- 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. SLICED TOMATOES AND COOKED CHICKEN BEING COLD HELD AT 52 DEGREES F.2. TUNA SALAD 54 DEGREES F, CURRY CHICKEN 53 DEGREES F, CHICKEN SALAD 52 DEGREES F.THE ABOVE FOODS WERE IN THE COLD TOP AND WERE DISCARDED. OTHER FOODS THAT WERE CLOSE TO 45 DEGREES F WERE PUT IN WALK-IN COOLER. SALMON WAS CUT AND PUT IN A LITTLE BEFORE I ARRIVED. THAT WAS MOVED TO THE WALK-IN COOLER.*****REPEAT VIOLATION*****
Location: Kitchen (back)
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: 1. SLICED TOMATOES AND COOKED CHICKEN BEING COLD HELD AT 52 DEGREES F.2. TUNA SALAD 54 DEGREES F, CURRY CHICKEN 53 DEGREES F, CHICKEN SALAD 52 DEGREES F.THE ABOVE FOODS WERE IN THE COLD TOP AND WERE DISCARDED. OTHER FOODS THAT WERE CLOSE TO 45 DEGREES F WERE PUT IN WALK-IN COOLER. SALMON WAS CUT AND PUT IN A LITTLE BEFORE I ARRIVED. THAT WAS MOVED TO THE WALK-IN COOLER.*****REPEAT VIOLATION*****
Location: Kitchen (front)
Equipment: Cold top
- 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 HAD FOOD ON SHELF UNDER COUNTER NEXT TO DISH WASHER. FOOD CONSISTED OF A CUP OF SOUP, FRENCH FRIES AND A CUP OF COFFEE OR TEA. THERE SHOULD BE A DESIGNATED AREA FOR EMPLOYEES TO EAT THAT IS AWAY FROM FOOD OR EQUIPMENT.
Location: Dish machine area
- 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: BOWL OF RAW EGGS OVER PIMENTO CHEESE
Location: Kitchen
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK SOILED. PLEASE CLEAN
Location: Kitchen (back)
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: RICOTTA CHEESE, SLICED TOMATOES AND PULLED PORK NOT DATEMARKED.
Location: Walk-in cooler
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT OUT IN RESTROOM TO THE RIGHT IF YOU ARE COMING OUT OF THE KITCHEN.
Location: Restroom
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR WEDGED OPEN.
Location: Kitchen (back)
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: A CONTAINER OF PARTIALLY FROZEN CHICKEN ON THE BOTTOM SHELF OF A STEAM TABLE. SEE CORRECTIVE ACTION ABOVE FOR PROPER THAWING.
Location: Kitchen
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: NO TRASH CAN AT HANDSINKS IN THE KITCHEN.
Location: Kitchen
|
08/29/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. SLICED TOMATOES AND COOKED CHICKEN BEING COLD HELD AT 52 DEGREES F.2. TUNA SALAD 54 DEGREES F, CURRY CHICKEN 53 DEGREES F, CHICKEN SALAD 52 DEGREES F.THE ABOVE FOODS WERE IN THE COLD TOP AND WERE DISCARDED. OTHER FOODS THAT WERE CLOSE TO 45 DEGREES F WERE PUT IN WALK-IN COOLER. SALMON WAS CUT AND PUT IN A LITTLE BEFORE I ARRIVED. THAT WAS MOVED TO THE WALK-IN COOLER.*****REPEAT VIOLATION*****
Location: Kitchen (back)
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: 1. SLICED TOMATOES AND COOKED CHICKEN BEING COLD HELD AT 52 DEGREES F.2. TUNA SALAD 54 DEGREES F, CURRY CHICKEN 53 DEGREES F, CHICKEN SALAD 52 DEGREES F.THE ABOVE FOODS WERE IN THE COLD TOP AND WERE DISCARDED. OTHER FOODS THAT WERE CLOSE TO 45 DEGREES F WERE PUT IN WALK-IN COOLER. SALMON WAS CUT AND PUT IN A LITTLE BEFORE I ARRIVED. THAT WAS MOVED TO THE WALK-IN COOLER.*****REPEAT VIOLATION*****
Location: Kitchen (front)
Equipment: Cold top
- 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 HAD FOOD ON SHELF UNDER COUNTER NEXT TO DISH WASHER. FOOD CONSISTED OF A CUP OF SOUP, FRENCH FRIES AND A CUP OF COFFEE OR TEA. THERE SHOULD BE A DESIGNATED AREA FOR EMPLOYEES TO EAT THAT IS AWAY FROM FOOD OR EQUIPMENT.
Location: Dish machine area
- 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: BOWL OF RAW EGGS OVER PIMENTO CHEESE
Location: Kitchen
Equipment: Reach in cooler
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK SOILED. PLEASE CLEAN
Location: Kitchen (back)
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: RICOTTA CHEESE, SLICED TOMATOES AND PULLED PORK NOT DATEMARKED.
Location: Walk-in cooler
- Lighting intensity (corrected on site)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT OUT IN RESTROOM TO THE RIGHT IF YOU ARE COMING OUT OF THE KITCHEN.
Location: Restroom
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR WEDGED OPEN.
Location: Kitchen (back)
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: A CONTAINER OF PARTIALLY FROZEN CHICKEN ON THE BOTTOM SHELF OF A STEAM TABLE. SEE CORRECTIVE ACTION ABOVE FOR PROPER THAWING.
Location: Kitchen
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: NO TRASH CAN AT HANDSINKS IN THE KITCHEN.
Location: Kitchen
|
08/20/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cooked mushrooms and shredded cheeses stored in the cold top cooler at 45 degrees F. Ensure cold top coolers are holding food at 41 degrees F at all times. 1/22/14Cold top cooler on the cook line is not holding food at 41 degrees F or below. 1) Chicken breast at 48 degrees F 2) Shredded cheese at 45 degrees F3) Cooked mushrooms at 46 degrees FRepair the cooler, and/or adjust thermostat to ensure food is held at 41 degrees F
Location: Cook line
Equipment: Cold top
- 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 ground beef and sausage stored over ready to eat foods in the walk in cooler. Store raw meats below all ready to eat foods.
Location: Walk-in cooler
- Floors, walls, ceilings cleanability (corrected)
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: Mop sink wall in the utility room is damaged and breaking away above the sink. Cover all holes in the wall and seal to make the surface smooth and easily cleanable.
Location: Utility room
- 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: Thermometer in the deli reach in cooler is damaged. Replace with a thermometer that is functioning properly.
Location: Service counter
Equipment: Reach in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 3-bay sink is not secured to the wall. Resecure and reseal the 3-bay sink to the wall.
Location: Kitchen
Equipment: 3-bay
- 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: Trays of prepared foods stored on the floor in the walk in freezer. Store all food items at least 6 inches above the floor.
Location: Walk-in freezer
|
01/29/2014 | 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: Cooked mushrooms and shredded cheeses stored in the cold top cooler at 45 degrees F. Ensure cold top coolers are holding food at 41 degrees F at all times. 1/22/14Cold top cooler on the cook line is not holding food at 41 degrees F or below. 1) Chicken breast at 48 degrees F 2) Shredded cheese at 45 degrees F3) Cooked mushrooms at 46 degrees FRepair the cooler, and/or adjust thermostat to ensure food is held at 41 degrees F
Location: Cook line
Equipment: Cold top
- 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 ground beef and sausage stored over ready to eat foods in the walk in cooler. Store raw meats below all ready to eat foods.
Location: Walk-in cooler
- 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: Mop sink wall in the utility room is damaged and breaking away above the sink. Cover all holes in the wall and seal to make the surface smooth and easily cleanable.
Location: Utility room
- 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: Thermometer in the deli reach in cooler is damaged. Replace with a thermometer that is functioning properly.
Location: Service counter
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 3-bay sink is not secured to the wall. Resecure and reseal the 3-bay sink to the wall.
Location: Kitchen
Equipment: 3-bay
- 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: Trays of prepared foods stored on the floor in the walk in freezer. Store all food items at least 6 inches above the floor.
Location: Walk-in freezer
|
01/22/2014 | 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: Cooked mushrooms and shredded cheeses stored in the cold top cooler at 45 degrees F. Ensure cold top coolers are holding food at 41 degrees F at all times.
Location: Cook line
Equipment: Cold top
- 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 ground beef and sausage stored over ready to eat foods in the walk in cooler. Store raw meats below all ready to eat foods.
Location: Walk-in cooler
- 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: Mop sink wall in the utility room is damaged and breaking away above the sink. Cover all holes in the wall and seal to make the surface smooth and easily cleanable.
Location: Utility room
- 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: Thermometer in the deli reach in cooler is damaged. Replace with a thermometer that is functioning properly.
Location: Service counter
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 3-bay sink is not secured to the wall. Resecure and reseal the 3-bay sink to the wall.
Location: Kitchen
Equipment: 3-bay
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Trays of prepared foods stored on the floor in the walk in freezer. Store all food items at least 6 inches above the floor.
Location: Walk-in freezer
|
01/15/2014 | Routine |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Bar
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Restroom
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Bar
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Restroom
- Utility lines installed
Utility service lines obstruct proper cleaning.
Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
Comments: RAISE THE DRAIN FROM THE ICE MACHINE UP OFF THE FLOOR.
Location: Bar
|
10/24/2013 | Pre-Licensing |
- 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) Raw salmon being held at 49 degrees F on the cook line cold top. Check temperatures regularly for food held on the cold top side near the steam table.2) Mushrooms, cream cheese, guacamole, etc. all held at 47 degrees on the sandwich prep cold top. Check temperatures and monitor thermostat settings to ensure food is held at 41 Degrees F. or below. 7/11/131) Cook line cold top holding sausage patties at 47 degrees F and a turkey vegetable mix at 50 degrees F. Do not keep potentially hazardous foods on the side bordering the steam tables. 2) Sandwich cold top holding foods at 50 degrees F. Guacamole held at 50 degrees F, and tuna salad held at 54 degrees F. Check temperatures and monitor thermostat settings to ensure food is held at 41 Degrees F. or below.
Location: Cook line
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: 1) Raw salmon being held at 49 degrees F on the cook line cold top. Check temperatures regularly for food held on the cold top side near the steam table.2) Mushrooms, cream cheese, guacamole, etc. all held at 47 degrees on the sandwich prep cold top. Check temperatures and monitor thermostat settings to ensure food is held at 41 Degrees F. or below. 7/11/131) Cook line cold top holding sausage patties at 47 degrees F and a turkey vegetable mix at 50 degrees F. Do not keep potentially hazardous foods on the side bordering the steam tables. 2) Sandwich cold top holding foods at 50 degrees F. Guacamole held at 50 degrees F, and tuna salad held at 54 degrees F. Check temperatures and monitor thermostat settings to ensure food is held at 41 Degrees F. or below.
Location: Prep area
Equipment: Cold top
- 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: Employee observed not washing hands when switching from handling dirty dishes to clean dishes.
- 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: 1) Raw whole chickens stored over tomatoes and other produce in the walk in cooler. Store raw chicken below all ready to eat foods. 2) Raw salmon stored over potatoes in the walk in cooler. Store raw fish below all ready to eat foods
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer in the 3-bay sink was not at the proper concentration.
Location: Kitchen
Equipment: 3-bay
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Employees observed not wearing hair restraints while prepping food. All employees must wear hair restraints when handling food.
- 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: Trays of various prepared foods stored on the floor beneath the wire racks in the walk in cooler and freezer. Store all food items at least 6 inches above the floor.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Trays of various prepared foods stored on the floor beneath the wire racks in the walk in cooler and freezer. Store all food items at least 6 inches above the floor.
Location: Walk-in freezer
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: No covered trash cans provided in restrooms.
Location: Restroom
|
07/18/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Raw salmon being held at 49 degrees F on the cook line cold top. Check temperatures regularly for food held on the cold top side near the steam table.2) Mushrooms, cream cheese, guacamole, etc. all held at 47 degrees on the sandwich prep cold top. Check temperatures and monitor thermostat settings to ensure food is held at 41 Degrees F. or below. 7/11/131) Cook line cold top holding sausage patties at 47 degrees F and a turkey vegetable mix at 50 degrees F. Do not keep potentially hazardous foods on the side bordering the steam tables. 2) Sandwich cold top holding foods at 50 degrees F. Guacamole held at 50 degrees F, and tuna salad held at 54 degrees F. Check temperatures and monitor thermostat settings to ensure food is held at 41 Degrees F. or below.
Location: Cook line
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: 1) Raw salmon being held at 49 degrees F on the cook line cold top. Check temperatures regularly for food held on the cold top side near the steam table.2) Mushrooms, cream cheese, guacamole, etc. all held at 47 degrees on the sandwich prep cold top. Check temperatures and monitor thermostat settings to ensure food is held at 41 Degrees F. or below. 7/11/131) Cook line cold top holding sausage patties at 47 degrees F and a turkey vegetable mix at 50 degrees F. Do not keep potentially hazardous foods on the side bordering the steam tables. 2) Sandwich cold top holding foods at 50 degrees F. Guacamole held at 50 degrees F, and tuna salad held at 54 degrees F. Check temperatures and monitor thermostat settings to ensure food is held at 41 Degrees F. or below.
Location: Prep area
Equipment: Cold top
- 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: Employee observed not washing hands when switching from handling dirty dishes to clean dishes.
- 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: 1) Raw whole chickens stored over tomatoes and other produce in the walk in cooler. Store raw chicken below all ready to eat foods. 2) Raw salmon stored over potatoes in the walk in cooler. Store raw fish below all ready to eat foods
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer in the 3-bay sink was not at the proper concentration.
Location: Kitchen
Equipment: 3-bay
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Employees observed not wearing hair restraints while prepping food. All employees must wear hair restraints when handling food.
- 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: Trays of various prepared foods stored on the floor beneath the wire racks in the walk in cooler and freezer. Store all food items at least 6 inches above the floor.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Trays of various prepared foods stored on the floor beneath the wire racks in the walk in cooler and freezer. Store all food items at least 6 inches above the floor.
Location: Walk-in freezer
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: No covered trash cans provided in restrooms.
Location: Restroom
|
07/11/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Raw salmon being held at 49 degrees F on the cook line cold top. Check temperatures regularly for food held on the cold top side near the steam table.2) Mushrooms, cream cheese, guacamole, etc. all held at 47 degrees on the sandwich prep cold top. Check temperatures and monitor thermostat settings to ensure food is held at 41 Degrees F. or below.
Location: Cook line
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: 1) Raw salmon being held at 49 degrees F on the cook line cold top. Check temperatures regularly for food held on the cold top side near the steam table.2) Mushrooms, cream cheese, guacamole, etc. all held at 47 degrees on the sandwich prep cold top. Check temperatures and monitor thermostat settings to ensure food is held at 41 Degrees F. or below.
Location: Prep area
Equipment: Cold top
- 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: Employee observed not washing hands when switching from handling dirty dishes to clean dishes.
- 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: 1) Raw whole chickens stored over tomatoes and other produce in the walk in cooler. Store raw chicken below all ready to eat foods. 2) Raw salmon stored over potatoes in the walk in cooler. Store raw fish below all ready to eat foods
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer in the 3-bay sink was not at the proper concentration.
Location: Kitchen
Equipment: 3-bay
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Employees observed not wearing hair restraints while prepping food. All employees must wear hair restraints when handling food.
- 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: Trays of various prepared foods stored on the floor beneath the wire racks in the walk in cooler and freezer. Store all food items at least 6 inches above the floor.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Trays of various prepared foods stored on the floor beneath the wire racks in the walk in cooler and freezer. Store all food items at least 6 inches above the floor.
Location: Walk-in freezer
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: No covered trash cans provided in restrooms.
Location: Restroom
|
07/02/2013 | Routine |
| No violation noted during this evaluation. | 12/11/2012 | 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: CO2 TANKS AND HELIUM TANK OBSERVED UNRESTRAINED IN THE BACK ROOM AND NEAR THE DISH AREA. SECURE TANKS TO A PERMANENT STRUCTURE BY MEANS OF A CHAIN, BUNGEE CORDS, 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: (1) LIQUID EGGS ON THE COLD TOP OF THE COOLER UNIT ON THE COOK LINE MEASURED 44 DEGREES F. MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. DOUBLE PAN PRODUCT IN ICE DURING PEAK PERIODS AS NECESSARY.(2) SHREDDED CHEDDAR CHEESE USED AS A GARNISH FOR SOUPS SITTING AT ROOM TEMPERATURE MEASURED 70 DEGREES F. UTILIZE ICE BATH AND MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Cook line
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: (1) LIQUID EGGS ON THE COLD TOP OF THE COOLER UNIT ON THE COOK LINE MEASURED 44 DEGREES F. MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. DOUBLE PAN PRODUCT IN ICE DURING PEAK PERIODS AS NECESSARY.(2) SHREDDED CHEDDAR CHEESE USED AS A GARNISH FOR SOUPS SITTING AT ROOM TEMPERATURE MEASURED 70 DEGREES F. UTILIZE ICE BATH AND MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
- 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: COVERED EMPLOYEE DRINK CUP OBSERVED ON THE ROLLING RACK ABOVE FOOD PRODUCTS IN THE PASTRY AREA. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Prep area
- 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 SAUSAGE AND RAW SHELL EGGS OBSERVED STORED ABOVE PARSLEY AND OTHER READY-TO-EAT FOODS IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZER AT THE THREE-COMPARTMENT SINK MEASURED 100 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 200-400 PPM.
Location: Three bay area
Equipment: 3-bay
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD HANDLERS OBSERVED PREPPING FOOD WITHOUT HAIR RESTRAINTS. PROVIDE.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: FORKS AND SPOONS AT THE EXPO/TO-GO AREA OBSERVED STORED IN HOLDING CONTAINER WITH THE HANDLES POINTING DOWN. STORE UTENSILS WITH ALL HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- 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: VITAMINS OBSERVED STORED WITH DRY FOOD PRODUCTS UNDER THE COOK LINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Cook line
- 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 INGREDIENTS (SUGAR, POWDERED SUGAR, FLOUR, ETC.) OBSERVED UNDER THE PREP TABLE IN THE PASTRY AREA WITH NO LABELS. PROPERLY LABEL ALL FOOD CONTAINERS AS TO THEIR CONTENTS.
Location: Prep area
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: HOLES/GAPS OBSERVED UNDER THE BACK RECEIVING DOOR. REPAIR/REPLACE DOOR AND/OR INSTALL NEW DOOR SWEEP TO PREVENT PEST ENTRY.
- 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: DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR GASKET ON THE REACH-IN COOLER AT THE COOK LINE OBSERVED SEVERELY TORN. REPLACE.
Location: Cook line
Equipment: Reach in cooler
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINERS OBSERVED IN BOTH UNISEX RESTROOMS. PROVIDE.
Location: Restroom
|
11/27/2012 | 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 ...
Comments: CO2 TANKS AND HELIUM TANK OBSERVED UNRESTRAINED IN THE BACK ROOM AND NEAR THE DISH AREA. SECURE TANKS TO A PERMANENT STRUCTURE BY MEANS OF A CHAIN, BUNGEE CORDS, ETC.
- 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) LIQUID EGGS ON THE COLD TOP OF THE COOLER UNIT ON THE COOK LINE MEASURED 44 DEGREES F. MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. DOUBLE PAN PRODUCT IN ICE DURING PEAK PERIODS AS NECESSARY.(2) SHREDDED CHEDDAR CHEESE USED AS A GARNISH FOR SOUPS SITTING AT ROOM TEMPERATURE MEASURED 70 DEGREES F. UTILIZE ICE BATH AND MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Cook line
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: (1) LIQUID EGGS ON THE COLD TOP OF THE COOLER UNIT ON THE COOK LINE MEASURED 44 DEGREES F. MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. DOUBLE PAN PRODUCT IN ICE DURING PEAK PERIODS AS NECESSARY.(2) SHREDDED CHEDDAR CHEESE USED AS A GARNISH FOR SOUPS SITTING AT ROOM TEMPERATURE MEASURED 70 DEGREES F. UTILIZE ICE BATH AND MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: COVERED EMPLOYEE DRINK CUP OBSERVED ON THE ROLLING RACK ABOVE FOOD PRODUCTS IN THE PASTRY AREA. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Prep area
- 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 SAUSAGE AND RAW SHELL EGGS OBSERVED STORED ABOVE PARSLEY AND OTHER READY-TO-EAT FOODS IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZER AT THE THREE-COMPARTMENT SINK MEASURED 100 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 200-400 PPM.
Location: Three bay area
Equipment: 3-bay
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD HANDLERS OBSERVED PREPPING FOOD WITHOUT HAIR RESTRAINTS. PROVIDE.
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: FORKS AND SPOONS AT THE EXPO/TO-GO AREA OBSERVED STORED IN HOLDING CONTAINER WITH THE HANDLES POINTING DOWN. STORE UTENSILS WITH ALL HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- 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: VITAMINS OBSERVED STORED WITH DRY FOOD PRODUCTS UNDER THE COOK LINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Cook line
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK INGREDIENTS (SUGAR, POWDERED SUGAR, FLOUR, ETC.) OBSERVED UNDER THE PREP TABLE IN THE PASTRY AREA WITH NO LABELS. PROPERLY LABEL ALL FOOD CONTAINERS AS TO THEIR CONTENTS.
Location: Prep area
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: HOLES/GAPS OBSERVED UNDER THE BACK RECEIVING DOOR. REPAIR/REPLACE DOOR AND/OR INSTALL NEW DOOR SWEEP TO PREVENT PEST ENTRY.
- 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: DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR GASKET ON THE REACH-IN COOLER AT THE COOK LINE OBSERVED SEVERELY TORN. REPLACE.
Location: Cook line
Equipment: Reach in cooler
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINERS OBSERVED IN BOTH UNISEX RESTROOMS. PROVIDE.
Location: Restroom
|
11/20/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Ensure potentailly hazardous food are maintained at 41 degree during lunch time.
Location: Kitchen
Equipment: Make table cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 3 Quiche pies stored on the cold top cooler at room temperature for at least 2 hrs.
Location: Kitchen
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: Employee use his bare hands to push plastic wrap inside a container that would later be used to store fruit. Use gloves. Do not touch the inner lining with your bare hands.
|
03/13/2012 | Illness Complaint |
- 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: Some discarded food items dumped into the designated hand sink. Clean out hand sink and use hand sink for hand washing only... Corrected during inspection
Location: Wait staff area
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer , not at proper concentration, for in-place sanitizer, and manual warewashing.
Correction: Maintain sanitizer at proper concentration according to manufacturer instructions.
Comments: Corrected during inspection
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer , not at proper concentration, for in-place sanitizer, and manual warewashing.
Correction: Maintain sanitizer at proper concentration according to manufacturer instructions.
Comments: Corrected during inspection
Location: Prep area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer , not at proper concentration, for in-place sanitizer, and manual warewashing.
Correction: Maintain sanitizer at proper concentration according to manufacturer instructions.
Comments: Corrected during inspection
Location: Three bay area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: A few wet wiping towels observed on work surfaces in kitchen. Corrected during inspection
Location: Kitchen
|
02/07/2012 | Illness Complaint |
- 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 ...
Comments: ONGOING VIOLATION - Please restrain your CO2 tanks.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Fan guards in the walk-in cooler are soiled. Please remove them to clean and sanitize, then reinstall them.
Location: Walk-in cooler
|
12/16/2011 | Routine |
Restaurant representatives - add corrected or new information about Taste Cafe & Marketplace, 5164 N COLLEGE AVE, Indianapolis, IN »