- Glove use (Non-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: Worn gloves on counter. Dispose of gloves when removing them do not reuse gloves.
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: Several plastic knives turned the wrong way. Please invert so customers can grab utensils by handle part.
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: Hand soap at 2 bay sink. Discontinue. Keep at hand washing sink.
|
11/12/2014 | Routine |
- 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: CHLORINE SANITIZER PH TEST STRIP AT 0 PPM - RAN DISHMACHINE 4 TIMES AND PRIMED SANITIZER, CONCENTRATION TOO LOWOKAY TO USE THE DISHMACHINE AND THEN SANITIZE WITH BLEACH WATEROR OKAY TO USE 2-BAY TO WASH, RINSE, AND SANITIZE DISHWARE, UTENSILS, ETC...(FILL UP ONE SIDE WITH SOAP WATER, ONE SIDE WITH REGULAR WATER, THEN DRAIN THE SOAP WATER, RINSE, AND FILL UP WITH BLEACH WATER - USE TEST STRIP TO CHECK CONCENTRATION)
Location: Kitchen
Equipment: Dishmachine
|
04/02/2014 | Recheck |
- 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: CHLORINE SANITIZER PH TEST STRIP AT 0 PPM - RAN DISHMACHINE 4 TIMES AND PRIMED SANITIZER, CONCENTRATION TOO LOWOKAY TO USE THE DISHMACHINE AND THEN SANITIZE WITH BLEACH WATEROR OKAY TO USE 2-BAY TO WASH, RINSE, AND SANITIZE DISHWARE, UTENSILS, ETC...(FILL UP ONE SIDE WITH SOAP WATER, ONE SIDE WITH REGULAR WATER, THEN DRAIN THE SOAP WATER, RINSE, AND FILL UP WITH BLEACH WATER - USE TEST STRIP TO CHECK CONCENTRATION)
Location: Kitchen
Equipment: Dishmachine
|
04/01/2014 | Recheck |
- 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: CHLORINE SANITIZER PH TEST STRIP AT 0 PPM - RAN DISHMACHINE 4 TIMES AND PRIMED SANITIZER, CONCENTRATION TOO LOWOKAY TO USE THE DISHMACHINE AND THEN SANITIZE WITH BLEACH WATEROR OKAY TO USE 2-BAY TO WASH, RINSE, AND SANITIZE DISHWARE, UTENSILS, ETC...(FILL UP ONE SIDE WITH SOAP WATER, ONE SIDE WITH REGULAR WATER, THEN DRAIN THE SOAP WATER, RINSE, AND FILL UP WITH BLEACH WATER - USE TEST STRIP TO CHECK CONCENTRATION)
Location: Kitchen
Equipment: Dishmachine
|
03/31/2014 | Recheck |
- 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: CHLORINE SANITIZER PH TEST STRIP AT 0 PPM - RAN DISHMACHINE 4 TIMES AND PRIMED SANITIZER, CONCENTRATION TOO LOWOKAY TO USE THE DISHMACHINE AND THEN SANITIZE WITH BLEACH WATEROR OKAY TO USE 2-BAY TO WASH, RINSE, AND SANITIZE DISHWARE, UTENSILS, ETC...(FILL UP ONE SIDE WITH SOAP WATER, ONE SIDE WITH REGULAR WATER, THEN DRAIN THE SOAP WATER, RINSE, AND FILL UP WITH BLEACH WATER - USE TEST STRIP TO CHECK CONCENTRATION)
Location: Kitchen
Equipment: Dishmachine
|
03/28/2014 | Recheck |
- 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: CHLORINE SANITIZER PH TEST STRIP AT 0 PPM - RAN DISHMACHINE 4 TIMES AND PRIMED SANITIZER, CONCENTRATION TOO LOWOKAY TO USE THE DISHMACHINE AND THEN SANITIZE WITH BLEACH WATEROR OKAY TO USE 2-BAY TO WASH, RINSE, AND SANITIZE DISHWARE, UTENSILS, ETC...(FILL UP ONE SIDE WITH SOAP WATER, ONE SIDE WITH REGULAR WATER, THEN DRAIN THE SOAP WATER, RINSE, AND FILL UP WITH BLEACH WATER - USE TEST STRIP TO CHECK CONCENTRATION)
Location: Kitchen
Equipment: Dishmachine
|
03/27/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Skim Milk at 57 F - changed ice wand inside pitcher2. Whole Milk at 47 F 3. Fruit (pineapple/papaya) at 67 F - needs to be kept cold ----------------------------------07/02/13:Try to keep the fruit bowl cold instead of the bottom
Location: Bar
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Bleach / Chloro
Location: Kitchen
- 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: Wash hands before putting on new 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: Using handsink to wring sanitizer towels - okay to use 2-bay to rinse sanitizer towels
Location: Kitchen
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: Blue bucket sanitizer test strip was black, too strong - made a new sanitizer during inspection
Location: Kitchen
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Yogurt cooler thermometer reads at 10 F freezing - cooler at 33 F / Replace
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 07/02/13:Box of cups on the floor near handsink - needs to be stored at least 6 inches
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: Homestyle upright cooler/freezer no thermometers x 2
Location: Kitchen
Equipment: Cooler/freezer combo
|
07/03/2013 | 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: 1. Skim Milk at 57 F - changed ice wand inside pitcher2. Whole Milk at 47 F 3. Fruit (pineapple/papaya) at 67 F - needs to be kept cold ----------------------------------07/02/13:Try to keep the fruit bowl cold instead of the bottom
Location: Bar
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Bleach / Chloro
Location: Kitchen
- 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: Wash hands before putting on new 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: Using handsink to wring sanitizer towels - okay to use 2-bay to rinse sanitizer towels
Location: Kitchen
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: Blue bucket sanitizer test strip was black, too strong - made a new sanitizer during inspection
Location: Kitchen
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Yogurt cooler thermometer reads at 10 F freezing - cooler at 33 F / Replace
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 07/02/13:Box of cups on the floor near handsink - needs to be stored at least 6 inches
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: Homestyle upright cooler/freezer no thermometers x 2
Location: Kitchen
Equipment: Cooler/freezer combo
|
07/02/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Skim Milk at 57 F - changed ice wand inside pitcher2. Whole Milk at 47 F 3. Fruit (pineapple/papaya) at 67 F - needs to be kept cold
Location: Bar
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Bleach / Chloro
Location: Kitchen
- No hand washing (when) (corrected on site)
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: Wash hands before putting on new gloves
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Using handsink to wring sanitizer towels - okay to use 2-bay to rinse sanitizer towels
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Blue bucket sanitizer test strip was black, too strong - made a new sanitizer during inspection
Location: Kitchen
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Yogurt cooler thermometer reads at 10 F freezing - cooler at 33 F / Replace
- 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: Homestyle upright cooler/freezer no thermometers x 2
Location: Kitchen
Equipment: Cooler/freezer combo
|
06/28/2013 | Routine |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Storing towels on handsink. Keep handsink free of anything except soap and paper towels.
Location: Kitchen
Equipment: Hand sink
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Freezer/Cooler homestyle thermometer stem is broken. Replace.
|
12/07/2012 | Routine |
- 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: KITCHEN DISHMACINE SANITIZING OVER 100 PPM (200 PPM) FOR CHLORINE; REPAIR AND/OR ADJUST TO ENSURE THAT DISHMACHINE IS SANITIZING DISHES AT 50 - 100 PPM FOR CHLORINE--USE TEST STRIPS.
Location: Kitchen
Equipment: Dishmachine
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF MENS RESTROOM CEILING VENTS AND MONITOR KITCHEN VENTS.
Location: Mens restroom
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED/SOILED CEILING TILE AT CEILING OF CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED.
Location: Chemical room
- 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: CONTINUE TO WORK ON:IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF KITCHEN FLOORS; ESPECIALLY IN BETWEEN, BEHIND, AND UNDERNEATH EQUIPMENT.
Location: Kitchen
- 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 ORANGES STORED ON FLOOR AT BACK DRY STORAGE ROOM; KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- 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 ORANGES STORED ON FLOOR AT BACK DRY STORAGE ROOM; KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
|
05/31/2012 | Recheck |
- 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: KITCHEN DISHMACINE SANITIZING OVER 100 PPM (200 PPM) FOR CHLORINE; REPAIR AND/OR ADJUST TO ENSURE THAT DISHMACHINE IS SANITIZING DISHES AT 50 - 100 PPM FOR CHLORINE--USE TEST STRIPS.
Location: Kitchen
Equipment: Dishmachine
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF MENS RESTROOM CEILING VENTS AND MONITOR KITCHEN VENTS.
Location: Mens restroom
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED/SOILED CEILING TILE AT CEILING OF CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED.
Location: Chemical room
- 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: CONTINUE TO WORK ON:IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF KITCHEN FLOORS; ESPECIALLY IN BETWEEN, BEHIND, AND UNDERNEATH EQUIPMENT.
Location: Kitchen
- 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 ORANGES STORED ON FLOOR AT BACK DRY STORAGE ROOM; KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- 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 ORANGES STORED ON FLOOR AT BACK DRY STORAGE ROOM; KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
|
05/25/2012 | Recheck |
- 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: KITCHEN DISHMACINE SANITIZING UNDER 50 PPM FOR CHLORINE; REPAIR AND/OR ADJUST TO ENSURE THAT DISHMACHINE IS SANITIZING DISHES AT 50 - 100 PPM FOR CHLORINE--USE TEST STRIPS.
Location: Kitchen
Equipment: Dishmachine
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF MENS RESTROOM CEILING VENTS AND MONITOR KITCHEN VENTS.
Location: Mens restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED/SOILED CEILING TILE AT CEILING OF CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED.
Location: Chemical room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF KITCHEN FLOORS; ESPECIALLY IN BETWEEN, BEHIND, AND UNDERNEATH EQUIPMENT.
Location: Kitchen
- 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 ORANGES STORED ON FLOOR AT BACK DRY STORAGE ROOM; KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- 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 ORANGES STORED ON FLOOR AT BACK DRY STORAGE ROOM; KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
|
05/18/2012 | Routine |
- 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: OPEN EMPLOYEE DRINK (SPRITE) STORED IN REFRIGERATION UNIT IN KITCHEN--DISCONTINUE.
Location: Kitchen
Equipment: Reach in cooler
- 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: LINEN TOWELS STORED IN KITCHEN HANDSINK--REMOVE. DO NOT USE HANDSINKS FOR STORAGE--KEEP FREE AND ACCESSIBLE AT ALL TIMES.
Location: Kitchen
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: NO IN-PLACE SANITIZER BUCKET SET-UP. MAINTAIN DURING KITCHEN OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE; USE TEST STRIPS.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: ESTABLISHMENT MUST DISCONTINUE USING NON-FOOD GRADE CONTAINERS TO STORE FOOD IN (EX. BAGELS) AND USE ONLY APPROVED FOOD GRADE CONTAINERS.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: SOILED KITCHEN AND RESTROOM CEILING VENTS; CLEAN AND SANITIZE ROUTINELY.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: SOILED KITCHEN AND RESTROOM CEILING VENTS; CLEAN AND SANITIZE ROUTINELY.
Location: Restroom
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FLOORS; ESPECIALLY UNDERNEATH, BEHIND AND AROUND KITCHEN EQUIPEMENT.
Location: Kitchen
- 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: FRUITS WITH EDIBLE SKINS SUCH AS APPLES MUST BE COVERED OR WRAPPED PROPERLY TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Dining room
Equipment: Buffet
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DINING LOCATION INTERIOR CABINET SURFACE AND SHELF CLEANING.-SOILED INTERIOR SURFACES OF DRY STORAGE REFRIGERATION AND FREEZER UNITS.
Location: Dining room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DINING LOCATION INTERIOR CABINET SURFACE AND SHELF CLEANING.-SOILED INTERIOR SURFACES OF DRY STORAGE REFRIGERATION AND FREEZER UNITS.
Location: Dry storage
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DINING LOCATION INTERIOR CABINET SURFACE AND SHELF CLEANING.-SOILED INTERIOR SURFACES OF DRY STORAGE REFRIGERATION AND FREEZER UNITS.
Location: Dry storage
Equipment: reach in freezer
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: FOOD HANDLER OBSERVED WASHING HANDS AT 2-BAY SINK IN KITCHEN--DISCONTINUE.
Location: Kitchen
Equipment: 2-bay
|
12/07/2011 | Recheck |
- 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: OPEN EMPLOYEE DRINK (SPRITE) STORED IN REFRIGERATION UNIT IN KITCHEN--DISCONTINUE.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: LINEN TOWELS STORED IN KITCHEN HANDSINK--REMOVE. DO NOT USE HANDSINKS FOR STORAGE--KEEP FREE AND ACCESSIBLE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP. MAINTAIN DURING KITCHEN OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE; USE TEST STRIPS.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: ESTABLISHMENT MUST DISCONTINUE USING NON-FOOD GRADE CONTAINERS TO STORE FOOD IN (EX. BAGELS) AND USE ONLY APPROVED FOOD GRADE CONTAINERS.
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: SOILED KITCHEN AND RESTROOM CEILING VENTS; CLEAN AND SANITIZE ROUTINELY.
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: SOILED KITCHEN AND RESTROOM CEILING VENTS; CLEAN AND SANITIZE ROUTINELY.
Location: Restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FLOORS; ESPECIALLY UNDERNEATH, BEHIND AND AROUND KITCHEN EQUIPEMENT.
Location: Kitchen
- 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: FRUITS WITH EDIBLE SKINS SUCH AS APPLES MUST BE COVERED OR WRAPPED PROPERLY TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Dining room
Equipment: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DINING LOCATION INTERIOR CABINET SURFACE AND SHELF CLEANING.-SOILED INTERIOR SURFACES OF DRY STORAGE REFRIGERATION AND FREEZER UNITS.
Location: Dining room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DINING LOCATION INTERIOR CABINET SURFACE AND SHELF CLEANING.-SOILED INTERIOR SURFACES OF DRY STORAGE REFRIGERATION AND FREEZER UNITS.
Location: Dry storage
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DINING LOCATION INTERIOR CABINET SURFACE AND SHELF CLEANING.-SOILED INTERIOR SURFACES OF DRY STORAGE REFRIGERATION AND FREEZER UNITS.
Location: Dry storage
Equipment: reach in freezer
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: FOOD HANDLER OBSERVED WASHING HANDS AT 2-BAY SINK IN KITCHEN--DISCONTINUE.
Location: Kitchen
Equipment: 2-bay
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11/28/2011 | Routine |
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