- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Location: Kitchen
Equipment: Walk in cooler
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Location: Kitchen (front)
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Keep lids closed on dumpsters when not in use.
Comments: Corrected during inspection
Location: Dumpster area
- Cove molding
Floor-wall junctures not coved.
Correction: Re-install cove molding on wall located near back door.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, soiled.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Location: Kitchen
Equipment: Hand sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Location: Womens restroom
- Thermometer location (corrected on site)
Thermometer not located in the warmest part of the cooler.
Correction: Place thermometer in warmest part of the cooler.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Reach in cooler
|
07/15/2014 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Carton of raw eggs on shelf above container of chips in walk in cooler. Corrected during inspection
Location: Kitchen
Equipment: Walk in cooler
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Bulk food containers in kitchen storage area under stairway.
Location: Kitchen (front)
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Keep lids closed on dumpsters when not in use.
Location: Dumpster area
- Cove molding
Floor-wall junctures not coved.
Correction: Re-install cove molding on wall located near back door.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Wall surface under drain board area of dish machine.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean around rubber door gaskets of reach in cooler/cold top units in kitchen and splash guard of ice machine..
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean around rubber door gaskets of reach in cooler/cold top units in kitchen and splash guard of ice machine..
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Restore hot water service to kitchen hand sink and repair drain line leak at kitchen hand sink.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Restore hot water service to kitchen hand sink and repair drain line leak at kitchen hand sink.
Location: Kitchen
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can, or lid for trash can. (Upstairs ladies toilet facility)
Location: Womens restroom
- Thermometer location
Thermometer not located in the warmest part of the cooler.
Correction: Place thermometer in warmest part of the cooler.
Location: Kitchen
Equipment: Reach in cooler
|
07/08/2014 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, for in-place sanitizer, or machine warewashing.
Location: Prep area
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, for in-place sanitizer, or machine warewashing.
Location: Bar
Equipment: Dishmachine
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Location: Kitchen (front)
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Keep lids on dumpsters closed. Have dumpster company replace dumpster that has a broken/damaged lid, so lid can be closed.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Location: Dumpster area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Cook line
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Three bay area
Equipment: 3-bay
- Thermometer location (corrected)
Thermometer not located in the warmest part of the cooler,
Location: Kitchen
Equipment: Reach in cooler
|
03/11/2014 | Recheck |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, for in-place sanitizer, or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. (Dish machine at 50ppm chlorine and quats sanitizer at 200ppm)
Comments: In-place sanitizer at 100ppm quats in prep area of kitchen and bar sanitizer container empty and needs to be changed or refilled. Corrected during inspection
Location: Prep area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, for in-place sanitizer, or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. (Dish machine at 50ppm chlorine and quats sanitizer at 200ppm)
Comments: In-place sanitizer at 100ppm quats in prep area of kitchen and bar sanitizer container empty and needs to be changed or refilled. Corrected during inspection
Location: Bar
Equipment: Dishmachine
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Some large pots on storage rack need to be stored in a self draining position.
Location: Kitchen (front)
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Keep lids on dumpsters 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: When dumpster area thaws, clean up ground around dumpster. (Trash/litter frozen to ground around dumpster)
Location: Dumpster area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize storage shelving under cooking equipment under hood in kitchen..
Comments: Clean up 3 bay sink area and dishmachine area as needed. (Clean down dishmachine exterior and drainboards and surface of 3 bay sink)
Location: Cook line
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize storage shelving under cooking equipment under hood in kitchen..
Comments: Clean up 3 bay sink area and dishmachine area as needed. (Clean down dishmachine exterior and drainboards and surface of 3 bay sink)
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize storage shelving under cooking equipment under hood in kitchen..
Comments: Clean up 3 bay sink area and dishmachine area as needed. (Clean down dishmachine exterior and drainboards and surface of 3 bay sink)
Location: Three bay area
Equipment: 3-bay
- Thermometer location
Thermometer not located in the warmest part of the cooler,
Correction: Place thermometer in warmest part of the cooler.
Comments: Reach in cooler/cold top unit near cook line in kitchen.
Location: Kitchen
Equipment: Reach in cooler
|
02/28/2014 | Routine |
- 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: 1. Cooked chicken at room temperature at 87 to 88 deg. F. Reheat to 165 deg. F and hold at 135 deg. F or above.
Location: Kitchen
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Make sure employees area taking temperatures when cooling. 2. Cooked tomatoes at room temperature cooling. Cool in refrigerator. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
- 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: 1. Label spray bottle at bar and do not hang with liquor.
Location: Bar
- 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: Toxic chemical bottles hanging on liquor well. Store separately to prevent possible contamination of tops of liquor bottles. CORRECTED
Location: Bar
- 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: 1. Employee used bare hand to handle guacomole ingredients. Discontinue, Use utensil to handle ready to eat foods.
- 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: 1. Employee drinks without lids and straws at kithchen and bar. Provide lids and straws.
Location: Kitchen
- 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: 1. Employee drinks without lids and straws at kithchen and bar. Provide lids and straws.
Location: Bar
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken over cooked foods in reach in cooler on cooks line. Store raw meat below cooked foods.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean top of salamander unit. 2. Do not wash single service items. Disposed of at time of inspection. 3. Clean knives and knife rack on end of cooks line.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean top of salamander unit. 2. Do not wash single service items. Disposed of at time of inspection. 3. Clean knives and knife rack on end of cooks line.
Location: Kitchen
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. Make sure mop / hand sink on cooks line is always set up for handwashing unless filing mop buckets or facility will have to add hand sink on cooks line.
Location: Cook line
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Bar hand sink soiled. Clean.
Location: Bar
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: 1. Do not wash single service items. Disposed of at time of inspection.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove molding missing by hand sink in dish room. Provide.
Location: Kitchen
- 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 towel on prep top by walk in cooler. Store in sanitizer water.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Tape on paper towel dispenser in dish room. Remove and repair. CORRECTED 2. Remove duct tape from cover plate on cooks line. Provide cover plate. CORRECTED 3. Provide missing cover plate by back door.
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Tape on paper towel dispenser in dish room. Remove and repair. CORRECTED 2. Remove duct tape from cover plate on cooks line. Provide cover plate. CORRECTED 3. Provide missing cover plate by back door.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Tape on paper towel dispenser in dish room. Remove and repair. CORRECTED 2. Remove duct tape from cover plate on cooks line. Provide cover plate. CORRECTED 3. Provide missing cover plate by back door.
Location: Kitchen (back)
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Remove and replace soiled silicone caulk at mop hand sink and dish machine drain board. 2. Provide silcone caulk for hand sink in dish room to seal to wall.
Location: Cook line
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Remove and replace soiled silicone caulk at mop hand sink and dish machine drain board. 2. Provide silcone caulk for hand sink in dish room to seal to wall.
Location: Dish machine area
- 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. Gnats in Jack Daniels at bar. Dispose of at time of inspection.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Bar soda gun and holster at end by entrance to restaurant soiled. Please clean. 2. Clean ice machine kick plate.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Bar soda gun and holster at end by entrance to restaurant soiled. Please clean. 2. Clean ice machine kick plate.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Foil lining grill and stove top. Remove foil and clean as needed
Location: Cook line
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Remove foil lining grill and stove top. Do not line equipment with foil. 2. Remove press wood below red bull cooler at bar. Use easily cleanable non-absrobent support. 3. Remove duct tape from cover plate on cooks line. Provide solid plate.
Location: Cook line
- 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. Utensils in standing water on cooks line. Discontinue. You may leave utensils out on cooks line but will need to wash and sanitize every four hours while in use. Store on cleaned and sanitized surface.
Location: Cook line
|
09/25/2013 | 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: 1. Cooked chicken at room temperature at 87 to 88 deg. F. Reheat to 165 deg. F and hold at 135 deg. F or above.
Location: Kitchen
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Make sure employees area taking temperatures when cooling. 2. Cooked tomatoes at room temperature cooling. Cool in refrigerator. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
- Toxic labeling
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: 1. Label spray bottle at bar and do not hang with liquor.
Location: Bar
- Toxic material(s) separation (corrected on site)
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: Toxic chemical bottles hanging on liquor well. Store separately to prevent possible contamination of tops of liquor bottles. CORRECTED
Location: Bar
- 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: 1. Employee used bare hand to handle guacomole. Discontinue, Use utensil to handle ready to eat foods.
- 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: 1. Employee drinks without lids and straws at kithchen and bar. Provide lids and straws.
Location: Kitchen
- 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: 1. Employee drinks without lids and straws at kithchen and bar. Provide lids and straws.
Location: Bar
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken over cooked foods in reach in cooler on cooks line. Store raw meat below cooked foods.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean top of salamander unit. 2. Do not wash single service items. Disposed of at time of inspection. 3. Clean knives and knife rack on end of cooks line.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean top of salamander unit. 2. Do not wash single service items. Disposed of at time of inspection. 3. Clean knives and knife rack on end of cooks line.
Location: Kitchen
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. Make sure mop / hand sink on cooks line is always set up for handwashing unless filing mop buckets or facility will have to add hand sink on cooks line.
Location: Cook line
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Bar hand sink soiled. Clean.
Location: Bar
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: 1. Do not wash single service items. Disposed of at time of inspection.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove molding missing by hand sink in dish room. Provide.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet cloth towel on prep top by walk in cooler. Store in sanitizer water.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Tape on paper towel dispenser in dish room. Remove and repair. 2. Remove duct tape from cover plate on cooks line. Provide cover plate. 3. Provide missing cover plate by back door.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Tape on paper towel dispenser in dish room. Remove and repair. 2. Remove duct tape from cover plate on cooks line. Provide cover plate. 3. Provide missing cover plate by back door.
Location: Cook line
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Remove and replace soiled silicone caulk at mop hand sink and dish machine drain board. 2. Provide silcone caulk for hand sink in dish room to seal to wall.
Location: Cook line
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Remove and replace soiled silicone caulk at mop hand sink and dish machine drain board. 2. Provide silcone caulk for hand sink in dish room to seal to wall.
Location: Dish machine 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. Gnats in Jack Daniels at bar. Dispose of.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Bar soda gun and holster at end by entrance to restaurant soiled. Please clean. 2. Clean ice machine kick plate.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Bar soda gun and holster at end by entrance to restaurant soiled. Please clean. 2. Clean ice machine kick plate.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Foil lining grill and stove top. Remove foil and clean as needed
Location: Cook line
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Remove foil lining grill and stove top. Do not line equipment with foil. 2. Remove press wood below red bull cooler at bar. Use easily cleanable non-absrobent support. 3. Remove duct tape from cover plate on cooks line. Provide solid plate.
Location: Cook line
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Remove foil lining grill and stove top. Do not line equipment with foil. 2. Remove press wood below red bull cooler at bar. Use easily cleanable non-absrobent support. 3. Remove duct tape from cover plate on cooks line. Provide solid plate.
Location: Cook line
- 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. Utensils in standing water on cooks line. Discontinue. You may leave utensils out on cooks line but will need to wash and sanitize every four hours.
Location: Cook line
|
09/18/2013 | 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: SIGNS PROVIDED.
- 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. PREPARING TACOS WITH BARE HANDS. PERSON IN CHARGE DISCARDED.
- 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. OPEN DRINK ON COOK'S LINE. DISCONTINUE PRACTICE.
Location: Cook line
- 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.
- 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.
Location: Cook line
Equipment: Make table cooler
- No three bay
No approved 3 bay sink for utensil washing.
Correction: A sink with at least 3 bays shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. PROVIDE WORKING DRAIN PLUGS FOR ALL BAYS.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. CURRENT LEAK IN FAUCET CAUSING WATER TO BE TURNED OFF. PLEASE REPAIR.
Location: Prep area
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. ISOPHOR CHEMICAL.
Location: Bar
Equipment: Dishmachine
|
04/26/2013 | Recheck |
- Smoking distance signage (corrected on site)
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: SIGNS PROVIDED.
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs. PREPARING TACOS WITH BARE HANDS. PERSON IN CHARGE DISCARDED.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. OPEN DRINK ON COOK'S LINE. DISCONTINUE PRACTICE.
Location: Cook line
- 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.
- Thermometer, provided (corrected on site)
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.
Location: Cook line
Equipment: Make table cooler
- No three bay
No approved 3 bay sink for utensil washing.
Correction: A sink with at least 3 bays shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. PROVIDE WORKING DRAIN PLUGS FOR ALL BAYS.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. CURRENT LEAK IN FAUCET CAUSING WATER TO BE TURNED OFF. PLEASE REPAIR.
Location: Prep area
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. ISOPHOR CHEMICAL.
Location: Bar
Equipment: Dishmachine
|
04/19/2013 | Routine |
- 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. ENSURE THAT FOOD TRANSFERRED TO ANOTHER STEAM TABLE IS DONE QUICKLY. FOOD REHEATED.
Location: Kitchen
Equipment: Steam table
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. TRASH CAN USED AS PREP TOP TO HOLD PAN. DISCONTINUE - USE ROLLING CARTS, ETC..
Location: Cook line
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Cook line
Equipment: Knife/utensil rack
- 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. DISHMACHINES AND 3-BAY SINK MUST BE MONITORED EVERY DAY. PLEASE KEEP LOG FOR DOCUMENTATION. DO NOT USE DISHMACHINES OR RELY ON SANITIZER DISPENSER UNTIL THEY ARE WORKING AS INDICATED ABOVE. 12/13 DISHMACHINE IN BAR IS STILL NOT READING SANITIZER. ENSURE EQUIPMENT IS SANITIZED AT DISHWASHING AREA IN KITCHEN.
Location: Cook line
- 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. DISHMACHINES AND 3-BAY SINK MUST BE MONITORED EVERY DAY. PLEASE KEEP LOG FOR DOCUMENTATION. DO NOT USE DISHMACHINES OR RELY ON SANITIZER DISPENSER UNTIL THEY ARE WORKING AS INDICATED ABOVE. 12/13 DISHMACHINE IN BAR IS STILL NOT READING SANITIZER. ENSURE EQUIPMENT IS SANITIZED AT DISHWASHING AREA IN KITCHEN.
Location: Dish machine area
Equipment: Dishmachine
- 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. DISHMACHINES AND 3-BAY SINK MUST BE MONITORED EVERY DAY. PLEASE KEEP LOG FOR DOCUMENTATION. DO NOT USE DISHMACHINES OR RELY ON SANITIZER DISPENSER UNTIL THEY ARE WORKING AS INDICATED ABOVE. 12/13 DISHMACHINE IN BAR IS STILL NOT READING SANITIZER. ENSURE EQUIPMENT IS SANITIZED AT DISHWASHING AREA IN KITCHEN.
Location: Bar
Equipment: Dishmachine
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units. KEEP LIDS CLOSED AND ENSURE TRASH IS PICKED UP. 12/13 AM DISHWASHER CLEANING AREA.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BAR DISHMACHINE STILL HAS NOT BEEN REPAIRED TO SANITIZE. PLEASE ADDRESS ISSUE.
Location: Bar
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Equipment: Ice machine
|
01/11/2013 | Recheck |
- 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. ENSURE THAT FOOD TRANSFERRED TO ANOTHER STEAM TABLE IS DONE QUICKLY. FOOD REHEATED.
Location: Kitchen
Equipment: Steam table
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. TRASH CAN USED AS PREP TOP TO HOLD PAN. DISCONTINUE - USE ROLLING CARTS, ETC..
Location: Cook line
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Cook line
Equipment: Knife/utensil rack
- 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. DISHMACHINES AND 3-BAY SINK MUST BE MONITORED EVERY DAY. PLEASE KEEP LOG FOR DOCUMENTATION. DO NOT USE DISHMACHINES OR RELY ON SANITIZER DISPENSER UNTIL THEY ARE WORKING AS INDICATED ABOVE. 12/13 DISHMACHINE IN BAR IS STILL NOT READING SANITIZER. ENSURE EQUIPMENT IS SANITIZED AT DISHWASHING AREA IN KITCHEN.
Location: Cook line
- 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. DISHMACHINES AND 3-BAY SINK MUST BE MONITORED EVERY DAY. PLEASE KEEP LOG FOR DOCUMENTATION. DO NOT USE DISHMACHINES OR RELY ON SANITIZER DISPENSER UNTIL THEY ARE WORKING AS INDICATED ABOVE. 12/13 DISHMACHINE IN BAR IS STILL NOT READING SANITIZER. ENSURE EQUIPMENT IS SANITIZED AT DISHWASHING AREA IN KITCHEN.
Location: Dish machine area
Equipment: Dishmachine
- 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. DISHMACHINES AND 3-BAY SINK MUST BE MONITORED EVERY DAY. PLEASE KEEP LOG FOR DOCUMENTATION. DO NOT USE DISHMACHINES OR RELY ON SANITIZER DISPENSER UNTIL THEY ARE WORKING AS INDICATED ABOVE. 12/13 DISHMACHINE IN BAR IS STILL NOT READING SANITIZER. ENSURE EQUIPMENT IS SANITIZED AT DISHWASHING AREA IN KITCHEN.
Location: Bar
Equipment: Dishmachine
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units. KEEP LIDS CLOSED AND ENSURE TRASH IS PICKED UP. 12/13 AM DISHWASHER CLEANING AREA.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BAR DISHMACHINE STILL HAS NOT BEEN REPAIRED TO SANITIZE. PLEASE ADDRESS ISSUE.
Location: Bar
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Equipment: Ice machine
|
01/04/2013 | Recheck |
- 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. ENSURE THAT FOOD TRANSFERRED TO ANOTHER STEAM TABLE IS DONE QUICKLY. FOOD REHEATED.
Location: Kitchen
Equipment: Steam table
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. TRASH CAN USED AS PREP TOP TO HOLD PAN. DISCONTINUE - USE ROLLING CARTS, ETC..
Location: Cook line
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Cook line
Equipment: Knife/utensil rack
- 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. DISHMACHINES AND 3-BAY SINK MUST BE MONITORED EVERY DAY. PLEASE KEEP LOG FOR DOCUMENTATION. DO NOT USE DISHMACHINES OR RELY ON SANITIZER DISPENSER UNTIL THEY ARE WORKING AS INDICATED ABOVE. 12/13 DISHMACHINE IN BAR IS STILL NOT READING SANITIZER. ENSURE EQUIPMENT IS SANITIZED AT DISHWASHING AREA IN KITCHEN.
Location: Cook line
- 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. DISHMACHINES AND 3-BAY SINK MUST BE MONITORED EVERY DAY. PLEASE KEEP LOG FOR DOCUMENTATION. DO NOT USE DISHMACHINES OR RELY ON SANITIZER DISPENSER UNTIL THEY ARE WORKING AS INDICATED ABOVE. 12/13 DISHMACHINE IN BAR IS STILL NOT READING SANITIZER. ENSURE EQUIPMENT IS SANITIZED AT DISHWASHING AREA IN KITCHEN.
Location: Dish machine area
Equipment: Dishmachine
- 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. DISHMACHINES AND 3-BAY SINK MUST BE MONITORED EVERY DAY. PLEASE KEEP LOG FOR DOCUMENTATION. DO NOT USE DISHMACHINES OR RELY ON SANITIZER DISPENSER UNTIL THEY ARE WORKING AS INDICATED ABOVE. 12/13 DISHMACHINE IN BAR IS STILL NOT READING SANITIZER. ENSURE EQUIPMENT IS SANITIZED AT DISHWASHING AREA IN KITCHEN.
Location: Bar
Equipment: Dishmachine
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units. KEEP LIDS CLOSED AND ENSURE TRASH IS PICKED UP. 12/13 AM DISHWASHER CLEANING AREA.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Equipment: Ice machine
|
12/27/2012 | Recheck |
- 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. ENSURE THAT FOOD TRANSFERRED TO ANOTHER STEAM TABLE IS DONE QUICKLY. FOOD REHEATED.
Location: Kitchen
Equipment: Steam table
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. TRASH CAN USED AS PREP TOP TO HOLD PAN. DISCONTINUE - USE ROLLING CARTS, ETC..
Location: Cook line
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Cook line
Equipment: Knife/utensil rack
- 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. DISHMACHINES AND 3-BAY SINK MUST BE MONITORED EVERY DAY. PLEASE KEEP LOG FOR DOCUMENTATION. DO NOT USE DISHMACHINES OR RELY ON SANITIZER DISPENSER UNTIL THEY ARE WORKING AS INDICATED ABOVE. 12/13 DISHMACHINE IN BAR IS STILL NOT READING SANITIZER. ENSURE EQUIPMENT IS SANITIZED AT DISHWASHING AREA IN KITCHEN.
Location: Cook line
- 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. DISHMACHINES AND 3-BAY SINK MUST BE MONITORED EVERY DAY. PLEASE KEEP LOG FOR DOCUMENTATION. DO NOT USE DISHMACHINES OR RELY ON SANITIZER DISPENSER UNTIL THEY ARE WORKING AS INDICATED ABOVE. 12/13 DISHMACHINE IN BAR IS STILL NOT READING SANITIZER. ENSURE EQUIPMENT IS SANITIZED AT DISHWASHING AREA IN KITCHEN.
Location: Dish machine area
Equipment: Dishmachine
- 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. DISHMACHINES AND 3-BAY SINK MUST BE MONITORED EVERY DAY. PLEASE KEEP LOG FOR DOCUMENTATION. DO NOT USE DISHMACHINES OR RELY ON SANITIZER DISPENSER UNTIL THEY ARE WORKING AS INDICATED ABOVE. 12/13 DISHMACHINE IN BAR IS STILL NOT READING SANITIZER. ENSURE EQUIPMENT IS SANITIZED AT DISHWASHING AREA IN KITCHEN.
Location: Bar
Equipment: Dishmachine
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units. KEEP LIDS CLOSED AND ENSURE TRASH IS PICKED UP. 12/13 AM DISHWASHER CLEANING AREA.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Equipment: Ice machine
|
12/19/2012 | Recheck |
- 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. ENSURE THAT FOOD TRANSFERRED TO ANOTHER STEAM TABLE IS DONE QUICKLY. FOOD REHEATED.
Location: Kitchen
Equipment: Steam table
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. TRASH CAN USED AS PREP TOP TO HOLD PAN. DISCONTINUE - USE ROLLING CARTS, ETC..
Location: Cook line
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Cook line
Equipment: Knife/utensil rack
- 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. DISHMACHINES AND 3-BAY SINK MUST BE MONITORED EVERY DAY. PLEASE KEEP LOG FOR DOCUMENTATION. DO NOT USE DISHMACHINES OR RELY ON SANITIZER DISPENSER UNTIL THEY ARE WORKING AS INDICATED ABOVE. 12/13 DISHMACHINE IN BAR IS STILL NOT READING SANITIZER. ENSURE EQUIPMENT IS SANITIZED AT DISHWASHING AREA IN KITCHEN.
Location: Cook line
- 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. DISHMACHINES AND 3-BAY SINK MUST BE MONITORED EVERY DAY. PLEASE KEEP LOG FOR DOCUMENTATION. DO NOT USE DISHMACHINES OR RELY ON SANITIZER DISPENSER UNTIL THEY ARE WORKING AS INDICATED ABOVE. 12/13 DISHMACHINE IN BAR IS STILL NOT READING SANITIZER. ENSURE EQUIPMENT IS SANITIZED AT DISHWASHING AREA IN KITCHEN.
Location: Dish machine area
Equipment: Dishmachine
- 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. DISHMACHINES AND 3-BAY SINK MUST BE MONITORED EVERY DAY. PLEASE KEEP LOG FOR DOCUMENTATION. DO NOT USE DISHMACHINES OR RELY ON SANITIZER DISPENSER UNTIL THEY ARE WORKING AS INDICATED ABOVE. 12/13 DISHMACHINE IN BAR IS STILL NOT READING SANITIZER. ENSURE EQUIPMENT IS SANITIZED AT DISHWASHING AREA IN KITCHEN.
Location: Bar
Equipment: Dishmachine
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units. KEEP LIDS CLOSED AND ENSURE TRASH IS PICKED UP. 12/13 AM DISHWASHER CLEANING AREA.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Equipment: Ice machine
|
12/13/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. ENSURE THAT FOOD TRANSFERRED TO ANOTHER STEAM TABLE IS DONE QUICKLY. FOOD REHEATED.
Location: Kitchen
Equipment: Steam table
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. TRASH CAN USED AS PREP TOP TO HOLD PAN. DISCONTINUE - USE ROLLING CARTS, ETC..
Location: Cook line
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Cook line
Equipment: Knife/utensil rack
- 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. DISHMACHINES AND 3-BAY SINK MUST BE MONITORED EVERY DAY. PLEASE KEEP LOG FOR DOCUMENTATION. DO NOT USE DISHMACHINES OR RELY ON SANITIZER DISPENSER UNTIL THEY ARE WORKING AS INDICATED ABOVE.
Location: Cook line
- 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. DISHMACHINES AND 3-BAY SINK MUST BE MONITORED EVERY DAY. PLEASE KEEP LOG FOR DOCUMENTATION. DO NOT USE DISHMACHINES OR RELY ON SANITIZER DISPENSER UNTIL THEY ARE WORKING AS INDICATED ABOVE.
Location: Dish machine area
Equipment: Dishmachine
- 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. DISHMACHINES AND 3-BAY SINK MUST BE MONITORED EVERY DAY. PLEASE KEEP LOG FOR DOCUMENTATION. DO NOT USE DISHMACHINES OR RELY ON SANITIZER DISPENSER UNTIL THEY ARE WORKING AS INDICATED ABOVE.
Location: Bar
Equipment: Dishmachine
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units. KEEP LIDS CLOSED AND ENSURE TRASH IS PICKED UP.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Equipment: Ice machine
|
12/05/2012 | 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. FOOD ITEMS ON TOP OF MAKE TABLE COOLER AT IMPROPER TEMPERATURE. TEMPERATURE INSIDE UNIT APPEARS TO BE AT 41 AND BELOW. DO NOT STORE FOOD ON TOP UNTIL REPAIRED.
Location: Cook line
Equipment: Make table cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. 1) SANITIZER NOT READING ON TEST STRIPS FOR DISHMACHINE. MANUALLY SANITIZE IN 3-BAY SINK UNTIL CORRECTED. 8/23 corrected 2) 3-BAY SINK DISPENSING SANITIZER AT 0% CONCENTRATION. DO NOT USE. 8/23 establishment manually mixing. part scheduled for Tuesday. 3) IN PLACE SANITIZER AT 0 % CONCENTRATION. 8/23 corrected. MONITOR ALL.
Equipment: Dishmachine
- 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. 1) SANITIZER NOT READING ON TEST STRIPS FOR DISHMACHINE. MANUALLY SANITIZE IN 3-BAY SINK UNTIL CORRECTED. 8/23 corrected 2) 3-BAY SINK DISPENSING SANITIZER AT 0% CONCENTRATION. DO NOT USE. 8/23 establishment manually mixing. part scheduled for Tuesday. 3) IN PLACE SANITIZER AT 0 % CONCENTRATION. 8/23 corrected. MONITOR ALL.
Location: Dish machine area
Equipment: 3-bay
- 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. 1) SANITIZER NOT READING ON TEST STRIPS FOR DISHMACHINE. MANUALLY SANITIZE IN 3-BAY SINK UNTIL CORRECTED. 8/23 corrected 2) 3-BAY SINK DISPENSING SANITIZER AT 0% CONCENTRATION. DO NOT USE. 8/23 establishment manually mixing. part scheduled for Tuesday. 3) IN PLACE SANITIZER AT 0 % CONCENTRATION. 8/23 corrected. MONITOR ALL.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. COOK'S LINE MIDDLE MAKE TABLE COOLER - RAW MEAT STORED BEHIND READY TO EAT FOOD (EX. LIMES). REMOVE.
Location: Cook line
Equipment: Make table cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. BOX FROM FLOOR PLACED ON PREP TABLE CUTTING BOARD. DISCONTINUE PRACTICE. SANITIZE SURFACE.
Location: Cook line
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services. DUE TO BE SERVICED LAST MARCH ACCORDING TO TAG.
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. WHITE CHLORINE STRIPS.
- 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. SEAL WOOD SHELVING.
Location: Basement
Equipment: Wood shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. MAKE TABLE COOLER ON END - STANDING WATER. ELIMINATE. 8/23 part ordered.
Location: Cook line
Equipment: Make table cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL TO WALL WITH SILICONE SEALER.
Location: Kitchen (back)
Equipment: Veg. Sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. DRAIN LINE AND HOLDER MISSING. 8/23 ordered.
Location: Bar
Equipment: Soda gun & holster
|
08/23/2012 | 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. FOOD ITEMS ON TOP OF MAKE TABLE COOLER AT IMPROPER TEMPERATURE. TEMPERATURE INSIDE UNIT APPEARS TO BE AT 41 AND BELOW. DO NOT STORE FOOD ON TOP UNTIL REPAIRED.
Location: Cook line
Equipment: Make table cooler
- 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. 1) SANITIZER NOT READING ON TEST STRIPS FOR DISHMACHINE. MANUALLY SANITIZE IN 3-BAY SINK UNTIL CORRECTED. 2) 3-BAY SINK DISPENSING SANITIZER AT 0% CONCENTRATION. DO NOT USE. 3) IN PLACE SANITIZER AT 0 % CONCENTRATION. MONITOR ALL.
Equipment: Dishmachine
- 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. 1) SANITIZER NOT READING ON TEST STRIPS FOR DISHMACHINE. MANUALLY SANITIZE IN 3-BAY SINK UNTIL CORRECTED. 2) 3-BAY SINK DISPENSING SANITIZER AT 0% CONCENTRATION. DO NOT USE. 3) IN PLACE SANITIZER AT 0 % CONCENTRATION. MONITOR ALL.
Location: Dish machine area
Equipment: 3-bay
- 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. 1) SANITIZER NOT READING ON TEST STRIPS FOR DISHMACHINE. MANUALLY SANITIZE IN 3-BAY SINK UNTIL CORRECTED. 2) 3-BAY SINK DISPENSING SANITIZER AT 0% CONCENTRATION. DO NOT USE. 3) IN PLACE SANITIZER AT 0 % CONCENTRATION. MONITOR ALL.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. COOK'S LINE MIDDLE MAKE TABLE COOLER - RAW MEAT STORED BEHIND READY TO EAT FOOD (EX. LIMES). REMOVE.
Location: Cook line
Equipment: Make table cooler
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. BOX FROM FLOOR PLACED ON PREP TABLE CUTTING BOARD. DISCONTINUE PRACTICE. SANITIZE SURFACE.
Location: Cook line
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services. DUE TO BE SERVICED LAST MARCH ACCORDING TO TAG.
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. WHITE CHLORINE STRIPS.
- 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. SEAL WOOD SHELVING.
Location: Basement
Equipment: Wood shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. MAKE TABLE COOLER ON END - STANDING WATER. ELIMINATE.
Location: Cook line
Equipment: Make table cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL TO WALL WITH SILICONE SEALER.
Location: Kitchen (back)
Equipment: Veg. Sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. DRAIN LINE AND HOLDER MISSING.
Location: Bar
Equipment: Soda gun & holster
|
08/15/2012 | Routine |
| No violation noted during this evaluation. | 08/15/2012 | Non-Illness Complaint |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food. (Kitchen)
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Do not touch ready to eat foods with bare hands... Corrected during inspection
- Walls, floors, etc/soiled
Physical structure, walls, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall as needed by deep fry unit on cook line area of kitchen. (Baseboard area of wall and wall surface at side of hood)
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. Repair broken hot water knob of kitchen hand sink.
Location: Kitchen
Equipment: Hand sink
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor.
Comments: Couple of bags of onions on floor by stairs in storage area. Corrected during inspection
Location: Dry storage
|
05/11/2012 | Routine |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Onions and fish cooling at room temperature.
Location: Kitchen
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Butternut Squash was at 107F.
Location: Kitchen
- 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: The reach in cooler at the kitchen entrance was 46-47F.
Location: Kitchen
- 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: Cook handled enchiladas with his bare hands.
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: There was raw pork over cooked foods.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There was a soiled knife in the holder.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Onions and fish were cooling at room temperature.
Location: Kitchen
|
01/31/2012 | Super Bowl Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Onions and fish cooling at room temperature.
Location: Kitchen
- 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: Butternut Squash was at 107F.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: The reach in cooler at the kitchen entrance was 46-47F.
Location: Kitchen
- 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: Cook handled enchiladas with his bare hands.
- 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.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: There was raw pork over cooked foods.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There was a soiled knife in the holder.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Onions and fish were cooling at room temperature.
Location: Kitchen
|
01/02/2012 | Super Bowl Recheck |
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