- 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: BROCCOLI SALAD AT 46 DEGREES F. EMPLOYEE PUT BROCCOLI SALAD IN WALK IN COOLER TO GET BACK TO CORRECT TEMPERATURE.CHICKEN SALAD AT 66 DEGREES F. (IMPROPER COOLING PROCEDURES NOTED).
Location: Kitchen
Equipment: Cold top
- 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: 0 READING OF SANITIZER IN DISHMACHINE. THE HOSE TURNS ON THE SANITIZER BUT CAN'T TELL IF THE SOLUTION IS NOT COMING OUT AT ALL OR JUST NOT THE PROPER CONCENTRATION.MANAGER CORRECTED.
Location: Kitchen
Equipment: Dishmachine
- 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 EGGS STORED OVER VEGGIE BURGER MIX.
Location: Cook line
Equipment: Cold top
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: THERMOMETERS ARE NEEDED IN ALL COOLERS AS WELL AS PROBE THERMOMETERS NEEDED TO TEST THE TEMPERATURE OF FOODS.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: CARROT SALAD INSIDE OF SOUR CREAM CONTAINER.
- Unapproved employee eating/smoking area (corrected)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: EMPLOYEE DRINK IN A GLASS ON A SHELF ABOVE THE COLD TOP.
Location: Kitchen
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: BOTH CUTTING BOARDS HEAVILY SCRATCHED AND SCORED. PLEASE RESURFACE OR REPLACE.8/6/14CUTTING BOARDS HAVE BEEN CLEANED AND RESURFACED BUT STILL HEAVILY SOILED AND SCORED. PLEASE REPLACE CUTTING BOARDS.
Location: Kitchen
- 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.
Comments: WET MOP IN EMPTY BUCKET.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL ON SINK.
Location: Dish machine area
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: SOILED DRY CLOTH ON RACK IN MEAT SINK.
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: CHICKEN SALAD IN COLD TOP COOLER AT 66 DEGREES F. FOOD IN THE COLD TOP COOLER ARE READY TO BE SERVED. AFTER TALKING WITH EMPLOYEES AND LOOKING AT THE DATEMARKING. IT WAS DETERMINED THAT THE CHICKEN SALAD WAS MADE SOMETIME AROUND 11:00AM THE SAME DAY. COLD HOLDING FOOD SHOULD BE AT 41 DEGREES OR LOWER.PLEASE USE PROPER COOLING METHODS AND DISCUSS OTHER OPTIONS WITH COOKS SUCH AS; COOLING THE CHICKEN TO 41 DEGREES F OR BELOW BEFORE PREPARING THE CHICKEN SALAD, PREPARE THE CHICKEN SALAD A DAY IN ADVANCE OR PUTTING THE CHICKEN SALAD IN THE FREEZER TO COOL QUICKLY.
Location: Kitchen
Equipment: Cold top
- 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: PROVIDED THERMOMETER WAS NOT ACCURATE. COOLER AND FOOD ITEMS WERE BETWEEN 41-46 DEGREES F. THE COOLER WAS MORE ON THE COOL SIDE LATER IN MY INSPECTION. IT MAY HAVE BEEN A LITTLE HIGHER DUE TO OPENING AND CLOSING OFTEN DURING LUNCH. PLEASE PROVIDE THERMOMETER.
Location: Kitchen
Equipment: Cold top
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 3-BAY SOILED.
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COLD TOP THAT IS CLOSEST TO ENTRANCE. FINAL TEMP ON COLD TOP 44 DEGREES F. THIS WAS 45 MIN TO AN HOUR AFTER THE LAST TEMP. THE COOLER SHOULD BE AT 41 DEGREES F OR BELOW. PLEASE HAVE SERVICED.
Location: Kitchen
Equipment: Cold top
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: HEAVY CONDENSATION INSIDE UPRIGHT FREEZER. PLEASE DEFROST
Location: Basement
Equipment: Upright freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: MOLD ON CAULKING ALONG THE 3-BAY. PLEASE REMOVE AND RE-CAULK.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SPLASH GUARD IS MADE OUT OF OLD CUTTING BOARD THAT IS HEAVILY SOILED AND SCORED. THE SPLASH GUARD SHOULD BE SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
Equipment: 3-bay
- 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: INSIDE OF ICE MACHINE SOILED AND RUSTED. PLEASE DRAIN CLEAN AND SANITIZE.
Location: Basement
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HAND SINK.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SINK LABELED MEAT SINK DOES NOT HAVE HOT WATER.
Location: Kitchen
Equipment: 2-bay
- 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: SPOON INSIDE OF BROCCOLI SALAD. SPOON WAS COMPLETELY INSIDE .
Location: Kitchen
Equipment: Cold top
|
08/06/2014 | 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: BROCCOLI SALAD AT 46 DEGREES F. EMPLOYEE PUT BROCCOLI SALAD IN WALK IN COOLER TO GET BACK TO CORRECT TEMPERATURE.CHICKEN SALAD AT 66 DEGREES F. (IMPROPER COOLING PROCEDURES NOTED).
Location: Kitchen
Equipment: Cold top
- 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: 0 READING OF SANITIZER IN DISHMACHINE. THE HOSE TURNS ON THE SANITIZER BUT CAN'T TELL IF THE SOLUTION IS NOT COMING OUT AT ALL OR JUST NOT THE PROPER CONCENTRATION.MANAGER CORRECTED.
Location: Kitchen
Equipment: Dishmachine
- 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 EGGS STORED OVER VEGGIE BURGER MIX.
Location: Cook line
Equipment: Cold top
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: THERMOMETERS ARE NEEDED IN ALL COOLERS AS WELL AS PROBE THERMOMETERS NEEDED TO TEST THE TEMPERATURE OF FOODS.
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: CARROT SALAD INSIDE OF SOUR CREAM CONTAINER.
- Unapproved employee eating/smoking area (corrected on site)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: EMPLOYEE DRINK IN A GLASS ON A SHELF ABOVE THE COLD TOP.
Location: Kitchen
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: BOTH CUTTING BOARDS HEAVILY SCRATCHED AND SCORED. PLEASE RESURFACE OR REPLACE.
Location: Kitchen
- Drying mop(s) (corrected on site)
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.
Comments: WET MOP IN EMPTY BUCKET.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL ON SINK.
Location: Dish machine area
- Wiping cloths / clean (corrected on site)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: SOILED DRY CLOTH ON RACK IN MEAT SINK.
Location: Kitchen
- Cooling methods
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: CHICKEN SALAD IN COLD TOP COOLER AT 66 DEGREES F. FOOD IN THE COLD TOP COOLER ARE READY TO BE SERVED. AFTER TALKING WITH EMPLOYEES AND LOOKING AT THE DATEMARKING. IT WAS DETERMINED THAT THE CHICKEN SALAD WAS MADE SOMETIME AROUND 11:00AM THE SAME DAY. COLD HOLDING FOOD SHOULD BE AT 41 DEGREES OR LOWER.PLEASE USE PROPER COOLING METHODS AND DISCUSS OTHER OPTIONS WITH COOKS SUCH AS; COOLING THE CHICKEN TO 41 DEGREES F OR BELOW BEFORE PREPARING THE CHICKEN SALAD, PREPARE THE CHICKEN SALAD A DAY IN ADVANCE OR PUTTING THE CHICKEN SALAD IN THE FREEZER TO COOL QUICKLY.
Location: Kitchen
Equipment: Cold top
- 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: PROVIDED THERMOMETER WAS NOT ACCURATE. COOLER AND FOOD ITEMS WERE BETWEEN 41-46 DEGREES F. THE COOLER WAS MORE ON THE COOL SIDE LATER IN MY INSPECTION. IT MAY HAVE BEEN A LITTLE HIGHER DUE TO OPENING AND CLOSING OFTEN DURING LUNCH. PLEASE PROVIDE THERMOMETER.
Location: Kitchen
Equipment: Cold top
- Warewashing equipment cleaning (corrected on site)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 3-BAY SOILED.
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COLD TOP THAT IS CLOSEST TO ENTRANCE. FINAL TEMP ON COLD TOP 44 DEGREES F. THIS WAS 45 MIN TO AN HOUR AFTER THE LAST TEMP. THE COOLER SHOULD BE AT 41 DEGREES F OR BELOW. PLEASE HAVE SERVICED.
Location: Kitchen
Equipment: Cold top
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: HEAVY CONDENSATION INSIDE UPRIGHT FREEZER. PLEASE DEFROST
Location: Basement
Equipment: Upright freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: MOLD ON CAULKING ALONG THE 3-BAY. PLEASE REMOVE AND RE-CAULK.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SPLASH GUARD IS MADE OUT OF OLD CUTTING BOARD THAT IS HEAVILY SOILED AND SCORED. THE SPLASH GUARD SHOULD BE SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
Equipment: 3-bay
- 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: INSIDE OF ICE MACHINE SOILED AND RUSTED. PLEASE DRAIN CLEAN AND SANITIZE.
Location: Basement
Equipment: Ice machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HAND SINK.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SINK LABELED MEAT SINK DOES NOT HAVE HOT WATER.
Location: Kitchen
Equipment: 2-bay
- 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: SPOON INSIDE OF BROCCOLI SALAD. SPOON WAS COMPLETELY INSIDE .
Location: Kitchen
Equipment: Cold top
|
07/30/2014 | Routine |
- 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 shell eggs stored over hummus and other sauces/dressings in the cold top cooler. Store raw eggs below all ready to eat foods.
Location: Kitchen
Equipment: Cold top
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Employee observed preparing and cooking food without a hair restraint.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Kitchen floor tile is cracked and/or missing beneath the cold top coolers.
Location: Kitchen
|
12/06/2013 | 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: No hand washing observed when changing job duties and resuming food prep.
- 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 beverage in an open soda can. All employee beverages must be in a closed container with a lid.
Location: Kitchen
Equipment: Wire shelving
- 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: Handsink being used to hold a cutting board and in use as a prep area.
Location: Kitchen
- 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 buckets were not at the proper concentration. Use test strips regularly to ensure sanitizer is at the proper concentration.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Cracked and missing floor tiles observed near the cold top cooler. Repair or replace flooring to a smooth and cleanable condition.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No spoap provided at the kitchen hand sink.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the kitchen hand sink.
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: Ice scoop observed stored on top of the ice machine. Store Ice scoop in a smooth and cleanable container.
Location: Basement
Equipment: Ice machine
|
07/25/2013 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No hand washing observed when changing job duties and resuming food prep.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee beverage in an open soda can. All employee beverages must be in a closed container with a lid.
Location: Kitchen
Equipment: Wire shelving
- 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: Handsink being used to hold a cutting board and in use as a prep area.
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 buckets were not at the proper concentration. Use test strips regularly to ensure sanitizer is at the proper concentration.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Cracked and missing floor tiles observed near the cold top cooler. Repair or replace flooring to a smooth and cleanable condition.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No spoap provided at the kitchen hand sink.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the kitchen hand sink.
Location: Kitchen
- 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: Ice scoop observed stored on top of the ice machine. Store Ice scoop in a smooth and cleanable container.
Location: Basement
Equipment: Ice machine
|
07/18/2013 | Routine |
| No violation noted during this evaluation. | 04/02/2013 | Non-Illness Complaint |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: THE CO2 TANKS ARE UNRESTRAINED. PLEASE USE CHAIN IN PLACE TO RESTRAIN TANKS.THE TANKS ARE RESTRAINED.
- 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: THERE ARE BUTANE FUELS STORED OVER SERVING WARE IN THE BASEMENT. PLEASE STORE ALL CHEMICALS SEPERATE AND BELOW FOOD, UTENSILS, AND PREP AREAS.THE CHAFER FUELS ARE STORED ON THE CHEMICAL CART.
Location: Basement
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: THE HAND SINK IS SOILED. PLEASE CLEAN AND SANATIZE.THE HAND SINK IS CLEAN.
Location: Kitchen
Equipment: Hand sink
- 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: THERE ARE PHF's IN THE REACH-IN COOLER WITH SLIDING DOORS WITH NO DATE MARKINGS (RICE, MASHED POTATOES). PLEASE DATE MARK ALL PHF's.ALL OF THE FOOD IS PROPERLY DATE MARKED.
Location: Kitchen
Equipment: Reach in cooler
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFIED FOOD HANDLER NO LONGER WORKS AT ESTABLISHMENT. PLEASE REFER TO HANDOUT AND SCHEDULE COURSE AND EXAM. PLEASE PROVIDE RECIEPT OF SCHEDULED COURSE AT FOLLOW-UP OR A $100 CITATION WILL BE ISSUED.AN EMPLOYEE IS SCHEDULED FOR 2/4/13. I WILL RETURN FOR A FOLLOW-UP ON 3/4/13.LUCAS WEBER IS THE CERTIFIED FOOD HANDLER.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THE ANSEL SYSTEM AND FIRE EXTINNGUISHER ARE OUT OF DATE. PLEASE HAVE INSPECTED.THE MANAGER SHOWED ME A CONTRACT AGREEMENT SIGNED WITH KOORSEN TO INSPECT ANSEL SYSTEM AND FIRE EXTINGUISHERS.KOORSEN HAS STILL NOT BEEN OUT TO INSPECT THE FIRE SUPPRESSION SYSTEM.
- 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: THERE ARE PERSONAL ITEMS STORED IMPROPERLY IN THE KITCHEN:(1) CELL PHONE ON SHELVING ABOVE PREP TABLE(2) COAT AND BACK PACK IN PREP SINKPLEASE STORE PERSONAL ITEMS IN AN APPROVED LOCATION AWAY FROM FOOD, UTENSILS AND PREP AREAS.ALL PERSONAL ITEMS STORED PROPERLY.
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: THERE ARE PERSONAL ITEMS STORED IMPROPERLY IN THE KITCHEN:(1) CELL PHONE ON SHELVING ABOVE PREP TABLE(2) COAT AND BACK PACK IN PREP SINKPLEASE STORE PERSONAL ITEMS IN AN APPROVED LOCATION AWAY FROM FOOD, UTENSILS AND PREP AREAS.ALL PERSONAL ITEMS STORED PROPERLY.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: THE SILVERWARE IS STORED IN A CONTAINER HANDLE DOWN. PLEASE STORE SILVERWARE HANDLE UP.ALL OF THE SILVERWARE IS STORED CORRECTLY INVERTED.
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: THE HOOD AND VENTS ARE SOILED. PLEASE CLEAN.THE HOOD AND VENTS ARE CLEAN.
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: THE FLOOR IN THE DRY STORAGE CLOSET IS SOILED . PLEASE CLEAN.THE FLOOR HAS BEEN CLEANED.
Location: Dry storage
- 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: THE ABOVE 4 UNITS DO NOT HAVE A THERMOMETER. PLEASE PROVIDE A THERMOMETER IN EACH UNIT.THERMOMETERS HAVE BEEN PROVIDED FOR ALL UNITS.
Location: Kitchen
Equipment: Cold top
- 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: THE ABOVE 4 UNITS DO NOT HAVE A THERMOMETER. PLEASE PROVIDE A THERMOMETER IN EACH UNIT.THERMOMETERS HAVE BEEN PROVIDED FOR ALL UNITS.
Location: Kitchen
Equipment: Reach in cooler
- 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: THE ABOVE 4 UNITS DO NOT HAVE A THERMOMETER. PLEASE PROVIDE A THERMOMETER IN EACH UNIT.THERMOMETERS HAVE BEEN PROVIDED FOR ALL UNITS.
Location: Basement
Equipment: Chest freezer
- 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: THE ABOVE 4 UNITS DO NOT HAVE A THERMOMETER. PLEASE PROVIDE A THERMOMETER IN EACH UNIT.THERMOMETERS HAVE BEEN PROVIDED FOR ALL UNITS.
Location: Basement
Equipment: Chest freezer
- 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: THERE IS FOOD STORED ON THE FLOOR IN THE DRY STORAGE CLOSET. PLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.ALL OF THE FOOD IS STORED 6 INCHES ABOVE THE FLOOR.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE CHEST FREEZER IN THE BASEMENT IS SOILED. PLEASE DEFROST AND CLEAN.THE CHEST FREEZER HAS BEEN CLEANED.
Location: Basement
Equipment: Chest freezer
- 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: THERE ARE NO QUAT TEST STRIPS FOR THE IN-PLACE SANATIZER. PLEASE PROVIDE TEST STRIPS.QUAT TEST STRIPS HAVE BEEN PROVIDED.
Location: Kitchen
|
03/04/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: THE CO2 TANKS ARE UNRESTRAINED. PLEASE USE CHAIN IN PLACE TO RESTRAIN TANKS.THE TANKS ARE RESTRAINED.
- 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: THERE ARE BUTANE FUELS STORED OVER SERVING WARE IN THE BASEMENT. PLEASE STORE ALL CHEMICALS SEPERATE AND BELOW FOOD, UTENSILS, AND PREP AREAS.THE CHAFER FUELS ARE STORED ON THE CHEMICAL CART.
Location: Basement
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: THE HAND SINK IS SOILED. PLEASE CLEAN AND SANATIZE.THE HAND SINK IS CLEAN.
Location: Kitchen
Equipment: Hand sink
- 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: THERE ARE PHF's IN THE REACH-IN COOLER WITH SLIDING DOORS WITH NO DATE MARKINGS (RICE, MASHED POTATOES). PLEASE DATE MARK ALL PHF's.ALL OF THE FOOD IS PROPERLY DATE MARKED.
Location: Kitchen
Equipment: Reach in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFIED FOOD HANDLER NO LONGER WORKS AT ESTABLISHMENT. PLEASE REFER TO HANDOUT AND SCHEDULE COURSE AND EXAM. PLEASE PROVIDE RECIEPT OF SCHEDULED COURSE AT FOLLOW-UP OR A $100 CITATION WILL BE ISSUED.AN EMPLOYEE IS SCHEDULED FOR 2/4/13. I WILL RETURN FOR A FOLLOW-UP ON 3/4/13.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THE ANSEL SYSTEM AND FIRE EXTINNGUISHER ARE OUT OF DATE. PLEASE HAVE INSPECTED.THE MANAGER SHOWED ME A CONTRACT AGREEMENT SIGNED WITH KOORSEN TO INSPECT ANSEL SYSTEM AND FIRE EXTINGUISHERS.
- 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: THERE ARE PERSONAL ITEMS STORED IMPROPERLY IN THE KITCHEN:(1) CELL PHONE ON SHELVING ABOVE PREP TABLE(2) COAT AND BACK PACK IN PREP SINKPLEASE STORE PERSONAL ITEMS IN AN APPROVED LOCATION AWAY FROM FOOD, UTENSILS AND PREP AREAS.ALL PERSONAL ITEMS STORED PROPERLY.
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: THERE ARE PERSONAL ITEMS STORED IMPROPERLY IN THE KITCHEN:(1) CELL PHONE ON SHELVING ABOVE PREP TABLE(2) COAT AND BACK PACK IN PREP SINKPLEASE STORE PERSONAL ITEMS IN AN APPROVED LOCATION AWAY FROM FOOD, UTENSILS AND PREP AREAS.ALL PERSONAL ITEMS STORED PROPERLY.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: THE SILVERWARE IS STORED IN A CONTAINER HANDLE DOWN. PLEASE STORE SILVERWARE HANDLE UP.ALL OF THE SILVERWARE IS STORED CORRECTLY INVERTED.
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: THE HOOD AND VENTS ARE SOILED. PLEASE CLEAN.THE HOOD AND VENTS ARE CLEAN.
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: THE FLOOR IN THE DRY STORAGE CLOSET IS SOILED . PLEASE CLEAN.THE FLOOR HAS BEEN CLEANED.
Location: Dry storage
- 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: THE ABOVE 4 UNITS DO NOT HAVE A THERMOMETER. PLEASE PROVIDE A THERMOMETER IN EACH UNIT.THERMOMETERS HAVE BEEN PROVIDED FOR ALL UNITS.
Location: Kitchen
Equipment: Cold top
- 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: THE ABOVE 4 UNITS DO NOT HAVE A THERMOMETER. PLEASE PROVIDE A THERMOMETER IN EACH UNIT.THERMOMETERS HAVE BEEN PROVIDED FOR ALL UNITS.
Location: Kitchen
Equipment: Reach in cooler
- 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: THE ABOVE 4 UNITS DO NOT HAVE A THERMOMETER. PLEASE PROVIDE A THERMOMETER IN EACH UNIT.THERMOMETERS HAVE BEEN PROVIDED FOR ALL UNITS.
Location: Basement
Equipment: Chest freezer
- 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: THE ABOVE 4 UNITS DO NOT HAVE A THERMOMETER. PLEASE PROVIDE A THERMOMETER IN EACH UNIT.THERMOMETERS HAVE BEEN PROVIDED FOR ALL UNITS.
Location: Basement
Equipment: Chest freezer
- 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: THERE IS FOOD STORED ON THE FLOOR IN THE DRY STORAGE CLOSET. PLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.ALL OF THE FOOD IS STORED 6 INCHES ABOVE THE FLOOR.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE CHEST FREEZER IN THE BASEMENT IS SOILED. PLEASE DEFROST AND CLEAN.THE CHEST FREEZER HAS BEEN CLEANED.
Location: Basement
Equipment: Chest freezer
- 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: THERE ARE NO QUAT TEST STRIPS FOR THE IN-PLACE SANATIZER. PLEASE PROVIDE TEST STRIPS.QUAT TEST STRIPS HAVE BEEN PROVIDED.
Location: Kitchen
|
01/22/2013 | Recheck |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: THE CO2 TANKS ARE UNRESTRAINED. PLEASE USE CHAIN IN PLACE TO RESTRAIN TANKS.
- 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: THERE ARE BUTANE FUELS STORED OVER SERVING WARE IN THE BASEMENT. PLEASE STORE ALL CHEMICALS SEPERATE AND BELOW FOOD, UTENSILS, AND PREP AREAS.
Location: Basement
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: THE HAND SINK IS SOILED. PLEASE CLEAN AND SANATIZE.
Location: Kitchen
Equipment: Hand sink
- 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: THERE ARE PHF's IN THE REACH-IN COOLER WITH SLIDING DOORS WITH NO DATE MARKINGS (RICE, MASHED POTATOES). PLEASE DATE MARK ALL PHF's.
Location: Kitchen
Equipment: Reach in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFIED FOOD HANDLER NO LONGER WORKS AT ESTABLISHMENT. PLEASE REFER TO HANDOUT AND SCHEDULE COURSE AND EXAM. PLEASE PROVIDE RECIEPT OF SCHEDULED COURSE AT FOLLOW-UP OR A $100 CITATION WILL BE ISSUED.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THE ANSEL SYSTEM AND FIRE EXTINNGUISHER ARE OUT OF DATE. PLEASE HAVE INSPECTED.
- 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: THERE ARE PERSONAL ITEMS STORED IMPROPERLY IN THE KITCHEN:(1) CELL PHONE ON SHELVING ABOVE PREP TABLE(2) COAT AND BACK PACK IN PREP SINKPLEASE STORE PERSONAL ITEMS IN AN APPROVED LOCATION AWAY FROM FOOD, UTENSILS AND PREP AREAS.
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: THERE ARE PERSONAL ITEMS STORED IMPROPERLY IN THE KITCHEN:(1) CELL PHONE ON SHELVING ABOVE PREP TABLE(2) COAT AND BACK PACK IN PREP SINKPLEASE STORE PERSONAL ITEMS IN AN APPROVED LOCATION AWAY FROM FOOD, UTENSILS AND PREP AREAS.
Location: Kitchen
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: THE SILVERWARE IS STORED IN A CONTAINER HANDLE DOWN. PLEASE STORE SILVERWARE HANDLE UP.
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: THE HOOD AND VENTS ARE SOILED. PLEASE CLEAN.
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: THE FLOOR IN THE DRY STORAGE CLOSET IS SOILED . PLEASE CLEAN.
Location: Dry storage
- 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: THE ABOVE 4 UNITS DO NOT HAVE A THERMOMETER. PLEASE PROVIDE A THERMOMETER IN EACH UNIT.
Location: Kitchen
Equipment: Cold top
- 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: THE ABOVE 4 UNITS DO NOT HAVE A THERMOMETER. PLEASE PROVIDE A THERMOMETER IN EACH UNIT.
Location: Kitchen
Equipment: Reach in cooler
- 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: THE ABOVE 4 UNITS DO NOT HAVE A THERMOMETER. PLEASE PROVIDE A THERMOMETER IN EACH UNIT.
Location: Basement
Equipment: Chest freezer
- 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: THE ABOVE 4 UNITS DO NOT HAVE A THERMOMETER. PLEASE PROVIDE A THERMOMETER IN EACH UNIT.
Location: Basement
Equipment: Chest freezer
- 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: THERE IS FOOD STORED ON THE FLOOR IN THE DRY STORAGE CLOSET. PLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE CHEST FREEZER IN THE BASEMENT IS SOILED. PLEASE DEFROST AND CLEAN.
Location: Basement
Equipment: Chest freezer
- 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: THERE ARE NO QUAT TEST STRIPS FOR THE IN-PLACE SANATIZER. PLEASE PROVIDE TEST STRIPS.
Location: Kitchen
|
01/14/2013 | 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. ONE CONTAINER OF COOKED ONIONS/PEPPERS DISCARDED BY PERSON IN CHARGE. ENSURE PROPER COOLING/HOLDING, ETC..
Equipment: Make table 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. RAW EGGS STORED ABOVE FRUIT, ETC.. STORE BELOW.
Location: Cook line
Equipment: Upright cooler
- 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: Upright 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. MONITOR IN PLACE SANITIZER SOLUTIONS AS WELL AS DISHMACHINE. ONLY USE DISHMACHINE TO SANITIZE, IF READING PROPER CONCENTRATION ON TEST STRIPS.
Equipment: Dishmachine
- 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. MONITOR IN PLACE SANITIZER SOLUTIONS AS WELL AS DISHMACHINE. ONLY USE DISHMACHINE TO SANITIZE, IF READING PROPER CONCENTRATION ON TEST STRIPS.
Equipment: -
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services. HOOD DUE TO BE SERVICED IN JANUARY. 2012.
- 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. CEILING TILES IN COOK AREA.
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. UTENSILS STORED IN WATER. REMOVE.
Location: Cook line
|
05/09/2012 | Recheck |
- 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. RAW EGGS STORED ABOVE FRUIT, ETC.. STORE BELOW.
Location: Cook line
Equipment: Upright cooler
- 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: Cook line
Equipment: Upright 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. MONITOR IN PLACE SANITIZER SOLUTIONS AS WELL AS DISHMACHINE. ONLY USE DISHMACHINE TO SANITIZE, IF READING PROPER CONCENTRATION ON TEST STRIPS.
Equipment: Dishmachine
- 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. MONITOR IN PLACE SANITIZER SOLUTIONS AS WELL AS DISHMACHINE. ONLY USE DISHMACHINE TO SANITIZE, IF READING PROPER CONCENTRATION ON TEST STRIPS.
Equipment: -
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services. HOOD DUE TO BE SERVICED IN JANUARY. 2012.
- 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. CEILING TILES IN COOK AREA.
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. UTENSILS STORED IN WATER. REMOVE.
Location: Cook line
|
05/01/2012 | Routine |
| No violation noted during this evaluation. | 12/06/2011 | Routine |
Restaurant representatives - add corrected or new information about Sobro Cafe, 653 E 52ND ST, Indianapolis, IN »