- 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: LINE COOK SLICING RAW CHICKEN ON CUTTING BOARD LOCATED ON COLD TOP PREP COOLER. COOLER LID WAS OPEN AND TWO BOXES OF RAW CHICKEN WERE STORED NEXT TO BOARD.DISCONTINUE PREPPING RAW ANIMAL PRODUCT ON COOK LINE TO PREVENT POSSIBLE CONTAMINATION OF READY TO EAT FOODS AND FOOD CONTACT SURFACES.MANAGER STATED ALL READY TO EAT FOOD ITEMS ON COLD TOP ARE COOKED AND SAUTEED IN ENTREE'S. ENTIRE COOK LINE CLEAN AND SANITIZED.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ENCRUSTED AND HARD FOOD SOIL ON SURFACE OF SLICER BEHIND BLADE GUARD AND BASE.DISMANTLE AND DETAIL CLEAN AND SANITIZE ALL SURFACE THOROUGHLY TO PREVENT POSSIBLE CROSS CONTAMINATION.2. KNIFE RACK SOILED LOCATED ABOVE PREP TABLE IN BACK KITCHEN AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Prep area
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ENCRUSTED AND HARD FOOD SOIL ON SURFACE OF SLICER BEHIND BLADE GUARD AND BASE.DISMANTLE AND DETAIL CLEAN AND SANITIZE ALL SURFACE THOROUGHLY TO PREVENT POSSIBLE CROSS CONTAMINATION.2. KNIFE RACK SOILED LOCATED ABOVE PREP TABLE IN BACK KITCHEN AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Knife/utensil rack
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: TRASH, DEBRIS, AND LITTER ON GROUND IN DUMPSTER AREA ENCLOSURE.REMOVE ALL TRASH AND DEBRIS INSIDE ENCLOSURE.
Location: Dumpster area
- 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: TUBS OF PASTA PREPARED TWO HOURS PRIOR STORED INSIDE WALK IN COOLER BAGED AND COVERED HOLDING BETWEEN 50 AND 59 DEGREES F.PASTA SHOULD BE COOLED TO 41 DEGREES BEFORE BAGGED AND COVERED FOR PROPER COOLING.NOTE: PASTA MUST REACH 41 DEGREES F WITHIN FOUR HOURS FROM THE 70 DEGREE F POINT DURING COOLING PROCESS.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SURFACE OF STORAGTE RACKS PEELING STORED INSIDE DESSERT COOLER.REPLACE OR RESURFACE RACKS.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HEAVY DUST ACCUMULATION ON FILTERS AND SURFACES LOCATED ON TOP OF REACH IN COOLER ON END OF COOK LINE.
Location: Cook line
- 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: HEAVY CALCIUM BUILD UP ON THE INTERIOR TOP SURFACE OF ICE MACHINE BIN.REHCECK: NOT CORRECTED. A WORK ORDER IS IN PROGRESS TO HAVE CALCIUM BUILD UP REMOVED.
Location: Kitchen (back)
Equipment: Ice bin
|
11/05/2014 | 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: LINE COOK SLICING RAW CHICKEN ON CUTTING BOARD LOCATED ON COLD TOP PREP COOLER. COOLER LID WAS OPEN AND TWO BOXES OF RAW CHICKEN WERE STORED NEXT TO BOARD.DISCONTINUE PREPPING RAW ANIMAL PRODUCT ON COOK LINE TO PREVENT POSSIBLE CONTAMINATION OF READY TO EAT FOODS AND FOOD CONTACT SURFACES.MANAGER STATED ALL READY TO EAT FOOD ITEMS ON COLD TOP ARE COOKED AND SAUTEED IN ENTREE'S. ENTIRE COOK LINE CLEAN AND SANITIZED.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ENCRUSTED AND HARD FOOD SOIL ON SURFACE OF SLICER BEHIND BLADE GUARD AND BASE.DISMANTLE AND DETAIL CLEAN AND SANITIZE ALL SURFACE THOROUGHLY TO PREVENT POSSIBLE CROSS CONTAMINATION.2. KNIFE RACK SOILED LOCATED ABOVE PREP TABLE IN BACK KITCHEN AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Prep area
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ENCRUSTED AND HARD FOOD SOIL ON SURFACE OF SLICER BEHIND BLADE GUARD AND BASE.DISMANTLE AND DETAIL CLEAN AND SANITIZE ALL SURFACE THOROUGHLY TO PREVENT POSSIBLE CROSS CONTAMINATION.2. KNIFE RACK SOILED LOCATED ABOVE PREP TABLE IN BACK KITCHEN AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Knife/utensil rack
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: TRASH, DEBRIS, AND LITTER ON GROUND IN DUMPSTER AREA ENCLOSURE.REMOVE ALL TRASH AND DEBRIS INSIDE ENCLOSURE.
Location: Dumpster area
- 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: TUBS OF PASTA PREPARED TWO HOURS PRIOR STORED INSIDE WALK IN COOLER BAGED AND COVERED HOLDING BETWEEN 50 AND 59 DEGREES F.PASTA SHOULD BE COOLED TO 41 DEGREES BEFORE BAGGED AND COVERED FOR PROPER COOLING.NOTE: PASTA MUST REACH 41 DEGREES F WITHIN FOUR HOURS FROM THE 70 DEGREE F POINT DURING COOLING PROCESS.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SURFACE OF STORAGTE RACKS PEELING STORED INSIDE DESSERT COOLER.REPLACE OR RESURFACE RACKS.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HEAVY DUST ACCUMULATION ON FILTERS AND SURFACES LOCATED ON TOP OF REACH IN COOLER ON END OF COOK LINE.
Location: Cook line
- 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: HEAVY CALCIUM BUILD UP ON THE INTERIOR TOP SURFACE OF ICE MACHINE BIN.
Location: Kitchen (back)
Equipment: Ice bin
|
10/29/2014 | Routine |
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: 1. SOUP SPOONS STORED IMPROPERLY LOCATED IN KITCHEN AREA. STORE TABLE WARE INVERTED TO PREVENT CONTAMINATION FROM HANDS. CORRECTED ON SITE.2. BEVERAGE GLASSES STORED INVERTED ON A STORAGE RACK SOILED WITH STAGNANT WATER INSIDE REACH IN BOTTLE AND WINE COOLER. STRORE INVERTED GLASS WARE ON A SANITARY SURFACE. LIP CONTACT AREA CONTAMINATED. ALL BEVERAGE GLASSESS MUST BE RE- CLEANED AND SANITIZED.
- Wet cleaning (corrected on site)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: LIP STICK RESIDUE ON THE RIM OF A WINE GLASS STORED ON COUNTER WITH OTHER GLASSES THAT HAD BEEN CLEANED AND SANITIZED.ENSURE BEVERAGE GLASSES ARE THOROUGHLY CLEANED TO REMOVE ALL RESIDUES AND BUILD UP.
Location: Bar
- 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: PRE-PORTIONED PASTA PREPARED TODAY HOLDING AT 56 DEGREES INSIDE WALK IN COOLER.ENSURE PRODUCT HAS COOLED TO 41 DEGREES F OR LOWER BEFORE PORTIONING. PASTA STORED ON ICE TO BRING TEMPERATURE TO 41 DEGREES.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM OF REACH IN WINE AND JUICE SOILED WITH STAGNANT WATER AND BUILD UP.2. BOTTLED BEER AND ALCOHOL MIXERS STORED ON SHEET TRAYS SOILED WITH MOLD AND BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM OF REACH IN WINE AND JUICE SOILED WITH STAGNANT WATER AND BUILD UP.2. BOTTLED BEER AND ALCOHOL MIXERS STORED ON SHEET TRAYS SOILED WITH MOLD AND BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
Equipment: Walk in cooler
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: BUILD UP ON SURFACE OF THREE BAY SINK BASINS.CLEAN THOROUGHLY ON A DAILY BASIS.
Location: Kitchen
Equipment: 3-bay
- 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: ICE SCOOP LYING DOWN IN BIN LOCATED IN THE BAR.STORE ICE SCOOP HANDLE ABOVE ICE OR IN A CLEAN CONTAINER IN BETWEEN USE.
Location: Bar
Equipment: Ice bin
|
05/22/2014 | Routine |
- 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: BOTTLE OF DEGREASER STORED ON BOTTOM PREP SHELF WITH FLOUR, UTENSILS, ETC... IN PIZZA PREP AREA.STORE CHEMICALS AWAY FROM FOOD AND FOOD RELATED SUPPLIES.
Location: Prep area
- 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: DISH MACHINE NOT RELEASING SANITIZER AFTER CYCLING TWICE.REPAIR MACHINE TO SANITIZE AT 50 PPM CHLORINE. ACCORDING TO GM, ECOLAB IS SCHEDULED TODAY TO REPAIR MACHINE TO FUNCTION PROPERLY.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. POTATO DICER STORED SOILED WITH DRIED FOOD SOIL ON CUTTING SURFACES.2. KNIFE BLADES STORED ON MAGNETIC STRIP SOILED WITH RUST.3. MIXER HEAD SOILED WITH HEAVY BUILD UP.4. CAN OPENER BLADE SOILED ON SURFACE.CLEAN AND SANITIZE EQUIPMENT THOROUGHLY EVERY FOUR HOURS AND BEFORE STORAGE AT THE END OF THE DAY.
Location: Kitchen
- 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: Prep area
- 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.
Comments: FOOD STORAGE CART STORED IN FRONT OF HAND SINK IN PIZZA PREP AREA.STORE NOTHING IN FRONT OF HAND SINK. KEEP PATHWAY TO THE HAND SINK CLEAR AT ALL TIMES.
Location: Kitchen
- 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: LARGE ICE SCOOP AND LID STORED INSIDE HAND SINK IN PASTA PREP AREA.ENSURE HAND SINK IS USED SPECIFICALLY FOR HAND WASHING AND NO OTHER PURPOSE.
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: REMOVE MILDEW AND MOLD RESIDUES ON WALL IN DISH MACHINE AREA.
Location: Dish machine area
- 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: COOKED SPAGHETTI PASTA HOLDING AT 65 DEGREES F COVERED INSIDE LARGE WHITE TUB INSIDE WALK IN COOLER.ENSURE PASTA IS COOLED TO 41 DEGEEES F BEFORE COVERING TO PREVENT MICROBRIAL GROWTH.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COATING PEELING ON SURFACE OF STORAGE RACKS INSIDE REACH IN PIZZA PREP COOLER AND SALAD COOLER.2, HOLES FORMED AT THE BOTTOM OF WHITE FOOD STORAGE CONTAINER STORED BELOW COUNTER TOP IN BACK PREP AREA. REPLACE.RESURFACE SHELVING WITH A DURABLE MATERIAL OR REPLACE.RECHECK: SHELVING WILL BE RESURFACED.
Location: Kitchen (front)
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COATING PEELING ON SURFACE OF STORAGE RACKS INSIDE REACH IN PIZZA PREP COOLER AND SALAD COOLER.2, HOLES FORMED AT THE BOTTOM OF WHITE FOOD STORAGE CONTAINER STORED BELOW COUNTER TOP IN BACK PREP AREA. REPLACE.RESURFACE SHELVING WITH A DURABLE MATERIAL OR REPLACE.RECHECK: SHELVING WILL BE RESURFACED.
Location: Prep area
- Baking/cooking equipment soiled (corrected on site)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: DEEP FRYER BASKET STORED WITH DRIED BATTER AND ANOTHER WITH HEAVY CARBON ON SURFACES.ENSURE COOKING EQUIPMENT HAS BEEN THOROUGHLY CLEANED BEFORE STORAGE.
Location: Kitchen (back)
- 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: ICE SCOOP STORED BETWEEN LIQUOR BOTTLES IN WELLS LOCATED IN THE BAR.STORE SCOOP ON A SANITARY SURFACE IN BETWEEN USE.
Location: Bar
|
12/18/2013 | Recheck |
- 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: BOTTLE OF DEGREASER STORED ON BOTTOM PREP SHELF WITH FLOUR, UTENSILS, ETC... IN PIZZA PREP AREA.STORE CHEMICALS AWAY FROM FOOD AND FOOD RELATED SUPPLIES.
Location: Prep area
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE NOT RELEASING SANITIZER AFTER CYCLING TWICE.REPAIR MACHINE TO SANITIZE AT 50 PPM CHLORINE. ACCORDING TO GM, ECOLAB IS SCHEDULED TODAY TO REPAIR MACHINE TO FUNCTION PROPERLY.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. POTATO DICER STORED SOILED WITH DRIED FOOD SOIL ON CUTTING SURFACES.2. KNIFE BLADES STORED ON MAGNETIC STRIP SOILED WITH RUST.3. MIXER HEAD SOILED WITH HEAVY BUILD UP.4. CAN OPENER BLADE SOILED ON SURFACE.CLEAN AND SANITIZE EQUIPMENT THOROUGHLY EVERY FOUR HOURS AND BEFORE STORAGE AT THE END OF THE DAY.
Location: Kitchen
- 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: Prep area
- 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.
Comments: FOOD STORAGE CART STORED IN FRONT OF HAND SINK IN PIZZA PREP AREA.STORE NOTHING IN FRONT OF HAND SINK. KEEP PATHWAY TO THE HAND SINK CLEAR AT ALL TIMES.
Location: Kitchen
- 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: LARGE ICE SCOOP AND LID STORED INSIDE HAND SINK IN PASTA PREP AREA.ENSURE HAND SINK IS USED SPECIFICALLY FOR HAND WASHING AND NO OTHER PURPOSE.
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: REMOVE MILDEW AND MOLD RESIDUES ON WALL IN DISH MACHINE AREA.
Location: Dish machine area
- 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: COOKED SPAGHETTI PASTA HOLDING AT 65 DEGREES F COVERED INSIDE LARGE WHITE TUB INSIDE WALK IN COOLER.ENSURE PASTA IS COOLED TO 41 DEGEEES F BEFORE COVERING TO PREVENT MICROBRIAL GROWTH.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COATING PEELING ON SURFACE OF STORAGE RACKS INSIDE REACH IN PIZZA PREP COOLER AND SALAD COOLER.2, HOLES FORMED AT THE BOTTOM OF WHITE FOOD STORAGE CONTAINER STORED BELOW COUNTER TOP IN BACK PREP AREA. REPLACE.RESURFACE SHEKVING WITH A DURABLE MATERIAL OR REPLACE.
Location: Kitchen (front)
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COATING PEELING ON SURFACE OF STORAGE RACKS INSIDE REACH IN PIZZA PREP COOLER AND SALAD COOLER.2, HOLES FORMED AT THE BOTTOM OF WHITE FOOD STORAGE CONTAINER STORED BELOW COUNTER TOP IN BACK PREP AREA. REPLACE.RESURFACE SHEKVING WITH A DURABLE MATERIAL OR REPLACE.
Location: Prep area
- Baking/cooking equipment soiled (corrected on site)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: DEEP FRYER BASKET STORED WITH DRIED BATTER AND ANOTHER WITH HEAVY CARBON ON SURFACES.ENSURE COOKING EQUIPMENT HAS BEEN THOROUGHLY CLEANED BEFORE STORAGE.
Location: Kitchen (back)
- 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: ICE SCOOP STORED BETWEEN LIQUOR BOTTLES IN WELLS LOCATED IN THE BAR.STORE SCOOP ON A SANITARY SURFACE IN BETWEEN USE.
Location: Bar
|
12/11/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH IN DESSERT COOLER HOLDING AT 43 DEGREES.REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER.
Location: Kitchen (back)
- Wet cleaning (corrected on site)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: FOOD RESIDUE ON SURFACE OF LADELS STORED ABOVE THREE COMPARTMENT SINK.ENSURE UTENSILS ARE CLEANED THOROUGHLY BEFORE STORAGE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DOOR GASKETS LOCATED ON BOTTLED BEER AND WINE COOLER SOILED WITH MOLD.CLEAN AND SANITIZE GASKETS ON A REGULAR BASIS TO PREVENT GROWTH.
Location: Bar
|
07/31/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH IN DESSERT COOLER HOLDING AT 43 DEGREES.REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER.
Location: Kitchen (back)
- Wet cleaning (corrected on site)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: FOOD RESIDUE ON SURFACE OF LADELS STORED ABOVE THREE COMPARTMENT SINK.ENSURE UTENSILS ARE CLEANED THOROUGHLY BEFORE STORAGE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DOOR GASKETS LOCATED ON BOTTLED BEER AND WINE COOLER SOILED WITH MOLD.CLEAN AND SANITIZE GASKETS ON A REGULAR BASIS TO PREVENT GROWTH.
Location: Bar
|
07/23/2013 | 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: EMPLOYEE DRINK CUPS STORED IN PREP AND COOK LINE WITHOUT LIDS AND STRAWS.ENSURE ALL BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS ON COOK LINE.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAGNETIC STRIP CONTAINING CLEAN AND SANITIZED KNIVES SOILED WITH RUST.CLEAN AND SANITIZE STRIP THOROUGHLY TO REMOVE ALL RUST BUILD UP.
Location: Prep area
Equipment: Knife/utensil rack
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: BOXES AND OTHER DEBRIS STORED IN FRONT OF HAND SINK LOCATED IN BACK PREP AREA. BLENDER STORED IN FRONT OF HAND SINK LOCATED IN THE BAR.STORE NOTHING IN FRONT OF HAND SINKS. ENSURE ALL HAND SINKS ARE ACCESSIBLE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TWO CUTTING BOARDS CRACKED ON SURFACE STORED IN PIZZA PREP AREA.BOARDS ARE BEYOND REPAIR AND SHOULD BE REPLACED OR DISCARDED.
Location: Prep area
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE FOOD ITEMS STORED ABOVE AND ON THE SAME SHELF WITH FOOD DESIGNATED FOR CONSUMERS INSIDE WALK IN COOLER.EMPLOYEE PERSONAL FOOD ITEMS MUST BE STORED SEPARATELY FROM FOOD UTILIZED IN OPERATIONS. EG. STORED IN A MARKED CONTAINER ON BOTTOM SHELF.
Location: Walk-in cooler
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL HAND SINKS.
Location: Kitchen
Equipment: Hand sink
|
04/03/2013 | Recheck |
- 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: EMPLOYEE DRINK CUPS STORED IN PREP AND COOK LINE WITHOUT LIDS AND STRAWS.ENSURE ALL BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS ON COOK LINE.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAGNETIC STRIP CONTAINING CLEAN AND SANITIZED KNIVES SOILED WITH RUST.CLEAN AND SANITIZE STRIP THOROUGHLY TO REMOVE ALL RUST BUILD UP.
Location: Prep area
Equipment: Knife/utensil rack
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: BOXES AND OTHER DEBRIS STORED IN FRONT OF HAND SINK LOCATED IN BACK PREP AREA. BLENDER STORED IN FRONT OF HAND SINK LOCATED IN THE BAR.STORE NOTHING IN FRONT OF HAND SINKS. ENSURE ALL HAND SINKS ARE ACCESSIBLE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TWO CUTTING BOARDS CRACKED ON SURFACE STORED IN PIZZA PREP AREA.BOARDS ARE BEYOND REPAIR AND SHOULD BE REPLACED OR DISCARDED.
Location: Prep area
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE FOOD ITEMS STORED ABOVE AND ON THE SAME SHELF WITH FOOD DESIGNATED FOR CONSUMERS INSIDE WALK IN COOLER.EMPLOYEE PERSONAL FOOD ITEMS MUST BE STORED SEPARATELY FROM FOOD UTILIZED IN OPERATIONS. EG. STORED IN A MARKED CONTAINER ON BOTTOM SHELF.
Location: Walk-in cooler
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL HAND SINKS.
Location: Kitchen
Equipment: Hand sink
|
03/25/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer stored with food debris in compartments and on other surfaces. To ensure proper cleaning disassemble completely and wash. Clean and sanitize every 4 hours.2. Lettuce chopper stored with debris on blades. Clean and sanitize before putting away.3. Food scale in pizza prep area stored soiled with build-up. Clean and sanitize before putting away.
Location: Prep area
Equipment: Slicer
- 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.
Comments: Cart containing flour and corn meal stored in front of hand sink in pizza prep area. Store cart away from the hand sink for easy access.
Location: Prep area
Equipment: Hand sink
- Utensils - poor repair - calibration (corrected)
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: Lids on bulk food containers and lexans cracked and or damaged. Replace.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: Soup spoons on front line stored im properly. Store spoons handle up to ensure protection of lip contact surface.
- 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: Floor under ice bin in bar area near back soiled. Clean.
Location: Bar
- 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: 3 tubs of pasta were stored covered holding at 44, 57, and 60 degrees F. Ensure pasta has been cooled to 41 degrees F before covering, to ensure pasta cools to 70 degrees F with in 2 hours and 41 degrees with in 4 more hours.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Water pooling at bottom of reach in cooler in pizza prep area. Clear drain line.
Location: Prep area
Equipment: Reach in cooler
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Water pooling at bottom of reach in cooler in pizza prep area. Clear drain line.
Location: -
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Sealant missing between ice bin and compressor located on ice machine in back kitchen area.
Location: Kitchen (back)
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Gaskets on the cooler in the pizza prep area soiled. Clean and sanitize thoroughly on a regular basis.2. 3-bay sink had build up on all three compartments. Remove build up and clean and sanitize.3. Heavy build up on can opener table mount. Clean and sanitize.
Location: Prep area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Gaskets on the cooler in the pizza prep area soiled. Clean and sanitize thoroughly on a regular basis.2. 3-bay sink had build up on all three compartments. Remove build up and clean and sanitize.3. Heavy build up on can opener table mount. Clean and sanitize.
Location: Three bay area
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Gaskets on the cooler in the pizza prep area soiled. Clean and sanitize thoroughly on a regular basis.2. 3-bay sink had build up on all three compartments. Remove build up and clean and sanitize.3. Heavy build up on can opener table mount. Clean and sanitize.
Location: Kitchen (back)
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: Mold build up on beverage lines and surrounding surfaces. Clean and sanitize.
Location: Bar
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: Provide a trash can in the bar area near the hand sink.
Location: Bar
Equipment: Hand sink
|
11/14/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer stored with food debris in compartments and on other surfaces. To ensure proper cleaning disassemble completely and wash. Clean and sanitize every 4 hours.2. Lettuce chopper stored with debris on blades. Clean and sanitize before putting away.3. Food scale in pizza prep area stored soiled with build-up. Clean and sanitize before putting away.
Location: Prep area
Equipment: Slicer
- 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.
Comments: Cart containing flour and corn meal stored in front of hand sink in pizza prep area. Store cart away from the hand sink for easy access.
Location: Prep area
Equipment: Hand sink
- Utensils - poor repair - calibration
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: Lids on bulk food containers and lexans cracked and or damaged. Replace.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: Soup spoons on front line stored im properly. Store spoons handle up to ensure protection of lip contact surface.
- 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: Floor under ice bin in bar area near back soiled. Clean.
Location: Bar
- 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: 3 tubs of pasta were stored covered holding at 44, 57, and 60 degrees F. Ensure pasta has been cooled to 41 degrees F before covering, to ensure pasta cools to 70 degrees F with in 2 hours and 41 degrees with in 4 more hours.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Water pooling at bottom of reach in cooler in pizza prep area. Clear drain line.
Location: Prep area
Equipment: Reach in cooler
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Water pooling at bottom of reach in cooler in pizza prep area. Clear drain line.
Location: -
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Sealant missing between ice bin and compressor located on ice machine in back kitchen area.
Location: Kitchen (back)
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Gaskets on the cooler in the pizza prep area soiled. Clean and sanitize thoroughly on a regular basis.2. 3-bay sink had build up on all three compartments. Remove build up and clean and sanitize.3. Heavy build up on can opener table mount. Clean and sanitize.
Location: Prep area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Gaskets on the cooler in the pizza prep area soiled. Clean and sanitize thoroughly on a regular basis.2. 3-bay sink had build up on all three compartments. Remove build up and clean and sanitize.3. Heavy build up on can opener table mount. Clean and sanitize.
Location: Three bay area
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Gaskets on the cooler in the pizza prep area soiled. Clean and sanitize thoroughly on a regular basis.2. 3-bay sink had build up on all three compartments. Remove build up and clean and sanitize.3. Heavy build up on can opener table mount. Clean and sanitize.
Location: Kitchen (back)
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: Mold build up on beverage lines and surrounding surfaces. Clean and sanitize.
Location: Bar
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: Provide a trash can in the bar area near the hand sink.
Location: Bar
Equipment: Hand sink
|
11/07/2012 | Routine |
- 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: BOTTLE OF DEGREASER STORED BELOW COUNTER TOP ON COOK LINE. STORE CLEANING PRODUCTS IN A DESIGNATED AREA AWAY FROM FOOD, EQUIPMENT, UTENSILS, ETC...
Location: Cook line
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MAGNETIC STRIP ON KNIFE BLOCK SOILED WITH RUST. CLEAN THOROUGHLY.2. SHELVING SOILED WITH RUST IN SOME AREAS WHERE COATING HAS CHIPPED AWAY LOCATED INSIDE WALK IN COOLER. RECOAT OR REPLACE SHELVING.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MAGNETIC STRIP ON KNIFE BLOCK SOILED WITH RUST. CLEAN THOROUGHLY.2. SHELVING SOILED WITH RUST IN SOME AREAS WHERE COATING HAS CHIPPED AWAY LOCATED INSIDE WALK IN COOLER. RECOAT OR REPLACE SHELVING.
Location: Walk-in cooler
- 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.
Comments: CHEF PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT. ALL FOOD PREP PERSONELL MUST WEAR A HAIR RESTRAINT WHEN PREPARING 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.
Comments: WALL SOILED WITH BUILD UP LOCATED IN THE DISH MACHINE AREA. CLEAN THOROUGHLY.
Location: Dish machine area
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOL ON THE BOTTOM INTERIOR OF REACH IN COOLER LOCATED IN BREAD PREP AREA. CLEAR DRAIN LINE TO PREVENT WATER BACKING UP INTO COOLER.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE BUILD UP ON SOAP AND TOWEL DISPENSERS LOCATED AT HAND SINKS IN KITCHEN AREA.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: SHELVING INSIDE WALK IN COOLER SOILED WITH BUILD UP LOCATED IN THE BAR. CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
- 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 INSIDE LIQUOR WELL LOCATED IN THE BAR. STORE SCOOP ON A SANITARY SURFACE IN BETWEEN USE.
Location: Bar
|
06/14/2012 | Recheck |
- 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: BOTTLE OF DEGREASER STORED BELOW COUNTER TOP ON COOK LINE. STORE CLEANING PRODUCTS IN A DESIGNATED AREA AWAY FROM FOOD, EQUIPMENT, UTENSILS, ETC...
Location: Cook line
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MAGNETIC STRIP ON KNIFE BLOCK SOILED WITH RUST. CLEAN THOROUGHLY.2. SHELVING SOILED WITH RUST IN SOME AREAS WHERE COATING HAS CHIPPED AWAY LOCATED INSIDE WALK IN COOLER. RECOAT OR REPLACE SHELVING.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MAGNETIC STRIP ON KNIFE BLOCK SOILED WITH RUST. CLEAN THOROUGHLY.2. SHELVING SOILED WITH RUST IN SOME AREAS WHERE COATING HAS CHIPPED AWAY LOCATED INSIDE WALK IN COOLER. RECOAT OR REPLACE SHELVING.
Location: Walk-in cooler
- 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.
Comments: CHEF PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT. ALL FOOD PREP PERSONELL MUST WEAR A HAIR RESTRAINT WHEN PREPARING 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.
Comments: WALL SOILED WITH BUILD UP LOCATED IN THE DISH MACHINE AREA. CLEAN THOROUGHLY.
Location: Dish machine area
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOL ON THE BOTTOM INTERIOR OF REACH IN COOLER LOCATED IN BREAD PREP AREA. CLEAR DRAIN LINE TO PREVENT WATER BACKING UP INTO COOLER.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE BUILD UP ON SOAP AND TOWEL DISPENSERS LOCATED AT HAND SINKS IN KITCHEN AREA.
Location: Kitchen
- 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: SHELVING INSIDE WALK IN COOLER SOILED WITH BUILD UP LOCATED IN THE BAR. CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
- 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 INSIDE LIQUOR WELL LOCATED IN THE BAR. STORE SCOOP ON A SANITARY SURFACE IN BETWEEN USE.
Location: Bar
|
06/07/2012 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE NOT RELEASING SANITIZER AFTER CYCLING IN BACK KITCHEN AREA. CHECK SANITIZER CONCENTRATIONS DAILY TO ENSURE UNIT IS OPERATING PROPERLY. SANITIZE DISH WARE IN THREE COMPARTMENT SINK UNTIL MACHINE HAS BEEN REPAIRED.
Location: Dish machine area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MAGNETIC STRIP CONTAINING CLEAN UTENSILS SOILED WITH RUST ON SURFACE. REMOVE RUST BUILD UP THOROUGHLY.2. MAGNETIC STRIP IN PIZZA PREP AREA SOILED. ENSURE STRIP IS CLEANED ON A REGULAR BASIS TO PREVENT CROSS CONTAMINATION.
Location: Kitchen (back)
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE FOR EMPLOYEES TO WASH HANDS PROPERLY ON COOK LINE, PIZZA PREP AREA, BACK PREP AREA, AND BAR HAND SINKS.
Location: Cook line
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE FOR EMPLOYEES TO WASH HANDS PROPERLY ON COOK LINE, PIZZA PREP AREA, BACK PREP AREA, AND BAR HAND SINKS.
Location: Prep area
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE FOR EMPLOYEES TO WASH HANDS PROPERLY ON COOK LINE, PIZZA PREP AREA, BACK PREP AREA, AND BAR HAND SINKS.
Location: Kitchen (back)
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE FOR EMPLOYEES TO WASH HANDS PROPERLY ON COOK LINE, PIZZA PREP AREA, BACK PREP AREA, AND BAR HAND SINKS.
Location: Bar
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK WATER TEMPERATURES NOT REACHING 100 DEGREES LOCATED ON COOK LINE, PIZZA PREP AREA, BACK KITCHEN PREP AREA, AND IN THE BAR. PROVIDE WATER TEMPERATURE AT A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.
Location: Cook line
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK WATER TEMPERATURES NOT REACHING 100 DEGREES LOCATED ON COOK LINE, PIZZA PREP AREA, BACK KITCHEN PREP AREA, AND IN THE BAR. PROVIDE WATER TEMPERATURE AT A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.
Location: Prep area
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK WATER TEMPERATURES NOT REACHING 100 DEGREES LOCATED ON COOK LINE, PIZZA PREP AREA, BACK KITCHEN PREP AREA, AND IN THE BAR. PROVIDE WATER TEMPERATURE AT A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK WATER TEMPERATURES NOT REACHING 100 DEGREES LOCATED ON COOK LINE, PIZZA PREP AREA, BACK KITCHEN PREP AREA, AND IN THE BAR. PROVIDE WATER TEMPERATURE AT A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.
Location: Bar
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING ON SHELVES LOCATED INSIDE SALAD AND PIZZA PREP COOLERS PEELING AND WORN ON SURFACE. RESURFACE OR REPLACE DAMAGED RACKS.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: TOP HEAD OF FLOOR MIXER SOILED WITH DRIED FOOD RESIDUE. CLEAN THOROUGHLY.
Location: Kitchen (back)
|
02/15/2012 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE NOT RELEASING SANITIZER AFTER CYCLING IN BACK KITCHEN AREA. CHECK SANITIZER CONCENTRATIONS DAILY TO ENSURE UNIT IS OPERATING PROPERLY. SANITIZE DISH WARE IN THREE COMPARTMENT SINK UNTIL MACHINE HAS BEEN REPAIRED.
Location: Dish machine area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MAGNETIC STRIP CONTAINING CLEAN UTENSILS SOILED WITH RUST ON SURFACE. REMOVE RUST BUILD UP THOROUGHLY.2. MAGNETIC STRIP IN PIZZA PREP AREA SOILED. ENSURE STRIP IS CLEANED ON A REGULAR BASIS TO PREVENT CROSS CONTAMINATION.
Location: Kitchen (back)
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE FOR EMPLOYEES TO WASH HANDS PROPERLY ON COOK LINE, PIZZA PREP AREA, BACK PREP AREA, AND BAR HAND SINKS.
Location: Cook line
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE FOR EMPLOYEES TO WASH HANDS PROPERLY ON COOK LINE, PIZZA PREP AREA, BACK PREP AREA, AND BAR HAND SINKS.
Location: Prep area
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE FOR EMPLOYEES TO WASH HANDS PROPERLY ON COOK LINE, PIZZA PREP AREA, BACK PREP AREA, AND BAR HAND SINKS.
Location: Kitchen (back)
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE FOR EMPLOYEES TO WASH HANDS PROPERLY ON COOK LINE, PIZZA PREP AREA, BACK PREP AREA, AND BAR HAND SINKS.
Location: Bar
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK WATER TEMPERATURES NOT REACHING 100 DEGREES LOCATED ON COOK LINE, PIZZA PREP AREA, BACK KITCHEN PREP AREA, AND IN THE BAR. PROVIDE WATER TEMPERATURE AT A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.
Location: Cook line
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK WATER TEMPERATURES NOT REACHING 100 DEGREES LOCATED ON COOK LINE, PIZZA PREP AREA, BACK KITCHEN PREP AREA, AND IN THE BAR. PROVIDE WATER TEMPERATURE AT A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.
Location: Prep area
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK WATER TEMPERATURES NOT REACHING 100 DEGREES LOCATED ON COOK LINE, PIZZA PREP AREA, BACK KITCHEN PREP AREA, AND IN THE BAR. PROVIDE WATER TEMPERATURE AT A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK WATER TEMPERATURES NOT REACHING 100 DEGREES LOCATED ON COOK LINE, PIZZA PREP AREA, BACK KITCHEN PREP AREA, AND IN THE BAR. PROVIDE WATER TEMPERATURE AT A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.
Location: Bar
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING ON SHELVES LOCATED INSIDE SALAD AND PIZZA PREP COOLERS PEELING AND WORN ON SURFACE. RESURFACE OR REPLACE DAMAGED RACKS.
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: TOP HEAD OF FLOOR MIXER SOILED WITH DRIED FOOD RESIDUE. CLEAN THOROUGHLY.
Location: Kitchen (back)
|
02/08/2012 | Routine |
Restaurant representatives - add corrected or new information about BUCA DI BEPPO, 6045 E 86TH ST, Indianapolis, IN »