- 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. Cooler drawer below large flat top grill on cooks line holding potentially hazardous food items between 46 and 49 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cooler drawers
- 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: 1. Lid to cold top stored on floor by employee restrooms. Remove, Store in approved manner.
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Vent filters have gaps in exhaust hood above cooking equipment on cooks line. Repair.
Location: Cook line
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Clean knives stored between cold top and prep table. Remove , Clean and sanitize and store in approved manner. Do not store clean knives between equipment.
Location: Cook line
|
11/05/2014 | Routine |
- 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. Food handlers touching ready to eat foods with bare hands. Use approved utensils to handle all ready to eat food items. NOTE > REPEAT VIOLATION.
- 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: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Glove use (Non-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. Food handlers not washing hands before putitng on gloves to handle food items. You must wash your hands at approved hand sinkwith soap and water before putting on gloves to handle food items.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Exhaust hood filter above " Vulcan" oven and deep fry unit in poor repair. Repair filter to a sound conditon.
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. Floor soiled inside of walk in freezer. Clean. 2. Wall soiled above dish machine work tables in dish machine room. Clean all soiled wall space.
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: 1. Floor soiled inside of walk in freezer. Clean. 2. Wall soiled above dish machine work tables in dish machine room. Clean all soiled wall space.
Location: Dish machine area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen and bar areas. Wet towels shall be stored in sanitizer when not in use.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Work tables not sealed to wall in dish machine room. Seal to wall.
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: 1. Lids not on bulk food containers of sugar and rice. Keep lids on when not in use. 2. Food items not coverd inside of walk in cooler. Cover all food items that are not being cooled. Cover hot foods when they have cooled.
Location: Kitchen
- 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. Lids not on bulk food containers of sugar and rice. Keep lids on when not in use. 2. Food items not coverd inside of walk in cooler. Cover all food items that are not being cooled. Cover hot foods when they have cooled.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal pans that onions are sitting on in dry stock room shelving are soiled. Clean and sanitize.
Location: Back room
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in bar. Provide soap at all times.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back kitchen area. Provide hand towels at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Water leaking from dipper well supply line by ice cream. Repair to a sound working condtion.
Location: Kitchen
|
06/05/2014 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handlers touching ready to eat foods with bare hands. Use approved utensils to handle all ready to eat food items. NOTE > REPEAT VIOLATION.
- No hand washing (when)
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: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Glove use (Non-Critical)
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. Food handlers not washing hands before putitng on gloves to handle food items. You must wash your hands at approved hand sinkwith soap and water before putting on gloves to handle food items.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Exhaust hood filter above " Vulcan" oven and deep fry unit in poor repair. Repair filter to a sound conditon.
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. Floor soiled inside of walk in freezer. Clean. 2. Wall soiled above dish machine work tables in dish machine room. Clean all soiled wall space.
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: 1. Floor soiled inside of walk in freezer. Clean. 2. Wall soiled above dish machine work tables in dish machine room. Clean all soiled wall space.
Location: Dish machine area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen and bar areas. Wet towels shall be stored in sanitizer when not in use.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Work tables not sealed to wall in dish machine room. Seal to wall.
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: 1. Lids not on bulk food containers of sugar and rice. Keep lids on when not in use. 2. Food items not coverd inside of walk in cooler. Cover all food items that are not being cooled. Cover hot foods when they have cooled.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Lids not on bulk food containers of sugar and rice. Keep lids on when not in use. 2. Food items not coverd inside of walk in cooler. Cover all food items that are not being cooled. Cover hot foods when they have cooled.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal pans that onions are sitting on in dry stock room shelving are soiled. Clean and sanitize.
Location: Back room
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in bar. Provide soap at all times.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back kitchen area. Provide hand towels at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Water leaking from dipper well supply line by ice cream. Repair to a sound working condtion.
Location: Kitchen
|
05/29/2014 | Routine |
- 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: 1. Clean knives stored between equipment on cooks line. Do not store clean knives between equipment. Clean and sanitize knives.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from cooling unit inside of beer walk in cooler. Repair.
Location: Walk-in cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towel dispencer not working at hand sink in dish machine area. Repair so as to provide hand towels.
Location: Dish machine area
Equipment: Hand sink
|
11/06/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Salad cold top / reach in cooler on end of cooks line holding cold foods on top of unit at 47 to 50 deg. F. and 46 deg. F. below unit. Repair unit so as to hold all cold foods at 41 deg. F or below. 2. Cold top cooler with green cutting board top on cooks line holding cold foods at 47 deg. F. on top of unit. Repair unit so as to hold all cold foods at 41 deg. F. or below. 3. Pull out cooler drawers below small flat top grill holding cold foods at 44 to 46 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Make table cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Salad cold top / reach in cooler on end of cooks line holding cold foods on top of unit at 47 to 50 deg. F. and 46 deg. F. below unit. Repair unit so as to hold all cold foods at 41 deg. F or below. 2. Cold top cooler with green cutting board top on cooks line holding cold foods at 47 deg. F. on top of unit. Repair unit so as to hold all cold foods at 41 deg. F. or below. 3. Pull out cooler drawers below small flat top grill holding cold foods at 44 to 46 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Make table cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Salad cold top / reach in cooler on end of cooks line holding cold foods on top of unit at 47 to 50 deg. F. and 46 deg. F. below unit. Repair unit so as to hold all cold foods at 41 deg. F or below. 2. Cold top cooler with green cutting board top on cooks line holding cold foods at 47 deg. F. on top of unit. Repair unit so as to hold all cold foods at 41 deg. F. or below. 3. Pull out cooler drawers below small flat top grill holding cold foods at 44 to 46 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cooler drawers
- 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. Food handlers touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items.
- 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: 1. Waitress cut up lims for drinks without washing hands first. Wash hands at approved hand sink before handling food.
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Two plasic containers chicken in small plastic bags inside of walk in cooler not date marked. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: 1. Small lader stored on top of bags of onions. Remove ladder and store in approved manner.
Location: Back room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of cold top / reach in cooler with red cutting board top has water in bottom of unit. Clean unit , repair unit if needed.
Location: Cook line
Equipment: Make table cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Items stored inside of hand sink in bar. Remove, do not store any items in hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Bar
Equipment: Hand sink
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Knifes used to cut up limes and leamons stored inside of container of sanitizer water at wait staion area of bar. Do not store clean utensils inside of sanitizer water between use. 2.. Plastic bus tub of drink mix containers on floor of bar below bar sink. Remove.
Location: Bar
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1. Metal sheet pans on floor in dish machine area. Remove from floor.
Location: Dish machine area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Cooked pork roast in metal pan cooling not cut into smaller portions to aid in cooling. 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.
Location: Walk-in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1, Thermometer missing inside of bottom section of cold top with red cutting board top. Provide.
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working inside of walk in cooler. Repair 2. Metal floor jam at walk in freezer in poor repair. Repair to a sound working condition. 3. No drain lines on drink gun holders in bar. Provide.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working inside of walk in cooler. Repair 2. Metal floor jam at walk in freezer in poor repair. Repair to a sound working condition. 3. No drain lines on drink gun holders in bar. Provide.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working inside of walk in cooler. Repair 2. Metal floor jam at walk in freezer in poor repair. Repair to a sound working condition. 3. No drain lines on drink gun holders in bar. Provide.
Location: Bar
- 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. Boxes of food on floor of walk in freezer. Remove, store on approved shelving.
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: 1. Light guards in walk in freezer misisng end caps. Provide.
Location: Walk-in freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipe for dish machine leaking water onto floor. Repair.
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. Ice scoop at ice bin at wait station area of bar sitting in ice. Remove scoop or store with handle up out of ice.
Location: Bar
|
07/05/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Salad cold top / reach in cooler on end of cooks line holding cold foods on top of unit at 47 to 50 deg. F. and 46 deg. F. below unit. Repair unit so as to hold all cold foods at 41 deg. F or below. 2. Cold top cooler with green cutting board top on cooks line holding cold foods at 47 deg. F. on top of unit. Repair unit so as to hold all cold foods at 41 deg. F. or below. 3. Pull out cooler drawers below small flat top grill holding cold foods at 44 to 46 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Make table cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Salad cold top / reach in cooler on end of cooks line holding cold foods on top of unit at 47 to 50 deg. F. and 46 deg. F. below unit. Repair unit so as to hold all cold foods at 41 deg. F or below. 2. Cold top cooler with green cutting board top on cooks line holding cold foods at 47 deg. F. on top of unit. Repair unit so as to hold all cold foods at 41 deg. F. or below. 3. Pull out cooler drawers below small flat top grill holding cold foods at 44 to 46 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Make table cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Salad cold top / reach in cooler on end of cooks line holding cold foods on top of unit at 47 to 50 deg. F. and 46 deg. F. below unit. Repair unit so as to hold all cold foods at 41 deg. F or below. 2. Cold top cooler with green cutting board top on cooks line holding cold foods at 47 deg. F. on top of unit. Repair unit so as to hold all cold foods at 41 deg. F. or below. 3. Pull out cooler drawers below small flat top grill holding cold foods at 44 to 46 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cooler drawers
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handlers touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items.
- No hand washing (when)
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: 1. Waitress cut up lims for drinks without washing hands first. Wash hands at approved hand sink before handling food.
- 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: 1. Two plasic containers chicken in small plastic bags inside of walk in cooler not date marked. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: 1. Small lader stored on top of bags of onions. Remove ladder and store in approved manner.
Location: Back room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of cold top / reach in cooler with red cutting board top has water in bottom of unit. Clean unit , repair unit if needed.
Location: Cook line
Equipment: Make table cooler
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Items stored inside of hand sink in bar. Remove, do not store any items in hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Bar
Equipment: Hand sink
- 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: 1. Knifes used to cut up limes and leamons stored inside of container of sanitizer water at wait staion area of bar. Do not store clean utensils inside of sanitizer water between use. 2.. Plastic bus tub of drink mix containers on floor of bar below bar sink. Remove.
Location: Bar
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1. Metal sheet pans on floor in dish machine area. Remove from floor.
Location: Dish machine area
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Cooked pork roast in metal pan cooling not cut into smaller portions to aid in cooling. 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.
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1, Thermometer missing inside of bottom section of cold top with red cutting board top. Provide.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working inside of walk in cooler. Repair 2. Metal floor jam at walk in freezer in poor repair. Repair to a sound working condition. 3. No drain lines on drink gun holders in bar. Provide.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working inside of walk in cooler. Repair 2. Metal floor jam at walk in freezer in poor repair. Repair to a sound working condition. 3. No drain lines on drink gun holders in bar. Provide.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working inside of walk in cooler. Repair 2. Metal floor jam at walk in freezer in poor repair. Repair to a sound working condition. 3. No drain lines on drink gun holders in bar. Provide.
Location: Bar
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of food on floor of walk in freezer. Remove, store on approved shelving.
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: 1. Light guards in walk in freezer misisng end caps. Provide.
Location: Walk-in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipe for dish machine leaking water onto floor. Repair.
Location: Dish machine area
Equipment: Dishmachine
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Ice scoop at ice bin at wait station area of bar sitting in ice. Remove scoop or store with handle up out of ice.
Location: Bar
|
06/27/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cheese in pull out cooler drawer held between 46 and 47 deg. F.2. Cheese in pull out cooler drawer held between 47 and 48 deg. F. NOTE > USE OF METAL PANS WILL AID IN COOLING.
Location: Cook line
Equipment: Cooler 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. Cheese in pull out cooler drawer held between 46 and 47 deg. F.2. Cheese in pull out cooler drawer held between 47 and 48 deg. F. NOTE > USE OF METAL PANS WILL AID IN COOLING.
Location: Cook line
Equipment: Cooler drawers
- 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. Food handler used gloves to handle raw meat for grill then handled ready to eat food items with same gloves. Do not re-use gloves that have been contaminated by rew meat to handle ready to eat foods. Remove gloves after handling raw meats, wash hands at approved hand sink with soap and water before putting on gloves to handle ready to eat food items. NOTE> USE OF TOUNGS ETC. TO HANDLE RAW MEATS WILL AID IN GLOVE USE AND NEED TO CHANGE GLOVES BETWEEN OPERATIONS.
- 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: 1. Employee drinks misisng lids and straws at small table in kitchen area. Provide lids and straws or remove all drinks.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Seafood only prep sink soiled inside. Clean and sanitize.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoops in bar stoed in with ice with handles touching ice. Store scoops with handles out of ice.
Location: Bar
- 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. Box of food on floor of walk in freezer. Remove.
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: 1. Lights by stand mixer in back kitchen area are missing proper end caps. End caps are not correct size for guards. provide correct size end caps. 2. Light inside of large walk in cooler missing proper size end caps. Provide correct size end caps. 3. Light inside of small walk in freezer missing proper size end caps. Provide correct size end caps.
Location: Kitchen (back)
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Lights by stand mixer in back kitchen area are missing proper end caps. End caps are not correct size for guards. provide correct size end caps. 2. Light inside of large walk in cooler missing proper size end caps. Provide correct size end caps. 3. Light inside of small walk in freezer missing proper size end caps. Provide correct size end caps.
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: 1. Lights by stand mixer in back kitchen area are missing proper end caps. End caps are not correct size for guards. provide correct size end caps. 2. Light inside of large walk in cooler missing proper size end caps. Provide correct size end caps. 3. Light inside of small walk in freezer missing proper size end caps. Provide correct size end caps.
Location: Walk-in freezer
|
02/20/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cheese in pull out cooler drawer held between 46 and 47 deg. F.2. Cheese in pull out cooler drawer held between 47 and 48 deg. F. NOTE > USE OF METAL PANS WILL AID IN COOLING.
Location: Cook line
Equipment: Cooler 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. Cheese in pull out cooler drawer held between 46 and 47 deg. F.2. Cheese in pull out cooler drawer held between 47 and 48 deg. F. NOTE > USE OF METAL PANS WILL AID IN COOLING.
Location: Cook line
Equipment: Cooler drawers
- Glove Use (Critical)
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. Food handler used gloves to handle raw meat for grill then handled ready to eat food items with same gloves. Do not re-use gloves that have been contaminated by rew meat to handle ready to eat foods. Remove gloves after handling raw meats, wash hands at approved hand sink with soap and water before putting on gloves to handle ready to eat food items. NOTE> USE OF TOUNGS ETC. TO HANDLE RAW MEATS WILL AID IN GLOVE USE AND NEED TO CHANGE GLOVES BETWEEN OPERATIONS.
- 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: 1. Employee drinks misisng lids and straws at small table in kitchen area. Provide lids and straws or remove all drinks.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Seafood only prep sink soiled inside. Clean and sanitize.
Location: Kitchen
- 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: 1. Ice scoops in bar stoed in with ice with handles touching ice. Store scoops with handles out of ice.
Location: Bar
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Box of food on floor of walk in freezer. Remove.
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: 1. Lights by stand mixer in back kitchen area are missing proper end caps. End caps are not correct size for guards. provide correct size end caps. 2. Light inside of large walk in cooler missing proper size end caps. Provide correct size end caps. 3. Light inside of small walk in freezer missing proper size end caps. Provide correct size end caps.
Location: Kitchen (back)
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Lights by stand mixer in back kitchen area are missing proper end caps. End caps are not correct size for guards. provide correct size end caps. 2. Light inside of large walk in cooler missing proper size end caps. Provide correct size end caps. 3. Light inside of small walk in freezer missing proper size end caps. Provide correct size end caps.
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: 1. Lights by stand mixer in back kitchen area are missing proper end caps. End caps are not correct size for guards. provide correct size end caps. 2. Light inside of large walk in cooler missing proper size end caps. Provide correct size end caps. 3. Light inside of small walk in freezer missing proper size end caps. Provide correct size end caps.
Location: Walk-in freezer
|
02/13/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked onions on top of flat top grill held at 113 deg. F Hold all hot foods at 135 deg. F or above.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large end salad cold top on cooks line holding potentially hazardous food items at 52 deg. F. on top of unit. Repair unit to a sound working condition so as to hold all cold food items at 41 deg. F or below. NOTE. > 3 BAGS OF PORK LOIN DISCARDED AT TIME OF INSPECTION. 2. " True " cold top unit with pull out cooler drawers holding cold food items at 48 deg. F on top of unit and 45 deg. F. inside of cooler drawers. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. CORRECTED NOTE >> HAD MANAGER REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM BOTTOM OF UNITS AND ICE DOWN COLD FOOD ITEMS ON TOP OF UNIT UNTIL REPAIRS ARE MADE.
Location: Cook line
Equipment: Cold top
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Fruit flies in back food prep area. Exterminate flies using approved methods.
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. Fly strip hanging down in back prep area. NOTE > Manager removed at time of inspection.
- 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. Mold on wall above dish machine work tables. Clean / remove mold.
Location: Dish machine area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Silicone caulk missing / poor repair and dish machine work table that has mold on wall above table. Remove all damaged caulk and re-seal table to wall.
Location: Dish machine area
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. End caps missing on lights inside of walk in cooler. Provide end caps for light shields. 2. Small light inside of walk in cooler above door missing a light shield. Provide.
Location: Walk-in cooler
|
10/09/2012 | Recheck |
- 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: 1. Cooked onions on top of flat top grill held at 113 deg. F Hold all hot foods at 135 deg. F or above.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large end salad cold top on cooks line holding potentially hazardous food items at 52 deg. F. on top of unit. Repair unit to a sound working condition so as to hold all cold food items at 41 deg. F or below. NOTE. > 3 BAGS OF PORK LOIN DISCARDED AT TIME OF INSPECTION. 2. " True " cold top unit with pull out cooler drawers holding cold food items at 48 deg. F on top of unit and 45 deg. F. inside of cooler drawers. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. CORRECTED NOTE >> HAD MANAGER REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM BOTTOM OF UNITS AND ICE DOWN COLD FOOD ITEMS ON TOP OF UNIT UNTIL REPAIRS ARE MADE.
Location: Cook line
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Fruit flies in back food prep area. Exterminate flies using approved methods.
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. Fly strip hanging down in back prep area. NOTE > Manager removed at time of inspection.
- 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. Mold on wall above dish machine work tables. Clean / remove mold.
Location: Dish machine area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Silicone caulk missing / poor repair and dish machine work table that has mold on wall above table. Remove all damaged caulk and re-seal table to wall.
Location: Dish machine area
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. End caps missing on lights inside of walk in cooler. Provide end caps for light shields. 2. Small light inside of walk in cooler above door missing a light shield. Provide.
Location: Walk-in cooler
|
10/02/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked onions on top of flat top grill held at 113 deg. F Hold all hot foods at 135 deg. F or above.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large end salad cold top on cooks line holding potentially hazardous food items at 52 deg. F. on top of unit. Repair unit to a sound working condition so as to hold all cold food items at 41 deg. F or below. NOTE. > 3 BAGS OF PORK LOIN DISCARDED AT TIME OF INSPECTION. 2. " True " cold top unit with pull out cooler drawers holding cold food items at 48 deg. F on top of unit and 45 deg. F. inside of cooler drawers. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. NOTE >> HAD MANAGER REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM BOTTOM OF UNITS AND ICE DOWN COLD FOOD ITEMS ON TOP OF UNIT UNTIL REPAIRS ARE MADE.
Location: Cook line
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Fruit flies in back food prep area. Exterminate flies using approved methods.
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. Fly strip hanging down in back prep area. NOTE > Manager removed at time of inspection.
- 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. Mold on wall above dish machine work tables. Clean / remove mold.
Location: Dish machine area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Silicone caulk missing / poor repair and dish machine work table that has mold on wall above table. Remove all damaged caulk and re-seal table to wall.
Location: Dish machine area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. End caps missing on lights inside of walk in cooler. Provide end caps for light shields. 2. Small light inside of walk in cooler above door missing a light shield. Provide.
Location: Walk-in cooler
|
09/25/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The Cold top foods over the refrigerated drawers was 50-66 F. Discard. Parts are on order. The cooler had a leak in a refrigerant line. Mechanic was out repairing the unit.2) Raw chicken between fryers was 43-48 F. In process.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The Cold top foods over the refrigerated drawers was 50-66 F. Discard. Parts are on order. The cooler had a leak in a refrigerant line. Mechanic was out repairing the unit.2) Raw chicken between fryers was 43-48 F. In process.
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: An employee sprayed off the vegetable slicer & wiped it out with a towel. Always wash, rinse, sanitize & air dry food contact surfaces.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The exterior of the walk in beer cooler is damaged. Repair to a smooth easily cleanable condition.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Towels were jammed.
Location: Dish machine area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Towels were jammed.
Location: Kitchen
|
05/21/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The Cold top foods over the refrigerated drawers was 50-66 F. Discard. Parts are on order. The cooler had a leak in a refrigerant line. Mechanic was out repairing the unit.2) Raw chicken between fryers was 43-48 F. In process.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The Cold top foods over the refrigerated drawers was 50-66 F. Discard. Parts are on order. The cooler had a leak in a refrigerant line. Mechanic was out repairing the unit.2) Raw chicken between fryers was 43-48 F. In process.
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: An employee sprayed off the vegetable slicer & wiped it out with a towel. Always wash, rinse, sanitize & air dry food contact surfaces.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The exterior of the walk in beer cooler is damaged. Repair to a smooth easily cleanable condition.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Towels were jammed.
Location: Dish machine area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Towels were jammed.
Location: Kitchen
|
05/17/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The Cold top foods over the refrigerated drawers was 50-66 F. Discard. Parts are on order.2) Raw chicken between fryers was 43-48 F. In process.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The Cold top foods over the refrigerated drawers was 50-66 F. Discard. Parts are on order.2) Raw chicken between fryers was 43-48 F. In process.
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: An employee sprayed off the vegetable slicer & wiped it out with a towel. Always wash, rinse, sanitize & air dry food contact surfaces.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The exterior of the walk in beer cooler is damaged. Repair to a smooth easily cleanable condition.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Towels were jammed.
Location: Dish machine area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Towels were jammed.
Location: Kitchen
|
05/10/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The Cold top foods over the refrigerated drawers was 50-66 F. Discard.2) Raw chicken between fryers was 43-48 F.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The Cold top foods over the refrigerated drawers was 50-66 F. Discard.2) Raw chicken between fryers was 43-48 F.
Location: Cook line
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: An employee sprayed off the vegetable slicer & wiped it out with a towel. Always wash, rinse, sanitize & air dry food contact surfaces.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The exterior of the walk in beer cooler is damaged. Repair to a smooth easily cleanable condition.
Location: Walk-in cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Towels were jammed.
Location: Dish machine area
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Towels were jammed.
Location: Kitchen
|
05/03/2012 | Routine |
- 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: There are cleaners hanging on the dish machine area hand sink. Do not hang spray bottles on the hand sink.
Location: Dish machine area
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: The dish machine is only reaching 155 F. Final rinse must be 180 F. Booster heater was not turned on.
Location: Kitchen
Equipment: Dishmachine
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: There is a bucket of water in the hand sink (dish machine area).
Location: Dish machine area
- 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: Sweep the floor in the walk in freezer.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The wire shelving in the walk in cooler is soiled (mold).
Location: Walk-in cooler
|
01/10/2012 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: There are cleaners hanging on the dish machine area hand sink. Do not hang spray bottles on the hand sink.
Location: Dish machine area
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: The dish machine is only reaching 150 F. Final rinse must be 180 F. Booster heater was not turned on.
Location: Kitchen
Equipment: Dishmachine
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: There is a bucket of water in the hand sink (dish machine area).
Location: Dish machine area
- 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: Sweep the floor in the walk in freezer.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The wire shelving in the walk in cooler is soiled (mold).
Location: Walk-in cooler
|
01/03/2012 | Routine |
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