- 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: PRE-PORTIONED PASTA HOLDING AT 46 DEGREES ON TOP LAYER LOCATED ON COOK LINE COLD TOP SALAD COOLER.PASTA STORED OVER LOAD LIMIT IN CONTAINER. STORE PASTA BELOW LOAD LIMIT TO MAINTAIN 41 DEGREES F.
Location: Cook line
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: BEANS REHEATED IN STEAM WELL STEAM WELL TO 135 DEGREES F. PREVIOUSLY COOKED AND COOLED FOODS SHOULD BE REHEATED TO 165 DEGREES F.RECHECK: BEANS HOLDING AT 165 DEGREES F.
Location: Cook line
- 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 MEASUREABLE SANITIZER PRESENT IN DISHMACHINE LOCATED IN KITCHEN AND THE BAR. ACCORDING TO KITCHEN MANAGER, SANITZER SOLUTION WAS VERIFIED BEFORE OPERATING USING PH TEST STRIPS FOR QUAT SANITIZER. HE STATED ECOLAB SAID THAT QUAT STRIPS COULD BE USED FOR TO MEASURE ANY TYPE OF SANITIZER. PH QUAT TEST STRIPS PRODUCE A FALSE POSITIVE TEST WHEN MEASURED WITH HOT WATER, WHICH IS THE CASE WHEN VERIFIED IN DISH MACHINE WHERE THE WATER TEMPERATURE IS WELL OVER 130 DEGREES F.KITCHEN MANAGER CONTACTED ECOLAB AND EXPECTED TO ARRIVE WITHIN ONE HOUR. SANITIZE GLASSES AND EQUIPMENT IN THREE COMPARTMENT SINK UTILIZING QUAT SANITIZING SOLUTION AT 200 PPM OR CHLORINE AT 50 PPM.NOTE: ALL GLASSES, DISHES AND EQUPMENT SHOULD BE REMOVED FROM STORAGE SHELVES AND SANITIZED.
Location: Dish machine area
Equipment: Dishmachine
- 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 MEASUREABLE SANITIZER PRESENT IN DISHMACHINE LOCATED IN KITCHEN AND THE BAR. ACCORDING TO KITCHEN MANAGER, SANITZER SOLUTION WAS VERIFIED BEFORE OPERATING USING PH TEST STRIPS FOR QUAT SANITIZER. HE STATED ECOLAB SAID THAT QUAT STRIPS COULD BE USED FOR TO MEASURE ANY TYPE OF SANITIZER. PH QUAT TEST STRIPS PRODUCE A FALSE POSITIVE TEST WHEN MEASURED WITH HOT WATER, WHICH IS THE CASE WHEN VERIFIED IN DISH MACHINE WHERE THE WATER TEMPERATURE IS WELL OVER 130 DEGREES F.KITCHEN MANAGER CONTACTED ECOLAB AND EXPECTED TO ARRIVE WITHIN ONE HOUR. SANITIZE GLASSES AND EQUIPMENT IN THREE COMPARTMENT SINK UTILIZING QUAT SANITIZING SOLUTION AT 200 PPM OR CHLORINE AT 50 PPM.NOTE: ALL GLASSES, DISHES AND EQUPMENT SHOULD BE REMOVED FROM STORAGE SHELVES AND SANITIZED.
Location: Bar
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DRIED FOOD SOIL ON BACK SURFACE OF BLADE.2. DICER CAKED WITH FOOD SOIL STORED ON SHELF BELOW DELI SLICER.3. KNIFE BLADE STORED SOILED IN KNIFE BLOCK.ENSURE EQUIPMENT AND SURFACES ARE CLEANED AND SANITIZED THOROUGHLY, MAXIMUM EVERY FOUR HOURS, BEFORE STORAGE.
Location: Prep area
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DRIED FOOD SOIL ON BACK SURFACE OF BLADE.2. DICER CAKED WITH FOOD SOIL STORED ON SHELF BELOW DELI SLICER.3. KNIFE BLADE STORED SOILED IN KNIFE BLOCK.ENSURE EQUIPMENT AND SURFACES ARE CLEANED AND SANITIZED THOROUGHLY, MAXIMUM EVERY FOUR HOURS, BEFORE STORAGE.
Location: Prep area
Equipment: Knife/utensil rack
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: BAR GLASSES STORED INVERTED ON RACKS WITH COATING CHIPPED AND RUST STAINS IN SOME AREA.REPLACE DAMAGED RACKS IN AND OUTSIDE BAR.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALLS IN DISH MACHINE AREA SOILED WITH MOLD AND BUILD UP.CLEAN AND SANITIZE THOROUGHLY. A WORK ORDER IS IN PROGRESS TO HAVE WALLS REPLACED BY STAINLESS STEEL IN ENTIRE DISH MACHINE AREA.
Location: Dish machine area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: TWO CONAINERS OF PRE PORTIONED PASTA AND ONE CONTAINER OF PREPORTIONED ROAST BEEF HOLDING 56 AND 54 DEGREES F RESPECTIVELY INSIDE DEEP CONTAINERS FOOD ITEMS PORTIONED ONE HOUR PRIOR. ENSURE PASTA IS STORED ON SHEET TRAYS AND COOLED COMPLETELY BEFORE STORAGE IN DEEP CONTAINERS FOR PROPER COOLING.
Location: Walk-in cooler
- 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: PROVIDE CHLORINE TEST STRIPS TO VERIFY SANITIZING SOLUTION IN BOTH DISH MACHINES.
Location: Dish machine area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. CAN OPENER HANDLE SOILED WITH RUST RESIDUE. MOUNT CAKED IN CREVICES AND SOILED AS WELL. 2, DOOR GASKETS SOILED WITH MOLD IN CREVICES LOCATED IN THE BAR ON BOTH REACH IN COOLERS. 3. REACH IN BEVERAGE COOLER SOILED ON THE INTERIOR.CLEAN AND SANITIZE THORUGHLY. REPLACE CAN OPENER AND MOUNT IF RUST AND SOIL CANNOT BE REMOVED.
Location: Kitchen
Equipment: Can opener
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. CAN OPENER HANDLE SOILED WITH RUST RESIDUE. MOUNT CAKED IN CREVICES AND SOILED AS WELL. 2, DOOR GASKETS SOILED WITH MOLD IN CREVICES LOCATED IN THE BAR ON BOTH REACH IN COOLERS. 3. REACH IN BEVERAGE COOLER SOILED ON THE INTERIOR.CLEAN AND SANITIZE THORUGHLY. REPLACE CAN OPENER AND MOUNT IF RUST AND SOIL CANNOT BE REMOVED.
Location: Bar
Equipment: Reach in cooler
|
10/29/2014 | 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: PRE-PORTIONED PASTA HOLDING AT 46 DEGREES ON TOP LAYER LOCATED ON COOK LINE COLD TOP SALAD COOLER.PASTA STORED OVER LOAD LIMIT IN CONTAINER. STORE PASTA BELOW LOAD LIMIT TO MAINTAIN 41 DEGREES F.
Location: Cook line
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: BEANS REHEATED IN STEAM WELL STEAM WELL TO 135 DEGREES F. PREVIOUSLY COOKED AND COOLED FOODS SHOULD BE REHEATED TO 165 DEGREES F.
Location: Cook line
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO MEASUREABLE SANITIZER PRESENT IN DISHMACHINE LOCATED IN KITCHEN AND THE BAR. ACCORDING TO KITCHEN MANAGER, SANITZER SOLUTION WAS VERIFIED BEFORE OPERATING USING PH TEST STRIPS FOR QUAT SANITIZER. HE STATED ECOLAB SAID THAT QUAT STRIPS COULD BE USED FOR TO MEASURE ANY TYPE OF SANITIZER. PH QUAT TEST STRIPS PRODUCE A FALSE POSITIVE TEST WHEN MEASURED WITH HOT WATER, WHICH IS THE CASE WHEN VERIFIED IN DISH MACHINE WHERE THE WATER TEMPERATURE IS WELL OVER 130 DEGREES F.KITCHEN MANAGER CONTACTED ECOLAB AND EXPECTED TO ARRIVE WITHIN ONE HOUR. SANITIZE GLASSES AND EQUIPMENT IN THREE COMPARTMENT SINK UTILIZING QUAT SANITIZING SOLUTION AT 200 PPM OR CHLORINE AT 50 PPM.NOTE: ALL GLASSES, DISHES AND EQUPMENT SHOULD BE REMOVED FROM STORAGE SHELVES AND SANITIZED.
Location: Dish machine area
Equipment: Dishmachine
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO MEASUREABLE SANITIZER PRESENT IN DISHMACHINE LOCATED IN KITCHEN AND THE BAR. ACCORDING TO KITCHEN MANAGER, SANITZER SOLUTION WAS VERIFIED BEFORE OPERATING USING PH TEST STRIPS FOR QUAT SANITIZER. HE STATED ECOLAB SAID THAT QUAT STRIPS COULD BE USED FOR TO MEASURE ANY TYPE OF SANITIZER. PH QUAT TEST STRIPS PRODUCE A FALSE POSITIVE TEST WHEN MEASURED WITH HOT WATER, WHICH IS THE CASE WHEN VERIFIED IN DISH MACHINE WHERE THE WATER TEMPERATURE IS WELL OVER 130 DEGREES F.KITCHEN MANAGER CONTACTED ECOLAB AND EXPECTED TO ARRIVE WITHIN ONE HOUR. SANITIZE GLASSES AND EQUIPMENT IN THREE COMPARTMENT SINK UTILIZING QUAT SANITIZING SOLUTION AT 200 PPM OR CHLORINE AT 50 PPM.NOTE: ALL GLASSES, DISHES AND EQUPMENT SHOULD BE REMOVED FROM STORAGE SHELVES AND SANITIZED.
Location: Bar
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DRIED FOOD SOIL ON BACK SURFACE OF BLADE.2. DICER CAKED WITH FOOD SOIL STORED ON SHELF BELOW DELI SLICER.3. KNIFE BLADE STORED SOILED IN KNIFE BLOCK.ENSURE EQUIPMENT AND SURFACES ARE CLEANED AND SANITIZED THOROUGHLY, MAXIMUM EVERY FOUR HOURS, BEFORE STORAGE.
Location: Prep area
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DRIED FOOD SOIL ON BACK SURFACE OF BLADE.2. DICER CAKED WITH FOOD SOIL STORED ON SHELF BELOW DELI SLICER.3. KNIFE BLADE STORED SOILED IN KNIFE BLOCK.ENSURE EQUIPMENT AND SURFACES ARE CLEANED AND SANITIZED THOROUGHLY, MAXIMUM EVERY FOUR HOURS, BEFORE STORAGE.
Location: Prep area
Equipment: Knife/utensil rack
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: BAR GLASSES STORED INVERTED ON RACKS WITH COATING CHIPPED AND RUST STAINS IN SOME AREA.REPLACE DAMAGED RACKS IN AND OUTSIDE BAR.
- 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 IN DISH MACHINE AREA SOILED WITH MOLD AND BUILD UP.CLEAN AND SANITIZE THOROUGHLY. A WORK ORDER IS IN PROGRESS TO HAVE WALLS REPLACED BY STAINLESS STEEL IN ENTIRE DISH MACHINE AREA.
Location: Dish machine area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: TWO CONAINERS OF PRE PORTIONED PASTA AND ONE CONTAINER OF PREPORTIONED ROAST BEEF HOLDING 56 AND 54 DEGREES F RESPECTIVELY INSIDE DEEP CONTAINERS FOOD ITEMS PORTIONED ONE HOUR PRIOR. ENSURE PASTA IS STORED ON SHEET TRAYS AND COOLED COMPLETELY BEFORE STORAGE IN DEEP CONTAINERS FOR PROPER COOLING.
Location: Walk-in cooler
- 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: PROVIDE CHLORINE TEST STRIPS TO VERIFY SANITIZING SOLUTION IN BOTH DISH MACHINES.
Location: Dish machine area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. CAN OPENER HANDLE SOILED WITH RUST RESIDUE. MOUNT CAKED IN CREVICES AND SOILED AS WELL. 2, DOOR GASKETS SOILED WITH MOLD IN CREVICES LOCATED IN THE BAR ON BOTH REACH IN COOLERS. 3. REACH IN BEVERAGE COOLER SOILED ON THE INTERIOR.CLEAN AND SANITIZE THORUGHLY. REPLACE CAN OPENER AND MOUNT IF RUST AND SOIL CANNOT BE REMOVED.
Location: Kitchen
Equipment: Can opener
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. CAN OPENER HANDLE SOILED WITH RUST RESIDUE. MOUNT CAKED IN CREVICES AND SOILED AS WELL. 2, DOOR GASKETS SOILED WITH MOLD IN CREVICES LOCATED IN THE BAR ON BOTH REACH IN COOLERS. 3. REACH IN BEVERAGE COOLER SOILED ON THE INTERIOR.CLEAN AND SANITIZE THORUGHLY. REPLACE CAN OPENER AND MOUNT IF RUST AND SOIL CANNOT BE REMOVED.
Location: Bar
Equipment: Reach in cooler
|
10/22/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BUFFALO CHOPPER SOILED ON EXTERIOR.DETAIL CLEAN AND SANITIZE THOROUGHLY.
Location: Prep area
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CLEAN AND SANITIZED SHEET TRAYS STORED ON THE FLOOR IN DISH MACHINE AREA.STORE CLEAN AND SANITIZED EQUIPMENT IN AN APPROVED LOCATION.
Location: Dish machine area
- 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: LABEL BULK FOOD CONTAINERS OF FLOUR AND SUGAR IN PREP AREA.
Location: Prep area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FLOOR TILES MISSING BELOW LEFT END OF PREP TABLE IN BACK PREP AREA.PROVIDE MISSING FLOOR TILES. A WORK ORDER IS IN PROGRESS TO HAVE TILES REPLACED.
Location: Prep area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CAULK SOILED AND MISSING IN SOME AREAS IN BETWEEN WALL AND DISH MACHINE BAY AREA.CAULK MISSING IN BETWEEN ICE COMPRESSOR AND BIN LOCATED IN BACK KITCHEN AREA.PROVIDE FRESH CAULK.
Location: Dish machine area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CAULK SOILED AND MISSING IN SOME AREAS IN BETWEEN WALL AND DISH MACHINE BAY AREA.CAULK MISSING IN BETWEEN ICE COMPRESSOR AND BIN LOCATED IN BACK KITCHEN AREA.PROVIDE FRESH CAULK.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WALL BELLOW GLASS RACK SOILED WITH BUILD UP IN DISH MACHINE AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Dish machine area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CARBON BUILD UP ON SHEET TRAYS USED TO BAKE POTATOES.REMOVE CARBON BUILD UP WHERE NEEDED.
Location: Prep area
|
05/22/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BUFFALO CHOPPER SOILED ON EXTERIOR.DETAIL CLEAN AND SANITIZE THOROUGHLY.
Location: Prep area
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Location: Kitchen
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CLEAN AND SANITIZED SHEET TRAYS STORED ON THE FLOOR IN DISH MACHINE AREA.STORE CLEAN AND SANITIZED EQUIPMENT IN AN APPROVED LOCATION.
Location: Dish machine area
- 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: LABEL BULK FOOD CONTAINERS OF FLOUR AND SUGAR IN PREP AREA.
Location: Prep area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FLOOR TILES MISSING BELOW LEFT END OF PREP TABLE IN BACK PREP AREA.PROVIDE MISSING FLOOR TILES. A WORK ORDER IS IN PROGRESS TO HAVE TILES REPLACED.
Location: Prep area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CAULK SOILED AND MISSING IN SOME AREAS IN BETWEEN WALL AND DISH MACHINE BAY AREA.CAULK MISSING IN BETWEEN ICE COMPRESSOR AND BIN LOCATED IN BACK KITCHEN AREA.PROVIDE FRESH CAULK.
Location: Dish machine area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CAULK SOILED AND MISSING IN SOME AREAS IN BETWEEN WALL AND DISH MACHINE BAY AREA.CAULK MISSING IN BETWEEN ICE COMPRESSOR AND BIN LOCATED IN BACK KITCHEN AREA.PROVIDE FRESH CAULK.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WALL BELLOW GLASS RACK SOILED WITH BUILD UP IN DISH MACHINE AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Dish machine area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CARBON BUILD UP ON SHEET TRAYS USED TO BAKE POTATOES.REMOVE CARBON BUILD UP WHERE NEEDED.
Location: Prep area
|
05/15/2014 | 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: PRIME RIB AND ROAST CHICKENS WERE HOLDING AT 128 DEGREES IN WARMER. TIMER SHUT OFF.ENSURE HOT FOODS ARE HELD AT 135 DEGRESS F OR HIGHER.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DICING EQUIPMENT STORED WITH FOOD DEBRIS ON BLADES IN BACK PREP AREA.ENSURE EQUIPMENT HAS BEEN CLEAN AND SANITIZED THOROUGHLY BEFORE STORAGE.2. INTERIOR ICE MACHINE SOILED WITH RUST RESIDUE ON ROOF AND SIDE WALLS. CLEAN THOROUGHLY TO REMOVE ALL RUST RESIDUE.
Location: Prep area
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE JACKET STORED IN STORAGE COMPARTMENT LOCATED IN THE BAR.STORE JACKET ON COAT RACK.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. STORAGE SHELVES CONTAINING CLEAN DISH WARE SOILED WITH RUST LOCATED NEAR DISH MACHINE ARE.2, COATING ON SURFACE OF RACKS PEELING LOCATED IN BOTH GLASS CHILLERS.
Location: Kitchen
- 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: GASKETS SOILED IN THE CREVICES LOCATED IN JUICE COOLER BAR.CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
|
12/12/2013 | Recheck |
| No violation noted during this evaluation. | 12/05/2013 | 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: WALK IN COOLER HOLDING FOODS BETWEEN 44 AND 45 DEGREES F.ADJUST/REPAIR WALK IN COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
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: WALK IN COOLER HOLDING FOODS BETWEEN 44 AND 45 DEGREES F.ADJUST/REPAIR WALK IN COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
- 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: WALK IN COOLER HOLDING FOODS BETWEEN 44 AND 45 DEGREES F.ADJUST/REPAIR WALK IN COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: TWO LARGE CONTAINERS OF POTATO SOAP PREPARED IN THE EVENING OF 7/16 WERE HOLDING AT 47 DEGREES F.ENSURE PRODUCT IS PROPERLY COOLED TO 41 DEGREES WITHIN THE FOUR WINDOW FROM 70 DEGREES F. RECHECK 7/23: A LARGE CONTAINER OF POTATO SOUP PREPARED ON 7/22 WAS HOLDING AT 48 DEGREES.ENSURE PRODUCT IS COOLED PROPERLY USING APPROPRIATE GUIDELINES. NOTE: PRODUCT SHOULD BE COOLED RAPIDLY FROM 135 TO 70 DEGREES WITHIN 2 HOURS AND FROM 70 TO 41 DEGREES WITHIN FOUR MORE HOURS. POTATO SOUP WAS DISCARDED.
Location: Walk-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: DISH MACHINE NOT SANITIZING AT THE PROPER CONCENTRATION LOCATED IN THE BAR.REPAIR MACHINE TO SANITIZE AT THE PROPER CONCENTRATION OF 50 TO 100 PPM CHLORINE.
Location: Bar
Equipment: Dishmachine
- 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: DISCARD DATE MISSING ON POTENTIALLY HAZARDOUS PREPARED FOOD INSIDE WALK IN COOLER. EG POTATO SOUP, SLICED DELI MEATS, CHEESE, DRESSINGS, ETC...PROVIDE DISCARD DATES ON PREPARED FOODS IF NOT USED WITHIN 24 HOURS.RECHECK 7/23: DISCARD DATE MISSING ON PREPARED POTENTIALLY HAZARDOUS FOODS INSIDE WALK IN COOLER.PROVIDE DISCARD DATE ON PHF FOODS.
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RUST SPOTS ON ON SURFACE OF GRINDER.2. BOTTOM OF BLACK BUS TUB HEAVILY SOILED WITH BUILD UP CONTAINING CLEAN AND SANITIZED UTENSILS LOCATED IN DISH MACHINE AREA. CLEAN AND SANITIZE THOROUGHLY.
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.
Comments: DRIED FOOD RESIDUE ON SURFACE OF SLICER BEHIND BLADE GUARD.ENSURE SLICER IS DISMANTELED ENTIRELY AND CLEANED AND SANITIZED THOROUGHLY EVERY FOUR HOURS TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Kitchen
Equipment: Slicer
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PURSE STORED NEXT TO OPENED BOXES OF FOOD SERVICE GLOVES LOCATED IN THE BAR.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM SUPPLIES.
Location: Bar
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: RECENTLY PRE-PORTIONED CORNED BEEF, PASTA, AND RICE WERE HOLDING AT 58, 61, AND 55 DEGREES RESPECTIVELY LOCATED IN DEEP CONTAINERS IN WALK IN COOLER.ENSURE FOOD PORTIONED OUTSIDE WALK IN COOLER IS PROPERLY COOLED TO 41 DEGREES BEFORE STORAGE IN DEEP CONTAINERS. FOOD WAS PUT ON A SHEET TRAY TO BRING TEMPERATURE DOWN TO 41 DEGREES.
Location: Walk-in cooler
- 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: BOTTOM OF THE GLASS CHILLER SOILED LOCATED AT THE BAR. CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS MISSING IN DISPENSER LOCATED AT HAND SINK NEAR KITCHEN ENTRANCE.PROVIDE TOWELS AT HAND SINK.
Location: Kitchen
|
08/08/2013 | 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: WALK IN COOLER HOLDING FOODS BETWEEN 44 AND 45 DEGREES F.ADJUST/REPAIR WALK IN COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
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: WALK IN COOLER HOLDING FOODS BETWEEN 44 AND 45 DEGREES F.ADJUST/REPAIR WALK IN COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
- 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: WALK IN COOLER HOLDING FOODS BETWEEN 44 AND 45 DEGREES F.ADJUST/REPAIR WALK IN COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: TWO LARGE CONTAINERS OF POTATO SOAP PREPARED IN THE EVENING OF 7/16 WERE HOLDING AT 47 DEGREES F.ENSURE PRODUCT IS PROPERLY COOLED TO 41 DEGREES WITHIN THE FOUR WINDOW FROM 70 DEGREES F. RECHECK 7/23: A LARGE CONTAINER OF POTATO SOUP PREPARED ON 7/22 WAS HOLDING AT 48 DEGREES.ENSURE PRODUCT IS COOLED PROPERLY USING APPROPRIATE GUIDELINES. NOTE: PRODUCT SHOULD BE COOLED RAPIDLY FROM 135 TO 70 DEGREES WITHIN 2 HOURS AND FROM 70 TO 41 DEGREES WITHIN FOUR MORE HOURS. POTATO SOUP WAS DISCARDED.
Location: Walk-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: DISH MACHINE NOT SANITIZING AT THE PROPER CONCENTRATION LOCATED IN THE BAR.REPAIR MACHINE TO SANITIZE AT THE PROPER CONCENTRATION OF 50 TO 100 PPM CHLORINE.
Location: Bar
Equipment: Dishmachine
- 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: DISCARD DATE MISSING ON POTENTIALLY HAZARDOUS PREPARED FOOD INSIDE WALK IN COOLER. EG POTATO SOUP, SLICED DELI MEATS, CHEESE, DRESSINGS, ETC...PROVIDE DISCARD DATES ON PREPARED FOODS IF NOT USED WITHIN 24 HOURS.RECHECK 7/23: DISCARD DATE MISSING ON PREPARED POTENTIALLY HAZARDOUS FOODS INSIDE WALK IN COOLER.PROVIDE DISCARD DATE ON PHF FOODS.
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RUST SPOTS ON ON SURFACE OF GRINDER.2. BOTTOM OF BLACK BUS TUB HEAVILY SOILED WITH BUILD UP CONTAINING CLEAN AND SANITIZED UTENSILS LOCATED IN DISH MACHINE AREA. CLEAN AND SANITIZE THOROUGHLY.
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.
Comments: DRIED FOOD RESIDUE ON SURFACE OF SLICER BEHIND BLADE GUARD.ENSURE SLICER IS DISMANTELED ENTIRELY AND CLEANED AND SANITIZED THOROUGHLY EVERY FOUR HOURS TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Kitchen
Equipment: Slicer
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PURSE STORED NEXT TO OPENED BOXES OF FOOD SERVICE GLOVES LOCATED IN THE BAR.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM SUPPLIES.
Location: Bar
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: RECENTLY PRE-PORTIONED CORNED BEEF, PASTA, AND RICE WERE HOLDING AT 58, 61, AND 55 DEGREES RESPECTIVELY LOCATED IN DEEP CONTAINERS IN WALK IN COOLER.ENSURE FOOD PORTIONED OUTSIDE WALK IN COOLER IS PROPERLY COOLED TO 41 DEGREES BEFORE STORAGE IN DEEP CONTAINERS. FOOD WAS PUT ON A SHEET TRAY TO BRING TEMPERATURE DOWN TO 41 DEGREES.
Location: Walk-in cooler
- 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: BOTTOM OF THE GLASS CHILLER SOILED LOCATED AT THE BAR. CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS MISSING IN DISPENSER LOCATED AT HAND SINK NEAR KITCHEN ENTRANCE.PROVIDE TOWELS AT HAND SINK.
Location: Kitchen
|
07/31/2013 | 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, SALAD COOLER ON COOK LINE HOLDING FOOD ON THE BOTTOM AT 50 DEGREES F.2. PASTA AND MOZZERELLA CHEESE WERE HOLDING AT 54 AND 52 DEGREES RESPECTIVELY ON COLD TOP COOLER LOCATED NEXT TO REACH IN MEAT COOLER ON COOK LINE.3. PRE-PORTIONED RICE WAS HOLDING AT 53 DEGREES STORED INSIDE GRILL LINE DRAWER COOLER. ALL OTHER PRODUCT WAS MAINTAINING 41 DEGREES. MAINTAIN PRODCUT AT 41 DEGREES F.REPAIR SALAD COOLER TO HOLD FOODS AT 41 DEGREES OR LOWER.DISCONTINUE USE OF COLD TOP COOLER ON (ABOVE AND BELOW) LOCATED NEXT TO REACH IN MEAT COOLER. COOLER HAS BEEN SERVICED ON MANY ATTEMPTS BUT HAS NOT OPERATED PROPERLY ON NUMEROUS INSPECTIONS. FOOD MAY BE STORED ON ICE BATHS TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER. PASTA DISCARDED
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, SALAD COOLER ON COOK LINE HOLDING FOOD ON THE BOTTOM AT 50 DEGREES F.2. PASTA AND MOZZERELLA CHEESE WERE HOLDING AT 54 AND 52 DEGREES RESPECTIVELY ON COLD TOP COOLER LOCATED NEXT TO REACH IN MEAT COOLER ON COOK LINE.3. PRE-PORTIONED RICE WAS HOLDING AT 53 DEGREES STORED INSIDE GRILL LINE DRAWER COOLER. ALL OTHER PRODUCT WAS MAINTAINING 41 DEGREES. MAINTAIN PRODCUT AT 41 DEGREES F.REPAIR SALAD COOLER TO HOLD FOODS AT 41 DEGREES OR LOWER.DISCONTINUE USE OF COLD TOP COOLER ON (ABOVE AND BELOW) LOCATED NEXT TO REACH IN MEAT COOLER. COOLER HAS BEEN SERVICED ON MANY ATTEMPTS BUT HAS NOT OPERATED PROPERLY ON NUMEROUS INSPECTIONS. FOOD MAY BE STORED ON ICE BATHS TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER. PASTA DISCARDED
Location: Cook line
- 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: TWO LARGE CONTAINERS OF POTATO SOAP PREPARED IN THE EVENING OF 7/16 WERE HOLDING AT 47 DEGREES F.ENSURE PRODUCT IS PROPERLY COOLED TO 41 DEGREES WITHIN THE FOUR WINDOW FROM 70 DEGREES F. RECHECK 7/23: A LARGE CONTAINER OF POTATO SOUP PREPARED ON 7/22 WAS HOLDING AT 48 DEGREES.ENSURE PRODUCT IS COOLED PROPERLY USING APPROPRIATE GUIDELINES. NOTE: PRODUCT SHOULD BE COOLED RAPIDLY FROM 135 TO 70 DEGREES WITHIN 2 HOURS AND FROM 70 TO 41 DEGREES WITHIN FOUR MORE HOURS. POTATO SOUP WAS DISCARDED.
Location: Walk-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: DISH MACHINE NOT SANITIZING AT THE PROPER CONCENTRATION LOCATED IN THE BAR.REPAIR MACHINE TO SANITIZE AT THE PROPER CONCENTRATION OF 50 TO 100 PPM CHLORINE.
Location: Bar
Equipment: Dishmachine
- 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: DISCARD DATE MISSING ON POTENTIALLY HAZARDOUS PREPARED FOOD INSIDE WALK IN COOLER. EG POTATO SOUP, SLICED DELI MEATS, CHEESE, DRESSINGS, ETC...PROVIDE DISCARD DATES ON PREPARED FOODS IF NOT USED WITHIN 24 HOURS.RECHECK 7/23: DISCARD DATE MISSING ON PREPARED POTENTIALLY HAZARDOUS FOODS INSIDE WALK IN COOLER.PROVIDE DISCARD DATE ON PHF FOODS.
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RUST SPOTS ON ON SURFACE OF GRINDER.2. BOTTOM OF BLACK BUS TUB HEAVILY SOILED WITH BUILD UP CONTAINING CLEAN AND SANITIZED UTENSILS LOCATED IN DISH MACHINE AREA. CLEAN AND SANITIZE THOROUGHLY.
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.
Comments: DRIED FOOD RESIDUE ON SURFACE OF SLICER BEHIND BLADE GUARD.ENSURE SLICER IS DISMANTELED ENTIRELY AND CLEANED AND SANITIZED THOROUGHLY EVERY FOUR HOURS TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Kitchen
Equipment: Slicer
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PURSE STORED NEXT TO OPENED BOXES OF FOOD SERVICE GLOVES LOCATED IN THE BAR.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM SUPPLIES.
Location: Bar
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: RECENTLY PRE-PORTIONED CORNED BEEF, PASTA, AND RICE WERE HOLDING AT 58, 61, AND 55 DEGREES RESPECTIVELY LOCATED IN DEEP CONTAINERS IN WALK IN COOLER.ENSURE FOOD PORTIONED OUTSIDE WALK IN COOLER IS PROPERLY COOLED TO 41 DEGREES BEFORE STORAGE IN DEEP CONTAINERS. FOOD WAS PUT ON A SHEET TRAY TO BRING TEMPERATURE DOWN TO 41 DEGREES.
Location: Walk-in cooler
- 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: BOTTOM OF THE GLASS CHILLER SOILED LOCATED AT THE BAR. CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS MISSING IN DISPENSER LOCATED AT HAND SINK NEAR KITCHEN ENTRANCE.PROVIDE TOWELS AT HAND SINK.
Location: Kitchen
|
07/24/2013 | 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, SALAD COOLER ON COOK LINE HOLDING FOOD ON THE BOTTOM AT 50 DEGREES F.2. PASTA AND MOZZERELLA CHEESE WERE HOLDING AT 54 AND 52 DEGREES RESPECTIVELY ON COLD TOP COOLER LOCATED NEXT TO REACH IN MEAT COOLER ON COOK LINE.3. PRE-PORTIONED RICE WAS HOLDING AT 53 DEGREES STORED INSIDE GRILL LINE DRAWER COOLER. ALL OTHER PRODUCT WAS MAINTAINING 41 DEGREES. MAINTAIN PRODCUT AT 41 DEGREES F.REPAIR SALAD COOLER TO HOLD FOODS AT 41 DEGREES OR LOWER.DISCONTINUE USE OF COLD TOP COOLER ON (ABOVE AND BELOW) LOCATED NEXT TO REACH IN MEAT COOLER. COOLER HAS BEEN SERVICED ON MANY ATTEMPTS BUT HAS NOT OPERATED PROPERLY ON NUMEROUS INSPECTIONS. FOOD MAY BE STORED ON ICE BATHS TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER. PASTA DISCARDED
Location: Cook line
- 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, SALAD COOLER ON COOK LINE HOLDING FOOD ON THE BOTTOM AT 50 DEGREES F.2. PASTA AND MOZZERELLA CHEESE WERE HOLDING AT 54 AND 52 DEGREES RESPECTIVELY ON COLD TOP COOLER LOCATED NEXT TO REACH IN MEAT COOLER ON COOK LINE.3. PRE-PORTIONED RICE WAS HOLDING AT 53 DEGREES STORED INSIDE GRILL LINE DRAWER COOLER. ALL OTHER PRODUCT WAS MAINTAINING 41 DEGREES. MAINTAIN PRODCUT AT 41 DEGREES F.REPAIR SALAD COOLER TO HOLD FOODS AT 41 DEGREES OR LOWER.DISCONTINUE USE OF COLD TOP COOLER ON (ABOVE AND BELOW) LOCATED NEXT TO REACH IN MEAT COOLER. COOLER HAS BEEN SERVICED ON MANY ATTEMPTS BUT HAS NOT OPERATED PROPERLY ON NUMEROUS INSPECTIONS. FOOD MAY BE STORED ON ICE BATHS TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER. PASTA DISCARDED
Location: Cook line
- 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: TWO LARGE CONTAINERS OF POTATO SOAP PREPARED IN THE EVENING OF 7/16 WERE HOLDING AT 47 DEGREES F.ENSURE PRODUCT IS PROPERLY COOLED TO 41 DEGREES WITHIN THE FOUR WINDOW FROM 70 DEGREES F.
Location: Walk-in cooler
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE NOT SANITIZING AT THE PROPER CONCENTRATION LOCATED IN THE BAR.REPAIR MACHINE TO SANITIZE AT THE PROPER CONCENTRATION OF 50 TO 100 PPM CHLORINE.
Location: Bar
Equipment: Dishmachine
- 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: DISCARD DATE MISSING ON POTENTIALLY HAZARDOUS PREPARED FOOD INSIDE WALK IN COOLER. EG POTATO SOUP, SLICED DELI MEATS, CHEESE, DRESSINGS, ETC...PROVIDE DISCARD DATES ON PREPARED FOODS IF NOT USED WITHIN 24 HOURS.
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RUST SPOTS ON ON SURFACE OF GRINDER.2. BOTTOM OF BLACK BUS TUB HEAVILY SOILED WITH BUILD UP CONTAINING CLEAN AND SANITIZED UTENSILS LOCATED IN DISH MACHINE AREA. CLEAN AND SANITIZE THOROUGHLY.
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.
Comments: DRIED FOOD RESIDUE ON SURFACE OF SLICER BEHIND BLADE GUARD.ENSURE SLICER IS DISMANTELED ENTIRELY AND CLEANED AND SANITIZED THOROUGHLY EVERY FOUR HOURS TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Kitchen
Equipment: Slicer
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PURSE STORED NEXT TO OPENED BOXES OF FOOD SERVICE GLOVES LOCATED IN THE BAR.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM SUPPLIES.
Location: Bar
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: RECENTLY PRE-PORTIONED CORNED BEEF, PASTA, AND RICE WERE HOLDING AT 58, 61, AND 55 DEGREES RESPECTIVELY LOCATED IN DEEP CONTAINERS IN WALK IN COOLER.ENSURE FOOD PORTIONED OUTSIDE WALK IN COOLER IS PROPERLY COOLED TO 41 DEGREES BEFORE STORAGE IN DEEP CONTAINERS. FOOD WAS PUT ON A SHEET TRAY TO BRING TEMPERATURE DOWN TO 41 DEGREES.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: BOTTOM OF THE GLASS CHILLER SOILED LOCATED AT THE BAR. CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS MISSING IN DISPENSER LOCATED AT HAND SINK NEAR KITCHEN ENTRANCE.PROVIDE TOWELS AT HAND SINK.
Location: Kitchen
|
07/17/2013 | Routine |
| No violation noted during this evaluation. | 05/29/2013 | Non-Illness Complaint |
- 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. SALAD DRESSINGS HOLDING AT 54 DEGREES ON "TOP HALF" INSIDE CONTAINER STORED IN ICE BATH. FOOD STORED IN CONTAINERS WERE ABOVE THE LEVEL OF THE ICE WATER BATH.ENSURE CONTAINERS ARE SUBMERGED IN THE ICE BATH UP TO THE LEVEL OF THE FOOD TO ENSURE ALL PRODUCT MAINTAINS 41 DEGREES OR LOWER.2. BROWN SAUCE CONTAINING BUTTER AND WINE WAS STORED IN A PITCHER AT ROOM TEMPERATURE.BUTTER IS CONSIDERED POTENTIALLY HAZARDOUS AND MUST BE HELD AT 41 DEGREES F OR LOWER OR 135 DEGREES F OR HIGHER.
Location: Cook line
- 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: 1. COOK TOUCHED WIPED HAND ACROSS FACE WITH GLOVED HAND AND DID NOT REMOVE GLOVE AFTER CONTAMINATION.ENSURE GLOVES ARE REMOVED AFTER TOUCHING FACE OR ANY OTHER TYPE OF CONTAMINATION.ENSURE FOOD SERVICE GLOVES ARE REMOVED AND DISCARDED AFTER TOUCHING ANY PART OF THE FACE OR ANY OTHER TYPE OF CONTAMINATION.2. COOK REMOVED A BEEF PATTY FROM THE GRILL WITH GLOVED HANDS AND REMOVED TWO BUNS FROM PACKAGE AND PUT ON GRILL WITH THE SAME GLOVE CONTAMINATED WITH RAW BEEF RESIDUE.ENSURE GLOVES ARE CHANGED AFTER CONTAMINATED AFTER HANDLING RAW ANIMAL PRODUCT AND THEN READY TO EAT FOODS. BUNS WERE DISCARED AND COOK WASHED HANDS AND PUT ON FRESH SET OF FOOD SERVICE GLOVES.
- 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: CONTAINER OF SHREDDED CHEESE AND RAW SLICED CARROTS WERE STORED NEXT TO RAW BEEF AND ABOVE OTHER RAW ANIMAL PRODUCTS INSIDE REACH IN COOLER NEAR GRILL.ENSURE ALL READY TO EAT FOODS ARE STORED ABOVE ALL RAW PRODUCT TO PROTECT FOOD FROM CROSS CONTAMINATION.2. COOK TOUCHED RAW GROUND BEEF AND THEN REMOVED BUNS FROM PACKAGE WITH SAME GLOVED HAND. UTILIZE TONGS, DELI TISSUE, OR PUT ON A FRESH SET OF GLOVES WHEN HANDLING RAW THEN READY TO EAT FOODS TO PROTECT FOOD FROM CONTAMINATION.
Location: Cook line
- 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: CONTAINER OF SHREDDED CHEESE AND RAW SLICED CARROTS WERE STORED NEXT TO RAW BEEF AND ABOVE OTHER RAW ANIMAL PRODUCTS INSIDE REACH IN COOLER NEAR GRILL.ENSURE ALL READY TO EAT FOODS ARE STORED ABOVE ALL RAW PRODUCT TO PROTECT FOOD FROM CROSS CONTAMINATION.2. COOK TOUCHED RAW GROUND BEEF AND THEN REMOVED BUNS FROM PACKAGE WITH SAME GLOVED HAND. UTILIZE TONGS, DELI TISSUE, OR PUT ON A FRESH SET OF GLOVES WHEN HANDLING RAW THEN READY TO EAT FOODS TO PROTECT FOOD FROM CONTAMINATION.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD RESIDUE AND DEPOSITS ON BACK SIDE OF SLICER. BUILD UP IN SOME AREAS. ENSURE SLICER IS DIMANTLED AND THOROUGHLY CLEANED AND SANITIZED AT A MAXIMUM OF EVERY FOUR HOURS TO PREVENT THE GROWTH OF DISEASE CAUSING BACTERIA.
Location: Kitchen
Equipment: Slicer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER POOLING AT THE BOTTOM OF THE REACH IN SALAD COOLER ON COOK LINE. CLEAR DRAIN LINE.2. CRACKED LEXAN STORED INVERTED ON STORAGE SHELF. REPLACE OR DISCARD DAMAGED LEXAN.3. SURFACE OF SALAD PLATE COOLER ON COOK LINE CHIPPED ON THE INTERIOR. RESURFACE.
Location: Cook line
Equipment: Reach in cooler
|
03/27/2013 | 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. SALAD DRESSINGS HOLDING AT 54 DEGREES ON "TOP HALF" INSIDE CONTAINER STORED IN ICE BATH. FOOD STORED IN CONTAINERS WERE ABOVE THE LEVEL OF THE ICE WATER BATH.ENSURE CONTAINERS ARE SUBMERGED IN THE ICE BATH UP TO THE LEVEL OF THE FOOD TO ENSURE ALL PRODUCT MAINTAINS 41 DEGREES OR LOWER.2. BROWN SAUCE CONTAINING BUTTER AND WINE WAS STORED IN A PITCHER AT ROOM TEMPERATURE.BUTTER IS CONSIDERED POTENTIALLY HAZARDOUS AND MUST BE HELD AT 41 DEGREES F OR LOWER OR 135 DEGREES F OR HIGHER.
Location: Cook line
- 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: 1. COOK TOUCHED WIPED HAND ACROSS FACE WITH GLOVED HAND AND DID NOT REMOVE GLOVE AFTER CONTAMINATION.ENSURE GLOVES ARE REMOVED AFTER TOUCHING FACE OR ANY OTHER TYPE OF CONTAMINATION.ENSURE FOOD SERVICE GLOVES ARE REMOVED AND DISCARDED AFTER TOUCHING ANY PART OF THE FACE OR ANY OTHER TYPE OF CONTAMINATION.2. COOK REMOVED A BEEF PATTY FROM THE GRILL WITH GLOVED HANDS AND REMOVED TWO BUNS FROM PACKAGE AND PUT ON GRILL WITH THE SAME GLOVE CONTAMINATED WITH RAW BEEF RESIDUE.ENSURE GLOVES ARE CHANGED AFTER CONTAMINATED AFTER HANDLING RAW ANIMAL PRODUCT AND THEN READY TO EAT FOODS. BUNS WERE DISCARED AND COOK WASHED HANDS AND PUT ON FRESH SET OF FOOD SERVICE GLOVES.
- 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: CONTAINER OF SHREDDED CHEESE AND RAW SLICED CARROTS WERE STORED NEXT TO RAW BEEF AND ABOVE OTHER RAW ANIMAL PRODUCTS INSIDE REACH IN COOLER NEAR GRILL.ENSURE ALL READY TO EAT FOODS ARE STORED ABOVE ALL RAW PRODUCT TO PROTECT FOOD FROM CROSS CONTAMINATION.2. COOK TOUCHED RAW GROUND BEEF AND THEN REMOVED BUNS FROM PACKAGE WITH SAME GLOVED HAND. UTILIZE TONGS, DELI TISSUE, OR PUT ON A FRESH SET OF GLOVES WHEN HANDLING RAW THEN READY TO EAT FOODS TO PROTECT FOOD FROM CONTAMINATION.
Location: Cook line
- 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: CONTAINER OF SHREDDED CHEESE AND RAW SLICED CARROTS WERE STORED NEXT TO RAW BEEF AND ABOVE OTHER RAW ANIMAL PRODUCTS INSIDE REACH IN COOLER NEAR GRILL.ENSURE ALL READY TO EAT FOODS ARE STORED ABOVE ALL RAW PRODUCT TO PROTECT FOOD FROM CROSS CONTAMINATION.2. COOK TOUCHED RAW GROUND BEEF AND THEN REMOVED BUNS FROM PACKAGE WITH SAME GLOVED HAND. UTILIZE TONGS, DELI TISSUE, OR PUT ON A FRESH SET OF GLOVES WHEN HANDLING RAW THEN READY TO EAT FOODS TO PROTECT FOOD FROM CONTAMINATION.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD RESIDUE AND DEPOSITS ON BACK SIDE OF SLICER. BUILD UP IN SOME AREAS. ENSURE SLICER IS DIMANTLED AND THOROUGHLY CLEANED AND SANITIZED AT A MAXIMUM OF EVERY FOUR HOURS TO PREVENT THE GROWTH OF DISEASE CAUSING BACTERIA.
Location: Kitchen
Equipment: Slicer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER POOLING AT THE BOTTOM OF THE REACH IN SALAD COOLER ON COOK LINE. CLEAR DRAIN LINE.2. CRACKED LEXAN STORED INVERTED ON STORAGE SHELF. REPLACE OR DISCARD DAMAGED LEXAN.3. SURFACE OF SALAD PLATE COOLER ON COOK LINE CHIPPED ON THE INTERIOR. RESURFACE.
Location: Cook line
Equipment: Reach in cooler
|
03/22/2013 | 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: SCAMPI BUTTER HELD AT ROOM TEMPERATURE THROUGHOUT THE DAY AND THEN PUT IN TO REFRIGERATOR AT NIGHT. BUTTER IS CONSIDERED POTENTIALLY HAZARDOUS AND MUST BE KEPT UNDER REFRIGERATION. SCAMPI BUTTER DISCARDED.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER BLADE, HANDLE AND MOUNT HEAVILY SOILED WITH BUILD UP. CLEAN AND SANITIZE CAN OPENER ON A DAILY BASIS TO PREVENT BUILD UP.2. DICING EQUIPMENT STORED SOILED WITH FOOD DEBRIS ON BLADES. CLEAN THOROUGHLY BEFORE STORAGE.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GASKET DAMAGED ON REACH IN MEAT COOLER ON COOK LINE. PROVIDE REPAIR.2. ICE ACCUMULATION OF COMPRESSOR INSIDE REACH IN COOLER ON COOK LINE. PROVIDE REPAIR.3. CAN OPENER BLADE BROKEN ON SHARP END. REPLACE.
Location: Kitchen
- 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: GASKETS SOILED LOCATED ON GLASS CHILLER DOORS. CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
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11/30/2012 | 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: SCAMPI BUTTER HELD AT ROOM TEMPERATURE THROUGHOUT THE DAY AND THEN PUT IN TO REFRIGERATOR AT NIGHT. BUTTER IS CONSIDERED POTENTIALLY HAZARDOUS AND MUST BE KEPT UNDER REFRIGERATION. SCAMPI BUTTER DISCARDED.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER BLADE, HANDLE AND MOUNT HEAVILY SOILED WITH BUILD UP. CLEAN AND SANITIZE CAN OPENER ON A DAILY BASIS TO PREVENT BUILD UP.2. DICING EQUIPMENT STORED SOILED WITH FOOD DEBRIS ON BLADES. CLEAN THOROUGHLY BEFORE STORAGE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GASKET DAMAGED ON REACH IN MEAT COOLER ON COOK LINE. PROVIDE REPAIR.2. ICE ACCUMULATION OF COMPRESSOR INSIDE REACH IN COOLER ON COOK LINE. PROVIDE REPAIR.3. CAN OPENER BLADE BROKEN ON SHARP END. REPLACE.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: GASKETS SOILED LOCATED ON GLASS CHILLER DOORS. CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
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11/16/2012 | 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: PRE-PORTIONED PASTA HOLDING AT 57 DEGREES INSIDE COLD TOP COOLER ON COOK LINE. DOOR COVERED WITH FOIL AND DUCT TAPE TO SEAL.REACH IN SALAD COOLER HOLDING FOOD AT 52 DEGREES (COMPRESSOR BLOWING AIR MAINTAINING 65 DEGREES F).PROVIDE REPAIR TO BOTH COOLING UNITS.
Location: Kitchen
- 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: OPENED CAN OF ENERGY DRINK STORED INSIDE REACH IN COOLER ON COOK LINE. ENSURE ALL EMPLOYEE DRINKS ARE STORED IN CONTAINERS WITH LIDS AND STRAWS AND OUTSIDE REFRIGERATION UNITS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIFE SOILED WITH DRIED FOOD RESIDUE STORED IN KNIFE BLOCK. ENSURE ALL KNIVES HAVE BEEN CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RUST BUILD UP ON STORAGE SHELF AT FRONT KITCHEN ENTRANCE. RESURFACE 2. SURFACE OF SHELVING CONTAINING CLEAN EQUIPMENT SOILED WITH RUST LOCATED IN DISH MACHINE AREA. RESURFACE OR REPLACE.
Location: Kitchen
|
07/24/2012 | 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: PRE-PORTIONED PASTA HOLDING AT 57 DEGREES INSIDE COLD TOP COOLER ON COOK LINE. DOOR COVERED WITH FOIL AND DUCT TAPE TO SEAL.REACH IN SALAD COOLER HOLDING FOOD AT 52 DEGREES (COMPRESSOR BLOWING AIR MAINTAINING 65 DEGREES F).PROVIDE REPAIR TO BOTH COOLING UNITS.
Location: Kitchen
- 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: OPENED CAN OF ENERGY DRINK STORED INSIDE REACH IN COOLER ON COOK LINE. ENSURE ALL EMPLOYEE DRINKS ARE STORED IN CONTAINERS WITH LIDS AND STRAWS AND OUTSIDE REFRIGERATION UNITS.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIFE SOILED WITH DRIED FOOD RESIDUE STORED IN KNIFE BLOCK. ENSURE ALL KNIVES HAVE BEEN CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RUST BUILD UP ON STORAGE SHELF AT FRONT KITCHEN ENTRANCE. RESURFACE 2. SURFACE OF SHELVING CONTAINING CLEAN EQUIPMENT SOILED WITH RUST LOCATED IN DISH MACHINE AREA. RESURFACE OR REPLACE.
Location: Kitchen
|
07/17/2012 | 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: COLD TOP SALAD COOLER HOLDING FOODS AT 52 DEGREES F. REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER. PHF REMOVED FROM COOLER UNTIL REPAIR HAS BEEN MADE.RECHECK: COLD TOP COOLER HOLDING FOOD AT 41 DEGREES F OR HIGHER.
Location: Cook line
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FILTER MISSING ON THE HOOD ABOVE THE STOVE. FILTER IS CURRENTLY ON ORDER ACCORDING TO MANAGEMENT.
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PRE-PORTIONED/PACKAGED PASTA HOLDING AT 47 DEGREES STACKED INSIDE CONTAINER INSIDE WALK IN COOLER. ENSURE PASTA HAS COOLED TO 41 DEGREES BEFORE STORAGE IN CONTAINER.
Location: Walk-in 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: PROVIDE THERMOMETER INSIDE REACH IN SALAD COOLER IN KITCHEN AND REACH IN BEER COOLER LOCATED OPPOSITE OF THE BAR.
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: PROVIDE THERMOMETER INSIDE REACH IN SALAD COOLER IN KITCHEN AND REACH IN BEER COOLER LOCATED OPPOSITE OF THE BAR.
Location: Bar
- 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 PH QUAT TEST STRIPS TO MEASURE SANITIZER CONCENTRATION. PROVIDE PH QUAT TEST STRIPS.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL GAP BETWEEN ICE MACHINE LID AND BIN LOCATED IN DISH MACHINE AREA.
Location: Dish machine area
|
04/17/2012 | 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: COLD TOP SALAD COOLER HOLDING FOODS AT 52 DEGREES F. REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER. PHF REMOVED FROM COOLER UNTIL REPAIR HAS BEEN MADE.RECHECK: COLD TOP COOLER HOLDING FOOD AT 41 DEGREES F OR HIGHER.
Location: Cook line
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FILTER MISSING ON THE HOOD ABOVE THE STOVE. FILTER IS CURRENTLY ON ORDER ACCORDING TO MANAGEMENT.
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PRE-PORTIONED/PACKAGED PASTA HOLDING AT 47 DEGREES STACKED INSIDE CONTAINER INSIDE WALK IN COOLER. ENSURE PASTA HAS COOLED TO 41 DEGREES BEFORE STORAGE IN CONTAINER.
Location: Walk-in 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: PROVIDE THERMOMETER INSIDE REACH IN SALAD COOLER IN KITCHEN AND REACH IN BEER COOLER LOCATED OPPOSITE OF THE BAR.
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: PROVIDE THERMOMETER INSIDE REACH IN SALAD COOLER IN KITCHEN AND REACH IN BEER COOLER LOCATED OPPOSITE OF THE BAR.
Location: Bar
- 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 PH QUAT TEST STRIPS TO MEASURE SANITIZER CONCENTRATION. PROVIDE PH QUAT TEST STRIPS.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL GAP BETWEEN ICE MACHINE LID AND BIN LOCATED IN DISH MACHINE AREA.
Location: Dish machine area
|
04/10/2012 | 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: COLD TOP SALAD COOLER HOLDING FOODS AT 52 DEGREES F. REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER. PHF REMOVED FROM COOLER UNTIL REPAIR HAS BEEN MADE.
Location: Cook line
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FILTER MISSING ON THE HOOD ABOVE THE STOVE. FILTER IS CURRENTLY ON ORDER ACCORDING TO MANAGEMENT.
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PRE-PORTIONED/PACKAGED PASTA HOLDING AT 47 DEGREES STACKED INSIDE CONTAINER INSIDE WALK IN COOLER. ENSURE PASTA HAS COOLED TO 41 DEGREES BEFORE STORAGE IN CONTAINER.
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETER INSIDE REACH IN SALAD COOLER IN KITCHEN AND REACH IN BEER COOLER LOCATED OPPOSITE OF THE BAR.
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: PROVIDE THERMOMETER INSIDE REACH IN SALAD COOLER IN KITCHEN AND REACH IN BEER COOLER LOCATED OPPOSITE OF THE BAR.
Location: Bar
- 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 PH QUAT TEST STRIPS TO MEASURE SANITIZER CONCENTRATION. PROVIDE PH QUAT TEST STRIPS.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL GAP BETWEEN ICE MACHINE LID AND BIN LOCATED IN DISH MACHINE AREA.
Location: Dish machine area
|
03/26/2012 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PANS CONTAINING SALAD DRESSING STORED DIRECTLY ON TOP OF ICE ON COLD TOP COOLER LOCATED ON COOK LINE AND WERE HOLDING AT 53 DEGREES. ENSURE PANS ARE SUBMERGED IN THE ICE BATH TO MAINTAIN A UNIFORM TEMPERATURE OF 41 DEGREES F OR LOWER.
- 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: CUTTING BOARDS SCRATCHED AND SCORCHED ON COOK LINE AND IN PREP AREA. RESURFACE OR REPLACE BOARDS.
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: CUTTING BOARDS SCRATCHED AND SCORCHED ON COOK LINE AND IN PREP AREA. RESURFACE OR REPLACE BOARDS.
Location: Kitchen (back)
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PRE-PORTIONED BAGGED PASTA HOLDING AT 55 DEGREES F PREPARED TWO HOURS PRIOR. ENSURE PASTA HAS COOLED PROPERLY TO 41 DEGREES WITHIN PROPER GUILDLINES BEFORE PACKAGING.
- 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: JUICERS SOILED WITH BUILD UP ON THE EXTERIOR LOCATED IN THE BAR. CLEAN THOROUGHLY.
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HEAVY CARBON BUILD UP ON SHEET TRAYS USED FOR BAKING POTATOES. REMOVE CARBON BUILD UP.
|
12/01/2011 | Recheck |
Restaurant representatives - add corrected or new information about CHARLESTON'S RESTAURANT, 6815 E 82ND ST, Indianapolis, IN »