CHARLIE BROWN'S, 1038 MAIN ST, Speedway, IN - Restaurant inspection findings and violations

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Business Info

Name: CHARLIE BROWN'S
Type: Restaurant
Address: 1038 MAIN ST, Speedway, IN 46224
County: Marion
License #: 45544
Smoking: Smoke Free
Total inspections: 24
Last inspection: 10/30/2014
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Inspection findings

Inspection Date

Type
  • 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. CONTAINER OF WHOLE RAW SHELL EGGS AND CONTAINER OF EGG BATTER MEASURED 52 DEGREES F IN ICE WATER BATH. ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR ABOVE. USE EQUAL PARTS ICE AND WATER FOR ICE WATER BATH AND CHANGE REGULARLY TO ENSURE PROPER COLD HOLDING. CORRECTED - REMADE ICE WATER BATH.
    Location: Cook line
  • 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: 1. OBSERVED EMPLOYEE HANDLE RAW BEEF WITH GLOVED HANDS AND THEN PUT LETTUCE ON A PLATE.GLOVES MUST BE CHANGED WHEN SWITCHING BETWEEN HANDLING RAW MEATS AND READY-TO-EAT FOODS OR PRODUCE. WHEN CHANGING GLOVES, HANDS MUST BE WASHED IN BETWEEN.CORRECTED - EMPLOYEE DISCARDED GLOVES, WASHED HANDS, AND APPLIED A NEW PAIR OF GLOVES. LETTUCE WAS DISCARDED.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. LIGHT BURNT OUT IN WALK IN FREEZER.PROVIDE NEW LIGHT.
    Location: Walk-in freezer
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD PESTS IN ONE LIGHT SHIELD IN KITCHEN.REMOVE. CLEAN LIGHT SHIELD.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. WALL NEAR STAIRS IN BACK KITCHEN IS IN POOR REPAIR. REPAIR TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.NOTE: OWNER IS WORKING ON GETTING THIS AREA REPAIRED.
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. WALL NEAR STAIRS IN BACK KITCHEN IS IN POOR REPAIR. REPAIR TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.NOTE: OWNER IS WORKING ON GETTING THIS AREA REPAIRED.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. IMPROVE OVERALL GENERAL CLEANLINESS OF KITCHEN AND ASSOCIATED AREAS INCLUDING WALLS, FLOORS, CEILINGS, EXTERIOR OF EQUIPMENT, ETC.NOTE: EMPLOYEES ARE SCHEDULED TO DEEP CLEANING THE WALLS, FLOORS, AND CEILINGS THIS EVENING INCLUDING MOVING ALL EQUIPMENT TO GET TO HARD-TO-REACH AREAS.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. IMPROVE OVERALL GENERAL CLEANLINESS OF KITCHEN AND ASSOCIATED AREAS INCLUDING WALLS, FLOORS, CEILINGS, EXTERIOR OF EQUIPMENT, ETC.NOTE: EMPLOYEES ARE SCHEDULED TO DEEP CLEANING THE WALLS, FLOORS, AND CEILINGS THIS EVENING INCLUDING MOVING ALL EQUIPMENT TO GET TO HARD-TO-REACH AREAS.
    Location: Kitchen (back)
  • 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: 1. CONTAINER OF GRAVY WITH LID ON TABLE IN DISHMACHINE AREA MEASURED 112 DEGREES F. GRAVY WAS COOKED ONE HOUR AGO.REMOVE LID. DO NOT COVER FOODS WHEN ACTIVELY COOLING TO ALLOW HEAT AND STEAM TO ESCAPE. STIR GRAVY REGULARLY. MONITOR TO ENSURE IT COOLS WITHIN ALLOTTED TIME FRAME (FROM 135 DEGREES F TO 70 DEGREES F IN 2 HOURS AND FROM 70 DEGREES F TO 41 DEGREES F OR BELOW IN AN ADDITIONAL 4 HOURS)CORRECTED - REMOVED LID.
    Location: Dish machine area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. HANGING UTENSIL HOLDER OVER PREP TABLE IS SOILED WITH DUST.CLEAN AND SANITIZE.2. WIRE RACK SHELVING OVER 2 BAY SINK SOILED WITH BUILD UP.CLEAN AND SANITIZE.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. HANGING UTENSIL HOLDER OVER PREP TABLE IS SOILED WITH DUST.CLEAN AND SANITIZE.2. WIRE RACK SHELVING OVER 2 BAY SINK SOILED WITH BUILD UP.CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Wire shelving
 10/30/2014Recheck
  • 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. CONTAINER OF WHOLE RAW SHELL EGGS AND CONTAINER OF EGG BATTER MEASURED 52 DEGREES F IN ICE WATER BATH. ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR ABOVE. USE EQUAL PARTS ICE AND WATER FOR ICE WATER BATH AND CHANGE REGULARLY TO ENSURE PROPER COLD HOLDING. CORRECTED - REMADE ICE WATER BATH.
    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. OBSERVED EMPLOYEE HANDLE RAW BEEF WITH GLOVED HANDS AND THEN PUT LETTUCE ON A PLATE.GLOVES MUST BE CHANGED WHEN SWITCHING BETWEEN HANDLING RAW MEATS AND READY-TO-EAT FOODS OR PRODUCE. WHEN CHANGING GLOVES, HANDS MUST BE WASHED IN BETWEEN.CORRECTED - EMPLOYEE DISCARDED GLOVES, WASHED HANDS, AND APPLIED A NEW PAIR OF GLOVES. LETTUCE WAS DISCARDED.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. LIGHT BURNT OUT IN WALK IN FREEZER.PROVIDE NEW LIGHT.
    Location: Walk-in freezer
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD PESTS IN ONE LIGHT SHIELD IN KITCHEN.REMOVE. CLEAN LIGHT SHIELD.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. FRP IS GAPPING IN THE DISHMACHINE AREA.RESEAL FRP TO THE WALL TO PROVIDE A SMOOTH AND EASILY CLEANABLE AREA WHILE ELIMINATING A POTENTIAL PEST HARBORAGE AREA.2. WALL NEAR STAIRS IN BACK KITCHEN IS IN POOR REPAIR. REPAIR TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. FRP IS GAPPING IN THE DISHMACHINE AREA.RESEAL FRP TO THE WALL TO PROVIDE A SMOOTH AND EASILY CLEANABLE AREA WHILE ELIMINATING A POTENTIAL PEST HARBORAGE AREA.2. WALL NEAR STAIRS IN BACK KITCHEN IS IN POOR REPAIR. REPAIR TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. IMPROVE OVERALL GENERAL CLEANLINESS OF KITCHEN AND ASSOCIATED AREAS INCLUDING WALLS, FLOORS, CEILINGS, EXTERIOR OF EQUIPMENT, ETC.NOTE: EMPLOYEES ARE SCHEDULED TO DEEP CLEANING THE WALLS, FLOORS, AND CEILINGS THIS EVENING INCLUDING MOVING ALL EQUIPMENT TO GET TO HARD-TO-REACH AREAS.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. IMPROVE OVERALL GENERAL CLEANLINESS OF KITCHEN AND ASSOCIATED AREAS INCLUDING WALLS, FLOORS, CEILINGS, EXTERIOR OF EQUIPMENT, ETC.NOTE: EMPLOYEES ARE SCHEDULED TO DEEP CLEANING THE WALLS, FLOORS, AND CEILINGS THIS EVENING INCLUDING MOVING ALL EQUIPMENT TO GET TO HARD-TO-REACH AREAS.
    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: 1. CONTAINER OF GRAVY WITH LID ON TABLE IN DISHMACHINE AREA MEASURED 112 DEGREES F. GRAVY WAS COOKED ONE HOUR AGO.REMOVE LID. DO NOT COVER FOODS WHEN ACTIVELY COOLING TO ALLOW HEAT AND STEAM TO ESCAPE. STIR GRAVY REGULARLY. MONITOR TO ENSURE IT COOLS WITHIN ALLOTTED TIME FRAME (FROM 135 DEGREES F TO 70 DEGREES F IN 2 HOURS AND FROM 70 DEGREES F TO 41 DEGREES F OR BELOW IN AN ADDITIONAL 4 HOURS)CORRECTED - REMOVED LID.
    Location: Dish machine area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. HANGING UTENSIL HOLDER OVER PREP TABLE IS SOILED WITH DUST.CLEAN AND SANITIZE.2. WIRE RACK SHELVING OVER 2 BAY SINK SOILED WITH BUILD UP.CLEAN AND SANITIZE.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. HANGING UTENSIL HOLDER OVER PREP TABLE IS SOILED WITH DUST.CLEAN AND SANITIZE.2. WIRE RACK SHELVING OVER 2 BAY SINK SOILED WITH BUILD UP.CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Wire shelving
 10/23/2014Routine
  • 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: MACARONI AND CHEESE AT 117 F; MAINTAIN AT 135 F OR ABOVE.*CORRECTIVE ACTION* MORE WATER WAS ADDED TO STEAM WELLS.
    Location: Kitchen
    Equipment: Steam table
  • 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: COLE SLAW AND COTTAGE CHEESE ON IMPROPER ICE BATH; SET-UP PROPER ICE BATH TO ENSURE FOOD IS MAINTAINED AT 41 F OR BELOW.
    Location: Service counter
  • 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: COLE SLAW AND COTTAGE CHEESE ON IMPROPER ICE BATH; SET-UP PROPER ICE BATH TO ENSURE FOOD IS MAINTAINED AT 41 F OR BELOW.
    Location: Expo 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: RAW FOODS STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER.
    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: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND MAINTAIN AT 200 PPM FOR QUAT.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND MAINTAIN AT 200 PPM FOR QUAT.
    Location: Dining room
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PROVIDE FOOD GRADE CONTAINERS (EX. NSF APPROVED) FOR FOOD STORAGE; DISCONTINUE USE OF NON-FOOD GRADE FOOD STORAGE CONTAINERS.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PROVIDE FOOD GRADE CONTAINERS (EX. NSF APPROVED) FOR FOOD STORAGE; DISCONTINUE USE OF NON-FOOD GRADE FOOD STORAGE CONTAINERS.
    Location: Walk-in cooler
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PROVIDE FOOD GRADE CONTAINERS (EX. NSF APPROVED) FOR FOOD STORAGE; DISCONTINUE USE OF NON-FOOD GRADE FOOD STORAGE CONTAINERS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE WHERE OUT AT KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE WHERE OUT AT KITCHEN HOOD SYSTEM.
    Location: Walk-in cooler
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: BACK KITCHEN DOOR OPEN; KEEP CLOSED.
    Location: Kitchen (back)
  • 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: IMPROVE ROUTINE DETAILED CLEANIING AND SANITIZING OF KITCHEN CEILING TILES/VENTS WHERE NEEDED.
    Location: Kitchen
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: PROVIDE WHERE MISSING.
    Location: Kitchen
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: PROVIDE WHERE MISSING.
    Location: Dish machine area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR AND/OR RESURFACE WALLS AND PROVIDE COVE MOLDING WHERE MISSING AT KITCHEN DISHMACHINE LOCATION.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR AND/OR RESURFACE WALLS AND PROVIDE COVE MOLDING WHERE MISSING AT KITCHEN DISHMACHINE LOCATION.
    Location: Dish machine area
  • 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Walk-in cooler
  • 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Walk-in cooler
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Walk-in freezer
  • 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 CHEMCIAL SANTIIZER TEST STRIPS FOR QUAT.
    Location: Kitchen
 05/15/2014Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: MACARONI AND CHEESE AT 117 F; MAINTAIN AT 135 F OR ABOVE.*CORRECTIVE ACTION* MORE WATER WAS ADDED TO STEAM WELLS.
    Location: Kitchen
    Equipment: Steam table
  • 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: COLE SLAW AND COTTAGE CHEESE ON IMPROPER ICE BATH; SET-UP PROPER ICE BATH TO ENSURE FOOD IS MAINTAINED AT 41 F OR BELOW.
    Location: Service counter
  • 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: COLE SLAW AND COTTAGE CHEESE ON IMPROPER ICE BATH; SET-UP PROPER ICE BATH TO ENSURE FOOD IS MAINTAINED AT 41 F OR BELOW.
    Location: Expo line
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW FOODS STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER.
    Location: Walk-in cooler
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND MAINTAIN AT 200 PPM FOR QUAT.
    Location: Kitchen
  • 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: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND MAINTAIN AT 200 PPM FOR QUAT.
    Location: Dining room
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PROVIDE FOOD GRADE CONTAINERS (EX. NSF APPROVED) FOR FOOD STORAGE; DISCONTINUE USE OF NON-FOOD GRADE FOOD STORAGE CONTAINERS.
    Location: Kitchen
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PROVIDE FOOD GRADE CONTAINERS (EX. NSF APPROVED) FOR FOOD STORAGE; DISCONTINUE USE OF NON-FOOD GRADE FOOD STORAGE CONTAINERS.
    Location: Walk-in cooler
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PROVIDE FOOD GRADE CONTAINERS (EX. NSF APPROVED) FOR FOOD STORAGE; DISCONTINUE USE OF NON-FOOD GRADE FOOD STORAGE CONTAINERS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE WHERE OUT AT KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE WHERE OUT AT KITCHEN HOOD SYSTEM.
    Location: Walk-in cooler
  • Open doors and windows
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: BACK KITCHEN DOOR OPEN; KEEP CLOSED.
    Location: Kitchen (back)
  • 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: IMPROVE ROUTINE DETAILED CLEANIING AND SANITIZING OF KITCHEN CEILING TILES/VENTS WHERE NEEDED.
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: PROVIDE WHERE MISSING.
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: PROVIDE WHERE MISSING.
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR AND/OR RESURFACE WALLS AND PROVIDE COVE MOLDING WHERE MISSING AT KITCHEN DISHMACHINE LOCATION.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR AND/OR RESURFACE WALLS AND PROVIDE COVE MOLDING WHERE MISSING AT KITCHEN DISHMACHINE LOCATION.
    Location: Dish machine area
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Walk-in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Walk-in freezer
  • 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 CHEMCIAL SANTIIZER TEST STRIPS FOR QUAT.
    Location: Kitchen
 05/05/2014Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: MACARONI AND CHEESE AT 117 F; MAINTAIN AT 135 F OR ABOVE.*CORRECTIVE ACTION* MORE WATER WAS ADDED TO STEAM WELLS.
    Location: Kitchen
    Equipment: Steam table
  • 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: COLE SLAW AND COTTAGE CHEESE ON IMPROPER ICE BATH; SET-UP PROPER ICE BATH TO ENSURE FOOD IS MAINTAINED AT 41 F OR BELOW.
    Location: Service counter
  • 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: COLE SLAW AND COTTAGE CHEESE ON IMPROPER ICE BATH; SET-UP PROPER ICE BATH TO ENSURE FOOD IS MAINTAINED AT 41 F OR BELOW.
    Location: Expo line
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW FOODS STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER.
    Location: Walk-in cooler
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND MAINTAIN AT 200 PPM FOR QUAT.
    Location: Kitchen
  • 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: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND MAINTAIN AT 200 PPM FOR QUAT.
    Location: Dining room
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PROVIDE FOOD GRADE CONTAINERS (EX. NSF APPROVED) FOR FOOD STORAGE; DISCONTINUE USE OF NON-FOOD GRADE FOOD STORAGE CONTAINERS.
    Location: Kitchen
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PROVIDE FOOD GRADE CONTAINERS (EX. NSF APPROVED) FOR FOOD STORAGE; DISCONTINUE USE OF NON-FOOD GRADE FOOD STORAGE CONTAINERS.
    Location: Walk-in cooler
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PROVIDE FOOD GRADE CONTAINERS (EX. NSF APPROVED) FOR FOOD STORAGE; DISCONTINUE USE OF NON-FOOD GRADE FOOD STORAGE CONTAINERS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE WHERE OUT AT KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE WHERE OUT AT KITCHEN HOOD SYSTEM.
    Location: Walk-in cooler
  • Open doors and windows
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: BACK KITCHEN DOOR OPEN; KEEP CLOSED.
    Location: Kitchen (back)
  • 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: IMPROVE ROUTINE DETAILED CLEANIING AND SANITIZING OF KITCHEN CEILING TILES/VENTS WHERE NEEDED.
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: PROVIDE WHERE MISSING.
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: PROVIDE WHERE MISSING.
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR AND/OR RESURFACE WALLS AND PROVIDE COVE MOLDING WHERE MISSING AT KITCHEN DISHMACHINE LOCATION.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR AND/OR RESURFACE WALLS AND PROVIDE COVE MOLDING WHERE MISSING AT KITCHEN DISHMACHINE LOCATION.
    Location: Dish machine area
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Walk-in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Walk-in freezer
  • 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 CHEMCIAL SANTIIZER TEST STRIPS FOR QUAT.
    Location: Kitchen
 04/14/2014Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: MACARONI AND CHEESE AT 117 F; MAINTAIN AT 135 F OR ABOVE.*CORRECTIVE ACTION* MORE WATER WAS ADDED TO STEAM WELLS.
    Location: Kitchen
    Equipment: Steam table
  • 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: COLE SLAW AND COTTAGE CHEESE ON IMPROPER ICE BATH; SET-UP PROPER ICE BATH TO ENSURE FOOD IS MAINTAINED AT 41 F OR BELOW.
    Location: Service counter
  • 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: COLE SLAW AND COTTAGE CHEESE ON IMPROPER ICE BATH; SET-UP PROPER ICE BATH TO ENSURE FOOD IS MAINTAINED AT 41 F OR BELOW.
    Location: Expo line
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW FOODS STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER.
    Location: Walk-in cooler
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND MAINTAIN AT 200 PPM FOR QUAT.
    Location: Kitchen
  • 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: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND MAINTAIN AT 200 PPM FOR QUAT.
    Location: Dining room
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PROVIDE FOOD GRADE CONTAINERS (EX. NSF APPROVED) FOR FOOD STORAGE; DISCONTINUE USE OF NON-FOOD GRADE FOOD STORAGE CONTAINERS.
    Location: Kitchen
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PROVIDE FOOD GRADE CONTAINERS (EX. NSF APPROVED) FOR FOOD STORAGE; DISCONTINUE USE OF NON-FOOD GRADE FOOD STORAGE CONTAINERS.
    Location: Walk-in cooler
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PROVIDE FOOD GRADE CONTAINERS (EX. NSF APPROVED) FOR FOOD STORAGE; DISCONTINUE USE OF NON-FOOD GRADE FOOD STORAGE CONTAINERS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE WHERE OUT AT KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE WHERE OUT AT KITCHEN HOOD SYSTEM.
    Location: Walk-in cooler
  • Open doors and windows
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: BACK KITCHEN DOOR OPEN; KEEP CLOSED.
    Location: Kitchen (back)
  • 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: IMPROVE ROUTINE DETAILED CLEANIING AND SANITIZING OF KITCHEN CEILING TILES/VENTS WHERE NEEDED.
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: PROVIDE WHERE MISSING.
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: PROVIDE WHERE MISSING.
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR AND/OR RESURFACE WALLS AND PROVIDE COVE MOLDING WHERE MISSING AT KITCHEN DISHMACHINE LOCATION.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR AND/OR RESURFACE WALLS AND PROVIDE COVE MOLDING WHERE MISSING AT KITCHEN DISHMACHINE LOCATION.
    Location: Dish machine area
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Walk-in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Walk-in freezer
  • 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 CHEMCIAL SANTIIZER TEST STRIPS FOR QUAT.
    Location: Kitchen
 04/04/2014Routine
  • Smoking Paraphernalia (corrected)
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: PACK OF CIGARETTES STORED AT COOK-LINE--DISCONTINUE THIS BEHAVIOR.
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: ICE BATH SET-UP IMPROPERLY AT COOK-LINE (ICE SITTING ON BOTTOM OF FOOD CONTAINER PAN); SUBMERGED FOOD CONTAINERS IN ICE BATH TO ENSURE ALL OF FOOD ITEMS ARE MAINTAINED AT 41 F OR BELOW.
    Location: Cook line
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE LOCATED AT DINING ROOM.
    Location: Dining room
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: REMOVE CONTAINER OF BLEACH THAT IS STORED ON KITCHEN SLICER.
    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: EMPLOYEE OPEN DRINK STORED AT COOK-LINE PASS-THRU (MONSTER ENERGY DRINK)--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • 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: EX. CONTAINER OF COOKED NOODLES STORED AT KITCHEN MINI COKE COOLER.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILIED INTERIOR SURFACES OF CAPPUCCINO MACHINE.2) GET RID OF OLD SOILED DISHSTORAGE RACKS.3) SOILED KITCHEN BULK FOOD INGREDIENTS CONTAINERS.
    Location: Expo line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILIED INTERIOR SURFACES OF CAPPUCCINO MACHINE.2) GET RID OF OLD SOILED DISHSTORAGE RACKS.3) SOILED KITCHEN BULK FOOD INGREDIENTS CONTAINERS.
    Location: Dish machine area
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILIED INTERIOR SURFACES OF CAPPUCCINO MACHINE.2) GET RID OF OLD SOILED DISHSTORAGE RACKS.3) SOILED KITCHEN BULK FOOD INGREDIENTS CONTAINERS.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: IMPROVE FREQUENT CLEANING AND SANITIZING OF KITCHEN HANDWASHING STATIONS; INCLUDING SOAP DISPENSERS.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET AT FRONT SERVICE COUNTER AT DINING ROOM EXCEEDING 400 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT.
    Location: Dining room
  • 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: EMPLOYEE PERSONAL ITEMS:JACKET, CELL PHONE, KEYS, DRINKS, CIGARETTES.
    Location: Kitchen (back)
  • 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: EMPLOYEE PERSONAL ITEMS:JACKET, CELL PHONE, KEYS, DRINKS, CIGARETTES.
    Location: Cook line
  • 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: EMPLOYEE PERSONAL ITEMS:JACKET, CELL PHONE, KEYS, DRINKS, CIGARETTES.
    Location: Dish machine area
  • Improper storage of clean equipment (corrected on site)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: ENSURE THAT ALL UNTENSILS ARE INVERTED PROPERLY WITH HANDLES UP.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING WHERE OUT.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING WHERE OUT.
    Location: Cook line
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • 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: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES.
    Location: Womens restroom
  • 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: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES.
    Location: Mens restroom
  • 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: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES.
    Location: Kitchen
  • 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: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES.
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR EXPOSED HOLE AT FLOOR ACROSS FROM MOPSINK.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COOLER DRAWERS AND AT DINING ROOM LOCATION EXPO-LINE COLD-TOP UNIT.
    Location: Kitchen
    Equipment: Reach 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 INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COOLER DRAWERS AND AT DINING ROOM LOCATION EXPO-LINE COLD-TOP UNIT.
    Location: Expo line
    Equipment: Cold top
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COOLER DRAWERS AND AT DINING ROOM LOCATION EXPO-LINE COLD-TOP UNIT.
    Location: Dining room
    Equipment: Reach 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 INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COOLER DRAWERS AND AT DINING ROOM LOCATION EXPO-LINE COLD-TOP UNIT.
    Location: Walk-in freezer
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COOLER DRAWERS AND AT DINING ROOM LOCATION EXPO-LINE COLD-TOP UNIT.
    Location: Kitchen
    Equipment: Chest freezer
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COOLER DRAWERS AND AT DINING ROOM LOCATION EXPO-LINE COLD-TOP UNIT.
    Location: Kitchen
    Equipment: Ice cream freezer
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COOLER DRAWERS AND AT DINING ROOM LOCATION EXPO-LINE COLD-TOP UNIT.
    Location: Kitchen
    Equipment: Cooler drawers
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) ENSURE RESTROOM MECHANICAL VENTILATION VENTS ARE PROPERLY PUT UP IN CEILING--IN PROGRESS.2) REPLACE OR RESURFACE RUSTED EXPO-LINE AND DINING ROOM SHELVING AT REACH-IN-COOLERS WHERE NEEDED--IN PROGRESS.3) REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-FREEZER--CORRECTED.
    Location: Restroom
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) ENSURE RESTROOM MECHANICAL VENTILATION VENTS ARE PROPERLY PUT UP IN CEILING--IN PROGRESS.2) REPLACE OR RESURFACE RUSTED EXPO-LINE AND DINING ROOM SHELVING AT REACH-IN-COOLERS WHERE NEEDED--IN PROGRESS.3) REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-FREEZER--CORRECTED.
    Location: Dining room
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) ENSURE RESTROOM MECHANICAL VENTILATION VENTS ARE PROPERLY PUT UP IN CEILING--IN PROGRESS.2) REPLACE OR RESURFACE RUSTED EXPO-LINE AND DINING ROOM SHELVING AT REACH-IN-COOLERS WHERE NEEDED--IN PROGRESS.3) REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-FREEZER--CORRECTED.
    Location: Expo line
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) ENSURE RESTROOM MECHANICAL VENTILATION VENTS ARE PROPERLY PUT UP IN CEILING--IN PROGRESS.2) REPLACE OR RESURFACE RUSTED EXPO-LINE AND DINING ROOM SHELVING AT REACH-IN-COOLERS WHERE NEEDED--IN PROGRESS.3) REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-FREEZER--CORRECTED.
    Location: Walk-in freezer
    Equipment: Metal shelving
  • 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: IN PROGRESS:REPAIR HEAVY ICE-BUILD AT INTERIOR OF WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in freezer
  • 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: KEEP FOOD OFF WALK-IN-COOLER FLOORS.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED DRINK RACK SHELVING AT DINING ROOM BEVERAGE STATION.2) SOILED BEVERAGE STATION TRAYS AT DINING ROOM WHERE CUPS ARE STORED ON.3) SOILED DISHMACHINE AREA SHELVING.
    Location: Dining room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED DRINK RACK SHELVING AT DINING ROOM BEVERAGE STATION.2) SOILED BEVERAGE STATION TRAYS AT DINING ROOM WHERE CUPS ARE STORED ON.3) SOILED DISHMACHINE AREA SHELVING.
    Location: Dish machine area
    Equipment: Metal shelving
  • 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPO LINE AND DINING ROOM SODA MACHINE NOZZELS; INCLUDING ATTACHED ICE DISPENSERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACE OF KITCHEN ICE MACHINE.
    Location: Expo line
    Equipment: Soda machine
  • 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPO LINE AND DINING ROOM SODA MACHINE NOZZELS; INCLUDING ATTACHED ICE DISPENSERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACE OF KITCHEN ICE MACHINE.
    Location: Dining room
    Equipment: Soda machine
  • 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPO LINE AND DINING ROOM SODA MACHINE NOZZELS; INCLUDING ATTACHED ICE DISPENSERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACE OF KITCHEN ICE MACHINE.
    Location: Kitchen
    Equipment: Ice machine
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-COOLER AND WALK-IN-FREEZER AND AT INTERIOR OF KITCHEN HOOD SYSTEMS ON COOK-LINE.
    Location: Walk-in cooler
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-COOLER AND WALK-IN-FREEZER AND AT INTERIOR OF KITCHEN HOOD SYSTEMS ON COOK-LINE.
    Location: Walk-in freezer
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-COOLER AND WALK-IN-FREEZER AND AT INTERIOR OF KITCHEN HOOD SYSTEMS ON COOK-LINE.
    Location: Kitchen
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-COOLER AND WALK-IN-FREEZER AND AT INTERIOR OF KITCHEN HOOD SYSTEMS ON COOK-LINE.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR LEAKS AT BOTTOM PIPING OF MOP SINK.
    Location: Kitchen (back)
    Equipment: Mop sink
 10/25/2013Recheck
  • Smoking Paraphernalia (corrected on site)
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: PACK OF CIGARETTES STORED AT COOK-LINE--DISCONTINUE THIS BEHAVIOR.
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: ICE BATH SET-UP IMPROPERLY AT COOK-LINE (ICE SITTING ON BOTTOM OF FOOD CONTAINER PAN); SUBMERGED FOOD CONTAINERS IN ICE BATH TO ENSURE ALL OF FOOD ITEMS ARE MAINTAINED AT 41 F OR BELOW.
    Location: Cook line
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE LOCATED AT DINING ROOM.
    Location: Dining room
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: REMOVE CONTAINER OF BLEACH THAT IS STORED ON KITCHEN SLICER.
    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: EMPLOYEE OPEN DRINK STORED AT COOK-LINE PASS-THRU (MONSTER ENERGY DRINK)--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • 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: EX. CONTAINER OF COOKED NOODLES STORED AT KITCHEN MINI COKE COOLER.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILIED INTERIOR SURFACES OF CAPPUCCINO MACHINE.2) GET RID OF OLD SOILED DISHSTORAGE RACKS.3) SOILED KITCHEN BULK FOOD INGREDIENTS CONTAINERS.
    Location: Expo line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILIED INTERIOR SURFACES OF CAPPUCCINO MACHINE.2) GET RID OF OLD SOILED DISHSTORAGE RACKS.3) SOILED KITCHEN BULK FOOD INGREDIENTS CONTAINERS.
    Location: Dish machine area
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILIED INTERIOR SURFACES OF CAPPUCCINO MACHINE.2) GET RID OF OLD SOILED DISHSTORAGE RACKS.3) SOILED KITCHEN BULK FOOD INGREDIENTS CONTAINERS.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: IMPROVE FREQUENT CLEANING AND SANITIZING OF KITCHEN HANDWASHING STATIONS; INCLUDING SOAP DISPENSERS.
    Location: Kitchen
    Equipment: Hand sink
  • 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: IN-PLACE SANITIZER BUCKET AT FRONT SERVICE COUNTER AT DINING ROOM EXCEEDING 400 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT.
    Location: Dining room
  • 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: EMPLOYEE PERSONAL ITEMS:JACKET, CELL PHONE, KEYS, DRINKS, CIGARETTES.
    Location: Kitchen (back)
  • 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: EMPLOYEE PERSONAL ITEMS:JACKET, CELL PHONE, KEYS, DRINKS, CIGARETTES.
    Location: Cook line
  • 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: EMPLOYEE PERSONAL ITEMS:JACKET, CELL PHONE, KEYS, DRINKS, CIGARETTES.
    Location: Dish machine 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.
    Comments: ENSURE THAT ALL UNTENSILS ARE INVERTED PROPERLY WITH HANDLES UP.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING AND AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE OUT.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING AND AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE OUT.
    Location: Cook line
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS/TILES.2) SOILED DISHMACHINE INTERIOR HOOD.
    Location: Womens restroom
  • 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS/TILES.2) SOILED DISHMACHINE INTERIOR HOOD.
    Location: Mens restroom
  • 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS/TILES.2) SOILED DISHMACHINE INTERIOR HOOD.
    Location: Kitchen
  • 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS/TILES.2) SOILED DISHMACHINE INTERIOR HOOD.
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR EXPOSED HOLE AT FLOOR ACROSS FROM MOPSINK.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN MINI COKE COOLER,DINING ROOM REACH-IN-COOLER, DINING ROOM DESSERT COOLER AND EXPO-LINE COLD-TOP COOLER.
    Location: Kitchen
    Equipment: Reach 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 INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN MINI COKE COOLER,DINING ROOM REACH-IN-COOLER, DINING ROOM DESSERT COOLER AND EXPO-LINE COLD-TOP COOLER.
    Location: Expo line
    Equipment: Cold top
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN MINI COKE COOLER,DINING ROOM REACH-IN-COOLER, DINING ROOM DESSERT COOLER AND EXPO-LINE COLD-TOP COOLER.
    Location: Dining room
    Equipment: Reach 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 INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN MINI COKE COOLER,DINING ROOM REACH-IN-COOLER, DINING ROOM DESSERT COOLER AND EXPO-LINE COLD-TOP COOLER.
    Location: Walk-in freezer
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN MINI COKE COOLER,DINING ROOM REACH-IN-COOLER, DINING ROOM DESSERT COOLER AND EXPO-LINE COLD-TOP COOLER.
    Location: Kitchen
    Equipment: Chest freezer
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN MINI COKE COOLER,DINING ROOM REACH-IN-COOLER, DINING ROOM DESSERT COOLER AND EXPO-LINE COLD-TOP COOLER.
    Location: Kitchen
    Equipment: Ice cream freezer
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN MINI COKE COOLER,DINING ROOM REACH-IN-COOLER, DINING ROOM DESSERT COOLER AND EXPO-LINE COLD-TOP COOLER.
    Location: Kitchen
    Equipment: Cooler drawers
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) ENSURE RESTROOM MECHANICAL VENTILATION VENTS ARE PROPERLY PUT UP IN CEILING.2) REPLACE OR RESURFACE RUSTED EXPO-LINE AND DINING ROOM SHELVING AT REACH-IN-COOLERS WHERE NEEDED.3) REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-FREEZER.
    Location: Restroom
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) ENSURE RESTROOM MECHANICAL VENTILATION VENTS ARE PROPERLY PUT UP IN CEILING.2) REPLACE OR RESURFACE RUSTED EXPO-LINE AND DINING ROOM SHELVING AT REACH-IN-COOLERS WHERE NEEDED.3) REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-FREEZER.
    Location: Dining room
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) ENSURE RESTROOM MECHANICAL VENTILATION VENTS ARE PROPERLY PUT UP IN CEILING.2) REPLACE OR RESURFACE RUSTED EXPO-LINE AND DINING ROOM SHELVING AT REACH-IN-COOLERS WHERE NEEDED.3) REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-FREEZER.
    Location: Expo line
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) ENSURE RESTROOM MECHANICAL VENTILATION VENTS ARE PROPERLY PUT UP IN CEILING.2) REPLACE OR RESURFACE RUSTED EXPO-LINE AND DINING ROOM SHELVING AT REACH-IN-COOLERS WHERE NEEDED.3) REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-FREEZER.
    Location: Walk-in freezer
    Equipment: Metal shelving
  • 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: REPAIR HEAVY ICE-BUILD AT INTERIOR OF WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD OFF WALK-IN-COOLER FLOORS.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED DRINK RACK SHELVING AT DINING ROOM BEVERAGE STATION.2) SOILED BEVERAGE STATION TRAYS AT DINING ROOM WHERE CUPS ARE STORED ON.3) SOILED DISHMACHINE AREA SHELVING.
    Location: Dining room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED DRINK RACK SHELVING AT DINING ROOM BEVERAGE STATION.2) SOILED BEVERAGE STATION TRAYS AT DINING ROOM WHERE CUPS ARE STORED ON.3) SOILED DISHMACHINE AREA SHELVING.
    Location: Dish machine area
    Equipment: Metal shelving
  • 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPO LINE AND DINING ROOM SODA MACHINE NOZZELS; INCLUDING ATTACHED ICE DISPENSERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACE OF KITCHEN ICE MACHINE.
    Location: Expo line
    Equipment: Soda machine
  • 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPO LINE AND DINING ROOM SODA MACHINE NOZZELS; INCLUDING ATTACHED ICE DISPENSERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACE OF KITCHEN ICE MACHINE.
    Location: Dining room
    Equipment: Soda machine
  • 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPO LINE AND DINING ROOM SODA MACHINE NOZZELS; INCLUDING ATTACHED ICE DISPENSERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACE OF KITCHEN ICE MACHINE.
    Location: Kitchen
    Equipment: Ice machine
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-COOLER AND WALK-IN-FREEZER AND AT INTERIOR OF KITCHEN HOOD SYSTEMS ON COOK-LINE.
    Location: Walk-in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-COOLER AND WALK-IN-FREEZER AND AT INTERIOR OF KITCHEN HOOD SYSTEMS ON COOK-LINE.
    Location: Walk-in freezer
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-COOLER AND WALK-IN-FREEZER AND AT INTERIOR OF KITCHEN HOOD SYSTEMS ON COOK-LINE.
    Location: Kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-COOLER AND WALK-IN-FREEZER AND AT INTERIOR OF KITCHEN HOOD SYSTEMS ON COOK-LINE.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR LEAKS AT BOTTOM PIPING OF MOP SINK.
    Location: Kitchen (back)
    Equipment: Mop sink
 10/17/2013Routine
  • CO2 tanks unrestrained (corrected on site)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • Physical structure maintenance (corrected)
    Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
    Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
    Comments: LEAK AND ROOF REPAIRS WERE CONDUCTED BY DOUGLAS HOME IMPROVEMENTS (INVOICE WAS PROVIDED BY MANAGEMENT).LEAKS OBSERVED FROM KITCHEN CEILING DURING RECHECK INSPECTION--REPAIR (CURRENTLY RAINING OUTSIDE).
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS PRESENT. KEEP LOCATION CLEAN AND DRY.
    Location: Dish machine area
  • 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: KEEP RAW EGGS STORED BELOW AND AWAY FROM READY-TO-EAT FOODS.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Slicer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK AT DISHMACHINE LOCATION.
    Location: Dish machine area
    Equipment: 3-bay
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKETS AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS--CORRECTED.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS--CORRECTED.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION)--NOT CORRECTED. ESTABLISHMENT IS MANUALLY SETTING-UP IN-PLACE SANITIZER BUCKETS UNTIL 3-BAY SINK SANITIZER DISPENSER IS REPAIRED PROPERLY.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: MAINTAIN IN-PLACE SANITIZER BUCKETS AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS--CORRECTED.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS--CORRECTED.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION)--NOT CORRECTED. ESTABLISHMENT IS MANUALLY SETTING-UP IN-PLACE SANITIZER BUCKETS UNTIL 3-BAY SINK SANITIZER DISPENSER IS REPAIRED PROPERLY.
    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: MAINTAIN IN-PLACE SANITIZER BUCKETS AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS--CORRECTED.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS--CORRECTED.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION)--NOT CORRECTED. ESTABLISHMENT IS MANUALLY SETTING-UP IN-PLACE SANITIZER BUCKETS UNTIL 3-BAY SINK SANITIZER DISPENSER IS REPAIRED PROPERLY.
    Location: Service counter
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKETS AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS--CORRECTED.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS--CORRECTED.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION)--NOT CORRECTED. ESTABLISHMENT IS MANUALLY SETTING-UP IN-PLACE SANITIZER BUCKETS UNTIL 3-BAY SINK SANITIZER DISPENSER IS REPAIRED PROPERLY.
    Location: Dining room
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKETS AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS--CORRECTED.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS--CORRECTED.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION)--NOT CORRECTED. ESTABLISHMENT IS MANUALLY SETTING-UP IN-PLACE SANITIZER BUCKETS UNTIL 3-BAY SINK SANITIZER DISPENSER IS REPAIRED PROPERLY.
    Location: Kitchen
    Equipment: 3-bay
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCONTINUE USE OF NON-FOOD GRADE STORAGE CONTAINERS AND USE ONLY APPROVED FOOD GRADE FOOD STRORAGE CONTAINERS/WRAPPINGS (EX. NSF APPROVED).
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT UNDER KITCHEN HOOD SYSTEM WHERE OUT AND REPAIR ANY FIXTURES WHERE NEEDED--CORRECTED,PROVIDE MORE LIGHTING IN WALK-IN-COOLER AND AT WALK-IN-FREEZER.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT UNDER KITCHEN HOOD SYSTEM WHERE OUT AND REPAIR ANY FIXTURES WHERE NEEDED--CORRECTED,PROVIDE MORE LIGHTING IN WALK-IN-COOLER AND AT WALK-IN-FREEZER.
    Location: Cook line
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT UNDER KITCHEN HOOD SYSTEM WHERE OUT AND REPAIR ANY FIXTURES WHERE NEEDED--CORRECTED,PROVIDE MORE LIGHTING IN WALK-IN-COOLER AND AT WALK-IN-FREEZER.
    Location: Walk-in cooler
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT UNDER KITCHEN HOOD SYSTEM WHERE OUT AND REPAIR ANY FIXTURES WHERE NEEDED--CORRECTED,PROVIDE MORE LIGHTING IN WALK-IN-COOLER AND AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • 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: CONTINUE TO WORK ON: EXTEND SIDE CORNERS OF SWEEP AT BACK SIDE DOOR.PROVIDE PROPER DOOR SWEEP AT BOTTOM OF BACK SIDE DOOR; SEAL PROPERLY.
    Location: Kitchen (back)
  • Unnecessary litter (corrected on site)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE LOOSE SEAL AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED.
    Location: Kitchen
  • Unnecessary litter (corrected on site)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE LOOSE SEAL AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED.
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, BACK DRY STORAGE ROOMS, AND DINING ROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Kitchen
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, BACK DRY STORAGE ROOMS, AND DINING ROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Back room
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, BACK DRY STORAGE ROOMS, AND DINING ROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Dry storage
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, BACK DRY STORAGE ROOMS, AND DINING ROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Dining room
  • 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: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Walk-in freezer
  • 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: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Kitchen (back)
  • 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: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Back room
  • 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: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Dry storage
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED--CORRECTED.IN PROGRESS: PART FOUND AND ON ORDER:PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Dining room
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED--CORRECTED.IN PROGRESS: PART FOUND AND ON ORDER:PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Walk-in freezer
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED--CORRECTED.IN PROGRESS: PART FOUND AND ON ORDER:PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Dry storage
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED--CORRECTED.IN PROGRESS: PART FOUND AND ON ORDER:PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED--CORRECTED.IN PROGRESS: PART FOUND AND ON ORDER:PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Walk-in freezer
  • 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: IN PROGRESS: TECHNICIAN SCHEDULED TO COME OUT TO REPAIR ISSUE.REPAIR HEAVY ICE BUILD-UP AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: LONG STRING OF HAIR FOUND IN COLE SLAW AT FRONT SERVICE COUNTER COLD-TOP UNIT--DISCARDED.
    Location: Service counter
    Equipment: Cold top
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Dish machine area
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Back room
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Walk-in freezer
    Equipment: Metal shelving
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT CAPPUCINO MACHINE, SODA MACHINE AND SODA NOZZELS DAILY (INTERIOR AND EXTERIOR SURFACES)! ALSO ENSURE THAT INTERIOR AND EXTERIOR SURFACES OF SODA MACHINEA AND ATTACHED ICE DISPENSER IS CLEAN AS WELL.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
    Location: Service counter
    Equipment: Soda machine
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT CAPPUCINO MACHINE, SODA MACHINE AND SODA NOZZELS DAILY (INTERIOR AND EXTERIOR SURFACES)! ALSO ENSURE THAT INTERIOR AND EXTERIOR SURFACES OF SODA MACHINEA AND ATTACHED ICE DISPENSER IS CLEAN AS WELL.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
    Location: Dining room
    Equipment: Soda machine
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT CAPPUCINO MACHINE, SODA MACHINE AND SODA NOZZELS DAILY (INTERIOR AND EXTERIOR SURFACES)! ALSO ENSURE THAT INTERIOR AND EXTERIOR SURFACES OF SODA MACHINEA AND ATTACHED ICE DISPENSER IS CLEAN AS WELL.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
    Location: Kitchen
    Equipment: Ice machine
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING NEAR COOK-LINE.
    Location: Kitchen
  • Light shields (corrected on site)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING NEAR COOK-LINE.
    Location: Kitchen (back)
 04/23/2013Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • Physical structure maintenance
    Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
    Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
    Comments: LEAKS OBSERVED FROM KITCHEN CEILING DURING RECHECK INSPECTION--REPAIR (CURRENTLY RAINING OUTSIDE).
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS PRESENT. KEEP LOCATION CLEAN AND DRY.
    Location: Dish machine area
  • 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: KEEP RAW EGGS STORED BELOW AND AWAY FROM READY-TO-EAT FOODS.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Slicer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK AT DISHMACHINE LOCATION.
    Location: Dish machine area
    Equipment: 3-bay
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKETS AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS--CORRECTED.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS--CORRECTED.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION)--NOT CORRECTED. ESTABLISHMENT IS MANUALLY SETTING-UP IN-PLACE SANITIZER BUCKETS UNTIL 3-BAY SINK SANITIZER DISPENSER IS REPAIRED PROPERLY.
    Location: Kitchen
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKETS AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS--CORRECTED.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS--CORRECTED.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION)--NOT CORRECTED. ESTABLISHMENT IS MANUALLY SETTING-UP IN-PLACE SANITIZER BUCKETS UNTIL 3-BAY SINK SANITIZER DISPENSER IS REPAIRED PROPERLY.
    Location: Cook line
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKETS AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS--CORRECTED.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS--CORRECTED.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION)--NOT CORRECTED. ESTABLISHMENT IS MANUALLY SETTING-UP IN-PLACE SANITIZER BUCKETS UNTIL 3-BAY SINK SANITIZER DISPENSER IS REPAIRED PROPERLY.
    Location: Service counter
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKETS AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS--CORRECTED.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS--CORRECTED.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION)--NOT CORRECTED. ESTABLISHMENT IS MANUALLY SETTING-UP IN-PLACE SANITIZER BUCKETS UNTIL 3-BAY SINK SANITIZER DISPENSER IS REPAIRED PROPERLY.
    Location: Dining room
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKETS AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS--CORRECTED.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS--CORRECTED.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION)--NOT CORRECTED. ESTABLISHMENT IS MANUALLY SETTING-UP IN-PLACE SANITIZER BUCKETS UNTIL 3-BAY SINK SANITIZER DISPENSER IS REPAIRED PROPERLY.
    Location: Kitchen
    Equipment: 3-bay
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCONTINUE USE OF NON-FOOD GRADE STORAGE CONTAINERS AND USE ONLY APPROVED FOOD GRADE FOOD STRORAGE CONTAINERS/WRAPPINGS (EX. NSF APPROVED).
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT UNDER KITCHEN HOOD SYSTEM WHERE OUT AND REPAIR ANY FIXTURES WHERE NEEDED.PROVIDE MORE LIGHTING IN WALK-IN-COOLER.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT UNDER KITCHEN HOOD SYSTEM WHERE OUT AND REPAIR ANY FIXTURES WHERE NEEDED.PROVIDE MORE LIGHTING IN WALK-IN-COOLER.
    Location: Cook line
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT UNDER KITCHEN HOOD SYSTEM WHERE OUT AND REPAIR ANY FIXTURES WHERE NEEDED.PROVIDE MORE LIGHTING IN WALK-IN-COOLER.
    Location: Walk-in cooler
  • 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: PROVIDE PROPER DOOR SWEEP AT BOTTOM OF BACK SIDE DOOR; SEAL PROPERLY.
    Location: Kitchen (back)
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE LOOSE SEAL AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE LOOSE SEAL AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED.
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, BACK DRY STORAGE ROOMS, AND DINING ROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Kitchen
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, BACK DRY STORAGE ROOMS, AND DINING ROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Back room
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, BACK DRY STORAGE ROOMS, AND DINING ROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Dry storage
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, BACK DRY STORAGE ROOMS, AND DINING ROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Dining room
  • 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: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Walk-in freezer
  • 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: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Kitchen (back)
  • 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: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Back room
  • 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: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED.PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Dining room
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED.PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Walk-in freezer
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED.PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Dry storage
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED.PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED.PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Walk-in freezer
  • 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: REPAIR HEAVY ICE BUILD-UP AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: LONG STRING OF HAIR FOUND IN COLE SLAW AT FRONT SERVICE COUNTER COLD-TOP UNIT--DISCARDED.
    Location: Service counter
    Equipment: Cold top
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Dish machine area
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Back room
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Walk-in freezer
    Equipment: Metal shelving
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT CAPPUCINO MACHINE, SODA MACHINE AND SODA NOZZELS DAILY (INTERIOR AND EXTERIOR SURFACES)! ALSO ENSURE THAT INTERIOR AND EXTERIOR SURFACES OF SODA MACHINEA AND ATTACHED ICE DISPENSER IS CLEAN AS WELL.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
    Location: Service counter
    Equipment: Soda machine
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT CAPPUCINO MACHINE, SODA MACHINE AND SODA NOZZELS DAILY (INTERIOR AND EXTERIOR SURFACES)! ALSO ENSURE THAT INTERIOR AND EXTERIOR SURFACES OF SODA MACHINEA AND ATTACHED ICE DISPENSER IS CLEAN AS WELL.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
    Location: Dining room
    Equipment: Soda machine
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT CAPPUCINO MACHINE, SODA MACHINE AND SODA NOZZELS DAILY (INTERIOR AND EXTERIOR SURFACES)! ALSO ENSURE THAT INTERIOR AND EXTERIOR SURFACES OF SODA MACHINEA AND ATTACHED ICE DISPENSER IS CLEAN AS WELL.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
    Location: Kitchen
    Equipment: Ice machine
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING.
    Location: Kitchen
 04/11/2013Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS PRESENT. KEEP LOCATION CLEAN AND DRY.
    Location: Dish machine area
  • 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: KEEP RAW EGGS STORED BELOW AND AWAY FROM READY-TO-EAT FOODS.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Slicer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK AT DISHMACHINE LOCATION.
    Location: Dish machine area
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT COOK-LINE/KITCHEN AND AT FRONT SERVERS STATION--PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS--CORRECTED.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS--CORRECTED.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION).
    Location: Kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT COOK-LINE/KITCHEN AND AT FRONT SERVERS STATION--PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS--CORRECTED.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS--CORRECTED.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION).
    Location: Cook line
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT COOK-LINE/KITCHEN AND AT FRONT SERVERS STATION--PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS--CORRECTED.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS--CORRECTED.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION).
    Location: Service counter
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT COOK-LINE/KITCHEN AND AT FRONT SERVERS STATION--PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS--CORRECTED.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS--CORRECTED.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION).
    Location: Dining room
  • 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 IN-PLACE SANITIZER BUCKET SET-UP AT COOK-LINE/KITCHEN AND AT FRONT SERVERS STATION--PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS--CORRECTED.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS--CORRECTED.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION).
    Location: Kitchen
    Equipment: 3-bay
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCONTINUE USE OF NON-FOOD GRADE STORAGE CONTAINERS AND USE ONLY APPROVED FOOD GRADE FOOD STRORAGE CONTAINERS/WRAPPINGS (EX. NSF APPROVED).
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT UNDER KITCHEN HOOD SYSTEM WHERE OUT AND REPAIR ANY FIXTURES WHERE NEEDED.PROVIDE MORE LIGHTING IN WALK-IN-COOLER.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT UNDER KITCHEN HOOD SYSTEM WHERE OUT AND REPAIR ANY FIXTURES WHERE NEEDED.PROVIDE MORE LIGHTING IN WALK-IN-COOLER.
    Location: Cook line
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT UNDER KITCHEN HOOD SYSTEM WHERE OUT AND REPAIR ANY FIXTURES WHERE NEEDED.PROVIDE MORE LIGHTING IN WALK-IN-COOLER.
    Location: Walk-in cooler
  • 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: PROVIDE PROPER DOOR SWEEP AT BOTTOM OF BACK SIDE DOOR; SEAL PROPERLY.
    Location: Kitchen (back)
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE LOOSE SEAL AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE LOOSE SEAL AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE NEEDED.
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, BACK DRY STORAGE ROOMS, AND DINING ROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Kitchen
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, BACK DRY STORAGE ROOMS, AND DINING ROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Back room
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, BACK DRY STORAGE ROOMS, AND DINING ROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Dry storage
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, BACK DRY STORAGE ROOMS, AND DINING ROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Dining room
  • 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: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Walk-in freezer
  • 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: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Kitchen (back)
  • 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: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Back room
  • 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: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED.PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Dining room
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED.PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Walk-in freezer
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED.PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Dry storage
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED.PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED.PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Walk-in freezer
  • 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: REPAIR HEAVY ICE BUILD-UP AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: LONG STRING OF HAIR FOUND IN COLE SLAW AT FRONT SERVICE COUNTER COLD-TOP UNIT--DISCARDED.
    Location: Service counter
    Equipment: Cold top
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Dish machine area
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Back room
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Walk-in freezer
    Equipment: Metal shelving
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT CAPPUCINO MACHINE, SODA MACHINE AND SODA NOZZELS DAILY (INTERIOR AND EXTERIOR SURFACES)! ALSO ENSURE THAT INTERIOR AND EXTERIOR SURFACES OF SODA MACHINEA AND ATTACHED ICE DISPENSER IS CLEAN AS WELL.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
    Location: Service counter
    Equipment: Soda machine
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT CAPPUCINO MACHINE, SODA MACHINE AND SODA NOZZELS DAILY (INTERIOR AND EXTERIOR SURFACES)! ALSO ENSURE THAT INTERIOR AND EXTERIOR SURFACES OF SODA MACHINEA AND ATTACHED ICE DISPENSER IS CLEAN AS WELL.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
    Location: Dining room
    Equipment: Soda machine
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT CAPPUCINO MACHINE, SODA MACHINE AND SODA NOZZELS DAILY (INTERIOR AND EXTERIOR SURFACES)! ALSO ENSURE THAT INTERIOR AND EXTERIOR SURFACES OF SODA MACHINEA AND ATTACHED ICE DISPENSER IS CLEAN AS WELL.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
    Location: Kitchen
    Equipment: Ice machine
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING.
    Location: Kitchen
 04/03/2013Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS PRESENT. KEEP LOCATION CLEAN AND DRY.
    Location: Dish machine area
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: KEEP RAW EGGS STORED BELOW AND AWAY FROM READY-TO-EAT FOODS.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Slicer
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK AT DISHMACHINE LOCATION.
    Location: Dish machine area
    Equipment: 3-bay
  • 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 IN-PLACE SANITIZER BUCKET SET-UP AT COOK-LINE/KITCHEN AND AT FRONT SERVERS STATION--PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION).
    Location: Kitchen
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT COOK-LINE/KITCHEN AND AT FRONT SERVERS STATION--PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION).
    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 IN-PLACE SANITIZER BUCKET SET-UP AT COOK-LINE/KITCHEN AND AT FRONT SERVERS STATION--PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION).
    Location: Service counter
  • 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 IN-PLACE SANITIZER BUCKET SET-UP AT COOK-LINE/KITCHEN AND AT FRONT SERVERS STATION--PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION).
    Location: Dining room
  • 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 IN-PLACE SANITIZER BUCKET SET-UP AT COOK-LINE/KITCHEN AND AT FRONT SERVERS STATION--PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION).
    Location: Kitchen
    Equipment: 3-bay
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCONTINUE USE OF NON-FOOD GRADE STORAGE CONTAINERS AND USE ONLY APPROVED FOOD GRADE FOOD STRORAGE CONTAINERS/WRAPPINGS (EX. NSF APPROVED).
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT UNDER KITCHEN HOOD SYSTEM WHERE OUT AND REPAIR ANY FIXTURES WHERE NEEDED.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT UNDER KITCHEN HOOD SYSTEM WHERE OUT AND REPAIR ANY FIXTURES WHERE NEEDED.
    Location: Cook line
  • 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: PROVIDE PROPER DOOR SWEEP AT BOTTOM OF BACK SIDE DOOR; SEAL PROPERLY.
    Location: Kitchen (back)
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
  • 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: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Walk-in freezer
  • 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: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Kitchen (back)
  • 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: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Back room
  • 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: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED.PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Dining room
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED.PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Walk-in freezer
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED.PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Dry storage
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED.PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED.PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Walk-in freezer
  • 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: REPAIR HEAVY ICE BUILD-UP AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER (KEEP BAGS OF ICE OFF FLOOR) AND AT WALK-IN-COOLER.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER (KEEP BAGS OF ICE OFF FLOOR) AND AT WALK-IN-COOLER.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: LONG STRING OF HAIR FOUND IN COLE SLAW AT FRONT SERVICE COUNTER COLD-TOP UNIT--DISCARDED.
    Location: Service counter
    Equipment: Cold top
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Dish machine area
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Back room
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Walk-in freezer
    Equipment: Metal shelving
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT CAPPUCINO MACHINE, SODA MACHINE AND SODA NOZZELS DAILY (INTERIOR AND EXTERIOR SURFACES)! ALSO ENSURE THAT INTERIOR AND EXTERIOR SURFACES OF SODA MACHINEA AND ATTACHED ICE DISPENSER IS CLEAN AS WELL.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
    Location: Service counter
    Equipment: Soda machine
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT CAPPUCINO MACHINE, SODA MACHINE AND SODA NOZZELS DAILY (INTERIOR AND EXTERIOR SURFACES)! ALSO ENSURE THAT INTERIOR AND EXTERIOR SURFACES OF SODA MACHINEA AND ATTACHED ICE DISPENSER IS CLEAN AS WELL.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
    Location: Dining room
    Equipment: Soda machine
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT CAPPUCINO MACHINE, SODA MACHINE AND SODA NOZZELS DAILY (INTERIOR AND EXTERIOR SURFACES)! ALSO ENSURE THAT INTERIOR AND EXTERIOR SURFACES OF SODA MACHINEA AND ATTACHED ICE DISPENSER IS CLEAN AS WELL.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
    Location: Kitchen
    Equipment: Ice machine
 03/21/2013Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS PRESENT. KEEP LOCATION CLEAN AND DRY.
    Location: Dish machine area
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: KEEP RAW EGGS STORED BELOW AND AWAY FROM READY-TO-EAT FOODS.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Slicer
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK AT DISHMACHINE LOCATION.
    Location: Dish machine area
    Equipment: 3-bay
  • 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 IN-PLACE SANITIZER BUCKET SET-UP AT COOK-LINE/KITCHEN AND AT FRONT SERVERS STATION--PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION).
    Location: Kitchen
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT COOK-LINE/KITCHEN AND AT FRONT SERVERS STATION--PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION).
    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 IN-PLACE SANITIZER BUCKET SET-UP AT COOK-LINE/KITCHEN AND AT FRONT SERVERS STATION--PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION).
    Location: Service counter
  • 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 IN-PLACE SANITIZER BUCKET SET-UP AT COOK-LINE/KITCHEN AND AT FRONT SERVERS STATION--PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION).
    Location: Dining room
  • 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 IN-PLACE SANITIZER BUCKET SET-UP AT COOK-LINE/KITCHEN AND AT FRONT SERVERS STATION--PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET AT 0PPM; MAINTAIN AT 50 - 100 FOR CHLORINE OR 200 PPM FOR QUAT; USE TEST STRIPS.REPAIR SANITIZER DISPENSER AT KITCHEN 3-BAY SINK DISPENSER (SERVICE TECH CALLED ON-SITE DURING INSPECTION).
    Location: Kitchen
    Equipment: 3-bay
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCONTINUE USE OF NON-FOOD GRADE STORAGE CONTAINERS AND USE ONLY APPROVED FOOD GRADE FOOD STRORAGE CONTAINERS/WRAPPINGS (EX. NSF APPROVED).
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT UNDER KITCHEN HOOD SYSTEM WHERE OUT AND REPAIR ANY FIXTURES WHERE NEEDED.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT UNDER KITCHEN HOOD SYSTEM WHERE OUT AND REPAIR ANY FIXTURES WHERE NEEDED.
    Location: Cook line
  • 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: PROVIDE PROPER DOOR SWEEP AT BOTTOM OF BACK SIDE DOOR; SEAL PROPERLY.
    Location: Kitchen (back)
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
  • 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: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Walk-in freezer
  • 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: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Kitchen (back)
  • 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: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Back room
  • 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: IMPROVE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES AT THE ABOVE LOCATIONS.
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED.PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Dining room
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED.PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Walk-in freezer
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED.PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Dry storage
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED.PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED REACH-IN-COOLER SHELVING WHERE GALLONS OF ORANGE JUICE IS STORED AT DINING ROOM SERVERS STATION, WALK-IN-FREEZER SHELVING AND DRY STORAGE LOCATION RUSTED SHELVING WHERE NEEDED.PROVIDE SELF-CLOSURE DEVICES ON DOORS OF WALK-IN-COOLER AND WALK-IN-FREEZER TO ENSURE PROPER CLOSURE OF BOTH DOORS WHEN ENTERING AND EXITING.
    Location: Walk-in freezer
  • 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: REPAIR HEAVY ICE BUILD-UP AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER (KEEP BAGS OF ICE OFF FLOOR) AND AT WALK-IN-COOLER.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER (KEEP BAGS OF ICE OFF FLOOR) AND AT WALK-IN-COOLER.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: LONG STRING OF HAIR FOUND IN COLE SLAW AT FRONT SERVICE COUNTER COLD-TOP UNIT--DISCARDED.
    Location: Service counter
    Equipment: Cold top
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Dish machine area
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Back room
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AT THE ABOVE LOCATIONS.
    Location: Walk-in freezer
    Equipment: Metal shelving
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT CAPPUCINO MACHINE, SODA MACHINE AND SODA NOZZELS DAILY (INTERIOR AND EXTERIOR SURFACES)! ALSO ENSURE THAT INTERIOR AND EXTERIOR SURFACES OF SODA MACHINEA AND ATTACHED ICE DISPENSER IS CLEAN AS WELL.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
    Location: Service counter
    Equipment: Soda machine
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT CAPPUCINO MACHINE, SODA MACHINE AND SODA NOZZELS DAILY (INTERIOR AND EXTERIOR SURFACES)! ALSO ENSURE THAT INTERIOR AND EXTERIOR SURFACES OF SODA MACHINEA AND ATTACHED ICE DISPENSER IS CLEAN AS WELL.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
    Location: Dining room
    Equipment: Soda machine
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT CAPPUCINO MACHINE, SODA MACHINE AND SODA NOZZELS DAILY (INTERIOR AND EXTERIOR SURFACES)! ALSO ENSURE THAT INTERIOR AND EXTERIOR SURFACES OF SODA MACHINEA AND ATTACHED ICE DISPENSER IS CLEAN AS WELL.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
    Location: Kitchen
    Equipment: Ice machine
 03/12/2013Routine
  • 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: FOODS PUT ON ICE
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: BEEF OVER READY TO EAT FOODS (BAKED POTATOES & WATERMELON)
    Location: Kitchen
    Equipment: 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: 0 PPM
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Location: Mens restroom
  • 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: BOX FANS DUSTY
    Location: Kitchen
 07/23/2012Recheck
  • 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: FOODS PUT ON ICE
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: BEEF OVER READY TO EAT FOODS (BAKED POTATOES & WATERMELON)
    Location: Kitchen
    Equipment: Walk in cooler
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 0 PPM
    Location: Kitchen
  • Pests/rodents removed (corrected on site)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Location: Mens restroom
  • 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: BOX FANS DUSTY
    Location: Kitchen
 07/16/2012Routine
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: CO2 x 2 labels "in use"
  • 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: Sausage links kept under warmer with bacon. Re-heated sausage links to 165 and put inside hot holding table
    Location: Kitchen
    Equipment: Warming drawers
  • 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. Sausage and diced ham at 53 on top of PTC. Put back in WIC and changed sausage and ham in freeze containers.2. Pancake batter at 65. Put in ice bath to stay cold3. Eggs on top of ice bath. Reccommend putting eggs and ice together to help keep eggs cold. 03/29/2012:Ice & water inside prep top cooler to keep foods cold. Temporary measure, needs to work on its own without ice & water.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • First aid storage (Critical) (corrected)
    First aid supplies stored improperly.
    Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
    Comments: Aloe gel
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats
    Location: Dish machine area
  • 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: 1. Eggs over easy2. BaconUse utensils for ready to eat foods (RTE)
  • Consumer advisory (corrected)
    Establishment serving undercooked and/or raw animal product with no consumer advisory.
    Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
    Comments: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness" "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."May use a placard, table tent, place on menu, or a sign. Guests pay at cash register, reccommend using a sign by the cash register so everyone can at least see it when they pay.
  • 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: When changing gloves, wash hands every single time.
  • 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: Drinks x 4
    Location: Kitchen
  • 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. Egg wash and french toast batter over hard cooked eggs (RTE)2. Raw eggs stored over RTE in WIC x 2
    Location: Kitchen
    Equipment: Reach in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Egg wash and french toast batter over hard cooked eggs (RTE)2. Raw eggs stored over RTE in WIC x 2
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Coffee pots every 4 hours
    Location: Wait staff area
  • 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: Date baked potatoes and other prepared foods that are used more than 1 day
    Location: Kitchen (back)
    Equipment: 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: 1. Chlorine concentration at 0 ppm. May use dishmachine to "wash" and "rinse", but MUST sanitize at the 3-bay until repairs can be made until the dishmachine can sanitize properly.2. Sani bucket x 1
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: Service date 02/12. No recent ventilation cleaning. Update. Overdue.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Wood used behind the dishmachine area, walls need to be smooth and cleanable. Wood is vulnerable to more water damage especially in the dishmachine area.
    Location: Dish machine area
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Wait staff area
    Equipment: Reach in cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Womens restroom
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Mens restroom
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Bin of potatoes2. Bin of onions
    Location: Kitchen (back)
    Equipment: 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.
    Location: Kitchen
    Equipment: Can opener
  • 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: Crown lemon quat
    Location: Dining room
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Tongs for sliced lemons
    Location: Wait staff area
    Equipment: Reach in cooler
 05/09/2012Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: CO2 x 2 labels "in use"
  • 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: Sausage links kept under warmer with bacon. Re-heated sausage links to 165 and put inside hot holding table
    Location: Kitchen
    Equipment: Warming drawers
  • 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. Sausage and diced ham at 53 on top of PTC. Put back in WIC and changed sausage and ham in freeze containers.2. Pancake batter at 65. Put in ice bath to stay cold3. Eggs on top of ice bath. Reccommend putting eggs and ice together to help keep eggs cold. 03/29/2012:Ice & water inside prep top cooler to keep foods cold. Temporary measure, needs to work on its own without ice & water.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • First aid storage (Critical) (corrected)
    First aid supplies stored improperly.
    Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
    Comments: Aloe gel
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats
    Location: Dish machine area
  • 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: 1. Eggs over easy2. BaconUse utensils for ready to eat foods (RTE)
  • Consumer advisory (corrected)
    Establishment serving undercooked and/or raw animal product with no consumer advisory.
    Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
    Comments: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness" "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."May use a placard, table tent, place on menu, or a sign. Guests pay at cash register, reccommend using a sign by the cash register so everyone can at least see it when they pay.
  • 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: When changing gloves, wash hands every single time.
  • 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: Drinks x 4
    Location: Kitchen
  • 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. Egg wash and french toast batter over hard cooked eggs (RTE)2. Raw eggs stored over RTE in WIC x 2
    Location: Kitchen
    Equipment: Reach in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Egg wash and french toast batter over hard cooked eggs (RTE)2. Raw eggs stored over RTE in WIC x 2
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Coffee pots every 4 hours
    Location: Wait staff area
  • 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: Date baked potatoes and other prepared foods that are used more than 1 day
    Location: Kitchen (back)
    Equipment: 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: 1. Chlorine concentration at 0 ppm. May use dishmachine to "wash" and "rinse", but MUST sanitize at the 3-bay until repairs can be made until the dishmachine can sanitize properly.2. Sani bucket x 1
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: Service date 02/12. No recent ventilation cleaning. Update. Overdue.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Wood used behind the dishmachine area, walls need to be smooth and cleanable. Wood is vulnerable to more water damage especially in the dishmachine area.
    Location: Dish machine area
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Wait staff area
    Equipment: Reach in cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Womens restroom
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Mens restroom
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Bin of potatoes2. Bin of onions
    Location: Kitchen (back)
    Equipment: 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.
    Location: Kitchen
    Equipment: Can opener
  • 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: Crown lemon quat
    Location: Dining room
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Tongs for sliced lemons
    Location: Wait staff area
    Equipment: Reach in cooler
 05/01/2012Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: CO2 x 2 labels "in use"
  • 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: Sausage links kept under warmer with bacon. Re-heated sausage links to 165 and put inside hot holding table
    Location: Kitchen
    Equipment: Warming drawers
  • 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. Sausage and diced ham at 53 on top of PTC. Put back in WIC and changed sausage and ham in freeze containers.2. Pancake batter at 65. Put in ice bath to stay cold3. Eggs on top of ice bath. Reccommend putting eggs and ice together to help keep eggs cold. 03/29/2012:Ice & water inside prep top cooler to keep foods cold. Temporary measure, needs to work on its own without ice & water.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • First aid storage (Critical) (corrected)
    First aid supplies stored improperly.
    Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
    Comments: Aloe gel
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats
    Location: Dish machine area
  • 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: 1. Eggs over easy2. BaconUse utensils for ready to eat foods (RTE)
  • Consumer advisory (corrected)
    Establishment serving undercooked and/or raw animal product with no consumer advisory.
    Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
    Comments: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness" "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."May use a placard, table tent, place on menu, or a sign. Guests pay at cash register, reccommend using a sign by the cash register so everyone can at least see it when they pay.
  • 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: When changing gloves, wash hands every single time.
  • 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: Drinks x 4
    Location: Kitchen
  • 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. Egg wash and french toast batter over hard cooked eggs (RTE)2. Raw eggs stored over RTE in WIC x 2
    Location: Kitchen
    Equipment: Reach in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Egg wash and french toast batter over hard cooked eggs (RTE)2. Raw eggs stored over RTE in WIC x 2
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Coffee pots every 4 hours
    Location: Wait staff area
  • 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: Date baked potatoes and other prepared foods that are used more than 1 day
    Location: Kitchen (back)
    Equipment: 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: 1. Chlorine concentration at 0 ppm. May use dishmachine to "wash" and "rinse", but MUST sanitize at the 3-bay until repairs can be made until the dishmachine can sanitize properly.2. Sani bucket x 1
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: Service date 02/12. No recent ventilation cleaning. Update. Overdue.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Wood used behind the dishmachine area, walls need to be smooth and cleanable. Wood is vulnerable to more water damage especially in the dishmachine area.
    Location: Dish machine area
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Wait staff area
    Equipment: Reach in cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Womens restroom
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Mens restroom
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Bin of potatoes2. Bin of onions
    Location: Kitchen (back)
    Equipment: 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.
    Location: Kitchen
    Equipment: Can opener
  • 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: Crown lemon quat
    Location: Dining room
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Can of pineapple opened. Replace container to store food.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Tongs for sliced lemons
    Location: Wait staff area
    Equipment: Reach in cooler
 03/29/2012Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: CO2 x 2 labels "in use"
  • 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: Sausage links kept under warmer with bacon. Re-heated sausage links to 165 and put inside hot holding table
    Location: Kitchen
    Equipment: Warming drawers
  • 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. Sausage and diced ham at 53 on top of PTC. Put back in WIC and changed sausage and ham in freeze containers.2. Pancake batter at 65. Put in ice bath to stay cold3. Eggs on top of ice bath. Reccommend putting eggs and ice together to help keep eggs cold.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • First aid storage (Critical) (corrected)
    First aid supplies stored improperly.
    Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
    Comments: Aloe gel
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats
    Location: Dish machine area
  • 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: 1. Eggs over easy2. BaconUse utensils for ready to eat foods (RTE)
  • Consumer advisory (corrected)
    Establishment serving undercooked and/or raw animal product with no consumer advisory.
    Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
    Comments: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness" "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."May use a placard, table tent, place on menu, or a sign. Guests pay at cash register, reccommend using a sign by the cash register so everyone can at least see it when they pay.
  • 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: When changing gloves, wash hands every single time.
  • 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: Drinks x 4
    Location: Kitchen
  • 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. Egg wash and french toast batter over hard cooked eggs (RTE)2. Raw eggs stored over RTE in WIC x 2
    Location: Kitchen
    Equipment: Reach in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Egg wash and french toast batter over hard cooked eggs (RTE)2. Raw eggs stored over RTE in WIC x 2
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Coffee pots every 4 hours
    Location: Wait staff area
  • 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: Date baked potatoes and other prepared foods that are used more than 1 day
    Location: Kitchen (back)
    Equipment: 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: 1. Chlorine concentration at 0 ppm. May use dishmachine to "wash" and "rinse", but MUST sanitize at the 3-bay until repairs can be made until the dishmachine can sanitize properly.2. Sani bucket x 1
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: Service date 02/12. No recent ventilation cleaning. Update. Overdue.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Wood used behind the dishmachine area, walls need to be smooth and cleanable. Wood is vulnerable to more water damage especially in the dishmachine area.
    Location: Dish machine area
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Wait staff area
    Equipment: Reach in cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Womens restroom
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Mens restroom
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Bin of potatoes2. Bin of onions
    Location: Kitchen (back)
    Equipment: 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.
    Location: Kitchen
    Equipment: Can opener
  • 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: Crown lemon quat
    Location: Dining room
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Can of pineapple opened. Replace container to store food.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Tongs for sliced lemons
    Location: Wait staff area
    Equipment: Reach in cooler
 03/22/2012Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: CO2 x 2 labels "in use"
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Sausage links kept under warmer with bacon. Re-heated sausage links to 165 and put inside hot holding table
    Location: Kitchen
    Equipment: Warming drawers
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: 1. Sausage and diced ham at 53 on top of PTC. Put back in WIC and changed sausage and ham in freeze containers.2. Pancake batter at 65. Put in ice bath to stay cold3. Eggs on top of ice bath. Reccommend putting eggs and ice together to help keep eggs cold.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • First aid storage (Critical) (corrected on site)
    First aid supplies stored improperly.
    Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
    Comments: Aloe gel
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats
    Location: Dish machine area
  • 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: 1. Eggs over easy2. BaconUse utensils for ready to eat foods (RTE)
  • Consumer advisory
    Establishment serving undercooked and/or raw animal product with no consumer advisory.
    Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
    Comments: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness" "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."May use a placard, table tent, place on menu, or a sign. Guests pay at cash register, reccommend using a sign by the cash register so everyone can at least see it when they pay.
  • 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: When changing gloves, wash hands every single time.
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Drinks x 4
    Location: Kitchen
  • 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. Egg wash and french toast batter over hard cooked eggs (RTE)2. Raw eggs stored over RTE in WIC x 2
    Location: Kitchen
    Equipment: Reach in cooler
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Egg wash and french toast batter over hard cooked eggs (RTE)2. Raw eggs stored over RTE in WIC x 2
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • 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: Date baked potatoes and other prepared foods that are used more than 1 day
    Location: Kitchen (back)
    Equipment: 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: 1. Chlorine concentration at 0 ppm. May use dishmachine to "wash" and "rinse", but MUST sanitize at the 3-bay until repairs can be made until the dishmachine can sanitize properly.2. Sani bucket x 1
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: Service date 02/12. No recent ventilation cleaning. Update. Overdue.
    Location: Kitchen
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Wait staff area
    Equipment: Reach in cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Womens restroom
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Mens restroom
    Equipment: Hand sink
  • 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: 1. Bin of potatoes2. Bin of onions
    Location: Kitchen (back)
    Equipment: 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.
    Location: Kitchen
    Equipment: Can opener
  • No test kit (corrected on site)
    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: Crown lemon quat
    Location: Dining room
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Can of pineapple opened. Replace container to store food.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Tongs for sliced lemons
    Location: Wait staff area
    Equipment: Reach in cooler
 03/15/2012Routine
  • 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. Raw eggs in ice bath, eggs on top are warm, eggs on bottom are cold. 2. Pancake mix at 70 F. Discarded.3. Bacon crumble at room temperature.4. Sausage patties at 60 F. Discarded.5. Ham at 55.9 F. Discarded.6. Green peppers at 54.8 F. Discarded.7, Sausage links at 48 F. 8. Pancake mix at 70 F. Discarded.9. Cottage cheese at 45 F. During lunch shift, keep prep top cooler lid closed to keep foods cool.Cool cooked sausage links to store in prep top drawer.11/28: Prep top food items are colder than last visit. Switched out sausage patties for new patties. Put patties in reach in cooler.
    Location: Kitchen (back)
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 11/28: Ice and container inside hand sink on arrival.
    Location: Wait staff area
    Equipment: Hand sink
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • 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: 1. Mini fridge2. Prep top cooler in cook line3. Prep top cooler in dining room
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One (1) heat lamp out for bacon strips. Recommend thermometer for heat lamp.2. Defrost homestyle reach in freezer.11/28: Heat lamp on order.
    Location: Kitchen
 02/15/2012Recheck
  • 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. Raw eggs in ice bath, eggs on top are warm, eggs on bottom are cold. 2. Pancake mix at 70 F. Discarded.3. Bacon crumble at room temperature.4. Sausage patties at 60 F. Discarded.5. Ham at 55.9 F. Discarded.6. Green peppers at 54.8 F. Discarded.7, Sausage links at 48 F. 8. Pancake mix at 70 F. Discarded.9. Cottage cheese at 45 F. During lunch shift, keep prep top cooler lid closed to keep foods cool.Cool cooked sausage links to store in prep top drawer.11/28: Prep top food items are colder than last visit. Switched out sausage patties for new patties. Put patties in reach in cooler.
    Location: Kitchen (back)
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 11/28: Ice and container inside hand sink on arrival.
    Location: Wait staff area
    Equipment: Hand sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • 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: 1. Mini fridge2. Prep top cooler in cook line3. Prep top cooler in dining room
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One (1) heat lamp out for bacon strips. Recommend thermometer for heat lamp.2. Defrost homestyle reach in freezer.11/28: Heat lamp on order.
    Location: Kitchen
 01/20/2012Recheck
  • 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. Raw eggs in ice bath, eggs on top are warm, eggs on bottom are cold. 2. Pancake mix at 70 F. Discarded.3. Bacon crumble at room temperature.4. Sausage patties at 60 F. Discarded.5. Ham at 55.9 F. Discarded.6. Green peppers at 54.8 F. Discarded.7, Sausage links at 48 F. 8. Pancake mix at 70 F. Discarded.9. Cottage cheese at 45 F. During lunch shift, keep prep top cooler lid closed to keep foods cool.Cool cooked sausage links to store in prep top drawer.11/28: Prep top food items are colder than last visit. Switched out sausage patties for new patties. Put patties in reach in cooler.
    Location: Kitchen (back)
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 11/28: Ice and container inside hand sink on arrival.
    Location: Wait staff area
    Equipment: Hand sink
  • 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: 1. Mini fridge2. Prep top cooler in cook line3. Prep top cooler in dining room
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One (1) heat lamp out for bacon strips. Recommend thermometer for heat lamp.2. Defrost homestyle reach in freezer.11/28: Heat lamp on order.
    Location: Kitchen
 12/19/2011Recheck
  • 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. Raw eggs in ice bath, eggs on top are warm, eggs on bottom are cold. 2. Pancake mix at 70 F. Discarded.3. Bacon crumble at room temperature.4. Sausage patties at 60 F. Discarded.5. Ham at 55.9 F. Discarded.6. Green peppers at 54.8 F. Discarded.7, Sausage links at 48 F. 8. Pancake mix at 70 F. Discarded.9. Cottage cheese at 45 F. During lunch shift, keep prep top cooler lid closed to keep foods cool.Cool cooked sausage links to store in prep top drawer.11/28: Prep top food items are colder than last visit. Switched out sausage patties for new patties. Put patties in reach in cooler.
    Location: Kitchen (back)
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 11/28: Ice and container inside hand sink on arrival.
    Location: Wait staff area
    Equipment: Hand sink
  • 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: 1. Mini fridge2. Prep top cooler in cook line3. Prep top cooler in dining room
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One (1) heat lamp out for bacon strips. Recommend thermometer for heat lamp.2. Defrost homestyle reach in freezer.11/28: Heat lamp on order.
    Location: Kitchen
 11/28/2011Recheck

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