- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) TOMATOES AT SERVING LINE SANDWICH PREP COLD-TOP AT 62 F (PLASTIC CONTAINER) ON IMPROPER ICE BATH.SET-UP ICE BATHS PROPERLY TO ENSURE THAT FOOD CONTAINERS ARE SUBMERGED PROPERLY IN ICE TO ENSURE THAT ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) BUTTER PACKS STORED AT ROOM TEMPERATURE OF FOOD SERVING LINE; MAINTAIN ON PROPER ICE BATH OR IN REFRIGERATION UNIT AT 41 F OR BELOW.
Location: Service counter
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) TOMATOES AT SERVING LINE SANDWICH PREP COLD-TOP AT 62 F (PLASTIC CONTAINER) ON IMPROPER ICE BATH.SET-UP ICE BATHS PROPERLY TO ENSURE THAT FOOD CONTAINERS ARE SUBMERGED PROPERLY IN ICE TO ENSURE THAT ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) BUTTER PACKS STORED AT ROOM TEMPERATURE OF FOOD SERVING LINE; MAINTAIN ON PROPER ICE BATH OR IN REFRIGERATION UNIT AT 41 F OR BELOW.
Location: Service counter
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Slicer
- 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: BULK INGREDIENT BIN BREAD CRUMBS NOT LABELED AT KITCHEN.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: SCHEDULED WITH SERVICE PROVIDER.HAVE ALL FIRE-SUPPESSION SYSTEMS AT FRONT SERVING LINE AND KITCHEN HOOD SYSTEMS SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN SEPTEMBER OF 2012)
Location: Service counter
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: SCHEDULED WITH SERVICE PROVIDER.HAVE ALL FIRE-SUPPESSION SYSTEMS AT FRONT SERVING LINE AND KITCHEN HOOD SYSTEMS SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN SEPTEMBER OF 2012)
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: IN PROGRESS: SCHEDULED FOR NEXT WED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT GRILL COOK-LINE AND KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS.
Location: Service counter
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IN PROGRESS: SCHEDULED FOR NEXT WED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT GRILL COOK-LINE AND KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM FLOORS; ESPECIALLY FLOORS UNDERNEATH DISHMACHINE (INCLUDING FLOOR DRAINS).
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.2) SOILED KITCHEN CLEAN DISH STORAGE SHELVING AND INTERIOR CABINET STORAGE SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.2) SOILED KITCHEN CLEAN DISH STORAGE SHELVING AND INTERIOR CABINET STORAGE SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- 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: ENSURE THAT SODA MACHINE, SODA NOZZELS AND ATTACHED ICE DISPENSER IS CLEANED AND SANITIZED DAILY.
Location: Sales floor
Equipment: Soda machine
|
04/18/2014 | 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: 1) TOMATOES AT SERVING LINE SANDWICH PREP COLD-TOP AT 62 F (PLASTIC CONTAINER) ON IMPROPER ICE BATH.SET-UP ICE BATHS PROPERLY TO ENSURE THAT FOOD CONTAINERS ARE SUBMERGED PROPERLY IN ICE TO ENSURE THAT ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) BUTTER PACKS STORED AT ROOM TEMPERATURE OF FOOD SERVING LINE; MAINTAIN ON PROPER ICE BATH OR IN REFRIGERATION UNIT AT 41 F OR BELOW.
Location: Service counter
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) TOMATOES AT SERVING LINE SANDWICH PREP COLD-TOP AT 62 F (PLASTIC CONTAINER) ON IMPROPER ICE BATH.SET-UP ICE BATHS PROPERLY TO ENSURE THAT FOOD CONTAINERS ARE SUBMERGED PROPERLY IN ICE TO ENSURE THAT ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) BUTTER PACKS STORED AT ROOM TEMPERATURE OF FOOD SERVING LINE; MAINTAIN ON PROPER ICE BATH OR IN REFRIGERATION UNIT AT 41 F OR BELOW.
Location: Service counter
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Slicer
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK INGREDIENT BIN BREAD CRUMBS NOT LABELED AT KITCHEN.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL FIRE-SUPPESSION SYSTEMS AT FRONT SERVING LINE AND KITCHEN HOOD SYSTEMS SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN SEPTEMBER OF 2012)
Location: Service counter
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL FIRE-SUPPESSION SYSTEMS AT FRONT SERVING LINE AND KITCHEN HOOD SYSTEMS SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN SEPTEMBER OF 2012)
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT GRILL COOK-LINE AND KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS.
Location: Service counter
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT GRILL COOK-LINE AND KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM FLOORS; ESPECIALLY FLOORS UNDERNEATH DISHMACHINE (INCLUDING FLOOR DRAINS).
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.2) SOILED KITCHEN CLEAN DISH STORAGE SHELVING AND INTERIOR CABINET STORAGE SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.2) SOILED KITCHEN CLEAN DISH STORAGE SHELVING AND INTERIOR CABINET STORAGE SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ENSURE THAT SODA MACHINE, SODA NOZZELS AND ATTACHED ICE DISPENSER IS CLEANED AND SANITIZED DAILY.
Location: Sales floor
Equipment: Soda machine
|
04/08/2014 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: ***CORRECTIVE ACTION*** ICE BATHFRONT SERVING LINE COLD--TOP WHERE TOMATOES ARE STORED BY THE GRILL AT 44 F (GAPS AROUND PANS); MANAGEMENT PLANS TO PROVIDE SERERATORS/DIVIDERS TO KEEP COLD AIR CIRCULATION WITHIN THE COLD-TOP UNIT.POTENTIALLY HAZARDOUS SALAD DRESSING SUCH AS RANCH STORE OUT A ROOM TEMPERATURE AT DELI PREP SERVING LINE; MAINTAIN AT 41 F UNDER REFRIGERATION OR WITH ICE BATH METHOD.
Location: Service counter
Equipment: Cold top
- 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: ***CORRECTIVE ACTION*** ICE BATHFRONT SERVING LINE COLD--TOP WHERE TOMATOES ARE STORED BY THE GRILL AT 44 F (GAPS AROUND PANS); MANAGEMENT PLANS TO PROVIDE SERERATORS/DIVIDERS TO KEEP COLD AIR CIRCULATION WITHIN THE COLD-TOP UNIT.POTENTIALLY HAZARDOUS SALAD DRESSING SUCH AS RANCH STORE OUT A ROOM TEMPERATURE AT DELI PREP SERVING LINE; MAINTAIN AT 41 F UNDER REFRIGERATION OR WITH ICE BATH METHOD.
Location: Service counter
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL KEYS AND DRINK STORED ON GRILL LOCATION PREP TABLE--REMOVE.
Location: Service counter
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL KEYS AND DRINK STORED ON GRILL LOCATION PREP TABLE--REMOVE.
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE MORE LIGHTING WHERE OUT ABOVE GRILL LOCATION ON FRONT SERVING LINE.
Location: Service counter
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE MORE LIGHTING WHERE OUT ABOVE GRILL LOCATION ON FRONT SERVING LINE.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SERVICE COUNTER AND KITCHEN SHELVING AND INTERIOR CABINETS/SHELVING WHERE NEEDED.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SERVICE COUNTER AND KITCHEN SHELVING AND INTERIOR CABINETS/SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SERVICE COUNTER AND KITCHEN SHELVING AND INTERIOR CABINETS/SHELVING WHERE NEEDED.
Location: Sales floor
Equipment: Reach in cooler
|
09/26/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FRONT SERVING LINE COLD--TOP WHERE TOMATOES ARE STORED BY THE GRILL AT 47 F (GAPS AROUND PANS); MANAGEMENT PLANS TO PROVIDE SERERATORS/DIVIDERS TO KEEP COLD AIR CIRCULATION WITHIN THE COLD-TOP UNIT.POTENTIALLY HAZARDOUS SALAD DRESSING SUCH AS RANCH STORE OUT A ROOM TEMPERATURE AT DELI PREP SERVING LINE; MAINTAIN AT 41 F UNDER REFRIGERATION OR WITH ICE BATH METHOD.
Location: Service counter
Equipment: Cold top
- 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: FRONT SERVING LINE COLD--TOP WHERE TOMATOES ARE STORED BY THE GRILL AT 47 F (GAPS AROUND PANS); MANAGEMENT PLANS TO PROVIDE SERERATORS/DIVIDERS TO KEEP COLD AIR CIRCULATION WITHIN THE COLD-TOP UNIT.POTENTIALLY HAZARDOUS SALAD DRESSING SUCH AS RANCH STORE OUT A ROOM TEMPERATURE AT DELI PREP SERVING LINE; MAINTAIN AT 41 F UNDER REFRIGERATION OR WITH ICE BATH METHOD.
Location: Service counter
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL KEYS AND DRINK STORED ON GRILL LOCATION PREP TABLE--REMOVE.
Location: Service counter
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL KEYS AND DRINK STORED ON GRILL LOCATION PREP TABLE--REMOVE.
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE MORE LIGHTING WHERE OUT ABOVE GRILL LOCATION ON FRONT SERVING LINE.
Location: Service counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE MORE LIGHTING WHERE OUT ABOVE GRILL LOCATION ON FRONT SERVING LINE.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SERVICE COUNTER AND KITCHEN SHELVING AND INTERIOR CABINETS/SHELVING WHERE NEEDED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR REACH-IN BEVERAGE STORAGE COOLERS WHERE NEEDED (EX .PEPSI DOOR TRACKS, SHELVING, ETC).
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SERVICE COUNTER AND KITCHEN SHELVING AND INTERIOR CABINETS/SHELVING WHERE NEEDED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR REACH-IN BEVERAGE STORAGE COOLERS WHERE NEEDED (EX .PEPSI DOOR TRACKS, SHELVING, ETC).
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SERVICE COUNTER AND KITCHEN SHELVING AND INTERIOR CABINETS/SHELVING WHERE NEEDED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR REACH-IN BEVERAGE STORAGE COOLERS WHERE NEEDED (EX .PEPSI DOOR TRACKS, SHELVING, ETC).
Location: Sales floor
Equipment: Reach in cooler
|
09/18/2013 | Routine |
- 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 ...
- 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: TOMATOES AT 46 F. ELIMINATE AIR GAPS AND USE METAL FOOD STORAGE CONTAINERS TO MAINTAIN BETTER COLD-HOLDING TEMPERATURES.***WHEN CONDUCTING ICE BATH METHOD ENSURE THAT ALL OF FOOD CONTAINER IS PROPER SUBMERGED IN ICE SO THAT ALL FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW***
Location: Service counter
Equipment: Cold top
- 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: TOMATOES AT 46 F. ELIMINATE AIR GAPS AND USE METAL FOOD STORAGE CONTAINERS TO MAINTAIN BETTER COLD-HOLDING TEMPERATURES.***WHEN CONDUCTING ICE BATH METHOD ENSURE THAT ALL OF FOOD CONTAINER IS PROPER SUBMERGED IN ICE SO THAT ALL FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW***
Location: Service counter
Equipment: Buffet
- 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: LABLE CHEMICAL SPRAY BOTTLES PROPERLY.
Location: Kitchen
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABLE CHEMICAL SPRAY BOTTLES PROPERLY.
Location: Dish machine area
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Bulk food containers
- 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: BUCKET STORED IN SERVING LINE HANDSINK--REMOVE.
Location: Service counter
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZER BELOW 200 PPM--REPAIR DISPENSER. MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZER BELOW 200 PPM--REPAIR DISPENSER. MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
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: QUAT SANITIZER BELOW 200 PPM--REPAIR DISPENSER. MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Dish machine area
Equipment: 3-bay
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: COLD-TOP UNIT LID STORED ON FLOOR AT SERVING LINE--KEEP STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Service counter
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DISHMACHINE ROOM AND KITCHEN LOCATION CEILING.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DISHMACHINE ROOM AND KITCHEN LOCATION CEILING.
Location: Dish machine area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IN PROGRESS: SCHEDULED TO BE CLEANED ON 2/25/13.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER AND KITCHEN INTERIOR SURFACES AND FILTERS OF HOOD SYSTEMS.
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: IN PROGRESS: SCHEDULED TO BE CLEANED ON 2/25/13.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER AND KITCHEN INTERIOR SURFACES AND FILTERS OF HOOD SYSTEMS.
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE LOCATIONS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE LOCATIONS.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE LOCATIONS.
Location: Walk-in freezer
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE LOCATIONS.
Location: Service counter
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE HOT-HOLDING THERMOMETER AT KITCHEN HOT-HOLDING WARMER UNIT OR REPAIR EXTERIOR TEMPERATURE GAUGE.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN PEPSI COOLER.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE HOT-HOLDING THERMOMETER AT KITCHEN HOT-HOLDING WARMER UNIT OR REPAIR EXTERIOR TEMPERATURE GAUGE.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN PEPSI COOLER.
Location: Kitchen
Equipment: Reach in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: GARLIC BREAD STORED WITHOUT PROPER PROTECTION FROM CROSS-CONTAMINATION FROM EMPLOYEES AND/OR ENVIRONMENT. PROTECT PROPER UNDER SNEEZE GUARD OR PROPER FOOD WRAPPINGS.
Location: Service counter
Equipment: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: CONTINUE TO WORK ON:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED INTERIOR SURFACES AND SHELVING OF SALES FLOOR COCA-COLA AND PEPSI REFRIGERATION UNITS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: CONTINUE TO WORK ON:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED INTERIOR SURFACES AND SHELVING OF SALES FLOOR COCA-COLA AND PEPSI REFRIGERATION UNITS.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: CONTINUE TO WORK ON:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED INTERIOR SURFACES AND SHELVING OF SALES FLOOR COCA-COLA AND PEPSI REFRIGERATION UNITS.
Location: Sales floor
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: INCLUDING SODA MACHINE NOZZLES.
Location: Sales floor
Equipment: Soda machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ENSURE THAT ALL FAUCETS AT DISHMACHINE ROOM 3-BAY SINK ARE FUNCTIONING PROPERLY WITH BOTH HOT AND COLD RUNNING WATER AND THAT ALL FAUCET HEADS LEAKS ARE REPAIR WHEN WATER IS TURNED ON.
Location: Dish machine area
Equipment: 3-bay
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: LOW COLD AND HOT WATER PRESSURE AT FAR LEFT HANDSINK--REPAIR.
Location: Womens restroom
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIVES BEING STORED IN CONTAINER OF STAGNANT WATER AT FRONT SANDWICH PREP SERVING LINE--DISCONTINUE THIS BEHAVIOR.STORE ON CLEAN DRY SANITARY SURFACES, IN FREE-FLOWING DIP WELL OR IN HOT WATER MAINTAINED AT 135 F OR ABOVE.
Location: Service counter
Equipment: Buffet
|
02/21/2013 | Recheck |
- CO2 tanks unrestrained
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 ...
- 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: TOMATOES AT 46 F. ELIMINATE AIR GAPS AND USE METAL FOOD STORAGE CONTAINERS TO MAINTAIN BETTER COLD-HOLDING TEMPERATURES.***WHEN CONDUCTING ICE BATH METHOD ENSURE THAT ALL OF FOOD CONTAINER IS PROPER SUBMERGED IN ICE SO THAT ALL FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW***
Location: Service counter
Equipment: Cold top
- 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: TOMATOES AT 46 F. ELIMINATE AIR GAPS AND USE METAL FOOD STORAGE CONTAINERS TO MAINTAIN BETTER COLD-HOLDING TEMPERATURES.***WHEN CONDUCTING ICE BATH METHOD ENSURE THAT ALL OF FOOD CONTAINER IS PROPER SUBMERGED IN ICE SO THAT ALL FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW***
Location: Service counter
Equipment: Buffet
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABLE CHEMICAL SPRAY BOTTLES PROPERLY.
Location: Kitchen
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABLE CHEMICAL SPRAY BOTTLES PROPERLY.
Location: Dish machine area
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Bulk food containers
- 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: BUCKET STORED IN SERVING LINE HANDSINK--REMOVE.
Location: Service counter
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZER BELOW 200 PPM--REPAIR DISPENSER. MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZER BELOW 200 PPM--REPAIR DISPENSER. MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZER BELOW 200 PPM--REPAIR DISPENSER. MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Dish machine area
Equipment: 3-bay
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: COLD-TOP UNIT LID STORED ON FLOOR AT SERVING LINE--KEEP STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Service counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DISHMACHINE ROOM AND KITCHEN LOCATION CEILING.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DISHMACHINE ROOM AND KITCHEN LOCATION CEILING.
Location: Dish machine area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER AND KITCHEN INTERIOR SURFACES AND FILTERS OF HOOD SYSTEMS.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER AND KITCHEN INTERIOR SURFACES AND FILTERS OF HOOD SYSTEMS.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE LOCATIONS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE LOCATIONS.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE LOCATIONS.
Location: Walk-in freezer
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE LOCATIONS.
Location: Service counter
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE HOT-HOLDING THERMOMETER AT KITCHEN HOT-HOLDING WARMER UNIT OR REPAIR EXTERIOR TEMPERATURE GAUGE.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN PEPSI COOLER.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE HOT-HOLDING THERMOMETER AT KITCHEN HOT-HOLDING WARMER UNIT OR REPAIR EXTERIOR TEMPERATURE GAUGE.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN PEPSI COOLER.
Location: Kitchen
Equipment: Reach in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: GARLIC BREAD STORED WITHOUT PROPER PROTECTION FROM CROSS-CONTAMINATION FROM EMPLOYEES AND/OR ENVIRONMENT. PROTECT PROPER UNDER SNEEZE GUARD OR PROPER FOOD WRAPPINGS.
Location: Service counter
Equipment: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED INTERIOR SURFACES AND SHELVING OF SALES FLOOR COCA-COLA AND PEPSI REFRIGERATION UNITS.-SOILED INTERIOR SURFACES OF HOT-WARMER AND COLD-HOLDING UNIT WHERE TUNA IS STORE ON ICE.-SOILED KITCHEN UTENSILS STORAGE DRAWERS.-SOILED KITCHEN SHELVING AND INTERIOR SURFACES OF CABINETS/SHELVING AT KITCHEN AND FRONT SERVING LINE LOCATION.-SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN PEPSI COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED INTERIOR SURFACES AND SHELVING OF SALES FLOOR COCA-COLA AND PEPSI REFRIGERATION UNITS.-SOILED INTERIOR SURFACES OF HOT-WARMER AND COLD-HOLDING UNIT WHERE TUNA IS STORE ON ICE.-SOILED KITCHEN UTENSILS STORAGE DRAWERS.-SOILED KITCHEN SHELVING AND INTERIOR SURFACES OF CABINETS/SHELVING AT KITCHEN AND FRONT SERVING LINE LOCATION.-SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN PEPSI COOLER.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED INTERIOR SURFACES AND SHELVING OF SALES FLOOR COCA-COLA AND PEPSI REFRIGERATION UNITS.-SOILED INTERIOR SURFACES OF HOT-WARMER AND COLD-HOLDING UNIT WHERE TUNA IS STORE ON ICE.-SOILED KITCHEN UTENSILS STORAGE DRAWERS.-SOILED KITCHEN SHELVING AND INTERIOR SURFACES OF CABINETS/SHELVING AT KITCHEN AND FRONT SERVING LINE LOCATION.-SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN PEPSI COOLER.
Location: Sales floor
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED INTERIOR SURFACES AND SHELVING OF SALES FLOOR COCA-COLA AND PEPSI REFRIGERATION UNITS.-SOILED INTERIOR SURFACES OF HOT-WARMER AND COLD-HOLDING UNIT WHERE TUNA IS STORE ON ICE.-SOILED KITCHEN UTENSILS STORAGE DRAWERS.-SOILED KITCHEN SHELVING AND INTERIOR SURFACES OF CABINETS/SHELVING AT KITCHEN AND FRONT SERVING LINE LOCATION.-SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN PEPSI COOLER.
Location: Service counter
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED INTERIOR SURFACES AND SHELVING OF SALES FLOOR COCA-COLA AND PEPSI REFRIGERATION UNITS.-SOILED INTERIOR SURFACES OF HOT-WARMER AND COLD-HOLDING UNIT WHERE TUNA IS STORE ON ICE.-SOILED KITCHEN UTENSILS STORAGE DRAWERS.-SOILED KITCHEN SHELVING AND INTERIOR SURFACES OF CABINETS/SHELVING AT KITCHEN AND FRONT SERVING LINE LOCATION.-SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN PEPSI COOLER.
Location: Service counter
Equipment: ----- Cooking Equip/Holding -----
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED INTERIOR SURFACES AND SHELVING OF SALES FLOOR COCA-COLA AND PEPSI REFRIGERATION UNITS.-SOILED INTERIOR SURFACES OF HOT-WARMER AND COLD-HOLDING UNIT WHERE TUNA IS STORE ON ICE.-SOILED KITCHEN UTENSILS STORAGE DRAWERS.-SOILED KITCHEN SHELVING AND INTERIOR SURFACES OF CABINETS/SHELVING AT KITCHEN AND FRONT SERVING LINE LOCATION.-SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN PEPSI COOLER.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED INTERIOR SURFACES AND SHELVING OF SALES FLOOR COCA-COLA AND PEPSI REFRIGERATION UNITS.-SOILED INTERIOR SURFACES OF HOT-WARMER AND COLD-HOLDING UNIT WHERE TUNA IS STORE ON ICE.-SOILED KITCHEN UTENSILS STORAGE DRAWERS.-SOILED KITCHEN SHELVING AND INTERIOR SURFACES OF CABINETS/SHELVING AT KITCHEN AND FRONT SERVING LINE LOCATION.-SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN PEPSI COOLER.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED INTERIOR SURFACES AND SHELVING OF SALES FLOOR COCA-COLA AND PEPSI REFRIGERATION UNITS.-SOILED INTERIOR SURFACES OF HOT-WARMER AND COLD-HOLDING UNIT WHERE TUNA IS STORE ON ICE.-SOILED KITCHEN UTENSILS STORAGE DRAWERS.-SOILED KITCHEN SHELVING AND INTERIOR SURFACES OF CABINETS/SHELVING AT KITCHEN AND FRONT SERVING LINE LOCATION.-SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN PEPSI COOLER.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.-SOILED INTERIOR SURFACES AND SHELVING OF SALES FLOOR COCA-COLA AND PEPSI REFRIGERATION UNITS.-SOILED INTERIOR SURFACES OF HOT-WARMER AND COLD-HOLDING UNIT WHERE TUNA IS STORE ON ICE.-SOILED KITCHEN UTENSILS STORAGE DRAWERS.-SOILED KITCHEN SHELVING AND INTERIOR SURFACES OF CABINETS/SHELVING AT KITCHEN AND FRONT SERVING LINE LOCATION.-SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN PEPSI COOLER.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: INCLUDING SODA MACHINE NOZZLES.
Location: Sales floor
Equipment: Soda machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ENSURE THAT ALL FAUCETS AT DISHMACHINE ROOM 3-BAY SINK ARE FUNCTIONING PROPERLY WITH BOTH HOT AND COLD RUNNING WATER AND THAT ALL FAUCET HEADS LEAKS ARE REPAIR WHEN WATER IS TURNED ON.
Location: Dish machine area
Equipment: 3-bay
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: LOW COLD AND HOT WATER PRESSURE AT FAR LEFT HANDSINK--REPAIR.
Location: Womens restroom
Equipment: Hand sink
- 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: KNIVES BEING STORED IN CONTAINER OF STAGNANT WATER AT FRONT SANDWICH PREP SERVING LINE--DISCONTINUE THIS BEHAVIOR.STORE ON CLEAN DRY SANITARY SURFACES, IN FREE-FLOWING DIP WELL OR IN HOT WATER MAINTAINED AT 135 F OR ABOVE.
Location: Service counter
Equipment: Buffet
|
02/04/2013 | Routine |
- Cleaning times
Physical structure cleaned at inappropriate time.
Correction: Cleaning shall be done during period(s) when the least amount of food is exposed, such as after closing.
Comments: 1. WALK IN COOLER FAN GUARD AND CEILING ARE SOILED/DUSTY. CLEAN.2. CEILING AROUND VENT BETWEEN COLD HOLDING UNIT AND GRILL IS SOILED/DUSTY. CLEAN REGULARLY. REPEAT VIOLATION.
Location: Walk-in cooler
- Cleaning times
Physical structure cleaned at inappropriate time.
Correction: Cleaning shall be done during period(s) when the least amount of food is exposed, such as after closing.
Comments: 1. WALK IN COOLER FAN GUARD AND CEILING ARE SOILED/DUSTY. CLEAN.2. CEILING AROUND VENT BETWEEN COLD HOLDING UNIT AND GRILL IS SOILED/DUSTY. CLEAN REGULARLY. REPEAT VIOLATION.
Location: Kitchen (front)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN UNDERSIDE OF SHELVES IN BACK OF WALK IN COOLER. SOILED.
Location: Walk-in cooler
Equipment: Metal shelving
|
04/17/2012 | Routine |
| No violation noted during this evaluation. | 12/21/2011 | Routine |
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