
Location: Kitchen
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUN HOLSTERS AND KITCHEN ICE MACHINES (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: Soda gun & holster
- 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 BAR SODA GUN HOLSTERS AND KITCHEN ICE MACHINES (INTERIOR AND EXTERIOR SURFACES).
Location: Dish machine area
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Dining room
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ENSURE THAT ALL HANDSINKS ARE STOCKED PROPERLY WITH PAPERTOWELS AND THAT ALL PAPERTOWEL DISPENSERS ARE ACCESSIBLE.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ENSURE THAT ALL HANDSINKS ARE STOCKED PROPERLY WITH PAPERTOWELS AND THAT ALL PAPERTOWEL DISPENSERS ARE ACCESSIBLE.
Location: Dining room
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ENSURE THAT ALL HANDSINKS ARE STOCKED PROPERLY WITH PAPERTOWELS AND THAT ALL PAPERTOWEL DISPENSERS ARE ACCESSIBLE.
Location: Kitchen
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: IN PROGRESS: REPAIRS SCHEDULED WITH ECOLABREPAIR ALL LEAKS UNDERNEATH KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
Equipment: Dishmachine
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
Equipment: Dishmachine
- 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 KNIVES IN BETWEEN EQUIPMENT SURFACES TO PREVENT CROSS-CONTAMINATION; STORE ON CLEAN SANITARY SURFACES OR MAGNETIC HOLDERS ONLY.
Location: Kitchen
Equipment: Knife/utensil rack
- 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 KNIVES IN BETWEEN EQUIPMENT SURFACES TO PREVENT CROSS-CONTAMINATION; STORE ON CLEAN SANITARY SURFACES OR MAGNETIC HOLDERS ONLY.
Location: Cook line
Equipment: Knife/utensil rack
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05/05/2014 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) ALL CUT FRUIT MUST BE STORED ON ICE BATH OR IN REFRIGERATION UNIT MAINTAINING FRUIT AT 41 F OR BELOW--CORRECTED.2) COOK-LINE REFRIGERATED COOLER DRAWERS AT 48 - 50 F.
Location: Bar
- 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) ALL CUT FRUIT MUST BE STORED ON ICE BATH OR IN REFRIGERATION UNIT MAINTAINING FRUIT AT 41 F OR BELOW--CORRECTED.2) COOK-LINE REFRIGERATED COOLER DRAWERS AT 48 - 50 F.
Location: Cook line
Equipment: Cooler drawers
- 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.
Location: Bar
- 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.
Location: Expo line
- 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.
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.
Location: Cook line
- 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).
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).
Location: Chemical room
- 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).
Location: Expo line
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES/GNATS PRESENT AT KITCHEN DISHMACHINE AREA; KEEP LOCATION CLEAN, SANITIZED, DRY AND MOISTURE FREE.IMPROVE LOCATION.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES/GNATS PRESENT AT KITCHEN DISHMACHINE AREA; KEEP LOCATION CLEAN, SANITIZED, DRY AND MOISTURE FREE.IMPROVE LOCATION.
Location: Dish machine area
- 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: BAR DISHMACHINE SANITIZING AT 0 PPM FOR CHLORINE; REPAIR TO MAINTAIN CHLORINE SANITIZER AT 50 - 100 PPM.*CORRECTIVE ACTION* SANITIZER CHLORINE CONTAINER IS LOW.BAR SET-UP 4-BAY SINK TO MAUNALLY WASH DISHES WITH PROPER WASH/RINSE/SANITIZE METHODS.
Location: Bar
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.ALSO STORED ALL EMPLOYEE DRINKS LOW PROPERLY AWAY FROM FOOD, FOOD PREP AREAS, SINGLE-SERVICE ITEMS, EQUIPMENT, ETC.
Location: Dining room
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.ALSO STORED ALL EMPLOYEE DRINKS LOW PROPERLY AWAY FROM FOOD, FOOD PREP AREAS, SINGLE-SERVICE ITEMS, EQUIPMENT, ETC.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.ALSO STORED ALL EMPLOYEE DRINKS LOW PROPERLY AWAY FROM FOOD, FOOD PREP AREAS, SINGLE-SERVICE ITEMS, EQUIPMENT, ETC.
Location: Expo line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.ALSO STORED ALL EMPLOYEE DRINKS LOW PROPERLY AWAY FROM FOOD, FOOD PREP AREAS, SINGLE-SERVICE ITEMS, EQUIPMENT, ETC.
Location: Cook line
- 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
- 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: Prep area
Equipment: Can opener
- 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
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: Bar
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Dish machine area
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: Prep area
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: Dining room
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: DO NOT USE DINING ROOM BEVERAGE SERVERS STATION HANDSINK AS A DUMPSINK.
Location: Dining room
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: DO NOT USE DINING ROOM BEVERAGE SERVERS STATION HANDSINK AS A DUMPSINK.
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: BAR 4-BAY SINK SANITIZER FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.*CORRECTIVE ACTION* ESTABLISHMENT PROVIDE QUAT SANITIZER AT BAR 4-BAY THAT IS ALREADY CALIBRATED PROPERLY.
Location: Bar
Equipment: 4-bay
- 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: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Bar
- 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: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
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: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Dining 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: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Expo line
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Cook line
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Kitchen
- 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: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Dish machine area
- 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 SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Basement
- 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 SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Cook line
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: IN PROGRESS: SCHEDULED FOR REPAIRS NEXT WEEK.PROVIDE BETTER DOOR SWEEP FOR BOTTOM OF DOORS AT BACK KITCHEN WHERE TRASH DUMPSTERS ARE STORED TO ELIMINATE GAPS AT BOTTOM OF DOORS.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS: AWAITING QUOTES FOR REPAIRS.EX. NON-FUNCTIONING COOLER.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS: AWAITING QUOTES FOR REPAIRS.EX. NON-FUNCTIONING COOLER.
Location: Dish machine area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- 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 KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Expo line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Dish machine area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Cook line
- 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: REPLACE DAMAGED CEILING TILE AT KITCHEN EMPLOYEE RESTROOM.
Location: 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: REPLACE DAMAGED CEILING TILE AT KITCHEN EMPLOYEE RESTROOM.
Location: Emp restroom
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: SCHEDULED FOR REPAIRS NEXT WEEK.1) REPAIR DAMAGED FLOORS/TILES AT KITCHEN DISHMACHINE LOCATION WHERE NEEDED.ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE. FOOD AND MOISTURE SHOULD NOT BE ABLE TO SETTLE ON FLOORS.2) ALL WALL/FLOOR SURFACES NEED RESUFACING SO THAT ALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE. REMOVE ALL OLD CAULK AND RESEAL PROPERLY.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: SCHEDULED FOR REPAIRS NEXT WEEK.1) REPAIR DAMAGED FLOORS/TILES AT KITCHEN DISHMACHINE LOCATION WHERE NEEDED.ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE. FOOD AND MOISTURE SHOULD NOT BE ABLE TO SETTLE ON FLOORS.2) ALL WALL/FLOOR SURFACES NEED RESUFACING SO THAT ALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE. REMOVE ALL OLD CAULK AND RESEAL PROPERLY.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, MAIN WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS; INCLUDING FLOOR DRAINS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION FLOORS (INCLUDING FLOOR DRAINS), WALLS AND CEILING SURFACES (REMOVE ALL MOLD/GRIME BUILD-UP)--IN PROGRESS--REPAIRS SCHEDULED FOR NEXT WEEK.
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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, MAIN WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS; INCLUDING FLOOR DRAINS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION FLOORS (INCLUDING FLOOR DRAINS), WALLS AND CEILING SURFACES (REMOVE ALL MOLD/GRIME BUILD-UP)--IN PROGRESS--REPAIRS SCHEDULED FOR NEXT WEEK.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, MAIN WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS; INCLUDING FLOOR DRAINS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION FLOORS (INCLUDING FLOOR DRAINS), WALLS AND CEILING SURFACES (REMOVE ALL MOLD/GRIME BUILD-UP)--IN PROGRESS--REPAIRS SCHEDULED FOR NEXT WEEK.
Location: Walk-in freezer
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, MAIN WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS; INCLUDING FLOOR DRAINS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION FLOORS (INCLUDING FLOOR DRAINS), WALLS AND CEILING SURFACES (REMOVE ALL MOLD/GRIME BUILD-UP)--IN PROGRESS--REPAIRS SCHEDULED FOR NEXT WEEK.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, MAIN WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS; INCLUDING FLOOR DRAINS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION FLOORS (INCLUDING FLOOR DRAINS), WALLS AND CEILING SURFACES (REMOVE ALL MOLD/GRIME BUILD-UP)--IN PROGRESS--REPAIRS SCHEDULED FOR NEXT WEEK.
Location: Bar
- 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 AT ABOVE LOCATION COOLERS AND FREEZERS WHERE NEEDED.
Location: Bar
Equipment: ----------------- Coolers ----------------
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT ABOVE LOCATION COOLERS AND FREEZERS WHERE NEEDED.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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 AT ABOVE LOCATION COOLERS AND FREEZERS WHERE NEEDED.
Location: Expo line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT ABOVE LOCATION COOLERS AND FREEZERS WHERE NEEDED.
Location: Cook line
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE (INTERIOR AND EXTERIOR SURFACES).DO NOT USE DISHMACHINE AS STORAGE; DO NOT STORE ITEMS ON TOP OF DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED AND AT BACK KITCHEN CLEAN DISH STORAGE SHELVING.
Location: Bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED AND AT BACK KITCHEN CLEAN DISH STORAGE SHELVING.
Location: Kitchen (back)
Equipment: Metal shelving
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
Location: Basement
- 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 FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT 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) SOILED WALK-IN-COOLER SHELVING.
Location: Kitchen
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUN HOLSTERS AND KITCHEN ICE MACHINES (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: Soda gun & holster
- 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 BAR SODA GUN HOLSTERS AND KITCHEN ICE MACHINES (INTERIOR AND EXTERIOR SURFACES).
Location: Dish machine area
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Dining room
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ENSURE THAT ALL HANDSINKS ARE STOCKED PROPERLY WITH PAPERTOWELS AND THAT ALL PAPERTOWEL DISPENSERS ARE ACCESSIBLE.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ENSURE THAT ALL HANDSINKS ARE STOCKED PROPERLY WITH PAPERTOWELS AND THAT ALL PAPERTOWEL DISPENSERS ARE ACCESSIBLE.
Location: Dining room
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ENSURE THAT ALL HANDSINKS ARE STOCKED PROPERLY WITH PAPERTOWELS AND THAT ALL PAPERTOWEL DISPENSERS ARE ACCESSIBLE.
Location: Kitchen
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: IN PROGRESS: REPAIRS SCHEDULED WITH ECOLABREPAIR ALL LEAKS UNDERNEATH KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
Equipment: Dishmachine
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
Equipment: Dishmachine
- 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 KNIVES IN BETWEEN EQUIPMENT SURFACES TO PREVENT CROSS-CONTAMINATION; STORE ON CLEAN SANITARY SURFACES OR MAGNETIC HOLDERS ONLY.
Location: Kitchen
Equipment: Knife/utensil rack
- 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 KNIVES IN BETWEEN EQUIPMENT SURFACES TO PREVENT CROSS-CONTAMINATION; STORE ON CLEAN SANITARY SURFACES OR MAGNETIC HOLDERS ONLY.
Location: Cook line
Equipment: Knife/utensil rack
|
04/21/2014 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) ALL CUT FRUIT MUST BE STORED ON ICE BATH OR IN REFRIGERATION UNIT MAINTAINING FRUIT AT 41 F OR BELOW--CORRECTED.2) COOK-LINE REFRIGERATED COOLER DRAWERS AT 43 - 45 F.
Location: Bar
- 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) ALL CUT FRUIT MUST BE STORED ON ICE BATH OR IN REFRIGERATION UNIT MAINTAINING FRUIT AT 41 F OR BELOW--CORRECTED.2) COOK-LINE REFRIGERATED COOLER DRAWERS AT 43 - 45 F.
Location: Cook line
Equipment: Cooler drawers
- 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.
Location: Bar
- 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.
Location: Expo line
- 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.
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.
Location: Cook line
- 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).
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).
Location: Chemical room
- 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).
Location: Expo line
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES/GNATS PRESENT AT KITCHEN DISHMACHINE AREA; KEEP LOCATION CLEAN, SANITIZED, DRY AND MOISTURE FREE.IMPROVE LOCATION.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES/GNATS PRESENT AT KITCHEN DISHMACHINE AREA; KEEP LOCATION CLEAN, SANITIZED, DRY AND MOISTURE FREE.IMPROVE LOCATION.
Location: Dish machine area
- 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: BAR DISHMACHINE SANITIZING AT 0 PPM FOR CHLORINE; REPAIR TO MAINTAIN CHLORINE SANITIZER AT 50 - 100 PPM.*CORRECTIVE ACTION* SANITIZER CHLORINE CONTAINER IS LOW.BAR SET-UP 4-BAY SINK TO MAUNALLY WASH DISHES WITH PROPER WASH/RINSE/SANITIZE METHODS.
Location: Bar
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.ALSO STORED ALL EMPLOYEE DRINKS LOW PROPERLY AWAY FROM FOOD, FOOD PREP AREAS, SINGLE-SERVICE ITEMS, EQUIPMENT, ETC.
Location: Dining room
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.ALSO STORED ALL EMPLOYEE DRINKS LOW PROPERLY AWAY FROM FOOD, FOOD PREP AREAS, SINGLE-SERVICE ITEMS, EQUIPMENT, ETC.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.ALSO STORED ALL EMPLOYEE DRINKS LOW PROPERLY AWAY FROM FOOD, FOOD PREP AREAS, SINGLE-SERVICE ITEMS, EQUIPMENT, ETC.
Location: Expo line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.ALSO STORED ALL EMPLOYEE DRINKS LOW PROPERLY AWAY FROM FOOD, FOOD PREP AREAS, SINGLE-SERVICE ITEMS, EQUIPMENT, ETC.
Location: Cook line
- 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
- 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: Prep area
Equipment: Can opener
- 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
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: Bar
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Dish machine area
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: Prep area
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: Dining room
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: DO NOT USE DINING ROOM BEVERAGE SERVERS STATION HANDSINK AS A DUMPSINK.
Location: Dining room
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: DO NOT USE DINING ROOM BEVERAGE SERVERS STATION HANDSINK AS A DUMPSINK.
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: BAR 4-BAY SINK SANITIZER FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.*CORRECTIVE ACTION* ESTABLISHMENT PROVIDE QUAT SANITIZER AT BAR 4-BAY THAT IS ALREADY CALIBRATED PROPERLY.
Location: Bar
Equipment: 4-bay
- 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: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Bar
- 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: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
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: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Dining 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: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Expo line
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Cook line
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Kitchen
- 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: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Dish machine area
- 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 SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Basement
- 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 SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Cook line
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: IN PROGRESS: SCHEDULED FOR REPAIRS NEXT WEEK.PROVIDE BETTER DOOR SWEEP FOR BOTTOM OF DOORS AT BACK KITCHEN WHERE TRASH DUMPSTERS ARE STORED TO ELIMINATE GAPS AT BOTTOM OF DOORS.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS: AWAITING QUOTES FOR REPAIRS.EX. NON-FUNCTIONING COOLER.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS: AWAITING QUOTES FOR REPAIRS.EX. NON-FUNCTIONING COOLER.
Location: Dish machine area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- 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 KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Expo line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Dish machine area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Cook line
- 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: REPLACE DAMAGED CEILING TILE AT KITCHEN EMPLOYEE RESTROOM.
Location: 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: REPLACE DAMAGED CEILING TILE AT KITCHEN EMPLOYEE RESTROOM.
Location: Emp restroom
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: SCHEDULED FOR REPAIRS NEXT WEEK.1) REPAIR DAMAGED FLOORS/TILES AT KITCHEN DISHMACHINE LOCATION WHERE NEEDED.ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE. FOOD AND MOISTURE SHOULD NOT BE ABLE TO SETTLE ON FLOORS.2) ALL WALL/FLOOR SURFACES NEED RESUFACING SO THAT ALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE. REMOVE ALL OLD CAULK AND RESEAL PROPERLY.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: SCHEDULED FOR REPAIRS NEXT WEEK.1) REPAIR DAMAGED FLOORS/TILES AT KITCHEN DISHMACHINE LOCATION WHERE NEEDED.ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE. FOOD AND MOISTURE SHOULD NOT BE ABLE TO SETTLE ON FLOORS.2) ALL WALL/FLOOR SURFACES NEED RESUFACING SO THAT ALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE. REMOVE ALL OLD CAULK AND RESEAL PROPERLY.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, MAIN WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS; INCLUDING FLOOR DRAINS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION FLOORS (INCLUDING FLOOR DRAINS), WALLS AND CEILING SURFACES (REMOVE ALL MOLD/GRIME BUILD-UP)--IN PROGRESS--REPAIRS SCHEDULED FOR NEXT WEEK.
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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, MAIN WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS; INCLUDING FLOOR DRAINS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION FLOORS (INCLUDING FLOOR DRAINS), WALLS AND CEILING SURFACES (REMOVE ALL MOLD/GRIME BUILD-UP)--IN PROGRESS--REPAIRS SCHEDULED FOR NEXT WEEK.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, MAIN WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS; INCLUDING FLOOR DRAINS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION FLOORS (INCLUDING FLOOR DRAINS), WALLS AND CEILING SURFACES (REMOVE ALL MOLD/GRIME BUILD-UP)--IN PROGRESS--REPAIRS SCHEDULED FOR NEXT WEEK.
Location: Walk-in freezer
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, MAIN WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS; INCLUDING FLOOR DRAINS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION FLOORS (INCLUDING FLOOR DRAINS), WALLS AND CEILING SURFACES (REMOVE ALL MOLD/GRIME BUILD-UP)--IN PROGRESS--REPAIRS SCHEDULED FOR NEXT WEEK.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, MAIN WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS; INCLUDING FLOOR DRAINS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION FLOORS (INCLUDING FLOOR DRAINS), WALLS AND CEILING SURFACES (REMOVE ALL MOLD/GRIME BUILD-UP)--IN PROGRESS--REPAIRS SCHEDULED FOR NEXT WEEK.
Location: Bar
- 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 AT ABOVE LOCATION COOLERS AND FREEZERS WHERE NEEDED.
Location: Bar
Equipment: ----------------- Coolers ----------------
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT ABOVE LOCATION COOLERS AND FREEZERS WHERE NEEDED.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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 AT ABOVE LOCATION COOLERS AND FREEZERS WHERE NEEDED.
Location: Expo line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT ABOVE LOCATION COOLERS AND FREEZERS WHERE NEEDED.
Location: Cook line
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE (INTERIOR AND EXTERIOR SURFACES).DO NOT USE DISHMACHINE AS STORAGE; DO NOT STORE ITEMS ON TOP OF DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED AND AT BACK KITCHEN CLEAN DISH STORAGE SHELVING.
Location: Bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED AND AT BACK KITCHEN CLEAN DISH STORAGE SHELVING.
Location: Kitchen (back)
Equipment: Metal shelving
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
Location: Basement
- 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 FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT 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) SOILED WALK-IN-COOLER SHELVING.
Location: Kitchen
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUN HOLSTERS AND KITCHEN ICE MACHINES (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: Soda gun & holster
- 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 BAR SODA GUN HOLSTERS AND KITCHEN ICE MACHINES (INTERIOR AND EXTERIOR SURFACES).
Location: Dish machine area
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Dining room
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ENSURE THAT ALL HANDSINKS ARE STOCKED PROPERLY WITH PAPERTOWELS AND THAT ALL PAPERTOWEL DISPENSERS ARE ACCESSIBLE.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ENSURE THAT ALL HANDSINKS ARE STOCKED PROPERLY WITH PAPERTOWELS AND THAT ALL PAPERTOWEL DISPENSERS ARE ACCESSIBLE.
Location: Dining room
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ENSURE THAT ALL HANDSINKS ARE STOCKED PROPERLY WITH PAPERTOWELS AND THAT ALL PAPERTOWEL DISPENSERS ARE ACCESSIBLE.
Location: Kitchen
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: IN PROGRESS: REPAIRS SCHEDULED WITH ECOLABREPAIR ALL LEAKS UNDERNEATH KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
Equipment: Dishmachine
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
Equipment: Dishmachine
- 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 KNIVES IN BETWEEN EQUIPMENT SURFACES TO PREVENT CROSS-CONTAMINATION; STORE ON CLEAN SANITARY SURFACES OR MAGNETIC HOLDERS ONLY.
Location: Kitchen
Equipment: Knife/utensil rack
- 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 KNIVES IN BETWEEN EQUIPMENT SURFACES TO PREVENT CROSS-CONTAMINATION; STORE ON CLEAN SANITARY SURFACES OR MAGNETIC HOLDERS ONLY.
Location: Cook line
Equipment: Knife/utensil rack
|
04/14/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) ALL CUT FRUIT MUST BE STORED ON ICE BATH OR IN REFRIGERATION UNIT MAINTAINING FRUIT AT 41 F OR BELOW.2) COOK-LINE REFRIGERATED COOLER DRAWERS AT 53 - 49 F.
Location: Bar
- 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) ALL CUT FRUIT MUST BE STORED ON ICE BATH OR IN REFRIGERATION UNIT MAINTAINING FRUIT AT 41 F OR BELOW.2) COOK-LINE REFRIGERATED COOLER DRAWERS AT 53 - 49 F.
Location: Cook line
Equipment: Cooler drawers
- 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.
Location: Bar
- 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.
Location: Expo line
- 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.
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.
Location: Cook line
- 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).
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).
Location: Chemical room
- 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).
Location: Expo line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES/GNATS PRESENT AT KITCHEN DISHMACHINE AREA; KEEP LOCATION CLEAN, SANITIZED, DRY AND MOISTURE FREE.IMPROVE LOCATION.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES/GNATS PRESENT AT KITCHEN DISHMACHINE AREA; KEEP LOCATION CLEAN, SANITIZED, DRY AND MOISTURE FREE.IMPROVE LOCATION.
Location: Dish machine area
- 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: BAR DISHMACHINE SANITIZING AT 0 PPM FOR CHLORINE; REPAIR TO MAINTAIN CHLORINE SANITIZER AT 50 - 100 PPM.*CORRECTIVE ACTION* SANITIZER CHLORINE CONTAINER IS LOW.BAR SET-UP 4-BAY SINK TO MAUNALLY WASH DISHES WITH PROPER WASH/RINSE/SANITIZE METHODS.
Location: Bar
Equipment: Dishmachine
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.ALSO STORED ALL EMPLOYEE DRINKS LOW PROPERLY AWAY FROM FOOD, FOOD PREP AREAS, SINGLE-SERVICE ITEMS, EQUIPMENT, ETC.
Location: Dining room
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.ALSO STORED ALL EMPLOYEE DRINKS LOW PROPERLY AWAY FROM FOOD, FOOD PREP AREAS, SINGLE-SERVICE ITEMS, EQUIPMENT, ETC.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.ALSO STORED ALL EMPLOYEE DRINKS LOW PROPERLY AWAY FROM FOOD, FOOD PREP AREAS, SINGLE-SERVICE ITEMS, EQUIPMENT, ETC.
Location: Expo line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.ALSO STORED ALL EMPLOYEE DRINKS LOW PROPERLY AWAY FROM FOOD, FOOD PREP AREAS, SINGLE-SERVICE ITEMS, EQUIPMENT, ETC.
Location: Cook line
- 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: Kitchen
- 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: Prep area
Equipment: Can opener
- 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
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: Bar
Equipment: Reach in cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Dish machine area
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Prep area
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Dining room
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: DO NOT USE DINING ROOM BEVERAGE SERVERS STATION HANDSINK AS A DUMPSINK.
Location: Dining room
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: DO NOT USE DINING ROOM BEVERAGE SERVERS STATION HANDSINK AS A DUMPSINK.
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: BAR 4-BAY SINK SANITIZER FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.*CORRECTIVE ACTION* ESTABLISHMENT PROVIDE QUAT SANITIZER AT BAR 4-BAY THAT IS ALREADY CALIBRATED PROPERLY.
Location: Bar
Equipment: 4-bay
- 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: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Bar
- 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: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Service counter
- 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: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Dining room
- 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: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Expo line
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Cook line
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Kitchen
- 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: EX. PERSONAL EMPLOYEE DRINKS, JACKETS, SHOES, BAGS, PURSES, CELL PHONES, HAT, ETC.
Location: Dish machine area
- 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 SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Basement
- 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 SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Cook line
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE BETTER DOOR SWEEP FOR BOTTOM OF DOORS AT BACK KITCHEN WHERE TRASH DUMPSTERS ARE STORED TO ELIMINATE GAPS AT BOTTOM OF DOORS.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: EX. NON-FUNCTIONING COOLER.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: EX. NON-FUNCTIONING COOLER.
Location: Dish machine area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- 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 KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Expo line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Dish machine area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Cook line
- 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: REPLACE DAMAGED CEILING TILE AT KITCHEN EMPLOYEE RESTROOM.
Location: 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: REPLACE DAMAGED CEILING TILE AT KITCHEN EMPLOYEE RESTROOM.
Location: Emp restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) REPAIR DAMAGED FLOORS/TILES AT KITCHEN DISHMACHINE LOCATION WHERE NEEDED.ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE. FOOD AND MOISTURE SHOULD NOT BE ABLE TO SETTLE ON FLOORS.2) ALL WALL/FLOOR SURFACES NEED RESUFACING SO THAT ALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE. REMOVE ALL OLD CAULK AND RESEAL PROPERLY.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) REPAIR DAMAGED FLOORS/TILES AT KITCHEN DISHMACHINE LOCATION WHERE NEEDED.ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE. FOOD AND MOISTURE SHOULD NOT BE ABLE TO SETTLE ON FLOORS.2) ALL WALL/FLOOR SURFACES NEED RESUFACING SO THAT ALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE. REMOVE ALL OLD CAULK AND RESEAL PROPERLY.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, MAIN WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS; INCLUDING FLOOR DRAINS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION FLOORS (INCLUDING FLOOR DRAINS), WALLS AND CEILING SURFACES (REMOVE ALL MOLD/GRIME BUILD-UP).
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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, MAIN WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS; INCLUDING FLOOR DRAINS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION FLOORS (INCLUDING FLOOR DRAINS), WALLS AND CEILING SURFACES (REMOVE ALL MOLD/GRIME BUILD-UP).
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, MAIN WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS; INCLUDING FLOOR DRAINS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION FLOORS (INCLUDING FLOOR DRAINS), WALLS AND CEILING SURFACES (REMOVE ALL MOLD/GRIME BUILD-UP).
Location: Walk-in freezer
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, MAIN WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS; INCLUDING FLOOR DRAINS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION FLOORS (INCLUDING FLOOR DRAINS), WALLS AND CEILING SURFACES (REMOVE ALL MOLD/GRIME BUILD-UP).
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, MAIN WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS; INCLUDING FLOOR DRAINS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION FLOORS (INCLUDING FLOOR DRAINS), WALLS AND CEILING SURFACES (REMOVE ALL MOLD/GRIME BUILD-UP).
Location: Bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT ABOVE LOCATION COOLERS AND FREEZERS WHERE NEEDED.
Location: Bar
Equipment: ----------------- Coolers ----------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT ABOVE LOCATION COOLERS AND FREEZERS WHERE NEEDED.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT ABOVE LOCATION COOLERS AND FREEZERS WHERE NEEDED.
Location: Expo line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT ABOVE LOCATION COOLERS AND FREEZERS WHERE NEEDED.
Location: Cook line
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE (INTERIOR AND EXTERIOR SURFACES).DO NOT USE DISHMACHINE AS STORAGE; DO NOT STORE ITEMS ON TOP OF DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED AND AT BACK KITCHEN CLEAN DISH STORAGE SHELVING.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED AND AT BACK KITCHEN CLEAN DISH STORAGE SHELVING.
Location: Kitchen (back)
Equipment: Metal shelving
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
Location: Basement
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT 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) SOILED WALK-IN-COOLER SHELVING.
Location: Kitchen
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUN HOLSTERS AND KITCHEN ICE MACHINES (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: Soda gun & holster
- 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 BAR SODA GUN HOLSTERS AND KITCHEN ICE MACHINES (INTERIOR AND EXTERIOR SURFACES).
Location: Dish machine area
Equipment: Ice machine
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Dining room
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ENSURE THAT ALL HANDSINKS ARE STOCKED PROPERLY WITH PAPERTOWELS AND THAT ALL PAPERTOWEL DISPENSERS ARE ACCESSIBLE.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ENSURE THAT ALL HANDSINKS ARE STOCKED PROPERLY WITH PAPERTOWELS AND THAT ALL PAPERTOWEL DISPENSERS ARE ACCESSIBLE.
Location: Dining room
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ENSURE THAT ALL HANDSINKS ARE STOCKED PROPERLY WITH PAPERTOWELS AND THAT ALL PAPERTOWEL DISPENSERS ARE ACCESSIBLE.
Location: Kitchen
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 ALL LEAKS UNDERNEATH KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
Equipment: Dishmachine
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
Equipment: Dishmachine
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DO NOT STORE KNIVES IN BETWEEN EQUIPMENT SURFACES TO PREVENT CROSS-CONTAMINATION; STORE ON CLEAN SANITARY SURFACES OR MAGNETIC HOLDERS ONLY.
Location: Kitchen
Equipment: Knife/utensil rack
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DO NOT STORE KNIVES IN BETWEEN EQUIPMENT SURFACES TO PREVENT CROSS-CONTAMINATION; STORE ON CLEAN SANITARY SURFACES OR MAGNETIC HOLDERS ONLY.
Location: Cook line
Equipment: Knife/utensil rack
|
04/07/2014 | 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) MAINTAIN ICE BATH FOR CUT FRUIT AT BAR OR STORED IN REFRIGERATION UNIT TO MAINTAIN AT 41 F OR BELOW.2) KITCHEN COOK -LINE COOLER DRAWERS: CHICKEN AT 60 F/RAW HAMBURGER PATTIES AT 47 F - 53 F.***CORRECTIVE ACTION*** FOOD WAS PULLED FROM COOLER DRAWERS AND DISCARDED (CHICKEN). ICE BATH FOR NEW FOOD PRODUCTS IN PANS AT COOK-LINE REACH-IN-COOLER.
Location: Bar
- 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) MAINTAIN ICE BATH FOR CUT FRUIT AT BAR OR STORED IN REFRIGERATION UNIT TO MAINTAIN AT 41 F OR BELOW.2) KITCHEN COOK -LINE COOLER DRAWERS: CHICKEN AT 60 F/RAW HAMBURGER PATTIES AT 47 F - 53 F.***CORRECTIVE ACTION*** FOOD WAS PULLED FROM COOLER DRAWERS AND DISCARDED (CHICKEN). ICE BATH FOR NEW FOOD PRODUCTS IN PANS AT COOK-LINE REACH-IN-COOLER.
Location: Cook line
Equipment: Cooler drawers
- 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) MAINTAIN ICE BATH FOR CUT FRUIT AT BAR OR STORED IN REFRIGERATION UNIT TO MAINTAIN AT 41 F OR BELOW.2) KITCHEN COOK -LINE COOLER DRAWERS: CHICKEN AT 60 F/RAW HAMBURGER PATTIES AT 47 F - 53 F.***CORRECTIVE ACTION*** FOOD WAS PULLED FROM COOLER DRAWERS AND DISCARDED (CHICKEN). ICE BATH FOR NEW FOOD PRODUCTS IN PANS AT COOK-LINE REACH-IN-COOLER.
Location: Cook line
Equipment: Cooler drawers
- 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: KITCHEN DISHMACHINE NOT SANITIZING AT 50 - 100 PPM FOR CHLORINE (SANITIZER CONTAINER LOW TO EMPTY); MAINTAIN CHEMICAL SANITIZER FOR CHLORINE AT 50 - 100 PPM FOR CHLORINE CHECK/MONITOR SANITIZER CHEMICAL LEVELS AND CONCENTRATION DAILY WITH TEST STRIPS.***CORRECTIVE ACTION*** ECOLAB REPAIR SERVICE WAS CALLED OUT ON-SITE DURING INSPECTION. ESTABLISHMENT IS USING MANUAL WAREWASHING WASH/RINSE/SANITIZE METHOD AT KITCHEN 3-BAY SINK.*ECOLAB SERVICE TECH WAS ABLE TO REPAIR DISHMACHINE ON-SITE.
Location: Kitchen
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK STORED ABOVE COOK-LINE COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR; ALL EMPLOYEE DRINKS MUST CONTAIN A LID WITH STRAW.
Location: Cook line
- 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) SOILED BAR REACH-IN-COOLER INTERIOR SURFACES/SHELVING WHERE NEEDED.2) SOILED BAR GLASSWARE HANGING AT CEILING OF BAR LOCATION (EX. LIPSTICK, ETC.).
Location: Bar
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) SOILED BAR REACH-IN-COOLER INTERIOR SURFACES/SHELVING WHERE NEEDED.2) SOILED BAR GLASSWARE HANGING AT CEILING OF BAR LOCATION (EX. LIPSTICK, ETC.).
Location: Bar
- 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) SOILED BAR REACH-IN-COOLER INTERIOR SURFACES/SHELVING WHERE NEEDED.2) SOILED BAR GLASSWARE HANGING AT CEILING OF BAR LOCATION (EX. LIPSTICK, ETC.).
Location: Kitchen
Equipment: Bulk food containers
- 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: Mixer
- 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
- 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: 1) SANITIZER BAY AT BAR 4-BAY SINK AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM.2) IN-PLACE SANITIZER BUCKETS AT DINING ROOM BEVERAGE SERVERS STATION AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Bar
Equipment: 4-bay
- 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: 1) SANITIZER BAY AT BAR 4-BAY SINK AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM.2) IN-PLACE SANITIZER BUCKETS AT DINING ROOM BEVERAGE SERVERS STATION AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING BARCELETS--REMOVE.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPAIR DAMAGED COVE MOLDING AT KITCHEN DISHMACHINE LOCATION WHERE NEEDED.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPAIR DAMAGED COVE MOLDING AT KITCHEN DISHMACHINE LOCATION WHERE NEEDED.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: HAS IMPROVED BUT CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE WALLS AND FLOORS.
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: HAS IMPROVED BUT CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE WALLS AND FLOORS.
Location: Dish machine area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Bar
Equipment: Ice cream freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) RESURFACE RUSTED EXTERIOR SURFACES OF DINING ROOM BEVERAGE SERVERS STATION SODA MACHINES/ICE BINS AND/OR PROVIDE EXTERIOR DOOR TO PROTECT EXTERIOR MACHINE SURFACES AND BEVERAGE TUBING--CORRECTED.2) REPLACE OR RESURFACE RUSTED SODA MACHINE RACKS WHERE NEEDED AT DINING ROOM BEVERAGE SERVERS STATION AND AT KITCHEN EXPO-LINE LOCATION--IN PROGRESS/WORK ORDER.3) REPAIR KITCHEN DISHMACHINE SPRAY HEAD LEAKS--CORRECTED.4) REPAIR LEAKS AT BOTTOM BAY (HOLES) OF ENTRANCE SPRAY OF DISHMACHINE ENTRANCE--CORRECTED.
Location: Service counter
Equipment: Soda machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) RESURFACE RUSTED EXTERIOR SURFACES OF DINING ROOM BEVERAGE SERVERS STATION SODA MACHINES/ICE BINS AND/OR PROVIDE EXTERIOR DOOR TO PROTECT EXTERIOR MACHINE SURFACES AND BEVERAGE TUBING--CORRECTED.2) REPLACE OR RESURFACE RUSTED SODA MACHINE RACKS WHERE NEEDED AT DINING ROOM BEVERAGE SERVERS STATION AND AT KITCHEN EXPO-LINE LOCATION--IN PROGRESS/WORK ORDER.3) REPAIR KITCHEN DISHMACHINE SPRAY HEAD LEAKS--CORRECTED.4) REPAIR LEAKS AT BOTTOM BAY (HOLES) OF ENTRANCE SPRAY OF DISHMACHINE ENTRANCE--CORRECTED.
Location: Service counter
Equipment: Ice bin
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) RESURFACE RUSTED EXTERIOR SURFACES OF DINING ROOM BEVERAGE SERVERS STATION SODA MACHINES/ICE BINS AND/OR PROVIDE EXTERIOR DOOR TO PROTECT EXTERIOR MACHINE SURFACES AND BEVERAGE TUBING--CORRECTED.2) REPLACE OR RESURFACE RUSTED SODA MACHINE RACKS WHERE NEEDED AT DINING ROOM BEVERAGE SERVERS STATION AND AT KITCHEN EXPO-LINE LOCATION--IN PROGRESS/WORK ORDER.3) REPAIR KITCHEN DISHMACHINE SPRAY HEAD LEAKS--CORRECTED.4) REPAIR LEAKS AT BOTTOM BAY (HOLES) OF ENTRANCE SPRAY OF DISHMACHINE ENTRANCE--CORRECTED.
Location: Expo line
Equipment: Soda machine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) RESURFACE RUSTED EXTERIOR SURFACES OF DINING ROOM BEVERAGE SERVERS STATION SODA MACHINES/ICE BINS AND/OR PROVIDE EXTERIOR DOOR TO PROTECT EXTERIOR MACHINE SURFACES AND BEVERAGE TUBING--CORRECTED.2) REPLACE OR RESURFACE RUSTED SODA MACHINE RACKS WHERE NEEDED AT DINING ROOM BEVERAGE SERVERS STATION AND AT KITCHEN EXPO-LINE LOCATION--IN PROGRESS/WORK ORDER.3) REPAIR KITCHEN DISHMACHINE SPRAY HEAD LEAKS--CORRECTED.4) REPAIR LEAKS AT BOTTOM BAY (HOLES) OF ENTRANCE SPRAY OF DISHMACHINE ENTRANCE--CORRECTED.
Location: Kitchen
Equipment: Dishmachine
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP TEA URNS COVERED PROPERLY AT EXPO-LINE LOCATION.
Location: Expo line
- 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) SOILED SHELVING AT DINING ROOM BEVERAGE SERVERS STATION COUNTER-TOPS/SHELVING.2) SOILED PREP AREA UTENSIL DRAWERS.3) SOILED MAIN WALK-IN-COOLER AND WALK-IN-BEER COOLER FANGAURDS.
Location: Service counter
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) SOILED SHELVING AT DINING ROOM BEVERAGE SERVERS STATION COUNTER-TOPS/SHELVING.2) SOILED PREP AREA UTENSIL DRAWERS.3) SOILED MAIN WALK-IN-COOLER AND WALK-IN-BEER COOLER FANGAURDS.
Location: Kitchen
Equipment: Prep table
- 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) SOILED SHELVING AT DINING ROOM BEVERAGE SERVERS STATION COUNTER-TOPS/SHELVING.2) SOILED PREP AREA UTENSIL DRAWERS.3) SOILED MAIN WALK-IN-COOLER AND WALK-IN-BEER COOLER FANGAURDS.
Location: Prep area
- 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) SOILED SHELVING AT DINING ROOM BEVERAGE SERVERS STATION COUNTER-TOPS/SHELVING.2) SOILED PREP AREA UTENSIL DRAWERS.3) SOILED MAIN WALK-IN-COOLER AND WALK-IN-BEER COOLER FANGAURDS.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON BAR SODA GUN HOLSTER.
Location: Bar
Equipment: Soda gun & holster
- 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: CONTINUE TO WORK ON BAR SODA GUN HOLSTER.
Location: Expo line
Equipment: Ice bin
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
|
10/24/2013 | 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) MAINTAIN ICE BATH FOR CUT FRUIT AT BAR OR STORED IN REFRIGERATION UNIT TO MAINTAIN AT 41 F OR BELOW.2) KITCHEN COOK -LINE COOLER DRAWERS: CHICKEN AT 60 F/RAW HAMBURGER PATTIES AT 47 F - 53 F.***CORRECTIVE ACTION*** FOOD WAS PULLED FROM COOLER DRAWERS AND DISCARDED (CHICKEN). ICE BATH FOR NEW FOOD PRODUCTS IN PANS AT COOK-LINE REACH-IN-COOLER.
Location: Bar
- 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) MAINTAIN ICE BATH FOR CUT FRUIT AT BAR OR STORED IN REFRIGERATION UNIT TO MAINTAIN AT 41 F OR BELOW.2) KITCHEN COOK -LINE COOLER DRAWERS: CHICKEN AT 60 F/RAW HAMBURGER PATTIES AT 47 F - 53 F.***CORRECTIVE ACTION*** FOOD WAS PULLED FROM COOLER DRAWERS AND DISCARDED (CHICKEN). ICE BATH FOR NEW FOOD PRODUCTS IN PANS AT COOK-LINE REACH-IN-COOLER.
Location: Cook line
Equipment: Cooler drawers
- 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) MAINTAIN ICE BATH FOR CUT FRUIT AT BAR OR STORED IN REFRIGERATION UNIT TO MAINTAIN AT 41 F OR BELOW.2) KITCHEN COOK -LINE COOLER DRAWERS: CHICKEN AT 60 F/RAW HAMBURGER PATTIES AT 47 F - 53 F.***CORRECTIVE ACTION*** FOOD WAS PULLED FROM COOLER DRAWERS AND DISCARDED (CHICKEN). ICE BATH FOR NEW FOOD PRODUCTS IN PANS AT COOK-LINE REACH-IN-COOLER.
Location: Cook line
Equipment: Cooler drawers
- 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: KITCHEN DISHMACHINE NOT SANITIZING AT 50 - 100 PPM FOR CHLORINE (SANITIZER CONTAINER LOW TO EMPTY); MAINTAIN CHEMICAL SANITIZER FOR CHLORINE AT 50 - 100 PPM FOR CHLORINE CHECK/MONITOR SANITIZER CHEMICAL LEVELS AND CONCENTRATION DAILY WITH TEST STRIPS.***CORRECTIVE ACTION*** ECOLAB REPAIR SERVICE WAS CALLED OUT ON-SITE DURING INSPECTION. ESTABLISHMENT IS USING MANUAL WAREWASHING WASH/RINSE/SANITIZE METHOD AT KITCHEN 3-BAY SINK.*ECOLAB SERVICE TECH WAS ABLE TO REPAIR DISHMACHINE ON-SITE.
Location: Kitchen
Equipment: Dishmachine
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK STORED ABOVE COOK-LINE COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR; ALL EMPLOYEE DRINKS MUST CONTAIN A LID WITH STRAW.
Location: Cook line
- 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) SOILED BAR REACH-IN-COOLER INTERIOR SURFACES/SHELVING WHERE NEEDED.2) SOILED BAR GLASSWARE HANGING AT CEILING OF BAR LOCATION (EX. LIPSTICK, ETC.).
Location: Bar
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) SOILED BAR REACH-IN-COOLER INTERIOR SURFACES/SHELVING WHERE NEEDED.2) SOILED BAR GLASSWARE HANGING AT CEILING OF BAR LOCATION (EX. LIPSTICK, ETC.).
Location: Bar
- 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) SOILED BAR REACH-IN-COOLER INTERIOR SURFACES/SHELVING WHERE NEEDED.2) SOILED BAR GLASSWARE HANGING AT CEILING OF BAR LOCATION (EX. LIPSTICK, ETC.).
Location: Kitchen
Equipment: Bulk food containers
- 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: Mixer
- 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
- 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: 1) SANITIZER BAY AT BAR 4-BAY SINK AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM.2) IN-PLACE SANITIZER BUCKETS AT DINING ROOM BEVERAGE SERVERS STATION AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Bar
Equipment: 4-bay
- 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: 1) SANITIZER BAY AT BAR 4-BAY SINK AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM.2) IN-PLACE SANITIZER BUCKETS AT DINING ROOM BEVERAGE SERVERS STATION AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING BARCELETS--REMOVE.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPAIR DAMAGED COVE MOLDING AT KITCHEN DISHMACHINE LOCATION WHERE NEEDED.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPAIR DAMAGED COVE MOLDING AT KITCHEN DISHMACHINE LOCATION WHERE NEEDED.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE WALLS/FLOORS/CEILING.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE WALLS/FLOORS/CEILING.
Location: Dish machine area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Bar
Equipment: Ice cream freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) RESURFACE RUSTED EXTERIOR SURFACES OF DINING ROOM BEVERAGE SERVERS STATION SODA MACHINES/ICE BINS AND/OR PROVIDE EXTERIOR DOOR TO PROTECT EXTERIOR MACHINE SURFACES AND BEVERAGE TUBING.2) REPLACE OR RESURFACE RUSTED SODA MACHINE RACKS WHERE NEEDED AT DINING ROOM BEVERAGE SERVERS STATION AND AT KITCHEN EXPO-LINE LOCATION.3) REPAIR KITCHEN DISHMACHINE SPRAY HEAD LEAKS.4) REPAIR LEAKS AT BOTTOM BAY (HOLES) OF ENTRANCE SPRAY OF DISHMACHINE ENTRANCE.
Location: Service counter
Equipment: Soda machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) RESURFACE RUSTED EXTERIOR SURFACES OF DINING ROOM BEVERAGE SERVERS STATION SODA MACHINES/ICE BINS AND/OR PROVIDE EXTERIOR DOOR TO PROTECT EXTERIOR MACHINE SURFACES AND BEVERAGE TUBING.2) REPLACE OR RESURFACE RUSTED SODA MACHINE RACKS WHERE NEEDED AT DINING ROOM BEVERAGE SERVERS STATION AND AT KITCHEN EXPO-LINE LOCATION.3) REPAIR KITCHEN DISHMACHINE SPRAY HEAD LEAKS.4) REPAIR LEAKS AT BOTTOM BAY (HOLES) OF ENTRANCE SPRAY OF DISHMACHINE ENTRANCE.
Location: Service counter
Equipment: Ice bin
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) RESURFACE RUSTED EXTERIOR SURFACES OF DINING ROOM BEVERAGE SERVERS STATION SODA MACHINES/ICE BINS AND/OR PROVIDE EXTERIOR DOOR TO PROTECT EXTERIOR MACHINE SURFACES AND BEVERAGE TUBING.2) REPLACE OR RESURFACE RUSTED SODA MACHINE RACKS WHERE NEEDED AT DINING ROOM BEVERAGE SERVERS STATION AND AT KITCHEN EXPO-LINE LOCATION.3) REPAIR KITCHEN DISHMACHINE SPRAY HEAD LEAKS.4) REPAIR LEAKS AT BOTTOM BAY (HOLES) OF ENTRANCE SPRAY OF DISHMACHINE ENTRANCE.
Location: Expo line
Equipment: Soda machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) RESURFACE RUSTED EXTERIOR SURFACES OF DINING ROOM BEVERAGE SERVERS STATION SODA MACHINES/ICE BINS AND/OR PROVIDE EXTERIOR DOOR TO PROTECT EXTERIOR MACHINE SURFACES AND BEVERAGE TUBING.2) REPLACE OR RESURFACE RUSTED SODA MACHINE RACKS WHERE NEEDED AT DINING ROOM BEVERAGE SERVERS STATION AND AT KITCHEN EXPO-LINE LOCATION.3) REPAIR KITCHEN DISHMACHINE SPRAY HEAD LEAKS.4) REPAIR LEAKS AT BOTTOM BAY (HOLES) OF ENTRANCE SPRAY OF DISHMACHINE ENTRANCE.
Location: Kitchen
Equipment: Dishmachine
- 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: KEEP TEA URNS COVERED PROPERLY AT EXPO-LINE LOCATION.
Location: Expo line
- 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) SOILED SHELVING AT DINING ROOM BEVERAGE SERVERS STATION COUNTER-TOPS/SHELVING.2) SOILED PREP AREA UTENSIL DRAWERS.3) SOILED MAIN WALK-IN-COOLER AND WALK-IN-BEER COOLER FANGAURDS.
Location: Service counter
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) SOILED SHELVING AT DINING ROOM BEVERAGE SERVERS STATION COUNTER-TOPS/SHELVING.2) SOILED PREP AREA UTENSIL DRAWERS.3) SOILED MAIN WALK-IN-COOLER AND WALK-IN-BEER COOLER FANGAURDS.
Location: Kitchen
Equipment: Prep table
- 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) SOILED SHELVING AT DINING ROOM BEVERAGE SERVERS STATION COUNTER-TOPS/SHELVING.2) SOILED PREP AREA UTENSIL DRAWERS.3) SOILED MAIN WALK-IN-COOLER AND WALK-IN-BEER COOLER FANGAURDS.
Location: Prep area
- 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) SOILED SHELVING AT DINING ROOM BEVERAGE SERVERS STATION COUNTER-TOPS/SHELVING.2) SOILED PREP AREA UTENSIL DRAWERS.3) SOILED MAIN WALK-IN-COOLER AND WALK-IN-BEER COOLER FANGAURDS.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
- 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: Expo line
Equipment: Ice bin
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
|
10/17/2013 | Routine |
- 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: SLICED HAM AND CHEESE WERE STACKED TOO HIGH ABOVE LOAD LIMIT AND WERE HOLDING ABOVE 41 DEGREES.ENSURE PRODUCT IS STORED "AT OR BELOW" LOAD LIMIT TO ENSURE PRODUCT MAINTAINS 41 DEGREES F OR LESS. EXCESS HAM DISCARDED.RECHECK: DELI MEAT AND CHEESE STORED ABOVE LOAD LIMIT.ENSURE PRODUCT IS STORED PROPERLY TO MAINTAIN PRODUCT AT 41 DEGREES OR LOWER.
Location: Cook line
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FEW GNATS FLYING AROUND IN THE BAR AREA.PREVENT BREEDING GROUNDS FOR GNATS. ELIMINATE STAGNANT WATER POOLS AND CLEAN SOILED/STICKY SODA GUN HOLSTERS AND FLOORS ON A DAILY BASIS.
Location: Bar
- 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: DISH MACHINE NOT RELEASING SANITIZER AFTER CYCLING TWICE.PROVIDE REPAIR TO MACHINE TO SANITIZE AT THE PROPER CONCENTRATION. SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK USING QUAT SANITIZER UNTIL REPAIR HAS BEEN MADE. MANAGER CONTACTED ECOLAB IMMEDIATELY TO PROVIDE SERVICE TO MACHINE.RECHECK: DISHMACHINE WAS NOT RELEASING SANITIZER AFTER CYCLING. CONCENTRATED CHLORINE SANITIZER WAS EMPTY. ENSURE MACHINE SANITIZES AT THE PROPER CONCENTRATION BETWEEN 50 AND 100 PPM CHLORINE.
Location: Dish machine area
Equipment: Dishmachine
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ONE LARGE (COOKED YESTERDAY) AND MEDIUM CONTAINER OF COOKED CHICKEN DRUMETTS, AND CONTAINER OF DIP WERE STORED INSIDE WALK IN COOLER WITHOUT DISCARD DATE.ENSURE ALL PREPARED FOOD IS PROPERLY DATE MARKED WITH A DISCARD DATE IF NOT USED WITHIN TWENTY FOUR HOURS.RECHECK: A LARGE CONTAINER OF COOKED CHICKEN DRUMMETS WAS NOT LABELED WITH DISCARD DATE STORED INSIDE WALK IN COOLER. ENSURE ALL COOKED/PREPARED FOODS ARE PROPERLY DOCUMENTED WITH 7 DAY EXPIRATION DATE.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIPSTICK ON RIM OF A GLASS HANGING INVERTED ON RACK LOCATED ABOVE THE BAR.INSPECT ALL GLASS WARE THOROUGHLY FOR LIPSTICK IMPRESSIONS OR OTHER CONTAMINATION BEFORE STORAGE ON RACK WITH OTHER CLEAN AND SANITIZED GLASSES.2. FOOD STORED ON SHELVING SOILED WITH RUST LOCATED ON SHELVING PEELING INSIDE REACH IN COOLERS ON COOK LINE AND IN PREP AREAS. REPLACE OR RECOAT ALL SHELVING WHERE NEEDED TO PROVIDE A SMOOTH, SANITARY AND EASILY CLEANABLE SURFACE.RECHECK: SHELVING HAS NOT BEEN RESURFACED OR REPLACED. PROVIDE REPAIR. RECHECK SCHEDULED.
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIPSTICK ON RIM OF A GLASS HANGING INVERTED ON RACK LOCATED ABOVE THE BAR.INSPECT ALL GLASS WARE THOROUGHLY FOR LIPSTICK IMPRESSIONS OR OTHER CONTAMINATION BEFORE STORAGE ON RACK WITH OTHER CLEAN AND SANITIZED GLASSES.2. FOOD STORED ON SHELVING SOILED WITH RUST LOCATED ON SHELVING PEELING INSIDE REACH IN COOLERS ON COOK LINE AND IN PREP AREAS. REPLACE OR RECOAT ALL SHELVING WHERE NEEDED TO PROVIDE A SMOOTH, SANITARY AND EASILY CLEANABLE SURFACE.RECHECK: SHELVING HAS NOT BEEN RESURFACED OR REPLACED. PROVIDE REPAIR. RECHECK SCHEDULED.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIPSTICK ON RIM OF A GLASS HANGING INVERTED ON RACK LOCATED ABOVE THE BAR.INSPECT ALL GLASS WARE THOROUGHLY FOR LIPSTICK IMPRESSIONS OR OTHER CONTAMINATION BEFORE STORAGE ON RACK WITH OTHER CLEAN AND SANITIZED GLASSES.2. FOOD STORED ON SHELVING SOILED WITH RUST LOCATED ON SHELVING PEELING INSIDE REACH IN COOLERS ON COOK LINE AND IN PREP AREAS. REPLACE OR RECOAT ALL SHELVING WHERE NEEDED TO PROVIDE A SMOOTH, SANITARY AND EASILY CLEANABLE SURFACE.RECHECK: SHELVING HAS NOT BEEN RESURFACED OR REPLACED. PROVIDE REPAIR. RECHECK SCHEDULED.
- 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: STICKY SYRUP RESIDUE ON BEVERAGE LINES AND FLOOR LOCATED ON THE BACK END CORNER OF THE BAR.KEEP AREA CLEAN TO PREVENT BUILD UP AND BREEDING GROUNDS FOR GNATS.
Location: Bar
- Hand sink temperature (corrected on site)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT MINIMUM OF 100 DEGREES NOT AVAILABLE AT HAND SINK IN PREP AREA.ENSURE ALL HAND SINKS HAVE A MINIMUM WATER TEMPERATURE OF 100 DEGREES F.
Location: Produce room
- 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: THERMOMETER MISSING INSIDE COOLER AND OR/DRAWERS ON FRY SIDE COOK LINE.PROVIDE VISIBLE THERMOMETER INSIDE COOLER.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CHICKEN DRUMETTS STORED INSIDE A LARGE CRACKED LEXAN LOCATED INSIDE WALK IN COOLER.DISCONTINUE USE OF DAMAGED CONTAINER. STORE FOOD IN CONTAINER FREE OF ANY DEFECTS.
Location: Walk-in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: HAND SINK NOT SEALED TO THE WALL LOCATED ON COOK LINE.SEAL HAND SINK TO THE WALL.
Location: Cook line
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RACKS CONTAINING BOXES OF FOOD SERVICE GLOVES, SOILED WITH BUILD UP LOCATED AT HAND SINKS IN VARIOUS AREAS IN KITCHEN AREA.CLEAN AND SANITZE RACKS ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Cook line
Equipment: Hand sink
|
03/20/2013 | 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: SLICED HAM AND CHEESE WERE STACKED TOO HIGH ABOVE LOAD LIMIT AND WERE HOLDING ABOVE 41 DEGREES.ENSURE PRODUCT IS STORED "AT OR BELOW" LOAD LIMIT TO ENSURE PRODUCT MAINTAINS 41 DEGREES F OR LESS. EXCESS HAM DISCARDED.RECHECK: DELI MEAT AND CHEESE STORED ABOVE LOAD LIMIT.ENSURE PRODUCT IS STORED PROPERLY TO MAINTAIN PRODUCT AT 41 DEGREES OR LOWER.
Location: Cook line
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FEW GNATS FLYING AROUND IN THE BAR AREA.PREVENT BREEDING GROUNDS FOR GNATS. ELIMINATE STAGNANT WATER POOLS AND CLEAN SOILED/STICKY SODA GUN HOLSTERS AND FLOORS ON A DAILY BASIS.
Location: Bar
- 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: DISH MACHINE NOT RELEASING SANITIZER AFTER CYCLING TWICE.PROVIDE REPAIR TO MACHINE TO SANITIZE AT THE PROPER CONCENTRATION. SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK USING QUAT SANITIZER UNTIL REPAIR HAS BEEN MADE. MANAGER CONTACTED ECOLAB IMMEDIATELY TO PROVIDE SERVICE TO MACHINE.RECHECK: DISHMACHINE WAS NOT RELEASING SANITIZER AFTER CYCLING. CONCENTRATED CHLORINE SANITIZER WAS EMPTY. ENSURE MACHINE SANITIZES AT THE PROPER CONCENTRATION BETWEEN 50 AND 100 PPM CHLORINE.
Location: Dish machine area
Equipment: Dishmachine
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ONE LARGE (COOKED YESTERDAY) AND MEDIUM CONTAINER OF COOKED CHICKEN DRUMETTS, AND CONTAINER OF DIP WERE STORED INSIDE WALK IN COOLER WITHOUT DISCARD DATE.ENSURE ALL PREPARED FOOD IS PROPERLY DATE MARKED WITH A DISCARD DATE IF NOT USED WITHIN TWENTY FOUR HOURS.RECHECK: A LARGE CONTAINER OF COOKED CHICKEN DRUMMETS WAS NOT LABELED WITH DISCARD DATE STORED INSIDE WALK IN COOLER. ENSURE ALL COOKED/PREPARED FOODS ARE PROPERLY DOCUMENTED WITH 7 DAY EXPIRATION DATE.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIPSTICK ON RIM OF A GLASS HANGING INVERTED ON RACK LOCATED ABOVE THE BAR.INSPECT ALL GLASS WARE THOROUGHLY FOR LIPSTICK IMPRESSIONS OR OTHER CONTAMINATION BEFORE STORAGE ON RACK WITH OTHER CLEAN AND SANITIZED GLASSES.2. FOOD STORED ON SHELVING SOILED WITH RUST LOCATED ON SHELVING PEELING INSIDE REACH IN COOLERS ON COOK LINE AND IN PREP AREAS. REPLACE OR RECOAT ALL SHELVING WHERE NEEDED TO PROVIDE A SMOOTH, SANITARY AND EASILY CLEANABLE SURFACE.RECHECK: SHELVING HAS NOT BEEN RESURFACED OR REPLACED. PROVIDE REPAIR. RECHECK SCHEDULED.
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIPSTICK ON RIM OF A GLASS HANGING INVERTED ON RACK LOCATED ABOVE THE BAR.INSPECT ALL GLASS WARE THOROUGHLY FOR LIPSTICK IMPRESSIONS OR OTHER CONTAMINATION BEFORE STORAGE ON RACK WITH OTHER CLEAN AND SANITIZED GLASSES.2. FOOD STORED ON SHELVING SOILED WITH RUST LOCATED ON SHELVING PEELING INSIDE REACH IN COOLERS ON COOK LINE AND IN PREP AREAS. REPLACE OR RECOAT ALL SHELVING WHERE NEEDED TO PROVIDE A SMOOTH, SANITARY AND EASILY CLEANABLE SURFACE.RECHECK: SHELVING HAS NOT BEEN RESURFACED OR REPLACED. PROVIDE REPAIR. RECHECK SCHEDULED.
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: STICKY SYRUP RESIDUE ON BEVERAGE LINES AND FLOOR LOCATED ON THE BACK END CORNER OF THE BAR.KEEP AREA CLEAN TO PREVENT BUILD UP AND BREEDING GROUNDS FOR GNATS.
Location: Bar
- Hand sink temperature (corrected on site)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT MINIMUM OF 100 DEGREES NOT AVAILABLE AT HAND SINK IN PREP AREA.ENSURE ALL HAND SINKS HAVE A MINIMUM WATER TEMPERATURE OF 100 DEGREES F.
Location: Produce room
- 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: THERMOMETER MISSING INSIDE COOLER AND OR/DRAWERS ON FRY SIDE COOK LINE.PROVIDE VISIBLE THERMOMETER INSIDE COOLER.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CHICKEN DRUMETTS STORED INSIDE A LARGE CRACKED LEXAN LOCATED INSIDE WALK IN COOLER.DISCONTINUE USE OF DAMAGED CONTAINER. STORE FOOD IN CONTAINER FREE OF ANY DEFECTS.
Location: Walk-in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: HAND SINK NOT SEALED TO THE WALL LOCATED ON COOK LINE.SEAL HAND SINK TO THE WALL.
Location: Cook line
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RACKS CONTAINING BOXES OF FOOD SERVICE GLOVES, SOILED WITH BUILD UP LOCATED AT HAND SINKS IN VARIOUS AREAS IN KITCHEN AREA.CLEAN AND SANITZE RACKS ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Cook line
Equipment: Hand sink
|
03/13/2013 | 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: SLICED HAM AND CHEESE WERE STACKED TOO HIGH ABOVE LOAD LIMIT AND WERE HOLDING ABOVE 41 DEGREES.ENSURE PRODUCT IS STORED "AT OR BELOW" LOAD LIMIT TO ENSURE PRODUCT MAINTAINS 41 DEGREES F OR LESS. EXCESS HAM DISCARDED.
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FEW GNATS FLYING AROUND IN THE BAR AREA.PREVENT BREEDING GROUNDS FOR GNATS. ELIMINATE STAGNANT WATER POOLS AND CLEAN SOILED/STICKY SODA GUN HOLSTERS AND FLOORS ON A DAILY BASIS.
Location: Bar
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE NOT RELEASING SANITIZER AFTER CYCLING TWICE.PROVIDE REPAIR TO MACHINE TO SANITIZE AT THE PROPER CONCENTRATION. SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK USING QUAT SANITIZER UNTIL REPAIR HAS BEEN MADE. MANAGER CONTACTED ECOLAB IMMEDIATELY TO PROVIDE SERVICE TO MACHINE.
Location: Dish machine area
Equipment: Dishmachine
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ONE LARGE (COOKED YESTERDAY) AND MEDIUM CONTAINER OF COOKED CHICKEN DRUMETTS, AND CONTAINER OF DIP WERE STORED INSIDE WALK IN COOLER WITHOUT DISCARD DATE.ENSURE ALL PREPARED FOOD IS PROPERLY DATE MARKED WITH A DISCARD DATE IF NOT USED WITHIN TWENTY FOUR HOURS.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIPSTICK ON RIM OF A GLASS HANGING INVERTED ON RACK LOCATED ABOVE THE BAR.INSPECT ALL GLASS WARE THOROUGHLY FOR LIPSTICK IMPRESSIONS OR OTHER CONTAMINATION BEFORE STORAGE ON RACK WITH OTHER CLEAN AND SANITIZED GLASSES.2. FOOD STORED ON SHELVING SOILED WITH RUST LOCATED ON SHELVING PEELING INSIDE REACH IN COOLERS ON COOK LINE AND IN PREP AREAS. REPLACE OR RECOAT ALL SHELVING WHERE NEEDED TO PROVIDE A SMOOTH, SANITARY AND EASILY CLEANABLE SURFACE.
Location: Bar
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIPSTICK ON RIM OF A GLASS HANGING INVERTED ON RACK LOCATED ABOVE THE BAR.INSPECT ALL GLASS WARE THOROUGHLY FOR LIPSTICK IMPRESSIONS OR OTHER CONTAMINATION BEFORE STORAGE ON RACK WITH OTHER CLEAN AND SANITIZED GLASSES.2. FOOD STORED ON SHELVING SOILED WITH RUST LOCATED ON SHELVING PEELING INSIDE REACH IN COOLERS ON COOK LINE AND IN PREP AREAS. REPLACE OR RECOAT ALL SHELVING WHERE NEEDED TO PROVIDE A SMOOTH, SANITARY AND EASILY CLEANABLE SURFACE.
- 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: STICKY SYRUP RESIDUE ON BEVERAGE LINES AND FLOOR LOCATED ON THE BACK END CORNER OF THE BAR.KEEP AREA CLEAN TO PREVENT BUILD UP AND BREEDING GROUNDS FOR GNATS.
Location: Bar
- Hand sink temperature (corrected on site)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT MINIMUM OF 100 DEGREES NOT AVAILABLE AT HAND SINK IN PREP AREA.ENSURE ALL HAND SINKS HAVE A MINIMUM WATER TEMPERATURE OF 100 DEGREES F.
Location: Produce room
- 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: THERMOMETER MISSING INSIDE COOLER AND OR/DRAWERS ON FRY SIDE COOK LINE.PROVIDE VISIBLE THERMOMETER INSIDE COOLER.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CHICKEN DRUMETTS STORED INSIDE A LARGE CRACKED LEXAN LOCATED INSIDE WALK IN COOLER.DISCONTINUE USE OF DAMAGED CONTAINER. STORE FOOD IN CONTAINER FREE OF ANY DEFECTS.
Location: Walk-in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: HAND SINK NOT SEALED TO THE WALL LOCATED ON COOK LINE.SEAL HAND SINK TO THE WALL.
Location: Cook line
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RACKS CONTAINING BOXES OF FOOD SERVICE GLOVES, SOILED WITH BUILD UP LOCATED AT HAND SINKS IN VARIOUS AREAS IN KITCHEN AREA.CLEAN AND SANITZE RACKS ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Cook line
Equipment: Hand sink
|
03/05/2013 | 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: PROVIDE ICE UNDER CUT FRUIT AT BAR FRUIT STORAGE CONTAINERS.
Location: Bar
- 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: LABEL CHEMICAL SPAY BOTTLES AT KITCHEN AND BAR THAT IS NOT LABELED.
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: LABEL CHEMICAL SPAY BOTTLES AT KITCHEN AND BAR THAT IS NOT LABELED.
Location: Bar
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS/FLIES PRESENT AT KITCHEN DISHMACHINE/ICE MACHINE LOCATION AND BAR LOCATION.CONSULT PEST CONTROL PROVIDER: PROVIDE PEST CONTROL INSPECTION REPORT ON RECHECK INSPECTION DATE.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS/FLIES PRESENT AT KITCHEN DISHMACHINE/ICE MACHINE LOCATION AND BAR LOCATION.CONSULT PEST CONTROL PROVIDER: PROVIDE PEST CONTROL INSPECTION REPORT ON RECHECK INSPECTION DATE.
Location: Dish machine area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS/FLIES PRESENT AT KITCHEN DISHMACHINE/ICE MACHINE LOCATION AND BAR LOCATION.CONSULT PEST CONTROL PROVIDER: PROVIDE PEST CONTROL INSPECTION REPORT ON RECHECK INSPECTION DATE.
Location: Bar
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: FOOD HANDLER ON COOK-LINE OBSERVED USING GLOVED HANDS TO HANDLE RAW FOODS AND THEN CONTINUE FOOD HANDLING BY TOUCHING READY-TO-EAT FOODS SUCH AS BREAD TO MAKE SANDWICHES--DISCONTINUE THIS BEHAVIOR TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
- 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: IMPROVE OVERALL EMPLOYEE HANDWASHING...MORE FREQUENT HANDWASHING NEEDED!
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN BAR GLASSES CONTAINED LIPSTICK.
Location: Bar
- 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
- 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: Mixer
- 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: FOOD HANDLER DUMPING CONTAINER OF WATER DOWN COOK-LINE HANDSINK; FOOD HANDLERS MUST USE HANDSINKS FOR HANDWASHING ONLY AND NOT FOR DUMPSINK PURPOSES.
Location: Kitchen
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: FOOD HANDLER DUMPING CONTAINER OF WATER DOWN COOK-LINE HANDSINK; FOOD HANDLERS MUST USE HANDSINKS FOR HANDWASHING ONLY AND NOT FOR DUMPSINK PURPOSES.
Location: Cook line
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR HOT WATER AT KITCHEN DISHMACHINE DUMPSINK; REPAIR KNOB ALSO.REPAIR PREP AREA HANDSINK IN KITCHEN THAT IS NOT FUNCTIONING; ENSURE HOT WATER OF AT LEAST 100 F - 120 F.REPAIR ANY MOP SINK LEAKS.
Location: Dish machine area
Equipment: Dump 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 HOT WATER AT KITCHEN DISHMACHINE DUMPSINK; REPAIR KNOB ALSO.REPAIR PREP AREA HANDSINK IN KITCHEN THAT IS NOT FUNCTIONING; ENSURE HOT WATER OF AT LEAST 100 F - 120 F.REPAIR ANY MOP SINK LEAKS.
Location: Prep area
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 HOT WATER AT KITCHEN DISHMACHINE DUMPSINK; REPAIR KNOB ALSO.REPAIR PREP AREA HANDSINK IN KITCHEN THAT IS NOT FUNCTIONING; ENSURE HOT WATER OF AT LEAST 100 F - 120 F.REPAIR ANY MOP SINK LEAKS.
Location: Kitchen
Equipment: Mop sink
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: CONTINUE TO WORK ON AND MONITOR:FOOD HANDLER ON COOK-LINE WEARING BRACELET--REMOVE.
- 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 COLD-TOP REFRIGERATION LIDS STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT LIQUOR DRY STORAGE ROOM.KEEP ALL SINGLE SERVICE ITEMS, UTENSILS, AND CLEAN LINEN OFF FLOOR AT LEAST 6 INCHES AT BASEMENT DRY 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 COLD-TOP REFRIGERATION LIDS STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT LIQUOR DRY STORAGE ROOM.KEEP ALL SINGLE SERVICE ITEMS, UTENSILS, AND CLEAN LINEN OFF FLOOR AT LEAST 6 INCHES AT BASEMENT DRY STORAGE ROOM.
Location: Dish machine area
- 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 COLD-TOP REFRIGERATION LIDS STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT LIQUOR DRY STORAGE ROOM.KEEP ALL SINGLE SERVICE ITEMS, UTENSILS, AND CLEAN LINEN OFF FLOOR AT LEAST 6 INCHES AT BASEMENT DRY STORAGE ROOM.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Dish machine area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Walk-in cooler
- Dumpster lids / missing (corrected)
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND DISHMACHINE HOOD, EMPLOYEE RESTROOM VENTS AND KITCHEN CEILING VENTS/TILES.
Location: Kitchen
- 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 CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND DISHMACHINE HOOD, EMPLOYEE RESTROOM VENTS AND KITCHEN CEILING VENTS/TILES.
Location: Cook line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND DISHMACHINE HOOD, EMPLOYEE RESTROOM VENTS AND KITCHEN CEILING VENTS/TILES.
Location: Dish machine area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND DISHMACHINE HOOD, EMPLOYEE RESTROOM VENTS AND KITCHEN CEILING VENTS/TILES.
Location: Emp restroom
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RESURFACE ALL DAMAGED/MOLDED BWALL AND FLOOR SURFACES AT DISHMACHINE LOCATION.
Location: Dish machine area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RESURFACE ALL DAMAGED/MOLDED BWALL AND FLOOR SURFACES AT DISHMACHINE LOCATION.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RESURFACE ALL DAMAGED/MOLDED BWALL AND FLOOR SURFACES AT DISHMACHINE LOCATION.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPPROVE DETAILED ROUTINE CLEANIING AND SANITIZING OF LIQUOR STORAGE ROOM, ICE MACHINE LOCATION, DISHMACHINE LOCATION AND BAR (GNATS/FLIES HARBORING) FLOORS.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPPROVE DETAILED ROUTINE CLEANIING AND SANITIZING OF LIQUOR STORAGE ROOM, ICE MACHINE LOCATION, DISHMACHINE LOCATION AND BAR (GNATS/FLIES HARBORING) FLOORS.
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: IMPPROVE DETAILED ROUTINE CLEANIING AND SANITIZING OF LIQUOR STORAGE ROOM, ICE MACHINE LOCATION, DISHMACHINE LOCATION AND BAR (GNATS/FLIES HARBORING) FLOORS.
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: IMPPROVE DETAILED ROUTINE CLEANIING AND SANITIZING OF LIQUOR STORAGE ROOM, ICE MACHINE LOCATION, DISHMACHINE LOCATION AND BAR (GNATS/FLIES HARBORING) FLOORS.
Location: Bar
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: DINING ROOM BEVERAGE SERVERS STATION HANDSINK AT 78 F; REPAIR AND/OR ADJUST TO ENSURE HOT WATER IS MAINTAINED AT 100 F - 120 F.
Location: Dining room
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: DINING ROOM BEVERAGE SERVERS STATION HANDSINK AT 78 F; REPAIR AND/OR ADJUST TO ENSURE HOT WATER IS MAINTAINED AT 100 F - 120 F.
Location: Service counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PROPER PANEL COVERS WHERE MISSING AT DINING ROOM BEVERAGE SERVERS STATION SODA MACHINES.REPLACE OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED.
Location: Dining room
Equipment: Soda machine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PROPER PANEL COVERS WHERE MISSING AT DINING ROOM BEVERAGE SERVERS STATION SODA MACHINES.REPLACE OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED.
Location: Service counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PROPER PANEL COVERS WHERE MISSING AT DINING ROOM BEVERAGE SERVERS STATION SODA MACHINES.REPLACE OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED.
Location: Bar
Equipment: Reach 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 FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT DOWNSTAIRS WALK-IN-COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.
Location: -
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF BAR ICE BIN INTERIOR SURFACES.
Location: Bar
Equipment: Ice bin
- 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 AND MONITOR:IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF BAR ICE BIN INTERIOR SURFACES.
Location: -
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT LIQUOR STORAGE ROOM.
Location: Dish machine area
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT LIQUOR STORAGE ROOM.
Location: Dry storage
- 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: UTENSILS STORED IN STAGNANT WATER ON COOK-LINE AT FRIED CHICKEN PREP TABLE--DISCONTINE THIS BEHAVIOR.STORE UTENSILS IN FREE-FLOWING DIP WELL, WATER OR 135 F OR ABOVE OR ON CLEAN SANITARY SURFACES.
Location: Kitchen
- 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: UTENSILS STORED IN STAGNANT WATER ON COOK-LINE AT FRIED CHICKEN PREP TABLE--DISCONTINE THIS BEHAVIOR.STORE UTENSILS IN FREE-FLOWING DIP WELL, WATER OR 135 F OR ABOVE OR ON CLEAN SANITARY SURFACES.
Location: Cook line
|
08/30/2012 | 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: PROVIDE ICE UNDER CUT FRUIT AT BAR FRUIT STORAGE CONTAINERS.
Location: Bar
- 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: LABEL CHEMICAL SPAY BOTTLES AT KITCHEN AND BAR THAT IS NOT LABELED.
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: LABEL CHEMICAL SPAY BOTTLES AT KITCHEN AND BAR THAT IS NOT LABELED.
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS/FLIES PRESENT AT KITCHEN DISHMACHINE/ICE MACHINE LOCATION AND BAR LOCATION.CONSULT PEST CONTROL PROVIDER: PROVIDE PEST CONTROL INSPECTION REPORT ON RECHECK INSPECTION DATE.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS/FLIES PRESENT AT KITCHEN DISHMACHINE/ICE MACHINE LOCATION AND BAR LOCATION.CONSULT PEST CONTROL PROVIDER: PROVIDE PEST CONTROL INSPECTION REPORT ON RECHECK INSPECTION DATE.
Location: Dish machine area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS/FLIES PRESENT AT KITCHEN DISHMACHINE/ICE MACHINE LOCATION AND BAR LOCATION.CONSULT PEST CONTROL PROVIDER: PROVIDE PEST CONTROL INSPECTION REPORT ON RECHECK INSPECTION DATE.
Location: Bar
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: FOOD HANDLER ON COOK-LINE OBSERVED USING GLOVED HANDS TO HANDLE RAW FOODS AND THEN CONTINUE FOOD HANDLING BY TOUCHING READY-TO-EAT FOODS SUCH AS BREAD TO MAKE SANDWICHES--DISCONTINUE THIS BEHAVIOR TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
- 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: IMPROVE OVERALL EMPLOYEE HANDWASHING...MORE FREQUENT HANDWASHING NEEDED!
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN BAR GLASSES CONTAINED LIPSTICK.
Location: Bar
- 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: Kitchen
Equipment: Can opener
- 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: Mixer
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: FOOD HANDLER DUMPING CONTAINER OF WATER DOWN COOK-LINE HANDSINK; FOOD HANDLERS MUST USE HANDSINKS FOR HANDWASHING ONLY AND NOT FOR DUMPSINK PURPOSES.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: FOOD HANDLER DUMPING CONTAINER OF WATER DOWN COOK-LINE HANDSINK; FOOD HANDLERS MUST USE HANDSINKS FOR HANDWASHING ONLY AND NOT FOR DUMPSINK PURPOSES.
Location: Cook line
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR HOT WATER AT KITCHEN DISHMACHINE DUMPSINK; REPAIR KNOB ALSO.REPAIR PREP AREA HANDSINK IN KITCHEN THAT IS NOT FUNCTIONING; ENSURE HOT WATER OF AT LEAST 100 F - 120 F.REPAIR ANY MOP SINK LEAKS.
Location: Dish machine area
Equipment: Dump sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR HOT WATER AT KITCHEN DISHMACHINE DUMPSINK; REPAIR KNOB ALSO.REPAIR PREP AREA HANDSINK IN KITCHEN THAT IS NOT FUNCTIONING; ENSURE HOT WATER OF AT LEAST 100 F - 120 F.REPAIR ANY MOP SINK LEAKS.
Location: Prep area
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 HOT WATER AT KITCHEN DISHMACHINE DUMPSINK; REPAIR KNOB ALSO.REPAIR PREP AREA HANDSINK IN KITCHEN THAT IS NOT FUNCTIONING; ENSURE HOT WATER OF AT LEAST 100 F - 120 F.REPAIR ANY MOP SINK LEAKS.
Location: Kitchen
Equipment: Mop sink
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE WEARING BRACELET--REMOVE.
- 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 COLD-TOP REFRIGERATION LIDS STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT LIQUOR DRY STORAGE ROOM.KEEP ALL SINGLE SERVICE ITEMS, UTENSILS, AND CLEAN LINEN OFF FLOOR AT LEAST 6 INCHES AT BASEMENT DRY 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 COLD-TOP REFRIGERATION LIDS STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT LIQUOR DRY STORAGE ROOM.KEEP ALL SINGLE SERVICE ITEMS, UTENSILS, AND CLEAN LINEN OFF FLOOR AT LEAST 6 INCHES AT BASEMENT DRY STORAGE ROOM.
Location: Dish machine area
- 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 COLD-TOP REFRIGERATION LIDS STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT LIQUOR DRY STORAGE ROOM.KEEP ALL SINGLE SERVICE ITEMS, UTENSILS, AND CLEAN LINEN OFF FLOOR AT LEAST 6 INCHES AT BASEMENT DRY STORAGE ROOM.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM, LIQUOR DRY STORAGE ROOM AND AT DOWNSTAIRS WALK-IN-COOLER.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM, LIQUOR DRY STORAGE ROOM AND AT DOWNSTAIRS WALK-IN-COOLER.
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM, LIQUOR DRY STORAGE ROOM AND AT DOWNSTAIRS WALK-IN-COOLER.
Location: Dish machine area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM, LIQUOR DRY STORAGE ROOM AND AT DOWNSTAIRS WALK-IN-COOLER.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM, LIQUOR DRY STORAGE ROOM AND AT DOWNSTAIRS WALK-IN-COOLER.
Location: Walk-in cooler
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND DISHMACHINE HOOD, EMPLOYEE RESTROOM VENTS AND KITCHEN CEILING VENTS/TILES.
Location: Kitchen
- 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 CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND DISHMACHINE HOOD, EMPLOYEE RESTROOM VENTS AND KITCHEN CEILING VENTS/TILES.
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND DISHMACHINE HOOD, EMPLOYEE RESTROOM VENTS AND KITCHEN CEILING VENTS/TILES.
Location: Dish machine area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND DISHMACHINE HOOD, EMPLOYEE RESTROOM VENTS AND KITCHEN CEILING VENTS/TILES.
Location: Emp restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RESURFACE ALL DAMAGED/MOLDED BWALL AND FLOOR SURFACES AT DISHMACHINE LOCATION.
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RESURFACE ALL DAMAGED/MOLDED BWALL AND FLOOR SURFACES AT DISHMACHINE 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: IMPPROVE DETAILED ROUTINE CLEANIING AND SANITIZING OF LIQUOR STORAGE ROOM, ICE MACHINE LOCATION, DISHMACHINE LOCATION AND BAR (GNATS/FLIES HARBORING) FLOORS.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPPROVE DETAILED ROUTINE CLEANIING AND SANITIZING OF LIQUOR STORAGE ROOM, ICE MACHINE LOCATION, DISHMACHINE LOCATION AND BAR (GNATS/FLIES HARBORING) FLOORS.
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: IMPPROVE DETAILED ROUTINE CLEANIING AND SANITIZING OF LIQUOR STORAGE ROOM, ICE MACHINE LOCATION, DISHMACHINE LOCATION AND BAR (GNATS/FLIES HARBORING) FLOORS.
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: IMPPROVE DETAILED ROUTINE CLEANIING AND SANITIZING OF LIQUOR STORAGE ROOM, ICE MACHINE LOCATION, DISHMACHINE LOCATION AND BAR (GNATS/FLIES HARBORING) FLOORS.
Location: Bar
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: DINING ROOM BEVERAGE SERVERS STATION HANDSINK AT 78 F; REPAIR AND/OR ADJUST TO ENSURE HOT WATER IS MAINTAINED AT 100 F - 120 F.
Location: Dining room
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: DINING ROOM BEVERAGE SERVERS STATION HANDSINK AT 78 F; REPAIR AND/OR ADJUST TO ENSURE HOT WATER IS MAINTAINED AT 100 F - 120 F.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PROPER PANEL COVERS WHERE MISSING AT DINING ROOM BEVERAGE SERVERS STATION SODA MACHINES.REPLACE OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED.
Location: Dining room
Equipment: Soda machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PROPER PANEL COVERS WHERE MISSING AT DINING ROOM BEVERAGE SERVERS STATION SODA MACHINES.REPLACE OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PROPER PANEL COVERS WHERE MISSING AT DINING ROOM BEVERAGE SERVERS STATION SODA MACHINES.REPLACE OR RESURFACE RUSTED SHELVING AT BAR REACH-IN-COOLER WHERE NEEDED.
Location: Bar
Equipment: Reach 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 FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT DOWNSTAIRS WALK-IN-COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITZING OF THE FOLLOWING:-SOILED KITCHEN UTENSILS STORAGE DRAWERS.-CLEAN AND ORGANIZE BASEMENT DRY STORAGE ROOM.-SOILED WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITZING OF THE FOLLOWING:-SOILED KITCHEN UTENSILS STORAGE DRAWERS.-CLEAN AND ORGANIZE BASEMENT DRY STORAGE ROOM.-SOILED WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITZING OF THE FOLLOWING:-SOILED KITCHEN UTENSILS STORAGE DRAWERS.-CLEAN AND ORGANIZE BASEMENT DRY STORAGE ROOM.-SOILED WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITZING OF THE FOLLOWING:-SOILED KITCHEN UTENSILS STORAGE DRAWERS.-CLEAN AND ORGANIZE BASEMENT DRY STORAGE ROOM.-SOILED WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITZING OF THE FOLLOWING:-SOILED KITCHEN UTENSILS STORAGE DRAWERS.-CLEAN AND ORGANIZE BASEMENT DRY STORAGE ROOM.-SOILED WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.
Location: Walk-in freezer
- 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 CLEANING AND SANITIZING OF BAR ICE BIN INTERIOR SURFACES.
Location: Bar
Equipment: Ice bin
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: ALSO MAINTAIN PAPERTOWELS AT BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT LIQUOR STORAGE ROOM.
Location: Dish machine area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT LIQUOR STORAGE ROOM.
Location: Dry storage
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSILS STORED IN STAGNANT WATER ON COOK-LINE AT FRIED CHICKEN PREP TABLE--DISCONTINE THIS BEHAVIOR.STORE UTENSILS IN FREE-FLOWING DIP WELL, WATER OR 135 F OR ABOVE OR ON CLEAN SANITARY SURFACES.
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSILS STORED IN STAGNANT WATER ON COOK-LINE AT FRIED CHICKEN PREP TABLE--DISCONTINE THIS BEHAVIOR.STORE UTENSILS IN FREE-FLOWING DIP WELL, WATER OR 135 F OR ABOVE OR ON CLEAN SANITARY SURFACES.
Location: Cook line
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08/22/2012 | Routine |
- 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.
Location: Kitchen (back)
- 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: Kitchen
Equipment: Can opener
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE WEARING WATCH--REMOVE.
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: BROOM AND DUST PAN STORED NEAR CLEAN DISHES AND DISH STORAGE RACK.
Location: Dish machine area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF HOOD SYSTEM LOCATED AT BACK OF KITCHEN AT FOOD PREP LOCATION.
Location: Kitchen (back)
- 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 CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM AND INTERIOR SURFACES.
Location: Kitchen
- 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 CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM AND INTERIOR SURFACES.
Location: Cook line
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL KITCHEN PREP TABLE WITH ATTACHED SINK TO WALL PROPERLY SO THAT IT IS NOT MOVABLE.B
Location: Kitchen
Equipment: Prep table
- 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 EXPOSED FROZEN FOODS COVERED PROPERLY AT VICTORY FREEZER IN KITCHEN DURING DOWN TIME TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED UTENSIL STORAGE DRAWERS.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED UTENSIL STORAGE DRAWERS.
Location: Prep area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT LIQUOR DRY STOREAGE ROOM.
Location: Back room
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01/10/2012 | Routine |
- 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. KINKED HOSE - NO SANITIZER TO DISH LEVEL.
Equipment: Dishmachine
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01/03/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about SCOTTY'S BREWHOUSE, 1 VIRGINIA AVE, Indianapolis, IN »