- 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. Marinaded beef store in individual plastic bag are pack to high in the metal container on the cold top. Temped at 55 degrees. Discard 2. Preportioned crab mix in plastic bags stored in a metal container on the cold top cooler were not at the proper temperature. Temped at 56 degrees. Discard3. Preportioned cut chicken in plastic bags were stacked to high in a metal container on the cold top. Temped at 57 degrees. Discard Cold Top Cooler not holding temperature. Have repaired and do not use until repaired and hold proper temperature of 41 degees. 7/2/14Note: Observe an excessive amout of steam coming out of the new equipment install on the cookline near the cold top coolers.
Location: Cook line
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. Marinaded beef store in individual plastic bag are pack to high in the metal container on the cold top. Temped at 55 degrees. Discard 2. Preportioned crab mix in plastic bags stored in a metal container on the cold top cooler were not at the proper temperature. Temped at 56 degrees. Discard3. Preportioned cut chicken in plastic bags were stacked to high in a metal container on the cold top. Temped at 57 degrees. Discard Cold Top Cooler not holding temperature. Have repaired and do not use until repaired and hold proper temperature of 41 degees. 7/2/14Note: Observe an excessive amout of steam coming out of the new equipment install on the cookline near the cold top coolers.
Location: Cook line
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. Marinaded beef store in individual plastic bag are pack to high in the metal container on the cold top. Temped at 55 degrees. Discard 2. Preportioned crab mix in plastic bags stored in a metal container on the cold top cooler were not at the proper temperature. Temped at 56 degrees. Discard3. Preportioned cut chicken in plastic bags were stacked to high in a metal container on the cold top. Temped at 57 degrees. Discard Cold Top Cooler not holding temperature. Have repaired and do not use until repaired and hold proper temperature of 41 degees. 7/2/14Note: Observe an excessive amout of steam coming out of the new equipment install on the cookline near the cold top coolers.
Location: Cook line
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. Marinaded beef store in individual plastic bag are pack to high in the metal container on the cold top. Temped at 55 degrees. Discard 2. Preportioned crab mix in plastic bags stored in a metal container on the cold top cooler were not at the proper temperature. Temped at 56 degrees. Discard3. Preportioned cut chicken in plastic bags were stacked to high in a metal container on the cold top. Temped at 57 degrees. Discard Cold Top Cooler not holding temperature. Have repaired and do not use until repaired and hold proper temperature of 41 degees. 7/2/14Note: Observe an excessive amout of steam coming out of the new equipment install on the cookline near the cold top coolers.
Location: Cook line
- 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. Marinaded beef store in individual plastic bag are pack to high in the metal container on the cold top. Temped at 55 degrees. Discard 2. Preportioned crab mix in plastic bags stored in a metal container on the cold top cooler were not at the proper temperature. Temped at 56 degrees. Discard3. Preportioned cut chicken in plastic bags were stacked to high in a metal container on the cold top. Temped at 57 degrees. Discard Cold Top Cooler not holding temperature. Have repaired and do not use until repaired and hold proper temperature of 41 degees. 7/2/14Note: Observe an excessive amout of steam coming out of the new equipment install on the cookline near the cold top coolers.
Location: Cook line
- 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. Preportioned cut chicken in plastic bags are stacked to high in a metal container on the cold top cooler. The juices from the chicken are drippiing down onto the dessert store on the bottom shelve. Discard all desserts. Store food to prevent cross contamination. Cos Done 2. Observed raw chicken a salsa stored on prep table . 7/2/14 3. Ready to eat salsa use for the fish was stored on the raw meat in the cold top. 7/2/14
Location: Kitchen
Equipment: Cold top
- 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. Preportioned cut chicken in plastic bags are stacked to high in a metal container on the cold top cooler. The juices from the chicken are drippiing down onto the dessert store on the bottom shelve. Discard all desserts. Store food to prevent cross contamination. Cos Done 2. Observed raw chicken a salsa stored on prep table . 7/2/14 3. Ready to eat salsa use for the fish was stored on the raw meat in the cold top. 7/2/14
Location: Kitchen
Equipment: Prep table
- 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. Preportioned cut chicken in plastic bags are stacked to high in a metal container on the cold top cooler. The juices from the chicken are drippiing down onto the dessert store on the bottom shelve. Discard all desserts. Store food to prevent cross contamination. Cos Done 2. Observed raw chicken a salsa stored on prep table . 7/2/14 3. Ready to eat salsa use for the fish was stored on the raw meat in the cold top. 7/2/14
Location: Kitchen
Equipment: Cold top
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Observed a pan of cut produce stored on the soiled trash can. Please don't use contaminate food or food equipment by storing on the trash.COS
Location: Cook line
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Observed prep table with cut raw meat on a cutting board with a wipe cloth store under it dripping blood onto two large plastic tub filled with ice water with metal pan of refried bean sumerged in them.2. Observed raw chicken and cut produce being prep at the same time on the prep table.Food contact surfaces must be cleaned and santized before each use with a different type of raw meat, each time there is a change from working with raw food to ready to foods, and between uses with raw fruits and vegetables, and with potentially hazardous food to prevent cross contamination.
Location: Kitchen
Equipment: Prep table
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Observed prep table with cut raw meat on a cutting board with a wipe cloth store under it dripping blood onto two large plastic tub filled with ice water with metal pan of refried bean sumerged in them.2. Observed raw chicken and cut produce being prep at the same time on the prep table.Food contact surfaces must be cleaned and santized before each use with a different type of raw meat, each time there is a change from working with raw food to ready to foods, and between uses with raw fruits and vegetables, and with potentially hazardous food to prevent cross contamination.
Location: Kitchen
Equipment: Prep table
- 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: Ice dumped at hand sink. Follow above corrective action.
Location: Cook line
Equipment: Hand sink
- 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: Utensils stored in bar are soiled from dust and debris.
Location: Bar
- 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: Hood vent are soiled. Please remove vent and clean them.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair floor in cookline area were the grout is missing from the floor tile. 2. Repair wall tile in bar area under the soda gun.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair floor in cookline area were the grout is missing from the floor tile. 2. Repair wall tile in bar area under the soda gun.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Have the cold top unit repaired. Food temping around 50-60. Do not use equipment until repaired an working properly. Cold Top Cooler not holding temperature. Have repaired and do not use until repaired and hold proper temperature of 41 degees. 7/2/14
Location: Kitchen
Equipment: Cold top
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Double stacked stream broiler draining into a metal pan. Equipment must drain into the floor drain.
Location: Kitchen
Equipment: Oven
- 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: Large container of salsa chips were stored on the floor. Cos
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Margirita Salt store in an open container
Location: Bar
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The dish machine drain compartment has an accumulation of food debri along the outer surface. Clean area more frequently.2. Bar soda gun and holster heavily soiled clean at least every 24 hours
Location: Dish machine area
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The dish machine drain compartment has an accumulation of food debri along the outer surface. Clean area more frequently.2. Bar soda gun and holster heavily soiled clean at least every 24 hours
Location: Bar
Equipment: Soda gun & holster
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: No trash can at hand sink. Provide a trash can for the hand sink.
Location: Kitchen
Equipment: Hand sink
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: 2-bay
|
07/15/2014 | Recheck |
- 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. Marinaded beef store in individual plastic bag are pack to high in the metal container on the cold top. Temped at 55 degrees. Discard 2. Preportioned crab mix in plastic bags stored in a metal container on the cold top cooler were not at the proper temperature. Temped at 56 degrees. Discard3. Preportioned cut chicken in plastic bags were stacked to high in a metal container on the cold top. Temped at 57 degrees. Discard Cold Top Cooler not holding temperature. Have repaired and do not use until repaired and hold proper temperature of 41 degees. 7/2/14Note: Observe an excessive amout of steam coming out of the new equipment install on the cookline near the cold top coolers.
Location: Cook line
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. Marinaded beef store in individual plastic bag are pack to high in the metal container on the cold top. Temped at 55 degrees. Discard 2. Preportioned crab mix in plastic bags stored in a metal container on the cold top cooler were not at the proper temperature. Temped at 56 degrees. Discard3. Preportioned cut chicken in plastic bags were stacked to high in a metal container on the cold top. Temped at 57 degrees. Discard Cold Top Cooler not holding temperature. Have repaired and do not use until repaired and hold proper temperature of 41 degees. 7/2/14Note: Observe an excessive amout of steam coming out of the new equipment install on the cookline near the cold top coolers.
Location: Cook line
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. Marinaded beef store in individual plastic bag are pack to high in the metal container on the cold top. Temped at 55 degrees. Discard 2. Preportioned crab mix in plastic bags stored in a metal container on the cold top cooler were not at the proper temperature. Temped at 56 degrees. Discard3. Preportioned cut chicken in plastic bags were stacked to high in a metal container on the cold top. Temped at 57 degrees. Discard Cold Top Cooler not holding temperature. Have repaired and do not use until repaired and hold proper temperature of 41 degees. 7/2/14Note: Observe an excessive amout of steam coming out of the new equipment install on the cookline near the cold top coolers.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Marinaded beef store in individual plastic bag are pack to high in the metal container on the cold top. Temped at 55 degrees. Discard 2. Preportioned crab mix in plastic bags stored in a metal container on the cold top cooler were not at the proper temperature. Temped at 56 degrees. Discard3. Preportioned cut chicken in plastic bags were stacked to high in a metal container on the cold top. Temped at 57 degrees. Discard Cold Top Cooler not holding temperature. Have repaired and do not use until repaired and hold proper temperature of 41 degees. 7/2/14Note: Observe an excessive amout of steam coming out of the new equipment install on the cookline near the cold top coolers.
Location: Cook line
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Marinaded beef store in individual plastic bag are pack to high in the metal container on the cold top. Temped at 55 degrees. Discard 2. Preportioned crab mix in plastic bags stored in a metal container on the cold top cooler were not at the proper temperature. Temped at 56 degrees. Discard3. Preportioned cut chicken in plastic bags were stacked to high in a metal container on the cold top. Temped at 57 degrees. Discard Cold Top Cooler not holding temperature. Have repaired and do not use until repaired and hold proper temperature of 41 degees. 7/2/14Note: Observe an excessive amout of steam coming out of the new equipment install on the cookline near the cold top coolers.
Location: Cook line
- 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. Preportioned cut chicken in plastic bags are stacked to high in a metal container on the cold top cooler. The juices from the chicken are drippiing down onto the dessert store on the bottom shelve. Discard all desserts. Store food to prevent cross contamination. Cos Done 2. Observed raw chicken a salsa stored on prep table . 7/2/14 3. Ready to eat salsa use for the fish was stored on the raw meat in the cold top. 7/2/14
Location: Kitchen
Equipment: Cold top
- 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. Preportioned cut chicken in plastic bags are stacked to high in a metal container on the cold top cooler. The juices from the chicken are drippiing down onto the dessert store on the bottom shelve. Discard all desserts. Store food to prevent cross contamination. Cos Done 2. Observed raw chicken a salsa stored on prep table . 7/2/14 3. Ready to eat salsa use for the fish was stored on the raw meat in the cold top. 7/2/14
Location: Kitchen
Equipment: Prep table
- 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. Preportioned cut chicken in plastic bags are stacked to high in a metal container on the cold top cooler. The juices from the chicken are drippiing down onto the dessert store on the bottom shelve. Discard all desserts. Store food to prevent cross contamination. Cos Done 2. Observed raw chicken a salsa stored on prep table . 7/2/14 3. Ready to eat salsa use for the fish was stored on the raw meat in the cold top. 7/2/14
Location: Kitchen
Equipment: Cold top
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Observed a pan of cut produce stored on the soiled trash can. Please don't use contaminate food or food equipment by storing on the trash.COS
Location: Cook line
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Observed prep table with cut raw meat on a cutting board with a wipe cloth store under it dripping blood onto two large plastic tub filled with ice water with metal pan of refried bean sumerged in them.2. Observed raw chicken and cut produce being prep at the same time on the prep table.Food contact surfaces must be cleaned and santized before each use with a different type of raw meat, each time there is a change from working with raw food to ready to foods, and between uses with raw fruits and vegetables, and with potentially hazardous food to prevent cross contamination.
Location: Kitchen
Equipment: Prep table
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Observed prep table with cut raw meat on a cutting board with a wipe cloth store under it dripping blood onto two large plastic tub filled with ice water with metal pan of refried bean sumerged in them.2. Observed raw chicken and cut produce being prep at the same time on the prep table.Food contact surfaces must be cleaned and santized before each use with a different type of raw meat, each time there is a change from working with raw food to ready to foods, and between uses with raw fruits and vegetables, and with potentially hazardous food to prevent cross contamination.
Location: Kitchen
Equipment: Prep table
- 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: Ice dumped at hand sink. Follow above corrective action.
Location: Cook line
Equipment: Hand sink
- 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: Utensils stored in bar are soiled from dust and debris.
Location: Bar
- 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: Hood vent are soiled. Please remove vent and clean them.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair floor in cookline area were the grout is missing from the floor tile. 2. Repair wall tile in bar area under the soda gun.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair floor in cookline area were the grout is missing from the floor tile. 2. Repair wall tile in bar area under the soda gun.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Have the cold top unit repaired. Food temping around 50-60. Do not use equipment until repaired an working properly. Cold Top Cooler not holding temperature. Have repaired and do not use until repaired and hold proper temperature of 41 degees. 7/2/14
Location: Kitchen
Equipment: Cold top
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Double stacked stream broiler draining into a metal pan. Equipment must drain into the floor drain.
Location: Kitchen
Equipment: Oven
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Large container of salsa chips were stored on the floor. Cos
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Margirita Salt store in an open container
Location: Bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The dish machine drain compartment has an accumulation of food debri along the outer surface. Clean area more frequently.2. Bar soda gun and holster heavily soiled clean at least every 24 hours
Location: Dish machine area
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The dish machine drain compartment has an accumulation of food debri along the outer surface. Clean area more frequently.2. Bar soda gun and holster heavily soiled clean at least every 24 hours
Location: Bar
Equipment: Soda gun & holster
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: No trash can at hand sink. Provide a trash can for the hand sink.
Location: Kitchen
Equipment: Hand sink
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: 2-bay
|
07/02/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Marinaded beef store in individual plastic bag are pack to high in the metal container on the cold top. Temped at 55 degrees. Discard 2. Preportioned crab mix in plastic bags stored in a metal container on the cold top cooler were not at the proper temperature. Temped at 56 degrees. Discard3. Preportioned cut chicken in plastic bags were stacked to high in a metal container on the cold top. Temped at 57 degrees. Discard Note: Observe an excessive amout of steam coming out of the new equipment install on the cookline near the cold top coolers.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Marinaded beef store in individual plastic bag are pack to high in the metal container on the cold top. Temped at 55 degrees. Discard 2. Preportioned crab mix in plastic bags stored in a metal container on the cold top cooler were not at the proper temperature. Temped at 56 degrees. Discard3. Preportioned cut chicken in plastic bags were stacked to high in a metal container on the cold top. Temped at 57 degrees. Discard Note: Observe an excessive amout of steam coming out of the new equipment install on the cookline near the cold top coolers.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Marinaded beef store in individual plastic bag are pack to high in the metal container on the cold top. Temped at 55 degrees. Discard 2. Preportioned crab mix in plastic bags stored in a metal container on the cold top cooler were not at the proper temperature. Temped at 56 degrees. Discard3. Preportioned cut chicken in plastic bags were stacked to high in a metal container on the cold top. Temped at 57 degrees. Discard Note: Observe an excessive amout of steam coming out of the new equipment install on the cookline near the cold top coolers.
Location: Cook line
Equipment: Cold top
- 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. Preportioned cut chicken in plastic bags are stacked to high in a metal container on the cold top cooler. The juices from the chicken are drippiing down onto the dessert store on the bottom shelve. Discard all desserts. Store food to prevent cross contamination
Location: Kitchen
Equipment: Cold top
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Observed a pan of cut produce stored on the soiled trash can. Please don't use contaminate food or food equipment by storing on the trash.
Location: Cook line
- 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.
Comments: 1. Observed prep table with cut raw meat on a cutting board with a wipe cloth store under it dripping blood onto two large plastic tub filled with ice water with metal pan of refried bean sumerged in them.2. Observed raw chicken and cut produce being prep at the same time on the prep table.Food contact surfaces must be cleaned and santized before each use with a different type of raw meat, each time there is a change from working with raw food to ready to foods, and between uses with raw fruits and vegetables, and with potentially hazardous food to prevent cross contamination.
Location: Kitchen
Equipment: Prep table
- 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.
Comments: 1. Observed prep table with cut raw meat on a cutting board with a wipe cloth store under it dripping blood onto two large plastic tub filled with ice water with metal pan of refried bean sumerged in them.2. Observed raw chicken and cut produce being prep at the same time on the prep table.Food contact surfaces must be cleaned and santized before each use with a different type of raw meat, each time there is a change from working with raw food to ready to foods, and between uses with raw fruits and vegetables, and with potentially hazardous food to prevent cross contamination.
Location: Kitchen
Equipment: Prep table
- Single Service/Equipment storage (corrected on site)
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: Utensils stored in bar are soiled from dust and debris.
Location: Bar
- 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: Hood vent are soiled. Please remove vent and clean them.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair floor in cookline area were the grout is missing from the floor tile. 2. Repair wall tile in bar area under the soda gun.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair floor in cookline area were the grout is missing from the floor tile. 2. Repair wall tile in bar area under the soda gun.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Have the cold top unit repaired. Food temping around 50-60. Do not use equipment until repaired an working properly.
Location: Kitchen
Equipment: Cold top
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Double stacked stream broiler draining into a metal pan. Equipment must drain into the floor drain.
Location: Kitchen
Equipment: Oven
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Margirita Salt store in an open container
Location: Bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The dish machine drain compartment has an accumulation of food debri along the outer surface. Clean area more frequently.2. Bar soda gun and holster heavily soiled clean at least every 24 hours
Location: Dish machine area
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The dish machine drain compartment has an accumulation of food debri along the outer surface. Clean area more frequently.2. Bar soda gun and holster heavily soiled clean at least every 24 hours
Location: Bar
Equipment: Soda gun & holster
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: No trash can at hand sink. Provide a trash can for the hand sink.
Location: Kitchen
Equipment: Hand sink
|
06/25/2014 | Routine |
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: SANITIZER TOO STRONG AT 3 BAY SINK IN BAR AREA. COS
Location: Bar
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: REPLACE MISSING VENT FILTER.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CONTAINER OF ICE CREAM WAS STORED ON THE FLOOR. STORE 6 INCHES ABOVE THE FLOOR. COS
Location: Walk-in 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: DISH MACHINE WAS SOILED ON THE INTERIOR AND EXTERIOR SURFACES. KEEP EQUIPMENT CLEAN TO SIGHT AND TOUCH
Location: Dish machine area
Equipment: Dishmachine
|
02/10/2014 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: CHEESE AND BEAN IN THE WALK IN COOLER WERE NOT COOLED PROPERLY. BAD TEMPERATURES 51 DEGREES. DISCARD 9/25/131. SEVERAL PANS OF BEANS WERE STORED ON THE PREP TABLE AT BAD TEMPERATURES AND ARE NO BEING COOLED DOWN PROPERLY. DISCARD BEANS
Location: Kitchen
Equipment: Prep table
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE BOTTOM OF THE PREP TABLE HAS DETERIORATED AND RUST IS FORMING ON THE SURFACE. RESURFACE THE BOTTOM OF THE PREP TABLE. (SPRAY PAINT)
Location: Kitchen
Equipment: Prep table
- 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: PAN OF BEANS COOKED WERE AT ROOM TEMPERATURES STORE ON THE PREP TABLE.
Location: Kitchen
Equipment: Prep table
|
10/04/2013 | Recheck |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: CHEESE AND BEAN IN THE WALK IN COOLER WERE NOT COOLED PROPERLY. BAD TEMPERATURES 51 DEGREES. DISCARD 9/25/131. SEVERAL PANS OF BEANS WERE STORED ON THE PREP TABLE AT BAD TEMPERATURES AND ARE NO BEING COOLED DOWN PROPERLY. DISCARD BEANS
Location: Kitchen
Equipment: Prep table
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE BOTTOM OF THE PREP TABLE HAS DETERIORATED AND RUST IS FORMING ON THE SURFACE. RESURFACE THE BOTTOM OF THE PREP TABLE. (SPRAY PAINT)
Location: Kitchen
Equipment: Prep table
- 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: PAN OF BEANS COOKED WERE AT ROOM TEMPERATURES STORE ON THE PREP TABLE.
Location: Kitchen
Equipment: Prep table
|
10/04/2013 | Recheck |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: CHEESE AND BEAN IN THE WALK IN COOLER WERE NOT COOLED PROPERLY. BAD TEMPERATURES 51 DEGREES. DISCARD 9/25/131. SEVERAL PANS OF BEANS WERE STORED ON THE PREP TABLE AT BAD TEMPERATURES AND ARE NO BEING COOLED DOWN PROPERLY. DISCARD BEANS
Location: Kitchen
Equipment: Prep table
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE BOTTOM OF THE PREP TABLE HAS DETERIORATED AND RUST IS FORMING ON THE SURFACE. RESURFACE THE BOTTOM OF THE PREP TABLE. (SPRAY PAINT)
Location: Kitchen
Equipment: Prep table
- 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: PAN OF BEANS COOKED WERE AT ROOM TEMPERATURES STORE ON THE PREP TABLE.
Location: Kitchen
Equipment: Prep table
|
09/25/2013 | Recheck |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. SEVERAL PANS OF BEANS WERE STORED ON THE PREP TABLE AT BAD TEMPERATURES AND ARE NO BEING COOLED DOWN PROPERLY. DISCARD BEANS THE COOLING PROCESS SHOULD BE DONE WITHIN 4 HOURS. FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
Equipment: Prep table
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE BOTTOM OF THE PREP TABLE HAS DETERIORATED AND RUST IS FORMING ON THE SURFACE. RESURFACE THE BOTTOM OF THE PREP TABLE. (SPRAY PAINT)
Location: Kitchen
Equipment: Prep table
- 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: PAN OF BEANS COOKED WERE AT ROOM TEMPERATURES STORE ON THE PREP TABLE.
Location: Kitchen
Equipment: Prep table
|
09/17/2013 | 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: PICO SAUSE WAS NOT AT A GOOD TEMPERATURE.COS
Location: Cook line
Equipment: Cold top
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE USE THEIR BARE HANDS TO CRAB SALSA CHIP FROM THE WARMING DRAW. DISCARD
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOEE 'S ARE NOT USING THEIR GLOVE INTHE PROPER WAY. USE THEM FOR MULTIPLE USES.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: AFTER REMOVAL OF YOUR GLOVE YOU MUST WASH YOUR HANDS.
- 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.
Location: Kitchen
Equipment: Prep table
- 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: EMPLOYEE DUMPED WATER FROM A PITCHER INTO THE HAND SINK AN THEN TRYED TO REFILL THE PITCHER AT THE HAND SINK.
Location: Cook line
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
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.
Location: Cook line
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FRIED ICE CREAM STORED IN THE REACHIN DESSERT FREEZER UNCOVERED.
Location: Kitchen
Equipment: reach in freezer
|
05/24/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PICO SAUSE WAS NOT AT A GOOD TEMPERATURE.COS
Location: Cook line
Equipment: Cold top
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE USE THEIR BARE HANDS TO CRAB SALSA CHIP FROM THE WARMING DRAW. DISCARD
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOEE 'S ARE NOT USING THEIR GLOVE INTHE PROPER WAY. USE THEM FOR MULTIPLE USES.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: AFTER REMOVAL OF YOUR GLOVE YOU MUST WASH YOUR HANDS.
- 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.
Location: Kitchen
Equipment: Prep table
- 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: EMPLOYEE DUMPED WATER FROM A PITCHER INTO THE HAND SINK AN THEN TRYED TO REFILL THE PITCHER AT THE HAND SINK.
Location: Cook line
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
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.
Location: Cook line
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FRIED ICE CREAM STORED IN THE REACHIN DESSERT FREEZER UNCOVERED.
Location: Kitchen
Equipment: reach in freezer
|
05/17/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PICO SAUSE WAS NOT AT A GOOD TEMPERATURE.
Location: Cook line
Equipment: Cold top
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE USE THEIR BARE HANDS TO CRAB SALSA CHIP FROM THE WARMING DRAW. DISCARD
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOEE 'S ARE NOT USING THEIR GLOVE INTHE PROPER WAY. USE THEM FOR MULTIPLE USES.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: AFTER REMOVAL OF YOUR GLOVE YOU MUST WASH YOUR HANDS.
- 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.
Location: Kitchen
Equipment: Prep table
- 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: EMPLOYEE DUMPED WATER FROM A PITCHER INTO THE HAND SINK AN THEN TRYED TO REFILL THE PITCHER AT THE HAND SINK.
Location: Cook line
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
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.
Location: Cook line
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FRIED ICE CREAM STORED IN THE REACHIN DESSERT FREEZER UNCOVERED.
Location: Kitchen
Equipment: reach in freezer
|
05/03/2013 | 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: PICO DE GALLO WAS NOT AT THE PROPER HOLDING TEMPERATURE. PLEASE ENSURE FRESH MADE PICO IS AT 41 DEGREES BEFORE THE PRODUCT IS PLACED IN THE COLD TOP COOLER. MAY BE BEST IF MADE AT NIGHT HELD IN THE WALK IN OVERNIGHT AND PLACED IN THE COLD TOP BE FORE LUNCH TIME.cos
Location: Kitchen
Equipment: Cold top
|
01/29/2013 | Routine |
- Lighting intensity (corrected on site)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: HOOD LIGHT OUT
Location: Cook line
- 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: PLASTIC REMOVABLE PART ON THE MARGARITA MACHINE WAS SOILED. CLEAN AND SANITIZE MORE FREQUENTLY.
Location: Bar
Equipment: Soda machine
|
09/20/2012 | Routine |
| No violation noted during this evaluation. | 06/19/2012 | Non-Illness Complaint |
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Back door.
Location: Kitchen (back)
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 2 Large pans of raw meat stored on the bottom shelf of the prep table improperly thawing.
Location: Kitchen
Equipment: Prep table
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 2 Large pans of raw meat stored on the bottom shelf of the prep table improperly thawing.
Location: Kitchen
Equipment: 3-bay
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Dry storage
|
05/25/2012 | Routine |
- Receiving temperature(s) 41 (corrected)
Refrigerated food was not received at proper temperature.
Correction: Refrigerated potentially hazardous foods shall be received at proper temperature(s).
Comments: Salsa stored in large metal pans were not at the proper temperature of 41 degrees in the Glass, 2 door Store in smaller pans to insure 41 degree is maintained.
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Rice stored on top of the oven in a metal pan improperly cooling.2. Several containers of bean in large metal pans improperly cooling on the prep table.
Location: Cook line
Equipment: Conveyer oven
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Rice stored on top of the oven in a metal pan improperly cooling.2. Several containers of bean in large metal pans improperly cooling on the prep table.
Location: Prep area
Equipment: Prep table
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer bucket was too strong.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Rice
Location: Kitchen
|
01/12/2012 | Recheck |
| No violation noted during this evaluation. | 01/03/2012 | Illness Complaint |
- Receiving temperature(s) 41 (corrected on site)
Refrigerated food was not received at proper temperature.
Correction: Refrigerated potentially hazardous foods shall be received at proper temperature(s).
Comments: Salsa stored in large metal pans were not at the proper temperature of 41 degrees in the Glass, 2 door Store in smaller pans to insure 41 degree is maintained.
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Rice stored on top of the oven in a metal pan improperly cooling.2. Several containers of bean in large metal pans improperly cooling on the prep table.
Location: Cook line
Equipment: Conveyer oven
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Rice stored on top of the oven in a metal pan improperly cooling.2. Several containers of bean in large metal pans improperly cooling on the prep table.
Location: Prep area
Equipment: Prep table
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer bucket was too strong.
Location: Kitchen
- 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: Rice
Location: Kitchen
|
01/03/2012 | Routine |
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