- 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 stored over whole muscle beef in the walk in cooler. Store raw ground meat below whole muscle meat.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Sides and drip pans of the char-grill and flat grill are soiled. 2) Bottom Shelf of the prep table is covered with foil and soiled. Remove foil and clean shelf.
Location: Cook line
Equipment: Char-grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Sides and drip pans of the char-grill and flat grill are soiled. 2) Bottom Shelf of the prep table is covered with foil and soiled. Remove foil and clean shelf.
Location: Cook line
Equipment: Flat grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Sides and drip pans of the char-grill and flat grill are soiled. 2) Bottom Shelf of the prep table is covered with foil and soiled. Remove foil and clean shelf.
Location: Kitchen
Equipment: Prep table
- 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 the bin of the ice machine in the second kitchen is soiled and has mold growth.
Location: Second kitchen
Equipment: Ice machine
|
02/04/2014 | 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: The right side of the pizza cold top cooler observed not holding food at 41 degrees F or below. 1) Pepperoni at 48 degrees F 2) Sausage at 45 degrees F3) Mushrooms at 46 degrees Fkeep lids on the cold top until cooler can be repaired.
Location: Kitchen
Equipment: Cold top
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flies present throughout the kitchen. Contact a licensed pest control operator for treatment.
Location: Kitchen
- 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 fish stored beneath raw ground beef in the walk in cooler.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Right side of the pizza cold top cooler observed not holding food at the proper temperatures. Repair/replace cooler to good working condition,
Location: Kitchen
Equipment: Cold top
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Both the dump sink and the 3-bay sink are not sealed to the wall. Reseal sinks to the wall.
Location: Kitchen (back)
Equipment: Dump sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Both the dump sink and the 3-bay sink are not sealed to the wall. Reseal sinks to the wall.
Location: Kitchen (back)
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: Mold growth observed inside the ice bin of the ice machine. Drain ice machine to clean the ice bin.
Location: Kitchen
Equipment: Ice 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: Sink is non-functioning in the employee restroom. Employees must wash hands at the nearby kitchen hand sink until repairs are made.
Location: Restroom
|
08/29/2013 | 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: The right side of the pizza cold top cooler observed not holding food at 41 degrees F or below. 1) Pepperoni at 48 degrees F 2) Sausage at 45 degrees F3) Mushrooms at 46 degrees Fkeep lids on the cold top until cooler can be repaired.
Location: Kitchen
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flies present throughout the kitchen. Contact a licensed pest control operator for treatment.
Location: Kitchen
- 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 fish stored beneath raw ground beef in the walk in cooler.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Right side of the pizza cold top cooler observed not holding food at the proper temperatures. Repair/replace cooler to good working condition,
Location: Kitchen
Equipment: Cold top
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Both the dump sink and the 3-bay sink are not sealed to the wall. Reseal sinks to the wall.
Location: Kitchen (back)
Equipment: Dump sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Both the dump sink and the 3-bay sink are not sealed to the wall. Reseal sinks to the wall.
Location: Kitchen (back)
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: Mold growth observed inside the ice bin of the ice machine. Drain ice machine to clean the ice bin.
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Sink is non-functioning in the employee restroom. Employees must wash hands at the nearby kitchen hand sink until repairs are made.
Location: Restroom
|
08/21/2013 | Routine |
- Smoking Distance (corrected)
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: I OBSERVED 3 EMPLOYEES SMOKING WITH-IN 8 FT. OF AN ENTRANCE TO THE ESTABLISHMENT. PLEASE MAKE SURE EMPLOYEES ARE GREATER THAN 8 FT. AWAY FROM ENTRANCES WHILE SMOKING.THERE WAS NO SMOKING DURING FOLLOW-UP AND MANAGER STATED ALL EMPLOYEES HAVE BEEN ADVISED TO NOT SMOKE ANYWHERE NEAR AN ENTRANCE.
- 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: THE FOLLOWING AREA HAVE CHEMICAL STORAGE PROBLEMS:(1) DISH MACHINE AREA - HAS CLEANER STORED OVER CLEAN UTENSILS.(2) SALAD PREP AREA - HAS CLEANER STORED OVER IT.(3) SERVER STATIONS - HAS CLEANER STORED OVER SINGLE SERVICE ITEMS.(4) DOUGH ROOM - HAS A REPELLENT STRIP HANGING ABOVE A PREP TABLE. PLEASE STORE ALL CHEMICALS SEPERATE OR BELOW FOOD, UTENSILS, AND PREP AREAS.ALL CHEMICALS ARE STORED SEPERATE OR BELOW FOOD, UTENSILS, AND PREP AREAS.
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).
Comments: THE FOLLOWING AREA HAVE CHEMICAL STORAGE PROBLEMS:(1) DISH MACHINE AREA - HAS CLEANER STORED OVER CLEAN UTENSILS.(2) SALAD PREP AREA - HAS CLEANER STORED OVER IT.(3) SERVER STATIONS - HAS CLEANER STORED OVER SINGLE SERVICE ITEMS.(4) DOUGH ROOM - HAS A REPELLENT STRIP HANGING ABOVE A PREP TABLE. PLEASE STORE ALL CHEMICALS SEPERATE OR BELOW FOOD, UTENSILS, AND PREP AREAS.ALL CHEMICALS ARE STORED SEPERATE OR BELOW FOOD, UTENSILS, AND PREP AREAS.
Location: Prep 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).
Comments: THE FOLLOWING AREA HAVE CHEMICAL STORAGE PROBLEMS:(1) DISH MACHINE AREA - HAS CLEANER STORED OVER CLEAN UTENSILS.(2) SALAD PREP AREA - HAS CLEANER STORED OVER IT.(3) SERVER STATIONS - HAS CLEANER STORED OVER SINGLE SERVICE ITEMS.(4) DOUGH ROOM - HAS A REPELLENT STRIP HANGING ABOVE A PREP TABLE. PLEASE STORE ALL CHEMICALS SEPERATE OR BELOW FOOD, UTENSILS, AND PREP AREAS.ALL CHEMICALS ARE STORED SEPERATE OR BELOW FOOD, UTENSILS, AND PREP AREAS.
Location: Wait staff 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).
Comments: THE FOLLOWING AREA HAVE CHEMICAL STORAGE PROBLEMS:(1) DISH MACHINE AREA - HAS CLEANER STORED OVER CLEAN UTENSILS.(2) SALAD PREP AREA - HAS CLEANER STORED OVER IT.(3) SERVER STATIONS - HAS CLEANER STORED OVER SINGLE SERVICE ITEMS.(4) DOUGH ROOM - HAS A REPELLENT STRIP HANGING ABOVE A PREP TABLE. PLEASE STORE ALL CHEMICALS SEPERATE OR BELOW FOOD, UTENSILS, AND PREP AREAS.ALL CHEMICALS ARE STORED SEPERATE OR BELOW FOOD, UTENSILS, AND PREP AREAS.
Location: Prep area
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: THERE IS A ROLLING CART IN FRONT OF THE HAND SINK IN THE KITCHEN. PLEASE DO NOT PUT ANYTHING IN FRONT OF THE HAND SINK.THERE IS A SIGN OVER THE HAND SINK THAT STATES DON'T BLOCK OR USE FOR ANYTHING OTHER THAN HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: THERE IS A DRAIN STOP THAT HAS FOOD PRODUCT IN IT IN THE HAND SINK. PLEASE CLEAN AND SANATIZE HAND SINK. PLEASE MAKE SURE THE HAND SINK IS USED FOR HAND WASHING ONLY.THE HAND SINK IS CLEAN AND HAS A SIGN OVER IT THAT SAYS FOR HAND WASHING ONLY.
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 IS A CONTAINER OF DICED HAM IN THE PIZZA PREP COOLER. PLEASE DATE MARK HAM.ALL PHF's ARE DATE MARKED PROPERLY WITH DAY DOTS.
Location: Kitchen
Equipment: Reach in cooler
- Designated locker areas (corrected)
No designated dressing area(s) for employees.
Correction: Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment.
Comments: THERE IS AN EMPLOYEE LUNCH STORED IN THE SALAD PREP COOLER ON SHELVING ABOVE FOOD PRODUCT. PLEASE ASSIGN AN APPROVED LOCATION FOR EMPLOYEE LUNCHES TO BE STORED THAT IS NOT WITH OR OVER FOOD, UTENSILS, OR PREP AREAS.MANAGER STATES EMPLOYEES ARE NOT ALLOWED TO STORED LUNCHES IN ANY COOLER ANYMORE.
Location: Prep area
- 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: THERE IS AN EMPLOYEE DRINK (EMPTY) SITTING ON A LEDGE OVER THE FLAT GRILL. PLEASE HAVE EMPLOYEES STORE DRINKS SEPERATE OR UNDER FOOD, UTENSILS, OR PREP AREAS.ALL EMPLOYEES DRINNKS ARE PROPERLY STORED.
Location: Kitchen
- 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: THE YELLOW BULK CONTAINER WITH FLOUR IS NOT LABELED. PLEASE LABEL ALL BULK CONTAINERS.THE CONTAINER HAS BEEN LABELED.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE DRINK POURS ON THE LIQUOR BOTTLES ARE SOILED (SYRUP BUILD-UP). PLEASE CLEAN AND SANATIZE.THE DRINK POURS ARE CLEAN.
Location: Bar
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE EMPLOYEE RESTROOM DOES NOT HAVE A COVERED TRASH CAN. PLEASE PROVIDE A TRASH CAN WITH A LID.A COVERED TRASH CAN HAS BEEN PROVIDED.
Location: Emp restroom
|
02/13/2013 | Recheck |
- Smoking Distance
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: I OBSERVED 3 EMPLOYEES SMOKING WITH-IN 8 FT. OF AN ENTRANCE TO THE ESTABLISHMENT. PLEASE MAKE SURE EMPLOYEES ARE GREATER THAN 8 FT. AWAY FROM ENTRANCES WHILE SMOKING.
- 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).
Comments: THE FOLLOWING AREA HAVE CHEMICAL STORAGE PROBLEMS:(1) DISH MACHINE AREA - HAS CLEANER STORED OVER CLEAN UTENSILS.(2) SALAD PREP AREA - HAS CLEANER STORED OVER IT.(3) SERVER STATIONS - HAS CLEANER STORED OVER SINGLE SERVICE ITEMS.(4) DOUGH ROOM - HAS A REPELLENT STRIP HANGING ABOVE A PREP TABLE. PLEASE STORE ALL CHEMICALS SEPERATE OR BELOW FOOD, UTENSILS, AND PREP AREAS.
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).
Comments: THE FOLLOWING AREA HAVE CHEMICAL STORAGE PROBLEMS:(1) DISH MACHINE AREA - HAS CLEANER STORED OVER CLEAN UTENSILS.(2) SALAD PREP AREA - HAS CLEANER STORED OVER IT.(3) SERVER STATIONS - HAS CLEANER STORED OVER SINGLE SERVICE ITEMS.(4) DOUGH ROOM - HAS A REPELLENT STRIP HANGING ABOVE A PREP TABLE. PLEASE STORE ALL CHEMICALS SEPERATE OR BELOW FOOD, UTENSILS, AND PREP AREAS.
Location: Prep 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).
Comments: THE FOLLOWING AREA HAVE CHEMICAL STORAGE PROBLEMS:(1) DISH MACHINE AREA - HAS CLEANER STORED OVER CLEAN UTENSILS.(2) SALAD PREP AREA - HAS CLEANER STORED OVER IT.(3) SERVER STATIONS - HAS CLEANER STORED OVER SINGLE SERVICE ITEMS.(4) DOUGH ROOM - HAS A REPELLENT STRIP HANGING ABOVE A PREP TABLE. PLEASE STORE ALL CHEMICALS SEPERATE OR BELOW FOOD, UTENSILS, AND PREP AREAS.
Location: Wait staff 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).
Comments: THE FOLLOWING AREA HAVE CHEMICAL STORAGE PROBLEMS:(1) DISH MACHINE AREA - HAS CLEANER STORED OVER CLEAN UTENSILS.(2) SALAD PREP AREA - HAS CLEANER STORED OVER IT.(3) SERVER STATIONS - HAS CLEANER STORED OVER SINGLE SERVICE ITEMS.(4) DOUGH ROOM - HAS A REPELLENT STRIP HANGING ABOVE A PREP TABLE. PLEASE STORE ALL CHEMICALS SEPERATE OR BELOW FOOD, UTENSILS, AND PREP AREAS.
Location: Prep area
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: THERE IS A ROLLING CART IN FRONT OF THE HAND SINK IN THE KITCHEN. PLEASE DO NOT PUT ANYTHING IN FRONT OF THE HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: THERE IS A DRAIN STOP THAT HAS FOOD PRODUCT IN IT IN THE HAND SINK. PLEASE CLEAN AND SANATIZE HAND SINK. PLEASE MAKE SURE THE HAND SINK IS USED FOR HAND WASHING ONLY.
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 IS A CONTAINER OF DICED HAM IN THE PIZZA PREP COOLER. PLEASE DATE MARK HAM.
Location: Kitchen
Equipment: Reach in cooler
- Designated locker areas
No designated dressing area(s) for employees.
Correction: Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment.
Comments: THERE IS AN EMPLOYEE LUNCH STORED IN THE SALAD PREP COOLER ON SHELVING ABOVE FOOD PRODUCT. PLEASE ASSIGN AN APPROVED LOCATION FOR EMPLOYEE LUNCHES TO BE STORED THAT IS NOT WITH OR OVER FOOD, UTENSILS, OR PREP AREAS.
Location: Prep area
- 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: THERE IS AN EMPLOYEE DRINK (EMPTY) SITTING ON A LEDGE OVER THE FLAT GRILL. PLEASE HAVE EMPLOYEES STORE DRINKS SEPERATE OR UNDER FOOD, UTENSILS, OR PREP AREAS.
Location: Kitchen
- 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: THE YELLOW BULK CONTAINER WITH FLOUR IS NOT LABELED. PLEASE LABEL ALL BULK CONTAINERS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE DRINK POURS ON THE LIQUOR BOTTLES ARE SOILED (SYRUP BUILD-UP). PLEASE CLEAN AND SANATIZE.
Location: Bar
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE EMPLOYEE RESTROOM DOES NOT HAVE A COVERED TRASH CAN. PLEASE PROVIDE A TRASH CAN WITH A LID.
Location: Emp restroom
|
02/04/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
Equipment: Cooler drawers
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine. DISHMACHINE REACHING 144 DEGREES AT DISH LEVEL. USE 3-BAY TO SANITIZE.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. COOLER DRAWERS - FOOD AT IMPROPER TEMPERATURE. REPAIR TO 41 AND BELOW. REPLACE TORN GASKET ON UPRIGHT FREEZER - COOK'S LINE.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. COOLER DRAWERS - FOOD AT IMPROPER TEMPERATURE. REPAIR TO 41 AND BELOW. REPLACE TORN GASKET ON UPRIGHT FREEZER - COOK'S LINE.
Location: Cook line
Equipment: Upright freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. CLEAN THE FANGUARD AREAS OF BOTH WALK IN COOLERS.
Location: Walk-in cooler
|
06/27/2012 | 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.
Location: Cook line
Equipment: Cooler drawers
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine. DISHMACHINE REACHING 144 DEGREES AT DISH LEVEL. USE 3-BAY TO SANITIZE.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. COOLER DRAWERS - FOOD AT IMPROPER TEMPERATURE. REPAIR TO 41 AND BELOW. REPLACE TORN GASKET ON UPRIGHT FREEZER - COOK'S LINE.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. COOLER DRAWERS - FOOD AT IMPROPER TEMPERATURE. REPAIR TO 41 AND BELOW. REPLACE TORN GASKET ON UPRIGHT FREEZER - COOK'S LINE.
Location: Cook line
Equipment: Upright freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. CLEAN THE FANGUARD AREAS OF BOTH WALK IN COOLERS.
Location: Walk-in cooler
|
06/19/2012 | Routine |
Restaurant representatives - add corrected or new information about Union Jack Pub & Restaurant, 924 BROAD RIPPLE AVE, Indianapolis, IN »