- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer bucket was too low .
Location: Wait staff area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor near beverage tower and enterance to walk in cooler is soiled from spilled syrup.2. Floor under the cooking equipment on the cooks line.3. Ceil tiles and vents are soiled over the cooking area.Please clean these area more frequently and or when contamination occurs.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor near beverage tower and enterance to walk in cooler is soiled from spilled syrup.2. Floor under the cooking equipment on the cooks line.3. Ceil tiles and vents are soiled over the cooking area.Please clean these area more frequently and or when contamination occurs.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor near beverage tower and enterance to walk in cooler is soiled from spilled syrup.2. Floor under the cooking equipment on the cooks line.3. Ceil tiles and vents are soiled over the cooking area.Please clean these area more frequently and or when contamination occurs.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Hand sink faucet continuously running. Please repair
Location: Wait staff area
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove moldy caulk seal where need and replace with new caulk. 1. In the 3 bay area, 2. wait staff area along the ice well next to coffee machine.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove moldy caulk seal where need and replace with new caulk. 1. In the 3 bay area, 2. wait staff area along the ice well next to coffee machine.
Location: Wait staff area
Equipment: Ice bin
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of food were stored on the floor in the walk in
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The under side of the heat lamps on the cooks line are soiled from an accumulaion of dust.2. The dish machine is soiled in the interior and on the exterior surface. Delime the equipment and clean more frequently.
Location: Cook line
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The under side of the heat lamps on the cooks line are soiled from an accumulaion of dust.2. The dish machine is soiled in the interior and on the exterior surface. Delime the equipment and clean more frequently.
Location: Dish machine area
Equipment: Dishmachine
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: The sinks and basins are soiled in the bar. Please clean more frequently. At least every 24 hours.
Location: Bar
Equipment: 3-bay
|
06/16/2014 | Recheck |
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer bucket was too low .
Location: Wait staff area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor near beverage tower and enterance to walk in cooler is soiled from spilled syrup.2. Floor under the cooking equipment on the cooks line.3. Ceil tiles and vents are soiled over the cooking area.Please clean these area more frequently and or when contamination occurs.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor near beverage tower and enterance to walk in cooler is soiled from spilled syrup.2. Floor under the cooking equipment on the cooks line.3. Ceil tiles and vents are soiled over the cooking area.Please clean these area more frequently and or when contamination occurs.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor near beverage tower and enterance to walk in cooler is soiled from spilled syrup.2. Floor under the cooking equipment on the cooks line.3. Ceil tiles and vents are soiled over the cooking area.Please clean these area more frequently and or when contamination occurs.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Hand sink faucet continuously running. Please repair
Location: Wait staff area
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove moldy caulk seal where need and replace with new caulk. 1. In the 3 bay area, 2. wait staff area along the ice well next to coffee machine.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove moldy caulk seal where need and replace with new caulk. 1. In the 3 bay area, 2. wait staff area along the ice well next to coffee machine.
Location: Wait staff area
Equipment: Ice bin
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of food were stored on the floor in the walk in
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The under side of the heat lamps on the cooks line are soiled from an accumulaion of dust.2. The dish machine is soiled in the interior and on the exterior surface. Delime the equipment and clean more frequently.
Location: Cook line
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The under side of the heat lamps on the cooks line are soiled from an accumulaion of dust.2. The dish machine is soiled in the interior and on the exterior surface. Delime the equipment and clean more frequently.
Location: Dish machine area
Equipment: Dishmachine
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: The sinks and basins are soiled in the bar. Please clean more frequently. At least every 24 hours.
Location: Bar
Equipment: 3-bay
|
06/04/2014 | Routine |
- 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. THE AREA ABOVE THE CHIP DRAWER IS SOILED WITH FOOD DEBRIS. PLEASE CLEAN AREA MORE FREQUENTLY.2. REMOVE THE SOILED PLASTIC FROM THE DISH MACHINE DATA EQUIPMENT.
Location: Cook line
Equipment: Warming drawers
- 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. THE AREA ABOVE THE CHIP DRAWER IS SOILED WITH FOOD DEBRIS. PLEASE CLEAN AREA MORE FREQUENTLY.2. REMOVE THE SOILED PLASTIC FROM THE DISH MACHINE DATA EQUIPMENT.
Location: Dish machine area
Equipment: Dishmachine
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: IN USE TONGS STORED ON THE REACH IN COOLER DOOR HANDLE.
Location: Cook line
Equipment: Reach in freezer (4door)
|
01/22/2014 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CORN SALSA WAS AT 45 DEGREES ON THE COLD TOP. STORE PRODUCT IN WALK AND PROVIDE FRESH SALSA AT 41 DEGREE.2. MASH POTATOE WERE AT 54 DEGREES. DISCARD POTATES.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CORN SALSA WAS AT 45 DEGREES ON THE COLD TOP. STORE PRODUCT IN WALK AND PROVIDE FRESH SALSA AT 41 DEGREE.2. MASH POTATOE WERE AT 54 DEGREES. DISCARD POTATES.
Location: Cook line
Equipment: Cold top
|
09/09/2013 | Routine |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLUMBING CLOGGED. ALSO NOTICED SEVERAL AREAS IN THE KITCHEN WHERE WATER IS ACCUMULATING.
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Hood system drip prevention
Exhaust hood system(s) not provided with adequate drip prevention.
Correction: Provide adequate drip prevention to exhaust hoods.
Comments: PLEASE CLEAN THE ACCUMULATED GREASE ALONG THE HOOD.
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN IN BETWEEN DOOR LIDS ON ALL THE COLD TOP COOLER.
Location: Cook line
Equipment: Cold top
- 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: PLEASE CLEAN THE INTERIOR OF THE TRAULSEN 4 DOOR FREEZER.
Location: Kitchen
Equipment: Reach in freezer (4door)
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: TONGS WERE STORED AT THE STOVE IMPROPERLY.
Location: Kitchen
Equipment: Stove
|
05/20/2013 | Routine |
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: EXPIRED FOOD DATED 1/27
Location: Kitchen
Equipment: Walk in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: EXPIRED FOOD DATED 1/27
Location: Cook line
Equipment: Cold top
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: EXPIRED FOOD DATED 1/27
Location: Cook line
Equipment: Prep table
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: MANAGER HANDLING FOOD WITH NO HAIR RESTRAINT
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALL AND CEILING ARE HEAVILY SOILED THROUGHTOUT THE KITCHEN AREA2. FLOOR HEAVILY SOILED THROUGHTOUT KITCHEN (UNDER EQUIPMENT)3. FLOOR IN THE BAR WAS SOILEDWITH SPILLS AND FOOD DEBRIS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALL AND CEILING ARE HEAVILY SOILED THROUGHTOUT THE KITCHEN AREA2. FLOOR HEAVILY SOILED THROUGHTOUT KITCHEN (UNDER EQUIPMENT)3. FLOOR IN THE BAR WAS SOILEDWITH SPILLS AND FOOD DEBRIS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALL AND CEILING ARE HEAVILY SOILED THROUGHTOUT THE KITCHEN AREA2. FLOOR HEAVILY SOILED THROUGHTOUT KITCHEN (UNDER EQUIPMENT)3. FLOOR IN THE BAR WAS SOILEDWITH SPILLS AND FOOD DEBRIS.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: OUTER SURFACE OF THE DISHMACHINE WAS SOILED. PLEASE CLEAN MORE FREQUENTLY
Location: Kitchen
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.
Comments: 1. SODA GUN SOILED IN BAR AREA.2. BOTH METAL PREP TABLE WITH SHELVES IN THE BAR AREA WERE SOILED FROM SPILLS AND FOOD DEBRIS. PLEASE CLEAN MORE FREQUENTLY.
Location: Bar
Equipment: Soda gun & holster
- 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. SODA GUN SOILED IN BAR AREA.2. BOTH METAL PREP TABLE WITH SHELVES IN THE BAR AREA WERE SOILED FROM SPILLS AND FOOD DEBRIS. PLEASE CLEAN MORE FREQUENTLY.
Location: Bar
Equipment: Metal shelving
- 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: KNIFES USES FOR PREP OF RAW MEAT,VEGATABLE, AND FRUIT WERE STORED IN BETWEEN THE SIDE OF THE COLD TOP AND THE PREP TABLE.
Location: Cook line
Equipment: Cold top
|
02/07/2013 | Recheck |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: EXPIRED FOOD DATED 1/27
Location: Kitchen
Equipment: Walk in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: EXPIRED FOOD DATED 1/27
Location: Cook line
Equipment: Cold top
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: EXPIRED FOOD DATED 1/27
Location: Cook line
Equipment: Prep table
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: MANAGER HANDLING FOOD WITH NO HAIR RESTRAINT
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALL AND CEILING ARE HEAVILY SOILED THROUGHTOUT THE KITCHEN AREA2. FLOOR HEAVILY SOILED THROUGHTOUT KITCHEN (UNDER EQUIPMENT)3. FLOOR IN THE BAR WAS SOILEDWITH SPILLS AND FOOD DEBRIS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALL AND CEILING ARE HEAVILY SOILED THROUGHTOUT THE KITCHEN AREA2. FLOOR HEAVILY SOILED THROUGHTOUT KITCHEN (UNDER EQUIPMENT)3. FLOOR IN THE BAR WAS SOILEDWITH SPILLS AND FOOD DEBRIS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALL AND CEILING ARE HEAVILY SOILED THROUGHTOUT THE KITCHEN AREA2. FLOOR HEAVILY SOILED THROUGHTOUT KITCHEN (UNDER EQUIPMENT)3. FLOOR IN THE BAR WAS SOILEDWITH SPILLS AND FOOD DEBRIS.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: OUTER SURFACE OF THE DISHMACHINE WAS SOILED. PLEASE CLEAN MORE FREQUENTLY
Location: Kitchen
Equipment: Dishmachine
- 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. SODA GUN SOILED IN BAR AREA.2. BOTH METAL PREP TABLE WITH SHELVES IN THE BAR AREA WERE SOILED FROM SPILLS AND FOOD DEBRIS. PLEASE CLEAN MORE FREQUENTLY.
Location: Bar
Equipment: Soda gun & holster
- 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. SODA GUN SOILED IN BAR AREA.2. BOTH METAL PREP TABLE WITH SHELVES IN THE BAR AREA WERE SOILED FROM SPILLS AND FOOD DEBRIS. PLEASE CLEAN MORE FREQUENTLY.
Location: Bar
Equipment: Metal shelving
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFES USES FOR PREP OF RAW MEAT,VEGATABLE, AND FRUIT WERE STORED IN BETWEEN THE SIDE OF THE COLD TOP AND THE PREP TABLE.
Location: Cook line
Equipment: Cold top
|
01/28/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. REACH IN CHEST COOLER WITH MILK - DO NOT STORE POTENTIALLY HAZARDOUS FOOD INSIDE UNTIL REPAIRED.
Location: Bar
Equipment: Reach in cooler
- 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: Dipper well
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Cook line
- 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. CLEAN FLOOR DRAINS IN BAR, MOP SINK AND SURROUND.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REPAIR REACH IN COOLER IN BAR TO HOLD FOOD AT 41 DEGREES f AND BELOW.
Location: Bar
Equipment: Reach in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RE-SEAL TO WALL WITH SILICONE SEALER.
Location: Bar
Equipment: 4-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RE-SEAL TO WALL WITH SILICONE SEALER.
Location: Dish machine area
- 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. HOLSTER DOES NOT DRAIN.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
|
09/19/2012 | 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. REACH IN CHEST COOLER WITH MILK - DO NOT STORE POTENTIALLY HAZARDOUS FOOD INSIDE UNTIL REPAIRED.
Location: Bar
Equipment: Reach in cooler
- 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: Dipper well
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Cook line
- 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. CLEAN FLOOR DRAINS IN BAR, MOP SINK AND SURROUND.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REPAIR REACH IN COOLER IN BAR TO HOLD FOOD AT 41 DEGREES f AND BELOW.
Location: Bar
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RE-SEAL TO WALL WITH SILICONE SEALER.
Location: Bar
Equipment: 4-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RE-SEAL TO WALL WITH SILICONE SEALER.
Location: Dish machine 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. HOLSTER DOES NOT DRAIN.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
|
09/12/2012 | Routine |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EX. AFTER CLEANING, CHANGE GLOVES BEFORE PACKAGING FOOD.
- 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.
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOLER DRAWER - PLASTIC WRAP - REPAIR.2. WALK IN FREEZER - REPAIR DOOR TO CLOSE/SEAL.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOLER DRAWER - PLASTIC WRAP - REPAIR.2. WALK IN FREEZER - REPAIR DOOR TO CLOSE/SEAL.
Equipment: Walk in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions. REPAIR/REPLACE DISPENSER TO FUNCTION.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN BAR HAND SINK FAUCET. REPAIR.
Location: Bar
Equipment: Hand sink
|
03/20/2012 | Recheck |
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EX. AFTER CLEANING, CHANGE GLOVES BEFORE PACKAGING FOOD.
- 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.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOLER DRAWER - PLASTIC WRAP - REPAIR.2. WALK IN FREEZER - REPAIR DOOR TO CLOSE/SEAL.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOLER DRAWER - PLASTIC WRAP - REPAIR.2. WALK IN FREEZER - REPAIR DOOR TO CLOSE/SEAL.
Equipment: Walk in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions. REPAIR/REPLACE DISPENSER TO FUNCTION.
Location: Cook line
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. LEAK IN BAR HAND SINK FAUCET. REPAIR.
Location: Bar
Equipment: Hand sink
|
03/13/2012 | Routine |
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