- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. BREADED RAW CHICKEN BREASTS MEASURED 54 DEGREES F IN COLD HOLDING DRAWER.2. JUMBALAYA SAUCE IN COLD TOP MEASURED 50 DEGREES F.3. SHREDDED CHEESE IN COLD TOP MEASURED 50 DEGREES F.4. INTERNAL THERMOMETER MEASURED 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Cold top
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HAND SINK NOT PROVIDING HOT OR COLD WATER IN DISHMACHINE AREA.REPAIR ACCORDINGLY TO PROVIDE HOT AND COLD FLOWING WATER. HOT WAS MUST BE AT LEAST 100 DEGREES F.
Location: Dish machine area
Equipment: Hand sink
- Dumpster drain plugs (corrected)
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: 1. ONE OF THE DUMPSTERS IS MISSING THE DRAIN PLUG.CALL DUMPSTER PROVIDER TO GET DRAIN PLUG FOR DUMPSTER.
Location: Dumpster area
|
07/18/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. BREADED RAW CHICKEN BREASTS MEASURED 54 DEGREES F IN COLD HOLDING DRAWER.2. JUMBALAYA SAUCE IN COLD TOP MEASURED 50 DEGREES F.3. SHREDDED CHEESE IN COLD TOP MEASURED 50 DEGREES F.4. INTERNAL THERMOMETER MEASURED 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Cold top
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HAND SINK NOT PROVIDING HOT OR COLD WATER IN DISHMACHINE AREA.REPAIR ACCORDINGLY TO PROVIDE HOT AND COLD FLOWING WATER. HOT WAS MUST BE AT LEAST 100 DEGREES F.
Location: Dish machine area
Equipment: Hand sink
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: 1. ONE OF THE DUMPSTERS IS MISSING THE DRAIN PLUG.CALL DUMPSTER PROVIDER TO GET DRAIN PLUG FOR DUMPSTER.
Location: Dumpster area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HAND SINK FAUCET DOES NOT SHUT OFF COMPLETELY AND IS LEAKING.2. HOT AND COLD WATER ARE REVERSED ON HAND SINK. COLD SHOULD BE ON THE RIGHT AND HOT ON THE LEFT.REPAIR ACCORDINGLY.
Location: Kitchen
Equipment: Hand sink
|
07/11/2014 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Remember the shredded cheese on expo line will not stay cold if ice onlytouches bottom of 1/9 pan.Double ice the 1/9 pan or allow pan to access ice better in current storage area
Location: Expo line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drink on top of prep coolerensure employee drinks have a lid and a straw
Location: Cook line
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Top of knife rack soiled and greasy - unsure rack is cleaned and sanitized often as it is useless tostore clean knives in a dirty rack
Location: Cook line
Equipment: Knife/utensil rack
|
01/13/2014 | Routine |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide state required signage
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak on hot water side of prep hand sinkrepair
Location: Prep area
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Knives stored between equipmentIce scoop stored directly on ice machine topdiscontinuearea between coolers/prep tables/cook equipment is not considered a clean storage location.store ice scoop on or in a a surface that is cleaned regularly
Location: Cook line
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Knives stored between equipmentIce scoop stored directly on ice machine topdiscontinuearea between coolers/prep tables/cook equipment is not considered a clean storage location.store ice scoop on or in a a surface that is cleaned regularly
Location: Dry storage
Equipment: Ice machine
|
08/19/2013 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Expo well holding shredded cheese and cut asparagus did nothave ice water touching 1/9 pansensure pans are submerged in the ice water4-9Ice had melted leaving cheese without any coolingtry to use double ice method on mixed shredded cheese
Location: Expo line
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Cook using gloved hands to put on baseball caphe did not change gloves when he came back to the lineonce gloves are contaminated they must be changed
- 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: Cook applied gloves without washing handsHands must be washed with each glove change
- 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: TASTING BARNo chlorine gegtting into bar glass dish washerchlorine line had become crimped not allowing chlorine throughIf test strips were available employees could have tested the dish washer
Location: 2nd bar
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: One soda gun developing build upclean
Location: Bar
Equipment: Soda gun & holster
- No test kit (corrected on site)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: TASTING BARNo available test strips in tasting bar for employees to test dishmachineStrips must be present as NO SANITIZER has been written several times on this location4-9Ensure tasting bar employees know how to use ph strips
Location: 2nd bar
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink in prep area takes a significant time to get warm it also leaksfrom base of faucet and hot water side4-9Improved but not idealrepair leak at faucet
Location: Prep area
Equipment: Hand sink
|
04/09/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Expo well holding shredded cheese and cut asparagus did nothave ice water touching 1/9 pansensure pans are submerged in the ice water
Location: Expo line
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Cook using gloved hands to put on baseball caphe did not change gloves when he came back to the lineonce gloves are contaminated they must be changed
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Cook applied gloves without washing handsHands must be washed with each glove change
- 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: TASTING BARNo chlorine gegtting into bar glass dish washerchlorine line had become crimped not allowing chlorine throughIf test strips were available employees could have tested the dish washer
Location: 2nd bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: One soda gun developing build upclean
Location: Bar
Equipment: Soda gun & holster
- 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: TASTING BARNo available test strips in tasting bar for employees to test dishmachineStrips must be present as NO SANITIZER has been written several times on this location
Location: 2nd bar
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink in prep area takes a significant time to get warm it also leaksfrom base of faucet and hot water side
Location: Prep area
Equipment: Hand sink
|
04/02/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Broiler cooler top holding at 52 degreesrepair to 41 or below12-12Monitor cooler
Location: Cook line
Equipment: Prep Top Cooler
- 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: Cook peeled and was preparing to cut head of lettuce with bare handsensure a utensil, glove, deli wrap etc... is used with ready to eat foods as there will not be another kill step prior to customer receiving food.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Cook wiped down cutting board with sani/towel while gloved then without washing hands and changing gloves put hands into foodremove gloves when cleaning - wash hands and reglove prior to touching ready to eat foods
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife returned to cookline knife rack soiled handle and bladeKitchen prep area had a knife with soiled handleEnsure all areas of knives are cleaned and sanitized prior to storage
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife returned to cookline knife rack soiled handle and bladeKitchen prep area had a knife with soiled handleEnsure all areas of knives are cleaned and sanitized prior to storage
Location: Prep area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: faucet continually runs at cookline hand sinkrepair12-12In process
Location: Cook line
Equipment: Hand sink
|
12/12/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Broiler cooler top holding at 52 degreesrepair to 41 or below
Location: Cook line
Equipment: Prep Top Cooler
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Cook peeled and was preparing to cut head of lettuce with bare handsensure a utensil, glove, deli wrap etc... is used with ready to eat foods as there will not be another kill step prior to customer receiving food.
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Cook wiped down cutting board with sani/towel while gloved then without washing hands and changing gloves put hands into foodremove gloves when cleaning - wash hands and reglove prior to touching ready to eat foods
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife returned to cookline knife rack soiled handle and bladeKitchen prep area had a knife with soiled handleEnsure all areas of knives are cleaned and sanitized prior to storage
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife returned to cookline knife rack soiled handle and bladeKitchen prep area had a knife with soiled handleEnsure all areas of knives are cleaned and sanitized prior to storage
Location: Prep area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: faucet continually runs at cookline hand sinkrepair
Location: Cook line
Equipment: Hand sink
|
12/05/2012 | Routine |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 tanks unrestrainedkeep chained or bungeed at all times
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Bottom drawers of fry cooler at 53 dgreesrepair to 41 degrees or belowdouble ice potentially hazardous foods until repaired
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Dishmachine in tasting bar not distributing chlorineonce again container is too low/emptyplease assign some one to check sanitizer with ph strips to ensure proper sanitizing levelsviolation written at last three inspections - citation will be sissued at next observance
Location: 2nd bar
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knives returned to wall rackKnives must be cleaned and sanitized prior to storageThis violation has been written at last four inspectionsa citation will be issued at next observance
Location: Prep area
Equipment: Knife/utensil rack
- 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: Wet mops head down in mop sink and mop bucketensure mops are hung or inverted to dry properly
Location: Kitchen (back)
|
08/09/2012 | Recheck |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 tanks unrestrainedkeep chained or bungeed at all times
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Bottom drawers of fry cooler at 53 dgreesrepair to 41 degrees or belowdouble ice potentially hazardous foods until repaired
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Dishmachine in tasting bar not distributing chlorineonce again container is too low/emptyplease assign some one to check sanitizer with ph strips to ensure proper sanitizing levelsviolation written at last three inspections - citation will be sissued at next observance
Location: 2nd bar
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knives returned to wall rackKnives must be cleaned and sanitized prior to storageThis violation has been written at last four inspectionsa citation will be issued at next observance
Location: Prep area
Equipment: Knife/utensil rack
- 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: Wet mops head down in mop sink and mop bucketensure mops are hung or inverted to dry properly
Location: Kitchen (back)
|
08/01/2012 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No chlorine sanitizer at tasting counter dishmachinerepeat violationensure machine is being tested regularly for ph concentration
Location: 2nd bar
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife returned to knife holder soiledensure knives are cleaned and sanitized prior to storage
Location: Cook line
Equipment: Knife/utensil rack
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Prep employee wiped down knife with wet cloth and returned to rackknife must be cleaned and sainitzed by submerging or dish machine prior to storage
Location: Prep area
- 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: Wet mop drying head down in mop sinkinvert or hang to dry
Location: Back room
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Prep employee storing knife in utensil bucket between usesdiscontinue
Location: Prep area
|
04/02/2012 | Recheck |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No chlorine sanitizer at tasting counter dishmachinerepeat violationensure machine is being tested regularly for ph concentration
Location: 2nd bar
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife returned to knife holder soiledensure knives are cleaned and sanitized prior to storage
Location: Cook line
Equipment: Knife/utensil rack
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Prep employee wiped down knife with wet cloth and returned to rackknife must be cleaned and sainitzed by submerging or dish machine prior to storage
Location: Prep area
- 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: Wet mop drying head down in mop sinkinvert or hang to dry
Location: Back room
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Prep employee storing knife in utensil bucket between usesdiscontinue
Location: Prep area
|
03/26/2012 | Routine |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Middle prep top cooler at 44 degreeshold foods at 41 or below
Location: Cook line
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knife returned to cook line knife holderensure cleaned and sanitized knives are stored onlyclean knife and rack
Location: Cook line
Equipment: Knife/utensil rack
- 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: towels in bar hand sinkstore nothing i or on a hand sink
Location: Bar
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Tasting bar dishmachine had no sanitizer
Location: 2nd bar
Equipment: Dishmachine
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: tasting bar dishwasher had no soap
Location: 2nd bar
Equipment: Dishmachine
|
12/09/2011 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Middle prep top cooler at 44 degreeshold foods at 41 or below
Location: Cook line
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knife returned to cook line knife holderensure cleaned and sanitized knives are stored onlyclean knife and rack
Location: Cook line
Equipment: Knife/utensil rack
- 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: towels in bar hand sinkstore nothing i or on a hand sink
Location: Bar
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Tasting bar dishmachine had no sanitizer
Location: 2nd bar
Equipment: Dishmachine
- Warewashing No detergent (corrected on site)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: tasting bar dishwasher had no soap
Location: 2nd bar
Equipment: Dishmachine
|
12/02/2011 | Routine |
Restaurant representatives - add corrected or new information about COOPER'S HAWK WINERY & RESTAURANT, 3815 E 96TH ST, Indianapolis, IN »