- 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: EMPLOYEE DRINK CUP STORED ON COUNTER TOP WITHOUT LID AND STRAW.PROVIDE STRAWS AND LIDS TO ALL EMPLOYEE DRINK CUPS IN FOOD PREP AREAS.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: EMPLOYEE DID NOT SANITIZE CUTTING BOARD AFTER CLEANING IN THREE COMPARTMENT SINK.ENSURE EQUIPMENT IS SANITIZED IMMEDIATELY AFTER CLEANING. EMPLOYEE SET UP SANITZER SINK AT 100 PPM CHLORINE.
Location: Kitchen
- Open doors and windows
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: FRONT AND SIDE DOORS PROPPED OPEN.DOORS SHOULD REMAINED CLOSED. DOORS MAY REMAIN OPEN IF PROTECTED FROM RODENT AND INSECT ENTRY.
Location: Dining room
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07/15/2014 | Routine |
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: DISHES NOT SANITIZED AFTER CLEANING IN THREE COMPARTMENT SINK.ENSURE A SANITIZING SOLUTION (50 PPM CHLORINE) IS SET UP IN THREE COMPARTMENT SINK TO SANITIZE ALL EQUIPMENT IMMEDIATELY AFTER CLEANING.
Location: Kitchen
Equipment: 3-bay
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE A PROBE THERMOMETER TO MEASURE FOOD TEMPERATURES.
- 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: THERMOMETERS NOT AVAILABLE INSIDE REACH IN REFRIGERATOR AND WALK IN COOLER.PROVIDE THERMOMETERS IN BOTH REFRIGERATION UNITS.
Location: Walk-in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETERS NOT AVAILABLE INSIDE REACH IN REFRIGERATOR AND WALK IN COOLER.PROVIDE THERMOMETERS IN BOTH REFRIGERATION UNITS.
Location: Kitchen
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE PH CHLORINE TEST STRIPS TO MEASURE SANITIZER CONCENTRATIONS IN BUCKETS AND THREE COMPARTMENT SINKS.
Location: Kitchen
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12/30/2013 | Recheck |
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: DISHES NOT SANITIZED AFTER CLEANING IN THREE COMPARTMENT SINK.ENSURE A SANITIZING SOLUTION (50 PPM CHLORINE) IS SET UP IN THREE COMPARTMENT SINK TO SANITIZE ALL EQUIPMENT IMMEDIATELY AFTER CLEANING.
Location: Kitchen
Equipment: 3-bay
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE A PROBE THERMOMETER TO MEASURE FOOD TEMPERATURES.
- 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: THERMOMETERS NOT AVAILABLE INSIDE REACH IN REFRIGERATOR AND WALK IN COOLER.PROVIDE THERMOMETERS IN BOTH REFRIGERATION UNITS.
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETERS NOT AVAILABLE INSIDE REACH IN REFRIGERATOR AND WALK IN COOLER.PROVIDE THERMOMETERS IN BOTH REFRIGERATION UNITS.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE PH CHLORINE TEST STRIPS TO MEASURE SANITIZER CONCENTRATIONS IN BUCKETS AND THREE COMPARTMENT SINKS.
Location: Kitchen
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12/17/2013 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: TWO POTS OF MEAT BALLS IN SAUCE WERE HOLDING AT 65 DEGREES PREPARED YESTERDAY.ENSURE PROPER GUIDE LINES ARE UTILIZED TO COOL HOT FOODS SUCH AS ICE WATER BATHS, STIR STICKS, SHALLOW PANS, ETC.....PRODUCT DISCARDED.
Location: Walk-in cooler
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEES HANDLING FOOD WITH BARE HANDS.ENSURE GLOVES OR UTENSILS ARE USED TO HANDLE READY TO EAT FOODS.
- 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: NO HAND SINK AVAILABLE IN KITCHEN.INSTALL A HAND SINK IN KITCHEN AREA.RECHECK 5/8: A WORK ORDER IS IN PROGRESS TO HAVE HAND SINK INSTALLED. DISH MACHINE WILL HAVE TO BE REMOVED IN KITCHEN ARE TO PROVIDE SPACE FOR THE ADDITION OF A HAND SINK. ESTABLISHMENT MAY REMOVE DISH MACHINE AND UTILIZE THREE COMPARTMENT SINK TO CLEAN AND SANITIZE EQUIPMENT.
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: CHLORINE SANITIZING SOLUTION SET UP IN THREE BAY SINK TOO STRONG.MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM CHLORINE.
Location: Kitchen
- 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: EMPLOYEE PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT.ENSURE ALL STAFF PREPARING FOOD WEAR PROPER HAIR RESTRAINTS.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE A PROBE THERMOMETER TO MEASURE FOOD TEMPERATURES FOR COOKING AND COOLING.
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06/20/2013 | Recheck |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: TWO POTS OF MEAT BALLS IN SAUCE WERE HOLDING AT 65 DEGREES PREPARED YESTERDAY.ENSURE PROPER GUIDE LINES ARE UTILIZED TO COOL HOT FOODS SUCH AS ICE WATER BATHS, STIR STICKS, SHALLOW PANS, ETC.....PRODUCT DISCARDED.
Location: Walk-in cooler
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEES HANDLING FOOD WITH BARE HANDS.ENSURE GLOVES OR UTENSILS ARE USED TO HANDLE READY TO EAT FOODS.
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: NO HAND SINK AVAILABLE IN KITCHEN.INSTALL A HAND SINK IN KITCHEN AREA.RECHECK 5/8: A WORK ORDER IS IN PROGRESS TO HAVE HAND SINK INSTALLED. DISH MACHINE WILL HAVE TO BE REMOVED IN KITCHEN ARE TO PROVIDE SPACE FOR THE ADDITION OF A HAND SINK. ESTABLISHMENT MAY REMOVE DISH MACHINE AND UTILIZE THREE COMPARTMENT SINK TO CLEAN AND SANITIZE EQUIPMENT.
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: CHLORINE SANITIZING SOLUTION SET UP IN THREE BAY SINK TOO STRONG.MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM CHLORINE.
Location: Kitchen
- 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: EMPLOYEE PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT.ENSURE ALL STAFF PREPARING FOOD WEAR PROPER HAIR RESTRAINTS.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE A PROBE THERMOMETER TO MEASURE FOOD TEMPERATURES FOR COOKING AND COOLING.
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05/08/2013 | Recheck |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: TWO POTS OF MEAT BALLS IN SAUCE WERE HOLDING AT 65 DEGREES PREPARED YESTERDAY.ENSURE PROPER GUIDE LINES ARE UTILIZED TO COOL HOT FOODS SUCH AS ICE WATER BATHS, STIR STICKS, SHALLOW PANS, ETC.....PRODUCT DISCARDED.
Location: Walk-in cooler
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEES HANDLING FOOD WITH BARE HANDS.ENSURE GLOVES OR UTENSILS ARE USED TO HANDLE READY TO EAT FOODS.
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: NO HAND SINK AVAILABLE IN KITCHEN.INSTALL A HAND SINK IN KITCHEN AREA.
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: CHLORINE SANITIZING SOLUTION SET UP IN THREE BAY SINK TOO STRONG.MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM CHLORINE.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT.ENSURE ALL STAFF PREPARING FOOD WEAR PROPER HAIR RESTRAINTS.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE A PROBE THERMOMETER TO MEASURE FOOD TEMPERATURES FOR COOKING AND COOLING.
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05/01/2013 | Routine |
- 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: DISH MACHINE NOT SANITIZING DISH WARE. UTILIZE THREE COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE UNTIL DISH MACHINE HAS BEEN REPAIRED.
Location: Kitchen
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10/05/2012 | Routine |
- 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: DISH MACHINE WAS RELEASING SANITIZER AFTER CYCLING TWO TIMES. BOTTLE OF CONCENTRATED CHLORINE WAS EMPTY. ENSURE SANITIZER LEVELS ARE CHECKED DAILY TO ENSURE DISH WARE ARE SANITIZED PROPERLY.
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 SHELL EGGS STORED ABOVE BOTTLED WATER INSIDE REACH IN COOLER. STORE RAW ANIMAL PRODUCT BELOW READY TO EAT FOODS.
Location: Walk-in cooler
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03/14/2012 | Routine |
Restaurant representatives - add corrected or new information about VFW POST #261, 10550 PENDLETON PIKE, Lawrence, IN »