- 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 ...
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CHICKEN 52.6 DEGREES F.2. CUT TOMATOES 54 DEGREES F.3. CHICKEN 55 DEGREES F3. HUMMUS 45 DEGREES F.*****REPEAT VIOLATION*****
Location: Kitchen
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CHICKEN 52.6 DEGREES F.2. CUT TOMATOES 54 DEGREES F.3. CHICKEN 55 DEGREES F3. HUMMUS 45 DEGREES F.*****REPEAT VIOLATION*****
Location: Kitchen
Equipment: Cold top
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CANS OF PAINT STORED OVER LENTILS, GLOVES AND TEA. PLEASE STORE PAINT AND OTHER CHEMICALS AWAY FROM FOOD.
Location: Kitchen (back)
- 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: FRUIT FLIES PRESENT THROUGHOUT. PLEASE CONTACT PEST CONTROL COMPANY TO ADDRESS THE ISSUE AND IMPROVE ROUTINE CLEANING.
- 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: DURING INSPECTION I OBSERVED 3 PLATES OF FOOD ON FOOD PREP AREA, AT LEAST 1 OF THEM HAD A FORK ON THE PLATE. EMPLOYEES WERE GOING OVER NEW MENU ITEMS. PLEASE READ CORRECTIVE ACTION ABOVE.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. SEVERAL AREAS IN THE KITCHEN THAT BOWLS ARE BEING USED AS SCOOPS. FOR EXAMPLE INSIDE ALL SEASONING CONTAINERS. NOT SURE WHICH SEASONINGS BECAUSE THEY ARE NOT LABELED. INSIDE THE FLOUR WAS A CUP, A BOWL AND 2 OTHER PLASTIC CONTAINERS. PLEASE OBTAIN THE PROPER UTENSILS.2. SCALE LINED WITH FOIL. PLEASE DISCARD FOIL.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. SEVERAL AREAS IN THE KITCHEN THAT BOWLS ARE BEING USED AS SCOOPS. FOR EXAMPLE INSIDE ALL SEASONING CONTAINERS. NOT SURE WHICH SEASONINGS BECAUSE THEY ARE NOT LABELED. INSIDE THE FLOUR WAS A CUP, A BOWL AND 2 OTHER PLASTIC CONTAINERS. PLEASE OBTAIN THE PROPER UTENSILS.2. SCALE LINED WITH FOIL. PLEASE DISCARD FOIL.
Location: Kitchen
Equipment: -
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: RASPBERRY VINIAGRETTE DRESSING WITH AN EXPIRATION DATE OF SEPT 2012 & JUNE 2011BELLA TOSCAND DRESSING WITH AN EXPIRATION DATE OF JULY 2014 & MAY 2014.THERE ARE AROUND 3 DOZEN DRESSINGS THAT ARE OUTDATED. SOMEONE FROM THE KITCHEN SAID THEY WERE JUST DELIVERED LAST WEEK. THEY WERE ALLOWED TO KEEP THE DRESSINGS SO THAT THEY CAN EXCHANGE OR GET A CREDIT.9/11/14IT WAS POINTED OUT THAT THE DATE ON THE DRESSINGS WERE THE MANUFACTURING DATE AND NOT EXPIRATION DATE. THANK YOU FOR MAKING ME AWARE OF THIS SO THAT I WILL BE MORE CAREFUL TO READ LABELS IN THE FUTURE.PLEASE CHECK THE EXPIRATION DATES OF FOOD ITEMS BEING DELIVED AND FOOD ITEMS THAT ARE IN STORAGE.
Location: Back room
- 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: NO DATEMARKING THOUGHOUT THE FACILITY. FALAFEL, KIVE, DOLMATHES, SALMON,IN THE UPRIGHT FREEZER IN THE KITCHEN, CALAMARI AND OTHER ITEMS THAT WERE PREPARED AND REFRIGERATED ARE NOT DATEMARKED.PLEASE SEE CORRECTIVE ACTION ABOVE
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: BUG IN BOTTOM OF BOTTLE OF SOUTHERN COMFORT.
Location: Bar
- Honest presentation (corrected)
Food not presented honestly.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
Comments: DENTED CAN OF PICKLES ON SHELF IN FOOD STORAGE AREA.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: SEVERAL SINGLE SERVICE ITEMS HAVE BEEN REUSED SUCH AS SEASONINGS THAT ARE STORED IN FETA CHEESE CONTAINERS AND THE SOILED BUCKET IN THE KITCHEN THAT THE DRY RICE IS STORED IN.PLEASE OBTAIN FOOD GRADE CONTAINERS.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. STRAWS NOT WRAPPED. PLEASE PURCHASED COVERED STRAWS .2. FORKS WITH HANDLES DOWN IN CONTAINER. ONLY THE HANDLES OF EATING UTENSILS SHOULD BE TOUCHED.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BOX OF DRINKING STRAWS STORED DIRECTLY ON GROUND.
Location: Utility room
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP STORED INSIDE EMPTY MOP BUCKET.
Location: Back room
- 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: SEVERAL ITEMS THROUGHOUT ARE NOT LABELED. FLOUR AND MANY SEASONINGS ARE IN BULK CONTAINERS WITHOUT LABELS, PLEASE LABEL FOOD ITEMS.
Location: Back room
- 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: SEVERAL ITEMS THROUGHOUT ARE NOT LABELED. FLOUR AND MANY SEASONINGS ARE IN BULK CONTAINERS WITHOUT LABELS, PLEASE LABEL FOOD ITEMS.
Location: Kitchen
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGE INSIDE OF SINK.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: DOORS OPEN.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: *****REPEAT VIOLATION*****
Location: Cook line
Equipment: Prep Top Cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: *****REPEAT VIOLATION*****
Location: Cook line
Equipment: Prep Top Cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: FOIL LINED ALL OVER THE TOP OF STOVE. PLEASE REMOVE.
Location: Kitchen
Equipment: Stove
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 & 2. BOTH COLD TOP COOLERS ARE NOT AT PROPER TEMPERATURES. PLEASE HAVE THEM SERVICED.3. SEAL ON DEEP FREEZER NOT ATTATCHED. PLEASE REPAIR OR REPLACE.
Location: Cook line
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 & 2. BOTH COLD TOP COOLERS ARE NOT AT PROPER TEMPERATURES. PLEASE HAVE THEM SERVICED.3. SEAL ON DEEP FREEZER NOT ATTATCHED. PLEASE REPAIR OR REPLACE.
Location: Cook line
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 & 2. BOTH COLD TOP COOLERS ARE NOT AT PROPER TEMPERATURES. PLEASE HAVE THEM SERVICED.3. SEAL ON DEEP FREEZER NOT ATTATCHED. PLEASE REPAIR OR REPLACE.
Location: Utility room
Equipment: Chest freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: HANDSINK IS COMING UNATTATCHED FROM WALL IN BACK ROOM.
Location: Back room
Equipment: Hand sink
- 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: 1. BAG OF CHICKPEAS STORED DIRECTLY ON THE GROUND
Location: Utility room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Upright freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Utility room
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Utility room
Equipment: Upright freezer
- 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. ICE MACHINE SOILED AND HAS MOLD GROWING INSIDE. PLEASE CLEAN AND SANITIZE AND IMPROVE ROUTINE CLEANING OF THE ICE MACHINE*****REPEAT VIOLATION*****
Location: Utility room
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Back room
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Back room
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER AT HAND SINK. WATER WAS TURNED ON. EMPLOYEE SAID THEY TURN THE HOT WATER OFF AT NIGHT. PROPER HAND WASHING REQUIRES HOT WATER. PLEASE BE SURE TO HAVE HOT WATER ON.
Location: Kitchen (front)
Equipment: Hand sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- 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: WIRE STRAINER IN KITCHEN STORED ABOVE SINK WAS HEAVILY SOILED AND COMING APART.
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 WITH THE HANDLE INSIDE A HOLE AND THE SCOOP UP. PLEASE STORE WITH THE HANDLE UPWARD FLAT.
Location: Service counter
Equipment: Ice machine
|
09/11/2014 | Recheck |
- CO2 tanks unrestrained (corrected on site)
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 ...
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CHICKEN 52.6 DEGREES F.2. CUT TOMATOES 54 DEGREES F.3. CHICKEN 55 DEGREES F3. HUMMUS 45 DEGREES F.*****REPEAT VIOLATION*****
Location: Kitchen
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CHICKEN 52.6 DEGREES F.2. CUT TOMATOES 54 DEGREES F.3. CHICKEN 55 DEGREES F3. HUMMUS 45 DEGREES F.*****REPEAT VIOLATION*****
Location: Kitchen
Equipment: Cold top
- 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: CANS OF PAINT STORED OVER LENTILS, GLOVES AND TEA. PLEASE STORE PAINT AND OTHER CHEMICALS AWAY FROM FOOD.
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES PRESENT THROUGHOUT. PLEASE CONTACT PEST CONTROL COMPANY TO ADDRESS THE ISSUE AND IMPROVE ROUTINE CLEANING.
- 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: DURING INSPECTION I OBSERVED 3 PLATES OF FOOD ON FOOD PREP AREA, AT LEAST 1 OF THEM HAD A FORK ON THE PLATE. EMPLOYEES WERE GOING OVER NEW MENU ITEMS. PLEASE READ CORRECTIVE ACTION ABOVE.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. SEVERAL AREAS IN THE KITCHEN THAT BOWLS ARE BEING USED AS SCOOPS. FOR EXAMPLE INSIDE ALL SEASONING CONTAINERS. NOT SURE WHICH SEASONINGS BECAUSE THEY ARE NOT LABELED. INSIDE THE FLOUR WAS A CUP, A BOWL AND 2 OTHER PLASTIC CONTAINERS. PLEASE OBTAIN THE PROPER UTENSILS.2. SCALE LINED WITH FOIL. PLEASE DISCARD FOIL.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. SEVERAL AREAS IN THE KITCHEN THAT BOWLS ARE BEING USED AS SCOOPS. FOR EXAMPLE INSIDE ALL SEASONING CONTAINERS. NOT SURE WHICH SEASONINGS BECAUSE THEY ARE NOT LABELED. INSIDE THE FLOUR WAS A CUP, A BOWL AND 2 OTHER PLASTIC CONTAINERS. PLEASE OBTAIN THE PROPER UTENSILS.2. SCALE LINED WITH FOIL. PLEASE DISCARD FOIL.
Location: Kitchen
Equipment: -
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: RASPBERRY VINIAGRETTE DRESSING WITH AN EXPIRATION DATE OF SEPT 2012 & JUNE 2011BELLA TOSCAND DRESSING WITH AN EXPIRATION DATE OF JULY 2014 & MAY 2014.THERE ARE AROUND 3 DOZEN DRESSINGS THAT ARE OUTDATED. SOMEONE FROM THE KITCHEN SAID THEY WERE JUST DELIVERED LAST WEEK. THEY WERE ALLOWED TO KEEP THE DRESSINGS SO THAT THEY CAN EXCHANGE OR GET A CREDIT.PLEASE CHECK THE EXPIRATION DATES OF FOOD ITEMS BEING DELIVED AND FOOD ITEMS THAT ARE IN STORAGE.
Location: Back room
- 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: NO DATEMARKING THOUGHOUT THE FACILITY. FALAFEL, KIVE, DOLMATHES, SALMON,IN THE UPRIGHT FREEZER IN THE KITCHEN, CALAMARI AND OTHER ITEMS THAT WERE PREPARED AND REFRIGERATED ARE NOT DATEMARKED.PLEASE SEE CORRECTIVE ACTION ABOVE
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: BUG IN BOTTOM OF BOTTLE OF SOUTHERN COMFORT.
Location: Bar
- Honest presentation (corrected on site)
Food not presented honestly.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
Comments: DENTED CAN OF PICKLES ON SHELF IN FOOD STORAGE AREA.
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: SEVERAL SINGLE SERVICE ITEMS HAVE BEEN REUSED SUCH AS SEASONINGS THAT ARE STORED IN FETA CHEESE CONTAINERS AND THE SOILED BUCKET IN THE KITCHEN THAT THE DRY RICE IS STORED IN.PLEASE OBTAIN FOOD GRADE CONTAINERS.
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. STRAWS NOT WRAPPED. PLEASE PURCHASED COVERED STRAWS .2. FORKS WITH HANDLES DOWN IN CONTAINER. ONLY THE HANDLES OF EATING UTENSILS SHOULD BE TOUCHED.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BOX OF DRINKING STRAWS STORED DIRECTLY ON GROUND.
Location: Utility room
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP STORED INSIDE EMPTY MOP BUCKET.
Location: Back room
- 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: SEVERAL ITEMS THROUGHOUT ARE NOT LABELED. FLOUR AND MANY SEASONINGS ARE IN BULK CONTAINERS WITHOUT LABELS, PLEASE LABEL FOOD ITEMS.
Location: Back room
- 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: SEVERAL ITEMS THROUGHOUT ARE NOT LABELED. FLOUR AND MANY SEASONINGS ARE IN BULK CONTAINERS WITHOUT LABELS, PLEASE LABEL FOOD ITEMS.
Location: Kitchen
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGE INSIDE OF SINK.
Location: Kitchen
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: DOORS OPEN.
- 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: *****REPEAT VIOLATION*****
Location: Cook line
Equipment: Prep Top 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: *****REPEAT VIOLATION*****
Location: Cook line
Equipment: Prep Top Cooler
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: FOIL LINED ALL OVER THE TOP OF STOVE. PLEASE REMOVE.
Location: Kitchen
Equipment: Stove
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 & 2. BOTH COLD TOP COOLERS ARE NOT AT PROPER TEMPERATURES. PLEASE HAVE THEM SERVICED.3. SEAL ON DEEP FREEZER NOT ATTATCHED. PLEASE REPAIR OR REPLACE.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 & 2. BOTH COLD TOP COOLERS ARE NOT AT PROPER TEMPERATURES. PLEASE HAVE THEM SERVICED.3. SEAL ON DEEP FREEZER NOT ATTATCHED. PLEASE REPAIR OR REPLACE.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 & 2. BOTH COLD TOP COOLERS ARE NOT AT PROPER TEMPERATURES. PLEASE HAVE THEM SERVICED.3. SEAL ON DEEP FREEZER NOT ATTATCHED. PLEASE REPAIR OR REPLACE.
Location: Utility room
Equipment: Chest freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: HANDSINK IS COMING UNATTATCHED FROM WALL IN BACK ROOM.
Location: Back room
Equipment: Hand sink
- 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: 1. BAG OF CHICKPEAS STORED DIRECTLY ON THE GROUND
Location: Utility room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Upright freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Utility room
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Utility room
Equipment: Upright freezer
- 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. ICE MACHINE SOILED AND HAS MOLD GROWING INSIDE. PLEASE CLEAN AND SANITIZE AND IMPROVE ROUTINE CLEANING OF THE ICE MACHINE*****REPEAT VIOLATION*****
Location: Utility room
Equipment: Ice machine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Back room
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Back room
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER AT HAND SINK. WATER WAS TURNED ON. EMPLOYEE SAID THEY TURN THE HOT WATER OFF AT NIGHT. PROPER HAND WASHING REQUIRES HOT WATER. PLEASE BE SURE TO HAVE HOT WATER ON.
Location: Kitchen (front)
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- Durability / utensils and equipment (corrected on site)
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: WIRE STRAINER IN KITCHEN STORED ABOVE SINK WAS HEAVILY SOILED AND COMING APART.
Location: Kitchen
- 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 WITH THE HANDLE INSIDE A HOLE AND THE SCOOP UP. PLEASE STORE WITH THE HANDLE UPWARD FLAT.
Location: Service counter
Equipment: Ice machine
|
09/02/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Gyro meat stored on the char-grill in a steel pan is holding at 125 degrees F.Ensure gyro meat is holding at 135 degrees F or higher. Keep the pan on the hot side of the char-grill, place the meat in a steam well, or properly cool it and stored it in the cold top.
Location: Cook line
Equipment: Char-grill
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: The cold top coolers on the cook line are not holding food at 41 degrees F or below. 1) Feta cheese at 45 degrees F 2) Hummus at 46 degrees F 3) Garlic sauce holding at 45 degrees F Ensure cold top cooler pans fit tight together to prevent air from escaping. Do not use the larger pans that create gaps.
Location: Cook line
Equipment: Cold top
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Spray bottle of home use ant and roach killer present in the back of the kitchen. Remove the bottle from the premises.
Location: Kitchen (back)
- 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: Cook line hand sink observed blocked by the chest freezer. Keep chest freezer underneath the counter when not in use so it is not blocking access to the hand sink. Intsall casters on the freezer to allow for easier sliding.
Location: Cook line
- 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: 1) Ice cream scoop stored in the cook line hand sink.2) Plates and cups stored in the dish machine area hand sink. Do not store any utensils in the hand sinks at any time.
Location: Cook line
Equipment: Hand sink
- 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: 1) Ice cream scoop stored in the cook line hand sink.2) Plates and cups stored in the dish machine area hand sink. Do not store any utensils in the hand sinks at any time.
Location: Dish machine area
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No chemical sanitizer provided on the cook line. Keep sanitizer available for use at all times.
Location: Cook line
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cook line cold top cooler cutting boards are significantly stained and scored. Resurface or replace cold top cutting boards.
Location: Cook line
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roaches observed near the back door and behind the reach in cooler near the 3-bay sink. Remove dead pests as often as necessary from all areas of the kitchen.
Location: Kitchen
- Hood system drip prevention (corrected)
Exhaust hood system(s) not provided with adequate drip prevention.
Correction: Provide adequate drip prevention to exhaust hoods.
Comments: Grill hood vent covers are damaged and not functioning properly. Replace all damaged exhaust hood filters.
Equipment: -
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Thermometer observed not functioning in the Coca-Cola reach in cooler. Replace thermometer.
Location: Kitchen (back)
Equipment: Reach in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Foil wrapped wood blocks being used to stabilize the flat grill. Adjust the attached feet of the flat grill to stabilize it. Do not use wood on equipment with an open flame.
Location: Cook line
Equipment: Flat grill
- 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: Black mold growth observed on the upper ledge of the ice bin on the ice machine. Clean and sanitize the entire ice bin.
Location: Back room
Equipment: Ice machine
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: No sanitizer test strips provided.
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: Knife stuck into the wooden ledge near the prep tables. Do not store knives in the manner at any time.
Location: Prep area
|
01/16/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Gyro meat stored on the char-grill in a steel pan is holding at 125 degrees F.Ensure gyro meat is holding at 135 degrees F or higher. Keep the pan on the hot side of the char-grill, place the meat in a steam well, or properly cool it and stored it in the cold top.
Location: Cook line
Equipment: Char-grill
- 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: The cold top coolers on the cook line are not holding food at 41 degrees F or below. 1) Feta cheese at 45 degrees F 2) Hummus at 46 degrees F 3) Garlic sauce holding at 45 degrees F Ensure cold top cooler pans fit tight together to prevent air from escaping. Do not use the larger pans that create gaps.
Location: Cook line
Equipment: Cold top
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Spray bottle of home use ant and roach killer present in the back of the kitchen. Remove the bottle from the premises.
Location: Kitchen (back)
- 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: Cook line hand sink observed blocked by the chest freezer. Keep chest freezer underneath the counter when not in use so it is not blocking access to the hand sink. Intsall casters on the freezer to allow for easier sliding.
Location: Cook line
- 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: 1) Ice cream scoop stored in the cook line hand sink.2) Plates and cups stored in the dish machine area hand sink. Do not store any utensils in the hand sinks at any time.
Location: Cook line
Equipment: Hand sink
- 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: 1) Ice cream scoop stored in the cook line hand sink.2) Plates and cups stored in the dish machine area hand sink. Do not store any utensils in the hand sinks at any time.
Location: Dish machine area
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No chemical sanitizer provided on the cook line. Keep sanitizer available for use at all times.
Location: Cook line
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cook line cold top cooler cutting boards are significantly stained and scored. Resurface or replace cold top cutting boards.
Location: Cook line
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roaches observed near the back door and behind the reach in cooler near the 3-bay sink. Remove dead pests as often as necessary from all areas of the kitchen.
Location: Kitchen
- Hood system drip prevention
Exhaust hood system(s) not provided with adequate drip prevention.
Correction: Provide adequate drip prevention to exhaust hoods.
Comments: Grill hood vent covers are damaged and not functioning properly. Replace all damaged exhaust hood filters.
Equipment: -
- 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: Thermometer observed not functioning in the Coca-Cola reach in cooler. Replace thermometer.
Location: Kitchen (back)
Equipment: Reach in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Foil wrapped wood blocks being used to stabilize the flat grill. Adjust the attached feet of the flat grill to stabilize it. Do not use wood on equipment with an open flame.
Location: Cook line
Equipment: Flat grill
- 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: Black mold growth observed on the upper ledge of the ice bin on the ice machine. Clean and sanitize the entire ice bin.
Location: Back room
Equipment: Ice machine
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: No sanitizer test strips provided.
Location: Kitchen
- 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: Knife stuck into the wooden ledge near the prep tables. Do not store knives in the manner at any time.
Location: Prep area
|
01/09/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Left cold top on cook line holding food above 41 degrees F. - Garlic sauce at 48 degrees F - Tahini at 47 degrees F2) Right cold top on the cook line holding food above 41 degrees F. - Cucumbers at 48 degrees F. - Onions at 47 degrees F. Keep lids on the cold tops at all times. Do not over fill cold top pans. Ensure pans are arranged so there are no gaps between the pans.
Location: Cook line
Equipment: Cold top
- 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: Flies observed throughout the kitchen and the back room.
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: Flies observed throughout the kitchen and the back room.
Location: Back room
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1) Raw shrimp kabobs stored over sauces in the reach in cooler near the dish machine. 2) Raw chicken stored over raw beef stored over raw fish stored over pesto sauce in the reach in cooler along the back wall of the kitchen.
Location: Kitchen (back)
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1) Raw shrimp kabobs stored over sauces in the reach in cooler near the dish machine. 2) Raw chicken stored over raw beef stored over raw fish stored over pesto sauce in the reach in cooler along the back wall of the kitchen.
Location: Kitchen (back)
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No chemical sanitizer observed. Provide chemical sanitizer at all times.
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Mop observed drying in the mop bucket in the back room. Dry mops by hanging over the mop sink.
Location: Back room
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 1) Both cold top cutting boards observed soiled.2) Cutting board on the rack next to the flat top grill observed soiled. Replace or resurface cutting boards to remove scoring and staining.
Location: Cook line
- 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: Grill hood vent covers observed soiled. Clean.
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: Walls around both cold tops observed soiled. Clean and sanitize all surrounding walls.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometers provided in the following coolers. 1) Right cook line cold top cooler. 2) Small reach in cooler next to the flat top grill.Provide thermometers in all coolers holding potentially hazardous foods.
Location: Cook line
Equipment: Cold top
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometers provided in the following coolers. 1) Right cook line cold top cooler. 2) Small reach in cooler next to the flat top grill.Provide thermometers in all coolers holding potentially hazardous foods.
Location: Cook line
Equipment: Reach in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Foil covered bricks and cardboard used to prop up flat grill. Remove bricks and cardboard, and adjust the legs of the flat grill to stabilize it.
Location: Cook line
Equipment: Flat grill
- 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 olive oil stored on the floor in the back room. Store all food items at least 6 inches above the floor.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the grill and deep fryer observed soiled and covered with foil. Remove foil and clean the sides of the equipment.
Location: Cook line
Equipment: Deep fryer
- 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: Inside bin of the ice machine observed soiled. Clean and sanitize ice bin.
Location: Back room
Equipment: Ice machine
|
07/16/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Left cold top on cook line holding food above 41 degrees F. - Garlic sauce at 48 degrees F - Tahini at 47 degrees F2) Right cold top on the cook line holding food above 41 degrees F. - Cucumbers at 48 degrees F. - Onions at 47 degrees F. Keep lids on the cold tops at all times. Do not over fill cold top pans. Ensure pans are arranged so there are no gaps between the pans.
Location: Cook line
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flies observed throughout the kitchen and the back room.
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: Flies observed throughout the kitchen and the back room.
Location: Back room
- 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: 1) Raw shrimp kabobs stored over sauces in the reach in cooler near the dish machine. 2) Raw chicken stored over raw beef stored over raw fish stored over pesto sauce in the reach in cooler along the back wall of the kitchen.
Location: Kitchen (back)
Equipment: Reach in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1) Raw shrimp kabobs stored over sauces in the reach in cooler near the dish machine. 2) Raw chicken stored over raw beef stored over raw fish stored over pesto sauce in the reach in cooler along the back wall of the kitchen.
Location: Kitchen (back)
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No chemical sanitizer observed. Provide chemical sanitizer at all times.
Location: Kitchen
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Mop observed drying in the mop bucket in the back room. Dry mops by hanging over the mop sink.
Location: Back room
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 1) Both cold top cutting boards observed soiled.2) Cutting board on the rack next to the flat top grill observed soiled. Replace or resurface cutting boards to remove scoring and staining.
Location: Cook line
- 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: Grill hood vent covers observed soiled. Clean.
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: Walls around both cold tops observed soiled. Clean and sanitize all surrounding walls.
Location: Cook line
- 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: No thermometers provided in the following coolers. 1) Right cook line cold top cooler. 2) Small reach in cooler next to the flat top grill.Provide thermometers in all coolers holding potentially hazardous foods.
Location: Cook line
Equipment: Cold top
- 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: No thermometers provided in the following coolers. 1) Right cook line cold top cooler. 2) Small reach in cooler next to the flat top grill.Provide thermometers in all coolers holding potentially hazardous foods.
Location: Cook line
Equipment: Reach in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Foil covered bricks and cardboard used to prop up flat grill. Remove bricks and cardboard, and adjust the legs of the flat grill to stabilize it.
Location: Cook line
Equipment: Flat grill
- 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 olive oil stored on the floor in the back room. Store all food items at least 6 inches above the floor.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the grill and deep fryer observed soiled and covered with foil. Remove foil and clean the sides of the equipment.
Location: Cook line
Equipment: Deep fryer
- 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: Inside bin of the ice machine observed soiled. Clean and sanitize ice bin.
Location: Back room
Equipment: Ice machine
|
07/08/2013 | 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. SANITIZER NOT READING ON TEST STRIPS. USE 3-BAY SINK TO SANITIZE UNTIL REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. OPEN DRINKS IN REAR AREA.
Location: Kitchen (back)
Equipment: Prep table
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. CUTTING BOARDS ON MAKE TABLE COOLERS.
Location: Kitchen (front)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen (front)
Equipment: Make table cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen (back)
Equipment: Upright cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. GASKETS ON DOORS OF MAKE TABLE COOLERS IN DISREPAIR; PLEAE REPLACE ANY CHIPPED OR BROKEN CONTAINERS.
Location: Kitchen (front)
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. GASKETS ON DOORS OF MAKE TABLE COOLERS IN DISREPAIR; PLEAE REPLACE ANY CHIPPED OR BROKEN CONTAINERS.
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
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. 1) EMPLOYEE RESTROOM HAND SINK. PIPE LEAKING. PLEASE REPAIR. REPAIR PERSON IS ON SITE. 2) COLD WATER HANDLE OF FRONT HAND SINK.
Location: Emp restroom
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. 1) EMPLOYEE RESTROOM HAND SINK. PIPE LEAKING. PLEASE REPAIR. REPAIR PERSON IS ON SITE. 2) COLD WATER HANDLE OF FRONT HAND SINK.
Location: Kitchen (front)
Equipment: Hand sink
|
01/15/2013 | 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. SANITIZER NOT READING ON TEST STRIPS. USE 3-BAY SINK TO SANITIZE UNTIL REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. OPEN DRINKS IN REAR AREA.
Location: Kitchen (back)
Equipment: Prep table
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. CUTTING BOARDS ON MAKE TABLE COOLERS.
Location: Kitchen (front)
- 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.
Location: Kitchen (front)
Equipment: Make table 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.
Location: Kitchen (back)
Equipment: Upright cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. GASKETS ON DOORS OF MAKE TABLE COOLERS IN DISREPAIR; PLEAE REPLACE ANY CHIPPED OR BROKEN CONTAINERS.
Location: Kitchen (front)
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. GASKETS ON DOORS OF MAKE TABLE COOLERS IN DISREPAIR; PLEAE REPLACE ANY CHIPPED OR BROKEN CONTAINERS.
Location: Kitchen (back)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
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. 1) EMPLOYEE RESTROOM HAND SINK. PIPE LEAKING. PLEASE REPAIR. REPAIR PERSON IS ON SITE. 2) COLD WATER HANDLE OF FRONT HAND SINK.
Location: Emp restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1) EMPLOYEE RESTROOM HAND SINK. PIPE LEAKING. PLEASE REPAIR. REPAIR PERSON IS ON SITE. 2) COLD WATER HANDLE OF FRONT HAND SINK.
Location: Kitchen (front)
Equipment: Hand sink
|
01/08/2013 | 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. SMALL FLIES. PEST CONTROL OUT THE DAY BEFORE.
Location: Kitchen
- 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. DO NOT USE DISH MACHINE TO SANITIZE (USE 3-BAY) UNTIL REPAIRED.
Equipment: Dishmachine
- 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. RAW MEAT STORED ABOVE READY TO EAT FOOD (EX. CHEESE); VEGETABLES STORED ON RAW FISH. SEPARATE.
Location: Kitchen (front)
Equipment: Make table cooler
- 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. RAW MEAT STORED ABOVE READY TO EAT FOOD (EX. CHEESE); VEGETABLES STORED ON RAW FISH. SEPARATE.
Location: Kitchen (back)
Equipment: Reach in cooler
- 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.
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. CANOPENER AND SCEWER BUCKETS.
Location: Kitchen (back)
- 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. PAN OF LETTUCE ON HAND SINK. REMOVE.
Location: Kitchen (back)
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Location: Kitchen (front)
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding. ALONG HALF WALL AND WHEREVER MISSING.
Location: Kitchen (back)
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Emp restroom
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05/24/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. SMALL FLIES. PEST CONTROL OUT THE DAY BEFORE.
Location: Kitchen
- 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. DO NOT USE DISH MACHINE TO SANITIZE (USE 3-BAY) UNTIL REPAIRED.
Equipment: Dishmachine
- 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. RAW MEAT STORED ABOVE READY TO EAT FOOD (EX. CHEESE); VEGETABLES STORED ON RAW FISH. SEPARATE.
Location: Kitchen (front)
Equipment: Make table 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. RAW MEAT STORED ABOVE READY TO EAT FOOD (EX. CHEESE); VEGETABLES STORED ON RAW FISH. SEPARATE.
Location: Kitchen (back)
Equipment: Reach in cooler
- Date marking (corrected on site)
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.
Location: Kitchen
- Food contact cleaning frequency (corrected on site)
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. CANOPENER AND SCEWER BUCKETS.
Location: Kitchen (back)
- 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. PAN OF LETTUCE ON HAND SINK. REMOVE.
Location: Kitchen (back)
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Location: Kitchen (front)
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding. ALONG HALF WALL AND WHEREVER MISSING.
Location: Kitchen (back)
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Emp restroom
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05/17/2012 | Routine |
Restaurant representatives - add corrected or new information about CANAL BISTRO, 6349 GUILFORD AVE, Indianapolis, IN »