Champion's Sports Bar, 350 W MARYLAND ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: Champion's Sports Bar
Type: Restaurant
Address: 350 W MARYLAND ST, Indianapolis, IN 46225
County: Marion
License #: 105042
Smoking: Smoke Free
Total inspections: 21
Last inspection: 08/14/2014
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Inspection findings

Inspection Date

Type
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: *CORRECTIVE ACTION*ENGINEERING REPAIR DISHMACHINE WASH/RINSE/SANITIZE TEMPERATURES ON-SITE OF ROUTINE INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • 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: EX. CELL PHONES, PURSES, JACKETS, ETC.
    Location: Bar
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: *CORRECTIVE ACTION*ENGINEERING REPAIRED DISHMACHINE WASH/RINSE/SANITIZE TEMPERATURES ON-SITE OF ROUTINE INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • Improper rinsing of utensil(s) and equipment (corrected)
    Washed utensil(s) and/or equipment not properly rinsed.
    Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
    Comments: *CORRECTIVE ACTION*ENGINEERING REPAIR DISHMACHINE WASH/RINSE/SANITIZE TEMPERATURES ON-SITE OF ROUTINE INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: PLEASE CONSULT WITH THE ENGINEERING DEPARTMENT TO DETERMINE WHEN THIS WILL BE CORRECTED. PLEASE PROVIDE FEEDBACK ON THE RECHECK INSPECTION DATE.REPAIR COOK-LINE COLD-TOP UNIT THAT IS NOT FUNCTIONING PROPERLY TO ELIMINATE ICE BATH METHOD AND TO BE IN UNIFORM WITH OTHER COLD-HOLDING AND HOT-HOLDING WELLS THAT ARE REPAIRED PROPERLY.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: PLEASE CONSULT WITH THE ENGINEERING DEPARTMENT TO DETERMINE WHEN THIS WILL BE CORRECTED. PLEASE PROVIDE FEEDBACK ON THE RECHECK INSPECTION DATE.REPAIR COOK-LINE COLD-TOP UNIT THAT IS NOT FUNCTIONING PROPERLY TO ELIMINATE ICE BATH METHOD AND TO BE IN UNIFORM WITH OTHER COLD-HOLDING AND HOT-HOLDING WELLS THAT ARE REPAIRED PROPERLY.
    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: KEEP ICE CREAM COVERED PROPERLY AT COOK-LINE ICE CREAM FREEZER.
    Location: Kitchen
    Equipment: Ice cream freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF PEPSI COOLER LOCATED AT BAR LIQUOR STORAGE ROOM AND SIDE SERVERS STATION PEPSI COOLER WHERE JUICE IS STORED (INTERIOR/EXTERIOR SURFACES).
    Location: Bar
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF PEPSI COOLER LOCATED AT BAR LIQUOR STORAGE ROOM AND SIDE SERVERS STATION PEPSI COOLER WHERE JUICE IS STORED (INTERIOR/EXTERIOR SURFACES).
    Location: Service counter
    Equipment: Reach in cooler
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
 08/14/2014Recheck
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: *CORRECTIVE ACTION*ENGINEERING REPAIR DISHMACHINE WASH/RINSE/SANITIZE TEMPERATURES ON-SITE OF ROUTINE INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • 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: EX. CELL PHONES, PURSES, JACKETS, ETC.
    Location: Bar
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: *CORRECTIVE ACTION*ENGINEERING REPAIRED DISHMACHINE WASH/RINSE/SANITIZE TEMPERATURES ON-SITE OF ROUTINE INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • Improper rinsing of utensil(s) and equipment (corrected)
    Washed utensil(s) and/or equipment not properly rinsed.
    Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
    Comments: *CORRECTIVE ACTION*ENGINEERING REPAIR DISHMACHINE WASH/RINSE/SANITIZE TEMPERATURES ON-SITE OF ROUTINE INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: PLEASE CONSULT WITH THE ENGINEERING DEPARTMENT TO DETERMINE WHEN THIS WILL BE CORRECTED. PLEASE PROVIDE FEEDBACK ON THE RECHECK INSPECTION DATE.REPAIR COOK-LINE COLD-TOP UNIT THAT IS NOT FUNCTIONING PROPERLY TO ELIMINATE ICE BATH METHOD AND TO BE IN UNIFORM WITH OTHER COLD-HOLDING AND HOT-HOLDING WELLS THAT ARE REPAIRED PROPERLY.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: PLEASE CONSULT WITH THE ENGINEERING DEPARTMENT TO DETERMINE WHEN THIS WILL BE CORRECTED. PLEASE PROVIDE FEEDBACK ON THE RECHECK INSPECTION DATE.REPAIR COOK-LINE COLD-TOP UNIT THAT IS NOT FUNCTIONING PROPERLY TO ELIMINATE ICE BATH METHOD AND TO BE IN UNIFORM WITH OTHER COLD-HOLDING AND HOT-HOLDING WELLS THAT ARE REPAIRED PROPERLY.
    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: KEEP ICE CREAM COVERED PROPERLY AT COOK-LINE ICE CREAM FREEZER.
    Location: Kitchen
    Equipment: Ice cream freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF PEPSI COOLER LOCATED AT BAR LIQUOR STORAGE ROOM AND SIDE SERVERS STATION PEPSI COOLER WHERE JUICE IS STORED (INTERIOR/EXTERIOR SURFACES).
    Location: Bar
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF PEPSI COOLER LOCATED AT BAR LIQUOR STORAGE ROOM AND SIDE SERVERS STATION PEPSI COOLER WHERE JUICE IS STORED (INTERIOR/EXTERIOR SURFACES).
    Location: Service counter
    Equipment: Reach in cooler
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
 08/12/2014Recheck
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: *CORRECTIVE ACTION*ENGINEERING REPAIR DISHMACHINE WASH/RINSE/SANITIZE TEMPERATURES ON-SITE OF ROUTINE INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • 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: EX. CELL PHONES, PURSES, JACKETS, ETC.
    Location: Bar
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: *CORRECTIVE ACTION*ENGINEERING REPAIRED DISHMACHINE WASH/RINSE/SANITIZE TEMPERATURES ON-SITE OF ROUTINE INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • Improper rinsing of utensil(s) and equipment (corrected)
    Washed utensil(s) and/or equipment not properly rinsed.
    Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
    Comments: *CORRECTIVE ACTION*ENGINEERING REPAIR DISHMACHINE WASH/RINSE/SANITIZE TEMPERATURES ON-SITE OF ROUTINE INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: PLEASE CONSULT WITH THE ENGINEERING DEPARTMENT TO DETERMINE WHEN THIS WILL BE CORRECTED. PLEASE PROVIDE FEEDBACK ON THE RECHECK INSPECTION DATE.REPAIR COOK-LINE COLD-TOP UNIT THAT IS NOT FUNCTIONING PROPERLY TO ELIMINATE ICE BATH METHOD AND TO BE IN UNIFORM WITH OTHER COLD-HOLDING AND HOT-HOLDING WELLS THAT ARE REPAIRED PROPERLY.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: PLEASE CONSULT WITH THE ENGINEERING DEPARTMENT TO DETERMINE WHEN THIS WILL BE CORRECTED. PLEASE PROVIDE FEEDBACK ON THE RECHECK INSPECTION DATE.REPAIR COOK-LINE COLD-TOP UNIT THAT IS NOT FUNCTIONING PROPERLY TO ELIMINATE ICE BATH METHOD AND TO BE IN UNIFORM WITH OTHER COLD-HOLDING AND HOT-HOLDING WELLS THAT ARE REPAIRED PROPERLY.
    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: KEEP ICE CREAM COVERED PROPERLY AT COOK-LINE ICE CREAM FREEZER.
    Location: Kitchen
    Equipment: Ice cream freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF PEPSI COOLER LOCATED AT BAR LIQUOR STORAGE ROOM AND SIDE SERVERS STATION PEPSI COOLER WHERE JUICE IS STORED (INTERIOR/EXTERIOR SURFACES).
    Location: Bar
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF PEPSI COOLER LOCATED AT BAR LIQUOR STORAGE ROOM AND SIDE SERVERS STATION PEPSI COOLER WHERE JUICE IS STORED (INTERIOR/EXTERIOR SURFACES).
    Location: Service counter
    Equipment: Reach in cooler
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
 08/08/2014Recheck
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: *CORRECTIVE ACTION*ENGINEERING REPAIR DISHMACHINE WASH/RINSE/SANITIZE TEMPERATURES ON-SITE OF ROUTINE INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • 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: EX. CELL PHONES, PURSES, JACKETS, ETC.
    Location: Bar
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: *CORRECTIVE ACTION*ENGINEERING REPAIRED DISHMACHINE WASH/RINSE/SANITIZE TEMPERATURES ON-SITE OF ROUTINE INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • Improper rinsing of utensil(s) and equipment (corrected)
    Washed utensil(s) and/or equipment not properly rinsed.
    Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
    Comments: *CORRECTIVE ACTION*ENGINEERING REPAIR DISHMACHINE WASH/RINSE/SANITIZE TEMPERATURES ON-SITE OF ROUTINE INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR COOK-LINE COLD-TOP UNIT THAT IS NOT FUNCTIONING PROPERLY TO ELIMINATE ICE BATH METHOD AND TO BE IN UNIFORM WITH OTHER COLD-HOLDING AND HOT-HOLDING WELLS THAT ARE REPAIRED PROPERLY.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR COOK-LINE COLD-TOP UNIT THAT IS NOT FUNCTIONING PROPERLY TO ELIMINATE ICE BATH METHOD AND TO BE IN UNIFORM WITH OTHER COLD-HOLDING AND HOT-HOLDING WELLS THAT ARE REPAIRED PROPERLY.
    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: KEEP ICE CREAM COVERED PROPERLY AT COOK-LINE ICE CREAM FREEZER.
    Location: Kitchen
    Equipment: Ice cream freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF PEPSI COOLER LOCATED AT BAR LIQUOR STORAGE ROOM AND SIDE SERVERS STATION PEPSI COOLER WHERE JUICE IS STORED (INTERIOR/EXTERIOR SURFACES).
    Location: Bar
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF PEPSI COOLER LOCATED AT BAR LIQUOR STORAGE ROOM AND SIDE SERVERS STATION PEPSI COOLER WHERE JUICE IS STORED (INTERIOR/EXTERIOR SURFACES).
    Location: Service counter
    Equipment: Reach in cooler
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
 07/23/2014Recheck
  • Sanitizing exposure time or 160 degrees (corrected on site)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: *CORRECTIVE ACTION*ENGINEERING REPAIR DISHMACHINE WASH/RINSE/SANITIZE TEMPERATURES ON-SITE OF ROUTINE INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONES, PURSES, JACKETS, ETC.
    Location: Bar
  • Wash temperature (corrected on site)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: *CORRECTIVE ACTION*ENGINEERING REPAIRED DISHMACHINE WASH/RINSE/SANITIZE TEMPERATURES ON-SITE OF ROUTINE INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • Improper rinsing of utensil(s) and equipment (corrected on site)
    Washed utensil(s) and/or equipment not properly rinsed.
    Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
    Comments: *CORRECTIVE ACTION*ENGINEERING REPAIR DISHMACHINE WASH/RINSE/SANITIZE TEMPERATURES ON-SITE OF ROUTINE INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP ICE CREAM COVERED PROPERLY AT COOK-LINE ICE CREAM FREEZER.
    Location: Kitchen
    Equipment: Ice cream freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF PEPSI COOLER LOCATED AT BAR LIQUOR STORAGE ROOM AND SIDE SERVERS STATION PEPSI COOLER WHERE JUICE IS STORED (INTERIOR/EXTERIOR SURFACES).
    Location: Bar
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF PEPSI COOLER LOCATED AT BAR LIQUOR STORAGE ROOM AND SIDE SERVERS STATION PEPSI COOLER WHERE JUICE IS STORED (INTERIOR/EXTERIOR SURFACES).
    Location: Service counter
    Equipment: Reach in cooler
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
 07/03/2014Routine
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO WORK ON AND IMPROVE.
    Location: Kitchen
    Equipment: Prep table
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO WORK ON AND IMPROVE.
    Location: Prep area
    Equipment: Prep sink
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO WORK ON AND IMPROVE.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: ENSURE IN-PLACE SANITIZER BUCKETS ARE CHANGED AT LEAST EVERY 2 HOURS AND MAINTAINED AT 200 PPM FOR QUAT.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: ENSURE IN-PLACE SANITIZER BUCKETS ARE CHANGED AT LEAST EVERY 2 HOURS AND MAINTAINED AT 200 PPM FOR QUAT.
    Location: Prep 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: ENSURE IN-PLACE SANITIZER BUCKETS ARE CHANGED AT LEAST EVERY 2 HOURS AND MAINTAINED AT 200 PPM FOR QUAT.
    Location: Cook line
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: REPLACE AND/OR RESURFACE CUTTING BOARDS WHERE NEEDED AT KITCHEN.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING AT BAR STORAGE ROOM.
    Location: Bar
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS WHERE NEEDED.
    Location: Kitchen
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN COOK-LINE REACH-IN-COOLERS WHERE MISSING.
    Location: Kitchen
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN COOK-LINE REACH-IN-COOLERS WHERE MISSING.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT INTERIOR OF PEPSI COOLER AT BAR STORAGE ROOM.
    Location: Bar
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SHELVING AT DRY STORAGE ROOM (DUSTY) WHERE NEEDED--CONTINUE TO WORK ON.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR STORAGE ROOM PEPSI COOLER INTERIOR SURFACES/SHELVING/DOOR TRACKS--CORRECTED.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SHELVING AT DRY STORAGE ROOM (DUSTY) WHERE NEEDED--CONTINUE TO WORK ON.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR STORAGE ROOM PEPSI COOLER INTERIOR SURFACES/SHELVING/DOOR TRACKS--CORRECTED.
    Location: Bar
    Equipment: Reach in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Bar
    Equipment: Soda gun & holster
 01/27/2014Recheck
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep table
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Prep area
    Equipment: Prep sink
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink soiled (corrected on site)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • 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: ENSURE IN-PLACE SANITIZER BUCKETS ARE CHANGED AT LEAST EVERY 2 HOURS AND MAINTAINED AT 200 PPM FOR QUAT.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: ENSURE IN-PLACE SANITIZER BUCKETS ARE CHANGED AT LEAST EVERY 2 HOURS AND MAINTAINED AT 200 PPM FOR QUAT.
    Location: Prep area
  • 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: ENSURE IN-PLACE SANITIZER BUCKETS ARE CHANGED AT LEAST EVERY 2 HOURS AND MAINTAINED AT 200 PPM FOR QUAT.
    Location: Cook line
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: REPLACE AND/OR RESURFACE CUTTING BOARDS WHERE NEEDED AT KITCHEN.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING AT BAR STORAGE ROOM.
    Location: Bar
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS WHERE NEEDED.
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN COOK-LINE REACH-IN-COOLERS WHERE MISSING.
    Location: Kitchen
    Equipment: Reach in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN COOK-LINE REACH-IN-COOLERS WHERE MISSING.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT INTERIOR OF PEPSI COOLER AT BAR STORAGE ROOM.
    Location: Bar
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SHELVING AT DRY STORAGE ROOM (DUSTY) WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR STORAGE ROOM PEPSI COOLER INTERIOR SURFACES/SHELVING/DOOR TRACKS.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SHELVING AT DRY STORAGE ROOM (DUSTY) WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR STORAGE ROOM PEPSI COOLER INTERIOR SURFACES/SHELVING/DOOR TRACKS.
    Location: Bar
    Equipment: Reach in cooler
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Bar
    Equipment: Soda gun & holster
 01/09/2014Routine
  • 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: ENSURE FOOD STORAGE CONTAINERS ARE PROPERLY SUBMERGED IN ICE BATH AT BREAKFAST BUFFET LOCATION (EX, CUT FRUIT) TO MAINTAIN TEMP AT 41 F OR BELOW.
    Location: Buffet
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR PEPSI COOLER LOCATED IN BAR STORAGE CLOSET (INTERIOR AND EXTERIOR SURFACES) EX. SLIDING DOOR TRACKS, SHELVING, ETC.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE PIZZA PREP COOLER INTERIOR AND EXTERIOR SURFACES.
    Location: Bar
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR PEPSI COOLER LOCATED IN BAR STORAGE CLOSET (INTERIOR AND EXTERIOR SURFACES) EX. SLIDING DOOR TRACKS, SHELVING, ETC.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE PIZZA PREP COOLER INTERIOR AND EXTERIOR SURFACES.
    Location: Cook line
    Equipment: Pizza make table
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Slicer
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Bar
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: -IN-PLACE SANITIZER BUCEKT AT 0 PPM FOR QUAT AT BREAKFAST BUFFET LOCATION; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS--CORRECTED ON SITE.-BAR SANITIZER WATER TEMPERATURE ABOVE 75 F; MAINTAIN AT 75 F OR BELOW.*PROVIDE NEW WASH/RINSE/SANITIZER 4-BAY SINK BAR LABELS WITH TEMPERATURES*-QUAT SANITIZER DISPENSER AT KITCHEN MOPSINK BY DRY STORAGE ROOM AT 400 PPM; REPAIR AND/OR ADJUST TO MAINTAIN QUAT CONCENTRATION AT APPROPRIATE QUAT 146 RANGE (EX. 200 PPM).-SANITIZER TEMPERATURE AT KITCHEN 3-BAY SINK AT 78 F; MAINTAIN AT 75 F OR BELOW.
    Location: Buffet
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: -IN-PLACE SANITIZER BUCEKT AT 0 PPM FOR QUAT AT BREAKFAST BUFFET LOCATION; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS--CORRECTED ON SITE.-BAR SANITIZER WATER TEMPERATURE ABOVE 75 F; MAINTAIN AT 75 F OR BELOW.*PROVIDE NEW WASH/RINSE/SANITIZER 4-BAY SINK BAR LABELS WITH TEMPERATURES*-QUAT SANITIZER DISPENSER AT KITCHEN MOPSINK BY DRY STORAGE ROOM AT 400 PPM; REPAIR AND/OR ADJUST TO MAINTAIN QUAT CONCENTRATION AT APPROPRIATE QUAT 146 RANGE (EX. 200 PPM).-SANITIZER TEMPERATURE AT KITCHEN 3-BAY SINK AT 78 F; MAINTAIN AT 75 F OR BELOW.
    Location: Bar
    Equipment: 4-bay
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: -IN-PLACE SANITIZER BUCEKT AT 0 PPM FOR QUAT AT BREAKFAST BUFFET LOCATION; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS--CORRECTED ON SITE.-BAR SANITIZER WATER TEMPERATURE ABOVE 75 F; MAINTAIN AT 75 F OR BELOW.*PROVIDE NEW WASH/RINSE/SANITIZER 4-BAY SINK BAR LABELS WITH TEMPERATURES*-QUAT SANITIZER DISPENSER AT KITCHEN MOPSINK BY DRY STORAGE ROOM AT 400 PPM; REPAIR AND/OR ADJUST TO MAINTAIN QUAT CONCENTRATION AT APPROPRIATE QUAT 146 RANGE (EX. 200 PPM).-SANITIZER TEMPERATURE AT KITCHEN 3-BAY SINK AT 78 F; MAINTAIN AT 75 F OR BELOW.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: -IN-PLACE SANITIZER BUCEKT AT 0 PPM FOR QUAT AT BREAKFAST BUFFET LOCATION; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS--CORRECTED ON SITE.-BAR SANITIZER WATER TEMPERATURE ABOVE 75 F; MAINTAIN AT 75 F OR BELOW.*PROVIDE NEW WASH/RINSE/SANITIZER 4-BAY SINK BAR LABELS WITH TEMPERATURES*-QUAT SANITIZER DISPENSER AT KITCHEN MOPSINK BY DRY STORAGE ROOM AT 400 PPM; REPAIR AND/OR ADJUST TO MAINTAIN QUAT CONCENTRATION AT APPROPRIATE QUAT 146 RANGE (EX. 200 PPM).-SANITIZER TEMPERATURE AT KITCHEN 3-BAY SINK AT 78 F; MAINTAIN AT 75 F OR BELOW.
    Location: Kitchen
    Equipment: 3-bay
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: -EMPLOYEE PERSONAL DRINKS STORED IN BREAKFAST BUFFET LOCATION REACH-IN LOW BOY COOLER (EX. COKE AND BOTTLED WATER)--DISCONTINUE THIS BEHAVIOR.-KEEP EMPLOYEE DRINKS STORED LOW AND NOT HIGH ABOVE COMPUTERS, NEAR FOOD/SINGLE-SERVICE ITEMS, AND/OR EQUIPMENT AT BEVERAGE SERVERS STATION.
    Location: Buffet
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: -EMPLOYEE PERSONAL DRINKS STORED IN BREAKFAST BUFFET LOCATION REACH-IN LOW BOY COOLER (EX. COKE AND BOTTLED WATER)--DISCONTINUE THIS BEHAVIOR.-KEEP EMPLOYEE DRINKS STORED LOW AND NOT HIGH ABOVE COMPUTERS, NEAR FOOD/SINGLE-SERVICE ITEMS, AND/OR EQUIPMENT AT BEVERAGE SERVERS STATION.
    Location: Service counter
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: -KEEP ICE BIN LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BREAKFAST BUFFET LOCATION.-KEEP BAR WELL COVERS AND REACH-IN-COOLER RACKS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR STORAGE CLOSET LOCATION.
    Location: Buffet
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: -KEEP ICE BIN LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BREAKFAST BUFFET LOCATION.-KEEP BAR WELL COVERS AND REACH-IN-COOLER RACKS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR STORAGE CLOSET LOCATION.
    Location: Bar
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF BREAKFAST BUFFET LOCATION HOOD SYSTEM INTERIOR SURFACES AND FILTERS.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE DRY STORAGE ROOM CEILING TILES, VENTS AND LIGHT GUARD SHIELDS.
    Location: Buffet
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF BREAKFAST BUFFET LOCATION HOOD SYSTEM INTERIOR SURFACES AND FILTERS.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE DRY STORAGE ROOM CEILING TILES, VENTS AND LIGHT GUARD SHIELDS.
    Location: Dry storage
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZIING OF BEVERAGE DRY STORAGE ROOM FLOORS.
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:PROVIDE NEW SEALS/GASKETS AT KITCHEN COOK-LINE ICE CREAM FREEZER. ***NEW SEALS ARE ON WORK ORDER***
    Location: Kitchen
    Equipment: Ice cream freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND IMPROVE:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE ROOM WALK-IN-COOLER SHELVING WHERE NEEDED.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND IMPROVE:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE ROOM WALK-IN-COOLER SHELVING WHERE NEEDED.
    Location: Dry storage
    Equipment: Walk in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUN AND HOLSTER AND BEVERAGE SERVERS STATION ICE BINS(INTERIOR AND EXTERIOR SURFACES)--CORRECTED.-MONITOR AND IMPROVE INTERIOR DOOR LINING SURFACE CLEANING AND SANITIZING WHERE NEEDED AT KITCHEN ICE MACHINE DOORS.--CONTINUE TO WORK ON.
    Location: Bar
    Equipment: Soda gun & holster
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUN AND HOLSTER AND BEVERAGE SERVERS STATION ICE BINS(INTERIOR AND EXTERIOR SURFACES)--CORRECTED.-MONITOR AND IMPROVE INTERIOR DOOR LINING SURFACE CLEANING AND SANITIZING WHERE NEEDED AT KITCHEN ICE MACHINE DOORS.--CONTINUE TO WORK ON.
    Location: Service counter
    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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUN AND HOLSTER AND BEVERAGE SERVERS STATION ICE BINS(INTERIOR AND EXTERIOR SURFACES)--CORRECTED.-MONITOR AND IMPROVE INTERIOR DOOR LINING SURFACE CLEANING AND SANITIZING WHERE NEEDED AT KITCHEN ICE MACHINE DOORS.--CONTINUE TO WORK ON.
    Location: Kitchen
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR KITCHEN 3-BAY SINK DRAINAGE AND GREASE TRAP CONNECTION TO ALLOW PROPER DRAINAGE OF 3-BAY SINK (SLOW DRAINAGE CAUSES OVERFLOW AT FLOOR DRAINS AND DRAINAGE INTO GREASE TRAP).
    Location: Kitchen
    Equipment: 3-bay
 07/19/2013Recheck
  • 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: ENSURE FOOD STORAGE CONTAINERS ARE PROPERLY SUBMERGED IN ICE BATH AT BREAKFAST BUFFET LOCATION (EX, CUT FRUIT) TO MAINTAIN TEMP AT 41 F OR BELOW.
    Location: Buffet
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR PEPSI COOLER LOCATED IN BAR STORAGE CLOSET (INTERIOR AND EXTERIOR SURFACES) EX. SLIDING DOOR TRACKS, SHELVING, ETC.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE PIZZA PREP COOLER INTERIOR AND EXTERIOR SURFACES.
    Location: Bar
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR PEPSI COOLER LOCATED IN BAR STORAGE CLOSET (INTERIOR AND EXTERIOR SURFACES) EX. SLIDING DOOR TRACKS, SHELVING, ETC.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE PIZZA PREP COOLER INTERIOR AND EXTERIOR SURFACES.
    Location: Cook line
    Equipment: Pizza make table
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Slicer
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Bar
    Equipment: Hand sink
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: -IN-PLACE SANITIZER BUCEKT AT 0 PPM FOR QUAT AT BREAKFAST BUFFET LOCATION; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.-BAR SANITIZER WATER TEMPERATURE ABOVE 75 F; MAINTAIN AT 75 F OR BELOW.*PROVIDE NEW WASH/RINSE/SANITIZER 4-BAY SINK BAR LABELS WITH TEMPERATURES*-QUAT SANITIZER DISPENSER AT KITCHEN MOPSINK BY DRY STORAGE ROOM AT 400 PPM; REPAIR AND/OR ADJUST TO MAINTAIN QUAT CONCENTRATION AT APPROPRIATE QUAT 146 RANGE (EX. 200 PPM).-SANITIZER TEMPERATURE AT KITCHEN 3-BAY SINK AT 78 F; MAINTAIN AT 75 F OR BELOW.
    Location: Buffet
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: -IN-PLACE SANITIZER BUCEKT AT 0 PPM FOR QUAT AT BREAKFAST BUFFET LOCATION; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.-BAR SANITIZER WATER TEMPERATURE ABOVE 75 F; MAINTAIN AT 75 F OR BELOW.*PROVIDE NEW WASH/RINSE/SANITIZER 4-BAY SINK BAR LABELS WITH TEMPERATURES*-QUAT SANITIZER DISPENSER AT KITCHEN MOPSINK BY DRY STORAGE ROOM AT 400 PPM; REPAIR AND/OR ADJUST TO MAINTAIN QUAT CONCENTRATION AT APPROPRIATE QUAT 146 RANGE (EX. 200 PPM).-SANITIZER TEMPERATURE AT KITCHEN 3-BAY SINK AT 78 F; MAINTAIN AT 75 F OR BELOW.
    Location: Bar
    Equipment: 4-bay
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: -IN-PLACE SANITIZER BUCEKT AT 0 PPM FOR QUAT AT BREAKFAST BUFFET LOCATION; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.-BAR SANITIZER WATER TEMPERATURE ABOVE 75 F; MAINTAIN AT 75 F OR BELOW.*PROVIDE NEW WASH/RINSE/SANITIZER 4-BAY SINK BAR LABELS WITH TEMPERATURES*-QUAT SANITIZER DISPENSER AT KITCHEN MOPSINK BY DRY STORAGE ROOM AT 400 PPM; REPAIR AND/OR ADJUST TO MAINTAIN QUAT CONCENTRATION AT APPROPRIATE QUAT 146 RANGE (EX. 200 PPM).-SANITIZER TEMPERATURE AT KITCHEN 3-BAY SINK AT 78 F; MAINTAIN AT 75 F OR BELOW.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: -IN-PLACE SANITIZER BUCEKT AT 0 PPM FOR QUAT AT BREAKFAST BUFFET LOCATION; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.-BAR SANITIZER WATER TEMPERATURE ABOVE 75 F; MAINTAIN AT 75 F OR BELOW.*PROVIDE NEW WASH/RINSE/SANITIZER 4-BAY SINK BAR LABELS WITH TEMPERATURES*-QUAT SANITIZER DISPENSER AT KITCHEN MOPSINK BY DRY STORAGE ROOM AT 400 PPM; REPAIR AND/OR ADJUST TO MAINTAIN QUAT CONCENTRATION AT APPROPRIATE QUAT 146 RANGE (EX. 200 PPM).-SANITIZER TEMPERATURE AT KITCHEN 3-BAY SINK AT 78 F; MAINTAIN AT 75 F OR BELOW.
    Location: Kitchen
    Equipment: 3-bay
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: -EMPLOYEE PERSONAL DRINKS STORED IN BREAKFAST BUFFET LOCATION REACH-IN LOW BOY COOLER (EX. COKE AND BOTTLED WATER)--DISCONTINUE THIS BEHAVIOR.-KEEP EMPLOYEE DRINKS STORED LOW AND NOT HIGH ABOVE COMPUTERS, NEAR FOOD/SINGLE-SERVICE ITEMS, AND/OR EQUIPMENT AT BEVERAGE SERVERS STATION.
    Location: Buffet
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: -EMPLOYEE PERSONAL DRINKS STORED IN BREAKFAST BUFFET LOCATION REACH-IN LOW BOY COOLER (EX. COKE AND BOTTLED WATER)--DISCONTINUE THIS BEHAVIOR.-KEEP EMPLOYEE DRINKS STORED LOW AND NOT HIGH ABOVE COMPUTERS, NEAR FOOD/SINGLE-SERVICE ITEMS, AND/OR EQUIPMENT AT BEVERAGE SERVERS STATION.
    Location: Service counter
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: -KEEP ICE BIN LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BREAKFAST BUFFET LOCATION.-KEEP BAR WELL COVERS AND REACH-IN-COOLER RACKS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR STORAGE CLOSET LOCATION.
    Location: Buffet
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: -KEEP ICE BIN LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BREAKFAST BUFFET LOCATION.-KEEP BAR WELL COVERS AND REACH-IN-COOLER RACKS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR STORAGE CLOSET LOCATION.
    Location: Bar
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF BREAKFAST BUFFET LOCATION HOOD SYSTEM INTERIOR SURFACES AND FILTERS.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE DRY STORAGE ROOM CEILING TILES, VENTS AND LIGHT GUARD SHIELDS.
    Location: Buffet
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF BREAKFAST BUFFET LOCATION HOOD SYSTEM INTERIOR SURFACES AND FILTERS.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE DRY STORAGE ROOM CEILING TILES, VENTS AND LIGHT GUARD SHIELDS.
    Location: Dry storage
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZIING OF BEVERAGE DRY STORAGE ROOM FLOORS.
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:PROVIDE NEW SEALS/GASKETS AT KITCHEN COOK-LINE ICE CREAM FREEZER. ***NEW SEALS ARE ON WORK ORDER***
    Location: Kitchen
    Equipment: Ice cream freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE ROOM WALK-IN-COOLER SHELVING WHERE NEEDED.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE ROOM WALK-IN-COOLER SHELVING WHERE NEEDED.
    Location: Dry storage
    Equipment: Walk in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUN AND HOLSTER AND BEVERAGE SERVERS STATION ICE BINS(INTERIOR AND EXTERIOR SURFACES)--CORRECTED.-MONITOR AND IMPROVE INTERIOR DOOR LINING SURFACE CLEANING AND SANITIZING WHERE NEEDED AT KITCHEN ICE MACHINE DOORS.--CONTINUE TO WORK ON.
    Location: Bar
    Equipment: Soda gun & holster
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUN AND HOLSTER AND BEVERAGE SERVERS STATION ICE BINS(INTERIOR AND EXTERIOR SURFACES)--CORRECTED.-MONITOR AND IMPROVE INTERIOR DOOR LINING SURFACE CLEANING AND SANITIZING WHERE NEEDED AT KITCHEN ICE MACHINE DOORS.--CONTINUE TO WORK ON.
    Location: Service counter
    Equipment: Ice bin
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUN AND HOLSTER AND BEVERAGE SERVERS STATION ICE BINS(INTERIOR AND EXTERIOR SURFACES)--CORRECTED.-MONITOR AND IMPROVE INTERIOR DOOR LINING SURFACE CLEANING AND SANITIZING WHERE NEEDED AT KITCHEN ICE MACHINE DOORS.--CONTINUE TO WORK ON.
    Location: Kitchen
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR KITCHEN 3-BAY SINK DRAINAGE AND GREASE TRAP CONNECTION TO ALLOW PROPER DRAINAGE OF 3-BAY SINK (SLOW DRAINAGE CAUSES OVERFLOW AT FLOOR DRAINS AND DRAINAGE INTO GREASE TRAP).
    Location: Kitchen
    Equipment: 3-bay
 07/18/2013Recheck
  • 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: ENSURE FOOD STORAGE CONTAINERS ARE PROPERLY SUBMERGED IN ICE BATH AT BREAKFAST BUFFET LOCATION (EX, CUT FRUIT) TO MAINTAIN TEMP AT 41 F OR BELOW.
    Location: Buffet
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR PEPSI COOLER LOCATED IN BAR STORAGE CLOSET (INTERIOR AND EXTERIOR SURFACES) EX. SLIDING DOOR TRACKS, SHELVING, ETC.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE PIZZA PREP COOLER INTERIOR AND EXTERIOR SURFACES.
    Location: Bar
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR PEPSI COOLER LOCATED IN BAR STORAGE CLOSET (INTERIOR AND EXTERIOR SURFACES) EX. SLIDING DOOR TRACKS, SHELVING, ETC.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE PIZZA PREP COOLER INTERIOR AND EXTERIOR SURFACES.
    Location: Cook line
    Equipment: Pizza make table
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Slicer
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Bar
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: -IN-PLACE SANITIZER BUCEKT AT 0 PPM FOR QUAT AT BREAKFAST BUFFET LOCATION; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.-BAR SANITIZER WATER TEMPERATURE ABOVE 75 F; MAINTAIN AT 75 F OR BELOW.*PROVIDE NEW WASH/RINSE/SANITIZER 4-BAY SINK BAR LABELS WITH TEMPERATURES*-QUAT SANITIZER DISPENSER AT KITCHEN MOPSINK BY DRY STORAGE ROOM AT 400 PPM; REPAIR AND/OR ADJUST TO MAINTAIN QUAT CONCENTRATION AT APPROPRIATE QUAT 146 RANGE (EX. 200 PPM).-SANITIZER TEMPERATURE AT KITCHEN 3-BAY SINK AT 78 F; MAINTAIN AT 75 F OR BELOW.
    Location: Buffet
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: -IN-PLACE SANITIZER BUCEKT AT 0 PPM FOR QUAT AT BREAKFAST BUFFET LOCATION; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.-BAR SANITIZER WATER TEMPERATURE ABOVE 75 F; MAINTAIN AT 75 F OR BELOW.*PROVIDE NEW WASH/RINSE/SANITIZER 4-BAY SINK BAR LABELS WITH TEMPERATURES*-QUAT SANITIZER DISPENSER AT KITCHEN MOPSINK BY DRY STORAGE ROOM AT 400 PPM; REPAIR AND/OR ADJUST TO MAINTAIN QUAT CONCENTRATION AT APPROPRIATE QUAT 146 RANGE (EX. 200 PPM).-SANITIZER TEMPERATURE AT KITCHEN 3-BAY SINK AT 78 F; MAINTAIN AT 75 F OR BELOW.
    Location: Bar
    Equipment: 4-bay
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: -IN-PLACE SANITIZER BUCEKT AT 0 PPM FOR QUAT AT BREAKFAST BUFFET LOCATION; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.-BAR SANITIZER WATER TEMPERATURE ABOVE 75 F; MAINTAIN AT 75 F OR BELOW.*PROVIDE NEW WASH/RINSE/SANITIZER 4-BAY SINK BAR LABELS WITH TEMPERATURES*-QUAT SANITIZER DISPENSER AT KITCHEN MOPSINK BY DRY STORAGE ROOM AT 400 PPM; REPAIR AND/OR ADJUST TO MAINTAIN QUAT CONCENTRATION AT APPROPRIATE QUAT 146 RANGE (EX. 200 PPM).-SANITIZER TEMPERATURE AT KITCHEN 3-BAY SINK AT 78 F; MAINTAIN AT 75 F OR BELOW.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: -IN-PLACE SANITIZER BUCEKT AT 0 PPM FOR QUAT AT BREAKFAST BUFFET LOCATION; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.-BAR SANITIZER WATER TEMPERATURE ABOVE 75 F; MAINTAIN AT 75 F OR BELOW.*PROVIDE NEW WASH/RINSE/SANITIZER 4-BAY SINK BAR LABELS WITH TEMPERATURES*-QUAT SANITIZER DISPENSER AT KITCHEN MOPSINK BY DRY STORAGE ROOM AT 400 PPM; REPAIR AND/OR ADJUST TO MAINTAIN QUAT CONCENTRATION AT APPROPRIATE QUAT 146 RANGE (EX. 200 PPM).-SANITIZER TEMPERATURE AT KITCHEN 3-BAY SINK AT 78 F; MAINTAIN AT 75 F OR BELOW.
    Location: Kitchen
    Equipment: 3-bay
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: -EMPLOYEE PERSONAL DRINKS STORED IN BREAKFAST BUFFET LOCATION REACH-IN LOW BOY COOLER (EX. COKE AND BOTTLED WATER)--DISCONTINUE THIS BEHAVIOR.-KEEP EMPLOYEE DRINKS STORED LOW AND NOT HIGH ABOVE COMPUTERS, NEAR FOOD/SINGLE-SERVICE ITEMS, AND/OR EQUIPMENT AT BEVERAGE SERVERS STATION.
    Location: Buffet
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: -EMPLOYEE PERSONAL DRINKS STORED IN BREAKFAST BUFFET LOCATION REACH-IN LOW BOY COOLER (EX. COKE AND BOTTLED WATER)--DISCONTINUE THIS BEHAVIOR.-KEEP EMPLOYEE DRINKS STORED LOW AND NOT HIGH ABOVE COMPUTERS, NEAR FOOD/SINGLE-SERVICE ITEMS, AND/OR EQUIPMENT AT BEVERAGE SERVERS STATION.
    Location: Service counter
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: -KEEP ICE BIN LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BREAKFAST BUFFET LOCATION.-KEEP BAR WELL COVERS AND REACH-IN-COOLER RACKS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR STORAGE CLOSET LOCATION.
    Location: Buffet
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: -KEEP ICE BIN LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BREAKFAST BUFFET LOCATION.-KEEP BAR WELL COVERS AND REACH-IN-COOLER RACKS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR STORAGE CLOSET LOCATION.
    Location: Bar
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF BREAKFAST BUFFET LOCATION HOOD SYSTEM INTERIOR SURFACES AND FILTERS.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE DRY STORAGE ROOM CEILING TILES, VENTS AND LIGHT GUARD SHIELDS.
    Location: Buffet
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF BREAKFAST BUFFET LOCATION HOOD SYSTEM INTERIOR SURFACES AND FILTERS.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE DRY STORAGE ROOM CEILING TILES, VENTS AND LIGHT GUARD SHIELDS.
    Location: Dry storage
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZIING OF BEVERAGE DRY STORAGE ROOM FLOORS.
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:PROVIDE NEW SEALS/GASKETS AT KITCHEN COOK-LINE ICE CREAM FREEZER. ***NEW SEALS ARE ON WORK ORDER***
    Location: Kitchen
    Equipment: Ice cream freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN MAIN WALK-IN-COOLER AND DRY STORAGE ROOM WALK-IN-COOLER SHELVING WHERE NEEDED.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN MAIN WALK-IN-COOLER AND DRY STORAGE ROOM WALK-IN-COOLER SHELVING WHERE NEEDED.
    Location: Dry storage
    Equipment: Walk in cooler
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUN AND HOLSTER AND BEVERAGE SERVERS STATION ICE BINS(INTERIOR AND EXTERIOR SURFACES)-MONITOR AND IMPROVE INTERIOR DOOR LINING SURFACE CLEANING AND SANITIZING WHERE NEEDED AT KITCHEN ICE MACHINE DOORS.
    Location: Bar
    Equipment: Soda gun & holster
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUN AND HOLSTER AND BEVERAGE SERVERS STATION ICE BINS(INTERIOR AND EXTERIOR SURFACES)-MONITOR AND IMPROVE INTERIOR DOOR LINING SURFACE CLEANING AND SANITIZING WHERE NEEDED AT KITCHEN ICE MACHINE DOORS.
    Location: Service counter
    Equipment: Ice bin
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUN AND HOLSTER AND BEVERAGE SERVERS STATION ICE BINS(INTERIOR AND EXTERIOR SURFACES)-MONITOR AND IMPROVE INTERIOR DOOR LINING SURFACE CLEANING AND SANITIZING WHERE NEEDED AT KITCHEN ICE MACHINE DOORS.
    Location: Kitchen
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR KITCHEN 3-BAY SINK DRAINAGE AND GREASE TRAP CONNECTION TO ALLOW PROPER DRAINAGE OF 3-BAY SINK (SLOW DRAINAGE CAUSES OVERFLOW AT FLOOR DRAINS AND DRAINAGE INTO GREASE TRAP).
    Location: Kitchen
    Equipment: 3-bay
 07/11/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: -BAR REACH-IN VICTORY COOLER AT 60 F--REPAIR.HALF & HALF STORED IN VICTORY COOLER WAS DISCARDED.-IF YOU CONDUCT ICE BATHS ENSURE THAT ALL FOODS ARE PROPERLY SUBMERGED IN ICE BATHS TO ENSURE THAT FOOD CONTAINER CONTAINING FOOD IS COOLING ALL OF FOOD PRODUCT.-VICTORY REACH-IN-COOLER AT 50 F LOCATED AT BANQUET PREP HALLWAY LOCATION WHERE ICE MACHINE IS LOCATED NEAR EMPLOYEE RESTROOMS--REPAIR.HALF & HALF AND MILK STORED IN COOLER WAS DISCARDED.
    Location: Bar
    Equipment: Reach in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: -BAR REACH-IN VICTORY COOLER AT 60 F--REPAIR.HALF & HALF STORED IN VICTORY COOLER WAS DISCARDED.-IF YOU CONDUCT ICE BATHS ENSURE THAT ALL FOODS ARE PROPERLY SUBMERGED IN ICE BATHS TO ENSURE THAT FOOD CONTAINER CONTAINING FOOD IS COOLING ALL OF FOOD PRODUCT.-VICTORY REACH-IN-COOLER AT 50 F LOCATED AT BANQUET PREP HALLWAY LOCATION WHERE ICE MACHINE IS LOCATED NEAR EMPLOYEE RESTROOMS--REPAIR.HALF & HALF AND MILK STORED IN COOLER WAS DISCARDED.
    Location: Kitchen
    Equipment: Cold top
  • 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: -BAR REACH-IN VICTORY COOLER AT 60 F--REPAIR.HALF & HALF STORED IN VICTORY COOLER WAS DISCARDED.-IF YOU CONDUCT ICE BATHS ENSURE THAT ALL FOODS ARE PROPERLY SUBMERGED IN ICE BATHS TO ENSURE THAT FOOD CONTAINER CONTAINING FOOD IS COOLING ALL OF FOOD PRODUCT.-VICTORY REACH-IN-COOLER AT 50 F LOCATED AT BANQUET PREP HALLWAY LOCATION WHERE ICE MACHINE IS LOCATED NEAR EMPLOYEE RESTROOMS--REPAIR.HALF & HALF AND MILK STORED IN COOLER WAS DISCARDED.
    Location: Cook line
    Equipment: Cold top
  • 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: -BAR REACH-IN VICTORY COOLER AT 60 F--REPAIR.HALF & HALF STORED IN VICTORY COOLER WAS DISCARDED.-IF YOU CONDUCT ICE BATHS ENSURE THAT ALL FOODS ARE PROPERLY SUBMERGED IN ICE BATHS TO ENSURE THAT FOOD CONTAINER CONTAINING FOOD IS COOLING ALL OF FOOD PRODUCT.-VICTORY REACH-IN-COOLER AT 50 F LOCATED AT BANQUET PREP HALLWAY LOCATION WHERE ICE MACHINE IS LOCATED NEAR EMPLOYEE RESTROOMS--REPAIR.HALF & HALF AND MILK STORED IN COOLER WAS DISCARDED.
    Location: Kitchen
    Equipment: Reach 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: CHIRIZO DATED 12/18/12 STORED IN WALK-IN-COOLER--DISCARDED.
    Location: Kitchen
    Equipment: Walk in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DO NOT STORE COOKING TRAYS ON TOP OF TRASH CANS.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DO NOT STORE COOKING TRAYS ON TOP OF TRASH CANS.
    Location: Dish machine area
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Slicer
  • 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: ITEMS STORED IN BAR HANDSINK--REMOVE.
    Location: Bar
    Equipment: Hand sink
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.
    Location: Bar
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.
    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: CLEAN GLASSWARE AT KITCHEN ROOM SERVICE LOCATION STORED NEXT TO DUMPSINK; PROVIDE SPLASH GUARDS AT DUMPSINK OR MOVE CLEAN GLASSWARE/UTENSILS AWAY FROM DUMPSINK TO PREVENT CROSS-CONTAMINATION.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS WHERE MISSING AND ABOVE SELF COOKER MACHINE--CORRECTED.LIGHTING DIM AT WALK-IN-COOLER; PROVIDE ADEQUATE LIGHTING OF AT LEAST 70 FT CANDLES OF LIGHTING AT WALK-IN-COOLER.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS WHERE MISSING AND ABOVE SELF COOKER MACHINE--CORRECTED.LIGHTING DIM AT WALK-IN-COOLER; PROVIDE ADEQUATE LIGHTING OF AT LEAST 70 FT CANDLES OF LIGHTING AT WALK-IN-COOLER.
    Location: Walk-in cooler
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR AND/OR RESURFACE DAMAGED HOLES IN WALLS AT BANQUET PREP HALLWAY LOCATION WHERE ICE MACHINE IS LOCATED NEAR EMPLOYEE RESTROOMS; ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: HOT WATER AT KITCHEN ROOM SERVICE LOCATION ONLY REACHING 97 F; REPAIR AND/OR READJUST TO ENSURE HOT WATER AT DUMP SINK IS MAINTAINED AT LEAST AT 100 F.
    Location: Kitchen
    Equipment: Dump sink
  • Three bay wash temperature (corrected)
    Wash solution temperature of manual warewashing sink is less than 110 degrees F.
    Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Location: Kitchen
    Equipment: 3-bay
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT BEVEAGE STATION REACH-IN-COOLERS WHERE NEEDED OR BROKEN.
    Location: Service counter
    Equipment: Reach in cooler
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: ELIMINATE WOODEN SUPPORT FOR BIG ICE SCOOP HANGER AT BANQUET PREP HALLWAY LOCATION WHERE ICE MACHINE IS LOCATED NEAR EMPLOYEE RESTROOMS.
    Location: Kitchen
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: ELIMINATE WOODEN SUPPORT FOR BIG ICE SCOOP HANGER AT BANQUET PREP HALLWAY LOCATION WHERE ICE MACHINE IS LOCATED NEAR EMPLOYEE RESTROOMS.
    Location: Service counter
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -REPAIR DISHMACHINE LEAKS AT 3RD DOOR OF KITCHEN DISHMACHINE.-PROVIDE PROPER COLD-TOP FOOD CONTAINER SEPERATORS FOR KITCHEN COLD-TOP UNITS SO THAT FOOD STORAGE CONTAINERS CAN BE PLACED PROPERLY ON COLD-TOP UNITS AND ELEVATED UP PROPERLY FOR PROPER COOLING CIRCULATION. ORDER/PURCHASE PROPER EQUIPMENT FOR COLD-TOP UNITS SO THAT COLD-TOP UNITS CAN BE PROPERLY UTILIZED INSTEAD OF CONDUCTING ICE BATHS.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -REPAIR DISHMACHINE LEAKS AT 3RD DOOR OF KITCHEN DISHMACHINE.-PROVIDE PROPER COLD-TOP FOOD CONTAINER SEPERATORS FOR KITCHEN COLD-TOP UNITS SO THAT FOOD STORAGE CONTAINERS CAN BE PLACED PROPERLY ON COLD-TOP UNITS AND ELEVATED UP PROPERLY FOR PROPER COOLING CIRCULATION. ORDER/PURCHASE PROPER EQUIPMENT FOR COLD-TOP UNITS SO THAT COLD-TOP UNITS CAN BE PROPERLY UTILIZED INSTEAD OF CONDUCTING ICE BATHS.
    Location: Kitchen
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -REPAIR DISHMACHINE LEAKS AT 3RD DOOR OF KITCHEN DISHMACHINE.-PROVIDE PROPER COLD-TOP FOOD CONTAINER SEPERATORS FOR KITCHEN COLD-TOP UNITS SO THAT FOOD STORAGE CONTAINERS CAN BE PLACED PROPERLY ON COLD-TOP UNITS AND ELEVATED UP PROPERLY FOR PROPER COOLING CIRCULATION. ORDER/PURCHASE PROPER EQUIPMENT FOR COLD-TOP UNITS SO THAT COLD-TOP UNITS CAN BE PROPERLY UTILIZED INSTEAD OF CONDUCTING ICE BATHS.
    Location: Cook line
    Equipment: Cold top
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -REPAIR DISHMACHINE LEAKS AT 3RD DOOR OF KITCHEN DISHMACHINE.-PROVIDE PROPER COLD-TOP FOOD CONTAINER SEPERATORS FOR KITCHEN COLD-TOP UNITS SO THAT FOOD STORAGE CONTAINERS CAN BE PLACED PROPERLY ON COLD-TOP UNITS AND ELEVATED UP PROPERLY FOR PROPER COOLING CIRCULATION. ORDER/PURCHASE PROPER EQUIPMENT FOR COLD-TOP UNITS SO THAT COLD-TOP UNITS CAN BE PROPERLY UTILIZED INSTEAD OF CONDUCTING ICE BATHS.
    Location: Cook line
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -REPAIR DISHMACHINE LEAKS AT 3RD DOOR OF KITCHEN DISHMACHINE.-PROVIDE PROPER COLD-TOP FOOD CONTAINER SEPERATORS FOR KITCHEN COLD-TOP UNITS SO THAT FOOD STORAGE CONTAINERS CAN BE PLACED PROPERLY ON COLD-TOP UNITS AND ELEVATED UP PROPERLY FOR PROPER COOLING CIRCULATION. ORDER/PURCHASE PROPER EQUIPMENT FOR COLD-TOP UNITS SO THAT COLD-TOP UNITS CAN BE PROPERLY UTILIZED INSTEAD OF CONDUCTING ICE BATHS.
    Location: Cook line
    Equipment: reach in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED LIGHT GUARD SHIELDS AT KITCHEN CEILING.
    Location: Bar
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED LIGHT GUARD SHIELDS AT KITCHEN CEILING.
    Location: Service counter
    Equipment: Dump sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED LIGHT GUARD SHIELDS AT KITCHEN CEILING.
    Location: Buffet
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED LIGHT GUARD SHIELDS AT KITCHEN CEILING.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED LIGHT GUARD SHIELDS AT KITCHEN CEILING.
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED LIGHT GUARD SHIELDS AT KITCHEN CEILING.
    Location: Outdoor storage
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED LIGHT GUARD SHIELDS AT KITCHEN CEILING.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINES INTERIOR AND EXTERIOR SURFACES.
    Location: Bar
    Equipment: Soda gun & holster
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINES INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • Improper rinsing of utensil(s) and equipment (corrected)
    Washed utensil(s) and/or equipment not properly rinsed.
    Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
    Comments: RINSE WATER TEMPERATURE MUST BE MAINTAINED AT 110 F.
    Location: Kitchen
    Equipment: 3-bay
 01/15/2013Recheck
  • 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: -BAR REACH-IN VICTORY COOLER AT 60 F--REPAIR.HALF & HALF STORED IN VICTORY COOLER WAS DISCARDED.-IF YOU CONDUCT ICE BATHS ENSURE THAT ALL FOODS ARE PROPERLY SUBMERGED IN ICE BATHS TO ENSURE THAT FOOD CONTAINER CONTAINING FOOD IS COOLING ALL OF FOOD PRODUCT.-VICTORY REACH-IN-COOLER AT 50 F LOCATED AT BANQUET PREP HALLWAY LOCATION WHERE ICE MACHINE IS LOCATED NEAR EMPLOYEE RESTROOMS--REPAIR.HALF & HALF AND MILK STORED IN COOLER WAS DISCARDED.
    Location: Bar
    Equipment: Reach in cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: -BAR REACH-IN VICTORY COOLER AT 60 F--REPAIR.HALF & HALF STORED IN VICTORY COOLER WAS DISCARDED.-IF YOU CONDUCT ICE BATHS ENSURE THAT ALL FOODS ARE PROPERLY SUBMERGED IN ICE BATHS TO ENSURE THAT FOOD CONTAINER CONTAINING FOOD IS COOLING ALL OF FOOD PRODUCT.-VICTORY REACH-IN-COOLER AT 50 F LOCATED AT BANQUET PREP HALLWAY LOCATION WHERE ICE MACHINE IS LOCATED NEAR EMPLOYEE RESTROOMS--REPAIR.HALF & HALF AND MILK STORED IN COOLER WAS DISCARDED.
    Location: Kitchen
    Equipment: Cold top
  • 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: -BAR REACH-IN VICTORY COOLER AT 60 F--REPAIR.HALF & HALF STORED IN VICTORY COOLER WAS DISCARDED.-IF YOU CONDUCT ICE BATHS ENSURE THAT ALL FOODS ARE PROPERLY SUBMERGED IN ICE BATHS TO ENSURE THAT FOOD CONTAINER CONTAINING FOOD IS COOLING ALL OF FOOD PRODUCT.-VICTORY REACH-IN-COOLER AT 50 F LOCATED AT BANQUET PREP HALLWAY LOCATION WHERE ICE MACHINE IS LOCATED NEAR EMPLOYEE RESTROOMS--REPAIR.HALF & HALF AND MILK STORED IN COOLER WAS DISCARDED.
    Location: Cook line
    Equipment: Cold top
  • 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: -BAR REACH-IN VICTORY COOLER AT 60 F--REPAIR.HALF & HALF STORED IN VICTORY COOLER WAS DISCARDED.-IF YOU CONDUCT ICE BATHS ENSURE THAT ALL FOODS ARE PROPERLY SUBMERGED IN ICE BATHS TO ENSURE THAT FOOD CONTAINER CONTAINING FOOD IS COOLING ALL OF FOOD PRODUCT.-VICTORY REACH-IN-COOLER AT 50 F LOCATED AT BANQUET PREP HALLWAY LOCATION WHERE ICE MACHINE IS LOCATED NEAR EMPLOYEE RESTROOMS--REPAIR.HALF & HALF AND MILK STORED IN COOLER WAS DISCARDED.
    Location: Kitchen
    Equipment: Reach in cooler
  • Date marking (corrected on site)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: CHIRIZO DATED 12/18/12 STORED IN WALK-IN-COOLER--DISCARDED.
    Location: Kitchen
    Equipment: Walk in cooler
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DO NOT STORE COOKING TRAYS ON TOP OF TRASH CANS.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DO NOT STORE COOKING TRAYS ON TOP OF TRASH CANS.
    Location: Dish machine area
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Slicer
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: ITEMS STORED IN BAR HANDSINK--REMOVE.
    Location: Bar
    Equipment: Hand sink
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.
    Location: Bar
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.
    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: CLEAN GLASSWARE AT KITCHEN ROOM SERVICE LOCATION STORED NEXT TO DUMPSINK; PROVIDE SPLASH GUARDS AT DUMPSINK OR MOVE CLEAN GLASSWARE/UTENSILS AWAY FROM DUMPSINK TO PREVENT CROSS-CONTAMINATION.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS WHERE MISSING AND ABOVE SELF COOKER MACHINE.LIGHTING DIM AT WALK-IN-COOLER; PROVIDE ADEQUATE LIGHTING OF AT LEAST 70 FT CANDLES OF LIGHTING AT WALK-IN-COOLER.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS WHERE MISSING AND ABOVE SELF COOKER MACHINE.LIGHTING DIM AT WALK-IN-COOLER; PROVIDE ADEQUATE LIGHTING OF AT LEAST 70 FT CANDLES OF LIGHTING AT WALK-IN-COOLER.
    Location: Walk-in cooler
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR AND/OR RESURFACE DAMAGED HOLES IN WALLS AT BANQUET PREP HALLWAY LOCATION WHERE ICE MACHINE IS LOCATED NEAR EMPLOYEE RESTROOMS; ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: HOT WATER AT KITCHEN ROOM SERVICE LOCATION ONLY REACHING 97 F; REPAIR AND/OR READJUST TO ENSURE HOT WATER AT DUMP SINK IS MAINTAINED AT LEAST AT 100 F.
    Location: Kitchen
    Equipment: Dump sink
  • Three bay wash temperature
    Wash solution temperature of manual warewashing sink is less than 110 degrees F.
    Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Location: Kitchen
    Equipment: 3-bay
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT BEVEAGE STATION REACH-IN-COOLERS WHERE NEEDED OR BROKEN.
    Location: Service counter
    Equipment: Reach in cooler
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: ELIMINATE WOODEN SUPPORT FOR BIG ICE SCOOP HANGER AT BANQUET PREP HALLWAY LOCATION WHERE ICE MACHINE IS LOCATED NEAR EMPLOYEE RESTROOMS.
    Location: Kitchen
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: ELIMINATE WOODEN SUPPORT FOR BIG ICE SCOOP HANGER AT BANQUET PREP HALLWAY LOCATION WHERE ICE MACHINE IS LOCATED NEAR EMPLOYEE RESTROOMS.
    Location: Service counter
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -REPAIR DISHMACHINE LEAKS AT 3RD DOOR OF KITCHEN DISHMACHINE.-REPAIR LEAKS AT DISHMACHINE LOCATION HOSE OR PROVIDE NEW HOSE IF HOLES ARE IN HOSE.-PROVIDE PROPER COLD-TOP FOOD CONTAINER SEPERATORS FOR KITCHEN COLD-TOP UNITS SO THAT FOOD STORAGE CONTAINERS CAN BE PLACED PROPERLY ON COLD-TOP UNITS AND ELEVATED UP PROPERLY FOR PROPER COOLING CIRCULATION. ORDER/PURCHASE PROPER EQUIPMENT FOR COLD-TOP UNITS SO THAT COLD-TOP UNITS CAN BE PROPERLY UTILIZED INSTEAD OF CONDUCTING ICE BATHS.-REPAIR AND/OR REPLACE PORTABLE REACH-IN-FREEZER #16 (HEAVY ICE BUILD-UP) AT KITCHEN COOK-LINE LOCATION.-REPLACE DAMAGED DOOR GASKET OF PROTEIN/MEAT REACH-IN-COOLER BOX AT KITCHEN COOK-LINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -REPAIR DISHMACHINE LEAKS AT 3RD DOOR OF KITCHEN DISHMACHINE.-REPAIR LEAKS AT DISHMACHINE LOCATION HOSE OR PROVIDE NEW HOSE IF HOLES ARE IN HOSE.-PROVIDE PROPER COLD-TOP FOOD CONTAINER SEPERATORS FOR KITCHEN COLD-TOP UNITS SO THAT FOOD STORAGE CONTAINERS CAN BE PLACED PROPERLY ON COLD-TOP UNITS AND ELEVATED UP PROPERLY FOR PROPER COOLING CIRCULATION. ORDER/PURCHASE PROPER EQUIPMENT FOR COLD-TOP UNITS SO THAT COLD-TOP UNITS CAN BE PROPERLY UTILIZED INSTEAD OF CONDUCTING ICE BATHS.-REPAIR AND/OR REPLACE PORTABLE REACH-IN-FREEZER #16 (HEAVY ICE BUILD-UP) AT KITCHEN COOK-LINE LOCATION.-REPLACE DAMAGED DOOR GASKET OF PROTEIN/MEAT REACH-IN-COOLER BOX AT KITCHEN COOK-LINE.
    Location: Kitchen
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -REPAIR DISHMACHINE LEAKS AT 3RD DOOR OF KITCHEN DISHMACHINE.-REPAIR LEAKS AT DISHMACHINE LOCATION HOSE OR PROVIDE NEW HOSE IF HOLES ARE IN HOSE.-PROVIDE PROPER COLD-TOP FOOD CONTAINER SEPERATORS FOR KITCHEN COLD-TOP UNITS SO THAT FOOD STORAGE CONTAINERS CAN BE PLACED PROPERLY ON COLD-TOP UNITS AND ELEVATED UP PROPERLY FOR PROPER COOLING CIRCULATION. ORDER/PURCHASE PROPER EQUIPMENT FOR COLD-TOP UNITS SO THAT COLD-TOP UNITS CAN BE PROPERLY UTILIZED INSTEAD OF CONDUCTING ICE BATHS.-REPAIR AND/OR REPLACE PORTABLE REACH-IN-FREEZER #16 (HEAVY ICE BUILD-UP) AT KITCHEN COOK-LINE LOCATION.-REPLACE DAMAGED DOOR GASKET OF PROTEIN/MEAT REACH-IN-COOLER BOX AT KITCHEN COOK-LINE.
    Location: Cook line
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -REPAIR DISHMACHINE LEAKS AT 3RD DOOR OF KITCHEN DISHMACHINE.-REPAIR LEAKS AT DISHMACHINE LOCATION HOSE OR PROVIDE NEW HOSE IF HOLES ARE IN HOSE.-PROVIDE PROPER COLD-TOP FOOD CONTAINER SEPERATORS FOR KITCHEN COLD-TOP UNITS SO THAT FOOD STORAGE CONTAINERS CAN BE PLACED PROPERLY ON COLD-TOP UNITS AND ELEVATED UP PROPERLY FOR PROPER COOLING CIRCULATION. ORDER/PURCHASE PROPER EQUIPMENT FOR COLD-TOP UNITS SO THAT COLD-TOP UNITS CAN BE PROPERLY UTILIZED INSTEAD OF CONDUCTING ICE BATHS.-REPAIR AND/OR REPLACE PORTABLE REACH-IN-FREEZER #16 (HEAVY ICE BUILD-UP) AT KITCHEN COOK-LINE LOCATION.-REPLACE DAMAGED DOOR GASKET OF PROTEIN/MEAT REACH-IN-COOLER BOX AT KITCHEN COOK-LINE.
    Location: Cook line
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -REPAIR DISHMACHINE LEAKS AT 3RD DOOR OF KITCHEN DISHMACHINE.-REPAIR LEAKS AT DISHMACHINE LOCATION HOSE OR PROVIDE NEW HOSE IF HOLES ARE IN HOSE.-PROVIDE PROPER COLD-TOP FOOD CONTAINER SEPERATORS FOR KITCHEN COLD-TOP UNITS SO THAT FOOD STORAGE CONTAINERS CAN BE PLACED PROPERLY ON COLD-TOP UNITS AND ELEVATED UP PROPERLY FOR PROPER COOLING CIRCULATION. ORDER/PURCHASE PROPER EQUIPMENT FOR COLD-TOP UNITS SO THAT COLD-TOP UNITS CAN BE PROPERLY UTILIZED INSTEAD OF CONDUCTING ICE BATHS.-REPAIR AND/OR REPLACE PORTABLE REACH-IN-FREEZER #16 (HEAVY ICE BUILD-UP) AT KITCHEN COOK-LINE LOCATION.-REPLACE DAMAGED DOOR GASKET OF PROTEIN/MEAT REACH-IN-COOLER BOX AT KITCHEN COOK-LINE.
    Location: Cook line
    Equipment: reach in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR REACH-IN-COOLER SHELVING.-SOILED DRINK/BEVERAGE STATION DUMPSINKS.-SOILED BUFFET LOCATION WAFFEL TRAYS.-SOILED LIGHT GUARD SHIELDS AT KITCHEN CEILING.-SOILED REACH-IN-COOLERS INTERIOR SURFACES AND SHELVING AT KITCHEN ROOM SERVICE LOCATION.-SOILED OUTSIDE WALK-IN-COOLER SHELVING.-SOILED REACH-IN-COOLERS INTERIOR AND EXTERIOR SURFACES AT BANQUET PREP HALLWAY COFFEE STATION LOCATION WHERE ICE MACHINE IS LOCATED NEAR EMPLOYEE RESTROOMS.
    Location: Bar
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR REACH-IN-COOLER SHELVING.-SOILED DRINK/BEVERAGE STATION DUMPSINKS.-SOILED BUFFET LOCATION WAFFEL TRAYS.-SOILED LIGHT GUARD SHIELDS AT KITCHEN CEILING.-SOILED REACH-IN-COOLERS INTERIOR SURFACES AND SHELVING AT KITCHEN ROOM SERVICE LOCATION.-SOILED OUTSIDE WALK-IN-COOLER SHELVING.-SOILED REACH-IN-COOLERS INTERIOR AND EXTERIOR SURFACES AT BANQUET PREP HALLWAY COFFEE STATION LOCATION WHERE ICE MACHINE IS LOCATED NEAR EMPLOYEE RESTROOMS.
    Location: Service counter
    Equipment: Dump sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR REACH-IN-COOLER SHELVING.-SOILED DRINK/BEVERAGE STATION DUMPSINKS.-SOILED BUFFET LOCATION WAFFEL TRAYS.-SOILED LIGHT GUARD SHIELDS AT KITCHEN CEILING.-SOILED REACH-IN-COOLERS INTERIOR SURFACES AND SHELVING AT KITCHEN ROOM SERVICE LOCATION.-SOILED OUTSIDE WALK-IN-COOLER SHELVING.-SOILED REACH-IN-COOLERS INTERIOR AND EXTERIOR SURFACES AT BANQUET PREP HALLWAY COFFEE STATION LOCATION WHERE ICE MACHINE IS LOCATED NEAR EMPLOYEE RESTROOMS.
    Location: Buffet
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR REACH-IN-COOLER SHELVING.-SOILED DRINK/BEVERAGE STATION DUMPSINKS.-SOILED BUFFET LOCATION WAFFEL TRAYS.-SOILED LIGHT GUARD SHIELDS AT KITCHEN CEILING.-SOILED REACH-IN-COOLERS INTERIOR SURFACES AND SHELVING AT KITCHEN ROOM SERVICE LOCATION.-SOILED OUTSIDE WALK-IN-COOLER SHELVING.-SOILED REACH-IN-COOLERS INTERIOR AND EXTERIOR SURFACES AT BANQUET PREP HALLWAY COFFEE STATION LOCATION WHERE ICE MACHINE IS LOCATED NEAR EMPLOYEE RESTROOMS.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR REACH-IN-COOLER SHELVING.-SOILED DRINK/BEVERAGE STATION DUMPSINKS.-SOILED BUFFET LOCATION WAFFEL TRAYS.-SOILED LIGHT GUARD SHIELDS AT KITCHEN CEILING.-SOILED REACH-IN-COOLERS INTERIOR SURFACES AND SHELVING AT KITCHEN ROOM SERVICE LOCATION.-SOILED OUTSIDE WALK-IN-COOLER SHELVING.-SOILED REACH-IN-COOLERS INTERIOR AND EXTERIOR SURFACES AT BANQUET PREP HALLWAY COFFEE STATION LOCATION WHERE ICE MACHINE IS LOCATED NEAR EMPLOYEE RESTROOMS.
    Location: Cook line
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR REACH-IN-COOLER SHELVING.-SOILED DRINK/BEVERAGE STATION DUMPSINKS.-SOILED BUFFET LOCATION WAFFEL TRAYS.-SOILED LIGHT GUARD SHIELDS AT KITCHEN CEILING.-SOILED REACH-IN-COOLERS INTERIOR SURFACES AND SHELVING AT KITCHEN ROOM SERVICE LOCATION.-SOILED OUTSIDE WALK-IN-COOLER SHELVING.-SOILED REACH-IN-COOLERS INTERIOR AND EXTERIOR SURFACES AT BANQUET PREP HALLWAY COFFEE STATION LOCATION WHERE ICE MACHINE IS LOCATED NEAR EMPLOYEE RESTROOMS.
    Location: Outdoor storage
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR REACH-IN-COOLER SHELVING.-SOILED DRINK/BEVERAGE STATION DUMPSINKS.-SOILED BUFFET LOCATION WAFFEL TRAYS.-SOILED LIGHT GUARD SHIELDS AT KITCHEN CEILING.-SOILED REACH-IN-COOLERS INTERIOR SURFACES AND SHELVING AT KITCHEN ROOM SERVICE LOCATION.-SOILED OUTSIDE WALK-IN-COOLER SHELVING.-SOILED REACH-IN-COOLERS INTERIOR AND EXTERIOR SURFACES AT BANQUET PREP HALLWAY COFFEE STATION LOCATION WHERE ICE MACHINE IS LOCATED NEAR EMPLOYEE RESTROOMS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINES INTERIOR AND EXTERIOR SURFACES.
    Location: Bar
    Equipment: Soda gun & holster
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINES INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • Improper rinsing of utensil(s) and equipment
    Washed utensil(s) and/or equipment not properly rinsed.
    Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
    Comments: RINSE WATER TEMPERATURE MUST BE MAINTAINED AT 110 F.
    Location: Kitchen
    Equipment: 3-bay
 12/27/2012Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: PROMISE BUTTER AND BUTTER ON BUFFET LINE STORED AT ROOM TEMPERATURE. BUTTER MUST BE MAINTAINED ON ICE BATH, IN CHILL BOXES, OR IN PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Buffet
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE THAT ARE NEEDED.
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: CHEMICAL SPRAY BOTTLE STORED ON BUFFET SHELVING WHERE FOOD IS STORED.
    Location: Buffet
  • 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: RINSE AT 158 F AND FINAL RINSE AT 150 F AT DISHMACHINE; REPAIR TO ENSURE THAT ALL TEMPERATURES OF DISHMACHINE ARE REACHING THE PROPER TEMPERATURES ACCORDING TO THE DATA PLATE. DISCONTINUE USE OF DISHMACHINE OR USE ALTERNATE DISHMACHINE THAT IS WORKING PROPERLY OR USE THE PROPER WASH/RINSE/SANITIZE 3-BAY SINK WAREWASHING METHODS UNTIL ALL REPAIRS HAVE BEEN COMPLETED.
    Location: Kitchen
    Equipment: Dishmachine
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS STORED OF THE COOK-LINE--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS STORED OF THE COOK-LINE--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Bar
    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: BAR HANDSINK BEING USED AS A DUMPSINK--DISCONTINUE THIS BEHAVIOR.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BAR DUMP SINK NOT DRAINING PROPERLY; REPAIR TO ENSURE THAT SINK IS DRAINING PROPERLY.NO HOT WATER AT BAKERY PREP STATION PREP SINK AND NO HOT WATER AT ROOM SERVICE STATION SINK--REPAIR.
    Location: Bar
    Equipment: Dump sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BAR DUMP SINK NOT DRAINING PROPERLY; REPAIR TO ENSURE THAT SINK IS DRAINING PROPERLY.NO HOT WATER AT BAKERY PREP STATION PREP SINK AND NO HOT WATER AT ROOM SERVICE STATION SINK--REPAIR.
    Location: Bakery area
    Equipment: Prep sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BAR DUMP SINK NOT DRAINING PROPERLY; REPAIR TO ENSURE THAT SINK IS DRAINING PROPERLY.NO HOT WATER AT BAKERY PREP STATION PREP SINK AND NO HOT WATER AT ROOM SERVICE STATION SINK--REPAIR.
    Location: Kitchen
    Equipment: Dump sink
  • 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: CONTINUE TO WORK ON AND MONITOR:WATER TEMPERATURE FOR SANITIZET TOO HOT (CURRENTLY AT 80 F) AT KITCHEN 3-BAY SINK; MAINTAIN WATER TEMPERATURE FOR SANITIZER AT 75 F OR BELOW.
    Location: Kitchen
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: CONTINUE TO WORK ON AND MONITOR:WATER TEMPERATURE FOR SANITIZET TOO HOT (CURRENTLY AT 80 F) AT KITCHEN 3-BAY SINK; MAINTAIN WATER TEMPERATURE FOR SANITIZER AT 75 F OR BELOW.
    Location: Kitchen
    Equipment: 3-bay
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: USE ONLY APPROVED FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS AT BULK FOOD CONTAINERS SUCH AS GRANOLA IN KITCHEN AND AT BEVERAGE SERVERS/ROOM SERVICE LOCATIONS.
    Location: Kitchen
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE UPDATED FOOD HANDLER CERTIFICATION INFORMATION. CURRENT CERTIFIED FOOD HANDLER ON FILE IS EXPIRED. PROVIDE ON RECHECK INSPECTION DATE, FAX, OR EMAIL.
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DRY STORAGE ROOM LOCATION SOILED CEILING VENTS/TILES.
    Location: Dry storage
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE DETAILED BAR AND BAR LIQUOR STORAGE ROOM FLOOR CLEANING AND SANITIZING.
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE DETAILED BAR AND BAR LIQUOR STORAGE ROOM FLOOR CLEANING AND SANITIZING.
    Location: Dry storage
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer 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: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Kitchen
    Equipment: Ice cream freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:ON WORK ORDER/INVOICE PROVIDED: REPLACE DAMAGED DOORS OF ICE MACHINES LOCATED AT THE 1ST FLOOR COFFEE BEVERAGE/SERVERS STATION.SCREW MISSING: SECURE METAL FLOOR PLATE AT DISHMACHINE FLOOR AREA WERE LOOSE; ENSURE THAT PLATE IS NOT MOVABLE.
    Equipment: Ice machine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:ON WORK ORDER/INVOICE PROVIDED: REPLACE DAMAGED DOORS OF ICE MACHINES LOCATED AT THE 1ST FLOOR COFFEE BEVERAGE/SERVERS STATION.SCREW MISSING: SECURE METAL FLOOR PLATE AT DISHMACHINE FLOOR AREA WERE LOOSE; ENSURE THAT PLATE IS NOT MOVABLE.
    Location: Dish machine area
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR PEPSI COOLER LEAKS LOCATED IN BAR LIQUOR STORAGE ROOM.
    Location: Bar
    Equipment: Reach in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IN PROGRESS:-SOILED DRY STORAGE ROOM SHELVING.
    Location: Bar
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IN PROGRESS:-SOILED DRY STORAGE ROOM SHELVING.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IN PROGRESS:-SOILED DRY STORAGE ROOM SHELVING.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IN PROGRESS:-SOILED DRY STORAGE ROOM SHELVING.
    Location: Dry storage
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF THE 1ST FLOOR COFFEE BEVERAGE/SERVERS STATION.
    Equipment: Ice machine
 07/27/2012Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: PROMISE BUTTER AND BUTTER ON BUFFET LINE STORED AT ROOM TEMPERATURE. BUTTER MUST BE MAINTAINED ON ICE BATH, IN CHILL BOXES, OR IN PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Buffet
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE THAT ARE NEEDED.
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: CHEMICAL SPRAY BOTTLE STORED ON BUFFET SHELVING WHERE FOOD IS STORED.
    Location: Buffet
  • 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: RINSE AT 158 F AND FINAL RINSE AT 150 F AT DISHMACHINE; REPAIR TO ENSURE THAT ALL TEMPERATURES OF DISHMACHINE ARE REACHING THE PROPER TEMPERATURES ACCORDING TO THE DATA PLATE. DISCONTINUE USE OF DISHMACHINE OR USE ALTERNATE DISHMACHINE THAT IS WORKING PROPERLY OR USE THE PROPER WASH/RINSE/SANITIZE 3-BAY SINK WAREWASHING METHODS UNTIL ALL REPAIRS HAVE BEEN COMPLETED.
    Location: Kitchen
    Equipment: Dishmachine
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS STORED OF THE COOK-LINE--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS STORED OF THE COOK-LINE--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Bar
    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: BAR HANDSINK BEING USED AS A DUMPSINK--DISCONTINUE THIS BEHAVIOR.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BAR DUMP SINK NOT DRAINING PROPERLY; REPAIR TO ENSURE THAT SINK IS DRAINING PROPERLY.NO HOT WATER AT BAKERY PREP STATION PREP SINK AND NO HOT WATER AT ROOM SERVICE STATION SINK--REPAIR.
    Location: Bar
    Equipment: Dump sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BAR DUMP SINK NOT DRAINING PROPERLY; REPAIR TO ENSURE THAT SINK IS DRAINING PROPERLY.NO HOT WATER AT BAKERY PREP STATION PREP SINK AND NO HOT WATER AT ROOM SERVICE STATION SINK--REPAIR.
    Location: Bakery area
    Equipment: Prep sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BAR DUMP SINK NOT DRAINING PROPERLY; REPAIR TO ENSURE THAT SINK IS DRAINING PROPERLY.NO HOT WATER AT BAKERY PREP STATION PREP SINK AND NO HOT WATER AT ROOM SERVICE STATION SINK--REPAIR.
    Location: Kitchen
    Equipment: Dump sink
  • 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: CONTINUE TO WORK ON AND MONITOR:WATER TEMPERATURE FOR SANITIZET TOO HOT (CURRENTLY AT 80 F) AT KITCHEN 3-BAY SINK; MAINTAIN WATER TEMPERATURE FOR SANITIZER AT 75 F OR BELOW.
    Location: Kitchen
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: CONTINUE TO WORK ON AND MONITOR:WATER TEMPERATURE FOR SANITIZET TOO HOT (CURRENTLY AT 80 F) AT KITCHEN 3-BAY SINK; MAINTAIN WATER TEMPERATURE FOR SANITIZER AT 75 F OR BELOW.
    Location: Kitchen
    Equipment: 3-bay
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: USE ONLY APPROVED FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS AT BULK FOOD CONTAINERS SUCH AS GRANOLA IN KITCHEN AND AT BEVERAGE SERVERS/ROOM SERVICE LOCATIONS.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE UPDATED FOOD HANDLER CERTIFICATION INFORMATION. CURRENT CERTIFIED FOOD HANDLER ON FILE IS EXPIRED. PROVIDE ON RECHECK INSPECTION DATE, FAX, OR EMAIL.
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DRY STORAGE ROOM LOCATION SOILED CEILING VENTS/TILES.
    Location: Dry storage
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE DETAILED BAR AND BAR LIQUOR STORAGE ROOM FLOOR CLEANING AND SANITIZING.
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE DETAILED BAR AND BAR LIQUOR STORAGE ROOM FLOOR CLEANING AND SANITIZING.
    Location: Dry storage
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer 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: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Kitchen
    Equipment: Ice cream freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:ON WORK ORDER/INVOICE PROVIDED: REPLACE DAMAGED DOORS OF ICE MACHINES LOCATED AT THE 1ST FLOOR COFFEE BEVERAGE/SERVERS STATION.SCREW MISSING: SECURE METAL FLOOR PLATE AT DISHMACHINE FLOOR AREA WERE LOOSE; ENSURE THAT PLATE IS NOT MOVABLE.
    Equipment: Ice machine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:ON WORK ORDER/INVOICE PROVIDED: REPLACE DAMAGED DOORS OF ICE MACHINES LOCATED AT THE 1ST FLOOR COFFEE BEVERAGE/SERVERS STATION.SCREW MISSING: SECURE METAL FLOOR PLATE AT DISHMACHINE FLOOR AREA WERE LOOSE; ENSURE THAT PLATE IS NOT MOVABLE.
    Location: Dish machine area
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR PEPSI COOLER LEAKS LOCATED IN BAR LIQUOR STORAGE ROOM.
    Location: Bar
    Equipment: Reach in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IN PROGRESS:-SOILED DRY STORAGE ROOM SHELVING.
    Location: Bar
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IN PROGRESS:-SOILED DRY STORAGE ROOM SHELVING.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IN PROGRESS:-SOILED DRY STORAGE ROOM SHELVING.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IN PROGRESS:-SOILED DRY STORAGE ROOM SHELVING.
    Location: Dry storage
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF THE 1ST FLOOR COFFEE BEVERAGE/SERVERS STATION.
    Equipment: Ice machine
 07/12/2012Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: PROMISE BUTTER AND BUTTER ON BUFFET LINE STORED AT ROOM TEMPERATURE. BUTTER MUST BE MAINTAINED ON ICE BATH, IN CHILL BOXES, OR IN PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Buffet
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE THAT ARE NEEDED.
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: CHEMICAL SPRAY BOTTLE STORED ON BUFFET SHELVING WHERE FOOD IS STORED.
    Location: Buffet
  • 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: RINSE AT 158 F AND FINAL RINSE AT 150 F AT DISHMACHINE; REPAIR TO ENSURE THAT ALL TEMPERATURES OF DISHMACHINE ARE REACHING THE PROPER TEMPERATURES ACCORDING TO THE DATA PLATE. DISCONTINUE USE OF DISHMACHINE OR USE ALTERNATE DISHMACHINE THAT IS WORKING PROPERLY OR USE THE PROPER WASH/RINSE/SANITIZE 3-BAY SINK WAREWASHING METHODS UNTIL ALL REPAIRS HAVE BEEN COMPLETED.
    Location: Kitchen
    Equipment: Dishmachine
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS STORED OF THE COOK-LINE--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS STORED OF THE COOK-LINE--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Bar
    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: BAR HANDSINK BEING USED AS A DUMPSINK--DISCONTINUE THIS BEHAVIOR.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BAR DUMP SINK NOT DRAINING PROPERLY; REPAIR TO ENSURE THAT SINK IS DRAINING PROPERLY.NO HOT WATER AT BAKERY PREP STATION PREP SINK AND NO HOT WATER AT ROOM SERVICE STATION SINK--REPAIR.
    Location: Bar
    Equipment: Dump sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BAR DUMP SINK NOT DRAINING PROPERLY; REPAIR TO ENSURE THAT SINK IS DRAINING PROPERLY.NO HOT WATER AT BAKERY PREP STATION PREP SINK AND NO HOT WATER AT ROOM SERVICE STATION SINK--REPAIR.
    Location: Bakery area
    Equipment: Prep sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BAR DUMP SINK NOT DRAINING PROPERLY; REPAIR TO ENSURE THAT SINK IS DRAINING PROPERLY.NO HOT WATER AT BAKERY PREP STATION PREP SINK AND NO HOT WATER AT ROOM SERVICE STATION SINK--REPAIR.
    Location: Kitchen
    Equipment: Dump sink
  • 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: WATER TEMPERATURE FOR SANITIZET TOO HOT (CURRENTLY AT 80 F) AT KITCHEN 3-BAY SINK; MAINTAIN WATER TEMPERATURE FOR SANITIZER AT 75 F OR BELOW.
    Location: Kitchen
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: WATER TEMPERATURE FOR SANITIZET TOO HOT (CURRENTLY AT 80 F) AT KITCHEN 3-BAY SINK; MAINTAIN WATER TEMPERATURE FOR SANITIZER AT 75 F OR BELOW.
    Location: Kitchen
    Equipment: 3-bay
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: USE ONLY APPROVED FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS AT BULK FOOD CONTAINERS SUCH AS GRANOLA IN KITCHEN AND AT BEVERAGE SERVERS/ROOM SERVICE LOCATIONS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DRY STORAGE ROOM LOCATION SOILED CEILING VENTS/TILES.
    Location: Dry storage
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE DETAILED BAR AND BAR LIQUOR STORAGE ROOM FLOOR CLEANING AND SANITIZING.
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE DETAILED BAR AND BAR LIQUOR STORAGE ROOM FLOOR CLEANING AND SANITIZING.
    Location: Dry storage
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer 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: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Kitchen
    Equipment: Ice cream freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:ON WORK ORDER/INVOICE PROVIDED: REPLACE DAMAGED DOORS OF ICE MACHINES LOCATED AT THE 1ST FLOOR COFFEE BEVERAGE/SERVERS STATION.SCREW MISSING: SECURE METAL FLOOR PLATE AT DISHMACHINE FLOOR AREA WERE LOOSE; ENSURE THAT PLATE IS NOT MOVABLE.
    Equipment: Ice machine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:ON WORK ORDER/INVOICE PROVIDED: REPLACE DAMAGED DOORS OF ICE MACHINES LOCATED AT THE 1ST FLOOR COFFEE BEVERAGE/SERVERS STATION.SCREW MISSING: SECURE METAL FLOOR PLATE AT DISHMACHINE FLOOR AREA WERE LOOSE; ENSURE THAT PLATE IS NOT MOVABLE.
    Location: Dish machine area
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR PEPSI COOLER LEAKS LOCATED IN BAR LIQUOR STORAGE ROOM.
    Location: Bar
    Equipment: Reach in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IN PROGRESS:-SOILED DRY STORAGE ROOM SHELVING.
    Location: Bar
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IN PROGRESS:-SOILED DRY STORAGE ROOM SHELVING.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IN PROGRESS:-SOILED DRY STORAGE ROOM SHELVING.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IN PROGRESS:-SOILED DRY STORAGE ROOM SHELVING.
    Location: Dry storage
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF THE 1ST FLOOR COFFEE BEVERAGE/SERVERS STATION.
    Equipment: Ice machine
 06/27/2012Recheck
  • 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: PROMISE BUTTER AND BUTTER ON BUFFET LINE STORED AT ROOM TEMPERATURE. BUTTER MUST BE MAINTAINED ON ICE BATH, IN CHILL BOXES, OR IN PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Buffet
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE THAT ARE NEEDED.
    Location: Kitchen
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: CHEMICAL SPRAY BOTTLE STORED ON BUFFET SHELVING WHERE FOOD IS STORED.
    Location: Buffet
  • 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: RINSE AT 158 F AND FINAL RINSE AT 150 F AT DISHMACHINE; REPAIR TO ENSURE THAT ALL TEMPERATURES OF DISHMACHINE ARE REACHING THE PROPER TEMPERATURES ACCORDING TO THE DATA PLATE. DISCONTINUE USE OF DISHMACHINE OR USE ALTERNATE DISHMACHINE THAT IS WORKING PROPERLY OR USE THE PROPER WASH/RINSE/SANITIZE 3-BAY SINK WAREWASHING METHODS UNTIL ALL REPAIRS HAVE BEEN COMPLETED.
    Location: Kitchen
    Equipment: Dishmachine
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS STORED OF THE COOK-LINE--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS STORED OF THE COOK-LINE--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Bar
    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: BAR HANDSINK BEING USED AS A DUMPSINK--DISCONTINUE THIS BEHAVIOR.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BAR DUMP SINK NOT DRAINING PROPERLY; REPAIR TO ENSURE THAT SINK IS DRAINING PROPERLY.NO HOT WATER AT BAKERY PREP STATION PREP SINK AND NO HOT WATER AT ROOM SERVICE STATION SINK--REPAIR.
    Location: Bar
    Equipment: Dump sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BAR DUMP SINK NOT DRAINING PROPERLY; REPAIR TO ENSURE THAT SINK IS DRAINING PROPERLY.NO HOT WATER AT BAKERY PREP STATION PREP SINK AND NO HOT WATER AT ROOM SERVICE STATION SINK--REPAIR.
    Location: Bakery area
    Equipment: Prep sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BAR DUMP SINK NOT DRAINING PROPERLY; REPAIR TO ENSURE THAT SINK IS DRAINING PROPERLY.NO HOT WATER AT BAKERY PREP STATION PREP SINK AND NO HOT WATER AT ROOM SERVICE STATION SINK--REPAIR.
    Location: Kitchen
    Equipment: Dump sink
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT ON COOK-LINE; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.WATER TEMPERATURE FOR SANITIZET TOO HOT AT KITCHEN 3-BAY SINK; MAINTAIN WATER TEMPERATURE FOR SANITIZER AT 75 F OR BELOW.
    Location: Kitchen
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT ON COOK-LINE; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.WATER TEMPERATURE FOR SANITIZET TOO HOT AT KITCHEN 3-BAY SINK; MAINTAIN WATER TEMPERATURE FOR SANITIZER AT 75 F OR BELOW.
    Location: Kitchen
    Equipment: 3-bay
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: USE ONLY APPROVED FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS AT BULK FOOD CONTAINERS SUCH AS GRANOLA IN KITCHEN AND AT BEVERAGE SERVERS/ROOM SERVICE LOCATIONS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DRY STORAGE ROOM LOCATION SOILED CEILING VENTS/TILES.
    Location: Dry storage
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE DETAILED BAR AND BAR LIQUOR STORAGE ROOM FLOOR CLEANING AND SANITIZING.
    Location: Bar
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE DETAILED BAR AND BAR LIQUOR STORAGE ROOM FLOOR CLEANING AND SANITIZING.
    Location: Dry storage
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Kitchen
    Equipment: Ice cream freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE BOTTOM PANEL SHIELD THAT IS MISSING AT BAR PEPSI COOLER LOCATED IN LIQUOR STORAGE ROOM.REPLACE DAMAGED DOORS OF ICE MACHINES LOCATED AT THE 1ST FLOOR COFFEE BEVERAGE/SERVERS STATION.SECURE METAL FLOOR PLATE AT DISHMACHINE FLOOR AREA WERE LOOSE; ENSURE THAT PLATE IS NOT MOVABLE.
    Location: Bar
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE BOTTOM PANEL SHIELD THAT IS MISSING AT BAR PEPSI COOLER LOCATED IN LIQUOR STORAGE ROOM.REPLACE DAMAGED DOORS OF ICE MACHINES LOCATED AT THE 1ST FLOOR COFFEE BEVERAGE/SERVERS STATION.SECURE METAL FLOOR PLATE AT DISHMACHINE FLOOR AREA WERE LOOSE; ENSURE THAT PLATE IS NOT MOVABLE.
    Equipment: Ice machine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE BOTTOM PANEL SHIELD THAT IS MISSING AT BAR PEPSI COOLER LOCATED IN LIQUOR STORAGE ROOM.REPLACE DAMAGED DOORS OF ICE MACHINES LOCATED AT THE 1ST FLOOR COFFEE BEVERAGE/SERVERS STATION.SECURE METAL FLOOR PLATE AT DISHMACHINE FLOOR AREA WERE LOOSE; ENSURE THAT PLATE IS NOT MOVABLE.
    Location: Dish machine area
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR PEPSI COOLER LEAKS LOCATED IN BAR LIQUOR STORAGE ROOM.
    Location: Bar
    Equipment: Reach in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR LIQUOR STORAGE ROOM PEPSI COOLER INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR TRACKS, FANGUARDS, AND SHELVING.-SOILED KITCHEN UTENSIL STORAGE DRAWERS.-SOILED ROOM SERVICE KITCHEN LOCATION REFRIGERATION DOOR GASKETS/SEALS.-SOILED DRY STORAGE ROOM SHELVING.
    Location: Bar
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR LIQUOR STORAGE ROOM PEPSI COOLER INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR TRACKS, FANGUARDS, AND SHELVING.-SOILED KITCHEN UTENSIL STORAGE DRAWERS.-SOILED ROOM SERVICE KITCHEN LOCATION REFRIGERATION DOOR GASKETS/SEALS.-SOILED DRY STORAGE ROOM SHELVING.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR LIQUOR STORAGE ROOM PEPSI COOLER INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR TRACKS, FANGUARDS, AND SHELVING.-SOILED KITCHEN UTENSIL STORAGE DRAWERS.-SOILED ROOM SERVICE KITCHEN LOCATION REFRIGERATION DOOR GASKETS/SEALS.-SOILED DRY STORAGE ROOM SHELVING.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR LIQUOR STORAGE ROOM PEPSI COOLER INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR TRACKS, FANGUARDS, AND SHELVING.-SOILED KITCHEN UTENSIL STORAGE DRAWERS.-SOILED ROOM SERVICE KITCHEN LOCATION REFRIGERATION DOOR GASKETS/SEALS.-SOILED DRY STORAGE ROOM SHELVING.
    Location: Dry storage
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF THE 1ST FLOOR COFFEE BEVERAGE/SERVERS STATION.
    Equipment: Ice machine
 06/05/2012Routine
No violation noted during this evaluation. 02/01/2012Super Bowl Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: KITCHEN WALK-IN-COOLER: CHILI AT 50 F, SAUSAGE GRAVY AT 58 F, SOUP AT 50 F--FOOD WAS DISCARDED DUE TO POOR COOLING PROCEDURES. FOOD ITEMS WERE COOLED USING THE BLAST CHILLER THAT IS NOT FUNCTIONING PROPERLY AND NOT MAINTAINING PROPER REFRIGERATION TEMPERATURES OF 41 F OR BELOW. CITATION WILL BE ISSUED FOR REPEATING VIOLATION IN THE FUTURE.PLEASE ENSURE PROPER COOLING EDUCATION AND PROCEDURES WITH ALL FOOD HANDLERS.PROPERLY TO ENSURE FOODS ARE MAINTAINED AT 41 F OR BELOW.
    Location: Kitchen
    Equipment: Walk in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: KITCHEN WALK-IN-COOLER: CHILI AT 50 F, SAUSAGE GRAVY AT 58 F, SOUP AT 50 F--FOOD WAS DISCARDED DUE TO POOR COOLING PROCEDURES. FOOD ITEMS WERE COOLED USING THE BLAST CHILLER THAT IS NOT FUNCTIONING PROPERLY AND NOT MAINTAINING PROPER REFRIGERATION TEMPERATURES OF 41 F OR BELOW. CITATION WILL BE ISSUED FOR REPEATING VIOLATION IN THE FUTURE.PLEASE ENSURE PROPER COOLING EDUCATION AND PROCEDURES WITH ALL FOOD HANDLERS.PROPERLY TO ENSURE FOODS ARE MAINTAINED AT 41 F OR BELOW.
    Location: Kitchen
    Equipment: Pizza make table
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: KITCHEN WALK-IN-COOLER: CHILI AT 50 F, SAUSAGE GRAVY AT 58 F, SOUP AT 50 F--FOOD WAS DISCARDED DUE TO POOR COOLING PROCEDURES. FOOD ITEMS WERE COOLED USING THE BLAST CHILLER THAT IS NOT FUNCTIONING PROPERLY AND NOT MAINTAINING PROPER REFRIGERATION TEMPERATURES OF 41 F OR BELOW. CITATION WILL BE ISSUED FOR REPEATING VIOLATION IN THE FUTURE.PLEASE ENSURE PROPER COOLING EDUCATION AND PROCEDURES WITH ALL FOOD HANDLERS.PROPERLY TO ENSURE FOODS ARE MAINTAINED AT 41 F OR BELOW.
    Location: Kitchen
    Equipment: Reach in cooler
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: KITCHEN WALK-IN-COOLER: CHILI AT 50 F, SAUSAGE GRAVY AT 58 F, SOUP AT 50 F--FOOD WAS DISCARDED DUE TO POOR COOLING PROCEDURES. FOOD ITEMS WERE COOLED USING THE BLAST CHILLER THAT IS NOT FUNCTIONING PROPERLY AND NOT MAINTAINING PROPER REFRIGERATION TEMPERATURES OF 41 F OR BELOW. CITATION WILL BE ISSUED FOR REPEATING VIOLATION IN THE FUTURE.PLEASE ENSURE PROPER COOLING EDUCATION AND PROCEDURES WITH ALL FOOD HANDLERS FOR ICE BATH AND BLAST CHILLER.ALSO ENSURE EDUCATION ON TEMPERATURE DOCUMENTATION AND FOLLOW-UP TO ENSURE FOODS ARE REACHING PROPER TEMPERATURES IN APPROPRIATE AND DESIGNATED TIME-FRAMES WITHIN PROPER FOOD SAFETY STANDARDS. EMPLOYEES MUST PROPERLY DATE-MAKE FOOD PRODUCT THEY COOL WITH NAME OF FOOD, DATE FOOD WAS COOLED, EMPLOYEE INITIALS, EMPLOYEE FOLLWO-UP INITIALS, TIME FOOD WAS PLACED IN COOLER OR BLAST CHILLER, AND ALSO EMPLOYEE MUST INDICATE WHICH COOLING METHOD WAS CONDUCTED WITH PARTICULAR FOOD PRODUCT. EMPLOYEE DOCUMENTATION ACCURACY AND FOLLOW-UP MUST IMPROVE.
    Location: Kitchen
    Equipment: Walk in cooler
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: KEEP CHEMICALS SEPERATED PROPERLY AT BAR.CHEMICAL SPRAY BOTTLE STORED ON SHELVING NEAR UTENSILS/SINGLE-SERVICE/FOOD PRODUCTS--DISCONTINUE.
    Location: Expo line
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: KEEP CHEMICALS SEPERATED PROPERLY AT BAR.CHEMICAL SPRAY BOTTLE STORED ON SHELVING NEAR UTENSILS/SINGLE-SERVICE/FOOD PRODUCTS--DISCONTINUE.
    Location: Bar
  • 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: FOOD HANDLER ON COOK-LINE TOUCHING READY-TO-EAT FOODS (EX. CHEESE CAKE) WITH BARE HANDS--DISCONTINUE.THERE IS ZERO TOLERANCE WITH BARE-HAND CONTACT WITH READY-TO-EAT FOODS. CITATION WILL BE ISSUED FOR REPEATING VIOLATION IN THE FUTURE.*CORRECTIVE ACTION*FOOD WAS DISCAREDED AND EMPLOYEE PROPERLY WASHED HANDS AND APPLIED GLOVES TO HANDLE READY-TO-EAT FOODS.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: PERSONAL EMPLOYEE DRINK (PEPSI) STORED IN REACH-IN-CHEESE COOLER ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.EMPLOYEE GATORADE STORED IN DRY STORAGE LOCATION WALK-IN-COOLER--DISCONTINUE.
    Location: Cook line
    Equipment: Reach in cooler
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: PERSONAL EMPLOYEE DRINK (PEPSI) STORED IN REACH-IN-CHEESE COOLER ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.EMPLOYEE GATORADE STORED IN DRY STORAGE LOCATION WALK-IN-COOLER--DISCONTINUE.
    Location: Dry storage
    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: ENSURE PROPER LABELING AND DATE MARKING OF POTENTIALLY HAZARDOUS BREAKFAST FOODS LOCATED AT BREAKFAST BUFFET LOCATION REACH-IN-COOLER AND POTENTIALLY HAZARDOUS FOODS AT OUTSIDE WALK-IN-COOLER (EX. SOUP STOCK UNLABELED).CHAMPION MUSHROOM CREAM SOUP WAS DISCARDED AGAIN FOR NOT HAVING APPROPRIATE DATE-MARKING.
    Location: Buffet
    Equipment: Reach 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: ENSURE PROPER LABELING AND DATE MARKING OF POTENTIALLY HAZARDOUS BREAKFAST FOODS LOCATED AT BREAKFAST BUFFET LOCATION REACH-IN-COOLER AND POTENTIALLY HAZARDOUS FOODS AT OUTSIDE WALK-IN-COOLER (EX. SOUP STOCK UNLABELED).CHAMPION MUSHROOM CREAM SOUP WAS DISCARDED AGAIN FOR NOT HAVING APPROPRIATE DATE-MARKING.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR.
    Location: Kitchen
    Equipment: Stove
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR.
    Location: Kitchen
    Equipment: Pizza oven
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO WORK ON DETAILED SLICER CLEANING AND SANITIZER; EXECUTIVE CHEF RECOMMENDED SPECIAL CLEANING BRUSH FOR SLICER.
    Location: Kitchen
    Equipment: Slicer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO WORK ON DETAILED SLICER CLEANING AND SANITIZER; EXECUTIVE CHEF RECOMMENDED SPECIAL CLEANING BRUSH FOR SLICER.
    Location: Kitchen
    Equipment: Can opener
  • 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: DISCONTINUE THE DISPOSAL OF ICE AT FRONT BUFFET LOCATION HANDSINK.
    Location: Buffet
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BACK HANDSINK NOT DRAINING AT BACK COOK-LINE--REPAIR.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS ON COOK-LINE AT 0 PPM FOR QUAT--SANITIZER DISPENSER NOT FUNCTIONING PROPERLY.MAINTAIN QUAT CONCENTRATION SANITIZER AT 200 PPM FOR QUAT AND USE TEST STRIPS. CHANGE SANITIZER BUCKET EVERY 2 HOURS.BAR 4-BAY SINK SANITIZER UNDER 100 PPM--REPAIR DISPENSER.UNTIL REPAIRS ARE COMPLETED YOU MAY SET-UP BAR SANITIZER MANUALLY AT BAR 4-BAY SINK OR TRANFER UTENSILS/GLASSWARE TO KITCHEN FOR PROPER CLEANING AND SANITIZING AT DISHMACHINE OR 3-BAY WAREWASHING METHODS. PLEASE ENSURE PROPER CONCENTRATION AND USE TEST STRIPS.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS ON COOK-LINE AT 0 PPM FOR QUAT--SANITIZER DISPENSER NOT FUNCTIONING PROPERLY.MAINTAIN QUAT CONCENTRATION SANITIZER AT 200 PPM FOR QUAT AND USE TEST STRIPS. CHANGE SANITIZER BUCKET EVERY 2 HOURS.BAR 4-BAY SINK SANITIZER UNDER 100 PPM--REPAIR DISPENSER.UNTIL REPAIRS ARE COMPLETED YOU MAY SET-UP BAR SANITIZER MANUALLY AT BAR 4-BAY SINK OR TRANFER UTENSILS/GLASSWARE TO KITCHEN FOR PROPER CLEANING AND SANITIZING AT DISHMACHINE OR 3-BAY WAREWASHING METHODS. PLEASE ENSURE PROPER CONCENTRATION AND USE TEST STRIPS.
    Location: Bar
    Equipment: 4-bay
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: CONTINUE TO MONITOR AND WORK ON.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL JACKETS/BAGS ON AND NEAR UTENSILS (EX. PLATES/BOWLS) BY DISHMACHINE--DISCONTINUE.
    Location: Kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL JACKETS/BAGS ON AND NEAR UTENSILS (EX. PLATES/BOWLS) BY DISHMACHINE--DISCONTINUE.
    Location: Dish machine area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: TRAYS STORED ON FLOOR AT BACK COOK-LINE; KEEP ALL UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: TRAYS STORED ON FLOOR AT BACK COOK-LINE; KEEP ALL UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Expo line
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: TRAYS STORED ON FLOOR AT BACK COOK-LINE; KEEP ALL UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Service counter
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS AND KITCHEN WALK-IN-COOLER.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS AND KITCHEN WALK-IN-COOLER.
    Location: Walk-in cooler
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS: FINISH FLOOR REPAIRS--THERE ARE STILL REMAINING CRACKS THAT WERE NOT SEALED FROM TEMPORARY REPAIR.DOCUMENTATION WAS PROVIDED. ESTABLISHEMENT PLANS TO CONDUCT FLOOR REPAIRS ON 12/23/11 AND 12/24/11.REPAIR DAMAGED FLOORS/TILES WHERE NEEDED AT DISHMACHINE LOCATION FLOORS TO ELIMINATE WATER OR FOOD BUILD-UP TO SETTLE IN BETWEEN FLOOR SURFACES.
    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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR FLOORS AND BAR DRY STORAGE ROOM FLOORS AND OUTSIDE WALK-IN-COOLER/FREEZER FLOORS.
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR FLOORS AND BAR DRY STORAGE ROOM FLOORS AND OUTSIDE WALK-IN-COOLER/FREEZER FLOORS.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR FLOORS AND BAR DRY STORAGE ROOM FLOORS AND OUTSIDE WALK-IN-COOLER/FREEZER FLOORS.
    Location: Walk-in freezer
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: CONTINUE TO WORK ON AND MONITOR.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: CONTINUE TO WORK ON AND MONITOR.
    Location: Bar
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: IN PROGRESS: DISHMACHINE HAS BEEN TAGGED AND LOCKED OUT UNTIL REPAIRS ARE COMPLETED; ESTABLISHMENT IS TRANSPORTING DISHES TO MARRIOTT BANQUET KITCHEN DISHMACHINE FOR PROPER CLEANING AND SANITIZING TEMPORARILY UNTIL CIRCLE CITY KITCHEN DISHMACHINE HAS BEEN REPAIRED.PARTS ARE ON ORDER FOR DISHMACHINE (RINSE ARM ASSEMBLY)--INVOICE AND DOCUMENTATION WAS PROVIDED.KITCHEN DISHMACHINE RINSE TEMPERATURE TOO LOW (CURRENTLY AT 150 F); REPAIR DISHMACHINE PROPERLY AND/OR DISHMACHINE GAUGES TO ENSURE PROPER MEASUREMENTS OF WASH/RINSE/SANITIZING TEMPERATURES.PLEASE ENSURE ALL TEMEPRATURES ARE REACHED AT RESPECTIVE CYCLES ACCORDING TO DATE PLATE.
    Location: Kitchen
    Equipment: Dishmachine
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Cook line
    Equipment: Ice cream freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: BLAST CHILLER HAS BEEN TAGGED AND LOCKED OUT UNTIL PROPERLY REPAIRED.REPAIR KITCHEN BLAST CHILLER; DO NOT USE CHILLER UNTIL PROPERLY REPAIR.CONDUCT PROPER ICE BATHS FOR COOLING PROCEDURES.IN PROGRESS (NEW FILTERS): PROVIDE MISSING HOOD SYSTEM FILTERS AT INTERIOR OF HOOD SYSTEMS WHERE NEEDED.
    Location: Kitchen
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: RANDELL PIZZA PREP COOLER INTERIOR ON COOK-LINE IS POOLING (CONDENSATION)--REPAIR.
    Location: Cook line
    Equipment: Pizza make table
  • 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: FOOD STORED ON FLOOR AT OUTSIDE WALK-IN-COOLER; KEEP FOOD OFF FLOOR AT LEAST 6 INCHES.
    Location: Walk-in cooler
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: KEEP BAR NUTS COVERED PROPERLY IF YOU CONTINUE TO PLACE THEM OUT ON BAR COUNTER-TOP FOR DISPLAY.IT IS STRONGLY RECOMMENDED THAT BAR NUTS BE DISPENSED AND SERVED OUT FROM BACK SERVING STATION UPON CUSTOMER REQUEST ONLY TO PREVENT POTENTIAL CROSS-CONTAMINATION FROM GUEST AND TO BE IN COMPLIANCE WITH FOOD DEFENSE SAFETY MEASURES.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISHMACHINE DISH STORAGE RACKS.-SOILED KITCHEN AND OUTSIDE DOCK LOCATION WALK-IN-COOLER SHELVING.-SOILED BAR PEPSI COOLER INTERIOR SURFACES, FANGUARDS, AND DOOR TRACKS.
    Location: Dish machine area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISHMACHINE DISH STORAGE RACKS.-SOILED KITCHEN AND OUTSIDE DOCK LOCATION WALK-IN-COOLER SHELVING.-SOILED BAR PEPSI COOLER INTERIOR SURFACES, FANGUARDS, AND DOOR TRACKS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISHMACHINE DISH STORAGE RACKS.-SOILED KITCHEN AND OUTSIDE DOCK LOCATION WALK-IN-COOLER SHELVING.-SOILED BAR PEPSI COOLER INTERIOR SURFACES, FANGUARDS, AND DOOR TRACKS.
    Location: Bar
    Equipment: Reach in cooler
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: ON WORK/REPAIR ORDER: REPAIR 3-BAY SINK RIGHT SIDE FAUCET.
    Location: Kitchen
    Equipment: 3-bay
 12/29/2011Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: KITCHEN WALK-IN-COOLER: CHILI AT 50 F, SAUSAGE GRAVY AT 58 F, SOUP AT 50 F--FOOD WAS DISCARDED DUE TO POOR COOLING PROCEDURES. FOOD ITEMS WERE COOLED USING THE BLAST CHILLER THAT IS NOT FUNCTIONING PROPERLY AND NOT MAINTAINING PROPER REFRIGERATION TEMPERATURES OF 41 F OR BELOW. CITATION WILL BE ISSUED FOR REPEATING VIOLATION IN THE FUTURE.PLEASE ENSURE PROPER COOLING EDUCATION AND PROCEDURES WITH ALL FOOD HANDLERS.PROPERLY TO ENSURE FOODS ARE MAINTAINED AT 41 F OR BELOW.
    Location: Kitchen
    Equipment: Walk in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: KITCHEN WALK-IN-COOLER: CHILI AT 50 F, SAUSAGE GRAVY AT 58 F, SOUP AT 50 F--FOOD WAS DISCARDED DUE TO POOR COOLING PROCEDURES. FOOD ITEMS WERE COOLED USING THE BLAST CHILLER THAT IS NOT FUNCTIONING PROPERLY AND NOT MAINTAINING PROPER REFRIGERATION TEMPERATURES OF 41 F OR BELOW. CITATION WILL BE ISSUED FOR REPEATING VIOLATION IN THE FUTURE.PLEASE ENSURE PROPER COOLING EDUCATION AND PROCEDURES WITH ALL FOOD HANDLERS.PROPERLY TO ENSURE FOODS ARE MAINTAINED AT 41 F OR BELOW.
    Location: Kitchen
    Equipment: Pizza make table
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: KITCHEN WALK-IN-COOLER: CHILI AT 50 F, SAUSAGE GRAVY AT 58 F, SOUP AT 50 F--FOOD WAS DISCARDED DUE TO POOR COOLING PROCEDURES. FOOD ITEMS WERE COOLED USING THE BLAST CHILLER THAT IS NOT FUNCTIONING PROPERLY AND NOT MAINTAINING PROPER REFRIGERATION TEMPERATURES OF 41 F OR BELOW. CITATION WILL BE ISSUED FOR REPEATING VIOLATION IN THE FUTURE.PLEASE ENSURE PROPER COOLING EDUCATION AND PROCEDURES WITH ALL FOOD HANDLERS.PROPERLY TO ENSURE FOODS ARE MAINTAINED AT 41 F OR BELOW.
    Location: Kitchen
    Equipment: Reach in cooler
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: KITCHEN WALK-IN-COOLER: CHILI AT 50 F, SAUSAGE GRAVY AT 58 F, SOUP AT 50 F--FOOD WAS DISCARDED DUE TO POOR COOLING PROCEDURES. FOOD ITEMS WERE COOLED USING THE BLAST CHILLER THAT IS NOT FUNCTIONING PROPERLY AND NOT MAINTAINING PROPER REFRIGERATION TEMPERATURES OF 41 F OR BELOW. CITATION WILL BE ISSUED FOR REPEATING VIOLATION IN THE FUTURE.PLEASE ENSURE PROPER COOLING EDUCATION AND PROCEDURES WITH ALL FOOD HANDLERS FOR ICE BATH AND BLAST CHILLER.ALSO ENSURE EDUCATION ON TEMPERATURE DOCUMENTATION AND FOLLOW-UP TO ENSURE FOODS ARE REACHING PROPER TEMPERATURES IN APPROPRIATE AND DESIGNATED TIME-FRAMES WITHIN PROPER FOOD SAFETY STANDARDS. EMPLOYEES MUST PROPERLY DATE-MAKE FOOD PRODUCT THEY COOL WITH NAME OF FOOD, DATE FOOD WAS COOLED, EMPLOYEE INITIALS, EMPLOYEE FOLLWO-UP INITIALS, TIME FOOD WAS PLACED IN COOLER OR BLAST CHILLER, AND ALSO EMPLOYEE MUST INDICATE WHICH COOLING METHOD WAS CONDUCTED WITH PARTICULAR FOOD PRODUCT. EMPLOYEE DOCUMENTATION ACCURACY AND FOLLOW-UP MUST IMPROVE.
    Location: Kitchen
    Equipment: Walk in cooler
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: KEEP CHEMICALS SEPERATED PROPERLY AT BAR.CHEMICAL SPRAY BOTTLE STORED ON SHELVING NEAR UTENSILS/SINGLE-SERVICE/FOOD PRODUCTS--DISCONTINUE.
    Location: Expo line
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: KEEP CHEMICALS SEPERATED PROPERLY AT BAR.CHEMICAL SPRAY BOTTLE STORED ON SHELVING NEAR UTENSILS/SINGLE-SERVICE/FOOD PRODUCTS--DISCONTINUE.
    Location: Bar
  • 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: FOOD HANDLER ON COOK-LINE TOUCHING READY-TO-EAT FOODS (EX. CHEESE CAKE) WITH BARE HANDS--DISCONTINUE.THERE IS ZERO TOLERANCE WITH BARE-HAND CONTACT WITH READY-TO-EAT FOODS. CITATION WILL BE ISSUED FOR REPEATING VIOLATION IN THE FUTURE.*CORRECTIVE ACTION*FOOD WAS DISCAREDED AND EMPLOYEE PROPERLY WASHED HANDS AND APPLIED GLOVES TO HANDLE READY-TO-EAT FOODS.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: PERSONAL EMPLOYEE DRINK (PEPSI) STORED IN REACH-IN-CHEESE COOLER ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.EMPLOYEE GATORADE STORED IN DRY STORAGE LOCATION WALK-IN-COOLER--DISCONTINUE.
    Location: Cook line
    Equipment: Reach in cooler
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: PERSONAL EMPLOYEE DRINK (PEPSI) STORED IN REACH-IN-CHEESE COOLER ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.EMPLOYEE GATORADE STORED IN DRY STORAGE LOCATION WALK-IN-COOLER--DISCONTINUE.
    Location: Dry storage
    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: ENSURE PROPER LABELING AND DATE MARKING OF POTENTIALLY HAZARDOUS BREAKFAST FOODS LOCATED AT BREAKFAST BUFFET LOCATION REACH-IN-COOLER AND POTENTIALLY HAZARDOUS FOODS AT OUTSIDE WALK-IN-COOLER (EX. SOUP STOCK UNLABELED).CHAMPION MUSHROOM CREAM SOUP WAS DISCARDED AGAIN FOR NOT HAVING APPROPRIATE DATE-MARKING.
    Location: Buffet
    Equipment: Reach 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: ENSURE PROPER LABELING AND DATE MARKING OF POTENTIALLY HAZARDOUS BREAKFAST FOODS LOCATED AT BREAKFAST BUFFET LOCATION REACH-IN-COOLER AND POTENTIALLY HAZARDOUS FOODS AT OUTSIDE WALK-IN-COOLER (EX. SOUP STOCK UNLABELED).CHAMPION MUSHROOM CREAM SOUP WAS DISCARDED AGAIN FOR NOT HAVING APPROPRIATE DATE-MARKING.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR.
    Location: Kitchen
    Equipment: Stove
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR.
    Location: Kitchen
    Equipment: Pizza oven
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO WORK ON DETAILED SLICER CLEANING AND SANITIZER; EXECUTIVE CHEF RECOMMENDED SPECIAL CLEANING BRUSH FOR SLICER.
    Location: Kitchen
    Equipment: Slicer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO WORK ON DETAILED SLICER CLEANING AND SANITIZER; EXECUTIVE CHEF RECOMMENDED SPECIAL CLEANING BRUSH FOR SLICER.
    Location: Kitchen
    Equipment: Can opener
  • 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: DISCONTINUE THE DISPOSAL OF ICE AT FRONT BUFFET LOCATION HANDSINK.
    Location: Buffet
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BACK HANDSINK NOT DRAINING AT BACK COOK-LINE--REPAIR.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS ON COOK-LINE AT 0 PPM FOR QUAT--SANITIZER DISPENSER NOT FUNCTIONING PROPERLY.MAINTAIN QUAT CONCENTRATION SANITIZER AT 200 PPM FOR QUAT AND USE TEST STRIPS. CHANGE SANITIZER BUCKET EVERY 2 HOURS.BAR 4-BAY SINK SANITIZER UNDER 100 PPM--REPAIR DISPENSER.UNTIL REPAIRS ARE COMPLETED YOU MAY SET-UP BAR SANITIZER MANUALLY AT BAR 4-BAY SINK OR TRANFER UTENSILS/GLASSWARE TO KITCHEN FOR PROPER CLEANING AND SANITIZING AT DISHMACHINE OR 3-BAY WAREWASHING METHODS. PLEASE ENSURE PROPER CONCENTRATION AND USE TEST STRIPS.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS ON COOK-LINE AT 0 PPM FOR QUAT--SANITIZER DISPENSER NOT FUNCTIONING PROPERLY.MAINTAIN QUAT CONCENTRATION SANITIZER AT 200 PPM FOR QUAT AND USE TEST STRIPS. CHANGE SANITIZER BUCKET EVERY 2 HOURS.BAR 4-BAY SINK SANITIZER UNDER 100 PPM--REPAIR DISPENSER.UNTIL REPAIRS ARE COMPLETED YOU MAY SET-UP BAR SANITIZER MANUALLY AT BAR 4-BAY SINK OR TRANFER UTENSILS/GLASSWARE TO KITCHEN FOR PROPER CLEANING AND SANITIZING AT DISHMACHINE OR 3-BAY WAREWASHING METHODS. PLEASE ENSURE PROPER CONCENTRATION AND USE TEST STRIPS.
    Location: Bar
    Equipment: 4-bay
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL JACKETS/BAGS ON AND NEAR UTENSILS (EX. PLATES/BOWLS) BY DISHMACHINE--DISCONTINUE.
    Location: Kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL JACKETS/BAGS ON AND NEAR UTENSILS (EX. PLATES/BOWLS) BY DISHMACHINE--DISCONTINUE.
    Location: Dish machine area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: TRAYS STORED ON FLOOR AT BACK COOK-LINE; KEEP ALL UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: TRAYS STORED ON FLOOR AT BACK COOK-LINE; KEEP ALL UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Expo line
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: TRAYS STORED ON FLOOR AT BACK COOK-LINE; KEEP ALL UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Service counter
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS AND KITCHEN WALK-IN-COOLER.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS AND KITCHEN WALK-IN-COOLER.
    Location: Walk-in cooler
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS: DOCUMENTATION WAS PROVIDED. ESTABLISHEMENT PLANS TO CONDUCT FLOOR REPAIRS ON 12/23/11 AND 12/24/11.REPAIR DAMAGED FLOORS/TILES WHERE NEEDED AT DISHMACHINE LOCATION FLOORS TO ELIMINATE WATER OR FOOD BUILD-UP TO SETTLE IN BETWEEN FLOOR SURFACES.
    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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR FLOORS AND BAR DRY STORAGE ROOM FLOORS AND OUTSIDE WALK-IN-COOLER/FREEZER FLOORS.
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR FLOORS AND BAR DRY STORAGE ROOM FLOORS AND OUTSIDE WALK-IN-COOLER/FREEZER FLOORS.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR FLOORS AND BAR DRY STORAGE ROOM FLOORS AND OUTSIDE WALK-IN-COOLER/FREEZER FLOORS.
    Location: Walk-in freezer
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: CONTINUE TO WORK ON AND MONITOR.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: CONTINUE TO WORK ON AND MONITOR.
    Location: Bar
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: IN PROGRESS: DISHMACHINE HAS BEEN TAGGED AND LOCKED OUT UNTIL REPAIRS ARE COMPLETED; ESTABLISHMENT IS TRANSPORTING DISHES TO MARRIOTT BANQUET KITCHEN DISHMACHINE FOR PROPER CLEANING AND SANITIZING TEMPORARILY UNTIL CIRCLE CITY KITCHEN DISHMACHINE HAS BEEN REPAIRED.PARTS ARE ON ORDER FOR DISHMACHINE (RINSE ARM ASSEMBLY)--INVOICE AND DOCUMENTATION WAS PROVIDED.KITCHEN DISHMACHINE RINSE TEMPERATURE TOO LOW (CURRENTLY AT 150 F); REPAIR DISHMACHINE PROPERLY AND/OR DISHMACHINE GAUGES TO ENSURE PROPER MEASUREMENTS OF WASH/RINSE/SANITIZING TEMPERATURES.PLEASE ENSURE ALL TEMEPRATURES ARE REACHED AT RESPECTIVE CYCLES ACCORDING TO DATE PLATE.
    Location: Kitchen
    Equipment: Dishmachine
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Cook line
    Equipment: Ice cream freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: BLAST CHILLER HAS BEEN TAGGED AND LOCKED OUT UNTIL PROPERLY REPAIRED.REPAIR KITCHEN BLAST CHILLER; DO NOT USE CHILLER UNTIL PROPERLY REPAIR.CONDUCT PROPER ICE BATHS FOR COOLING PROCEDURES.IN PROGRESS (NEW FILTERS): PROVIDE MISSING HOOD SYSTEM FILTERS AT INTERIOR OF HOOD SYSTEMS WHERE NEEDED.
    Location: Kitchen
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: RANDELL PIZZA PREP COOLER INTERIOR ON COOK-LINE IS POOLING (CONDENSATION)--REPAIR.
    Location: Cook line
    Equipment: Pizza make table
  • 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: FOOD STORED ON FLOOR AT OUTSIDE WALK-IN-COOLER; KEEP FOOD OFF FLOOR AT LEAST 6 INCHES.
    Location: Walk-in cooler
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: KEEP BAR NUTS COVERED PROPERLY IF YOU CONTINUE TO PLACE THEM OUT ON BAR COUNTER-TOP FOR DISPLAY.IT IS STRONGLY RECOMMENDED THAT BAR NUTS BE DISPENSED AND SERVED OUT FROM BACK SERVING STATION UPON CUSTOMER REQUEST ONLY TO PREVENT POTENTIAL CROSS-CONTAMINATION FROM GUEST AND TO BE IN COMPLIANCE WITH FOOD DEFENSE SAFETY MEASURES.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISHMACHINE DISH STORAGE RACKS.-SOILED KITCHEN AND OUTSIDE DOCK LOCATION WALK-IN-COOLER SHELVING.-SOILED BAR PEPSI COOLER INTERIOR SURFACES, FANGUARDS, AND DOOR TRACKS.
    Location: Dish machine area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISHMACHINE DISH STORAGE RACKS.-SOILED KITCHEN AND OUTSIDE DOCK LOCATION WALK-IN-COOLER SHELVING.-SOILED BAR PEPSI COOLER INTERIOR SURFACES, FANGUARDS, AND DOOR TRACKS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISHMACHINE DISH STORAGE RACKS.-SOILED KITCHEN AND OUTSIDE DOCK LOCATION WALK-IN-COOLER SHELVING.-SOILED BAR PEPSI COOLER INTERIOR SURFACES, FANGUARDS, AND DOOR TRACKS.
    Location: Bar
    Equipment: Reach in cooler
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: ON WORK/REPAIR ORDER: REPAIR 3-BAY SINK RIGHT SIDE FAUCET.
    Location: Kitchen
    Equipment: 3-bay
 12/20/2011Recheck
  • 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: KITCHEN WALK-IN-COOLER: CHILI AT 50 F, SAUSAGE GRAVY AT 58 F, SOUP AT 50 F--FOOD WAS DISCARDED DUE TO POOR COOLING PROCEDURES. FOOD ITEMS WERE COOLED USING THE BLAST CHILLER THAT IS NOT FUNCTIONING PROPERLY AND NOT MAINTAINING PROPER REFRIGERATION TEMPERATURES OF 41 F OR BELOW. CITATION WILL BE ISSUED FOR REPEATING VIOLATION IN THE FUTURE.PLEASE ENSURE PROPER COOLING EDUCATION AND PROCEDURES WITH ALL FOOD HANDLERS.PROPERLY TO ENSURE FOODS ARE MAINTAINED AT 41 F OR BELOW.
    Location: Kitchen
    Equipment: Walk in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: KITCHEN WALK-IN-COOLER: CHILI AT 50 F, SAUSAGE GRAVY AT 58 F, SOUP AT 50 F--FOOD WAS DISCARDED DUE TO POOR COOLING PROCEDURES. FOOD ITEMS WERE COOLED USING THE BLAST CHILLER THAT IS NOT FUNCTIONING PROPERLY AND NOT MAINTAINING PROPER REFRIGERATION TEMPERATURES OF 41 F OR BELOW. CITATION WILL BE ISSUED FOR REPEATING VIOLATION IN THE FUTURE.PLEASE ENSURE PROPER COOLING EDUCATION AND PROCEDURES WITH ALL FOOD HANDLERS.PROPERLY TO ENSURE FOODS ARE MAINTAINED AT 41 F OR BELOW.
    Location: Kitchen
    Equipment: Pizza make table
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: KITCHEN WALK-IN-COOLER: CHILI AT 50 F, SAUSAGE GRAVY AT 58 F, SOUP AT 50 F--FOOD WAS DISCARDED DUE TO POOR COOLING PROCEDURES. FOOD ITEMS WERE COOLED USING THE BLAST CHILLER THAT IS NOT FUNCTIONING PROPERLY AND NOT MAINTAINING PROPER REFRIGERATION TEMPERATURES OF 41 F OR BELOW. CITATION WILL BE ISSUED FOR REPEATING VIOLATION IN THE FUTURE.PLEASE ENSURE PROPER COOLING EDUCATION AND PROCEDURES WITH ALL FOOD HANDLERS.PROPERLY TO ENSURE FOODS ARE MAINTAINED AT 41 F OR BELOW.
    Location: Kitchen
    Equipment: Reach in cooler
  • Cooling time
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: KITCHEN WALK-IN-COOLER: CHILI AT 50 F, SAUSAGE GRAVY AT 58 F, SOUP AT 50 F--FOOD WAS DISCARDED DUE TO POOR COOLING PROCEDURES. FOOD ITEMS WERE COOLED USING THE BLAST CHILLER THAT IS NOT FUNCTIONING PROPERLY AND NOT MAINTAINING PROPER REFRIGERATION TEMPERATURES OF 41 F OR BELOW. CITATION WILL BE ISSUED FOR REPEATING VIOLATION IN THE FUTURE.PLEASE ENSURE PROPER COOLING EDUCATION AND PROCEDURES WITH ALL FOOD HANDLERS FOR ICE BATH AND BLAST CHILLER.ALSO ENSURE EDUCATION ON TEMPERATURE DOCUMENTATION AND FOLLOW-UP TO ENSURE FOODS ARE REACHING PROPER TEMPERATURES IN APPROPRIATE AND DESIGNATED TIME-FRAMES WITHIN PROPER FOOD SAFETY STANDARDS. EMPLOYEES MUST PROPERLY DATE-MAKE FOOD PRODUCT THEY COOL WITH NAME OF FOOD, DATE FOOD WAS COOLED, EMPLOYEE INITIALS, EMPLOYEE FOLLWO-UP INITIALS, TIME FOOD WAS PLACED IN COOLER OR BLAST CHILLER, AND ALSO EMPLOYEE MUST INDICATE WHICH COOLING METHOD WAS CONDUCTED WITH PARTICULAR FOOD PRODUCT. EMPLOYEE DOCUMENTATION ACCURACY AND FOLLOW-UP MUST IMPROVE.
    Location: Kitchen
    Equipment: Walk in cooler
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: KEEP CHEMICALS SEPERATED PROPERLY AT BAR.CHEMICAL SPRAY BOTTLE STORED ON SHELVING NEAR UTENSILS/SINGLE-SERVICE/FOOD PRODUCTS--DISCONTINUE.
    Location: Expo line
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: KEEP CHEMICALS SEPERATED PROPERLY AT BAR.CHEMICAL SPRAY BOTTLE STORED ON SHELVING NEAR UTENSILS/SINGLE-SERVICE/FOOD PRODUCTS--DISCONTINUE.
    Location: Bar
  • 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: FOOD HANDLER ON COOK-LINE TOUCHING READY-TO-EAT FOODS (EX. CHEESE CAKE) WITH BARE HANDS--DISCONTINUE.THERE IS ZERO TOLERANCE WITH BARE-HAND CONTACT WITH READY-TO-EAT FOODS. CITATION WILL BE ISSUED FOR REPEATING VIOLATION IN THE FUTURE.*CORRECTIVE ACTION*FOOD WAS DISCAREDED AND EMPLOYEE PROPERLY WASHED HANDS AND APPLIED GLOVES TO HANDLE READY-TO-EAT FOODS.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: PERSONAL EMPLOYEE DRINK (PEPSI) STORED IN REACH-IN-CHEESE COOLER ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.EMPLOYEE GATORADE STORED IN DRY STORAGE LOCATION WALK-IN-COOLER--DISCONTINUE.
    Location: Cook line
    Equipment: Reach in cooler
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: PERSONAL EMPLOYEE DRINK (PEPSI) STORED IN REACH-IN-CHEESE COOLER ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.EMPLOYEE GATORADE STORED IN DRY STORAGE LOCATION WALK-IN-COOLER--DISCONTINUE.
    Location: Dry storage
    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: ENSURE PROPER LABELING AND DATE MARKING OF POTENTIALLY HAZARDOUS BREAKFAST FOODS LOCATED AT BREAKFAST BUFFET LOCATION REACH-IN-COOLER AND POTENTIALLY HAZARDOUS FOODS AT OUTSIDE WALK-IN-COOLER (EX. SOUP STOCK UNLABELED).CHAMPION MUSHROOM CREAM SOUP WAS DISCARDED AGAIN FOR NOT HAVING APPROPRIATE DATE-MARKING.
    Location: Buffet
    Equipment: Reach 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: ENSURE PROPER LABELING AND DATE MARKING OF POTENTIALLY HAZARDOUS BREAKFAST FOODS LOCATED AT BREAKFAST BUFFET LOCATION REACH-IN-COOLER AND POTENTIALLY HAZARDOUS FOODS AT OUTSIDE WALK-IN-COOLER (EX. SOUP STOCK UNLABELED).CHAMPION MUSHROOM CREAM SOUP WAS DISCARDED AGAIN FOR NOT HAVING APPROPRIATE DATE-MARKING.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR.
    Location: Kitchen
    Equipment: Stove
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR.
    Location: Kitchen
    Equipment: Pizza oven
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO WORK ON DETAILED SLICER CLEANING AND SANITIZER; EXECUTIVE CHEF RECOMMENDED SPECIAL CLEANING BRUSH FOR SLICER.
    Location: Kitchen
    Equipment: Slicer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO WORK ON DETAILED SLICER CLEANING AND SANITIZER; EXECUTIVE CHEF RECOMMENDED SPECIAL CLEANING BRUSH FOR SLICER.
    Location: Kitchen
    Equipment: Can opener
  • 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: DISCONTINUE THE DISPOSAL OF ICE AT FRONT BUFFET LOCATION HANDSINK.
    Location: Buffet
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BACK HANDSINK NOT DRAINING AT BACK COOK-LINE--REPAIR.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS ON COOK-LINE AT 0 PPM FOR QUAT--SANITIZER DISPENSER NOT FUNCTIONING PROPERLY.MAINTAIN QUAT CONCENTRATION SANITIZER AT 200 PPM FOR QUAT AND USE TEST STRIPS. CHANGE SANITIZER BUCKET EVERY 2 HOURS.BAR 4-BAY SINK SANITIZER UNDER 100 PPM--REPAIR DISPENSER.UNTIL REPAIRS ARE COMPLETED YOU MAY SET-UP BAR SANITIZER MANUALLY AT BAR 4-BAY SINK OR TRANFER UTENSILS/GLASSWARE TO KITCHEN FOR PROPER CLEANING AND SANITIZING AT DISHMACHINE OR 3-BAY WAREWASHING METHODS. PLEASE ENSURE PROPER CONCENTRATION AND USE TEST STRIPS.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS ON COOK-LINE AT 0 PPM FOR QUAT--SANITIZER DISPENSER NOT FUNCTIONING PROPERLY.MAINTAIN QUAT CONCENTRATION SANITIZER AT 200 PPM FOR QUAT AND USE TEST STRIPS. CHANGE SANITIZER BUCKET EVERY 2 HOURS.BAR 4-BAY SINK SANITIZER UNDER 100 PPM--REPAIR DISPENSER.UNTIL REPAIRS ARE COMPLETED YOU MAY SET-UP BAR SANITIZER MANUALLY AT BAR 4-BAY SINK OR TRANFER UTENSILS/GLASSWARE TO KITCHEN FOR PROPER CLEANING AND SANITIZING AT DISHMACHINE OR 3-BAY WAREWASHING METHODS. PLEASE ENSURE PROPER CONCENTRATION AND USE TEST STRIPS.
    Location: Bar
    Equipment: 4-bay
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL JACKETS/BAGS ON AND NEAR UTENSILS (EX. PLATES/BOWLS) BY DISHMACHINE--DISCONTINUE.
    Location: Kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL JACKETS/BAGS ON AND NEAR UTENSILS (EX. PLATES/BOWLS) BY DISHMACHINE--DISCONTINUE.
    Location: Dish machine area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: TRAYS STORED ON FLOOR AT BACK COOK-LINE; KEEP ALL UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: TRAYS STORED ON FLOOR AT BACK COOK-LINE; KEEP ALL UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Expo line
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: TRAYS STORED ON FLOOR AT BACK COOK-LINE; KEEP ALL UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Service counter
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS AND KITCHEN WALK-IN-COOLER.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS AND KITCHEN WALK-IN-COOLER.
    Location: Walk-in cooler
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: PLEASE PROVIDE DOCUMENTATION THAT SHOWS PROGRESS TOWARDS REPAIRING KITCHEN FLOORS.REPAIR DAMAGED FLOORS/TILES WHERE NEEDED AT DISHMACHINE LOCATION FLOORS TO ELIMINATE WATER OR FOOD BUILD-UP TO SETTLE IN BETWEEN FLOOR SURFACES.
    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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR FLOORS AND BAR DRY STORAGE ROOM FLOORS AND OUTSIDE WALK-IN-COOLER/FREEZER FLOORS.
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR FLOORS AND BAR DRY STORAGE ROOM FLOORS AND OUTSIDE WALK-IN-COOLER/FREEZER FLOORS.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR FLOORS AND BAR DRY STORAGE ROOM FLOORS AND OUTSIDE WALK-IN-COOLER/FREEZER FLOORS.
    Location: Walk-in freezer
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: CONTINUE TO WORK ON AND MONITOR.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: CONTINUE TO WORK ON AND MONITOR.
    Location: Bar
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: KITCHEN DISHMACHINE RINSE TEMPERATURE TOO LOW (CURRENTLY AT 150 F); REPAIR DISHMACHINE PROPERLY AND/OR DISHMACHINE GAUGES TO ENSURE PROPER MEASUREMENTS OF WASH/RINSE/SANITIZING TEMPERATURES.PLEASE ENSURE ALL TEMEPRATURES ARE REACHED AT RESPECTIVE CYCLES ACCORDING TO DATE PLATE.
    Location: Kitchen
    Equipment: Dishmachine
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Cook line
    Equipment: Ice cream freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR KITCHEN BLAST CHILLER; DO NOT USE CHILLER UNTIL PROPERLY REPAIR.CONDUCT PROPER ICE BATHS FOR COOLING PROCEDURES.IN PROGRESS (NEW FILTERS): PROVIDE MISSING HOOD SYSTEM FILTERS AT INTERIOR OF HOOD SYSTEMS WHERE NEEDED.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR KITCHEN BLAST CHILLER; DO NOT USE CHILLER UNTIL PROPERLY REPAIR.CONDUCT PROPER ICE BATHS FOR COOLING PROCEDURES.IN PROGRESS (NEW FILTERS): PROVIDE MISSING HOOD SYSTEM FILTERS AT INTERIOR OF HOOD SYSTEMS WHERE NEEDED.
    Location: Kitchen
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: RANDELL PIZZA PREP COOLER INTERIOR ON COOK-LINE IS POOLING (CONDENSATION)--REPAIR.
    Location: Cook line
    Equipment: Pizza make table
  • 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: FOOD STORED ON FLOOR AT OUTSIDE WALK-IN-COOLER; KEEP FOOD OFF FLOOR AT LEAST 6 INCHES.
    Location: Walk-in cooler
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: KEEP BAR NUTS COVERED PROPERLY IF YOU CONTINUE TO PLACE THEM OUT ON BAR COUNTER-TOP FOR DISPLAY.IT IS STRONGLY RECOMMENDED THAT BAR NUTS BE DISPENSED AND SERVED OUT FROM BACK SERVING STATION UPON CUSTOMER REQUEST ONLY TO PREVENT POTENTIAL CROSS-CONTAMINATION FROM GUEST AND TO BE IN COMPLIANCE WITH FOOD DEFENSE SAFETY MEASURES.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISHMACHINE DISH STORAGE RACKS.-SOILED KITCHEN AND OUTSIDE DOCK LOCATION WALK-IN-COOLER SHELVING.-SOILED BAR PEPSI COOLER INTERIOR SURFACES, FANGUARDS, AND DOOR TRACKS.
    Location: Dish machine area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISHMACHINE DISH STORAGE RACKS.-SOILED KITCHEN AND OUTSIDE DOCK LOCATION WALK-IN-COOLER SHELVING.-SOILED BAR PEPSI COOLER INTERIOR SURFACES, FANGUARDS, AND DOOR TRACKS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISHMACHINE DISH STORAGE RACKS.-SOILED KITCHEN AND OUTSIDE DOCK LOCATION WALK-IN-COOLER SHELVING.-SOILED BAR PEPSI COOLER INTERIOR SURFACES, FANGUARDS, AND DOOR TRACKS.
    Location: Bar
    Equipment: Reach in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: ON WORK/REPAIR ORDER: REPAIR 3-BAY SINK RIGHT SIDE FAUCET.
    Location: Kitchen
    Equipment: 3-bay
 12/15/2011Recheck
  • 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: CHICKEN VEGETABLE SOUP STORED IN WALK-IN-COOLER AT 140 F. SOUP WAS PLACED IN BLAST CHILLER FOR PROPER COOLING.PLEASE ENSURE PROPER COOLING EDUCATION AND PROCEDURES WITH ALL FOOD HANDLERS.RANDELL PIZZA PREP COOLER AT 47 F--REPAIR AND/OR ADJUST PROPERLY TO ENSURE FOODS ARE MAINTAINED AT 41 F OR BELOW.CASHEW PASTE AT 47 F AND PASTA AT 43 F AT CHEESE COOLER ON COOK-LINE (FOOD WAS DISCARDED)--REPAIR AND/OR ADJUST PROPERLY TO ENSURE FOODS ARE MAINTAINED AT 41 F OR BELOW.UNLABELED SOUP STOCK AT OUTSIDE WALK-IN-COOLER AT 60 F--DISCARDED
    Location: Kitchen
    Equipment: Walk in cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: CHICKEN VEGETABLE SOUP STORED IN WALK-IN-COOLER AT 140 F. SOUP WAS PLACED IN BLAST CHILLER FOR PROPER COOLING.PLEASE ENSURE PROPER COOLING EDUCATION AND PROCEDURES WITH ALL FOOD HANDLERS.RANDELL PIZZA PREP COOLER AT 47 F--REPAIR AND/OR ADJUST PROPERLY TO ENSURE FOODS ARE MAINTAINED AT 41 F OR BELOW.CASHEW PASTE AT 47 F AND PASTA AT 43 F AT CHEESE COOLER ON COOK-LINE (FOOD WAS DISCARDED)--REPAIR AND/OR ADJUST PROPERLY TO ENSURE FOODS ARE MAINTAINED AT 41 F OR BELOW.UNLABELED SOUP STOCK AT OUTSIDE WALK-IN-COOLER AT 60 F--DISCARDED
    Location: Kitchen
    Equipment: Pizza make table
  • 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: CHICKEN VEGETABLE SOUP STORED IN WALK-IN-COOLER AT 140 F. SOUP WAS PLACED IN BLAST CHILLER FOR PROPER COOLING.PLEASE ENSURE PROPER COOLING EDUCATION AND PROCEDURES WITH ALL FOOD HANDLERS.RANDELL PIZZA PREP COOLER AT 47 F--REPAIR AND/OR ADJUST PROPERLY TO ENSURE FOODS ARE MAINTAINED AT 41 F OR BELOW.CASHEW PASTE AT 47 F AND PASTA AT 43 F AT CHEESE COOLER ON COOK-LINE (FOOD WAS DISCARDED)--REPAIR AND/OR ADJUST PROPERLY TO ENSURE FOODS ARE MAINTAINED AT 41 F OR BELOW.UNLABELED SOUP STOCK AT OUTSIDE WALK-IN-COOLER AT 60 F--DISCARDED
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: CHICKEN VEGETABLE SOUP STORED IN WALK-IN-COOLER AT 140 F. SOUP WAS PLACED IN BLAST CHILLER FOR PROPER COOLING.PLEASE ENSURE PROPER COOLING EDUCATION AND PROCEDURES WITH ALL FOOD HANDLERS.RANDELL PIZZA PREP COOLER AT 47 F--REPAIR AND/OR ADJUST PROPERLY TO ENSURE FOODS ARE MAINTAINED AT 41 F OR BELOW.CASHEW PASTE AT 47 F AND PASTA AT 43 F AT CHEESE COOLER ON COOK-LINE (FOOD WAS DISCARDED)--REPAIR AND/OR ADJUST PROPERLY TO ENSURE FOODS ARE MAINTAINED AT 41 F OR BELOW.UNLABELED SOUP STOCK AT OUTSIDE WALK-IN-COOLER AT 60 F--DISCARDED
    Location: Walk-in cooler
  • Cooling time (corrected on site)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: CHICKEN VEGETABLE SOUP STORED IN WALK-IN-COOLER AT 140 F. SOUP WAS PLACED IN BLAST CHILLER FOR PROPER COOLING.PLEASE ENSURE PROPER COOLING EDUCATION AND PROCEDURES WITH ALL FOOD HANDLERS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: CHEMICAL SPRAY BOTTLE STORED ON SHELVING NEAR UTENSILS/SINGLE-SERVICE/FOOD PRODUCTS--DISCONTINUE.
    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: PERSONAL EMPLOYEE DRINK (PEPSI) STORED IN REACH-IN-CHEESE COOLER ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.EMPLOYEE GATORADE STORED IN DRY STORAGE LOCATION WALK-IN-COOLER--DISCONTINUE.
    Location: Cook line
    Equipment: Reach in cooler
  • 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: PERSONAL EMPLOYEE DRINK (PEPSI) STORED IN REACH-IN-CHEESE COOLER ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.EMPLOYEE GATORADE STORED IN DRY STORAGE LOCATION WALK-IN-COOLER--DISCONTINUE.
    Location: Dry storage
    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: ENSURE PROPER LABELING AND DATE MARKING OF POTENTIALLY HAZARDOUS BREAKFAST FOODS LOCATED AT BREAKFAST BUFFET LOCATION REACH-IN-COOLER AND POTENTIALLY HAZARDOUS FOODS AT OUTSIDE WALK-IN-COOLER (EX. SOUP STOCK UNLABELED).
    Location: Buffet
    Equipment: Reach 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: ENSURE PROPER LABELING AND DATE MARKING OF POTENTIALLY HAZARDOUS BREAKFAST FOODS LOCATED AT BREAKFAST BUFFET LOCATION REACH-IN-COOLER AND POTENTIALLY HAZARDOUS FOODS AT OUTSIDE WALK-IN-COOLER (EX. SOUP STOCK UNLABELED).
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen
    Equipment: Stove
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen
    Equipment: Pizza oven
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Slicer
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • 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: DISCONTINUE THE DISPOSAL OF ICE AT FRONT BUFFET LOCATION HANDSINK.
    Location: Buffet
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS ON COOK-LINE AT 0 PPM FOR QUAT--SANITIZER DISPENSER NOT FUNCTIONING PROPERLY.MAINTAIN QUAT CONCENTRATION SANITIZER AT 200 PPM FOR QUAT AND USE TEST STRIPS. CHANGE SANITIZER BUCKET EVERY 2 HOURS.BAR 4-BAY SINK SANITIZER UNDER 100 PPM--REPAIR DISPENSER.UNTIL REPAIRS ARE COMPLETED YOU MAY SET-UP BAR SANITIZER MANUALLY AT BAR 4-BAY SINK OR TRANFER UTENSILS/GLASSWARE TO KITCHEN FOR PROPER CLEANING AND SANITIZING AT DISHMACHINE OR 3-BAY WAREWASHING METHODS. PLEASE ENSURE PROPER CONCENTRATION AND USE TEST STRIPS.
    Location: Kitchen
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS ON COOK-LINE AT 0 PPM FOR QUAT--SANITIZER DISPENSER NOT FUNCTIONING PROPERLY.MAINTAIN QUAT CONCENTRATION SANITIZER AT 200 PPM FOR QUAT AND USE TEST STRIPS. CHANGE SANITIZER BUCKET EVERY 2 HOURS.BAR 4-BAY SINK SANITIZER UNDER 100 PPM--REPAIR DISPENSER.UNTIL REPAIRS ARE COMPLETED YOU MAY SET-UP BAR SANITIZER MANUALLY AT BAR 4-BAY SINK OR TRANFER UTENSILS/GLASSWARE TO KITCHEN FOR PROPER CLEANING AND SANITIZING AT DISHMACHINE OR 3-BAY WAREWASHING METHODS. PLEASE ENSURE PROPER CONCENTRATION AND USE TEST STRIPS.
    Location: Bar
    Equipment: 4-bay
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL JACKETS/BAGS ON AND NEAR UTENSILS (EX. PLATES/BOWLS) BY DISHMACHINE--DISCONTINUE.
    Location: Kitchen
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL JACKETS/BAGS ON AND NEAR UTENSILS (EX. PLATES/BOWLS) BY DISHMACHINE--DISCONTINUE.
    Location: Dish machine area
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: TRAYS STORED ON FLOOR AT BACK COOK-LINE; KEEP ALL UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: TRAYS STORED ON FLOOR AT BACK COOK-LINE; KEEP ALL UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Expo line
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: TRAYS STORED ON FLOOR AT BACK COOK-LINE; KEEP ALL UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Service counter
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS AND KITCHEN WALK-IN-COOLER.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS AND KITCHEN WALK-IN-COOLER.
    Location: Walk-in cooler
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR DAMAGED FLOORS/TILES WHERE NEEDED AT DISHMACHINE LOCATION FLOORS TO ELIMINATE WATER OR FOOD BUILD-UP TO SETTLE IN BETWEEN FLOOR SURFACES.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR FLOORS AND OUTSIDE WALK-IN-COOLER/FREEZER FLOORS.
    Location: Bar
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR FLOORS AND OUTSIDE WALK-IN-COOLER/FREEZER FLOORS.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR FLOORS AND OUTSIDE WALK-IN-COOLER/FREEZER FLOORS.
    Location: Walk-in freezer
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Bar
  • 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.
    Location: Cook line
    Equipment: Ice cream freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE MISSING HOOD SYSTEM FILTERS AT INTERIOR OF HOOD SYSTEMS WHERE NEEDED.
    Location: Kitchen
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: RANDELL PIZZA PREP COOLER INTERIOR ON COOK-LINE IS POOLING (CONDENSATION)--REPAIR.
    Location: Cook line
    Equipment: Pizza make table
  • 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: FOOD STORED ON FLOOR AT OUTSIDE WALK-IN-COOLER; KEEP FOOD OFF FLOOR AT LEAST 6 INCHES.
    Location: Walk-in cooler
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: KEEP BAR NUTS COVERED PROPERLY IF YOU CONTINUE TO PLACE THEM OUT ON BAR COUNTER-TOP FOR DISPLAY.IT IS STRONGLY RECOMMENDED THAT BAR NUTS BE DISPENSED AND SERVED OUT FROM BACK SERVING STATION UPON CUSTOMER REQUEST ONLY TO PREVENT POTENTIAL CROSS-CONTAMINATION FROM GUEST AND TO BE IN COMPLIANCE WITH FOOD DEFENSE SAFETY MEASURES.
    Location: Bar
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISHMACHINE DISH STORAGE RACKS.-SOILED KITCHEN WALK-IN-COOLER SHELVING.-SOILED BAR PEPSI COOLER INTERIOR SURFACES, FANGUARDS, AND DOOR TRACKS.
    Location: Dish machine area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISHMACHINE DISH STORAGE RACKS.-SOILED KITCHEN WALK-IN-COOLER SHELVING.-SOILED BAR PEPSI COOLER INTERIOR SURFACES, FANGUARDS, AND DOOR TRACKS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISHMACHINE DISH STORAGE RACKS.-SOILED KITCHEN WALK-IN-COOLER SHELVING.-SOILED BAR PEPSI COOLER INTERIOR SURFACES, FANGUARDS, AND DOOR TRACKS.
    Location: Bar
    Equipment: Reach in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR 3-BAY SINK RIGHT SIDE FAUCET.
    Location: Kitchen
    Equipment: 3-bay
 12/06/2011Routine

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