- 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: No sign on door way. Provide no smoking within 8 ft of door way sign per state law.
- 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. Prep top cooler holding ham at 49.6 deg F, cheese at 51.9 deg F and cut tomatoes at 55.1 deg F. Repair to hold foods at 41 deg F or below. 2. Basket of raw eggs at room temperature. Maintain at 41 deg F or below. CORRECTED
Location: Kitchen (front)
Equipment: Prep Top 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: Employee wearing one glove. Discontinue. If wearing gloves wash hands and wear gloves on both hands.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Green wire shelf in walk in cooler soiled. Please clean.
- 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: Pans on hand sink. Scrubber on hand sink. Chemical bottle in hand sink. Remove all items. Do not place anything in or on hand sinks.
Location: Kitchen (front)
- Improper sanitizing of utensil(s) and equipment (corrected)
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: No reading on in place sanitizer. Maintain bleach at 50- 100 ppm.
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: 1. Debirs around dumpster. Please clean.2. Grease spill around grease dumpster. Please clean.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Ceiling in front counter area is soiled. Please clean. 2. Air duct/intake in stock room is soiled. Please clean.3. Floor in walk in cooler is soiled. Please clean.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water pooling in new prep top cooler up front. Repair.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Door handles soiled on 4 door cooler up front. Clean.
|
10/01/2014 | Recheck |
- 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: No sign on door way. Provide no smoking within 8 ft of door way sign per state law.
- 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. Prep top cooler holding ham at 49.6 deg F, cheese at 51.9 deg F and cut tomatoes at 55.1 deg F. Repair to hold foods at 41 deg F or below. 2. Basket of raw eggs at room temperature. Maintain at 41 deg F or below. CORRECTED
Location: Kitchen (front)
Equipment: Prep Top 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: Employee wearing one glove. Discontinue. If wearing gloves wash hands and wear gloves on both hands.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Green wire shelf in walk in cooler soiled. Please clean.
- 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: Pans on hand sink. Scrubber on hand sink. Chemical bottle in hand sink. Remove all items. Do not place anything in or on hand sinks.
Location: Kitchen (front)
- Improper sanitizing of utensil(s) and equipment
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: No reading on in place sanitizer. Maintain bleach at 50- 100 ppm.
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: 1. Debirs around dumpster. Please clean.2. Grease spill around grease dumpster. Please clean.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Ceiling in front counter area is soiled. Please clean. 2. Air duct/intake in stock room is soiled. Please clean.3. Floor in walk in cooler is soiled. Please clean.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water pooling in new prep top cooler up front. Repair.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Door handles soiled on 4 door cooler up front. Clean.
|
09/24/2014 | 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: No sign on door way. Provide no smoking within 8 ft of door way sign per state law.
- 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. Prep top cooler holding ham at 49.6 deg F, cheese at 51.9 deg F and cut tomatoes at 55.1 deg F. Repair to hold foods at 41 deg F or below. 2. Basket of raw eggs at room temperature. Maintain at 41 deg F or below. CORRECTED
Location: Kitchen (front)
Equipment: Prep Top Cooler
- 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. Prep top cooler holding ham at 49.6 deg F, cheese at 51.9 deg F and cut tomatoes at 55.1 deg F. Repair to hold foods at 41 deg F or below. 2. Basket of raw eggs at room temperature. Maintain at 41 deg F or below. CORRECTED
Location: Kitchen (front)
- 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: Employee wearing one glove. Discontinue. If wearing gloves wash hands and wear gloves on both hands.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Green wire shelf in walk in cooler soiled. Please clean.
- 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: Pans on hand sink. Scrubber on hand sink. Chemical bottle in hand sink. Remove all items. Do not place anything in or on hand sinks.
Location: Kitchen (front)
- 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: No reading on in place sanitizer. Maintain bleach at 50- 100 ppm.
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: 1. Debirs around dumpster. Please clean.2. Grease spill around grease dumpster. Please clean.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Ceiling in front counter area is soiled. Please clean. 2. Air duct/intake in stock room is soiled. Please clean.3. Floor in walk in cooler is soiled. Please clean.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water pooling in new prep top cooler up front. Repair.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Door handles soiled on 4 door cooler up front. Clean.
|
09/17/2014 | Routine |
- Trash stored w/out approval (corrected)
Garbage, rubbish, junk vehicle(s) or hazardous material stored on property without approval of property owner.Grease draining onto adjacent property
Correction: Remove any and all items stored on property without owner’s approval.Remove grease from adjacent property
Comments: Grease from grease dumpster has drained onto grass area for adjacent hotel. Remove grease and repair any damage to grass area. Make sure grease does not continue to drain on pavement or grass area.
- Outdoor surface design (corrected)
Material(s) used for outdoor area construction not approved.
Correction: Use only approved materials for construction.
Comments: Pavement is coming up by grease dumpster. Repair. Note: parking lot is to be redone.
Location: Dumpster area
|
06/27/2014 | Non-Illness Complaint Recheck |
- Trash stored w/out approval
Garbage, rubbish, junk vehicle(s) or hazardous material stored on property without approval of property owner.Grease draining onto adjacent property
Correction: Remove any and all items stored on property without owner’s approval.Remove grease from adjacent property
Comments: Grease from grease dumpster has drained onto grass area for adjacent hotel. Remove grease and repair any damage to grass area. Make sure grease does not continue to drain on pavement or grass area.
- Outdoor surface design
Material(s) used for outdoor area construction not approved.
Correction: Use only approved materials for construction.
Comments: Pavement is coming up by grease dumpster. Repair. Note: parking lot is to be redone.
Location: Dumpster area
|
06/20/2014 | Non-Illness Complaint |
- 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. HAM IN PREP TOP COOLER AT 54.2 DEGREES F. AND CHEESE AT 57 DEGREES F. DISPOSE OF AND REPAIR TO HOLD AT 41 DEGREES OR BELOW.NOTE: DISPOSED OF AT TIME OF INSPECTION2. DAWER COLER HOLDING CHEESE AT 48 DEGREES F. REPAIR TO HOLD AT 41 DEGREES OR BELOW
Location: Kitchen
Equipment: Prep Top 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: EMPLOYEE HANDLED RAW BACON AND CRACKED RAW EGGS WITH THE SAME GLOVES AND THEN HANDLED CLEAN PLATES TO SERVE COOKED BACON AND CLEAN BOWL FOR GRITS. DISCONTINUE. MAKE SURE TO CHANGE GLOVES WHEN NEEDED WHILE PREPARING FOODS.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EMPLOYEE HANDLED RAW BACON AND CRACKED RAW EGGS WITH THE SAME GLOVES AND THEN HANDLED CLEAN PLATES TO SERVE COOKED BACON AND CLEAN BOWL FOR GRITS. DISCONTINUE. MAKE SURE NOT TO CONTAMIANTE DISH WARE AFTER HANDLING RAW FOODS.
- 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: 1. SOAP IN FRONT HAND SINK REMOVE. DO NOT STORE ANYTHING IN OR ON HAND SINK. CORRECTED AT TIME OF INSPECTION2. SMALL FRYING PANS ON FRONT HAND SINK.REMOVE. DO NOT STORE ANYTHING IN OR ON HAND SINK.
Location: Cook line
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: IN PLACE SANITIZER NOT READING. MAINTAIN BLEACH AT 50-100 PPM.
Location: Kitchen
Equipment: -
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PLEASE PROVIDE EMPLOYEES WITH FOOD BORNE ILLNESS PREVENTION TRAINING.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE PROBE THERMOMETER TO CHECK DISH MACHINE TEMPREATURES.
- 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: COAT STORED ON TOP OF BREAD IN BACK ROOM. STORE PERSONAL ITEMS AWAY FROM FOOD.
Location: Back room
- 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 TO KITCHEN WAS OPEN UPON ARRIVAL. KEEP ALL DOORS CLOSED. DO NOT KEEP DOOR OPEN WHILE CLEANING EQUIPMENT.
Location: Kitchen (back)
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: REMOVE DEAD PESTS FROM LIGHT GUARD IN BACK ROOM.
Location: Back room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID WAS OPEN. KEEP DUMPSTER LID CLOSED.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: GREASE SPILL ON GROUND BY GREASE BIN. CLEAN AFFECTED AREA.Continue cleaning around grease dumspter. Note: pavement coming up around dumpster. Facility closing and repairing lot shortly after 500 Race
- 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: 1. CEILING SOILED IN FRONT KITCHEN AREA. PLEASE CLEAN.2. FLOOR SOILED IN BACK KITCHEN. PLEASE CLEAN.
Location: Kitchen (front)
- 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: 1. CEILING SOILED IN FRONT KITCHEN AREA. PLEASE CLEAN.2. FLOOR SOILED IN BACK KITCHEN. PLEASE CLEAN.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTH TOWEL ON PREP TABLE. PLEASE STORE IN APPROVED STRENGTH SANITIZER SOLUTION.
Location: Prep area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Prep top cooler is holding at 50.5 deg F in drawer. Top is being iced to maintain temperature. Ham and cheese have ben pilled from unit. Have cooler repaired. Note: Delfield out to repair technician Doug Shipp went to get parts and will be back Thursday 5-15-2014 at 2:00 pm to finish repairs.Note: On follow up inspection 5-21-2014 prep top cooler at 59.1 deg F on top. Drawer cooler 43.6 deg F. Repair to hold at 41 deg F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1 HEAD OF LETTUCE IN WALK COOLER SPOILED AND DISCOLORED. PLEASE DISPOSE OF SPOILED FOOD.
|
05/23/2014 | Recheck |
- 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. HAM IN PREP TOP COOLER AT 54.2 DEGREES F. AND CHEESE AT 57 DEGREES F. DISPOSE OF AND REPAIR TO HOLD AT 41 DEGREES OR BELOW.NOTE: DISPOSED OF AT TIME OF INSPECTION2. DAWER COLER HOLDING CHEESE AT 48 DEGREES F. REPAIR TO HOLD AT 41 DEGREES OR BELOW
Location: Kitchen
Equipment: Prep Top 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: EMPLOYEE HANDLED RAW BACON AND CRACKED RAW EGGS WITH THE SAME GLOVES AND THEN HANDLED CLEAN PLATES TO SERVE COOKED BACON AND CLEAN BOWL FOR GRITS. DISCONTINUE. MAKE SURE TO CHANGE GLOVES WHEN NEEDED WHILE PREPARING FOODS.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EMPLOYEE HANDLED RAW BACON AND CRACKED RAW EGGS WITH THE SAME GLOVES AND THEN HANDLED CLEAN PLATES TO SERVE COOKED BACON AND CLEAN BOWL FOR GRITS. DISCONTINUE. MAKE SURE NOT TO CONTAMIANTE DISH WARE AFTER HANDLING RAW FOODS.
- 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: 1. SOAP IN FRONT HAND SINK REMOVE. DO NOT STORE ANYTHING IN OR ON HAND SINK. CORRECTED AT TIME OF INSPECTION2. SMALL FRYING PANS ON FRONT HAND SINK.REMOVE. DO NOT STORE ANYTHING IN OR ON HAND SINK.
Location: Cook line
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: IN PLACE SANITIZER NOT READING. MAINTAIN BLEACH AT 50-100 PPM.
Location: Kitchen
Equipment: -
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PLEASE PROVIDE EMPLOYEES WITH FOOD BORNE ILLNESS PREVENTION TRAINING.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE PROBE THERMOMETER TO CHECK DISH MACHINE TEMPREATURES.
- 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: COAT STORED ON TOP OF BREAD IN BACK ROOM. STORE PERSONAL ITEMS AWAY FROM FOOD.
Location: Back room
- 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 TO KITCHEN WAS OPEN UPON ARRIVAL. KEEP ALL DOORS CLOSED. DO NOT KEEP DOOR OPEN WHILE CLEANING EQUIPMENT.
Location: Kitchen (back)
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: REMOVE DEAD PESTS FROM LIGHT GUARD IN BACK ROOM.
Location: Back room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID WAS OPEN. KEEP DUMPSTER LID CLOSED.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: GREASE SPILL ON GROUND BY GREASE BIN. CLEAN AFFECTED AREA.Continue cleaning around grease dumspter. Note: pavement coming up around dumpster. Facility closing and repairing lot shortly after 500 Race
- 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: 1. CEILING SOILED IN FRONT KITCHEN AREA. PLEASE CLEAN.2. FLOOR SOILED IN BACK KITCHEN. PLEASE CLEAN.
Location: Kitchen (front)
- 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: 1. CEILING SOILED IN FRONT KITCHEN AREA. PLEASE CLEAN.2. FLOOR SOILED IN BACK KITCHEN. PLEASE CLEAN.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTH TOWEL ON PREP TABLE. PLEASE STORE IN APPROVED STRENGTH SANITIZER SOLUTION.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Prep top cooler is holding at 50.5 deg F in drawer. Top is being iced to maintain temperature. Ham and cheese have ben pilled from unit. Have cooler repaired. Note: Delfield out to repair technician Doug Shipp went to get parts and will be back Thursday 5-15-2014 at 2:00 pm to finish repairs.Note: On follow up inspection 5-21-2014 prep top cooler at 59.1 deg F on top. Drawer cooler 43.6 deg F. Repair to hold at 41 deg F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1 HEAD OF LETTUCE IN WALK COOLER SPOILED AND DISCOLORED. PLEASE DISPOSE OF SPOILED FOOD.
|
05/21/2014 | Recheck |
- 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. HAM IN PREP TOP COOLER AT 54.2 DEGREES F. AND CHEESE AT 57 DEGREES F. DISPOSE OF AND REPAIR TO HOLD AT 41 DEGREES OR BELOW.NOTE: DISPOSED OF AT TIME OF INSPECTION2. DAWER COLER HOLDING CHEESE AT 48 DEGREES F. REPAIR TO HOLD AT 41 DEGREES OR BELOW
Location: Kitchen
Equipment: Prep Top 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: EMPLOYEE HANDLED RAW BACON AND CRACKED RAW EGGS WITH THE SAME GLOVES AND THEN HANDLED CLEAN PLATES TO SERVE COOKED BACON AND CLEAN BOWL FOR GRITS. DISCONTINUE. MAKE SURE TO CHANGE GLOVES WHEN NEEDED WHILE PREPARING FOODS.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EMPLOYEE HANDLED RAW BACON AND CRACKED RAW EGGS WITH THE SAME GLOVES AND THEN HANDLED CLEAN PLATES TO SERVE COOKED BACON AND CLEAN BOWL FOR GRITS. DISCONTINUE. MAKE SURE NOT TO CONTAMIANTE DISH WARE AFTER HANDLING RAW FOODS.
- 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: 1. SOAP IN FRONT HAND SINK REMOVE. DO NOT STORE ANYTHING IN OR ON HAND SINK. CORRECTED AT TIME OF INSPECTION2. SMALL FRYING PANS ON FRONT HAND SINK.REMOVE. DO NOT STORE ANYTHING IN OR ON HAND SINK.
Location: Cook line
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: IN PLACE SANITIZER NOT READING. MAINTAIN BLEACH AT 50-100 PPM.
Location: Kitchen
Equipment: -
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PLEASE PROVIDE EMPLOYEES WITH FOOD BORNE ILLNESS PREVENTION TRAINING.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE PROBE THERMOMETER TO CHECK DISH MACHINE TEMPREATURES.
- 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: COAT STORED ON TOP OF BREAD IN BACK ROOM. STORE PERSONAL ITEMS AWAY FROM FOOD.
Location: Back room
- 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 TO KITCHEN WAS OPEN UPON ARRIVAL. KEEP ALL DOORS CLOSED. DO NOT KEEP DOOR OPEN WHILE CLEANING EQUIPMENT.
Location: Kitchen (back)
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: REMOVE DEAD PESTS FROM LIGHT GUARD IN BACK ROOM.
Location: Back room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID WAS OPEN. KEEP DUMPSTER LID CLOSED.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: GREASE SPILL ON GROUND BY GREASE BIN. CLEAN AFFECTED AREA.Continue cleaning around grease dumspter. Note: pavement coming up around dumpster. Facility closing and repairing lot shortly after 500 Race
- 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: 1. CEILING SOILED IN FRONT KITCHEN AREA. PLEASE CLEAN.2. FLOOR SOILED IN BACK KITCHEN. PLEASE CLEAN.
Location: Kitchen (front)
- 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: 1. CEILING SOILED IN FRONT KITCHEN AREA. PLEASE CLEAN.2. FLOOR SOILED IN BACK KITCHEN. PLEASE CLEAN.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTH TOWEL ON PREP TABLE. PLEASE STORE IN APPROVED STRENGTH SANITIZER SOLUTION.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Prep top cooler is holding at 50.5 deg F in drawer. Top is being iced to maintain temperature. Ham and cheese have ben pilled from unit. Have cooler repaired. Note: Delfield out to repair technician Doug Shipp went to get parts and will be back Thursday 5-15-2014 at 2:00 pm to finish repairs.
Location: Kitchen
Equipment: Prep Top Cooler
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1 HEAD OF LETTUCE IN WALK COOLER SPOILED AND DISCOLORED. PLEASE DISPOSE OF SPOILED FOOD.
|
05/14/2014 | Recheck |
- 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. HAM IN PREP TOP COOLER AT 54.2 DEGREES F. AND CHEESE AT 57 DEGREES F. DISPOSE OF AND REPAIR TO HOLD AT 41 DEGREES OR BELOW.NOTE: DISPOSED OF AT TIME OF INSPECTION2. DAWER COLER HOLDING CHEESE AT 48 DEGREES F. REPAIR TO HOLD AT 41 DEGREES OR BELOW
Location: Kitchen
Equipment: Prep Top 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: EMPLOYEE HANDLED RAW BACON AND CRACKED RAW EGGS WITH THE SAME GLOVES AND THEN HANDLED CLEAN PLATES TO SERVE COOKED BACON AND CLEAN BOWL FOR GRITS. DISCONTINUE. MAKE SURE TO CHANGE GLOVES WHEN NEEDED WHILE PREPARING FOODS.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EMPLOYEE HANDLED RAW BACON AND CRACKED RAW EGGS WITH THE SAME GLOVES AND THEN HANDLED CLEAN PLATES TO SERVE COOKED BACON AND CLEAN BOWL FOR GRITS. DISCONTINUE. MAKE SURE NOT TO CONTAMIANTE DISH WARE AFTER HANDLING RAW FOODS.
- 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: 1. SOAP IN FRONT HAND SINK REMOVE. DO NOT STORE ANYTHING IN OR ON HAND SINK. CORRECTED AT TIME OF INSPECTION2. SMALL FRYING PANS ON FRONT HAND SINK.REMOVE. DO NOT STORE ANYTHING IN OR ON HAND SINK.
Location: Cook line
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: IN PLACE SANITIZER NOT READING. MAINTAIN BLEACH AT 50-100 PPM.
Location: Kitchen
Equipment: -
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PLEASE PROVIDE EMPLOYEES WITH FOOD BORNE ILLNESS PREVENTION TRAINING.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE PROBE THERMOMETER TO CHECK DISH MACHINE TEMPREATURES.
- 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: COAT STORED ON TOP OF BREAD IN BACK ROOM. STORE PERSONAL ITEMS AWAY FROM FOOD.
Location: Back room
- 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 TO KITCHEN WAS OPEN UPON ARRIVAL. KEEP ALL DOORS CLOSED. DO NOT KEEP DOOR OPEN WHILE CLEANING EQUIPMENT.
Location: Kitchen (back)
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: REMOVE DEAD PESTS FROM LIGHT GUARD IN BACK ROOM.
Location: Back room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID WAS OPEN. KEEP DUMPSTER LID CLOSED.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: GREASE SPILL ON GROUND BY GREASE BIN. CLEAN AFFECTED 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: 1. CEILING SOILED IN FRONT KITCHEN AREA. PLEASE CLEAN.2. FLOOR SOILED IN BACK KITCHEN. PLEASE CLEAN.
Location: Kitchen (front)
- 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: 1. CEILING SOILED IN FRONT KITCHEN AREA. PLEASE CLEAN.2. FLOOR SOILED IN BACK KITCHEN. PLEASE CLEAN.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTH TOWEL ON PREP TABLE. PLEASE STORE IN APPROVED STRENGTH SANITIZER SOLUTION.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Prep top cooler is holding at 50.5 deg F in drawer. Top is being iced to maintain temperature. Ham and cheese have ben pilled from unit. Have cooler repaired.
Location: Kitchen
Equipment: Prep Top Cooler
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1 HEAD OF LETTUCE IN WALK COOLER SPOILED AND DISCOLORED. PLEASE DISPOSE OF SPOILED FOOD.
|
05/13/2014 | Recheck |
- 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. HAM IN PREP TOP COOLER AT 54.2 DEGREES F. AND CHEESE AT 57 DEGREES F. DISPOSE OF AND REPAIR TO HOLD AT 41 DEGREES OR BELOW.NOTE: DISPOSED OF AT TIME OF INSPECTION2. DAWER COLER HOLDING CHEESE AT 48 DEGREES F. REPAIR TO HOLD AT 41 DEGREES OR BELOW
Location: Kitchen
Equipment: Prep Top 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: EMPLOYEE HANDLED RAW BACON AND CRACKED RAW EGGS WITH THE SAME GLOVES AND THEN HANDLED CLEAN PLATES TO SERVE COOKED BACON AND CLEAN BOWL FOR GRITS. DISCONTINUE. MAKE SURE TO CHANGE GLOVES WHEN NEEDED WHILE PREPARING FOODS.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EMPLOYEE HANDLED RAW BACON AND CRACKED RAW EGGS WITH THE SAME GLOVES AND THEN HANDLED CLEAN PLATES TO SERVE COOKED BACON AND CLEAN BOWL FOR GRITS. DISCONTINUE. MAKE SURE NOT TO CONTAMIANTE DISH WARE AFTER HANDLING RAW FOODS.
- 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: 1. SOAP IN FRONT HAND SINK REMOVE. DO NOT STORE ANYTHING IN OR ON HAND SINK. CORRECTED AT TIME OF INSPECTION2. SMALL FRYING PANS ON FRONT HAND SINK.REMOVE. DO NOT STORE ANYTHING IN OR ON HAND SINK.
Location: Cook line
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: IN PLACE SANITIZER NOT READING. MAINTAIN BLEACH AT 50-100 PPM.
Location: Kitchen
Equipment: -
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PLEASE PROVIDE EMPLOYEES WITH FOOD BORNE ILLNESS PREVENTION TRAINING.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE PROBE THERMOMETER TO CHECK DISH MACHINE TEMPREATURES.
- 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: COAT STORED ON TOP OF BREAD IN BACK ROOM. STORE PERSONAL ITEMS AWAY FROM FOOD.
Location: Back room
- 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 TO KITCHEN WAS OPEN UPON ARRIVAL. KEEP ALL DOORS CLOSED. DO NOT KEEP DOOR OPEN WHILE CLEANING EQUIPMENT.
Location: Kitchen (back)
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: REMOVE DEAD PESTS FROM LIGHT GUARD IN BACK ROOM.
Location: Back room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID WAS OPEN. KEEP DUMPSTER LID CLOSED.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: GREASE SPILL ON GROUND BY GREASE BIN. CLEAN AFFECTED 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: 1. CEILING SOILED IN FRONT KITCHEN AREA. PLEASE CLEAN.2. FLOOR SOILED IN BACK KITCHEN. PLEASE CLEAN.
Location: Kitchen (front)
- 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: 1. CEILING SOILED IN FRONT KITCHEN AREA. PLEASE CLEAN.2. FLOOR SOILED IN BACK KITCHEN. PLEASE CLEAN.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTH TOWEL ON PREP TABLE. PLEASE STORE IN APPROVED STRENGTH SANITIZER SOLUTION.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Prep top cooler is holding at 50.5 deg F in drawer. Top is being iced to maintain temperature. Ham and cheese have ben pilled from unit. Have cooler repaired.
Location: Kitchen
Equipment: Prep Top Cooler
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1 HEAD OF LETTUCE IN WALK COOLER SPOILED AND DISCOLORED. PLEASE DISPOSE OF SPOILED FOOD.
|
04/29/2014 | 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. HAM IN PREP TOP COOLER AT 54.2 DEGREES F. AND CHEESE AT 57 DEGREES F. DISPOSE OF AND REPAIR TO HOLD AT 41 DEGREES OR BELOW.NOTE: DISPOSED OF AT TIME OF INSPECTION2. DAWER COLER HOLDING CHEESE AT 48 DEGREES F. REPAIR TO HOLD AT 41 DEGREES OR BELOW
Location: Kitchen
Equipment: Prep Top 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: EMPLOYEE HANDLED RAW BACON AND CRACKED RAW EGGS WITH THE SAME GLOVES AND THEN HANDLED CLEAN PLATES TO SERVE COOKED BACON AND CLEAN BOWL FOR GRITS. DISCONTINUE. MAKE SURE TO CHANGE GLOVES WHEN NEEDED WHILE PREPARING FOODS.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EMPLOYEE HANDLED RAW BACON AND CRACKED RAW EGGS WITH THE SAME GLOVES AND THEN HANDLED CLEAN PLATES TO SERVE COOKED BACON AND CLEAN BOWL FOR GRITS. DISCONTINUE. MAKE SURE NOT TO CONTAMIANTE DISH WARE AFTER HANDLING RAW FOODS.
- 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: 1. SOAP IN FRONT HAND SINK REMOVE. DO NOT STORE ANYTHING IN OR ON HAND SINK. CORRECTED AT TIME OF INSPECTION2. SMALL FRYING PANS ON FRONT HAND SINK.REMOVE. DO NOT STORE ANYTHING IN OR ON HAND SINK.
Location: Cook line
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: IN PLACE SANITIZER NOT READING. MAINTAIN BLEACH AT 50-100 PPM.
Location: Kitchen
Equipment: -
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PLEASE PROVIDE EMPLOYEES WITH FOOD BORNE ILLNESS PREVENTION TRAINING.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE PROBE THERMOMETER TO CHECK DISH MACHINE TEMPREATURES.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: COAT STORED ON TOP OF BREAD IN BACK ROOM. STORE PERSONAL ITEMS AWAY FROM FOOD.
Location: Back room
- 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: BACK DOOR TO KITCHEN WAS OPEN UPON ARRIVAL. KEEP ALL DOORS CLOSED. DO NOT KEEP DOOR OPEN WHILE CLEANING EQUIPMENT.
Location: Kitchen (back)
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: REMOVE DEAD PESTS FROM LIGHT GUARD IN BACK ROOM.
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID WAS OPEN. KEEP DUMPSTER LID CLOSED.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: GREASE SPILL ON GROUND BY GREASE BIN. CLEAN AFFECTED 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: 1. CEILING SOILED IN FRONT KITCHEN AREA. PLEASE CLEAN.2. FLOOR SOILED IN BACK KITCHEN. PLEASE CLEAN.
Location: Kitchen (front)
- 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: 1. CEILING SOILED IN FRONT KITCHEN AREA. PLEASE CLEAN.2. FLOOR SOILED IN BACK KITCHEN. PLEASE CLEAN.
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTH TOWEL ON PREP TABLE. PLEASE STORE IN APPROVED STRENGTH SANITIZER SOLUTION.
Location: Prep area
- Food unsafe(Non-Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1 HEAD OF LETTUCE IN WALK COOLER SPOILED AND DISCOLORED. PLEASE DISPOSE OF SPOILED FOOD.
|
04/22/2014 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Extension cord in back stock room. Remove.
- 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: Chemicals stored with apple cider vinegar and waffle irons. Separate chemicals from equipment and food
- 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: Gnats by mop sink. Exterminate.
- 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.
Comments: Dish machine reading 147 deg F, 149 deg F and 153 deg F. Repair to sanitize at 160 deg F at plate level.
- 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 drinks without lids and straws. Please provide lids and straws for all employee drinks.
- 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: Items on front hand sink. Discontinue. Do not place anything in or on hand sinks.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Hang mops to air dry.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Hole in wall by plumbing for mop sink. Repair to smooth, non absorbent easily cleanable state. CORRECTED2. Broken floor tiles in front and missing grout. Replace tiles and provide grout. Note: Finish repairing the floor.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Hole in wall by plumbing for mop sink. Repair to smooth, non absorbent easily cleanable state. CORRECTED2. Broken floor tiles in front and missing grout. Replace tiles and provide grout. Note: Finish repairing the floor.
- 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: Clean floor below shelf and floor-wall junctions in stock room.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet cloth on counter. Store in approved strength sanitizer solution. 2. Wet cloth towels on the floor by hand sink. Store in soiled linen container.Repair plumbing if needed.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at back hand sink. Provide.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Front hand sink is not shutting off completely with pre-set to push valve. Repair.
|
11/12/2013 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Extension cord in back stock room. Remove.
- 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: Chemicals stored with apple cider vinegar and waffle irons. Separate chemicals from equipment and food
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats by mop sink. Exterminate.
- 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.
Comments: Dish machine reading 147 deg F, 149 deg F and 153 deg F. Repair to sanitize at 160 deg F at plate level.
- 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 drinks without lids and straws. Please provide lids and straws for all employee drinks.
- 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: Items on front hand sink. Discontinue. Do not place anything in or on hand sinks.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Hang mops to air dry.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Hole in wall by plumbing for mop sink. Repair to smooth, non absorbent easily cleanable state.2. Broken floor tiles in front and missing grout. Replace tiles and provide grout.
- 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: Clean floor below shelf and floor-wall junctions in stock room.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet cloth on counter. Store in approved strength sanitizer solution. 2. Wet cloth towels on the floor by hand sink. Store in soiled linen container.Repair plumbing if needed.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at back hand sink. Provide.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Front hand sink is not shutting off completely with pre-set to push valve. Repair.
|
11/05/2013 | 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.
Comments: Ham on top of prep top cooler is at 58 deg F. Dispose of ham and repair cooler rto hold foods at 41 deg F or below.Note: on follow up inspection 8-7-2013 Ham in prep top cooler at 43 deg F and cheese in prep top cooler at 54 deg F. Repair to hold foods at 41 deg F or below. Cheese disposed of at time of inspection.
Location: Kitchen (front)
Equipment: Prep Top 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: Individual handling raw bacon and raw sausage then putting on gloves and handling raw eggs and then ready to eat toast. Discontinue.
- 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: Individual not washing hands before putting on gloves. Always wash hands before putting on gloves.------------------------------08/15/13:No handwashing inbetween glove change - need to wash hands every time gloves are changed
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Preparing raw eggs, milk and hash browns at same sink. Discontinue. Do not prepare raw eggs at same sink to prevent possible contamination. CORRECTED2. Washing and re-using single service packets of jelly, etc. Discontinue. May re-use do not wash packets. If product is soiled enough to wash dispose of product. 3. Jelly and jam packets with dirty dishes. Dispose of packets. COS
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Preparing raw eggs, milk and hash browns at same sink. Discontinue. Do not prepare raw eggs at same sink to prevent possible contamination. CORRECTED2. Washing and re-using single service packets of jelly, etc. Discontinue. May re-use do not wash packets. If product is soiled enough to wash dispose of product. 3. Jelly and jam packets with dirty dishes. Dispose of packets. COS
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside bottom of 4 door cooler.
- 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: Items in and blocking back hand sink. Discontinue.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Back hand sink is soiled. Clean.
Location: Kitchen (back)
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: 1. Dumping in front hand sink. Discontinue.Do not use for anything but hand washing. 2. Dishes, etc on front hand sink. Remove. Do not place anything in or on hand sinks.On follow up inspection 8-7-2013:1. .Dishes and jelly packets etc on front hand sink. Remove. Do not store anything in or on hand sinks. 2. Chemical bottle on front hand sink. Remove. Do not store anything in or on hand sinks.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Probe thermometer broken. Repair or provide new thermometer.
- 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: Plastic silverware in box on floor in back room. Store 6 inches off the floor.
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roach. Remove.
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: Grease dripping from exhaust hood. Clean.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Water pooling and squishing out below floor in walk in cooler. Remove water and repair floor. 2. Broken floor tiles. Repair.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean fan guards in walk in cooler. CORRECTED2. Clean floor in walk in freezer below shelves.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean fan guards in walk in cooler. CORRECTED2. Clean floor in walk in freezer below shelves.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on counters. Store in approved strength sanitizer solution.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Right upper door popping open when closing left door on 3 door delfield cooler. Repair rto close securely. 2. Soap dispenser off wall at back hand sink. Secure to wall. 3. Provide cover plate/panel for front flat top.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean sides of the grill.2. Clean sides and front of flat top.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at back hand sink. Provide.
- 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: Bucket inside ice machine. Provide scoop with handle for ice machine.
|
08/22/2013 | Recheck |
- 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: Ham on top of prep top cooler is at 58 deg F. Dispose of ham and repair cooler rto hold foods at 41 deg F or below.Note: on follow up inspection 8-7-2013 Ham in prep top cooler at 43 deg F and cheese in prep top cooler at 54 deg F. Repair to hold foods at 41 deg F or below. Cheese disposed of at time of inspection.
Location: Kitchen (front)
Equipment: Prep Top 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: Individual handling raw bacon and raw sausage then putting on gloves and handling raw eggs and then ready to eat toast. Discontinue.
- 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: Individual not washing hands before putting on gloves. Always wash hands before putting on gloves.------------------------------08/15/13:No handwashing inbetween glove change - need to wash hands every time gloves are changed
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Preparing raw eggs, milk and hash browns at same sink. Discontinue. Do not prepare raw eggs at same sink to prevent possible contamination. CORRECTED2. Washing and re-using single service packets of jelly, etc. Discontinue. May re-use do not wash packets. If product is soiled enough to wash dispose of product. 3. Jelly and jam packets with dirty dishes. Dispose of packets. COS
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Preparing raw eggs, milk and hash browns at same sink. Discontinue. Do not prepare raw eggs at same sink to prevent possible contamination. CORRECTED2. Washing and re-using single service packets of jelly, etc. Discontinue. May re-use do not wash packets. If product is soiled enough to wash dispose of product. 3. Jelly and jam packets with dirty dishes. Dispose of packets. COS
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside bottom of 4 door cooler.
- 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: Items in and blocking back hand sink. Discontinue.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Back hand sink is soiled. Clean.
Location: Kitchen (back)
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: 1. Dumping in front hand sink. Discontinue.Do not use for anything but hand washing. 2. Dishes, etc on front hand sink. Remove. Do not place anything in or on hand sinks.On follow up inspection 8-7-2013:1. .Dishes and jelly packets etc on front hand sink. Remove. Do not store anything in or on hand sinks. 2. Chemical bottle on front hand sink. Remove. Do not store anything in or on hand sinks.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Probe thermometer broken. Repair or provide new thermometer.
- 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: Plastic silverware in box on floor in back room. Store 6 inches off the floor.
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roach. Remove.
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: Grease dripping from exhaust hood. Clean.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Water pooling and squishing out below floor in walk in cooler. Remove water and repair floor. 2. Broken floor tiles. Repair.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean fan guards in walk in cooler. CORRECTED2. Clean floor in walk in freezer below shelves.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean fan guards in walk in cooler. CORRECTED2. Clean floor in walk in freezer below shelves.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on counters. Store in approved strength sanitizer solution.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Right upper door popping open when closing left door on 3 door delfield cooler. Repair rto close securely. 2. Soap dispenser off wall at back hand sink. Secure to wall. 3. Provide cover plate/panel for front flat top.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean sides of the grill.2. Clean sides and front of flat top.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at back hand sink. Provide.
- 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: Bucket inside ice machine. Provide scoop with handle for ice machine.
|
08/15/2013 | 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: Ham on top of prep top cooler is at 58 deg F. Dispose of ham and repair cooler rto hold foods at 41 deg F or below.Note: on follow up inspection 8-7-2013 Ham in prep top cooler at 43 deg F and cheese in prep top cooler at 54 deg F. Repair to hold foods at 41 deg F or below. Cheese disposed of at time of inspection.
Location: Kitchen (front)
Equipment: Prep Top 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: Individual handling raw bacon and raw sausage then putting on gloves and handling raw eggs and then ready to eat toast. Discontinue.
- 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: Individual not washing hands before putting on gloves. Always wash hands before putting on gloves.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Preparing raw eggs, milk and hash browns at same sink. Discontinue. Do not prepare raw eggs at same sink to prevent possible contamination. CORRECTED2. Washing and re-using single service packets of jelly, etc. Discontinue. May re-use do not wash packets. If product is soiled enough to wash dispose of product. 3. Jelly and jam packets with dirty dishes. Dispose of packets. COS
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Preparing raw eggs, milk and hash browns at same sink. Discontinue. Do not prepare raw eggs at same sink to prevent possible contamination. CORRECTED2. Washing and re-using single service packets of jelly, etc. Discontinue. May re-use do not wash packets. If product is soiled enough to wash dispose of product. 3. Jelly and jam packets with dirty dishes. Dispose of packets. COS
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside bottom of 4 door cooler.
- 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: Items in and blocking back hand sink. Discontinue.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Back hand sink is soiled. Clean.
Location: Kitchen (back)
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: 1. Dumping in front hand sink. Discontinue.Do not use for anything but hand washing. 2. Dishes, etc on front hand sink. Remove. Do not place anything in or on hand sinks.On follow up inspection 8-7-2013:1. .Dishes and jelly packets etc on front hand sink. Remove. Do not store anything in or on hand sinks. 2. Chemical bottle on front hand sink. Remove. Do not store anything in or on hand sinks.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Probe thermometer broken. Repair or provide new thermometer.
- 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: Plastic silverware in box on floor in back room. Store 6 inches off the floor.
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roach. Remove.
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: Grease dripping from exhaust hood. Clean.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Water pooling and squishing out below floor in walk in cooler. Remove water and repair floor. 2. Broken floor tiles. Repair.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean fan guards in walk in cooler. CORRECTED2. Clean floor in walk in freezer below shelves.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean fan guards in walk in cooler. CORRECTED2. Clean floor in walk in freezer below shelves.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on counters. Store in approved strength sanitizer solution.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Right upper door popping open when closing left door on 3 door delfield cooler. Repair rto close securely. 2. Soap dispenser off wall at back hand sink. Secure to wall. 3. Provide cover plate/panel for front flat top.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean sides of the grill.2. Clean sides and front of flat top.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at back hand sink. Provide.
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Bucket inside ice machine. Provide scoop with handle for ice machine.
|
08/07/2013 | 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: Ham on top of prep top cooler is at 58 deg F. Dispose of ham and repair cooler rto hold foods at 41 deg F or below.
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Preparing raw eggs, milk and hash browns at same sink. Discontinue. Do not prepare raw eggs at same sink to prevent possible contamination.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside bottom of 4 door cooler.
- 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: 1. Dumping in front hand sink. Discontinue.Do not use for anything but hand washing. 2. Dishes, etc on front hand sink. Remove. Do not place anything in or on hand sinks.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Probe thermometer broken. Repair or provide new thermometer.
- Single Service/Equipment storage
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: Plastic silverware in box on floor in back room. Store 6 inches off the floor.
- 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: Grease dripping from exhaust hood. Clean.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Water pooling and squishing out below floor in walk in cooler. Remove water and repair floor. 2. Broken floor tiles. Repair.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean fan guards in walk in cooler. 2. Clean floor in walk in freezer below shelves.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Right upper door popping open when closing left door on 3 door delfield cooler. Repair rto close securely. 2. Soap dispenser off wall at back hand sink. Secure to wall.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean side of the grill.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at back hand sink. Provide.
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Bucket inside ice machine. Provide scoop with handle for ice machine.
|
07/31/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide 8 ft from door smoking sign per state law.
- 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: Top of prep top cooler is at 49-50 deg F (bottom at 36.5 deg F). Repair to hold foods at 41 deg F or below. Disposed on partial pan of cubed ham, pan of cooked mushroom and cheese at time of inspection.
Location: Kitchen
Equipment: Prep Top Cooler
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Bare hand contact with ready to eat foods. Discontinue.
- 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 drinks without lids and straws on prep sink. Discontinue. Provide lids and straws and store in approved area.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean bottom inside of 4 door cooler2. Clean bottom inside of 3 door cooler.
Location: Kitchen (front)
Equipment: Reach in cooler (4 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean bottom inside of 4 door cooler2. Clean bottom inside of 3 door cooler.
Location: Kitchen (front)
Equipment: Reach in cooler (3 door)
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Hang mops to air dry
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Chipping paint on wall by prep sink. Remove chipping paint. Repaint if needed.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in approved strength sanitizer solution.
Location: Kitchen (front)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Milk crate between 3 bay sink and wire shelf with cardboard box in it. Remove cardboard box and milk crate.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door not closing securely on 3 door reach in cooler. Repair to close securely. Note: gaskets ordered2. Ice build up on compressor of walk in freezer. Remove ice and repair. Note: scheduled for repairs3. Light guard peeling in walk in freezer. Replace.Note: peeling portion removed and new light guard ordered. 4. No potentially hazardous foods in top of prep top cooler. Please repair to hold foods at 41 deg F or below before using for potentially hazardous foods.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door not closing securely on 3 door reach in cooler. Repair to close securely. Note: gaskets ordered2. Ice build up on compressor of walk in freezer. Remove ice and repair. Note: scheduled for repairs3. Light guard peeling in walk in freezer. Replace.Note: peeling portion removed and new light guard ordered. 4. No potentially hazardous foods in top of prep top cooler. Please repair to hold foods at 41 deg F or below before using for potentially hazardous foods.
Location: Kitchen (front)
- 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: Box of biscuits on the floor in the walk in freezer. Please store 6 inches off the floor.
Location: Walk-in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at back kitchen hand sink. Provide.
Location: Kitchen (back)
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: Bucket in ice machine. Remove.
Location: Kitchen (back)
Equipment: Ice machine
|
04/04/2013 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide 8 ft from door smoking sign per state law.
- 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: Top of prep top cooler is at 49-50 deg F (bottom at 36.5 deg F). Repair to hold foods at 41 deg F or below. Disposed on partial pan of cubed ham, pan of cooked mushroom and cheese at time of inspection.
Location: Kitchen
Equipment: Prep Top Cooler
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Bare hand contact with ready to eat foods. Discontinue.
- 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 drinks without lids and straws on prep sink. Discontinue. Provide lids and straws and store in approved area.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean bottom inside of 4 door cooler2. Clean bottom inside of 3 door cooler.
Location: Kitchen (front)
Equipment: Reach in cooler (4 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean bottom inside of 4 door cooler2. Clean bottom inside of 3 door cooler.
Location: Kitchen (front)
Equipment: Reach in cooler (3 door)
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Hang mops to air dry
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Chipping paint on wall by prep sink. Remove chipping paint. Repaint if needed.
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in approved strength sanitizer solution.
Location: Kitchen (front)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Milk crate between 3 bay sink and wire shelf with cardboard box in it. Remove cardboard box and milk crate.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door not closing securely on 3 door reach in cooler. Repair to close securely. Note: gaskets ordered2. Ice build up on compressor of walk in freezer. Remove ice and repair. Note: scheduled for repairs3. Light guard peeling in walk in freezer. Replace.Note: peeling portion removed and new light guard ordered. 4. No potentially hazardous foods in top of prep top cooler. Please repair to hold foods at 41 deg F or below before using for potentially hazardous foods.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door not closing securely on 3 door reach in cooler. Repair to close securely. Note: gaskets ordered2. Ice build up on compressor of walk in freezer. Remove ice and repair. Note: scheduled for repairs3. Light guard peeling in walk in freezer. Replace.Note: peeling portion removed and new light guard ordered. 4. No potentially hazardous foods in top of prep top cooler. Please repair to hold foods at 41 deg F or below before using for potentially hazardous foods.
Location: Kitchen (front)
- 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: Box of biscuits on the floor in the walk in freezer. Please store 6 inches off the floor.
Location: Walk-in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at back kitchen hand sink. Provide.
Location: Kitchen (back)
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: Bucket in ice machine. Remove.
Location: Kitchen (back)
Equipment: Ice machine
|
03/28/2013 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide 8 ft from door smoking sign per state law.
- 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: Top of prep top cooler is at 49-50 deg F (bottom at 36.5 deg F). Repair to hold foods at 41 deg F or below. Disposed on partial pan of cubed ham, pan of cooked mushroom and cheese at time of inspection.
Location: Kitchen
Equipment: Prep Top Cooler
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Bare hand contact with ready to eat foods. Discontinue.
- 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 drinks without lids and straws on prep sink. Discontinue. Provide lids and straws and store in approved area.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean bottom inside of 4 door cooler2. Clean bottom inside of 3 door cooler.
Location: Kitchen (front)
Equipment: Reach in cooler (4 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean bottom inside of 4 door cooler2. Clean bottom inside of 3 door cooler.
Location: Kitchen (front)
Equipment: Reach in cooler (3 door)
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Hang mops to air dry
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Chipping paint on wall by prep sink. Remove chipping paint. Repaint if needed.
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in approved strength sanitizer solution.
Location: Kitchen (front)
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Milk crate between 3 bay sink and wire shelf with cardboard box in it. Remove cardboard box and milk crate.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door not closing securely on 3 door reach in cooler. Repair to close securely. Note: gaskets ordered2. Ice build up on compressor of walk in freezer. Remove ice and repair. Note: scheduled for repairs3. Light guard peeling in walk in freezer. Replace.Note: peeling portion removed and new light guard ordered. 4. No potentially hazardous foods in top of prep top cooler. Please repair to hold foods at 41 deg F or below before using for potentially hazardous foods.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door not closing securely on 3 door reach in cooler. Repair to close securely. Note: gaskets ordered2. Ice build up on compressor of walk in freezer. Remove ice and repair. Note: scheduled for repairs3. Light guard peeling in walk in freezer. Replace.Note: peeling portion removed and new light guard ordered. 4. No potentially hazardous foods in top of prep top cooler. Please repair to hold foods at 41 deg F or below before using for potentially hazardous foods.
Location: Kitchen (front)
- 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: Box of biscuits on the floor in the walk in freezer. Please store 6 inches off the floor.
Location: Walk-in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at back kitchen hand sink. Provide.
Location: Kitchen (back)
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: Bucket in ice machine. Remove.
Location: Kitchen (back)
Equipment: Ice machine
|
03/14/2013 | 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: Top of prep top cooler is at 49-50 deg F (bottom at 36.5 deg F). Repair to hold foods at 41 deg F or below. Disposed on partial pan of cubed ham, pan of cooked mushroom and cheese at time of inspection.
Location: Kitchen
Equipment: Prep Top Cooler
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Bare hand contact with ready to eat foods. Discontinue.
- 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 drinks without lids and straws on prep sink. Discontinue. Provide lids and straws and store in approved area.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean bottom inside of 4 door cooler2. Clean bottom inside of 3 door cooler.
Location: Kitchen (front)
Equipment: Reach in cooler (4 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean bottom inside of 4 door cooler2. Clean bottom inside of 3 door cooler.
Location: Kitchen (front)
Equipment: Reach in cooler (3 door)
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Hang mops to air dry
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Chipping paint on wall by prep sink. Remove chipping paint. Repaint if needed.
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in approved strength sanitizer solution.
Location: Kitchen (front)
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Milk crate between 3 bay sink and wire shelf with cardboard box in it. Remove cardboard box and milk crate.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door not closing securely on 3 door reach in cooler. Repair to close securely.2. Ice build up on compressor of walk in freezer. Remove ice and repair.3. Light guard peeling in walk in freezer. Replace.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door not closing securely on 3 door reach in cooler. Repair to close securely.2. Ice build up on compressor of walk in freezer. Remove ice and repair.3. Light guard peeling in walk in freezer. Replace.
Location: Kitchen (front)
- 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: Box of biscuits on the floor in the walk in freezer. Please store 6 inches off the floor.
Location: Walk-in freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at back kitchen hand sink. Provide.
Location: Kitchen (back)
Equipment: Hand sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Bucket in ice machine. Remove.
Location: Kitchen (back)
Equipment: Ice machine
|
03/07/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: No sign of smoking at entrance to building time of inspection.No signs on door for 8ft smoking regulation per state law. Please provide signs. Do not let individuals smoke within 8 ft of any door ways.
|
11/27/2012 | Non-Illness Complaint Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: No sign of smoking at entrance to building time of inspection.No signs on door for 8ft smoking regulation per state law. Please provide signs. Do not let individuals smoke within 8 ft of any door ways.
|
11/20/2012 | Non-Illness Complaint |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Biscuit gravy at 122.5 deg F in steam well. Disposed of at time of inspection. Hold at 135 deg F or above.
Location: Kitchen
Equipment: Steam table
- 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: Prep top cooler at 45.5 deg F with ham to 50.5 deg F with cheese on top of cooler. Repair to hold foods at 41 deg F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Biscuit gravy at 122.5 deg F in steam well after 4 hours. Discontinue. Reheat all foods to 165 deg F and hold at 135 deg F or above.
Location: Kitchen
Equipment: Steam table
- 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: Not washing hands before putting on gloves. Please wash hands before putting on gloves.
- 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: wet cloth towels on front hand sink. Discontinue. Do not store anything in or on hand sinks.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water at 3 bay sink. Provide.
Location: Kitchen
Equipment: 3-bay
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: One floor tile missing by hand sink. Replace.
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on hand sink. Store in approved strength sanitizer solution.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for back hand sink.
Location: Kitchen (back)
Equipment: Hand sink
|
10/11/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Biscuit gravy at 122.5 deg F in steam well. Disposed of at time of inspection. Hold at 135 deg F or above.
Location: Kitchen
Equipment: Steam table
- 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: Prep top cooler at 45.5 deg F with ham to 50.5 deg F with cheese on top of cooler. Repair to hold foods at 41 deg F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Biscuit gravy at 122.5 deg F in steam well after 4 hours. Discontinue. Reheat all foods to 165 deg F and hold at 135 deg F or above.
Location: Kitchen
Equipment: Steam table
- 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: Not washing hands before putting on gloves. Please wash hands before putting on gloves.
- 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: wet cloth towels on front hand sink. Discontinue. Do not store anything in or on hand sinks.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water at 3 bay sink. Provide.
Location: Kitchen
Equipment: 3-bay
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: One floor tile missing by hand sink. Replace.
Location: Kitchen (front)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on hand sink. Store in approved strength sanitizer solution.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for back hand sink.
Location: Kitchen (back)
Equipment: Hand sink
|
10/10/2012 | 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: Prep top cooler holding ham on top at 47 deg F. Repair to hold at 41 deg F or below.
Location: Kitchen
Equipment: Prep Top Cooler
|
06/04/2012 | 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.
Comments: Prep top cooler holding ham on top at 47 deg F. Repair to hold at 41 deg F or below.
Location: Kitchen
|
05/25/2012 | Routine |
- 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: Make sure to change gloves after handling raw eggs or raw meat before handling toast to butter it. May use a utensil.
- 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: Make sure employees wash hands before putting on gloves.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean bottom inside of 3 door and 4 door delfield coolers.
Location: Kitchen
- 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.
Location: Kitchen
- 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: 1. Frying pans and chemical bottle stored on hand sink. Discontinue. 2. Dumping in back hand sink. Discontinue.NOTE: WILL RECEIVE A CITATION FOR CONTINUED MIS-USE OF HAND SINKS.Note: Chemical bottle in and one on front hand sink. Wet cloth towel in back hand sink. Doiscontinue. Do not place anything in or on hand sinks.
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: No sanitizer reading in one in-place sanitizer. Hold bleach at 50-100ppm. Please change container.
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Hang mops to air dry.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Replace loose cove molding by walk in cooler door.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: One broken floor tile on cooks line. Repair.
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: 1. Clean floor in front of walk in cooler, floor in walk in cooler and floor in walk in freezer. 2. Clean door of walk in cooler.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counters. Please store in approved strength sanitizer solution.
Location: Kitchen
- 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 clearly visible thermometer for cooler.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean doors of prep top cooler.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Use scoop with handle in ice machine. CORRECTED2. Knives stored in prep top cooler lid. Discontinue. Store on cleaned and sanitized surface.
Location: Kitchen
|
01/26/2012 | Recheck |
- 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: Make sure to change gloves after handling raw eggs or raw meat before handling toast to butter it. May use a utensil.
- 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: Make sure employees wash hands before putting on gloves.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean bottom inside of 3 door and 4 door delfield coolers.
Location: Kitchen
- 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.
Location: Kitchen
- 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: 1. Frying pans and chemical bottle stored on hand sink. Discontinue. 2. Dumping in back hand sink. Discontinue.NOTE: WILL RECEIVE A CITATION FOR CONTINUED MIS-USE OF HAND SINKS.Note: Chemical bottle in and one on front hand sink. Wet cloth towel in back hand sink. Doiscontinue. Do not place anything in or on hand sinks.
Location: Kitchen
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: No sanitizer reading in one in-place sanitizer. Hold bleach at 50-100ppm. Please change container.
Location: Kitchen
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Hang mops to air dry.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Replace loose cove molding by walk in cooler door.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: One broken floor tile on cooks line. Repair.
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: 1. Clean floor in front of walk in cooler, floor in walk in cooler and floor in walk in freezer. 2. Clean door of walk in cooler.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counters. Please store in approved strength sanitizer solution.
Location: Kitchen
- 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 clearly visible thermometer for cooler.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean doors of prep top cooler.
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Use scoop with handle in ice machine. CORRECTED2. Knives stored in prep top cooler lid. Discontinue. Store on cleaned and sanitized surface.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Use scoop with handle in ice machine. CORRECTED2. Knives stored in prep top cooler lid. Discontinue. Store on cleaned and sanitized surface.
Location: Kitchen
|
01/20/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean bottom inside of 3 door and 4 door delfield coolers.
- 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: 1. Frying pans and chemical bottle stored on hand sink. Discontinue. 2. Dumping in back hand sink. Discontinue.NOTE: WILL RECEIVE A CITATION FOR CONTINUED MIS-USE OF HAND SINKS.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: No sanitizer reading in in-place sanitizer. Hold bleach at 50-100ppm and quat at 200ppm.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Air dry mop.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Replace loose cove molding by walk in cooler door.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: One broken floor tile on cooks line. Repair.
- 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: Clean floor-wall junctions, floor in front of walk in cooler, floor in walk in cooler and floor in walk in freezer.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide clearly visible thermometer for cooler.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean door of walk in coolerClean doors of prep top cooler.
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Use scoop with handle in ice machine.
|
01/13/2012 | Routine |
Restaurant representatives - add corrected or new information about WAFFLE HOUSE #392, 2621 S LYNHURST DR, Indianapolis, IN »