- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GREASE RESIDUE BUILD UP ON WALLS INSIDE REACH IN COOLER BELOW FLAT TOP GRILL ON COOK LINE.CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
Equipment: Reach in cooler
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BACK KITCHEN HAND SINK, SOAP, AND TOWEL DISPENSER SOILED.MAINTAIN HAND SINK IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen (back)
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: FOOD SERVICE GLOVES REMOVED FROM BOX AND STORED ON A BINDER LOCATED ON FRONT LINE.STORE GLOVES ON A SANITARY SURFACE TO PROTECT FROM CONTAMINATION.
Location: Service counter
- 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 THERMOMERS INSIDE COLD TOP COOLER AND REACH IN COOLER BELOW FLAT TOP GRILL ON 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: CONDESATE LEAKING INSIDE COOK LINE REACH IN COOLER.PROVIDE REPAIR.RECHECK: NOT CORRECTED. A WORK ORDER IS IN PROGRESS TO HAVE LEAK REPAIRED. INTERIOR KEPT EMPTY UNTIL REPAIR HAS BEEN MADE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR/INTERIOR REACH IN FREEZER SOILED CONTAINING ICE CREAMCLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (back)
Equipment: reach in freezer
|
08/05/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GREASE RESIDUE BUILD UP ON WALLS INSIDE REACH IN COOLER BELOW FLAT TOP GRILL ON COOK LINE.CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
Equipment: Reach in cooler
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BACK KITCHEN HAND SINK, SOAP, AND TOWEL DISPENSER SOILED.MAINTAIN HAND SINK IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen (back)
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: FOOD SERVICE GLOVES REMOVED FROM BOX AND STORED ON A BINDER LOCATED ON FRONT LINE.STORE GLOVES ON A SANITARY SURFACE TO PROTECT FROM CONTAMINATION.
Location: Service counter
- 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 THERMOMERS INSIDE COLD TOP COOLER AND REACH IN COOLER BELOW FLAT TOP GRILL ON 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: CONDESATE LEAKING INSIDE COOK LINE REACH IN COOLER.PROVIDE REPAIR.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR/INTERIOR REACH IN FREEZER SOILED CONTAINING ICE CREAMCLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (back)
Equipment: reach in freezer
|
07/22/2014 | Routine |
| No violation noted during this evaluation. | 06/04/2014 | Non-Illness Complaint |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RECHECK: BACK END OF REACH IN REFRIGERATOR REMAINS SOILED WITH MOLD AND GRIME. CONTINUE TO CLEAN AND SANITIZE THOROUGHY TO REMOVE ALL BUILD UP. ALL FOOD REMOVED FROM COOLER.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RECHECK: BACK END OF REACH IN REFRIGERATOR REMAINS SOILED WITH MOLD AND GRIME. CONTINUE TO CLEAN AND SANITIZE THOROUGHY TO REMOVE ALL BUILD UP. ALL FOOD REMOVED FROM COOLER.
Location: Kitchen
Equipment: Knife/utensil rack
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PREPARED HASH BROWNS STORED IN CARTONS HOLDING AT 47 DEGREES F. REMOVE HASH BROWNS FROM CARTON TO ENSURE PRODUCT COOLS TO 41 DEGREES WITHIN THE PROPER TIME FRAME.
Location: Walk-in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: STORAGE COMPARTMENT BELOW COUNTER TOP ON COOK LINE LINED WITH CARD BOARD. REMOVE CARD BOARD. SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLING INSIDE COLD TOP COOLER ON COOK LINE. PLASTIC WRAP HOLDING HOSE AND CARDBOARD STORED BELOW AIR VENT IN THE BACK OF THE SAME COLD TOP. REMOVE CARD BOARD AND PLASTIC WRAP AND PROVIDE REPAIR TO COOLER.
Location: Cook line
Equipment: Cold top
|
03/27/2014 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RECHECK: BACK END OF REACH IN REFRIGERATOR REMAINS SOILED WITH MOLD AND GRIME. CONTINUE TO CLEAN AND SANITIZE THOROUGHY TO REMOVE ALL BUILD UP. ALL FOOD REMOVED FROM COOLER.
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RECHECK: BACK END OF REACH IN REFRIGERATOR REMAINS SOILED WITH MOLD AND GRIME. CONTINUE TO CLEAN AND SANITIZE THOROUGHY TO REMOVE ALL BUILD UP. ALL FOOD REMOVED FROM COOLER.
Location: Cook line
Equipment: Cold top
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PREPARED HASH BROWNS STORED IN CARTONS HOLDING AT 47 DEGREES F. REMOVE HASH BROWNS FROM CARTON TO ENSURE PRODUCT COOLS TO 41 DEGREES WITHIN THE PROPER TIME FRAME.
Location: Walk-in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: STORAGE COMPARTMENT BELOW COUNTER TOP ON COOK LINE LINED WITH CARD BOARD. REMOVE CARD BOARD. SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLING INSIDE COLD TOP COOLER ON COOK LINE. PLASTIC WRAP HOLDING HOSE AND CARDBOARD STORED BELOW AIR VENT IN THE BACK OF THE SAME COLD TOP. REMOVE CARD BOARD AND PLASTIC WRAP AND PROVIDE REPAIR TO COOLER.
Location: Cook line
Equipment: Cold top
|
03/20/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL ON KNIFE BLADE STORED ON STICKY MAGNETIC STRIP LOCATED ON COOK LINE.ENSURE ONLY CLEAN AND SANITIZED KNIVES SHOULD STORED ON A CLEAN AND SANITIZED STRIP TO PREVENT CROSS CONTAMINATION. 2. INTERIOR BOTTOM REACH COOLER HEAVILY SOILED (COMPRESSORS) WITH MOLD AND GRIME.CLEAN AND SANITIZE ENTIRE CAVITY OF COOLER THOROUGHLY ON A REGULAR BASIS.3. PIPES HEAVILY SOILED IN COMPARTMENT BELOW COUNTER TOP LOCATED ON COOK LINE NEXT TO REACH IN COOLER.
Location: Kitchen
Equipment: Knife/utensil rack
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PREPARED HASH BROWNS STORED IN CARTONS HOLDING AT 47 DEGREES F. REMOVE HASH BROWNS FROM CARTON TO ENSURE PRODUCT COOLS TO 41 DEGREES WITHIN THE PROPER TIME FRAME.
Location: Walk-in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: STORAGE COMPARTMENT BELOW COUNTER TOP ON COOK LINE LINED WITH CARD BOARD. REMOVE CARD BOARD. SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.
Location: Cook line
|
03/13/2014 | Routine |
- 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: LINE COOK USED HAND SINK TO FILL A PAN WITH WATER FURTHER USED TO HOLD PRODUCT ON FLAT TOP.HAND SINK SHOULD BE USED SPECIFICALLY FOR HAND WASHING ONLY.
Location: Cook line
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: NO WATER RUNNING FROM HOT WATER FAUCET LOCATED AT HAND SINK ON COOK LINE.PROVIDE REPAIRTO ENSURE LINE COOKS ARE ABLE TO WASH PROPERLY WITH A MINIMUM WATER TEMPERATURE OF 100 DEGREES F.
Location: Cook line
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COMPRESSOR, LINES, AND STORAGE CART SOILED WITH BUILD UP LOCATED INSIDE COOK LINE REACH IN COOLER. CLEAN THOROUGHLY.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENSER LOCATED AT HAND SINK ON COOK LINE.
Location: Cook line
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: TRASH CAN MISSING HAND SINK ON COOK LINE.
Location: Cook line
Equipment: Hand sink
|
11/07/2013 | Recheck |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: LINE COOK USED HAND SINK TO FILL A PAN WITH WATER FURTHER USED TO HOLD PRODUCT ON FLAT TOP.HAND SINK SHOULD BE USED SPECIFICALLY FOR HAND WASHING ONLY.
Location: Cook line
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: NO WATER RUNNING FROM HOT WATER FAUCET LOCATED AT HAND SINK ON COOK LINE.PROVIDE REPAIRTO ENSURE LINE COOKS ARE ABLE TO WASH PROPERLY WITH A MINIMUM WATER TEMPERATURE OF 100 DEGREES F.
Location: Cook line
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COMPRESSOR, LINES, AND STORAGE CART SOILED WITH BUILD UP LOCATED INSIDE COOK LINE REACH IN COOLER. CLEAN THOROUGHLY.
Location: Walk-in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENSER LOCATED AT HAND SINK ON COOK LINE.
Location: Cook line
Equipment: Hand sink
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: TRASH CAN MISSING HAND SINK ON COOK LINE.
Location: Cook line
Equipment: Hand sink
|
10/31/2013 | Routine |
- 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: A SOUFFLE CUP WAS STORED INSIDE A CONTAINER OF STRAWBERRIES ON EXPO LINE.PROVIDE A UTENISL WITH A HANDLE TO DISPENSE PRODUCT TO PREVENT BARE HAND CONTACT.
- 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: KNIVES SOILED WITH FOOD RESIDUE STORED ON MAGNETIC STRIP (SOILED AS WELL) LOCATED ON COOK LINE.ENSURE ONLY CLEANED AND SANITIZED KNIVES ARE STORED ON MAGNETIC STRIP TO PREVENT CROSS CONTAMINATION. STORE KNIVES ON A SANITARY SURFACE IN BETWEEN USE AND CLEAN AND SANITIZE EVERY FOUR HOURS.
Location: Kitchen
Equipment: Knife/utensil rack
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: RUBBER COATING ON GRATE LOCATED ON SODA MACHINE IS PEELING.REPLACE GRATE.
Location: Wait staff area
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: GASKETS SOILED WITH MOLD AND FOOD RESIDUE ON SURFACE AND CREVICES LOCATED ON COOLER DOORS IN BEVERAGE SERVICE AREA.CLEAN AND SANITIZE GASKETS THOROUGHLY.
Location: Wait staff area
Equipment: Reach in cooler
|
06/03/2013 | Routine |
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALLS AND FLOOR DRAIN AREA SOILED WITH BUILD UP IN DISH MACHINE AREA.2. REMOVE BUILD UP BEHIND EQUIPMENT IN BACK KITCHEN PREP AREA.3. WATER POOLING ON FLOOR NEAR WATER SOFTNERS. MOP AREA AND TROUBLE SHOOT IF NECESSARY FOR LEAKS.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PORCELEAIN HAND SINK FELL OFF WALL AND BROKE IN HALF LOCATED IN BACK KITCHEN. A STAINLESS HAND SINK IS ON ORDER AND WILL BE INSTALLED UPON RECEIPT.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY GREASE RESIDUE BELOW FLAT TOP GRILL ON COOK LINE. CLEAN THOROUGHLY2. SOAP, TOWEL, AND HAND SINK SOILED ON THE END OF THE COOK LINE. CLEAN THOROUGHLY.
Location: Cook line
|
02/20/2013 | Recheck |
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALLS AND FLOOR DRAIN AREA SOILED WITH BUILD UP IN DISH MACHINE AREA.2. REMOVE BUILD UP BEHIND EQUIPMENT IN BACK KITCHEN PREP AREA.3. WATER POOLING ON FLOOR NEAR WATER SOFTNERS. MOP AREA AND TROUBLE SHOOT IF NECESSARY FOR LEAKS.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PORCELEAIN HAND SINK FELL OFF WALL AND BROKE IN HALF LOCATED IN BACK KITCHEN. A STAINLESS HAND SINK IS ON ORDER AND WILL BE INSTALLED UPON RECEIPT.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY GREASE RESIDUE BELOW FLAT TOP GRILL ON COOK LINE. CLEAN THOROUGHLY2. SOAP, TOWEL, AND HAND SINK SOILED ON THE END OF THE COOK LINE. CLEAN THOROUGHLY.
Location: Cook line
|
02/07/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS SWARMING IN THE VICINITY OF KITCHEN AND WAIT STAFF AREA. ELIMINATE BREEDING GROUNDS FOR GNATS. ECO LAB SCHEDULED TO PERFORM SERVICE ON 10/14.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIVES CONTAINING FOOD DEBRIS ON BLADES STORED ON MAGNETIC KNIFE BLOCK SOILED WITH DRIED FOOD RESIDUE. ENSURE ONLY CLEAN KNIVES ARE STORED ON STRIP. FURTHERMORE, ENSURE STRIP HAS BEEN THOROUGHLY CLEANED AS WELL BEFORE STORAGE OF CLEAN KNIVES. 2. CLEAN EQUIPMENT STORED ON SOILED SHELF COVERED IN FOIL. DISCONTINUE STORING CLEAN EQUIPMENT IN THIS AREA UNTIL BACK WALL AND FLOOR HAVE BEEN FINISHED.
Location: Cook line
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PAN OF UNCOOKED HASH BROWNS PREPARED AT ROOM TEMPERATURE WERE HOLDING AT 70 DEGREES IN COOLER DRAWER. ENSURE HASH BROWNS ARE COOLED PROPERLY TO 41 DEGREES BEFORE STORAGE IN COOLER DRAWER ON COOK LINE. HASH BROWNS WERE PUT IN FREEZER TO COOL DOWN.
Location: Cook line
|
10/19/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIVES CONTAINING FOOD DEBRIS ON BLADES STORED ON MAGNETIC KNIFE BLOCK SOILED WITH DRIED FOOD RESIDUE. ENSURE ONLY CLEAN KNIVES ARE STORED ON STRIP. FURTHERMORE, ENSURE STRIP HAS BEEN THOROUGHLY CLEANED AS WELL BEFORE STORAGE OF CLEAN KNIVES. 2. CLEAN EQUIPMENT STORED ON SOILED SHELF COVERED IN FOIL. DISCONTINUE STORING CLEAN EQUIPMENT IN THIS AREA UNTIL BACK WALL AND FLOOR HAVE BEEN FINISHED.
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS SWARMING IN THE VICINITY OF KITCHEN AND WAIT STAFF AREA. ELIMINATE BREEDING GROUNDS FOR GNATS. ECO LAB SCHEDULED TO PERFORM SERVICE ON 10/14.
Location: Kitchen
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PAN OF UNCOOKED HASH BROWNS PREPARED AT ROOM TEMPERATURE WERE HOLDING AT 70 DEGREES IN COOLER DRAWER. ENSURE HASH BROWNS ARE COOLED PROPERLY TO 41 DEGREES BEFORE STORAGE IN COOLER DRAWER ON COOK LINE. HASH BROWNS WERE PUT IN FREEZER TO COOL DOWN.
Location: Cook line
|
10/12/2012 | Routine |
- 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: EMPLOYEE BEVERAGE STORED IN A GLASS WITHOUT A LID AND STRAW ON COOK LINE. ENSURE ALL EMPLOYEE BEVERAGES ARE STORED IN CONTAINERS WITH LIDS AND STRAWS ON COOK LINE.
Location: Cook line
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: UTENSILS STORED IN COMPARTMENT (PREVIOUSLY USED AS A DIPPER WELL) SOILED WITH DRIED FOOD RESIDUE ON THE BOTTOM LOCATED AT SERVICE COUNTER. CLEAN STORAGE CONTAINER THOROUGHLY TO PREVENT CONTAMINATION OF UTENSILS AND FOOD. UTENSILS SHOULD BE CLEANED EVERY FOUR HOURS.
Location: Service counter
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: LARGE GAP IN WALL BELOW DISH MACHINE. TILES AND DRY WALL MISSING. PROVIDE REPAIR.
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: MILDEW BUILD UP ON WALL BELOW DISH MACHINE AND UNDERNEATH PRESOAK DISPENSER ON WALL. CLEAN ENTIRE AREA THOROUGHLY TO REMOVE ALL BUILD UP.
Location: Dish machine area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: DIPPER WELL SOILED WITH BUILD UP LOCATED ON FRONT LINE NEXT TO SALAD COLD TOP COOLER. CLEAN AND SANITIZE THOROUGHLY.
Location: Service counter
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK NEAR BEVERAGE/DESSERT STATION. PROVIDE TOWELS INSIDE DISPENSER.
Location: Wait staff area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER DRIPPING FROM PIPE BELOW DISH MACHINE. REPAIR LEAK.2. DUCT TAPE SECURING A BAG BELOW BASIN BELOW SPRAYER ARM. REMOVE DUCT TAPE AND BAG. PROVIDE REPAIR IF NECESSARY.
Location: Dish machine area
|
07/11/2012 | Recheck |
- 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: EMPLOYEE BEVERAGE STORED IN A GLASS WITHOUT A LID AND STRAW ON COOK LINE. ENSURE ALL EMPLOYEE BEVERAGES ARE STORED IN CONTAINERS WITH LIDS AND STRAWS ON COOK LINE.
Location: Cook line
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: UTENSILS STORED IN COMPARTMENT (PREVIOUSLY USED AS A DIPPER WELL) SOILED WITH DRIED FOOD RESIDUE ON THE BOTTOM LOCATED AT SERVICE COUNTER. CLEAN STORAGE CONTAINER THOROUGHLY TO PREVENT CONTAMINATION OF UTENSILS AND FOOD. UTENSILS SHOULD BE CLEANED EVERY FOUR HOURS.
Location: Service counter
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: LARGE GAP IN WALL BELOW DISH MACHINE. TILES AND DRY WALL MISSING. PROVIDE REPAIR.
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: MILDEW BUILD UP ON WALL BELOW DISH MACHINE AND UNDERNEATH PRESOAK DISPENSER ON WALL. CLEAN ENTIRE AREA THOROUGHLY TO REMOVE ALL BUILD UP.
Location: Dish machine area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: DIPPER WELL SOILED WITH BUILD UP LOCATED ON FRONT LINE NEXT TO SALAD COLD TOP COOLER. CLEAN AND SANITIZE THOROUGHLY.
Location: Service counter
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK NEAR BEVERAGE/DESSERT STATION. PROVIDE TOWELS INSIDE DISPENSER.
Location: Wait staff area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER DRIPPING FROM PIPE BELOW DISH MACHINE. REPAIR LEAK.2. DUCT TAPE SECURING A BAG BELOW BASIN BELOW SPRAYER ARM. REMOVE DUCT TAPE AND BAG. PROVIDE REPAIR IF NECESSARY.
Location: Dish machine area
|
06/28/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. BOTH REACH IN COLD TOP COOLERS HOLDING POTENTIALLY HAZARDOUS FOODS BETWEEN 46 AND 47 DEGREES F. FOODS TRANSFERRED TO WALK IN COOLER AND OTHERS STORED ON ICE UNTIL REPAIR HAS BEEN MADE.2. REACH IN COOLER CONTAINING SALAD DRESSINGS HOLDING AT 52 DEGREES F. GAP WAS IN THE GASKET. REPAIR TO PROVIDE A TIGHT SEAL
Location: Cook line
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: COOK CRACKED EGGS ON COOK LINE WITH GLOVED HANDS AND THEN GRABBED PLATES, BUTTERED TOAST, ETC... WITHOUT CHANGING GLOVES. ENSURE GLOVES ARE CHANGED AFTER HANDLING RAW AND READY TO EAT FOODS OR CLEAN PLATES.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: COOK CRACKED EGGS ON COOK LINE WITH GLOVED HANDS AND THEN GRABBED PLATES, BUTTERED TOAST, ETC... WITHOUT CHANGING GLOVES. ENSURE GLOVES ARE CHANGED FROM HANDLING RAW TO READY TO EAT FOODS TO PROTECT FROM CROSS CONTAMINATION.
Location: Cook line
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PIZZA CUTTER SOILED WITH RUST ON SURFACE/HANDLE LOCATED IN DIPPER WELL ON COOK LINE. REMOVE RUST OR REPLACE
Location: Cook line
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO PROOF OF CERTIFIED FOOD HANDLER AVAILABLE WORKING AT THIS ESTABLISHMENT. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER. MANAGER ON DUTY SCHEDULED FOR CERTIFICATION COURSE IN THREE WEEKS.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RIGHT STRIP ON SIDE OF GLASS CUBBY IN WAIT STAFF AREA DAMP, CORRODED, AND WARPED. DAMAGED WOOD SHOULD BE RPLACED AND SEALED TO PREVENT MOISURE BUILD UP.
Location: Wait staff area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PROVIDE REPAIR TO COLD TOP SALAD COOLER ON RONT LINE.2. REPAIR DRIP ON MOP SINK FAUCET
Location: Expo line
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03/22/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. BOTH REACH IN COLD TOP COOLERS HOLDING POTENTIALLY HAZARDOUS FOODS BETWEEN 46 AND 47 DEGREES F. FOODS TRANSFERRED TO WALK IN COOLER AND OTHERS STORED ON ICE UNTIL REPAIR HAS BEEN MADE.2. REACH IN COOLER CONTAINING SALAD DRESSINGS HOLDING AT 52 DEGREES F. GAP WAS IN THE GASKET. REPAIR TO PROVIDE A TIGHT SEAL
Location: Cook line
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: COOK CRACKED EGGS ON COOK LINE WITH GLOVED HANDS AND THEN GRABBED PLATES, BUTTERED TOAST, ETC... WITHOUT CHANGING GLOVES. ENSURE GLOVES ARE CHANGED AFTER HANDLING RAW AND READY TO EAT FOODS OR CLEAN PLATES.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: COOK CRACKED EGGS ON COOK LINE WITH GLOVED HANDS AND THEN GRABBED PLATES, BUTTERED TOAST, ETC... WITHOUT CHANGING GLOVES. ENSURE GLOVES ARE CHANGED FROM HANDLING RAW TO READY TO EAT FOODS TO PROTECT FROM CROSS CONTAMINATION.
Location: Cook line
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PIZZA CUTTER SOILED WITH RUST ON SURFACE/HANDLE LOCATED IN DIPPER WELL ON COOK LINE. REMOVE RUST OR REPLACE
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO PROOF OF CERTIFIED FOOD HANDLER AVAILABLE WORKING AT THIS ESTABLISHMENT. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER. MANAGER ON DUTY SCHEDULED FOR CERTIFICATION COURSE IN THREE WEEKS.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RIGHT STRIP ON SIDE OF GLASS CUBBY IN WAIT STAFF AREA DAMP, CORRODED, AND WARPED. DAMAGED WOOD SHOULD BE RPLACED AND SEALED TO PREVENT MOISURE BUILD UP.
Location: Wait staff area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PROVIDE REPAIR TO COLD TOP SALAD COOLER ON RONT LINE.2. REPAIR DRIP ON MOP SINK FAUCET
Location: Expo line
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03/15/2012 | Routine |
Restaurant representatives - add corrected or new information about Denny's, 6288 E 82ND ST, Indianapolis, IN »