- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 10/16/2014: STORE ROLLS IN APPROVED FOOD GRADE CONTAINERS AT WARMING DRAWERS IN WAIT STAFF AREA. DO NOT USE CARRY OUT PLASTIC BAGS TO STORE BREAD AND ROLLS. CORRECTED DURING INSPECTION.
Location: Wait staff area
Equipment: Warming drawers
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 10/16/2014: STORE WET WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE. DO NOT ALLOW WET CLOTHS TO LAY ON FOOD PREPERATION SURFACES. CORRECTED DURING INSPECTION.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 10/16/2014: MAINTAIN PAPER TOWELS AT HAND SINK AT ALL TIMES. CHANGE WHEN ROLL GOES EMPTY. CORRECTED DURING INSPECTION.
Location: Cook line
Equipment: Hand sink
|
10/16/2014 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- 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: PLEASE STORE PERSONAL BEVERAGES BELOW OR SEPARATE FROM FOOD PREP LOCATIONS
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: PLEASE DO NOT KEEP PERSONAL ITEMS,SUCH AS COATS, PHONES, OR BAGS, ON SHELVES WITH FOOD
Location: Back room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ICE BUILDUP IN WALK IN FREEZER. PLEASE DEFROST
Location: Kitchen
Equipment: Walk in freezer
|
04/22/2014 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- 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: PLEASE STORE PERSONAL BEVERAGES BELOW OR SEPARATE FROM FOOD PREP LOCATIONS
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE DO NOT KEEP PERSONAL ITEMS,SUCH AS COATS, PHONES, OR BAGS, ON SHELVES WITH FOOD
Location: Back room
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ICE BUILDUP IN WALK IN FREEZER. PLEASE DEFROST
Location: Kitchen
Equipment: Walk in freezer
|
04/17/2014 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
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: PLEASE KEEP EMPLOYEE BEVERAGES OFF OF PREP TABLES AND SHELVES ABOVE FOOD STORAGE AREAS. ALSO, USE A CONTAINER WITH A LID AND A STRAW
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PLEASE COOL FOOD USING ONE OF THE ABOVE METHODS
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BAG OF ONIONS ON FLOOR IN DRY STORAGE AREA PLEASE STORE OFF FLOOR
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:EXTERIOR AND HANDLES OF MAKE TABLE COOLER BY COOK LINE
Location: Kitchen
|
01/09/2014 | Recheck |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
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: PLEASE KEEP EMPLOYEE BEVERAGES OFF OF PREP TABLES AND SHELVES ABOVE FOOD STORAGE AREAS. ALSO, USE A CONTAINER WITH A LID AND A STRAW
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PLEASE COOL FOOD USING ONE OF THE ABOVE METHODS
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BAG OF ONIONS ON FLOOR IN DRY STORAGE AREA PLEASE STORE OFF FLOOR
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:EXTERIOR AND HANDLES OF MAKE TABLE COOLER BY COOK LINE
Location: Kitchen
|
01/02/2014 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
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: PLEASE KEEP EMPLOYEE BEVERAGES OFF OF PREP TABLES AND SHELVES ABOVE FOOD STORAGE AREAS. ALSO, USE A CONTAINER WITH A LID AND A STRAW
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PLEASE COOL FOOD USING ONE OF THE ABOVE METHODS
Location: Kitchen
- 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: BAG OF ONIONS ON FLOOR IN DRY STORAGE AREA PLEASE STORE OFF FLOOR
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:EXTERIOR AND HANDLES OF MAKE TABLE COOLER BY COOK LINE
Location: Kitchen
|
12/26/2013 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: PLEASE STORE ALL CHEMICAL BOTTLES SEPARATE FROM FOOD AND FOOD CONTAINERS
Location: Dry storage
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED ABOVE RAW BEEF IN WALK IN COOLER. PLEASE KEEP RAW CHICKEN ON LOWER SHELF.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN AND SANITIZE CAN OPENER BLADE
Location: Kitchen
Equipment: Can opener
- 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: OPEN EMPLOYEE BEVERAGE ON PREP TABLE IN BACK KITCHEN. PLEASE KEEP PERSONAL DRINKS BELOW PREP SURFACES, AND MAKE SURE THEY ARE IN A CONTAINER WITH A LID AND STRAW
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: LARGE CONTAINER OF SOUP COOLING AT ROOM TEMPERATURE. PLEASE COOL USING ONE OF THE AVOBE DESCRIBED METHODS
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE REMOVE CARDBOARD FROM SPICE SHELF IN BACK KITCHEN
Location: Kitchen (back)
|
07/25/2013 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: PLEASE STORE ALL CHEMICAL BOTTLES SEPARATE FROM FOOD AND FOOD CONTAINERS
Location: Dry storage
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED ABOVE RAW BEEF IN WALK IN COOLER. PLEASE KEEP RAW CHICKEN ON LOWER SHELF.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN AND SANITIZE CAN OPENER BLADE
Location: Kitchen
Equipment: Can opener
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: OPEN EMPLOYEE BEVERAGE ON PREP TABLE IN BACK KITCHEN. PLEASE KEEP PERSONAL DRINKS BELOW PREP SURFACES, AND MAKE SURE THEY ARE IN A CONTAINER WITH A LID AND STRAW
Location: Kitchen
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: LARGE CONTAINER OF SOUP COOLING AT ROOM TEMPERATURE. PLEASE COOL USING ONE OF THE AVOBE DESCRIBED METHODS
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE REMOVE CARDBOARD FROM SPICE SHELF IN BACK KITCHEN
Location: Kitchen (back)
|
07/18/2013 | Routine |
- 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: CONTAINERS OF HAM IN UPRIGHT COOLER WERE MISSING A DATE MARK
Location: Kitchen
- 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: IN PLACE SANITIZER CONCENTRATION IS TOO HIGH
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: HOODS DUE FOR CLEANING DECEMBER 2012. PLEASE CALL FOR SERVICE.
Location: Cook line
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: DO NOT COOL LARGE QUANTITIES OF FOOD AT ROOM TEMPERATURE. THERE WERE TWO LARGE, DEEP CONTAINERS OF SOUP AND ONE LARGE CONTAINER OF RICE ON THE PREP TABLE NEAR THE WALK-IN COOLER. PRACTICE ACTIVE COOLING BY USING SMALL, SHALLOW PANS OR YOUR ICE WANDS
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: PLEASE THAW USING ONE OF THE ABOVE METHODS. DO NOT THAW AT ROOM TEMPERATURE
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: PLEASE DISCONTINUE RE-USING FOOD CONTAINERS FOR OTHER FOODS. DISCARD OLD SOUR CREAM, COTTAGE CHEESE, ETC. CONTAINERS AND BEGIN USING APPROVED, REUSABLE CONTAINERS
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE REMOVE CARDBOARD FROM DRY STORAGE SHELVES
Location: Dry storage
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ICE BUILDUP IN WALK IN FREEZER. PLEASE DEFROST
Location: Walk-in freezer
- 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: 1: PLEASE COVER BULK FOOD CONTAINERS2: CONTAINERS OF MASHED POTATOES ON FLOOR IN WALK IN COOLER
Location: Dry storage
- 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: 1: PLEASE COVER BULK FOOD CONTAINERS2: CONTAINERS OF MASHED POTATOES ON FLOOR IN WALK IN COOLER
Location: Walk-in cooler
|
04/09/2013 | Recheck |
- 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: CONTAINERS OF HAM IN UPRIGHT COOLER WERE MISSING A DATE MARK
Location: Kitchen
- 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: IN PLACE SANITIZER CONCENTRATION IS TOO HIGH
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: HOODS DUE FOR CLEANING DECEMBER 2012. PLEASE CALL FOR SERVICE.
Location: Cook line
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: DO NOT COOL LARGE QUANTITIES OF FOOD AT ROOM TEMPERATURE. THERE WERE TWO LARGE, DEEP CONTAINERS OF SOUP AND ONE LARGE CONTAINER OF RICE ON THE PREP TABLE NEAR THE WALK-IN COOLER. PRACTICE ACTIVE COOLING BY USING SMALL, SHALLOW PANS OR YOUR ICE WANDS
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: PLEASE THAW USING ONE OF THE ABOVE METHODS. DO NOT THAW AT ROOM TEMPERATURE
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: PLEASE DISCONTINUE RE-USING FOOD CONTAINERS FOR OTHER FOODS. DISCARD OLD SOUR CREAM, COTTAGE CHEESE, ETC. CONTAINERS AND BEGIN USING APPROVED, REUSABLE CONTAINERS
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE REMOVE CARDBOARD FROM DRY STORAGE SHELVES
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ICE BUILDUP IN WALK IN FREEZER. PLEASE DEFROST
Location: Walk-in freezer
- 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: 1: PLEASE COVER BULK FOOD CONTAINERS2: CONTAINERS OF MASHED POTATOES ON FLOOR IN WALK IN COOLER
Location: Dry storage
- 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: 1: PLEASE COVER BULK FOOD CONTAINERS2: CONTAINERS OF MASHED POTATOES ON FLOOR IN WALK IN COOLER
Location: Walk-in cooler
|
03/27/2013 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUSH WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: BE SURE TO STORE RAW ANIMAL PRODUCTS BELOW COOKED FOODS
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: BE SURE TO STORE RAW ANIMAL PRODUCTS BELOW COOKED FOODS
Location: Kitchen
Equipment: Upright cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: EMPLOYEE BEVERAGE ON COOK LINE SHELF NEXT TO UNCOVERED STEAM TABLE WELLS. PLEASE STORE EMPLOYEE DRINKS BELOW FOOD STORAGE AREAS.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PLEASE DO NOT COOL LARGE, DEEP CONTAINERS OF FOOD AT ROOM TEMPERATURE. USE ONE OF THE ABOVE METHODS OR STIR WITH AN AN ICE WAND
Location: Kitchen
|
12/27/2012 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUSH WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: BE SURE TO STORE RAW ANIMAL PRODUCTS BELOW COOKED FOODS
Location: Walk-in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: BE SURE TO STORE RAW ANIMAL PRODUCTS BELOW COOKED FOODS
Location: Kitchen
Equipment: Upright cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE BEVERAGE ON COOK LINE SHELF NEXT TO UNCOVERED STEAM TABLE WELLS. PLEASE STORE EMPLOYEE DRINKS BELOW FOOD STORAGE AREAS.
Location: Cook line
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PLEASE DO NOT COOL LARGE, DEEP CONTAINERS OF FOOD AT ROOM TEMPERATURE. USE ONE OF THE ABOVE METHODS OR STIR WITH AN AN ICE WAND
Location: Kitchen
|
12/18/2012 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE BE SURE TO LABEL ALL CHEMICAL BOTTLES
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE WAS HANDLING DELI MEAT WITH NO GLOVES
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE SOILED. PLEASE CLEAN.
Location: Kitchen (back)
- 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: CHEESE GRATER IN HANDSINK (THE ONE IN THE BACK, NEAR THE DISHMACHINE). DO NOT STORE OR PLACE ITEMS IN HANDSINKS
Location: Kitchen (back)
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE DID NOT USE SOAP WHEN HE WASHED HIS HANDS
Location: Cook line
- 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: IN-PLACE SANITIZER CONCENTRATION TOO HIGH (200+ppm)
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: PLEASE STORE EMPLOYEE BEVERAGES ON LOWER SHELVES OR SEPARATE FROM FOOD OFFERED FOR SALE
Location: Kitchen (front)
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CEILING TILES IN BACK KITCHEN MOLDY. PLEASE REPLACE
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: DO NOT RE-USE CARDBOARD EGG CARTONS. DISCARD THEM WHEN THEY'RE EMPTY
Location: Cook line
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: COOK USED PREP SINK (THE ONE RIGHT NEXT TO THE HANDSINK...BY THE BACK DOOR) RATHER THAN THE HANDSINK TO WASH HIS HANDS
Location: Cook line
- 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: PLEASE STORE BULK FOOD SCOOPS WITH HANDLES OUT OF THE FOOD, AND MAKE SURE TO USE A SCOOP WITH A HANDLE (NOT A BOWL)
|
09/07/2012 | Recheck |
- Toxic labeling
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: PLEASE BE SURE TO LABEL ALL CHEMICAL BOTTLES
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE WAS HANDLING DELI MEAT WITH NO GLOVES
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE SOILED. PLEASE CLEAN.
Location: Kitchen (back)
- 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: CHEESE GRATER IN HANDSINK (THE ONE IN THE BACK, NEAR THE DISHMACHINE). DO NOT STORE OR PLACE ITEMS IN HANDSINKS
Location: Kitchen (back)
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE DID NOT USE SOAP WHEN HE WASHED HIS HANDS
Location: Cook line
- 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: IN-PLACE SANITIZER CONCENTRATION TOO HIGH (200+ppm)
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: PLEASE STORE EMPLOYEE BEVERAGES ON LOWER SHELVES OR SEPARATE FROM FOOD OFFERED FOR SALE
Location: Kitchen (front)
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CEILING TILES IN BACK KITCHEN MOLDY. PLEASE REPLACE
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: DO NOT RE-USE CARDBOARD EGG CARTONS. DISCARD THEM WHEN THEY'RE EMPTY
Location: Cook line
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: COOK USED PREP SINK (THE ONE RIGHT NEXT TO THE HANDSINK...BY THE BACK DOOR) RATHER THAN THE HANDSINK TO WASH HIS HANDS
Location: Cook line
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE STORE BULK FOOD SCOOPS WITH HANDLES OUT OF THE FOOD, AND MAKE SURE TO USE A SCOOP WITH A HANDLE (NOT A BOWL)
|
08/31/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1: COOKED SAUSAGES IN PAN ON COOK LINE AT 85 DEGREES F2: COOKED NOODLES IN FRONT KITCHEN AREA AT 77 DEGREES F
Location: Kitchen (back)
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1: COOKED SAUSAGES IN PAN ON COOK LINE AT 85 DEGREES F2: COOKED NOODLES IN FRONT KITCHEN AREA AT 77 DEGREES F
Location: Kitchen (front)
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RAW IN-SHELL EGGS HELD NEXT TO COOK LINE WITHOUT TEMPERATURE CONTROL.RAW ANIMAL PRODUCTS, LIKE EGGS, ARE A POTENTIALLY HAZARDOUS FOOD AND KEEPING THEM BELOW 41 DEGREES F OR ABOVE 135 DEGREES F IS REQUIRED. DO NOT STORE RAW ANIMAL FOODS AT ROOM TEMPERATURE.
Location: Kitchen
- 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: PLEASE WASH HANDS BEFORE PUTTING ON A PAIR OF GLOVES
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: POTENTIALLY HAZARDOUS COOKED FOODS (SAUSAGES AND NOODLES) HELD WITH NO TEMPERATURE CONTROL. TEMPERATURES RANGED FROM 77 TO 85 DEGREES F.Food discarded.
Location: Kitchen
|
06/21/2012 | Illness Complaint Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1: COOKED SAUSAGES IN PAN ON COOK LINE AT 85 DEGREES F2: COOKED NOODLES IN FRONT KITCHEN AREA AT 77 DEGREES F
Location: Kitchen (back)
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1: COOKED SAUSAGES IN PAN ON COOK LINE AT 85 DEGREES F2: COOKED NOODLES IN FRONT KITCHEN AREA AT 77 DEGREES F
Location: Kitchen (front)
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RAW IN-SHELL EGGS HELD NEXT TO COOK LINE WITHOUT TEMPERATURE CONTROL.RAW ANIMAL PRODUCTS, LIKE EGGS, ARE A POTENTIALLY HAZARDOUS FOOD AND KEEPING THEM BELOW 41 DEGREES F OR ABOVE 135 DEGREES F IS REQUIRED. DO NOT STORE RAW ANIMAL FOODS AT ROOM TEMPERATURE.
Location: Kitchen
- 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: PLEASE WASH HANDS BEFORE PUTTING ON A PAIR OF GLOVES
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: POTENTIALLY HAZARDOUS COOKED FOODS (SAUSAGES AND NOODLES) HELD WITH NO TEMPERATURE CONTROL. TEMPERATURES RANGED FROM 77 TO 85 DEGREES F.Food discarded.
Location: Kitchen
|
06/14/2012 | Illness Complaint |
- 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.
Location: Kitchen
- 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: PLEASE DO NOT STORE UTENSILS IN THE HANDSINK. USE HANDSINKS ONLY FOR WASHING HANDS
Location: Kitchen (back)
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: EMPLOYEE DRINKS ON PREP TABLES. PLEASE STORE PERSONAL FOOD AND DRINK BELOW OR SEPARATE FROM FOOD AND FOOD PREP AREAS
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: LARGE CONTAINERS OF FOOD COOLING AT ROOM TEMPERATURE. TO COOL, USE ONE OF THE ABOVE METHODS
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
- 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: KNIVES STORED IN SPACE BETWEEN PREP TABLE AND COOLER (BY THE COOKLINE). PLEASE DO NOT STORE UTENSILS HERE.
Location: Kitchen (front)
|
04/26/2012 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Location: Kitchen
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: PLEASE DO NOT STORE UTENSILS IN THE HANDSINK. USE HANDSINKS ONLY FOR WASHING HANDS
Location: Kitchen (back)
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: EMPLOYEE DRINKS ON PREP TABLES. PLEASE STORE PERSONAL FOOD AND DRINK BELOW OR SEPARATE FROM FOOD AND FOOD PREP AREAS
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: LARGE CONTAINERS OF FOOD COOLING AT ROOM TEMPERATURE. TO COOL, USE ONE OF THE ABOVE METHODS
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIVES STORED IN SPACE BETWEEN PREP TABLE AND COOLER (BY THE COOKLINE). PLEASE DO NOT STORE UTENSILS HERE.
Location: Kitchen (front)
|
04/18/2012 | Routine |
- 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: EMPLOYEE WIPED GLOVED HANDS ON CLOTH TOWEL
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: EGGS STORED ABOVE COOKED FOODS IN KITCHEN COOLER.
Location: Kitchen
Equipment: Upright cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTAINER OF COOKED BEEF IN KITCHEN COOLER WITHOUT A DATE MARK. ALSO, CONTAINERS OF FOOD IN THE WALK-IN COOLER HAVE MORE THAN ONE DAY STICKER.
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTAINER OF COOKED BEEF IN KITCHEN COOLER WITHOUT A DATE MARK. ALSO, CONTAINERS OF FOOD IN THE WALK-IN COOLER HAVE MORE THAN ONE DAY STICKER.
Location: Walk-in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PLEASE MAKE SURE THAT EMPLOYEES ARE DATE-MARKING CONSISTENTLY. CONTAINERS OF COOKED NOODLES AND COOKED VEGETABLES MUST BE DATEMARKED.
Location: Walk-in cooler
- 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: *1/10/2012: All 3 sanitizer buckets in kitchen at too low a concentration. Education on proper mixing of bleach/water and use of test strips has been given multiple times. Please ensure that employees are properly mixing the sanitizing solution
- 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: EMPLOYEE BEVERAGE STORED ON SHELF ABOVE MAKE TABLE COOLER. PLEASE STORE EMPLOYEE DRINKS BELOW FOOD STORAGE AREAS
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: ICE WAND ON FLOOR IN WALK-IN FREEZER
Location: Walk-in freezer
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLEASE LABEL BULK BINS ON COOK LINE
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: COOK USED SAME WIPING CLOTH TO WIPE DOWN TABLES AND WIPE OFF A KNIFE ON THE COOK LINE. PLEASE DO NOT USE SAME CLOTH FOR WIPING SPILLS AND WIPING UTENSILS
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: LARGE CONTAINER OF SOUP COOLING AT ROOM TEMPERATURE.EMPLOYEES WERE INSTRUCTED TO SEPARATE INTO SMALLER CONTAINERS AND USE AN ICE BATH TO COOL FOOD QUICKLY
- 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: CONTAINERS OF FOOD ON FLOOR IN WALK-IN COOLER
Location: Walk-in cooler
|
01/17/2012 | Recheck |
- 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: EMPLOYEE WIPED GLOVED HANDS ON CLOTH TOWEL
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: EGGS STORED ABOVE COOKED FOODS IN KITCHEN COOLER.
Location: Kitchen
Equipment: Upright cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTAINER OF COOKED BEEF IN KITCHEN COOLER WITHOUT A DATE MARK. ALSO, CONTAINERS OF FOOD IN THE WALK-IN COOLER HAVE MORE THAN ONE DAY STICKER.
Location: Kitchen
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTAINER OF COOKED BEEF IN KITCHEN COOLER WITHOUT A DATE MARK. ALSO, CONTAINERS OF FOOD IN THE WALK-IN COOLER HAVE MORE THAN ONE DAY STICKER.
Location: Walk-in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PLEASE MAKE SURE THAT EMPLOYEES ARE DATE-MARKING CONSISTENTLY. CONTAINERS OF COOKED NOODLES AND COOKED VEGETABLES MUST BE DATEMARKED.
Location: Walk-in cooler
- 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: *1/10/2012: All 3 sanitizer buckets in kitchen at too low a concentration. Education on proper mixing of bleach/water and use of test strips has been given multiple times. Please ensure that employees are properly mixing the sanitizing solution
- 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: EMPLOYEE BEVERAGE STORED ON SHELF ABOVE MAKE TABLE COOLER. PLEASE STORE EMPLOYEE DRINKS BELOW FOOD STORAGE AREAS
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: ICE WAND ON FLOOR IN WALK-IN FREEZER
Location: Walk-in freezer
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLEASE LABEL BULK BINS ON COOK LINE
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: COOK USED SAME WIPING CLOTH TO WIPE DOWN TABLES AND WIPE OFF A KNIFE ON THE COOK LINE. PLEASE DO NOT USE SAME CLOTH FOR WIPING SPILLS AND WIPING UTENSILS
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: LARGE CONTAINER OF SOUP COOLING AT ROOM TEMPERATURE.EMPLOYEES WERE INSTRUCTED TO SEPARATE INTO SMALLER CONTAINERS AND USE AN ICE BATH TO COOL FOOD QUICKLY
- 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: CONTAINERS OF FOOD ON FLOOR IN WALK-IN COOLER
Location: Walk-in cooler
|
01/10/2012 | Recheck |
- 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: EMPLOYEE WIPED GLOVED HANDS ON CLOTH TOWEL
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: EGGS STORED ABOVE COOKED FOODS IN KITCHEN COOLER.
Location: Kitchen
Equipment: Upright cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PLEASE MAKE SURE THAT EMPLOYEES ARE DATE-MARKING CONSISTENTLY. CONTAINERS OF COOKED NOODLES AND COOKED VEGETABLES MUST BE DATEMARKED.
Location: Walk-in cooler
- 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: *1/3/2012: Sanitizer by kitchen window at 200+ppm (TOO HIGH)
- 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: EMPLOYEE BEVERAGE STORED ON SHELF ABOVE MAKE TABLE COOLER. PLEASE STORE EMPLOYEE DRINKS BELOW FOOD STORAGE AREAS
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: ICE WAND ON FLOOR IN WALK-IN FREEZER
Location: Walk-in freezer
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLEASE LABEL BULK BINS ON COOK LINE
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: COOK USED SAME WIPING CLOTH TO WIPE DOWN TABLES AND WIPE OFF A KNIFE ON THE COOK LINE. PLEASE DO NOT USE SAME CLOTH FOR WIPING SPILLS AND WIPING UTENSILS
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: LARGE CONTAINER OF SOUP COOLING AT ROOM TEMPERATURE.EMPLOYEES WERE INSTRUCTED TO SEPARATE INTO SMALLER CONTAINERS AND USE AN ICE BATH TO COOL FOOD QUICKLY
- 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: CONTAINERS OF FOOD ON FLOOR IN WALK-IN COOLER
Location: Walk-in cooler
|
01/03/2012 | Recheck |
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE WIPED GLOVED HANDS ON CLOTH TOWEL
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PLEASE MAKE SURE THAT EMPLOYEES ARE DATE-MARKING CONSISTENTLY. CONTAINERS OF COOKED NOODLES AND COOKED VEGETABLES MUST BE DATEMARKED.
Location: Walk-in cooler
- 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: SEVERAL SANITIZER BUCKETS WERE AT THE WRONG CONCENTRATION.1: WAIT STAFF AREA--TOO LOW2: BUCKET NEAR KITCHEN WINDOW--TOO LOW3: BUCKET TO THE LEFT OF THE UPRIGHT COOLER IN KITCHEN--TOO HIGH4: SANITIZER NEAR COOK LINE--TOO LOW
- 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: EMPLOYEE BEVERAGE STORED ON SHELF ABOVE MAKE TABLE COOLER. PLEASE STORE EMPLOYEE DRINKS BELOW FOOD STORAGE AREAS
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: ICE WAND ON FLOOR IN WALK-IN FREEZER
Location: Walk-in freezer
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLEASE LABEL BULK BINS ON COOK LINE
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: COOK USED SAME WIPING CLOTH TO WIPE DOWN TABLES AND WIPE OFF A KNIFE ON THE COOK LINE. PLEASE DO NOT USE SAME CLOTH FOR WIPING SPILLS AND WIPING UTENSILS
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: LARGE CONTAINER OF SOUP COOLING AT ROOM TEMPERATURE.EMPLOYEES WERE INSTRUCTED TO SEPARATE INTO SMALLER CONTAINERS AND USE AN ICE BATH TO COOL FOOD QUICKLY
- 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: CONTAINERS OF FOOD ON FLOOR IN WALK-IN COOLER
Location: Walk-in cooler
|
12/21/2011 | Routine |
Restaurant representatives - add corrected or new information about SERO'S FAMILY RESTAURANT, 11720 E WASHINGTON ST, Indianapolis, IN »