| No violation noted during this evaluation. | 09/23/2014 | Recheck |
| No violation noted during this evaluation. | 09/19/2014 | Recheck |
- 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: AUGUST 19:1. OBSERVED FRUIT FLIES IN WAITSTAFF AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE. RECOMMEND USE OF PROFESSION PEST CONTROL COMPANY ON A REGULAR BASIS.AUGUST 25:1. OBSERVED A FRUIT FLY IN A BOTTLE OF JOSE CUERVO. DISCARDED BOTTLE. 2. OBSERVED SEVERAL FLIES IN KITCHEN.SCREEN DOOR HAS SEVERAL HOLES THAT MAY BE ALLOWING PEST ENTRY. MONITOR.
Location: Wait staff area
- 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: AUGUST 19:1. CHLORINE SANITIZER AT DISHMACHINE MEASURED 0 PPM.;ENSURE A PROPER CONCENTRATION OF 50-100 PPM.UNTIL DISHMACHINE IS REPAIRED, MUST USE THREE BAY SINK FOR ALL WARE WASHING. REMINDER: MUST WASH, RINSE, SANITIZE, AND AIR DRY.AUGUST 27:1. DISHMACHINE CHLORINE SANITIZER MEASURING 0 PPM. ESTABLISHMENT HAS ORDERED A NEW DISHMACHINE AND WILL RECEIVED IN TWO WEEKS. MAY WASH DISHES IN DISHMACHINE BUT THEN MUST SANITIZE AND AIR DRY IN THREE BAY SINK.
Location: Dish machine area
Equipment: Dishmachine
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW SHELL EGGS STORED ON TOP SHELF OVER PRODUCE (EX. TOMATOES AND LEMONS) IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. COOKED MEATS AND OTHER ITEMS IN WALK IN COOLER NOT MARKED WITH A DISCARD DATE.2. COOKED CHICKEN WINGS AND VEGETABLES IN REACH IN COOLER NOT MARKED WITH A DISCARD DATE.MUST LABEL ALL READY-TO-EAT AND COOKED FOOD ITEMS BEING KEPT LONGER THAN 24 HOURS WITH A DISCARD DATE OF NO LONGER THAN 7 DAYS.
Location: Walk-in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. COOKED MEATS AND OTHER ITEMS IN WALK IN COOLER NOT MARKED WITH A DISCARD DATE.2. COOKED CHICKEN WINGS AND VEGETABLES IN REACH IN COOLER NOT MARKED WITH A DISCARD DATE.MUST LABEL ALL READY-TO-EAT AND COOKED FOOD ITEMS BEING KEPT LONGER THAN 24 HOURS WITH A DISCARD DATE OF NO LONGER THAN 7 DAYS.
Location: Kitchen
Equipment: Reach in cooler
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP STORED IN MOP BUCKET WHEN NO IN USE.STORE MOP ON MOP RACK OR IN A WAY THAT FACILITATES DRYING WHEN NOT IN USE.
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: AUGUST 19:1. EXHAUST SYSTEM MARKED AS LAST CLEANED IN JULY 2013.SHOULD BE CLEANED EVERY 6 MONTHS. SCHEDULE.AUGUST 27:1. ESTABLISHMENT SCHEDULED CLEANING FOR TUESDAY, SEPTEMBER 2.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. ONE CEILING TILE NEAR HOOD IS IN POOR CONDITION.REPLACE.
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. WALL BEHIND SPRAYER ARM AND DISHMACHINE HEAVILY SOILED.2. SEVERAL CEILING TILES IN KITCHEN SOILED WITH FOOD SPLATTER. 3. FLOOR BEHIND CHARCOAL GRILL HEAVILY SOILED.4. FLOOR NEAR COVE MOLDING HEAVILY SOILED THROUGHOUT KITCHEN.CLEAN AND SANITIZE.
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: 1. WALL BEHIND SPRAYER ARM AND DISHMACHINE HEAVILY SOILED.2. SEVERAL CEILING TILES IN KITCHEN SOILED WITH FOOD SPLATTER. 3. FLOOR BEHIND CHARCOAL GRILL HEAVILY SOILED.4. FLOOR NEAR COVE MOLDING HEAVILY SOILED THROUGHOUT KITCHEN.CLEAN AND SANITIZE.
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. WALL BEHIND SPRAYER ARM AND DISHMACHINE HEAVILY SOILED.2. SEVERAL CEILING TILES IN KITCHEN SOILED WITH FOOD SPLATTER. 3. FLOOR BEHIND CHARCOAL GRILL HEAVILY SOILED.4. FLOOR NEAR COVE MOLDING HEAVILY SOILED THROUGHOUT KITCHEN.CLEAN AND SANITIZE.
Location: Cook line
- 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: 1. PROVIDE TEST KIT FOR QUAT SANITIZER AT THREE BAY SINK.
Location: Three bay area
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING HEAVILY MOLDED AND BLACK AT THREE BAY SINK.REMOVE. RESEAL/CAULK THREE BAY TO WALL.
Location: Three bay area
Equipment: 3-bay
- 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. CONTAINER OF EARS OF CORN STORED ON FLOOR IN WALK IN COOLER.2. SEVERAL BOXES OF PRODUCE STORED ON FLOOR IN WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
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: 1. CONTAINER OF LEMONS STORED IN ICE BIN HOLDING ICE FOR CUSTOMER CONSUMPTION.REMOVE. DO NOT STORE ANYTHING IN ICE USED FOR CUSTOMER CONSUMPTION.
Location: Wait staff area
Equipment: Ice bin
- 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. INTERIOR PLASTIC PLATE IN ICE MACHINE SOILED WITH MOLD.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
- 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. SPATULAS STORED ON CLOTH TOWEL NEAR CHARCOAL GRILL.DO NOT STORE IN USE UTENSILS ON CLOTH TOWEL. CLOTH TOWELS ARE NOT APPROVED CONTACT SURFACES. STORE ON SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Cook line
|
09/10/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: AUGUST 19:1. OBSERVED FRUIT FLIES IN WAITSTAFF AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE. RECOMMEND USE OF PROFESSION PEST CONTROL COMPANY ON A REGULAR BASIS.AUGUST 25:1. OBSERVED A FRUIT FLY IN A BOTTLE OF JOSE CUERVO. DISCARDED BOTTLE. 2. OBSERVED SEVERAL FLIES IN KITCHEN.SCREEN DOOR HAS SEVERAL HOLES THAT MAY BE ALLOWING PEST ENTRY. MONITOR.
Location: Wait staff area
- 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: AUGUST 19:1. CHLORINE SANITIZER AT DISHMACHINE MEASURED 0 PPM.;ENSURE A PROPER CONCENTRATION OF 50-100 PPM.UNTIL DISHMACHINE IS REPAIRED, MUST USE THREE BAY SINK FOR ALL WARE WASHING. REMINDER: MUST WASH, RINSE, SANITIZE, AND AIR DRY.AUGUST 27:1. DISHMACHINE CHLORINE SANITIZER MEASURING 0 PPM. ESTABLISHMENT HAS ORDERED A NEW DISHMACHINE AND WILL RECEIVED IN TWO WEEKS. MAY WASH DISHES IN DISHMACHINE BUT THEN MUST SANITIZE AND AIR DRY IN THREE BAY SINK.
Location: Dish machine area
Equipment: Dishmachine
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW SHELL EGGS STORED ON TOP SHELF OVER PRODUCE (EX. TOMATOES AND LEMONS) IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. COOKED MEATS AND OTHER ITEMS IN WALK IN COOLER NOT MARKED WITH A DISCARD DATE.2. COOKED CHICKEN WINGS AND VEGETABLES IN REACH IN COOLER NOT MARKED WITH A DISCARD DATE.MUST LABEL ALL READY-TO-EAT AND COOKED FOOD ITEMS BEING KEPT LONGER THAN 24 HOURS WITH A DISCARD DATE OF NO LONGER THAN 7 DAYS.
Location: Walk-in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. COOKED MEATS AND OTHER ITEMS IN WALK IN COOLER NOT MARKED WITH A DISCARD DATE.2. COOKED CHICKEN WINGS AND VEGETABLES IN REACH IN COOLER NOT MARKED WITH A DISCARD DATE.MUST LABEL ALL READY-TO-EAT AND COOKED FOOD ITEMS BEING KEPT LONGER THAN 24 HOURS WITH A DISCARD DATE OF NO LONGER THAN 7 DAYS.
Location: Kitchen
Equipment: Reach in cooler
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP STORED IN MOP BUCKET WHEN NO IN USE.STORE MOP ON MOP RACK OR IN A WAY THAT FACILITATES DRYING WHEN NOT IN USE.
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: AUGUST 19:1. EXHAUST SYSTEM MARKED AS LAST CLEANED IN JULY 2013.SHOULD BE CLEANED EVERY 6 MONTHS. SCHEDULE.AUGUST 27:1. ESTABLISHMENT SCHEDULED CLEANING FOR TUESDAY, SEPTEMBER 2.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. ONE CEILING TILE NEAR HOOD IS IN POOR CONDITION.REPLACE.
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. WALL BEHIND SPRAYER ARM AND DISHMACHINE HEAVILY SOILED.2. SEVERAL CEILING TILES IN KITCHEN SOILED WITH FOOD SPLATTER. 3. FLOOR BEHIND CHARCOAL GRILL HEAVILY SOILED.4. FLOOR NEAR COVE MOLDING HEAVILY SOILED THROUGHOUT KITCHEN.CLEAN AND SANITIZE.
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: 1. WALL BEHIND SPRAYER ARM AND DISHMACHINE HEAVILY SOILED.2. SEVERAL CEILING TILES IN KITCHEN SOILED WITH FOOD SPLATTER. 3. FLOOR BEHIND CHARCOAL GRILL HEAVILY SOILED.4. FLOOR NEAR COVE MOLDING HEAVILY SOILED THROUGHOUT KITCHEN.CLEAN AND SANITIZE.
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. WALL BEHIND SPRAYER ARM AND DISHMACHINE HEAVILY SOILED.2. SEVERAL CEILING TILES IN KITCHEN SOILED WITH FOOD SPLATTER. 3. FLOOR BEHIND CHARCOAL GRILL HEAVILY SOILED.4. FLOOR NEAR COVE MOLDING HEAVILY SOILED THROUGHOUT KITCHEN.CLEAN AND SANITIZE.
Location: Cook line
- 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: 1. PROVIDE TEST KIT FOR QUAT SANITIZER AT THREE BAY SINK.
Location: Three bay area
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING HEAVILY MOLDED AND BLACK AT THREE BAY SINK.REMOVE. RESEAL/CAULK THREE BAY TO WALL.
Location: Three bay area
Equipment: 3-bay
- 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. CONTAINER OF EARS OF CORN STORED ON FLOOR IN WALK IN COOLER.2. SEVERAL BOXES OF PRODUCE STORED ON FLOOR IN WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
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: 1. CONTAINER OF LEMONS STORED IN ICE BIN HOLDING ICE FOR CUSTOMER CONSUMPTION.REMOVE. DO NOT STORE ANYTHING IN ICE USED FOR CUSTOMER CONSUMPTION.
Location: Wait staff area
Equipment: Ice bin
- 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. INTERIOR PLASTIC PLATE IN ICE MACHINE SOILED WITH MOLD.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
- 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. SPATULAS STORED ON CLOTH TOWEL NEAR CHARCOAL GRILL.DO NOT STORE IN USE UTENSILS ON CLOTH TOWEL. CLOTH TOWELS ARE NOT APPROVED CONTACT SURFACES. STORE ON SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Cook line
|
08/27/2014 | Recheck |
- 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. OBSERVED FRUIT FLIES IN WAITSTAFF AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE. RECOMMEND USE OF PROFESSION PEST CONTROL COMPANY ON A REGULAR BASIS.
Location: Wait staff area
- 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 SANITIZER AT DISHMACHINE MEASURED 0 PPM.;ENSURE A PROPER CONCENTRATION OF 50-100 PPM.UNTIL DISHMACHINE IS REPAIRED, MUST USE THREE BAY SINK FOR ALL WARE WASHING. REMINDER: MUST WASH, RINSE, SANITIZE, AND AIR DRY.
Location: Dish machine area
Equipment: Dishmachine
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW SHELL EGGS STORED ON TOP SHELF OVER PRODUCE (EX. TOMATOES AND LEMONS) IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
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: 1. COOKED MEATS AND OTHER ITEMS IN WALK IN COOLER NOT MARKED WITH A DISCARD DATE.2. COOKED CHICKEN WINGS AND VEGETABLES IN REACH IN COOLER NOT MARKED WITH A DISCARD DATE.MUST LABEL ALL READY-TO-EAT AND COOKED FOOD ITEMS BEING KEPT LONGER THAN 24 HOURS WITH A DISCARD DATE OF NO LONGER THAN 7 DAYS.
Location: 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: 1. COOKED MEATS AND OTHER ITEMS IN WALK IN COOLER NOT MARKED WITH A DISCARD DATE.2. COOKED CHICKEN WINGS AND VEGETABLES IN REACH IN COOLER NOT MARKED WITH A DISCARD DATE.MUST LABEL ALL READY-TO-EAT AND COOKED FOOD ITEMS BEING KEPT LONGER THAN 24 HOURS WITH A DISCARD DATE OF NO LONGER THAN 7 DAYS.
Location: Kitchen
Equipment: Reach in cooler
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP STORED IN MOP BUCKET WHEN NO IN USE.STORE MOP ON MOP RACK OR IN A WAY THAT FACILITATES DRYING WHEN NOT IN USE.
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. EXHAUST SYSTEM MARKED AS LAST CLEANED IN JULY 2013.SHOULD BE CLEANED EVERY 6 MONTHS. SCHEDULE.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. ONE CEILING TILE NEAR HOOD IS IN POOR CONDITION.REPLACE.
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. WALL BEHIND SPRAYER ARM AND DISHMACHINE HEAVILY SOILED.2. SEVERAL CEILING TILES IN KITCHEN SOILED WITH FOOD SPLATTER. 3. FLOOR BEHIND CHARCOAL GRILL HEAVILY SOILED.4. FLOOR NEAR COVE MOLDING HEAVILY SOILED THROUGHOUT KITCHEN.CLEAN AND SANITIZE.
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: 1. WALL BEHIND SPRAYER ARM AND DISHMACHINE HEAVILY SOILED.2. SEVERAL CEILING TILES IN KITCHEN SOILED WITH FOOD SPLATTER. 3. FLOOR BEHIND CHARCOAL GRILL HEAVILY SOILED.4. FLOOR NEAR COVE MOLDING HEAVILY SOILED THROUGHOUT KITCHEN.CLEAN AND SANITIZE.
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. WALL BEHIND SPRAYER ARM AND DISHMACHINE HEAVILY SOILED.2. SEVERAL CEILING TILES IN KITCHEN SOILED WITH FOOD SPLATTER. 3. FLOOR BEHIND CHARCOAL GRILL HEAVILY SOILED.4. FLOOR NEAR COVE MOLDING HEAVILY SOILED THROUGHOUT KITCHEN.CLEAN AND SANITIZE.
Location: Cook line
- 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: 1. PROVIDE TEST KIT FOR QUAT SANITIZER AT THREE BAY SINK.
Location: Three bay area
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING HEAVILY MOLDED AND BLACK AT THREE BAY SINK.REMOVE. RESEAL/CAULK THREE BAY TO WALL.
Location: Three bay area
Equipment: 3-bay
- 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. CONTAINER OF EARS OF CORN STORED ON FLOOR IN WALK IN COOLER.2. SEVERAL BOXES OF PRODUCE STORED ON FLOOR IN WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Walk-in cooler
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. CONTAINER OF LEMONS STORED IN ICE BIN HOLDING ICE FOR CUSTOMER CONSUMPTION.REMOVE. DO NOT STORE ANYTHING IN ICE USED FOR CUSTOMER CONSUMPTION.
Location: Wait staff area
Equipment: Ice bin
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISHRACKS AND UTENSIL RACKS FOR DISHMACHINE HEAVILY SOILED WITH BUILD UP.2. INTERIOR OF DISHMACHINE HEAVILY SOILED WITH BUILD UP.3. EXTERIOR OF COLD TOPS AND REACH IN COOLERS HEAVILY SOILED.4. DOOR GASKETS OF REACH IN COOLER SOILED.5. FOOD DEBRIS BUILD UP ON LEDGE BEHIND COLD TOP.CLEAN AND SANITIZE.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISHRACKS AND UTENSIL RACKS FOR DISHMACHINE HEAVILY SOILED WITH BUILD UP.2. INTERIOR OF DISHMACHINE HEAVILY SOILED WITH BUILD UP.3. EXTERIOR OF COLD TOPS AND REACH IN COOLERS HEAVILY SOILED.4. DOOR GASKETS OF REACH IN COOLER SOILED.5. FOOD DEBRIS BUILD UP ON LEDGE BEHIND COLD TOP.CLEAN AND SANITIZE.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. INTERIOR PLASTIC PLATE IN ICE MACHINE SOILED WITH MOLD.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
|
08/19/2014 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW FISH AND MEATS STORED OVER CUT POTATOES AND SAUCES IN UPRIGHT COOLER.2. RAW GROUND BEEF PATTIES STORED OVER COOKED CHICKEN IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Upright cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW FISH AND MEATS STORED OVER CUT POTATOES AND SAUCES IN UPRIGHT COOLER.2. RAW GROUND BEEF PATTIES STORED OVER COOKED CHICKEN IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. ALL COOKED/ READY TO EAT FOODS BEING HELD FOR MORE THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE. (EX. COOKED CHICKEN, COOKED VEGETABLES)
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. LABEL ALL BULK STORAGE CONTAINERS AS TO CONTENTS.
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. ALL OPENED BAGS OF BULK FOOD (EX. FLOUR) SHOULD BE TRANSFERED TO FOOD GRADE CONTAINER WITH LID.2. ALL FOODS IN WALK IN COOLER MUST BE COVERED WITH A LID UNLESS ACTIVELY COOLING.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. DO NOT STORE CONTAINER OF LEMONS IN ICE BIN WITH ICE FOR CUSTOMER CONSUMPTION. STORE OUTSIDE OF ICE BIN OR PROVIDE SEPARATE ICE CONTAINER FOR LEMONS.
Location: Wait staff area
|
01/21/2014 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW FISH AND MEATS STORED OVER CUT POTATOES AND SAUCES IN UPRIGHT COOLER.2. RAW GROUND BEEF PATTIES STORED OVER COOKED CHICKEN IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Upright cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW FISH AND MEATS STORED OVER CUT POTATOES AND SAUCES IN UPRIGHT COOLER.2. RAW GROUND BEEF PATTIES STORED OVER COOKED CHICKEN IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
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: 1. ALL COOKED/ READY TO EAT FOODS BEING HELD FOR MORE THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE. (EX. COOKED CHICKEN, COOKED VEGETABLES)
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. LABEL ALL BULK STORAGE CONTAINERS AS TO CONTENTS.
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. ALL OPENED BAGS OF BULK FOOD (EX. FLOUR) SHOULD BE TRANSFERED TO FOOD GRADE CONTAINER WITH LID.2. ALL FOODS IN WALK IN COOLER MUST BE COVERED WITH A LID UNLESS ACTIVELY COOLING.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. DO NOT STORE CONTAINER OF LEMONS IN ICE BIN WITH ICE FOR CUSTOMER CONSUMPTION. STORE OUTSIDE OF ICE BIN OR PROVIDE SEPARATE ICE CONTAINER FOR LEMONS.
Location: Wait staff area
|
01/09/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. SEVERAL FLIES FOUND NEAR SCREEN DOOR/BACK DOOR IN KITCHEN.ELIMINATE PESTS FROM ESTABLISHMENT.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH EXCESSIVE FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED.3. BOTTOM INTERIOR OF UPRIGHT FREEZER SOILED.4. DIVIDER IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH EXCESSIVE FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED.3. BOTTOM INTERIOR OF UPRIGHT FREEZER SOILED.4. DIVIDER IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH EXCESSIVE FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED.3. BOTTOM INTERIOR OF UPRIGHT FREEZER SOILED.4. DIVIDER IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Upright freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH EXCESSIVE FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED.3. BOTTOM INTERIOR OF UPRIGHT FREEZER SOILED.4. DIVIDER IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: -
- 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: 1. ALL COOKED AND OPENED READY TO EAT FOODS BEING HELD FOR MORE THAN 24 HOURS MUST BE MARKED WITH A DISCARD DATE. CANNOT KEEP OVER 7 DAYS.JULY 2:1. TWO PANS COOKED CHICKEN NOT DATE MARKED IN WALK IN COOLER.2. PIES NOT DATE MARKED IN WALK IN COOLER.3. COLE SLAW NOT DATE MARKED.SEE ABOVE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED IN MARCH 2012. SHOULD BE INSPECTED EVERY 6 MONTHS.SCHEDULEJUNE 26: APPOINTMENT HAS BEEN MADE.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. THREE LIGHTS OUT IN THE HOOD OVER COOK LINE.REPLACE.
Location: Cook line
- 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. SPOONS STORED WITH FOOD CONTACT PORTION UPWARDS. STORE WITH HANDLES UPWARD TO AVOID CONTACTING FOOD CONTACT PORTION AND IN A WAY THAT FACILITATES DRYING.
Location: Wait staff area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. FIRE EXTINGUISHERS NOT SERVICED AND TAGGED SINCE MARCH 2012. SHOULD BE INSPECTED AND TAGGED EVERY 12 MONTHS.SCHEDULE.JUNE 26: APPOINTMENT HAS BEEN MADE.
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. CONTAINER OF CUT POTATOS IN WATER ON FLOOR NEAR COOK LINE.2. CONTAINER OF CORN ON THE COB IN WATER ON FLOOR IN WALK IN COOLER.SEE ABOVE FOR PROPER STORAGE.
Location: Cook line
- 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. CONTAINER OF CUT POTATOS IN WATER ON FLOOR NEAR COOK LINE.2. CONTAINER OF CORN ON THE COB IN WATER ON FLOOR IN WALK IN COOLER.SEE ABOVE FOR PROPER STORAGE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. PROVIDE LIDS OR COVERS (EX. PLASTIC WRAP) FOR FOOD ITEMS IN WALK IN COOLER.
Location: Walk-in cooler
Equipment: Walk in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. COOKED CHICKEN IN PAN NESTED ON TOP OF COOKED POTATOS IN WALK IN COOLER.DO NOT STACK FOODS ON TOP OF EACH OTHER ESPECIALLY WITHOUT THE USE OF A PROPER LID OR COVERING.2. CONTAINER OF LEMONS STORED IN ICE FOR CUSTOMER IN WAITSTAFF AREA.PROVIDE A DIFFERENT CONTAINER OF ICE FOR LEMONS. DO NOT STORE IN CUSTOMER ICE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. COOKED CHICKEN IN PAN NESTED ON TOP OF COOKED POTATOS IN WALK IN COOLER.DO NOT STACK FOODS ON TOP OF EACH OTHER ESPECIALLY WITHOUT THE USE OF A PROPER LID OR COVERING.2. CONTAINER OF LEMONS STORED IN ICE FOR CUSTOMER IN WAITSTAFF AREA.PROVIDE A DIFFERENT CONTAINER OF ICE FOR LEMONS. DO NOT STORE IN CUSTOMER ICE.
Location: Wait staff area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING USED TO STORE CLEAN DISHES OVER THREE BAY SINK IS SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: 3-bay
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS AT BAR HAND SINK.CORRECTED
Location: Bar
Equipment: Hand sink
- 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 IN WAITSTAFF AREA NOT STORED PROPERLY.STORE SO HANDLE DOES NOT COME IN CONTACT WITH ICE.
Location: Wait staff area
|
07/10/2013 | Recheck |
- 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. SEVERAL FLIES FOUND NEAR SCREEN DOOR/BACK DOOR IN KITCHEN.ELIMINATE PESTS FROM ESTABLISHMENT.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH EXCESSIVE FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED.3. BOTTOM INTERIOR OF UPRIGHT FREEZER SOILED.4. DIVIDER IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH EXCESSIVE FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED.3. BOTTOM INTERIOR OF UPRIGHT FREEZER SOILED.4. DIVIDER IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH EXCESSIVE FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED.3. BOTTOM INTERIOR OF UPRIGHT FREEZER SOILED.4. DIVIDER IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Upright freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH EXCESSIVE FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED.3. BOTTOM INTERIOR OF UPRIGHT FREEZER SOILED.4. DIVIDER IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: -
- 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. ALL COOKED AND OPENED READY TO EAT FOODS BEING HELD FOR MORE THAN 24 HOURS MUST BE MARKED WITH A DISCARD DATE. CANNOT KEEP OVER 7 DAYS.JULY 2:1. TWO PANS COOKED CHICKEN NOT DATE MARKED IN WALK IN COOLER.2. PIES NOT DATE MARKED IN WALK IN COOLER.3. COLE SLAW NOT DATE MARKED.SEE ABOVE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED IN MARCH 2012. SHOULD BE INSPECTED EVERY 6 MONTHS.SCHEDULEJUNE 26: APPOINTMENT HAS BEEN MADE.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. THREE LIGHTS OUT IN THE HOOD OVER COOK LINE.REPLACE.
Location: Cook line
- 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. SPOONS STORED WITH FOOD CONTACT PORTION UPWARDS. STORE WITH HANDLES UPWARD TO AVOID CONTACTING FOOD CONTACT PORTION AND IN A WAY THAT FACILITATES DRYING.
Location: Wait staff area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. FIRE EXTINGUISHERS NOT SERVICED AND TAGGED SINCE MARCH 2012. SHOULD BE INSPECTED AND TAGGED EVERY 12 MONTHS.SCHEDULE.JUNE 26: APPOINTMENT HAS BEEN MADE.
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. CONTAINER OF CUT POTATOS IN WATER ON FLOOR NEAR COOK LINE.2. CONTAINER OF CORN ON THE COB IN WATER ON FLOOR IN WALK IN COOLER.SEE ABOVE FOR PROPER STORAGE.
Location: Cook line
- 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. CONTAINER OF CUT POTATOS IN WATER ON FLOOR NEAR COOK LINE.2. CONTAINER OF CORN ON THE COB IN WATER ON FLOOR IN WALK IN COOLER.SEE ABOVE FOR PROPER STORAGE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. PROVIDE LIDS OR COVERS (EX. PLASTIC WRAP) FOR FOOD ITEMS IN WALK IN COOLER.
Location: Walk-in cooler
Equipment: Walk in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. COOKED CHICKEN IN PAN NESTED ON TOP OF COOKED POTATOS IN WALK IN COOLER.DO NOT STACK FOODS ON TOP OF EACH OTHER ESPECIALLY WITHOUT THE USE OF A PROPER LID OR COVERING.2. CONTAINER OF LEMONS STORED IN ICE FOR CUSTOMER IN WAITSTAFF AREA.PROVIDE A DIFFERENT CONTAINER OF ICE FOR LEMONS. DO NOT STORE IN CUSTOMER ICE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. COOKED CHICKEN IN PAN NESTED ON TOP OF COOKED POTATOS IN WALK IN COOLER.DO NOT STACK FOODS ON TOP OF EACH OTHER ESPECIALLY WITHOUT THE USE OF A PROPER LID OR COVERING.2. CONTAINER OF LEMONS STORED IN ICE FOR CUSTOMER IN WAITSTAFF AREA.PROVIDE A DIFFERENT CONTAINER OF ICE FOR LEMONS. DO NOT STORE IN CUSTOMER ICE.
Location: Wait staff area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING USED TO STORE CLEAN DISHES OVER THREE BAY SINK IS SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: 3-bay
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS AT BAR HAND SINK.CORRECTED
Location: Bar
Equipment: Hand sink
- 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 IN WAITSTAFF AREA NOT STORED PROPERLY.STORE SO HANDLE DOES NOT COME IN CONTACT WITH ICE.
Location: Wait staff area
|
07/02/2013 | Recheck |
- 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. SEVERAL FLIES FOUND NEAR SCREEN DOOR/BACK DOOR IN KITCHEN.ELIMINATE PESTS FROM ESTABLISHMENT.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH EXCESSIVE FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED.3. BOTTOM INTERIOR OF UPRIGHT FREEZER SOILED.4. DIVIDER IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH EXCESSIVE FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED.3. BOTTOM INTERIOR OF UPRIGHT FREEZER SOILED.4. DIVIDER IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH EXCESSIVE FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED.3. BOTTOM INTERIOR OF UPRIGHT FREEZER SOILED.4. DIVIDER IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Upright freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH EXCESSIVE FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED.3. BOTTOM INTERIOR OF UPRIGHT FREEZER SOILED.4. DIVIDER IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: -
- 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. ALL COOKED AND OPENED READY TO EAT FOODS BEING HELD FOR MORE THAN 24 HOURS MUST BE MARKED WITH A DISCARD DATE. CANNOT KEEP OVER 7 DAYS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED IN MARCH 2012. SHOULD BE INSPECTED EVERY 6 MONTHS.SCHEDULEJUNE 26: APPOINTMENT HAS BEEN MADE.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. TWO LIGHTS OUT IN THE HOOD OVER COOK LINE.REPLACE.
Location: Cook line
- 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. SPOONS STORED WITH FOOD CONTACT PORTION UPWARDS. STORE WITH HANDLES UPWARD TO AVOID CONTACTING FOOD CONTACT PORTION AND IN A WAY THAT FACILITATES DRYING.
Location: Wait staff area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. FIRE EXTINGUISHERS NOT SERVICED AND TAGGED SINCE MARCH 2012. SHOULD BE INSPECTED AND TAGGED EVERY 12 MONTHS.SCHEDULE.JUNE 26: APPOINTMENT HAS BEEN MADE.
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. CONTAINER OF CUT POTATOS IN WATER ON FLOOR NEAR COOK LINE.2. CONTAINER OF CORN ON THE COB IN WATER ON FLOOR IN WALK IN COOLER.SEE ABOVE FOR PROPER STORAGE.
Location: Cook line
- 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. CONTAINER OF CUT POTATOS IN WATER ON FLOOR NEAR COOK LINE.2. CONTAINER OF CORN ON THE COB IN WATER ON FLOOR IN WALK IN COOLER.SEE ABOVE FOR PROPER STORAGE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. PROVIDE LIDS OR COVERS (EX. PLASTIC WRAP) FOR FOOD ITEMS IN WALK IN COOLER.
Location: Walk-in cooler
Equipment: Walk in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. COOKED CHICKEN IN PAN NESTED ON TOP OF COOKED POTATOS IN WALK IN COOLER.DO NOT STACK FOODS ON TOP OF EACH OTHER ESPECIALLY WITHOUT THE USE OF A PROPER LID OR COVERING.2. CONTAINER OF LEMONS STORED IN ICE FOR CUSTOMER IN WAITSTAFF AREA.PROVIDE A DIFFERENT CONTAINER OF ICE FOR LEMONS. DO NOT STORE IN CUSTOMER ICE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. COOKED CHICKEN IN PAN NESTED ON TOP OF COOKED POTATOS IN WALK IN COOLER.DO NOT STACK FOODS ON TOP OF EACH OTHER ESPECIALLY WITHOUT THE USE OF A PROPER LID OR COVERING.2. CONTAINER OF LEMONS STORED IN ICE FOR CUSTOMER IN WAITSTAFF AREA.PROVIDE A DIFFERENT CONTAINER OF ICE FOR LEMONS. DO NOT STORE IN CUSTOMER ICE.
Location: Wait staff area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING USED TO STORE CLEAN DISHES OVER THREE BAY SINK IS SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: 3-bay
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS AT BAR HAND SINK.CORRECTED
Location: Bar
Equipment: Hand sink
- 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 IN WAITSTAFF AREA NOT STORED PROPERLY.STORE SO HANDLE DOES NOT COME IN CONTACT WITH ICE.
Location: Wait staff area
|
06/26/2013 | Recheck |
- 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. SEVERAL FLIES FOUND NEAR SCREEN DOOR/BACK DOOR IN KITCHEN.ELIMINATE PESTS FROM ESTABLISHMENT.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH EXCESSIVE FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED.3. BOTTOM INTERIOR OF UPRIGHT FREEZER SOILED.4. DIVIDER IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH EXCESSIVE FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED.3. BOTTOM INTERIOR OF UPRIGHT FREEZER SOILED.4. DIVIDER IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH EXCESSIVE FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED.3. BOTTOM INTERIOR OF UPRIGHT FREEZER SOILED.4. DIVIDER IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Upright freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH EXCESSIVE FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED.3. BOTTOM INTERIOR OF UPRIGHT FREEZER SOILED.4. DIVIDER IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: -
- 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. ALL COOKED AND OPENED READY TO EAT FOODS BEING HELD FOR MORE THAN 24 HOURS MUST BE MARKED WITH A DISCARD DATE. CANNOT KEEP OVER 7 DAYS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED IN MARCH 2012. SHOULD BE INSPECTED EVERY 6 MONTHS.SCHEDULE
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. TWO LIGHTS OUT IN THE HOOD OVER COOK LINE.REPLACE.
Location: Cook line
- 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. SPOONS STORED WITH FOOD CONTACT PORTION UPWARDS. STORE WITH HANDLES UPWARD TO AVOID CONTACTING FOOD CONTACT PORTION AND IN A WAY THAT FACILITATES DRYING.
Location: Wait staff area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. FIRE EXTINGUISHERS NOT SERVICED AND TAGGED SINCE MARCH 2012. SHOULD BE INSPECTED AND TAGGED EVERY 12 MONTHS.SCHEDULE.
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. CONTAINER OF CUT POTATOS IN WATER ON FLOOR NEAR COOK LINE.2. CONTAINER OF CORN ON THE COB IN WATER ON FLOOR IN WALK IN COOLER.SEE ABOVE FOR PROPER STORAGE.
Location: Cook line
- 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. CONTAINER OF CUT POTATOS IN WATER ON FLOOR NEAR COOK LINE.2. CONTAINER OF CORN ON THE COB IN WATER ON FLOOR IN WALK IN COOLER.SEE ABOVE FOR PROPER STORAGE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. PROVIDE LIDS OR COVERS (EX. PLASTIC WRAP) FOR FOOD ITEMS IN WALK IN COOLER.
Location: Walk-in cooler
Equipment: Walk in cooler
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. COOKED CHICKEN IN PAN NESTED ON TOP OF COOKED POTATOS IN WALK IN COOLER.DO NOT STACK FOODS ON TOP OF EACH OTHER ESPECIALLY WITHOUT THE USE OF A PROPER LID OR COVERING.2. CONTAINER OF LEMONS STORED IN ICE FOR CUSTOMER IN WAITSTAFF AREA.PROVIDE A DIFFERENT CONTAINER OF ICE FOR LEMONS. DO NOT STORE IN CUSTOMER ICE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. COOKED CHICKEN IN PAN NESTED ON TOP OF COOKED POTATOS IN WALK IN COOLER.DO NOT STACK FOODS ON TOP OF EACH OTHER ESPECIALLY WITHOUT THE USE OF A PROPER LID OR COVERING.2. CONTAINER OF LEMONS STORED IN ICE FOR CUSTOMER IN WAITSTAFF AREA.PROVIDE A DIFFERENT CONTAINER OF ICE FOR LEMONS. DO NOT STORE IN CUSTOMER ICE.
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING USED TO STORE CLEAN DISHES OVER THREE BAY SINK IS SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: 3-bay
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS AT BAR HAND SINK.CORRECTED
Location: Bar
Equipment: Hand sink
- 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 IN WAITSTAFF AREA NOT STORED PROPERLY.STORE SO HANDLE DOES NOT COME IN CONTACT WITH ICE.
Location: Wait staff area
|
06/19/2013 | Routine |
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Residential bug spray. Need to use Commercial grade bug spray
Location: Emp restroom
- 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. Salmon ceasar salad2. Mushroom bruschetta3. Red cabbage cole slaw4. Burger toppings5. Celery6. Tomato salsaWARNING GIVEN
- 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: Provide statement available for consumers, of the like:"Consuming raw or undercooked meats, poultry, seafood, fish, shellfish, or eggs may increase your risk of foodborne illness"----------------------------------02/14/13:Planning on making stickers for menus
- 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. No handwashing before putting on gloves2. Waitstaff assembling burger toppings with gloves on, did not wash hands before putting on gloves
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw duck breasts stored over ground beef patties2. Raw ground meats stored over whole muscle meats3. Raw pork chop stored in same container with raw beef4. Raw meats stored over cut potatoes5. Raw chicken stored over beef (WIC)6. Used same spatula for salmon and ground meats7. Salt and pepper container ------------------------------------------02/14/13:1. Raw salmon stored below ground meats
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw duck breasts stored over ground beef patties2. Raw ground meats stored over whole muscle meats3. Raw pork chop stored in same container with raw beef4. Raw meats stored over cut potatoes5. Raw chicken stored over beef (WIC)6. Used same spatula for salmon and ground meats7. Salt and pepper container ------------------------------------------02/14/13:1. Raw salmon stored below ground meats
Location: Kitchen
Equipment: Walk in cooler
- 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: 02/22/13:Pitcher with soda gun and ice scoop
Location: Bar
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. No hot water was used2. No soap was used3. Drying hands on apron or cloth towels
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Lubricant specifications (corrected)
Food-contact lubricants do not meet specifications.
Correction: Lubricants shall meet the requirements if they are used on food-contact items or surfaces.
Comments: Car lubricant used to clean food contact surfaces. Discontinue.
Location: Emp restroom
- 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: At 0 ppm.
Location: Kitchen
Equipment: 3-bay
- Hand sanitizers (corrected)
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: Use hand sanitizer to wash hands. Discontinue. NEVER use gel hand sanitizer to subsititue for handwashing.
- 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: Chicken in glass reach in cooler. Discarded by chef
Location: Kitchen
- 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: Remove Cusinart food processor from employee restroom
Location: Emp restroom
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Location: Bar
- Outdoor enclosure design
Outdoor enclosure for refuse, recyclable, and returnables not properly designed.
Correction: Outdoor enclosure for refuse, recyclable, and returnables shall be constructed of durable and cleanable materials.
Comments: Provide concrete pad for grease dumpster to sit on, not directly on the grass.
Location: Dumpster area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen
Equipment: Can opener
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
Equipment: Hand sink
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: Remove hand soap from 3-bay. ONLY wash hands at designated handsink
Location: Kitchen
Equipment: 3-bay
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. Washing hand in 3-bay soap water2. Washing hand in sanitizer bucket
Location: Kitchen
Equipment: 3-bay
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Missing light guard near RR/Office area
Location: Back room
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Emp restroom
|
02/22/2013 | Recheck |
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Residential bug spray. Need to use Commercial grade bug spray
Location: Emp restroom
- 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. Salmon ceasar salad2. Mushroom bruschetta3. Red cabbage cole slaw4. Burger toppings5. Celery6. Tomato salsaWARNING GIVEN
- 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: Provide statement available for consumers, of the like:"Consuming raw or undercooked meats, poultry, seafood, fish, shellfish, or eggs may increase your risk of foodborne illness"----------------------------------02/14/13:Planning on making stickers for menus
- 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. No handwashing before putting on gloves2. Waitstaff assembling burger toppings with gloves on, did not wash hands before putting on gloves
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw duck breasts stored over ground beef patties2. Raw ground meats stored over whole muscle meats3. Raw pork chop stored in same container with raw beef4. Raw meats stored over cut potatoes5. Raw chicken stored over beef (WIC)6. Used same spatula for salmon and ground meats7. Salt and pepper container ------------------------------------------02/14/13:1. Raw salmon stored below ground meats
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw duck breasts stored over ground beef patties2. Raw ground meats stored over whole muscle meats3. Raw pork chop stored in same container with raw beef4. Raw meats stored over cut potatoes5. Raw chicken stored over beef (WIC)6. Used same spatula for salmon and ground meats7. Salt and pepper container ------------------------------------------02/14/13:1. Raw salmon stored below ground meats
Location: Kitchen
Equipment: Walk in cooler
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. No hot water was used2. No soap was used3. Drying hands on apron or cloth towels
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Lubricant specifications (corrected)
Food-contact lubricants do not meet specifications.
Correction: Lubricants shall meet the requirements if they are used on food-contact items or surfaces.
Comments: Car lubricant used to clean food contact surfaces. Discontinue.
Location: Emp restroom
- 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: At 0 ppm.
Location: Kitchen
Equipment: 3-bay
- Hand sanitizers (corrected)
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: Use hand sanitizer to wash hands. Discontinue. NEVER use gel hand sanitizer to subsititue for handwashing.
- 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: Chicken in glass reach in cooler. Discarded by chef
Location: Kitchen
- 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: Remove Cusinart food processor from employee restroom
Location: Emp restroom
- Pests/rodents removed (corrected on site)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Location: Bar
- Outdoor enclosure design
Outdoor enclosure for refuse, recyclable, and returnables not properly designed.
Correction: Outdoor enclosure for refuse, recyclable, and returnables shall be constructed of durable and cleanable materials.
Comments: Provide concrete pad for grease dumpster to sit on, not directly on the grass.
Location: Dumpster area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen
Equipment: Can opener
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
Equipment: Hand sink
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: Remove hand soap from 3-bay. ONLY wash hands at designated handsink
Location: Kitchen
Equipment: 3-bay
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. Washing hand in 3-bay soap water2. Washing hand in sanitizer bucket
Location: Kitchen
Equipment: 3-bay
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Missing light guard near RR/Office area
Location: Back room
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Emp restroom
|
02/14/2013 | Recheck |
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Residential bug spray. Need to use Commercial grade bug spray
Location: Emp restroom
- 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. Salmon ceasar salad2. Mushroom bruschetta3. Red cabbage cole slaw4. Burger toppings5. Celery6. Tomato salsaWARNING GIVEN
- 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: Provide statement available for consumers, of the like:"Consuming raw or undercooked meats, poultry, seafood, fish, shellfish, or eggs may increase your risk of foodborne illness"
- 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: 1. No handwashing before putting on gloves2. Waitstaff assembling burger toppings with gloves on, did not wash hands before putting on gloves
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw duck breasts stored over ground beef patties2. Raw ground meats stored over whole muscle meats3. Raw pork chop stored in same container with raw beef4. Raw meats stored over cut potatoes5. Raw chicken stored over beef (WIC)6. Used same spatula for salmon and ground meats7. Salt and pepper container
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw duck breasts stored over ground beef patties2. Raw ground meats stored over whole muscle meats3. Raw pork chop stored in same container with raw beef4. Raw meats stored over cut potatoes5. Raw chicken stored over beef (WIC)6. Used same spatula for salmon and ground meats7. Salt and pepper container
Location: Kitchen
Equipment: Walk in cooler
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. No hot water was used2. No soap was used3. Drying hands on apron or cloth towels
Location: Kitchen
- 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.
Location: Kitchen
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.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Lubricant specifications
Food-contact lubricants do not meet specifications.
Correction: Lubricants shall meet the requirements if they are used on food-contact items or surfaces.
Comments: Car lubricant used to clean food contact surfaces. Discontinue.
Location: Emp restroom
- 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: At 0 ppm.
Location: Kitchen
Equipment: 3-bay
- Hand sanitizers
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: Use hand sanitizer to wash hands. Discontinue. NEVER use gel hand sanitizer to subsititue for handwashing.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Chicken in glass reach in cooler. Discarded by chef
Location: Kitchen
- Outdoor enclosure design
Outdoor enclosure for refuse, recyclable, and returnables not properly designed.
Correction: Outdoor enclosure for refuse, recyclable, and returnables shall be constructed of durable and cleanable materials.
Comments: Provide concrete pad for grease dumpster to sit on, not directly on the grass.
Location: Dumpster area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen
Equipment: Can opener
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
Equipment: Hand sink
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. Washing hand in 3-bay soap water2. Washing hand in sanitizer bucket
Location: Kitchen
Equipment: 3-bay
|
02/07/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.SLICER AND MICROWAVE OVEN ARE NOW CLEANED
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food in kitchen. Clean and sanitize. Do not allow to sit soiled. Cllean and sanitize after each use. 2. Microwave oven soiled inside. Clean. 3. Shelf space below steam / warming table on cooks line soiled. Clean.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.SLICER AND MICROWAVE OVEN ARE NOW CLEANED
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food in kitchen. Clean and sanitize. Do not allow to sit soiled. Cllean and sanitize after each use. 2. Microwave oven soiled inside. Clean. 3. Shelf space below steam / warming table on cooks line soiled. Clean.
Location: Kitchen
Equipment: Microwave oven
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.THREE BAY SANITIZER IS SET UP CORRECTLY AND AT PROPER CONCENTRATION.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. No sanitizer at three bay sink in kitchen area. Provide approved sanitizer at proper concentration.
Location: Kitchen
Equipment: 3-bay
- Lighting intensity
Inadequate lighting intensity.LIGHT BULBS HAVE BEEN REPLACED. HOWEVER, THERE ARE STILL TWO BULBS THAT ARE NON-FUNCTIONAL. FACILITY STATES THEY TRIED TO REPLACE THE BULB BUT IT STILL DID NOT WORK. REPAIR.
Correction: Provide adequate lighting.REPAIR LIGHTING IN HOOD
Comments: 1. Lightrs not working in exhaust hood in kitchen. Replace.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.FLOOR TILES IN KITCHEN/DISHROOM AREA HAVE BEEN REPLACED AND GROUTED APPROPRIATELY.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor tile missing where wall was removed by hand sink in kitchen. Wall in poor repair. Repair all wall space so as to provide a surface that is smooth and easily cleanble. Provied floor tiles.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.FOOD IS NOW COVERED IN WALK IN COOLER
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. Pans of food nesting inside of walk in cooler. Do not set pans of food on top of each other. Provide lids on pans if you are going to stack pans on top of each other.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.SHELVING IN WALK IN COOLER IS NOW CLEAN AND FREE OF FOOD DEBRIS.
Correction: Clean and sanitize.
Comments: 1. Metal shelving soiled inside of walk in cooler. Clean all metal shelving.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.BAR HAND SINK HAS HAND TOWELS UPON REINSPECTION.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in bar. Provide.
Location: Bar
Equipment: Hand sink
|
09/25/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food in kitchen. Clean and sanitize. Do not allow to sit soiled. Cllean and sanitize after each use. 2. Microwave oven soiled inside. Clean. 3. Shelf space below steam / warming table on cooks line soiled. Clean.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food in kitchen. Clean and sanitize. Do not allow to sit soiled. Cllean and sanitize after each use. 2. Microwave oven soiled inside. Clean. 3. Shelf space below steam / warming table on cooks line soiled. Clean.
Location: Kitchen
Equipment: Microwave oven
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. No sanitizer at three bay sink in kitchen area. Provide approved sanitizer at proper concentration.
Location: Kitchen
Equipment: 3-bay
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lightrs not working in exhaust hood in kitchen. Replace.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor tile missing where wall was removed by hand sink in kitchen. Wall in poor repair. Repair all wall space so as to provide a surface that is smooth and easily cleanble. Provied floor tiles.
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. Pans of food nesting inside of walk in cooler. Do not set pans of food on top of each other. Provide lids on pans if you are going to stack pans on top of each other.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelving soiled inside of walk in cooler. Clean all metal shelving.
Location: Walk-in cooler
- 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 bar. Provide.
Location: Bar
Equipment: Hand sink
|
09/13/2012 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of all bulk food containers soiled. Clean and sanitize. CORRECTED 2. Slicer soiled with dried on food. Do not allow slicer to sit soiled. Clean and sanitize slicer after each use. 3. Can opener blade soiled. Clean and sanitize. CORRECTED
Location: Kitchen
Equipment: Bulk food containers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of all bulk food containers soiled. Clean and sanitize. CORRECTED 2. Slicer soiled with dried on food. Do not allow slicer to sit soiled. Clean and sanitize slicer after each use. 3. Can opener blade soiled. Clean and sanitize. CORRECTED
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of all bulk food containers soiled. Clean and sanitize. CORRECTED 2. Slicer soiled with dried on food. Do not allow slicer to sit soiled. Clean and sanitize slicer after each use. 3. Can opener blade soiled. Clean and sanitize. CORRECTED
Location: Kitchen
Equipment: Can opener
- 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: 1. Access to hand sink blocked by metal tray across top of sink and rack of soiled flat ware. Do not place any items on or in hand sink so as to provide easy access to hand sink.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Hand siink being used as a dump sink in kitchen area. Do not dump into hand sink. Hand sink should only be used for hand washing.
Location: Kitchen
Equipment: Hand sink
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Wall in poor repair by hand sink area in kitchen area. Repair wall to a sound condition so as to provide a surface that is smooth and easily cleanable. NOTE > PROVIDE FLOOR TILE WERE WALL WAS REMOVED. CAP OFF AND SEAL WALL .
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 space soiled below dish machine racks and all cooking equipment. Clean all soiled floor space.
- 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 towel sitting out on prep line in kitchen area. Keep all wet towels clean and stored inside of sanitizer water when not in use.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing inside of " Coke " two door reach in cooler in kitchen area. Provide.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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. Food items not covered in walk in cooler. Cover all food items.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelving above baking prep area soiled. Clean. 2.. Cabiinet space for extra plates + extra plates soiled. Clean. 3. Red plastic push cart soiled. Clean 4. Both keg coolers are soiled insdie. Remove water and clean.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelving above baking prep area soiled. Clean. 2.. Cabiinet space for extra plates + extra plates soiled. Clean. 3. Red plastic push cart soiled. Clean 4. Both keg coolers are soiled insdie. Remove water and clean.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towels missing at hand sink in bar area. Provide.
Location: Bar
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. Cold water not working at hand sink in kitchen area. Repair
Location: Kitchen
Equipment: Hand sink
|
05/01/2012 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of all bulk food containers soiled. Clean and sanitize. CORRECTED 2. Slicer soiled with dried on food. Do not allow slicer to sit soiled. Clean and sanitize slicer after each use. 3. Can opener blade soiled. Clean and sanitize. CORRECTED
Location: Kitchen
Equipment: Bulk food containers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of all bulk food containers soiled. Clean and sanitize. CORRECTED 2. Slicer soiled with dried on food. Do not allow slicer to sit soiled. Clean and sanitize slicer after each use. 3. Can opener blade soiled. Clean and sanitize. CORRECTED
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of all bulk food containers soiled. Clean and sanitize. CORRECTED 2. Slicer soiled with dried on food. Do not allow slicer to sit soiled. Clean and sanitize slicer after each use. 3. Can opener blade soiled. Clean and sanitize. CORRECTED
Location: Kitchen
Equipment: Can opener
- 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: 1. Access to hand sink blocked by metal tray across top of sink and rack of soiled flat ware. Do not place any items on or in hand sink so as to provide easy access to hand sink.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Hand siink being used as a dump sink in kitchen area. Do not dump into hand sink. Hand sink should only be used for hand washing.
Location: Kitchen
Equipment: Hand sink
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Wall in poor repair by hand sink area in kitchen area. Repair wall to a sound condition so as to provide a surface that is smooth and easily cleanable.
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 space soiled below dish machine racks and all cooking equipment. Clean all soiled floor space.
- 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 prep line in kitchen area. Keep all wet towels clean and stored inside of sanitizer water when not in use.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing inside of " Coke " two door reach in cooler in kitchen area. Provide.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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. Food items not covered in walk in cooler. Cover all food items.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelving above baking prep area soiled. Clean. 2.. Cabiinet space for extra plates + extra plates soiled. Clean. 3. Red plastic push cart soiled. Clean 4. Both keg coolers are soiled insdie. Remove water and clean.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelving above baking prep area soiled. Clean. 2.. Cabiinet space for extra plates + extra plates soiled. Clean. 3. Red plastic push cart soiled. Clean 4. Both keg coolers are soiled insdie. Remove water and clean.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towels missing at hand sink in bar area. Provide.
Location: Bar
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. Cold water not working at hand sink in kitchen area. Repair
Location: Kitchen
Equipment: Hand sink
|
04/24/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of all bulk food containers soiled. Clean and sanitize. 2. Slicer soiled with dried on food. Do not allow slicer to sit soiled. Clean and sanitize slicer after each use. 3. Can opener blade soiled. Clean and sanitize.
Location: Kitchen
Equipment: Bulk food containers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of all bulk food containers soiled. Clean and sanitize. 2. Slicer soiled with dried on food. Do not allow slicer to sit soiled. Clean and sanitize slicer after each use. 3. Can opener blade soiled. Clean and sanitize.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of all bulk food containers soiled. Clean and sanitize. 2. Slicer soiled with dried on food. Do not allow slicer to sit soiled. Clean and sanitize slicer after each use. 3. Can opener blade soiled. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Access to hand sink blocked by metal tray across top of sink and rack of soiled flat ware. Do not place any items on or in hand sink so as to provide easy access to hand sink.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Hand siink being used as a dump sink in kitchen area. Do not dump into hand sink. Hand sink should only be used for hand washing.
Location: Kitchen
Equipment: Hand sink
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Wall in poor repair by hand sink area in kitchen area. Repair wall to a sound condition so as to provide a surface that is smooth and easily cleanable.
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 space soiled below dish machine racks and all cooking equipment. Clean all soiled floor space.
- 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 prep line in kitchen area. Keep all wet towels clean and stored inside of sanitizer water when not in use.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing inside of " Coke " two door reach in cooler in kitchen area. Provide.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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. Food items not covered in walk in cooler. Cover all food items.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelving above baking prep area soiled. Clean. 2.. Cabiinet space for extra plates + extra plates soiled. Clean. 3. Red plastic push cart soiled. Clean 4. Both keg coolers are soiled insdie. Remove water and clean.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelving above baking prep area soiled. Clean. 2.. Cabiinet space for extra plates + extra plates soiled. Clean. 3. Red plastic push cart soiled. Clean 4. Both keg coolers are soiled insdie. Remove water and clean.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towels missing at hand sink in bar area. Provide.
Location: Bar
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. Cold water not working at hand sink in kitchen area. Repair
Location: Kitchen
Equipment: Hand sink
|
04/17/2012 | Routine |
- 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 in kitchen area. Keep all wet wiping towels clean and stored in approved sanitizer when not in use.
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: 1. Thermometers missing inside of reach in coolers in main kitchen area. Provide thermometers.
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. Items not covered inside of walk in cooler. Cover all food items.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelves of all prep and bottom shelves of equipment soiled in kitchen area. Clean all soiled shelving.
Location: Kitchen
|
12/06/2011 | Routine |
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