- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 tanks unrestrained. Please secure both full and empty containers.
- 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: Items in walk-in cooler stored between 43 and 49 deg F. Please hold at or below 41 deg F. 3/22 ITEMS AT 55 DEG F COOLER CONDENSER AIR AT 53 DEG F. ITEMS DISCARDED
Location: Walk-in cooler
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drinks on cook line. Please secure drinks with lid and straw.
Location: Cook line
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 3/22 WALK IN COOLER ITEMS BETWEEN 53 AND 55 DEG F. ITEMS DISCARDED ON SITE.
Location: Walk-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: Kitchen hand sink used as dump sink. Please use ONLY for hand washing.
Location: Kitchen
Equipment: Hand sink
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Employee jacket on rack of clean plates in dish machine area. Please store in designated area away from clean equipment, single-service items and food items.
Location: Dish machine area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Plywood on wall accross from chest freezers is unsealed. Please seal with an enamel-based paint. 3/22 CORRECTED2. Wall in hallway adjacent to basement chest freezers is damaged. Please repair using materials that are smooth, non-absorbant and easily-cleanable. 3/22 CORRECTED3. Bar has wood 2x4. Please seal to a smooth, non-absorbant and easily-cleanable state. 3/22 REPAIR IN PROGRESS AS PART OF BAR REMODEL
Location: Basement
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Plywood on wall accross from chest freezers is unsealed. Please seal with an enamel-based paint. 3/22 CORRECTED2. Wall in hallway adjacent to basement chest freezers is damaged. Please repair using materials that are smooth, non-absorbant and easily-cleanable. 3/22 CORRECTED3. Bar has wood 2x4. Please seal to a smooth, non-absorbant and easily-cleanable state. 3/22 REPAIR IN PROGRESS AS PART OF BAR REMODEL
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Walk-in cooler ambient temperature 47 deg F and holding items between 43 and 49 deg F. Please adjust to hold foods at or below 41 deg F.
Location: Walk-in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Dish machine drainboard is not fully sealed to wall. Please remove old sealant and re-seal.
Location: Dish machine area
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Kitchen hand sink built into prep table. Please install splash guard to prevent food and prep surface contamination.
Location: Kitchen
Equipment: Hand sink
- 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: Knife on cook line has taped handle. Please repair handle or replace knife.
Location: Cook line
|
03/24/2011 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 tanks unrestrained. Please secure both full and empty containers.
- 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: Items in walk-in cooler stored between 43 and 49 deg F. Please hold at or below 41 deg F. 3/22 ITEMS AT 55 DEG F COOLER CONDENSER AIR AT 53 DEG F. ITEMS DISCARDED
Location: Walk-in cooler
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drinks on cook line. Please secure drinks with lid and straw.
Location: Cook line
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 3/22 WALK IN COOLER ITEMS BETWEEN 53 AND 55 DEG F. ITEMS DISCARDED ON SITE.
Location: Walk-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: Kitchen hand sink used as dump sink. Please use ONLY for hand washing.
Location: Kitchen
Equipment: Hand sink
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Employee jacket on rack of clean plates in dish machine area. Please store in designated area away from clean equipment, single-service items and food items.
Location: Dish machine area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Plywood on wall accross from chest freezers is unsealed. Please seal with an enamel-based paint. 3/22 CORRECTED2. Wall in hallway adjacent to basement chest freezers is damaged. Please repair using materials that are smooth, non-absorbant and easily-cleanable. 3/22 CORRECTED3. Bar has wood 2x4. Please seal to a smooth, non-absorbant and easily-cleanable state. 3/22 REPAIR IN PROGRESS AS PART OF BAR REMODEL
Location: Basement
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Plywood on wall accross from chest freezers is unsealed. Please seal with an enamel-based paint. 3/22 CORRECTED2. Wall in hallway adjacent to basement chest freezers is damaged. Please repair using materials that are smooth, non-absorbant and easily-cleanable. 3/22 CORRECTED3. Bar has wood 2x4. Please seal to a smooth, non-absorbant and easily-cleanable state. 3/22 REPAIR IN PROGRESS AS PART OF BAR REMODEL
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Walk-in cooler ambient temperature 47 deg F and holding items between 43 and 49 deg F. Please adjust to hold foods at or below 41 deg F.
Location: Walk-in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Dish machine drainboard is not fully sealed to wall. Please remove old sealant and re-seal.
Location: Dish machine area
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Kitchen hand sink built into prep table. Please install splash guard to prevent food and prep surface contamination.
Location: Kitchen
Equipment: Hand sink
- 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: Knife on cook line has taped handle. Please repair handle or replace knife.
Location: Cook line
|
03/22/2011 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 tanks unrestrained. Please secure both full and empty containers.
- 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: Items in walk-in cooler stored between 43 and 49 deg F. Please hold at or below 41 deg F.
Location: Walk-in cooler
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drinks on cook line. Please secure drinks with lid and straw.
Location: Cook line
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Kitchen hand sink used as dump sink. Please use ONLY for hand washing.
Location: Kitchen
Equipment: Hand sink
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Employee jacket on rack of clean plates in dish machine area. Please store in designated area away from clean equipment, single-service items and food items.
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Plywood on wall accross from chest freezers is unsealed. Please seal with an enamel-based paint. 2. Wall in hallway adjacent to basement chest freezers is damaged. Please repair using materials that are smooth, non-absorbant and easily-cleanable. 3. Bar has wood 2x4. Please seal to a smooth, non-absorbant and easily-cleanable state.
Location: Basement
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Plywood on wall accross from chest freezers is unsealed. Please seal with an enamel-based paint. 2. Wall in hallway adjacent to basement chest freezers is damaged. Please repair using materials that are smooth, non-absorbant and easily-cleanable. 3. Bar has wood 2x4. Please seal to a smooth, non-absorbant and easily-cleanable state.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Walk-in cooler ambient temperature 47 deg F and holding items between 43 and 49 deg F. Please adjust to hold foods at or below 41 deg F.
Location: Walk-in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Dish machine drainboard is not fully sealed to wall. Please remove old sealant and re-seal.
Location: Dish machine area
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Kitchen hand sink built into prep table. Please install splash guard to prevent food and prep surface contamination.
Location: Kitchen
Equipment: Hand sink
- 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: Knife on cook line has taped handle. Please repair handle or replace knife.
Location: Cook line
|
03/15/2011 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Please remove CO2 tanks in basement.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Please ensure that all foods already cooked, has a date on it.
Location: Walk-in cooler
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Please label salt and or sugar container.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace non working light bulbs under hood.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1 Please clean the can opener.2. Please clean bottom of beverage air cooler.3. Please clean the handle to cold top.4. Please clean pop gun in bar area,
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1 Please clean the can opener.2. Please clean bottom of beverage air cooler.3. Please clean the handle to cold top.4. Please clean pop gun in bar area,
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1 Please clean the can opener.2. Please clean bottom of beverage air cooler.3. Please clean the handle to cold top.4. Please clean pop gun in bar area,
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1 Please clean the can opener.2. Please clean bottom of beverage air cooler.3. Please clean the handle to cold top.4. Please clean pop gun in bar area,
Location: Bar
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Please face all utensils face down in kitchen when noy in in use.
Location: Kitchen
|
09/09/2010 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Please remove CO2 tanks in basement.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Please ensure that all foods already cooked, has a date on it.
Location: 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: Please label salt and or sugar container.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace non working light bulbs under hood.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1 Please clean the can opener.2. Please clean bottom of beverage air cooler.3. Please clean the handle to cold top.4. Please clean pop gun in bar area,
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1 Please clean the can opener.2. Please clean bottom of beverage air cooler.3. Please clean the handle to cold top.4. Please clean pop gun in bar area,
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1 Please clean the can opener.2. Please clean bottom of beverage air cooler.3. Please clean the handle to cold top.4. Please clean pop gun in bar area,
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1 Please clean the can opener.2. Please clean bottom of beverage air cooler.3. Please clean the handle to cold top.4. Please clean pop gun in bar area,
Location: Bar
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Please face all utensils face down in kitchen when noy in in use.
Location: Kitchen
|
09/02/2010 | 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: Meat sauces in walk in cooler have not been cooled within required temperature and time frame.
Location: Walk-in cooler
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Meat sauces in walk in cooler that were prepared this morning were 80-93 degrees F. Person in charge discarded food.
- 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: Cooked and raw meat in same container. Separate.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Ex. lunch meat type products.
Equipment: Walk 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: Using as food prep sink - cleaning shrimp.
Equipment: Hand sink
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Provide probe-type thermometer to monitor cooling, cooking temperatures, etc
- 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: Last cleaned according to tag 3/09, scheduled for 9/09.
- 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: ex. far wall in kitchen.
Location: Cook line
- 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: Cooling in large pans. Cool with 2-3 inch product depth only.
Equipment: Walk in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: wait staff small cooler.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Beer bottles in water at bottom of cooler. Clean out
Location: Bar
Equipment: Reach in cooler
- 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: Soda gun holder.
Location: Bar
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Provide light guards where missing - dish machine room.
|
01/07/2010 | 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: Meat sauces in walk in cooler have not been cooled within required temperature and time frame.
Location: Walk-in cooler
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Meat sauces in walk in cooler that were prepared this morning were 80-93 degrees F. Person in charge discarded food.
- 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: Cooked and raw meat in same container. Separate.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Ex. lunch meat type products.
Equipment: Walk 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: Using as food prep sink - cleaning shrimp.
Equipment: Hand sink
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Provide probe-type thermometer to monitor cooling, cooking temperatures, etc
- 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: Last cleaned according to tag 3/09, scheduled for 9/09.
- 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: ex. far wall in kitchen.
Location: Cook line
- 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: Cooling in large pans. Cool with 2-3 inch product depth only.
Equipment: Walk in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: wait staff small cooler.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Beer bottles in water at bottom of cooler. Clean out
Location: Bar
Equipment: Reach in cooler
- 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: Soda gun holder.
Location: Bar
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Provide light guards where missing - dish machine room.
|
12/23/2009 | 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: meat sauces in cooler since day before. Person in charge discarded 1 container. Cool food properly.
Location: Walk-in cooler
- 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: Cooked and raw meat in same container. Separate.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Ex. lunch meat type products.
Equipment: Walk 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: Using as food prep sink - cleaning shrimp.
Equipment: Hand sink
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Provide probe-type thermometer to monitor cooling, cooking temperatures, etc
- 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: Last cleaned according to tag 3/09, scheduled for 9/09.
- 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: ex. far wall in kitchen.
Location: Cook line
- 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: Cooling in large pans. Cool with 2-3 inch product depth only.
Equipment: Walk in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: wait staff small cooler.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Beer bottles in water at bottom of cooler. Clean out
Location: Bar
Equipment: Reach in cooler
- 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: Soda gun holder.
Location: Bar
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Provide light guards where missing - kitchen.
|
12/16/2009 | 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: Cooked and raw meat in same container. Separate.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Ex. lunch meat type products.
Equipment: Walk 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: Using as food prep sink - cleaning shrimp.
Equipment: Hand sink
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Provide probe-type thermometer to monitor cooling, cooking temperatures, etc
- 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: Last cleaned according to tag 3/09, scheduled for 9/09.
- 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: ex. far wall in kitchen.
Location: Cook line
- Cooling methods (corrected on site)
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: Cooling in large pans. Cool with 2-3 inch product depth only.
Equipment: Walk in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: wait staff small cooler.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Beer bottles in water at bottom of cooler. Clean out
Location: Bar
Equipment: Reach in cooler
- 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: Soda gun holder.
Location: Bar
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Provide light guards where missing - kitchen.
|
12/09/2009 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employees must use non. glass caps with lid & straw
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employees must use non. glass caps with lid & straw
Location: Bar
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Keep wet cloths off prep surfacesKeep in Sanitizer buckets when not in use
Location: Cook line
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Grocery Bags used in walk in coolerUse food safe quality bag
Location: Walk-in cooler
|
07/15/2009 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Faciltiy working with pest control company to bring drain/fruit flies inder control.Please be aware of ways to deter pests.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Faciltiy working with pest control company to bring drain/fruit flies inder control.Please be aware of ways to deter pests.
Location: Bar
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Discard croutons as they have been infested with flies while becoming stale
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Many cooked potentially hazardous food items held in conyainers in walk in cooler withou a discard date.Any item cooked and held more than 24 hours must have a seven day discar noted on the container
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife returned to magnetic rack soiled.Clean and sanitize prior to storage
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.
Comments: Table mounted can oprener soiled at bladeClean after each use
Location: Kitchen
Equipment: Can opener
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certified food handler on file Provide10-24.No certificate shownProvide by 12-10 or facility will receive a citation12/11: Scheduled for February class & exam.you may fax to 221 30704/1: Head chef took exam on 3/24, per manager.5/12: Per manager, chef was not feelinng well, did not pass exam. SHe says they are sending another cook in June.
- Food on floor (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.
Comments: Bread drying for croutons covered in flies.DiscardCover items left out to avoid contamination
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop stored on top of ice machineStore in or on a sanitary surface
Location: Kitchen
Equipment: Ice machine
|
07/15/2009 | Recheck |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Faciltiy working with pest control company to bring drain/fruit flies inder control.Please be aware of ways to deter pests.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Faciltiy working with pest control company to bring drain/fruit flies inder control.Please be aware of ways to deter pests.
Location: Bar
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Discard croutons as they have been infested with flies while becoming stale
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Many cooked potentially hazardous food items held in conyainers in walk in cooler withou a discard date.Any item cooked and held more than 24 hours must have a seven day discar noted on the container
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife returned to magnetic rack soiled.Clean and sanitize prior to storage
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.
Comments: Table mounted can oprener soiled at bladeClean after each use
Location: Kitchen
Equipment: Can opener
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certified food handler on file Provide10-24.No certificate shownProvide by 12-10 or facility will receive a citation12/11: Scheduled for February class & exam.you may fax to 221 30704/1: Head chef took exam on 3/24, per manager.5/12: Per manager, chef was not feelinng well, did not pass exam. SHe says they are sending another cook in June.
- Food on floor (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.
Comments: Bread drying for croutons covered in flies.DiscardCover items left out to avoid contamination
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop stored on top of ice machineStore in or on a sanitary surface
Location: Kitchen
Equipment: Ice machine
|
05/12/2009 | Recheck |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Faciltiy working with pest control company to bring drain/fruit flies inder control.Please be aware of ways to deter pests.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Faciltiy working with pest control company to bring drain/fruit flies inder control.Please be aware of ways to deter pests.
Location: Bar
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Discard croutons as they have been infested with flies while becoming stale
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Many cooked potentially hazardous food items held in conyainers in walk in cooler withou a discard date.Any item cooked and held more than 24 hours must have a seven day discar noted on the container
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife returned to magnetic rack soiled.Clean and sanitize prior to storage
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.
Comments: Table mounted can oprener soiled at bladeClean after each use
Location: Kitchen
Equipment: Can opener
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certified food handler on file Provide10-24.No certificate shownProvide by 12-10 or facility will receive a citation12/11: Scheduled for February class & exam.you may fax to 221 30704/1: Head chef took exam on 3/24, per manager.
- Food on floor (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.
Comments: Bread drying for croutons covered in flies.DiscardCover items left out to avoid contamination
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop stored on top of ice machineStore in or on a sanitary surface
Location: Kitchen
Equipment: Ice machine
|
04/01/2009 | Recheck |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: repeat violationany potentially hzardous food item cooked and held in cooler morethan 24 hours must be marked with 7 day discard date
Location: Walk-in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 2 people scheduled for 3-4-09 test
- 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: Hoods show no current tagManager indicates they are cleaned every 4 monthsplease have company leave a current sticker on hoods
Location: Cook line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding around chest freezers missingreplace
Location: Basement
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Utensils lying on rusted drawer bottemuse a claenable materiaal to line drawerremove foil from throughout
Location: Kitchen
Equipment: Knife/utensil rack
- 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: Tables mounted can opener soiled at bladecleanBar liquor rails soiledclean
Location: Kitchen
Equipment: Can opener
- 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: Tables mounted can opener soiled at bladecleanBar liquor rails soiledclean
Location: Bar
|
02/26/2009 | Recheck |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: repeat violationany potentially hzardous food item cooked and held in cooler morethan 24 hours must be marked with 7 day discard date
Location: Walk-in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 2 people scheduled for 3-4-09 test
- 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: Hoods show no current tagManager indicates they are cleaned every 4 monthsplease have company leave a current sticker on hoods
Location: Cook line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding around chest freezers missingreplace
Location: Basement
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Utensils lying on rusted drawer bottemuse a claenable materiaal to line drawerremove foil from throughout
Location: Kitchen
Equipment: Knife/utensil rack
- 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: Tables mounted can opener soiled at bladecleanBar liquor rails soiledclean
Location: Kitchen
Equipment: Can opener
- 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: Tables mounted can opener soiled at bladecleanBar liquor rails soiledclean
Location: Bar
|
02/19/2009 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Faciltiy working with pest control company to bring drain/fruit flies inder control.Please be aware of ways to deter pests.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Faciltiy working with pest control company to bring drain/fruit flies inder control.Please be aware of ways to deter pests.
Location: Bar
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Discard croutons as they have been infested with flies while becoming stale
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Many cooked potentially hazardous food items held in conyainers in walk in cooler withou a discard date.Any item cooked and held more than 24 hours must have a seven day discar noted on the container
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife returned to magnetic rack soiled.Clean and sanitize prior to storage
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.
Comments: Table mounted can oprener soiled at bladeClean after each use
Location: Kitchen
Equipment: Can opener
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certified food handler on file Provide10-24.No certificate shownProvide by 12-10 or facility will receive a citation12/11: Scheduled for February class & exam.you may fax to 221 3070
- Food on floor (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.
Comments: Bread drying for croutons covered in flies.DiscardCover items left out to avoid contamination
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop stored on top of ice machineStore in or on a sanitary surface
Location: Kitchen
Equipment: Ice machine
|
12/11/2008 | Recheck |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Faciltiy working with pest control company to bring drain/fruit flies inder control.Please be aware of ways to deter pests.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Faciltiy working with pest control company to bring drain/fruit flies inder control.Please be aware of ways to deter pests.
Location: Bar
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Discard croutons as they have been infested with flies while becoming stale
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Many cooked potentially hazardous food items held in conyainers in walk in cooler withou a discard date.Any item cooked and held more than 24 hours must have a seven day discar noted on the container
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife returned to magnetic rack soiled.Clean and sanitize prior to storage
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.
Comments: Table mounted can oprener soiled at bladeClean after each use
Location: Kitchen
Equipment: Can opener
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certified food handler on file Provide10-24.No certificate shownProvide by 12-10 or facility will receive a citationyou may fax to 221 3070
- Food on floor (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.
Comments: Bread drying for croutons covered in flies.DiscardCover items left out to avoid contamination
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop stored on top of ice machineStore in or on a sanitary surface
Location: Kitchen
Equipment: Ice machine
|
10/24/2008 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Faciltiy working with pest control company to bring drain/fruit flies inder control.Please be aware of ways to deter pests.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Faciltiy working with pest control company to bring drain/fruit flies inder control.Please be aware of ways to deter pests.
Location: Bar
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Discard croutons as they have been infested with flies while becoming stale
Location: Kitchen
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Many cooked potentially hazardous food items held in conyainers in walk in cooler withou a discard date.Any item cooked and held more than 24 hours must have a seven day discar noted on the container
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife returned to magnetic rack soiled.Clean and sanitize prior to storage
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.
Comments: Table mounted can oprener soiled at bladeClean after each use
Location: Kitchen
Equipment: Can opener
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certified food handler on file Provide
- Food on floor
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: Bread drying for croutons covered in flies.DiscardCover items left out to avoid contamination
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop stored on top of ice machineStore in or on a sanitary surface
Location: Kitchen
Equipment: Ice machine
|
10/16/2008 | Routine |
Restaurant representatives - add corrected or new information about AMBROSIA, 915 E WESTFIELD BLVD, Indianapolis, IN »