- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: CLEAN ALL KITCHEN FLOOR DRAINS. CLEAN OUT GREASE TRAP. RECORD DATES OF CLEANING TO ENSURE IT IS CLEANED OUT REGULARLY
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT UNDER EXHAUST HOOD.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE BEVERAGE MACHINE, CHEST FREEZER AND DISHMACHINE FROM BACK STORAGE ROOM. NONFUNCTIONAL EQUIPMENT.
Location: Back room
- 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: CLEAN HOOD FILTERS. SOILED.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: SECURE COVE MOLDING TO THE WALL UNDER THE PREP SINKS AND HAND SINK WALL.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE CEILING TILES OVER FLOUR TORTILLAS, NEXT TO WALK IN FREEZER.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN WALK IN COOLER FAN GUARDS. 2. CLEAN UNDER BEVERAGE CABINET. 3. CLEAN VENT OVER BAR.
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: 1. CLEAN WALK IN COOLER FAN GUARDS. 2. CLEAN UNDER BEVERAGE CABINET. 3. CLEAN VENT OVER BAR.
Location: Wait staff area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN WALK IN COOLER FAN GUARDS. 2. CLEAN UNDER BEVERAGE CABINET. 3. CLEAN VENT OVER BAR.
Location: Bar
- 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 THERMOMETER IN ALL COOLERS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WALK IN COOLER USED FOR PRODUCE WAS NOT WORKING PROPERLY. BREAKER HAD BEEN TRIPPED. MANAGER CORRECTED. TEMPERATURE WAS APPROXIMATELY 48 DEGREES. LARGE CONTAINERS OF SOUR CREAM MOVED TO MAIN WALK IN COOLER. MONITOR TO ENSURE COOLER IS IN PROPER WORKING ORDER.AT RECHECK, NO POTENTIALLY HAZARDOUS FOODS BEING STORED IN WALK IN COOLER. BREAKER IS TO BE REPLACED, MANAGER STATED. POSSIBLE PROBLEM WITH COMPRESSOR. COOLER IS ADDITIONAL TO MAIN WALK IN COOLER AND IS NOT USED FOR STORAGE OF POTENTIALLY HAZARDOUS FOODS, ONLY IF NEEDED FOR ADDITIONAL STORAGE. TYPICALLY WALK IN COOLER IS USED FOR VEGETABLES AND BEER.
Location: Walk-in cooler
|
04/09/2014 | Recheck |
- 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: RAW CHICKEN STORED OVER RAW BEEF. EDUCATE EMPLOYEES OF PROPER STORING OF RAW FOODS IN COOLER.
Location: Walk-in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: CLEAN ALL KITCHEN FLOOR DRAINS. CLEAN OUT GREASE TRAP. RECORD DATES OF CLEANING TO ENSURE IT IS CLEANED OUT REGULARLY
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT UNDER EXHAUST HOOD.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE BEVERAGE MACHINE, CHEST FREEZER AND DISHMACHINE FROM BACK STORAGE ROOM. NONFUNCTIONAL EQUIPMENT.
Location: Back room
- 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: CLEAN HOOD FILTERS. SOILED.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: SECURE COVE MOLDING TO THE WALL UNDER THE PREP SINKS AND HAND SINK WALL.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE CEILING TILES OVER FLOUR TORTILLAS, NEXT TO WALK IN FREEZER.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN WALK IN COOLER FAN GUARDS. 2. CLEAN UNDER BEVERAGE CABINET. 3. CLEAN VENT OVER BAR.
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: 1. CLEAN WALK IN COOLER FAN GUARDS. 2. CLEAN UNDER BEVERAGE CABINET. 3. CLEAN VENT OVER BAR.
Location: Wait staff area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN WALK IN COOLER FAN GUARDS. 2. CLEAN UNDER BEVERAGE CABINET. 3. CLEAN VENT OVER BAR.
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.
Comments: PROVIDE THERMOMETER IN ALL COOLERS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WALK IN COOLER USED FOR PRODUCE WAS NOT WORKING PROPERLY. BREAKER HAD BEEN TRIPPED. MANAGER CORRECTED. TEMPERATURE WAS APPROXIMATELY 48 DEGREES. LARGE CONTAINERS OF SOUR CREAM MOVED TO MAIN WALK IN COOLER. MONITOR TO ENSURE COOLER IS IN PROPER WORKING ORDER.
Location: Walk-in cooler
|
04/02/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MICE DROPPINGS ON BOTTOM SHELF OF BULK SPICE TABLE. MICE DROPPINGS UNDER SODA MACHINE INSIDE CABINET BY DINING ROOM.PEST CONTROL SERVICED 10/18/13REMOVE, CLEAN AND MONITOR. INFORM PEST CONTROL AREAS OF CONCERN.ADDITIONAL MICE DROPPINGS UNDER SODA MACHINE, IN CABINET. AREA WAS CLEANED AND PAINTED. ENSURE PEST CONTROL PROVIDE TREATMENT FOR MICE IN THIS AREA.
Location: Kitchen
- Sewage removal (corrected)
Sewage being conveyed in an unapproved manner.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
Comments: MOP WATER DISPOSED OF OUT BACK DOOR, ONTO CONCRETE BY DUMPSTERS. DISCONTINUE. MOP WATER MUST BE DISPOSED OF IN MOP SINK.
Location: -
- 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: WRAPPED RAW CHICKEN STORED IN SAME PAN AS STEAK AND GROUND BEEF, ALSO WRAPPED IN PLASTIC. DO NOT STORE RAW CHICKEN WITH BEEF. DO NOT STORE WHOLE MUSCLE BEEF (STEAK) WITH GROUND BEEF.
Location: Walk-in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATEMARKING ON PHF'S
Location: Walk-in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HOT WATER AT HAND SINK IS SHUT OFF DUE TO COLD WATER LEAK AT FAUCET. DISCONTINUE THIS PRACTICE. HOT WATER MUST BE PROVIDED AT ALL TIMES FOR PROPER HANDWASHING. REPAIR LEAK.2. COLD WATER AT BAR HAND SINK IS NOT PROVIDED. RESTORE. 3. RIGHT FAUCET ON 4BAY IS NOT PROVIDING WATER. RESTORE. REPEAT VIOLATION
Location: Kitchen (back)
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: 1. HOT WATER AT HAND SINK IS SHUT OFF DUE TO COLD WATER LEAK AT FAUCET. DISCONTINUE THIS PRACTICE. HOT WATER MUST BE PROVIDED AT ALL TIMES FOR PROPER HANDWASHING. REPAIR LEAK.2. COLD WATER AT BAR HAND SINK IS NOT PROVIDED. RESTORE. 3. RIGHT FAUCET ON 4BAY IS NOT PROVIDING WATER. RESTORE. REPEAT VIOLATION
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: 1. HOT WATER AT HAND SINK IS SHUT OFF DUE TO COLD WATER LEAK AT FAUCET. DISCONTINUE THIS PRACTICE. HOT WATER MUST BE PROVIDED AT ALL TIMES FOR PROPER HANDWASHING. REPAIR LEAK.2. COLD WATER AT BAR HAND SINK IS NOT PROVIDED. RESTORE. 3. RIGHT FAUCET ON 4BAY IS NOT PROVIDING WATER. RESTORE. REPEAT VIOLATION
Location: Bar
Equipment: 4-bay
- 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. CLEAN FLOOR UNDER 2BAY SINK IN KITCHEN. HEAVILY SOILED DUE TO GREASE TRAP BACKING UP. 2. CLEAN BOTTOM SHELF OF PREP TABLE WHERE MICE DROPPINGS ARE LOCATED. 3. CLEAN UNDER SODA MACHINE, IN CABINET WHERE MICE DROPPINGS ARE LOCATED. REMOVE DROPPINGS, SANITIZE AND MONITOR FOR PESTS. ENSURE PEST CONTROL PLACES BAIT BOXES/TRAPS IN THESE AREAS. ADDED AT RECHECK NOVEMBER 19, 2013. ADDITIONAL MICE DROPPINGS OBSERVED UNDER SODA MACHINE. CLEAN, REMOVE AND ENSURE PEST CONTROL SERVICES THIS AREA.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER 2BAY SINK IN KITCHEN. HEAVILY SOILED DUE TO GREASE TRAP BACKING UP. 2. CLEAN BOTTOM SHELF OF PREP TABLE WHERE MICE DROPPINGS ARE LOCATED. 3. CLEAN UNDER SODA MACHINE, IN CABINET WHERE MICE DROPPINGS ARE LOCATED. REMOVE DROPPINGS, SANITIZE AND MONITOR FOR PESTS. ENSURE PEST CONTROL PLACES BAIT BOXES/TRAPS IN THESE AREAS. ADDED AT RECHECK NOVEMBER 19, 2013. ADDITIONAL MICE DROPPINGS OBSERVED UNDER SODA MACHINE. CLEAN, REMOVE AND ENSURE PEST CONTROL SERVICES THIS AREA.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER 2BAY SINK IN KITCHEN. HEAVILY SOILED DUE TO GREASE TRAP BACKING UP. 2. CLEAN BOTTOM SHELF OF PREP TABLE WHERE MICE DROPPINGS ARE LOCATED. 3. CLEAN UNDER SODA MACHINE, IN CABINET WHERE MICE DROPPINGS ARE LOCATED. REMOVE DROPPINGS, SANITIZE AND MONITOR FOR PESTS. ENSURE PEST CONTROL PLACES BAIT BOXES/TRAPS IN THESE AREAS. ADDED AT RECHECK NOVEMBER 19, 2013. ADDITIONAL MICE DROPPINGS OBSERVED UNDER SODA MACHINE. CLEAN, REMOVE AND ENSURE PEST CONTROL SERVICES THIS AREA.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER 2BAY SINK IN KITCHEN. HEAVILY SOILED DUE TO GREASE TRAP BACKING UP. 2. CLEAN BOTTOM SHELF OF PREP TABLE WHERE MICE DROPPINGS ARE LOCATED. 3. CLEAN UNDER SODA MACHINE, IN CABINET WHERE MICE DROPPINGS ARE LOCATED. REMOVE DROPPINGS, SANITIZE AND MONITOR FOR PESTS. ENSURE PEST CONTROL PLACES BAIT BOXES/TRAPS IN THESE AREAS. ADDED AT RECHECK NOVEMBER 19, 2013. ADDITIONAL MICE DROPPINGS OBSERVED UNDER SODA MACHINE. CLEAN, REMOVE AND ENSURE PEST CONTROL SERVICES THIS AREA.
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. DELIME DISHMACHINE. SOILED. CONTINUE CLEANING. 2. CLEAN OR REPLACE ALL DISHMACHINE RACKS. HEAVILY SOILED.
Location: Dish machine area
Equipment: Dishmachine
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. DELIME DISHMACHINE. SOILED. CONTINUE CLEANING. 2. CLEAN OR REPLACE ALL DISHMACHINE RACKS. HEAVILY SOILED.
Location: Dish machine area
Equipment: -
- Data plate (corrected)
No data plate provided.
Correction: Provide data plate.
Comments: DATA PLATE ON DISHMACHINE IS NOT WORKING FOR WASH TEMPERATURE. REPAIR.
Location: Dish machine area
Equipment: Dishmachine
- 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: PLASTIC STORAGE DRAWERS ARE CRACKED/BROKEN. REPLACE.
Location: Wait staff area
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: INSUFFICIENT AMOUNT OF SHELVING IN WALK IN FREEZER. MULTIPLE BOXES ON THE FLOOR. LARGE PIECE OF BEEF, WRAPPED, AND STORED ON THE FLOOR. PROVIDE ADDITIONAL SHELVING.
Location: Walk-in freezer
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PROVIDE COVERED TRASH CAN IN EMPLOYEE RESTROOM AND WOMEN'S CUSTOMER RESTROOM
Location: Emp restroom
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PROVIDE COVERED TRASH CAN IN EMPLOYEE RESTROOM AND WOMEN'S CUSTOMER RESTROOM
Location: Womens restroom
|
12/03/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MICE DROPPINGS ON BOTTOM SHELF OF BULK SPICE TABLE. MICE DROPPINGS UNDER SODA MACHINE INSIDE CABINET BY DINING ROOM.PEST CONTROL SERVICED 10/18/13REMOVE, CLEAN AND MONITOR. INFORM PEST CONTROL AREAS OF CONCERN.ADDITIONAL MICE DROPPINGS UNDER SODA MACHINE, IN CABINET. AREA WAS CLEANED AND PAINTED. ENSURE PEST CONTROL PROVIDE TREATMENT FOR MICE IN THIS AREA.
Location: Kitchen
- Sewage removal (corrected)
Sewage being conveyed in an unapproved manner.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
Comments: MOP WATER DISPOSED OF OUT BACK DOOR, ONTO CONCRETE BY DUMPSTERS. DISCONTINUE. MOP WATER MUST BE DISPOSED OF IN MOP SINK.
Location: -
- 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: WRAPPED RAW CHICKEN STORED IN SAME PAN AS STEAK AND GROUND BEEF, ALSO WRAPPED IN PLASTIC. DO NOT STORE RAW CHICKEN WITH BEEF. DO NOT STORE WHOLE MUSCLE BEEF (STEAK) WITH GROUND BEEF.
Location: Walk-in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATEMARKING ON PHF'S
Location: Walk-in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HOT WATER AT HAND SINK IS SHUT OFF DUE TO COLD WATER LEAK AT FAUCET. DISCONTINUE THIS PRACTICE. HOT WATER MUST BE PROVIDED AT ALL TIMES FOR PROPER HANDWASHING. REPAIR LEAK.2. COLD WATER AT BAR HAND SINK IS NOT PROVIDED. RESTORE. 3. RIGHT FAUCET ON 4BAY IS NOT PROVIDING WATER. RESTORE. REPEAT VIOLATION
Location: Kitchen (back)
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: 1. HOT WATER AT HAND SINK IS SHUT OFF DUE TO COLD WATER LEAK AT FAUCET. DISCONTINUE THIS PRACTICE. HOT WATER MUST BE PROVIDED AT ALL TIMES FOR PROPER HANDWASHING. REPAIR LEAK.2. COLD WATER AT BAR HAND SINK IS NOT PROVIDED. RESTORE. 3. RIGHT FAUCET ON 4BAY IS NOT PROVIDING WATER. RESTORE. REPEAT VIOLATION
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: 1. HOT WATER AT HAND SINK IS SHUT OFF DUE TO COLD WATER LEAK AT FAUCET. DISCONTINUE THIS PRACTICE. HOT WATER MUST BE PROVIDED AT ALL TIMES FOR PROPER HANDWASHING. REPAIR LEAK.2. COLD WATER AT BAR HAND SINK IS NOT PROVIDED. RESTORE. 3. RIGHT FAUCET ON 4BAY IS NOT PROVIDING WATER. RESTORE. REPEAT VIOLATION
Location: Bar
Equipment: 4-bay
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTS OUT IN BACK OF KITCHEN. REPLACE.REPEAT VIOLATION. NO LIGHTING IN BACK DRY STORAGE AREA.
Location: Kitchen (back)
- 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: HOOD FILTERS ARE SOILED. CLEAN.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER 2BAY SINK IN KITCHEN. HEAVILY SOILED DUE TO GREASE TRAP BACKING UP. 2. CLEAN BOTTOM SHELF OF PREP TABLE WHERE MICE DROPPINGS ARE LOCATED. 3. CLEAN UNDER SODA MACHINE, IN CABINET WHERE MICE DROPPINGS ARE LOCATED. REMOVE DROPPINGS, SANITIZE AND MONITOR FOR PESTS. ENSURE PEST CONTROL PLACES BAIT BOXES/TRAPS IN THESE AREAS. ADDED AT RECHECK NOVEMBER 19, 2013. ADDITIONAL MICE DROPPINGS OBSERVED UNDER SODA MACHINE. CLEAN, REMOVE AND ENSURE PEST CONTROL SERVICES THIS AREA.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER 2BAY SINK IN KITCHEN. HEAVILY SOILED DUE TO GREASE TRAP BACKING UP. 2. CLEAN BOTTOM SHELF OF PREP TABLE WHERE MICE DROPPINGS ARE LOCATED. 3. CLEAN UNDER SODA MACHINE, IN CABINET WHERE MICE DROPPINGS ARE LOCATED. REMOVE DROPPINGS, SANITIZE AND MONITOR FOR PESTS. ENSURE PEST CONTROL PLACES BAIT BOXES/TRAPS IN THESE AREAS. ADDED AT RECHECK NOVEMBER 19, 2013. ADDITIONAL MICE DROPPINGS OBSERVED UNDER SODA MACHINE. CLEAN, REMOVE AND ENSURE PEST CONTROL SERVICES THIS AREA.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER 2BAY SINK IN KITCHEN. HEAVILY SOILED DUE TO GREASE TRAP BACKING UP. 2. CLEAN BOTTOM SHELF OF PREP TABLE WHERE MICE DROPPINGS ARE LOCATED. 3. CLEAN UNDER SODA MACHINE, IN CABINET WHERE MICE DROPPINGS ARE LOCATED. REMOVE DROPPINGS, SANITIZE AND MONITOR FOR PESTS. ENSURE PEST CONTROL PLACES BAIT BOXES/TRAPS IN THESE AREAS. ADDED AT RECHECK NOVEMBER 19, 2013. ADDITIONAL MICE DROPPINGS OBSERVED UNDER SODA MACHINE. CLEAN, REMOVE AND ENSURE PEST CONTROL SERVICES THIS AREA.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER 2BAY SINK IN KITCHEN. HEAVILY SOILED DUE TO GREASE TRAP BACKING UP. 2. CLEAN BOTTOM SHELF OF PREP TABLE WHERE MICE DROPPINGS ARE LOCATED. 3. CLEAN UNDER SODA MACHINE, IN CABINET WHERE MICE DROPPINGS ARE LOCATED. REMOVE DROPPINGS, SANITIZE AND MONITOR FOR PESTS. ENSURE PEST CONTROL PLACES BAIT BOXES/TRAPS IN THESE AREAS. ADDED AT RECHECK NOVEMBER 19, 2013. ADDITIONAL MICE DROPPINGS OBSERVED UNDER SODA MACHINE. CLEAN, REMOVE AND ENSURE PEST CONTROL SERVICES THIS AREA.
- 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: GROUND BEEF IN METAL PAN PLACED IN COOLER COVERED WITH PLASTIC. GROUND BEEF HAS NOT COOLED. DO NOT COVER IN COOLER UNTIL PROPERLY COOLED.
Location: Walk-in cooler
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 2 LARGE PIECES OF BEEF THAWING IN 2 BAY SINK. NO RUNNING WATER. BEEF IS AT 39 AND 41 DEGREES F. PLACED IN WALK IN COOLER. MONITOR TEMPERATURES WHEN THAWING.
Location: Kitchen
Equipment: 2-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: NO THERMOMETER IN COLD TOP COOLER WHERE GREEN PEPPER, TOMATO AND ONION ARE STORED. POTENTIALLY HAZARDOUS FOODS (SHRIMP, RAW CHICKEN, CHORIZO) STORED IN BOTTOM.
Location: Kitchen
Equipment: Cold top
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. DELIME DISHMACHINE. SOILED. CONTINUE CLEANING. 2. CLEAN OR REPLACE ALL DISHMACHINE RACKS. HEAVILY SOILED.
Location: Dish machine area
Equipment: Dishmachine
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. DELIME DISHMACHINE. SOILED. CONTINUE CLEANING. 2. CLEAN OR REPLACE ALL DISHMACHINE RACKS. HEAVILY SOILED.
Location: Dish machine area
Equipment: -
- Data plate
No data plate provided.
Correction: Provide data plate.
Comments: DATA PLATE ON DISHMACHINE IS NOT WORKING FOR WASH TEMPERATURE. REPAIR.
Location: Dish machine area
Equipment: Dishmachine
- 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: PLASTIC STORAGE DRAWERS ARE CRACKED/BROKEN. REPLACE.
Location: Wait staff area
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: INSUFFICIENT AMOUNT OF SHELVING IN WALK IN FREEZER. MULTIPLE BOXES ON THE FLOOR. LARGE PIECE OF BEEF, WRAPPED, AND STORED ON THE FLOOR. PROVIDE ADDITIONAL SHELVING.
Location: Walk-in freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. MULTIPLE FOOD ITEMS IN WALK IN COOLER NOT COVERED. 2. TAMALES AND TRAYS OF CHILES IN WALK IN FREEZER NOT COVERED. 3. BAGS AND CONTAINERS OF SPICES NOT COVERED IN BACK STORAGE AREA, WHERE WATER HEATER IS LOCATED. 4. SPICES ON LOWER PREP TABLE SHELF, WHERE MICE DROPPINGS WERE OBSERVED, ARE NOT KEPT COVERED. COVER ALL SPICES/FOODS WHEN NOT BEING USED.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. MULTIPLE FOOD ITEMS IN WALK IN COOLER NOT COVERED. 2. TAMALES AND TRAYS OF CHILES IN WALK IN FREEZER NOT COVERED. 3. BAGS AND CONTAINERS OF SPICES NOT COVERED IN BACK STORAGE AREA, WHERE WATER HEATER IS LOCATED. 4. SPICES ON LOWER PREP TABLE SHELF, WHERE MICE DROPPINGS WERE OBSERVED, ARE NOT KEPT COVERED. COVER ALL SPICES/FOODS WHEN NOT BEING USED.
Location: Walk-in freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. MULTIPLE FOOD ITEMS IN WALK IN COOLER NOT COVERED. 2. TAMALES AND TRAYS OF CHILES IN WALK IN FREEZER NOT COVERED. 3. BAGS AND CONTAINERS OF SPICES NOT COVERED IN BACK STORAGE AREA, WHERE WATER HEATER IS LOCATED. 4. SPICES ON LOWER PREP TABLE SHELF, WHERE MICE DROPPINGS WERE OBSERVED, ARE NOT KEPT COVERED. COVER ALL SPICES/FOODS WHEN NOT BEING USED.
Location: Dry storage
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. MULTIPLE FOOD ITEMS IN WALK IN COOLER NOT COVERED. 2. TAMALES AND TRAYS OF CHILES IN WALK IN FREEZER NOT COVERED. 3. BAGS AND CONTAINERS OF SPICES NOT COVERED IN BACK STORAGE AREA, WHERE WATER HEATER IS LOCATED. 4. SPICES ON LOWER PREP TABLE SHELF, WHERE MICE DROPPINGS WERE OBSERVED, ARE NOT KEPT COVERED. COVER ALL SPICES/FOODS WHEN NOT BEING USED.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN GASKET ON DOOR OF COLD TOP COOLER WHERE VEGETABLES ARE STORED.
Location: Kitchen
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA NOZZLES ON BOTH SODA MACHINES ARE SOILED. NOT CLEANING FREQUENTLY ENOUGH. INCREASE FREQUENCY OF CLEANING. 2. CLEAN INTERIOR OF ICE MACHINE.
Location: Wait staff area
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA NOZZLES ON BOTH SODA MACHINES ARE SOILED. NOT CLEANING FREQUENTLY ENOUGH. INCREASE FREQUENCY OF CLEANING. 2. CLEAN INTERIOR OF ICE MACHINE.
Location: Wait staff area
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA NOZZLES ON BOTH SODA MACHINES ARE SOILED. NOT CLEANING FREQUENTLY ENOUGH. INCREASE FREQUENCY OF CLEANING. 2. CLEAN INTERIOR OF ICE MACHINE.
Location: Wait staff area
Equipment: Ice machine
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PROVIDE COVERED TRASH CAN IN EMPLOYEE RESTROOM AND WOMEN'S CUSTOMER RESTROOM
Location: Emp restroom
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PROVIDE COVERED TRASH CAN IN EMPLOYEE RESTROOM AND WOMEN'S CUSTOMER RESTROOM
Location: Womens restroom
|
11/19/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: MEAT/VEGETABLES IN PAN ARE NOT BEING HELD ABOVE 135 DEGREES F. PAN MISSING IN STEAM TABLE ALLOWING STEAM TO ESCAPE. MORE WATER WAS ADDED AND A PAN WAS PLACED IN OPEN AREA TO TRAP HEAT, BY MANAGER.
Location: Kitchen
Equipment: Steam table
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MICE DROPPINGS ON BOTTOM SHELF OF BULK SPICE TABLE. MICE DROPPINGS UNDER SODA MACHINE INSIDE CABINET BY DINING ROOM.PEST CONTROL SERVICED 10/18/13REMOVE, CLEAN AND MONITOR. INFORM PEST CONTROL AREAS OF CONCERN.
Location: Kitchen
- Sewage removal
Sewage being conveyed in an unapproved manner.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
Comments: MOP WATER DISPOSED OF OUT BACK DOOR, ONTO CONCRETE BY DUMPSTERS. DISCONTINUE. MOP WATER MUST BE DISPOSED OF IN MOP SINK.
Location: -
- 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: EMPLOYEE HANDLED RAW CHICKEN WITH GLOVED HANDS, REMOVED AND PLACED A NEW PAIR OF GLOVES ON HANDS WITHOUT HANDWASHING.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: HOT WATER SHUT OFF AT HAND SINK. NO HANDWASHING.
- 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: WRAPPED RAW CHICKEN STORED IN SAME PAN AS STEAK AND GROUND BEEF, ALSO WRAPPED IN PLASTIC. DO NOT STORE RAW CHICKEN WITH BEEF. DO NOT STORE WHOLE MUSCLE BEEF (STEAK) WITH GROUND BEEF.
Location: Walk-in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATEMARKING ON PHF'S
Location: Walk-in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HOT WATER AT HAND SINK IS SHUT OFF DUE TO COLD WATER LEAK AT FAUCET. DISCONTINUE THIS PRACTICE. HOT WATER MUST BE PROVIDED AT ALL TIMES FOR PROPER HANDWASHING. REPAIR LEAK.2. COLD WATER AT BAR HAND SINK IS NOT PROVIDED. RESTORE. 3. RIGHT FAUCET ON 4BAY IS NOT PROVIDING WATER. RESTORE. REPEAT VIOLATION
Location: Kitchen (back)
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: 1. HOT WATER AT HAND SINK IS SHUT OFF DUE TO COLD WATER LEAK AT FAUCET. DISCONTINUE THIS PRACTICE. HOT WATER MUST BE PROVIDED AT ALL TIMES FOR PROPER HANDWASHING. REPAIR LEAK.2. COLD WATER AT BAR HAND SINK IS NOT PROVIDED. RESTORE. 3. RIGHT FAUCET ON 4BAY IS NOT PROVIDING WATER. RESTORE. REPEAT VIOLATION
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: 1. HOT WATER AT HAND SINK IS SHUT OFF DUE TO COLD WATER LEAK AT FAUCET. DISCONTINUE THIS PRACTICE. HOT WATER MUST BE PROVIDED AT ALL TIMES FOR PROPER HANDWASHING. REPAIR LEAK.2. COLD WATER AT BAR HAND SINK IS NOT PROVIDED. RESTORE. 3. RIGHT FAUCET ON 4BAY IS NOT PROVIDING WATER. RESTORE. REPEAT VIOLATION
Location: Bar
Equipment: 4-bay
- 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: SANITIZER ON COOKSLINE IS TOO STRONG. ENSURE CONCENTRATION IS 50-100 PPM FOR CHLORINE TO AVOID ANY RESIDUE.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTS OUT IN BACK OF KITCHEN. REPLACE.REPEAT VIOLATION. NO LIGHTING IN BACK DRY STORAGE AREA.
Location: Kitchen (back)
- 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: HOOD FILTERS ARE SOILED. CLEAN.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER 2BAY SINK IN KITCHEN. HEAVILY SOILED DUE TO GREASE TRAP BACKING UP. 2. CLEAN BOTTOM SHELF OF PREP TABLE WHERE MICE DROPPINGS ARE LOCATED. 3. CLEAN UNDER SODA MACHINE, IN CABINET WHERE MICE DROPPINGS ARE LOCATED. REMOVE DROPPINGS, SANITIZE AND MONITOR FOR PESTS. ENSURE PEST CONTROL PLACES BAIT BOXES/TRAPS IN THESE AREAS.
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 2 LARGE PIECES OF BEEF THAWING IN 2 BAY SINK. NO RUNNING WATER. BEEF IS AT 39 AND 41 DEGREES F. PLACED IN WALK IN COOLER. MONITOR TEMPERATURES WHEN THAWING.
Location: Kitchen
Equipment: 2-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: NO THERMOMETER IN COLD TOP COOLER WHERE GREEN PEPPER, TOMATO AND ONION ARE STORED. POTENTIALLY HAZARDOUS FOODS (SHRIMP, RAW CHICKEN, CHORIZO) STORED IN BOTTOM.
Location: Kitchen
Equipment: Cold top
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. DELIME DISHMACHINE. SOILED. 2. CLEAN OR REPLACE ALL DISHMACHINE RACKS. HEAVILY SOILED.
Location: Dish machine area
Equipment: Dishmachine
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. DELIME DISHMACHINE. SOILED. 2. CLEAN OR REPLACE ALL DISHMACHINE RACKS. HEAVILY SOILED.
Location: Dish machine area
Equipment: -
- Data plate
No data plate provided.
Correction: Provide data plate.
Comments: DATA PLATE ON DISHMACHINE IS NOT WORKING FOR WASH TEMPERATURE. REPAIR.
Location: Dish machine area
Equipment: Dishmachine
- 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: PLASTIC STORAGE DRAWERS ARE CRACKED/BROKEN. REPLACE.
Location: Wait staff area
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: INSUFFICIENT AMOUNT OF SHELVING IN WALK IN FREEZER. MULTIPLE BOXES ON THE FLOOR. LARGE PIECE OF BEEF, WRAPPED, AND STORED ON THE FLOOR. PROVIDE ADDITIONAL SHELVING.
Location: Walk-in freezer
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. MULTIPLE FOOD ITEMS IN WALK IN COOLER NOT COVERED. 2. TAMALES AND TRAYS OF CHILES IN WALK IN FREEZER NOT COVERED. 3. BAGS AND CONTAINERS OF SPICES NOT COVERED IN BACK STORAGE AREA, WHERE WATER HEATER IS LOCATED. 4. SPICES ON LOWER PREP TABLE SHELF, WHERE MICE DROPPINGS WERE OBSERVED, ARE NOT KEPT COVERED. COVER ALL SPICES/FOODS WHEN NOT BEING USED.
Location: Walk-in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. MULTIPLE FOOD ITEMS IN WALK IN COOLER NOT COVERED. 2. TAMALES AND TRAYS OF CHILES IN WALK IN FREEZER NOT COVERED. 3. BAGS AND CONTAINERS OF SPICES NOT COVERED IN BACK STORAGE AREA, WHERE WATER HEATER IS LOCATED. 4. SPICES ON LOWER PREP TABLE SHELF, WHERE MICE DROPPINGS WERE OBSERVED, ARE NOT KEPT COVERED. COVER ALL SPICES/FOODS WHEN NOT BEING USED.
Location: Walk-in freezer
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. MULTIPLE FOOD ITEMS IN WALK IN COOLER NOT COVERED. 2. TAMALES AND TRAYS OF CHILES IN WALK IN FREEZER NOT COVERED. 3. BAGS AND CONTAINERS OF SPICES NOT COVERED IN BACK STORAGE AREA, WHERE WATER HEATER IS LOCATED. 4. SPICES ON LOWER PREP TABLE SHELF, WHERE MICE DROPPINGS WERE OBSERVED, ARE NOT KEPT COVERED. COVER ALL SPICES/FOODS WHEN NOT BEING USED.
Location: Dry storage
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. MULTIPLE FOOD ITEMS IN WALK IN COOLER NOT COVERED. 2. TAMALES AND TRAYS OF CHILES IN WALK IN FREEZER NOT COVERED. 3. BAGS AND CONTAINERS OF SPICES NOT COVERED IN BACK STORAGE AREA, WHERE WATER HEATER IS LOCATED. 4. SPICES ON LOWER PREP TABLE SHELF, WHERE MICE DROPPINGS WERE OBSERVED, ARE NOT KEPT COVERED. COVER ALL SPICES/FOODS WHEN NOT BEING USED.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN GASKET ON DOOR OF COLD TOP COOLER WHERE VEGETABLES ARE STORED.
Location: Kitchen
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA NOZZLES ON BOTH SODA MACHINES ARE SOILED. NOT CLEANING FREQUENTLY ENOUGH. INCREASE FREQUENCY OF CLEANING. 2. CLEAN INTERIOR OF ICE MACHINE.
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: 1. SODA NOZZLES ON BOTH SODA MACHINES ARE SOILED. NOT CLEANING FREQUENTLY ENOUGH. INCREASE FREQUENCY OF CLEANING. 2. CLEAN INTERIOR OF ICE MACHINE.
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: 1. SODA NOZZLES ON BOTH SODA MACHINES ARE SOILED. NOT CLEANING FREQUENTLY ENOUGH. INCREASE FREQUENCY OF CLEANING. 2. CLEAN INTERIOR OF ICE MACHINE.
Location: Wait staff area
Equipment: Ice machine
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PROVIDE COVERED TRASH CAN IN EMPLOYEE RESTROOM AND WOMEN'S CUSTOMER RESTROOM
Location: Emp restroom
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PROVIDE COVERED TRASH CAN IN EMPLOYEE RESTROOM AND WOMEN'S CUSTOMER RESTROOM
Location: Womens restroom
|
11/12/2013 | Routine |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE HANDLED SOILED DISHES, WIPED HIS HANDS ON A TOWEL AND THEN PROCEEDED TO REMOVE CLEAN DISHES FROM DISHMACHINE.
- 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: REPLACE ICE SCOOP. SCOOP IS CRACKED.
Location: Kitchen
- 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: CHORIZO STORED IMPROPERLY, IN PAN OF MIXED VEGETABLES. VEGETABLES ARE NOT PREPARED WITH ANY OTHER FOOD. DO NOT STORE RAW MEAT IMPROPERLY.
Location: Restroom
Equipment: Reach in cooler
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL BULK FOOD (SALT, SPICES ETC)
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTING IN BACK OF KITCHEN.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOORS THROUGHOUT KITCHEN, DURING OPERATIONS.2. CLEAN FLOOR UNDER 2 BAY PREP SINK. HEAVILY SOILED. 3. CLEAN WALLS IN WALK IN COOLER. USE DRY MOP TO KEEP FLOORS DRY. FLOOR IN KITCHEN IS CONSTANTLY WET AND WITH HEAVY FOOD DEBRIS UNDER 2 BAY AND DISHMACHINE.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOORS THROUGHOUT KITCHEN, DURING OPERATIONS.2. CLEAN FLOOR UNDER 2 BAY PREP SINK. HEAVILY SOILED. 3. CLEAN WALLS IN WALK IN COOLER. USE DRY MOP TO KEEP FLOORS DRY. FLOOR IN KITCHEN IS CONSTANTLY WET AND WITH HEAVY FOOD DEBRIS UNDER 2 BAY AND DISHMACHINE.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOORS THROUGHOUT KITCHEN, DURING OPERATIONS.2. CLEAN FLOOR UNDER 2 BAY PREP SINK. HEAVILY SOILED. 3. CLEAN WALLS IN WALK IN COOLER. USE DRY MOP TO KEEP FLOORS DRY. FLOOR IN KITCHEN IS CONSTANTLY WET AND WITH HEAVY FOOD DEBRIS UNDER 2 BAY AND DISHMACHINE.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: TOWELS ON EQUIPMENT. NO BLEACH WATER BUCKET SET UP TO STORE TOWELS IN.
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: DO NOT COVER GROUND BEEF WHEN COOLING. USE LARGER PANS. DO NOT FILL PANS.BEGIN COOLING UNCOVERED UNDER REFRIGERATION WHEN FOOD REACHES 135 DEGREES F.
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: STEAK AND FISH BEING THAWED ON CART. ALL FOODS WERE DISCARDED.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER LEAK IN WALK IN FREEZER. REPAIR. REMOVE ICE BUILDUP ON FLOOR.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN INTERIOR OF REACH IN COOLER. SOILED.
Location: Restroom
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: FAUCET ON RIGHT SIDE OF 4 BAY SINK IS NOT WORKING. REPAIR.
Location: Bar
Equipment: 4-bay
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PROVIDE SCOOPS WITH HANDLES FOR BULK FOODS. SALT, SPICES ETC.
Location: Kitchen
|
06/26/2013 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE HANDLED SOILED DISHES, WIPED HIS HANDS ON A TOWEL AND THEN PROCEEDED TO REMOVE CLEAN DISHES FROM DISHMACHINE.
- 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: REPLACE ICE SCOOP. SCOOP IS CRACKED.
Location: Kitchen
- 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: CHORIZO STORED IMPROPERLY, IN PAN OF MIXED VEGETABLES. VEGETABLES ARE NOT PREPARED WITH ANY OTHER FOOD. DO NOT STORE RAW MEAT IMPROPERLY.
Location: Restroom
Equipment: Reach in cooler
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL BULK FOOD (SALT, SPICES ETC)
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTING IN BACK OF KITCHEN.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOORS THROUGHOUT KITCHEN, DURING OPERATIONS.2. CLEAN FLOOR UNDER 2 BAY PREP SINK. HEAVILY SOILED. 3. CLEAN WALLS IN WALK IN COOLER. USE DRY MOP TO KEEP FLOORS DRY. FLOOR IN KITCHEN IS CONSTANTLY WET AND WITH HEAVY FOOD DEBRIS UNDER 2 BAY AND DISHMACHINE.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOORS THROUGHOUT KITCHEN, DURING OPERATIONS.2. CLEAN FLOOR UNDER 2 BAY PREP SINK. HEAVILY SOILED. 3. CLEAN WALLS IN WALK IN COOLER. USE DRY MOP TO KEEP FLOORS DRY. FLOOR IN KITCHEN IS CONSTANTLY WET AND WITH HEAVY FOOD DEBRIS UNDER 2 BAY AND DISHMACHINE.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: TOWELS ON EQUIPMENT. NO BLEACH WATER BUCKET SET UP TO STORE TOWELS IN.
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: DO NOT COVER GROUND BEEF WHEN COOLING. USE LARGER PANS. DO NOT FILL PANS.BEGIN COOLING UNCOVERED UNDER REFRIGERATION WHEN FOOD REACHES 135 DEGREES F.
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: STEAK AND FISH BEING THAWED ON CART. ALL FOODS WERE DISCARDED.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER LEAK IN WALK IN FREEZER. REPAIR. REMOVE ICE BUILDUP ON FLOOR.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN INTERIOR OF REACH IN COOLER. SOILED.
Location: Restroom
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: FAUCET ON RIGHT SIDE OF 4 BAY SINK IS NOT WORKING. REPAIR.
Location: Bar
Equipment: 4-bay
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PROVIDE SCOOPS WITH HANDLES FOR BULK FOODS. SALT, SPICES ETC.
Location: Kitchen
|
06/17/2013 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE HANDLED SOILED DISHES, WIPED HIS HANDS ON A TOWEL AND THEN PROCEEDED TO REMOVE CLEAN DISHES FROM DISHMACHINE.
- 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 CHIPS AND DRINK ON OVEN
Location: Kitchen
- 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: REPLACE ICE SCOOP. SCOOP IS CRACKED.
Location: Kitchen
- 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: CHORIZO STORED IMPROPERLY, IN PAN OF MIXED VEGETABLES. VEGETABLES ARE NOT PREPARED WITH ANY OTHER FOOD. DO NOT STORE RAW MEAT IMPROPERLY.
Location: Restroom
Equipment: Reach in cooler
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL BULK FOOD (SALT, SPICES ETC)
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTING IN BACK OF KITCHEN.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOORS THROUGHOUT KITCHEN, DURING OPERATIONS.2. CLEAN FLOOR UNDER 2 BAY PREP SINK. HEAVILY SOILED. 3. CLEAN WALLS IN WALK IN COOLER.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOORS THROUGHOUT KITCHEN, DURING OPERATIONS.2. CLEAN FLOOR UNDER 2 BAY PREP SINK. HEAVILY SOILED. 3. CLEAN WALLS IN WALK IN COOLER.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: TOWELS ON EQUIPMENT. NO BLEACH WATER BUCKET SET UP TO STORE TOWELS IN.
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: DO NOT COVER GROUND BEEF WHEN COOLING. USE LARGER PANS. DO NOT FILL PANS.BEGIN COOLING UNCOVERED UNDER REFRIGERATION WHEN FOOD REACHES 135 DEGREES F.
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: STEAK AND FISH BEING THAWED ON CART. ALL FOODS WERE DISCARDED.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER LEAK IN WALK IN FREEZER. REPAIR. REMOVE ICE BUILDUP ON FLOOR.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN INTERIOR OF REACH IN COOLER. SOILED.
Location: Restroom
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: FAUCET ON RIGHT SIDE OF 4 BAY SINK IS NOT WORKING. REPAIR.
Location: Bar
Equipment: 4-bay
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PROVIDE SCOOPS WITH HANDLES FOR BULK FOODS. SALT, SPICES ETC.
Location: Kitchen
|
06/07/2013 | Routine |
| No violation noted during this evaluation. | 06/07/2013 | Non-Illness Complaint |
- 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: RAW CHICKEN STORED OVER RAW BEEF.REVERSE
Location: Walk-in cooler
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHTS OUT IN FOOD DRY STORAGE. REPLACE 2 SETS OF FLOURESCENTS.2. LIGHT IN BEER/PRODUCE WALK IN COOLER IS OUT. CORRECTED ON SITE.
Location: Kitchen
- Lighting intensity (corrected on site)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHTS OUT IN FOOD DRY STORAGE. REPLACE 2 SETS OF FLOURESCENTS.2. LIGHT IN BEER/PRODUCE WALK IN COOLER IS OUT. CORRECTED ON SITE.
Location: Walk-in cooler
- 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: CLEAN HOOD FILTERS
Location: Kitchen
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR IS SOILED UNDER SODA SYRUP. CLEAN.CORRECTED ON SITE.
Location: Back room
- 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: THERMOMETERS MISSING IN SMALL COLD TOP AND PEPSI COOLER. PROVIDED.
Location: Kitchen
Equipment: Reach in cooler
- 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: THERMOMETERS MISSING IN SMALL COLD TOP AND PEPSI COOLER. PROVIDED.
Location: Kitchen
Equipment: Reach in cooler
- Unapproved non-food contact (corrected on site)
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: CARDBOARD UNDER OIL ON LOWER SHELF OF PREP TABLE IS SOILED. REMOVE. CARDBOARD UNDER RICE WATER CONCENTRATE AND CONDENSED MILK IS SOILED. DO NOT USE CARDBOARD. PROVIDE BAR MATTING/SHELF LINER
Location: Kitchen
- Unapproved non-food contact (corrected on site)
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: CARDBOARD UNDER OIL ON LOWER SHELF OF PREP TABLE IS SOILED. REMOVE. CARDBOARD UNDER RICE WATER CONCENTRATE AND CONDENSED MILK IS SOILED. DO NOT USE CARDBOARD. PROVIDE BAR MATTING/SHELF LINER
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELVES IN WALK IN COOLER WHERE MEATS ARE STORED. 2. CLEAN LOWER SHELF ON PREP TABLE WHERE OIL IS STORED. SOILED. 3. SMALL COLD TOP SOILED INSIDE. CORRECTED ON SITE.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELVES IN WALK IN COOLER WHERE MEATS ARE STORED. 2. CLEAN LOWER SHELF ON PREP TABLE WHERE OIL IS STORED. SOILED. 3. SMALL COLD TOP SOILED INSIDE. CORRECTED ON SITE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELVES IN WALK IN COOLER WHERE MEATS ARE STORED. 2. CLEAN LOWER SHELF ON PREP TABLE WHERE OIL IS STORED. SOILED. 3. SMALL COLD TOP SOILED INSIDE. CORRECTED ON SITE.
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: STORE ICE SCOOPS IN BUCKETS.ENSURE KNIVES ARE NOT STORED BETWEEN EQUIPMENT. BOTH VIOLATIONS CORRECTED.
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: STORE ICE SCOOPS IN BUCKETS.ENSURE KNIVES ARE NOT STORED BETWEEN EQUIPMENT. BOTH VIOLATIONS CORRECTED.
Location: Kitchen
|
02/13/2013 | Recheck |
- 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: RAW CHICKEN STORED OVER RAW BEEF.REVERSE
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHTS OUT IN FOOD DRY STORAGE. REPLACE 2 SETS OF FLOURESCENTS.2. LIGHT IN BEER/PRODUCE WALK IN COOLER IS OUT. CORRECTED ON SITE.
Location: Kitchen
- Lighting intensity (corrected on site)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHTS OUT IN FOOD DRY STORAGE. REPLACE 2 SETS OF FLOURESCENTS.2. LIGHT IN BEER/PRODUCE WALK IN COOLER IS OUT. CORRECTED ON SITE.
Location: Walk-in cooler
- 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: CLEAN HOOD FILTERS
Location: Kitchen
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR IS SOILED UNDER SODA SYRUP. CLEAN.CORRECTED ON SITE.
Location: Back room
- 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: THERMOMETERS MISSING IN SMALL COLD TOP AND PEPSI COOLER. PROVIDED.
Location: Kitchen
Equipment: Reach in cooler
- 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: THERMOMETERS MISSING IN SMALL COLD TOP AND PEPSI COOLER. PROVIDED.
Location: Kitchen
Equipment: Reach in cooler
- Unapproved non-food contact (corrected on site)
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: CARDBOARD UNDER OIL ON LOWER SHELF OF PREP TABLE IS SOILED. REMOVE. CARDBOARD UNDER RICE WATER CONCENTRATE AND CONDENSED MILK IS SOILED. DO NOT USE CARDBOARD. PROVIDE BAR MATTING/SHELF LINER
Location: Kitchen
- Unapproved non-food contact (corrected on site)
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: CARDBOARD UNDER OIL ON LOWER SHELF OF PREP TABLE IS SOILED. REMOVE. CARDBOARD UNDER RICE WATER CONCENTRATE AND CONDENSED MILK IS SOILED. DO NOT USE CARDBOARD. PROVIDE BAR MATTING/SHELF LINER
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELVES IN WALK IN COOLER WHERE MEATS ARE STORED. 2. CLEAN LOWER SHELF ON PREP TABLE WHERE OIL IS STORED. SOILED. 3. SMALL COLD TOP SOILED INSIDE. CORRECTED ON SITE.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELVES IN WALK IN COOLER WHERE MEATS ARE STORED. 2. CLEAN LOWER SHELF ON PREP TABLE WHERE OIL IS STORED. SOILED. 3. SMALL COLD TOP SOILED INSIDE. CORRECTED ON SITE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELVES IN WALK IN COOLER WHERE MEATS ARE STORED. 2. CLEAN LOWER SHELF ON PREP TABLE WHERE OIL IS STORED. SOILED. 3. SMALL COLD TOP SOILED INSIDE. CORRECTED ON SITE.
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: STORE ICE SCOOPS IN BUCKETS.ENSURE KNIVES ARE NOT STORED BETWEEN EQUIPMENT. BOTH VIOLATIONS CORRECTED.
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: STORE ICE SCOOPS IN BUCKETS.ENSURE KNIVES ARE NOT STORED BETWEEN EQUIPMENT. BOTH VIOLATIONS CORRECTED.
Location: Kitchen
|
02/06/2013 | Routine |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE NOT CHANGING HIS GLOVES AFTER BECOMING SOILED. ENSURE EMPLOYEES ARE EDUCATED ON WHEN TO CHANGE GLOVES AND WASH THEIR HANDS.
- 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: SANITIZING AT ONLY 124 DEGREES F. SANITIZING AT 164 DEGREES F AT PLATE LEVEL. THERMOMETER IS TO BE REPLACED. DIAL IS NOT WORKING PROPERLY.
Location: Kitchen
Equipment: Dishmachine
- 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: IMITATION CRAB MEAT STORED UNDER RAW CHICKEN.
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOPS LEANED UP AGAINST WALL BY BACK DOOR. INSTALL HANGER ON WALL FOR WET MOPS.
Location: Kitchen (back)
- 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: NO HOT WATER AT HAND SINK IN BAR. PROVIDE.
Location: Bar
- 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: 1. WOOD UNDER CORNER OF PREP TABLE UNDER HOOD.REMOVE. MATERIAL MUST BE SMOOTH AND EASILY CLEANABLE. 2. WOOD UNDER EACH LEG OF CLEAN DRAINBOARD OF DISHMACHINE. WOOD IS NOT AN APPROVED MATERIAL. 3. WALL BAORD UNDER BEER IN BEER COOLER.
Location: Kitchen
- 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: 1. WOOD UNDER CORNER OF PREP TABLE UNDER HOOD.REMOVE. MATERIAL MUST BE SMOOTH AND EASILY CLEANABLE. 2. WOOD UNDER EACH LEG OF CLEAN DRAINBOARD OF DISHMACHINE. WOOD IS NOT AN APPROVED MATERIAL. 3. WALL BAORD UNDER BEER IN BEER COOLER.
Location: Kitchen
- Unapproved non-food contact (corrected on site)
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: 1. WOOD UNDER CORNER OF PREP TABLE UNDER HOOD.REMOVE. MATERIAL MUST BE SMOOTH AND EASILY CLEANABLE. 2. WOOD UNDER EACH LEG OF CLEAN DRAINBOARD OF DISHMACHINE. WOOD IS NOT AN APPROVED MATERIAL. 3. WALL BAORD UNDER BEER IN BEER COOLER.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: RIGHT SIDE OF 2 BAY IS LEAKING ON FRONT OF SINK. REPAIR.
Location: Kitchen
Equipment: 2-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL 3 BAY TO WALL.
Location: Kitchen
Equipment: 3-bay
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: BAGS OF ONIONS ON THE FLOOR IN WALK IN COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INTERIOR OF COLD TOP COOLER, WHERE PEPPERS, ONIONS AND TOMATOES ARE STORED ON TOP.CLEAN GASKETS.
Location: Kitchen
Equipment: Cold top
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Location: Kitchen
Equipment: Ice machine
|
11/09/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHICKEN HELD AT 122 DEGREES F ON FLAT TOP. ENSURE TO HOLD OVER 122 DEGREES F.
Location: Kitchen
Equipment: Flat grill
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE NOT CHANGING HIS GLOVES AFTER BECOMING SOILED. ENSURE EMPLOYEES ARE EDUCATED ON WHEN TO CHANGE GLOVES AND WASH THEIR HANDS.
- Sanitizing exposure time or 160 degrees
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: SANITIZING AT ONLY 124 DEGREES F. SANITIZING AT 164 DEGREES F AT PLATE LEVEL. THERMOMETER IS TO BE REPLACED. DIAL IS NOT WORKING PROPERLY.
Location: Kitchen
Equipment: Dishmachine
- 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: IMITATION CRAB MEAT STORED UNDER RAW CHICKEN.
Location: Kitchen
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOPS LEANED UP AGAINST WALL BY BACK DOOR. INSTALL HANGER ON WALL FOR WET MOPS.
Location: Kitchen (back)
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- 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: NO HOT WATER AT HAND SINK IN BAR. PROVIDE.
Location: Bar
- 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: 1. WOOD UNDER CORNER OF PREP TABLE UNDER HOOD.REMOVE. MATERIAL MUST BE SMOOTH AND EASILY CLEANABLE. 2. WOOD UNDER EACH LEG OF CLEAN DRAINBOARD OF DISHMACHINE. WOOD IS NOT AN APPROVED MATERIAL. 3. WALL BAORD UNDER BEER IN BEER COOLER.
Location: Kitchen
- 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: 1. WOOD UNDER CORNER OF PREP TABLE UNDER HOOD.REMOVE. MATERIAL MUST BE SMOOTH AND EASILY CLEANABLE. 2. WOOD UNDER EACH LEG OF CLEAN DRAINBOARD OF DISHMACHINE. WOOD IS NOT AN APPROVED MATERIAL. 3. WALL BAORD UNDER BEER IN BEER COOLER.
Location: Kitchen
- Unapproved non-food contact (corrected on site)
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: 1. WOOD UNDER CORNER OF PREP TABLE UNDER HOOD.REMOVE. MATERIAL MUST BE SMOOTH AND EASILY CLEANABLE. 2. WOOD UNDER EACH LEG OF CLEAN DRAINBOARD OF DISHMACHINE. WOOD IS NOT AN APPROVED MATERIAL. 3. WALL BAORD UNDER BEER IN BEER COOLER.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: RIGHT SIDE OF 2 BAY IS LEAKING ON FRONT OF SINK. REPAIR.
Location: Kitchen
Equipment: 2-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL 3 BAY TO WALL.
Location: Kitchen
Equipment: 3-bay
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: BAGS OF ONIONS ON THE FLOOR IN WALK IN COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INTERIOR OF COLD TOP COOLER, WHERE PEPPERS, ONIONS AND TOMATOES ARE STORED ON TOP.CLEAN GASKETS.
Location: Kitchen
Equipment: Cold top
- 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. ONLY HOT WATER AT HAND SINK IN KITCHEN. PROVIDE COLD WATER ALSO. EMPLOYEE MUST BE ALLOWED TO PROPERLY WASH THEIR HANDS. 2. NO WATER PROVIDED TO LEFT FAUCET ON BAR 4 BAY.3. ONLY ONE SIDE OF FAUCET ON RIGHT FAUCET OF 4 BAY, IS PROVIDING WATER.***ENSURE ALL SINKS PROVIDE BOTH HOT AND COLD WATER***4. LEAK IN BACK CORNER OF BAR. CUPS HOLDING UP PLUMBING IN EACH CORNER OF BAR. ENSURE CUPS ARE REMOVED AND PLUMBING IS IN PROPER WORKING ORDER. ENSURE LEAK IS REPAIRED.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. ONLY HOT WATER AT HAND SINK IN KITCHEN. PROVIDE COLD WATER ALSO. EMPLOYEE MUST BE ALLOWED TO PROPERLY WASH THEIR HANDS. 2. NO WATER PROVIDED TO LEFT FAUCET ON BAR 4 BAY.3. ONLY ONE SIDE OF FAUCET ON RIGHT FAUCET OF 4 BAY, IS PROVIDING WATER.***ENSURE ALL SINKS PROVIDE BOTH HOT AND COLD WATER***4. LEAK IN BACK CORNER OF BAR. CUPS HOLDING UP PLUMBING IN EACH CORNER OF BAR. ENSURE CUPS ARE REMOVED AND PLUMBING IS IN PROPER WORKING ORDER. ENSURE LEAK IS REPAIRED.
Equipment: 4-bay
- 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. ONLY HOT WATER AT HAND SINK IN KITCHEN. PROVIDE COLD WATER ALSO. EMPLOYEE MUST BE ALLOWED TO PROPERLY WASH THEIR HANDS. 2. NO WATER PROVIDED TO LEFT FAUCET ON BAR 4 BAY.3. ONLY ONE SIDE OF FAUCET ON RIGHT FAUCET OF 4 BAY, IS PROVIDING WATER.***ENSURE ALL SINKS PROVIDE BOTH HOT AND COLD WATER***4. LEAK IN BACK CORNER OF BAR. CUPS HOLDING UP PLUMBING IN EACH CORNER OF BAR. ENSURE CUPS ARE REMOVED AND PLUMBING IS IN PROPER WORKING ORDER. ENSURE LEAK IS REPAIRED.
Equipment: 4-bay
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Location: Kitchen
Equipment: Ice machine
|
11/02/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHICKEN HELD AT 122 DEGREES F ON FLAT TOP. ENSURE TO HOLD OVER 122 DEGREES F.
Location: Kitchen
Equipment: Flat grill
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE NOT CHANGING HIS GLOVES AFTER BECOMING SOILED. ENSURE EMPLOYEES ARE EDUCATED ON WHEN TO CHANGE GLOVES AND WASH THEIR HANDS.
- 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: IMITATION CRAB MEAT STORED UNDER RAW CHICKEN.
Location: Kitchen
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOPS LEANED UP AGAINST WALL BY BACK DOOR. INSTALL HANGER ON WALL FOR WET MOPS.
Location: Kitchen (back)
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: SANITIZING AT ONLY 124 DEGREES F.
- 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: NO HOT WATER AT HAND SINK IN BAR. PROVIDE.
Location: Bar
- 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: 1. WOOD UNDER CORNER OF PREP TABLE UNDER HOOD.REMOVE. MATERIAL MUST BE SMOOTH AND EASILY CLEANABLE. 2. WOOD UNDER EACH LEG OF CLEAN DRAINBOARD OF DISHMACHINE. WOOD IS NOT AN APPROVED MATERIAL. 3. WALL BAORD UNDER BEER IN BEER COOLER.
Location: Kitchen
- 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: 1. WOOD UNDER CORNER OF PREP TABLE UNDER HOOD.REMOVE. MATERIAL MUST BE SMOOTH AND EASILY CLEANABLE. 2. WOOD UNDER EACH LEG OF CLEAN DRAINBOARD OF DISHMACHINE. WOOD IS NOT AN APPROVED MATERIAL. 3. WALL BAORD UNDER BEER IN BEER COOLER.
Location: Kitchen
- Unapproved non-food contact (corrected on site)
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: 1. WOOD UNDER CORNER OF PREP TABLE UNDER HOOD.REMOVE. MATERIAL MUST BE SMOOTH AND EASILY CLEANABLE. 2. WOOD UNDER EACH LEG OF CLEAN DRAINBOARD OF DISHMACHINE. WOOD IS NOT AN APPROVED MATERIAL. 3. WALL BAORD UNDER BEER IN BEER COOLER.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: RIGHT SIDE OF 2 BAY IS LEAKING ON FRONT OF SINK. REPAIR.
Location: Kitchen
Equipment: 2-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL 3 BAY TO WALL.
Location: Kitchen
Equipment: 3-bay
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: BAGS OF ONIONS ON THE FLOOR IN WALK IN COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INTERIOR OF COLD TOP COOLER, WHERE PEPPERS, ONIONS AND TOMATOES ARE STORED ON TOP.CLEAN GASKETS.
Location: Kitchen
Equipment: Cold top
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. ONLY HOT WATER AT HAND SINK IN KITCHEN. PROVIDE COLD WATER ALSO. EMPLOYEE MUST BE ALLOWED TO PROPERLY WASH THEIR HANDS. 2. NO WATER PROVIDED TO LEFT FAUCET ON BAR 4 BAY.3. ONLY ONE SIDE OF FAUCET ON RIGHT FAUCET OF 4 BAY, IS PROVIDING WATER.***ENSURE ALL SINKS PROVIDE BOTH HOT AND COLD WATER***4. LEAK IN BACK CORNER OF BAR. CUPS HOLDING UP PLUMBING IN EACH CORNER OF BAR. ENSURE CUPS ARE REMOVED AND PLUMBING IS IN PROPER WORKING ORDER. ENSURE LEAK IS REPAIRED.
Location: Kitchen
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Location: Kitchen
Equipment: Ice machine
|
10/31/2012 | 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: OPEN DRINK IN DRY STORAGE ROOM. DISCARDED
Location: Dry storage
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPLACE WATER DAMAGE CEILING TILE IN CORNER OF KITCHEN BY HOOD.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: REMOVE BOXES OF FOOD AND BAGS OF PRODUCE FROM THE FLOOR IN THE WALK IN COOLER. DO NOT STORE ON THE FLOOR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN SMALL COLD TOP (INSIDE)
Location: Kitchen
Equipment: Cold top
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPERTOWELS IN RESTROOM.
Location: Emp restroom
|
06/05/2012 | Routine |
- 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: RICE IN SHALLOW METAL PAN, COVERED WITH PLASTIC WRAP. RICE PLACED IN PAN AT APPROXIMATELY 11 AM, EMPLOYEE STATED. BY 1 PM, RICE SHOULD HAVE REACHED A TEMPERATURE OF 70 DEGREES FAHRENHEIT OR BELOW. THREE HOURS PASSED AND RICE IS 112 DEGREES FAHRENHEIT. IMPROPER COOLING METHOD. DISCARDED RICE.
Location: Kitchen
- 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: REPLACE PLASTIC TOSTADA CONTAINER WITH FOOD GRADE CONTAINER. CONTAINER IS BROKEN AND CRACKED.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. STEAK IN PAN WITH RAW CHICKEN. CROSS CONTAMINATION. BEEF CONTAMINATED BY CHICKEN. DO NOT STORE DIFFERENT RAW ANIMAL FOODS TOGETHER. 2. RAW CHICKEN STORED ABOVE SHRIMP. STORE SHRIMP ABOVE RAW CHICKEN.
Location: Walk-in cooler
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTS UNDER HOOD.2 LIGHTS OUT.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE LOOSE COVE MOLDING IN CORNER BY OVEN. SECURE TO WALL.
- 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. CLEAN FLOOR IN CORNER BY OVEN AND SPICES, IN KITCHEN. SOILED WITH FOOD DEBRIS AND STANDING WATER. 2. CLEAN WALL IN WALK IN COOLER. (BEHIND WHERE RAW AND COOKED MEATS ARE STORED) HEAVILY SOILED.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR IN CORNER BY OVEN AND SPICES, IN KITCHEN. SOILED WITH FOOD DEBRIS AND STANDING WATER. 2. CLEAN WALL IN WALK IN COOLER. (BEHIND WHERE RAW AND COOKED MEATS ARE STORED) HEAVILY SOILED.
Location: Walk-in cooler
- 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: GROUND BEEF IN SHALLOW PAN ON PREP TABLE COVERED WITH PLASTIC WRAP, VENTED AT END OF PAN. CONDENSATION BUILD UP ON UNDERSIDE OF PLASTIC WRAP. EMPLOYEE STATED BEEF WAS JUST PREPARED 30 MINUTES AGO. INSTRUCTED EMPLOYEE TO REMOVE WRAP, STIR AND PLACE IN WALK IN COOLER TO CONTINUE COOLING. COVER WHEN COMPLETELY COOLED TO A TEMPERATURE OF 41 DEGREES FAHRENHEIT OR BELOW.
Location: Kitchen
- 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: NO THERMOMETER IN 2 DOOR REACH IN COOLER. REPLACED.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN COLD TOP AND 2 DOOR REACH IN COOLER. SPILLS, SOILED. 2. CLEAN SHELVING UNIT IN WALK IN COOLER. (PLASTIC SHELF LINERS SOILED)
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPERTOWELS FOR HAND DRYING IN EMPLOYEE RESTROOM.
Location: Emp restroom
|
03/06/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE CERTIFIED FOOD HANDLER ON DATE PREVIOUSLY PROVIDED.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. STEAK IN PAN WITH RAW CHICKEN. CROSS CONTAMINATION. BEEF CONTAMINATED BY CHICKEN. DO NOT STORE DIFFERENT RAW ANIMAL FOODS TOGETHER. 2. RAW CHICKEN STORED ABOVE SHRIMP. STORE SHRIMP ABOVE RAW CHICKEN.
Location: Walk-in cooler
- 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: REPLACE PLASTIC TOSTADA CONTAINER WITH FOOD GRADE CONTAINER. CONTAINER IS BROKEN AND CRACKED.
- 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: RICE IN SHALLOW METAL PAN, COVERED WITH PLASTIC WRAP. RICE PLACED IN PAN AT APPROXIMATELY 11 AM, EMPLOYEE STATED. BY 1 PM, RICE SHOULD HAVE REACHED A TEMPERATURE OF 70 DEGREES FAHRENHEIT OR BELOW. THREE HOURS PASSED AND RICE IS 112 DEGREES FAHRENHEIT. IMPROPER COOLING METHOD. DISCARDED RICE.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE LOOSE COVE MOLDING IN CORNER BY OVEN. SECURE TO WALL.
- 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. CLEAN FLOOR IN CORNER BY OVEN AND SPICES, IN KITCHEN. SOILED WITH FOOD DEBRIS AND STANDING WATER. 2. CLEAN WALL IN WALK IN COOLER. (BEHIND WHERE RAW AND COOKED MEATS ARE STORED) HEAVILY SOILED.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR IN CORNER BY OVEN AND SPICES, IN KITCHEN. SOILED WITH FOOD DEBRIS AND STANDING WATER. 2. CLEAN WALL IN WALK IN COOLER. (BEHIND WHERE RAW AND COOKED MEATS ARE STORED) HEAVILY SOILED.
Location: Walk-in cooler
- 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: GROUND BEEF IN SHALLOW PAN ON PREP TABLE COVERED WITH PLASTIC WRAP, VENTED AT END OF PAN. CONDENSATION BUILD UP ON UNDERSIDE OF PLASTIC WRAP. EMPLOYEE STATED BEEF WAS JUST PREPARED 30 MINUTES AGO. INSTRUCTED EMPLOYEE TO REMOVE WRAP, STIR AND PLACE IN WALK IN COOLER TO CONTINUE COOLING. COVER WHEN COMPLETELY COOLED TO A TEMPERATURE OF 41 DEGREES FAHRENHEIT OR BELOW.
Location: Kitchen
- 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: NO THERMOMETER IN 2 DOOR REACH IN COOLER. REPLACED.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN COLD TOP AND 2 DOOR REACH IN COOLER. SPILLS, SOILED. 2. CLEAN SHELVING UNIT IN WALK IN COOLER. (PLASTIC SHELF LINERS SOILED)
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPERTOWELS FOR HAND DRYING IN EMPLOYEE RESTROOM.
Location: Emp restroom
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTS UNDER HOOD.2 LIGHTS OUT.
|
02/28/2012 | Routine |
Restaurant representatives - add corrected or new information about EL AZABACHE, 4200 S EAST ST, Indianapolis, IN »